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


abundant materials for the decoration of
the house which are inexpensive and appro-
pirate Guests who arrive early will enjoy
taking part in expedition in search of
the autumn leaves, hardy ferns, laurel, red
berries and such available materials; and
also find pleasure in arranging. these after
ward. This gives the honey feeling SO
grateful to the world-weary, and also re-
lieves the hostess very materially if she Is
too busy with other ma tiers to assume this
responsibility. The long-sighted home
maker will provide for this exigency, in a
measure, during her summer rambles in
the country; but nature helps even the less
provident by furnishing the rich, brilliant
autumn colors in fruit and vegetable and
nuts, and the chrysanthemums are most
essentially the Thanksgiving flower.
The Thanksgiving Dinner.
However elaborate and elegant the dinner
may be, there must be certain indispensa-
bles on the Thanksgiving menu. The
turkey, of course, everybody associates
the two most naturally, as being peculiarly
American. And the pumpkin pie, the gold
en- crown of this generous banquet, must
not be omitted. or the piquart little cram
berry, which doubtless was discovered by
our New England forbears in the marshes
of Cape Cod. Neither must the crisp, re-
f-eshing celery be forgotten, as it has
close affinity to the toothsome Turk. Baked
potatoes, white and sweet apple pie nuts
raisins and coffee; all these make dinner
simple, wholesome, appetizing and in keep
ing with the day. More may be added if one
wishes to display lavshness rather than
good taste or regard for hygienic laws;
but more cannot be as honestly enjoyed
from the Oldest to the youngest guest With
the simpler viands none need be disbarred
on account of richness or indigestibiity
The wife and mother who is the working
housekeeper we'll is unjust to herself
and her family and her guests If she under
taxes more elaborate dinner than her
time strength and resources allow. That
all may enjoy the dinner prepared by
mothers hands, and she herself not be too
tired to further add to the pleasure of the
occasion by eating and enjoying as we'll as
taking part in the lively conversation of the
table, let everything be simpIified as much
as possible, so that there be no confusion
to make the guest conscious of an effor. IN
furnish entertainment
oysters on the half shell may appronri
ately take the place of soup and serve as
nsn course as well. This course entails so
Httle trouble where 1t is possible to obtain
the unopened oysters from the dealer who
Will deliver them opened on the half shell
packed on cracked ice, at q stated tins
SldrSlhs perhaps an extra 10 cents per
ooZen, which any busy housewife will glad
~ pay. When ready to serve the oysters
IL requires but a few seconds to remove
them from the ice to a chilled nIate hole
uoTeh oysters Tor each guest, and place the
halt OF lemon and spray of parsley or
cress IN the center. Vinegar, catsun and
pepper sauce may be placed on the table
Ior those who season their oysters u,i+b
these, and prefer to eat them as - co.,,.a t.ii
cranberry jelly may be made dave, 10
lore 1t is needed and be all the better for
standlhg' Inc turkey is improved, if the
weather is cool enough by stnffre 80
trusting 1t at least a day nreviams r. ~
roasting, as the seasoning in the dressirp
perneates the flesh more effectuallv VVash
in I'm anu pi3nch the celery a day or two
previous to the feast, wrap in a damn white
cloth and lay on ice and you will have If az
tender and crisp as it is sweet 80
Inc pies should not stand over night after
lha ii..g' as there is danger of their being
a little soggy from soaking, but the crust
may be prepared and the pie plates lined
the pumpkin mixture prepared on the dav
previous and all kept covered and very
baked while the ovenis getting well heated
Tor the turkey. Such arrangement leaves
nttle work on the all-important day and
obvfates all hurry and worry and mother
and cook can enjoy the dinner with as
thankful hearts those for whom the
FEAST has been prepared.
Grandmother's Pumpkin Pie.
If you wish to make your pumpkin pie
taste just like grandmother's, you must re-
tain the strong, rich flavor of the pumpkin
just as she did. Select a small sugar pump
Kin OF deep yellow color, pare off the rind
after cutting into inch slices, then cut Into
pieces two inches long, put into a stew
pan or steamer. adding barely enough boil
Ing water to cover and set over the fire
where 1t cannot burn, while it steams or
cooks three or four hours until all the
water has evaporated. Then press the pulp
through fine sieve colander. While
the pumpkin is still hot stir In a large
sweet cream. For each pie filing to the
depth of inch more, add one cup of
hot milk to a cup and half of the pump
kin pulp the yolk of an egg beaten, half a
of S3ltSnOOpfpl Of ali nd
very little ground cinnamon. Mix well to-
gether; lastly. beat the whites of the eggs
very light and stir in lightly. Put fiuted
rim of the pie paste around the edge of
the lined dish Bake in a slow oven until
firm in the center.
Turkey, Bourgeoise Style.
This is a very excellent way to serve the
Thanksgiving turkey If you desire a
change. SINCE, draw and truss the bird as
for roasting, but do not stuff it. Place it
in very hot oven and haste 1t we'll with
butter until it roasts nice brown. Put a
few slices of veal in the bottom of a stew
ing kettle, place the turkey on top Of these,
cover with slices Of bacon. and put in
enough stock or broth to cover a bunch
of sweet herbs and seasoning Of salt and
pepper and let simmer at a moderate heat
until the turkey Is very tender; then take
1t out and place on hot dish. Strain the
stock. skimming off every particle of fat,
and reduce it down; make brown glaze
and pour over the turkey and serve
Roast Turkey Stuffed With Sweet
Patatoes.
If you prefer to reserve your chestnut
stuffing until the Christmas turkey is
served, try the following substitute Take
quart of mashed sweet potatoes that
have been roasted and sieved; mix with a
cupful of bread crumbs, four level table,
spoonsfu1s of bread butter beaten egg. a
| teaspoonful Of poultry seasoning and salt
and pepper to taste. Dust the inside of
the turkey with salt and pepper, fill with
the stuffing; truss, spread with butter or
slices of fat pork and roast Serve with a