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

the cupful of squash reserved over
the top and set in q hot baking olsn
until the tips begin to brown:
For cranberry conserve, cook one
quart of cranberries in barely
enough water to float. When all
the berries are broken, and the
fruit has cooked to a mush, meas
ure the mixture and add an equa!
amount of sugar, the pulp and
grated rind of three oranges, ana
one cupfUl Of seeded raisins. SIM
mer the conserve until very tnlcK
and pour into the clean, hot, sterll-
lied glasses. This conserve SHOULD
be made at least week beIore
using. Do not plan to make It
during Thanksgiving week when
there is so much else to be done.
For new style salloped oysters,
beat two eggs well and add two
tablespoonfuls of water. Mean
while, pick over, rinse, drain, and
dry one quart of oysters. Drop
each one in the egg mixture, then
roll in one and one-half cupfuls OF
fine dried bread crumbs until thor
oughly coated, and lay in a but
tered baking dish. For Zach layer
add one-eighth teaspoonful OF salt
and a sprinkle Of pepper. drop
or two of onion juice, and one, ia
blespoonful of celery. Repeat until
the dish is filled. Dot over with
butter, using three tablespoonful
in all, add one cupful Of thin
cream, and bake at 500 degrees
Fahrenheit for twenty minutes.
This dish may be prepared to the
point of adding the cream early
Thanksgiving morning and placed
in the refrigerator until ready to
cook.
Proper Salad Course.
In preparing for the salad course,
wash and clean the lettuce the day
before, tying it in a cheese-cloth
bag, and place in the coolest part
of the refrigerator where it will
crisp. Either q plain lettuce, ro-
maine, or endive salad may be
served with French or Russian
dressing. In our Thanksgiving din
ner, we have included salad made
as follows: Slice one small cabbage
and mix two cupfuls with one
green pepper, finely shredded, and
one-fourth cupful of boiled salad
dressing. Meanwhile, skin and hol-
low out six or eight medium-Sized
tomatoes and sprinkle with salt
and pepper. Chill both the slaw and
tomatoes until just before serving.
Then fill the tomatoes with the
slaw mixture, spread the surfaces
lightly with cream cheese, and top
with mayonnaise. Arrange on let
tuce. If the tomatoes are not
available. green peppers may be
stuffed with this mixture.
To accompany the salad course,
brown bread may be steamed in
small baking-powder tins, and then
cut into rings with a scalloped cut
ter, small circle being removed
from the center.
For Plymouth pumpkin pie, place
in a bowl two cupfuls of sifted
pumpkin. Add to- this one-half
spoonful of. salt, two taspoonfuls of
flour, one-half teaspoonful of gin.
ger, and one-half teaspoonful of
nutmeg. Add two eggs, slightly
beaten, and four cupfuls of milk.
Stir well together and pour into a
plate lined with pastry having a
fluted edge.
Bake for ten minutes at $50 de-
grees Fahrenheit and for thirty
minutes at 325 degrees Fahrenheit.
Cheese Balls and Coffee.
For the cheese balls, mold cream
cheese into balls the size Of butter
balls, and then roll them In finely
grated American cheese.
AS a last course, before serving
coffee, we have selected apricot ice.
To ma this, press one large can
of apricots and two cupfuls of
grated pineapple through the ricer.
Add the Juice OF TWO oranges, two
lemons and three cupfuls Of hot
water. Mix well and place over
the heat.
Add two cupfuls Of sugar and
while stirring constantly cook until
the sugar is dissolved and no
longer. Cool thoroughly and then
freeze in three parts of ice and one
of salt. The sherbert may be
frozen some time before the
Thanksgiving dinner Is served and
packed until ready to be used.
Assorted cakes may be served if
desired.