San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-25
Table Talks
Thanksgiving
Ry Mildred Kitchen

Thanksgiving time should be q
happy time as well as a thankful time.
Often the aftermath brings extra ac-
tivity to our all too busy physicians.
Suppose this year we change the old
adage and say, IAN ounce of discre-
ton is worth a pound Of regrets.
How may we be discreet concerning
/ our Thanksgiving eating?
. Since we know the family expects
the traditional dinner which is usually
too hearty for the average adult let's
begin the day by very mild break
fast. A meal entirely of fruit would
be most advisable but the man of the
family may not be satisfied with what
is good for him." So give him a
poached egg on toast and one strip
of crisp bacon over it. If anyone
grows restless during the interim be-
tween breakfast and dinner, and ina
gines he may collapse before the tur-
| key is done urge some more fruit to
appease the pangs of hunger! Remem-
| Der that fruit is health for the nor
NAL person and health is wealth we
all know.
Now that this is off your mind
plans for the Thanksgiving dinner
itself must necessarily occupy your
attention.
If you are fortunate enough to
secure a turkey you will of course
hor hAr l,v al eli
and peppered it the day before and let
it remain over night in the refriger-
ator or other cool place. Make your
dressing early the next morning and
if you care for some hints you'll find
recipe below.
STUFFING FOR THE TURKEY.
Put a large loaf of bread away
to dry out several days before you
plan to use it-that is, leave it out
of the breadbox but not in the wind
where it will get too hard.
Pull it into small pieces or crate
on a coarse crater. Better to rub two
pieces of bread together.
Put one-half cup of fat into large
iron frying pan. Put in the bread
and stir till it is delicate brown.
ped celery and ohe-half dozen green
onions, also the giblets cut in small
pieces unless you prefer to reserve
them for giblet gravy. Set this aside
to cool. When cool beat two eggs
slightly and stir through the bread
mixture. Add several sprigs of pars-
ley minced fine.
Fill the breast and body with the
stuffing but do not pack it because,
the eggs will help it to expand and
to be light and fluffy if you leave
some room.
If you are addicted to sage. OF
course use it, but this is a delicious
dressing without it. Oysters may be
used instead of the giblets.
Chestnuts are liked by many. Use
about two dozen whole cooked chest
nuts for one turkey.
One of my latest discoveries Is an
uncooked cranberry relish.
UNCOOKED CRANBERRY SAUSE
Grind one pound of cranberries
through your meat grinder. For every
cup of pulp and juice add one cup OF
sugar or three-fourths cup If you pre-
fer it as tart as 1 do.
| Pack this into any dish or mold,
preferably not of metal, or in indi-
vidual molds, ramequins or glasses.
In "a hours it can be served. but
will hold its shape better if left three
or four days in the ice box. If it
doesn't come out as solid mold as
you had hoped, a spoonful is just as
good and equally effective on a let
tuce leaf beside your slice of turkey
and dressing.
COOKED CRANBERRY SAUCE.
One quart of cranberries.
One cup, of water.
Two cups of sugar.
Cook the berries and water over a
hot fire about five minutes or until
the berries burst.
Press the fruit through coarse
sieve, reserving about one-sixth of the
berries to add to the strained pulp.
Do this quickly so that as much of
the heat will be retained as possible.
Now stir in the sugar, stir till it is
dissolved, but do not cook it further.
If you want cranberry jelly, strain
all the fruit through the sieve.
Note: Cranberries vary in their
ability m mnka ieIlv