The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-11-20
Household Hints
Getting Ready for Thanksgiving.

Getting Ready for Thanksgiving.
This may seem trifle early for this
item, but forewarned is forearmed.
To serve eight people with Thanks
giving dinner for four dollars:
MENU.
Tomato Soup. Bread Sticks.
Roast Chicken with Dressing:
Cranberry Sauce. Baked Squash.
Vegetable Salad. Jelly.
Preserves. Pumpkin Pie.
Cost of menu-soup. two cans at
loo, zoe; chicken, So; cranberries,
16c; potatoes, 15c; squash, zoe; veg
etable salad, SOC; pumpkin. 5oc;
milk. Ice; total, $3.93.
To Prepare Duck for Thanksgiving
internal organs. Save liver.
gizzard and heart. After smuggling
hot soapy water. Rinse several
times in cold water. If it seems
'gamey," as is sure to be the case.
cover with cold water and let stand
soda.
Then rinse in fresh water fill we'll
with good poultry stuff1ng, sew up
opening. rub all over with salt.
with flour. Twist wings back, tie
legs securely to body, turn neck back
inside skin.
Place in roasting pan and lay
salt pork. Pour a cupful of boiling
water in pan and put in a very hot
oven. basting frequently until well
Drowned. Then reduce heat, cover
up tightly, finish cooking slowly.
Fowl when properly cooked is we'll
done, yet in no way dried out. About
twenty minutes a pound should be
allowed for duck, although the time
will vary, of course, with the degree
of heat. When done, place on a hot
platter arranged with celery leaves,
surrounded with sausages, and here
and there decorate it with cranber-
enough to candy them.
Gravy-Pour off all but about a
cupful of fat; add to this an equal
quantity of flour; stir constantly over
gradually boiling water to make the
desired consistency and cook three or
four minutes season to taste.
The Table.
Pot Roast of Fresh Pork-Take
from one to six pounds of pork cut
from the shoulder, without bone.
Wash well, place in small cooking
pot, add one-half teaspoon salt, one
half teaspoon paprika, one-fourth tea
spoon sage, one-half teaspoon of table
relish, and one large onion. Place over
very low flame with lid over it and
cover the meat after it starts to sim
mer, with boiling water. This should
be enough water to cook the meat
done if it isn't cooked too fast.
Pork Chops with Stuffing- Take
nice pork chops cut right size for
serving; season with salt, pepper and
sage, place in hot spider in which a
little fat has been melted. After
cooking well on one side turn over.
Now have the desired amount of
stuffing made as for fowl, with an
onion cut fine, and made in flat cakes
size of the chops. Place a cake on
each piece of meat and brown in
oven. Be careful not to cook the
meat too much, as it can be taken
up and the cakes finished in the
spider, if necessary.
Mock Beef Tongue-Lean raw beef,
8 II pounds minced fine, six square
crackers; butter size of egg; cream.
one-half cup; three eggs; four tea
spoons salt; 2k teaspoons pepper.
Warm butter and mix all together;
Bake u hours. Basic with water
and butter, browning both sides. When
cold, slice thin. Very nice for lunch.
English Scones-Six ounces flour,
two ounces sugar, two ounces butter
and lard, one teaspoon baking powder.
Mix flour sugar and baking powder
together; roll butter and lard well in,
then mix to a stiff dough with butter
milk or sour milk. Roll out about an
inch thick, cut in rounds and bake in
nice hot oven. English flour is not
quite SO heavy as the flour of this
use a little less than what
is called for.
Ice Cream without a Freezer
Take an old dishpan, fill half full of
equally mixed coarse salt and finely
ice. Put two or three small
holes in bottom of pan and place it in
the sink. Put tie cream in shallow
pan that will fit into the dishpan,
leaving enough room to pack ice
around the sides. Stir with spoon
until frozen. You will have frozen
cream in fifteen minutes.