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 ”