The county record. [volume] (Kingstree, S.C.) 1885-1975, 1921-11-17
TURKEY HAS NO
REAL SUBSTITUTE
PLENTY OF TURKEY AND FEW
FRILLS BEST PLEASE THE
HOLIDAY GUESTS GOOD.

an air of festivity, but at the same
time it should not be too heavy or in
vrlve too much work in its prepara-
ton. If turkey is to be the prin-
cipal feature, the family will be i'm
patient to see the big platter brought
in; it is likely therefore that courses
such as fruit or oyster cocktails, or
soup, preceding the hearty part of the
dinner, will not be fully appreciated.
In some households it may seem adj
visable to include a light soup, like
tomato or consomrne, to make the
turkey go further" but the family is
perhaps justified in feeling that as
Thanksgiving comes but once year
the rules of economy may well be laid
aside. A good stuffing adds to the at
tractiveness of the feast without caus-
ing extra cooking or dishes to wash.
A Simple Thanksgiving Menu
Roast stuffed turkey, with giblet
gravey.
Candid sweet potatoes.
Creamed whole cauliflower.
, Cranberry ice.
Beet or green tomato pickles.
Rolls.
Individual pumpkin pies.
Coffee.
The above menu can be prepared
easily from materials obtainable in
most parts of the country at Thanks
giving season. Mashed white pota-
toes or rice could be used instead Of
the sweet potatoes, and some other
creamed green vegetable may be sub
stituted if caulifower is not to be
had. Cranberry ice may be an inno-
vation and at the same time add to
the holiday aspect Of the dinner. Or
dinary muffin tins may be used to
make individual shells for the pump
kin pies, which are attractive when
dressed up" with whipped cream or a
spoonful of meringue.
Stuffing he Turkey
6 cups finely broken stale bread.
2 teaspoons salt.
2-3 teaspoon pepper.
II teaspoon thyme.
IL teaspoon ground sage.
3 teaspoons baking powder.
ii pound butter.
1-2 onion, minced.
4 stalks celery, cut up srnall.
1-2 cup boiling water.
Baking The Turkey
Draw and singe a tender young
turkey. Remove the oil sac and all
pinfeathers. Cleanse thoroughly and
wipe dry. Rub the surface over with
butter and a little salt, also light
sprinkling of pepper. Stuff with the
above dressing, which has been tested
by the United States Department of
Agriculture:
Scissors may be used to cut up the
stale bread. Cook the celery and on
ion in the butter five minutes. Mix
with the bread, baking powder, season
ing, and hot water and fill the cavity
Of the turkey. If moist rather than
a fluffy dressing is preferred use more
water. If there is any surplus it may
lie cooked in seperate dish, basted
:th the drippings from the pan anu
served with The dinner. The amount
suggested above was sufficient to stuff
a turkey weighing little over six
pounds before being drawn.
The turkey may be started in an
oven temperature Of $50 F.,if double
roasting pan is used. If it is young
and tender it will be done in one
and half hours, during the lat
ter part of which the temperature
may be slightly reduced. A large,
heavy, or old bird will require con-
siderably longer baking. Keep the
bottom of the roasting pan well COW
cred with water during the roasting
so that the turkey will not dry out.
The use of blanket" of biscuit
dough spread over the entire turkey
will insure juicy, tender bird. With
a "blanket" the top of the roaster
is omitted. To make dough enough
for small 6-pound turkey, 2 cups
of flour were used with / teaspoon
of salt, 4 teaspoons Of baking powder,
and enough. water raoisten for rolling
out thin. Shortening was not used
because during the basting the dough
absorbed sufficient fat. This "blank-
ct" will be crisp and quite hard when
the turkey is done and the skin un-
derneath will be well browed. The
sblanket" is good to eat with gravy.
ing program is on the stocks, while
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