Republican and Herald from Pottsville, Pennsylvania • 8

I I nri II $sr- hua Make Your Thanksgiving a Co-operative Affair, from Marketing to Mealtime, for AH Who Share the Feast i iiiiiii 1 rLrXlVl Feasting and children that dinner will soon be on the table. Then comes the peaceful, relaxed feeling when we all sit down, give thanks, and share the Thanksgiving feast we so gaily and easily planned and cooked together. Now don't think for a moment that you are dependent on relatives, who may be too far away, for putting this co-operative Thanksgiving dinner Idea into action. I know of several couples who each year, as Thanksgiving and Christmas come around, work out with some of their friends a plan similar to minef and they tell me that their holiday dinners were never such fun before. What to have for Thanksgiving dinner is never a question for some of us.

About as fixed as the law of the Medes and the Persians is the menu which we serve each year at our house. But for those who seek variety or greater economy, duck, ham and chicken are suggested as appropriate substitutes. Once you've picked your menu, read the recipes, make up your marketing and your "must do" lists, and resolve to start the very next day getting It's ready for carving but first turn to the oyster course, depicted In the upper left-hand corner (served In cocktail sauce) and don't overlook the jellied cranberry and orange salad (to the right). things done ahead. Count your china and silver, decide on your table linen oh, there is so much you can do to lighten the busy-ness of Thanksgiving day and the Dorothy B.

Marsh at Good Housekeeping Institute Stall YES, I know exactly how you feel about turkey on the approaching field day for the nation's gourmets. For Thanksgiving wouldn't seem quite the same at our house, either, If we couldn't count on turkey and all its flxin's. In fact, we like nothing better than to roast "too big a turkey for just three" our excuse for putting extra leaves in the dining table and gathering in all the family who can come, as well -a any far-from-nome friends. You might think that this would wean a lot of extra work for me. But, happily, part of our family lives just up the next street And by mutual consent, Thanksgiving dinner has been made a co-operative affair between us a plan which, to our great delight, has proved the truthfulness of the old adage, "Many hands make light work." Here's the way it works out: Talk of Thanksgiving generally starts several weeks ahead, when our two families put their heads together and plan what there will be to eat Grandmother, the young niece and nephew in fact, all of us help decide what the menu will be.

Then, with that part of the dinner agreed upon, "we the cooks" make out our marketing lists, first deciding, however, just how we shall share the cooking. For it saves a lot of carrying back and forth between the two houses If the groceries, vegetables, are delivered to the family who is going to get them ready for dinner. Because the one who is to be the ijf1 1 THE ham what am" or a chick-I en in the pot is better than" a bird in the bush, to jumble a lot of paraphrases in seeking to set forth that family tastes, housekeeping facilities and the pocketbook may dictate a deviation from turkey diet oa Thanksgiving Day. So here's a menu In which ham actually is the major offering. You'll find it an ideal small apartment-size banquet to celebrate the day.

Tomato Juice Angostura Appetizers Baked Ham with Peanut Butter Mashed Potatoes and Turnips Buttered or Creamed String Beam Ptckled Peaches. Celery Bread Butter Tropical Mousse Coffee Walnuts Baked Ham with Peanut Butter 1 JO to 12-lb. ham 1 vinegar 1 tbsp. whole cloves 1 c. granulated sugar 1 stick cinnamon 1 c.

brown sugar 3 peeled clovea garlic 2Vt c. peanut butter Carefully wash ham and plunge into big kettle of boiling water. Add the whole cloves, stick cinnamon, garlic, vinegar and granulated sugar. Simmer gently for 3 hrs. or until tender.

When done, turn off heat, and let re- main in hot liquor for at least 4 hrs. Now remove it from the water, trim off top skin and spread with a mixture made by blending brown sugar, peanut butter and 1 c. of liquor in which ham was cooked. Bake in moderate oven of 350 F. for 1 hr.

