Ladysmith news-budget. [volume] (Ladysmith, Rusk County, Wis.) 1907-1927, 1910-11-18
THANKSGIVING DAY DINNER.

'NS thanksgiving table tudH LILA
ture of scarlet Virginia creeper and
brown acrons or chestnut burrs, I'M
less ii be branches OF led barberry
bushes full of berries, mixed with
brown leaves and vines. Where bit
tersweet can be obtained this alone
makes most effective and brilliant
table, but unluckily this IS no. with
in reach OF every house, eeper. In
its place red ash berries could be
used, however, with any foliage to
be had.
Nowadays the dinner is far shorter
than it once was. Tie time when
one must have turkey and ducks
chicken pie and ham, with pies and
puddings and as many vegetables as
could be crowded on the table has
passed away forever. One heavy
course of poultry, wi h three vege-
tables, makes the substantial part of
The meal. and soup, salad and dessert
round out the whole. This menu will
be found practical and to it may be
added any thing desired, such a.
chicken pie after the turkey cou s..
or fish after the soup.
Grape Fruit.
Clear Soup
Roast Turkey, Cranberry Sauce
Mashed Sweet Potatoes Cauliflowe.
Baked Onions.
Celery Salad Olives Sailed Nuts
Mince Pie Pumpkin Pie
Cheese
Ice Cream Coffee
A delightful stuffing for roast
turkey is made in this way One cup
of soft bread crumbs, put in a fry ing
pan with a tablespoonful of butter,
slice of onion minced fine, salt and
pepper, a cup of finely chopped cell
'ery and a cup of chopped hickory
nuts. Cook ali together till tie
celery is entirely done, and stir con-
stantly; add more butter if required.
Stuff the turkey, leaving room for the
crumbs TO swell, and roast upside
down in a wire frame such IS may
be bought at a hardware shoG. or,
support the bird by putting cups or
small tin moulds in the corners of
the roasting pan. This makes the
breast deliciously tender. and the
juices used In basting do not run off
as ey do when poured over the
bird which lies feet up1ermost
Cranberry sauce may be made a
day III advance of the dinner. Pick
over the berries and put them to cook
In barley water enough to lift them
off the bottom of the kettle let them
simmer till they break and become
soft. and then press Though he COL
ander and measure: put them on the
fire again, and when they boil up
well put In exactly as much sugar as
you had fruit. boil up we'll for a mo-
ment and take them from the fire;
pour into one or more molds and SCI
away to harden: this will give a
clear, beautiful marmalade which viii
not run all over the o ate wher
served, or require q small dish a
each cover.
Boil the sweet potatoes. peal and
mash them. adding a goodsized lump
of butter. half cup Of rich cream
and salt and pepper; beat very light,
heap in dish and just brown in the
oven
The cauliflower Is to be cooked a
day in advance, then picked off the
stem, wet with rich white sauce, sea-
soned well and Drowned In baking
dish in the oven, with crumbs and
butter On top.
The onions are also to be cooked
twenty-four hours before they are
needed, drained and arranged in a
deep dish, a half-hour before the din
ner, pour over them a cup of milk
and dot with salt. pepper and a tea
spoonful of chopped parsley and la e
twenty minutes in hot oven under a
plate: remove the plate, add more
butter and brown for five minutes
For the salad, split celery stalks
down into even strips and Cut these
across till they are two inches long:
mix with three hard-boiled eggs cnt
into quarters, sprinkle with salt and
set on ice till needed; make Franch
dressing as usual, with three table
spoonfuls of oil. half of one of vine
gar, salt and a dash of red pepper.
At the last moment pour this over
and toss we'll. Serve in a deep bowl
with more egg quarters all around
the edge
In making the pumpkin pies use
cream instead Of milk in the rule ycu
prefer, and double the number of egg
yolks; this Is perfectly safe, as no
recipes are really rich enough to be
satisfactory. Add cinnamon and 3
bit of ginger or cloves; bake Il
crust first, add the mixture, bal
again and In serving put large spoo1
fuls of whipped cream all around II
edge of the pie. This makes a really
delightful dish
The Ice cream should be merely
some good, rich. plain cream; serve
in glasses, end. If your choose, put
on top OF each some small cubes of
preserved ginger such as come in lit
tie pots, with a spoonful of juice ON
each
In adding to this dinner, the chick
en- pie suggested Is better made in
orpol1 diShoS <ho1, tn np1 inr~o Ito