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HomeMy WebLinkAboutThe Brussels Post, 1912-12-12, Page 6itieveteteet oEstaraaeteiteetiede4erhea cups of cold turkey in sxuall cub e, two !Tjj [[rr Tj��T�( !oneotableapocnful of carrot coonfuls of utin W)11' L1 I ovE 1 U i111Ey t blespoonfuls ofI flour of one cuptwo of et *Woken or white ate*, one oupful of buttered and seasoned cracker crumbs, five eggs, one green pepper out in shreds, salt and pepper, and grated obeese. Process: Cut a slice from stem end of pepper, re- move seeds and veins, parboil pep- per eight minutes, drain and cut in shreds. Cook vegetables in butter five minutes ; add flour and stir un- til well mixed; add stock slowly, beating constantly. Strain, Add turkey cubes, green pepper, and season with salt and pepper. Turn on a well -buttered chop platter that will stand the oven's heat, and sprinkle with cracker crumbs. Make five depressions, using a table- spoon, and into cath drop carefully an egg. Sprinkle eggs with salt, pepper, and ,grated cheese. Bake in a moderate oven until whites are "set" and crumbs are brown, Turkey Timbales. —Two cups of cold roast turkey finely chopped, two tablespoonfuls of butter, two tablespoonfuls of fine cracker crumbs, one-half cupful of chicken stock, one tablespoonful of parsley finely chopped, salt, pepper, and celery salt, and two eggs beaten thick and light. Process: Melt the butter, add breadcrumbs and stook, y poached to boiling point and add tur- key, parsley, and seasoning; add the beaten eggs. Fill well -buttered timbale moulds two-thirds full. Place moulds on an inverted pie pan and bake twenty minutes. Un - mould and serve with sauce su- �4toffr•¢ et;�Yn.S ,s+E" ,60 3"SV731•� nr (Level measurements are used in all these reoipes). At this season of the year when holkley dinneire follow each other in rapid succession it behooves the housewife of small means to give no little thought to planning these din- ners so that their will not only meet the requirements of the holiday din- ner but in gathering up the frag- ments see that nothing is lost. Each dinner should be so planned aa to furnish several good whole- some meals after the holiday has passed with its pleasant memories, and still not have a ``scrappy" sug- gestion in any one of them. Turkey Hash with Poached Egg. —Remove -the meat from cold roast turkey ; out in small pieces, There should be one cup packed solidly. Add an equal quantity of the stuf- fing minced, add a tablespoon of onion juice and season with salt and pepper ; turn into a well -buttered skillet and. moisten with leftover giblet or oyster sauce; mix well. and let heat throughout. Serve on cir- cles of toast.Make a depression in centre of each portion and slip in carefully a egg. Scalloped Turkey. — Prepare a mauve as follows: Melt two table- epoonfule each of turkey dripping and butter in a saucepan, . brown well (being careful not to burn) ; add four tabXespoonfuls of butter and continue' browning. Add grad- ually two cyp£uts of stock (made by cooking inava,ter the skin and bones of the turkey), stirring constantly. Cut remnants of cold roast turkey into small pieces; there should be two cups. Add to sauce and mix well Sprinkle the bottom of a bak- preens. Sauce Supreme. — Four table- spoonfuls of butter, four table- spoonfuls of flour, one and'one-half cupfuls of hot chicken attack, one- half cup of hot cream, one table- spoonful of reduced mushroom li- quor, three-fourths of a teaspoonful 'brasR'stieLefEsesettetete &date*Re fee + !out one oupful of cold water and arse ; stir enough of it into the corn - SWEETS FOR THE k OLIDAYS starch to mix to a thick paste; heat the remainder to the hoiling point; pour it over the paste and stir till it t$4.99#44410-#414w,1/2.0v460.4941,,. IS smooth and clear. Slowly add tho d hot syrup and cook for five minutes Cocoanut Candy. — Use a good- stirring constantly, then take from sized thick -bottomed kettle or saucepan. Put in it one cupful of sugar, one cupful of molasses and a piece of butter the size of an egg, and boil until a little dropped into cold water coal be rolled into a firm ball. Take from the fire and stir into it as much grated cocoanut as possible. Mould into balls or colas and stand on a buttered plate until cold. Peanut Brittle.