| Show Echoes From the I IThal Y Thal ing ble bley BF y Cornelia c z east cast or r west every housek housekeeper Is a true Ameri American American can feels that she must make the ThanksgIvIng Xh an unusually good goodIne rne Ine and that the central feature should 1 e 1 a flat turkey When the da day Is over overS S ed d she takes account or of stock she shenda that with her small family It is likely to be several da days 8 ere she will need more meat and that other cooked foods st nd there In far too lare quail quan tit To Do simply reheat them and serve Sn In the same manner as before would I tint not she knows do for more than once t nd her confidence in her own powers lead ad her to plan theIr reappearance In new KUle So for Cor lunch on She he makes her mEnu list read Surprise Rolls nalls with Cele Celery Sauce and andorn Corn orn Fritters From the or of which has been trims str straggling bits of meat me t until she a good cupful This she puts through the chopper seasoning it well find end moistening with a spoon spoonful ful ul or two too of gravy gra She makes a adough dough IlS as for baking powder biscuit I with ith a pint or of flour a half teaspoonful or of salt a teaspoonful of baking powder I 1 and sweet milk to moisten This is fR rolled out half haIr an inch thick and cut in our circles on each ach circle chele Is 18 put puta II a of prepared meat the paste Js Is folded over the edges moistened and together The rolls roUs are ar AI arranged JAng ranged d on a 11 flat t gr greased ased baking pan pano and o nd baked In inn a quick oven The blanch ot of c colony when opened fr for ti use e the da day had con contained many pieces too green to be as a relish These are put through the chopper A cupful and a calf of white made mad with three qU or of a pint of milk one he ing tablespoonful each or of butter and flour I n fI nd a the chopped celer celery stirred in After Atter with salt and pep pr this Is left In the double boiler to took ook t for r fifteen minutes and the rolls to the table Th c cupful and n a half or of stewed corn h c t Is found In a bowl goes next ugh the chopper Two ggS are well I beaten and added to it With inith a quarter of a cupful of milk a half Ial teaspoonful ot of salt and a third ot of ota ofa a teaspoonful or of black pepper From a aDart Dart uart of sifted alted flour sufficient is 15 stirred in to make g thick drop batter more or less lese will be needed accordIng to the consistence con or of the chopped om corn Knowing the quantity used one level teaspoonful of baking powder Is at al owed lowed for each cupful of flour this is F stirred In at the last moment and the batter Is dropped by sm small spoonfuls Into deep dep smoking hot fat to swell and l They will cook through In about tour four minutes and it well sea seasoned seasoned wIth pepper taste very like OS 1 rs Y For th the evening dinner our house keeper plans onion soup a scallop o of t turkey urke and oysters and a salad of MUffed apples The cold boiled onions are rubbed through a serve selve or passed through the chopper mixed with an anqua qua quantity of white as et Ii t and kept hot in a boiler With this toast croutons rue F re to be served Either at noon or later as may maybe b convenient a cupful of If raw vice rice is 15 Washed through gh then dropped In L kettle con dully quarts of rapidly ly r i Water teaspoonful or of salt sal salts t s the water at agal a gal galopin until the rice feels per 1 t n fe gr e I between the e finger an and thumb It Is then drained aid set over the thet t p of t tine e boIling kettle for a cw moments to stem e dr the thc 9 h h L i t u l k t I the therk rk meat is hr is du ut and andt t one QUe remaining re leg Jeg its 18 used u td The gravy Is r re and if rather thick diluted slightly with JUt hot water A baking dish j I ji i buttered find and filled with alternate layers of oC rice mea meat t sea seasoning and gravy Jray A scant ont cupful of tIne fine bread brea d or cracker crumbs Is mixed with tw two o L of melted butter and an d s fread reed over O r the top and the dish i is isa s ready a d to be heated hearted and browned In a quick oren The dish of fruit graced yes table is not empty and Iron from It a number of rudd ruddy apples are arc taken and knife up ap 1 1 lied each out Half of o othe c If f 1 the hll firm pulp Is cut One line mixed with rr It ItI h II I equal amount of cut blanched cel ty ad st few spoonfuls of salted or orlain o r lain almonds or pecans a French Frenc h k i or some thinned mayonnaise e i il the apples S stuffed with th n ru c and pr prettily on let tune tUt I aver or 01 a bed of watercress F t br breakfast krast next morning the hen d I i rr r I ti h house Is served with fl a turkEY e I 1 wg ing which has been b n gashed with a i harp i knife then spread with soft ft but 1 r Into which had been worked alt peer and R a suspicion of made mus Quickly boiled balled over on r It a sharp fire fir firt e H t nd served red hot it was greatly ap When Then break breakfast t had been cleared cleare I way tile the remainder of the meat a portion of breast and scraps here her herand e I and I nd removed and the franf a r the broken up About a pint pin t r 0 r stu which was mold moldt t II 1 into h ban ball dipped In beaten beate n tag g and roiled ro Ie 1 in line fine crumbs Th The e t hit meat was diced mixed with cu ut l t lern and French dressing The bones bone boner s r r put on to trimmer Immel In two quarts s or r wa t rHo Which an onion a ba bay lea leai f i lid nd 1 dove were added Later In the th thay e ay av thi broth was strained seasoned ed t I nd i n o tablespoonfuls or of sago cooke cook d dI I It dIal dorl It was read ready for tor dinner Fo For r the salad pitcher of cocoa an and andI r I malt pumpkin pie proved ample T To iho th or of scrap meat t was wa added a c or of cold macaroni the mixture e c ut It the chopper then blende bl d t ith f two 0 beaten eggs and a half cup f s l t c r milk Tins This was steamed in tim 11 tale le cups and with a smooth tomato o r F uee ge gave a good meat course for tor din r r r while the stuffing balls w ere er e browned ire In deep hot fat and were e with Ith the sweet potatoes and an d ed 1 1 |
