The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1892-11-17
HOUSEHOLD HINTS
And seasonable Matters of Inter.
est to Women Folk.
HERE'S A Thanksgiving DINNER
Suggestions for the Preparation of
the Great ANIMAL Feast in AmerI-
can Homes.-ouo Good Old Fash
toned Way to Set Out the Feast.
Notes for Women.

arc finding d permanent place among
"the days we celebrate" says the New
York Tribune, no true American should
ever allow the time.honored festival OF
Thanksgiving to lose its proper place OF
precedence above all others always ex-
cepting, OF course, the sacred feast OF
Christmas). Every patriotic man,
woman or child should feel peculiar
pride in keeping up this distinctly
American holiday, and celebrating it
after the manner OF our forefathers by
family reunions and bounteous aud
hospitable board covered with the dear
old National dishes. We should all
feel it q point OF honor that our chill
dren should keep this feast OF emanci-
patton and the new dispensation, not
ike the old Jewish mealIof unleavened
bread, eaten in haste with fear and
dread Of the future, but repast OF
peace and plenty. set forth by those
possessing the land with Il thankful
heart.
A few suggestions, both in regard to
the dinner and decorations. may help
our housekeeper Just at this time. It's
not at all necessary to have expensive
hothouse flowers TO make really beau
tiful arrangement for Thanksgiving"
table. Nothing is more decorative than
the fruit OF the earth II cleverly ar
ranged, and they are particularly appro-
PIRATE at such time. What flowers
there are should be in keeping with the
season; the late chrysanthemums are
particularly adapted to this autumn
feast, and ruddy carrot-tops. copper
beeches and flame!colored oak leaves
form beautiful combination. For
centre-piece on the table beautiful
group may be made with golden ears OF
corn, tomatoes, grapes, nuts-product5
of nature Of all SORTS. Tiny she2yes OF
wheat at each plate tied with colored
ribbon make pretty resting place for
the card indicating the occupant Of the
seat. An effective way Of decorating
the room is to cover the window sills
with moss and to stand a sheat in the
centre, tying it with a thick garland OF
scarlet flowers or berries or clusters OF
grapes. Finally, as general principle
10 go on, Thanksgiving decorations,
whether in church or in the house,
should be large. ample, not costly in
material, but should give the idea OF
abundance and plenty-the generous
gifts OF nature in all their luxury.
And now to the dinner. In the first
place, let it il possible, be an early, not
a late, affair, for the children, big and
little, should be present at this yearly
banquet OF plenty, and it goes without
saying that an early repast is much
$ better suited to their digestion than a
late one, and for very old people, too, 1t
Is far better. Here is q menu which
brings in all the popular viands for the
day: Raw oysters TO begin with; soup
of celery bisque, and then a real old
Thanksgiving spread turkey, chicken
pie, boiled ham, for the meats; cram
berry sauce, celery and olives, for the
relishes; Dreamed potatoes, sliced and
fried sweet potatoes, macaronl and
perhaps spinach, squash and boots, the
vegetables; cheese and hot buttered
toast to mark the interval between the
solids and the dessert, and then-ioy
for the children !-mince pie, pumpkin
pie, OF course, fruit, nuts and ralsins--
very plethora OF good things.
Perhaps in these days OF cordons
bleus and chefs de cuisine this may be
considered homely feast; but il well
cooked who could wish Tor better or
more satisfactory one. especially to
those who hold that, after all, blood is
thicker than water, and who love to
perpetuate all of the good old customs
that mark our individually as nation,
particularly the gathering OF kin at this
season, and the kindly hospitality OF
our fathers?
One good old-fashoned way OF setting
out Thanksgiving dinner, where every
thing is put on the table at once, is 10
have the hospitable board Aanked at
either end by roast and boiled tur-
KEY, to be carved respectively by the
master and the mistress of the house.
Here are two excellent and tested re-
cipes for both the roast and the boiled.
For the former wipe the turkey and rub
the inside with an onion. Crush the
breastbone with the rolling pin, to give
it a fine round appearance. Truss it,
stuff it with bread and crumbs seasoned
with pepper, salt, two ounces OF butter
and any savory herb. Rub the body
with -four and lay it III the dripping
pan. Spot it with butter; put three
= gills OF water in the pan and haste very
often; roast slowly. A turkey weighing
twelve pounds should cook three hours
Boil the giblets, chop them fine and
add them to the gravy, which may be
made in the dripping pan when the
turkey is taken out. II there is too
much fat, pour it of, and ii too little
gravy, add water; thickened with
Drowned -four and season to taste. Be-
fore serving the turkey, the heat the
dish, pour over it and around it some
Of the gravy, and garnish it with thin
slices OF ham, broiled crisp, and bits Of
parsley.
To boil turkey, clean aud truss as
above, substituting oysters and chopped
celery for the savory herb in the dress
ing. Wrap the turkey in towel, put
it in kettle OF boiling water, with
seasoning OF salt, and boil slowly and
steadily until it is cooked. An ordinary
sized bird will take from two to three
hours. Serve with oyster sauce in the
dish, and rarnish with bits of parsley.
Before wrapping the turkey in the
towel the latter should be Toured.
Some people boil turkey about an
hour and then let it stand, close COW
cred, on the stove for half an hour; the
steam will finish the cooking.