The broad ax., 1915-10-30
Che Day
and
Che Bird

| SOule mOuern ones.
In the center Of the table place rose
bowl, filed loosely with roses, or If
these are not available the bowl car
be filed with carnations, which are In
expensive. a few pots of chrysanthe-
NUNS, which are in their prime, ar
ranged in the dining room add much to
i the pleasure of the guests. A few trail
ing vines cut from the garden before
injured by the frosts can be kept fresh
several weeks by putting the ends in
deep dishes of water. Use them to dec
crate the table.
MENU.
| Raw Oysters on Half Shell.
Slices of Brown Bread and Butter.
Cream of Asparagus Soup.
Olives. Pickles. Sailed Almonds.
Fish Souffle. Parisienne Potatoes.
Roast Turkey, Oyster Dressing.
Cranberry Jelly. Celery.
Mashed Potatoes. Creamed Onions.
Baked Sweet Potatoes.
Graham Bread. White Bread.
Butter Pats.
Pumpkin Pie. Mince Pie Cheese.
Fruit Cakes. Doughnuts.
Coffee
Apples Grapes. Nuts
Raisins
Oysters on the Half Shell.-Wash the
shells and wipe dry. Just before serv-
ing open them carefully and remove
the upper shell; serve half a dozen on
an oyster plate for each person, with a
quarter Of lemon in the center of the
plate. Spread thin slices Of brown
bread with little butter, cut the slices
in fancy shapes and serve with the
oysters.
Roast Turkey.-Clean and STUFF tur-
key with soft bread or cracker crumbs
highly seasoned with sage, thyme,
salt and pepper. Moisten the stufing
with half a cupful Of melted butter
and hot water enough to make it quite
moist. Add beaten egg, a dozen oys-
tiers and half a cupful Of chopped Gel
cry. Put the turkey on a rack In a
pan, rub well with butter and dredge
with salt, pepper and -four. Put in a
hot oven, and when the flour is brown
ed reduce the heat and add a pint of
water. Basic with butter until nicely
Drowned, then with the fat in the pan.
flour after every basting. Allow three
hours for an eight pound turkey. Cook
till the legs will separate from the
body. Prepare the gravy and garnish
the turkey with parsley or celery
leaves.
Fish Souffle. ANY good fresh fish
which has white meat makes a good
souffle. Trout are very nice and easy
to prepare, as they have no scales.
Dress one which weighs about two
pounds without the head, wrap In
cloth and cook In boiling sailed water
twenty minutes. When done take out
and set away to cool; then pick the
fish into flakes with a fork, rejecting
the skin, and be careful not to get
any bones in. Put half pint Of milk
in a double kettle, add half a cupful Of
fine breadcrumbs without any crust,
mix together two tablespoonful Of
butter and one and half of flour until
smooth, stir into the milk, stirring con-
stantly until smooth and thick. Take
it off the fire, season with a teaspoon
full of salt and little pepper If you
wish, then stir in the fish and the
well beaten yolks of three eggs, butter
shells and set them into the dripping
pan, fill them with the mixture and
bake in q quick oven twenty-five min
utes. Serve in the shells.
Parisienne Potatoes-Peel and boil
ten large potatoes fifteen minutes, take
out with a vegetable scoop and cool, cut
out tiny balls which are perfectly
round, fry in a wire basket in a kettle
of very hot fat, drain on a piece of
cheesecloth thrown over a colander.
Fruit Cake.-Twe cupfuls of sugar,
one cupful Of butter, one pint Of bread
dough when first kneaded, two eggs,
one teaspoonful of soda wet with hot
water, one cupful of chopped raisins
after they are seeded, one-fourth nut
meg grated, two teaspoonfuls Of CHINA
mon, half teaspoonful of ground cloves,
flour enough to make it of the con-
sistency of fruit cake; let it rise, after
being put in creased tin, before bak-
ing. This cake and all which are made
of yeast are better after they are a
week old.
Doughnuts.-Scald one pint of milk
and add two heaping tablespoonfuls of
butter, set in a pan of water to cool.
When nearly cold add half cupful of
sugar, half a cupful of soft yeast and
sifted flour enough to make a batter,
beat three minutes and cover, set In a
warm room until morning. The first
thing beat three eggs with egg beaten
and add to the batter, with flour
enough to make a soft dough, not as
stiff as bread dough; mix in little Gin
namon, knead a little and cover until
light, then take part at time and roll
out on molding board; cut with tin
cutter, then with a very small cutter
take out the center; lay large cloth on
the board and place the cakes on it,
cover and let them rise twenty min
utes. Have kettle Of hot suet or lard,
try fat with small piece Of dough
which you cut out of center. II the