Evening Star Newspaper, November 22, 1929, Page 53

Feasts for Thanksgiving In Spirit__ of Celebration| Various Suggestions Offered for Preparation of Dinner Which Will Be Appreciated by Guests. The table appointments for menu itself, should be in cordance with the spirit of celebration suited to Thanksgiving day, are of first importance in the choice of decorations, together with the Au- tumn fruits in glowing colors. Among the flowers for this purpose, none are more impressfve than chrysanthemums in their variegated colors. A center- attractive if arranged in a pottery or silver bowl, or on a tray. A charming rustic effect could also be obtained by using a hollow pumpkin shell for a | centerpiece, placed in a bed of Autumn | leaves, as & receptacle for fruit. attractive color combination of fruits is | obtained by using polished, shiny red | apples, a few bananas, and some | bunches of purple and green grapes. Place some trailing bunches of grapes 8o that they fall gracefully over the sides of the bowl or pumpkin shell. If candles are used, select those of orange or brown color and place them in crys- tal, brass or silver holders. The brass holders are especially charming with a | pumpkin-fruit centerpiece If a cocktail of any kind is served as a first course, this may be on the | table when the guests come into the mnms room, but if hot soup is served it | should be placed after they are seated | in order that it may be appetizingly hot. Boulllon should be served in cups filled not more than two-thirds full. For a cocktail, a combination of grape- fruit and Avocado pears would be good. To make, remove the pulp from two grapefruits and one large orange. | Peel and pit an Avocado pear and cut | the fruit into cubes. Combine the | fruits, and add one teaspoonful of lemon juice and powdered sugar to suit the taste. Chill, and serve in glasses, garnishing the cocktail with a green cherry. " Cooking Stuffed Turkey. Make the stuffing first. Mushroom stuffing is delicious. To each quart of bread crumbs allow one tablespoonful of salt, two tablespoonfuls of melted butter, one teaspoonful each of chopped onion and chopped parsley, half a tea- | spoonful each of pepper and thyme, half a cupful of chopped mushrooms, two eggs, and enough hot water or milk to bind the ingredients together. The eggs may be omitted, but the less liquid used the more crumbly will be the dressing. Wash and singe the turkey after it is | drawn, wash again and let drain for a while. Put the stuffing in lightly g0 that it will have room to swell and close the openings. Rub the turkey well with salt, then truss and place | it in the roaster breast down so that the juices will run into the meat there. Strips of salt pork on the turkey will | increase the juiciness also. Dredge | lightly with flour, pour a cupful of | boiling water into the roaster and place it in a hot oven. When the turkey begins to brown, put the cover on the roaster and reduce the heat slightly. If the turkey is not covered, baste every 15 minutes with the fat in the pan. Allow. 20 minutes to each pound for roasting. To - make giblet gravy, simmer the | neck, igizzard, liver and heart in boil- | ing water to cover. There should be | thvee and one-half cupfuls of liquid when it is time to. make the gravy. Remove the turkey from the roaster and pour out all the fat except six tables nfuls. Brown eight - table- spoor:fuls of flour in this, and when it | s bubbly add the liquid from the gib- lets, stirring all the time. Simmer un- til the vy is thick and smooth. Add the giblets chopped fine, and season to taste with salt and pepper. Strain if desired, Other Stuffings. If you do not care for mushroom stuffing, you may like to use one of the !oll(:vri.n(.k either of which is delicious d Celery Stuffing.—Take a loaf of stale bread from which the crust has been removed, half a cupful of melted butter, one onion chopped, and one heaping cupful of chopped celery. Mince the bread very fine,.put it over the fire in the hot butter, and Jet it brown well. Then add salt, pepper and the minced onion. Remove from the fire, stir well, then add the celery. Mix it again, then add one pint of oysters and sufficient oyster liquor and hot water to make the stuffing of the right consistency. Stuff the turkey, kut not | too snug, as the stuffing will swell, Bread and Sausage Stuffing.