| Show AMY ARMSTRONG TELLS I 5 YOU HOW HOW- TO 10 PREPARE THANKSGIVING DINNER Turkeys Suckling Pigs anc and Ducks Are re All Excellent Ex- Ex Excellent Excellent Ex Ex- S Just How to io Buy and Cook Them By AMY ARMSTRONG It is good news indeed that turkeys are to be plentiful l this year and that Is the Ule word which comes from all aU of the the dealers dealers Not only are there plenty for importation n but Uta Utah's s 's own home crop is to furnish furnish fur fur- nish a large supply Opinions seem to differ slightly as to what sex sexto sexto sexto to choose for tor the Thanksgiving dinner turkey but as to age age- the accepted accepted ac ac- ac idea is that they should be somewhere here around seven or eight months ol old TIle The turkey hen heu is as a rule fatter and has more breast meat for fornice fornice nice big slices but a young oung torn tom says one market man has the better better bet bet- ter tel flavor Since the tile indications are re that that- there will willbe be be- beall all an kinds t to suit all an tastes a all an l l a h housewife will I have to do will be to pay her money and take her choice i But Bu at that no one will have to 1 eat turkey unless he or she chooses I to ts for alternates have been furnished fur this prosperous season and I there are ducks not to say suckling I II I pigs for those who so desire Ducks I II I are perhaps more plentiful than I II I they hey have been yet There are quantities quanI quan quan- quani i titles ties of ot them both large and small 1 I But the little pigs are the best I ever One market has some which will vill sell sel at or 4 and some folks prefer them infinitely to turkey turkey tur I Ikey I key or duck They are about the I size of a large turkey and can be beI cooked cooled in an ordinary oven When I stuffed and carefully cooked they are Just about the most I dish one can imagine And for a large dinner th they y make a most most sightly dish dials for the head of the table I Mrs Louise Palmer Weber has has' planned for tor us today an entire I Thanksgiving dinner one which is a aI aI I I good one for an ordinary family dini din- din i ner nero It is not elaborate and can canI be gotten up at a quite reasonable cost These suggestions by Mrs I Weber are for a turkey dinn dinner r but many of the dishes can be used also with either the duck or pig The dinner is s planned not only from the standpoint of making it palatable but of having baving a perfect nutritive value Mrs Weber has made a careful careful care ful study of this and her suggestions are authoritative Sweet potatoes are suggested forthe for forI forthe the dinner and they were on the tile market market market mar mar- I ket this morning at 19 cents for three pounds at least in some places The price varies If It you like cranberries cranberries cranberries cran cran- I berries with your turkey they maybe may maybe maybe be had at 15 cents and are excellent Vegetables show very little change in price or quantity As to fruits the tile market is well wen stocked Hawaiian pineapples arc are fine fellows at 10 cents a pound Afew A Afew few peaches were re ibis I I morning They are large white o ones est selling selling selling-at at 10 cents a pound Japanese persimmons are are still stin to be had They I are are 15 cents a pound There are great quantities of ot apples oranges I I grapefruit lemons grapes and other I winter fruits A few melons lingerin linger i iI I I I in one or two places I II I Nuts are being shown more and andI I II I more as the season advances One I house Is selling new English walnuts I at 25 cents a pound five pounds for ten pounds for 2 There are lots hots of dates and figs Soup au an Rhine T Tomato mato With Dressing Roast Turkey Dressing and Giblet Gravy I Creamed Crushed Potatoes Potatoe t- t Corn au Gratin I Sweet Potatoes a la Ia Caramel Caram l. l I Hot lIot Cream Biscuits Suet Pudding I ICare Cafe Care Punch R Raisins Nuts Sweets t I Soup au Rhine This is essentially a red soup and v als also a thin thin- one It has little nutritive nutritive I tive qualities but is used more foran for foran foran an appetizer as the dinner which follows Is a heavy one furnishing all the nutrition necessary Select about a a two-pound two br ket soup meat wash lightly ly but hut do not permit to soak inthe in inthe inthe the water Place In a granite iron 1 soup FOUP kettle and pour over it two I quarts of water then add the juice i antI and rind of one lemon three whole allspice three cloves a tablespoon of salt and two teaspoons of black pepper pep pep- per pe Add to this two red beets unpeeled unpeeled un- un peeled but hut with both ends cut off ort so all of the color may be retained The soup should be a brilliant red rell Boll Boil slowly using the simmering burner turned low Cook from six to eight hours It can be