—Put one cupful of molasses, six cupfuls of brown sugar and one cupful of water in a deep kettle and boil until, when dropped in cold water, it can be rolled into a hard ball between the thumb and fingers. Add three pints of shelled and broken peanuts, boil five minutes more, then add two heaping tablespoonfuls of butter, take from the fire and stir until the butter is melted. Add one teaspoon- ful of baking soda and stir quickly. As the candy begins to rise pour at once on well -greased pans, spread- ing as thio as possible, Chocolate Caramels.—Boil slowly together one pound of brown su- gar, one. half cupful of molasses, one quarter of a pound of grated chocolate, one half cupful of cream and one tablespoonful of butter un- til it is very like thick molasses. Take from the fire, add one tea- spoonful of vanilla and pour into straight -sided buttered pans, mark- ing in squares when partly cold. Sugar Caramels. — Bcil together one pint of granulated sugar and one and a. half cupfuls of rich cream. Have a steady, rat]rer slow fire and stir occasionally until a spoonful dropped into ice water can be rolled b-.' the thumb and fin- ing dish with buttered and seasoned of lemon juice, salt, pepper, and a i gers to a hard ball. Take from the cracker erumbe; add a layer of the few grains of nutmeg. Process : { fire at once. add one teaspoonful of Melt the butter in a saucepan, acid' roadie or any kind of flavoring and pour into well -buttered tins. When partly ocoled mark off in squares. Turkish Candy. — Boil together one cupful of water and one pound of sugar until it can be rolled in a soft ball when tested in col'l water. While it is boiling put five ounces of cornstarch into a bowl, measure turkey mixture, then a layer of oys- ters, drained from their liquor; sprinkle with salt, pepper, and a slight 'grating of lemon peel. Co - the flour, stir to a smooth paste. Add stock gradually, stirring con- stantly, add the cream, mushroom ver oysters with a layer of crumbs; liquor and seasonings. Continue repeat until turkey mixture is beating until smooth and glossy. used. There should be two layers pimentoes Stuffed with Turkey of turkey and on,e of oysetrs. Co- and Mushrooms. — Line buttered ver top with buttered crumbs and dariole moulds with pimentoes bake twenty minutes in a hot oven. (Spanish peppers). Wipe and peel Creamed Turkey with Potatoes the caps of half a dozen mushrooms, and Green Peppers.—Chop one-half chop them fine; chop the half of a of a green pepper fine; saute five small onion fine and saute them to - minutes in three tablespoonfuls of gether in one tablespoonful of but - butter, and three tablespoonfuls of ter; then add three-fourths of a flour, stirring constantly ; add gra- cupful of cream sauce, half a cup dually one cupful of chicken stock of fine bread crumbs, half a cup of and one-half cupful of hot cream ; white meat of turkey, finely chop - beat until smooth and glossy, sem Ted; acid one pimento, chopped son with salt, pepper, and one- eighth teaspoonful of celery salt. Place the saucepan over, hot water and add one cupful of cold roast mixture, cover the top of each with turkey cut in small cubes; one-half buttered criunbs. Bake in a drip - cupful of cold boiled potatoes cut in ping pan surrounded with hot wa- small cubes, and one-half table- tor. Serve turned from the moulds spoonful of onion juice, When they- en circles of toast. oughly heated serve in a rice bor- Turkey Souffle. — Two cupfuls of der. scalded milk, two tablespoonfuls of Turkey Crogsaottee.—Two cupfuls butter, two tablespoonfuls of flour, of cold roast turkey chopped fine, three-fourths of a teaspoonful of one oupful of English walnut meats salt, one-half teaspoonful of celery chopped foe, one teaspoonful of salt, one-eighth teaspoonful of pep - felt, one-fourth teaspoonful of cel- per, one-third cupful of fine soft ery salt, one-eighth teaspoonful of bread crumbs, two cupfuls of cold pepper, one-eighth teaspoonful of turkey, chopped fine, yolks of four poultry seasoning, one teaspuonful1eggs, well beaten, two teaspoonfuls of lemon juice, one-half tablespoon- I of finely chopped parsley, whites of ful of grated onion, one teaspoonfulfour eggs, beaten stiff and dry. of finely chopped parsley, three- ! Process : Melt the butter in sauce - fourths of a cupful of giblet swine, i pan, add the flour mixed with sea - or three-fourths of a cupful of thick sonings, stir to a smooth paste; add brown sauce, breaderumbs. Pre- the milk gradually, beating oon- cees: Mix the ingredients in the stantly; add the bread crumbs and order given; after adding the sauce cook three minutes; remove from let mixture cool. Isl:ould in cork range, add the turkey, yolks of eggs shape croquettes, roll in fine bread and parsley; cut and fold in the crumbs, dip in egg (diluted with whites of eggs. Turn mixture into cold water in the proportion of two a well -buttered baking dish and tablespoonfuls of water to each bake thirty-five minutes in a moder alightly beaten egg), then in ate oven. Serve with oyster sauce swamies. Fry in deep hot fat. Drain or sauce supreme. on brown paper and serve with oys- Turkey Soup.