Show I THANKSGIVING MENUS By GUDRUN CARLSON Bureau Economics Institute of American Meat Packers Although the th turkey retains its hIstoric place on the th menu for Da Dav a dinner with with- without without without out it can be so no attractively elv pre pre- pal ed and served that it will 11 In indeed deed gis gh give e rise to thanks thank for tor the abundance ot of food with which our country Is blessed Economy may ma also be b practiced by the th careful selection ot Of the meat fruit and other foods to be b used Thee menus are suggested which can bo easily prepared and ser sered ed and which will iII prove prose relatively in- in Inexpensive e e GrapefrUit Cocktail Roast Shoulder Shoulder Shoulder der of PorK Baked Potatoes String Beans Onion Pickles Apple Appl 6 I Sauce Beet and Lett Lettuce ce Salad Pumpkin Pie Cheese Coffee Cotte I Tomato Bisque Croutons Crouton row rowl Steamed and Roasted Stuffing S Mashed Potatoes Browned Drowned Par Par- P snips snipe Biked ked Stuffed Onions Crisp I Rolls Tart Jel Jell Apple Appi and Celery Salad Mince Mine Turnovers ers era Nuts Cot Cot- CofI Cot tee fee Dates I Peach leach Peach and and Orine Or Cocktail ed Jam Ham in Cider Potatoes Au Gra- Gra Gratin Gratin Gr tin Baked Squash Pepper Relish Roots Apple Appi Jelly Tomato Jelly Jell Salad Steamed Fruit Pudding Lemon Sauce Coffee Coffe For the th housewife house who aho ho has hns not no had sad e experience in the tho th preparation of the th meat dishes suggested reel reel- pea pes for tor the Roast Shoulder of Pt Pork and the tho Baked HIIm in Cider al ale anthen e gisen ghen Roast ot of Pork Se Pork Pork- Select lect a shoulder of pork from 4 to 8 6 pounds It If desired this thin cut may be boned and filled with bread or raisin stuffing Sprin Sprin- Sprinkle kle kie the meat with Ith salt and pepper I tub a little mustard paste pasta past on It and place on the rack In a a roast roast- roastIng roastIng roast Ing pan Roast until done allowing twenty minutes to a n pound Remove form torm the tho pan skim off most of oC the fat from the bottom ot of ol the pan and make mak gravy y of ot the thc th liquid and fat left using 2 2 tablespoonfuls table- table tablespoonfuls spoonfuls or ot flour Season with wilt salt lUll and pepper Ser Sere Serse e the th roast on a large lar o platter and Ith w I slices of fried apples Baked Baled Ham In Cider It It the th I ham hans Is very ery salty soak it for tor sever sever- several er- er al at hours In cold water Item Ham that thai thatIs thatis is sweet cured need not be b soaked Wa Wash h and place it on lack in d I roasting pan Brown in Ina la a 0 hot oven osen for fifteen to twenty t ent minutes then add 2 cups of o cider or hot water ater and a cup ot of I Bake Dake in a slow 0 oven osen en for fh use five e hours Take from front the 0 oven osen en rc remove mo e the skin from three-fourths three of the lim 11 leaving the th skin around the th shank bone Spread with a 0 mixture of Vy vs 2 cup Tf Ot tine fine fin crumbs 3 3 2 cup eup of ol brown sugar pepper and Insert cloves closes clo es one inch apart Return the ham to the oven oen and bake for one on hour or until the crumbs are aro ar hi blown own Place on a lire platter and garnish Vo with Ith can can- candIed candied can candied died sweet potatoes Ben e with Hh raisin sauce i |