1 quart scalded milk Wash clams thoroughly, scrubbing with a brush; put into kettle, add one-fourth cup water,,.cover closely and let steam until shells open slightly. Remove clams from shell and separate soft from hard parts. Chop hard parts, add clam liquor, and one cup water; bring slowly to boiling point and let simmer forty-five minutes. Strain through double thickness of cheese cloth, add but- ter, soft part of clams, cracker dust and seasonings. Heat very hot, but do not allow mixture to reach boiling point. Turn into tureen and add milk. Serve im- mediately or soup will have a curdled appearance. BROWNED CRACKERS. (See p. 51, under Family Dinners, Menu No. XII.) HALIBUT ROLLS. Clean a slice of halibut weighing one and one-half pounds, remove bone and skin, and cut fish in eight fillets. Sprinkle with salt and pepper and dip each fillet, separately, in melted butter; then roll and fasten with skewers. Dip in egg and crumbs, fry seven min- utes in deep fa✪ Halibut Rollst and drain on brown paper. Serve with Sauce Tartare. (See p. 17, under Family Dinners, Menu No. IV.) ROAST TURKEY. Dress, clean, stuff and truss a turkey. Plunge into boiling water and let stand five minutes; this is known Dinners for Occasions. II! as plumping. Place in a steamer and let steam two hours.. Remove to dripping pan and roast same as Roast Turkey. (See p. 102, under New England Thanksgiving Dinner.) Serve with Giblet Gravy. STUFFING. Shell chestnuts and cook in boiling salted water until soft; drain and force through a potato ricer; there should be one and one-half cups. Add one and one- half cups cracker crumbs, moisten with cream and sea- son with salt and poultry seasoning. GIBLET GRAVY. Make Brown Gravy (see p. 103, under New England Thanksgiving Dinner) and add turkey giblets (heart, liver and gizzard) finely chopped✪ Giblet Gravy. MAITRE D’HOTEL POTATOES. Wash and pare potatoes and cut in one-half inch cubes or fancy shapes; there should be two cups. Cook in botling salted water until soft, drain, and add Maftre d’Hétel Butter✪ Maitre d'Hotel Potatoes. Serve very hot. MAITRE D’HOTEL BUTTER. (See p. 19, under Family Dinners, Menu No. IV.) MASHED WINTER SQUASH. Cut squash in pieces, remove seeds and stringy por- tion ; put in a strainer and cook over boiling water until 112 What to Have for Dinner. soft. Remove from strainer, scrape out cooked part from shell, mash, and season with butter, salt and pepper. ONIONS IN CREAM. Remove skins from twelve medium-sized onions and cook one hour, or until soft, in boiling salted water to cover, changing the water after the first half hour of the cooking. Drain and add one tablespoon butter, one- half teaspoon salt and one-half cup cream✪ Onions in Cream. CRANBERRY PUNCH. 3 cups cranberries 2 cups boiling water 4 cup raisins 14 cups sugar 3 tablespoons lemon juice✪ Cranberry Punch Remove seeds from raisins, cover with boiling water and let cook one-half hour. Drain, reserve liquor and add to cranberries. Cook eight minutes and force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of finely crushed ice and salt. Serve in punch glasses and garnish top of each with three or four cooked raisins. PEAR SALAD. Select medium-sized pears, allowing one for each per- son, wipe and pare. Cut in thin slices crosswise, and arrange in original shapes. Place on lettuce leaves and serve with French Dressing. (See p. 6, under Family Dinners, Menu No. I.) “peyeg e9g g a Dinners for Occasions. 113 THANKSGIVING PUDDING. 34 cups milk 4 grated nutmeg 14 cups rolled crackers 4} teaspoon cinnamon 1 cup sugar 1. teaspoon salt 4 cup melted butter i1 cup raisins, seeded 5 eggs 4 cup citron, finely cut 4 cup cream 4 cup currants✪ Thanksgiving Pudding

AI-modernized reading of the original text

1 quart scalded milk Wash clams thoroughly, scrubbing with a brush; put into kettle, add one-fourth cup water, cover closely and let steam until shells open slightly. Remove clams from shell and separate soft from hard parts. Chop hard parts, add clam liquor, and one cup water; bring slowly to boiling point and let simmer forty-five minutes. Strain through double thickness of cheese cloth, add butter, soft part of clams, cracker dust and seasonings. Heat very hot, but do not allow mixture to reach boiling point. Turn into tureen and add milk. Serve immediately or soup will have a curdled appearance. BROWNED CRACKERS. (See p. 51, under Family Dinners, Menu No. XII.) HALIBUT ROLLS. Clean a slice of halibut weighing one and one-half pounds, remove bone and skin, and cut fish in eight fillets. Sprinkle with salt and pepper and dip each fillet, separately, in melted butter; then roll and fasten with skewers. Dip in egg and crumbs, fry seven minutes in deep fat and drain on brown paper. Serve with Sauce Tartare. (See p. 17, under Family Dinners, Menu No. IV.) ROAST TURKEY. Dress, clean, stuff and truss a turkey. Plunge into boiling water and let stand five minutes; this is known Dinners for Occasions. II! as plumping. Place in a steamer and let steam two hours. Remove to dripping pan and roast same as Roast Turkey. (See p. 102, under New England Thanksgiving Dinner.) Serve with Giblet Gravy. Shell chestnuts and cook in boiling salted water until soft; drain and force through a potato ricer; there should be one and one-half cups. Add one and onehalf cups cracker crumbs, moisten with cream and season with salt and poultry seasoning. Make Brown Gravy (see p. 103, under New England Thanksgiving Dinner) and add turkey giblets (heart, liver and gizzard) finely chopped. MAITRE D’HOTEL POTATOES. Wash and pare potatoes and cut in one-half inch cubes or fancy shapes; there should be two cups. Cook in boiling salted water until soft, drain, and add Maître d'Hôtel Butter. Serve very hot. MAITRE D’HOTEL BUTTER. (See p. 19, under Family Dinners, Menu No. IV.) MASHED WINTER SQUASH. Cut squash in pieces, remove seeds and stringy portion ; put in a strainer and cook over boiling water until 112 What to Have for Dinner. soft. Remove from strainer, scrape out cooked part from shell, mash, and season with butter, salt and pepper. ONIONS IN CREAM. Remove skins from twelve medium-sized onions and cook one hour, or until soft, in boiling salted water to cover, changing the water after the first half hour of the cooking. Drain and add one tablespoon butter, onehalf teaspoon salt and one-half cup cream. CRANBERRY PUNCH. 3 cups cranberries 2 cups boiling water 4 cup raisins 14 cups sugar 3 tablespoons lemon juice Remove seeds from raisins, cover with boiling water and let cook one-half hour. Drain, reserve liquor and add to cranberries. Cook eight minutes and force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of finely crushed ice and salt. Serve in punch glasses and garnish top of each with three or four cooked raisins. PEAR SALAD. Select medium-sized pears, allowing one for each person, wipe and pare. Cut in thin slices crosswise, and arrange in original shapes. Place on lettuce leaves and serve with French Dressing. (See p. 6, under Family Dinners, Menu No. I.) “peyeg e9g g a Dinners for Occasions. 113 THANKSGIVING PUDDING. 34 cups milk 4 grated nutmeg 14 cups rolled crackers 4} teaspoon cinnamon 1 cup sugar 1. teaspoon salt 4 cup melted butter i1 cup raisins, seeded 5 eggs 4 cup citron, finely cut 4 cup cream 4 cup currants

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Halibut RollsGiblet GravyStuffingMaitre d'Hotel PotatoesOnions in CreamCranberry PunchThanksgiving Pudding