Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-11-21
By Violet FouIkner
Food Editor

When the first Thanksgiving Day
was observed back in 1921 the
Pilgrim fathers offered up thanks
for the bountiful harvest they had
reaped. The abundance of this
years crops offer Americans the
same good reason for gratitude. I
don't know when I've seen better
looking produce or q more impress
sive variety. Shoppers will find
everything they want to go with
their holiday feast.
Turkeys come in all sizes for
the large or small family. While
prices are a little less than a year
ago they are not going to be as
low as anticipated a couple of
weeks ago. II, for one reason or
another, you prefer some other
type Of poultry, you'll find ample
supplies of chickens and ducks. A
family of two may like q nice
plump broiler for example. And
don't be misled by the name
broiler. these chickens bake like a
dream. Try this method and you'll
be more taan satisfied: Put the
chicken in > shallow pan and cover
completely with a double thickness
of cheesecloth that has been dipped
in salad oil, bake in q moderate
oven 1925 to $50 degrees F. until
tender. The bird will be lovely
golden brown. tender and juicy.
We've been enjoying such mild
weather 1t is hard to believe that
our growing season is at an end
and the FL 6Eops are begin
ming to tprssf On the local scene.
Eggplant ACKNOWLEDGEMENTS beans.
white n yellow squash, 0kra and
new toes are the of tn
sout vegetables see q
the stoke
Cranberries are always a must
for the Thanksgiving table. Use
them in q f1rst-course beverage, q
last-course pie, or a relish or salad
in between. Personally hold out
for q relish made with the raw
berries, oranges and sugar. It's
q perfect compliment for the tur-
key. Whether you like an old
fashioned stuf1ing made Of corn
bread or one made with oysters
or chestnuts youn have no dif1-
Guilty finding the "fixin's." II the
vote is for oyster. the smaller ones
are the best value for this pur-
pose. II you want to start the
dinner of with oyster cocktail,
order the large salty Cape Cod va
riety. :. r. Ask your fish man to
send them on the half shell.
New Jersey broccoli is just as
good, just as fine quality as the
California grown. and the price
considerably less; cooking green's,
all kinds, are excellent in quality
and very cheap; brussel sprouts
and cauliflower are two of the best
buys; peas and carrots are q bit
scarce at the time and the prices
are high. Canadian rutabagas,
onions, beautiful big mushrooms,
yams, sweet potatoes, giant sized
leeks and q plentiful supply Of
salad greens rounds out the list
| Of the vegetables for your choice.
To share honors in the fruit
bowl you will find q variety Of ap-
lples. grapes and pears from this
YEARS bumper crops. Florida
grapefruit and oranges are COM
| ing in extra good and dropping in
Iprice; Texas "pinks" are still high.
Young or old. we all like to
find new slants on holiday enter
tanning. Here's an idea for a
rather novel centerpiece -. quite
different from the ordinary run.
Its a horn of plenty made Of re-
ifrigerator dough. Roll the dough
Into narrow strips and wind
around funnel that has been
padded with aluminium foil to
lcover the sharp angles. Wind to
the tip end. lay the funnel gently
lon its side and make a graceful
lcurved end of the dough, let the
dough extend about 3 inchessbe-
lyond tip. Let the horn raise until
stripes have doubled in size and
bake in a moderately hot oven
about IS minutes. Fill the CEN
ter with small refrigerator rolls