Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-11-24
HOUSEHOLD HELPS
Colonial CotiiIion.

A charming plan for dance to bt
given during THANKSGIVING season is {
Colonial Cotillon. Invitations could bt
engraved in blue on buff color8d paper
to intro duce the Colonial colors. Cos
tune is, of course, necessary, but cali
Goes and cheesecloth cam pc resorted t
when expense is an important consider
alton Naturally the gathering will b,
more heterogeneous i'll character than
it even was during the early history 0
our country. Dashiag Virginia bellies
with powdered hair and panniers min
gle with demtue Puritan maidens. Per
uqued and perfumed beauX from the
southern settlements contrast Vividly
with Pilgrim Fathers In sober russet.
Indians--PocohCntas or MasSasoit-
mingled peaceahly with the paleface
crowd which is further set off with the
glitter of King Georges military. Fa
vors could be sailing vessels freighted
with candy or lowers, embroidered ret
icules and fans, illustrated COPIES of
THE cCurtshp of Miles Standsh,"
THE Scarlet Letter" or any Colonial
love stories. Continental hats filled
With candy and a wealth of other nov
elites in keeping with the idea can be
obtained from any modern shop.
A Thanksgiving.
If you draw the bird yourself, be
careful not to break the gall-bag. Will
turkeys at thirty-odd cents per pounC
| it would be q shame to embitter one
inch OF him.
When the inside has been emptied
! wash wei with cold water to which
| you have added a teaspOonful of bak-
| ing soda. Do this with the secont
|. rinsing water. The first should be
Near.
Shake the fowl UP and down ano
sidewise While the soda water is within
| him to make sure it reaches every
crevice. The recipient stage of recon-
position is acld, and the soda corrects
1t. If the fowl be perfectly fresh tbs
| washing will do no harm. Then rinse
as thoroughly with clean. cola water
For q plain stuffing crumble bread
ard season with butter. pepper, salt
and if you like them, sweet herbs |
60 not fancy the flavor they impart t.
the flesh, but tastes vary In this re
| spect.
Fill the craw until it is as plump as
in life and bind a tape about the Skin,
at the neck to keep it in shape. Next.
stuff the body generously. Nearly cv-
erybody likes the stufting of roast
turkey.
Sew up tlo "IJrturc through which
the filing was done; bind the legs and
wings t. the sides with soft Irvine and
lay the monarch in the covered raoster
-Four over him a large cup Of boiling
water into which a tablespoonful OF
butter has been stirred; put on the
cover of the rooster, and cook in a good
oven rather moderately for half an
hour, that the heat may penetrate to
the inside Of the body before the skin
tiShtens into a crust.
Keep the skin soft by frequent bast-
Ing, at first with butter and hot water,
and for the last hour with the gravy
in he dripping pan below the roast.
Some cooks dredge the turkey with
cour when it goes into the roaster
others When it is half done; others not
1t all. Allow ten minutes to the pound
in roasting, and if you suspect that the
fowl is tough double the quantity Of
hot water poured over 1t. cover tightly
and steam slowly into tenderness.
Boil the giblats in a little water, and
chop them Take the turkey up wnen
done, transfer to a covered platter and
keep hot over boiling water while you
thicken the gravy in the roastcr with
; Drowned -four, and when this has been
stirred smooth, add the minced giblcts.
Boil up once, and turn into a gravy
boat.