Every evening, Wilmington daily commercial., 1922-11-17
Your Thanks
giving Menu
Make 1t Out Ahead of limo and
Plan 1t Carefully

and compare these with the
amount you feel you can afford to
spend and with the probable prices
for Thanksgiving luxuries and
necessities you can have all the
planning done ahead OF time
planning that later on might
amount to worrying.
What about Turkey?
Don't imagine that 1t Is neces-
sary to the spirit of the feast to
have this expensive bird. Roast
turkey is good" says Josh Bill
lings, "but turkey with kranberry
sass IL better" Then after many
paragraphs anent this Thanksgiv-
ing bird he concludes: "P. S. IL
you kant hav kranberry with roast
turkey, apple sass will do"
And in the days when Josh Bill
lings wrote there was perhaps
more reason to fear that you
would not have cranberry sauce
than turkey. Now 1t is the turkey
that counts as the greater luxury.
The present day writer might say:
"If you can't have turkey with
cranberry sauce, roast chicken will
do. or on pinch roast pork"
The cranberry sauce as a gar
nish or relish somehow makes
even these less expensive dishes
take on Thanksgiving complexion.
For the small family turkey is not
only expensive because OF its high
price per pound but because 1t is
necessary to get so large bird,
which can with difficulty be con-
sumed later on.
The First Course
The first course for Thanksgiv-
ing dinner sometimes offers some
perplexities or misgivings. Raw
oysters either in the form Of a
cocktail or on the half shell are a
good selection. A fruit appetizer
is also desirable. A hot or rich
appetizer in the form of canape
would not be good selection. For
the simple Thanksgiving dinner
you might go direct from your raw
oyster or fruit appetizer course To
the turkey course. Usually a soup
Is included, but this should not be
heavy. A clear tomato soup would
be a simple and inexpensive selec.
ton. A celery bouillon made from
celery stock and veal stock is an
other good selection. II oyster:
were not served as a first course
clear oyster bouillon might be
selected. This is made by simmer
ing chopped oysters in their liquor
with an equal amount Of water
for ten minutes. Then the souI
is strained and seasoned and it i:
served very hot with a garnish o.
whipped cream.
The Vegetables
It Is a mistake to serve tot
many sorts of vegetables with tn
turkey. Boiled or baked onion
with a cream sauce are most ap
propriate. Mashed potatoes ar
usually selected and this j
enough. For the onions selec
large Spanish or Bermuda onions
These should be sooked muc
longer than the ordinary sort o
account Of their size. They wi
need TO be parboiled a half hou
before being baked, or boiled a
hour an a quarter. They may b
attractively served with a creaI
sauce or merely butter an
chopped parsley. They are muc
more delicate Of flavor than tn
ordinary onion. Squash, caul
flowers; or spinach may be served
OF course there should be craI
make now for use on Thanksgi'
ing day glasses of cranberry jell
1t will keep perfectly for weeks
made in the ordinary manner, II
cranberries stewed and straine
and sugar enough to jelly added
Or you can have a sort Of Cal
died cranberry, made by simme
ing the berries long and slowly
a thick syrup, in a double boil
slowly, SO that they will n
burst to pieces, but simply ope
gently to absorb some of Il
syrup.
Many persons prefer a rath
soft cranberry sauce, unstraint
or strained, to anything else. LIE
sugar is reqSired for this than +
the jelly. The berries are sir
mered .in water in a double boil
until they are very tender, thu
they are mashed with spoon, al
enough sugar TO sweeten we'll
added. Cranberries take sugs
however they are prepared-lo
of it, toos The old-fashion
housewife used to say TO use ;
the sugar you could afford, a.
then add another cupful.
Accessories
Olives and celery hearts may
served in addition without We
greatly increasing the bulk of t
dinner. They add. of course,
its festive appearance.
A great many Thanksgiving dl
ners are served without a sals
and If a salad is served it shou
be of the simplest sort-cri
endive with French dressing,
lettuce leaves with French Dire
ing. On no account should
heavy salad, even if it is made
entirely of vegetables, be served
When it comes to dessert, it
well to have one of the old-fas
ioned Thanksgiving specialties
pumpkin pie, probably. 1t shol
be made in the old-fashioned w;
with spice and eggs and milk, 1
a creamy custard pie with a lit
pumpkin added, but a real pun
kin pie. You may serve SIN