OCR Text |
Show For Thanksgiving Dinner r ' ill JMv-1 ' rvp ..... j THE: Thanksgiving dinner of to- L day is still one of abundance, but it is more wisely chosen than its predecessors which were frequently the precursors of indigestion. indi-gestion. The traditional turkey remains re-mains as the crown of the feast, but the wise housewife now puts her emphasis on a well-planned menu. Here U a modern Thanksgiving dinner which is sure to satisfy the heartiest appetite, but is well balanced bal-anced in the selection of its foods. Hot Pimiento Canapes Olives Consomme" Julienne Mixed Pickles RoaM Turkey Oyster Stuffing Giblet Gravy Mashed Potatoes Creamed Cauliflower Sweet Potatoes in Orange Cups Frozen Cranberries Pickled Pear and Cheese Salad Squash Pie with Honey and Whipped Cream Camembert Cheese with Cracker Spiced Nnts v Coffee And here are the recipes "all of j which- will serve eight people, ex- i cept the canapes which are adjust- i able to the number of guests, and the pie recipe which will make one large pie: Hot Pimiento Canapes: Prepare as many toast circles as there are guests. Spread with the butter and then a layer of mayonnaise. Cut circles of canned pimiento the same size as the toast circles and place one on each. Sprinkle generously with cheese and a few grains of ilt. and press a whole stuffed olive in the center of each. Place under broiler flame until the cheese melts and browns slightly. Serve at once with parsley garnish. Consomme Julienne: Cut one-half cup of raw carrot and one-fourth cup raw celery in match-like strips and one-fourth cup canned string-less string-less beans in lengthwise shreds about an inch and a half long. Melt one tablespoon butter in a pan, add the vegetables and cook slowly until they brown slightly. Add four number 1 cans of consomme and simmer until the vegetables are tender. ten-der. Season to taste. Serve in bouillon cups with a few vegetables in each. The Vegetables Sweet Potatoes in Orange Cups : Beat three cups hot, mashed canned sweet potatoes, jjne-fourth cup butter, but-ter, one teaspoon salt, one and one-half one-half tablespoons' sugar and three-fourths three-fourths cup crushed pineapple until light and fluffy. Cut four oranges in halves, remove pulp carefully (reserving (re-serving for use in salad, fruit cups, etc.) and pile the potato mixture lightly in the orange shells. Sprinkle ' one-third cup chopped salted peanuts pea-nuts on top and brown in a hot ; oven. Frozen Cranberries : Boil one-' one-' fourth cup sugar and three-fourths ' cup water, to a syrup, then dissolve I in it one-half tablespoon gelatin which has been soaked in two table-' table-' spoons cold water. Add two tablc-- tablc-- spoons lemon juice, one-half cup ' orange juice and contents of a num-r num-r ber 2 can of cranberry sauce which : has been pressed through a sieve. When cool, freeze to a mush, add one well-beaten eujj white and con tinue freezing. hen done, pack for several hours in ice and salt. Sugar and Spice Pickled Pear and Cheese Salad: Drain a number 2 can of Bartlett pears and to the syrup add three-fourths three-fourths cup vinegar, three-fourths cup sugar, one long stick cinnamon, one teaspoon cloves, one tablespoon allspice, one blade mace and one-fourth one-fourth teaspoon mustard. Boil ten minutes, then add pears and simmer sim-mer gently three minutes, being careful not to break the fruit. Cool in the syrup. Bring up to boiling, simmer three minutes and cool again. Repeat. Cool, chill, and when ready to use, serve on lettuce with a tiny ball of cream cheese rolled in minced water-cress in the center of each pear. Serve with a little French dressing. Squash Pie with Honey and Whipped Cream: To two cups of canned squash (half of a number 3 can) add one and one-half cups thin cream, three-fourths cup sugar mixed with three-fourths teaspoon ginger, one-half teaspoon nutmeg, one-half teaspoon cinnamon and one teaspoon salt. Add three eggs beaten not too light. Pour into crust and bake like a custard pie in a. hot oven, 450 degrees F., for ten minutes, then a moderate one, 325 decrees, for thirty minutes or until filling has 'set and a knife will come out clean. Cool. Spread a layer of lionev over the top, cover with j unsweetened whipped cream and i serve. |