A Simple Thanksgiving Dinner by F. O. Raymond

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Nov 22, 1906

A Simple Thanksgiving Dinner

By F. O. Raymond

Thanksgiving

“Freely ye have received, freely give.” Matt. 10:8.

For summer’s fruits all gathered, for granaries filled, and mows close-packed with hay, and vegetables stored for winter’s use, we now give thanks to him from whom all blessings flow, and gladly share with him who lacks.

“The eyes of all wait upon thee; and thou givest them their meat in due season. Thou openest thine hand, and satisfiest the desire of every living thing.” Ps. 145:15, 16.

A Simple Thanksgiving Dinner

Cream of Corn Soup with Zwieback Stuffed Potatoes Baked Beans Beet Salad Celery Bread Whole-Wheat Wafers Pumpkin Pie Baked Pears Cranberry Sauce Apples and Nuts

Cream of Corn Soup

Rub one can of sugar corn through a colander to remove hulls, and to the pulp add a quart of rich milk. Season with salt, and serve hot with broken zwieback.

Stuffed Potatoes

Select smooth medium-sized Irish potatoes; wash clean, and bake in a moderate oven. When well done, cut off an end, and with a spoon remove the contents hot, taking care not to break the skin. Mash the potato, seasoning with salt, a little grated onion, milk or cream, and perhaps a lump of butter; whip until light, and refill the skins, replacing the piece cut off. Place potatoes in the oven until slightly browned, wrap in fringed tissue-paper, and serve hot.

Baked Beans

Soak overnight one quart of white navy beans. In the morning remove to fresh water (warm or cold), place back upon the range, and gently boil until the beans begin to crack open; then add one-half can of tomatoes (strained), salt, and, if liked, a lump of butter the size of a walnut. Cover and place in the oven to bake for several hours, adding water from time to time as necessary. Toward the last remove the cover, and brown on top. The beans, when done, should be quite whole and moderately juicy.

At this season of the year baked beans will keep for several days, and are quite as good reheated as when freshly baked.

Beet Salad

3 blood beets (medium size), 2 eggs (hard boiled), 1 cup mayonnaise, ½ bunch parsley (minced), ½ teaspoonful salt, ½ lemon (juice).

Boil, remove skins, and chop the beets. Press the eggs through a wire sieve or mash with a fork. Fold ingredients together, and serve on lettuce, or otherwise garnish.

Mayonnaise

1 cup water, 3 tablespoonfuls salad oil, 3 lemons (juice), 1 tablespoonful corn-starch, 3 eggs (beaten), 1 teaspoonful salt, lump of butter one half the size of a small egg.

Into an agate basin put water, oil, and lemon-juice; bring to a boil, and thicken with the corn-starch, dissolved in a little water. Boil until clear, and pour over the beaten egg, stirring rapidly all the time. If the egg is insufficiently cooked, set into a pan of boiling water and stir until it thickens, but no longer. Remove from the fire, season with salt and butter (if desired), and set aside to cool. Mayonnaise thus made will keep a number of days, and may be used as needed.

Pumpkin Pie

Take one half of a large thick-meated pumpkin, cut it up, peel, and boil until tender; then mash through a colander, and turn into a large pan to bake in the oven until quite dry and brown. This will give from one to two quarts of pulp. For four large pies take—

1¼ quarts pumpkin, 2 quarts milk, 8 eggs (unseparated), 2 cups sugar, 2 tablespoonfuls vanilla, ½ tablespoonful salt, 1 teaspoonful ground cinnamon, if liked. Stir well together and bake with under crusts only. F. O. RAYMOND.