Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1882-11-17
A THANKSGIVING DINNER.
Oyster Soup.

4 THANKSGIVING DINNER.
Roast Turkey. Chicken Pie.
Mashed Potatoes. Drowned Sweet Potatoes.
canned Corn. Stewed Tomatoes.
Celery. Cabbage Salad.
Cucumber Pickles.
Pumpkin Pie Lemon Pudding Fruit Cake.
Oranges. Nuts.
OYSTER SOUP.
Pour pit. cold water over one can
o! oysters, drain through colander in
20 a soup kettle, bring to a boil and
skim. Add qt. of new milk. let it
boil up, then add the oysters and stew
until they rufae on the edge, which is
about five minutes, season with butter
pepper, and salt. Serve with oyster or
cream crackers and sliced lemon.
ROAST TURKEY.
After drawing the turkey, rinse out
with several waters. and in the next to
the last add a tea spoonful of soda.
Fill the body with this water, shake
well and rinse with clear water. Pre-
pare dressing by taking pieces OF dry
bread, pour very little boiling water
on them, cover tightly and let stand
until soft. Add Jumps of butter, three
finely mashed potatoes, pepper, salt,
sage, and two well-beaten eggs. Mix
thoroughly. Rub the inside of the
turkey with pepper and salt. Stuff the
craw and tie a string tightly around the
neck. Fill the body and sew it up
with a strong thread. Tie the legs
down firmly. press the wings down close
to the sides and secure with a cord
round the body. Steam until easily
pierced with a fork. Remove to a pan
and place on the breast very thin slices
OF picked pork, sprinkle with pepper
and salt and dredge with flour. Keep
plenty of water in the pan and haste
frequently. Bake until a nice brown,
and perfectly tender. Serve with cram
berry sauce and gibiet gravy. To
make the gravy-after the turkey is
dlshed, place the pan on top of the
stove, and remove most of the fat.
Chop the giblets which have previous
ly boiled for two hours, add to the gra-
Wy with the water in which they were
cooked, season to taste, thicken and
STIR constantly until well cooke.
CHICKEN PIE.
Cut up two young tender chickens,
cover with hot water and boil untilte
der. Line the side of a four quart pan
with rich biscuit dough one half inch
thick. Put in part of the chicken, sea-
son with butter, salt, and pepper, lay
in few strips of dough. add the rest of
the chicken, and season as before.
Season the liquor in which they were
boiled, add part of it to the pie. cover
with a crust an inch thick with large
hole in the center. Keep adding liq-
uor as needed. Bake one hour in a
moderate oven.
CABBAGE SALAD.
Shred one head Of cabbage fine and
dress with one tup of vinegar, one ia
blespoonful of butter, one tablespoon
full of sugar, one tablespoonful of made
one small teaspoonful of salt,
one raw egg, put all the ingredients ex-
cept the egg, into the saucepan, and
let them come to a boil; pour over the |
cabbage while scalding. Add the egg
well beaten and stir until cold.
NO. PUMPKIN PIE.
One quart of pumpkin stewed and
one quart of milk, one cup Of
sugar, seven eggs beaten very light a
'easpoonful each of ginger, cinnamon,
md nutmeg. Make rich pastry crust
md bake in moderate oven.
LEMON PUDDING.
One quart of milk, one pint of finely
powdered bread crumbs, one and one
,aE cups of sugar, FIVE eggs, saving
out the whites of four, the grated peel
If one lemon. and one tablespoonful of
,utter. Rub tie butter into one cup
If sugar. beat the yolks very light and
;tir these together. The bread crumbs
;oaked in milk come next, and then
he lemon. Bake in a buttered pan
,ntil the custard is set. Draw to the
mouth of the oven and cover with a
neiugue made Of the whipped whites
,fthe eggs. one halt a cup of white SUI
ar, and the juice of one lemon. Re.
UNI to the oven and bake to a rich
'rown. To be eaten cold. l,