Potage au Riz.
Take the fat from the top of the soup-stock. Pour off and strain what is needed for to-day. Heat and skim; add half a cup of rice which has been cooked soft in a little milk—also the milk which has not been soaked up; put in what seasoning is needed; simmer fifteen minutes, and serve.
Roast Turkey.
Clean, and wash out the crop and body of the turkey with soda and water, rinsing it out afterwards. Stuff with a force-meat made of crumbs, a little cooked sausage, pepper, salt, and a little butter. Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s soup.) Lay it in the dripping-pan; pour boiling water over it, and roast about ten minutes to the pound, after the cooking actually commences. Cook slowly at first, or it will be dry without and raw within. Baste often and freely. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour off the fat from the top of the gravy, thicken with browned flour, and season; boil once and serve in a boat.
Cranberry Sauce.
Put a quart of clean cranberries into a saucepan, with a cupful of cold water. Stew slowly, stirring often, for an hour and a half. Take from the fire, and sweeten abundantly with sugar; rub through a fine colander and set to form in a wet mould. Do this on Saturday.
Mashed Potatoes—Browned.
Whip light with milk, butter, and salt; pile upon a greased pie-dish, and brown in a good oven. Slip to a hot dish by the aid of your cake-turner.
Sweet Potatoes.
Boil until tender; strip off the skins; lay in an oven to dry for some minutes and serve.
Queen’s Pudding.
2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other jelly.
Soak the gelatine in the milk for one hour. Put into a farina-kettle and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these well with wine. Add the rest of the custard, and set the mould upon ice, or in a cold place.
Make this pudding on Saturday.