The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-11-26

family is hurt by stopping to go to
church or to extend the good cheer to
others, or to fill part of the day with
intellectual or social recreation.
But in every family the dinner is an
essential and all-important event in
the day, and prudent housewives are
turning over in their minds the differ
ent dishes which will grace their maho-
gany or quartered oak next Thurs
day.
One o'clock or a little after is on the
whole the best hour for the Thanks
giving dinner, A Thanksgiving dinner
at night would be an affectation and
absurdity, And, on the other hand, no
one with any pretension to the ele-
gancies of life dimes before o'clock.
AS the meal is. sure to be a long one
and most probably will be a somewhat
elaborate one, 1t is wise to have it early
in the day. Twilight comes on early
these November days, and if there are
friends to go a distance to their homes
after dinner, it is often the greatest
KINDNESS TO give them plenty of time
to enjoy your good cheer and get start
ed in good season.
There is a tendency to make the
Thanksgiving dinner a profuse and
elaborate affair, built on the lines of
any smart dinner, with all the goodies
on the menu that the market affords
and the caterer can devise. In such
dinners the historical, nay, the almost
sacramental character Of the meal is
lost sight of, and what should have a
certain patriotic and pious significance
degenerates into a mere good feed
II IS best to make the time-honored
thanksgiving dishes the central fea-
lures of the dinner. Do not add so
many things to the turkey and vege-
tables and pies that these are over
Whelmed in the general righteousness
of the meal
II the meal is begun with soup, let
II be light cream soup. Make the
turkey the piece de resistance and
spare no pains in buying a iuicv
neaty, tender bird, or in accompany
ing 1t with the best quality of pota-
Toes squash, onions, and celery
squash, cranberry, apple and mince
PIES you must have to make it typ
zeal thanksgiving dinner The turkey
gravy, vegetables and cranberry sauce
should be served at the same time. If
IS absurd to see the way some persons
serve their dinner on this day course
Dy course, in French STYLE as if they
wanted to make you believe Won were
dining at a Paris restaurant.
me French style of serving in many
courses approves itself to the educated
American taste, but in the Thanksgiv-
ing ulnner we are dealing with history
ana patriotic pride, and the mere fact
tnat 1t is uncomfortable to have your
dinner plate heaped with fast conglo-
neratlng piles of four or five different
foods at the same time is absolutely
insignificant IN comparison with the
other fact that you are performing
your part of the rite in the proDer wav,
Beng sure of the essentials of the
Ieast, you may give your attention to
me accessories, such as jelly, olives,
saIteu Almonds, oysters patties, ice
cream, wine, or whatever Won elect To
have. Place the olives. almonds and
ponpons if you have them. in small.
Iahcy dishes, and set them around the
tapie where they look well and can be
easily reached. They are an integral
part OF the dinner and must be on the
table when the guests seat Themselves
ana stay there till they rise, all except
tle owes, which generally go off with
IN me turkey, although everybody who
INES n them wishes they could remain.
w iIeH pause occurs in the conyersa-
toh' help yourself to few almonds
or an olive, and pass the dishes along
10 your neighbor. 1t will help out the
hostess ana give people something to
40. candy that is used in this way
should be small and not rich. Fhe
pretty, crisp little sticks of. transparent
candy favored with violet. sassafrass.
checkernerry and such simple flayors
are good for the purpose, as they are
loI so nice that one is tempted to Eat
100 much of them, or so rich as tosdn-
teIIere with the other good things1
only the tenderest white stalks OF
celery should come to the tabIea1 It
should should be laid in long, low dishes4-cut
grass, II you are so fortunate as to own
lhell-and should be as crisp and scold
as possible. The olives should either be
chilled or else lie in a bed of chopped
lG 3t Ilny radishes mixed with anhe
ollNes make very pretty dish to the
eye Of the diner. 81
cranberry sauce and cranberry belly
nave each their champions, and which
ever you have, there will be soner one
~ you nave guests, who will wisheyou
IIdu lhe other. The jelly is certainly the
iilost dellcate and the most decorative,
put the sauce is easier to make A re-
celpt is given below which offers ashap-
by medium and is a great deal nicer
IMAM It sounds. Sometimes ciffFant
Jelly is served also. In that case it
would DC well to have your cranberries
made into sauce.
The cream soups which haves been
mentioned above are not difficult to
make, and are as good form ass any
lnlng in that line you can have Cream
Oh celery, one of the daintiest, is made
with pint of milk, tablespoonful of
nour, one of butter, head of celery.
large slice of onion and small piece of
mace Boil celery in pint of watersfrom
80 to As minutes; boil mace. onion and
mix together; mix flour in two table,
spoonfuls of cold milk, and add to boil
ing milk Cook ten minutes. Wash
celery in the water in which it hasebeen
bolled and stir the water into the boil
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