—Break the hack of ter sauce. the turkey in pieces, remove all Thlek Brown Settee (for ere- •stuffing, place in a kettle ; add all quettes and outlets).—Two table- leftover bits of meat and skin, Co- epoonfuls of butter, three and ane- ver a knuckle of veal with cold wa- half teaspoonfuls of flour, one- ter, plasm on range, bring quickly fourth teaspoonful of salt, one- to the boiling point; let boil five eighth teaspoonful of pepper, ono minutes. Drain, throw away the cupful of hot brown stock. Process : water and add the turkey banes, Melt and brown- butter in a sauce- remnants of meat and skin; place pan ; add flour, stir to a smooth in a stook pot, cover with three - paste and continue browning (tak- quarts of boiling water, place on ing care mixture does not burn); range, *over and let boil gently un - add seasonings and gradually hot tel the meat falls from the knuckle: stock, beating constantly. Let boil The last hour of cooking add one one-half minute and remove from onion, sliced, six dices of carrot, range, one outside blade of celery broken Turkey Scfpicon. --- One eup of in pieces, one-half teaspoonful ref told turkey out in ane -half inch peppercorns, a small bit of bay leaf, (tubes, one-half cup of cold tongue a spray of nersley, and one table - cut in small tubas, one-half cup of spoonful of alt. Strain and remove button mushrooms, one-half green fat. The turkey and seasoning give pepper cue inshreds, one-half small ! flavor to the soup, while the onion finely .chopped, one and one- veal adds strength and flavor also, half tablespoonfuls of butter, one The veal can be used for croquettes. and one-half bables.00nfuls of tur- e• key dripping, two cupfuls of brown Staying Away. ter white stocle, salte popper, celery gait, and a few grains of cayenne, Process: Prepare turkey and ton- gue; mix well. Molt butter and dripping in a saucepan, adcl onion and green pepper; cock without browning five minutes. Add . abook gradually while beating constantly. Season highly with salt, pepper, and celery telt. Add a few grains of cayenne. Hera mushrooms in their own liquor, drain, add mush- rooms to sauce, Reheat meat hi euro and eer!ve, le a border of broil- ed rice. Sprinkle all with paprika. Ienteliooat 'hfmkd.---?luso end ono• fine, and the beaten yolk of an egg. Season highly with salt and pep- per. Fill lined moulds with this the fico and add one quarter of a oupful of clear Honey, one quarter ounce of tartaric acid and suli1 iont oil of lemon to flavor. Pour this in- to tins or moulds rubbed with olive oil and when cold cut in squares and rpll in powdered sugar, Chop- ped candies, fruits, figs, raisins and nuts may also be &ticled, shirring them in after taking from the fire. Peppermints.—Boil one pint of granulated sugar and one cupful of water without stirring until a little dropped into cold water can be rolled into a very soft ball. Take from the fire, add ten drops of es- sential oil of peppermint and stir Slowly until the syrup becomes cloudy, then drop from a spoon on pareffine or buttered paper, Checkermints.—Make in the same way as peppermints, but flavor with oil of wintergreen and color pink. Pulled Peppermints.— Boil toge- ther three cupfuls of granulated su- gar, one and a half cupfuls of water and one quarter of a teaspoonful of tartaric acid until trying in cold water it will almost crack, but if held in a moment can be rolled into a hard hall• Do trot stir, but pour into a buttered dish to cool. As soon as it can be handled add ono teaspoonful of extract of pepper- mint and pull until it is white, then cut in sticks. Butter:metoh.