CHRISTMAS RECIPES

Evening Post, Volume CII, Issue 151, 23 December 1921, Page 15

CHRISTMAS RECIPES

Christmas is the Beaton when' poultry is much used, so some valuable hints as to, forcemeats .and stuffing, given by an ».- experienced cook, will probably be wel- * come. Seasoning for ahioken, fowl, or turkey.—Take two ounces of bacon or ham, one ounce of butter, four ounces of fine bread-crumbe,, one teaspoonful of very finely ohopped parsley, a big pinch of mixed herbs of thyme, a grating of nutmeg, a pinch of ground mace, half a teaspoonful of salt, and pepper to taste, and one or two eggs, and, lastly, the liver of the bird that is going to bo cooked. Those should be parboiled, and allowed to cool off, when they should be chopped up finely with the bacon or ham, and, if liked, about half an ounce of raw onion. To this all the dry ingredients are added and well-mixed together, adding at last the well-beaten-up eggs. This quantity is enough for a good-sized turkey, and about half would be enough for a pair of fowls or chickens. ( Some good cooks often add a few scalded ■ and finely chopped-up oysters to this class., of forcemeat; it is not a necessary 'addition, but a very nice one. ..." Sage and onion stuffing.—Parboil about one pound of good, sound onions. When about half-cooked, . minco them up very— finely, and add about an ounce and ,a-half, ..., of butter. Mix into the warm onion, and r then add about a cupful of fine bread-- , crumbs, a piled teaspoonful of powdered dry sago, or a level table-spoonful of • green sage leaves.- finely minced, and salt and pepper to taste. Mix well, and then work in one egg. The latter prevents ' the .seasoning becoming pulpy and soft. . This quantity is enough for. one goose, a' pair of ducks, .or a loin of pork. .

Bread 3auce.—Take half a pint.of,milk .. and half a very finely chopped-up. small ' onion, and simme- till- the onion' is ' cooked; then add half va cupful of freshly- - made breadcrumbs, loz .of butter, a - gratiug of nutmeg,' a few- grains' of ' cayenne'pepper, a salt-spoonful of salt. - Stir and simmer for about 10 minutes, ;, and 6erve nice and hot with roast turkey, chicken, or fowl, '. "'"'" Apple, sauce.—Take lib of cooking . apples,. about ooz of sugar,' more or less1 ■according to taste, loz of .butter, enough water to well wet the bottom of the saucepan the ' apples are'cooked in,, and' ' a good grating-of-mitmeg. 'Peel, 'core,'--1 and slice tho apples, and ...put themvintov... a' saucepan.,.with 'the other ingredients, and simmer them ■ until the apples, are ' quite soft and smooth,... Add a.'iittle'nio,re.,'. sugar if the . sauce is" too tart. \ ''