The record-union., 1896-11-22
FOR THANKSGIVING DAY.
Some Economical Suggestions for Good
Dishes.
Soups and Oysters-Chicken Pie
Slaw and Pudding, and All
Appetizing.

The cry of hard tines is so often
| heard through the land that it is ap,
to be met with incredulity but this
time it is a verify. Hard times are per-
halps imminent, and while, in our lives
there must be some good reasons foI
the giving of thanks ON Thanksgiving
Day, yet many Of us must perforce be
prudent even in the midst of our joy
Under such circumstances the purchase
of the regulation Thanksgiving dinner
is often such a drain on the domestic
exchequer that it is either so impossi-
BILE or so nearly impossible as to cause
serious embarrassment Certainly
Thanksgiving Day is not dinner, nor
is a dinner. the only way of giving
thanks; but while the most practical
among US would not SO degrade the
spirit Of the day as to make it typical
of only the solid comforts of life, equal
ly also the most aesthetic expect it to
bring with it something of the unusual
in the carnal as well as the spiritual
sense. And so a special dinner is a
necessity to be met and conquered by
many an anxious housewife in many
a home where the list of wants is
sadly long, the purse sadly short.
The regulation Thanksgiving dinner
is an expensive meal Oysters are
usually dear as yet, and therefore the
first course, the oyster soup, Is a trial
to begin with. Turkeys have not yet
become drug upon the market. The
farmers have been holding them for
the holiday, and the would-be pur-
chaser gives sigh as she realizes the
difficulties Of the situation. Cranber-
ries blush with shame to hear them
selves so greatly over-rated; vegetables
are better, celery alone being an ex-
pensive necessity; rich desserts cost
| almost as much as do the medicines
which must be purchased to counter
act their malign influence
I will give you q few receipts suita-
able, both because of their savory char
acter and their cheapness, as substi-
tutes for the more expensive ones they
supplant. Lack of space makes it i'm
possible to mention vegetables OF
sauces, or the coffee to be served as
a last course:
OYSTER PLANT SOUP.
One dozen oyster plant roots,
quart boiling water, | quart milk,
tablespoonfuls flour, ! heaping table
spoonful butter, l egg, salt and pep
per, / small bay leaf. Scrape the roots
and slice very thin, and then boil brisk
ly in the boiling water until very tend
er, about one hour. Take the roots
from the water mash through a puree
strainer or colander, return to the
water, add the flour and butter, rubbed
to a smooth paste and boil for ten
minutes and then add the milk, which
has been heated to scalding point Sea
son, leaving the bay leaf in for only
few minutes, and serve. This has al
most the flavor Of oyster soup.
GIBLET SOUP.
Giblets from two chickens, or giblets
from one chicken and half-pound of
lean beef, three pints cold water, one
pint milk, two tablespoonfuls flour. half
tablespoonful butter, one small onion
one tomato, one egg, salt and pepper
sprig of parsley. one bay leaf Cleanse
the giblets, cut up the beef, if 1t is used
and skin and chop up the onion and to-
| mato, put all into the stew pan with
the cold water let stand for about half
an hour in a cold place and then put
| over the fire and simmer gently until
the giblets are very tender. Take out
the giblets and meat, throwing away
the latter and chop the giblets to a
fine mince. Then put them back into
the water, which should be reinforced
| with boiling water so as to keep it to
original quantity, add flour and but
ter, etc, finishing as in the preceding
receipt
Either of the above receipts is savory
and dainty and cheap. Serve croutons
with the soup, and make the chicken
into pie or stew or fricassee.
CROUTONs.
Cut rather stale bread into slices
about ree-fourths of an inch thick.
cut off the crust, butter slightly, cut
into narrow strips or into blocks put
into a biscuit pan and put on the slide
of moderate oven. Toast until crisped
all through and serve with soups.
They are much nicer than bread or
crackers, and a good way Of utilizing
stale bread.
CHICKEN PIE.
| A large and a tough chicken NAV be
used in making a pie. SINCE, draw
and cleanse thoroughly and then cut
into pieces as for frying, put into a stew
| pan. cover with warm water, cover
| closely and let stew very gently for
about three hours, letting the liquor
| cook away towards the last to make
| a rich broth. Skin an onion and chop
| it up and boil until very tender and
| then throw the water away. Pare two
| potatoes cut into pieces half an inch
square, and boil until very tender. Boil
a tablespoonful of rice and two table
| spoonfuls Of tomato together until the
rice is soft and mush and then add to
the chicken broth; add onion, and sea-
son with salt and pepper and celery
| salt or bay leaf. Now make the crust
| line the sides of a deep baking dish
with it, and put it into the oven to
| harden slightly. Remove the dish from
| the oven and fill it with alternate lay
ers of chicken and potato, pour the
broth or gravy in, cover with the crust
decorate and make several incisions
| through which the steam may escape
Bake on the floor of a moderate oven
for about three-quarters of an hour
Serve in the baking dish, setting it on a
plate. Conceal the sides of the dish
| with japanese napkins.
Crust for above-Two and a half cups
| flour, two and half cups butter OIL
butter and lard, half teaspoonful salt
one heaping teaspoonful baking pow
der, ice-cold water to mix. Sift flour
baking powder and salt together, rut
in the butter with tips of the fingers
and mix with water. handling as little
and as lightly as possible.
I CELERY SLAW,
One very small head Of cab
bage, one bunch celery, dressing
| Trim cahhaca and celery and Lot u