—Boil together two cupfuls o f granulated sugar, one half cupful of molasses, one cupful of butter, one-third of a oupful each of vinegar and water. Cook stead- ily until, when a little is dropped in cold water it will snap. Pour at once into shallow pans; do not have it more than a quarter of an inch thick. Mark into squares before it hardens. Cream Candy. — Boil together two cupfuls of granulated sugar, one half teasnoonful of cream of tartar, cue tablespoonful of vinegar and one oupful of water until ie will snap when drnppod in cold water. Pour at ono on a greased platter and pull when cool enough to han- dle. eesseettametessassetetseeeeteeasseseeeelesegerselereteeteree GLIMPSE Cat MYLAND Christmas. Christmas is a time when we count our (friends, and the spirit Of the season is the only ono thab makes life worth living ell the year round. In our tremendous haste to fit io so many affairs uow-a-clays, we aro apt to forget that it is even more important to keep life, worth living. The desire to spend money in order to make a show is apt to blot out the real spirit of Christ- mas. The biggest gifts do riot make the prettiest Christmas tree. It is the countless small decorations, tiny lights and gay. festoons that endear it to everybody. For you may take it for granted that all that is gent- lest and strongest and noblest has beauty es its basio principle. - SCHOOL CHILDREN TAKING HEALTH -GLUING EXERCISE IN OPEN AIR r:eroup of Open -Air Children, Whose Motto Is: "We are Going to Keep Healthy, All Right, All Right," bE ICY JARI4lt Tl COOKY Peanut Jumbles. --Take one and one-half cups bubter, two cups sugar, osis eggs, one and one -Half pints flour, one-half cup cornstarch, one teaspoon, baking powder, ane teaspoon extract of lemon, one-half eup of chopped peanuts, and mix with a hail cup granulated sugar, Itub the butter and sugar smooth; add the beaten eggs, the flour, corn- starch tend powder, sifted together, and the extract; four the board, roll out the dough rather thin, cut out with a biscuit cutter, roll in the chopped peanuts and sugar and lay on a greased baking tin. Bake in medium hot oven from eight to ten minutes. Moak Macaroons.—To make two dozen dainty little calces, which are just the thing to servo with after- noon coffee, or wit]m any cold- or frozen dessert, beat the white of one egg until light (but not stiff), and add gradually, while beating con- tinually, one cupful of brown an - gar. Cut and fold in one cupful of pecan nate finely chopped and "1 haven't seen much of Mrs. sprinkled with one-fourth of a, tea. the Green lately. What's become of apoonful of salt. Drop froth ser "I don't know. She hasn't been to eall on me for a month, I sup- peeo the doesn't intend to give ei- ther one of tis a Christmas presenb this year." Plenty. Christmas comes but onto a year And this is nice; Wliat weuid we do, oh dear, oh brawn anger, one cup New Orioane dear, reiolapsee, one cup boiling water, II he tomo twice 4 one anti ono -half teaspoonfuls ging t, tap of the spoon an inch apart oe a buttered shent and bake ie a mod- erate oven until they are delicate- ly brown. (linger Creauls.--For these appe- tizing cookies, which may be out in- to holiday shapes with special cute tel' , :and frosted with tinted icing, is required one-half cup butter, nuP-half cup lard, one snap soft ger, and flour. Cream the butter and lana, add sugar and molasses, and h t o soda dissolved in boiling water. Sift two cups of flour and the spices together and add to the first mixture, adding mare flour un- til the mixing spoon will stand up- right in the dough.' Mix at night and put in a cold place, then, in the morning roll out a half-inch thick, and after cutting bake in a moderate oven. Spread each cream with boiled frosting. A. Christmas Song. Now is the time when holly sprays Light all the barren, brooding ways, And every bell,' it sounds noel, A paean in the Master'a praise. Now is the time when ivies gleam Like beryl in the morning beam, And every hell., it sounds noel, And makes bile Master's praise •its theme. Now is the time when mistletoe Is glossy in the noonday glow, And every bell, it sounds noel, To praise upon His name bestow. Now is •the time of inglo mirth, The blessed day of Christ;—Hie birth, And every'!bell, it saunds noel., - To ring Inc:ipraise throughout the oarbh. Dancing is the most popular amusement. Where possible, have an empty room with an unearpeted floor, which will be ready at any moment for an impromptu dance. . CHRISTMAS SALADS. CIiRISTMIAS. Throughout the northern hemis- phere—the more populous and high- ly civilized half of the world—the days aro now at their shortest, and nature is at her lowest ebb. Tim old year, .from which we hoped so much, is nearly spent. • Wo balance our books, and if we are honest with ourselves look back upon many disheartening failures and few sut- cesses. Yet, suddenly, in the midst of this depressing period, we lay aside care and doubt and malice, and begin to think how we can make others =we= nenzenne.eu © Via. e.4 Ns*r •TSAt CHRISTMAS SEM N tD ray'n-seette •t 40.4'9v' i e tech' -% Behold I bring you good tidings of great joy which shall be to all the people; for there is borne to you this day in the pity of David a Saviour which is Christ the Lord.