Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-11-22
Thanksgiving Recipes

AhoAAhSSltAiS ANCOipOo
The careful housekeepers are al
ready beginning to plan for the day
ON lsaich all of us, rich or poor
should return thanks to our heaven
ly Father for his goodness and mer-
cies throughout all our lives.
l have had so many inquiries fol-
suggestions and recipes that l am
going to give few through these
columns.
The turkey is generally the bird
that we want to grace our board at
that time, not because we want 70
make the day a gastronomic occa-
sion but because we want to set out
the best OF our stores to grace the
day.
Aunt Julia has promised to tell
you how to set the table, and / will
tell you what to put on it. AS a
rule setting the table and the dainty
touches are left to the young ladies
of the home.
In foreign countries geese takes
the place of our national bird,
though they don't have our Thanks
giving day. They make patefoi-
gras by stuffing the goose until the
crop will not hold another crumb,
and not letting it exercise. My
mother usually put her turkey in
a small pen and had the cook take
it out once a day and stuff it till it
was too full to swallow another
mouthful. The man that did the
job used to open its mouth and push
the food ina soft mass of corn
bread and some milk was the
usual ration. If one persists for
two or three weeks there will be
an enormous amount of fat on the
breast, and it certainly improves the
white meat.
Don't let the turkey be handled
roughly, you don't want it bruised
: and for that reason don't try to
kill it alone, nor let it flop all over
creation after its head is off. Have
a strong pole over a box or barrel
and let it swing and lose its blood.
Pick it carefully and use your own
way about taking out the insides.
Some let them stay till the follow
ing day and others finish the job
when it is picked, but by all means
let it hang in cool place all night.
Don't spoil your fowl, chicken or
tuckey, by par-boiling it. Start in
time and if you have no rooster,
put it in a large pan and put an
other over it and let the tseam cook
it. You should cook it fifteen min
utes for every pound, and the oven
. should not be hotter than when you
bake biscuits. 1 find a good way to
keep from rushing is to bake the
turkey half done the day before,
then when the right time comes you
make the dressing and stuff it
thoroughly, crop receptacle and all,
then sew up the places and grease
it we'll with some of its own fat, or
butter, put little of the water
back in the rooster and let it finish
cooking. You may have to add
warm water several times, but not
enough to take all the juice.
Plain Stuffing-I make the very
best egg bread I am capable of
making, at least two cups of meal
in the bread. 1t is baked the day
before, and I try to have a loaf of
stale light bread; these I mix with
some of the juice that was left from
the first roasting of the turkey. If
there will be no guests that object
to onions, I mince one good-sized
one, however, that is a matter of
individual taste; salt and penper are
added, and the mass must be really
moist when put in the fowl I try
to have enough to put some in an
other pan and cook it, for there is
never enough, especially if there are
children.
When ready to serve, if you think
there is enough gravy, add some
butter and sweet milk, then thicken
.the whole with flour that has been
mixed we'll with butter, a little salt
celery salt is fine for this-let
the gravy cook enough to thicken