“Heap high the board with plenteous cheer and gather to the feast,
And toast that sturdy Pilgrim band whose courage never ceased.
Give praise to that all-gracious One by whom their steps were led.
And thanks unto the harvest's Lord who sends our “daily bread."
L —Brother ton.
Food Thoughts for Thanksgiving
The rib ends may be dressed in paper frills and
center of roast decorated with parsley.
This pork roast will be served hot. Its accompani
ment will be southern cornbread.
The pork roasted in the south is truly delightful.
Most southern women are expert in cooking pork cut*
of any kind.
Where the porkers have been permitted to run wild
in the woods and feed upon the sweet, juicy nuts, herbs,
the meat is somehow more delicious than from porkers
of the north.
Roast Pig or Chicken
Perhaps in some homes an entire roast pig will take
the place of turkey for this Thanksgiving day.
It will furnish a feast for the family with all the
old-time spirit. The entireness of the pig seems to give
that feeling of completeness, of worth while content
ment. It delights the children.
Though we may never quite ignore the fact that
turkey will always remain the true Thanksgiving dish.
- (Continued From Opposite Page.)
Pimento should be cut in strips. Chicken, celery
and pimentoes may be mixed, followed by oil and vine
gar mixture. Arrange salad on a bed of lettuce leaves
on platter when ready to serve. Cover w'ith slices of
hard-boiled eggs.
Cucumber Cups
Pare cucumbers. Remove one slice from either end.
Make three grooves with sharp knife at equal distances
throughout length of cucumber. Now cut crosswise
four times, making cup shapes. Cut in thin slices
crosswise, keeping original shape. Scoop out center of
each and arrange on crisp lettuce leaves for individual
service. Fill with cream French dressing made as
follows:
t* teaspoon salt. 6 tablespoons heavv cream
’h teaspoon paprika. 2 tablespoons vinegar.
3 tablespoons olive oil.
Mix first four ingredients thoroughly, then add
cream which has been beaten to a stiff whip.
Prepare and wash the cranberries. Cook In waTer
until the berries burst. Strain and add the other in
gredients. Cook 25 minutes or until mixture is thick.
Pour into glasses. When cool seal end cover for use.
Virginia Roast Ham
Soak an old ham over night in cold water. Wash,
scrape and trim off all undesirable skin. Place in a
good-sized container and add one slice onion, one car
rot, two sprigs of parsley, part of a bay leaf, half a
dozen cloves, one red pepper and half a dozen pepper
corns.
Cover ham with cold water, heat slowly, let sim
mer for four hour.-. When ham is about half done add
one quart of cider, continue cooking for two hours, let
ham stand in liquor till cool. Remove ham. sprinkle
with toasted bread crumbs, add a dash of sugar and
paprika. Insert cloves every few inches and bake for
one hour in a slow oven surrounded by one quart of
cider. Add raisins to sauce when serving.
yet, because of its size and expense,
many housewives whose families are
not large will dread the responsibil
ity of preparing it. Or they m'ay
prefer the change from turkey to
roast chicken, for which the identi
cal plans for cooking of the turkey
as given with this article will apply.
For the woman who must econo
mize the substitution of chicken may
be advisable, as dressed turkeys will
probably cost 40 to HO cents per
pound this year.
How to Select the Turkey
An eight-pound turkey will serve
six persons. The meat in an eight
. or 10-pound turkey is more delicious
than in a heavier bird. If the bird
weighs from eight to 10 pounds it is
of last spring’s hatching. The meat
will be tender and juicy when
roasted. If you are to have a large
number of guests, it would be better
to have two small turkeys rather
•han one large one.