-- Luke il. 10, 11. The wise men, when they saw tho flaming star which they had devout- ly followed from afar resting ab last over the stale at Bethlehem, "rejoiced with exceeding great joy" ; the angel herald to the shep- herds announced "good tidings to all the people," and the attending angelic host impatiently breaking the holy ailonoe of the eventful night, proclaimed "Glory to God in the highest, and on earth peace, good pleasure among men." This rejoicing of wisdom, learning and piety among men, mingling with the rapturous chant of the hea- venly beings, was profoundly signi- ficant of the happiness dawning upon the world at the birth of Je- ans. It was the most glorious day the world had ever seen, and the world has been recognizing it with increasing appreciation ever sinoe the stars and angels acclaimed it. It was the birth of the golden age, the ushering in of the new era —of the unclouded splendors of tho everlasting kingdom. This it is that makes Christmas so glad a holiday—the nativity dee new heaven and a new earth and a new man. And this Morning Star has since filled history with new dawnings. He is ever bringing now and great things to pass, 'Pews king- dom is fraught with a blessed novel- ty and crowded with good fortune from era to era and day to day— both in the visible world and in the experience of His people, Every disciple of His celebrates a double nativity at 'this joyful sea- acn—the 'Divine birth in the Judean manger and that in his own soul. Tho fust made the latter possible and the latter makes the first pro - happy, We feel, as at no other time, the real closeness of our re- lationship to our fellows—and an because of something which happen- ed thousands of miles away:and nineteen hundred years ego. Christ- mas is a miracle. Business may have been dull, and plans may have miscarried until we feel that we cannot afford to spend a dollar for Christmas gifts. What of it? Shall we make that ant ex- cuse for saddening the lives of those about us by regrets and complaints? Surely friendship is not so cheap or love so sordid that either can be bought with a gift or losb for the lack of it. The secret of the "Christmas spirit" is eimple. We are happier at the Christmas season than at any other, because then, for a day or a few days, we succeed in put- ting our own .personalities in the background and our own desires un- der -foot. In seeking joy for others we find happiness for ourselves. ' Why should we have this spirit but for a day or a season? The apirit of love- and kindness which came into the world with the Babe who was born in Bethlehem is not for a'day, but for every day and fur all eternity. . CIIRISTMAS INSANITY. That "Great vice is but great good gone astray," is an aphorism which the observer might well apply to the scenes and doings annually perpetrated under the guise of yule title tokens Cihristinas gifts originally corn - Attractive Salad.—Remove mala- memorated the most wonderful ge grapes from stems, wipe each event of all time. The right Christ - one separately and take out seeds. Incs spirit is lovely to behold. Joy - Make a cutin each grape beginning making and national pleasures are dins the fitting tributes to the holiday and at the stem ens gnu er entire length. Insert in the out a narrow strip of canned pimento. Part two seedless oranges and re- move the white portion from each. Then separate the fruit into sec- tions, discarding the tough parts. Arrange on a bed of lettuce leaves and pour over it a well -blended French dressing. Holiday Salad. l;rocure a firm, round green pepper. Cut off the stem end and remove tho pulp. Let it stand in salted water ten iriinntes. Wipe dry and fill with the following mixture: Cream cheese Experiment just for once., Cull oub mixed with chopped walnut meats .expensive gifts, and. be brave and mixed with French dressing, enough to be outdone by others in Pack tightly into,pepper naso and both the financial•nnd numerical es - let stand three or four hours. Slfee pest :,of your gifts. Just see how its intent. But the constrained sur- render to schemes which mean over- worked store clerks, over -wrought nerves, and an over -drained purse are fatal to the first ideas at Gimlet- Mae.If every person who thinks wise- ly, but acts foolishly, on the sub- ject, would this year strike a pace eurbing the over-purehasiug habit, and remember their friends mod- estly and in keeping with their money affairs, the original excel- lence of Christmas would return. with a sharp knife. Tho white m- etes of cheese edged with the green snake an attractive dish. Garnish with tiny stairs out from canned pi- montoes. Serve with Month dress- ing. Best Sttiad.