The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-11-26

glasses in a cool place. 1t can,
therefore, be made several days in
advance, ready to serve at the ap-
pointed time.
The turkey, that king Of birds,
should be dressed and stuffed the
day before, all ready to place in the
roasting pan on Thanksgiving
morning.
Celery Stuffing
cups chopped celery
8 tablespoons fat
3 cups stale bread crumbs
2 tablespoons salt
" teaspoon pepper
Chop the celery fine. Melt fat,
add crumbs and mix well. Add the
celery, salt and pepper.
Mushroom Stuffing
cups stale bread crumbs
u cup melted fat
~ cup chopped mushrooms
21s teaspoons salt.
II teaspoon powdered thyme
] teaspoon minced parsley.
Mix the ingredients in order given
Chestnut Stuffing
IL quarts chestnuts
"a cup bread crumbs
8 tablespoons fat
tablespoons cream.
Salt and pepper
Onion Juice if desired
Shell and blanch the chestnuts
and cook in boiling water until ten
der. While they are still hot, rut
through a coarse sieve or colander
Add other ingredients in order
given.
Baked Squash
Cut squash in pieces of suitable
size for individual serving. Remov:
all seeds and stringy portions, anc
place in a dripping pan. Season
with salt and pepper, and place !:
teaspoon molasses and a bit of mar.
garine on each piece. Cover anc
bake in a moderate oven for hal.
hour. Remove cover, and bake q
minutes longer. Serve in the shell
Onions, for some reason, have al
undisputed place in every turkey
dinner menu. Scalloped onions arr
little more festive and very LITTLE
more trouble than the ordinar.
creamed onions. For this dish, cool
the onions the preceding day, hav
ing them all ready for the cream
sauce and other ingredients OF
Thursday morning.
Scanoped Onions
Boil the onions whole. Whel
tender, drain and cut in quarters
Place in a creased baking dish, o
in individual baking dishes. Pou
over them a well-seasoned whit
sauce. Cover with buttered brea'
crumbs and place in the oven Ion.
enough to heat through and brown
the crumbs.
The grapefruit salad IS light ant
appetiGing and therefore suitable
accompaniment to a big dinner.
Grapefruit Salad
Peel the grapefruit, separate int
sections, and carefully peel the
skin from each section. Arrange
lettuce leaves on salad plates, anc
place about three sections of grape
fruit on each, spreading fan-shape
Decorate with strips of pimento anc
dress with French dressing, ir
which grapefruit juice has been usec
in place of lemon or vinegar.
Other salad combinations re-
curing French dressing, suitable fol
the Thanksgiving menu are: Grape
fruit, celery, nuts; pineapple rings
pimento, and cream cheese balls
orange and pineapple. Salad COM
binationS to be served with a fruit
salad dressing or a mayonnaise are
Malaga grapes, nuts, and celery
celery and nuts, apples, grapes
pineapple, celery, and nuts.
OF course one would have to &C
long way to find a dessert more
suitable than pumpkin pie. I have
suggested individual pies, If yor
do not mind the little extra trouble
involved in making them, l am sure
you will find them just little nicer
than a big pie for such an occasion
A spoonful of whipped cream is
very good served on top of each
one.
Apricot ice is very good SUBJ
stitute dessert. It has lovely color
for a Thanksgiving dinner, besides
celng very good.
Apricot Ice
quart cooked spricots.
1i2-e cups sugar.
Strain juice from dried stewed
apricots. Add enough water tc
make one quart. Dissolve sugar il,
the liquid. Rub apricots through
a sieve and add. Freeze. When
mixture is partly frozen, u cup OF
cream, whipped. may be added, and
the freezing continued.
Thanksgiving Dinner
Oyster Cocktail
Celery Olive.
Roast Stuffed Turkey
Cranberry Relish
Mashed Potatoes Baked Squash
SealIoped Onions
Grapefruit Salad
Individual Pumpkin Pies
Coffee