Evening star., 1914-11-23
The Thanksgiving Table.

When the dinner table has to be
stretched out to double its size decorat-
ing it becomes something of a problem.
If you use flowers you will need, if the
table is very long. not only the center
piece, but :: set of small! vases as well,
and a lavish use of flowers at this time
of the year means 4 considerable en-
pense.
/ thinl. that by far the prettiest and
most appropriate table decoration for
Thanksgiving day is Z profusion OF
fruit nassed on the table. This was
the old lshioned custom. and. besides
being most effective decorativeiy, 1t
gives bountiful. lavish impre ession.
that is very fitting. to the feast.
Fruit is not very expensive a; this
time of the year. and 81 will buy
enough to make Il heaping mound in
the center of the table. very pretty
fruit decoration may be made for us
little as 50 cents. but it must be re-
melnbered that none of this fruit is
wasted--i. may all be used during the
next few days in salads and desserts,
SO that it is really not an eXtrava-
gance.
Place a large. oblonG tray OF any
sort, as il will rot show, in the center
Of the table, and on this build up the
pyramid OF fruit. Form the center of
the pyramid with the less-Gecorative
frUits--russet apples and pears or even
greetings that You may have on hand
as these will ioc covered. Now. on the
sides Of this foundation build up
heaping pyramid Of oranges. highly
polished apples, bananas and grapes
Half dozen oranges. at - cents: a
pound of white hotlouSe grapes, at
or 10 cents: half = dozen bananas, at
j. cents: dozen plunla. at 10 cents:
basket of Concord grapes, at 10 cents.
and a dozen big red apples. at 20 cents.
would fill Il large salver. at q cost less
than 81. OF course, prices vary a little.
but the prices l have quoted for fruit
are liberal.
In making up the centerDiece crown
the top with the white grapes, and
scatter punches of the Concords over
the sides and in a ring around the
edges Of the tray. Vines are very
pretty tWined. around the tray, Or
sprays of laurel leaves may be scat
tered among the fruit. Set candle
stick at each of the four corners OF
your heal ping saiver of fruit. Try. this
arrangement and see if it isn't inn
provement over the usually inadequate
outlay of flowers.
Using Up the Turkey.
If the Thanksgiving turkey is very
large there is sure to be enough left
over for several meals, and. unless care
is taken to change the methods. of
warming it over. it will not for long
have an enthusiastic welcome.
II the wings and legs are left they
are best grilled or deviled. To grill the
bones. brush them over with salad oil
or melted butter. Grill them over a
hot fire. season highl! with pepper and
salt. place on hot dish with a little
piece of butter and serve at once. To
devil the bones. cook as for grllled
lar 20
per and salt mixed together, and serve
With devil sauce
To make a devil sauce melt 4 half
ounce of butter in a small pan. Add
ketchup, anchoyy sauce and pepper
Sd uce. pinch of sugar, salt. black pep
per aud Il gill of brown gravy. Serve
very hot. If it is preferred. the grilled
bones may be siminered for fifteen min
utes in the devil sauce.
After the turkey has made its ap-
pearance as cold meat try serving it
curried, as this entirely changes the
taste and gives greater variety. 1t is
also the best way of using the small
meat. Here is an English recipe for
curry that gives delicious results.
Properly made curry is not simply
curry powder favorng a mince of
dish that needs careful preparations:
Curry-Cold meat, onion. dripping,
raisins. stock and sauces, curry powder,
-four and cocoanut.
Cut the turkey into dice. Heat a
small piece of dripping in a casserole.
cut an onion in slices, and fry. When
brown add dessertspoon of curry
| powder and dessertspoon of flour
mixed Stir till the flour is brown and
smooth and all the fat is absorbed. Add
d teaspoon each of sharp English rnush-
| room. tomato and anchovy sauces. and
a bout half pint of brown stock or