Daily press. [volume] (Newport News, Va.) 1896-current, 1906-11-28
|OlDTIME AMERICAN MENU
FOR THANKSGIVING DINNER
Fancy French Dishes do Not Take the Place
OF Plain Turkey and Pumpkin Pie on
Present Day Table.

IL is merely suggestive one. In
localities where wild game, such as
duck or partridge, is abundant, IT.
may with propriety take the place OF
the time honored chicken pie. AT
old fashioned Thanksgiving dinners
a pigeon pie was often served, and In
Rhode Island and Connecticut ven
ison took the place OF turkey. Down
South where Il perslmmon pudding
Is linked with Thanksgiving, that
may replace the Indian pudding, and
the maize may, be represented by
hominy croqnettes. For change
a peach cobbler, favorite old Ken.
lucky dish may be served at Thanks
giving, instead OF the ordinary pie.
great many people make the mis-
take or serving plum pudding at
thanksgiving. This is an English
dish, aud has always been linked
In oldtime traditions with roast
goose and Christmas.
The cod may be replaced by an
other fish that Us Just as character
istlc, such as salmon, for instance.
Baked tautog is thanksgiving ia.
yorite near the sen coast In some
regions II one desires an extremely
simple dinner the fish ana soup
course may be united In cream OF
salmon soup. Canned salmon, II 1t
Is of the very best quality, may be
used for this purpose.
Pumpkin Pie
T. Only the finest Connecticut pump
kins should be used for pumpkin
pie. delicious filling calls for four
cups of strained pumpkin, four cups
OF milk, four egg yolks. one even
! teaspoonful OF salt. one tablespoon
ful OF ginger. one tablespoonful OF
mace, half nutmeg, one and n half
cnpse of sugar, and, upon festive oc.
casions, when the pie Is to be es-
pecially nice, half cup OF cream.
This rule makes four pies. Bake
| some Of the pies In the Old fashioned
way In square cornered tins.
Some housewives prefer to have
Ice cream at Thanksgiving instead
OF pudding. A novel way OF serving
1t Is In bright rod apples whose In.
terror have been followed out. Notch
the tops OF the apple to make them
look moro festive and place each
Is n long and elaborate one 1t Is
better To serve only the simplest
cake with an Ice cream something
like plain white cake or New
England cream cake. If, however.
the dinner has been simple one,
and ali Ice cream Is the only desert
that graces the board, then white
and gold cake or rich loaf cake
may be used. The following recipe
is for IA loaf cake which came orig
| inally from the family of George
Washington. 1t calls for one cup of
butter (creamed) two and n half cups
OF sugar, six eggs, one cup of thin
| cream or rich milk, one even teas
noonf,ll OF soda. two teaspoonsful of
cream OF tartar, One cup OF seeded
raislns and four cups of pastry flour.
| Cream the butter, sugar and yolks
OF the eggs. Add slowly the milk
and soda, then stir the mixture into
the cream OF tartar and -four, which
should have been sifted togather. Add
the raislns and fold an tho stiffly
beaten whites Of the eggs. Do not
stir the cake after the whites are
added. Butter u large circular pan,
and pour the cake into 1t. filling 1t
half full. Keep 1t high ut the sides
in order to have it rise as evenly
as possible. Cover It with white
icing and decorate the top with
tiny candy pumpkin and cucumbers.
and the sides with wreath Of al.
tumn leaves and stems of wheat.
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