The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-11-26

4 the booy, so that it comes out un
der the middle joint on the other
side. Cross the drumsticks, tie
them securely with a long string,
having an equal portion Of string
on either side.
Fasten the drumsticks thus to
the tail; place the wings close to
! the body and hold them by insert
ing a second skeyer through the
wing, body and wing ON the op'
posite side. Draw the neck skin
under the back and fasten 1t with
a small skewer or sew. Cross
the string attached to the tail
piece and draw it around each
end of the lower skewer. Again
cross the string and draw it
around each end Of the upper
skewer. Fasten the string in a
knot and cut off the end.
The bird is now ready for roast
| ing the next day. Weigh 1t to
| determine the, length of time it
should roast, and then place it
| in the refrigerator until needed.
In roasting, allow twenty minutes
to the pound, taking the weight
of the bird after being cleaned
and dressed. If an uncovered
oaster is used, roast at 500 degrees
Fahrenheit for fifteen minutes, $50
degrees Fahrenheit for ten minutes,
| and 400 degrees Fahrenheit for the
remaining time. If a covered
/ rooster is used, roast at $50 de-
grees Fahrenheit for twenty minutes,
500 degrees Fahrenheit for ten
minutes, and 400 degrees Fahrenheit
for the remaining time.
About one-haIf hour before the
turkey is done, wash six or eight
rosy, sound apples and core them.
Prick their surfaces well, place
| in a pan with one-half cupful of
hot waser, and bake in the oven
! with The turkey, at 400 degrees
TNrh~a~heit. until they are tender.
Garnish the turkey with the apples,
dainty radish roses, blooming on
tops of the apples.
Sweet Potato CrOquettes.
Sweet potato croquettes may be
prepared for the frying pan the
day before Thanksgiving. Buy
about four pounds OF sweet potatoes
| when serving six or eight persons.
Peel the potatoes and cook them
| in boiling, salted water until tender
Drain them well and put through
ricer. Then season them with
salt, pepper, and a large piece of
butter, the amount Of each de.
pending upon the number of
potatoes used.
Beat the mixture well and add
a little hot milk, sufficient to
make the mixture easily handled.
Form it into round balls Of medium
size and arrange on q buttered
platter. Place n the refrigerator
until just before/serving time. Then
dip the croQuettes in Two eggs,
slightly beaten, to which two table
spoonfuls OF milk have been added.
and then coat them well with
sifted, dried bread crumbs. Fry
| the croquettes at 400 degrees
| Fahrenheit until brown.
In serving mashed potatoes, one
may allow about two medium-sized
potatoes for each person. The po-
| tatoes may be pared on Thanksgiv.
| ing morning and covered with cold
water until ready to cook. Cook
them in boiling, sailed water until
tender, then drain and put through
the potato ricer. Add salt, pepper
and butter to taste, as well as enough
hot milk to make the potatoes
creamy. Beat them well until light,
fluffy and without a lump. Then
pile lightly in hot dish and sprinkle
with finely chopped parsley.
| Choice Of Vegetables.
The choice of vegetables for the
Thanksgiving dinner is varied, on
ions, squash and brussels sprouts be-
| ing faVorite ones. You may serve
one, two or three vegetables as you
desire. Stewed onions are delicious
and particularly so for Thanksgiv-
ing. Skin and slice three pounds Of
white onions and allow them to soak
in cold water for at least one-haif
hour. This soaking removes tho
strong taste so often objected to in
onions. Then cover the onions with
boiling, sailed water and cook them
until nearly tender, changing the
water at least once during the cook
ing. When nearly tender, drain the
onions, return them to the stewpan,
and add three tablespoonfuls Of but
ter, one teaspoonful Of salt, one
eighth teaspoonful Of paprika, and
one-eighth teaspoonful of white pep
per. Cover and cook until the onions
are very tender-about one-half hour.
Shake the pan occasionally and re-
move the cover the last half of the
time, allowing the sauce to be alb
sorbed.
Dreamed green peppers add much
to the menu. They may be prepared
up to the point of actual cooking
early Thanksgiving morning and
placed in the refrigerator until ready
to be used. Wash eight large green
peppers and wipe them dry. Then
place them directly over a low ga )
flame and toast, turning them fire.
quently TO prevent burning. Hold.
ing them beneath the running cold
water, scrape off the blistered skin.
remove the seeds and cut with scis-
sors into thin strips. Keep cool until
ready to cook. Then melt six table.
spoonfuls Of vegetable fat in a sauce.
pan, add the peppers, and let them
brown slightly. Stir in six tanil-
spoonfuls OF flour and add four cun.
1uis OF milk gradually. Cover and
COOK very slowly for about one.haI N
houf. Then season with two too
spoonfuls of salt and one-fourtb taos
spoonful of pepper.
Squash POrcupine.
For the ssuash porcupine. cut q
Hubbard squash in small pieces 70.
moving the seeds. Steam the sonash
until tender. Never boil a sona Il,
as II Is very apt to be watery. AZ
ter steam1ng, scrape out ali the
sort part, leaving the dry. thin
shell. Mash the squash nrtti
smooth, and to each quart ~
! squash add one and one-haIf tea,
spoonfuls of salt. one teaspoonf,IJ nj
, sugar, one-fourth teaspoonfuI M
J ginger, and two tablespoonful ~
: outer. To the ronnaindoy al