1359 
Ihc RURAL. NEW-YORKER 
An Oklahoma Thanksgiving Dinner 
The observance of Thanksgiving has' 
become an established custom, and one 
which grows in favor as the years go by. 
There are few American homes where the 
day is not observed by the serving of an 
out-of-the-ordinary dinner to the home 
folk, at least, if there be no guests in the 
house. In many homes the dinner served 
amounts to a sumptuous feast and one 
which requires much time and work on 
the part of the wife and mother in the 
preparation. However, wise housewives 
are realizing more and more the wisdom 
of serving less elaborate yet equally 
wholesome and properly balanced dishes, 
which not only require less time to pre¬ 
pare, but have the added advantage of 
advance preparation. If all may be pre¬ 
pared, or partly so, from one to three 
days in advance, at least a part of the 
morning may be spent with the family 
or guests. 
The housewife who decides to spend 
only a part of the morning in her kitchen 
may easily look about and select dishes 
which may be made ready, or nearly 
ready, for' the table some time in ad¬ 
vance, and yet retain a perfectly fresh 
taste and appearance. Such dishes com¬ 
prise the practical, plain but wholesome 
menu given below, which although not 
elaborate is well balanced, not too ex¬ 
pensive. since most of the food articles 
are available on the farm, and all may be 
made so nearly ready for the table in ad¬ 
vance that only 'a short time will be 
required for preparing the meal. 
MENU 
Roast Turkey with Dressing and Giblet 
Gravy 
Cranberry Mold Apple Sauce 
Creamed Corn Mashed Turnips Candied 
Sweet Potatoes 
Pickles Bread 
Pumpkin and Mince Pies Loaf Cake 
with Canned Peaches 
Coffee Nuts and Red Apples 
for the Children 
The loaf cake, pumpkin and mince pies 
may be baked some days in advance. 
Bread will keep sweet and moist if placed 
in closed bread box. Turnips may be 
pared the day before and dropped in 
water. Sweet potatoes are parboiled un¬ 
til nearly done, pared and arranged in 
bilking pan, sprinkled generously with 
sugar, dotted with butter and set aside, 
and will only require the addition of a 
cup of boiling water and setting in the 
oven 30 minutes before serving. Pickles, 
apple sauce, nuts and fruit may be set in 
place, also the table made ready the day 
before. . 
If the turkey is parboiled it will not need 
to go in the boiler before nine in the 
morning. Add salt to taste and plenty j 
of water, and little attention will be re¬ 
quired for an hour at least. Ingredients 
for dressing may be mixed and placed 
ready for moistening with liquid from 
kettle in which turkey is boiled. Put 
turnips to cook in granite or aluminum 
stew pan and potatoes in oven to brown. 
■When turkey is tender remove to roasting 
pan, leaving giblets in kettle. Place 
dressing around and inside turkey; ar¬ 
range small sausages around edge of pan 
and place in oven to brown. 
For the giblet gravy use a pint of 
broth from kettle where turkey was 
cooked, chop giblets and add ; season to 
taste with butter, a bit of pepper and 
more salt if needed. Stir one heaping 
tablespoon of flour (smooth) in half a 
cup of rich milk, add to stewpan, stir¬ 
ring well until gravy boils two minutes. 
When turnips are tender drain, mash 
fine and season to taste with butter, pep¬ 
per and salt. 
For the cranberry mold, which may be 
prepared several days in advance, use 
two cups of berries, one cup of sugar and 
one-half cup of boiling water. Boil to¬ 
gether until berries mash easily. Stir 
well and press through colander. Pour 
into low jelly glasses or molds and turn 
onto small glass dishes before serving. 
To make delicious pumpkin pies, stew 
or steam pumpkin until tender and quite 
dry. Mash fine, and to each pint of 
pumpkin, enough for one large pie, use 
two eggs, a scant cup of sugar, a half 
teaspoon each of ginger and spice, a scant 
teaspoon of salt and one heaping table¬ 
spoon of cornstarch or flour. Beat well 
and add one pint of rich milk. Bake with 
one crust. May be served plain or cov¬ 
ered with a meringue made of the beaten 
whites of two eggs, sweetened to taste, or 
a coating of chocolate may be used, which 
is preferred by many. 
Of course this menu may be changed 
or varied to suit the fancy or available 
stock on hand. The high prices of tur¬ 
keys bars this favorite bird from the 
tables of most of us, unless they be grown 
on the farm, but do not be discouraged; 
a nice fat hen or two, a goose, or even a 
young tender cockerel will fill the place 
admirably. Mashed potatoes may be used 
instead of turnips and any available 
canned or fresh fruits may be used for 
dessert. 
Mincemeat for making these and the 
Christmas pies may be made as follows: 
Chop together 3 lbs. raisins, 1 lb. orange 
peel, one dozen tart apples, 1 lb. good 
beef suet, add one teaspoon each of cin¬ 
namon and cloves, a quarter teaspoon of 
pepper. Mix well and add 6 lbs. of good 
beef or lean pork, previously cooked until 
tender, allowed to cool and chopped fine. 
