Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-11-25
Pumpkin Pie and Turkey
Reign on Thanksgiving,
Declares Sister NarY
BY SISTER MARY

| AOSV'J
Remember the Young American
who didn't like pumpkin pie because
! it disagreed with his ears!
We're all that way to a certain ex-
tent, but party manners restrain US.
And Thanksgiving dinner does call
for pumpkin pie. Nesselrod pudding
| and dainty parfaits fulfil their mis-
sion at many dinner, but pumpkin
pie touches the spot in the hearts and
lappetites of every citizen.
Traditional Spirit
Our Thanksgiving day is so essen
TALLY an American family-day that
formal, homely touch. From soup
to nuts" the feast best preserves the
traditional spirit of the day by it's
simplicity and abundance.
Ever Since the Pilgrim Fathers
digfified the wild turkey by provld-
we have accepted 1t as the national
bird for the day. So even ii turkey
is expensive why not serve it and
subordinate the rest Of the meal TO
it? The cost will be the same In the
end. Let all the other things to
eat be merely filling, supplying the
''homely traditional spirit" Highly
Favored appetizers, elaborate salads
and desserts really have no place in
the Thanksgiving dinner.
Menu for Thanksgiving Dinner
Consomme
Roast Turkey Cranberry sauce ~,
Mashed Potatoes Glolet Gra'S
Dreamed Onions
Celery Homemade Pickles
Pumpkin Pie Coffee
RaisinS MUS
MY Own Recipes
The centerpiece for the Ihanks-
giving table may be an attractively
arragned dish Of fruits and nuts
Shiny red apples, golden oranges
white and Tokay grapes placed In
silver or cut glass bowl will rival
the largest NUNS and be useful as
we'll as ornamental Or 1nstead Oh
the usual bowl use a pumpkin shell.
A big Dumpkin, cut in half with the
top scalloped, filled to. oVerflowlng
with fruits and traily vines from the
woods could not be Criticized by the
most artistic guest: o ~ their
Bittersweet berries are IN In ~
prime the last of November and give
a gorgeous bit Of color arranged IN
a Basket with pine branches. A big
basket Of these in a rather dark cor
ner of the living room suggests
ray Of sunshine;
Choose an or 10-pound hen
neonIe that this size viii not be
enough, use two birds rather thap
one bigger one. The meat of a>oIg
turkey is not as tender or me
Favored as that of a small one
After the turkey has been cleaned,
stuffed and trussed, rub the ent1re
surface with salt. Work 3 table
spoons of butter with tablespoons
Of flour and spread over the breast
legs and wings. Put on the rack, IN
a self-basting rooster in a not
oven for 20 minutes. The flour
should begin to brown. Reduce neal
and add 1 IL cups of hot water;
more water and butter and haste
the turkey with a spoon.
If a self-basting rooster Is not
used the turkey should be steam
ed for an hour before roasting
Steam and then stuff and rub will
butter and flour and roast a.
usual. The giblets are cooked sep
arately and the water used Tor
gravy: When the giblets are tender;
strain the gravy over them. A PLAN
bread stuffing is always acceptable
with turkey.
21-2 cups stale soft bread
crumbs
IL cup melted butter
l teaspoon salt
IL teaspoon pepper
1-2 teaspoon sage (opttonaD
Use T lust enough water to hold
the crumbs together. An egg is not
necessary if the stuff1ng is to be
ca ten hot.
It's the pumpkin pie that kin
pump the thanks into Thanksgiyin"