The morning call., 1891-11-25
THANKSGIVING DINNER
Suggestions as to Dishes Suitable
for the Occasion.

Below are few suggestions for Thanks
giving dinner. such as you would eat in
Charleston. s. C., or any old Southern town,
the inhabitants Of which are epicures by
inheritance.
Mnch has been said and written in ders-
ion of Southern cooking. Ii has been said
that the Southern people fry everything, "
and swim their food in gravy" and ''revel
in rich pastries" and delight in heavy des-
serts," but the fact, writes contributor to
the New York Sun, remains that they know
how to eat. and are the best cooks in the
world. Their markets contain the first and
finest OF everything-not hot-house grown,
but fresh and natural and perfect-and the
descendants of the old black MANN e as
know how to cook by instinct, This CON-
bnation Of circumstances is calcu lated to
produce menu par excellence.
OF course the thought around which
Thanksgiving dinners clusters, as nucleus,
is the turkey. The pride Of the Sou thern
epicure is TO have this fowl as large as pos
sible and fat. 1t must be nicely dressed,
and then 1t is ready for treatment. Place
in close-covered vessel, with enough water
to cover entirely. and boil until slightly ten
der. While Ii is boiling prepare the dress
Ing as follows: Roast pint of large chest
nuts in their shells, SURFING them OCCASION
ally so that they may be uniformly roasted.
When brown, shell and pound ine in NOR
tar. Throw into large bowl, and add three
stale grated rolls Tor that have been softened
by steaming and free from lumps), and three
corn mullins; one pint fresh oysters, with
their liquor; one small onion, shaved fine !;
two sticks celery cut fine Tor one teaspoOnfu
celery salt, salt, pepper, sprig of parsley,
pinch OF cayenne, three tablespoons of but
ter and three hard-bOiled eggs that have been
mashed very fine with a fork. Beat and
thoroughly mix, adding water in which the
turkey is boiling until the proper consis-
tency, which must be stiff enough to put in
with the hands. When the turkey is ready
and cooled sufficiently to handle, stuff full
and tight, and whatever you have left put
In baking pan to make gravy. Bake in
water In which 1t was boiled, basting fire.
quently and gradually turning the fowl en-
tlrely over, allowing the breast to brown
last When 1t is Of beautiful golden brown
all over it is done.
The heart, liver and gizzard after being
boiled, should be cut up fine and left in the
gravy, half of which should be thickeped
aud yellOwed by the yOk of an egg beaten
in, and the other half made brown with
Drowned -four or white with the white of an
egg stirred in and served in double gravy
boat When the turkey Is taken up the dish
should be garnished. all around with brown
fried or steamed oysters, and the sliced
white rings of hard-Doiled eggs, while upon
the turkey are placed the wheels of yolks
out of the slices, and over all sprinkle a
dainty touch OF green parsley leaves. Now
isn't that dainty dish to place before a
king ?"
Pilu-Boil one pound of tender brea st
bacon in enough water to cover well till
very tender, then lift out and place over
steam, where it will keep hot. Put into
the water in which the bacon was boiled
one pint of the best rice, nicely mashed,
and quart can of tomatoes; add little
salt, and cook till thoroughly soft, stirring
often. This should be cooked slowly and
In double boiler. When done put in a
covered dish. Slice the bacon thin and lay
on top the rice and serve a slice with each
spoonful from the dish. This is very
nutritious and delicious dish.
Corn pone-Take one quart fine white
meal. pinch of salt, and mix with suff-
cient cold water to make a stiff dough,
form into small 0blong pones, hatten by
pattiDg the top, put in very hot pan and
bake in hot oven till lightly Drowned.
The most usual and desirable style in the
South, however, is TO make these pones
about half the size Out fat of a loaf of
bread. and each person breaks off piece at
the table.
Sweet potatoes-Wash and wipedry, bake
till soft, then wrap in large towel and keep
warm: They are placed On the table in
their jackets.
Nodded saad-This is chicken salad, in
any preferred style or seasoning, nodded
into shapes between layers of jelly. This
is what Is known as aspic jelly. 1t is made
OF ordinary gelatine, aud according to the
usual directions, except that 1t is favored
with pepper, salt, white vinegar and a