Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-11-22

suited to Thanksgiving day. Flowers
are of first importance in the choice
Of decorations, together with the Au-
tumn fruits In glowing colorS. Among
the flowers for this purpose, none are
more impressive than chrySanthemums
in their variegated colors. A center
piece Of fruit would be appropriate and
attractive If arranged in a pottery or
silver bowl, or on tray. A charming
rustic effect could also be obtained by
using hollow pumpkin shell for
centerpiece. placed in bed of Autumn
leaves as receptacle for fruit. An
attractive color combination of fruits is
obtained by using polished shiny red
apples, a few bananas, and some
punches Of purple and green grapes.
Place some trailing punches of grapes
so that they fall gracefully over the
sides of the bowl or pumpkin shell. If
candles are used, select those of orange
tai. brass or silver holders. The brass
holders are especially charming with a
pumpkin-fruit centerpiece.
If cocktail Of any kind Is served
as first course, this may be on the
table when the guests come into the
dining room, but If hot soup is served it
should be placed after they are seated
in order that 1t may be appetizingly
hot. Bouillon should be served In cups
filled not more than two-thirds full.
For a cocktail, a combination of grape!
fruit and Avocado pears would be good.
To make. remove the pulp from two
grapefruits and one large orange.
Peel and pit an Avocado pear and cut
the fruit into cubes. Combine the
fruits, and add one teaspoonful Of
lemon Juice and powdered sugar to suit
the taste. Chill. and serve in glasses,
garnishing the cocktail with a green
cherry.
Cooking Stuffed Turkey.
Make the stuffing first. Mushroom
stufiing is delicious. To each quart of
bread crumbs allow one tablespoonful
of salt, two tablespoonfuls of melted
butter, one teaspoonful each of chopped
onion and chopped parsley, half tea
spoonful each of pepper and thyme,
half cupful Of chopped mushrooms,
two eggs, and enough hot water or
milk to bind the ingredients together.
The eggs may be omitted. but the
less liquid used the more crumbly will
be the dressing.
Wash and SINCE the turkey after it is
drawn. wash again and let drain for
q while. Put the stuffing In lightly
so that 1t will have room to swell and
close the openings. Rub the turkey
we'll with salt, then truss and place
it in the rooster breast down so that
the juices will run into the meat there.
Strips of salt pork on the turkey will
increase the juiciness also. Dredge
lightly with -four, pour a cupful Of
boiling water into the rooster and place
it in a hot oven. When the turkey
begins to brown, put the cover on the
rooster and reduce the heat slightly.
If the turkey Is not covered haste every
Is minutes with the fat in the pan.
Allow 20 minutes to each pound for
roasting.
To make giblet gravy, simmer the |
neck, sgizzard, liver and heart in boil |
ing water to cover. There should be |
three and one-half cupfuls of liquid |
when 1t is time to, make the gravy. !
Remove the turkey from the rooster |
and pour out all the fat except six |
tablespoonfuls. Brown eight table, |
spoonfuls of -four in this, and when it |
is bubbly add the liquid from the glib
lets, stirring all the time. Simmer I'M
til the gravy is thick and smooth. Add
the gibletS chopped fine. and season to
taste with salt and pepper. Strain If
desired. 4
Other StufTings.
If you do not care for mushroom
stuh1ng, you may like to use one of the
following. either Of which Is delicious
with turkey:
oyster and Celery stufang,
loaf of stale bread from which the crust
has been removed, half a cupful Of
melted butter, one onion chopped, and
one heaping cupful Of chopped celery.
Mince the bread very fine,> put it over
the fire in the hot butter, and let it
brown well. Then add SALT pepper and
the minced onion. Remove from the
fire, stir we'll, then add the celery. Mix
1t again, then add one pint of oysters
and Enf4FfNnf AUGfcr nnffnT and hAf
water to make the stufing Of the right
consistency. Stuff the turkey, hut not
too snug, as the stuffing will swell.
Bread and Sausage Stuff1ng.-You
will need for this one stale loaf of
bread cut into small bits, one large
spoonful Of chopped suet seasoned with
salt. pepper, and sweet savory. one
heaping cupful Of sausage meat, and
half cupful of seeded and chopped
raisins, with SUFFICIENT sweet milk to
make the ingredients blend. Soak the
bread In cold water until 1t Is thorough
~ moistened, then squeeze 1t dry. Add
the suet. salt, pepper, and sweet savory,
and mix them well. Next add the Sau-
sage meat, mix all again. then add the
raisins. Add enough milk to moisten
well, and mix thoroughly. Stun the
turkey, and be careful to sew all the
openings very securely.
fnOW 70 GaTVe 1uTAeys
Carving the turkey is one of the i'm
portant ceremonies at the Thanksgiving
dinner. To carve, turn the turkey on
its back with legs at the right end of
the platter. Stick the carving fork
across the breast bone, hold firmly in
the left hand, and with carving knife in
the right hand, cut through the skin
between leg and body, close to the body.
Pull back the leg and disjoin it from
the body. Cut of the wing in the same
way Carve the breast meat in thin
crosswise slices. Carve the meat from
the thigh In lengthwise slices, and serve
each guest with portions of light and
dark meat. Turn the turkey over and
carve the other side in exactly the same
way.
JelIled Turkey from Leftovers.
The small pieces of turkey which
to make jellied turkey after Thanks
giving day. Use one quart of turkey
broth or bouillor, three hard-cooked
eggs cut lengthwise, three cupfuls OF
diced cold turkey, and two tablespoon
fuls of graduated gelatin which has
been soaked in one cupful Of cold water.
Heat the broth or bouillon and pore II
over the gelatin. When dissolved, add
the turkey and salt and pepper to sea-
son. Place a little of the liquid in a
mold and set on ice to harden. Place
the eggs around the side Of the mold
in a definite pattern. Add more liquid
and let harden. When firm, add the
turkey. Place in the refrigerator ovel
night. Serve on lettuce leaves and gar
nish with tomatoes cut IN quarters
Serve with mayonnaise dressing.
Cranberries.
Cranberry jelly should be prepared