Oxford Democrat., 1921-11-15
No Substitute for the Turkey.
GOOD sTuFF1Na ADDS TO ATTRACTIVE
MESS OF FEAST.


A Thanksgiving dinner should have
IN air Of festivity, but at the same time
Il should not be too heavy or involve too
much work In its preparation. II .
turkey 10 to be the principal feature,
the family will be impatient to see the
big platter brought In; 1t IL likely there
fore that courses such - fruit or oyster
cocktails, or soup, preceding the hearty
part OF the dinner, will not be fully
appreciated. 10 some households II
may seem advisable to include Q light
soup, like tomato or consomme, to "make
the turkey 90 farther" but the family
10 perhaps justified in feeling that as
Thanksgiving comes but once year the
rules Of economy may we'll be laid aside.
A good stuffing adds TO the attractive
ness Of the feast without causing extra
cooking or dishes to wash.
AsuRLE rHANKservINa MENU.
Roast stuYed Turkey, with Giblet Gravy
Candied Sweet Potatoes
Creamed Whole Caulihower
Cranberry Ice
Beet or Green Tomato Pickles
Individual Pumpkin Pies
Coffee
The above menu can be prepared
easily from materials obtainable In most
parts OF the country at Thanksgiving
season. Mashed white potatoes or rice
could be used instead Of the sweet pota.
toes, and some other creamed green
vegetable may be substituted II cauli-
flower Is not to be had. Cranberry Ice
may be an innovation and at the same
time add to the holiday aspect Of the
dinner. Ordinary muffin tins may be
used to make individual shells for the
pumpkin pies, which are attractive when
"dressed up" with whipped cream or q
spoonful Of msringue.
sTUFFINa THE TURKEY.
6 cups finely broken stale bread
2 teaspoons salt
2-3 teaspoon pepper
IA teaspoon thyme
1-2 teaspoon ground sage
8 teaspoons baking powder
Ia pound butter
1-2 onion, minced
stalks celery, cut up small
IL cup boiling water
BAKING THE TURKEY.
Draw andisinge tender young turkey.
Remove the oil sac and all pinfesthers.
Cleanse thoroughly and wipe dry. Rub
the surface over with butter and q little
salt, also light sprinkling of pepper.
Stuff with the above dressing, which has
been tested by the United States Depart
ment Of Agriculture.
Scissors may be used to cut up the
stale bread. Cook the celery and onion
evn thu kv1kkar Aun min
the bread, baking powder, seasonings,
and hot water, and I'll the cavity OF the
turkey. II Q moist rather than a fluffy
dressing 10 preferred use more water.
If there Is any surplus Il may be cooked
In q separate dish, basted With the drip.
pings from the pan and served with the
dinner. The amount suggested above
Was sufficient to stuff turkey weighing
. little over six pounds before be.
| ing drawn.
The turkey may be started In an oven
temperature of 450e r. II double roast
Ing pan Is used. II 1t is young and ten.
der 1t will be done in one and half
hours, during the latter part of which
the temperature may be slightly reduced.
A large, heavy, or old bird will require
considerably longer baking. Keep the
bottom of the roasting pan we'll covered
with water during the roasting 90 that
the turkey will not dry out. The use of
a "blanket" Of biscuit dough spread
over the entire turkey will insure q
juicy, tender bird. With q "blanket'
the top of the roaster is omitted. To
make dough enough for small 6-pound
turkey cups of fur were used, With
l teaspoon of salt, 4 teaspoons of baking
powder, and enough water to moisten
for rolling out thin. Shortening was not
used because during the bastIng the
dough absorbed sufficient fat. This
"blanket" will be crisp and quite hard
when the turkey Is done and the skin
underneath will be we'll Drowned. The
"blanket" 10 good to eat with gravy.
HOW TO MAKE eIBLHT GRAVY.
The giblets may be baked In the pan
beside the turkey, or put through the
meat chopper and simmered in q quart
of water while the turkey is baking. To
thicken the gravy, 2 to 4 tablespoons of
-four are blended with an equal amount
Of butter or turkey fat, and gradually
stirred into the hot liquid. Salt and
nanpar ara oddod occor rdin0 to tosto