FAMILY DINNERS FOR WINTER
1.
Turnip Purée.
Roast Turkey.
Fried Parsnips. Browned Onions.
Mashed Potatoes.
Orange Roly-Poly.
Turnip Purée.—Eight turnips, one onion, one stalk celery, four cups water, two cups milk, one tablespoonful butter, one tablespoonful flour, pepper and salt to taste. Peel and cut up the turnips, and put them over the fire with the onion in the four cups of water; let them cook until tender, and then rub them through the colander, and put them back on the fire. Cook the butter and flour together in a saucepan; add the milk, stir into the turnip, season to taste, and serve.
Browned Onions.—Peel rather small onions, and boil them until tender; drain off the water, and pour over the onions a cupful of soup or gravy; let the onions simmer in this for ten minutes; then take them out, and keep them hot while you thicken the gravy with browned flour. Pour over the onions just before sending to the table.
Orange Roly-Poly.—Two cups flour, one and a half cups milk, one tablespoonful butter, one tablespoonful lard, two teaspoonfuls baking-powder, one saltspoonful salt, four fair-sized sweet oranges, half-cup sugar. Sift the baking-powder and the salt with the flour; rub the butter and lard into it; add the milk, and roll out the dough into a sheet about half as wide as it is long; spread this with the oranges peeled, sliced, and seeded; sprinkle these with sugar; roll up the dough with the fruit inside, pinching the ends together, that the juice may not run out; tie the pudding up in a cloth, allowing it room to swell; drop it into a pot of boiling water, and boil it steadily for an hour and a half; remove from the cloth, and lay on a hot dish. Eat with hard sauce flavored with lemon.
2.
Turkey Soup.
Roast Pork. Apple-Sauce.
Boiled Potatoes. Stewed Tomatoes.
Chocolate Custards.
Turkey Soup.—Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enough water to cover it; cook gently for several hours, and then let the soup get cold on the bones; strain it off, skim it, and put it back on the fire. Have ready in a saucepan two cupfuls of milk, thickened with a tablespoonful of butter and two of flour; stir this into the turkey liquor, boil up, and serve.
Chocolate Custards.—Four cups milk, four eggs, one cup sugar, four tablespoonfuls grated chocolate, two teaspoonfuls vanilla. Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs. Return to the stove, and cook until the custard begins to thicken; when cool, pour into glasses or small cups, and heap on the top of each a méringue made of the whites of the eggs whipped stiff with a little powdered sugar.
3.
Oyster Soup.
Broiled Steak.
Baked Cabbage. Fried Potatoes.
Cup Puddings.