“Here one ghost was heard to mutter that he didn’t give shucks for all their choicest viands, and he would prefer any day in the year a good dish of baked beans or bean soup to all their boned turkey and pâté de foie gras, and as for the highfalutin sweets he had rather have a mince or pumpkin pie.” There were some gentle murmurs of approval at this declaration of faith, but the speaker turned severe eyes upon the grumblers, whereat they subsided. The tall ghost continued his speech:”
A cook of roughly the same moment, setting down the same dish.
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.
Sources: The passage is from Olive Harper, The sociable ghost : $b Being the adventures of a reporter who was inv, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, tankard stamp.