Tiir: snn.vY okekoxiax. toktland. xovkmheit si. toxs. 'J.
CroW Teacher MA&cedcn Cranbdryt5auc&
VI a - - O
3tetifcrffiK'a? 'Dinner.
. fm w W
1
m
rr VAsrsr.ts. o
:irstDii AT CX
--t IT?' V?
ill
ank-v r ' J TT 1
MOCK tbaa 500 public khooI
ltchr c New Tork er
pert la lb art of took Inc. Every
on of thern It anthualaatlc on aclen
tific tookmc lul lharo up aainl
tha caenieat. mod dreadful calory on
earth and thy will FKcjnlM It In
etantlr. and woo unto Iho carbohydrate
bicb Irlas lo ltalf off aa a pro
t'li whi: they aro In tb kitchen.
Nrthela thera aro moranta
when they tK from c !!! and
wandar In tb raalme of tklnn good
to : rra-erd aa of thair food values
and whlhr or not lby cona'.ltul a
"balanced d:t-
Uo. dy laat week ther wii a ten
feranf. quit a welshty roaferaneo. In
th offico of lb director of cooking
ai tho Iur4 of taxation. On after
another tb teacher pMrtd. and aa
th.jr did ao on attar another waa
-And what ba oa b a cooklag to-
Wberaupoa la cb loataoc tbo re
ply cam.
-trobrry mm."
Cranberry aauco la tb public school
Interpretation of a Tbaokaglviof dlo
o.r. Tb department tfotia't atrw
lurkeye lavishly through tb claaa
roorra for tb pupils lo prectlr on.
-urpkla plea tlM aro lacllned lo b
tpoaaiv. Put lb cranberry eoroe
w: wlthla tb put:tc purs.
If thins go on at this rat much
loner it ! probabl tbat th great
ma a of children will com to regard
n.t th turkey but tb erenbarry aa
typical of ThaBkaclvlng.
-Through b cooking of tb aauco
or Jelly.'" cmplalo'd an oarnat. dark-
rd cookino? t.achr. "w U4 b
chlidrao lo tb knorlde of what
ThankasKInc rai:y la. Th children
la my dltrl-t aro all Italiana. Tby
nvr b brd of TbBkacllfi or
crantorru. Wo ahoar thm tho br
rla and tll tbvra that wo will cook
th-ra for TbankfllnaT day. Tho. of
roar, w har to tII tbrro what
ThaokaclTlBC day la. Thla lada lo tho
r:rtm fathara. Of courao a fw of
th.rn ct It mllad and think that tho
rilcrlm fatbra r la boa and that
tb cranbrrla am or la th May
llowir. but aald from that th proca
of thought la lntratln and loatruct-
Ir..-
faro
or.
dramy look bad crept acroaa tho
f a plump, blond cooktoj lacn-
IU TWO.
-nut wa taarh thaca bow to BiaJta
atufrina." ah aald.
-Iraa!na crr-td tho rnt,
drk-y4 Instructor.
taalata a -trf lM.
-No. aiufftn." rltratd hr frlnd
tabbornly. "'o alwajt cal.ad It atuff
toe at homo boforo poplo became a
atrHeb tbat tby had courao dlanora at
aahaalIB and aa4 vair aiuszma
Inaiead of rood old-faahloned bread
crumb.
Tveryone arrred that th only really
worth whll filling for a Thankllnic
turkey la "ntuf f lnR rnado rf bread
crumb.
Ther ar many klnda of atufflnf
that aro more "nyHan" than bread
crumb.- anil the blond defender of
th old-faahloned ThankalTlryr. Tiut
thero'a nolhlnc ao ood. Oytra realjy
ouet nt to b cooked ao lone aa they
tar to bo In a roatd turkey."
Tb conaenaua In retard to atafTInC
tho turkey waa that bread jhould not
be crumbed fin for thla purpoao. but
lntad ahould b cut In email cubea.
Thee rubra, not more than an elirhth
of an Inrh thick, do not pack ao tlchtly
at irrated bread rrumba and thua
tnak a llshter fltlnc.
