WOMEN AND THE HOME

Your Thanksgiving Dinner

HELEN G. CAMPBELL October 15 1935
WOMEN AND THE HOME

Your Thanksgiving Dinner

HELEN G. CAMPBELL October 15 1935

Your Thanksgiving Dinner

HELEN G. CAMPBELL

Director

The Chatelaine Institute

WE ALL have our own private reasons for giving thanks. This year the election results may, or may not, be among them, but that all depends on your point of view.

Aside from politics, however, there is a lot to be grateful for, so let us celebrate with feasting and rejoicing in the time-honored manner.

Thanksgiving Day this autumn of 1935 follows a bountiful harvest. Appropriately, then, our dinner will echo nature’s generosity and our tables groan with her gifts. Thus we shall be in tune with tradition, and I have never known the most ardent modernist to turn down a good meal on the grounds that it was old-fashioned.

Is the crowd coming to your house? If so, these suggestions may be of interest to you in planning and providing a holiday feast which everyone will enjoy.

Table Decorations

OCTOBER suggests the color scheme.

And what woman of spirit would go in for pastels at this season? Take a walk through the woods, or go to your nearest market to get your inspiration from the rich glowing shades you see about you—vivid tones as deep and as fervent as your hospitality.

Vegetables and fruits offer unlimited ideas if you have a flair for novel arrangements and a feeling for unusual color effects. One of the handsomest centrepieces I have ever seen was a mound of purple egg plants and big red cherries on an old round pewter tray. An artist designed it and I recommend it to you for its beauty, simplicity and economy; you can eat it afterward.

Another quite lovely one had lemons piled high in a squat amber bowl with a few shiny green leaves for “garnish,” and as the fruit appeared later in edible guise you couldn’t call the idea expensive. Lemons hadn’t gone up then, however, and you might try it with oranges this year.

Some people do attractive things in an ornamental way with satiny green and red peppers, perfect cauliflower heads, ripe tomatoes and other brilliant varieties of vegetables. Gourds with their fantastic shapes and odd coloring make amusing centres, very smart on a modem table.

Blue-black grapes in silver dishes are lovely to look at, particularly if you can get hold of bunches with a few leaves and tendrils attached. Or work the same scheme with pale green clusters placed on a red lacquer tray, or a deep blue plate. If you have among your possessions a milk glass bowl, or an interesting white porcelain one,

try filling it with dark grapes and place in the centre a rosy pomegranate. As a matter of fact, any combination of autumn fruits is likely to be attractive and prove a luscious centrepiece for the holiday table.

A wooden bowl of nuts is decorative and the simplest thing to arrange. It may be passed at the end of the meal for the guests to help themselves to a last tidbit.

Flowers are a safe and handsome choice, and later varieties, from scarlet to claret, orange to bronze, midnight blue and royal purple, can be used in many different arrangements. The only rule is to keep them low, unless your guests cannot bear the sight of each other.

The Menu

THANKSGIVING dinner is a family

affair, and ages may range from the tender years of the youngest member all the way to a proud four-score—something to be considered if there is going to be contentment at the table and good digestion alterward. The way around the difficulty is to apply a few dietetic principles and plan the menu carefully to have it at the same time

good, and good for you. Even the festive meal need not be ponderous nor lack the proper balance.

Today’s dinner may feature a noble turkey stuffed and roasted to delectable brownness. Or it may, quite as appropriately, be planned around some other fowl—goose, duck, chicken, guinea hen or squab. A prime roast of beef, a leg of lamb, a loin or crown roast ol: pork, or a whole baked ham, are other possibilities. If game laws permit, venison may have the place of honor, and if someone shoots a rabbit it might be fricasseed or put in a pie for the occasion.

Accompanying vegetables and other courses should complement your choice of a main dish. The following menu, and the two that come later, are given by way of illustration and suggestion.

