Ingredients:
1 fresh turkey
salt, pepper
4 tablespoonfuls butter or bacon fat

Preparation:

1. After the turkey is cleaned, rub the inside of the cavity with salt and pepper. Then stuff with any desirable stuffing, filling the cavity and also the space under the skin of the neck where the crop was removed. Then sew up the opening, draw the skin over the neck and tie it, and truss the turkey by forcing the tip of each wing back of the first wing joint in a triangular shape and tying both ends of the legs to the tail.
2. When thus made ready, place the turkey in the roasting pan so that the back rests on the pan and the legs are on top. Then dredge with flour, sprinkle with salt and pepper, and place in a hot oven. When its surface is well browned, reduce the heat and baste every 15 minutes until the turkey is cooked. This will usually require about 3 hours, depending, of course, on the size of the bird. For basting, melt 4 tablespoonfuls of butter or bacon fat in 1/2 cupful of boiling water. Pour this into the roasting pan. Add water when this evaporates, and keep a sufficient amount for basting. Turn the turkey several times during the roasting, so that the sides and back, as well as the breast, will be browned.
3. When the turkey can be easily pierced with a fork, remove it from the roasting pan, cut the strings and pull them out, place on a platter, garnish, and serve.
4. Serve with turkey gravy.

Recipes Using LEFTOVER TURKEY

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Preparation:

1. Cut two chickens into small members as for fricassee.
2. Cover the bottom of the pie-dish with layers of veal and ham placed alternately; season with chopped mushrooms and parsley, pepper and salt, then add a little gravy.
3. Next place in the dish the pieces of chicken in neat order, and round these put slices of hard boiled egg in each cavity; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed, on the top.
4. Cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves; egg the pie over with a paste-brush, and bake it for one hour and a half.

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Preparation:

1. For the crust take 3 pints of cream, a heaping teaspoonful of salt and enough flour so that it will make a stiff enough dough to roll out easy. A deep earthen dish with flaring sides should first be lined with a thin layer of paste, and the remainder of the latter rolled about 1/2 inch thick. 3/4 of a pound of butter are cut into small pieces and put on the dough close together, a little flour is then sprinkled over the butter and the paste rolled over and over after which it is rolled out again to the thickness of a finger and rolled up. Cut the ends from the roll, turn the pieces over and roll out to the thickness of a finger for rims. Use milk to moisten the paste lining in the dish, and place the rims around the sides of the dish, put on 2 to 3 or 4 rims, one above the other having the inside rim the highest.
2. Parboil 2 chickens and fill into the center of the dish after taking out some of the larger bones. Season the liquor with pepper and salt and pour it over the chicken, enough to nearly cover. Cut a quarter of a pound of butter into pieces the size of a chestnut putting them over the meat.
3. Roll the remainder of the crust to fit the top, cutting a slit in it which should be turned back to let the steam escape. If you can bake this in a brick oven the time required will be about 3 hours; if baked in a stove it will take about 2 hours only and then use only 2 rims of crust.

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BREAKFAST

Grapes
Oat Flakes
Broiled Porterhouse Steak
Codfish Balls
Browned Potatoes
Buckwheat Cakes, Maple Syrup
Wheat Bread
Coffee

SUPPER

Cold Roast Turkey
Scalloped Oysters
Potato Salad
Cream Short-cake
Eclairs
Preserved Egg Plums
Tea

No. 2

Tomato Soap with Pasta d’Italia
Stuffed Potatoes
Canned Asparagus
Pulp Succotash
Celery
Graham Grits
Fruit Rolls
Graham Puffs
Buns
Canned Peaches
Pumpkin Pie
Baked Chestnuts
Grape Apples
Fresh Fruits

No. 3

Vegetable Oyster Soup
Potato Puff
Roasted Sweet Potatoes
Parsnip Stewed with Celery
Beet Salad
Boiled Wheat with Raisins
Cream Crisps
Whole-Wheat Bread
Crescents with Peach Jelly
Canned Fruit
Cranberry Tarts
Almonds and Pecans

No. 4

Blue Points on Shell
Consomme Julienne
Bisque of Lobster
Boiled Black Bass a la Maitre d’Hotel
Boiled California Salmon, Sauce Piquante
Hollandaise Potatoes
Celery
Olives
Dressed Lettuce
Chicken Patties
Boiled Fowl
Smoked Tongue
Roast Beef
Spinach
Turkey, Chestnut Dressing
Broiled Quail on Toast
Sweetbreads, Filet
French Cream Fritters d’Orange
Champagne Punch
Roast Prairie Chicken
Haunch of Venison
Mallard Duck
Boned Turkey en Aspic
Pate de Foie Gras en Aspic
Green Peas
Browned Sweet Potatoes
Asparagus
Tomatoes
English Plum Pudding, Brandy Sauce
Mince Pie
Pumpkin Pie
Apple Pie
Fruit Cake
Cream Puffs
Macaroons
Confectionery
Neapolitan Ice-Cream
Wine Jelly
Mixed Nuts
Raisins
Dates
Figs
Fruit
Café Noir
Cheese

