The Providence news. (Providence [R.I.]) 1891-1906, 1891-11-24
AS 1T LOOKS TO WOMEN.
Some Of the Ways to Honor Thanks
giving Most Highly.
OLD-FASHI0NED PUMPKIN PIES.
Practical Hints for Setting Thursday
Table and Cooking and Serving Thurs
days Dinner.

The Thanksgiving dinner should have
character peculiarly its own. AT other
holidays one may look abroad for her sup
plies, but at this national feast all the
food served should be as nearly as possible
of American production. The day should
do its share toward fostering pride OF
country.
To be consistent the bill Of fare need not
be elaborate, and should partake rather OF
the simple abundance favored by the
founders of the feast than the long-drawn.
out elegance of the ceremonious dinner OF
more recent introduction. Yet elegance
and refinement need not be lacking. The
table should be spread with the best linen,
silver, china and glass that the house
affords.
Roast Turkey Chicken Pie
Mashed Sweet Potatoes stswod roa oyssT p5d,6 PLANT
Cranberry Jelly
Celery Salad
Water Crackers Philadelphia Cream Cheese
Salted Peanuts
Indian Pudding Pumpkin Pie
Mince Pie
Grapes Apples Oranges
Certain parts of the cookery can only be
done ON Thursday, but the day before he
made the cranberry Jelly and the pastry
for the chicken pie; the chickens, the GRO
quettes and the corn may be prepared, the
peanuts salted the pies made and baked
and even the dishes of fruits and nuts and
raisins arranged for the table.
The service of the dinner need not be
elaborate A low bowl of flowers may
stand in the middle of the table, dish of
fruit on one side, one of nuts and raisins
on the other. Here and there may be set
little ornamental dishes of candies, of
olives, of salted peanuts Of radishes. The
cranberry Jelly and pickles, etc, may also
find their place here, and this, with the
array Of plates, knives, forks, etc, will
probably leave no room Tor the vegetables.
These may stand on the side table and be
passed. But the turkey must have his
post of honor at one end of the table,
while big chicken pie keeps him in coun-
tenance at the other end.
The recipes following are trustworthy
in every detail. IL Is not thought worth
while to furnish directions for preparing
the most familiar dishes.
GREEN CORN PUDDING.-One can corn,
two tablespoonfuls butter, melted, two
tablespoonsful granulated sugar, two
eggs, beaten light, two cupfulss milk,
Drain all the liquor from the corn and
chop the kernels very fine. Add to them
the eggs. the sugar, the melted butter,
the salt and the milk into which you have
stirred the soda. This is TO prevent curd-
ling Turn the mixture into pudding
bake, covered, for half an hour, uncover
and brown. This is an excellent accom-
paniment to roast turkey.
CELERY SALAD.
Cut your celery into inch lengths, lay in
n bowl and put IL on the ice until needed.
After IL is brought on the table pour over
IL a French dressing consisting of three
tablespoonfuls of oil, two of vinegar, n
tablespoonful of salt, n half teaspoonful of
white sugar and three or four dashes Of
black pepper.
sALTED PEANUTS.
Shell raw peanuts and remove the inner
skins by pouring boiling water on the ker-
nels for few moments and then rubbing
them between the hands. Lay the nuts in
n shallow tin pan with enough butter To
keep them from scorching. A tablespoon
full IL generous allowance for cupful of
the kernels Let them brown lightly in
auick oven, shaking the pan frequently so
that they may color evenly. When done
turn them into colander, and after they
have dripped all they will lay them on
coarse brown paper to absorb the grease.
Sprinkle them well with salt. They are
excellent with salad, but are usually
eaten more or less during the entire din
ner.
INDIAN PuDDING.-Three pints of milk,
IOur eKKS, one ntdDluk CuDiul vi NtlioW
Indian meal, one small cup of molasses,
two tablespoonfuls of butter, one tea
spoonful of ground ginger, one teaspoon
full of cinnamon and mace mixed, one cup
full of seeded raisins. Heat the milk in "a
double boiler When IL is scalding hot
pour IL on the salted meal, stirring care
fully To prevent Jumping Return TO the
fire and cook for half an hour, stirring
often. Beat the molasseS and butter to-
gether, add to these the eggs whipped
light, the spice and the meal and milk and
beat hard. Last of all stir In the raisins.
Turn all into buttered pudding dish
and bake covered three-quarters of an
hour. Stir the pudding well up from the
bottom and brown. Make hard sauce
by creaming tablespoonful of butter
with n cupful of powdered sugar and sea-
son 10 taste with nutmeg and cinnamon.
PASTRY. Two pounds sifted flour. One
and onehalf pounds butter Ice water
enough TO make stiff paste. Have bowl,
chopping- knife, butter aud flour well
chilled before beginning work. Chop the
butter into the flour, ana when the bits of
butter are the size Of peas pour in the ice
water, mix it with the chopping knife
into rough paste and turn IL out on the
board together with any scraps of butter
tha: have not been worked in. Roll il out
quickly into a sheet about half an inch
thick. Flour lightly, fold it in three turn
the rough edges toward you and roll out
again Repeat this process three times
handling the pastry iust as little as posi-
BILE. Set il on the ice for an hour at least
before using. This is n delicious pun
paste IL properly made but the directions
given must be strictly followed In cold
weather il will keep week.
PUMPKIN PIES. Four cups stewed
pumpkin, two quarts milk, eight eggs,
two cups white sugar, two teaspoonfuls of
mixed mace, nutmeg and cinnamon. Beat
the yolks OF the eggs light, aud put the
sugar with them. Press the pumpkin
through a colander and stir the eggs and
sugar into IT, Add the spice and the
whipped whites of the eggs. Have very
deep pie-plates for pumpkin pies, and after
You have Toured the plates aud lined them
with the paste, cut slashcs here and there
in this, that IL may not puff mp too much.
stir the pumpkin custard well before you
pour il in. OF course, no top crust is used.