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

EGSIdDlIol p6Tp0IudL6 d l1AS
spirit of comradeship among hel
own kith and kin, is confronted with
the problem of her first Thanks
giving meal. And though un
daunted by its intricacies, she
seeks a helping hand.
China and SiIverware.
While the preparation of the
Thanksgiving meal is of para
mount Importance, the serving OF
this meal is, too, and every house
wife must carefully consider the
china and silver which are to grace
the festive table. We want to
speak of the simple, good, and
complete designs to be found in
plated silverware. Every course of
the most formal dinner can now be
served with slightly plated ware.
AS for china. the newest idea is
to bug it by courses or services,
rather than in sets. This new idea
of the wea1thieSt has an economic
phase, because every home can
acquire a soup service, a fish serv-
ice, and so forth. with far less
effort than it can buy a whole set.
Buy by courses and from stock
patterns il you desire them all
alike. For, as you have undoubtedly
already discovered. there are some
pieces in a set Of dishes which you
will never use.
Courses for the Meal.
AS the first course in our Thanks
giving meal, we have selected a
scallop cocktail. If you prefer
be substituted. but in such a case,
oh mi ho
oyster pie should be. included in
the menu. For serving this cock
tail, we were fortunate in securing
.delicately tinted green cocktail
glasses, which enhanced the beauty
of the service. However. any
cocktail glasses may be used, and
In serving one should remember
that the cocktail glasses, cocktail
sauce, and the oysters, CLAIMS, ol:
sscallops must be icy cold.
s For sca1lop cocktail wash one
pint of scallops well and cook for
five minutes in boiling water to
cover. Drain, chill and cut in halves
or quarters, depending upon their
size.
Meanwhile measure and mix to-
gether one teaspoonful of salt, one
fourth teaspoonful of chopped pars-
ley, one teaspoonful of finely chopped
schives, one teaspoonful of melted
butter, one-fourth teaspoonful of
fabaSco sauce, one teaspoonful of
Worcestershire sauce, one teaspoon
ful of grated horseradish and two
fablespoonfuls Of vinegar. Chill the
sauce well, and just before serving,
pour over the chilled scallops and
serve in the cocktail glasses. This
Fecipe serves six
Puritan Soup Next.
Puritan soup, as the next course.
is made as follows: Wash and pare
three good-sized potatoes and cook
them until tender in boiling, sailed
water. Drain the potatoes, reserv-
ing three cupfuls Of the potato
water. Press the potatoes through
q potato ricer while still hot; then
add the potato water and bring to
the simmering point.
Meanwhile, chop fine two cupfuls
of watercress and add to the soup
mixture, together with two cupfuls
of hot milk, two teaspoonfuls of
salt and one-fourth teaspoonful of
pepper. parsley may be used in
place of the watercress.l Combine
well and add two tablespoonfuls of
flour which has been mixed to a
paste with three tablespoonfuls of
water.
Stir the soup until thoroughly
blended and serve at once with
crispies. To make these, cut six
slices of stale tread one-third inch
thick. With a scallop-edge biscuit
cutter, cut the slices into rings and
then with a smaller cutter remove
q small center from each ring. Cut
two more slices of bread one-third
inch thick and then cut them into
one-third inch strips. Brown all on
one side under the broiler flame or
In the oven. Then arrange two or
three sticks in each ring.
In Place OF Honor.
His royal highness, Turkey Cob
bier, holds the place of honor in
our menu, and should be accorded
most careful preparation. A ten
or twelve pound turkey is large
enough for a family of six or eight.
In ordering it from the butcher,
have him clean and dress it for
you, being fareful to remore all
entrails. and the tendons from the
legs. Have the turkey delivered
the afternoon before 1t is to be
cooked, thus giving you ample time
TO stuff and truss II.
"hOA tAAO tuIhcy dxTlVcS ITOIH
the butchers, remove it at once
from the wrapping. Then remove
the giblets, consisting of the heart,
liver, and giZZard which the butcher
has undoubtedly placed in the cavity
OF the turkey.
Place the giblets in cold water
and wash them thoroughly. Re-
move the inner sack from the
gizzard, by making a cash through
its thickest part, and discard the
same. Cook the giblets until ten.
der, reserving the stock for stuffing
Next, SINCE the bird by holding
IL over a flame and turning it SC
that all the hairs on the skin will
be burned off. Examine the skin
carefully and remove any pin
feathers that may not have beer
removed in plucking.
Preparations for Roasting.
Wipe the turkey carefully botk
inside and out with a damp cloth
and as a last step cut out the OF
sack which lies just above the tail
The turkey is now ready to stuff
and should be placed in the re
frigerator while you prepare thu
Etuffing.
Allow the stuffing to cool thor
oughly, and then fill the cavity O
the bird as well as the space from
which the crop was removed, in
sorting the stuffing through sill
In the neck. Sew up the bird, whei
ii is ready for trusting.
To truss the bird, draw tn
thighs to the body and hold then
BY inserting a steel skeWer unde