The Blue Grass Cook Book

page 121

  1 dessertspoon of butter,

  1 wineglass of cream,

  Salt and black pepper to the taste.

Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is
half-roasted. Baste often.

      CRANBERRY SAUCE FOR
      TURKEY
Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till
the skins burst. Mash and strain through a colander and return to fire. Add 1
cup of sugar and cook till thick. Mould in any shape and serve cold.

      CUCUMBER SAUCE
Mrs. Cyrus McCormick

  1 dozen fresh green cucumbers,

  1 dozen white onions,

  1 quart of good cider vinegar.

Peel and grate the cucumbers and onions and place in a sieve to drain. Place the
pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or
more of good vinegar.

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