Tenpa mak th mltak of ba
li their filling too damp." aald th
drk-er1 expert. "It I alway much
better when It la dry. Inatead of ua
Ini cut-up onion for flaeorina try an
onion cut In two. Then preaa down
on th raw aide" with th blunt el
of th knife. Thla brlnga out th julco.
When you can tret no mor cut off a
freh allr anJ preea th blunt knife
.lce down on th freah aurfac. Th
flaTorlna; ahould Include thyme, aweet
marjoram. prley chopped Try fin,
pepper and aalt and. of courae, there
ahnuM b plrnly of butler."
proportion?" queatloned a boyIco.
Tho cooklnc teacher looked at each
other In.dlamay.
-It'a etranc." admlted th eameat
one. 'that when you maka th filling
for tha turkey according to a atrlct
rule, there never I enough lo fill."
Do Kill Bird Too Tight.
"It'a on of th thing you bar to
Judge." declared tho blond Inatructor.
"Hut don't fl.l Iho bird too tight.
Ther will b eon-. expanalon to allow
for. And don't forget to put allcea of
bacon, or. better atlll. a allc of pork,
cut Into allte. over th breaet bono
when you put tho turkey In to roaat.
Th braet bon of a turkey la dry.
and thla will mafto th meat ever ao
much richer. Aa loon aa the bacon or
pork ahrtvela up In th cooking you
remove It. It haa then done lt work.
Th turkey tnuat atlll b baated a great
deal, unleaa you ue a roaater with a
top. The can b bought for J centa.
and they really ar very good for tur
key. It may b neceary to tak off
tho top to get Juet th laat touch of
rrlap brownneaa. but throughout th
cooking tho ateam within tho cloaed
pan will bo very good.
"Ther la on Important thing about
tho Thankaglvlng turkey tbat rouat bo
thought of even befor It I brought
borne. Tou muntn't let tho butcher cut
off tho feet, aa many modern butcher
bae a way of doing. The feet aro
well worth having. When th thick
akin haa been allpped off the feet they
ahould be boiled up with tho dlecarded
neck parte. To get th akin off acald
the fetL It will come off easily. Then
put them In cold water and bring to
a boll, almmer alow'.y. The cooking
takea about an hour. The waUr In
which the feet have been cooked makes
a delicious jelly for uae with the gravy
or for chicken broth. To make the
gravy uae thla atock and the giblets.
"People here In the Eaat don't seem
to appreciate gravy." complained the
blond cooking teacher. "I had four
clasaea of working girls over in New
ark laat Winter and not any of them
ever beard of it."
llow to Reaaova Teadoaa.
"There are aome families that never
take the tendons out of turkey legs."
saJd the dsrk-eyed tescher. sadly. "It
does take a peculiar twist of the hand
to get them out right. But when you
succeed the legs, are the beat part of
the bird. The beat way la to make an
Inclalon at the knee Joint carefully.
If you are not careful you will cut
th tendons. There are two tendons
right over the knee Joint. Tho beat
way to get at theae Is to lift them up
with a round Iron skewer. A square
one would be apt to cut them."
"Might I venture a suggestion?" said
tho blond teacher. "I always use a
kitchen fork."
Her -fellow Instructor regarded her
coldly.
"A fork will cut tho tendons." she
said, eeverely. "The beat think Is an
awl; that la what I uae In achool. When
you get the tendon up on the awl
graap It with the band and uae a binge
movement of the wrist, not a pulling,
but a drawing movement, to get It out.
After taking out theae two tendona
open the Joints right bsck and that
diacloaea a caae with 10 of them In.
If you can gef 10 ouf altogether you
are quite successful. In the schools,
while w do not cook turkeys, we do
cook chickens, and we always teach
tho children to take the tendons out of
the legs."
"What Is this cranberry sauce recipe
which I the bulwark of public educa
tion In the Thankaglvlng dlnner?"
Craaberry aace neelpe.
The teachers shut their eyes and.
rocking gently back and forth, re
peated In chorus:
"One quart cranberries.
"One pint water.
"One pound sugar.
"Tut cranberries In water, cook slow
ly until they break. Then presa
through a strainer and return to fire,
bring to boil, add sugar and boll five
minutes. Then you have cranberry
Jelly."
"But I don't Ilka the Jelly. I like It
with the skins In." obstinately declared
the blond teacher.
