San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-18

days of the year in the American
home. 1t is the time of the year
when every member of the family is
at home to enjoy the delicious noon
day meal.
The dinner. which is served Mt noon,
should be bountiful without being over
rich or difficult to prepare.
The menu given below provides
very satisfying dinner which, without
neglecting the customary roast turkey
and pumpkin pie, manages to remain
simple as well as traditional.
THE MENU.
Oyster or Fruit Cocktail
Turkey-Stuffed and roasted
Cranberry Sauce
Candied Sweet Potatoes
GRAINED Cauliflower
Picked Watermelon Rind
Celery
Pumpkin Pie Cheese Balls
Coffee Fruit Nuts
For the table decoration nothing
is more appropriate and attractive
than a lovely silver dish or a basket
filled with fruits and nuts. If the
table is long one, unshaded cand-
les in severely plain candlesticks may
be used to balance the center piece
without obscuring the view.
After dinner the tendency to spend
dull and lifeless afternoon can be
arrested by planning some outdoor ac-
tivity. Exercise will revive some en-
thusiasm for food so that the light
lunch of sandwiches, coffee and
small cakes which is served for sup
per will be appreciated.
Directions for the preparation OF
the. turkey and vegetables, as well as
recipes for the pie and cakes for the
afternoon are given below.
ROAST TURKEY.
SINCE surface, remove pin feathers.
Wash fowl thoroughly inside and out.
Sprinkle both in and outside with
salt. Fill cavity with dressing. Sew
up opening with darning needle and
stout thread or fasten with wire skew
ers. Rub outside OF bird thoroughly
with shortening. dust well with flour.
Fold wings back, catching tips under
the body. Press the legs close to the
body and tie in place. To keep ends
of drumsticks from scorching before
bird is done, wrap them in strips OF
cloth soaked in shortening. Twenty
| five to thirty minutes per pound
should be allowed for roasting. The
| first part is done in hot oven 40 de-
grees Fahrenheit with cover off. AZ
ter browning has started, the turkey
should be basted with juice which has
collected in pan and with fresh melted
shortening. The cover is then placed
over pan and roasting finished more
slowly, 375 degrees Fahrenheit. The
turkey is tender enough when fork
pierces the meat easily. 1t may then
be removed to platter and gravy may
be made in the roasting pan. This is
most easily done By stirring a thin
paste of flour and water into juice al
ready in the pan. Add hot water and
boil down to desired consistency. Sea-
son well with salt and peDDer and add
finely chopped giblets. These should
have been cooked separately in boiling
water until tender.
sTUFFING FOR TURKEY.
2 Quarts stale bread crumbs, finely
crumbed.
IL Cup melted shortening.
/ tablespoonful salt.
l Tablespoonful White Pepper.
/ Tablespoonful Summer Savory.
l Tablespoonful sage.
2 Small onions, finely minced.
Soak crumbs in cold water for a
few minutes. Squeeze very dry and
crumble thoroughly. Add melted short
ening and seasonings.
CANDIED SWEET POTATOES.
6 Sweet potatoes.
Shortening.
l Cupful brown sugar.
IA Cupful water.
Pare the potatoes and boil until
about half done. Drain and cut in
lengthwise slices and lay in a shallow
creased pan. Spread with shortening
and pour over syrup made Of brown
sugar and water. Bake in a moder-
ate oven, basting frequently with the