The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-11-20
OUR THANKSGIVING DINNER

4 national holiday. such as this,
should be rounded out with national
dishes on our menus containing, SO far
as possible, home-grOwn ingredients.
The Thanksgiving dinner presents no
new dishes. but each course is so care
fully prepared that the result is as near
perfection as possible.
Oyster Soup.
Baked Rock. Potato Balls.
Roast Turkey. Giblet Gravy.
Nodded Cranberraas. Celery.
Sailed Nuts.
Drowned Sweet Potatoes.
SteWed Corn. Baked Onions.
Apple and Nut Salad.
Cheese Waters.
Nlnce Pie. Baked Indian Pudding.
Coffee.
1t is the turkey round which the
whole meal revolves, hence great pains
should he taken IN selecting, preparing
and cooking the royal bird. Where the
FAMILY gathering is to be a large one
Il is better to select two birds OF me-
dunn weight than one which is very
heavy. Take note that each bird has
smooth black legs. with soft loose
spurs, that the flesh is white and
plump, and that tlere are many pin
feathers. After these latter are re-
moved, with a blunt knife, SINCE with
alcohol, which does not discolor the
skin. Cut off the head close to the bill,
slit the skin from the backbone from
the shoulders upward, pull it back and
remove crop and windpipe. Make an
incision at the lower end Of the breast
bone, insert the fingers, loosen the or
~rg--
and pull; all should be drawn out at
once. Cut round the vent to free the
intestines, seeing that everything is
taken out, and wipe the cavity with a
damp cloth. Fill with the stufing,
sew up and truss in good shape. Cover
the breast with thin slices of salt pork
and lay on a rack in the dripping pan
Have a very hot oven and haste every
fifteen minutes with butter and water
Allow three hours for an eight pound
turkey. When done the legs can be
easily separated from the body. All eX-
cept the cooking can be done the day
before. The pies and pudding can also
be made on Wednesday as can the
nodded cranberries and the nuts, both
salted and those for the salad.
The cranberries should be picked
over, then washed and measured. To
each quart add one cupful Of water and
four cUpfUls OF sugar. Put in covered
saucepan, bring quickly 10 the boiling
point, draw back and boil gently fol
ten minutes. by which time the berries
should have burst well If preferred
they may first be rubbed through a
sieve; If moulded the berries will jelly
perfectly and prove thoroughly tender
Almonds and pecanS are the nuts
most often sailed. although many other
varieties can be used. Scald the al
mOnds and slip them from their skins
For each cupful of nuts melt a tea
spoonful Of butter and pour over them
turning them thoroughly that they
may be well creased. Spread on a par
and place in q very slow oven until the
color begins TO change. For the salad
toll a cupful OF shelled English walnut;
IN a pint of water, adding a slice Of
onion, half bay leaf and half tea
spoonful Of salt. In ten minutes drain
rinse well ard let stand In cold water
until used. then mix with twice as
much diced sour apple, add mayor
naise and serve on lettuce.
As the turkey is stuffed. we will moi
stuff the fish. Cut gashes in its side
fit in each cash a thick strip OF salt
pork. Season well, and haste while
baking with butter and water. Allow
ten minutes TO the pound in a very hot
oven. The potatoes served with this
course are cut in small balls, boiled IL
sailed water until barely done, ther
drained. For each pint add large
tablespoonful OF butter and put back
at the side OF the fire for about ter
minutes, shaking occasionally, until the
butter is absorbed When dished
sprinkle with chopped parsley.
The onions should be Of even, medi.
UNI size, and preferably white. Peel
parboil for ten minutes, drain. add
fresh boiling water and a teaspoonfu
of salt, and simmer until very tender
but unbroken. Drain (adding the wa.
ter TO mixed stock If at hand) and GOV.
or with a white sauce made with one
tablespoonful of butter, one tablespoon
ful Of flour and a half pint OF milk
Season well.
The sweet potatoes served with the
turkey are boiled and skinned the dag
before. Half an hour before dinner cut
them in halves, dip each piece in melt.
ed butter, dust with salt and pepper
spread on pan, and place in the over
10 heat and brown.
IN purchasing oysters for the sour
allow eight small ones TO. each person
For four dozen oysters, strain. scale
and thoroughly skim the juice. Pich
over. rinse and drain the oysters. Max,
q white sauce with a half cupful each
OF butter and -four and three pints OF