The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-11-22

honored bird. the turkey. with cold chicken pie
nuts aud cider for the evening meal. The fol.
lowing is q menu for an old-fashioned New
England dinner:
,. Boiled cod with egg sauce.
w,s,oa stewed cranberrlea
Ham boiled In cider.
~ Baked apple sauce.
Deep apple pie.
American cheese.
Coffee. Cider.
An appropriate decoration for such q dinner
would be q centre piece Of fruit. Make q fruit
dish out of half a pumpkin. cut the edge into
points and scrape out the inside. Rest this dish
upon q large mat made from pressed autumn
leaves or ferns and punches of bittsrsweet
berries. Fill the pumpkin with rosy-chceked
apples which have been polished until they
shine, and rich purple grapes and golden pears
that have been saved for this occasion, with q
delicate fern peeping out here and there. Light
the table with white candles placed in antique
brass or silver candlesticks without shades.
When giving q Thanksgiving dinner q pretty
idea is to bank the dining room mantel with all
kinds Of fruits and small vegetables mingled
with oats. barley. and ears of corn. as we'll as
autumn leaves, ferns. and red berries. The
long gray southern moss makes q graceful and
effective drapery for such q bountifully ladened
mantel.
dinner in honor of their national holiday. The
Following menu and recipes may be of assist
ance to them:
Sailed almonds. oyster cocktails GALLERY
Cream Of barley soup.
Toasted crackers.
HaIibut tlmbaIes.
Ro. ret sSs. balls w, W,' 4, cream sag "s,
Drowned swee. pos Stsaeerry 's csallnower au sr.,,D,
hr Ge,sue ssS anS rS sa ,s's sal %psh'
Roquefort cheese. Waters.
Coffee. N Bonbons.
Oyster cocktails are served in ice shells made
for this purpose or in large claret glasses. Put
five small oysters into each glass. For one dozen
plates allow seven teaspoonfuls each of prepared
horse radish. tomato catsup. and vinegar, ten
teaspoonfuls Of lemon juice and one of Tobasco
sauce. Thoroughly mix this dressing and put
an equal quantity into each glass. Both oysters
and dressing should be very cold.
Cream of Barley S~oup.-Place over the fire in
a large saucepan three pints OF chicken or veal
stock. one small cup Of barley. two blades of
pan stand where it's contents will just simmer
for four hours: then rub them through a coarse
sieve. Return the strained mixture to the fire,
add to 1t three cups OF equal parts of boiling
cream and milk: season with salt and cayenne
pepper, let the mixture again come to a boil.
and serve at once. Put a few spoonfuls OF
whipped cream over the top OF the soup after 1t
has been turned into 5he tureen,
a puree sieve. For one pint of fish put into a
saucepan over the fire two tablespoonful Of
butter: stir into the melted butter half a table,
spoonful OF -four and then gradually add a gen.
erous half cup Of cream or rich milk. When
half a teaspoonful of onion juice and season
highly with salt and Cayenne pepper. Remove
the pan from the fire and stir in two beaten
AR0A- RntfpF Individual timhala nnnnlHa and
cover them thickly with Drowned crumbs. Fill
each mould three-quarters full with the mix
Place the pan in a moderate oven and bake
thirty minutes. For the potato balls. cut peeled
scoop and boil Them until tender: drain off the
water and stand the pan where the potatoes will
the inside edge, Place the potatoes in the
parsley over the whole.
To make the chestnut stufing for turkey. Sc
cure one quart Of large French chestnuts. shell
skins are ioosened. Remove the brown skins
and again put the nuts into boiling water and
nuts are still hot rubthem through a very coarse
or colander. Mix with. the sifted nuts a
of melted butter. and season with salt and pep
per. Make the mixture moist with a little
sweet cream and fill the turkey, but do not
press the stuting In closely; and the bird is
ready to roast.
For cranberry jelly. place the berries over the
~ Lh u ohuNN "a w mn u LuuCh wafer HIS |
you have fruit. ana cook until tho berries are
Then rub them through a fine sieve
and to each pint OF liquid put three-Quarters of
a pound Of granulated. sugar, and again place
over the fire, letting 1t cook fifteen minutes
after 1t commences 20 boil. Turn the liquid
Jelly into moulds TO harden.
Drowned sweet potatoes are m ade by cutting
cold boiled potatoes into Halves lengthwise.
Put a few spoonfuls OF clean beef dripping s into
spider over the fire, roll the potatoes in brown
sugar. and drop them in the hot fat; brown
hem on both sides and serve them very hot.
Caulinower au, gratin is prepared thus: When
he head is boiled and drained. break IL apart
nto iiowerettes. Meanwhile have a white sauce
made and into n buttered baking dish put a
aver of the caulifower. cover with the white
'auce. and then make a layer of grated cheese;
'epeat until the dish Ia filled, having the sauce
or the top layer. Cover the top with crumbs
md crate a little cheese over them. Bake
bout twenty minutes In u hot oven.
For n delicious Roman punch. put into n
Rucepan over the fire one pint OF water and the
anne amount OF granulated sugar. Let them
'ol twenty minutes; then add the juice from
TX lemons and two oranges and one pint of
weak green tea. Take the pan from tho fire
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