New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-11-25
- H0V5E HoLD
&, "A, TALKS
SERVING THE THANKSGIVING DINNER AND


SERVING THE THANKSGIVING DINNER AND
SUPPER
great many excellen, dinners have been fall
ures because they were neggenty served. The
success OF French dinners depends as much upon
the perfect manner In which they are served and
the attention given TO all the minuta that affects
the comfort OF the diner upon the excellence
OF the food offered him.
Each course Of the Thanksgiving dinner should
be ready just before It is needed instead Of having
all courses ready once. and waiting to be served
Inc most exact calculations must be made for
the time OF beginning a large dinner In order TO
nave each course appear the table In It's per
lectlon. There should be some one always In the
Kitchen 10 attend TO this IL Is impossible for one
girl to wait on dnner-tabIe when there
Several elaborate courses and also TO dish them
up. though when the dinner IL really simple and
carefully chosen this may be done.
great many Thanksgiving dinners are partial
failures because TOO much is attempted. and the
bill OF fare is beyond the capacity Of the kitchen
and the kitchenmaid. a simple meal, served per-
fectly. will be much more satisfactory than
elaborate dinner badly managed.
DINNER TABLE DECORATIONS.
Dinner decorations that are in good taste are
never excessive. The bowl of flowers ferns that
occupies the centre OF the table Is never wanting
at any elaborate dinner. There Is somewhat
more elaborate decoration Of fruit on the Thanks
giving table. The decoration this occasion
takes on the character OF the festive auumnal
Foliage. The brilliant red poinsettas, which slmu-
lates the red leaves or autumn maden-h Terms
and other delicate green. are used on the Thanks
silver baskets. are placed on each side Of The cen.
foliage sprays u maiden-hair ferns are some
times laid on the spotless white cloth or satiny
damask marking out the table from the centre
The napkins at family and elaborate dinners
usually simply folded square, with the embrold-
white floss on top.
REIISlIES WITH THE DINNER.
The various homemade pickles usually served on
this day. the celery curled in the most perfect
manner and some other small hors d'oeuvres are
put on the table at the beginning Of the meal.
They should be placed on low crystal dishes olives
are served In crystal and also In low dishes OF
silver. Sailed almonds and other bonbons. served
on the table at the beginning OF the meal. are
very ornamental put in the da!ntiest tiny baskets
ana in small dishes of hligree silver
The garniture OF the various courses should be
sufficient give festive appearance 10 the
A slight touch OF green parsley on the FISH, with
cut lemon. and some other appropriate garnish' Is
much more effective than an elaborate ueSor i
aey II with good taste but this IS the only course
undesirable As a rule. Thanksgiving dinners are
apt to be served in the odfashioned way. without
The dining room should be well aired before the
tcmnnfntIfe Of the room should be brought 10 about
% G5 degrees Fahrenheit. IL should hot De a de
e hsr IA Foems Where the is up
TO rs or 20 degrees This Is the proper tempera-
ture for parlor but too warm for a dining room
THE THANKSGIVING SUPPER.
THANKSGIVING comes In the midst Of the open sea-
son of game and IT Is desirable that Thanksgiv-
ING supper should recall the game suppers Of oden
time Small dishes Ike patties OF game. small
birds chicken salads and similar dishes are IN de-
he varied as the season is one when the market
supplies OF all kinds are abundant and OF the best
A venlson pastry a chicken pie. with the
whitest and crispest of celery aceompahyag9s ai Is
az a Thanksgiving supper. The following Is good
bill OF fare:
Fried oysters In forcemeet: brown bread.
Nenison steak BLACK Surts"' 's''
OBJ. Irol ls ~, quail DESC ." .e3'; celery
Ramekins u cheese.
Charlotte russo cores S'''' 'N'
The oysters In this menu are wrapped In a INN N
layer of forcemeat; nice chlckeh o., III sra
NAV be- substituted. Season large fine oysters;
spread the forcemeat over them on opth sdes; snu
Jtn Them I'm a beaten egg and sifted bread CRUMBS.
RE oysters are also tempting when Dreaded with =
mixture OF equal parts OF cracker ,,, g. nv Svins
r. a slight blow with broad baded kniie oeIoss
preparing to fry The bread or sTs dipped n
should also be seasoned With little satt ana pep
ppvoug6 70 mix them Add tablespoonful OF milk
to every egg used for th,s PUPPIES IIpTse s r and
Ike slices 1, brown bread ualhtnS ou'No'
niIves or some nne pickle. should always accom-
W. FRY thr oysters wrapped IN forcemeat IN boiling
lard In three minutes, or the moment .me' ae
dalIratr brown. take them up with w.re sPo0''
.nS To-, ,h.rn be served soon as possible -,
Venlson steaks should be cut from the reg, t tS
.hcnid ha rut about three quarters or an lh1n
,hick season. and natten Them ana zip tne u.
good sweet oil or melted butter DTedse tneih aenS
figbtly with flour and bro them SIX minutes OH
. ntrh side When these steaks are cooked In
chaiug- dish which IL the most delicious way ~
cono,r tbem they should not be cut over haif an
inch thick In that serve them with por,
-, Ind currnnt ielly sauce. COOK the steaks anu
"ine az. I'm mn Melt a half tumbler OF currant
Jelly and add winegIass OF port ana rcb bro na1
,raavv nerfectly skinned. Will do. the monleut
The gravy bo.Is the steaks TO ,he sahSe III
~. 81 ling dish; them a. soon as possipit,
rcd curTant Jelly used FOR this sauce bIacH
crrant is preferred when Jelly alone Is served VII"
vcnlson.