Clear Tomato Soup (Garnished with salted whipped cream and sprinkled with chopped parsley) Roast Turkey Raisin Bread Dressing

Mashed Potatoes Brussels Sprouts or, Baked Squash (if you have room in your oven)

Cranberry and Orange Relish Celery Curls Gherkins

Jellied Lettuce Salad Mayonnaise

Cheese Straws Mince Pie and Ice Cream Nuts, Grapes, Candied Ginger Tea or Coffee

How does this appeal to you? Perhaps you will want to make a few changes, by addition or subtraction. Or you may want to substitute another dish for one of those mentioned here, and it’s quite in order to do so. After all, it’s your dinner and there is always the question of likes and dislikes.

Instead of soup you may prefer a chilled tomato cocktail, a shellfish appetizer, a fruit cup or frosty juices. Or you might omit this course altogether and start right in with the main one.

.Some other stuffing for your turkey may be more to your taste, but this one smacks of bygone Thanksgivings and is very good indeed. Cranberries are traditional and here they are in a new relish which is likely to be an old favorite with the next generation. A salad course is a departure from the pattem of early dinners, but it conforms to modern dietetic standards, and provides a bit of pleasant crispness between the savory and the sweet. If you have one at all, it should be light—a few greens, a bit of tart fruit or a tender jelly, for example.

Mince pie and ice cream, or either one alone, is a suitable dessert. A light steamed pudding might be served instead, or you could call on your fresh fruit centrepiece to round out the meal. You may have a strong leaning to Pumpkin Pie, and it is delicious served with whipped cream or drizzled honey as suggested in another menu.

Market Order To Serve Eight

Two cans of condensed tomato soup

One head of parsley One-quarter pint of whipping cream

One 10 lb. turkey One lb. of butter One or two loaves of bread (stale)

One package of raisins Two or three onions Two quarts Brussels sprouts One dozen potatoes Two heads of celery One bottle of gherkins One head of lettuce One can of pimiento (small)

One box of gelatine Two lemons

One-quarter lb. of cheese One pint of vinegar One jar of mayonnaise One lb. of cranberries One orange

Two lbs. of mincemeat (or make your own)

One pint of ice-cream (homemade, brick or bulk )

Cream for coffee or tea One-quarter to one-half lb. of shelled nuts.

Two lbs. of grapes and one jar of candied ginger.

Staples on Hand

Flour Salt

Shortening Sugar

Spices Tea

Seasonings Coffee

Flavorings

Plan of Work A few days beforehand

See that linen, silver and glassware are in readiness.

Check market list and adapt for the number to be served.

Replenish staples, if necessary.

Order turkey.

Plan the table decorations.

Continued on page 56

Continued from page 54

Order groceries to arrive Wednesday morning.

The Day Before

Stuff the turkey and prepare it for the oven. Cook the giblets.

Make the cranberry relish.

Clean the celery and parsley and put to crisp.

Make the salads and mold.

Prepare pastry. Divide and use one part for the cheese straws and the other to line the pie plates. Chill both overnight or bake today and reheat tomorrow.

Make the ice cream or order it for tomorrow.

Thanksgiving Day

If not already done fill and bake the pie and cook the cheese straws. Do this early to have the oven free for the turkey.

Put in the turkey to cook, allowing hours for a 10-lb. fowl.

Set the table, arrange centrepiece and put the nuts and fruit in serving dishes.

Prepare the sprouts and peel the potatoes.

Arrange the relishes in serving dishes and chill until dinnertime.

Turn out the salads on serving plates and garnish.

Whip the cream and chop the parsley.

Cook the potatoes and sprouts.

Arrange the tea and coffee service.

Heat the soup.

Heat the plates, platters and vegetable dishes.

Remove the turkey to the platter and make the gravy.

Fill water goblets and serve the dinner.

Reheat the pie in a slow' oven as the other courses are served.

