The Richmond Virginian. (Richmond, Va.) 1910-1920, 1910-11-23

The virginian the firSt prixe was
awarded to Mrs. e. A. Lloyd, Of this
city for the best Thanksgiving dinner
menu. Besides tho menu, she wrote
detailed instructions to carry Il out
and. as housewives far and near. are
in the MIDST Of their preparations
for this wonderful feast day. 1t SEEM
ed appropriate TO print Mrs. Lioyd's
recipes ana suggestions tor decora-
tons. They are given below:
Table Decorations.
CENTERPlECE
Arrange that oval basket on Q tall
nice frame. covering tho frame with
autumn leaves. Pile the basket high
with golden peas pink and white
grapes, and wire . nne cluster OF
grapes at each end OF the basket. Al
the base heap purple. pink and white
grapes and autumn leaves.
Candies with green or gold shades
for corners of the table.
Recipes.
OYSTER COCKTAIL.
Arrange medium sized oysters on
the half she'll on crushed ice around
a small pyAte. The cocktail mixture
Is served In a small glass In the con-
ter Of each plate. For each glass use:
Two tablespoons OF oyster liquor.
one and one-half teaspoon lemon juice.
two drops tobasoO. Scant half tea
spoon OF freshly grated norseradtsh.
one-half teaspoon Worcestershire. des-
sert spoonful Of tomato cAtsup. one
teaspoon vinegar and . tiny pinch
Of salt.
Cream Of Pumpkin Soup.
Two cupsful seasoned pumpkin
pulp placed In granite saucepan. Add
one large sliced onion. stalks chop
ped celery, 8 whole cloves. . bay leaf
and half a can Of Hungarian sweet
red peppers, with cold water 70 cover.
Simmer for thrse-Quarters OF An hour.
then strain. diluting the PURGE thus
obtained, with rich sweet milk. to the
desired consistency and serve imnle-
diately, capping each portion with .
tablespoonful Of whipped cream.
slightly salted and colored and season.
ed with a little OF the canned pepper
Juice
Giblet Pattiee.
Minca the cooked yiblets and season
with a few drops Of Worcestershire,
a tablespoonful OF butter. dash Of
cayenne pepper. Heat all together.
and add a wtnegiass OF sherry. Cut
pun paste with a circular cutter into
neat rounds. Place q tablespoonful OF
the above In the center OF each
round and fold over the crust In
Hanover style. pressing the edges to-
Sether with a silver fork. Glaze
with white OF egg and bake fifteen
minutes in q quiekQ oven. Serve with
thin slices Of lemon or water erees
StufIing for Roast Turkey.
Boil In slightly sailed water until
tender one quart OF chestnuts. Shell
N-k~ to
tar. Then add one cupfu1 cold cook
ed rice, scant teaspoon salt. a dash OF
paprika, three potatoes melted hut
ter. wineElass OF sherry. a little
grated nutmeg and a pinch OF sem
nener savory. Let the mixture hard
en- sufficiently to ho'd with the hands.
and then work In hat a bunch OF
minced parsley and the zest OF q lem
on. Use first before roasting the tur-
key Rub the turkey all over with
olive OIL Sprinkle with salt and pep
ten with boiling water and after each
bas.ing dredge with -four. Bake In
medium hot oven. allowing fifteen
minutes to a pound.
Cranberry Jelly.
Place two quarts Grant berries IN 4
granite pan, add one quart water and
cook slowly till tender. Drain through
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