Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-11-21

years ago went TO Warren 20 work aud had q
The couple had been married tea year. Mrs.
Cullen $ statement as To the number and age Of
ner children was substantiated by neighbors.
Children at four births.
Agent Foster wrote to General Passenger
ment of the case M ahbos, se MIN bach ,,,-
structions at once 20 sell Mrs. Cullen q half-fare
Ticket to Warren, good for herself and her elsvsA
Thauksgtving Fare.
From Harper's Bazar
The pleasures of Thanksgiving commence ~
the first note Of preparation for the eventful
day, and itStnf uence lasts long after the FUN.
frolic and feasting have become dim memories
IL Is emphaticaliy q day OF good cheer and
merry-making. In many homes 1t is a day u
family reunion, and a time when old friends
ana merry young people gather in old home
sUeaus, ana SIT around generous widespread
boards telling mirth-provoking stories OF the
long ago, and enjoying the happy present.
come day OF feasting. and the dinner is con.
sidered the browning event OF the day IL 10
hitting that at such times the harder should
groan with plenty, and the table show In all its
appointments that a time Of pleasure and fes-
tivity is at hand. The largest turkey. the yel-
the choicest fruits To be found I'm the markets,
together with the most savory cakes, richest
puddings, and spiciest of pies, are brought for.
ward To do honor To the occasion.
. Turkey and pumpkin pie have from time
honored custom become an Indispensable part
OF the bin of fare TOR Thanksgiving dinner
They are, however, ably sustained BY a variety
OF other dishes, to all of which the welcome
guest Is expected 10 do Justice 10 an extent
time.
Any kind OF soup can be served for n first
course III oyster soup is chosen, IL can toe made
after this recipe, aud a most excellent result he
secured:
Cut two medium-sized punches OF celery into
small pieces, add one quart OF water and stew
briskly for fifteen minutes. Strain the Juice
from two quarts OF oysters: remove all bits OF
shell from the oysters; add one pint OF water
10 the oyster juice: place IL over the fire, and
add also one level teaspoonful OF salt, halt that
Quantity OF pepper, one-hali pound of butter.
tablespoonful of flour has been mixed smooth
As soon as IL boils, drop in the oysters and add
the water from the celery, straining IL off care
fully SD that no bits OF celery drop In. Serve an
soon rs IL boiis up.
Roasting is the general way OF serving the
Thanksgiving bird, and variety is chiefly made
by using different favorings for Milling and
gravy.
A medium-sized turkey will require two and
a hair or three hours roasting: large one will
need 10 be cooked an hour longer. When placed
in the oven the pan should be covered over the
bottom TO the depth OF an inch with water, and
more added from time to time as IL cooks away.
The turkey must be basted frequently with the
gravy I'm the dripping-pan, and at least once
A good plain stufiing is made by cutting loaf
OF stale bread into small pieces, adding enough
salt and pepper to season IL high, and wafer
sufficient 10 moisten thoroughly, but not 20
make IL SO wet that 10 will not mould up into a
firm ball; STUFF the turkey with this, Milling the
body and tine opening for the craw.
The above forms the basis of several kinds Of
filling, which are variously Favored with sage
sweet marjoram or thyme. 1t is well TO omit
all such herbs unless ii Is known that they will
suit the taste OF all the company, Tor 1t Is better
to have only plain stuffing than 20 make it
unpalatable to even one or two.
nice stuffing is made by moistening two
cupfuls of bread crumbs and the same quantity
OF crackers, rolled, with boiling miik adding
m fyEn han III Had
fine, and mixing lightly but thoroughly
Whole oysters mixed with bread crumbs
make most excellent stuffing, which is liked
by almost every one Select small oysters free
them from all bits OF shell and drain them dry.
add one-third as much bread crumbs, moistened
as oysters; liberal supply OF melted butter,
A very good addition to the above is cupfuI
OF very finely chopped celery,
It must be borne in mind, however that va
riety is always more acceptable than sameness.
and IL celery Is used in the oyster SOUP N
snonid not also appear In the stufiing, nor flavor
White or brown gravy may be made but the
latter is to be preferred. For white gra, ". pour
of into pan cupfu OF the clear gravy; add
one cupfui of boiling water, two teaspoonfuls OF
flour mixed smooth i'm one cupful OF milk and
the juice of one large lemon. Stir ali together
until IL has boiled for five minutes. To make
brown gravy, pour of all the contents of the
dripping pan excepting about two cupfuls OF
the brown gravy at the bottom To this add one
cupful of boiling water and two teaspoonfuls OF
Hour stirred smooth In half "A cupful OF cold
water. Cut up the liver and gizzard. and add
bowl. This gravy should be thin, smooth and
very brown.
The taste of mince pies is as varied as their
contents and they are good bad. or Indifferent
according TO the way the Ingredients are pro-
portioned. Mince-meat should not be splced
too highly. It's better to take n small quantity
of each OF a variety OF spices than TO depend on
q larger supply OF one or two kinds TO give
flavor.
A mince-meat which has been much praised
by every one who has tasted IL, and which
seems TO possess the virtue OF suiting all tastes
Take three pounds OF cooked lean beef two
pounds OF beef suet, five pounds OF apples two
pounds OF currants, three pounds OF raisins,
one pound OF cttron, three pounds of sugar one
heaping tea-spooniuI OF cinnamon, same OF
ginger. same OF nutmeg, one scant half tea
spice, one level tea-spoonful OF salt two wine
glassfuls OF strong brandy, four OF sherry, the
Juice of two lemons, one pint OF water in which
the fresh peel OF two lemons has been boiled for
three minutes, and into which has been stirred
one tumbier OF currant or goosberry jelly, and
as much cider as is needed To make the mince-
meat sufficiently Juicy, The meat suet. alples.
and ratsons must be chopped a. fine as possi-
pie, and the citron cut into small thin bits. All
moved from the beef and the suet, and the
suet especially must be minced TO a powder.
TO insure the spices being evenly distributed,
and meat together before adding the rest OF The
ingredients. Mix all together thoroughly, and
set over the fire until heated through.
Pumpkin for pie should be hne-grained and
have a deep rich color. III squash is used in
place of pumpkin, the pies will have a much
richer flavor than IL made out Of the vegetable
by whose name they are called.
Peel and cut the squash or pumpkin into
long strips and steam until tender: then put
through a fine sieve. For each pie allow one
egg, half a cupful OF squash, one cupful OF boil
ing milk, two teaspoonfuis OF sugar, and .
quarter Of teaspoonfuf each OF nutmeg and
cinnamon. Beat together the squash. sugar,
egg and spice; then pour on the boiling milk,
stirring quickly all the time.
Cranberries should always be served with
roast turkey. They are much better when pre.
pared as iolows than when stewed In the ordi-
nary way: Put them on the fire In a large kettle
with cold water sufficient 70 cover them we'll
cover closely, and stew until tender; then put
through a sieve TO remove the skins, return 20
the fire, and add enough sugar 10 sweeten 10
taste. Remove from the ire as soon "a the
sugar Is thoroughly dissolved, which, unless ID
is In Jumps, will be as soon as the fruit boils.
II seems hitting that on Thanksgiving Day
some simple decorations appropriate 70 the
time should grace the table and add TO the at
fractions OF snowy linen, fine china. and giis-
tening glass and silver The broad low center.
piece can be arranged TO mingle the beauties OF
golden wheat and scarlet bittersweet with the
purple and gold OF grapes, oranges and bananas.
m Az h. MIA ord fxa~