The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1924-11-20
THE HOmEMAKERS
l CORNER
CONDUCTED by Miss A. L. Webb,
State College of Washington.



The Thanksgiving Dinner
Ida Bailey Allen is nationally fam
Gus cook and housekeeper, so of course
her plans for Thanksgiving Day would
be interesting to other homemakers.
This is her Thanksgiving menu, and
will add recipes for some Of the dish
es, for the benefit of those to whom
they might be new.
Menu
Oyster Cocktail and Petite Marmite.
Roast Turkey with Chestnut STUFF
fling; Sweet Potatoes Glace; Buttered
Cauliflower; Celery; Moulded Gran
berry Jelly; Bread and Butter.
Hearts of Lettuce with Roquefort
Dressing.
Marshmallow Pumpkin Pie; Fruit
and Nuts; Black Coffee
Oyster Cocktail
Allow raw oysters to each person
For sauce add " tablespoon of tomato
catsup or chill sauce to " tablespoon
of lemon juice, 2 drops tobasco sauce,
v teaspoon celery salt and 3 drops
Worcestershire sauce, and if desired
add half a teaspoonful of olive oil.
Multiply by as many as you have
guests--that is, for instance, table
spoons of catsup if there are to be 4
people, and so on. For variety, il de-
sired one may add tablespoon Of
horseradash or of minced celery, or
minced pimentoes, or of green pep
pers, or of chow-chow, or 2 table
spoons of shredded grapefruit.
Petite Marmite
To quart of brown soup stock or
consomme heated in little individual
earthen dishes (called marmites) or
tiny earthen pots like the individual
baked bean pots, add a cupful Of
cooked sliced carrots, thinly sliced
turnips or diced string beans. On top
of each pot or dish place a square of
hot buttered toast, set in the oven for
a minute or two and serve very hot.
Chestnut Stuffing
Take pound Of chestnuts and cut
each one, pour tablespoon of oil over
them and set them in a hot oven
minutes The she'll and inner skin will
the come off easily together. Cook the
shelled nuts in salted boiling water
till tender, drain, and mash them.
Add 2 cups of mashed white or sweet
potato or breadcrumbs, teaspoon of
salt, Il teaspoon pepper, VI cup but
ter or other shortening melted, the
grated rind and juice of lemon and
a teaspoon of minced parsley. If a
more moist dressing is desired, add a
little soup sock or milk, varying the
amount according to whether bread
crumbs or mashed potato is used, more
being needed with the crumbs.
Glace Sweet Potatoes
Boil or bake large sweet potatoes,
peel and cut in thick slices. Lay in
an oiled baking dish, dot with bits of
1-3 cup good margarine or butter,
sprinkle with 1-3 cup brown sugar
mixed with "a teaspoon ground Gina
mon. Bake in a moderate oven-350
degreesF shout "a hour, covering
the dish the first 20 minutes.
Roaaefort Dressing
Mash tablespoons of Roquefort
cheese and beat into small quantity
of French dressing. 1t is made wits
3 times as much oil as vinegar Tor
lemon juice) salt and pepper to taste
A salad for people will take 6 table
spoons of oil, 2 Of vinegar or lemon
juice, " teaspoonsalt, 1-8 teaspoon
pepper. Put all the ingredients in a
bowl and beat together with fork or
egg beaten until smoothly blended. II
it is allowed to stand the oil will APP
parently separate, but it may be beat
en- over and used again until the last
drop is gone, so it is perfectly all right
TO make it in quantity to keep on
hand in bottle for use when you
want it. In this case, the easiest way
is to put cup and half of oil into
q Mason jar, add half a cup Of vine
gar, teaspoons Of salt and half a
teaspoon Of pepper, and whenever you
need some, shake it up.
MarshmaIlcw Pumpkin Pie
Make a squash or pumpkin pie, dot
the top with halved marshmallows
and put it in the oven 5 minutes till
The marshmallows are Drowned To
make the PIE, line deep pie plate
(have It really deep; | am always dis
appointed by thin pumpkin or squash
pie). Stir together cupful Of mashed
squash or pumpkin, cup of sugar, q
teaspoon of salt, 2 eggs (beaten well)
teaspoon Of powdered cinnamon ia
teaspoon ginger and 2 cups of milk
They should be stirred till smoth. then
poured into the pastry-lined dish and
hof-aJ