Show AN s v visions of a I 1 wi I 1 I 1 c c L how the for fir file acim day til ill I 1 1 I I 1 rg I 1 is ia A hint for 4 ap f f N A virg in in ali art ligel aig th 1 I be 0 very thought tails up ill r al a company or iida mid t wl oll the drenter in alio beafter iaia ao to old ial Oti Olit with thank ful hearts ifill nit d cliv erful faces mid and last hist but tit by tib bealls of minor importance ti it table veritably under its aeki weight I 1 t of good 01 ol things for or nh lit in nil all loaf the dincer is the chief event of the day dai all itina fit hugly too for it is i bov tile tho timo set iut apart to commemorate tuat olal bless altis s and AtiL how better ini itu pus their wall by k It herlit g ro aill it spread table arain AR Ag aln alti its in other homes tile the picie flo do of tile the feast will bo be our own bIrd birdelle bluche I 1 lurkey and in ill alq ii stance it Is suro sure to be ba worthy the hou hon or it beant the tl 0 choicest mell obtainable obtain aLle ill set apart feelis previous ions and duly daily fattened for this very lif nOfo fording idine by tile he tsuio it has but passed through the various of dressing und arid roasting according to Virg lula uio thodi a feast of lii isy itt in itself to bilu uye oye lud piling abo appi appetito tito eva ean tile carvers knife lna fins libil it liiro bare ie savory iti caged within the crust ol of gold oil brown I 1 tile 1 I ho vil wire hns notions of tier her own concerning tho daeing null mill ot of tier taa turkey 1 field doubtless to thase nations which have been aloric with I 1 anally other valuable philas in ill cookery it Us its I 1 pori us lait ro forty eight honi honis s ba foru fore alio fol ii 19 cooped anit allowed no ila more food though of pure frosh fresh water at tle ie diott of twenty four hours its feet tire nib tied together will mid it is S suspended brorn it horizontal polo pole tho 1 ho fluga urn aro then bound together noro is tile tha albit luak bellig being dono dolle ns as gently R as possible that till toul fowl duay riot nol bg uti 1 noi nud after it has hung lit in this posit loll live ni its lienig Is s severed leveled ath it arty knife the rile instant tho the bleed ceass apt ss to drip drill tho HIB fowl is cut domi und td ed for di diersing essing thereby tho dafin glavor hooli vii belt would otherwise be imported to a it alter after lining scalded and ilcken hii n I is ii i plumped by beik throe three 1 bitnes arnes into boiling anter then eliou tho ho sino sallie lill inbur tit ol ti eniet in ico fee wat or r mi thon dry ii in 13 1 3 ide and ailt by at a perfectly oleati ellid sweet cloth alad luaui for hours lit hi it adol chice to reason before the final preparations for cooking tire completed chese ailiese consist of trussing stuffing ini and larding oilier Othor cooks may dt if they so ao please upon lipon the solf basting pan trusting trub to ats s til leacy tile iho virginial Virgi iila cook does doea tier her own asting knowing front experience its value otlea avery ten tell during ite process t or f roasting tho the thanksgiving turkey is well volt b isted with 11 1 it in laix inix turo of hour flour and water tile tho pan being turned front tinia to time that all parts parta of the fowl may bo be browned alike whon ution lone done tile entire surface is covered with it a crisp awl savory casing at 0 haq must be oaten to be dippre whiled this buthod oc at ba also seals tip tile alio juices juice thus rendering tho the me betit al sweet and whole s hoina t in v when tho the rolv ia h fluis hushed hed the turkey Is 14 tit one oncy transferred to it roomy platter thin thill alecs pAo ol of limu albl leirion or fried will san igus alad jhb t I 1 I 1 a without delay mat ui it etolie of 0 tho plea shig odor the freshly fowl giulta exalts bo ba lost to it |