The turkey should be dry picked
and drawn as soon as killed if a well
flavored fowl is desired. I.ook for
pin feathers in a young fowl: you
The Thanksgiving Menu
of Today
tjERHAPS a more modern dinner would suit the average housfewife
I who does not happen to be of New England parentage. In ease you
need an American dinner, we offer the following menu for
Thanksgiving:
Hearts of Celery Oyster Soup Olives Oyster Crackers
Roast Turkey Cranberry Conserve Giblet Stuffing
Mashed Potatoes and Brown.Gravy
Baked Squash Chicken Salad Peas in Case
Plum Pudding Caramel Ice Cream Pumpkin Pie
Nuts and Raisins Cafe Noir
Roast Pig
Select a suckling pig of six or
eight pounds. Have your butcher
prepare for roasting. Place pig in
cold water 15 minutes, then wipe
dry. Make stuffing as for a fowl,
stuff pig and sew him up. Bend his
fore legs backward and his back legs
forward. Place in roaster, dredge
with flour and add a little salt water.
Roast 20 minutes, then rub pig w *h
butter and bake.
The little roast pig will find a
welcome on many a southern table
for the Thanksgiving feast. It is very
cunning in its bed of parsley or wa
tercress. Red apple rings or cran
berries may be used in garnishing
the platter. Red cranberry eyes and
red apple peeling for his neck will
make litle pig quite handsome.
Pork Tenderloins With
Sweet Potatoes
Wash and dry tenderloins and
place in baking pan and brown in
hot o\ n. Sprinkle with salt and
pepper Bake -50 minutes, bas'ing
every IP minutes. Parboil six or
eight potatoes 10 minutes and place
will find hairs in an older bird. Be
sure the breastbone will bend easily, as this insures a
fowl not over a year old. The cartilage hardens in the
breastbone of a bird over a year old.
Examine the feet and legs to see if they are soft
and smooth to the touch. You will find the scales are
sharp on an older fowl.
It is best to have the fowl singed and drawn by the
poulterer. Have him remove the tendons from the
drum sticks.
Roast Turkey
Dress, clean, stuff and truss turkey. Place bird
on its side on rack in roaster. Rub the entire bird with
salt; butter breast, logs and wings, using one-third cup
of butter mixed with one-fourth cup of flour Dredge
bottom of roaster with flour.
Place fowl in a hot oven; when the flour on turkey
browns reduce the heat. Baste the bird with fat in
roaster and add two cups of boiling water Baste every
15 minutes until fowl is cooked. It will take three
hours of steady heat to roast turkey.
Use one-half cup of butter melted in one half cup
of boiling water for basting in beginning, then use fat
in pan. The turkey may be covered with buttered
paper in case it is browning too fast.
To serve turkey remove string and skewers, place
on a hot platter and decorate with sliced pineapple and
small molds of cranberries or celery tips.
Crown Roast of Pork
Choose two loins of ribs. Have your butcher pre
pare the crown of pork for you. Stuff with a dressing;
nuts may be added If desired. Cover each rib end with
a paper cone. Sprinkle roast with salt and dredge with
flour. Place in roaster and bake two hours in a medium
hot oven. Haste every few minutes with the fat from
roast.
Place on bed of parsley; add lemon, apple sauce or
cranberries to garnish as desired. Parboiled onions
added to ondi of ribs make an attractive appearance
aad completes the dish.
Mince Meat for Mince Pie
2 lbs. beef (chopped and 2 teaspoons salt.
cooked). 3 cups brown sugar.
\ cup suet. H cup shredded citron.
4 cups chopped apples. 1 tablespoon cinnamon.
1 lb. raisins. 1 tablespoon allspice.
1 cup boiled cider. H cup vinegar.
'■i cup water.
Boil meat until tender. Skim during boiling. Re
move fat and gristle and chop. Put suet through food
chopper. Seed and chop raisins. Put all ingredients in
preserving kettle and cook, stirring to prevent burning
for half an hour after boiling begins. Seal in steril
ized .iars while boiling hot. Jelly, preserves or canned
fruit may be used in mincemeat. Chopped nuts and
candied lemon and orange peel are sometimes added.
A mince pie should always have an upper and a lower
crust. The crust ?houid be well baked, but, as the fill
ing has been cooked, the oven shoultl be hot enough to
bake the pie quickly.
A Thanksgiving mince pie should be an inch thick.