—You will need for this one stale loaf of bread cut into small bits, one large spoonful of chopped suet seasoned with salt, pepper, and sweet savory, one | heaping cupful of sausage meat, and | half a cupful of seeded and chopped | raisins, ith sufficlent sweet milk to make the ingredients blend. Soak the bread in cold water until it is thorough- ly moistened, then squeeze it dry. Add the suet, salt, pepper, and sweet savory, and mix them well. Next add the sau- sage meat, mix all again, then add the raising Add enough milk to moisten well, and mix thoroughly. Stuff the turkey, and be careful to sew all the openings very securely. | How (o Carve Turkey. Carving the turkey is one of the im- portant ceremonies at the Thanksgiving dinner. To carve, turn the turkey on its back with legs at the right end of the platter. Stick the carving fork across the breast bone, hold firmly in the left hand, and with carving knife in the right hand, cut through the skin between leg and body, close to the body. Pull back the leg and disjoin it from the body. Cut off the wing in the same way. Carve the breast meat in thin striet ac-| | of seered raisins. the | cranberries in two cupfuls of water for | Thanksgiving dinner, as well as the| gignt minutes, then force the berries | Add two cupfuls of Flowers | sugar and the juice of two lemons and | freeze to a mush. Serve in sherbet cups through a sieve. | with the turkey. Chestnut Salad. Slit on one side half a pound of chest- piece of fruit would be appropriate and | nuts and boil them for half an hour, | then drain and cover with cold water The shells and inner skin may then be removed easily. Select short. wide, out- eurved stalks cf celery and fill the cavi- An | ties with eream cheese to which have | been added chopned stuffed olives. sait.| and cream to suit the taste. Now ru* the celery inta inch-length nieces, the chestnuts et in wafer-thin then some candied cherries sliced in efr- cles. Pour French dressing over all and rarnish with a few whole chervies, Placs a hot saltine on each plate before serving. Pumpkin. and Mince Pies. Pumnkin pies can bs made the dav before Thanksgivine. Half a eunful' of nut meats are a delicicus addition to a niain filling if one wishes to have it = litHle different, The nie mav be sarved plain or heaned high with whipped crram ar fen cream Individual Mince Pies.—Mix together one pornd of rhopped suet. one pannd on= pound of dried currants. one noind of brown sugar. one pound of sultanas. two ar threo ~hopned anples, two oumess af channed lemon peel. two armcees of mixad soices and the iiice and grated rind of two lemens. Put theee ingredients info a far until wanted. presesing well dram and covering as vou wenld fam, The nies shonld be made with flakv nastrv. inty which a large spoonful of the mince- meat is placed. rovered with annther laver of nastrv, haked in a hnat aven for the first f~w minutes, then finished in ¢ lower heat. Thanksgiving Punch. Bnil together for 10 minutes half a cunfnl of sugar, one. ruoful of water and the chopped rind from one orange and one lemon. Stir twn glasses of red currant. jelly ints the hot linuid and when dissolved add one quart of cold water and the jujce from four lemons. two orandes and one granefruit. Serve je» cold and pour into tall glasses half filled with erushed ic» and each glass garnished with a candied cherry. Bran Fudge Squares. Melt four squares of chocolate over hot water. Add one-third ecunful of butter. Beat twn eggs until light., then beat in one cupful of sugar. Now add the chocolate and butter. half a cunful of flour, half a cuoful of bran, half a cunful of rit meats and one teasnoon- ful of vanilla. Pour into a well-greased man. meking a laver one-third inch thick. Bake for 20 minutes, or until firm, in a moderate oven. Stuffed Carrots, Hollow out the centers of six large boiled carrots and mince the seravings with two onions. Add two tablespoon- fuls of mayonnaise dressing, season with salt and panrika to taste, and put rots. Bake for 30 minutes in come hrown gravy. Serve hot. Do nnt boil the carrots tno soft before hollowing mekm dnum They only need to be partly cooked. It's something to be thankful had to make good menus with not to draw