Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-18
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On Thanksgiving Day

On Thanksgiving Day
Try to have the color scheme of the table
more pronounced than on other days. Take
red Virginia creeper and arrange in mass
with some of the smaller vines straying over
the cloth. Or use scarlet mountain ash
berries in punches set OF with greens. If
| these are difficult to procure and you must
rely on the florist use dahlias: these are at
their best in the autumn. and are sufficiently
brilliant to be effective. For a menu have
Oysters.
Clear SOUP
Slices Of boiled salmon. with sauce tartare.
Potato balls.
Mashed sweet potato. Granberries Caulinower.
u.,. . .,-,I Pineapple sherbet. nr..... ,.,,u..
Burning mince pie
cream with M.Ess ans 1s l cheese Small
Nuts and raisins. Coffee.
In Thanksgiving dinner there Is danger
that mixture OF turkey, cranberries. pota-
toes, gravy and vegetables may form
plateful anything but appetizing
1t always Is a safe plan to have but one
vegetable besides the potato. whfcf>we alb
surdly consider a necessity, and to choose
| one that is dry. This is the special advan-
tage Of the eggplant at this season.
Caulifiower Is better alone as an entree
rather than with other things and 1t may
be offered after the meat and before the
sherbet.
| The cranberries may be shaped In timbale
molds and be passed on a round platter
The prettier the dishes look the better
and the homely cranberry, il daintily served
| on cut glass dish with pale green leaves
as dolly under the form OF jelly. is indeed
| for once thing Of beauty as we'll as gas
tronomic joy.
| hn1U 80 h.
when this game is the one chosen, with a
garnish of watercress. This should be
served always from the pantry, a half bird
! being given to each guest
| The mince pie may be made in Individual
dishes instead OF in one large pan for
variety. Covered with strips of pastry in
stead of a plain crust, the burning brandy
| VIII sink into the mine meat and impart
| delicious favor.
The waters should be toasted and served
not. AS Brie cheese Is moist, small butter
1 knife should be given each guest for use
| with this course.
Fruit Pudding.
One cupful OF milk and one cupful of
| timed fruit sauce. Add two tablespoonfuls
Of powdered sugar and bring to a boil.
| Remove from the fire and stir in quickly
the well-beaten yolks of four eggs. Butter
a pudding dish and put in large cupful
/ VI Beat the whites or the
| eggs to stif froth, stir into the custard
pour over fruit and bake half an hour.
Puddings.
Rice and Rasin Pudding.-Five eggs, one
cup Of rice, one cup sugar, buttertthe size
of an egg, two handfuls Of raisins Simmer
the rice in quart Of milk until tender;
remove from the stove to cool. Well whisk
the yolks of the eggs, and add to the rice,
also the rest of the milk sugar and butter;
then we'll beat the whites Of the eggs stone
| the raisins and add to the other Ingredients
| Crate nutmeg on the top, and bake one
hour.
Rice and Apple Pudding.-A cupful of
| rice, six apples, little chopped lemon peel,
| two cloves, sugar. Boil the rice for ten
minutes: strain 1t through hair sieve until
| quite dry. Put a cloth into pudding basin
| and lay the rice round 1t like crust Cut
| the apples into quarters and lay them in the
| middle Of the rice with a little chopped
| lemon peel. cloves and some sugar Cover
| the fruit with rice, tie up tight and boil for
an hour. Serve with melted butter, sweet
ened and poured over 1t.
Apple Snowballs.-One-half pound rice.
; five or six large apples, little butter and
sugar Wash the rice. put it into plenty of
water and boil quickly for ten minutes.
drain 1t and let 1t cool. Pare the apples
| take out the core with a vegetable cutter
| and fill the hole with small piece of butter
| ana sugar; inciose each apple in rice, tie In
| separate cloths and boil for one hour. Serve
! with sweet sauce.
Roly Poly Jam Pudding-suet crust and
ten ounces OF any kind of jam. Having
| made nice suet crust. roll to the thickness
Of about one-half inch. Place the jam in
| the center and spread equally over the
paste. allowing margin of about one-half
inch for the pudding to join. Roll up light
/ lv. iOin the ends nj
Toured cloth and secure with tape, allow
Ing little for the pudding to swell. Plunge
into boiling water and boil two hours:
| Sweet Potato Pudding.-Two cups of
mashed sweet potatoes. a cup of sugar, a
small cup of butter. three eggs, one-fourth
teaspoonful soda dissolved in a little hot
! water. q teaspoonful lemon extract and
one-half teaspoonful grated nutmeg Beat
! the eggs until they are light. rub the butter
and sugar to cream. and mix all with
the potato; cover deep plate or shallow
pudding dish with thick crust; then put
in the mixture and bake slowly for three
4 quarters of an hour.
Steamed Pudding.-One cupful suet chop
ped fine, one cupful molasses, one cupfui
currants. washed and dried one cupful sour
| milk. one teaspOonful soda, a little salt,
flour. Mix well -four enough to make a
stin dough; pour into mold and steam
four hours.
Steamed Chocolate Pudding.
One-haf cupful Of sugar, one egg, two
teaspoonfuls OF butter. one cupful of flour,
one teaspoonful Of baking powder. half
cupful Of milk, little salt, one and a half
squares of chocolate. Steam for two hours.
Eat with cream sauce.
Gelatin
Gelatin and Prunes.-Put a pound of
prunes over the fire In a quart of water,
adding more as it cooks away. Stew until
tender. but not broken; take from the fire,
drain and remove the stones from the
prunes. II there Is not quart Of the liquor
| In which the prunes were cooked, add water
to make UP the deficiency. Sweeten to taste.
add the juice of three oranges. return the
prunes and all to the fire and add half box
of gelatin that has been soaked two hours
in fourth of a pint of cold water; stir
until the gelatin has dissolved. remove from
the fire and pour into dozen egg glasses
| wet with cold water. Set on ice or in cool
place for several hours. When ready to
serve turn out in saucers and pour plain or
whipped cream over.
Tomato Jelly.-Dissofve half box of
gelatin In half a pint of cold water and add
one quart OF stewed tomatoes, a. generous
tea IF nd calf