The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1930-11-22

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THE HOME SERVICE DEPARTMENT OF THE
NORTH DAKOTA w & LIGHT COMPANY
OFFERS THE FOLLOWING SUGGESTIONS FOR AN
ELECTRICALLY COOKED THANKSGIVING
DINNER.
Consomne
Southern Sweet Potatoes
1 Pa%psin s1 Pc celery o ssses
Ratdns and Nuts
CoNsoMME
Is sm sa1 s ea52s se"e u l. cup cup ssIs9y sS' s, Sn'0n
Cayenne Pepper 4 cups water
Place the soup bone with the vegetables, water and scasoning5 in
a Kettle or the Thrift Cooker in your Hotpoint Rsnge. should you
l nsys On Dn1 hot Cook Seai ss a eu 10w n TSo f evu seV of tom nSefs; m ssI1 se s ysim; and
for half the water.
ROAST TURKEY
Wash and prepare a turkey for roasting. Salt generously on
the outside. fill with dressing. salt the outside and rub over with
pan or other suitable container. put in a cold oven. and set the tenn
high ishV and c COOK 30 minutes nil StS SoI the pound aS.'' The IT top p, unit may may be ' SWITCH =
i ed off during the last part of the baking.
OYSTER DRESSING
3 OTIS. bread crumbs q days old tbsp salt
1 pint oysters
sir until slightly Drowned Add remaining butter and crumbs and
with about IL cup water. This amount will stuff a lo-lb. turkey:
\ CRANBERRY JELLY
H Pick over one quart of cranberries and discard any that are soft
\ water. Allow them to boil 10 minutes OF until soft and the skins
berries in a seive. with the back Of wooden spoon mash through
the seive as much pulp S possible. Place the strained pulp and
juice again in the saucepan. add 2 cups Of sugar and allow the mix
turc to come to a boil. stirring so that the sugar Is thoroughly dis
/ solved. Pour into molds that have been rinsed in water.
II CRANBERRY ICE
2 cups water ! quart cranberries ID cup sugar
Make a syrup by boiling sugar and water together for S minutes:
i a seive. Add to the syrup, cool. and freeze in the Kclvtnator.
SOUTHERN SWEET POTATOES
med. sweet potatoes ID tsp. salt 10 cup cream rear.
Wash potatoes thoroughly and cook until tender. Peel and put
\ through a ricer, add butter. sugar, salt. and cream: Beat until light.
Top WIN mar rMM sn"ne rae Tnesa n w osvn "a a. br n~ %sst in the u"s over after after
the turkey is baked and while you are making the gravy.
\ TOMATO AND CELERY SALAD
1s s:S; eu 's% s9a} 5sss tomato juice ss : onion s,s Juice
tsp salt l cup finely diced celery
Heat tomato juice to boiling and pour over the jelo Stir until
rka. Cool and add diced celery. Place slices of stuffed olives IN
.he bottom 9o om,e OF thu 1nd svees Of %peS Place II Il the enSesn for y few minutes q ass
in the refrigerator cMa t to c0n fesl then Chen. fill ni+ the nn m0ds with n the i. sa.a
leaves This recipe makes 8 servings
2 cups cooked, strained pumpkin tsp cinnamon
ga cup rich milk IA TSP cloves
8 egg yoks IL tsp. nutmeg
34 cup brown sugar IA tsp. ginger
Line a pie pan with pastry and pinch with fingers to make a
flutsd edge. Mix the pumpkin and milk together. Add the beaten
egg yolks. Add the dry ingredients mixed together. Fold in the
snffy beaten egg whites These may be added OF not as you desire.
Turn into the pie pan; Bake in a as IS degree sg, e oven W n 70. tn 10 minutes MINUTES
Serve with whipped cream and nuts on top.