Serves 10 to 12. For small family use 3 to 5 lb. ham; spread with of above quantities. Mashed Potatoes and Turnips I c. hot mashed yellow turnips potatoes 6 tbsp.

melted butter VA hot mashed or margarine Combine the ingredients and season with salt and pepper if needed. Serves 4 to 6. Tropical Mousse 3 or 3 mashed fully SV4 tbsp. brown Sueur ripe bananas tap. salt tbsp.

orange juice 1 c. heavy cream, Yt, tsp. grated orange whipped rind Combine all the Ingredients and mix well. Turn into the freezing tray of an automatic refrigerator and freeze without stirring until firm. Serves 6.

mmmmmm. water which 1 tsp of the salt has been added; drain. Meanwhile cook the onions in the fat until tender. Add the remaining ingredients and simmer 15 rnin. Remove the cloves and bay leaf and add the rice.

Stuffs 1 duck weighing Zl'z lbs. after it is dressed. Mincemeat snfl Cranberry Pie Plain pastry '4 e. granulated sugar C' 'Mpk tt0? To Vry Menu jTamSi! Y-v' A' f2IECONf)-I)AY servings of a turkey fc s-feft VsJ'4 that 13 not completely gone In I V. fS'i A one day may take on the status of i.

jIt JT 'Hi an entire'y new feaat by varying the SCSf WW menu Wlth tneae substitutions: e. erunuerries ire e. prepared mmce- 1 c. water mcai ,4" i 'i Jt Plnrannle or Orsnrfra it Jn re Cocktail 3 c. canned pineapple 2 c.

ginger ale Buttered corn with onions and golden sweet potatoes topped with a luscious, smooth ripe-olive gravy. Who can sug-gest finer partners for the turkey course Line a 9-inch pie plate with plain pastry. Wash the cranberries and pick out any soft ones. Cook over low heat with the water and sugar for about 10 min. Combine with the mincemeat and use to fill the pastry-lined pie plate.

Cover with an upper crust or with -Inch strips of pastry arranged in lattice fashion. Bake in a hot oven of 425 F. for 30 min. Makes 1 9-inch pic. '0 or grapen-uit juice Chill well.

Mix just before serving. Snperh Brussels Sprouts 1 tbsp. cornstarch tpp. salt 2 tbsp. lemon juice 'i tsp.

pepper 1 egg. well beaten 1 qt. hot cooked 2 c. boiling water brussels sprouts Combine the cornstarch with the lemon juice and egg. Add to the boiling water slowly, while stirring.

Cook for 2 then add the salt and pepper. Use hot as a sauce for the hot cooked brussels sprouts. Serves 4 to 6. Squash, New Style About 44 lbs. squash 2 tsp.

salt 3 tsp. minced onion tsp. pepper 1 tbsp. granulated 2 peeled tomatoes. sugar chopped, about i c.

i Remove the seeds from squash after quartering. Then pare and cut up in small pieces. Put in a large heavy saucepan with the remaining ingredients. Cover and cook over low heat, stirring occasionally, until tender. Serves 6.

Spanish Bice Stuffing 6 tbsp. uncooked tomatoes white nee 3 tbsp. diced green 114 Usb. salt pepper c. sliced, peeled 3 whole cloves onions Tasty relishes, simple and colorful, are In order for Thanksgiving dinner.

So why not try julienned raw carrots, celery, qnince jelly and pickle relish? 1 small bay leaf 1 tsp. granulated sugar Vk tbsp. fat 1 c. canned Jellied Cranberry and Orange Salad Cook the rice until tender in boiling 3 e. eranberrles 3 tbsp.

powdered sugar Lettuce Salad dressing 1 pkg. orange-flavored gelatin dessert 194 e. warm or boiling water 1 medium orange hostess always has innumerable little extra things to do, such as getting down the china not In everyday use, tidying up the house on Thanksgiving morning, we try to lighten her share of the work as much as possible. So to her is delegated the turkey, the relishes, the butter and bread, and of course the setting of the table. After all, the setting of the table is no small task, for in many homes this has to wait until after breakfast Thanksgiving morning that is, unless the housekeeper follows my plan of having a light, easy breakfast, served buffet Btyle or on trays, so that table setting can get under way the night before.

