Evening star. [volume], November 18, 1956, Page 35, Image 204

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Thanksgiving Dinner
LEGEND WOULD lead us to believe the
custom of celebrating Thanksgiving
has continued uninterrupted since that
autumn in 1621 when the Pilgrims held
their first “grateful feasting.”
The first Thanksgiving wasn’t a religious
ceremony at all but a three-day picnic at
which the Pilgrims and the Indians joined
in outdoor games, feasting, and the “exer
cise of armes.”
It didn’t become an annual event for
almost 50 years, probably because the fol
lowing year the Pilgrims had little to be
thankful for.
George Washington proclaimed November
26, 1789 as the first national Thanksgiving
Day. But for some reason he didn't repeat
the proclamation for six years, and then set
the date in March. John Adams set apart
two Thanksgiving Days during his presi
dency—one in May, 1798; the other in
April, 1799.
But Thanksgiving didn’t become a na
tional holiday until 1863 when Mrs. Sarah
J. Hale,, editor of Godey’s Lady’s Book,
finally needled President Lincoln into Issu
ing a proclamation designating the last
Hoastine the Turkey
The “tucked” turkeys on
the market now are ready
to roast after thawing and
stuffing, with no trussing
or sewing required. After,
stuffing, you just, tuck the
legs back into the opening
cut below the tip end of
the breast bone, and the
turkey is ready for the
oven.
If your turkey is frozen,
allow time for thawing. A
4 to 12 pound bird requires
about 2 days thawing in
the refrigerator or about 6
hours thawing under run
ning cold water.
After stuffing, rub the
surface of the bird with
shortening, butter or mar
garine, cover loosely with
aluminum foil or a thin
white cloth moistened 4rith
fat. Roast in a 325 degree
oven. For an Bto 10 pound
bird, allow 3 to 3V6 hours;
11 to 13 pound bird, allow
4 to 414 hours; 14 to 16
pound bird, allow 4% to
5V a hours.
Oyster Stufflns
Three-fourths cup melted
butter or margarine, 2 tea
spoons salt, Mt teaspoon
Accent, 1 teaspoon poultry
seasoning, V« teaspoon pep
per, 2 quarts (about 8
slices) soft bread crumbs,
% cup milk, 16 cup chopped
celery with leaves, V 6 cup
chopped onion, 1 pint
oysters. Mix together the
melted butter, salt, Accent,
poultry seasoning and pep
per. Drain oysters, re
serving liquid. Pick over to
By VIOLET FAULKNER
Food Editor
Thursday in November. (In 1941, Congress
made it the fourth Thursday.)
The first international celebration was
held in Washington In 1909. The Rev. Dr.
William T. Russell, then rector of St.
Patrick’s Catholic Church, conceived the-
Idea of what he called a Pan American
celebration. President Taft and members
of his cabinet attended the service along
with the diplomats from Latin-American
Republics in the Nation’s Capital.
On that first Thanksgiving Day, there
was corn, they say, and mussels, clams,
stewed eels, venison - and water “fowle.”
Turkey? Historians disagree. They insist
there’s no proof even though the woods
were full of wild “turkies.” No cranberry
sauce either, although the nearby bogs were
red with this sour berry. They admit the
Pilgrims had “pompions.” But they were
probably baked in the shell with honey
since there was no flour for pastry.
Now, 335 years later, there’s no lack of
flour for pastry, cranberries for sauce, or
turkeys for the roasting pan. We can feast
until we can’t eat another crumb and give
thanks for the blessings of the year.
remove any shell particles.
Simmer oysters in reserved
liquid 3 minutes or until
edges begin to curl. Chop
if oysters are large. Add to
bread crumbs. Add milk,
celery and onion and toss
lightly with seasoned but
ter. Oyster liquid may be
substituted for part of the
milk, if desired. Spoon
stuffing into main cavity
and the neck cavity, pack
loosely because stuffing
swells during cooking. This
makes enough stuffing for
a 10-pound turkey.
Tawny Salad Molds
One No. 2V6 can fruit
cocktail, IVi tablespoons
plain gelatin, 3 tablespoons
lemon Juice, 1 (6-ounce)
can frozen orange juice
concentrate, salad greens.
Drain sirup from fruit
cocktail, measure, and add
water to make IVa cups
liquid. Heat. Soften gela
tin in Vi cup cold water
and dissolve in hot sirup.
Stir in lemon Juiee and un
diluted orange juice. Cool
until slightly thickened.
Fold in fruit cocktail. Turn
into molds and chill until
firm. Unmold on salad
greens and garnish with
additional fruit cocktail as
desired. Makes 8 (6-ounce >
molds.
Pumpkin Pie With
Spicy Crust
One recipe spiced pastry,
3 tablespoons sugar, 1 tea- -
spoon cinnamon, ‘6 tea
spoon nutmeg, V* teaspoon
cloves, Vi teaspoon ginger,
Vi teaspoon salt, Vi cup
molasses, 1 Vi cups strained,
canned pumpkin; 1 cup
milk, 3 eggs. Mix together
In large mixing bowl sugar,
cinnamon, nutmeg, cloves,
ginger and salt. Stir in
molasses and pumpkin.
Add the milk. Beat together
2 eggs and 1 egg yolk, sav
ing egg white. Add to
pumpkin mixture. Beat egg
white until stiff and fold
into pumpkin mixture.
Pour Into 8-inch spiced
pastry shell, and bake in a
hot oven (425 degrees) 45
minutes or until inserted
knife comes out clean. Cool..
Garnish with sweetened
whipped cream and pecan
halves, if desired.
Spiced Crust
Two cups sifted all-pur
pose flour, _ '/« teaspoon
baking soda, cup brown
sugar, 1 teaspoon salt, Vi
teaspoon cinnamon, y« tea
spoon ginger. Vi teaspoon
cloves, % cup shortening, 1
tablespoon vinegar, 3 table
spoons orange juice. Sift
dry ingredients together.
Cut in shortening. Mix to
gether vinegar and fruit
juice and add to dry in
gredients. Mix lightly with
fork. Roll dough Vi-inch
thick and line' 2 8-inch pie
plates. Cut off pastry 1
inch beyond the edge of
the pan. Turn the border
under to make a rim'
around the pan. Press rim
between thumbs and fore
finger to make a scalloped
edge. This makes 2 pastry
shells, for 1 shell, cut recipe
in half.
THE SUNDAY STAB MAGAZINE. WASHINGTON. D C.. NOVEMBER 11. 1956
J J jjft
J^L
A brown roost turkey seems tastier with oyster stuffing.
i w r
. ..
KIR
(•olden colors of Autumn ore repeated in a molded salod.
W Lrif k fa
Traditional dessert is a pumpkin pie with spicy crust.
35