The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-11-28

Between the soup and turkey you
many introduce something light to pre-
pare the way for the heaviest part Of
the dinner, fish or chicken pie, or a
rabbit may follow the turkey. When
one Is giving an elaborate Thanksgiy-
ing dinner course of sherbet made
! OF lemon Ice and Favored with ;um
may be introduced after the turkey
This Is delightfully."- cooling, especially
when game follows that is served with
salad. Slices of partridges. Wild
duck or quail are very toothsome.
The Menu ia Detail. 4
In the way Of a tempting appetizer:
oysters on the shell in bed of lea,
with lemon on the side or a cocktail
in the center, with oysters grouped
around. are much favored. Oysters
in cocktail are equally appropriate.
The alternative of this and one more %
the taste Of many, Is the wholesome
grape fruit, halved with its contents
shredded, into which are dropped
halved white and red grapes with tho
seeds removed and dash Of rum over
all, or dotted with Marachino cherries
with Maraschino wine poured over.
For the soup courses we have 4
most tempting assortment: cream Of
celery makes one hungry just writing
about it. but rich chicken, tomato
with croutons, or corn, are all good in
their way, served with toasted crack
ers.
Here is an excellent occasion to in
troduce your star homemade relish
es. Old fashioned chow-chow, picked
onions, cucumber relish. sweet and
sour pickles, olives celery. crisp and
yellow, and sailed nuts give you ample
choice.
If you want another course to pre-
cede the turkey, boiled salmon with
egg sauce or fillets of halibut are in
order. Individual chicken pies. too.
are toothsome at this part OF the
menu.
Sir Gobbler In All His Glory.
How shall We d. justice to this
great American bird. that all his sue
culent juices may be retained, and the
flavor unimpaired? That's the ques-
ton.
There is one thing We may credit
the American housekeeper with know
ing that her colonial prototype did not
know, and that is the art of correctly
roasting his majesty.
No longer is a turkey placed on his
back and kept in that position through
out his sojourn In the oven, 60 that all
the juice may run down and basle his
backbone. which eventually is turned
over to the four-footed tribe. Instead
the turkey is turned and turned until
the juice has thoroughly saturated the
breast and he has assumed beauti-
full. nut-brown complexion
With regard to the proper stusliug,
this important detail is largely mat
ter of personal taste. Some Very ex-
cellent cooks maintain that stuff1ng
largely absorbs the succulent juices.
leaving the meat dry and tough. 1t is
largely customary, however. to en-
ploy sitting in some savory form.
Bread crumbs nicely seasoned with
finely chopped onions and herbs make
a simple and palatable filling. Oys-
tiers, chestnuts. sausage cakes. chop
ped veal and prunes, the latter a me-
thod hailing from Denmark. are other
means advantageously employed.
1t Is we'll to remember that a soggy.
badly seasoned stuffing will spoil the
flavor of the finest bird that ever
grew.
The best husband in the world will
{, eat more than his share of the spring
| chicken. But women never care as
much about eating as do the men.
After woman passes IS, it isn't So
ciety that keeps her up late nights. It