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Show THE HO MB 1 This Department is Edited by Miss Hazel Love of the Agricultural Agricul-tural College. THANKSGIVING DINNER. As Thanksgiving is drawing near many of my readers will no doubt be glad of a few suggestions for the "dinner of all dinners" or as the small boy puts it "long may it wave" dinner. In my opinion there is a tendency ten-dency to serve too much rich, heavy food at the dinner. Last year the physicians declared that ninety per cent of the cases of colds, grip and pneumonia could be traced to tht Thanksgiving and holiday menus. Following arc two simply but trulj American menus: Grapes Roast Turkey, Giblct Sauce Stewed Cranberries Baked Potatoes on Half Shell Bread and Butter Creamed Onions Dixey Salad Pumpkin Pie Turkey. Select in advance. Eyes should be full, the feet soft and moist; if young the lower end of the brcast-foonc will be soft and pliable, the legs short and plump and many pin feathers in wings and body. Long hair indicates age, as do thick, course scales on the feet. When killed even after feeding feed-ing (often done to increase weight) the full crop will stain the skin black or greenish, and the fermenting contents con-tents are sufficient to taint the flesh. Removing Sinews. While the butcher will clean the turkey it is in some respects desirable to have this attended to at home, merely having the market man pull out the sinews of the legs a job requiring re-quiring strength. A slight incision is made below the leg joints, it is caught on the heavy meat hook and with one jerk the sinews are dangling. Cleaning. Two spoonfuls of alcohol poured in a saucer and ignited will be sufficient suf-ficient to singe thoroughly, and this is much better than paper as the flame is smokeless. Following this, cut off the head and break the legs below the joint; cut off the feet and lay them aside. Turn the bird over on its breast and with a sharp knife cut down the skin over the back-bone from the neck downward; draw Iback the loose skin, loosen windpipe and llllllllllllllllllllllllllBiajiiiiiiiiiiiiH crop and pull them out; this leaves the skin ever the breast intact; cut off the neck close to the body, leaving the long flap of skin to cover its removal. re-moval. At the end of the back-bone close to the tail is the oil bag, which must be carefully cut out; then turn the bird breast upward. Cut the skin above the vent sufficiently to admit of the introduction of a couple of fing- ' crs. Loosen the various organs from j their attachments to backbone and i ribs. Grasp firmly the largest organ .the gizzard and with a steady pull ; draw it oct; it will bring with it the q liver and intestines. Cut the skin en- . j tircly round the vent, thus removing the obdominal contents without cut- ; ting. Inspect the cavity, removing lungs, heart and kidneys. Wipe out , the cavity with a wet cloth and cleanse the skin by rebbing and wiping, wip-ing, i Stuffing and Trussing. Tuck a little stuffing in at the neck to give fullness to the Ibrcast and fill the body cavity loosely. Thread a long needle with thin but stout twine and take two stitches to secure the stuffing. Push the legs forward and close to the body, insert the needle at the thick part of the leg under thigh bone and run through the body; return re-turn the needle, passing it over the bone, then pull tight and then tic. , Pull the neck flap over the back and turn the wings so that the tips come close together over the flap. Secure them in this position by a second pair of stitches, passing over and under the large wing bone. For the third stitch pass the riecdle through the end of each leg and return it through the rump. Have all the stitches tied on the same side, as it is then easier to remove the twine after cooking. Roasting. A turkey weighing from eight to ten pounds requires fully three hours cooking in hot oven and another hour must be added if from twelve to fifteen fif-teen pounds in weight. Rub the skin well with soft butter dredge with salt and pepper, and place in a rack in a large pan. Tie stout paper around the legs to keep them from burning and protect the breast in the same way. Keep the oven very hot throughout the cooking, as heat is lost during the frequent bastings; use 1 mixture of butter and water for this I , "purpose, keeping some hot at the side ' of the fire and pouring a little over the I turkey every fifteen minutes. The 1 more thorough the basting the juicer the turkey. Stuffing. 2 stale loaves bread, c. melted butter, Giblets, 2 t. Baking powder, 3 c. Fashed Potato, 1 small onion, 1 lb. salt, pepper. Noil the giblets until tender and put ' through the food chopper. Slice onion, add to butter fry light brown, add Yi bread crumbs and carefully 1 brown; add potato and seasoning and remaining bread crumbs. Cool; add giblets and baking powder. I 11. ; Roast Turkey, Brown Sauce, Cran berry Sauce, Oyster Stuffing, Crcam- cd Potatoes, Baked Sweet Potatoes, Banana Salad, Graham Bread, White Bread, Carrot Pudding. I Cranberry Sauce. ; 1 qt. berries, 1 :. water, 3c. sugar. (Wash fruit, add sugar and water and cook until fruit is tender; put ' , through sieve. Mould or chill with- j out putting through sieve. Oyster Stuffing. Make stuffing of bread1 crumbs, seasoning sea-soning with parsley, sweet mayonaisc and thyniC) and moisten with melted butter. Chop twenty oysters fine and mix with dressing or leave the oy-( oy-( sters whole as preferred. Dixcy Salad. 12 apples pared and cut in dice, 1 c. Tompson's seedless raisins and 2 c. nlmonds blanched and shredded. Dressing. 2 eggs, J4 c. vinegar, c. water, 1 t. salt, mustard, 2 t. sugar, flour, 1 c. whipped cream. Mix dry ingredient and eggs slightly slight-ly beaten and liquid. Cook slowly Qver hot water until thick; cool and add cream. Carrot Pudding. . 1 Pt. grated' carrot, c. sugar, 4 lb. c -ants, J4 c. melted butter, 1 c. Hour, ,'j t. cloves, allfepicc, nutmeg, 1 t. cinnamon, J lb. raisins. . Mix icarrot, sugar and butter, add flour, spice -and fruit. Put in buttered mould and let boil 4 hours. Dry in oven 20 minutes. Serve hot with Ijquid or hard sauce. |