New Britain herald., 1930-11-22

. dUu uiSIllltu anu can bc lIldut 10 10 paper. A bed of watercress is a pre-
 old King Turk has gone demo- cratic thi; season.
 1 Usually so expensive that only l the well-to-do really can afford him. there are so many of him this i year that he is available 10 almost 1 everybody.
 In fact, market prices quote i turkey at lower prices per pound than lamb chops and chickens. All ol which gives some additional meaning to the word "Thanhsglv- ling"
 Cf course. the Thanhssiyin- dlnnc Of l55d will differ in many ways from the ones prepared in the earl. American period, The old custom Of providing chicken pie and baked ham, as well as turkcy has been discarded. and a simpler feast planned in accord ance with our modern ideals If diet and health.
 The dinner should be planneI a. least a week before Thanhsgiv- ing Day and the turkey ordered almost as soon as the guests are invited Your butcher or poultry man can give you better sele1- ton if he knows several weeks .a advance just what you want.
 A ton-pound turkey is ideal fo~ group Of SIX or eight. If the family is 10 include len or more persons Of course more turkey will ie needed. Two ttn-pound tut- Lcys wIll bc found mor2 satisfac- tcry than one oisntccn or twent! pcunder. The meat on the smalle, birds Is apt to bc much more ten der and sweet than on the larg'r' ones.
 Prepare i'll Advance
 Two or three days before tho i least. polish the silver, bring out ] and polish the turkey platter. i choose 1hc table cloth you want to ! Use and be sure any accessories l that ma, he needed are in rcadj- ! ncs9. Order the flowers, or al least decide on in" c"nlcrpiece.
 The following menu may meet ,our Immediate needs or ausgc-, ! other possibilities 10 you. It IS a four course dinner with foods ' that are typical of the harvest homo and Thanksgiving traditions.
 Clam Broth
 Celery Pickles Olives Roast Turkey Oyster Sruffin5
 Cranberry Sauce Mashed Potatoes Giblct Gray?
 Baked squash Creamed Onions Grapefruit Salad Cheese Cups
 Pumpkin Tie
 Nuts Fruit
 Coffee
 The butcher should dress the turkey ana deliver 1t to you early in the morning of the day before Thanksgiving This gives Nou time to wash and thoroughly drain th= bird beto1a stuffine late iE the afternoon, If the turkey must De washed a..d stuffed on ThanhsgiV- ing morning, confusion is likely 10 reign in the kitchen.
 The butcher will remove the tendons from the legs, clean the giblcts and drop them loosely in sdo the tird The rrst muct b don, in The home kitchen. Re n.oyc The eib,,:< and place them u cold yal'od Aa''r. Rub insid" O turkey well with salt. Then tnorou@hl, wash jt vuh cold water until every traco Of sal is gone. Scrapc tho outsida Of the turhej with tho blunt edge of case knife. keeping the bird under water and taking care not 10 break the skin. Scrub lt well with the palm of the /. hand and wash through many waters. Rinse GIoiets in clear cod . water Put turkey in q cold place i, 10 drain. stuff and truss. Keep on l ice until ready 10 roast.
 To truss q turkey is very neccs- 1 eary. since 1t keeps the wings an1 . thighs from wing out during rc sstnE and also adds greatly Q the final appearance Of Sir Turl: ]. before inc host on the festive i. board.
 NrtHtf~ tff ~'l
 Draw the thighs close to the |. body and run long skewer through one thigh. the body anl ! out through the other thigh. Cross . ends of drUmstichs and fasten se- ! curcly with strong cord. Fasteh ! cord 10 tail. Next place wings close ! to body with tips pushed over first joint making triangles on the i sides Of the bird. Hold them with . second skeWer forced through . wings and body. Draw the neck 1 skin under the back and sew with l soft cord if this was done when stuffine the turkey. Take the ]. string holding the drumsticks to the tail. cross it and draw it back and forth around each end of the :! lcwer skewer. Cross string again and draw it up and around each end of the upper skewer. Tie string securely in a knot and cut off end.
 If by any chance the butcher did not open the gizzard to remove the inner sac, make gash through the thickcst part and pull the outside away from the sac Take care not to cut or break the covering Of the sac, which must be discarded This must be cone be- fore soaking in salt water.
 Allow from three and one-hatf to four hours for roasting a ten pound turkey. Roast in moder-