Last Will and Testament Executed by Tom Turk E D IT O R ’S N O T H : A strange rew ell message recently was dls- vered oa a a historic New Kng- farew ell .. TO WHOM IT MAY CON CERN: I, Thomas Turk, being of sound mind but vastly worried state, peck this, my last will and Jestament, upon the side of a sawed-off tree stump that bodes Marie Antoinette, or any of those brave folk of old? Shall I quake with fear when the sharp ax gleams above me? Heaven for- tend that I, Thomas Turk, scion of one of America's oldest famil ies, quake at the ho A of my fate. " •' I am a turkey. I am proud of my « past and my destiny. That is the most precious memory I find worthy to leave all other turkeys in the world in the years to come. The nobility of birds has spok en. A Menu fors Thanksgiving me no good. The whirr of the grindstone is 'abroad in the land, and for my ears I am beginning to have grave fears. Life has been sweet to me In this peaceful valley. I have roam ed far and have eaten my fill. Now they have come night un to me to gase upon my flesh with an eye alight. But my wisdom has been greater than my vanity in this, for I have read Into the eye they cast upon me a sinister meaning. , amu * My family is eld, Older than pny. of these white peoplcXbout me, for 1 was .here before them, and wMh XtPC'ln the land they now cafi theln^. go I leave to my heirs'the memory of a grand old name. ji name that has been associated with gratitude since I leave, too, the memory of un counted millions of my own kins men who since that first dire No vember 23 have upheld well their dignity, on field and table, as the king of birds. I There are those who reap the harvest, and there ia the 'harvest to,be reaped. Sacrifice attends it *V: the earth gives up its pre cious, fruits; why should I balk at the SMrtyr's crown that shall be mine? I am resigned. Let there be lio moaning among my heirs and kinsfolk when mine enemies ap proach me with the sacrificial blade. Shall I deem myself better than When we stop to think that for over three hundred years the tur key has been the accepted bird to provide (lie annual feast of thanksgiving we concede the Jus tice of his Importance. However, turkey alone can’t make a Thanksgiving dinner, ev en if the bird is traditional with the day. Chicken pie usually was served by the New Englander with turkey, but according to our modern way of thinking and eat ing, either one or the other, but not both, should be served. Of course if a big party must be planned, and one turkey is not large enough and two cost too much, the chicken pie will prove an ldfeai “stretcher,” since it’s quite aS traditional as turkey itself. While we’re speaking about ’.urkdft, kbeU in mjnd that an eight to ten^pound turkey makes the best dinner. It may be nec essary to place your order for the turkey several weekq^in ad vance. Plan Far in Advance If your dinner ia to be the mo tets every hostess wants, every Item should be considered and planned for days ahead of the day of the feast. Then when it’s time to cook the dinner you can devote all your thought and en ergy to the actual cooking and curving of the meal. Look over your stock of staples and replenish such things as salt and flour and sugar at least a week ia advance. Be sure the table linen is all in readiness, rolish the silver the first of the week If you are afraid things may pile up later. When you plan your table dec orations choose something that will not give the table a crowd ed appearance, and keep the cen terpiece low. A wide, low bowl of fruit and nuts is colorful and can he used as a last course for the dinner. FOR THANKSGIVING WEEK AND EVTCRY OTHER WEEK OF THE YEAR, WE MAKE A SPECIALTY OF Clear Tomato Soup Two cups tomato Juice, 4 cups brown stock, 1 green pepper, 1 medium-sised onion, 1 teaspoon salt, 1-8 teaspoon pepper, 3 table spoons butter, ,1-4 teaspootf • ta basco sauce, 1 tablespoon fresh grated horseradish, 1 teaspoon Worcestershire Sauce. Melt butter and add onion and pepper finely minced, Saute until tender and a golden brown.- Add tomato Juice and stock and slm- nfer 20 minutes. Strain and re heat with salt, -pepper and tabas- "co sauce. When reaery to serve add horseradish and Worcester shire sauce. The stock can be real s t o c k strained and clarified or it can be made with boulllion cubes. And now tne turxey! Some of us Teel that we must serve the patriotic bird on this one day of the year even If we go without desserts for a month. fully and remove any pin feathers that may have escaped plucking, Be sure that the oil sack, which lies Just above the tail, is care- fully cut out. Rub the turkey inside w 1 t h salt and then thoroughly rinse It all out. Sceape the outside with the blunt edge of a case knife. taking care not to break the skin, and keeping the bird under water. Scrub well with palm of the hand and wash under running water-,” , » . Rinse the giblets in'clear cold water. Put both the turkey and jy with fork and add whites of eggs beaten until stiff. Mix and stuff turkey with mixture, To stuff a tnrkey put the