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THE BEE: OM AH A WEDNESDAY. NUVKMBUK 24. VJ20.
17
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Thanksgiving
Turkey
By LORETTA C. LYNCH
OftinwA-the Thanksgiving: dinner
It spoiled to some extent because the
turkey is not what it is expected to
be. And the housewife who has paid
a fair price for the bird is disap.
pointed. Yet, there are certain points
w hich we may learn to look for in a
tender, juicy turkey.
Desirable turkeys have plump
breasts, black legs, and white flesh.
The breastbone should be yielding.
Pin feathers are an indication of
youth. If possible, select a dry
picked turkey. These will cost a
little more than the cold storage
variety, but their freshness and im
proved flavor warrant the price. Cold
storage turkeys are otten very
jvnoicsomr, nut one snouiQ not pay
as much for them.
A young cock turkey has small
spurs. As. a rule, hen turkeys are
best. Old gobblers are never good
Tor roasting, but one may disjoint
these and cook slowly in the fire
less until tender. Restaurants often
use them for making soup stock. But
it is-a waste of time and money to
attempt to roast an old gobbler.
If there is to be a large number
at the Thanksgiving gathering it is
much better to select two small
turkeys than one large one. By se
lecting two small ones, you will have
four legs and two breasts to serve.
Pin feathers may be removed by
pulling them with a vegetable knife
and your thumb. Hairs may be re
moved by holding the .bird over a
as flame or the flame of a burning
paper. '
It is desirable to n'move the ten
dons from the legs. To accomplish
this, bend the leg back to stretch
the skin (-ver the joint. Cut care
fully through the . skin. Break the
joint. Slip a skewer under one
tendon. at a time and pull than out.
Break off Jhe foot with the loose
tendons. ' ,
It is customary to save the gib
lets.. These consist of the. heart,
liver and gimrd. The gizzard is
bard and purplish. The liver is soft
and lies tiext to it. The gall blad
der must-be carefully cut from the
liver. If a drop of the gall escapes)
immediately wash the part it touches
as it is very bitter and" one drop
often affects the flavor of the whole
bird. , ' ;
Cut slowly through the thick wail
of the gizzard, stopping as soon as
the .inner sac comes into view. Peel
off the outr coat without breaking
the inuer sac, which may - contain
stones ,or coriv and throw the sac
away.: Wash the giblets and cover
these and the neck with cold water,
and simmer. Use this stock in
place of water when" making the
gravy..::'.! i-- (;..
: Allow about 20 minutes of time
Mr each' pound the birdTweighs. You
can easily! compute the time your
bird will require for roasting. Place
the turkey breast down on the roast
ing pan. Th will cause the juice
to run mto A the .otherwise cry
. . , . it . ' t. r
' A well-bred boy is taught to pay
first respects to his elders, ,and-to
other in need"- of some attention
from him, before he begins to please
himself, in the way of social enjoy
ment. This teaching so governs his
conduct in later lite that, for in
stance he will riot be likely to affront
a hostess tr any of her guests at a
dance by surveying the girls present
with an air of examining: their good
4ooirrt before he asks any of them
tor the pleasure of a dance.
This open ignoring or rejecting of
the less ypung, the less beautiful, the
less popular among the girls is an
act of impertinent selfishness, all' the
more cruel beciuse. of its publicity.
It hurts the feelings'-of those upon
whom, apprently, -, an unfavorable
verdict lias been rendered, and it
tacitly condemns the hostess for hav
ing invited gudsts who do not hap
pen to suit the taste of Mr. McEgo.
The young man beloved of all host
esses asks dowagers and "wall-flowers"
to ave some of their dances for
him. He is invited everywhere be
cause he makes himself generally
agreeable, and he finds his after
enjoynrant more intensified because
he has been trained to put duty be
fore pleasure.
breast
cooked.
meat. " Turn when
Baste frequently,.
