Arizona republican., 1907-11-27

Thanksgiving Is In most families as much a day of reunion for the different branches of the family as Is Christmas. and generally the Thanksgiving dinner Is a most important function. Of course. the table decorations can be as elaborate as good taste will allow, but even a very simple table decoration can be made very effective If the plan of treatment Is well thought out.
 Either fruit or flowers or both may be used as a centerpiece. and a very pretty table scheme, however. which Is especial y appropriate to the day. being here de scribed. First cover the table with tne damask cloth, placing handsome iacs or white embroidered centerpiece in the cen ter. On this place a high dish filled with very handsome punches of gtapes, the dish being either of glass or silver. If the dish is in the shape Of basket, with handle, such as a siIver cake basket. all the better. Yellow tuile may then be tied 10 the handle in a pretty bow. twining the tulle about the standard of the basket and about the edge: on thls placing fine fruit of various kinds and ferns.
 + artificial light Is to be used have vel low paper or chrysanthenum shades over the candles which are placed in single sticks or branched csndelabrum of silver or glass.
 For place cards. very pretty designs can be purchased in the stationery and de partment stores. but If one has any talent in water colOrs. small turkeys with bright rcd top knots can be painted on white card board, with folding standard cut from paper so that they stand upright.
 A few tried recipes for the Tnanksg'v- ing season are here given:
 Southern bo.-Put a tablespoon fu of lard in porcelain-lined boiier' slice an onion and fry it in the. lard When the or'on is nice brown add one quart of sliced okTa and fry until the okra will not rope from the spoon Str con stantly Pour half a gallon of hot water in the boiler and let it boil down to quart. Scald three large tomatoes. peel them. cut into small pieces ard put In the soup Next sprinkle with salt. pepper and flour the wings. back. feet and neck of d 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 Cclery.-Cut stalks O. 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 q couple of hours to curl. Drain, shake dry and arrange on d loy dish
 Simple and DiEe-ttbic Cabbage saInd.--Crisp the, cahhage in ice water then shave or chop fine ani dress tc taste with salt. pepper. olive oil and lemon juice.
 Cheese Crisps to Eat with the saiad.-Buiter sai;ed waters. ever so lightly, then spread with q mixture of grated cheese. q speck of mustard and dash of tobasco sauce; toast in the oven and serve hot
 Dry Philadelphia Stufiing for Roast Turkey.-rhis best of dressings is never heavy and soSgy, as wet stuff fings are apt to be. but when served falls apart Ike well-cooked rice. To make ii use one aud half quarts of stale bread finely crumbled. Season with two even teaspoonfuls of salt. heapins teaspoon ful pepper, two teaspoonfuls each sum mer savory and minced parsley and teaspoonrul sage. A little minced onion or onion juice may be used it preferred Rub half of a cup of butter through the breadcrumbs, and If made the day before using, as It should be, cover with nap