Evening star., 1917-11-16
Attractive and Appro-
pirate Decorations for the
Table-Way to Carve
the Turkey-A Goose
Dinner Duckling and
Rabbit Delicious Pies
Easily Made by Tested
Recipes.

MANY suitable decorations readily
suggest themselves. for the Thanksgiv-
ing dinner table Autumn leaves, with
scarlet flowers, a mound of chrysanthe-
NUNS, showing several different colors.
and a mass of them in one tint to create
a color scheme are effective. yellow
and white chrysanthe1nums, used with
old silver and unshaded candles in
brass. Is a pretty combination.
For a thoroughly typical decoration
use pumpkin centerpiece. the pulp
and seeds removed. and the shell piled
with fruits mixed with autumn leaves
FIJI the pumpkin half full of crushed
tissue paper to support the fruit, and
let trails of smilax or asparagus fern
fall over the sides and ~reathe the
base, to take away the stiff effect. With
such centerpiece tiny pumpkins for
each place make a pretty favor that
adds desirable color. Little boxes OF
pumpkin shape can be filled with glazed
chestnuts. These are easily prepared at
home by boiling, peeling and simmer
ing in honey sirup. after which they
should be laid on oiled paper II pre-
ferred. bonbons or salted almonds may
I'LL the pumpkins. In keeping with this
vegetable scheme use carrots for can
die holders. Choose those of large
GQuSi SIG, standing IRcrn on thc
end. which should be cut off smooth and
the candle slipped in a socket cut out
OF the other end for the purpose.
An appropriate favor is card on
which thanks verse is written. one
of these being placed at each plate. Let
those seated on one side of the table
read their cards before dinner is served
and those on the other side read theirs
at the conclusion of the meal The
/: verses may be taken from the Bible or
may be selected from poems. They may
range from the devotional word of
thanks to lines about the old home. II
desired. small pictures of scenes in the
early history of the country may be
pasted on proper mounts for distribu-
ton as souvenirs. The guests may be
asked to describe the scene or the event
guests who are blessed with good con-
yersattonal powers. the table talk will
be delightful and interesting.
To garnish turkey place bunch
around the remainder small croquets
and picked onions. Egg balls may
also be used. Have the carving done
at the dinner table in view of the
the turkey comes to the table already
sliced. Besides the usual carving knife
provide one with a long. rough handle
and q short blade. Both must be very
sharp. or the meat will break into
chunks The carver should thrust his
fork down into the upper end of the
breastbons in such manner as to give
him Q secure hold upon the carcass on
the platter, where 1t should remain un-
I'll the process Of carving is over.
Remove the legs and wings of the
bird drst. disjoint them. then carve the
meat from the breast in thin. slanting
slices cut from the breast toward the
back. There Is really no difficulty in
carving any fowl. provided the meat is
thoroughly done and the knife is very
sharp. Do not serve on a platter a size
too small II you cannot procure one
large enough for slices Of meat as they
are cut from tho bird. 1t is well to pro-
vide a second small platter for that
purpose. The one who carves the tur-
key may serve each dish or place the
meat on q separate platter and have 1t
passed to the guests to make their own
selection When serving the meat on
Individual dishes the dressing should
he served at the same time.
A Goose Dinner.
Before cleaning a goose scald II. then
wrap In Q blanket and allow to steam.