Norwich bulletin., 1922-11-25
roR rHANKsarvrNa n1N,nnn. \, } '. Fl.

DCdA 0pSt64 S06nSE ana ters: When planning the Thankssivins dinner. the first things to be decided are necessarily the number of people to be served and the amount of money to be. expended Because: of the memories and traditions eentered around this day., it has become, above sil others, the horae. festival of the. year. athes dia1eF. being: a tangible proof of nature's bounty and. the houseWife's skill, each wing with the other. .z..,. =, 'e Now. it Is generally :, aeknewledgsd among housewives of reputs that the nrst course, of the dinner should. be q light one merely to stimulate the appe- tite. a~- ... 4.. r If one wishes to start the dinner with oysters. oyster canapes will be pleas ant change from oysters on the haifs shell or oyster soup, or if the family does not care for oysters the first course can be vegetable canape or a fruit cock tail. -- s-. : - - :.
 When the cost of the menu is limited, the turkey, usually, the croW7lfng glory Of the dinner should be selected first, and then the other courses made to cons form to the amount one wishes to spend.
 The turkey may be served with sirr,- pie but we'll seasoned bread stuffins, and sa te made Of the giblets and drip pings in ths roasting pan. b.. .s-a. 2
 Little red, glace apples make a pretty garnish, and baked bananas also, 10 well with turkey. Another appettzing garnish, is tiny. balls of fresh country sausages baked and rolled in chopped parsley and paprika. @ 4r..
 Serving chicken pie with. turkey, as
 is done in some parts of the country is neither necessary: nor z adxfsable.sk ii chicken be served at all with turkey 1 it would be better to serve 1t as an. en.
 tree in ttmbaie- cases. When two meats
 are desired, thin slices Of baked ham o1 little balls of fresh sausage will be . pretty garaish and is really very appetiz
 tug with turkey. ...t ~y
 Relishes may be olives. celery, stutfet
 mankoes or some favorite home-naadt pickle. ss 7. -,- .>
 Cranberriss which are absolutely nee fessary to. the Thanksgiving menu. ma, i,ne Served n an old fashioned; sauce 0, IaEa stfaiaesl jelly. If glace apples art
 used with the turkey, they can be. rnad, the day before, chilled and filled witi cranberry jelly. Two vegetables ar, usually served with this coufse,., tn, ..starchy white or sweet potatoes, ant .l the other some green vegetable, ir- sea iEon. If one wishes, boiled rice can l> substituted for potatoes. but it abaul, never be served with them: Baket squash, scalIoreI onions, crean1ed saisi ,. fy; stuffss egg plants, ccreaSned titrnips 5r cautificwer may be chosen for thi i tEeah vegetables and as they are i1r sea: :: ss'its will add but little to the cost .o the menu. think canned, asnaragu ,; t;ns, canned peas or canned corn may b
 used h preference to fresh Vegetables to save time and work.
 The salad. should -t4 sirnnia but at
 tracttve and appetizing Endiyes wit French. dressing. hearts of, lettuce wit
 Roquefort cheese dressing, or~.s-whit
 head lettuce garnIshed with pinentb
 and green peppers will be enjoyed .r1of i than an elaborate salad after" d dififie
 of this kind. A- highly seasoned tonaat :. aspic, or an asptc filled with cucumber. ? olives; celery and nuts, will never fall t |. sharpen the appetite for the courses t Il follow, When no other frozen dish -i to appear on the menu, a frozen sais J of vegetables or of. cheese may be serS Fl ed on lettuce with crackers. 1-., -,c,--- Si Steamed prddingss pies and polm cake are almost too rich to serve affe
 hearty ne1isand yet: many of us woul
 feel the Thanksgiving dinner is incorr
 plete without some of the old time des serts -ssr~.- ; l.. A steamed pudding can be changsd b l serving it with a frozen sanee, garntshe with cherries. Pumpkin pies are datntis !. and better baked tn indtvidual Tings. ,as, E when ready to serve, garnish with veiiiI \ ped cream or vanilla ice. cream, Piaj g pound cake goes we'll: with pineapp : sherbet and shredded :, cocoanut ar
 makes an unusually: pleasing. and \ { freshing dessert after. a. rich dime |. When one does1not care to keep the col , ventionaf mentis and favorite- cake ma !. be served with frozen nnonsse or she sss bet. A frozen plum pudding goes VI z with plain cake and cafe crsan1 wi | Lady Baltimore cake. After thes aesre ] Feomes the. coffee! and, with it should i passed nuts and sraisins .Ss,sh-
 ]. Frozen Plum Pudding: Make a boil s s crstsrd in the usual way WhGri , 1t ' 2 cold add one pint of whipped nreaIa, an < hzlfgEHp powdered sugar. one cup ca < of srenrd almonds, i1iced4 riafshinal alibI 2 Iapd chopped, caadied epiheappie.. Pack
 ice cold mold and let stand fire houl I] Ganish with whipped cream and che e ries. t,r+lY s.szs nE KITTY LOU,