.half
For .Warmth
The nightgown may be made of
cotton stockinet,- cotton flannel, tw
of a mixture of cotton and wool, or
in warm weather it may be made of
muslin, long-cloth or other lighf ma
terial. -' V
It should be very rOomy and long
enough to be closed by a drawing
string at the bottom, during , the
earlier, months, especially in cold
weather.- ,i ?v,
Such a 'nightgown keeps the feet
warm and gives the baby plenty of
room to move his legs about. After
the baby is several months old. this
style of nightgown may be replaced
by one having feet and legs.
Mrs. Jane Johnson," 65, recently
elected sheriff of Roscommon county,
Michigan, will appoint her husband
ps her deoyty. . ' t :
What's What
y HELEN DECIE
- Recipes
Gravy.
Macaroni . With Cheese
j 2 cupfuls broken macaroni.
& cupruls boiling water. i
' 1 ffood-8Ued omon.
H pound American cheese.
2 tablespoonfuls flour.
3 ttibtespoonfuls margarln.
3 cubes chleken or beef bouillon.
H teaapoonful pepper.
teaspoonful Worcestershire sauce.
'Paprika,
Boil the macaroni in the water in
which have been dissolved the cubes
of bouillon. Fry'the sliced onion in
on, tablespoonful of margarin and
add to the boiling-macaroni. When
done, drain off' the liquor, thicken
this with the flour and margarin
cooked together, and add the salt,
pepper, Worcestershire, and the
cheese,' cither" grated or cut in small
shavings. . . When the cheese is
melted, mix" the macaroni into this
gravy, sprinkle wjth . paprika,
serve.
and
Lima Beans.
t cupfuls fresh lima 14 cupful bean liquor
beans. 2 iblespoonfula .
1 medium-sized . Aargartn.
onion. f tablespoonfuls
14 medium-sized flour. ... - . -
green pepper. 1H teaspoon. uls salt
( small carrots . teaapoonful pep-
V, cupful milk. per.
! Combine the lima beans with the
cnion, green pepper, and carrots
cut fine. Cook in boiling, salted
water until tender. Drain, reserv
ing one half cupful of the liquor for
this dish and the rest for soup. Melt
the margarin in, a pan; add the flour
when the mixture bubbles; add the
milk and bean ? liquor gradually.
Cook until the mixture is smooth;
add the seasonings. Four over the
vegetables and serve hot
'
. Ham Croquettes'.
Take one and one-half cupfuls of
cold ham, three cupfuls of mashed
potatoes (hot), butter the size of a
walnut, one egg and seasoning. Run
the ham through the meat chopper,
mix with the hot maihed potatoes,
add butter and egg, well beaten;
season, let cool, shape, dip in egg
and cracker dust and fry in hot fat
until gblden brown. ,
For Thanksgiving Dinner
i?lum Pudding
For Ye Thanksgiving 1 Dinner we have
prepared a- wonderful dessert, Plum Pud
, .... 1 1 j
dinff. You will enjoy.tnis cream as u is
ennir
Hi the real 6ld-fashioned Plum Pud
Special for this festive
: Hi pUb
IV5XXN A SIR -UIW
Jrr W M rm. m r " h mm fiv
CREAM
Your Dealer Can Supply You
The Fairmont Creamery Co.
Unusually n
Attractive
' FnnfWPflf
jl j ww
Shoe manufacture has recovered
ifiativA and the new
er styles are wonderful example? y,
f il i. elinamV(ir'iI ll.It. I
01 LIlc luaoici oiivviu .
Never have styles been so
attractive; at no time nave
leathers been so good as now.
You will indeed be pleased
with the showing made, at
this bootery.
J I I 11 I V
- mi ii it
Pumpkins and
Cranoerries
By LORETTO C. LYNCH.
Besides the colorfulness of the
holiday cranberry, it is just tart
enough to be desirable with lucious
poultry. It may be made into any
number of delightful dishes and be
cause jof its mineral" salts it should
find place on the table decidedly
more often than on just holiday oc
casions. To prepare a simple sauce from
the cranberry, wash the desired
quantity and put to cook in an
agate stew pan with ;just enough
water to prevent burning. When
sofi, press hrough a strainer.'
