The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-11-27
Old FASHIONED
THANKSGIVING DINNER
COrnelia c. Bedford.

Thanksgiving is, above all other fes-
rivals. the day for family reunions and.
as such, there are sure TO be some eld-
erly relatives present. Ror their sakes
it is we'll TO plan in some unobtrusive
way decorations or methods of serving
patterned after those on fifty or more
years ago.. Formerly 1t was the GUS
tom to load the table with all sorts
Of dainties but the modern method of
serving in courses is 10 be generally
preferred. With the festival dinner,
however, it is we'll to strike a medium
course between the two extremes, plac-
ing the vegetables on the table with
the turkey and chicken pie, also pick
les, celery, apple sauce, cranberry
sauce or jelly and such other special
ties as may be on the list.
For the delicious chicken pie two or
chickens will be needed. After
smuggling they are opened and divided
as for a frica.see then simmered in
boiling water until the bones will slip
out. The crust should be made with
rich sweet cream and, after lining the
sides of the dish, the remainder Of the
paste should have plenty of butter
rolled n it. From this strips are cut
to form two Or three rims one above
another round the edge of the dish and
are made adherent by brushing the
centre Of each with milk. The pre-
pared chicken is laid in and heaped up,
then seasoned and cooled gracy added.
The rich paste cover is then put on
and the pie is baked for about two
hours in a moderate over 1t will gem
orally be found best TO make and bake
this pie Oh Wednesday.
C~ranbelries either as sauce Or jelly
form one Of the Accomplishments Of
such a dinner. The berries are picked
over, washed and measured. One half
as much sugar as there is Of berries
will be needed; if for sauce as much
water as sugar, one half that quantity
when for jelly.
Celery is another accompaniment. 1t
should be we'll blanched. crisp and
sweet. The selected stalks should be
laid in very cold water for an hour or
more then tastefully arranged in an
upright stand or on y rat dish.
Those vegetables which are account
ed standards for the real Thanksgiving
dinner are squash, onions and sue
cOtash, such others oeing added as
fancy may dictate.
Pumpkin for the old fashioned pie
should be pared, steamed and mashed.
then turned into an agate kettle and
placed by the fire, stirring into it a
Few tablespOOnfuls of nIolasses; there
let 1t stand until it slowly dries, sweet
ems and turns a rich dark red. To three
cupfuls of this prepared pumpkin there
should be added n cupful IN a half
of scalded milk, one cupful of sugar,
n teaspoonful of salt, one half tea
spoonful of cinnamon, one quarter tea
spoonful of cloves or any other spice
n three eggs. This amount will make
k in a slow oven.
OF the sweets none is more endeared
in the memory of old people than the
risen loaf cake. To make a good sized
n take one pound and a half Of sifted
pastry flour, and three quarters of a
pound of fine ~granulared sugar, a half
teaspoonful each of powdered mace,
ginger and cloves then pass all through
a sieve. Beat six eggs well, add a
half cupful of milk and one yeast cake
then stir. into the dry mixture. adding
more milk IL necessary to make a very
thick batter. Beat well and let stand
until very spongy then work in one
pound of butter beaten to a soft cream,
! n ~teaspoonful of a and one pound
OF seeded and Toured raiSons. More
flour may be added eteaoitaoifwyppp
mixture is turned into a deep pan
+. which has been thickly creased with
soft butter. Cover and lie. stand again
until well risen then bake in a moder-
| ate over for from an hour and a half
TO two hours. according TO thickness.
The cid fashioned doughnut should
not be absent from the feast and il,
too, should be lightened with yeast.
Mix together a half pound of brown
sugar, two pounds Of -four, a half tea
spoonful OF cinnamon, Il grating of nut
meg and a scant teaspoonful of salt.
Add one yeast cake dissolved in a cup
full of warm milk and as much mol G
milk as may be needed to make a seft
dough. Cover and set aside until light
then work in G half pound Of butter
which has been we'll creamed until
soft. Mold in small balls and let stand
on the Toured board. covering with i
Toured cloth until they rise. Drop into
deep, smoking hot fat and fry golden
brown. Skim out, drain for a moment
On soft paper then roll each in pow
dered sugar, TO one cgpful Of which is