"Cranberry aauco with the aklns In
Is too easy for the chllren to cook."
aald the dark-eyed teacher, reproach
fully. According to a straw vote taken oa
the spot, creamed onions are next In
Importance after turkey and cranberry
sauce in an orthadox Thanksgiving
menu.
"A Perfect Cream Sauce."
Here Is the perfect art of making
a cream or white aauce as practiced
throughout the public school system:
Two tablespoonfuls butter.
Two tableepoonfuls flour.
One-half te&spoonful aalt.
One-eighth teaapoonful pepper.
One cup milk.
Melt the butter in a saucepan, add
flour, salt and pepper, rub them to
gether, add the milk, cold: put over a
fire and stir until It bolls. The fire
should be slow. This sauce is good with
many vegetables and with some in
stead of using a full cup of milk it la
well to use half a cup of milk and half
a cup of water in which the vegetable
was cooked. With carrots, for in
stance, thla improves the taste and
gives a nice color.
Onions should be brought to a boll
In one water and then this water
poured off and the vegetable covered
again. They must be boiled until ten
der. Using two waters makes them
more delicate. One of the teachers
offered a special suggestion for the
cooking of Thanksgiving onions.
"Boll them the day before to avoid
having the odor in the hoase on
Thanksgiving day." she said. "Then
when getting dinner ready place the
boiled oniona in a baking dish, cover
with a large quantity of -white sauce
and spread buttered crumbs over this.
Put in th oven to brown. This makes
a dlah that la both pretty and delicious.
"The only other vegetables really
necessary to the Thanksgiving feasts
are mashed white potatoes and sweet
potatoes." said the earnest Instructor.
The reason that really good mashed
white potatoes are such a rarity in
this bitter world is that tho milk Isn't
heated before it Is put into them.
"And yet," said the blond teacher,
pensively, "I have seen wonderful cooks
put In cold milk."
"But that was while the potatoes
were burning hot and on the stove,"
insisted the advocate of the hot milk
dressing; "the potatoes were so awfully
hot that they heated the milk. The
safest way is to heat the milk and to
use also plenty of butter, pepper and
salt. Then beat and beat them with a
fork. Never uae a spoon. Tou can't
beat them too much for their own
good."
How about patent beaters?"
"I never knew but one woman in my
whole life who could use patent cook
ing utensils." said the blond teacher,
with her nose a little in the air, "and
she could only use one Implement for
one thing. I may be a suffragist, but
I'm conservative when It comes to
cooking."
For the Thanksgiving banquet It was
agreed that the sweet potatoes aro at
heir best when small ones are selected
and browned in butter.
"Then, of course, there must be cold
slaw," said the dark-eyed teacher.
"Everybody ought to giveup the more
usual salads on Thanksgiving day and
stick to coldslaw. Choose a fine close
head of cabbage, chop it up with a little
celery and a little green pepper. Use
a boiled dressing.
One tablespoonf ul of flour.
One teaspoonful salt.
One-half teaspoonful mustard.
Two teaspoonfuls sugar.
One-eighth teaspoonful pepper,
Tolka of two eggs.
Three-quarters" of a cup of milk.
One-quarter of a cup of vinegar.
Mix together all the dry materials,
add the milk and eggs and stir over
hot water until it thickens. Then heat
the vinegar and add at the last very
slowly.
There is so much difference between
really good and indifferent cold slaw
that it Is worth while to go to great
pains in making the dressing.
Then Cornea Punkln" Pie.
"Then what else? Pumpkin pie?"
The blond teacher threw discretion
to the wonds.
"Don't pronounce the 'm and p,' "
she begged. "Call it punkin."
"That's pastry," commented the dark
eyed instructor. "We'd better not go
into that Just here, but for a lighter
dessert on Thanksgiving there's fruit
Jelly. This is good made with lemon
Jelly as a foundation and with any
available fruit scattered through it.
Bananans are best left out. Grapes,
sections of oranges and nuts are deli
cious. Candied orange etrawa, which are
good to have on the table at Thanks
giving time, are easily made, aa fol
lows: Cut the orange peel In strips about
an eighth of an inch wide. Boll until
tender. Then put one cup of sugar
with a cup of the water in which the
peel has been boiled. Bring this mix
ture to a boiling point. Put the orange
strips back into the mixture. Boll
down until the Juice becomes quite
thick, and then lift out and roll In
granulated sugar. Then spread the
straws on oiled paper. Candled grape
fruit straws can be made in the same
way.
