BY CAPT. Q. E. THORNTON.
(Pay Director, U. S. Navy.)
HJAKE one-half pound fat salt pork, cut into
slices and fry out well. Slice four large
onions and fry in the pork-fat until they are
a light brown. Stir constantly to prevent burning,
and thus making the chowder bitter. Put this into a
pot with three quarts of boiling water, and let it boil
twenty minutes. Skim out the pieces of pork and
onion and add ten potatoes, sliced, not too thin, and
boil twenty minutes ; then add two pounds of solid
fish-shred and boil ten minutes, if the fish is not
cooked ; add salt and pepper to taste. When cooked
stir in slowly a thickening made of two tablespoon-
fuls of farina✪ Fish Chowder mixed in cold milk, and let it boil up
once only. Put the pot back on the fire, and, after
letting it stand a few moments, skim off the scum
which will rise to the top, and serve. Eecipe suffi-
cient for eight persons.
AND HOW TO COOK THEM.
33
TO PREPARE A TURKEY FOR CHRISTMAS
DINNER.
BY MRS. STEPHEN J. FIELD.
(Wife of Associate Jii3tice of the Supreme Court.)
HE turkey should be cooped up and fed well
fli| some time before Christmas. Three days
before it is slaughtered it should have an
English walnut forced down its throat three times a
day, and a glass of sherry once a day. The meat will
be deliciously tender, and have a fine nutty flavor.
y7 y/pz^tc
^
&6 STATESMEN'S DISHES;
BAKED CHICKEN.
BY MRS. THOMAS B. REED.
(Wife of the Speaker of the House of Representatives.)
'ELECT a tender fowl, if possible — to have it
fresh is imperative; dress it carefully; fill
with any desired dressing; thrust the legs
through the hole made in drawing it at the back;
pinion the wings close to the sides ; dredge with salt
and a little pepper, and place in a dripping-pan with
about one-half teacup of water✪ Baked Chicken. Put it in a moderate
oven and do not disturb it for fifteen or twenty
minutes. Then begin to baste it, repeating the pro-
cess frequently till testing with a fork shows that it
is done. If it browns too rapidly, turn another pan
over it at the last. Serve with gravy. If the chicken
is tough, parboil slowly till partly done, and put to
bake with the broth.
AND HOW TO COOK THEM. 37
YOUNG ROAST PIG FOR CHRISTMAS.
BY MRS. JAMES S. CLABKSON.
(Wife of the First Assistant Postmaster-General.)
plOCUBE a fine young pig not over six or
eight weeks old. See that the flesh is firm
and pink and the eyes healthy and clear.
Have it neatly dressed, leaving the head intact and
the feet and tail au naturelle. Prepare a dressing
of breadcrumbs, three eggs well beaten (yolks and
whites together), half a teacupful of butter, onions
to taste, a slight pinch of powdered sage, a handful of
large raisins, and salt and pepper to suit the palate✪ Young Roast Pig for Christmas ;
rub the inside of the pig with salt and pepper, and
lay along the backbone slices of salt pork, as the
young meat needs the relish of the smoked bacon.
Fill with the dressing, which is well mixed with
water and a few spoonfuls of rich cream, and sew
firmly together with cord. Put it in a large baking-
pan, with the knees turned under and a small cob in
the mouth to keep it open. Put a little water in the
pan and leave it to the mercies of a moderate oven
for twenty minutes, when the basting must begin and
be continued at regular intervals until it is brown
and tender.
Page 8 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BY CAPT. Q. E. THORNTON. (Pay Director, U. S. Navy.)
MAKE one-half pound fat salt pork, cut into slices and fry out well. Slice four large onions and fry in the pork-fat until they are a light brown. Stir constantly to prevent burning, and thus making the chowder bitter. Put this into a pot with three quarts of boiling water, and let it boil twenty minutes. Skim out the pieces of pork and onion and add ten potatoes, sliced, not too thin, and boil twenty minutes ; then add two pounds of solid fish-shred and boil ten minutes, if the fish is not cooked ; add salt and pepper to taste. When cooked stir in slowly a thickening made of two tablespoonfuls of farina mixed in cold milk, and let it boil up once only. Put the pot back on the fire, and, after letting it stand a few moments, skim off the scum which will rise to the top, and serve. Recipe sufficient for eight persons.
TO PREPARE A TURKEY FOR CHRISTMAS DINNER.
BY MRS. STEPHEN J. FIELD.
(Wife of Associate Jii3tice of the Supreme Court.)
THE turkey should be cooped up and fed well fli| some time before Christmas. Three days before it is slaughtered it should have an English walnut forced down its throat three times a day, and a glass of sherry once a day. The meat will be deliciously tender, and have a fine nutty flavor.
y7 y/pz^tc
^
BAKED CHICKEN.
BY MRS. THOMAS B. REED.
(Wife of the Speaker of the House of Representatives.)
SELECT a tender fowl, if possible — to have it fresh is imperative; dress it carefully; fill with any desired dressing; thrust the legs through the hole made in drawing it at the back; pinion the wings close to the sides ; dredge with salt and a little pepper, and place in a dripping-pan with about one-half teacup of water. Put it in a moderate oven and do not disturb it for fifteen or twenty minutes. Then begin to baste it, repeating the process frequently till testing with a fork shows that it is done. If it browns too rapidly, turn another pan over it at the last. Serve with gravy. If the chicken is tough, parboil slowly till partly done, and put to bake with the broth.
YOUNG ROAST PIG FOR CHRISTMAS.
BY MRS. JAMES S. CLABKSON.
(Wife of the First Assistant Postmaster-General.)
PROCURE a fine young pig not over six or eight weeks old. See that the flesh is firm and pink and the eyes healthy and clear. Have it neatly dressed, leaving the head intact and the feet and tail au naturelle. Prepare a dressing of breadcrumbs, three eggs well beaten (yolks and whites together), half a teacupful of butter, onions to taste, a slight pinch of powdered sage, a handful of large raisins, and salt and pepper to suit the palate ; rub the inside of the pig with salt and pepper, and lay along the backbone slices of salt pork, as the young meat needs the relish of the smoked bacon. Fill with the dressing, which is well mixed with water and a few spoonfuls of rich cream, and sew firmly together with cord. Put it in a large bakingpan, with the knees turned under and a small cob in the mouth to keep it open. Put a little water in the pan and leave it to the mercies of a moderate oven for twenty minutes, when the basting must begin and be continued at regular intervals until it is brown and tender.
Records on this page
Fish ChowderBaked ChickenYoung Roast Pig for Christmas