Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-11
Thanksgiving Menu.

4
nodded in that shape.
A tiny card bearing the name of the guest
may be tied with yellow ribbon around the
neck of small turkey and put before each
cover.
The colonial idea may be suggested in the
sherbet cups made Of black paper in the
form of quaint hats such as John Alden
wore.
The hot mulled cider or claret may be
/ served In the new and artistic colonial
pressed glass cups.
| MENU
Tartines; celery; radshes.,
| Clear soup: grated cheese.
Potato balls.
Ross .,s s%rts,; sweet potato , :SSfne
Muiled cider.
Roman punch In coloolal hats
Halved quail on toast; celery salad
lee cream Little Cakes Coffee
Glazed turhips are such an old fashioned
feature Of a Thanksgiving dinner that they
should not be omitted. Stuff the turkey with
either oyster or chestnut stufflng and serve
with giblet sauce.
The salad which is passed with the quail
has new feature; after the shredded celery
has been dressed and chilled 1t is sprinkled
all over with tiny onions no larger than
French peas; the taste Is SO delicate as
scarcely to be perceptible. but still 1t Is
| enough to give new flavor particularly
good with game
Send the mince pie to the table blazing
and in order to prevent the flame from
dying down too soon, surround the pie with
| circle Of overlapping pieces of cut sugar.
we'll saturated with brandy or alcohol.
| After this comes the ice cream in pumpkin
| forms or In one large pumpkin mold. Any
rich French cream will do, highly colored
with orange.
+ Pass the bonbons with the coffee, and II
/ your table is all in yellow have only yellow
and white or yellow and chocolate candies.
Ewes Pudding.
| For this delicious pudding take quarter
| Of a pound respectively Of suet. raisins,
| currants and sugar. half a pound Of bread
crumbs, three apples, chopped fine: little
grated lemon peel and two eggs Mix the
whole we'll together, put in a buttered basin,
boil for three hours: serve with wine or
lemon sauce.
Celery Salads.
| Celery and Apple Salad.-Pare three tart
| apples and cut into dice; mix with two cup
| fuls Of celery, cut into half-inch lengths.
| Arrange lettuce leaves with cups for indi-
vidual serving; fill with the apples and
celery: pour over a plain French dressing
| just before serving. Rosy-tinted apples.
having slice cut of the end to make them
| sit firmly. and carefully followed out, make
| a pretty receptacle for this salad. The
apples should not be prepared long before
serving, as they turn dark after they are
cut.
| Celery and Beet Root Salad.-Equal guam.
titles of dried celery and cold boiled beeta
mixed together. Keep on ice or cold until
time to serve Garnish with crisp lettuce
| leaves, and pour over a mayonnaise dress
ing.
Plain Celery Salad.-Wash and cut into
small pieces the white stalks Of two punches
of celery. Arrange lettuce in cups for in
| dividual serving, pile little mounds of the
celery In each. and dress with mayonnaise.
Chicken and Celery Salad.-Chop two and
a half cupfuls Of cold boiled chicken into
dice, and one cupful OF celery into small
pieces. Mix well together and marinate
with French dressing. Chill thoroughly
pile in lettuce cups. and pour over little
mayonnaise.
from about two dozen English walnuts, turr
| boiling water over the meats, let stand
fifteen minutes, then drain. remove the
skins. and break into small pieces. Cut ar
equal quantity of celery into small pieces
mix with the meats. marinate with q
| French dressing, heap into lettuce cups, and
| dress with mayonnaise and garnish with
| whole walnut meats.
Celery and Tomato Salad.-Wash and wipe
the tomatoes, cut cap from the stem end
of each, and remove the seeds and pulp
Mince the celery fine. mix with French
dressing and the tomato pulp, pile it in the
tomato cups, and dress with mayonnaise
Celery and Potato Salad.-One cupful OF
| cold potatoes, cut into dice an equal guam
spoonful of minced parsley. Mix well to-
gether, marinate with French dressing,
and set away to chill thoroughly. Arrange
| on lettuce leaves and garnish with hard
boiled eggs cut into circles.
tTurnips.
To cook turnips daintily a little sugar
must be added to the boiling water. The
Improvement Is marvellous.
Stufings.
Potato Stufing for Geese or Ducks.-Mix
together two cupfuls of hot mashed pc.
tatoes. one teaspoonful salt, one teaspoon
full onion juice, four tablespoonfuls OF
| cream, one-fourth teaspoonful black pepper
one tablespoonful chopped parsley, one
tablespoonful butter and the yolks Of two
| eggs Beat until the mixture become.
| light.
Trufie and Chestnut Stuflng.-One pound
fat bacon, two shallots, one pound chest
| nuts. one-half pound trufles. pepper, salt
spices. thyme, marjoram. Mince one pound
fat bacon and couple Of shallots. give
them a turn on the fire in a saucepan; then
put in one pound Of chestnuts boiled and
| peeled, and one-half pound of truff1es, both
cut up in moderate-sized pieces; add pep
per, salt and spices to taste: also little
powdered thyme and marjoram. Give the
mixture another turn or two on the fire
and it is ready.
Sage and Onion Stuflng.-Four large
onions. ten sage leaves, one-quarter pound
Of bread crumbs. one and one-half ounces
OF butter, salt and pepper to taste. one egg.
| Peel the onions, put them into boiling
water, let them simmer for five minutes or
(! longer, and just before they are taken out
put In the sage leaves for a minute or two
l to take on their rawness. Chop both these
fine, add the bread. seasoning and butter,
and work the whole together with the yolh
of an egg. when the stufing will be ready
for use.
Veal Stuflng.-Three cups stale bread
crumbs, three onions chopped fne one tea
spoon salt, one-half teaspoon white pepper,
two tablespoons chopped parsley, one-half
cup melted butter or suet.
Oyster Stuflng.-One pint fine bread
crumbs. one pint small raw oysters. picked
and washed and chopped fine. salt. pepper.
and chopped parsley to season, and one
| half cup melted butter.
Celery Stufing.-One pint fine bread
crumbs. one pint OF chopped celery, salt.
/ pepper and one-half cup melted butter.
StufflnE for Tomatoes Green Peppers