The conclusion of the Thanksgiving
dinner, in addition to the fruits and
nuts and raisis which form the cetre
poece, may very well be Roquefort
cheese and toasted crackers and cof
fee, which, like all after-dinner coffee,
must be made in a percolator.
"Nothing like that for a Thanksgiv
ing dinner," said the blond teacher
firmly. "Tou may begin with grape
fruit if you like: that is cooling and
a proper advance guard for what Is
coming. But I think the old-fashioned
idea was best I don't like anything
to com between me and the turkey."
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p"-gaais 1
DGNT oTOPP the
BJED TOO -TKJiit. '
w
TH.t a. r m to IS ciy la A .
tn- If tv 't b:f a cbaae
tM . h m ' in sh-r !
la -. ma u.l J injir hat and Soil.
ao'iat tftvn wjs a waa ntar
?.. but wtr g-ao 4 rr aa-i Irttr
'iiot o tsar ! r I3r. m
w 4 1 !:'. t t-i. yf ef ti ari cot
jt. t't l of "K. i.p t S t4et;r.
Nert.V 'aaxlar Wat.
tl.:t !-m. Wh.ro oa vaMI d.4
eft frw-n. ao-t W-y lo I bo w
a''t hi I'iitt.
-Wl. I'. a l it fam. "Tt
l4 wm.a n:i1 a sw d. ."i a
a t av b ar ui. waat .; k. aad
I rov-aoo I s,j to say i coi a yard
r Bor fr It. as-4 I wsat ta a
iKtr I ha bia taiahta tbat
l, (. ya. tbo las.
H t-.T ("t crokl tb Blent ba4
to ecar a I R'sM la IK puekta catch.
I g t a 4 eul i. aad 1 1 no. a a'
ao fast ixnl f.t t:at ty croaiad
t'o rauia."
.m. liok4 alia aat saay. ao th
r;ortr J;ojroJ wit JUrn. lo a
;by rfrinmat rIo. Aa aa
ti bvrc of GacsriaM bai
sarar. l m a fcaart a litti h apua
Ma yarn. A;s t aia i a i ikI d
KaJet cf Aaaa.a aad i '
c X,n .43 card asd a? and
a( I " - bt f 19 try. is r4r
" r It a" a 'r-l truth.
V:. jo. a. i: a .k thla. Tar
rwr'' 11m wo.a'ra patob up tb
h .1 b- t l"i bou Wal. rr a and
Jim a.t ain't a" t"a tViatr f?ld wbt
w woj14 d it It. fot JJflSC It
tR bai ar grouad la Ch!r
i'o!f. b ark a!:, and I1 I tt! aprlnc
At tt runt t'a wol year.
-W!. boit January a e:ty fl-
;-r can-.a up ooa day aa4 h talk nM
part t il an 1 aa4 it I tr ack.
II talk ao and ao wait I (ia
i. (Mok ta waa t-jin to aalt Jim a
a':4 wrirm or a f-ar-?oot l t.-opa to
daf tha olhar jta of f..a Blo-jn-
!. Wal. aft.r a wait b f..ai a
bit puaaia il qir hi povhat aad
'oob-l awf il wia. II f lit a rosea.
I. a ti aitr. aad aaya: XJaat.a-
iff 4 '
mi
jr" ' ' '-
Ox- do w Cru tch s-. ?
man. tbi br puakla a4 la th
graataat poeealoa I bavo got. It was
eaat to rr. by a California farmer, who
aid It would grow a punkla wlchla
it i) Bound. Now. I want som good.
hooat e4 brainy farmer to plant this
kr aaad aad gib n ona-half tb
4a la lh puekin, but aa aocurity on
your part that you all! give it proper
car you caa dapoait lie with rr. a that
yoa will do ao. aad when th Fall
comae I will return th money Wal.
I waa ag io' It. but J'.m bit for IL
"Wat. It wao't mor n a waek after
tha acd man waa Ir.are when a fvllar
cam who n-.a!lJ l.ka a wood puaay.
