Giblet Soup.
Cut the giblets of your turkey into six pieces each, and stew, closely covered, in a pint of water until tender. Strain out the barley from the remains of yesterday’s soup and if you have any of Saturday’s in the pantry, strain out the vermicelli and add that. Warm this to a boil with the liquor in which the giblets were cooked. Boil up sharply and skim; add the giblets, and while they simmer together, put two tablespoonfuls of butter cut into bits, and rolled in browned flour, into a frying-pan. Stir until it is hissing hot. Add to the soup with a handful of chopped parsley, and a tablespoonful of walnut or mushroom catsup. Boil up once and serve.
Turkey and Ham.
Cover the uncarved side of your steamed turkey with rather thick and fat slices of cooked ham. Three or four large ones will suffice. Bind them to the body with greased packthread. Lay the turkey, cut side downward, and the ham up, in the dripping-pan with a little boiling water in the bottom. Bake about three-quarters of an hour, basting the ham, when it begins to drip, with its own grease. Ten minutes before taking it up, clip the strings, and remove the ham to a hot dish. Dredge the upper side of the turkey with flour, and baste with butter to make a brown froth. Dish, with the ham laid around it.
Corn Puddings.
- Add to a can of sweet corn,
- 1 cup of milk.
- 3 eggs.
- 2 tablespoonfuls of butter.
- 1 of sugar.
- 2 tablespoonfuls of flour.
- 1 teaspoonful of salt.
Beat up the eggs, add the sugar and butter, the milk, corn, and, lastly, the flour. Bake in earthenware cups well buttered, or in neat patty-pans. Turn out upon a dish, or eat from the cups. They are very nice when hot.
Baked Potatoes.
Wash, wipe, and bake in a moderate oven. When done, cut a round piece of skin almost entirely from the top of each, leaving a “hinge” at one side. With a small knife make an incision in the mealy part of the potato, i. e., the heart, put in a pinch of salt, and a bit of butter, replace the flap of skin, and send hot to table.
Farina Custard.
- 1 quart of milk.
- 4 tablespoonfuls of farina.
- 3 eggs well beaten.
- 1 cup of sugar.
- Vanilla essence—2 teaspoonfuls.
- 1 saltspoonful of salt.
Heat the milk to scalding; stir in the farina, which should have been previously soaked in a little cold water for an hour. Cook in a farina-kettle fifteen minutes, stirring often. Take out a cupful and beat into the eggs already whipped up with the sugar. Put into the kettle, stir in salt and flavoring, boil two minutes, and pour into a deep dish. Eat warm, putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving.