Evening star., 1901-11-23
Dinner for Six People,
Cash, So.

Celery, cranberries. Observation-Disclosures. 70
Solu Sld". .:.........-..-......... 10
pumpkin PIE, cheese. Se....................... I'D
HICKORY nuts, pop corn. 10
Coffee. ACKNOWLEDGEMENTS. 10
SlSS
This leaves a contingent fund of II cents
that may be used for bread or two or three
pretty -chrySanthemums for the center OF
the table. The estimated cost of the vari-
Gus dishes has included the actual cost OF
seasonings milk, &c, used in their prepara-
ton. Everything is homemade, even to
the sailing of the peanuts. The cheese Is
state cheese, not imported, and the chickens
are fowls The inferior pieces of the bunch
of celery are used for the soup. The cost
of the dinner may be reduced still further
by emitting the celery and celery soup and
substituting dried pea soup, which is not to
be despised.
In one of the suburban towns year or
two ago several neighbors who were the
best of friends decided to have a co-opera-
tive dinner. This not on the score of econ
omy, but for sociability. This proved a
great success financially, from labor
saving point of view, and, more than all,
for the jolly good time it afforded both the
older people and the children. At the old
homestead where the dinner was served
the turkey was roasted the vegetables
cooked and the coffee made. One house
Keeper whose bread and pastry had achiev-
ed more than local reputation brought
pies and the f1aky cranberry tarts to grace
the feast. a second furnished a big pan
OF luscious scalloped oysters, with crispy
fringed celery and homemade jelly. ~
third who had inherited her gift for dainty
cookery from a line of famous Dutch hous-
fraus, brought delectable salad, store of
wondrous homemade pickles and cakes
that would melt in your mouth, while
fourth-a bachelor maid-supplied the fra
grant coffee and the salted almonds. Home
made bonbons and artistic menus and name
cards was the gift of another, while all
brought happy faces, contented hearts and
a store of overlooking good humor that
made the cooperative dinner a function
long to be pleasantly remembered.
In arranging the Thanksgiving table do
not go to the absurdity of using ribbon
decorations, which really have no raison
detre On any table. The snowy linen
cloth or the polished mahogany or oak
needs no such fictitious and unmeaning
accessories as bows and loops of ribbon
to enhance their attractions. If flowers
are used, golden chrysanthemums, dark
red asters stalks of scarlet saliva. the
gifts of the rich autumn, always ap-
propriate. Fruit makes always an effective
center for the Thanksgiving table, and one
truer to tradition than flowers. Arrange
1t on low glass or silver DISH placing
a reflector under it if you have one. Take
pains with the color effects. Select the
rCsiest, yellowest apples and burnish until
you can see your reflection. Choose the
yellow brown pears and the rich purple
and white grapes, and these with the
scarlet of your radishes, the crisp green
and white of your celery, and the rich
brown of turkey will give You all the
color you need If the dinner is served
in the afternoon, as was the Thanksgiving
dinner of our ancestors, you will need no
artificial light If lights must be used,
candles are the best means of lighting, as
they do not destroy the pure atmosphere
of the room.
nala
the outer and tougher stalks of the celery
heads, which are unfit for the table Take
three stalks (Which should be the equiva-
lent of two punches and must be bleached),
wash well, trim off the green leaves, cut
into small pieces and boil slowly for three
quarters of an hour in quart of water or
of water and white stock in equal propor-
tons. Strain the celery and water in
which 1t was cooked through puree sieve,
pressing the pulp of the vegetable through
Add quart of milk and when the mix
ture comes to the boiling point thicken
with two large tablespoonfulS of flour
mixed with the same amount of butter
and th1nned with a little of the boiling
soup. Stir steadily for eight or ten min
utes after adding the thickening, and sea-
son with salt and pepper. 1t may be made
still richer by the addition of the yolks
OF two eggs beaten in cup with little
milk or cream. Draw the kettle to the
back OF the stove, add enough of the hot
soup to the mixture to heat it and prevent
its curdling, then stir quickly into the
remainder of the soup. Serve with crol-
tons cut from stale bread into small
hearts, circles or dice and Drowned in the
oven.
In place of egg thickening for celery
soup many think that the addition of one
quarter of a cupful of almonds chopped
to paste is a great improvement to celery
soup.
Sorbets of Roman punch are the ices
in hn mid Let of
ner. If game is offered the ice follows
the roast and precedes the game Sor-
bets, like punch, are merely iced or only
partially frozen. They should be of a
sorbet may be served in the dainty cups
of crystal made for the purpose or in
ilttle lmpromptu cups of lemon orange
rind, Set on a pretty china plate Can
died rose leaves or violets are sometimes
scattered over these ices
A most delicious lemon ice may be made
in this way: To one quart of milk add the
juice of six lemons and cup and one-haIf
of sugar, or more if need be. Freeze at
once. Do not be alarmed if it curdles; it
Will come all right as it freezes. This NAV
be Favored with ginger if preferred, or col
ored a delicate pink by adding a small
quantity of strawberry, raspberry or cram
berry juice.
Some men seem born to carve turkeys
Others have the distinction thrust upon
them, willy-nilly; while still a third class
(happily a minority insist upon deegat-
ing that delicate operation to their wives,
who thereby prove themselves much the
better half of the twain. In order to insure
success there are several things to be
borne in mind; keen edge to the carving
knife, working and intimate knowledge
of his turkeyship's anatomy, platter large
enough to allow for the play of knife and
bird, and conscience void of offense that
will give steady nerve. These requisites
maintained, the carving of fine, plump
well-browned turkey is sight to be thank
full for. Having personally seen to it that
his blade is keen, before dinner is an
nounced, the deft carver will plunge his
fork into the breast of the fowl, having
the neck end to the left. Here he must
firmly hold his bird until it's bones are bare.
First separate the two thigh joints from
the body, passing the knife between the
legs and the body, pressing the former out
ward and dividing the joints. Next carve
the wings from the shoulder joints, after
which the breast is to be sliced downward.
This accomplished, 1t can be removed
whole, then the oysters dislodged from
the back and the drumsticks separated
from the thighs. The dressing Of course,
Is removed with spoon.
If you do not care for oyster or chest
nut stuffing try this Of rice, which proved