for thirty minutes.

FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM
HOUSE

Oyster Soup
Home Pickled Onions
Chow-chow Chili Sauce
Boston Brown Bread
Fish Balls
Roast Turkey Brown Gravy
Oyster Filling Cranberry Sauce
Bannocks
Baked Potatoes Mashed Turnips
Creamed Onions Buttered Parsnips
Coleslaw
Pepperhash Corn Relish
Jams, Jellies and Conserves
Mince and Pumpkin Pies Coffee
Maple Fudge Preserved Plums

The good old-fashioned oyster soup, made from the famous recipe that
has been in the family for so many years, was served from two immense
old white china tureens. Grandpa Perkins, sitting at the head of the
table, ladled out the soup, and after it was placed and every one
was seated, grandpa rapped the table with the big horn handle of the
carving knife and every head was bowed in silent prayer while his
voice was uplifted in thankful Thanksgiving praise, to which we all
responded with a solemn amen.

CHICKEN ROLL

Place in a mixing bowl

Three cups of sifted flour.
One teaspoon of salt,
Three level tablespoons of baking powder.

Sift to mix, rub in five tablespoons of shortening and mix to dough
with one cup of water. Roll on pastry board one-quarter inch thick
and spread with the prepared filling. Roll as for jelly-roll, place
in well-greased and floured baking pan and bake in a moderate oven for
thirty-five minutes. Serve with tomato or creole sauce.

PREPARED FILLING

Mince the giblets fine and pick the meat from the neck and carcass,
putting the skin through the food-chopper. Place in a bowl and add

Two onions, grated,
One green pepper, minced fine,
Four tablespoons of finely-chopped parsley,
One-half cup of bacon, cut in dice and nicely browned,
One teaspoon of salt,
One-half teaspoon of white pepper.

Mix thoroughly and spread as directed upon the dough.

BOSTON BROWN BREAD

Place in a mixing bowl

One-half cup of cornmeal,
One-half cup of barley flour,
One-half cup of rice flour,
One teaspoon of salt,
One-half cup of molasses,
One level teaspoon of soda,
One and one-quarter c