Omaha daily bee., 1906-11-25
ARURAL THANKSGIVING DINNER

Ihere IS no Thanksgiving dinner so de-
lightful as the real old-fashioned farm
kind, with vegetables instead of flowers
for decorations. A unique centerpiece for
the table can be made Of pumpkin, about
fifteen inches in diameter and the darker
in color the better Cut il TO resemble a
basket by removing sections from the two
sides OF the upper half and leaving just
enough for a handle, with a stem protruding
from the very middle of this handle.
Scoop out the seeds and most OF the meat
of the pumpkin ana place inside a bowl
filled with water. This is to hold the stems
of flowers, late nRsturtiums and cosmos.
or anything else that Is handy. Twine
smilax around the handle Of the pumpkin
basket and allow it to hang in festoons over
the edge. This same basket, trimmed
with vines. may be filled with fruit, pears
apples and oranges, with all the interstices
occupied by varioolored grapes.
The yellow Of the pumpkin may be carried
out in the accessories Of the dinner The
place cards should be made Of white card.
board, decorated with grains Of yellow
corn. glued on in an attractive design,
or yellow cardboard decorated with grains Of
wheat, the name of the guest neatly written
in ink. a fine dish of Hubbard squash,
a mound of sweet potatoes to flank the
| turkey. the pumpkin pie without which no
Thanksgiving dinner is complete. and the
/ ice cream served In orange cups, help to
carry out the golden color scheme.
| Amusing little favOTs may be made OF
carrots, pale green, white and yellow crepe
paper, a few pins and some baby ribbon.
J Choose smooth carrots of uniform shape,
five or six inches in length. Cut of an
inch or more from the pointed end and pin
to this a circular piece of stif cardboard
| for base. Skirts, waists and caps are
easily made of the crepe paper, glued to-
gether pinned in place and tied with dainty
ribbon The faces may be cut or done in
ink, with olack-headed ping for eyes.
The dinner is to be strictly old-fashloned,
served in but two courses and everything
on the table at once. The first course con
sists of the inevitable roast turkey mashed
potatoes cranberry sauce, baked sweet po-
tatoes baked squash, corn pudding and
combination salad. When this has been
cleared away, the dessert is brought on.
1t may be one or all Of the following good
things Pumpkin, squash and lemon pie.
carrot pudding with sauce, oranges, white
grapes nuts and candy.
To Roast a Turkey-See that the turkey is
! carefully picked. Moisten a handful Of
common baking soda and rub it all over
the fowl inside and out Allow it to dry
and then wash It of with hot water. While
the skin is still warm, scrape it with the
back of silver knife When you see what
. this process removes from your turkey you
will never again consent to eat one that
has not been properly cleaned. Plunge
the fowl in cold water, drain it and rub it
with salt and pepper. Place It in the oven,
without cover, and allow 1t TO roast about
, three quarters of an hour. Then remove
! it from the oven and fill 1t with any desired
dressing This time It should be covered
and roasted from two to four hours. ac-
cording to size, quality and the habits of
your oven. Even when il is covered it re-
auires frequent basting. When a turkey IS
partially cooked before the drc7ring is put
in. the dressing never has that raw taste
that is so likely to detract from its flavor
Baked COMMUNICATING comes too late
in the season for fresh corn 50 the kind
that grows in can will have to be substi-
tuted Take a can of the best corn you
can get Beat two eggs thoroughly with
r | a tablespoonful of sugar and scant tea
spoonful OF salt. Add a cup of milk, stii
in the corn and pour the mixture into 8
wel-buttered baking dish Dot the top with
butter and bake it about half an hour
stirring the butter into the pudding as soor
as all is thoroughly hot
n Baked Sweet Potatoes-Take boiled
, sweet potatoes, peel them and cut then
2 into moderately thin slices Place then
in buttered baking dish, sprinkle will
10 salt and sugar and add small cup ~
70 cream. Dot the top with butter and bak
! a delicate brown. You win never know
how delicious sweet potatoes are unit
- you have tried them this way.
~ Carrot Pudding-Take one cup each o
grated carrots chopped suet stoned rails
: ins, sugar and milk; one teaspoonful eac
= of salt cinnamon and allspice, half of
- grated nutmeg, quarter of a teaspOonfu
- of ground cloves, four eggs, one ounce o
citron peel cut into thin Slices two tea
- spoOnfuls of baking powder and flou
~ enough to make a stif batter. Flour tn
~ suet and fruit lightly, add the spices
GO beat the eggs and blend with the mill
10 Pour this over the fruit and sift in Tn
III flour with the baking powder, As quickl
% as possible, put the batter into well but
e. tered moulds and steam four hours. FC
ne the sauce take one cupful of brown suga
ne one tablespoonful of butter, a Tablespoon
" full OF cornstarch molstened with col
ne water, and teaspoonful Of vanilla. Bleu
20 the sugar and butter over the fire unit
the sugar is on the point of scorchin
nd Add the hot water gradually stir in II
eV cornstarch and beat the sauce until it
no perfectly thick and smooth. Remove fro
1c- the fire and add the havoring.
Delicious Pumpkin Pies-To pint an
ng a half of boiled and "sifted" pumpki
nd add three well beaten eggs, a pint of ri,
OF milk. a generous cup of sugar a tabl
pm spoonful OF -four (Which has been blend,
DIS. with the sugar., and teaspoonful ea'
FAR of grated nutmeg, cinnamon and ginge
.rn Il Is we'll 20 add a good pinch of salt
m the boiled pumpkin When all the i
rls gradients have been beaten thorough
me together, NIL the lie crusts and bake In
FAR quick oven until the hlling is "set" al
ght the crust IS done. The baking should b
gin in the bottom OF the oven so that 4
s. crust will nos be soggy.-The New sout
cal | west
-iai STERLING sILVER-Frenzer, Is & Dl