Measure the pulp. If a thin sauce
is required add one-half as much
sugar as pulp and juice. Cook for a
lew minutes and set to cool. -
If a jelly is desired that may be
moulded to stand alorie, add equal
parts of sugar to- what has been
pressed through the strainer. NCook
to the jelly stage, which in mostf
cases means about five minutes of
actual boiling. Pour into one or
niore moulds previously dipped into
cold water.
If you want to go to a little extra
trouble, by all meansserve a cran
,berry sherbet. If you aowiot have a
quart measure use(a mill bottle by
which to measureJ For a dozen
small servings you will require one
quart water, one pound sugar, one
tcaspoonful level of gelatine, a scant
pint of strained cranberry juice and
the juice of one lemon.
Boil, the water and the sugar vig
orously for 20 miautcs, beginning to
count the time wKn the mixture ac
tually begins to boil. Add the gela
tine souenea in coia waicr. oiraiu
and when cold add the fruit juice
and freeze
fany find the bottled cherries for
use in jrape fruit, decorating cakes
and the like, quite out of the ques
tion because of the cost. But cran
berries are very cheap and with care
may be made into "mock cherries."
Many women are writing to ask
just hov to prepare the pumpkin.
There are two methods steaming
and boiling. A home-made steamer
may be contrived by placing one
cook-pot upon the other with a tin
pie plate, into which many holes
have been punched with a nail, in
between, ' . '
The1 pumpkin is scrubbed, , cut
apart, the seeds removed and then
the remainder of the fruit cut Wo
two-inch cubes. There are steamed
until soft. Care 1 must be taken to
keep the lower oart of the steamer
supplied with enough water to keep
up the steaming process. The
pumpkin is then pressed through a
strainer, , S
To boil the pumpkin, prepare as
for steaming and cook in a stew
pan with just enough water to pre
vent burning. Then press through
the strainer.
Of course, you wffht a pumpkin
pie. for Thanksgiving. And ths
woman who has never attempted pie
before, need have no fear of failing
if she follows these ( simple direc
tions.
For the crust sift the flour and
then measure one and one-half cups
You must use the standard half-pint
measuring cup and level it off with
a knife. lJlace the flour in a bowl
preferably a wooden chopping
bowl and sift into one-half a level
teaspoon of salt. Cut in two-thirds
of a cup of shortening. This mViy
be lard, any of the vegetable fats,
or butter. Half butter and half larci
is to be perferred ti the entire
quantity of either. The cutting ju
of the shortening may be done with
a chopping knife or if may be ac
complished with two case knives.
When the fat is finely divided wet
to a paste with very cold water.
Roll out lightly fo fit the pan. Prick
the bottom of the crut several times
with a fork, so that the air may es
cape during the baking process. .
Here, is the filling: Mix together,
m theorder given, three cups pre
pared pumpkin, one level teaspoon
each of cinnamon and nutmeg and
one tablespoon of powdered ginger,
one cup of brown sugar, three cups
of milk, one-half teaspoon of salt
and two well beaten eggs. Bake in
one crust until a iknife inserted
cotries out clean.
Qv
uick Dessert:
Half peaches and apricots may be
drained' and filled . with seeded
grapes, minced banana, pineapple
and any other fruit in season, the
smothered with marshmallow whip
or whipped cream for dessert, easy
and quick. There are endless fruit
cpmbinations to be made and used
in this way.
- . IIIMf . -
Come One
and You Will
Come
' Always!
1608-10-12
Harney St;
Dougla
1796.
At no other time does the fowl play so important a part as on Thanksgiving. Don't risk the
entire success of your dinner by buying any old fowl. Come to the Central market for the finest,
tendcrest fowl and everything delicious for the table. Come(once and you will come always!
Choice dry picked
Turkeys, per lb. . . .
45c
J 1
Fancy fresh dressed ool
Ducks, per lb.. , . . . . OOJC ;
16-oz. pkg. extra fancy on '
Sun Maid Raisins ;pkg. OvC
Fancy Prunes,-per
lb., 15. 3 lbs...,
40c
20c size Stuffed
Dlives '
12ic
22 oz. f ine Fruit, ,
Jam, 35c, 3 jars '
$1.00
Best grade American
- Cream Cheese, lb.. . .
