Perth Amboy evening news., 1923-11-19
Five Suggestions for
thanksgiving Dinner
By Sister Mary

f -
In some parts of New England
chicken pie ran a close second to
turkey for Thanksgiving dinner in
the old days. Often both turkey
and chicken pie were served at the
same dinner. This seems u of
place to US, but why not serve
chicken pie in place of turkey?
While turkey is more or less ira
ditional with Thanksgiving, any
extra" roast or meat with an album
dance of vegetables makes a salts
factory dinner.
A fresh ham, boned and stuffed, Is
a delicious substitute for turkey and
no n will sigh for the absent bird.
VERY good thing is veal pie,
when you know the lady as made it."
approved Mr.. Weller. So why not
serve a veal and ham pie instead of
turkey?
Then there is crown of lamb or
pork quite compatible with u gala
day. and of course roast goose or
duck or guinea hen. However, l pre-
fer these for Christmas or New
Years dinner. Keep the Thanksgiv-
ing dinner simple and old-fashioned
in its menu, If you would express the
original spirit of the day.
Chicken Pic
Two year-old chickens, / small
onion, 2 sprigs parsley, 2 teaspoons
salt, liz teaspoon pepper, 4 table
spoons -four, l cup cream, 2 table,
spoons butter, short crust, 4 hard
Boiled eggs (optional), Ia pound
mushrooms.
Clean and disjoint chickens. Put
g. l.-44r- IA --4~4 - -aIo.Y a ND
boiling water to completely cover.
Simmer until tender, about one hour.
When chicken has cooked half an
hour add salt and pepper. Remove
from broth when tender and strain
stock. There should be 4 cups Melt
butter, stir in flour and slowly ada
broth and cream, stirring constantly.
Line a deep broad pan with short
biscuit dough rolled three-eights OF
m inch thick. Arrange chicken and
hard boiled eggs cut in slices and
mushrooms in the pan. Do not use
the wings, backbones or necks in the
pie. The chicken and gravy should
be cool. Add gravy to cover. Fit
top crust over pie, pinch edges to-
Eether and bake half an hour in a
hot oven.
If a large pan that has no table
rack is used, pin a neatly folded nap
kin around the pan before sending to
the table.
The crust is made as follows:
Chicken Pie Crust
-Four cups flour, 4 teaspoons bak-
ing powder, 1-2 cup butter and lard
mixed, l teaspoon salt, 1 egg yolk,
water to make a soft dough.
Mixand sift flour. baking powder
and salt. Rub in shortening with
tips of fingers. Beat yolk of egg
slightly with IL cup water and u
into flour mixture. Add enough
more water to make a soft dough.
Divide and roll on a well-foured
board to 3-S inch thickness. Line
pan. Roll out top crust. Cut four
wide gashes through the dough.
These must be cut wide enough to
allow for the rising of the dough.
The steam MUST be allowed to es-
+, cape from a chicken pie while bak-
Ing,
Dampen the lower crust of the pie
and press the upper crust firmly
Nagainst it. Roll and crimp the edge
fiust as for ordinary pie. If a glazed
crust is desired brush over with the
white of the egg.
Veal and Ham Pic
Two pounds lean veal, IA pound
tsham, . hard boiled eggs, L PAIR
sweetbreads, 1 lemon, 1 tablespoon
minced parsley, is teaspoon nutmeg
1 teaspoon powdered fine herbs" j
teaspoon salt, IA teaspoon pepper,
stock, short crust.
Cut veal and ham into pieces two
inches square. Simmer in boiling
water until tender. Blanch and par
boil sweetbreads. Cut in slices.
Prepare q crust as in preceding
recipe and line baking dish. Add
meat drained from stock. Arrange
veal and ham, eggs cut in slices and
s~weetbreads in layers, seasoning with
grated lemon rind, salt. pepper, u
meg and fine herbs as each layer il
added. Thicker stock with flour and
water stirred to a smooth paste and
pour over meat. Pile the meat high
in the center of the dish. Make a
hole In the center of the top crust
and fit over pie. Press edges to"
gether and crimp. Bake half an
hour in a moderate oven.
Veal and chicken are combined II
only one chicken is used. This makes
an economical but delicious pie.
Stuffed Fresh Ham
The butcher should remove the
bone from the ham in such a way as
to form a sort of pocket to hold the
stuffing. The skin is usually remoV-
ed before the butcher sends the meat
from the market.
Stuffing
One cup cracker crumbs, l cup
bread crumbs, 1 egg, 2 teaspoons
salt, 1-2 teaspoon pepper. i teaspoon
poultry seasoning. IL Italian chest
nuts, 1 cup hot milk.
Mix cracker and bread crumbs
with seasonings. Shell and blanch
.chestnuts and add to crumbs. Add
&eKg. u~nbeaten. and mix we'll with a
fork. Add milk and mix with FORK
Put into the ham and sew any open
ings the butcher may have made in
boning. Rub the surface of the lam
well with salt and pepper and put In
rooster. Roast in hot oven for three
hours. Remove from oven and
aprinkle with fine bread crumbs. Re-
turn to oven to brown crumbs. Serve
with squash croquettes and blushing
snDles,