Evening star., 1928-11-16
Thanksgiving Day Feast
Little Touches and New Accessories May Be Sug-
gested to Give Zest to Occasion.

beaten egg. with salt. pepper and pa
prika to taste. Roast carefully and
serve with tart jelly and brown gravy
or giblet sauce. Creamed mushrooms
chestnut or rice croquettes, peas and
celery are all delicious accompanimentS
Stufings.
Goose Stuffiing.-Melt one tablespoon
full of butter in a double boiler. Add
two tablespoonfuls each of sugar and
current jelly, one cupful of seeded raj
sins, two cupfulS Of chopped tart apples,
and cook until tender. Remove from
the heat, and when cool mix with two
cupfuls of soft bread crumbs, two
tablespoonfuls of butter, beaten egg
one teaSpoonful of salt and quarter OF
teaspoonful Of pepper.
Bread Stuff1ng g.-Old-faShioned bread
stuffing is the foundation for number
of other good filings. Half a pound OF
sausage meat, fried to a crisp brown
may be mixed with it If richer filling
is desired. A pint of chestnutS, boiled
shelled and mashed, will make it very
delicious.
Apple and Onion Stufing. ng.-This is
hearty and also very suitable for duck
or gooSt To make, bake six medium
sized onions in their skins for is min
uteS. Peel. chop fine, then add the
cooked liver of the bird well chopped,
three cupfuls of bread crumbs and two
apples pared, cored and Simmered in a
small quantity of butter. Season with
salt and pepper and just enough sage
or thyme to add zest.
Chicken or Turkey Stufhng. - Slice
about half loaf of whole wheat bread,
or white bread toasted to q good brown
IAa a ioc int
pieces. Mix five cupfuls Of these toast
ed crumbs with quarter of cupful of
chopped celery stalks and leaves, a
quarter of a cupful of chopped nut
meats, one medium-SiZed onion minced
and quarter Of cupful Of minced
parsley. Season with one teaspoonful
Of celery seed, one and one-half tea
Spoonfuls Of salt and a quarter of a
teaspoonful of pepper. Moisten with
two cupfuls of hot liquid in which the
heart, liver. gizzard and bits of fat of
the fowl have been cooked. They, TOO,
may be chopped and added. Mix well
and fill the body of the fowl with the
dressing. Double these proportions for
turkey stufdng.
Decorative and Tasty.
The stufings for any fowl may be
enhanced in many ways, and the gravy
may be substituted by piquant sauce,
and there are many good garnisheS that
may be added to the feast and still keep
true to the Thanksgiving celebration.
The filling for turkey. chicken and
capon should be more delicate than for
goose or duck, and squad, guinea fowl
and quail also have their own special
requirements.
Cold currant sauce. Is good to serve
xx,sk1 EAuul n9sNSrN fNyvS
blerful of currant jelly into bowl and
add the Juice and grated rind of one
orange, the Juice Of half lemon. one
fourth cupful of finely shredded celery,
salt and paprika to taste, and few
grains of cayenne. Beat well together
and set away in a cold place until
serving time.
Prunes in blankets are decorative as
well as very tasty when served as a
garnish to duck, goose, chicken or
turkey. Wash and soak some large,
meaty pruneS, then steam them until
tender and pit them. Roll pecan
nut in each prune and wrap the prunes
in wafer thin strips of bacon. Fasten
with toothpick, then broil until the
bacon is crisp.
Bananas halved lengthwiSe, dipped in
lemon juice, then in flour, and placed
around a roasting chicken, capon OF
duckling 10 or Is minutes before it i;
done, and left to brown delicately
make a very attractive and tasty gar
nish arranged on the platter arounc
the bird. Pineapple slices or halves Of
canned pears treated in the same way
go well with turkey, goose, guinea fow
or chicken. Halves of canned apricotS
dipped in flour and Drowned In butter
are good garnishes for squab or duck.
ling.
Cider gravy goes well with roast
goose or duck. Pour all but three Ia
blespoonfuls of the fat from the roast
ing pan, add three tablespoonfuls oi
-four to the remainder, stir over the
fire to paste, then add two cupfuls
Of hot water. Cook until thick, season
and strain.