File:American homes and gardens (1911) (18158966351).jpg

Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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Cherries make very attractive grapefruit decorations meat acquires a delicious flavor of the bird if penned up for a few weeks before Thanksgiving and fed plentifully on nuts—especially walnuts and pecans. The Creoles im- part this flavor to a turkey by means of a nut stuffing, and no stuffing of nuts equals one made from pecans. Next to pecans English walnuts serve the purpose, but they do not melt as much in cooking nor give so rich a flavor. To make this stuffing enough nuts should be shelled to fill a soup plate full of kernels. These should be chopped and set beside a bowl containing three or four dozen oysters and another filled with the juice from which the oysters have been strained and in which crumbled bread is soaking. One large onion should be minced fine and dropped into a deep pot, in which a teacup even full of lard has been melted. The liver and giblets of the turkey should be cut small and laid on a plate with minced parsely, a tiny sprig of thyme, bayleaf, a bit of minced red pepper, chopped tomatoes, and a single pod of garlic. This bit of garlic is no larger than a pea, and should be chopped fine and dropped in the pot with the onion. It may be omitted by those who do not like high seasoning. When the onion turns golden-brown the plate of giblets should be emptied into the pot and cooked till almost done, when the bowl of nuts and of salted soaked bread should follow and the stiff mass stirred until light brown, when the oysters may be added and stirred in. The dressing is then ready to empty on a flat dish to cool suffi- ciently to be handled, when the turkey is seasoned, stuffed, larded and placed in a roasting pan with a little cold water in the bottom. If a rich gravy is wanted, some of the same in- Individual pumpkin and mince pies served together gredients that went into the stuffing must be prepared, omit- ting oysters, garlic, thyme and bread and using very little onion. The gravy ingredients will brown themselves in the roasting pan. Rub flour all over the turkey to keep in the juice and make a thick gravy, and as the bird cooks add boiling water, a little at a time, and baste it. WITH this style of turkey rice is always served to eat with the soft dressing and gravy. To cook rice, one must wash a cupful and pour in the pot with it three cups of water, and salt to taste. When it begins to boil place a stove plate beneath the pot and let it alone. In fifteen or twenty minutes all the water will be absorbed, when the pot should be set on the back of the stove or over a low gas- burner to steam dry. Never stir rice nor cook it in a double boiler. If an increase in quantity is desired, observe the proportions of three portions of water to one of rice. A DISH that is procurable for every Thanksgiving table is potatoes, and an attractive way to prepare them is to peel sweet potatoes, cut them in halves, and lay them in a well-buttered baking dish. Unless the potatoes are a very sweet variety, sugar may be sprinkled over the top before the dish is baked. When served, steamed or boiled white potatoes may be put through a "ricer" machine and heaped on a platter around the dish of sweet potatoes. This makes a pretty dish and allows one to choose the kind of potatoes he likes or to help himself to both. ANOTHER attractive vegetable dish consists of onions, k baked on rounds of bread and served on individual dishes surrounded by croutonnes. Good substitutes for
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A new way of serving baked whole onions A delicious dish of sweet and of white potatoes

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