The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-11-25
written for the Palladium

The Thanksgiving dinner to be en-
joyed, should be the old-fashioned
New England dinner sucn as pleased
the flower of our nation when the
states were yet in the infancy
1t was my good fortune recently 10
partake of a genuine old colonial style
dinner; and SO pleased was I that
venture to set forth the Menu and re-
cipes for the readers of the Palladium.
Such dinner as will lind favor in
the average American famiiy-easy
of preparation; and easy TO serve
where there may be but one maid;
or maphay none.
Understand, first of all, that this
is an old-fashioned dinner, and will
not be improved in flavor IL placed
in the hands of a French Chef; for
Monsieur cannot resist the temptation
20 add re Ieetle flavor to &c American
deesh; re bit of re Specie lemon
re American deesh are-so what wat
yuo call eet? Omi re Americana
word eez-fat" So leave Monsieur
PIERRE or Jacques out of the consider
alton for this dinner; for this is the
great National Holiday and enjoy the
foods that are fit for the Coils.
The table should be dressed in
snowy linen and only white china
should be used; and an absence of
cut glass or silverware SHOULD be OBJ
served. Let the centerp:ece consist
of ferns; long waving ones prefcra-
bly,. The dinner as follows:
Menu
terstuffing, Brown Gravy
Celery, Mashed Potatoes, Brown Sweet
Potatoes Baked Corn, Creamed
Tomatoes, Picked Cherries
Mince Pie Pumpkin Pie
Fruit Cake, Coffee.
You will note the absence of
great many things you are accustom-
ed to; but bear in mind this is the
old fashioned dinner and as each
enjoy il.
Turkey with oyster dressing
Wash thoroughly inside and out
wipe dry and rub; inside first with
melted butter then with salt--a fowl
weighing from ten to fifteen pounds
requires one quart of oysters, one
pound of oystercrakers, one quarter
pound of butter. and scant teaspoon
of pepper-no salt required with
good salty cracker-roll crackers fine,
add the oysters-pepper and The put
ter in small pieceS-mix well and
add liquor from the oysters, and SUI
ficient sweet milk to moisten all
thoroughly; stuff the turkey sew. and
place in q moderately hot oven, adj
ding one cup of water 70 the turkey
after placing in the pan, and Sprinkle
with salt and bits of turkey fat-bake
steadily for three hours. When done
remove turkey and strain Grippngs
which may be increased by adding
water in small quantities during the
baking of the turkey into a smaller
pan. while smoking hot over steady
fire. add two tablespoons of -four just
run through sieve; stir until dark
brown. then slowly add pint of cold
water stirring constantly until the
gravy is of creamy constituencies
son and serve.
The cranberry sauce is prepared by
washing one quart of berries and
placing III small granite pan. Add enc
pint of granulated sugar, and half
cup OF water Draw to the back OF
the range and let simmer until it
forms a jelly-like mixture, then turn
into individual molds and serve cold
The sweet potatoes should be pared
and parboiled; and Drowned in pan
of beef drippings; turning frequently
to insure an even color.
The baked corn requires two cans of
good corn Place in a granite baking
dish, add one pint of sweet milk, and
one-half pint OF cream; season to |
taste: add one pint of salt waters, a
tablespoon of good butter, a dish of
red pepper and bake in moderate |
oven thirty minutes.
The creamed tomatoes should cook |
over slow fire for two hours, then |
add a thickening of flour and milk; |
season with plenty of butter and pep |
per; add salt and two tablespoons of
sugar and just before serving stir in a
half pint of rich cream.
For the pies make a very rich pas |
try using only flour, lard and water. |