The times., 1897-11-26
GOOD THINGS FoR THANKSGIVING
A Tempting Dlnnes' for Family
Parties on the 2sfh' of November.


A Tempting Dinnes' for Family
Parties on the 2sfh' of November.
IT is not only Thanksgiving limner that
Lady Bountiful is eXpae;ed TO provide for.
but she has the men df tie family home for
at least the day, and ID many cases house.
ful Of company 70 lo0Esafter. With all of
this in view d few suggestions are offered
tor varions goodies aads1Fories, both hot
and cold. saltahle to tneseason.
THASKsGIYING DINNER
Oysters on the Half She'll
Oxtail Soup.
Salmon Outlets, aper Sauce.
Curried Kidney tor Scalloped SweeUbreads)
Roast Turkey.
Cranberry Sauce or Jelly.
Mashed Potatoes, stewed Celery with white
Sauce. Spinach of Peas.
Pumpkin ana Miucc Pies
Quaker Pudding, with Soft Custard.
Cheese Souffies.
Fruit Nuts. Coffee.
Ox-tail soup is very simple to ma ke; Is IN
expensive and always a favorite; it is
good home soup, and yet nice enough FOR
any dinner party. Cut two OK tails in inch
bis and fry them on bot pan in littl.
butter: put them in a saucepan, fry a sliced
onion in the same way, add it and j small
cut-up carrot and turnip, a bay leaf two o.
three cloves, and salt and pepper 10 taste;
cover with two quarts OF clear stock water
VIII do, but not as good j; boil gently for two
hours, or until the tails are tender: strain
out the vegetables, dd the tails and serve
with croutons. y glass OF heated sherry is
sometimes added to the last.
An inexpensive and easy way Of max
ing the fish course drsssy and of excellent
flavor are outlets made from canned sal
mon or lobster. Chop a can of salIEon fine.
and mix throughout d teaspoonful Of salt,
pinch of cayenne, juice OF half lemon
and tablespoonful OF chopped parsley.
Bring cup OF cream TO boiling poiTt 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 in 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 tly
stirring 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
caper vinegar. Serve hot.
For the piece de resistance it is wen
TO go to market prepared to buy the best.
which is always a young, 1nedium-sized
hen turkey. Mind that your purchase IS
thorough ''black-leg;;" If the legs incline
to paleness, Father Time has been at
work The breast must be broad and Fat
the skin very white and the neck short
II the legs are red and adorned with long
spurs these are sure signs of an old gobbler.
Nothing viii 50 improve q turkey and give
| it the desired holiday flavor as stufflng
| of nushro ms, and as these are raised IN
such quantities for the market now adays
| they are no longer an extravaganza. The
| stuffing i S made in this way: a pound OF
nice, tender hain cut, in dice when hot
add two pounds of, mushroors. q little
| grated nutmeg, white pepper to taste
and q bay leaf ttbe ham supplies enough
| salt); blend all together in the saucepan
| over moderate fire until the ham /:
cooked, then put aside to cool. Stuff the
CROP out well, and il any remains put it in
| the body of the turkey, then sew both
neatly. The mushroom sauce is made ny
adding to the usual giblet gravy a few
| chcrpeG mushrooms just a word heIt
as to this familiar gEayy and that is, after
th: good is stewed out ef 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. Didfer
noticed that they We're particularly goot
and was fortunate enough to be takeI
into the Kitchen to interview the chef
| His method of preparing the potatoes s.
exactly comedies with the writer's view
on the subject that it is herewith given
When the potatoes are tender, but nc
overdone, they are drained, sprinkled
with little salt, and then put in pal
III the uven for a few minutes to be CON
pIetely dried and just here lies the secre
of the fearhery lightness that follows
They are now to be strained through a no
colander -as for ''ricedn patatoes-int,
| the hot saucepan, large piece of butte
and half cup Of hot milk added; the
beaten to pulp, add another bit of but
ter and send TO the table, heapea light
in the tot dish. Do not let the potatoe
cook while preparing only keep ther