St. Paul daily globe., 1895-11-18
ON THANKSGIVING.
HOW TO KEEP THE DAY WE
CELEBRATE IN SPIRIT AND
LETTER.
MENUS FOR THE DINNER.
A MEAL THAT is QUITE ELABOR-
ATE AND SOME SIMPLER
ONES.
THE COOKING OF THE TURKEY.
Suggestions for Making Soups,
Salads, q Good Plum-PuddinG
and Cranberry Sauce


ner," says a writer in the Jenness-
Miller Monthly, if 1 had nothing but
a potato and a very little salt, and
I'd share it with somebody if L had
to borrow somebody from the poor
house. This is not wonderful burst
of generosity 1t is more or less self
ish-more, l dare say, for the poor
house dinner would be better than
mine of potato and salt, and eating
alone is so deadly stupid that dreary
selfshness compels a person to share
ones holiday dinner with some one.
But good as potato and salt is,
should try to enlarge upon this menu.
If I were a quarter part as rich as
Croesus 1 should invite as many
guests as my dining room would ac-
commodate, and I'd try to have it
family party as nearly as possible,
because the times when families can
be brought together grow less in
stead of more frequent as civilization
scatters us to the four corners of the
earth.
And for a dinner I might give them
oh, might give them great many
different dinners, any one of which
could be perfect in its way. Per-
haps the menu might be something
like this:
Oysters on the half-shell.
Consomme Colbert.
Olives Salted Almonds.
Frogs Legs a la Poulette.
Larded Sweetbreads with Peas.
Epigramme of Lamb.
Potatoes a la Duchesse.
Asparagus on Toast. Mushrooms.
Roman Punch.
Roast Canvasback Duck.
Celery.
Lettuce and Tomato Salad.
Fruit Jelly with Whipped Cream.
Fancy Cakes.
Frozen Pudding and Ices.
Camembert Cheese.
Water Biscuit ('Crackers.D Coffee.
This would not cost such very great
deal, come to read it over, and might
serve this dinner if 1 were not very
rich, but just rich enough to have a
cook who knew how to prepare every
thing to turn, and mattresses enough
to serve the dinner we'll. The turkey,
you see Is omitted, because between
ourselves, turkey is not a particularly
toothsome bird. The "fXins," as the
children say, are what make a turkey
dinner so much appreciated Almost
any other roast bird tastes better Tur-
key and Thanksgiving are indissolubly
connected only in the popular, not in
the fashionable, mind an inheritance
this belief-from the days of our Pill
grim and Puritan forefethers, who did
not have great variety of food, and
who killed a turkey on feast days as
the greatest treat they could make
ready.
If were getting up a dinner that one
general servant and 1 could manage
between US for a family in which there
were children "lotting" on a turkey
(because they imbibe the belief that it
belongs to the day as they breathe air,
just because they can't help it,, dare
say the menu would be something like
this:
Cream of Cauliflower Soup.
Boiled Halibut, Egg Sauce.
Cucumbers.
Roast Turkey, Cranberry Jelly.
Creamed Potato.
Celery. Boiled Onions.
CaulifioWer in Cream.
Chestnut Salad.
Plum Pudding. Cheese.
Nuts. RaisinS. Figs. Candy.
Grapes. Coffee.
But if I had no servant. and had
husband and children, and a sister or
a. brother, and his wife or her husband,
and their children, to dine on Thanks
giving day, 1 should try to map out
my dinner so simply and yet SO tooth
somely that 1 could give thanks along
with the rest Of them, instead of being
completely tired out by the time they
oil ThcrQ chO1l16
noble big turkey, stuffed till he simply
emitted most tantaliZingly good odors,
cranberry sauce, of course (and not too
sweet, please, celery, potatoes and
SQUASH. When these had been we'll
complimented by being eaten with gus
to, I would run amuck of Indigestion
for once in the year and serve mince
pies and pumpkin pies (because every
one would be looking for them), and
there should be some fruit and nuts
and raisins, of course, and some coffee
at the end, with a cup of tea for the
people who never heard of drinking
black coffee or of drinking it in the
middle of the day.
It's quite well enough to make some
concessions, pies for instance, to the
tastes of ones dinner party, but trust
to luck, when you have no servant,
that some things will never be missed
plum pudding, for example, which
necessitates the cook going without
her dinner to dish it up and make the
sauce for it.
I'd lay the table in the best room for
a. change, if 1 were a mechanics wife
and in the habit of eating in the kit
chen, just to make it seem like holi-
day all round, and I'd make bargain
beforehand with the children that they