Five Mile Beach weekly journal., 1915-11-05

would nave him tender and tasty, as he
should be If young and properly fed.
The best kind of turkey TO buy is a
short breasted, plump bird with a clear
skin and short ~pinfeathers, giving the
preference to a fowl that is not over.
large. Long hair and sharp scales on
the legs betray old birds.
The clever housewife needs no telling
as to how to cook the turkey when a
nice bird has once been secured and
how to garnish the centerpiece with
appropriate 6xings.
One hint only, therefore, to her in re-
gard to the dining room and table,
which may be given a touch of color
BETTING the occasion without much ex-
ira trouble.
The mantel can be very prettily deco
rated by means of a bank formed OF
various kinds of fruits and vegetables
appropriately mingled with green
leaves.
The chandelier can be draped with
DOC of moss in~termingled with sprays
of bitter sweets.
Be sure not to bring out the ordinary
everyday dinner service, for this Is the
one occasion when all the oldest fash
toned things should be brought out, the
oldest china, the most revered antiques
and family heirlooms, not forgetting
the old fashioned brass candlesticks for
lighting the dinner table with candles.
For a centerpiece a jardiniere may
be made out of a cabbage stripped of
its outer leaves and the center hol-
lowed out. Into this natural jardiniere
the rosiest apples and the finest grapes
and pears should be piled.
Still other schemes of decoration sug-
gest themselves.
Autumn fruits and fovsers are most
suitable, aud fruits and flowers We're
never more lovely than this year
Chrysanthemums are the most season
able flowers, and ever since their intro.
duction into this country from the
orient they nave become November's
flower.
A charming decoration consists Of q
centerpiece of white chrysanthemums
arranged in a bowl or vase not toe
high, at least not high enough to OBJ
struct the faces of the people sitting
opposite, OF e:ther4glass or silver, pref
erably silver. Half a dozen flowers
with their foliage are sufficient for the
average vase.
Only white linen should be used and
on it construct a vine around the table
about two and a half feet from the
edge with white grapes and green
leaves, as nearly as possible in the
shape of the grape foliage. II candles
are used shade them with white.
Another timely decoration is to use
a large pumpkin for the c~enterpiece.
Cut off the top, scoop out the contents
and cut the top of the shell in points.
Fill it with white grapes and oranges
and place -four vases at the four cor.
ners and place in them two or three
yellow cI1rysanthemums.
Again. autumn tones are most effec.
tive. For example, a bunch of reddish
brown chrysanthemums can be used
for a centerpiece, and low silver dishes
or epergnes placed at equal distances
from the flowers at each end of the
table. They should be filled with the
brightest red apples that can be found
and Tokay grapes. About these dishes
and in front of the wine and water
glasses make a vine of autumn leaves.
Having made these few suggestions
for the accessories of the banquet, II
may help matters to give a few hints
for menus which may be followed with
more or less variation to suit the host.
ess. The following will not be found
too elaborate for the average dinner
giver:
Blue Points on Half Shell.
Cream of Tomato Soup.
Sailed Almonds. Olives.
Roast Turkey. Cranberry Sauce. Mashed
Potatoes. Glazed Sweet Potatoes.
Succotash. Onions With Cream Sauce
Mayonnaise of Celery.
Waters. Cheese. Pumpkin Pie. Minct
Pie. Apples. Pears. Grapes.
Coffee. Sweet Cider.
Here is a palatable variation:
Oyster Soup.
Baked Goose. Oyster Dressing. Cranberry
Sauce. Mashed Potatoes. Baked
Sweet Potatoes. Celery Tips.
Pumpkin Pie. Mince Pie.
Oranges. Grapes. Nuts. Cocoa.
Crackers. Jelly. Pickles. Cheese
Bottled Beer.
And here is the poor mans feast,
simple, but wholesome:
Consomme.
Roast Turkey, Cranberry Sauce.
Potatoes. Beets. Celery. Plum Pud.
ding. Cheese.
Coffee. Milk.
Nuts and Candy.
This bill of fare, If too profuse for a
small dinner, will not be found too
large for n of the old time gather
ings such as still take place in many
homes:
Tomato Soup.
Roast Turkey, Chestnut Stuffing. Giblet
Sauce. Celery.
Mashed White Potatoes. Sweet Potatoes.
Spinach. oyster Plant Fritters.