Evening star., 1921-11-18


f4ssSI Epple u pis s'oSa Minee Pie. punpiin FL.
Pinsspps 5ss FsH,t tS a:.t1s h:,:'1; set:,. Set:
..,., s. Vegetable Sy,,b Soup Soup: Ho,,,no,,,.
1Gb,ea Roast 01s TuISey wi With oyster Dre::iDs:
RoaSesors Raass *' Cheese viii Toasted Crackers.
III.
Tomato Soup With Croutons.
Roast Turkey With Sage Dressing.
Potatoes. Onions. Turnips. Squash.
Cranberry Sauce ,, NJ.
Apple Pie; 4H.s'ss:. s.s, oa....' 4''s' Pie
w.
Roast TURKEY With diblst Gravy.
CARROTS en- Casserole.
cr.u6srry so sslad. A' -A0 ~ Rolls.
Plum Pudding gSo Candy.
no... Duck oe1sfa Win 1sen; Pe.nut st.mns.
Mashed Ms'' po1ses APpes in s'Fop sc.op.d Exsp:nt
Rice Pudding. Conee.
vi.
Tomato Bouillon.
Roast Goose With Chestnut stunsns. =
Gravy. Currant Jelly.
oreaned oniSns Gas.x Salad Mashed Rot.
Puhpsin nn%f ''ss' fie. s'S Nuts. R:i:in..
VII.
Grapefruit Cocktail
,s;., Roast clorI Duck With Onion s.u.s s.sc.
''0'e' '5Iesi crssmed caulinowpegr. "pg' '~'e''
Candied Sweet Potatoes.
fs9sh s9st hss ef.sss s'F! ss. ss.'
VIII
Roast e:Tssi TGsriey. Bread ssunns. arsy,.
Crsamed Spinach. Baked sweet rotatoss.
Charlotte Russo. Bonbons. coRes.
TX.
Consomme.
Celery Hearts.
Roast reais Gh1sfeH; Jelly, s'umns. Bread gravy
stutied P Psuns SALAD. Maple P:sf.it.
Coffee.
Dishes Mentioned in the Above
Menus.
Roast Turkey.-Wash tho turkey,
fill it with stuf1ing and place it in the
roaster. If the turkey lacks fat.
place several strips Of salt pork on
with salt, dredge with -four, pour
a cup Of boiling water over 1t and
place in a hot oven. When the tur-
key begins to brown reduce the heat.
baste every fifteen minutes, add water
as required for basting during roast
ing. Allow twenty minutes to each
pound.
Roast Goose.-wash, clean and
stuff, rub thoroughly with salt and
pepper, pour a cup Of boiling water
over it to scar and keep the Juice
in. Place on q rack in q dripping
pan and put in q hot oven. II the
goose is young allow St twenty MINUTES a9tsss
minutes. Fifteen minutes before the
goose is done dredge we'll with -four.
put in the oven and lot brown. Skim
off the fat from the contents Of the
dripping pan before making the
Roast Duck.-clean the duck. draw
it and season with salt and pepper,
add a tablespoon Of vinegar and q
sliced onion, let the duck stand over
night. If 1t is tough it should be
for an hour before baking.
After steaming put it in a roasting
pan and roast as you would q chicken.
Baste with water in which currant
Jelly has been dissolved. Prepare this
by boiling two tablespoons of cur
rant jelly in a cup OF water. Serve
with currant jelly.
Roast Chicken.-Cut up one chicken
for boiling and boil until nearly done.
Scrape all the meat from the bones
shape, holding together with q cloth
pinned around. Put this In q pan
for roasting and fill the center with
chestnut or other dressing and over
all pour slowly all of the chicken
gravy that will be absorbed. Then
pour over a q. quart t,,. Of ri rich milk milk
Serve the gravy formed with it.
Baked Rabbit.-soak tho rabbit in
cold water until all the blood spots
Ire soaked out, put It In tho roasting
pan, cover with slices OF salt pork
and bake IN a QUICK oven. II IL IL
young thirty minutes will be long
enough. When done put it On plat
ter and cover with a gravy made by
putting two slices OF onion in the
hot grease in which the rabbit was
baked and letting 1t get heated
through, stirring in enough -four to
make a smooth paste and adding 2
little hot water to make q good
Pumpkin Pie.-Mix together two
cups Of steamed pumpkin, one tea
spoonful Of cinnamon, ,one-fourth
Of ginger, one-fourth
Of nutmeg, two eggs, one
Of salt and two-thtrds
,up Of brown sugar. Bake in one
rust.
scalloped Eggplant-Pars the egg
olant, cut 1t into small dice and soak
'or an hour in salt water. Cook in
polling water until soft, drain and
out in a buttered baking dish. Place
alternate layers Of eggplant and
bread crumbs. Sprinkle each layer
with salt, pepper, minced parsley and
! few drops Of onion Juice, dot with
butter. Fill the dish in this way and
bake until brown.
Candisd Sweet Potatoes.-wash the
potatoes we'll and cover them with
boiling water. Boil until they are
,ooked through, but are not soft. Re-
move them, peel aud out In halves
over each half pour one
- L Al