—Cne large chicken, Moiled and cold, yolk of three eggs, really pleasant keepsakes, Be prate - boiled hard ; one and one-half table-' tical. I pleasant may not reason as spoonfuls of melted butler, one-half ott do, but if all should suddenly pint of vinegar and some of the, became "reasonable and express chicken gravy, one gill of mixed a normal individuality of choice and mustard, one-half teaspoonful ll : opinion, Santa Claus wolt'Id bo pepper, salt to taste, two sinal touch relieved from the tyranny of heads of celery. Cut the meat in a eft even fanaticism. small pieces, also celery, Mix ell g g g_ together, mash yolks of eggs smooth, chop the whites and mix. Ivy berries dipped into nteelet With batter, mustard and vinegar, enamel thinned down with airman - Stir all together and sot where it tine make a most effective; eloeora- will keep cool before using, tion whore Holy is seam, much better ,you will feel having even a little balance ou hand with which to 'greet the year 1913, Anne Domini. Legion is the number of helpful, appreciative and inexpensive gifts which will prove both actual and cfous and notable. But not alone should His disciples have cause to rejoice over His coming into the world, for inciolentally all -the peo- ple have been blessed. As the stars shed dust that serves to form the brilliant Highways across -the skies and the meteoric bodies that drop on the earth, so this Day Star that has arisen scatters endless and priceless benefits among men as Ha takes His stately course through the world, ***** Humanity; peace and security, health and plenty, good laws and good customs, good character and purified blood, charity and clean home life, justice and liberty, hon- or and fairness—these are some of the beneficent sparks that have fall- en upon the just and the unjust. Well may the children rejoice to celebrate His coming into the world, -because this lowly birth of divinity at Bethlehem makes infan- cy and childhood holy. Let the poor worship Him with praise and joy for that Ho was of the people, cradled in the straw and reared in toil and want, but most, of all because He brought glad tid- ings to all people and created a kingdom for the undowered, the oppressed and wretched. ***** Let the spirit of praise and fellow- ship move all souls and happiness reign everywhere in this His mes- sage and mission are to all men who yearn - for nobility and peace and cry out fcr light and salvation. As the sweet, cdnfrding children hang up their little stockings for the mys- terious gifts which the spirit of Christmas brings so lot us all lift up our 'hearts at this season for the un- speakable gifts of our Father above and be as extravagant as they in ou-r askings, nothing -doubting. This is His festival -a dear time when He should have His way,with us all and free access to all th.e people, bringing compassion for sin and wrong and weakness, help and cheer for the helpless, promise to the struggling, light to the benight- ed. peace and pleasure and fellow- ship to all. Let us be twilling to give over our world and our life to our Lord for this brief season. Behold, the I{ing cometh ; go forth to +meet. Him bearing adora- tion in year heart, songs on smite lips and gifts in your hands, ' —Rev. 0. Q. Wright. Afternoon dances for children are a capital amusement, in the holidays. Send out ,the invitation `rfrom 3-6 or 6.30," as is most eon- veniont. dancing begins sharp at 3. Tea will make a pleasant break at 4.15, Lemonade and biseuits.oan he handed later. This doers not up- set the household like a late chil- dren's party. A giganticcracker is a groat amnsontent fora children's party, and can be cagily made at home. Make a good-sized dram of card- board cover it with crepe paper to resornble inn oedinaly cracker. Fill it with presents, and min through it several strings,. Arrange a tug- of-war for the children, and as they pull the crac'ier it will break, start- tering tho presentb broadcast,