The daily morning journal and courier., 1906-11-03
OUR THANKsGIvING DINNER.


 Shall we adhere to the old-fashioned dinner or serve one replete with the latest novelties propouhded by chefs? This is a question which must be answered individually and governed by the tastes of those who make up our households. In any case we prepare special menu and one or the other of the following may serve us as a guide.
 Oyster Soup
 Roast Turkey Boiled Ham
 Chicken Pie
 Celery Cranberry Jelly
 Mashed Potatoes Creamed Onions Succotash Squash Baked Indian Pudding Pumpkin Pie
 Nuts Raislns Apples , Coffee Cider
 Oysters on the Half Shell
 Chicken Consomme
 Turbans of Fish Sauce Tartare
 Roast Turkey Chestnut Stuffing fpucheese Potatoes Caulifowers
 Cranberry sherbet
 Celery Mayonnaise Cheese Waters Nesselrode Pudding Fancy Cakes
 Salted Nuts Bonbons
 Coffee
 AS the turkey is usually the central dish we take it up first and directions for It's cleaning and trusting will, in general way, apply to all kings of poul- try. See that all pin feathers are re- moved then singe over a few spoonfuls of alcohol ignited in saucer. Remove the oil sac at the tail. Cut off the head close to the bill. Run sharp knife round the skin just below the joint of each leg severing only the skin if not already attended to by the butcher draw cut the leg sinews with a fork; this makes the drumsticks more tender. Crack the bone below the leg joint and sever it; when roasted the broken end is pulled off, leaving clean white joint, Turn the fowl on it's breast; slit the skin on the neck over the back bone; turn over and pull 1t back; loosen and draw and crop; cut off neck close to the body leaving the skin flap intact. Cut a short slit just above the vent and below the breast bone insert the fingers; loosen all the organs from the sides of the body cavity, grasp firmly the largest organ-.the gizzard-- and draw all out together Sever from the body by cutting the outside of vent that the intestinal tract may be re- moved. Inspect the cavity by a strong light to make sure that all bits of lungs and kidneys are removed. With a cloth wrung out of cold water wipe out the inside then thoroughly rub and wipe the skin
 Have ready trusting needle thread cd with strong but thin twine; this needle is like a darning needle magni- fled to inches or more in length. Fill the body with stuffing and close the cavity with two or three stitches. Put little stuffin6 under the breast skin, draw the neck flap over the back, fas- ten with stitch turn the tips of the wings under the joints so that they are firmly fixed. Run the needle through the wings and body to the opposite side, passing over the wing bone; return an inch lower, passing under the same StAANi pun A1iN Cllho lriNJ dllu JIG, 1EdN ing a few inches dangling. Push the legs up against the body, run the nee ale through again, going over the bone of the second joints return, passing un- dor the bone; pull and fasten Run the needle through the ends of the legs; re- turn through the end of the rump. The bird is now compactly and neatly unused in good shape.
 Have the oven very hot. Rug the bird all over with soft butter and dredge with salt and pepper. Place on it's breast on a rack or pan, propping it with stale bread Ur potatoes in the over and haste every ten minutes with q mixture of butter and water. When half done turn on it's back and cover with paper to prevent burning. A turkey weighing from eight to ten pounds will take three hours and be done when the legs will separate from the body. To keep the fat in the pan from burning pour in e little hot water from time to time.
 When b0iltd ham is one of the side dishes begin its preparation on Tuesday. Scrub and scrnpe off all rustiness and soak over night. Put in kettle with a small bunch of nice hay, add a small bay leaf, a dozen each of cloves, peppercorns and all spice Der ries. Heat slowly and simmer until the meat is tender to the bone. Lift out, remove the rind, return to the kettle and let stand in the liquor all night. Drain we'll 5redge with salt and pep per, spread over the top a layer of dry cnumbs mixed with little of the lat