Show 8 0 D al Is a day of glory and substance such a day it was in tile tha beginning and it la Is hoped it ever shall be its glory Is the spirit of thankfulness that pervades the hearts of us all the tha substance Is aishe ahe bountiful supply of food that Is ours perhaps these are the reasons that thanksgiving Is particularly a family day a day in which all of the family are thankful to be gathered under one roof once more thanksgiving day observes a writer in the kansas city star was born in that spirit as the pilgrims went to church over snowy trails and returned to eat dinner of wild turkey from the forest and cranberries from the nearby marshes one may follow the traditional menu for that day or one may improvise pr using the turkey for the main theme building such varla variations of flavors about it that you may have your own gastronomic symphony so perfectly planned that your guests will remember your thanksgiving dinner for the particular harmonies of color and table for the formal dinner the tha bird Is carved in the kitchen need not follow too closely the spirit of the day your decorations may be thoroughly modern or aradi dional as you please the bowl of fruits as centerpiece Is the latter no longer does the table groan with food the modern hostess places very few viands on the table for the formal forma dinner the bird Is carved in the kitchen and served from that quarter for the anfor mal or family dinner the bird may come to the table as the festive dish that graces the board tur key or any fowl may be prepared and stuff stuffed ed well in advance of th the e dinner chicken duck goose or any fine roast may be served on thanksgiving day your purse your up appetite and the personal tastes of the family should be considered to estimate the time needed for roasting turkey allow fifteen min utes to the pound A ten pound turkey should roast in about two and a half hours a twenty pound bird in five hours put a buttered paper over the bird if it browns too ton fast allow eight cups of stuffing for ten pound bird turn the bird often as it cooks baste about every fifteen minutes |