½ cup of butter. 2 cups of sugar. Juice and peel of a lemon. ½ teaspoonful of nutmeg. ¼ cup of currant jelly, or cranberry syrup.
Make hard sauce in the usual way by creaming the butter and sugar. Before beating in the lemon-juice and nutmeg, set aside three tablespoonfuls to be colored. Having added lemon and spice to the larger quantity, color the less by whipping in currant jelly or cranberry syrup, until it is of a rich pink. Shape the white sauce into a conical mound. Roll a sheet of note paper into a long, narrow funnel, tie a string about it to keep it in shape, and fill with colored sauce. Squeeze it gently through the aperture at the small end, beginning at the base, and winding round the cone to the top, guiding it so that the white will show prettily between the pink ridges.
The effect is pleasing and costs little trouble to produce.
Is believed by some to aid digestion, and, since fritters are not generally classed among very wholesome dainties, it may be as well to give John and John’s wife—_not_ the children—a cup of the fragrant elixir as a possible preventive against an attack of dyspepsia. It always lends grace even to a homely dinner.
Fourth Week. Sunday. —— German Sago Soup. Boiled Turkey with Oyster Sauce. Savory Rice Pudding. Potatoes au Maître d’hôtel. Celery. Grape Jelly. —— Mince Pie. Bananas and Oranges. ——
Soak half a cup of German sago in enough water to cover it entirely for two hours. Heat yesterday’s soup to boiling, with a little of the reserved “stock,” should the supply be too small; stir in the sago with a little salt, until dissolved, and serve.
15 oysters. A little milk, bread-crumbs, butter and seasoning. Wheat flour.
Chop about fifteen oysters and work up with them bread-crumbs, a spoonful of butter, with pepper and salt. Stuff the turkey as for roasting; sew it up, neatly, in a thin cloth fitted to every part, having dredged the cloth well inside with flour. Boil slowly, especially at first, allowing fifteen minutes to a pound. The water should be lukewarm when the turkey goes in. Salt and save the liquor in which the fowl was boiled.
12 oysters, cut into thirds. 1 cupful of milk. 2 tablespoonfuls of butter. 2 teaspoonfuls rice, or wheat flour. Flavoring to taste. Chopped parsley.