And another tip, too: I always get my turkey cleaned, stuffed and trussed the day before; I cook the giblets then, too, for they keep perfectly in the refrigerator, and it makes one thing less to do the next morning. In the meantime, the family in the other house are as busy as bees, too, for their share of the Thanksgiving dinner is to see to dessert it it's pie, we make it the day beforeto the first if there is one; to the salad and to the vegetables, which are prepared ready for cooking. (We often steam our squash the day before, reheating it in the top of a double boiler Just before dinnertime.) With every one carrying something the children adore to help or with the car called into service, we find it no trouble whatsoever to deliver this prepared food to the hostess' house in plenty of time either to arrange for serving or to put on to cook, as in the case of the vegetables. And once the family and guests are all together, willing hands speed preparations on to a finish, the spicy, tantalizing odors of the kitchen reassuring the patient but hungry menfolks day before If you will just look ahead! And now for the tested recipes of the turkey menu we have chosen. Ripe Olive and Oiblet Gravy Turkey dripping Chopped cooked Flonr giblets Cold water It.

chopped, stoned, Salt ripe olives Pepper As soon as the turkey is done, remove to a hot platter and keep hot. Turn the fat out of the roasting pan, then measure out 2 tbsp. of it for every cupful of gravy to be made. Return this fat to the roasting pan and place over a low heat. Now add the same measure of flour as you have of fat, stirring constantly.

Cook gently until a lovely golden brown? then add cold water 1 c. for every 2 tbsp. of fat used and stir until the gravy is smooth and thick. Then taste, add salt and pepper if needed and the chopped giblets and olives. Buttered Corn and Onions 1 lbs.

small white hi e. top milk onions 3 tbsp. butter or 3 cooked fresh or margarine canned whole-grain 46 tsp. salt eon tsp. pepper Cook the onions in boiling salted water until tender.

Drain, 1 add the com and remaining ingredients, and heat welL Serves 6. Dissolve the gelatin dessert in the warm or boiling water, whichever is recommended by. the manufacturer. Chill until slightly thickened. Meanwhile remove the seeds from the orange, and put it, rind and all, through the food grinder with the cranberries.

Add the sugar and then fold into the slightly thickened gelatin dessert Turn into individual molds and chill until firm. Unmold on individual beds of lettuce; serve with dressing. Pecan Pie Plain pastry 4 tbsp. butter or e. granulated margarine sugar 1 tsp.

vanilla extract 1 e. dark corn syrup 1 e. broken pecan 3 eggs meats Line a 9-inch pie plate with plain pastry, fluting the edge. Cook sugar and syrup until mixture thickens (228 Beat eggs without separating. Add fc-jt syrup to the eggs slowly, continuing to beat, then add the butter, vanilla and nuts.

Pour into the pie plate. Bake in a hot oven of 450 F. for 10 then reduce temperature to a slow oven of 300 F. and continue baking for 33 min. Mm) J- extltufrmfe Jy Peoan makes a 1 JK, 'f'f i w-s'S1" ol laM na mints 'u- SSStV THt INFORMATION In lh articlei on ytjaS- "ffe nl housokoeplno, on this poo Z-? wrlllon and lolly authenticated by la members of Good Houiekeepina Intlihilo.

jlVsVA which conducted by Good Hourtpii VWt: Magoilne. Every recipe hero pvbliihed hot -fi'. been tested, tasted end opproved by tho hlU vw Imtitute, end is failure-proof directions i 3 are carefully followed and standard level Tfr 9 meoiures vied. I t'. ii 1 iff VJ- Copyright, 1937, King Features Syndicate, Inc..