November, 1911 
AMERICAN HOMES 
AND GARDENS 419 
Cherries make very attractive grapefruit decorations 
meat acquires a delicious flavor of the bird if penned up 
for a few weeks before Thanksgiving and fed plentifully 
on nuts—especially walnuts and pecans. The Creoles im- 
part this flavor to a turkey by means of a nut stuffing, and 
no stufing of nuts equals one made from pecans. Next to 
pecans English walnuts serve the purpose, but they do not 
melt as much in cooking nor give so rich a flavor. ‘To make 
this stuffing enough nuts should be shelled to fill a soup plate 
full of kernels. These should be chopped and set beside a 
bowl containing three or four dozen oysters and another 
filled with the juice from which the oysters have been 
strained and in which crumbled bread is soaking. One large 
onion should be minced fine and dropped into a deep pot, in 
which a teacup even full of lard has been melted. The liver 
and giblets of the turkey should be cut small and laid on a 
plate with minced parsely, a tiny sprig of thyme, bayleaf, 
a bit of minced red pepper, chopped tomatoes, and a single 
pod of garlic. This bit of garlic is no larger than a pea, 
and should be chopped fine and dropped in the pot with the 
onion. It may be omitted by those who do not like high 
seasoning. When the onion turns golden-brown the plate 
of giblets should be emptied into the pot and cooked till 
almost done, when the bowl of nuts and of salted soaked 
bread should follow and the stiff mass stirred until light 
brown, when the oysters may be added and stirred in. The 
dressing is then ready to empty on a flat dish to cool sufh- 
ciently to be handled, when the turkey is seasoned, stuffed, 
larded and placed in a roasting pan with a little cold water in 
the bottom. If a rich gravy is wanted, some of the same in- 
Individual pumpkin and mince pies served together 
gredients that went into the stuffing must be prepared, omit- 
ting oysters, garlic, thyme and bread and using very little 
onion. The gravy ingredients will brown themselves in the 
roasting pan. Rub flour all over the turkey to keep in the 
juice and make a thick gravy, and as the bird cooks add 
boiling water, a little at a time, and baste it. 
ITH this style of turkey rice is always served to eat with 
the soft dressing and gravy. To cook rice, one must 
wash a cupful and pour in the pot with it three cups of 
water, and salt to taste. When it begins to boil place a 
stove plate beneath the pot and let it alone. In fifteen or 
twenty minutes all the water will be absorbed, when the pot 
should be set on the back of the stove or over a low gas- 
burner to steam dry. Never stir rice nor cook it in a double 
boiler. If an increase in quantity is desired, observe the 
proportions of three portions of water to one of rice. 
DISH that is procurable for every Thanksgiving table 
is potatoes, and an attractive way to prepare them is 
to peel sweet potatoes, cut them in halves, and lay them in 
a well-buttered baking dish. Unless the potatoes are a very 
sweet variety, sugar may be sprinkled over the top before 
the dish is baked. When served, steamed or boiled white 
potatoes may be put through a “ricer’’ machine and heaped 
on a platter around the dish of sweet potatoes. This makes 
a pretty dish and allows one to choose the kind of potatoes 
he likes or to help himself to both. 
NOTHER attractive vegetable dish consists of onions, 
baked on rounds of bread and served on individual 
dishes surrounded by croutonnes. Good substitutes for 
A new way of serving baked whole onions 
A delicious dish of sweet and of white potatoes 
