New Britain herald., 1928-11-21
Thanksgiving Menu Plans
Simplicity Should Be Key.
 note of Feast.
(BY SISTER MARY)

Thanksgiving Day we choose those things that are tried and true and most dear to memory.
 l An elaborate menu is not in strict keeping with the spirit of Thanksgiving Day. Simplicity and a careful choice from the best We l have is the keynote for all the phases of this feast.
 When we plan our Thanksgiving dinner We should keep in mind that two more feast days follow within month with their tradi- tions and customs. Since turkey is G,e historic bird of the first Am,acan Thanksgiving we always try to serve him nowadays. Ru, if we must content ourselves with some other piece de resistance. ducks. guinea fowls or chickens may he chosen. Goose and suck ling pig are dedicated to Christ mas and New Years Day and should be reserved for those festi- vaIs
 The following menu is built around turkey but duck. guinea fowl or chicken can be substituted. | Oyster Cocktails 1 Roast Turkey Chestnut Stuffing Giblct Gravy Cranberry Sauce Mashed Potatoes Baked Squash Celery Olives Homemade Pickles Endve with French Dressing
 Pumpkin Pie Sweet Cider Coffee
 | Oyster Cocktails
 Allow four 10 six oysters for each serving. depending on size of oysters Wash and look over and chill on ice.
 To make, sauce for six serviags use tablespoons catsup, 2 tablespoons lemon juice. dash es" tabasco sauce. teaspoon salt. 1 teaspoon Worcestershire sauce. 1 1-2 teaspoons grated horseradish, tablespoon minced parsley. tablespoon minced eel cry. dessert spoon minced pi- mento. Combine all ingredients except 1 last there. The parsley. celery and pimento are sprinkled over the top of each cocktail just before serv- | ing. Chill the sauce thoroughly and mix with chilled oysters. Serve in cocktail glasses placed on small plates. Roast Tmkcy
 One eight to ten pound turkey. 1 pound minced chestnuts. 'mali onion. 1-2 cup melted butter. l 1-2 teaspoons salt, 1-o teaspoon pep per. 1-2 cup boiling water, cups stale bread crumbs.
 After turkey has been thor ougly cleaned it is ready for stnffn2 and trusting. The stuff ing is made by combining chest nuts. onion finely minced and melted butter. Simmer ten min utes over low fire and add salt. pepper and water. Cook five min ules longer. Add 10 bread crumbs and mix lightly with a fork. The ! mixture should be moist but not soggy. Stuff until turkey is plump and fill the space from which the crop was removed by inserting the stuffins through slit in the neck. Pull the skin together and sew with large darning needle threaded with strong white cord. Sew opening in body.
 To truss the bird draw the thighs close 10 the body and sc- cure them by inserting skewer under the middle joint, running it through the body and letting it come out on the other side. Cross | drum sticks and fasten with a strong cord. Fasten to tail. Place wings close to the body with tips pushed over first joint. making | triangl"s on the sides of the tur- key. Hold them with d second skcwer forced through the wings and the body. Draw the neck skin soft cord. Now take the string holding tEc drtAn sticks to the tail and cross it and draw it back and forth around each end of the low CT skewer. Cross string again anl I draw it up and around each end of upp"n skcwer. Tie string sc- curely in knot and cut off end.
 After turkey is roasted careful ly cut the strings and pull out the skewers. Garnish the bird with necklace of cranberries before sending to the table.
 A turkey in it's prime should be of last springs matching. weigh ing from eight 10 twelve pounds. If q large number of persons must be served. choose two birds of this size rather than one over-largc one.
 Tho general condition of the flesh should hc firm. the cartilage at the rear end of the breast soft and pliablc. the breast itself broad and plump. the neck short, the drumSticks dark colored and smooth and the skin covering the entire bird smooth. fair and un- broken. The spurs should he short. hcspeaking a gently raised. tender bird which has not had 10 scratch for living"
 Look for any pin feathers that have been left from plucking. Carefully cut away tho tiny oil sack above the tail. Wash thor oughly inside and out. with strong salt water and rinse in clear cold water. Drain and rub inside with salt
 Allow three hours for roasting an eight pound turkey, or twenty minutes to the pound. Do not salt the bird until it las been in the oven an hour. Roast in moder- ate ovcn about $50 degrees F. ,1 l. e,tt c.tn i- v,nt