San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-24

away from the breast and insert q
skewer through the Joints between leg
and thigh. Tie the ends of the legs
together with strong cord, pass the
cord under the tail and tie firmly ;
then twist the cord around the ends
of both the leg and wing skewers and
| tie at the baeks'6f the neck, having
| the neck skin folded back so that ii
will be held in place by this last tie.
BY this method the bird will be held
| firmly in position during the cooking
and the largest surface of the breast
meat win be exposed. Place in an
enameled ware -self-basting rooster
rub the breast, legs and wings with
paste made of two tablespoonfuls
Of butter and two tablespoonfuls of
! flour. cover and put in a moderate
oven, allowing twenty minutes TO the
pound. Then" forget about il until it
is TO be transferred to platter and
carried into the dining room garnished
with watercress. Mff lS.s
For the giblet gravy, place the heart.
| liver and gizzard in cold water and
wash them thoroughly. Remove the
inner sack from the gizzard by making
cash through its thiekest part. and
discard the same Cover the giblets
with salted water, cook until tender,
chop and add to the gravy from the
turkey. 5o4 g rs Ers't tE@ lh
ALL THE TRIMMINGS
The choice of vegetables for the
Thanksgiving dinner is varied - tus-
nips and creamed onions being fav-
orite ones. These. and riced potatoes.
which are merely boiled potatoes
pressed through ricer. are within
the cooking repertoire Of every house
wife. 50 47lt e FL
Cranberry sauce is another tradi-
tional dish, but it has more than ira
dition to recommend It. Cranberries
are rich in iron and lime and aside
| from their delicious flavor and dietetic
value. their rich red color adds TO the
appearance of the table, Care must
be taken. however. in cooking them
because of their acidity. 1t is highly
| advisable TO use an enameled ware
utensil. the smooth porcelain-like sur
| face of which is not affected by any
| fruit or vegetable acids. Cook the
cranberries in only little water IN
til they are perfectly tender or until
| the berries burst Then press through
| du cNdHcitu WITT tbiuuutE. ttluIi "
the fire and add sugar to taste. Re
move when the sugar Is dissolved. az
H' 9 PUMPKIN PIE.
A truly orthodox dessert is pump
kin pie, the filling OF which is most
| important. The best result is OBJ
tanned by stesming. as this eliminates
most Of the moisture which often
makes the pie seggy, when other meth
| DDS OF preparation are employed.
Peel the pumpkin and remove the
seeds. Cut into small pieces and
steam in an epameled ware double
BOILER which win preserve the delicate
color and flavor of the pumpkin.
When soft. drain off any water that
may have accumulated and press
through an enameled ware colander.
Beat tao eggs thoroughly. add one
hall cupful brown sugar, one-half tea
soonful each Of salt, ground ginger
and cinnamon. Pour over this mix
ture one pint sea-, - r-''k and then
add the pumpkin. Turn into an enam-
eled ware pie plate. lined with any
kind OF pastry you prefer Bake TOR
about three-guarters OF an hour. hav-
ing the oven hot for the first ten min
utes. then reducing the heat for the
remainder Of the baking period. 'L-
IF a turkey is too large for your
family. roast chicken will 90 well with
the rest Of this dinner. but onion and
bread stuffing seasoned with thyme
should be used instead of the chestnut
filling. as the latter is more suited