30c
McCombi Chocolates, the
r best made; per ' l OA
lb., 75S ?1.00-
Era fancy dry COl
picked Turkeys, lb. .
Fancy fresh dressed 1 1 '
Spring ChjcTcens, lb O 1 zC
, , p J
Fancy Thompson's Qf
Seedless Raisins, lb... . OUC
Large can extra ripe Olives,
50c size extra fancy Q
Queen Olive ........ OS7C
Advo extra fancy Peas; per
S.rrt.;..$2.90
Cloverbloom Pkg. But- CO
ter, per (lb.. ........ . OeSC
Regular 70c Chocolates, PA
per lb........... DuC
Fancy fresh Dressed OC
Geese, per lb OOC
Fancy Pig Pork Loin OOl .
Roast, per lb 04t2C
Fancy box layer Raisins on"
per box yUC-
Large bottle extra OC
fancy stuffed Olives. . OOC
20c size Queen 1 Ol
Olives ....... 12"C
50e size fancy Del 7 A A
Monte Asparagus, can TU C
1-lb. pkg. fancy as- ATlg
sorted cookies OC
t
Extra choice Salted Nuts and
Candied Fruits..
Tutti Frutti Cake,
each
Organ's complete line of Bread, Roll and Pastry
id1 AA I Genuine-English Fruit CA- I Nut Raisin Bread 15 OC
$ 1 .UU I Cake, per lb! OUC each. 2 for,. . ... . . " ZOC
Extra fancy sound Cranberries, 10 quart or 3 quarts for , .
.Fancy new Concord grapes, per basket, 00, Fancy new layer'Figs, lb..
We carry a full line of fresh fruits and vegetables of all kinds.
Ei
R 1 ' v EVXKTIENTH iOSi XbOWUmKT ft
, , -i --v-v-' .
A Better Thanksgiving Dinner for Far
Less Money if You Take Advantage of
These Most Extraordinary Offerings
' Every slielf, counter, tableand rack in this great , sanitary market is
' - bending under the weight of immense stocks of quality foodstuffs, all
underpriced so daringly that knowing housewives are supplying their
entire winter needs now. v
A Storewide Shattering of Foodstuff, Prices
It's simply astounding the way
prices have been lowered no Half
hearted methods have been employed)
Savings that are positively worth
while. -
The intense buying on Wednesday
means unavoidable congestion
throughout the store. If possible, shop
in the forenoons. It means better
service, more comfort, better selec-.
tions. ,
Wednesday Suecial
tt v "
Fancy
"TURKEYS
J The Pound
45c
and up.
Wednesday Special
Milk Ifedv
CHICKENS
The Pound
Wednesday Special
Fancy
DUCKS D
The Pound 'Q
Delicious Dainties for Your Thanksgiving Dinner
1 1 -.
"iilamazoo Celery, Luscious .Cranberries, Fruit Cakes, Plum Puddings Nuts,
Head Lettuce, Imported English Grapes, Dates and Figs, Candied Fruits,
Jellies, Candies,. Pastry, 'Fruits, , Vegetables, N Salads, Pickles,
' Relishes, Ankola Coffee, f
Table Supply Prices on Ginned Goods Simply Shout, "BUY"
Vrt. in fivn vpars lmvA Omnlia lirmsnwivps ho.on nrivilfirpd to hliv
calmed "good at such ridiculously low prices, llundreds are buying in case fl
lots. Never again will such an opportunity .present itself. ; . l
For Fruit Closet.
Remember that fruit and . vege
tables put up in glass jars should
always be protected from the light.
If your fruit closet is not dark,
if the shelves are open, an old win
dow shade hung over the cupboard
makes an excellent protector.
The shade is easy to handle. One
hand will raise or lower the shade
.leaving the other free for lamp or
candle. A cloth curtain stretched
across the shelves must be readjust
ed each time with much pulling, re
quiring the use of both hands.
