Evening star., 1927-11-18


to the tradition that the Thanksgiving
dinner means a surfeiting feast, most
housewives are beginning to push the
pendulum almost as far the other
way. The hostess o. today satisfies
tradition at her Than ksgiving dinner
with turkey and pumpkin pie, and
having done so. proceeds to fill IN the
interstices of the menu scheme with
delicate touches in the way of fruits,
salads, and dainty entrees. The I'll.
grim Fathers, in thankfulness to Coo
for the preservation of life ana minor
blessings, appointed day in Novem-
Der for gathering together for wor-
ship, thanksgiving, and feast.
The savory wild turkey, which was
a fowl plentiful in the forests of early
days. was accompanied by wild cram
berries. which made delicious sauce
for the meat. Pumpkins, squash,
corn, onions, turnips, and apples were
also among the garden products or
the early Pilgrims. oysters were
found along the coasts of cape COO
and were at their best at ThanksglV-
lag time. Consequently we find oysters
served in some form at the THANKS
giving dinner.
In the matter of decorations,
chrysanthemums are very attractive
as a centerpiece for this OCCASION
especially the yellow and white, or
centerpiece of mixed fruits with their
various colors would be very appro-
pirate and attractive. Red apples,
bananas, and purple grapes make
good color combination. Orange or
brown candles placed in brass hold
ers add much to the general erect.
White damask tablecloth and napkins
are always appropriate for such
dinner.
To relieve the housewife from over
exertion, the work of the preparation
of the dinner should be shared by
each member of the family, one group
taking entire charge of the prepara-
tion of the savories, another or the
dessert and accessories, another
of salads, while still another member
may arrange the decorations TO rep
resent the historic first ThanksglV'
ing feast.
Roasting the Turkey.
First draw and SINCE the turkey
and remove the Oil sac ana an pm
feathers. Clean thoroughly and wipe
dry. Rub the surface over with but
ter and a little salt. Stuff with
dressing made as follows: Six cupfuls
of finely broken stale bread, two tea
spoonfuls of sale, two-thirds teaspoon
full of pepper. one-fourth teaspoon1ui
of thvme. one-half a teaSpoOnful OF
ground sage, one teaspoonful OF
baking powder. one.fourth pound or
butter or an equal quantity of turkey
fat, one-half an onion grated, or more
if desired; four stalks of celery, chop
ned, and one-half a cupful of boiling
water.
Scissors may be used to cut up the
stale bread. Cook the celery and
onion in the butter for five minutes
Mix with the bread, baking powder,
seasoning and the hot water. Fill the
cavity of the turkey. If moist and
fluffy rather than a dry dressing is
preferred, use more water. II there is
any surplus, it may be cooked in
separate dish, basted with the drip
pings from the pan, and served with
the dinner. The turkey may be start
ed in a hot oven if a double roasting
pan is used. If the turkey is young
and tender it will cook in one and
one-half hours, during the latter part
of which time the temperature may
be slightly reduced. A large, heavy
or old bird will require considerably
longer time for baking. Keep the
bottom of the roasting pan well COW
cred with water during the roasting
process, so that the meat will not dry
out.
Save the heart, liver and gizzard
to use in the gravy. Bake In the
pan beside the turkey, or put through
the meat chopper and simmer in a
Quart of water while the turkey is
baking. Measure the liquid. To
thicken it use two tablespoonfuls of
flour blended with an equal quantity
of turkey fat to each cupful OF
LIQUID. Stir gradually into the hot
liquid. Add salt and pepper accord
ing to taste.
Special Stuffing.
This is fruit stuffing tfH>t is good
to serve with duck. goose, turkey or
other fowl To make pare, tore and
chop very fine IL tart apples and add
"a cupful of we'll washed currants or
raisins, also chopped; three table
spoonfuls of -four rubbed to a paste
with three tablespoonfuls OF butter
and one teaspoonful of salt and
Daprika to taste. A bit Of Summer
savory or thyme may also be used.
Chestnut stuff1ng, with a little
pineapple juice added, may be served
with turkey, chicken or capon. Rice
and prune stuffing, or apple and onion
stuffing may be served with goose
or duck.
Cherry sauce is good with duck
orange sauce with capon, guinea her
or roast duck. Currant sauce goes
well with guinea hen, wild duck or
any game or fowl.
Cocktail and Punch.
Oyster cocktail-Mix together six
tablespoonfuls of tomato catsup. three
tablespoonfuls of lemon juice OF
vinegar, twelve drops of tabasco
sauce, one-half a teaspoonful of salt.
two tabiespoonfuls of chopped celery,
one tablespoonful of Worcestershire
sauce and two tablespoonfuls OF
grated horse radish. Chill. Place one
pint of raw cold oysters in cocktail
glasses. Add the sauce just before
serving.
Cranberry punch-Prepare rich
cranberry sauce, then press through
"a fine sieve in order to remove the
seeds. For two pints Of the sauce
soak in cold water and dissolve in
hot water one tablespoonful of
gelatin. Add two cupfuls Of sugar
and the juice of two lemons. Place
in a freezer and freeze very stiff.
Serve piled high in long -stemmed
glasses with a candied cranberry on
top Of each.
Time.HonOred Pies.
Put in a double boiler one and one
half cupfuls of cooked pumpkin, one
cupful of milk, one-half a cup OF
sugar, one teaspOonful OF cinnamon,
one-half a teaspoon each of salt and
allspice and one-fourth teaspoon of
mace Bring to the Scalding point.
Beat two eggs we'll and add them to
the hot mixture. Stir until it starts
to thicken. Add one tablespoonful of
butter. Line a pie pan with pastry
end bake until light brown. Pour
the hot filling into the baked crust.
Bake the pie in moderately hot oven
Lntil the filling sets.
To make mince meat at home, grind
three pounds of nice cold boiled beef
Ind add to the broth in which it was