New-York tribune., 1905-11-29
TURKEYS At 25 CENTS.
Three Cents Cheaper than Last
THANKSGIVING.

Turkeys were quoted at Washington Market yes
terday cents cheaper than last year at this time,
namely. % cents pound for the best quality, and
no other is worth buying, although turkeys may
be had as low Is and 20 cents pound. Turkeys
are not only cheaper than last year. but, in gen.
eral of better quality, probably because the high
prices that prevailed last have led the pro-
ducers to give more attention to the growing or
turkeys.
other poultry is about the same as last year, IN
price and quality. Ducks, which some people pre-
fer to turkey for Thanksgiving, particularly If the
dinner party is small 20 cents pound. Geese
%. and spring chickens and broilers 20 cents
Fowls Is cents a pound.
Cranberries are the only item in the Thanksgiv-
ing dinner which will entail unusual expense.
Owing to the scantiness of the crop, Cape Cod
berries 15 cents a pound. instead Of TO- as
usual. But they of excellent quality
It is good season for fish and oysters. owing to
the prolonged weather. Oysters are unusu-
ally good, but no higher In price than in other
seasons. They sell at rs cents hundred on the
half shell and 85 cents a quart Fresh Goldfish is
10 cents a pound. Pumpkins are about Is cents
apiece, and those who prefer to make their pump
kin pie of squash can effect small saving there
by Long Island celery is 20 cents bunch and
lettuce 10 cents head Onions sell at Is cents for
two quarts. and sweet potatoes are 25 cents half
peck.
Here is g. Thanksgiving menu for family dinner
which any intelligent cook or housekeeper can
prepare without much difficulty:
Cream of Oysters.
Boiled &IiSese TiSe Goldfish Sauce HoIandaisa
,. Boast Post Turkey 5esS G5s5ssrTy YoM Hey rn,n.
r,..o, Boiled l,yE1 White e g. Onions ,,r,n p,.
Pigeon Fi' AmeTcsa meIfrg sa!ae Cheese pumpkin ="
Apples and Oranges eo.,.. Nuts ana RaiHins
A pretty decoration for the centre of the table
is large glass bowl filed with short stemmed
yellow chrysanthemums This is simple and mex
pensive. If one afford it, punches of chrysan-
themums might be placed on the sideboard and
side tables of the dining room.
AS to the turkey, be sure to get a good one, and
be sure to Dress stuff and truss It the evening be-
fore Thanksgiving Then it is ready to put in the
oven the next day. Have the oven very hot Basic
the bird often while roasting. and be sure that IT
is thoroughly done, for there is nothing so unpal-
atabIe underdone fowl
To make a nice cream of oysters. take two
quarts of oysters, with their Juice, and strain
them through a colander. TO free them from bits
shell. Put them and the juice In saucepan over
a slow fire. let them just come to boil to re-
move all the scum, it rises to the surface. Then
press the whols through a colander, with potato
masher. Return the liquor and pulp to the sauce
pan, setting it where it will keep warm, but not
cook. Put quart of milk in another saucepan over
the fire and in a third saucepan stir to e cream
three heaping tabIespoonfuls of butter. with the
same quantity of flour. Put this saucepan over the
fire. then alternately. little at time. stir IN first
the oyster pulp and Juice, then the hot milk,
which must not be allowed to boil. Continue this
process until all the ingredients well mingled.
Stir constantly to keep the mixture from curdlng.
Let it cook until II is a thick cream, which will
be about minute. Then season with salt and a
little pepper. Just before serving, stir in a dash
OF powdered and of ground Cloves and be-
fore placing on the table put teaspoonful Of
chopped parsley into the soup tureen.
To make good cranberry Jelly put quart Of
cranberries in agate saucepan, with just enough
water to keep them from sticking to the bottom.
Cover the pan and let the berries cook slowly
til they nave all burst Then press them through
fine srainer and return the juice and pulp to the
saucepan Put the saucepan over the fire and add
seven heaping tabespoonfuls of sugar stirring it
in until the mixture jelles on the spoon Then
pour 1t in jelly mould, and set 1t TO cool
To make a pumpkin pie squash. instead of
pumpkin. It will be found great improvement.
Take of the big yellow squashes, cut it in
half, remove the seeds and the fibre ABOUT them,
and set the two halves Of the squash. rind down,
in big dripping pan. Put It in the oven and bake
boiling, It does not make the pulp watery.
When thoroughly done, scoop out the pulp with a
spoon leaving only the rind: press the pulp
through a colander, add half pint each of mo-
lasseS and. sugar to each quart of pulp, and stir
II in well. Then to each quart stir in two table
spoonfuls Of melted butter the yolks of four eggs.
two teaspoonfuls of ginger, one generous teaspoon
full of cinnamon, one Of powdered mace, a salt
spoonful of salt Crate in the yellow part of the
rind of a lemon. Cook all these ingredients well
together and last of all, add little over half
pint of milk which must be stirred well through
the other ingredients Line the pie tins with a rich
paste, the pans IN the oven, fill them with the
squash mixture. and bake until there is rich
brown the surface