LXIV Ruth Makes Baking Powder Biscuits

with a cloth, rinsing thoroughly, allowing plenty of water to run through the turkey. Dry well and stuff. Season all over with salt, pepper and butter. When baking, lay the fowl first on one side, then on the other until one-half hour before taking from the oven. Then it should be turned on its back, allowing the breast to brown. A twelve pound turkey should be cooked three hours in a moderate oven, basting frequently.

Oyster Dressing (Fourteen portions) 6 C-stale bread crumbs ½ C-melted butter 2 t-salt ½ t-pepper 1 pt. oysters

Mix the ingredients in the order given, adding the oysters cleaned and drained from the liquor. Fill the turkey and sew up with needle and thread.

Preparing the Giblets

Wash thoroughly the heart, liver and gizzard. Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining. Cut the heart open, and remove carefully the gall bladder from the liver. Wash carefully again, and soak ten minutes in salted water. Cook slowly until tender, in one cup of water. More water may be needed. Cut fine, and add to the gravy. Save the stock.

The Gravy

1 C-stock 2 T-flour 1 T-cold water ¼ t-salt

For each cup of liquor, which is left in the roasting pan, add one tablespoon of flour. Mix the flour with two tablespoons of cold water, add the liquid slowly, and cook two minutes. Add one-fourth of a teaspoon of salt, and the giblets. Serve hot. Creamed Onions (Six portions) 2 C-cooked onions 1 C-white sauce

Cook the onions in one quart of water in an uncovered utensil until tender. (About fifteen minutes.) Drain and add one cup of white sauce. Serve hot. Plum Pudding (Six portions) 2 C-soft bread crumbs ¼ t-soda ¼ t-cloves 1 t-cinnamon ¼ t-salt ½ C-suet ½ C-molasses 4 T-"C" sugar 1 egg

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¾ C-milk ½ C-currants ½ C-raisins 1 t-vanilla

Chop the suet, and sprinkle with one tablespoon of flour to prevent sticking. Add the raisins, currants, "C" sugar, salt, cinnamon, cloves and bread crumbs. Add the egg and milk beaten together, add the vanilla, mix the soda in the molasses and add to the first mixture. Fill a well-buttered pudding mould one-half full. Steam two hours. Serve with hard sauce.

Hard Sauce

1/3 C-butter 2 T-hot water ¾ C-brown sugar ½ t-vanilla ½ t-lemon extract

Cream the butter, add water and gradually add the sugar. Continue mixing until very creamy. Add the vanilla and lemon extract. Chill and serve over the hot pudding.

CHAPTER XCII

PLANNING THE CHRISTMAS CARDS

"A ND what is in this dish, Bettina?" asked Bob, as he lifted the hot cover. "Candied sweet potatoes, dear, and I'm almost sure that you'll like them. I made them in the fireless cooker, and they're really more candy than potatoes." "They'll suit me, then," said Bob. "The sweeter the better! My mother used to cook up candied sweet potatoes with a lot of brown sugar syrup—say, but they tasted good about this time of year when I would come in from skating! Well, I believe these are exactly like hers!" "Only hers weren't made in a fireless cooker," said Bettina. "Now, Bob, as soon as you have allayed your hunger a little we must put our heads together long enough to get an idea for Christmas cards. If we have something made, it may take several weeks, and you know it is no small task to address several hundred of them. As soon as we have ordered them, we'd better make out our Christmas list. But first, what shall the cards be? Think, Bob!" "Goodness gracious sakes alive, but thinking is hot work! Well, how's this? Suppose we don't have cards engraved—they're expensive, and besides, 'twould take too long! We'll find some plain white correspondence cards—or perhaps white cards with a red edge—and envelopes to go with them, and in the corner of the card

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