Republican news item. [volume] (Laport, Pa.) 1896-19??, 1899-12-07
HINTS FOR HOUSEWIVES.
A simple, satisfactory Dinner.

For a simple, satisfactory Thanks.
giving dinner here ~ suggestion;
Soup, nice golden Drowned turkey,
mashed potato, sweet potato, celery,
squash, cranberry sauce or Jelly, pie,
and dessert, topped off with cheese.
coffee, nuts, raisins, candy and fruit
AS to the table arrangements, moth.
ing can be handsomer or in better
taste than linen tablecloth of fine
quality and pretty pattern. A cen
tre piece of embroidery and a bowl Of
chrysanthemums make the choicest
decorations, and autumn leaves, if
they have been preserved, lend
bright bit of color to the dining-room.
1t would be impossible to give
Thanksgiving menu that would suit
the taste and purse of all our readers,
lut the following recipes will be found
appropriate to the occasion and per-
haps assist in their plans:
Cranberry Pie To two cupfuls
finely chopped cranberries add one
cupful Of ra;sins seeded and chopped,
half cupful granulated sugar, half cup.
full water, two tablespoonfuls -four
and one egg. Line a pie plate with
rich crust and fill with this mixture,
cover with an upper crust and bake in
a rather slow oven.
Pumpkin Pie Should be baked in
square tins and is made as follows:
Rub through sieve enough cooked
pumpkin to make one pint Add to
this one small cup sugar, one saltspoon
salt, one teaspoon cinnamon, one tea
spoon nutmeg, and then stir in one
pint hot milk. When the mixture is
cold add two well-beaten eggs, pour
into a paste lined tin and bake.
Sailed Nuts--A dish of salted al
monds, peanuts or other nuts will
make a pretty aside dish for the
ThanksgivingStable. All nuts that can
be blanched are first thrown into boil
ing water for few moments, then
pour cold water over them and rub off
the brown skins. Then to one cupful
nut meats add a scant teaspoon olive
oil and let them stand for one hour;
then drain and add to them one table.
spoon fine salt. Put in a shallow pan
and place in a moderate oven, stirring
fle luentlyl until they are delicate
brown on all sides.
Thanksgiving Pudding-Soak .one
pint cracker crumbs in three pints
milk for one-half hour. Wash two
cups seedless raisins and boil in enough
water to cover while crumbs are soak
ing. Mix one-half cup sugar, one tea.
spoon salt, one half teaspoon CHINA.
mon. one-half teaspoon nut neg and
add three tablespoons butter; beat un-
til creamy. Beat in six eggs, one at a
time, and stir this into the milk in
which the raisins have been stirred
without the water in which they were
covered Butter deep pudding dish
thick with cold butter, turn in the
pudding and cover it. Bake three
hours in a moderate oven, removing
the cover the last hour to brown it,and
during the first hour stir up the pud
ding from tho bottom to keep the
raisins on top. Serve with hard
sauce.
Ribbon jelly lends an air of pretty
festivity to the dinner and is very
easily made. Soak one-half box gela-
tine in one-half cup cold water for one
hour. Add two cups boiling water,
one cup sugar, juice of one lemon and
beat until dissolved. Then strain
through felt or flannel bag and di-
vide this into three parts. Flavor
one part with strawberry juice the
second with araschino, the third with
orange and whip each of the three
parts until foamy. Put them into
mold in layers, beginning with the
tightest in color.