Evening star., 1928-11-16

usually any attempt 10 give new
and important touch to the Thanks
giving dinner Is unsuccessful, as this
feast is one of tradition. being handed
down from our Mayflower ancestors, in
Guiding certain dishes used since the
DAYS of our Pilgrim mothers. There
are. however, certain little touches and
new accessories that will give Zest to
to the occasion. Turkey is usually the
most popular selection for the Thanks
giving dinner. but We are not restricted
to turkey, as history records that geese,
ducks, chickens. and even game birds
were served at the original feast
Preparing a Turkey.
To most persons, selecting turkey
or any other kind of fowl means pick
ing out the fattest bird the market af-
fords, but this is a mistake. There is
a great difference between fat fowl
and a finished one. The finished fowl
has been fed on the right rations,
its flesh is sound and firm. with cor
rectly distributed fat, while the fat bird
fat is formed in layers beneath the
flesh. and during the process of cooking
simply meltS in the roasting pan.
To prepare a turkey properly for
cooking. first slit the skin down the
back the length of the neck, remove
the crop and windpipe. and cut the
neck off very close to the body. Fill
the body with stuffing but do not pack
it in or fill too full. Overlap the cut
edges of the skin, and sew them togeth-
er loosely, using straight stitches so
that when done the twine will pull
out by one end Twist the tips of the
wings against the back to hold them
close to the body and prevent them
from being overlooked. Then run a
Skewer through the second joints of the
wings and body and another through
the thick part of the legs and body
while holding it In the position you
want it to take when cooked. Holding
the center of a piece of twine under
meath the leg joints. wrap them to-
gether tightly, then cross the twine un-
derneath the legs and bring around the
tail to hold the legs in place. Wrap
twice. This prevents the legs from
sticking up in the afr and becoming
cooking. Then bring the twine up
against the bird on each side and wrap
around the first skewer, cross. and
wrap around the second Skewer, bring
the ends together and wrap under the
skewer holding the neck skin in place.
This trusting not only shapes the tur-
key, but insureS all parts being cooked
equally we'll
If a self-basting roaster of the re-
Quired size is not at hand covering
of -four and water dough rolled half an
inch thick and fitted over the thor
oughly buttered surface of the turkey
is an excellent substitute, This cover
soon becomes firm and Is easily re-
moved to watch the cooking. When
done the turkey will be beautifully
Drowned and roundly pumped. Before
serving remove the skewerS and tWine
and pull out the stitches.
Turkey q Ia Gibson.
Arrange slices of the white meat Of
turkey on a layer Of cooked noodles
placed in a shallow buttered baking
dish which may be used at the table.
Pour over this a sauce made by cook
ing half a minced green pepper until
tender In two tablespoonfulS of butter.
Add one and one-half tablespoonfuls of
flour, and when frothy stir in one cup
full of milk, one pimento cut in narrow
strips and one-fourth cupful of grated
cheese. Salt and pepper to taste.
When smooth pour over the turkey
and noodles and cook in q hot oven un-
til slightly Drowned, or for about 10
minutes.
Other Fowls.
Goose with Drowned potatoes is de-
lcious. After the goose has been care
inside with salt. Pare, quarter and
core two pounds Of tart apples, mix
them with pound Of prunsS that have
been soaked and pttted, and stun the
goose. Sew up the vent, rub the OUT
side with salt and roast in the usual
way, allowing about three hours for a
10-pound goose and 20 minutes add1-
tional for each pound over 10. Roast In
a very hot oven for Is minutes, then a
little lower for another Is minutes, then
a little lower for the rest Of the time.
Pare and boil about two pounds OF po-
tatoeS. Stir half cupful Of goose
grease in a saucepan with two table
spoonfuls of brown sugar. When melt
ed to q brown liquid put In the potatoes,
reheat and serve. Brown for a few
minutes under a broiler fame
If you wish to buy chicken for
Thanksgiving dinner, select one with
firm flesh and with soft feet and legs
upon which as yet no scales have &C
cumulated. The tips Of the wings and
the end of the breast bone should be
pliable and timber, and there should be
enough fat to make the chicken plump
and no more. Under year old, her
is known as a pullet. Broilers are
chickens about or 5 months old, while
a fowl is hen or rooster over a yeal
old.
Capon is the finest of domestic fowl
because of the delicious quality and
texture of its flesh. Roast capon with
walnut Stufing is savory dish. Pre-
pare the capon according to genera
rules and make the Stuf1ng by mixing
together two cupfuls OF fine soft bread
crumbs, one cupful of chopped English
walnut meats, ne-fourth cupful o.
melted butter, half tesSpoonful o.
mariorsm a tiny pinch of mace, a vel