The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-11-25
Thanksgiving Fare.
l.. STERNBERG

[Harper's Bazar.l
The pleasures of Thanksgiving commence
at the first note of preparation for the event
full day, and its influence lasts long after the
fun, frolic, and feas ting have become dim
memories.
1t is emphatically a day OF good cheer and
merry-making. In many homes it is day
of family reunion, and time when old
friends and merry young people gather in
old homesteads, and sit around generous
widespread boards telling mirth-provoking
stories OF the long ago. and enjoying the
happy present.
What was once day of fasting has now
become day of feasting, and the dinner is
considered the browning event OF the day. 1t
is fitting that at such times the larder should
groan with plenty, and the table show in all
its appointments that time OF pleasure and
festivity is at hand. The largest turkey the
yellowest pumpkin, the reddest cranberries
and the choicest fruits to be found in the
markets. together with the most savory cakes,
richest puddings, and spiciest pies, are
brought forward to do honor to the &C.
casiOn.
Turkey and pumpkin pie have from time
honOred custom become an indispensable
part of the bill of fare for Thanksgiving din
ner. They are, however, ably sustained by
a variety of other dishes, to all OF which
the welcome guest is expected TO do justice
TO an extent which is not demanded of him
at any other time.
Any kind of soup can be served for first
course. If oyster soup is chosen, it can be
made after this recipe, and q most excellent
result can be secured:
Cut two medium-sized punches of celery
into small pieces, add one quart OF water,
and stew bTiskly for fifteen minutes. Strain
the Juice from two quarts of oysters; re-
move all bits of shell from the oysters add
one pint of water TO the oyster juice; place
it over the fire, and add also one level tea
spoonful of salt, half that quantity of pep
per, one-haif pound of butter, and four
tablespoonful of milk into which one
tablespoonful of -four has been mixed
smooth. As soon as it boils, drop in the
oysters and add the water from the celery,
straining it off carefully 50 that no bits of
celery drop in. Serve as soon as it boils up.
Roasting is the general way OF serving the
Thanksgiving bird, and variety is chiefly
made by using different fiavorings for filling
and gravy.
medium-sized turkey will require two
and half or three hours roasting; large
one will need TO be cooked an hour longer.
When placed in the oven the pan should be
covered over the bottom to the depth OF an
inch in water, and more added from time to
time as il cooks away. The turkey must be
basted frequently with the gravy in the
dripping-pan, and at least once with cold
butter.
A good plain stuffing is made by cutting a
loaf of stale bread into small pieces adding
enough salt and pepper to season it high,
and water sufficient to moisten it thoroughly,
but not to make it so wet that it will not
mould up in firm ball. Stuff the turkey
with this, filling the body and the opening
for the craw.
A nice stuffing is made by moistening two
cupfuls of bread-crumbs and the same guam
tity of cackers, rolled, with boiling milk,
adding salt. pepper, and two hard boiled
eggs chopped fine, and mixing lightly but
thoroughly.
Whole oysters mixed with bread crumbs
make most excellent stuffing, which is
liked by almost every one. Select small oys-
tiers, Tree them from all bits of shell, and
drain them dry; add one-third as much
bread-crsmbs, moistened. as oysters; a
liberal supply of melted butter, salt, and
pepper
A very good addition TO the above is cup
full of very finely chopped celery.
Ii must be borne in mind, however, that
variety is more acceptable than sameness,