household hints. 
PREPARED BY MRS. C. G. HERBERT. 
A thanksgiving dinner. 
MENU. 
Tomato Soup. 
Steamed Fish with drawn Butter sauce. 
Roast Turlcey and Cranberry sauce. 
Sweet and Irish Potatoes. 
■ Vegetables in season. 
Lobster Salad. 
Pumjdcin Pie. Mince Pie. 
Nuts, Raisins, Bonloons. 
Calce. 
Coffee. 
Tomato Soup.—See dii-ections in'September Cabinet. 
Steamed Fish.—Cut off the head and tail; wash the 
fish salt and lay it on a plate in a steamer, and-cook till 
“ ’ ■ then remove carefuUy to a platter, after having 
“ken off the skin. Serve with drawn butter made as 
follows: Two heapuig teaspoons of flour mixed well 
with a piece of butter the size of an egg. Pour on enough 
boiling water to make it the consistency of cream, and 
.flavor with a very little Worcestershire sauce. 
Roast Turkey.— Stuffing for a medimn size turkey. 
One pint of oysters. Cut the bread in fine pieces, and 
the butter in little chunks; put the oysters in whole. 
If the bread is diy, dip it in a little cold water. 
Fm-tlieCh-avy.-Cutov chop some of 
and put them in the di-ipping-pan 
in them, and some fine cracker crumbs, and let it aU 
boil UP a few moments. _ , 
The turkey wiU be much nicer if it is tigliJYntotL 
in an old piece of white muslin, and 
di-ipping-pan and treated exactly as if no cloth weie used- 
Care^should be taken not to usemore 
sai-y to envelop the turkey. Of course t^ Ji 
and the wings fastened back before pu 
on. If the turkey should not brown 
cloth can be removed just before it is 
key put on the upper grate of the oven, u ^ 
is amsrthing of a good baker this will not be »ecessW 
You will find tha! a tough fowl cooked in this way ^ 
be tender and delicious, while the ® ch 
not be dried and crisp, but juicy ; and it cooks much 
sooner, as the cloth keeps in the steam. 
Lobster Salad.—One lobster picked the 
fresh lettuce cut fine, put ma dish heaping 
lobster. Dressing: One cup of vinegar, 
table-spoon sugar, two tea-spoons of dry rni \ 
pepper! two eg|s, butter half the 
the mustard in a Uttle of the , except buttei-; 
of the vinegar and the other mgredi toeether ovei' 
the eggs must be well beaten. “^/gglSd the 
hot water till it thickens, then take salad 
flutter, and set away to cool. platter 
just before seiwiug, gai-nish the e ge 
with lettuce leaves, and put the salad . ju small 
Pumpkin Pie.—Peel the pumpkin, ^gtgamedas 
pieces and steam or boil. It is muc „oshandpnt 
s not so wet; when thoroughly done, masn 
thi'ough a wh'e sieve. For two pies take one pint of 
sweet milk, three eggs and pumpkin enough to make 
about the consistency of griddle-cakes; ginger, little 
salt and sugar to taste. Line the pie tins with tender 
crust, flu and bake. 
Mince Pies.—For enough mince meat to fill a three- 
gallon crock take seven pounds of nicfe beef (a neck piece is 
best), and one pound of suet. BoU the meat very tender, 
salt as j'ou would for the table; let it boil down until 
there is not more than a pint of liquor, while warm take 
out all bones and save the liquor. Let it stand over 
night, next morning chop the'meat fine and the suet, 
and put them together. Take twice as much chopped 
sour apples as you have meat, and put in two quarts of 
boiled cider and the liquor from your meat. If you 
have vinegar from pickled peaches, or any sweet pickles, 
it is better tlian the cider. Add to the meat and apples 
three cups of molasses and brown sugar enough to make 
it sweet to taste; cinnamon, cloves, allspice, pepper and 
grated nutmeg; boU all together till the a,pples are 
nearly soft, then put away for use. • The raisins should 
be put in when the pies are made, wash them and boil 
in a few spoonfuls of water, and drop them in the pies 
iust before putting on the upper crust. 
Snow-flake Cake.—See directions in June Cabinet. 
Coffee —It is best to buy your coffee ungi-ound and 
jn-ind it as you use. Allow one table-spoon of graund 
foflee for every person. Mix with the grounds a part 
of tS white or a whole egg, according to the amount of 
^£e ^.sed Scald the coffee-pot well before usmg, put 
in ffie Toffee and add a half cup of cold water, shake 
plan to mix the m. - - -- 
1 fiinned into warm soapsuds, and 
new. -nriTipras dissolved in one quart 
O.NB pound of gi^ PP gmells. Powdered 
of boiling haLts will dispei-se cock- 
borax scattered m theu na 
roaches the pulps from the skins, 
Take youi- 8 >;®P®®’put the pulps in yo^ 
keeping them rn rep ^ water, when thorough- 
preserving kettle ^ colander to separate the seed^ 
ly heated, run thSm^ .^gigh; to each 
well worth the trouble. 