prepared a couple of days in advance as it can be preserved preserved pre pro served without trouble It is a clear soup like bouillon and is beet bet served in bouillon cups and with salted wafers or cheese straws straws A pretty way to serve it is to put a a salted wafer water in the center of each cup a very small piece of lemon on Each each and a sprinkling of ot on the the tle lemon There should be a little littlemore littlemore m more r than one quart so if it necessary add a little water from time to time On account of ot the spice this soup keeps much more easily than is is' isor or ordinarily ordinarily or- or the case with soup as that acts as a preservative People are often poisoned by soup which has been kept too long and frequently the cause of the poisoning is not known known- It decomposes rapidly Tomato With Dressing This Is largely for an appetiser an and anO supplies some of the acid necessary to make the dinn dinner r well balanced There is no salad in the menu and andin andin andin in order to have hae a certain amount Of t acl aci acid l 1 it must be added in different ways and center center cen cen- S Scald ald peel and remove the ter tN of the tomato as neatly as possible possible pos pos- sible turning it upside down to drain When ready to serve place the tomato to tomato to- to ad ada add mato on a lettuce leaf salt and Ad Ada Adua Adu a very small pinch of mustard a small t teaspoon oon of salad dressing preferably a boiled dressing the to- to re recipe recipe cipe for which has been given In n a TELEGRAM t previous issue of ot TUB TIlE top add a Place one in the and it i is tablespoon of ot lemon Juice ready for serving This does a doUble double double dou dou- ble duty adding tho the uncooked vegetable vegetable vegetable vege vege- is for every table which necessary perfect dinner Select a hen turkey if it possiblE tender than Hens are usually more gobblers and as a rule fatter tatter Draw singe and wash well outside and with a t clean cleall damp tea towel wipe wipe- out th the inside Place over to boil boll the giblets heart liver and gizzard with one bay leaf a couple of cloves cloveR a R little t le celery a little onion and cook until tender Remove drain cool and chop saving sa the liquor to be be- added to the dressing Take one small loaf of bread not too stale rather large pieces Add two tablespoons of ot very finel finely minced onion two tablespoons of finely I chopped choppe l celery leaf the leaf contains th the flavor In a a. much more concentrated concentrated concentrated concen concen- form than the stalk and this leaves leavE's the tho celery to be served on the table one teaspoon of salt one teaspoon teaspoon tea tea- spoon of sage one teaspoon of or pa pa- pa-I pa prica and milk enough to moisten It It will take about one cup but will de depend depend de de- pend on the tha of the bread bre With the hands mix thoroughly but lightly add two eggs egga well beaten and one-half one of ot the chopped giblets Oysters Oysters Oysters may be added l if desired Now place In the cavity of the turkey lightly Sew up the turkey skewer the wings close to the body tie the trotters legs and place the turkey on its br breast In an uncovered roasting roasting roasting roast roast- ing pan Place in a hot oven where the burners have haye been lighted three minutes Baste with the liquor in which the giblets were boiled After the first half hour decrease the heat and turn the turkey on its side Continue Continue Con Con- to baste and turn Allow twenty twenty twenty ty minutes for each pound The last twenty minutes season with salt and pepper When the time turkey is thoroughly thoroughly thoroughly thor thor- cooked remove from the oven oyen place on a platter and garnish with stalks of celery which h have ve been stuffed with chopped olives using a circle of lemon between each stalk a a. circle of parsley at the outer outer- edge To 10 the liquor remaining in the p pan n add four tablespoons 01 of flour anc and lilace place over ovet the gas burner If It a great deal of fat has come from the turkey remove most of it Add one pint pinto of 01 I milk and the remaining portion of J the he chopped giblets Salt and pepper I to taste a and d boil boll until the desired consistency Serve from a gravy gray I boat oat Creamed Crushed Potatoes Cream and cut In uniform size l about eight ordinary sized ed potatoes Place over to In hot water in I which you have bave l put t a a. large tablespoon tablespoon table table- spoon of salt If It this is done the po potatoes potatoes potatoes po- po will not quite so much boil boll to pieces Potatoes are especially mealy this his year and boll to pieces at the slightest provocation They wilt will do doso doso doso so to fo some extent even if It put on in inthis inthis inthis this way but not to so great an ex