The midland journal. (Rising Sun, Md.) 1885-1947, 1923-11-23

that it might ripen and
acquire more delicious flavor. All the
vegetables were ready for the pot on
Wednesday night, the chickens or tur-
key were stuffed, the buildings and pies
were prepared and there was nothing
to do on Thanksgiving day but cook
the dinner.
Garnishes and Turkey Stuffing.
Oysters belong to Thanksgiving, ac-
cording to tradition, because friendly
Indians who joined the early celebra-
lions brought gifts Of shellfsh. A gar
nish of fried oysters is tasty and APP
propriate to surround the turkey, or
dish of sealloped oysters may accom-
pany the turkey, or an oyster cocktail
or oyster soup may be served before
the turkey, or may be nodded in a
thin layer Of jelly, which should be cut
out with a fancy cutter SO that the
oyster appears in the center of to-
mato or aspic jelly, and is laid on ten
der lettuce leaves with mayonnaise
placed beside it.
A cupfui Of chopped peanuts blend
ed with two cupfuls Of coarse bread
crumbs or cracker crumbs and sea-
soning is fine stuffing for the turkey.
To prepare chestnuts for stuffing,
first, cash the shell, brush the nuts
over with beef drippings and put in
the oven for a few minutes. When
heated, shell and skin are easily re-
| ND IN x1in
then add them to an ordinary bread
mixture, or they may be put through
a potato ricer, seasoned and used alone.
Sausage croquettes are good for a
turkey garnish. Buy one pound Of
sausage meat, add to it one cupful
Of soft bread crumbs, form into balls
the size Of English walnuts, dip in
beaten egg, roll in bread crumbs and
fry in deep hot fat.
cranberries With Turkey.
Leftover turkey, especially the
white meat, may be cut in cubes and
blended with enough warm cranberry
jelly, not too sweet to hold it in shape
when cold
The combination Of cranberries and
raisins, popularity known as mock
cherry, is good for pie filling or as
conserve. The proportion is half
as many raisins as cranberries and
both should be cut in halves.
Old-fashioned Cranberry Dumplings.
Prepare a cranberry sauce from one
quart Of cranberries, one and one-half
o,,pfrlS of xuofnr ond two o11Df,llo nf
sugar. Make up biscuit dough with
two cupfuls Of flour, four teaspoonfuls
of baking powder, one teaspoonful
of salt, two tablespoonfuls of butter
one tablespoonful of sugar and three
fourths of a cupful of milk. Shape
the dough into rounds and steam them
for twelve minutes. Serve with the
cranberry sauce, accompanied by a
hard sauce made of brown sugar and
butter
Cranberry Punch-Cook one quart
of cranberries in three cupfuls of
water until soft, then press through
q sieve. Add two and one-half cup
fuls of sugar and the juice Of two
lemons, and stand on ice for about
four hours to chill. Serve in glasses
with maraschino cherries or candied
cranberries
Menus to Choose.
Yellow is the Thanksgiving color,
just as red belongs to Christmas. A
pumpkin fruit basket is effective to
use as centerpiece, and small pump
kins, or gourds, may serve as candle
sticks or be shaped in basket form
to be filled with nuts and raisins at
each plate
l.
Oysters on the Half Shell.
Cream of Celery Soup.
Boiled Goldfish with Egg Sauce.
Roast Turkey with Cranberry Molds.
Mashed White Potatoes.
Baked Sweet Potatoes.
Lettuce and Tomato Jelly Salad.