Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1900-01-10
HINTS FOR HOUSEWIVES.
A simple, sa.i.fac.ory Dinner.


For q simple, satisfactory Thanks
giving dinner here is a suggestion:
Soup, nice golden-browned turkey,
mashed potato, sweet potato, celery,
squash, cranberry sauce or jelly, pie,
aud dessert, topped off with cheese,
coffee, nuts, raisins, candy and fruit
AS to the table arrangements, noth-
ing can be handsomer or in better
taste than linen tablecloth OF fine
quality and pretty pattern. A CEN
tire piece of embroidery and bowl of;
chrysanthemums make the choicest,
decorations, and autumn leaves, if;
they have been preserved, lend a.
bright bit of color to the.dining-room.
It would be impossible to give q
Thanksgiving menu that would snit
the taste and purse of oil our readers.
but the following recipes will be found
appropriate to the occasion and per-
haps assist in their plans: 4
Cranberry Pie-To two cupfuls
finely chopped cranberries add one
cupful of raisins seeded and chopped,
half cupful granulated sugar, half cup
full water, two tablespoonful -four.
and one egg. Line o pie plate with;
rich crust and fill with this MIXTURE,
cover with an upper crust and bake int
rather slow oven. H 90 ~
Pumpkin Pie Should be baked in
square tins and is made as follows
Rub through a 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 paste-lined tin and bake. Z
Sailed Nuts-A dish Of sailed al
monds, peanuts or other nuts will
make q pretty aside dish for the
Thanksgiving table. All nuts that can
be blauched are first thrown into boii-
ing water for a few moments, then
pour cold water over them and-rub off.
the brown skins. Then to one cupful,
nut meats add scant teaspoon olive
oil and let them stand :forione hou1sy
then drain and add to them one te55,,o--;;
spoon fine salt. Put in, shallow pan.
and place in moderate oven, stirring.
frequently until they are o delicate
brown on all sides. .sp
Thanksgiving Pudding one
pint cracker crumbs nithree pints--
milk for one. half honr. Wash;two.
cups seedless raisins and boil nouough
water to cover while crumbs are soak
ing. Mix one-half cup sugar, one ten:
spoon salt, one half teaspoon: cinna.l
mon. one-haf teaspoon nutmeg and
add three tablespoons butter; beat un-
til creamy. Beat in six eggs, one elat aI
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 q moderate oven, removing
the cover the las: hour to brown it,and
during the first hour stir up the pud-aa
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. Soal 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 maraschino, the third with,
orange and whip each of the three
parts until foamy. Put them into q
mold in layers, beginning with the
lightest in color. 4 i