The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1910-11-20
THANKSGIVING ENDEARED BY ALL
Most Sacred American Holiday Time When Nation ESchews All
Foreign Dishes and Exploits American Cuisine Borrowed
from Everywhere but None the Less American.

OF serving il. But how to boil il, bone
1t, and dispose OF II in other ways is
secret TO most of US.
One does not have 10 be a chef 10
hone turkey. The operation requires a
sharp knife only and nimble fingers.
With the sharp knife one cuts the turkey
from the bones and with the nimble
fingers twists out the slnews. When the
turkey is free of bones and sinews II
should be mixed with two pounds Of lean
ham. two pounds of bread crumbs. a
spoonful each of chopped parsley. sweet
marjoramand. sweet basil, a grated
lemon. one-half of a nutmeg, a teaspoon
ful of black pepper. three teaspoonfuls
of salt, four hard-boiled eggs. and half
pond Of butter. Fill the body OF the bird
with this mixture and sew Il up. keeping
as nearly as possible the shape it was be
fore 1t was bOned. Roast the turkey so
prepared. allowing a quarter or an hour
for every pound. basting 1t frequently.
When Il is thoroughly cooked. set aside
10 cool When cold, place in large mold
and pour around It jelly prepared from
three quarts OF stock, two boxes of CoX's
gelatine. and one-hah pint of sherry
This is rot my grahdmother's, but a
great-aunt recipe, and / remember the
NlRil. rs II was DCENtu vi EiNAi hANRaaNfAa
in thin slices with celery salad and Won
derfuIly thin buttered biscuit.
Hcw 20 Bake Ham.
At one end of those old-fashioned tables
there was the Inevitable sucking pig; at
the other end great turkey. and be-
tween these two a boned turkey on one
side OF the table: a huge ham on the
I n
decoyed into giving a recipe for boiling
and baking ham. Every one knows how
to do this simple thing; but some one
may be grateful for hint that, to my
mind improves even a Smithteld ham
soak IL in a deeoetiOn OF water. sugar
Drown sugar., and vinegar for at least
twenty-f0ur hours before boiling; then
let the ham come TO a boil in the water
ii has been soaked In.
Il is not about hams that my New York
correspondent is curious, but mince pie.
There are almost as many recipes for
mince pie as there are families in New
England. for every New England house
wife has her own recipe. but an accept
able one, one that I grew up on. is made
as follows; One fresh beef tongue, boiled
and hashed fine: three pounds OF beef
suet, shredded; twenty-four pipin apples,
chopped fine. three pounds of the best
raisins. three pounds of dried currants,
one pound OF eitron two heaping table
spoonfuls OF powdered cloves, three of
cinnamon. one of ground allspice, the
gHated rind and juice OF six oranges, one
quart Of sherry one Of the best French
brandy, and enough boiled cider 10 make
the proper consistency. This mincemeat
makes pies TO coniure with, and a pie OF
il appeals with especial eloquence 10 the
boy or girl at college who will be missing
from the family circle and viii have a
poor excuse for a holiday at best
Making Cranberry Jelly.
Cranberry jelly is the easiest jelly in
the world 10 make and vet many house
| keepers fail to make il "iell." and il Is
| often too hard and not infrequently dark
and uninyitins The way 10 preserve the
| rich and beautiful color Of the cranber-
ries is to boil them for at least twenty
minutes before the sugar is added. The
sugar, too, should be put in hot, and ar
] ter 1t is added 10 the boiling Juice the
I jelly should remain on the fire only long
enough TO melt it,