brown mixture in butter. Mix all well—fill fowl and sew up. One-half pound of chopped meat may be added if more meat is desired—Elise Rauschert.
Peanut Dressing.
Three-quarters cup cracker crumbs, ½ cup shelled peanuts, finely chopped, ½ cup heavy cream, 2 tablespoons melted butter, a few drops onion juice, salt and pepper to taste. Mix in order given. Very good with roast duck.—Mrs. Wm. Fredericks.
Cranberry Sauce Variation.
One quart cranberries, 2 tart apples. Cover with cold water and boil together until soft. While hot rub through a sieve and return to fire, adding 1 cup granulated sugar to 2 cups sauce. Boil up and remove from fire. Serve cold.—Mrs. C. B. Moellering.
Spiced Cranberry Sauce.
Three cups cranberries, 1 cup water, 2 cups sugar, 2 teaspoons vinegar, 1 teaspoon each of cloves and cinnamon. Place cranberries with the water in a granite pan and cook slowly until soft. Add the sugar, vinegar and spices to the cranberries and let boil another ten minutes. Pour into dish to cool.
Horseradish Sauce.
Have 1 cup of thick cream, thoroughly chilled, and whip it with an egg-beater till very stiff. It should keep its shape. Add ½ teaspoon salt, ½ salt-spoon pepper, 3 tablespoons grated horseradish. The radish should be fresh, if possible, add 2 tablespoons vinegar and 1 teaspoon sugar, put in ice-box until ready to use, as it should be very thick when served. Good with veal chops.—Mrs. H. G. Tischer.
Savoury Pudding.
To be eaten with hot meats. Take 4 tablespoons of flour, 1 or 2 eggs; beat well, add milk until about as thick as a pancake batter, then add 1 small chopped onion, 2 tablespoons
