Five Mile Beach weekly journal., 1914-11-20
copyright. 1914. by American Press Asso-
ciation.l

RE cousin Esther was a notable
EWV housekeeper and the best cook
V in Wyoming valley, and she
was preparing dinner in a
happy frame of mind.
The young folks had all gone to town.
to church. and were to return with the
guests. Margaret. the artist daughter.
Dor. So Cousin Esther laid the table
while the range was steaming and siz-
cling with the good things in the oven
and ON top. There were to be twenty
eight guests at table.
Cousin Esther brought large baskets
from the cellar loaded with preserves.
jams, jellies and pickles. great red APP
pies, cheese. a cold boiled ham. pink
and delicious home raised and cured.
And there were big pitchers of milk
and thick cream. The ham was put at
one end of the table. and the preserves
and pickles in pretty glass dishes were
set along in double lines. The able
was stretched to its capacity and sup
plemented by two others. with the old
Avery silver at the head.
Cousin Esther thought that the best
decoration for a table was an album
dance of good and substantial food.
She provided neither soup nor fish. But
Margaret had taken a pumpkin and
scooped 1t out and filled 1t with late
flowers. bordered with richly tinted
foliage. The dishes of jellies and the
pickles with their dull green's gave col
OF in contrast with the snowy cloth.
The cheese was piled in generous
cubes. the butter. golden and sweet, In
fancy dishes. Piles Of slices of bread
cut from firm. big white loaves with
crisp crusts We're put at intervals
along the whole length of the table.
and six distinct kinds of cake were
there. all frosted and uncut.
The dresser held the pies-mince, ap-
pie, cranberry. lemon and pumpkin. 1t
looked like a bakers show window.
fianked by the big dishes of apples and
the milk and cream and the great
punch bowl which held the nuts
hickory nuts, walnuts and butternuts.
With quick. short steps Cousin Es-
Their fairly few between the table,
range and ''buttery." where all the
kitchen work was done save cooking.
The kitchen was twenty feet square
and paneled and fioored with oak.
which Margaret had shellacked till 1t
shone. This room was both kitchen and
dining room and had southern windows.
By the time the table was set Mar
garet returned from the sick neigh
boris rosy and radiant, bringing the
crispness of the mountain air along.
Eyes, mother: they were glad of the
things. Anna can sit up. But what a
helpless thing a mar is! There would
have been no Thanksgiving there but
for you"
"But for you. you mean. Go and see
If the visitors are coming. ] hope they
won't be late to spoil all my cooking"
Yes; they are coming up the road.
We have just time to dish up" Mar
garet donned her painters apron and
few to help.
Cousin Esther let her mash the tur-
nips, squash the potatoes and season
the boiled onions. Everything was put
on the table except the pies. Then
came the browning glories of the feast,
a big chicken pie and a-pan of baked
beans from one oven and from the
other a sparerib and a monstrous tur-
key brown as a chestnut and emitting
appetizing odors.
The meats were set on the top of the
range to keep hot, while the immense
roast of beef was replaced in the oven,
and the gravy was made. The vegeta-
bles were dished. set OF the racks and
tea and coffee made. A plum pudding
had been baked in a six quart pan, and
this was put in one wen to heat. while
q perfect mountain of foamy hard
sauce was ready on the dresser.
Scarcely was this done when three
sleigh loads stopped at the gate, and
Cousin Esther stood In the door with
Margaret to welcome her guests
There was much laughing as she
hurried them in the removal of their
wraps to come to dinner. The table
was so crowded with the meat and
vegetables that not one inch of cloth
showed. Men were requested to carve