Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-11-24

lands OF the sea, Faii thoughts turn yearn-
| ingly, this week, toward the home from
| which the sturdy sons went forth to seek
their fortunes. Nor Is it beyond the range
| Of possibility, nor derogatory in any way
| to their manhood, to venture the assertion
1 that the most poignant regrets at their en-
| forced absence from the family ingather-
| ing will be found to center about the laden
/ ia ole.
| In decorating for THANKSGIVING pretty
| idea is to bank the dining room mantel with
| all kinds of small vegetables and fruits in
| terspersed with oats, barley, autumn leaves
| A Hubbard squash, with its royal Wor-
| cester color of brown green, a goden-hued
| country pumpkin or symmetrical cab
| bage, with its Boucherlike effect of pale
! green may be followed out and used when
| filled with loose branches Of autumn-hued
| leaves, red berries and yellow chrysanthe-
NUNS as a most effective centerpiece for
| the table.
Failing leaves or flowers, clusters of pur-
pie grapes, bronze pears and red-cheeked
apples may be made quite as artistic. If
vine effect is desired in decorating the side
board it may be obtained by taking large,
bare branches of apple boughs with many
separate and uneven twigs and fastening to
1t at irregular intervals smooth, glossy ap-
Piles not too large. but of brilliant coloring.
This can be done with an upholsterers
needle and stout black linen thread, passing
the needle through the apple from stem to
over the side and through again. leaving
| short lengths at either end with which to
tie the apple 10 the Dough.
While the pie-mince, apple or pumpkin
| stands facile princeps as the appropriate
Thanksgiving dessert, a frozen pudding is
feel the binding spell Of tradition. Boil to-
sether cupful of sugar and one cup of
water until it begins to thread" Beat the
yolks of four or six eggs until lemon-col-
ored and thick and stir little by little into
the cooked syrup-whch should have been
moved to the back of the range Return to
the fire and cook until quite thick. Set off.
beat until cool. add one level tablespoonful
| of geatine soaked in two tas;espoonfus
milk or water and beat until thick. Fold in
a pint of cream (5oled and chilled or whip
ped, put in one cupful ground almonds,
| one-half cupfll seeded raisins or a cupful
of canned pineapple and freeze When
ready to pack put In half pound of can
died fruit in alternate layers. Cover the
| freezer closely and let it stand at least two
| hours to ripen. If sauce is desired, use
| wel-drained whipped cream favored with
| sherry.
| A good ld-fashioned cabbage salad is
made of one head each of cabbage and Gel
cry. Chop fine, mix well together and
| sprinkle with tablespoonful of salt. Into
a double boiler put two tablespoonfuls of
| butter, and one teaspoonful of flour Blend
| then add generous half cupfu of cider
| vinegar, a tablespoonful of sugar q tea
| spoonful of mustard the beaten yolks Of
| two eggs and lastly three tabespoonfuls of
cream Cook, stirring constantly until
| thick and smooth. Add a dash of cayenne,
| pour over the cabbage and stand away to
| get cool. Just before serving add a little
whipped cream
| While in the majority Of the homes the
sage and onion dressing is still preferred for
| the thanksgiving turkey, the chestnut
| stuflng Is also popular. To make it. shell
| one quart of large French chestnuts and
| cook in boiling water until the skins are
| loosened. Rub off the brown skins and nut
| again INTO boiling sailed water adding a
niue niue stock If you have it, and cook until
| they are tender While still hot rub
| through a coarse colander. Mix with the
| sltted nuts few bread crumbs moistened
| with melted butter and sweet cream, and
| seasoned with salt and pepper. Fill the
| turkey, but DO not press the stuffing in as
| it Will swell. d.
| Corn-popping at twilight at the big fire.
| pace in the hall, over the furnace fire or
| the comfortable kitchen range, is one of the
| unfailing delights of Thanksgiving after
noon With stock Of well-dried popcorn, a
| long handled pepper, a new bright tin nan
a salt shaker and, if liked, a dish of melted
| butter, not alone the younglings but chill
dren of larger growth, will find abundant
occupation and gustatoral delight
| Cabbage salad as accompaniment to
| fish or oyster course is sometimes served in
| lemon cups. The lemons are cut in two.
| the contents removed and the cabbage re-
| placed. On the top of each cup lust be-
| fore sending to the table, put a little may
| ornaise with powdering of finely-cut red
| and green peppers.
In making turkey salad from what is
| left from dinner avoid serving it too dry
| Moisten with a little broth water or
| thnned-out salad dressing. Cut the meat
in uniform sizes, using equal quantity
of celery cut into strips. Mix and mask
| with mayonnaise.
| A pretty way to serve the salad individ-
| ually Is in red apples scooped out suffi-
! GENTLY to hold the allotted portion. The
| apples may be cut so that the stem end can
be retained for cover.