The Waterbury Democrat., 1933-11-10
THANKSGIVING IN
 GOOD OLD WAY
Cooks Thankful for New Methods But Stick to
 Traditional Food

the 1amliy toBetnerp tne cnlluren at home, and an old-fashioned dim ner in the middle of the dayl
 It's away with the modernistic china and the new plaid cloth, it's of with the very latest food fad and the last word in decorative schemes. When Thanksgiving comes, it's on with the old, the tried, and the dear-to-the-heart-of- 0ir- childhood.
 The menu plans itself when No yembsr s9th becomes g traditional holiday-what could wet have but fowl-a fine turkey, or duck or chicken; what could we serve but the regular fixings" and .he pro verbal foods! Let the only mod ern note be the-new methods we use to prepare them, the methods that the Pilgrim Priscilla would have used, had she known about them! Here are efficient ways to prepare our reversed feast-day foods; may they help the cook to be thankful she lives in 1884.
 The First Course
 Oyster cocktails begin the feast in many homes, hostesses serving them with a piquant sauce and lit- tie oysterettes. Others prefer an Autumn fruit cup of grapes, canned grapefruit segments, orange sections and sliced dates, while some think the dinner should be- gin with soup and saltinas. The answer is: choose according to your lights"
 The Main Course
 First, the bird! And with it will come mashed potatoes, sweet po- tatoes, and your favorite two vege- tables--squash and onions, perhaps or carrots, turnips or caulifower. To candy your sweet potatoes peel and boil them in salted water, then drain, when tender, put them in a deep dish and pour a third-cup of melted butter, a half-cup dark karo and tablespoons of water over them. Bake in a moderate oven for an hour, basting frequently. Creamed carrots are easy: boil scrapedr carrots in just enough water to cover. When tender re- move carrots from pan, measure liquid and add enough hot milk to make a cup of liquid. Put 2 table, spoons mazola in a pan, rub in a tablespoon flour. Add liquid, sea- son, return carrots (sliced) and heat.
 The Rclishes
 Cranberry sauce there just must be, and it is now obtainable, the ruby-red stained variety, in cans. Turn 1t out in a mold Following directions on can) or slice into even slices. The IT ounce size will be more than sufficient for the average family. Then, there will be celery, and olives, and sweet gherkins. And, on some festal boards, cole slaw with green pep pers and pimientoes.
 The Salad
 Waldorf salad-red apples and celery, nutmeats and pasteurized dates-or fruit salad are the most generally-served salads. And, they aren't needed, but some families provide hot rolls with this course!
 The Fruit Pudding
 Pie or pudding, which do you choose? The traditional fruit pud- ding, replete- with \glace cherries. pineapple, fruit peels, nuts and other good things has been made easy for us this year. To the new prepared Dixie fruit cake mixture, you simply add an egg and third cup of liquid and bake right in the nan it comes in. Then serve it hot, with hot or hard sauce. Delicious!
 Or tile Pumpkin Pie
 1 cup stewed pumpkin
 4 cup sugar
 1 tbsp cornstarch
 F tsp salt
 1s tsp ginger
 1 tsp cinnamon
 IF cups milk
 eggs
 1 tbsp mazola
 Stir the dry ingredients into pumpkin. Add slightly beaten egg, mazola and milk. Bake in one crust in very moderate oven.
 ''The Fixings"
 After the whole meal is finished comes the time to sit about the table and chat, munching the while on sweetmeats, fruits, and nuts. For the "hest till last" pasteurized daes stuffed with nutmeats and rolled In granulated sugar, will either carry on or begin tradi- tion worth following. Also popular are glace nuts and fruits. To make them, boil together 1s cup sugar, F cup white karo, and table spoons hot water until the syrup brittles instantly in cold water Kepe this glaze" hot in a double boiler; dip in nutmeats or fruits one at time, taking out on the points of q fork and laying on oiled paper. Allow to harden.