European Stars and Stripes (Newspaper) - November 17, 1973, Darmstadt, Hesse                              Saturday november 17, 1973 the stars and stripes modern living Page is mom to thanksgiving by Patricia me Cormack up staff writer thursday As you dig into that thanksgiving feast you would t be off base if you said to All round the table let s hear it for Sarah  Sarah who Hale. Historians say without her efforts for More than 35 years we All might be working next thursday and not celebrating a Holiday at All. That alone you must admit is reason enough to say All Hail Sarah  How Sarah Hale made the thanksgiving scene has been traced by historians at the encyclopedia americans. Say they she is the prime mover. She made Turkey Day a Holiday of National importance. Sarah Hale actually was born Sarah Josepa Buell in Newport n.h., in 1788. Of solid Puritan Stock she gained her Educa Tion by Reading and studying with her fam ily around the fireplace. She married an attorney David Hale in 1813. While Bear ing him five children she ran a school for children in her Community. She also embarked on a Hobby. Writing poetry. When Hale died in 1822, she decided to Cash in on her literary efforts. She got a Job As an editor of a new women s Magazine in Boston. It was called Small Surprise ladies Magazine. In 1837 she became editor of Godey s lady s Book of Philadelphia. This was the most influential women s Magazine of the time. It also had the largest circulation of any Magazine in the United states. Eventually she wrote nearly 50 books  them poetry. During this period she also was becom ing known As a staunch Patriot. She helped Over the top the fund raising drive that got the Money in to Complete the construction of the Bunker Hill Monument in Boston. She also helped raise Money and enthusiasm for the movement resulting in the making of mount Vernon As a National shrine. But Back to the thanksgiving Story. The pilgrims always have been credited with initiating the thanksgiving custom. They broke bread with their Indian friends. In the Early years Many of the colonies and eventually some of the states celebrated via proclamations issued by their governors. But let the truth be known thanksgiving celebrations were a sometime thing. The Cele bration was sporadic. It occurred at variously different dates depending on the local inclination and the mandate from the governor. Mrs. Hale thought that is terrible. She wanted thanksgiving recognized As a National Holiday. She wanted it to be celebrated on a late thursday in november by All americans. As Early As 1827, almost from the Start of her professional editorial career she had launched her National crusade. A steady Stream of editorials and persuasive urgings flowed from her pen. They reached into the hearts from coast to coast. She enlisted governors and other political Lead ers. By 1859 she had 30 states on the thanks giving bandwagon. By 1863 she had the president of the land in her Corner. Presi Dent Lincoln that year issued a thanksgiving Day proclamation. In the document from the White House president Lincoln called on the whole american people wherever they lived North South East or West to unite with one heart and one voice in observing a special Day of thanksgiving. President Lincoln setting aside As mrs. Hale wished a late thursday in no vember called for prayers in the churches and in the Homes to implore the inter position of the almighty hand to heal the wounds of the nation and to restore it. Other food for thought As thanksgiving 1973, approaches who gives not thanks to men gives not thanks to  this is an arabic pro verb. In everything give  it s from the new testament. If you prefer the latin goes this Way in omnibus Gratias  take your thanks to feed your  scottish proverb. Keep your thanks to feed your Chick  English proverb. To the full enjoyment of peace Harmony Tranquility and  giving thanks to Cost More by Bernard Brenner up staff writer thanksgiving shoppers will find Turkey along with most other Holiday foods costing substantially More than a year ago the agriculture department says. Turkey production this year is slightly larger than a year ago department economists noted in an Outlook digest report. But while the number of turkeys raised is up lower Slaughter weights have been about offsetting the increase and leaving Consumers with about the same number of pounds of Turkey As last year. The result of this Flat production trend has been a higher Price level be cause Consumers looking for alternatives to High priced meats have been buying More Turkey during the year. The increased demand has reduced Back up stocks of Turkey in cold storage. Heavier demand experts added has boosted Turkey out of the lower priced alternative class. While Chicken pork