The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-27

the purse or the individual taste, pro-
viding that the national dishes, the real
concomitantS of the first Thanksgiving,
find an honored place. Certainly it
shoulds be a feast where the special
products of our own land should be
enjoyed-the turkey, the potato, the In
dian corn, the pumpkin-the cranberry,
barberry, apple, butternut, etc, should
have preference, leaving foreign dain-
ties for other occasions.
A dinner simple enough and good
enough for anybody would be the fol-
lowing:
THANKSGIVING MENU.
Oyster soup.
Celery, Olives. Sailed Nuts,
Roast Turkey, Cranberry Sauce,
Mashed Potatoes. Dreamed Onions,
Succotash, Turnips,
Mince Pie. Pumpkin Pie,
American Cheese.
Butternuts, Popcorn, Apples,
Coffee, Cider.
Still less expensive and in keeping
with the traditions of the day is the fol-
lowing:
THANKSGIVING MENU NO. 2.
Boiled Cod, Egg Sauce,
Pickles. Celery,
Chicken Pie, Burberry Sauce,
Mashed Potatoes. Hubbard Sauce,
Boiled Onions, Succotash.
Pumpkin Pie, Cheese,
Indian Pudding,
Apples. American Nuts,
Cider.
Have hot coffee served to guests in
another room where all gather to talk
stories
A MORE ELABORATE MENU
Crab Canapes
F'rom Deviled Crab MeaD
Olives, Sailed Nuts,
Consomme, Bread Sticks. Curled Celery,
A.,fI3
Cranberry Sauce.
Roast Spare Rib, Apple Sauce,
Glazed Sweet Potatoes,
Mashed Potatoes,
Squash Fritters.
Lemon Ginger Sherbet,
Quail on Toast. Water Cress.
Orange Salad.
Brie Cheese, Waters,
Pumpkin Pie, Cranberry Pie,
Frozen Pudding,
Nuts Raisins, Popcorn,
Apples, Pears, Grapes,
Coffee.
Homemade Candies.
Among the old colonial recipes for
Thanksgiving cheer, the following will
prove acceptable even to the cultiva ted
modern taste.
BAKED INDIAN PUDDING.
Scald one quart of milk and pour it
over pint of sifted Indian meal; stir
ring it well so that the meal will be
thoroughly scalded. Add three table
Spoonfuls of sugar, two of butter or
suet chopped fine, a teaspoonful of salt,
two of cinnamon or of grated nutmeg.
Mix three large spoonfuls of wheat
flour gradually with pint of milk, and
when free from Jumps stir into the pud-
ding. When the whole is lukewarm
add three beaten eggs. If you wish a
rich pudding, put in half a pound of
raisins after the pudding has been in
the oven long enough to thicken SO that
they will not sink to the bottom. When
raisins are added additional half
pint of milk will be necessa 4 This
makes very dainty pudding
A GOOD PLAIN PUDDING
This is one that can be made without
eggs as follows: Turn one quart of
milk onto seven large spoonfuls of melt
cup of molasseS or sugar and two tea
spoonfuls of ginger or cinnamon. Turn
into a buttered pudding dish. and just
before putting it into the oven, stir in
half a pint of cold water This will
make the pudding light. 1t takes three
hours to bake an Indian pudding with
out eggs.
MARLBOROUGH TARTS.
These were among the pretty tiny
kickashaws" that used to adorn the
Thanksgiving board. To make them,
enough to strain through a. sieve To
twelve heaping spoonfuls of strained
apple add three of melted butter, the
Juice and grated rind of lemon, half
a nutmeg, half a pint of milk, Wine
glass of. wine, four well-beaten eggs and
sugar to taste. Bake in open shells with
a lining and rim of paste and ornament
across the top with narrow strips of
paste
AN OLD-FASHIONED THANKS
GIVING PUDDING.
Roll six crackers fine and soak in
three pints of milk for half an hour
Wash and scald three cups of seedless
raisins in water to cover Let the wa
ter boil away, then add the milk. Mix
together one cupful of sugar, a tea
spoonful of salt. half a teaspoonful OF