Milford chronicle., 1931-11-20
THANKSGIVING
MEAL NEED NOT
BE- EXPENSIVE
Chicken, Rabbit Or Roast
Duck Are Suggested By
Bureau Of Home
Economics

To make dinner on November 26
seem like a Thanksgiving dinner
and yet not cost much! This Ques-
tion, so battling to many housewives
and to many of them more of a
problem this year than usual, is
answered in this weeks sugges-
tions of the Bureau of Home Eco
nomics. The bureau has planned a
dinner which at eastern city prices
will cost not more than $2.07 for
family of five and in many places
will cost less. The family consists
of father, mother, and three chill
dren under fourteen years of age.
It is a simple dinner, dressed up"
by a few extra touches requiring
little thought and few cents extra
cash. It is a well-balanced meal,
appetizing and satisfying if proper
ly cooked and attractively served.
That biggest item of cost in the
traditional Thanksgiving dinner, the
turkey, does not appear in this din
ner. It takes a rather ibg turkey to
make an economical purchase, and
it would mean considerable OUT
Law in cash for the small family with
a small pocketbook. The turkey
would last several days, it is true,
but would mean meat for those days
at turkey prices.
On this Thanksgiving table there
will be a handsomely Drowned stut-
fed chicken. A plump stewing chic
ken-a 5-pound hen, older than the
fowl usually sold for baking-is
good buy for this purpose. The cost
will probably not exceed rs cents a
pound in a city market and may be
considerably less. Prepared in the
way described by the food special
lists of the Bureau of Home Econo-
mics (by stuffing the fowl, pot
roasting it, and then browning it III
a hot oven) you can have a com
paratively cheap but delicious sub
stitute for the Thanksgiving turkey |
That is one meat suggestion. An
alternative is fried rabbit. Rabbit is
available in the market at no higher
price than chicken. Or some one /
may bring rabbits home as trophies
of the hunting season. Roast duck is
another possibility, at comparative
ly low cost.
The vegetables in this Thanks
giving dinner are mashed potatoes
and diced yellow turnips. If prefer
red. YOU can use potatoes and car
rots. or sweet potatoes and boiled
onions. The quality and attractive
ness of all vegetables, it should be
remembered, depend very largely
upon proper cooking.
The relish is Grasp raw celery,
and whole cranberry sauce is serv-
ed with the chicken.
Pumpkin pie, an appropriate au-
tumn dessert, is an inexpensive way
to round out the Thanksgiving meal.
Well cooked and nicely served,
this meal is appetizing partly be-
cause it is colorful-the richly
Drowned chicken, the white and yell
low vegetables, the green leaves OF
the celery, the glowing red of the
cranberry sauce, and the spicy
brown of pumpkin pie. Choosing
and planning desserts for
their color as well as for their taste
and food value, is one way OF
dressing up" or giving variety to
low-cost meal Another and more
familiar means is bit of garnish-
ing. A sprig of parsley, or, in this
dinner, celery leaves, dress up the
chicken platter. For 6 cents more
a cube of cheese to go with the
pumpkin pie, and for Is cents more
some raisin (6 cents) and nuts g
cents) dress up the dinner still
more.
The cost, itemized by quantities
actually used in preparation of the
Inner, amounts to this:
Nhickan and shifting 81 27