The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-12-04
Echoes From the
Thanksgiving Table
By cornelia c. Bedford

tEIfETHER east or west. every
wv housekeeper who Is true Ameri-
can feels that she must make the
Thanksgiving meal an unusually good
che, and that the central feature should
DC a fine turkey. When the day is over
ssnd she takes account OF stock, she
finds that with her small family it is
likely to be several days ere she will
need more meat. and that other cooked
foods stand there in far too lar~e guam
tity. To simply reheat them and serve
IN the same manner as before would
not. she knows, do for more than once
end her confidence in her own powers
leads her 10 plan their temperance in
absolutely new guise SO, for lunch on
Friday. she makes her menu list read:
surprise Rolls. with Celery Sauce and
Corn F'ritters." From the turkey-not
one-half OF which has been eaten-she
trims struggling bits of meat, until she
mas a good cupful. This she puts
through the chopper. seasoning it well
End slightly moistening with a spoon
1ul or two Of gravy. She makes
dough as for baking powder biscuit
with a pint Of -four a half teaspOonful
OF salt teaspoonful of baking powder
snd sweet milk to moisten This is
rolled out half an inch thick and cut in
four-inch circles; on each circle is put
spoonful of prepared meat. the paste
is folded over, the edges moistened and
pressed together The rolls are ar
ranged on a fiat creased baking pan
end baked in quick oven.
The bunch of celery, when opened
for use the previous day, had con-
tanned many pieces too green 70 be
served as a relish. These are put
through the chopper. A cupful and a
half OF white sauce is made with three
quarters OF pint OF milk, one he" 0ing
tablespoonful each Of butter and -four
and pint of the chopped celery stirred
In. After seasoning with salt and pep
per. this is left i'm the double boiler TO
cook for fifteen minutes, and accom-
panies the rolls TO the table
The cupful and a half OF stewed corn.
which is found in a bowl. goes next
through the eYer-ready chopper Two
eggs are well beaten and added to IT,
With quarter Of a cupful Of milk.
half teaspoOnful OF salt and a third OF
teaspoonful Of black pepper. From a
quart Of sifted -four sufficient is stirred
in TO make a thick drop batter: more
or less will be needed. according TO
the consistence Of the chopped corn.
knowing the quantity used. one level
lowed for each cupful of flour: this is
stirred In at the last moment and the
natter is dropped by small spoonfuls
INTO deep smoking hot fat to swell and
brown. They will cook through in
about four minutes. and If we'll sea-
soned with pepper, taste very like oys-
! ters.
For the evening dinner our house
keeper plans onion soup a scallop of
turkey and oysters and salad of
stuffed apples" The cold boiled onions
are rubbed through a seive or passed
through the chopper. mixed with an
equal quantity of white sauce-made as
st noon-seasoned and kept hot in a
double boiler. With this toast croutons
are to be served. Either at noon or
later, as may be convenient a cupful
OF raw rice is washed through several
waters. then dropped in a kettle con-
tanning fully four quarts Of RAPIDLY
boiling water A teaspoonful of salt
is added and the water kept at a gall
Looping boil until the rice feels per
1ectly tender. when a few grains are
dubbed between the finger and thumb.
it is then drained and set over the
top of the boiling kettle for a few
moments. 10 steam dry. From the
body and thighs of the turkey all the
Cark meat which remains is cut and
neatly diced-if insufficient the one re-
naming leg is used The gravy Is re
heated and. II rather thick. diluted
Slightly with hot water A baking dish
S buttered and filled with alternate
layers OF rice, meat. seasoning and
gravy. 4 sCant cupful of fine bread
or cracker crumbs is mixed with two
tablespoonfuls of melted butter and
spread over the top. and the dish is
ready 10 be heated and Drowned I'm a
quick oven.
The dish Of. fruit which graced yes
terdaY's table is not empty and from
1t number Of rudy apples are taken.
Apple-corer and knife, skilfulIy ap-
oiled. soon hollow each out Half OF
the firm pulp is cut fine. mixed with
an equal amount of cut blanched Gel
cry and few spoonfuls of saited or
plain almonds or pecans: a French
dressing or some thinned mayonnaise
l. added. the apples stuffed with the
mixture and prettily arranged on let
tuCc leaves or a bed OF watercress.
For breakfast next morning the head
OF the house is served with a turkey
wing which has been gashed with a
sharp knife. then spread with soft but
ter into which had been worked salt,
pepper and "A suspicion Of made mus
tard- Quickly boiled over a sharp fire
gnu 81 NtA AtQ not IL was greatly aD-
lreciated
When breakfast had been cleared
away. the remainder of the meat-a
solid portion Of breast and scraps here
and there-was removed and the frame
OF the turkey broken up About pint
or stuffing. which remained. was mold
ed into balls, each ball dipped i'm beaten
egg and rolled IN fine crumbs. The
Y hite meat was diced, mixed with cut
iery and French dressing. The bones
We're put on TO simmer in two quarts
or water, to which an onion, a bay leaf
aud Glove were added Later I'm the
Cay this broth was strained. seasoned
end two tablespoonfuls of sage cooked
81 H. and il was ready for dinner. For
lunch the salad, @ pitcher Of cocoa and
3 small pumpkin pie proved ample. To
the cupful Of scrap meat was added a
Cupful OF cold macaroni, the mixture
cut through the chopper. then blended
with two beaten eggs and a half cup
1ul Of milk This was steamed in tim
bale cups. and with a smooth tomato
sauce gave good meat course for din
ner. while the stuffing balls were
drowned IN deep hot fat and were
served with the sweet potatoes and
timbales