The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1902-11-25
WOMAN 5 COLUMN
EDITED BY MRS. II. NJ. BARTLETT

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The national festival of Thanksgiving
is with us now and surely it is time for
every one to look over their blessings
and see how much they really have to
be thankful for. Probably most every
one at first thinks of the many things
they have not, and consequently feel
that they individually have not SO very
much after all to offer up thanks for, but
if you would only contrast your lives
with those who have so much less than
you, you would with humility bow your
head and thank God from your heart
for all he has showered upon you.
In this western life there are many
opportunities given us to make this time
one of thanksgiving to others who are
alone and away from home ties. Surely
they would have right almost to feel
that especially at this time they have
little to be thankful for. Let us open
our doors and our hearts to them, making
them realize that though their dearer
relatives are far-they still have friends
who are willing and glad to give them of
their cheer.
1t is indeed thing to be thankful for
to look back over the past and see what
has come into our lives since the days of
our grandparents. With the modern
improvements in the kitchen, Thanks
giving dinner seems like child's play
compared to the trials our ancestors had
to undergo. In those days only open
fires and spits to roast the turkey on,
and huge iron kettles hung on cranes to
do the boiling-and then the huge brick
ovens that had to be heated the day be-
! fore to do the necessary baking. Truly
we American women of today have a
great deal to be thankful for.
To many, the getting up a Thanksgiving
dinner is burden because they feel
that the expense is to great but l think
that the following receipts will prove
that very palatable dinner can be got
ten up without great outlay
Turkish Soup Fry one large slice of
salt pork until crisp, cut into very small
pieces add to the fat one large onion
fried little, add one quart of cold water
also one quart of tomatoes and boil I'M
til the tomatoes are reduced to a pulp,
then add one cupful of chopped celery, a
salt spoon of cayenne, one teaspoon pre-
pared mustard, one small teaspoon of
butter a dash of ground cloves and half
pint of milk. Serve with crisp oyster
| crackers.
Boiled Halibut.-Make a bouillon of
fried onion, celery, carrot and a gener-
Gus quart of water. Wrap the fish in
cloth and boil in this liquid. 1t is much
more palatable than boiling in plain
water. Serve with egg sauce.
With your roast turkey serve any
kind of vegetable that you wish, but this
receipt for preparing macaroni is espec-
tally good. Break three ounces of mac
aroni in small pieces and boil until ten
der. Put layer OF this into baking
! dish and then cover with layer of oys-
tiers, add pepper, salt and bits of butter.
Do this until the dish is full. For the
top layer add two tablespoons full of to-
mato sauce and little grated cheese.
Just before removing, add one we'll
beaten egg with half cupful of milk
and when the egg is cooked, it is ready
for serving.
An inexpensive Charlotte Russe.-Put
one pint of -four into a double boiler
with one teacup of sugar stir until the
sugar is dissolved. Mix the beaten volks
of two eggs with teaspoonful of sea moss
farina which you can get at the drug
gists, and little cold milk Pour into
the hot milk stirring till quite smooth
but not allowing it to boil. Remove
from the fire, stir in one cup of cream
tiavoring to taste and the lightly beaten
whites Of the eggs. Line a mould with
sponge cake and stand away to stiffen.
This desert can be made the day before.
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