and beef prices have eased off recently Turkey prices have declined less. Even with the usual thanksgiving specials Consumers will pay much More than last year the report predicted. Agriculture department specialists Sai Consumers can take Comfort in the fact that growers Are responding to High prices by hatching More turkeys for marketing during the coming Winter. Producer sur Veys also show the Industry plans to keep a sharply increased number of breeder hens for next year which indicates an upswing in production in 1974. The Outlook digest also warned that Consumers can expect to find potato supplies tight and prices rising in the next few months. The Supply situation eased temporarily in the late summer but now appears to be tightening again As growers Harvest the fall crop which accounts for about three quarters of the annual Supply. Nationally the crop has been estimated on the basis of october conditions at Only about 2 per cent above last year s Small Harvest. Experts said that following a summer slump potato prices can be expected to Rise seasonally and to remain above year ago Levels for months while the fall potatoes Are being marketed. This Strong Price Outlook the report noted comes at a time when potato processors Are expecting expanded demand for their products. Reader s recipe there s More than one Way to Cook a Goose tired of Turkey for thanksgiving and Christ Mas Why not substitute a Goose for one of those Holiday feasts Here s How some europeans Cook their favorite Bird How you can do it too since ancient times Goose has been greatly esteemed As a delicacy fit for Kings and Queens writes Margaret Speake Hough of Munich. It s also the traditional Christmas Bird of Many european countries especially Germany Austria Poland Czechoslovakia Hungary England and the scandinavian countries she says adding that there s always someone who has never eaten it though and it s surprising How few people know How to Cook  mrs. Speake Hough knows of several ways. One recipe that she finds especially delightful is a traditional one from the province of Mecklenburg a Region of Ger Many that she says prides itself on its cuisine. Roast Goose Mecklenburg style 8 to 10 in. Ready to Cook Gosling or Goose 1 in. Tart apples ll/4 in. Prunes 3 tips. Sugar 5 Tbs. Dark bread crumbs Salt and Pepper Mug wort soak prunes overnight. If using tender sized prunes drop them into boiling water just before preparing stuffing and soak for five minutes. Clean Goose thoroughly. Pull out Loose fat from inside of Goose. Rub cavity with Salt and Pepper and Mug wort. Next prepare the stuffing remove pits from prunes which have been previously soaked. Core and Peel the apples slice very thin. Combine prunes apples sugar and bread crumbs. Stuff the Bird with this mixture just before roasting. Preheat oven to 450 f. Truss the Bird. Prick the skin around the sides of the thighs and under the wings near the Back. It is not Neces sary to Brush with fat. Place the Goose breast Side up in shallow open roasting pan and put in the Center of the oven. Reduce heat at once to 325 f. And Cook for 21/2 to 3 hours. Prick often to allow fat to escape. Baste frequently with warm water then with the accumulated drippings from the pan. Remove fat from pan from time to time. Goose is done when drumsticks move easily at the hip joint or the thigh of Bird can be pierced. The juices run Pale yellow. Do not overcook. Transfer the Goose to a heated Platter. Remove strings. Remove the stuffing and surround the Bird with it. Sauce Strain off As much fat As possible add Cream and flour to the juices and stir heating thoroughly. Season the sauce and serve with the Goose. In Germany roast Goose is traditionally served with red cabbage rot Kohl and whole salted potatoes or potato dumplings Kartofel Klesse writes mrs. Speake Hough. In England where the Goose has always been highly appreciated the traditional English Way to prepare the Bird is to stuff it with onions bread and Sage and serve it with Apple  she also lists the following ways of pre paring a Goose alsatian style stuff the Goose with pork sausage roast it and Garnish with sauerkraut which has been braised separately in the alsatian manner with onions apples wine Cherry Brandy Champagne Caraway seeds Juniper Ber Ries cloves and Bay Leaf that All has been cooked in Goose fat with Bacon rinds some breast of pork and a slice of smoked pork shoulder. East prussian style stuff the Goose with chestnuts onions and tart apples. Bavarian style stuff the Goose with two Large peeled and halved onions. To Ward the end of the roasting Bathe the Goose with Beer. Serve with potato dump Lings beet salad and celery Root. Or stuff the cavity with a dressing of chestnuts Bacon onions and Semmel Rolls seasoned with Marjoram