force meat by spoonfuls through thé in- Slsion in the neck and sew the Skin firmly la place. Then fill the body cavity with the stuffing and Sew the slit with a soft cord, The turkey is now ready for trussing. q»0 truss a turkey draw the gu ghg close <o the body and hold them by inserting a skewer under the middle joint, running it through the body and letting It come out on the middle' Joint on the other side. Cross drumsticks and tie securely with a stoat cord. Fasten to tall.' Place wings close hold them with a second skewer to body with tips twisted back and forced through wings and body. Draw the neck skin under the back and sew. Cross the string holding the drumsticks to the taR and draw It around each end of the lower skewer. Again cross string and draw It around each end of upper skewer. Tie the siring securely la a knot and cut off end. Minute«. 'Measure tip mixture Ohe quart cranberries, 3 or and add three cups ot sugar" to anges, 1 cup seeded raisins, sugar four eupa of fruit. Add ralstas, and wathr. Juice of oranges and the rind "of Wash and pick over berries. Put into k large sauce pan with oranges cut fn thin stripe, about two cups of boiling water iner until mixture Is thick and and cook until berries are broken. pour Into hot sterilised Jelly glaae- They should cook In about fifteen CRANBERRY CONSERVE Thanksgiving Day Dinner ; Lithia Springs Hotel $1.00 Half Grape Fruit THANKSGIVING DISH Oregon Celery ’ Cracked Crab Fuller Paints Cream of Asparagus In our new and complete stock, We have just the pattern and price you want. Roast Oregon Turkey Oyster Dressing Cranberry Sauce Come in and see our splendid exhibits of crockery and glassware for ypnr Thanksgiving Table. Fried Half Chicken unjointed Potato Salad Cold Roast Saddle of Lamb GROCERIES Grilled Tenderloin Steak, Stuffed Bull-Pepper Pineapple Sherbet In our grocery department we have all the choice things for your Holiday Table. Mashed Potatoes ' Varnishes ' . HOLMES GROCERY >97 NORTH MAIN Clang Clang! --------- ------------------- Sugar Corn Orange Basket Parker House Rolls - J.O .RIG G a-ling! Sauce Tartar Consomme GLASSWARE good turkey, plump with firm flesh and clear white skin, cart ilage at the end of the breast bone soft and pliable dhd the breast itself broad and plump. The "drumsticks” should be fjnooth and firm to the touch with a dark tinge of color. ■ -As soon as the turkey comes bpaten. Mix lightly but thorough» from the market remove it from its wrappings. Take out the gib lets which the butcher will have dropped loosely inside the bird for delivering. Put the giblets in and a bowl of cold salted water and let stand while. cleaning the tur key. In case the glccard is not opened make a gash through the paint and varnish for thickest part down to the sack. every need Then peel the outside away from the inner sack. Discard the sack. Now hold the turkey over a flame, turning it so that all the hairs on the skin will be singed Phone 172 off. Look the turkey over care- Jumbo Olives • Pumpkin Pie __ Mince Pie English Plum Pudding, Hard and Brandy Sauce Lipton Tea Coffee Milk • Buttermilk All Aboard! F O R ------------- ---------— — living Specials—Pre-Holiday Bargains! AT MILLER’S TOGGERY OUR STORE A U , DECORATED IN HOLIDAY ATTIRE Buy early amidst Christinas “Fixins” at real bargain prices. - -— BARGAIN SALES START WED. NOV. 24, CLOSES SAT. EVE. DEC. 4 < . _ WHEN WE SAY BARGAIN PRICES THATS WHAT WE MEAN ............ . .98c ater V e s ts ... $2^5 Wool Blazers $3.95 e s .................. . J 5 c ! Wool Flannel . . . . . . . $3.65 sers.......... ...$1.85 r«ir Lrft rate Underwear Garments, $5.00 Fur F elt H a ts.............. ... .$125 Size 14 X 141-2 Fancy Neckband Men’s Fibre Silk H ose.............25c pr. Dress Shirts ................ 5 p r . f o r , .............. ............ . $1.00 Fancy Bedroom Slippers....... l - 3 0 f f Young Men’s Trousers............1-3 O ff Athletic Union Suits, all kinds 1-3 O ff Caps a t .................. .................... 25c Fancy Knit Ties, 3 fo r ............ . . .$1.00 Sox, 3 pair for . . . . . : ...............15c Heavy Grade Cotton Sweater Coats Engineer & Fireman Sox, 6 pr. for $1. ■ . . . . . . . . . . . . — ♦ — .9 8 c « 4 0 jfew gtorm Rubbers H eavy. Good Soft Collars, 5 fo r ............... $1.00 S t y l e .......... .............. ........ 98c Good S tiff Collars, 12 fo r ........... $1.00 INDIVIDUAL WASHING No Laundry Marks on Your Clothes. Absolutely No Shrinkage of Wools. Let us solve your Washday Troubles SUITS BELOW COST $1250 $28.00-Suit, Size 33 . . . . , .......... $12.50 $25.00Suit, Size 3 9 ....................$13.95 $28.00 Suit, Size 38 ..'.' $13.65 U o O Suit, Size 3 2 ............... , $12.50 $32.00 Norfolk Suit, Size 3 9 . . ,$13J5 $29 JO Suit, Size 37 . ............... $12.75 $35.00 Suit, Size 35 ..........$14.25 $27.00 Suit, Size 32 ................ $9.85 $25.00 Suit, Size 36 Heavy Overcoats $12.00 OTHER GOOD BARGAINS ÍD HOME LAUNDRY •ad Deliver at Any Time. R ione 135 A “Chance to S h op Early** an d S a v e M oney “H a b -a -d a s h I n n ”