Douglas daily dispatch., 1926-11-21
By SISTER MARY

/ By SISTER MARY
When we stop and think that fo'
lever 800 years the turkey has beer
the accepted bird to provide thu
annual feast for Thanksgiving W.
concede the justice of his importance
However. turkey alone can't mak'
Il Thanksgiving dinner, oven If thu
bird Is traditional with tho day
Chicken pie usually was served by
the New Englander with turkey. but
thinking and eating, cithor ono OF
the other, but not both. should bs
served. OF course, IL big party
/ must b. planned, and one turkey Is
mot large enough and two cost TOO
Ilnueh, the chlclsen pie viii prove an
{i9eRl 'stretcher," since it's quite as
ttraditIonal nv turkey itself.
While were speaking about turkey
keep in mind That an eight to ten
pound hen turkey makes the best
dinner. 1t may be necessary to place
your order for the turkey several
weeks in advance
Plan Far in Advance
If your dinner is to be the success
should be considered and planned
for days ahead of the day of the
feast. Then when it's time to COOK
the dinner you can devote all your
thought and energy to the actua-
cooking and serving of the meal.
Look over your stock o. staples
and replenish such things as salt
md flour and sugar at 4east a week
in advance. BE sure the table linen
IS all in readiness Polish the silver
the first of the week If you are
afraid things may pile up later
When you plan your table decora-
tions choose somthing that will nos
give the table crowded appearance,
and keep the centerpiece low A
wide, low bowl of fruit and nuts 1a
coiorful and can be used as a last
course for the dinner
CLEAR TOMATO sOUP
Two cups tomato Juice, rour. cups
brown stock, one green pepper one
mdeium size oplon, one teaspoon salt
cne-eighth teaspoon pepper, three
tablespoons butter, oue-fourth tea
spoon tabasco sauce, one tablespoon
fresh grated horseradish one teaspoon
Worcestersh:r sauce.
Melt butter and add onion and
pepper finely minced. Saute until
tender and a golden brown. Add
tomato joice and stock and simmer
20 minutes. strain and reheat with
salt, pepper and tabasso sauce When
ready to serve add horseradish and
Worcestershire sauce.
The stock can pc real STOCK strained
and clarified or 1t can be made with
houillon cubes.
And now the turkey! Some OF us
feel that we must serve tho patriotic
bird on this one day of the yea,
Aeyen If we go without dessert for
o month.
A Turkeys "Pcints"
Keep in mind the points" oe a
good turkey, plump with firm FLESH
and clear white skin. cartilage a,
the, end OF the breast bone soft ano
pliable and the breast itself broan
and plump. The %drnmsticks" should
be smooth and firm to the touch.
with a dark tinge Of color.
AS soon as the turkey comes from
the market remove it from its wrap
pings. Take out the giblets which
the butcher will have dropped loosely
inside the bird for deliverIny. Pu,
the giblets in bowl of cold salteo
water and let stand while cleaning
the turkey. In case. the gizzard is
not opened make. a cash through
the thiclsest part down to the sack
Then peel the outside away from
the inner sack. Discard the sack.
Now hold the turkey over a flame.
turning it 30 that ali the hairs on
tile skin will be singed off, Look the
turkey over carefully and remove
any pin feathers that may nave es-
capped plucking. BE sure that the
oil sack which lies just above the
tail, is carefully cut out.
Rub the turkey inside with salt
and then thoroughly rinse it all out,
Scrape the outside with the blunt
edge of case knife, taxing care no.
bird under water Scrub we'll with
Palm of the hand and wash under
running water.
Rinse the giblets in clear cold
water. Put both the turkey and
giblets in the refrigerator until
needed.
Chestnut Stuffing
One quart large chestnuts, one half
pound ham, three cups stale breaG
crumbs four tablespoons melted but.
ter, one teaspoon salt, one-nalr tea :
spoon pepper, one teaspoon onion
Juice, one tablespoon minced parsley,
two eggs.
Shell and blanch chestnuts Cook
until tender in boiling salted water.
drain and put through a potato ricer
Cover ham with colo water and
simmer until tender. Drain and
minoe. Combine chestnuts, ham, bread
crumbs. onion juice, salt pepper
parsley and butter. Mix lightly with
a fork and add yolks of eggs well
beaten. Mix lightly but thoroughly
with fork and add whites of eggs
beaten until stiff. Mix and stuff
turkey with mixture.
To stuff a turkey put the force
meat by spoonfuls through the in
'eision' in the neck and sew the s$sn
FIRMLY III place. Then fill the body
cavity with the stufftng and sew the
slit, with q soft strong cord,
The turkey is now ready ror truss