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Oyster Soup.
Pour the liquor from 1 qt. of oysters, set over the fire with 1 pt. of boiling water; skim when it boils up, and add 1 qt. of sweet milk; when it again boils up, stir in 2 tea-spoonfuls of butter rubbed in 1 of flour; then add the oysters, and salt and pepper to your taste; let it boil only a minute or two, and serve in a hot tureen. See, also, that the soup dishes are well warmed before sending to table.
Roast Turkey. —Make a stuffing of moistened bread-crumbs, rubbed smooth, with salt, pepper and powdered sage. Fill the breast and body, and sew it up with a needle and coarse thread. Put in the oven in a pan with a little water, basting it often. A turkey weighing 12 lbs. should roast at least 3 hours. Having washed the heart, liver and gizzard, boil them an hour or so in a saucepan; to make the gravy chop the giblets fine; put them back in the water in which they were boiled; add flour, rubbed smooth, in a little water; boil a minute or two, and serve in a gravy boat.
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