from—beets and turnj Cabbage, of course, would add its our otherwise rather stuffy diet. work_the problem out with good nishing tempting meals. Until 50 the only fresh fruit in Winter in Christmas strawberries or pears ou So be thankful for the wealth transportation and refrigeration h: to our tables. crosswise slices. Carve the meat from the thigh in lengthwise slices, and serve each guest with portions of light and dark meat. ‘Turn the turkey over and carve the other side in exactly the same way. Jellied Turkey from Leftovers. The small pleces of turkey which eannot be used as slices may be utilized to meke jeliled turkey after Thanks- giving day, Use one quart of turkey broth or bouillon, three hard-cooked eggs cut lengthwise, three cupfuls of diced cold turkey, and two tablespoon- fuls of granulated gelatin which has ben soaked in one cupful of cold water. Heat the broth or bouillon and pore it over the gelatin. When dissolved, add the turkey and salt and pepper to sea- son. Place a little of the liquid in a mold and set on ice to harden. Place the s around the side of the mold in a definite pattern. Add more liquid and let harden. When firm, add the turkey. Place in the refrigerator over night. Serve on lettuce leaves and gar- nish with tomatoes cut in quarters Serve with mayonnaise dressing. Cranberries. Cranbe! jelly should be prepared the day before in order to insure a firm mold, especially if it is to be a large mold. A good rule to follow to insur: firmness is half as much sugar as cran- berries and half as much water as sugar, that s, one quart of cranberries, one pint of sugar and one cupful of water. Bring the cranberries to a boil and cook until soft, then add the sugar and cock to the jelly stage, when it will drop thick, or sheet from the spoon. Pour the felly into a large wet fancy mold to 1'and get firm. 1f you wish a clearer Tun the soft cooked pulp through colander to remove the skins before %dding the Cnnbem‘fipe.—ceok one quart of dis- | tribute on heds of lettucs hearts. add | the mixture in the hollow of the car- | HE EVENING Home in Good' Taste BY SARA HILAND. There are & good many home- | furnishers who object to overstuffed furniture, feeling that it is too over- powering and bulky in a room. Overstuffed furniture should be se- lected after a great deal of careful plan- ning. so that the room in which it is to be used will not have a crawded ap- pearance. There is a great deal on the market, which is very graceful and of the type which lends an air of comfort to & room, For those who do not care for the overstuffed style there is the early Amerjcan style. Buiit of maple along those lines so typical of the early craftsmen, it has comfort demanded by the modern fur- nicher. The covering is most appro- priate if fashioned of glazed chintz, cretonne or a printed linen. With this sofa may be used a wing chair, small stool with rush seat. but- terfly table, pewter bridge lamp, hooked rugs and chintz draperies and the walls may be painted or treated with an early American paper. (Copyright, 1920.) earth had been all plowed up and a nice soft bed made ready, the farmer | man went out with his bag of lttle oa seeds and scatiercd them around with his hdnd, first throwing them one way and then the other. We children watched him’ for a while, then went to play and forgot all about him and the seeds he scattered. One day when we went out we were surprised to see the brown earth all green with little blades sticking up out | of the ground. A little later when we went by this field to we saw that the blades had grown almost tall as we were and had green tassels on them. They bobbed their heads as the wind blew them and called, “Good-morning!” as we passed. After that every morsing when we went past to play they nodded their heads and called cheerfully, “Good-morning, good-morning!” and when we returned later in the afternoon they swung their heads and said, *Good- night. good-night!” We. were all fond fof our new friends in the fleld. Oné day as we were playing we looked up and saw a big black cloud. We all ran to the house because the wind had commenced to blow and we were sure it was going to rain. Just as we got to ' the doorstep it began to pour, then the thunder and lightning came. We were afrald of our friends