The times., 1897-11-21
GOOD THINGS 70 o.sraANKsGIvING
\ Tempting Dinner for Family
Parties on the 25:h of November.

\ Tempting Dinner for Family
Parties on the 25:h of November.
1T is not only Thanksgiving dinner thai
Lady Bountiful is expected to provide for
but SHE fas the men or the family homie for
at least the day, and In many cases a house
ful Of company 10 hook after With all OF
this in view few suggestions are offered
tor various goodies and savories, both hot
and cold, suitable 70 the ssason.
THANKSGIVING DINNER
Oysters on the Half Shell.
0xtaii Soup.
SaluioIbfutiets, apeT SauCe-
CurTisd kidney tor sea Hoped SweeIbTeadSl
Roast Turkey.
Cranberry Y Sance or Jelly.
Mashed totaU3ess steweu Celery with white
Sauce Spinach OF Peas.
Pumpkin ana Mince Pies.
Quaker Pudding, with Soft Custard.
Cheese SOuffles.
Fruit. Nuts Coffee.
ox.tan toup is 1ery simple to rua sc; is In
expensive and Always a favorite; it is d
good home soup, andi yet nice enough for
any dinner party Cut two OK tails in inch
bis and fry thcinron a tot pan in little
butter; put them IN saucepan, fry sliced
union in the same Way, add it and small
cut-up carrot andtprnip, a bay leaf two OF
three cloves, and salt ami pepper to taste;
cover with two quarts of clear stock water
viii 90, but not as good; boiI gently for two
hours, or until tie tails are tender; strain
out the vegetables, a id the tails and serve
with croutons. i glass Of heated sherry is
sometimes added to the last.
An inexpensive and easy way of max
ing the fish course Jressy and Of excellent
flavor are outlets made from canned sal
mon or hbster. Chop a can OF salTEon fine
and mix throughout a teaspoonful Of salt,
pinch OF cayenne, juice OF half d lemon
and a tablespoonful of chopped parsley.
Bring a cup OF cream TO boiling point in
the double boiler, then stir tablespoonful
of butter tnat has been mixed smooth with
three of flour. Stir and cook about three
minutes. This VIII he very thick, but must
be so IL order to hold the fish mixture to.
gether. Blend all thoroughly. and when
cool form into outlet shape; roll first in egg;
then In dried and sifted bread crumbs and
white, soft paper, garnish with parsley and
serve with caper sauce, which is made tS
stirring a tablespoonful OF flour into one of
boiling butter; stir in large cup OF boiling
water; 1t should then look clear like arrow
root; add chopped capers and some of the
| capef vinegar. Serve bot.
For the piece de resistance it is well
| TO go TO market prepared to buy the best
| which is always d young, medium-siZed
hen turkey. Mind that your purchase IS
| thorough ''hlack-leg;" if the legs incline
| to paleness, Father Time has been at
| work. The breast must be broad and Fat,
| the skin ve-y white and the neck short.
| II the legs are red and adorned with long
| spurs these are sure signs of an old gobbler
/ Nothing will SO improve a turkey and give
| it the desired holiday flavor as a stuffing
| of nushro ms, and as these are raised IN
| such quantities for the market now adays,
| they are no longer an extravaganza The
| stuffing is made in this way. A pound OF
| nice, tender haIn cut in dice when hot;
| add two pounds of mushrooms a little
| grated nutmeg, white pepper to taste,
| and bay leaf tthe ham supplies enough
| salt); blend all together in the saucepan
over q moderate fire until the ham il
| cooked, then put aside to cool. Stuff the
| croI out WELL and if any reruains put it In
| the body of the turkey, then sew both
| ne.:tly The mushroom sauce is made ny
adding to the usual gIblet gravy few
| chupped mushrooms Just a word here
as to this familiar gravy, and that is, after
| til, good is stewed out OF the giZZard reject
it anG chop up only the liver and heart
There seems little to learn about mashed
potatoes, but an American lady visiting il
| Chantilly at the Baroness de st. Didier'
noticed that they were particularly gooe
and was fortunate enough to be taker
into the kitchen to interview the chef
His method Of preparing the potatoes 81
exactly comedies with the writer's views
on the subject that it is herewith given
When the potatoes are tender, but mol
overdone, they are drained, sprinkled
with a little salt, and then put in a PAL
liz tho oveL for few minutes to be com
pletely dried, and just here lies the secret
of the fearhery lightness that follows
They are now to he strained through no
| coander -as for "ricedn patatoes-intC
| the hot saucepan, large piece of butte
and half cup of hot milk added; thel
beaten to a pulp' add another bit Of but
ter and send TO the table, heaped light.
in the bot dish. Do not let the potatoe
cook while preparing only keep then