CHRISTMAS RECIPES.

Taranaki Daily News, 15 December 1922, Page 5 (Supplement)

CHRISTMAS RECIPES.

Christmas is the season when poultry is much used, so some valuable hints as to forcemeats and stuffing, given by an experienced cook, will probably he welcome. Seasoning for chicken, fowl, or turkey.—Take two ounces of bacon or ham, one ounce of butter, four ounces of fine bread-crumbs, one teaspoonful of very finely chopped 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 be cooked. There 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 ehopped-up oysters to thia 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, mince them up very finely, and add about an ounce and a-half of butter. Mix into the warm onion, and then add about a cupful of fine bread-crumbs, a piled teaspoonful of powdered dry sage, or a level tablespoonful of green sago l«te.w fiMely 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 sauce. —Take half a pint of milk and half a very finely chopped-up, small onion, and simmer till the onion is cooked; then add half a cupful of freshly made breadcrumbs, loz of butter, a grating of nutmeg, a few grains of cayenne pepper, a salt-spoonful of salt. Stir and simmer for about 10 minutes, and serve nice and hot with roast turkey, chicken, or fowl.

Apple sauce lib of cooking apples, about Boz of sugar, more or less 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 nutmeg. Peel, core, and slice the apples, and put them into a saucepan with the other ingredients, and simmer them until the apples are. quite soft and smooth. Add a little more sugar if the sauce is too tart.