The news-democrat. (Providence, R.I.) 1906-1909, 1907-11-18

Thanksgiving Is In most families as
mucL day OF reunion for the different
branches OF the family as Is Christmas.
and generally the Thanksgiving dinner Is
a most important function. or course, the
table decorations can be as elaborate as
good taste will allow, but even n very
simple table decoration can be made very
effective IL the plan OF treatment Is well
thought out.
Either fruit or flowers or both may he
used as n centerpiece, and very pretty
table scheme, however, which is especial
y appropriate 10 the day, being here de-
scribed. First cover the table with fine
damask cloth, placing a handsome lace or
white embroidered centerpiece IN the cen
ter. On this place high dish filed with
very handsome lunches of grapes, the
dish being either of glass or silver. II the
dish Is In the shape Of basket, with
handle, such as n silver cake basket, all
O. better. Yellow tulle may then be tied
to the handle In a pretty bow, twining
the tulle about the standard of the basket
and about the edge: on this placing fine
fruit of various kinds and ferns.
II artificial light Is TO be used have yel-
low paper or cbrysantbemum shades over
the candles which are placed In single
sticks or branched candelabrum of silver
or glass.
For place cards, very pretty designs can
be purchased In the stationery and de-
partment stores. but II one has any talent
In water colors, small turkeys with bright
red top. knots can be painted on white card
board, with n folding standard cut from
paper so that they stand upright.
A few tried recipes for the Thanksgiv-
Ing season are here given:
Southern Gumbo.-Put a tablespoon
full OF lard In porcelain-lined boiler;
slice an onion and fry II In the lard.
When the onion is a nice brown add one
quart OF sliced okra and fry until the okra
will not rope from the spoon. Stir con-
stantly. Pour half a gallon Of hot water
In the boiler and let II boil down to
quart. scald three large tomatoes, peel
them, cut into small pieces and put In the
soup. Next sprinkle with SALT pepper
and -four the wings. back, feet and neck
OF a chicken and fry them light brown.
Lift them from the frying pan with
fork and put them into the gumbo half
an hour before serving.
Curled Celery-Cut stalks OF white
thick celery into two-inch lengths. With
a sharp knife make parallel cuts on each
end, then cut at right angles Throw into
a pan OF ice water for a couple of hours
to curl. Drain, shake dry and arrange on
low dish.
simple and Dfgestfblc Cabbage
saIad.--CrIsp the cabbage in Ice water
then shave or chop fine and dress TO taste
with salt. pepper, olive oil and lemon
Juice.
Cheese Crisps TO Eat with the
saIad.-Butter salted waters. ever 30
lightly, then spread with a mixture OF
grated cheese, speck OF mustard and
dash OF tobasco sauce; toast In the oven
and serve hot.
Dry philadelphia stuhing for
Roast Turkey.-This best OF dressings
Is never heavy and soggy, as wet stuf.
nnRs are apt 20 be. but when served falls
apart like well-cooked rice. To make II
use one and a half quarts Of stale bread
nnely crumbled. Season with two even
teaspoonfuls OF salt. n heaping teaspoon.
full pepper. two teaspoonfuls each sum
mer savory and minced parsley and n
teaspoonful sage. little minced onion
or onion Juice may he used II preferred.
Rub half Of n cup OF butter through the
bresdcrumbs, and II made the day before
using, ss Il should be. cover with a nap