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