Pumpkin Pie.
- 1 quart of stewed pumpkin, rubbed through a fine colander.
- 6 eggs.
- 2 quarts of milk.
- 1 teaspoonful of mace.
- 1 teaspoonful of cinnamon and the same of nutmeg.
- 1½ cups of sugar.
Beat the eggs light and whip in the sugar, then the pumpkin and spice. At last, mix in the milk, stirring up well from the bottom.
Bake in open shells of paste made according to the receipt given last Thursday. Eat cold, and send around a plate of cheese with it.
Third Week. Monday.
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.