Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-17

pumpkin, the seeds and fibers removed
and any big bowl set inside the pumpkins
to hold the punch. Autumn leaves or vines
of any sort may be wreathed around the
rim, concealing the edge Of the bowl, which
may be just plain yellow kitchen mixing
bowl. The contents of this Thanksgiving
bowl may be sweet cidar, spiced cider or
mint or bits of preserved fruit added to
give 1t a festal appearance.
FIREPLACE INSCRIPTIONS
Another marked artistic revival is In the
placing Of appropriate inscriptions over
firepaces or mantels. on entrance gates or
over front doors. Sometimes these quaint
old legends or notices are carved. some-
times inlaid in thing. brick stone. some
times painted or burned and again out
lined with big iron nails. In a beautiful
'Culloden', dining room the Gaping above
the high wooden dado. which Is of inexpen-
sive construction, Is broken up and sup
ports cornice on which is carved:
Peace after ware. porto after stormis
seas.
sleepe after toile doth greatlie please"
This is especially appropriate above the
vigorous decorative painting on the cornice
representing a procession of sturdy. armor
clad warriors returning victorious from
battle.
On cement fireplace tiles burned in delft
blue to match the prevailing coloring of the
room are worked out to give the familiar
while burned on a leather pennant and
hanging at the end of the chimney are
Longfellows lines:
Each mans chimney Is his golden mile
stones
Is the central point from which he meas
ures every distance through the gate
ways of the world around him
In his farthest wanderings still he sees It,
Hears the whispering flame, the answering
night wind;
AS he heard them when he sat with those
who were-and are not"
Over one of the freplaces in Hawarden
Castle. the home of Gladstone. the motto
Il the sentence: Thou wilt keep him in
perfect peace whose mind Is stayed on
Thee" Over the open fireplace in a sum-
NOR cottage Is this incentive to content
rnent:
The world IL 50 full Of a number Of things
I'm sure we should all be as happy as
kings"
THANKSGIVING PUNCH
For very rich Thanksgiving punch that
IL still strictly q temperance beverage try
rind of three lemons and two oranges. Add
two pounds sugar. stir until the sugar 10
dissolved. then simmer gently for fifteen
J minutes. Strain and return to the kettle,
white granite and add to 1t one glass cur
| rant jelly, one Of raspberry and one of
| ounce. Heat. strain again. then cool be-
fore adding grated pineapple and a. pint
| night. When ready to serve add a half
can Of peaches cut in bits and half
q can of cherries. Put quart of this
mixture in the punch bowl. add two quarts
cold water. pint Of ginger ale or one
cup ginger tea stepped, strained and cooled
and Ice to chill. Replensh as needed OBJ
serving the same proportions.
HOMEMADE FAvoRs FOR THE
THANKSGIVING TABLE.
Among the homemade favors for the
no civ Ia or
old folks will enjoy making are the queer
little vegetable figures. These may be pur-
chased in the shops made from papier
mache with pumpkin bodies, pickle legs,
carrot arms and sweet potato heads, with
features painted on with water colors rep
resenting all kinds Of animals as well
human figures. But more enticing are those
evolved at home. where oddly-shaped sweet
potatoes, turnips. carrots, apples, pears,
beets, ETC.. may be metamorphosed into
various srotesQue animals. using matches
or toothpicks for legs, matches or black
headed pins for eyes. the stems of beet
leaves for tails. and so on ad infnitum As
the animals lose their crispness In the
standing they are best made Thanksgiving
morning, and will furnish plenty of fun
for young and old in the making.
Another pretty favor that may be made
in advance is the old-fashioned Glove ap-
pie, where a small apple Is stuck full Of
cloves These oId-fashioned 'pomanders"
that were known in grandmother's day are
again popular for seeming the linen clos
cts, so that these souvenirs OF the DAY VIII
be found useful as well ornamental.
CROUTONs
To make the croutons cut pieces of dried
bread in inch pieces, spread on plates and
brown crisp in the oven.
SPLIT PEA SOUP FOR SMALL
FAMILY.
Wash one pint split peas thoroughly in
cold water. drain and put In a kettle, with
two and one-half quarts cold water. Add
two ounces fat salt pork, cut In pieces, or,
If preferred, the same amount of bacon in
stead Of pork, or a hambone. Add ono
onion, quartered with three cloves stuck
In it, small carrot and a bouquet Of
herbs, consisting of sprig each thyme,
celery, parsley and bayleaf. Failing these,
use even more conveniently one of the little
spice bags sold by first-class grocers but
only leave in the soup for an hour. AS soon
as the soup comes to good boil, push
back where 1t will cook slowly. season with
salt and pepper, and when the peas are
cooked soft, strain and serve. with a slice
of lemon in each plate.
BEAN SOUP
Beans make a fine cold-weather SOUP
Wash one pint dry white beans and put to
soak over night In cold water In the
morning put into kettle with two and a
half quarts cold water, an onion, quarter
ed; piece of a hambone or little piece Of
salt pork a small bunch Of parsley, four
sticks of celery, sliced. Cook until the
beans are quite tender, take out the meat
or bone and press through puree sieva
Season with salt and pepper. put over the
fire to heat thoroughly again, add cupful
of milk and serve with croutons.