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

ped; cook Ave minutes. then add half q level
teaspoonful Of curry powder and three
quarts of the strained turtle broth; COOK
gently for three-ouarters OF an hour. then
strain return to the soup pot and season
to taste with salt and pepper, add the yolks
of five eggs beaten and mixed with pint OF
cream Add the turtle meat and cup or
good sherry wine. Let it heat thoroughly
and serve very hot. Any remaining broth
or meat may be used for other preparations
on following days.
Mushroom Forcemeat.
Use the button variety of mushroom for
this forcemeat. Wash. skin and pound
them. Put them in porcelain-lined sauce
pan with plenty of sweet fresh butter and
cook slowly for fifteen minutes. Let them
get cold, then chop them very fine and mix
with them an equal proportion of bread
crumbs. season with salt. pepper and nut
meg to taste. Add beaten yolks Of eggs
hold together. Mold into little balls or lit
tie pyramid shapes. fry in clarified butter or
oil and use for garnish for the turkey.
Little Baked squashes.
Little Ohio squashes baked are an appe-
tizing vegetable to serve. Cut out a round
piece of the rind with the stem. Scrape
out the seeds: spread the inside with but
ter, dust with salt. pepper and little nut
meg, replace the cut-out circle and bake
same a potato, placing the squashes in a
baking pan. When done remove the con-
tents with a fork. mix with little cream
and more seasoning If desired, return to
the shells, dust the tops with fine bread
crumbs and dot with bits of butter and let
them brown in good oven. Garnish with
parsley. If the squasbes are too large to
serve individually cut them in three or four
sections according to size.
Stewed Turnips.
For this dish use the tiny little white
turnips, having them of uniform size. Pare
them and brown a good color in butter,
then put them into a saucepan sprinkle
with a little salt and powdered sugar and
cover with a white stock and cook until
they tender. Turn into covered hot
dish and serve.
Cider Punch-Frozen.
Cider also belongs to Thanksgiving fix
ms. and if you do not wish to serve it as
beverage 1t may be served as punch
Chip the thin yellow rnd from lemon,
bruise it slightly and add a cup of sherry
wine Let it stand an hour. Squeeze the
juice of one lemon and two oranges over
one and one-half cups of granulated sugar,
add a quart of cider that has a slight
nip then pour over the lemon rind and
sherry. Turn into a freezer and freeze
same as water ice Serve in glasses and
over each pour a teaspoonful of brandy.
Serve after the turkey or last entree and
before the game or next dish in order.
Plum Pudding.
Line cylinder mold with rich choco-
late ice and fill the center with the follow
ing: Cover a cup of candied cherries with
sherry and let them soak while whipping
a pint of sweetened cream. Take pint Of
cooked chestnut pulp which has been press
ed through a ricer; add to this half a cup
of sugar strip and the wine from the fruit
Whip until very light and spongy. If neces-
sary to add a little cream or milk to
moisten use that which has drained from
the whipped cream, but do not have 1t too
soft. Fold in the whipped cream and the
soaked cherries. Pack the mold in Ice
and salt and let stand for four hours Serve
with a garnish of whipped cream and
whole chestnuts cooked in vanilla strip or
candied cherries cooked in a sirup favored
with wine
Table Decorations.
Among the various decorative things in
burnt wood we have large fiat bowls and
trenches, which suggest beautiful center
pieces for the table. Fill these with rec
and purple grapes, golden pears and red
apples. Place the warm rich browns of the
bowl on mat of beautifully tinted au-
tumn leaves carefully pressed and you
have charming picture that does not seem
to indicate that the melancholy days have
come or suggest the naked woods and
meadows brown and sere."
Another gladdening bit of color is obtain
ed by taking a large. round field pumpkin
and cutting it into the shape of basket
and filing 1t with fruit and mats. On the
lace centerpiece under this is placed a
small branch holding several chestnut
burrs with the nuts just falling out.
The table decorations may be simple or
elaborate as you please, but should be in
keeping with the occasion. The newest de-
signs in floral decorations are to top the
tables or arrange the flowers in ropes to
form a canopy or umbrella. If you have
taken forethought you can carry out this
idea for your decorations using pressed au-
tumn flowers. Hothouse flowers, with the
exception of chrysanthemums, do not
strike one as quite appropriate.
Lamp shades are made of paper leaves,
tinted to resemble the rich colors of the
autumn leaves. Other shades are exact but
miniature copies of pumpkin Jack Glan-
terms the light shining through the aper-
lures made to represent eyes, nose and the
mouth with saw teeth give a grotesque eff
feet.
Menus.
SUNDAY,