The San Francisco call., 1899-11-26

NERHAPS Thanksgiving does not
~ %sa2 me Mas as ,. much to ns s. as s,t, it does og a., to
cestry. but n IS pre-eminentlv dav
~ feastinc. n day FOR the rcuriou = fam
les and f1r the Frightening Of Pleasant
memories and associations. and although
religious observance is not so marked
in former years. the spirit Of the day Is
the same.
In the days when Erea t-Creat t-grandDaDa
was courtlnc at-great-erandmana the
preparation - tho Rll-importaut part ~
the days celebration. the dinner was no
small thing. Pies. puGdinCs agd c3kcs
were made weeks ahead: mincemeat WIS
not thought 10 have attained perfection
unless made early in October. and Pris-
clllas and Penelopes were kept busy peel
ING apples or mixing cake SO that when the
day for fcastine came the pantry shelves
of al well-reguiated households were
weighed down with good things. Thanks
giving was 10 our Puritan ancestors dan
of rest as well as Of feasting and they
began early so dinner that had 10 DE pre-
pared on the day took little time and
work.
Nowadays Il r. different and the busy
housewife rather breads this dinner. un-
less she possesses 4 hiiOu ~ a cook. and
makes IL cause her deal II trouble and
worry. II Is needless. this trouble and
worry II YOU only follow IN The footsteps
of tho Puritan housewives and begin ear
". Proccastination. somebody has wisely
said. is the thief Of time. Have the pud-
dings. the cakes and the pies out OF the
way and on Thanksgiving day when you
come 10 get the dinner II will almost get
itself: the cooking Of tho turkey IS not
much trouble ard the preparation Of an
entrce or two will take only an hour or so
IN the morning. With the dessert ready
and the sauce and fruit 10 be put in the
dishes and just the table 10 set. the dinner
is a small matter and YOU are not quite a
III subject for a doctor when night comes.
For the Thanksgiving dinner many peo-
pie prefer 10 have the regular old-fash-
toned New England dinner. with the
dishes purely American. Perhaps il is a
more acceptable idea. as the day is dis
tinctly national. and nothing can be more
attractive than an old-fashioned bountlful
New England Thanksgiving dinner. The
following menu is a typical one:
Roasted Turkey Chicken Pie.
Baked Potatoes, Squash. 1urnips, Onions
Brown Bread. White Bread
Apple Pie. Mnce Pie. Pumpkin Pie.
Apples. cake, Nuts and Raisins.
Tea and Coffee.
Remember that the success Of your din
ner. simple or elaborate. depends upon the
manner Of serving. and 1t would pay those
who are not quite sure 10 study up"
The following receipts are for some Of
the dishes served in the menu given in the
center Of the page. and may prove a help
10 some one:
CREAM TOMATO SOUP WITH CROU-
TONS-Put one quart OF tomatoes in a
saucepan and bring 10 a boil: in a double
boiler put three pints OF fresh milk. Take
the tomatoes from the stove. rub through
a sieve and add one large tablespoonful OF
butter and one of sugar. pepper and salt to
taste: into the hot milk stir one heaping
tablespoonful OF flour which has been
made TO a smooth paste with some milk:
add the tomatoes and one cupful OF hot
cream. Serve with croutons.
BOILED STRIPED BASS WITH AN
CHONY SAUCE-Wash wipe carefully
and rub the fish with a little salt. then
wrap in a cloth and lay in a kettle OF
warm water. For every two quarts Of
water allow one teaspoonful Of salt and
one tablespoonful Of vinegar. Simmer ten
or twelve minutes 10 every pound of fish.
When done lift carefully out of the kettle
and place on a hot platter. garnish with
parsley and serve with anchovy sauce.
ANCHOVY SAUCE-Into a saucepan
put half a teacupful Of butter. and when
IL melts add two tableSpoonfuls OF -four:
mix, but do not brown. and add one pint
Of water; stir until smooth and season
with salt and pepper; add one or more
teaspoonfuls Of anchovy paste and serve
while hot.
POTATO BALLS-Cut from large
peeled, uncooked potatoes little balls with
vegetable scoop and drop them in ice
water; drain and fill frying basket half
fun and put the basket In hot fat; cook
ten minutes and serve hot
ROAST TURKEY STUFFED WITH
OYSTERS-A hen turkey Weighing from
eight TO ten pounds; SINCE. remove pin
feathers and clean carefully; wipe and
truss the wings close to the sides. the
feet TO the tail and the neck skin 10 the
shoulder blade. Stuff with the following
Crumble fine light white bread season
with salt. pepper, onion Drowned in butter
and little chopped bacon. Moisten slight
ly with hot water and generously witt
melted butter. Chop as many oysters al
needed rather fine and add TO the dress
ing; stun the turkey. put an apple IN tn,
openings at the head and tail, sew togeth
er and rub with salt. butter, pepper anC
dredge with -four. Put the turkey fat II
the pan and lay in the turkey on one side
put in the oven, and as soon as the foui
is brown add one pint OF water and bak,
three hours; baste every fifteen minute
and turn over often so az to brown evenly
FRIED SWEET POTATOES tn,
potatoes until they are tender: remove tn
skins. siice and put in a hot pan will
rnt brown.