Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-21

the bottom Of the pan with flour. Put
into a hot oven uncovered and cook
until the turkey begins to brown, then
reduce the heat to medium, keep COW
cred and bake for 80 minutes to every
pound. Basic frequently with butter
melted in boiling water, and finally
haste with the fat in the pan. Add a
little hot water as needed to prevent
burning and turn the turkey several
times during the cooking so that it will
brown evenly. If liked, thin slices of
salt pork may be placed across the top
Of the turkey and allowed to remain
until the roasting is almost finished.
This keeps the skin moist. When the
turkey Is ccsked, place It on a platter
and remove all strings and skewers.
Garnish with parsley or celery tips.
Before slicing. take pliers and pull each
Of the little white bones from the first
joint thus making 1t easier to slice, the
same as the second joint.
Although turkey belongs to Thanks
giving more than to any other feast day,
yet there are other fowls and meats
which may be served in place Of turkey,
such as chicken, duck, goose. rabbit,
baked ham, a nice pork roast or any
other cut of meat which may be roasted
and which makes a good appearance,
may be selected.
Stuffings and Gravy.
Good Bread Stufflng to two
quarts of bread crumbs one to one and
onehalf tablespoonfuls of poultry sea-
soning, about two-thirds cupful of but
ter and enough hot water or stock to
make just moist, but not soggy. Add
two teaspoonfuls each of salt and
white pepper The seasoning may be
varied by the use of Summer savory,
sweet marjoram or sage. A bit Of
parsley. celery, u grated onion may
be added. This plain bread stuffing
will serve as a foundation for almost
any kind of stuffing.
Oyster Stuffing -Mix together six
cupfuls Of soft bread crumbs, half q
cupful of melted butter, half a cupful
of celery, one pint OF oysters with
the juice, three tablespoonfuls of lemon
juice, one tablespoonful of sage, one
teaSpoonful of salt and one-fourth tea
spoonful of pepper.
Chestnut Gravy.-Pour of the fat
from the pan in which the turkey has
been roasted, saving four tablespoon
fuls. Add four tablespoonfuls of -four
and stir until 1t browns Add three
cupfuls of water in which the giblets,
neck and tips of wings have been
cooked. Cook for five minutes, season
with salt and pepper. and add one
cupful of chopped, cooked and shelled
chestnuts.
Cranberry Accomplishments.
Cranberries make a striking accom-
paniment to holiday fowl or meat
Their delicious flavor seems to be lust
what is needed. They are easy to pre-
pare In q variety Of ways, from GRIM
son, tender jelly, to latticed pies, gor-
geous ices and colorful salads.
Apple Cranberry Sauce.-Cook one
quart of cranberries in two cupfuls OF
boiling water until the skins are soft,
then press through q sieve. Add two
and one-half cupfulS Of sugar and one
quart Of apples which have been pared,
cored and quartered. Cook very slowly
until the apples soften. They should
retain their shape and be red in color.
Cranberry Cocktail: Fill cocktail or
sherbet glasses with diced grapefruit
and shredded pineapple. Over the
fruit pour some sweetened cranberry
juice cooked to q thick sirup.
Salad Suggestions.
Serve your salads in fruit or vege-
table cups. Large carrots may be
boiled, sliced In inch and q half slices,
and deeply followed for the purpose
Cooked beets. green peppers, small
heads Of lettuce, apples, oranges.
melons, or halved cucumbers, may be
followed out and filled with q chilled
mixture Of fruits, vegetables, chicken,
fish, or whatever you wish. In some
cases nuts may be added.
Salad dressings may be varied. You
may add q teaspoonful of tiny picked
pearl onions and few capers to plain
mayonnaise, or q tablespoonful or two
Of chilli sauce to a French dressing, or
for fruit salad o few candied fruits
may be chopped fine and used with
orange and pineapple Juice in place Of
vinegar when making the dressing.
Paprika crackers are good to serve
with many salads. To make, cream
the desired amount of butter until
smooth and easy TO spread, then add
enough paprika to color well. Spread
the crackers with this paprika butter
and crisp In a hot oven until a golden
brown.
Nut Pumpkin Pie.
Scald one and one-half cupfuls Of
milk and half cupful OF thin cream
and combine with half a cupful each
Of brown and white sugar, three table
spoonfuls of -four, half q teaspoonful
each of salt, allspice, and ginger, and
one tsaspoorful of cinnamon. Ada two
cupfuls Of cooked and strained pMmp-
kin and cook In a double boiler for IS
minutes, stirring occasionally. Mix a