Thanksgiving Dinner MENUS

Thanksgiving Day Cooking RECIPES

Other Holiday Menus

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No. 1

Oyster Cocktail
Consommé with Peas
Celery
Wafers
Roast Turkey
Candied Sweet Potatoes
Asparagus with Drawn-Butter Sauce
Cranberry Frappé
Head Lettuce
Thousand-Island Dressing
Pumpkin Pie
Fruit
Coffee

No. 2

Grapefruit Cocktail
Celery Soup
Olives
Bread Sticks
Roast Chicken
Cranberry Jelly
Mashed Potatoes
Cottage-Cheese Balls
Baked Onions
Stuffed Dates
Mince Pie
Coffee

No. 3

Roast Turkey, Oyster Dressing
Cranberry Sauce
Mashed Potatoes
Baked Corn
Olives
Peaches
Pumpkin Pie
Mince Pie
Fruit
Cheese
Coffee

No. 4

Oyster Soup
Home Pickled Onions
Chow-chow
Chili Sauce
Boston Brown Bread
Fish Balls
Roast Turkey
Brown Gravy
Oyster Filling
Cranberry Sauce
Bannocks
Baked Potatoes
Mashed Turnips
Creamed Onions
Buttered Parsnips
Coleslaw
Pepperhash Corn Relish
Jams, Jellies and Conserves
Mince and Pumpkin Pies
Coffee
Maple Fudge
Preserved Plums

No. 5

Oysters on Half Shell
Cream of Chicken Soup
Fried Smelts, Sauce Tartare
Roast Turkey, Cranberry Sauce
Mashed Potatoes
Baked Squash
Boiled Onions
Parsnip Fritters
Olives
Chicken Salad
Venison Pastry
Pumpkin Pie
Mince Pie
Charlotte Russe
Almond Ice-cream
Lemon Jelly
Hickory Nut Cake
Cheese
Cheese
Fruits
Coffee

No. 6

Oyster soup;
boiled fresh cod with egg sauce;
roast turkey, cranberry sauce;
roast goose, bread sauce or currant jelly;
stuffed ham, apple sauce or jelly;
pork and beans;
mashed potatoes and turnips, delicate cabbage, canned tomatoes and corn, baked sweet potatoes, boiled onions, salsify, macaroni and cheese;
brown bread and superior biscuit;
lobster salad;
pressed beef, cold corned beef, tongue;
celery, cream slaw;
watermelon, peach, pear, or apple sweet-pickles; mangoes, cucumbers, chow-chow, and tomato catsup; stewed peaches or prunes; doughnuts and ginger cakes; mince, pumpkin, and peach pies;
plum and boiled Indian puddings;
apple, cocoa-nut, or almond tarts;
vanilla ice-cream;
old-fashioned loaf cake, pound cake, black cake, white perfection cake, ribbon cake, almond layer cake;
citron, peach, plum, or cherry preserves;
apples, oranges, figs, grapes, raisins, and nuts;
tea and coffee.

No. 7

Oyster soup,
cod with egg sauce,
lobster salad,
roast turkey, cranberry sauce,
mixed pickles, mangoes, pickled peaches, cold slaw, and celery;
boiled ham, chicken pie ornamented, jelly,
mashed potatoes browned, tomatoes, boiled onions, canned corn, sweet potatoes, roasted broccoli.
Mince and pumpkin pie, apple tarts, Indian pudding.
Apples, nuts, and raisins.

Thanksgiving Meal MENUS

Thanksgiving Day Cooking RECIPES

Other Holiday Menus

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Preparation:

1. Beat light the yolks of four eggs with one cup sugar, two tablespoonfuls creamed butter, and one cup of stale cake crumbs, soaked in eight tablespoonfuls whiskey.

 

2. Mix well, then add one cup raisins, seeded and floured, one cup nut meats, cut small. Beat smooth and bake until set, then cover with meringue. Serve with whipped cream or any sauce preferred.

 

3. Milk can take the place of whiskey, and preserves replace raisins.

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Preparation:

1. Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon soda put in at last moment.

 

2. After tea, take all the flour, (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o’clock in the evening, if sufficiently light, put one-third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and continue for an hour, adding meanwhile all the other ingredients. This will make seven loaves.

 

Mrs. Woodworth, Springfield, Mass

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Preparation:

1. Make batter as for coconut cake (Nettie Miller’s). Bake five layers in jelly-tins.

 

2. Make frosting of whites of three eggs, three tea-spoons baking-powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate coconut over thickly.

 

J. S. Robinson

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