Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-28
To Accompany the Turkey.

When the quality of the feast be such
| that the heart is mellowed to that degree
| when it is not only full of gratitude to the
| law that with such wisdom has provided
so unsparingly of the good things for mans
material enjoyment, but feels thankful even
| for
The woods in all their glory, an the air so crisp
And rs thankful fur the bushes that are blazin'
red and rich:
Fur the skies an fur the sunsets an the land
scape broad. an slch. -
Let him also experience that delightful,
warm glow around the heart, that com
Portable mental condition which comes
from the knowledge of having dspelled the
gloom and dependency, for the time at
least. from the lives of some who having
no sunshine of their own, must ever dwell
In the shadow of that endless, inaccessible
wall called Poverty If We knew how
far and deep into these lives the radiance
makes it's way, how long the glory remains
to tighten up the darker places in the weary
| road we would surely do more lifting up
| with friendly hand, that those in the shad
| ows of life might now and then catch the
| CLEAN of the distant that God never
meant should shine for us alone.
If necessary, in order to share the good
| times and thankful heart with your neigh
| Dor less fortunate. let your turkey be lit
! tie smaller-even a little tougher-and your
menu contain fewer of the non-essentials
keeping only for the sake of auld
lang syne and love of family customs such
/ orthodox dishes as cranberry sauce. pump
kin pie and ''sich.
! Let not your benevolence breathe the
spirit of charity as though you were giving
! to beggar or pauper, but give one who
| loves his neighbor himself, and therefore
desires to break bread with him In spirit
| and in fact.
| The "fxings" of a dinner may constitute
| whatever your fancy dictates and be as
costly your purse will buy. You may be-
gin with grape fruit, oysters, oyster or clam
or any other cocktail or an appetizer in
form OF a canape. If you begin your din
ner with the grape fruit 1t should be pre-
pared an hour before serving either In their
own she'll or in cocktail glass.
The seeds and the white pith or core
must be removed. the pulp scooped out
or glass, sprinkling of sugar added and
over all a dash-not deluge-of rum.
They are then placed on ice until needed.
Some prefer to reserve the refreshing acid
of the fruit for bracer to the appetite a
little later on, offering II in a sorbet; or it
may make its appearance still later in a de-
lightful fruit salad, which frozen will ap-
pear In the dessert course.
Chestnuts and mushrooms are among the
newer and more expensive commodities
found on the modern table, and being sea-
sonable as well most toothsome and
good. they are well placed on the menu for
this day. The chestnuts may be employed
In Stuff1ng the turkey or for q sauce. PURGE
or in a dessert that will most fittingly
crown the feast. The mushrooms will serve
as a dainty entree, and If your guests are
not too numerous and you are willing to be
little extravagant in dishes have them
baked under individual glasses.
Even the Indispensable pumpkin pie may
depart from its original shape and be trans
formed into pumpkin fanchonettes although
it would be difficult to make an ''old-timer'
believe that they are just as good as the
generous golden squares served by moth
er's hand.
Oyster Cocktail.
Have stemmed glasses that will hold as
much as a claret glass. Place in each half
a dozen very small and thoroughly chilled
oysters. For each cocktail allow two drops
of Tabasco sauce, one teaspoonful of chill
or Worcestershire sauce, a scant table
spoonful of catsup and half a teaspoonfuI
of lemon juice or teaspoonful of vinegar.
Serve very cold with horseradish on the
side.
Canapes of Artichoke Bottoms and
Caviar.
This is rather new idea and NAV be
adopted for change when novelty is de-
sired.
COOK as many artichoke bottoms as are
needed; drain and spread with anchovv Init
| ter, decorate with capers, tiny gherkins the
| hard boiled yolks and whites of eggs and
dncnOVles. Dress with oil and lemon i1Itca
| and garniSh with cress
Green Turtle Crem, a L'Indiene.
| Terrapin and turtle now being In season
| those who think their Thanksgiving dinner
| incomplete without one or the other In a
! soup or entree may crafty their taste and
! desire II the cost of living does not demand
their consideration.
| Purchase a small turtle, weighing about
| twenty-five pounds If your dealer will not
prepare 1t for you. hang it up by legs or
| fms. head down. Cut off the head and let
| 1t hang all day TO bleed. Then with a sharp
knife separate the two shells and carefully
| remove intestines. meat. bones and fins Cut
each shell In four parts, drop shells and
| fins into a pot OF boiling water for Just a
moment to remove the hard skin Put the
shells and fms in a deep saucepan and cover
well with a lean beef broth and cook slowly
for an hour. Put the turtle meat into an
other saucepan and cover well with more
of the beef broth-not too STRONGHOLD for
twenty minutes. When done strain broth
| from shells and meat and put together Cut
a pound of the meat into cubes. Put two
ounces of good butter into a saucepan. add
| an onion chopped very fine and fry brown: