New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-11-13

look 10 even dish of cold meat, ana DoA III IL VIII
grow easily ia sunny window all winter anu IT.
ouire little or no care few spngs arou'o us''
little chopped up and sprnkled over filed POTATOES
or @ beefsteak- makes all the difference In the world
in their appcarance Take up some nasturtium rooS
in the autnn cut back the ends ard the buds, and In
few weeks thew Will begin to bloom again. giving Won
the prettest decoration possible for Your salads In
fact you might have regular niue A'cneh sarNch
in pots and boxes with very little trouble and IL
will be almost to interest and delight your COOK
There arc no end OF things that make pretty Saishes
Tor a dish. 4 few fried onions help ont oeeis'eah
immensely French chops look particularly nice IL iad
in ordcrr, fashion around a neat Mllock Of mashed
potatoes HANDFUL Of watercHss greatly heIpS the ooh
OF roast OF heel crOQuettes served III h"phn looA
twice as well Is If laid in the dish fragrant
gelauium leaf hoainG in the water o. hhser
bowl looks fresh and dainty. In fact clever wohhh
can think Of any number Of little accessories that
will help the appearance and attractions Of her taps
without adding In any TO the expense OF her house
keeping; and her cook and waitress will be quick 10
learn neat and tasteful habit of serving
Among the various new holidays that are finding
permanent place among the DAYS we celebrate
no true American should ever allow the unie-hoh
ored festival Of Tlans giving lose It's proper place
Of precedence above all others always excepting
of course the sacred feast Of Christmas. Every
patriotic man. woman OF child should feel peculiar
pride in keeping up this distinctly American holiday
and ceebr1ung it after the manner OF on loielners
nv family reunions and bounteous and hosptable
loard covered with the dear old National elshes' we
should all feel it point OF honor that our cniiafen
should Keep this feast OF emancipation and the new
dis pensatisn not like the old Jewish meal Of UNI
l,avened bread eaten In haste with fear and dread
OF the future but rep@s OF peace and plenty, set
forth by those possessing the land with thankful
heart
A few suggestions. both in regard 10 the dinner
and decorations, may help our housekeeper Just az
this time. II is not at all necessary TO baVe eH-
penslve iiothouse flowers 10 make really beanului
orranrement Tor Thanksgiving table. Nothing
T. more decorative thun the fruits OF The earth II
c,cveYly arranged, and they az particularly appro
pirate at such time What flowers there are Should
be In keeping with lie season; the late chrysanhe-
NUNS are particularly adapted 10 this autumn ledat
and iuady caIrot-tops, copper bccchcs ana Name
colored oak leaves form a beautiful combination For
a centrc-piece OIL Tie table a beautiful group may be
made with golden ears Of corn, tomatoes, grapes
uuts-products Of nature 81 all sorts. Hny hhSlvcs
OF wheat at each plate tied with Coored ribbon make
a pretty resting place for the card Indicating the
occupant Of the seat. An effective way OF deeorat.
ing the room is TO cover the window sins with moss
and 10 stand q sleai in the centre, tying IT. with a
Tick garland Of scarlc; flowers berries OF clusters
cf grapes Finally. as general principle To 60 on
THANKSGIVING decorations, whether In church or IN
the house should b. large, ample not costly III ma
tcrial but should give tie idea OF abundance ana
plenty-the generous gifts Of nature in all their luxury
And now to the dinner IL the hrst place, let IT,
il possible be an early, not late. affair, for the
children. big and little, should De present al ms
yearly banquet OF plenty, and II goes without say
Ing that au early repaS is much better suited 10
their digestoBs than LAKE one. and for very OLD
people too 1t Is far better. Here is menu which
brings in all Of the popular viands for the day Ra"
ell, with n
then real old Thanksgiving spresd-turkey. chicken
pie boiled ham, for the meats; cranberry sauce,
celery and olives for the rsishes Dreamed potatoes,
Sliced and fried sweet potatoes. macaroni and per-
laIs spinach squash and bees, the vegetables, ccSe
and hot butered toast mark the interval between
the solid. and the dessert and thenoy for the chill
dren -innce pie, pumpkin pie Of course, fruit nuts
and raisns-a very plethora of god things!
Pertains I'm these days Of cordons bleus and chefs
re cuisine this may be .idercd hOmcly feast
but if we'll cooked who could Wish Tor better OF
satisfactory one, especially to those who holo
that after ALL blood Is thicker than water. and who
love to perpetuate all OF the good old customs that
mark our individuality is nation, particularly the
gathering Of kin at this season. and Tie kindly hos
PtaNty of our fathers !
One good Ole fashioned wat OF setting out Thanks
giving dinner where every thing Is put Oh the table
at once is to have the hosptable board nanked at
either end b. roast and boiled turkey, TO be carved
respectively BY the master and the mistress oi the
house. Here are two excellent ana tesied recipes
for both the roast and the boiled. For The DrmeI'
wipe the turkey and rub the inside with al onion.
Crush the breasbonc with the Iollngpin 10 give IL
fine round appearance. Truss 1t, stuff 1t with bread
crumbs seasoned with pepper, salt two ounces Of
butter and any savory herb. Rub tile BODY with
flour and lay ii in the Dripping pan spot IL WIN
butter put three glls OF water IN the pan ana base
very often; roast slowly. turkey Weighing 'weiV'
pounds should cook three hours Boil The gblcts'
cbop them fine and add them to the gravy which
may be made in the drpplngpan when TIE turkey
IS taken out If there IS too much fax pour II oii'
and IL too little gravy. add water; thcken Win
Drowned -four and season b taste. Before serving
tho turkey beat DISH pour over 1t ana around IL
some of the gravy and garnish 1t with thin slices OF
ham, broiled crisp and bits Of parsley.
70 boil turkey clean aud truss as above SUB
shutting oysters and chopped celery for the .avory
herb in the dressing Wrap the turkey In towel
put ii in kettle Of boiling water, with seasoning
OF salt and boil slowly and steadily until 1t Is cooked
An ordinary sized bird viii take from two to three
hours. with oyster sa"cs In the dish' anu
sarnish with bits OF parsley. Before wrapping the
turkey in the towel the latter should be nourcI some
people boil turkey about an hour and then let II
stand close covered, the stove for half an hour
the steam viii finish the cooking.
Green ginger Is OF the most useful articles OF
commerce 10 the practical picker and preserver II
comes into market about this time OF the year from
Jamaica and the West Indies. II generally brings
about IS cents pound in market. Ii should be
chosen in u rather light color, free from flaws and
firm but never stringy hard. A good ginger root
bols tender but the poor bits OF the root are always
nbrous and strngy after they cooked, and should
never be used where the slices OF ginger TO be left
In the pickle
The most delicious preserved ginger Il that brought
Tar thotild lac
translucent OF a clear yellow Inferior ginger made
from fibrous roots is dark and tough. The familiar
ginger pears OF the household preserve closet are
made BY boiling about a quarter of pound OF the
raw. green ginger root in water enough to make The
syrup for five pounds of pears Where the root Is
tender add the sugar IN the proportion Of about three
quarters OF II pound Of sugar TO pound OF pears