out in the green field, so we peeked out the window, and there was the wind blow- Thankful for Good Foods for—the wonderful variety of good foods we have to choose from nowadays. Just imagine what it would be like if, from now till Spring, you much more than the root vegetables . carrots, parsnips and potatoes. ealth and appetite-giving qualities to And by careful planning we could results to our appetite and health. But it would be a harder problem than our problem today in fur- or 60 years ago apples were about our Northern States. No oranges or bananas, no grapes—and, of courss no pomegranates or peaches, ut of season. of fruits and vegetables that modern ave made possible as a festive gift SALLY MONROE. all the charm of those days plus the | Just see! Two wax-wrappers keep these delicious sug ar-wafer sandwiches | extra fresh and crisp . . . they’re tan- | | talizing wafers for a party with their STAR, 'WASHINGTON, MENU FOR A DAY. BREAKFAST. Stewed Prune}. Bran with Cream. PFish Hash, Bacon. Oatmeal Muffin Coffee. LUNCHEON. Minced Lamb on Toast. Pickles. Olives. Creamed Celery. Baked Indian Pudding with Cream. Coffee. DINNER. Boiled Corned Beef, Cabbage. Parsnips, ~ Carrots. _Beet Salad. Hot Apple Pie. Cheese. Coffee, OATMEAL MUFFINS. Soak two cupfuls of rolled oats overnight in one and a half cup- fuls of sour milk. In the morn- ing add two tablespoonfuls of butter melted, three tablespoon- fuls of sugar, one egg well beaten, one teaspoonful of soda dissolved in one tablespoonful of hot. water, one-half teaspoonful of salt and one cupful of white flour, Beat thoroughly, fill but- tered muffin pans two-thirds full and bake in a hot oven. CREAMED CELERY. Boil one quart diced celery in salted water until tender. Drain, saving water for soup stock. Make cream sauce by stirzing four tablespoonfuls flour into two tablespoonfuls melted butter until a smooth paste is formed, and add three cupfuls of milk. Cook until thick, szason and add celery, Cook red beets until tender or well done. Peel, slice and cover with vinegar, to which a little sugar and salt have been added. take half a dozen hard-boiled eggs, remove shells carefully and put the eggs in with the beets and vinegar. Let stand for one day. This colors and pickles the eggs. To serve, slice or halve the eggs on crisp lettuce leaves and garnish with the beets cut in cir- cles. Serve with or without dressing, Wh:it the Storm Couldn’t Do (Teaching Children to Like Oatmeal) One day in Spring after the brown ing them first one way, then the other, then one way, and then the other, and the rain beating them down to the ground. We all felt so sorry bscause we should miss their morning and evening greetings, with their pretty green heads bobbing. By and by the wind stopped blowing, the sun came out, and ,there was no more rain or thunder and lightning. We wanted to see how our friends wera out in the field, but we didn't want to look and see them all dead. After a bit we did take just a little look, and there they were to our surpise, standing up almost straight. My, but how we did hurry to get out to them! We heard them calling as soon as we got near, “We're strong! We're strong! Wind can’t knock us down! We're oats! Do you eat oats? Are you strong?” Sk:wexed fieel . Cut two pounds of thinly sliced round steak into three-inch strips. Roll these strips around several slicgs of raw po- |- tato and a slice or two of onion. Sprinkle with salt and pepper. Tie each of these little bundles up, and around each wrap a thin piece of bacon, skewering. Dust with flour and simmer in a slow oven for an hour, dusting with more flour occasionally and turning often, adding liquid when needed, Cook until the steak is done and the potatoes are tender, —_—— Calgary, Canada, is to have a $1,500,- 000 _post_office. it's the one pop corn that's spe- cially processed and hermetically sealed in tin. Order from your grocer Grapefruit Is Healthfruit Doctors say that, ATWOOD | GRAPEFRUIT aids digestion and helps eliminate acids from the system Tree-Ripened and Delicious LOOK FOR THE NAME Wholesale Distributor: W. Chas. Heitmuller Co. 923 B Street N.W. aste A dash of Oriental Show-You Sauce over a steak or chop makes your palate tingle with pleasure, s high quality sauce should find a place on, every table, and