Evening star., 1933-11-17

1lldllhSElNlliE ACciol' AA4As AZ
due to refrigeration, canning
and meat packing. We have learned
the essentials and pleasures OF balanced
meals. Our cooking technique Is more
accurate and less tiring. We have be-
come more sensible in our menu plan
ming We now eat a light breakfast
on Thanksgiving day, so that We don't
sDoil our appetites for dinner, and the
dinner itself is more simple. Supper,
also. is light, and may be served later
than usual.
Many hours of work are eliminated
from the work schedule. Plump turkey,
cooked in a gas or electric oven, arrives
cooked to perfection. Guesswork has
gone. The varieties of stuff1ng have
Increased to include not only oysters.
chestnuts and celery, but also corn
bread. pufTed rice and other cereals, and
macaroni, walnuts, raisins and olives.
A Thanksgiving dinner may consist OF
oyster soup, crisp celery, pickles. roast
turkey, cranberry jelly, mashed potato,
succotash, squash and mince and pump
kin pie, nuts, fruits and raisins as
desserts
Selecting the Turkey.
How may we know that we have Sc
lected q good turkey? How may we be
sure that the bird will be tender, well
favored and delicate of flesh? To most
persons, selecting turkey, or any other
variety Of fowl, means picking out the
fattest bird the market affords, but this
is a mistake. There is all the difference
in the world between fat fowl and a
finished one The latter has been fed
on proper rations, its flesh is sound and
firm, with correctly distributed fat.
while the fat bird has simply been
gorged so that its fat is formed in
layers beneath the flesh. and during
the process of cooking simply melts in
the roasting pan.
Almost every market man sells his
fowls dressed, and if it is desired will
clean them and prepare them for the
oven. Every turkey, whether it is pur-
chased dressed or not, will require some
special attention when it reaches the
kitchen, and the home cleaned turkey is
apt to reach the table in far more
attractive condition than the one that
is hastily prepared in busy market.
If you have an oven thermometer or
regulator let the oven register 480 de-
grees F. when the turkey goes in. When
the turkey begins to brown, and -four
in the bottom of the pan is brown, add
two cupfuls of boiling water and turn
the turkey breast side up. Cover the
roasting pan and reduce the tempera-
ture to medium and cook until tender
Basic frequently if you have no COW
cred roaster. A large turkey is best If
roasted about five hours.
After the turkey has been removed
from the roasting pan to the serving
platter, pour off a part of the fat in
the pan, ana to the remainder add
large kitchen spoonful of flour. Place
over the fire and stir to a paste, taking
care that 1t does not burn or become
too brown. While cooking pour in the
stock from the giblets and cook, stirring
constantly, to rich thick sauce. Add
the chopped giblets, as the heart, liver
and gizzard are called season to taste
AMI serve in a sauce boat.
The platter selected to carry the
turkey to the table should be large
enough to give room for the bird itself
and the garnishings and for the carved
portions as well Parsley, watercress,
or celery tips, placed at the head of
the turkey out of the way of the carver,
give finished look to the platter and
contribute a fresh, contrasting color
effect. If baked apples, glazed onions
or fritterS are used as a garnish they
should be placed around the edge of
the platter and served with the meat.
Giblet gravy Is the most appropriate
for serving with the turkey. Make it
by pouring most of the fat from the
roasting pan, then stir in two table
spoonfuls of -four and brown carefully,
stirring all the time. Next add slowly
the stock in which the giblets and neck
were cooked and simmer until it thick
ems. adding water if necessary Season
well, strain and add the f1nely-chopped
giblets. If liked. shell two cupfuls of
aha IzofI
until tender. Force through a sieve.
Some people think that the gravy is
improved in flavor by the ,ddition of
a tart jelly or aromatic sauce.
Choice of Stuffing.
Plain Stufing - Break in pieces
enough dry bread to I'LL quart measure.
Pour over it three cupfuls of boiling
water, let stand less than one minute,
then drain of the extra water. Add
one-third to one-half a cupful Of melted
butter or pork fat, one teaSpoonful Of
salt, one-fourth teaspoonful of pepper
and two teaspoonfuls of poultry season.
ing, or II preferred, dry sage or thyme
or marjoram. Mix very gently with q
fork. The bread may be toasted and
chopped instead Of being broken in
pieces. Scraped or f1nely-chopped onion
or onion juice and more seasoning may
be added If liked.
Oyster Stufing Mix together three
cupfuls of soft bread crumbs and a
quart of small oysters drained and
cleaned, one-quarter to one-half cupful
of melted butter, one teaspoonful Of
salt, with pepper and paprika to taste,
also a tablespoonful Of powdered sweet
marjoram or Summer savory.
Chestnut Stuf1ng is a delicious
filling for turkey. To prepare it as it
should be- cut a pound Of lean raw ham
into dice cover with cold water and
simmer until tender. Meanwhile, slit
q quart of large chestnuts and peel
them, then boil them in salted water
and press through a coarse sieve. Mix
with them the ham, one-fourth cuptul
OF butter, tablespoonful Of onion juice,
q pint of fine bread crumbs, table
spoonful of chopped parsley with salt,
pepper, paprika and sweet marjoram to
taste.
Made With Pumpkin.
Pumpkin Pie.-Add to one and one
half cupfuls Of canned pumpkin, two
thirds cupful Of brown sugar. Add one
teaspoonful Of cinnamon and one-haf
a teaSpoonful Of ginger. Beat the yoIks
of two eggs, add one and one-haf cup
fuls of milk and a little salt. Beat
into the pumpkin. then add the beaten
whites of the two eggs. Add, lastly,
half a cupful Of cream Pour into a
rather deep pie plate lined with rich
pastry Bake slowly in very moderate
oven until a silver knife inserted in the
custard comes out dry and clean.
Pumpkin Chips.-Pare one pound OF
pumpkin Cut it into pieces one inch
square. Add threefourthS pound OF
white sugar and let stand overnight.
Drain off the sirup and cook until it
coats a spoon. Add the pumpkin, the
juice and grated rind OF one lemon,
and one tablespoonful Of preserved
ginger Boil the mixture until the
pumpkin is clear, then simmer it until
the sirup is absorbed. Lift the pump
kin onto plates to drain, then place 1t
on a cheesecloth spread over a screen
20 dry. When no longer sticky, roll