Show THANKSGIVING THINGS THUGS An Au Arl Appetizing Guise for the Trad Traditional Traditional i tiOn l Turkey Turkey which everywhere plays confer conter rush in the Thanksgiving table football in let a good enough nough bird as he be makes him himself himself self salt He lie may however r be bettered ettor d In several fashions One Is bj by larding es if ha ho h is young joung and to a degree overgrown every trace of or rust from four ounces of fat bacon then cut it into larding strips stripe two inches IOng long Roll each strip In black pepper then draw it oil just well colored with mustard Lard the breast breest moderately and the thighs and drumsticks both In Inside inside side aide and out Cut two ounces more pf ot bacon into a very small dice pepper them thone and mix them with the bread crumbs for tor stuffing Barely moisten the tho with hot water Stuff and tie the bod body Peel Peela a large tart apple core it stick 3 it t few cloves cloven in it then slip sUp it under the skin of oC the crop Truss the bird firmly and put I in ift the oven oen For gra gravy boll boil the giblets tender in barely enough unsalted water to cover them When hen done take up mash fine and strain the liquor over ever them Season to taste with salt alt and pepper Brown a tablespoonful of flour nour mix it smooth in halt half a 8 pint of o warm claret then add the mixture to the giblets and stir tir hard for two wo or three minutes in a bowl set over boiling water In serving put a dab of ap tip apple apple tippie pie on each portion of stuffing If one has an open fire along with in m pains and patience then the Thanksgiving bird may mar be truly trul gl ri d dHe He should not be over big but hut plump plum and tanner Draw singe and wash ash well wel stun stuff with dry bread crumbs lightly dash dashed dashed dashed ed with powdered sage and liberally liberally dotted with butter and truss trus s Very xer Now thrust a tout stout wooden skewer clean through h just above abo the thighs and below the wings Loop ol L a cord over the project protect protecting projecting ing lug skewer ends end and hang the bird where the tue fire will wUl strike it full Put a drip pan with th an ounce of but butter butter ter and a gill gilt of claret in it it Baste Basle the tho turkey from the pan every t ten minutes Twirl the tho ring at each reck basting besting so o as to toI I keep ket p the bird revolving If Ie it is over e ten we you vou on claret before It is io done It will wilt require three to four hours cooking The neck should hang lowest and Ip busting basting a it is ft well e to let some o of the limor run inside Half HaIC an hour before serving pour a half pint of Dolling boiling water Into th the drip pan Ja 1 tc t t furnish grav Here is a pumpkin pie unlike those mother used to make Begin b by reeling and aad slicing li two pounds of oC ripe fl U covering it with its own Wn weight of ot sugar ragar pr and amI setting it in the sun all Jill allday allday day or 01 else in a warm place for six hors lr nfl the and mix mi ix it i w its ts own bulk of the strongest pos ginger tea Boil and ad skim kim well theil th u add the juice of two tro Il l Bolt Boll up ag sm tm rook cook five dye minutes minute longer then roB in lit the pumpkin sliced stice and let JEt the e VI slowly n This Th takes tak u three hours hou and profS duces a dous cious I For the pi b six eggs egg very ery with three thre cups sugar one on pint hint rich mR richi i sweet milk one pint stewed pumpkin I n I well weli n b ai ng of orbi orbiter but buttor ter tor M D v k orV orf t I fills and pour Inte pans lined with rich I puff ut paste pa te Fill Fm them 1 half an inch deep then drop dice of your pumpkin citron all allover alli allover i over Oer the tor Press them down donn into the tile I batter and hake ake The pies may maj ma be cov coy covered covI I ered with meringue but regular frost frostI ir h accords better with taste I If a sucking pig or any sort of roast pig is to make part of the tho Thanksgiving I toast feast there should be tried fried pumpkin Jn to tp accompany it Stew sweet ripe pumpkin very verj dr dry let it get cold then drop it by bv heaping spoonfuls in a skillet full of o fat from the roast Sprinkle it iL well vell with salt and pepper and stir vigorously over oer the fire until the pumpkin takes up all allt t fat faL Serve Sere very ver hot Since all stomachs wilt will iII not tolerate here hue is it a worthy worth substitute tute banana pudding Beat the yolks of or offe fr fe eggs e s and the th whites of ot two very light then add two coffee cups of sugar one of or creamed butter one of stale sponge cake crumbled and one of rich sweet milk Add the th juice of a a lemon and two teaspoonfuls lemon extract Line Linea a d deep ep baking dish with good paste pour in the pudding J then slice into it live five large ripe bananas banana Bake in H K quick oven coy cov covi coyer i 1 er r with meringue and serve with either win wi wine sauce or Russian sauce which m iS t made thus Cream Cre am well half ha a cup cu of butter add a cup of sugar the juice and grated yellow peel of a lemon and a aman man cup of very strong tea boiling hot hott Sri Set t over boiling water and stir hard for foi live five minute minutes then put in two tablespoonfuls tablespoon fuH fuls of rum and stir two minutes longer longerI I The pudding is rich enough for many j N atea without sauce uee of an nj sort tort I |