Show THANKSGiViNG THANKSGIVING TIME Soon the festive lAII day clay which our fore fore- ore IK is Ke set for or will bo tae liiro re Let t ft us prepare pro pre pare for tor the occasion by hy preserving the lie tradition of ot those who their lives 1111 that we WI enJoy enJoy en en- rs II Joy the pursuit of ot happl I IJ Hess rii MA M. M AH At turkey Is the tho time- time honored fowl for tor this day we must look to Its It und and sloping tot for that Is nn nit Important part of cf muk Ing 1111 It and A properly bird Is heat best I stuffed the tho day before to 10 let this reasoning penetrate and or the thew w went L A ten loun pound en-pound pound turkey should roust roast for forat for forI I at least three hours the first halt of ot the time the lie oven ell should be lie very ry hot then loner lo otter the heat beat after the bird has lias become well browned Season well wellA Iii A Aside I side and out with salt atilt nod pepper before be before fore tore tho stu stuffing line Is put lut In When Wilen the juice which follows the tho thoI I t t. t fork tork when thrust Into Inlo the list lire shows 4 a pinkish tint and the joints may be bo t easily It Is ready to 10 nerve There Thero are ore Innumerable oil all 1 good Oyster Oster at stuffing Is one ono that Is considered very cry good by hy a 0 large majority mn ma of people llope c jr Oyster Stuffing Mix Mix three cupfuls of fit bread brend crumbs with one half cupful of ot butter odd add one ono pint of oysters oyster f leaned cleaned anti and drained from liquor salt snit n and ond pepper with n 0 little lithe e onion juice juke to toj j I Benson Stun stuff and use the oyster liquor 1 to baste the turkey Bread Dread Crumb Crumb Stuffing Take Stuffing two i 1 quarts of bread hren crumbs crumb rather stale f t for tor tho the of u n ten pound turkey j 5 1 Tuko two thirds of ot a n cupful of butter ono one one and one one half holt halt ten teaspoonfuls of salt rf nt one tablespoonful each ench of sweet marjoram mar mur I. I joram and summer savory crumbled toa to toa 1 a powder nud nd one half of ot I white pepper A tablespoonful of ot i 4 minced onion may be bo added If It liked 1 Aid Add the butter hutter und and seasonings to the crumbs adding enough ellough milk mille or water lIter to lightly moisten Ito tilo stuffing Fill the bird sew up Ull and truss for roast roast- t 1 f Ing Illg lace In the roasting pan llIn breast breast- I down dowil for the Iho first roasting tits s will 11 keep kelp the best Juices from h wasting In the roasting Turn anti and haste baste often ortell Chestnut Time I Ij The French people excel In the prep prep- j i oration of the lie delightful confection j culled places Inces They are etude by hy n nI I very cry simple Ln II process r roc o c e s 8 S 8 and bolt boll a n quart of ot chestnuts till tender then drain and place liace 1 In Inn Ina n n a shallow buttered platter pint plat ter ready rendy to have th thO the e O candled p I poured o 0 u r e d don tI i on them hem Boll one olle pour pound lound ti 1 of ot sugar and one fourth pint of watt water r jr t until It threads from the tho spoon n Do Donot Dot o t not stir Cool Coot stud while stilt still war warm to a pour over o the nuts and let them stand I ti In a warm place for six hours J then remo e the tho nuts Have lInn e ready a t made mullo like the first drat with one one- F fourth ten teaspoonful of ot cream of tartar t r tL t lidded added Poll noli hard hurd for tor seven Fe minutes minute s t without stirring Take train from the hen beat t and drop the nuts Into Inlo It place over ove over r r the fire re and bring the to n hell boll h then stir carefully skim out the nuts nut and drain them When dry they ar are e 3 ready to puck pock away If e Chestnut Salad chestnuts chestnut s by putting them Into a hot bat past pan slitting slit alit I ting hag g elicit each then when hen they pop ope open n N tat remove remote the shell shIll and skins Cool Cook until un i 1 til tender In n a little broth then e ur or r cut Into small pieces and serve e o on n 2 lettuce with Ith n II good od dressing Chestnut Pudding n a pint hint n of chestnuts halve hahe them and cook k until I t tender In a It cupful of ot milk letting them then i simmer until soft Press Iress through n 0 sieve Ile add one fourth pint of sugar n little salt snit one unit teaspoonful of ot U and a u prating grating of nutmeg Kent heat i the yolks and whiles whites of ot three thrle eggs separately add the yolks to the chestnut chest chest- nut pulp stir well th then n fold foul In the Ihl t t beaten whites put pilI Into n a u. pud pudding Iv R. R ding dish tend hake bake fifteen minutes fj i Servo lr 1 hot or t cold oil Ii Dolled Boiled Chestnuts a sa as Vegetable Vegetable Ite He ip d nto e e the Ihl shells and blanch the nuts nuu I Ii i 1111 boiling Bolling water venter boiling for a n few j i minutes then Ihen drop theta them Into cold oll un Ill n nto I Iter i ter to and amid rub ruh nIT th the tho skins Prop Drop tit the I nuts In Into In salted nit ell boiling water anti 11 rook conk them lint until II tender enough h to tn In- In I j 14 pierced with n II fork rork about forty mill i I ull tiles utes Drain and put Olf over o hot but lt I water r to kt keep p warm Prepare III the In sauce 11 I I jl I either It her a n rich white nr or uKe If I J French Chestnut Soup irel I. I f cook conk a n iii quart of tt laig large t In slightly silted salted water for tr twenty I nt Add one Otte tea of nr t sail nil all and suar tho tIto rind ot f n 11 lemon Ilmon and n 11 I of ot water Holt 01 fun her until tb tho urn done Kuli through h ha p II Meu II anti and add 11 two quarts of ot Ken Ian I 14 I r i-r veal enl stock n a of ot minced 1 IH a r tj ei t. t a t melt of ot lour Hour Ii Mid r 1 butter I ut l rr w e 1 ll i I Mended i Pt l lr 1 w with n u It h 11 h of Juice A II little hum 4 put pilI through tho the rim meat I grinder add ll to 10 an nu omelet r u o lIlt and amid a n 11 substantial lIbO i. i lk J i th i-th t It tr |