It should have a thin, flaky crust slightly colored at
opening with the delicious juices that have tried to
exit in the baking. The edge of the pie should be crin
kled by the tines of a fork or castor bottle. A few
strokes with a knife or fork wilj give holes for the exit
of the steam from the pie. The brandy in the above
recipe has been substituted with cider. Mince pie is
delicious served with a slice of cream cheese and a mug
of sweet eider.
Pumpkin Pie
1 ’4 cups steamed and ’>.• teaspoon ginger.
strained pumpkin. S teaspoon salt
'a cups sugar 2 eggs, well beaten.
1 teaspoon cinnamon. 1 cups milk.
Mix ingredients hi order as printed above and bake
in open crust. v *
A Thanksgiving menu is not complete without cran
berries with *hc rhicken or turkey. Below is a roeipi
for eranbe rry conserve:
1 quart cranberries. 1 orange (juit •. and grated
1 cups water. rind).
bi lb. raisins. , , *
, 1 '•* lb , sugar
!l>. I alifornia wulnuta,
chopped. H teaspoon -alt.
a.in icimcrioiiis. uuui trnuri,
basting potatoes with tenderloins when necessary.
These make a delicious and appetizing dish whew
served with apple* and a good dressing. Tenderloins
and sweet potatoes • ake a' economical Thanksgiving
dish.
Clam Chowder
1 quart clam*. 1 ‘abltspoon salt.
4 cups cubed potatoes. Pash of pepper.
1 l* cups diced fat salt 4 teaspoons butter.
pork. 4 cups scalded milk
1 chopped onion. 8 square crackers.
Clean, pick, wash and drain clams. Place in one cup
of water and stand till ready to use Strain clams from
liquor and heat liquor to boiling point. Chop hard part
of clams; dice pork and try out. Add or.ion and fry
five minutes and strain in chowder pan. Parboil pota
toes five minutes, then drain and place one layer in
chowder pan; add chopped clams, salt and pepper and
dredge with flour: add ris: of potatoes, salt, pepper
and dredge with fl ur and add J * #f
boiling water. Boil 10 minutes, add four cups of
scalded milk, soft part* if clams and butter, continu
ing thre< minutes, and add crackers chopped and s f
tened in milk. Reheat cl art liquor and chicken with
one tablespoonful butter and flour. \dd to chowder
and serve
Steamed Fruit Pudding
Steamed fruit p- ding helps to complete "he
Thanksgiving menu. Following is a steamed fruit pud
ding de’icious with dates and suet; —
5 cup finely chopped I orange.
suit. 1 cup stored and chopped
1 cup molasses. dates.
1 cup milk. ' cup stoned and chopped
” cups flour. prunes.
1 teaspoon soda ’** teaspoon cinnamon.
1 l~ teaspoons suit. ’< teaspoon stinger.
Work * ut with the hards or a silver fork until
creamy The warmth of the hands will aid in the
cit rrir-g. S’ a .u molasses and milk. \dd soda, salt
and silicic to the flour and sift into the first mixture.
\ id j-, rd i f the orargo Sift . ttle
flqpr over the dates and nrur.es.
Tuv" into a b ,. r. mold, rover and s.i .m x
hears. Stive with a hat sauce.
Chicken Salad (12 Servings)
4 Iba diced chicken. can pimentoe*.
X head* celery. 2 hard boiled i irvr*.
M eup ail. Mi bunch parsley.
X tablespoons vinegar
1% sap. mayonnaise
1 teaspoon salt.
.«* teaspoon paprika.
Mas ahicken and cool. Chill
08 Mad vinegar. Beat oil and
ifragar, add salt ant) paprika
Cytsr ever diced chicken.
^^^^aaD and cool before
Hot Sauce
>» cup suear.
♦:.s !t'>(v'on cornstit.
10 eT»'U¥ of salt.
1 cup boiling water,
.\iiii inert die r.ts to b ’.'If
water; boil five minutes; re
move from fire; add juke of
or.e lento*' and fruit color.
