Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-22

ciate to the full an invitation to make one
of your family party? Let the children
carry portion" from your Widespread
table to the washerwoman, the corner cob
bier or the 'odd-job' man who lives all
alone gets his own meals and has never
been used to having pretty things to eat
You won't miss it. And the recipient-well
you may forget it in the lapse of months
but he never will. 1t is chance once more
to carry out Emily Dickinson's working
program
II I stop heart from breaking
shall not live in vain;
If can ease one life the aching
Or help fainting robin
Unto his nest again,
shall not live in VAIN
While adherence to the traditional
| Thanksgiving bill of fare Is the rule, there
are sometimes those who desire the excep-
tion-that is, something a little more up to
date For these the following suggestions
for dishes that may be tucked into the or
thodoX menu without imperiiing its distinct
i've character:
Game. for instance. is always appropri-
ate. Was not the first Thanksgiving feast
in 1921 composed almost entirely of game
the wild turkeys brought back by the hunt
ers and the venison and oysters furnished
by their Indian guests under Chief Massa-
soit?"
Venison may be roasted, broiled fried or
made into pie. For roasting the saddle Is
best. AS the meat is naturally dry, it must
be well larded with strips of firm fat pork.
Sprinkle with salt and pepper and dredge
with -four Roast in q very hot oven. bast-
ing frequently. little claret used in the
basting is considered to add greatly to the
flavor. Serve rare and very hot, accompa
nying it with red or black currant jelly.
To prepare venison steak hunters style,
select small steaks, season with salt pep
per and a dash of nutmeg, and let them lie
on a plate containing some sweet olive oil
for half an hour, turning often. At the end
of that time broil five minutes over a clear,
bright fire and put on a hot platter. Mean
while prepare the dressing by putting into
a saucepan a half pint of port wine and
three tart apples, sliced thin. Cover and
cook until the apples are soft. Add half
glass of currant jelly and a little cayenne
pepper. Strain over the steaks and send to
the table soon as possible
An excellent sauce for any kind Of game
is this:
Put over the fire in a stewpan a half
pint of rich stock with three or four cloves.
AS soon as hot season with salt and a dash
of pepper, cayenne preferred, and add a
tablespoonful of lemon juice a gill of sher-
ry wine and glassful Of currant Jelly
Serve soon as smoking hot.
Like the wild turkey which Benjamin
Franklin declared should have been made
the American national standard bearer, the
canvasback duck and the red head are
strictly American birds. therefore suited
to the day. These should be roasted or
broiled, but always served rare. Twenty
minutes in a very hot oven will cook them
enough to suit the average masculine taste
but women usually prefer them to be cook
ed twenty-five or thirty. While many au-
thorittes in cooking recommend stuffing
these ducks with celery to improve their
flavor 1t is like gliding the lily to attempt
any Improvement. If the birds are fine and
fat and have come from -first-cass feeding
grounds they should be cooked as simply
and quickly possible. See that the birds
have been properly picked, singed and
drawn. Do not soak them, but wash,with a
cloth and wipe dry. If they are to be broil-
ed split down the back like chicken and
fatten with a rolling pin. Season inside
and out with salt, dredge lightly on the
outside with -four. and If they are to be
broiled roll in little oil or melted butter
before laying on the grid1ron. Cover with
tin dish to keep in the heat, expose about
ten minutes to the flames on the outside
then trim and brol seven minutes longer
on the inside. Serve piping hot with thin
slices of fried hominy, currant jelly and
the CrispeSt of celry.
Baltimore apple bread-This recipe comes
from an old-fashioned housekeeper who
says that in ante bellum days 1t always
went with the Chesapeake duck To make
it take about pound Of sifted bread flour
which has been slightly warmed in the
oven. Rub through 1t two-thirds Of a cup
full of butter and add three heaping table
spoonfuls of sugar. Dissolve half a com
which has been boiled and cooled until luke
warm. Mix to a stiff batter with the -four
add three well-beaten eggs and beat the
batter with wooden spoon until it blisters
Let 1t rise over night in a warm place It
should then have doubled It's bulk Roll the
dough out into two cakes about half an
inch thick, spread one cake with tart apple
sauce, cover the other over 1t and let them
rise together for about half an hour Then
bake until well done. When taken from
the oven spread some more tender we'll
favored apple sauce over 1t, dredge with
sugar and set back in the oven for few
moments for the sugar to melt and glaze
Serve very hot
For the woman with the deep purse who
wishes a distinctive Thanksgiving turkey
service there are exquisite platters and
plates of the blue Doulton ware in market
These are decorated with a turkey design
and come at $40 for the platter and half
dozen plates
If you wish to punctuate your dinner be-
tween turkey and game with an ice try
this of frozen lemons, serving them on
small plates garnished with green leaves:
Select lemons of good size and fresh an
pearance, allowing a half lemon for each
plate. Scrub well to polish the skins. Cut
in two -lengthwise and remove the puIp
carefully with silver spoon. scrape out
all the fiber remaining and put in Ice water
until needed Take all seeds and fiber from
the pulp and to quart of pulp and Juice
add one cupful of water and sugar to taste
preferably not very sweet. Freeze as an
Ice and when frozen fill the rinds and pack
In a freezer until needed. If liked ginger
syrup or preserved ginger cut in bits NAV
be added to the Ice when freezing.
Old Party-"stick to your mother, my
HE Young Friand-"I will civ T+ costs