Plan your Thanksgiving dinner

THANKSGIVING MENUS AND RECIPES
AMERICAN
COOKERY

.
FORMERLY

.
THE BOSTON
COOKING-SCHOOL MAGAZINE
.

OF·CULINARY·SCIENCE and DOMESTIC·ECONOMICS

Fig-and-Cranberry Pie
Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugar with four tablespoonfuls of flour and stir into the fig-and-cranberry mixture; let boil, remove from fire, and stir in two tablespoonfuls of butter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake until these are browned.
.
Dry Deviled Parsnips
Wash and scrape—not pare—three large parsnips; cut in halves, lengthwise, and place, cut side uppermost, on the grate of a rather hot oven to bake for thirty to forty minutes, or until soft and lightly browned. Soften one-half a cup of butter, without melting it, and rub into it the following mixture: Two teaspoonfuls of salt, four tablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, one teaspoonful of white pepper, and flour enough to stiffen the paste. When the parsnips are cooked make four slanting cuts in each of the halves, and fill each with as much of the paste as it will hold. Spread over the flat side with the remainder of the paste, arrange on the serving dish, sift fine buttered crumbs over them, and place under the gas flame, or on the upper rack of an oven until crumbs are brown.

Cranberry Tart
Spread a round of paste over an inverted pie plate, prick the paste with a fork eight times. Bake to a delicate brown. Remove the paste from the plate, wash the plate and set the pastry inside. When cold fill with a cold, cooked cranberry filling and cover the filling with a top pastry crust, made by cutting paste to a paper pattern and baking in a pan. Arrange tart just before serving.

Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonfuls of butter and three cups of cranberries, chopped fine. Let simmer fifteen minutes.
.
Pumpkin Fanchonettes
Mix together one cup and a half of dry, sifted pumpkin, half a cup of sugar, two eggs, two tablespoonfuls of molasses, one tablespoonful of ginger, two tablespoonfuls of melted butter, one teaspoonful of cinnamon, one-fourth a teaspoonful of salt, and one cup of rich milk. Pour into small tins lined with pastry, and bake about twenty-five minutes. Serve cold; just before serving decorate with whipped cream.
.
Pilgrim Cookies
Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with one-half a teaspoonful, each, of nutmeg and cinnamon and two teaspoonfuls and one-half of baking powder. When thoroughly mixed, add one-half a cup of graham flour, unsifted, and one-half a cup of bran, unsifted.