Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-11-17

READY tOit
likely that any OF them awoke the
noxt morning with a disordered stomach
or a swollen head. History Is some Nl,a1
remiss in telling about the details OF INC
menu: but. as wild turkey was pleh'llul
the good. old bird was doubtless feature
OF the feast Rare wines or u,ilcd1e
bouquet were probably absent, anu az
manv Of The other "hxings' which go 10
,rske nm the modern Thanksgiving-dlh
ner. .....-l.
THE COLONIAL THANKSGIVING.
In later DAYS. when the Colonies had
lust finished the war Of the ReVoiutioh,
the Thanksgiving-dnue was not conhhei
IN cousumption Of turkey; there were
otber dainties considered 10 be finer man
turkey. The royal roast goose was
great favorite with the Colonial Games
who pridod themselves upon their COOK
cry. In regard to this dish. this Is What
they were taught by their mothers ana
grandmothcrs.
Geese are sent into market at all ages
and the feet Of the very old ones are
usually scaldeG 20 deceive the buyer as
10 their age. Farmers do not usually
send their geese to market until they are
too old 20 pluck without fear or kiIhg
them. II the web of the feet is tender ana
the under part Of the bill breaks easily
the goose IS young and tender, put very
few Of that age find their way 10 maiket.
A goose ranks among fowls as hos
among animals. having the faculty Oh
taking on an abnormal quantity "i la'.
SINCE. clean, and dress the goose the
same as YOU would a turkey or chicken
"The intestines are larger than those
# a turkey and much fatter The SKIN
should receive a good washing IN ci.al
Mater before being stuffed. To make the
stufNng take two cups Of mashed white
potatoes, one tabl spoonful of butter, one
tablespoonful OF onion juice, or sra'su
>nion ii YOU Ike. one teaspoonful OF sait'
two tables poonfuls OF finely-chopped Gel,
cry. one-half tcaspoonfui Of pepper ana
one tablespoonful Of Juniper berries chop
ped fine" -
Enlcures of the modern school all know
that the delicate flavor OF the prized
canvas-back duck IS due to the fact that
IL feeds largely upon juniper berries. and
the Colonial ladies displayed rare know
ledge when they Favored the dressing or
The goose with these berries.
HAM BAKED IN CIDER.
Another Thanksgiving dish highly prlz-
ed BY Colonial epieures was ham baked
IN cider. and II the same delicacy were
prepared to-day II might make the Tor
tune Of some ambitious chef. This IS the
way il was done a hundred years back;
Wine a whole ham clean and put in
a baking pan, skin side down, and over
the flesh side sprinkle one-half tea
spoonful each OF pepper, cloves ana aii-
spice, and one-quarter Of teaspoonfui
OF mace. and cover all with little onion
Juice. Into the bottom OF the pan put a
spr.g of celery, two bay leaves and a
slice OF onion. Put cup OF -four in a
bowl and add sufficient water 10 make a
paste. cover the ham with thepaste as far
down as the skin and then turn into the
nan two quarts Of cider. Put in a hot
oven and cook for three and one-hali
hours, basting every fifteen minutes
When cooked take OF the crust, turn over
and take OF the skin and put in another
pan with the fat side up, brush over
with a beaten egg, sprinkle with chopped
parsley ana bread crumbs and bake in a
hot oven for one hour. when II viii be
ready 10 serve.
\ DAINTY DINNER.
About the Thanksgiving dinner Of to-
day every good housewife has her own
recipe for cooking the turkey. and advice
on that particular subject would be super
fiuous. There are many other little
things however. which at this time OF
the year IL would be Vel O. recall and
II the suggestions made here are adopted
good dinner should be the result Here
is what chef OF one OF the leading
hotels advises for a family In moderately
weil-to-do circumstances:
First, the grape fruit, and In its pre-
sent state OF perfection IL is simply
sherry bitters. with the additional zest
OF being more sociabie taken at the
table. the slightly bitter favor Of the
grape fruit blending naturally with the
vine and AngOstura. Then the oysters
on the half she'll small and cold, only
five or six, leading by easy stages I'D 10
the more solid food
Nothing could be more delicious than