The Owosso times. (Owosso, Mich.) 1897-1926, 1898-11-25
THANKSGIVING FARE.
DISHES APPROPRIATE FOR OUR GREAT
NATIONAL HOLIDAY.

Pumpkin Pie-HOw to Make New
England Indian Pudding.
The following are some of the regular
Thanksgiving day dishes, and no family
should be without at least one of them:
A roast sparerib, with apple butter, was
never absent from the beautifully spread
tables of the old fashioned Thanksgiving
dinner. Aside from the fact that roast
meats (which nowadays are baked meats)
do not taste as they used to, few modern
cooks know exactly how to prepare
sparerib. Cover the meat with creased
brown paper until about half done; then
remove and dredge with flour. 1t must
be basted frequently. About ten minutes
before 1t is done sprinkle fine bread
crumbs, seasoned with powdered sage,
pepper, salt and a very finely minced
onion, over the surface. Basic once dur
ing the ten minutes that it must remain
In the oven. Lift out the meat to a hot
dish, free the gravy from fat, thicken with
Drowned -four season to taste and send to
the table in a gravy boat.
Apple butter always accompanied this
dish. Reduce by boiling sweet cider until
you have thick strip; add apples and
about one-quarter their bulk in ounces.
"Stew all day." said the old New England
lady who gave us this recipe "How do
you keep it from burning?" we asked in
nocently "Stir 1t almost constantly"
was the matter of fact reply. Under the
circumstances prudence would suggest
making a supply to last all winter. 1t
keeps well in self sealing jars.
Baked Chicken Pie.-Take six chickens
and joint as for a fricassee. Put them over
the fire with thin slices of salt pork, half
pound in all, and barely cover with cold
water. Bring quickly to boil and draw
to the side of the fire where they will just
simmer. When tender, roll out your crust
about quarter of an inch thick and line
large tin or earthen dish; lay in the
chicken with butter and seasoning be-
tween each layer; put on the top crust,
but add no juice until the pie is done.
Then through the hole in the top, using
funnel, pour the juice, properly thickened
and seasoned, until the pie is full.
Pumpkin Pie.-The secret of the excel
lence of the old fashioned pumpkin pies
lies in the fact that plenty of eggs and the
richest milk were used. They were made
very sweet with molasses alone, and the
only spice used was ginger. The modern
cook destroys the natural flavor of the
pumpkin with all the spices and condi-
ments that would go to flavor, and right
ly, too, mince pie, but which in pumpkin
pie are quite out of place.
Oranges With Jelly.-This is very
pretty modern invention for decorating
the holiday dinner table. 1t is just as
good to eat as it is to look at. Take large,
fine oranges and cut small round piece
from the stem end then with your finger
or a small bone mustard spoon gradually
loosen the skin from the pulp, drawing the
latter out through the opening. Lay the
skins in cold water until wanted. Make
an orange jelly with the juice of the or
anges and enough lemon juice to give the
right flavor; drain the skins, fill with the
jelly, stand them on little egg or custard
cups If necessary to keep them upright
and stand away until cold and firm. Then
cut into halves and arrange on dish
with some pretty green leaves. In max
ing tho jelly be careful to get 1t firm
enough The rule is the juice of four or
five lemons, two quarts of water, pack
age OF gelatin and pound and half of
sugar. Put the gelatin to soak with or
ange juice instead of cold water, then add
the sugar, the balance in boiling water and
as much lemon juice as you need. You
can put glace fruits cut in bits in these by
partially filling the orange rind with jelly,
letting it stand until firm, putting in lay
er of the fruits and then more of the jelly.
Indian Pudding.-It is not enough to
have the ingredients for this real old New
England dish. You must know exactly
how to put it together, and this is lust
how" Heat three pints of milk to boiling
and pour it over half pint of yellow In
dian meal sailed with one teaspoonful Of
salt; stir this very carefully, wetting 1t
gradually so that there will be no Jumps
return it to the double boiler and cook
slowly for 40 minutes with frequent stir
rings. Stir in this butter the size of an
egg, q cupful of molasses, one teaspoOnful
of ginger and one OF mixed cinnamon and
mace; remove from the fire, beat hard anu
add slowly four well whipped eggs and ono
cupful of seeded raisins. Butter pud
ding dish, turn in the mixture and bake
half an hour; stir it up from the bottom
and finish the baking by browning nicely.
Make sauce with one cupful of powdered
sugar, one tablespoonful of butter and one
beaten egg; flavor with nutmeg.
Cranberry Sauce.-There is wide diff
ference between cranberry sauce and cram
berry jelly. For the former pick over a
quart of the best berries and put them in
porcelain kettle with a pint Of boiling
water. AS soon as they begin to "pop,"
keeping the kettle covered meanwhile,
take from the fire, press through a col
ander and stir in while hot one pound of
granulated sugar.
Pumpkin Salad.-The salad most ap-
propriate for Thanksgiving dinner is
pumpkin salad. Cut the pumpkin into
small squares boil them till tender in salt
ed water; when cold arrange them on the
crispest and whitest of lettuce leaves, COW
er with mayonnaise sauce to which chop
ped parsley has been added, and you will
have dish that you might ask the gour-
met gods from Olympia to share without
misgivings
Roast Pig.-The Thanksgiving table of
many homes frequently adds to its bounti-
full gifts small roast pig to keep the tur-
key from having things all its own way.
Here Is famous recipe of famous
French cook for preparing the tiny animals:
The principal thing in roasting q pig is
to keep the skin from blistering. Have
the young animal we'll washed and dried,
season the inside with one even table.
spoonful of salt and one-balf tablespoonful
of pepper, then stuff 1t with sausages, oys-
ters and ohestnuts. Lay it in alarge pan,
bend the fore feet backward, the hind feet