cx- tent When thoroughly done drain and return to the fire evaporating aUthe all air the he water possible Now add two two tablespoons of butter one halt cup of cream and about one half cup of ot milk depending on the he liquid re remaining in the potato Cr Crush sh with the potato masher and beat with a fork until I they are arc the lightness of whipped cream Send to the table In a vego vege table dish with a a. bit of butter of-butter dropped on the top and a slight sprinkling of This is serving potatoes in family style as is Js the whole dimner as a mater of ot fact A very attractive table decoration for the dinner Is theold theold the theold old fashioned one of a l large rge pumpkin filled with many kinds of ot fruit I I Corn au Gratin Buttera Butter A l pudding dish lUsh well To To Toone one 1 can of corn add a tablespoon 0 or or- minced onion a a. teaspoon of salt two I eggs well b beaten aten and about one half cup ot cup cup of milk enough to make a rather I Place in jn the oven o and when It has cook cooked d until jt it is a trifle I solid soUd add to the top one cup of grated cheese When the cheese is slightly 1 I melted incited and a delicate brown remove from the ov overLand n and serve il immediately m This is really the last dish ready Just before dinner is to tobe be served When buying cheese for cooking of this sort It Is well wen to be quite sure i that you have not received cheese This This' Is better for serving alone at least some persons prefer it It but will string every time when cooked Caramel Sweet Potatoes Parboil and cut 1 In uniform size the sweet pot potatoes toes Into a baking dish pu one and one half cups of ot maple male syrup or brown sugar moistened I slightly and one half cup of ot butter Put the potatoes in lii this and ana place In the oven See that each is well covered and it may be necessary to I move them about TJ They ey should re retain re- re tam tain th their ir sh shape pe and be dark darkin Jn color In serving use slices of ot orange as re-I re a garnish and serve the slices of potatoes potatoes potatoes pota pota- toes on a slice This This adds adds a a. bit more acid Recipe for the cream biscuits was given en in a previous issue of TIlE THE TELEGRAM Old fashioned suet pudding This recipe is more than seventy five years ers e rs old The p pudding should be steamed In baIting baking powder cans or or In small tins so it can be re reheated reheated reheated re- re heated when necessary A sufficient quantity can be made for Christmas and New Years Year's day da and fo for fOl Sunday evening It I is a meal 1 Sm In Itself Su Suet t Pudding Two cups CLIPS of ot suet chopped fine Kidney suet sh should i ul be selected and it Is 15 Hi cents a pound two pounds for 2 25 cents It is really economy 1 to get the two pounds as it can ca'n be used for many things Can well be bc used instead of or b butter in inthe the dressing As a matter ter of tact fact says Mrs Weber suet is the tho nest oest substitute for butter we have but I do not recommend the use of ot any substitute as in the long run butter pays pays in nutritive qualities for whatever it iti i costs and it is false economy to use anything which supplies less of the nourishment requirements After tb the suet has been mixed three cups cups cuns I of flour add to the dry mixture ee three cups of 01 bread cr crumbs Mi Mix Miar thoroughly t. t and add two cups of seeded or seedless seedless seed seed- less raisins one cup of chopped d dates tes one half cup of ot citron cut in small pieces one half cup of ml mixed ed orange and lemon peel candied and two cups of mixed nut meats These Thes last can canI be chopped or left in large pieces I and are really prettier the latter wa Mix l perfectly Add enough milk with New Orleans molasses combined to tomake tomake make male a loose batter It will require one cup of or molasses and about one and one-half one cups of milk milk- depending I on the dryness of ot th tile the bread Then a comparatively dry b batter which means when it drops from the spoon I add a level teaspoon of baking soda a teaspoon on each of mace and cloves a tablespoon of candled candied ginger cut I in small bits and one half cup of sherry wine When well combined add ad two eggs well velh beaten one teaspoon teaspoon tea- tea i spoon of salt being added completing the mixture Butter the pudding molds well Steam four hours Put the molds molds three fourths fourths e-fourths full a as the bat bat- ter will fill till them while Kee Keep at th tile the boiling point Decreasing tb the heat will make the pudding heavy It I may be served with brandy sauce hard l lemon mon butter Cafe noir flair is black coffee coffe A punch to be served with this dinner may may come come first as an on appetizer or later as a compliment to the din net nero Here Rent is tile the recipe |
