Mrs. Wilson's Cook Book Part 83

One level tablespoon of salt, One and one-half teaspoons of paprika, One-fourth teaspoon of nutmeg, Three pints of turkey stock, One-half cup of finely chopped celery, One carrot diced, Four tablespoons of washed rice.

Bring to a boil and cook for thirty-five minutes very slowly and then season.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender.

Then drain and place in a bowl and add

Two onions, grated, One cup of left over cold meat, chopped fine.

Season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs. Pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.

FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM HOUSE

Oyster Soup Home Pickled Onions Chow-chow Chili Sauce Boston Brown Bread Fish b.a.l.l.s Roast Turkey Brown Gravy Oyster Filling Cranberry Sauce Bannocks Baked Potatoes Mashed Turnips Creamed Onions b.u.t.tered Parsnips Coleslaw Pepperhash Corn Relish Jams, Jellies and Conserves Mince and Pumpkin Pies Coffee Maple Fudge Preserved Plums

The good old-fashioned oyster soup, made from the famous recipe that has been in the family for so many years, was served from two immense old white china tureens. Grandpa Perkins, sitting at the head of the table, ladled out the soup, and after it was placed and every one was seated, grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful Thanksgiving praise, to which we all responded with a solemn amen.

CHICKEN ROLL

Place in a mixing bowl

Three cups of sifted flour.

One teaspoon of salt, Three level tablespoons of baking powder.

Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.

PREPARED FILLING

Mince the giblets fine and pick the meat from the neck and carca.s.s, putting the skin through the food-chopper. Place in a bowl and add

Two onions, grated, One green pepper, minced fine, Four tablespoons of finely-chopped parsley, One-half cup of bacon, cut in dice and nicely browned, One teaspoon of salt, One-half teaspoon of white pepper.

Mix thoroughly and spread as directed upon the dough.

BOSTON BROWN BREAD

Place in a mixing bowl

One-half cup of cornmeal, One-half cup of barley flour, One-half cup of rice flour, One teaspoon of salt, One-half cup of mola.s.ses, One level teaspoon of soda, One and one-quarter cups of sour milk.

Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full. Cover and place in a deep saucepan. Fill the saucepan two-thirds full of boiling water. Boil steadily for one and three-quarters hours; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.

Next come the fish b.a.l.l.s--not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown b.a.l.l.s the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.

AUNT POLLY RIVES'S ONE-EGG CAKE

One egg, One cup of brown sugar, Five tablespoons of shortening,

Cream well and then add

One and three-quarter cups of flour, Four teaspoons of baking powder, One cup of milk.

Beat to thoroughly mix. Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven.

REAL OLD VERMONT OYSTER SOUP

For six people.

Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan. Wash and look carefully over the oysters to remove all bits of sh.e.l.l. Chop the oysters very fine and then return them to the oyster liquid. Add one tablespoon of b.u.t.ter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk. Let come to a boil, remove from the fire and serve. Scald the milk in a double boiler.

COUSIN HETTY'S FISH b.a.l.l.s

"Time was," said Cousin Hetty, "when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish."

Recipe for six persons. Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water. Squeeze dry. Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and

Two tablespoons of grated onion, Four tablespoons of finely-minced parsley, One teaspoon of paprika, One-quarter cup of milk, Two tablespoons of b.u.t.ter.

Beat hard to mix thoroughly and then mould into small b.a.l.l.s; roll in flour; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat.

BANNOCKS

For six persons. Place in a saucepan

Two cups of boiling water, One-half teaspoon of salt, Two tablespoons of maple sugar, Four tablespoons of syrup, Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool. Spread very thin on well-greased baking sheet; brush with melted shortening and bake in a hot oven. In the days of long ago these bannocks were usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender. Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, be saved. For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds. This stale bread is thoroughly dried out and then put through the food chopper, then sifted. The coa.r.s.e crumbs are used for filling the turkey.

In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete without the turkey, it required careful planning to use the left-overs without waste, as the family quickly tired of too much turkey when served for three or four meals.

However, left-over chicken or turkey may be served in the following dishes:

BROWN EMINCE FOWL