Evening star., 1901-11-23

sure it is old gobbler. Fowls that have
been killed for some time are characterized
by sunken eyes and dry feet.
A Dinner at Moderate Cost.
Oyster Soup
Roast Turkey, Oyster Dressing.
Cranberry Tarts.
Mashed Potatoes. Boiled Onions.
Sliced White Turnips with White Sauce.
Celery. Corn Croquettes.
Lobster Salad.
Bread Butter.
Strawberry Sherbet.
Crackers. Cheese.
Coffee.
Fruit.
After having been thoroughly singed and
cleaned the turkey may be roasted for
about three hours. The process of cleaning
includes the removal of the head close to
the back and the removal of the entrais,
taking care not to break the gall bag,
whose fluid will impart a bitter taste to
everything it touches. The gizzard and the
liver are laid to one side, and when the
fowl has been washed inside and out each
wing is pinioned to the sides, the legs are
broken below the knees, and the skin about
the neck is drawn up and fastened. The
liver is then inserted underneath one wing
and the giZZard underneath the other.
The dressing for the turkey depends upon
the taste of the family. Some choose a
forcemeat seasoned with sage, others like
who prefer oysters. To make oyster dress
ing for ten-pound turkey two pints Of
bread crumbs cupful of butter chopped
into small pieces, a teaspoonfu1 of pow
dered thyme and some pepper and salt are
mixed thoroughly. Rub the fowl we'll in
side and out with pepper and salt and then
stuff the crumbs inside the turkey, after
which few oysters are added. oyster juice
is used for basting the roast, the turkey
being allowed to brown for three hours
Sauce is made of giblets chopped and fried
Oysters are laid about the turkey when it
is served to give it an ornamental appear
ance.
Then Pumpkin Pie.
After the turkey, the pumpkin pie occu-
pies the most important place on the
Thanksgiving bill of fare. If baked in an
earthen dish, it will present better ap-
pearance at the table if served directly in
this dish inclosed in an ornamental silver
platter. Bits of asparagus green scattered
over the surface of the pie contrast with
the deep golden brown of the crust and the
pumpkin.
Mashed potatoes are necessary part of
the menu. Shaped into a pyramid upon a
handsome platter they may be given a very
appetlzing appearance, especially if dressed
with sprlgs Of celery and small cubes cut
from cold potato or raw turnip
No Thanksgiving feast is we'll rounded
out without the appearance on the table of
the little red berry that grows in the
marshes, otherwise known as the succuent
cranberry. Cranberry tarts are more tooth
some than the ordinary cranberry sauce
Patty shells may be bought at the confec-
toners and filled with the stewed and
sWeetened berries This will relieve the
housekeeper of making crust The shells
bought at the confectioner's are handsomer
in appearance than homemade ones are
likely to be.
Corn Croquettes.
Corn is so important feature Of the au-
tumn harvest for which the feast of
Thanksgiving was celebrated by the pill
grim fathers that the grain should appear
tn some form at the up-to-date banquet
Croquettes OF corn made in tiny rolls and
arranged in pyramid on a base of green's
Is an up-to-date way of serving the grain.
sherbet Of some sort served prettily in
the ornamental sherbet cups now found
In every housewife's cupboard makes
nice dessert. The kind of sherbet is best
determined by the taste of the family.
Here Is recipe for making strawberry
sherbet: Take two quarts of canned straw
berries and mash them with two cups of
sugar. When the sugar has dissolved add
two cups of water. Press all through
sieve, then add to the pulp the juice Of one
lemon and pour all into a freezing can
packed IN ice and salt. Now add one cup of
milk and freeze the sherbet Immediately.
Let it stand two hours before serving 1t in
fancy cups.
A Lobster Pyramid.
If salad is desired for the feast, lobster
can be arranged to look best When the
salad has been prepared after the ordinary
method, 1t should be piled In tiers, with
nrst row Of sliced cucumbers,, then row
Oh salad, until pyramid is complete. Pieces
OF the lobster, slices of beet root and slices
OF hard-boiled eggs are used as "a garnish.
A generous supply of frait for one end OF
the table and of nuts for the other should
tn joh oh
nuts and fruit must be arranged to look
as picturesque as possible