The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-11-24
fnr 1Mn1nen.

W L AlQRRC4 IA 49, 4tt
known caterer for points concerning the
Thanksgiving dinner of '9s ard for a lit
de talk concerning Its table decorations
and general characteristics.
what is your most up to date sugges-
tion for a Thanksgiving meal" / asked.
Il nave four pet menus this year and
each has its distinctive table garniture,"
he said.
First of all comes my old fashioned
dinner. I dress the table with a snowy
cloth and a centrepiece of fruit. Ny
pet suggestion would be one Of those
huge platters or rather trays. Pewter
trays are much used now for this pur-
pose. One of the pnHttiest tables which /
have ever arranged had a large oblong
tray Of some heavy blue chinaware. This
was heaped with exquisite fruit and en-
circled with autumn leaves, through
which appeared clusters of Concord and
Tokay grapes. With a decoration of this
kind 1 would suggest a menu upon the fol-
lowing ORDER
!. Blue points on half shell. 2. PURGE Of
clam. 8. Roast turkey. cranberry sauce,
mashed potatoes, giblet gravy. 4. Roman
punch. ). Celery salad. 8. Mince pie. 4.
Ice cream representing tiny pumpkins. 8.
Coffee, cidar.
II have served but n meat dish and
nave brought together as light a collec-
ton of eatables as Is consistent with the
day. Thanksgiving is a feast which is
exceedingly hard to cater for with any
art. So many people want to load down
the table with all the time honored
viands. Now a heavy table is at present
decidedly out People want to see a
little upon the table and see that little
with appetite. They don't want to be
sickened with an endless succession of
courses. Feeling as if his Jacket were
buttoned" holds only with the very small
boy, and 1t isn't good even for him.
-.
zone of my favorite floral decorations
this season is arrived at with chrysan-
themums Of pale yellow tints, shaded with
others of yellow brown or deep ember.
The centrepiece is low and .oblong and IN
terspersed with greens to relieve the
heavy effect.
"A chrysanthemum with a long stem Is
laid beside each cover Immediately before
the guests enter. Two single candlesticks
with yellow shades are placed upon each
DIV tA@ SCht41tiCtCf illus Olliii1iS a
square, while from the centre of the floral
bed rises a candlestick with four branches
which is higher by several inches than
the others. For a humorous decoration /
use .jack-o-lanterns' concocted from
squashes or pumpkins. with wreathes of
some green vine"
And how about the other menus?
well, here Is another suggestion con-
cocted especially for Thanksgiving
toast. squares; three, roast turkey, cram
berry sauce, gibiot gravy. baked sweet
potatoes; four, frappe served in colored
glasses; five, chicken salad, nut sand
witches; six. pumpkin pie; seven, meringue
glaze: eight, coffee.
That is a menu which is quite solid
cough without being heavy. This next
also liked
le. oysters in shaved ice; two, bouii-
and soup biscuit: three, roast turkey,
tnut stufing. currant jelly, potato
Y; four. lemon sherbet; five, salad of
and celery; six, mince pie; seven,
re Ice cream; eight, coffee.
e more will complete the four sug-
ions which l promised. Try the fol-
15%4dg-
One, fruit. served individually: two, po-
tato chowder; three. turkey. chopped cell
cry. m-ayonnaise dressing; four. Roman
punch; five, sweet potato croquettes. small
ham sandwiches; six, apple dunplings;
seven. ice cream In fruit shapes; eight,
coffee.
So much for the clever catering of the
affair. But a number OF Woman's Page
readers have written FOR. hints as to the
serving of a Thanksgiving dinner. First
of all try to arrange for courses The old
fashioned way of bringing everything to
the table at once has many disadvantages,
even for a simple family affair. Bring on
each course separately in the order named
In foregoing menus. And provide a fresh
plate for each course. Each plate is now
usually fitted III in the kitchen and
brought on separately. The proper quota
of silver Is arranged beforehand at each
cover. This must include a large spoon
for soup, a fork for the pie. coffee spoon,
etc. Have the meats, croquettes, etc,
garnfshed with small sprigs Of green.
Serve heavy soup In small hot sour plates,
but bouilion, consomme, ETC., in tiny cups
Serve the salad upon plates which have
been for an hour In the refrigerator.
Small French rolls may b laid at each
cover.
II has been claimed that the serving Oh
separate courses is out OF place In a home
affair. Nothing could be farther from the
truth A home affair should be just as
dainty in each particular as a public one
And courses will aid In making 1t such.
"
For years women have been clamorine
for something new in the way of 6
glove. but until now the glove maker.
have failed satisfy them. Each yeal
the fashionable gloves have changed IL
color. and their stitching was varied il
width, but no conspicuous new feature
has made its appearance. This new
glove is for evening wear, and there arr
three or four different designs.
The most beautiful is the glove which
shows a faint suggestion of the pinI
and white flesh Of the arm beneath it
1t consists of suede which reaches abou
three inches above the wrist. Aboy,
this the glove is of lace. The lace ma,
he plain or the design traced with tin,
spangles. Both styles are seen. At tn
top a ribbon is run through the lac
n,a +t,a1 <gaS In a Aaws r. -rLs4~ 49,.