New-York tribune., 1900-11-25
A THANKSGIVING DINNER.
AN APPROPRIATE MENU AND HOW TO
PREPARE IT-DIGESTIBLE
MINCE PIES.

large audience Of women, each equipped with
a notebook and pencil and spoon. the former for
memora ada and the latter for sampltng were
gathered in the assembly of the Brooklyn
Young Mems Christian Association building last
week to see Helen Louise Johnson prepare Il
Thanksgiving dinner.
IN building a menu" the speaker said. "A
proper balance of foods should be considered For
heavy dinner light clear soup should be used
and the entrees and salad should be delicate. II
oyster soup is served fish course should appear
as no fish should follow cooked shell hsh-
The same food should never appear twice IN 'he
same menu. common error Is TO serve tomato
soup and tomato salad. or chicken soup ana chl'K-
salad the same meal. This is obviously sug-
gestive of economy. and 1t is in better taste 10
use the leftovers another day
Some things due tradition, and big din
ner must be eaten on Thanksgiving Day though
1t almost kill OF course, there must be turkey
and pies.
The simpler the decorations the pretter the table
and the first essentials fine damask and spot
less glass and silver. With these green and white
yellow and white most effective. Whatever
the prevailing fashion, low decoration that does
not act screen between those seated on oppo-
site sides OF the table Is best few large Chrysan-
themUms. with asparagus fern in a small vase Tor
the centre, and smilaX asparagus interspersed
with small flowers Of the same kind trailing from
the centre to the corners and sides always give
a dainty effect. OF course. with this plan. as few
things as possible should be on the table at the
same time.
1T is a time honorcd custom that the head Of the
house shall the turkey Thanksgiving Day.
although it may be served from the side all the
rest of the year"
The menu suggested by Miss johnson as fol
lows
Points.
clear soup.
suee.treaIs in bouche cases
h9aSt tarssy efan'e ry sHg .cr,.f.
Lettuce salad. CTark~rs and
Minee and pumpkin pies
F'a's nuts. frJs!9s !!1 and So"Oon'.
For the bouchc cases batter was made in
deep cup with cupfu OF -four. half cupful OF
water eggs tablespoonful Of olive oil
and half a teaspoonful OF salt. The speaker said
that In making any batter. for mullins, pop
overs ETC. great dea! Of trouble Is saved by beat
Ing the liquid into the -four gradually and beating
constantly The reverse method of beating the
-four into the liquid is responsible for fiat pop
overs and other failures. Ir making the bouche
batter the whites and yolks We're whipped sepa-
rately the whites being added last The batter
for these cases the speaker said. should stand at
least three hours. and not more than twenty four
For some reason which she could not explain bat
ter just made will stick to the iron.
In the mean while the iron had been heating
on the stove and before imm"rsinC IL In the bat
ter il was pat into the deep fat for several min
utes Then II removed and dipped about two
thirds OF the length ot the mould into the batter.
drained for second and replaced in the hot fat
until the shell of batter the outside had be-
come crisp. THIS then slipped on With the An
gers and drained brown paper. These cases.
Miss Johnson stated. far more easily pre-
pared and more wholesome than pun paste
patties For the filing she said: When the sweet
breads first come from market throw them into
cold water and allow them to stand for short time
Than remove the membranes arteries etc. cover
with boiling salted water and cook them for TWEEN
~ minutes Drain from the hot water, plunge into
cold water remove. drain and cut into pieces with
tho fingers or 4 silver knife-never a steel knife
Make cream with one tablespoonful OF
-four one Tablespoonful OF butter. cupful OF