Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-11-26
THANKSGIVING DINNER.

THANKSGIVING DINNER.
Thanksgiving Day is drawing near again,
says Mrs. Roarer. in Table Talk, and while
we always feel that roasted turkey must
occupy its place, we also feel that an entire
change of menu, with this exception, would
be a relief.
We must have this day of rest, and it
certainly is day of feasting rather than OF
fasting. Alice Goldsmith says our feast
was suggested by the Hebrew feasts of the
tabernacles, or q feast of ingathering at the
end of the year, the same idea as the feast
of the harvest homes throughout the rural
districts of our country. While our grand
mothers at their feaStS always served the
turkey, they were also careful to have two
we'll boiled hams. These, usually boiled in
cider were festooned and served ON small
cheese boxes decorated with garlands and
friIls of paper. Venison paste was also an
important dish; then there were SauSages
garnished with apples, and always pump
kin and mince pie. Apple-butter was al
ways served with these boiled hams, and
m de a truly good and palatable meal. We
give one or two menus, so that readers may
have their choice.
MENU MOL
Oysters on the Half Shell.
CorSomme la Royal,
Olives. Sailed Almonds.
Boiled Fish Garnished with Potato Balls
Oyster Sauce.
Roasted Turkey Stuffed with Bread.
Sour Grape Jelly.
Drowned Sweet Potatoes. Asparagus tops.
Ham Baked in, Cider.
Spinach. Olives with Orange Dressing
Fried Oysters. Toasted Water Biscuit.
Pumpkin Pie. Nince Pie. Coffee Fruit.
The quantities given will be sufficient for
twelve persons. Allow only four raw oyS-
tiers to each person, and have them neatly
arranged in plates of cracked ice. Make
the soup the day before, and make the a Ia
royal part Thanksgiving morning. For
this, beat the yoiks of six eggs, add four
tablespoonful of stock, a little onion juice,
grated nutmeg, half teaspoonful of salt, a
dash of pepper, and pour the mixture in
tin plate or basin and stand this in another
of hot water, and then cook in the oven I'M
til the mixture is solid. Then, with fancy
cutter, cut this solid extract into bits, put
ting them in the bottom of a soup tureen
and pour over the consomme well seasoned.
Have the table properly garnished or deco
rated with bright fall flowers. Have the
ham served hot on pan decorated with
quilts of paper. Place skin side up (of
course the skin removeD and dish quickly,
garnished with water-creSSes. Fried ap-
pies may be passed with the nam. AS this
is one OF the important dishes, see that it
is well baked. Select if you can, sugar
cured ham not weighing over seven pounds.
Wash it, and if an old ham, soak it over
night. The next morning put it in pan,
rind side down. Make paste of flower
and water and cover the entire flesh
part of the ham with this paste. Fill the
pan with cider, and bake slowly for two
and one-half hours, basting every ten min
uteS with the cider. When done remove
the paste and the rind. Brush the rind side
with beaten egg, dust it with stale bread
crumbs and chopped parsley. Put in
quick oven until a golden brown. Serve as
t,1r~ -
the fried oysters with the lettuce-that is,
on the same plate-having the lettuce sim
ply dressed with French dressing.
MENU No. 2.
Brown Soup with Macaroni.
Olives Sailed Almonds.
Roasted Turkey stuffed with Chestnuts, Gran
berry Sauce.
Baked Potatoes. Peas.
Salma OF Duck with Olives
Baked Macaroni and Cheese
Lettuce Salad: Boiled Chestnuts.
Toasted Water Biscuits.
Cranberry Tart Pumpkin Custard.
Coffee. Fruit.
For the brown soup make the stock the
day before or Thanksgiving morning, say one
hour before dinner; put tablespoonful of
butter in the kettle; when brown, add
three tablespoonfuls of flour: cook the -four
in the butter until it is a dark brown, then
add gradually two and one-half quarts of
stock; stir until boiled, and simmer gently
for thirty minutes; strain through a fine
sieve, return to the kettle; now add two
ounces Of boiled macaroni, that Is, macaroni
that has been boiled in water for twenty
minutes; have it cut in tiny little rings;
bring to boiling point, season. and it is
ready to serve. Make the chestnut stufing
by boiling and MASKING the chestnuts
Many persons prefer chestnuts cut into
small pieces; add seasoning of pepper and
salt with butter only. AS in this dinner /
have given a boiled chestnut salad to make
a greater variety, the turkey may be stuffed
with bread and oysters. For the salad, l
should select large chestnuts; shell, scald
and remove all the brown skin. then boil
them in plenty Of water until they are sim
ply tender; serve them cold with lettuce,
dressed with French dressing. For the
SAUNA of duck, roast the ducks partly the
day before, that is, roast them until they
are partly done, on Thanksgiving morning;
divide them into joints. For twelve per-
sons, / should allow three ducks. Put four
ounces of butter into a kettle, and let it
brown; add four tablespoonful of Drowned
flour; cook it with the butter, and add q
quart of stock, one onion chopped fine and
tablespoonful of grated carrot, a teaspoon
full of salt and a tablespoonful of mushroom
catsup, and a dash of pepper; let this sim
mer gently for five minutes, then add the
duck; cover the pan, push it on the back
part of the stove, and let it cook gently for
thirty minutes; in the meantime, pare one
dozen olives; scald them, changing the
water once or twice, then add them to the
duck, and one can Of mushrooms, half cup
of strained tomatoes, and, il you use it,
four tablespoonfuls Of sherry; let this
smoths r on the back mart Of the stove for