it is most economical. Ask your grocer Oriental R Eembie Gy ot ) t I D. C. FRIDAY, NOVEMBER 22, 1929. FOOD PAGE. HEAVY HOLIDAY BUYING EXPECTED IN MARKETS With Thanksgiving in the immediate offing the housewife is beginning to give considerable thought {0 toe, problems v resen 3 which annually Pihe. festive board must stagger under the weight of tempting dishes. And, of course, there is the inevi able turkey. Ac go around,ebut it will be well for the £] potential consumer to shop early. There will be chickens and ducks, too, in abundanée, those who desire them. Unless one is preparing for a larg: family or a number of guests, of course a large turkey is more than enoug! although it may last for several day: picking. ggested for those who wish a delectable fowl dish. Long | Island and domestic ducks are avail- able at prices within reach of most. t price of turkey is 40 cents and ducks are bringing 33 cenfs a pound, and chickens, baking, frying and stew- ing sizes, 32 cents a pound. Rabbits are selling for 45 cents apiece. No Thapksgiving dinner will be com- plete without pumpkins and cranberrics Pumpkins are selling for 25 to 30 cents a pound. California peaches, prunes and Persian melons are off ‘the market now, but there is a sufficient supply of other good things t0 compensate. There has been little change in fruit prices, save for strawberries, which have increased to $1.25 a quart. ‘This article is very expensive, but it must be remem- for | 45 cents a | pound for the dressed bird. Domestic 20 to 50| cents, according to size, and cranberries ( bered that it is out of season, and one must pay for such luxuries. Appl cooking size, 3 pounds for 25 cen bananas, 25 cents a dozen; pear: ce; grapefruit, 10 cents each, 3 for 25 cents; Florida . large size, 50 cents a dozen: small size, 25 cents a dozen; grapes, 10 | 15 'cents a pound; honeydew | melons, 35 to 75 cents each: casaba melons, 75 cents apiece; lemons, 40 cents a dozen. There have been a few changes in | DAILY DIET RECIPE OLIVE BREAD. White flour, two cupfuls; whole-wheat flour, one cupful: chopped olives, one cupful; bak= | line and are as follows: ing powder, five teaspoonfuls; sugar, one-third cupful; salt, one teaspoonful; one egg: melted shortening, ' two tablespoonfuls; milk, two cupfuls. MAKES ABOUT TWO-AND-A- HALF-POUND LOAF. Mix together the flours, baking powder, salt and sugar. Add olives—green or rip=—add milk and egg. then melted shortening and beat well. Turn into greased bread pan 81, by 4% inches. Bake for one hour in a moderate oven—375 degrees F. DIET NOTE. Recipe furnishes starch, pro- tein, Much line, fron present. The vitamins have been damaged by action of the baking powder. Good for sandwiches with filling made of cream cheese and nuts, or egg. ete, Recipe can be given to children over 8. Can be eaten by normal adults of average or underweight and in great mod- | eration by those wishing to re- duce. vegetable prices, but not enough ma- terially to affect the pocketbook. South Carolina peas, 35 cents a pound, South- ern cucumbers, 10 cents each; celery, 10 cents a stalk; spinach, 10 cents a pound, or 3 pounds for 25 cents; squash, 15 cents a pound; turnips, 5 cents a pound; lettuce, 10 to 15 cents a head; sweet potatoes, 8 cents a pound; white potatoes, 4 cents a pound; carrots, 2 bunches for 15 cents; slaw cabbage, 5 to 15 cents a head; , 10 cents a head; onis 5 cents a pound; home-grown tomatocs, 15 cents a pound: California tomatoes, 25 cents a pound: California asparagus, 55 cents to $1 a bunch: eggplant, 15 to 25 cents apiece: string beans, 30 cents a pound; kale, 8 cents a pound: beets, 10 cents a bunch: | broccoli, 25 cents a bunch; Cuba lima | beans, $1.25 quart. Prices are about the same in the meat Leg of lamb, 45 cents a pound, loin lamb chops, §0 cents; stewing lamb, A TURKEY WILL 120 to 35 cents: shoulder lamb, 35 cents; shoulder chops, 45 cents: veal cutlets, 63 cents; breast of veal, 35 rents: veal chops, 50 cents; shoulder roast of veal, 35 cents; roast loin of pork, 35 cents; pork chops, 40 cents; fresh ham, 30 cents; round steak, 50 to 55 cents; sirloin, 55 cents; porterhouse steak, €0 to 65 cents: chuck roast, 35 cents: calves' liver, 80 cents. Dairy products remain stable. Fggs are bringing 65 to 75 cents a dozen and butter 