New-York tribune., 1921-11-20
By Virginia Carter Lee


TN THE menus given for the
Thanksgiving dinners we havA
tried to cater for differentiated
holiday parties, from the large din
ner of twelve covers down to the
simple repast for the young couple
who are perhaps eating their first
Thanksgiving dinner together in the
new home.
The historic Thanksgiving turkey
has been the piece de resistance of
the holiday dinner from the Colonial
days, when it cost only the powder
and shot of the hunt to bring them
down, to the present day, when the
caterer pays as high as 65 cents
pound for plump, selected bird.
In buying a turkey purchase one
weighing not more than ten or
twelve pounds, as the smaller birds
are apt to be more tender, and be
sure that it is heavy for its size, and
not large, bony frame with but
little meat upon it.
If number of guests are to be
entertained (as in the family party
of twelve) an eleven-pound turkey
will be ample, provided a juicy,
spiced baked ham is also served. Few
dishes are better than sliced turkey
and waferlike slices Of ham with
crusty, crisp edge of delicate fat.
In stuffing the turkey preference
is given to either chestnut or oyster
dressing. Both are excellent, al
though, if the latter is decided upon,
be generous with the oysters and add
them drained if a dry stuffing is
liked, or add a little Of the oyster
liquor if a moist dressing is desired.
Roast capon or duck are second
choice to turkey, and even a tasty
chicken and oyster pie, of New Eng
land fame, will furnish an ideal
Thanksgiving feast. The capon sells
for about so cents pound, duck for
so cents and fowl for about As cents
a pound.
In planning the holiday menus
given it must be borne in mind that,
although the total cost may seem ex-
cessive, there will probably be suffi-
cient left-overs to furnish at least
two or more additional meals, which
will, of course, materially lessen the
cost of the original outlay.
1t must also be remembered that
dinner for two will cost more in pro-
portion than an even more elaborate
one for larger number, so if the
dinner is to be small one be salts
fed with fewer courses, but have
each as nearly perfect as possible.
Plans for Holiday Suppers
In arranging for the Thanksgiv-
ing supper two sample menus are
suggested. These are served for six
persons and are rather hearty in
character. The combinations of cold
turkey and hot panned oysters or
turkey salad and crisp fried oysters
will be found delicious, and if one
does not care for a separate oyster
course make the oyster or chestnut
dressing into small, fiat cakes and
saute in hot bacon fat.
In the family dinner for four the
Indian pudding with ice cream fur
nishes a particularly delectable des-
sert course. This is another New
England dish, and maple, coffee or
vanilla cream made with nuts goes
particularly we'll with the pudding,
which must be warm, but not hot.
The hot pumpkin turnovers should
be made very small and the pumpkin
filing quite highly spiced. Serve
them in place of fancy cakes with
the rnugat mousse. The mousse.
which is quite party dessert, is
made by beating until very stiff two
quarts of heavy cream and adding
three-quarters of cupful of pow
dered sugar, one-eighth of a tea
spoonful of salt, half teaspoonful
Df sweet almond extract, one tea
spoonful of vanilla extract, half a
supful of quartered marshmallows.
half a cupful of shredded blanched
almonds, and a quarter of a cupful
of chopped pistacbio nuts. Pour into
Il mold with water-tight cover and
bury in ice and rock salt for four
Sfscrs heIore serving.
To prepare the sage and peanut
dressing for the duck use a cupful
and half of grated breadcrumbs,
salt and paprika to taste, one slice
of grated onion, three tablespoonfuls
of chopped celery tops, half tea
spoonful of powdered sage, two
teaspoonfuls of peanut butter and
a quarter of cupful of roasted
peanuts run through the food