THE HOME.

Globe, Volume XXIII, Issue 2242, 5 May 1881, Page 4

THE HOME.

Baked Tomatoes —On can of tomatoes, stale bread crumbed fine, one tablespoonfal of ■butter, pepper, salt, a little chopped parsley and white sugar. Drain off two-thirds of the liquor from the tomatoes (the rest can be saved for to-morrow’s soup.) Cover the bottom of a hako-diah with crumbs ; lay the tomatoes evenly upon this bod; season with pepper, salt, sugar, and parsley, with bits of butter here and there. Stew broad crumbs over all, a thicker layer than at the bottom ; put tiny pieces of butter upon this end bake, covered, about thirty-five minutes. Take off the cover and brown upon the upper shelf of the oven. Do not let it stay there long enough to get dry. Roast Ttteket. —Einso out tho turkey well with soda and water, then with salt, lastly with clear water. Stuff with a dressing made ■of broad crumbs, wet up with butter and water, and season to your taste. Stuff tho craw and tie up the nook. Rill the body and sew up the rent. Tie tho legs to the lower part of tho body that they may not “ sprawl” as the sinews shrink. Put into the dripping pan, pour a toacnpfnl of boiling water over it and roast, basting often, allowing about ten minutes’ time for every pound. Be careful not to have your oven too hot —especially during tho first halt hour or so. Tho turkey would otherwise be dry and blackened on the outside, and raw within. Much of the perfectiou of roasting poultry depends upon basting faithfully. Boil the giblets tender in a little water. When tho turkey is done set it where it will keep warm j skim tho gravy loft in tho pan ; add a little boiling water; thicken slightly with browned Hour ; boil up once and add tho giblets, minced fine. Season to taste ; give another boil, and send to table in a gravy-boat. Olbab Stock. —Slice two large onions and put it into tho digester, with a piece of butter (about half an ounce), stand it over the fire, without water, turning tho onions about until they are a bright brown; thon put in as much shin or leg of beef as tho digester will hold, fill up with water, pnt in a bundle of herbs, salt and a carrot; let it stew twelve houro or more. Do not leave it on tho stove to cool when the fire is let out, as that will turn it sour, but remove it and take off the lid. When done strain it and leave it to cool. Thon remove every particle of fat and put the stock into a stewpan, which should bs perfectly free from grease. When boiling add the whites of two or three eggs, slightly beaten; let it boil a few minutes, then strain it through a very fine sieve. Whan cold tho stock should be beautifully clear and bright, and in the winter will keep and form tho basis of a variety of soups for a ■week. There will bo a little sediment at tho bottom, which can bo removed while cold and used for gravies or thick soup. If not sufficiently dark in color a few drops of burnt sugar will improve tho appearance and not injure tho flavor.