Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1897-11-22
THANKSGIVING DINNERS.

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home made pickles, bread, mince pie,
pumpkin pie, tea, coffee.
In selecting a turkey, avoid very
large ones, as they are not so sweet
and tender as those that are smaller.
Turkeys weighing from seven to ten
pounds are the best.
Plan your work in the following
order: Two days before make the
pies and whatever cake may be need
ed. Also the cranberry jelly.
To make the jelly, cover one quart
of cranberries with water, set the
! saucepan on the front of the stove
and cook rapidly, being careful to stir
them occasionally. Remove from the
fire when done, cool and strain; to
every cupful of juice add three
| fourths of cupful of sugar, return to
the fire, boil until it jellies, which it
will do in a few minutes.
The plum pudding may be made
beforehand if the housekeeper has no
one to assist her on the day of the
dinner.
The following rule for baked plum
pudding has been extensively used,
! and has never been known to fail.
The quantity is sufficient for very
large one, or two of smaller size. It
should be baked in deep earthen
pudding pan, in a moderate oven,
and requires from four to five hours
time Butter the pudding pan well
and the pudding will turn out nice
and whole after it is cooled. Put
tin cover over it after it has baked
awhile and the top crust will remain
tender: One pound Of common
crackers, three quarts of sweet milk,
one pound of raisins (stoned), four
eggs, one dessertspoonful of CHINA
mon, one half dessertspoonful of
Glove, one half dessertspoonful of all
spice, two thirds of a cupful Of
sugar, one cupful of molasses, one
half cupful of butter. This will keep
over month if put away in dry,
cool place.
The day before Thanksgiving may
be spent in cleaning and busting. 1t
is of great assistance to prepare the
turkey for the oven, also cook the
chicken for the pie.
In preparing the turkey, first SINCE
over lighted paper, then pull out all
the pinfeathers, cut off the feet, ends
of wings and considerable of the
neck; turn back the skin of the neck
and very carefully draw out the crop
and windpipe. Make an incision in
the lower part Of the body and draw
out the intestines, being very careful
not to break the gall bag. Wash the
turkey thoroughly in several waters
and rub the inside with salt and ia
little pepper. Stuff with a dressing
made as follows: For an eight pound
turkey, three fourths of a pound of
rolled crackers or fine bread crumbs,
two beaten eggs, one tablespoonful of
salt, one third cupful of butter, one
teaspoonful of pepper, sage and
onion to suit taste, and sufficient milk
to moisten the mixture. Put a little
dressing where the crop was taken
out, draw the skin over the neck
bone and tie securely with Irvine.
Stuff the body, but not too full, as the
dressing swells when cooking. Sew
up with fine, strong Irvine, and tie
the legs close down to the sides.
Fasten the neck to the under side of
the body with a wooden skewer and
tie the wings close 70 the breast,
when it is ready for the oven.
Clean the giblets, heart and liver,
boil them, and the next day chop
them fine and add to the gravy.
On Thanksgiving morning set the
table for the dinner. Have some
decoration for the centre, if only a
ported palm or fern. Chrysanthe-
NUNS are very appropriate and in
expensive. Place upon the sideboard
the necessary dishes for serving the
dessert, etc.
When the turkey is put into the
oven sprinkle it with and dredge
with flour.
For roasting an eight pound turkey
allow from two and one half to three
hours time and ten minutes extra for
every additional pound. Have
good brisk fire to start with, and
after fifteen minuter shut the draughts
a triae, keeping up steady, even
temperature the remainder of the
time. Turn the baking pan OCCASION
ally, that the turkey may be evenly
Drowned, and add hot water for bast-
ing as it is needed. Basic often.
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