Put all in granite stewpan, add 1 lb. of 
sugar and one quart of sweet cider, or 
half as much apple vinegar, diluted with / 
one pint of water. Stir well and bring to 
boiling heat, set aside to cool before mak¬ 
ing pies. Half as much sweet butter may 
be substituted for beef suet. 
Another very appetizing dish which 
water, re-heat by placing in the upper 
part of a double boiler set over boiling 
water. 
Another Labor Saving Invention.— 
Decorated oilcloth doilies are coming into 
vanished. Thin starch is all that is 
needed to make the material launder al¬ 
most as easily as linen, and look almost 
as well. 
Eliminate Rubbing with Soap.—Dis¬ 
solve sliced hard soap in an old kettle, with 
water, over a fire, and dip the specially 
soiled parts of garments into this while 
it is still warm, "before putting clothes 
into a tub to soak. This saves time and 
patience. G. A. T. 
Bordeaux Sauce 
One quart chopped green tomatoes, two 
quarts shredded cabbage, five small 
onions (chopped), two green peppers 
(chopped), two-thirds tablespoon tur¬ 
meric, three-fourths tablespoon white 
mustard seed, one-half tablespoon whole 
allspice, one teaspoon celery seed, two 
cups sugar, one tablespoon salt, one 
quart vinegar. Cook until done. Can 
hot. I prefer this to higdom. 
MRS. J. A. K. 
Another Old Quilt; Name of Pattern Unknown 
may be easily prepared while cooking the 
turkey or chicken is to reserve a pint of 
the gravy, and when ready for the table 
have ready a half dozen eggs, boiled hard, 
cut in halves and removed from shells. 
Place eggs in circle in bowl, pour gravy 
over and send to table. The children will 
like this dish. lily reed york. 
Labor Saving Suggestions 
To Heat Compresses Easily.—After the 
cloths have been once wrung out of hot 
deserved popularity. They may be ob¬ 
tained at department stores. I have some¬ 
times used white paper napkins—the 
plain, inexpensive ones—as doilies, to 
save laundering. 
Ironing Mercerized Table Linen.— 
When I first laundered my mercerized 
tablecloth I found it extraordinarily hard 
to iron. The goods clung together and 
wrinkled before the iron, in a way that 
was exasperating. After that I tried 
starching it a little, and the difficulties 
Citron Recipes 
The following is a recipe for citron 
preserves I learned to make when a little 
girl. I am now 74 years old. 
Citron Preserves.—Cut citrons in %-in. 
slices through the middle. It is all good 
but seeds; hold to light and you can see 
the White seeds. Pare and with pointed 
knife pick out seeds, cut in small pieces 
and boil in water until soft. Then drain 
off the water and for 5 lbs. citron add 
5 lbs. sugar, juice of one lemon. Put in 
water to wet sugar well and cook until 
preserved through. Some add raisins if 
you can get whole ones, for seeded ones 
make it dark. This will not be bitter. 
Citron Pickles —Cook in salt and 
water until soft, then put in sweetened 
spiced vinegar until cooked through. 
p. M. H. 
Coal” Cash or “Free Air 
Old King Coal is an expensive hand. Old Man Air works for nothing. 
It costs you real money to feed the firepot of a furnace—not a cent for the 
air that circulates through the casings. As air circulation plays a most impor¬ 
tant part in pipeless furnace heating, why not set more of it to work? It’s free. 
So we made the casings, or air chambers, of the Moncrief Pipeless Furnace to 
exceed all old rules and practices in pipeless furnace heating—and the Moncrief 
is exceeding all records for providing heat at very low cost. 
MONCRIEF PIPELESS FURNACE 
A big volume of air, slowly circulating 
through your rooms and around your fur¬ 
nace to be heated and reheated—that is the 
secret of getting the heat into all the cor¬ 
ners and next to the walls—and getting the 
cold air off the floors without causing 
drafts. The bigger the casings of the fur¬ 
nace, the bigger the air circulation—and 
the smaller the fuel bills. 
This same big volume of air circulation, 
that takes all the heat into your rooms 
keeps the heat out of your cellar. You can 
safely keep fruit and vegetables stored 
right next to a Moncrief Pipeless Furnace 
all winter long. 
To make sure the Moncrief will make 
good for you, we set it up, carefully fit 
the sections by hand, and prove it in our 
foundry before shipping. This furnace is 
marked serially to insure its going together 
in your cellar in the same perfect order. 
Ask the Moncrief dealer in your town 
about the long fire travel radiator, one- 
piece feed section and many other points 
of the Moncrief Pipeless Furnace. If you 
do not know who he is, ask us for his name. 
. Manufactured by 
THE HENRY FURNACE & FOUNDRY CO., Cleveland, Ohio 
Eastern Distributors 
F. H. HANLON, Batavia, N. Y. E. L. GARNER, 619 E. 14th St., Brooklyn, N. Y. 
DEALERS: Many desirable territories are still open. Write for the details of the Moncrief Proposition . 
