The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-11-24
Thanks giving Day.

THANKSGIVING Day
or all the national holidays of American
civilization, none has a more permanent
nor eleyating influence than that Of the
Long favored Thanksgiving Day. Long,
long ago when our glorious Republic was
set in its merest infancy, did those few
time hOnorcd fathers and mother lift their
3urdeued hearts to our God, in praise and
thanksgiving. The true noDleness of char
stcter expressed in those earnest, fervent
prayers offered upon that rOrk-bOund Ply
mouth shore has been re-echOed through the
deeting centuries; and upon the restless
waters of Massachusetts bay was born the
mighty song of freedom and personal
liberty, the sweet refrain of which is still
vibrating along the corridors of time and
each generation adds one more stlnza to
chat song of national independence and
prosperity.
Each Thanksgiving Day is one more
milestone on our life journey. The scat
tered family-the day of all the year
i4Ie best-when the blazing fire and good
cheer of the home, the kindly words from
father and much cherished smile from dear
cid grandma, and the merry prattle of hap
pg, Hnrestrained children, compel many an
older heart to cry out in piteOuS eagernesS,
20 make me a child again just for to
nigbt;" for others of u.s. Thanksgiving Day
1rings memories of departed days, and as
each year increases the number of vacant
chars about the festive board, until the
home "acroSs the riVer' holds all that
made life dear, and we look forward only
FOR that glorious reunion day lover the
line whore all is eternal gladuess and
tears and parting are no more. The pleas
ares Of Thanksgiving Day, in many homes.
depend much upon the culinary skill of
mother; for what is the dinner ID ever
ARngry school boys, or the grown up sous
aud daughters who have come to enjoy a
k5liday at home" unless the delicacies
& pom the over-laden table have been pre-
5ared by the loving hands of mother, who
does not forget the favorite dish for each
g7e9
There are the iellies, fruits, pies and
buildings which only mother can prepare;
Eae turkey, chicken pie and oysters cooked
- perfection; vegetables and salads sea
.s0ned just rigat, ami cranberry sauce AMI
pickles without fault.
Let US compare notes for few moments,
44G begin our preparation for this day Of
greeting, while We ali. with one accord,
lift our hearts to him who doth supply US
58eace and plenty in the abundance of his
might
In steWing oysters, let the water be well
allow the oysters only to reach the boiling
TIsint, season with pl MY of butter Ii tie
salt aud small q laEtity Of rich cream
Serve Immediate; do not add pepper
while cooking. as IL has tendency to turn
the soup dark color.
For roasting a turkey, after sufficie mt
PRESERVATION, take a quantity OF fresh, light
bread, and add enough warm water (hUt
water renders it sticky to III listen, nearly
= cup Of butter, little salt, pepper and
1ienty of sage-sOme like a little chopped
onion for seasoning and chop all with the
sst0pDiug knife until the bread is fine, and
then stir in two well-beaten eggs. Fill he
body quite well aud sew securely. In the
,,f-iDping pan pour quantity OF water, and
after rubbing the outside of the turkey
well with salt and pepper, place in the pan
and nut in the oven. The first hour, allow
70 bake rather slowly. The time required
Cor roasting a turkey depends entirely
z pom its size but three hours is the least
tine to be calculated upon. Basic very
frequently with the water, for upon the
S&sting and constant watching does the
tenderness and sweetness of the meat de-
pend.
For chicken pies, boil until quite tender
4he chicken and thicken and season the
gravy as for stewed chicken for the table,
g4repare crust with fresh lard and part
butter fresh sour milk and soda, or sweet
11ttA AlQ DdhluR DONuGL, anu d AllOlC odAJY
-di the under crust nearly an inch thick
aud place in baking pan; fill with chicken
and gravy and cover the top with plenty Of
bits Of butter; place the upper crust, and
he sure to ''gaSh the tOph that the gasses
grom the chicken may have ample room for
escaping.
nice salad, different from the ordinary
slcotd slaw," is made with equal parts of
sliced celery aud cabbage, a small quantity
Of boiled beets, sliced, and little sliced
t7riar; for the dressing mix vinegar, salt
aud mustard and little sugar, if sweet
.sred salads are liked.
The best salad dressing we ever ate was
!g7ade with the yOlk5 of two eggs beaten
thoroughly salt and pepper to taste, two
@esspoOnfulS white sugar, two teaspoons
PREPARED mustard, or One-fourth teaspoon
sLoimans m lstard mixed with water, small
tablespoon butter; stir in the mixture four
TABLESPOONS best vinegar and stir con-
sfantly until it thicllens; set away to cool
aud ia the meantime prepare quart OF
Smelly chopped cabbage and pour over 1t the
crossing before it is entirely cold, thor
,0ughly mixing the dressing and cabbage.
s srye when perfectly cold. If you do not
fika the slaw very sour weaken the vinegar
with water.
The best suet pudding is compounded
gvith one cup of sueJ chopped hne, one cup
rnalasses, one cup sweet milk, one cup rals-
ms, one teaspoon salt, one teaSpoouluI Soda
sulZed in the moasses, three and one half
cups -four Steam or boil in bag for three
hours.
Sauce for pudding-One cup sugar, one
half cup butter; beat both these together;
add oue-half cup water and two eggs
beaten light Flavor with one teaspoonful
of lemon or vanilla.
T. is said that a Yankee can no more have
2 complete dinner without pie than an tn
dian can have a war dance without paint
ana feathers. l want you to try my Gran
berry pie which is most delicious if you
aave a nicely Drowned, iaky crust.
Cranberry pie-One heaping coffee cup
FIJI of cranberries. Cut each berry in half
szgis.h sharp knife and mix with one cup
of sugar and pinch of salt, and half cup
cold water in which you have rubbed fine
. feaspoonful of flour. Bake with two
ernsts in rather deep pie dish. After the
boston, crust is fitted to the plate rub with
5our 30 prevent soaking.
A Receipt for Low Spirits.
-, -. - .,,,,, ~, IF tho Seeds of resolution