The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-11-28
SOME APT SUGGESTIONS TO
THE HOUSEWIFE ON DINNER
(From the Seattle Times.)

(From the Seattle Times.)
The waning year grows brown and
gray and dull,
And poets sing November bleak aud
sere;
But from the bounteous garnered har.
vest store,
With grateful hearts We draw
Thanksgiving cheer,
Occasionally, these days We get a
glimpse Of real old fashioned hospital
ity, the kind that creeps right into the
marrow of your bones and makes your
blood tingle with the true spirit of
good fellowship.
Never is this feeling more universal
or more potently expressed than on
Thanksgiving. the occasion for festive
home gatherings. reunions and where
strangers are made welcome as one
OF your own kin.
Lucky and blessed is the woman
who can extend hospitality on this
day, and lucky, toe, is the host who
can preside at his own board. among
congenial spirits.
Bachelors. maidens. widowers and
widows, please sit up and take notice
OF course, the first and principal
feature of the days program is the
piece de resistance. the turkey dinner.
that has become one of the articles Of
the American constitution.
We are going to adhere to the tradi-
tional Thanksgiving dinner and give
only simple, wholesome food, bounti-
fully spread, but minus the frills and
furbelows of the French chef, with
his manifold sauces and high season.
ings, but such menu that the aver
age mine hostess on this day must be
free from any anxiety over Mary
Arne's ability to serve correctly and
with the lightness of touch and quick
ness OF movement that characterizes
all good mattresses.
If there turks the slightest suspic-
ions in the hostess mind that Mary
Anne may become nauddled at serving
SO large party and that the salad
may supplant the turkey In point Of
turn, simple detailed account of just
how to serve the dinner. the position
Of the courses as they follow each
other. will keep her on the right track
and greatly relieves your doubts.
AS matter of precaution, slip of
paper pasted on the pantry door for
future reference, offers a timely as
surance both to yourself and serving
maid that at least the courses will
follow correctly, which after all, is the
browning touch to a carefully planned.
we'll cooked meal.
Do Not Make Dinner Too Long.
1t Is very serious mistake to keep
your guests at the table for three or
four hours, as is frequently the case;
though, to be sure, part Of this time is
taken up at the conclusion of the din
ner, as the men lingvr over their cot
fee and cigars. and with the inevitable
flow of gossip througout the meal.
The grooming board that our grand
fathers knew has been materially re-
duced. Make it rational Thanks
giving feast.
We no longer have innumerable
kinds of vegetables, pastries and saw
cries that were overpoweringly heavy,
and which contrived to make the par
Elephants dread a similar attack of in
digestion which followed in the wake
OF overlooking.
Plan of Menu.
Make every dish served typically
American and thoroughly character
istic and timely and appropriate.
In the first place, you will be given
your dinner with equally good taste
by serving it in either five. eight or
nine courses.
The foundation OF the dinner con-
sists of an appetizer. soup with relish
es. turkey with vegetables, a salad, a
dessert of pies-pumpkin. mince and
apple to which may be added an ice
and steamed pudding il desired, nuts
raisins and coffee.