The Detroit tribune. (Detroit, Mich.) 1935-1966, 1936-11-21
By Betty Byrnes

done?
Hurrah for the pumpkin pie
We've always thought that this
little verse-which is certainly in
the repertoire of every we'll
brought up American-holds a
very right and proper attitude to-
wards Thanksgiving. The journey
is pleasant and exciting-Grand-
mother herself is all right, and
there's going to be a lot of fun
but it's the dinner, all, that din
ner, that is the real center Of the
stage!
Thanks giving Brings Out the Best
in Cooks.
There's something inspirationai
no us all about Thanksgiving din
ner. Mediocre cooks turn, almost
vernight, into chefs of the first
water, and a good cook performs
miracles of astronomical elegance
upon her humble stove, until the
cry air from the kitchen itself
will drive a hungry man mad
Thanksgiving dinner just simply
MUST NOT FAIL!
To that end, we're giving here
some hints that we've picked up
in getting together a good num-
Der of Thanksgiving dinners-that
will help all toward that elegant
feeling of stuffed sufficiency that
should steal over the family just
about 5 minutes after the pudding.
Broccoli au Gratin.
cup grated American cheese
~ cups milk
11a tablespoons butter
1h tablespoons flour
Pepper and salt
Boil the broccoli in sailed water
in an uncovered kettle until ten
der. Drain and place in a but
erred baking dish. Sprinkle with
cheese Make a white sauce of
ne milk, butter, flour, and season
'pg. Pour over broccoli and bake
.ntile cheese melts.
'heStnutS with Brussels Sprouts.
Drop brussels sprouts in cold
water for ten or Is minutes be-
fore cooking Cook in sailed boil
ing water in uncovered pan for
90 minutes. Then combine with
boiled chestnuts and simmer for
10 minutes more. Season with
brown butter.
Cranberry Pie
"a cup sugar
/ cup water
2 cups picked over cranberries
/ tablespoon cornstarch
/ tablespoon water
Boil together the sugar and the
| cup of water 5 minutes, add the
cleaned cranberries and cook until
all have popped their jackets. In
the meantime. make a paste OF
cornstarch and water. add care
fully to the berries, stirring stead
| lily. Pour this filling into a baked
graham cracker crust, and bake
in a moderate oven for twenty
minutes.
Cider Frappe.
/ cup sugar
l cup water
3b cups sweet cider
/ can No. Pineapple juice
Juice of lemons
mint cherries
Cook sugar and water together
/ 10 minutes, cool, add fruit jucies
and cherries, and cider. Freeze in
mechanical refrigerator. Remove
from tray and whip to a mush
with rotary beater. SIEVE in
sherbert glasses.
AS a pleasant variation to time
tested mince pie, add l cup OF
muscatel wine to every two cups
of mince meat. This gives de-
lightful tangy flavor.
Vegetables Come Out OF the
Kitchen! The New Vogue in
Table Decoration.
Today vegetables rival fruits as
table decoration! Especially in
autumn, when they are at their
glorious b t, These formerly
humble bedizened of the cooking
pot, strut their color and figures
upon damask cloth! Smart
hostesses combine the dull rich
purple of eggplant with the bright
orange of carrots, the crimson OF
beets, the amazing shapes of yell
low and orange squash to achieve
unique and fascinating effects.
Other vegetables that are used
are beans, blue cabbage, cauli.
flower, red and green peppers
Festooned with ivy or autumn
leaves they produce a centerpiece
that looks like the tabled cornu-
copia of lovely Ceres herself.
After the Turkey, Then What!
OF course, you'll have turkey.
And if you'll remember these sug-
gestions, we'll guarantee that it
will be the golden-brown, thor
oughly cooked wonder bird that
everybody expects.
Allow ga or 1 lb. of turkey to
each person, depending on whether
you buy it with feet, feathers, ETC.,