Evening journal., 1910-11-23
PLENTY OF LIGHTS
and PLENTY TO EAT
With Abundant Decorations
These Are Only Thanks
giving Requirements
0LD-TIME DINNER
MOST SUCCESSFUL

Plenty Of yellow decorations. plenty
of light, and plenty of edibles will
give the proper opulent suggestion TO
the Thanksgiving Day board, whether
the golden decorations be Of simple
crepe paper or of expensive lace
yelled satin and hothouse chrysanthe-
NUNS; the light be from discreetly
shaded candles OF silver or from tai
| low dips protruding from humble
pumpkins, and the edible be care
fully considered menu beginning with
oysters and ending with a demi tasse
or the good old-fashiOned New Eng
land feast, whose staples are turkey
and pumpkin pic such as grandmother
used to make.
The old-fashioned Thanksgiving din
ner is always the most successful, for
It best expresses the meaning and sen-
timent of the day and seems TO pre-
serve the old traditions Just as they
are dear in every true American
breast.
A Thanksgiving dinner which is
eaten by candlelight may he more
modern in tone and, with the aid Of
fruit and pumpkin decorations, yellow
chrysanthemums and yellow-shaded
lights, be given an appropriate
Thanksgiving significance.
big basket with a high, curved
handle makes a charming centerpiece.
and this must be heaped with apples.
oranges, bananas, and other deep
colored fruits, great bunch of Eng
lish hot-house grapes depending from
the handle. making a special picture
I'm itself
Early IN October one woman began
collecting gorgeously colorcd autumn
leaves. These she preascd between the
leaves of the family dictionary. and
when Thanksgiving Day came around
she was all ready with delightful place
cards. each vlvidly colored leaf being
pasted to a card on which was written
the guests name.
Menu for the Dinner.
In speaking Of Thanksgiving, one
naturally thinks Of the dinner; the
menu below Is simple for family af-
fair. especially where there are to bf
children at the table:
CLANS on Half Shell.
Cream of Tomato Soup.
Turkey. with Dressing Made o.
Crumbs, a generous portion OF
Beef Suet, and a pint of Oys-
- ltIHs AHdlitloM NAAN INV
with ting Link Sausage.
y Mashed Potatoes.
# Sweet Potato Croquettes.
=. Olives. Boiled Onions Celer,
Il Cranberry Sherbert.
e Fruit Salad.
Individual Pumpkin Pie
d Cheese Waters. Coffee. Cake Syllabut
p, Nuts and Raisins.
t In the first place you need TO selec
ID a good turkey. A young one OF eigh
or nine pounds is the best, wit
al smooth black legs, a plump breai
E. with flexible bone. the flesh firm an
Of pink, white tinge. Avoid buyin
In one with long hairs; that indicate
o. age. The pin feathers in a youu
a turkey will be quite numerous.
le your bird has been cleaned by th
lg butcher, just before you are ready
{ roast, you had better wash it thol
oughly inside with cold water
y, which a little soda has been dissolved
n wash inside and out with this, rinse
os cold water and dry with clean towe
le Now it is ready for the stuffing, fc
Iii which the following is an old-fashior
ID ed recipe:
Id Break i'm pieces and rub stale II;
re of bread between the two hands; RI
n bits of butter into the crumbs, seaso
e, with a little salt and pepper, a tritie {
cd onion, and bits of summer savOry en-
re sage or a sprinkling Of cld-fashione
le thyme.
n Seine Dressing Recipes.
Dry Philadelphia Stufiihg-Do M
=, make your stuffing wet iCt the juice
v Of the turkey, while cooking, moiste
y the dressing. Use one and one-ha
~ quarts of stale bread finely crumbel
e Season with salt, pepper, and two tei
=. spoonfuls each Of summer savory an
c. minced parsley and a little sage. a III
tle onion juice may be used II desire'
Rub half cup Of butter through tll
breadcrumbs and add the seasoning
ar II you make this the day befoI
le Thanksgiving, as it should be, cove
a, with a napkin wruug out Of cold waite
ze to keen it fresh
Is Butternut and Potato Stuffing-Ad
IN to one quart of mashed and beaten pc
tato, one quart of fine breadcrumb
- one cupful and a half Of butternt
- meats, blanched and chopped, n lev'
teaspoonful of salt, half teaspOOnft
of pepper, one tablespoonful of mike
herb seasoning, a half cupful {
cream, and a beaten egg. You ca
add to the breadcrumbs in your stui
fing in any sensible way you choos
r,TzTr- xInunr uEanr CaTVTr