The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1894-11-27
THANKSGIVING MENUS.

How to Serve n Tasteful md Inexpensive
Feast on the Last Thursday In Sovem-
Der.
"Oh! for some kind friend to suggest
menus within my means for dainty,
appetising Thanksgiving dinner" signs
the economical little housewife, who is
Obliged to live on q limited allowance,
perhaps cannot afford a maid.oi-aii-
work. Besides cooking the meals she
must see that they are served in a
tempting manner, 80 that tired, over
worked James will thoroughly enjoy his
weIl-seasoned steak aud potatoes and
not remark how much better they are
to be had at chophouse or restaurant.
Here then are some simple inexpen-
sive menus for just such q busy woman
which are calculated to produce good
cheer and grateful spirit on this near
approaching day Of thanks. II one
wishes TO 60 "irom oysters 10 wanuts"
on Thanksgiving day feast they can do
it with com paratively small expense.
Little neck clans being cheaper than
oysters will do for the first course,
served in the half shell. Then cream
tomato soup is good and economical.
For the third conrse have roast tur-
kew, small white onions boiled, and
served with drawn butter, mashed pc.
tsto, and baked sweet ones, and the in
evitahle cranberry sauce or jelly. For
relishes, homemade pickles and salted
peanuts instead OF almonds, being much
less expensive and considered by some
quite US good. celery and olives, celery
salad with mayonnaise, or plain let
tuce salad with French dressing will do.
Next comes homemade mince pie,
nuts, raisins, fruit and coffee.
Here is still another simple menu for
such an occasion:
Oysters on the half-shell, Cream OF
celery soup. Roast turkey, with chest
nut stutiing. Potatoes mashed and
formed in cones, then brushed over
with beaten egg and placed in the oven
to brown. Boiled caulitlower with
cream sauce and celery. French canned
string beans, put in the ice chest until
they have become very cold, then
drained and tossed in French dressing,
makes delicate and delicious salad.
A boiled homemade plum pudding
with vino sauce, a pumpkin pie, nuts,
raisins and coffee, is pleasant finish to
this modern feast.
Or here is still another, quite differ
ent from the foregoing menus:
Dreamed turkey soup. Boiled turkey
with rice stuiting and oyster sauce.
Riced potatoes. Scolloped tomatoes.
Boiled onions and cranberry. Celery,
pickles and salted almonds.
A bouquet salad can follow, made OF
hard boiled eggs, lettuce, only the ten
der white lesves, a few nasturtium bios
SONS and mayonnaise dressing. For
desert a Dutch apple pudding, lemon
pie, nuts. raisins, fruit aud coffee.
a minced clam or oyster soup. Roast
turkey. Boiled ham. Stuffed tomatoes.
Rice croquettes. Cranberry. Celery
salad. Crackers and cheese. Nuts,
raisins, ice cream and coffee.
Here is still another:
Little-neck claims on the half shell.
Consomme. a pair tame ducks, roast
ed, Mashed and Drowned potatoes.
Brussels sprouts. Boiled onions. Gran
berries. Celery, pickles. sailed peanuts,
olives. Watercress and lettuce salad,
French dressing. Crackers and cheese,
Mince pie. Lemon jelly. Nuts, raisins,
fruit and coffee.
Or if one wishes very inexpensive
dinner:
Bean soup as a first course is about
as cheap soup as can be made A ham
bought at pork house where cold
boiled ham is sold by the slice can be
had for few pennies. Often they will
give them away for nothing. A pint OF
white beans soaked over night and
boiled slowly for hours the next day
with the ham bone makes n very tasty
soup. Roast turkey, plain boiled pota-
toes, boiled onions served with melted
butter, cranberry sauce, celery, pickles,
celery salad, poor mans rico pudding
with raisins aud served with boiling
custard, fruit and coffee, cream cheese
and crackers with some sort OF preserve.