The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-11-26
HOLIDAY DINNER.
COOKED BEST
by CURRENT
Thanksgiving Turkeys Taste
improved When Baked in Il
Electric Range. Il

Thanksgiving Day dinner. the
most important feature of the old
est American festival, should be as
ISOLATED with one Of the newest
American inventions - the electric
range. It's presence in the kitchen,
will give the housekeeper special
cause for thankfulness. and those
who eat the good things prepared by
electricity will have joys and graft
tude of their own.
An ideal Thanksgiving dinner
menu is:
Celery and olives
Oysters
Roast turkey and cranberry sauce
Parsley stuffing
For vegetable use any Of the ri
root crops
Mashed potatoes
Salad
Pumpkin and mince pie.
The weight Of the Thanksgiving
turkey is decided by the size Of the
family who are to partake of it, and.
alas by the depth Of the pocketbOok
of the house. The owner of an cleo.
trio range has at least the comfort
of knowing that her turkey will not
shrink in the roasting and this
thought gives her courage 70 pay
the price Of the holiday bird.
But whatever the weight of the
turkey, it must be stuffed with q
savory dressing and cooked to the
toothsome stage, easily possible in
an electric oven.
Make a forcemeat Of fine bread
crumbs. To each cupfuI allow a
tablespoonful of minced parsley, a
half teaspoonful of salt, quarter
teaspoonful Of pepper and table
spoonful OF butter or chicken fat.
Never moisten the stuffing with.
water or milk-it will make 1t
soggy. Should you care for q highly
seasoned dressing, put in q half tea
spoonful of onion juice to q cupful
of the bread crumbs with trifle OF
sweet marjoram or summer vAvory.
Or, IL you prefer, you may add q
quarter cupfuI of sausage meat to
each cupful OF the dressing. This
does away with the need o. any
other seasoning.
After you have cleaned the tur-
key, washed and dried It. put in the
dressing. Do not pack too tight, or
1t will distend the bird. Fill the
body and put some stuffing in the
breast. Sew up the openings. bind
the wings and legs of the turkey to
it's body, and unless 1t lis very fat,
Law few slices Of bacon or fat salt
pork over its breast.
Have your electric oven properly
heated. Not less than 40 degrees.
Let the oven remain at this tenn
perature about ten minutes so the
surface of the bird can be Drowned.
BY this means the aIbumen is CO.
agulated and makes a thin crust
which retains the juices of the
meat instead of letting them ooze
out as would be the case IL the
turkey were put into a cool oven.
the heat to medium" and con-
tinue until the bird Is done.
The weight of the turkey will de-
termine how long a time it will
take to cook it. Usually from fiji
teen to eighteen minutes to the
pound is sufficient. When the tur-
key is well Drowned take it out Of
the even, cut the cord, lay It on
hot platter and serve.
Beat the yolks of two eggs light
and stir into them two-thirds of a
cupfuI OF brown sugar. Have ready
one-and-a-haf cupfuls of strained
pumpkin Then stir the eggs and
sugar into the pumpkin, add a
half teaspoonful each of ground
cinnamon, mace and nutmeg and
the whites of the two eggs. whip
ped stiff.
Make a good pastry by chopping
half a cupful of butter and half
a cupful Of lard into a quart of
flour and moisten them to a paste
with cupful of iced water or milk.
Have mixing bowl, board, rolling
pin and all ingredients well chilled.
Roll the pastry out and fold it;
roll it again and repeat this process
three times, handling it<as, lightly
as possible.
Set the pastry on the ice for a
couple Of hours, line with it the
inside of deep pie pans, fill with
pumpkin custard, cutting slashes
first in the pastry that it may not
puff up as 1t cooks. Bake steadily
in a moderate oven until the pump.
kin is firm and lightly Drowned.
The pumpkin pie takes on the
average of from forty to sixty min.
utes to cook in the electric range.