60 to 65 cents a pound; American cheese, 40 cents a pound, and imported, 70 _cents to $1 a pound. Dealers anticipate the usual heavy buying next week and it may be sug- gested that those who wish to be sure of obtaining the choicest articles begin to visit the shops as early as possible. For one who is nndecided about the Thanksgiving menu. a survey of things on_display may help solve the always difficult problem. AUTUMN BY D. C. PEATTIE. | | _ They come so silently, the first little Winter birds, while still the days are |warm with Indian Summer, that we | scarcely notice them. I am confident | that juncoes and chicadees sometimes | arrive in modest flocks in the middle of | September. But nobody can hear their {little clicks and chinks and chirrups, because the grackles are making as | much to-do about going a few miles |south of us as a party of old maids starting on a European Summer tour. | So very drab is the plumage of the | Winter birds that we cannot notice them. We see the migrant bluejay and the flash of the cardinal's wing as he dashes through the now leafless trees. |Only when the other birds have gone we take the first notice of the black- capped chicadee, the jaunty junco, and now, at last, we are ready to notice them, because of a truth there is not |much left to notice. Horned larks, cedar waxwings, tufted titmice, wood- | peckers and owls are more conspicuous the dead of Winter. The slate gray of a November sky and |the first snow flurry of juncoes and chicadees (and who can think of them separately?), together with the restless tossing of silvered weeds, still beautiful in death—these things, to me, are the signs and symbols of the end of Au- |tumn and the sure coming of Winter. | No more balm in the air, no more little | witch hazel blooms and the last late ster shows a hoary head and blows its seeds away. Baked Artichokes. | Wash the artichokes, remove the | coarse outside leaves, then cut off the tops of the remaining outside leaves about one inch down from the tips. Parboil until nearly tender in boiling salted water. Place in a baking dish, sprinkle with melted butter and lemon juice and bake in a moderate oven for | about 20 minutes, or until tharau{my ‘a.-:ger. Serve hot from the bakin; Chosen by famous - chefs- by distinguished hostesses.... —these flawless Libby Peaches Full-ripe, lustrous, golden! Libby’s California Peaches! Mouth-watering—just to see them, just to enjoy their elusive, summery fragrance. Peaches that have been specially featured on the menus of great hotels, of sophisticated res- taurants. Chosen, too, by distinguished hostesses to serve in their own homes. For connoisseurs of fine foods agree with the famous Baltimore chef who said: “‘Only perfect, tree-ripened fruit could have the matchless flavor and exquisite tenderness of these big peaches.” Connoisseurs appreciate the rare flavor of Libby’s California Peaches, their delicate ripe- ness, their flawless, golden color. Libby’s California Peaches come to you from the finest orchards of the Golden State. They are packed in model kitchens built right at the orchards’ edge. Has your family made the acquaintance of these delicious peaches? Your grocer has them— ask him today for a can of Libby’s California Peaches. Libby, M¢Neill & Libby, Chicago. Tuxe IN ON THis! Every Tuesday evéning at 8:30,6ver W] Z, World with Libby" concert cruise. Also, Mary Hale Martin's Household Period, Wednesday mornings at 10:45 from the same station Jacoues. Haemincer, famous ch Carlton Hotel in Washington. Mr. 'Around the of the aeringer says that Libby's California Peaches “are unsurpassed S for beauly, and delicale fine avor” Cours pe Pcur Caniron. This delicious dish wes created (pictured at the e et Mfid’ -4 inglon's luxurious Carlton Hotel. It is made with Libby's famous Peaches Your grocer has Libby's California Peaches or can get them through Libby, MCNeill & Libby, 526 Light St., altimore, Md. These tempting Libby Foods are the choice of a famous Catering Manager... ARNOLD SHIRCLIFFE, well-known former Catering Manager of the Edgewater Beach Hotel, Chicago, has created many delectable dishes with Libby’s Foods. g™ Sy Among them, Libby’s delicious Corned Beef; Libby’s crisp Sweet Pickles; and Libby's Evaporated Milk, “the milk that good cooks use.”