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 cups of sour milk.

Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full.  Cover and place in a deep saucepan.  Fill the saucepan two-thirds full of boiling water.  Boil steadily for one and three-quarters hours; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.

Next come the fish balls—­not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.