Friday, November 22, 2013

Thanksgiving Turkey Dinner

Roast Turkey

A twelve pound turkey

One tablespoon salt

One-fourth teaspoon paprika, or other pepper
Four tablespoons butter
Four tablespoons flour
One cup water

Dress, clean and stuff the turkey. (See Bread Dressing Recipe.) Tie it carefully and firmly, being sure that the neck is tied down well. Sew together, and place upon the rack in the roaster. Mix the salt, paprika, butter and flour. When blended, rub over the top surface of the fowl, which should be placed breast side up. Add the water, and cover with the lid. Bake in a hot oven for fifteen minutes, and in a moderate oven for three hours more.

Turn the turkey frequently to permit even browning. Baste every fifteen minutes by pouring the stock in the pan over the fowl. More drippings may be needed. If so, use one-fourth cup butter to one cup of boiling water and one teaspoon of salt.

Giblet Gravy (Eight portions)

Two cups of turkey stock and drippings

Giblets and stock, cooked

Five tablespoons flour

One teaspoon salt

One-fourth teaspoon celery salt

Cover the gizzard, heart and liver with cold water after they have been thoroughly washed. Cook slowly until tender. (About one hour.) Drain off the liquid and grind up the giblets.

Place three tablespoons of the drippings from the turkey in a pan and add the flour, salt and paprika. Add the rest of the stock and cook until thick. Add the giblets with the liquid in which they were cooked, and if too thick add one cup of water. Cook for five minutes and then pour into a gravy dish.

Thanksgiving Turkey Dinner

Candied Sweet Potatoes (Eight portions)

Twelve medium sized sweet potatoes

One cup corn syrup

One-third cup brown sugar

Three level tablespoons butter substitute

One level teaspoon salt

One-fourth level teaspoon paprika

One-fourth cup water.

Wash and peel the potatoes. Cut in halves lengthwise. Arrange in a well-buttered baking pan. Mix the corn syrup, sugar, butter substitute, salt, paprika and water. Boil without stirring for two minutes. Pour over the potatoes and brown in a moderate oven for one hour. Baste frequently. (Cover with a lid for the first half hour.)

Poppy Seed Rolls

One cake compressed yeast
One-fourth cup lukewarm water

One cup lukewarm water

Three tablespoons melted lard

One teaspoon salt

One teaspoon sugar

One egg yolk

Two tablespoons milk

One-fourth cup poppy seeds

Break the yeast into small bits and mix with one-fourth cup of lukewarm water. Add enough flour to make a stiff elastic dough. Knead for five minutes, or until the dough is soft and springy. Drop into a bowl in which one cup of lukewarm water has been placed. Cover, and set in a moderately warm place until the dough becomes very light and spongy, and is three times its original size. Add the melted lard, salt and sugar, and enough flour to make a soft elastic dough. Knead until very smooth and elastic. (Ten minutes is usually required for this.)

Place the dough in a greased bowl, cover and place in a moderately warm place until the dough has doubled in bulk. Turn out onto a board and divide into sixteen pieces, cutting with a large, sharp knife.

Roll into balls and let stand on a floured board covered with a cloth, until the balls are well puffed out. (Not more than ten or fifteen minutes is required for this, so they should be carefully watched.) Re-shape, making long rolls, thicker in the middle than at the ends.

Place on a greased baking pan or sheet, and let rise again until well-rounded and puffy.

Bake in a moderately hot oven for twenty-five minutes. Brush over the tops with the egg and milk mixed together, and immediately sprinkle with the poppy seeds.

Return to the oven for four minutes to dry the egg.

Cranberry Frappe

One quart cranberries
One cup water
Two cups sugar
One-third cup lemon juice

Pick over the cranberries and add the water, and cook slowly until the berries are soft. Mash and add the sugar and lemon juice. Mix well. Cool, and freeze. Serve with the roast turkey.

Pumpkin Pie (Two pies)

Two cups starined and steamed pumpkin

One cup sugar

Two eggs

One teaspoon salt

One teaspoon powdered ginger

One teaspoon powdered cloves

One teaspoon powdered cinnamon

Two cups milk

Mix all the ingredients together and pour into an unbaked pie shell. Bake in a moderate oven for forty-five minutes, or until the filling "sets" and is slightly brown.

Text credit: A Thousand Ways to Please a Family with Bettina's Best Recipes. Louise Bennett Weaver, Helen Cowles Le Cron A.L. Burt Company, 1922 - Cookery, American - 397 pages.