Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1886-11-11
Mfsseliaurnns.
Thanksgiving Dinner, and How to Cock
It.

1t.
Thanksgiving is almost our only really
national festival; all others we share with
other lands, and although poets have mol
often celebrated it, nor noyelists thrown
round it the halo of romance that sutfuses
the English Christmas with an atmosphere
of ideal jollity and mirth. it is the great
home gathering of the year, and very dear
| to the hearts of Americans. And we'll il
may be for Thanksgiving is an out-growth
of our history, and as such we love and
honor it.
BILL OF FARE.
will give bill of fare for Thanks
giving dinner. which may be cut down to
the simplest proportions by those that wish
only to have the traditional bird, and fix
'ings," and pie:
Oysters on the Half.shell
Celery, Olives. Sailed Almonds
White Mushroom Soup.
Roast Turkey Gibe' Sauce, Cranberry pis. Jelly
Cauifower, Salad, Drowned Potatoes
Fruit. Crackers and Cheese, Coffee.
The larger part of this dinner NAV be
prepared the day before. The soup will
only need heating. The pies and pattes
can both be made the day before, so that
the actual cooking on Thanksgiving Day
will be confined to the vegetables and
turkey. The mnce meat should be made
at least week before using.
ROAST TURKEY.
The stuffing for this may be prepared
the day before and the bird made ready.
but do not recommend it to be stuffed
until near the time for roasting it.
For the stuffing take eight ounces of
bread crumbs (no crusD, three ounces of
butter chopped with it, teaspoontul of
salt, one-quarter teaspoonfrl of pepper, a
small onion boiled and chopped very fine,
two tablespoonfuls OF parsley, free from
stalks, and chopped as fine as possible.
and a suspicion OF grated nutmeg Mix
all together with two eggs. Stuff the
body and crop, but if you would have your
stuffing rich and not like steamy pud-
ding. do not till the body full; leave
plenty of room for swelling. Many pre-
ter little fat chopped pork in place OF
the butter,and if you like crumbly dress
ing. You will not need the eggs.
When the bird is stuffed sew up the
slit, turn the skin of the neck over the
back and fasten it with tiny skewer,
then truss it, -four it all over, and bake it
in steady oven. A large tm KEY will
take quite four hours a medium sized
one three. Basic it frequently and turn
it about so that all sides may be brown
alike.
The giblets should be put on to stew
slowly for four hours the dav before they
are needed, with quart of water, half a
teaspoonful of salt and pinch of pepper
When the broth is reduced to little over a
pint straini it, keeping the gizzard and liver
The former must be chopped fine and the
latter mashed. When the turkey is done,
put it on hot platter. Set the dripping
pan on the fire, put the chopped giblets
into it, with desserts spoonful of -four.
and stir them all around the pan, letting
the -four brown. Then pour into it the
liquor from the giblets, and if more gravy
is required. little stock of water. Stir
it till all the gravy clngihg around the
pan is removed. and then taste to ascer-
tain if seasoned sufficiently.
CRANBERRY JELLY.
To each quart of cranberries put Gill
only OF water, cover close aud stew for 10
minutes over the fire. Then add pint of
sugar, stir well, land stew II minutes more,
uncovered. stirring often. Rub them
through colander, and pour them into
moulds. The next day they will turn out
as jelly. AT a large dinner, four small
moulds are prettier than one large one.
but this is a matter of taste.
DROWNED POTATOES.
TheSo ora sim, " n, N @ bod ,,o,,toos r,oJo
not too moist and pressed into well but
tered bowl Turn them out on a creased
pan, blush them over with the yolk of an
egg beaten with tablespoonful of
water, and set them into a hot oven to
brown for ten minutes, keeping them
turned to brown all over alike.
MlNCE NEAT.
Take one pound of lean boiled beef or
tongue, one pound of finely chopped beef
kidney suet, one pound of currants. well
picked and washed. one pound of raisins
stoned, two pounds OF pared and cored
apples, one half pound of citron, cut
small, one-half pound of candied lemon
peel, cut small. one pound Of brown
sugar, one tables spoonful of salt, and two
large oranges Chop the beet and APP
pits very lue, auu the Otner ingredients
(using one pound more apples if palmer
pies are required). CRATE the orange peel
and squeeze in the juice. Mix in bowl
a tea-spoonful of ground mace, four of
cinnamon. two OF grated nutmegs, tea
spoonful OF ground cloves. and one of
ginger. Mix we'll Put halt into the
mince meat, stir and taste. and then add
gradually till it is spiced to suit YOUR
taste. Some like little spice; others
much. When all is well mixed, pour in
pint and half of cider.
PUMPKIN PIES.
Take quart OF stewed or baked pump
kin sailed and pressed through a sieve.
Mix with it a teaspooniul of mace, one of
cinnamon. one nutmeg. two large cups of
sugar, and hen add two quarts of milk.
nine eggs. yolks and whites beaten sepa-
rately, teaspoorful of salt, aud a gill of
of brandy (oprionaD. Line pie plates
with thin pastry, fill with the above mix
ture, and bake in moderate oven
Catherine O'cen IN The Cosmopolitan.