Persian Sherbet. ,
Stir two cups' of sugar and one
pint of water over the fire until melt
ed, boil tip four minutes, skim and
cool. " Add the juice of one lemon
and one cup of pure, fresh straw
berry juice. Three teaspoons or
orange liower water may be added
if the flavor is liked. Pour into the
freezer and partly freeze. Serve in
sherbet glasses with fresh or candled
fruit on the top.
Twirkeys! eeseS
nicks! !
Enjoy your Thanksgiving dinner. Buy your poultry .
at the Washington market. Thousands of families have
enjoyed their Thanksgiving for the past years. Those
who have bought their poultry at the Washington mar
, ket. "Sou can do likewise. Our prices are the lowest
when quality is considered.
WASIIiriGTON MARKET
' 1407 Douglas St.
USE BEE- WANT ADS THEY BRING RESULTS
1
ME
mm
rui
For Thanksgiving Turkeys,
Ducks. Geese and Chickens
. ' -
Every Bird Guaranteed Fresh Killed.
No Cold Storage.
Fancy NO. 1 CELERY and Strictly FRESH OYSTERS
Fancy "
Fresh Dressed
Ducks t
3Sc
iancy No. 1 Dry
v Picked Turkeys
47e
Fancy Fresh i
j y
Dressed Geese '
31c
Fancy Fresh
Killed Young
Hens and Spring
v Chickens
28 c
Sugar Cured
Breakfast Bacon
G or Whole)
32c
Fresh Hams 1 for.
Roasting orl-.
Whole) ;i
Special at
.22c
BEEF CUTS w
Choice Rib Boiling Beef 10c
Choice Beef Pot Roast. . . .15c
Prime Rib Hoast .... . ...... 18c
Choice Round Steak . . . . 23c
Fresh Beef Hearts . . . ... . . . lie
Fresh Cut" Hamburger ... l6c
Choice - Boneless Corned
v Beef .... . .1, 18c
VEALCUT5
Choice Veal Stew. . . ... .14c
Choice Veal Roast. .... . .18c
Choice .Veal Chops . . . . .25c
Choice Veal Legs (i ' or v
whole) C. ;:..X...l;22c
Choice Veal Loins ...... . . 22c
CHEESE
Fancy Cream Cheese . . . . 32c
Fancy Brick Cheese 32c
SAUSAGE AND COOKED
MEATS.
Choice Wienies and Frank-
furts !. . 20c
Choice Polish and Garlic . . 20c
Choice Minced Ham . . . . . 22c
Fancy Summer Sausage . . . 25c
v PORK CUTS
Choice Pork Loin Roast . . . 25c
Choice Boston Butts. . . . . .25c
'IS -
Fresh Spare Ribs . ... .... .18c
Fresh Leaf Lard. . . .20c
Small lean Pork Shoulders 20c
Choice Salt Pork . ... . ... . 25c?
Pure Lard (per lb.) . .... .25c
Compound (per lb.) ....... 19c
- i
Swift's Silver Leaf Lard .
54b. pail. . ... v . ..$1.35
Swifts Silver Leaf Lard
v 10-11? pail .......... .'$2.65
Fresh Side Pork. . . . ... 25c
Fresh Hams (i or whole) 22o
Fresh Neck Rib, 4 lbs. . . . .25c1
SMOKED MEATS
Sugar Cured Brisket Bacon 25i
Sugar cured Bacon Squares 27c
Sugar cured Breakfast Ba- 4
-con ..: .... . . . . . . . 32c
Sugar cured Picnic Hams . . 22c
C . ' . 1 1 w : mm !
ougar curea regular nams Zoc
Sugar cured Skinned Hams . . j)
(i or whole) ... . .. , .9p
Cudahy's Puritan Bacon . . 46c
Swifts Snowflake Butterine j
J5-lb.tub . ..... .. . .. .$1.6
Best Creamery Butter. . . .62c
212 N. 16th St.
4903 S. 24th St.
2408 Cuming St. ,
16tb and Douglas Stt
id,
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13
