Ottumwa semi-weekly courier. [volume] (Ottumwa, Iowa) 1916-1918, 1916-11-17
THANKSGIVING
DAY MENU

clet of days is studded with holidays,
which CLEAN in the eyes Of old and
young alike as jewels of wonderful
brightness. Thanksgiving. like the
Fourth of July, is strictly an Ameri-
can holiday and as at it's initial ap-
pearance, is celebrated with thanks
giving and feasting on the varied food
stuffs which nature so generously
supplies to this country. Fields. or
chards and barnyards proffer their
finest products for fit celebration of
the day, and all the special dainties of
home and foreign countries help to
make it the most wonderful dinner Of
the year. The housewife plans and
executes with pride and care that her
table may have snowy linen, shining
silver glass and china, for both home
folks and the guests which the hospi-
table home shelters at this holiday. ap-
preciate the carefully set table. There
is steady movement to serve we'll
balanced, not too rich meals today in
place of the delicious but not always
judicious feasts of yesterday. Then
it was high tribute to say that the
table groaned beneath its weight of
good things. Nowadays people plan
to dine just as we'll, but to eat things
which combine with each other to sup
ply the various needs of the human ,
system. Lighter pastries, much whole
some fresh fruits, green salads and
are part of the new regime.
"The high cose of living" ceases to
a tangible, rather fearsome thing, !
81 Wi
giving dinner this November. While
it takes good bit of philosophy to
realize that turkey or some other fowl
Is largely matter of sentiment and |
tradition for the holiday table Of win
ter. it is very true that some of the |
less expensive cuts of meat are deli |
cate and wholesome If carefully |
cooked and nicely served. A juicy
piece OF roundsteak or ribs take to
5tuffing splendidly, while Dreaded |
chops or veal outlets, pork or lamb
'oasts with hot sauces are equally
good and are closely allied to the
neat pies of Merrie England a CEN
ury ago. With turkey around Csc
pound. duck at 22c, chicken at Csc,
goose zoe, and oysters at soc quart.
t behooves one to consider whether
he appetite or the pocket book de-
serves first consideration. The cost
" vegetables and fruit has risen some
What during the year but not so
as meats. and no one pro-
luct has taken such noticeable leap
Except possibly sugar. For this reas-
N, the rich cakes and home made
andes of last year, are not so prom
ont u, \
menus.
When alrs said and done, It is after
II, the spirit Of love- peace. hospital
ty and good cheer with which fami-
les and guests gather at the table
'hich makes the holiday dinner sue
ess, and on this the wise homemaker
cunts. With pure foods wholesomely
ooked and prettily served, the
dinner cannot fail to be
success. The shops are full of
harming and attractive table dress
lgs. which, while very pretty, are not
essential. Clever fingers :
an construct much in the way of
lace cards. nut cups, favors and bon
and simple vase of flow
RS. makes as nice center piece as
more elaborate construction of hot
ouse posies.
Four suggestive menus are given be-
wv. ranging from the simpler, less ex-
ensive dinner to more elaborate
leals, only meats, vegetables and ,,
'uits which are procurable in the mar
cts of the city being noted:
Roast lamb with mint sauce.
Glazed sweet potatoes, succotash.
Green bean salad with sailed crack
rs.
Stuffed apples with whipped cream,
ut cookies. coffee. y
Stuffed chicken with mashed pota-
les and gravy
Dreamed cauliflower Creole spag- v
ETH.
Lettuce salad with thousand island v
ressing.
Chocolate ice cream, mince tarts, a
,ffee. assorted nuts.
Honey dew melons Y
Duck with oyster stuffing.
Riced potatoes, creamed cabbage in c
nbale molds. d
Currant jelly, olives. celery. is