Two Other Menus

Grape and Melon Fruit Cup

Roast Duck Orange Dressing

Sweet Potato Puff Spinach Molds

Cauliflower Hollandaise Sauce

Pumpkin Pie with Whipped Cream and Drizzled Honey

Nuts Raisins

Tea, Coffee or Cider

Cranberry Cocktail Crisp Biscuits

Lamb Roll with Green Peas

Browned Potatoes Buttered Carrots

Baked Tomatoes

Celery Pickles

Orange Ice Mince Tartlets Tea or Coffee

RECIPES

Raisin Bread Dressing

2 Cupfuls of diced bread

1 Tablespoonful of minced parsley

y> Teaspoonful of poultry dressing

4 Tablespoonfuls of melted butter

1 Tablespoonful of chopped onion

Salt and pepper to taste

1 Cupful of seeded raisins

Combine the bread, parsley and poultry dressing and add the melted butter and onion which have been cooked together until the onion is slightly browned. Add salt and pepper to taste and combine with the raisins. Add v'ater to moisten and use as stuffing for turkey. Increase amounts according to the size of the bird.

Cranberry and Orange Relish

1 Pound of cranberries

1 Large orange

2 Cupfuls of sugar

Wash and pick over the cranberries, v'ash the oranges and cut into pieces, leaving the skin on. Put these through the food chopper and mix well. Add the sugar, stir and set aside to dissolve the sugar and ripen.

Jellied Lettuce Salad

2 Tablespoon fuis of gelatine

Vi Cupful of cold water Cupful of mild vinegar

Y Cupful of lemon juice

2 Cupfuls of boiling water

1 Teaspoonful of salt

>2 Cupful of sugar

2 Cupfuls of leaf lettuce

(finely shredded )

Y Cupful of pimiento (finely

chopped)

1 Teaspoonful of onion juice

or finely chopped onion

Soak the gelatine in cold water for five minutes; add vinegar, lemon juice, boiling v'ater, salt, sugar and onion juice. Stir until dissolved. Strain and cool. Arrange lettuce and pimiento in a wet or lightly greased mold, pour the cooled mixture over this and chill. Serve unmolded on lettuce leaves with mayonnaise.

Orange Dressing

3 Cupfuls of dry bread

crumbs

1 Cupful of diced apples

Y Cupful of seedless raisins

4 Tablespoonfuls of sugar

Y Cupful of orange juice

Y Cupful of melted butter Salt and pepper to taste

Combine the ingredients in the order named, adding seasonings to suit the taste, and adding a little more or less of the liquid depending on the dryness of the crumbs.

Hollandaise Sauce

3 Tablespoonfuls of butter

2 Egg yolks

Y Teaspoonful of salt Dash of cayenne

Y Cupful of boiling water

1 Tablespoonful of lemon juice

Cream the butter thoroughly and combine well with the beaten egg yolks. Add the salt and cayenne and gradually add the boiling water, stirring constantly during the addition. Cook over gently boiling water, stirring constantly until the mixture thickens. Remove from the heat, add the lemon juice and serve at once.

Lamb Roll

1 Lamb roll (about four

pounds)

Salt and pepper

2 Small onions

2 Tablespoonfuls of butter

1 Can of peas (No. 2)

4 Drops of oil of spearmint,

or a little chopped fresh

mint

Wipe the meat with a damp cloth, remove the skewers and strings and unroll. Sprinkle the inside with salt and pepper. Peel and slice the onions in thin slices and sauté in the butter until delicately browned. Drain the liquid from the peas and mash them with a fork. Add the spearmint and spread this mixture over the inside of the roll. Cover with the cooked onions, re-roll and skewer or tie. Dredge the roll with salt, pepper and flour and place, fatty side up in a roasting pan. Cook in a hot oven—500 deg. Fahr.— until all sides are browned, reduce the heat to 350 deg. Fahr, and cook until tender (about two hours). Approximately eight servings.

+ * + *

Fish Finder

ECHO-RECORDING apparatus, such as ships use in making soundings of depth, can also be employed in locating schools ol fish for commercial purposes. A Norwegian fisheries scientist observed that sound waves sent from a ship’s bottom were reflected from the backs of fishes in large schools just as the echoes bounced back from the rock or mud bottom. It is expected that information of this kind will be of importance in conservation work.—Popular Mechanics.