II aald fc wa 'Mo' fartllKar. and It
so powerful It woulj mak a
I ir.hin ir.a grow Z f't In a day If
tr.a vln could t all th watar It
oantad lnc with th fertiliser. Wal.
It waa oaly II a pound and It only took
tea oua4e for aa acr. Jim. be don
mmm 111 irUIlili 11
I at ..tf fl . . Jf 'J
mmM r'- milt
IT GREW SO FAST
IT MADE FURROWS
IN THE GROUND.
-mm i
ncX srv isriy for-
bit ag'ln. WaL Jlra la kinder nutty
and draam. and b and hla punkin aaed
was th subject er much talk, and w
got It all Ogcered out to plant It 'bout
ten feet from th brook.
"Wal. by th great horn spoon. If In
another waek a fuller didn't show up
who talked Ilk a college perfea-aer.
nid 'lowed If we would keep a 'cet'len
lamp burnln' all night In our garden
aaaa patch the plants would grow
twice aa faat, and an ornery punkin
tin inatead er growln a foot a day
would grow two.
"Wal." aishd Fam. "another half a
sawburk waa paaaed and m and Jim
had to 'rang our plana all over ag'ln.
W walled till th June frost had gone,
and planted that punkin aeed halfway
down the lot and 'bout ten feet from
th brook, 'lone with a lot er truck.
iur corn and atch like.
"Wal. In a week the durra thing
sprouted and commenced to grow. W
kept tb "cet'len lamp burnln at night
and a keetr bar over th vine to
keep tho bugs off. In a few days yoa
could see It grow. Honest Injun, you
could see it twist 'long the ground.
About the first of July it had ten blos
soms and four had good set. So we cut
off all but three. 'Bout middle July we
"75oJc 7ive ?6A-t sr- GsilZe fa
Puiicn Over Zi?Sfi's:
cut off another and all the side vines
but one, and that one we cut the end
off and stuck it in the brook so it could
drink all' the water it wanted. Ons
punkin took a start and every day it
grew three to five Inches in diameter.
-At the end er July we had to take an
old door and put two timbers, two by
four, under it, and, two rollers. The
punkins and vine grew so fast that it
was makin' a furrer in the ground. The
legs oh, yes. You see, 'bout this time
the neighbors got curious, and the deer
were running through the orchard and
garden.
"Jim, he goes to town, and I went
over to watch the punkin, and waa
standin' near the end er the. vine. We
had put some fertilizer on that day, an'
I was watchin' some deer over on
Fish's Hill and paid no 'tention to the
vine or punkin. Soon I felt somethin'
wrappin' 'round my neck, and that
durned punkin vine had ewisted 'round
my legs and body and started 'round
my neck. I couldn't move my legs or
arms, so I fell over on my side an'
broke the vine 'round my neck. But
three other side vines st:ted for me,
anfl I was held tight and crushed there
'til mornin". when the dog, Shep, found
me. Jim had to get an ax and cut me
loose.
"Wal. I was laid up with those legs
from that day to this. Doc says it's
account er poor circulatin and rheuma
tism. "Oh, yes; the punkin grew and pretty
near dried the brook up it drank so
much water and first of October we
worked it over onto a stone sled and
with two yoke cattle we got it up to
the barn and got it onto a timber
wagon and hauled it over to the fair.
It took Si Eldridge's yoke and our two
yoke er cattle to get it over the hill.
It weighed. I reckon, nigh onto three
tons. Wal; we got first prize, and
didn't know what to do with the pun
kin. But Jim is right pert at dream
in', don't-eher-know, and he 'lowed
we'd cut a square hole in the side er
the punkin and cut all the flesh out
and put it in clean apple barrels, which
we did, and sold it to a bi. rest'rant
man in the city. We fixed up the shell
and are usin' it fer a henhouse. HoltR
20 hens easy.
"Say, do you thinw that feller will
come back for his seeds?
"How about some more er that cam
elback beer? Guess it takes the kink
out er my less, don't-cher-know !"
Toncne-Tled.
Dundee (Scotland) Journal.
Magistrate Why didn't you speak to
your wife for a whole year?
Prisoner I didn't want to "interrupt
her.