Omaha daily bee., 1918-11-17
By JEAN PRESCOTT ADAMS

10 slSiIhlSdilt VI tllC oplllt VI
our nation that the first Ameri-
- can holiday should have been one
of thanksgiving for the harvest they
had worked so hard to produce.
Our sturdy ancestors left us this
heritage of faith and spiritual in
spiration that has made possible our
victory over kultur without iron
military rule over the civilians who
are giving of their savings and spar
ing OF their food to win the war.
To give our best in deeds and then
offer thanks for a resulting harvest
admits faith that spurs us on to
an ever advancing best All cares
and worries are easily put aside in
the enjoyment of thrilling outdoor
sports for the younger, and the re-
uniting of friends and family for the
more mature members of the family.
The days triumph is always Of
fefed by the home maker who ar
ranges the family dinner. To ac-
complish the exceptional culinary
victories and have enough energy
left to enjoy ones company is quite
an art. 1t often takes quite a dip
lomat to keep the table conversation
of the family from running into
long standing and heated argument
between father and Uncle George.
They get together so seldom they
never have had chance to air all
the points on each side so it keeps
one of the qui vive to steer CONVEX
,ation into safe points.
To reserve energy for these i'm
portant duties of the hostess it is abb
solutely necessary to do as much
the day or two before as possible.
1t is these days of preparation
and anticipation that the children re-
member longest and perhaps enjoy
the most. The wise mother gives
each member of the family definite
duties to be responsible for. Some
one sees that the busting is done,
another that guests towels are
placed. another will be ready to an
swer the bell and entertain early
arriving guests.
One OF the greatest helpers to a
busy home-maker is the manufac-
turer of dependable foods who
places practically everything she
needy in neat package at her local
grocer's.
Busy Hostess.
For the busy hostess the delicious
soups, vegetables, fruits, and condi-
ments all ready to use eliminate so
much of the tedious work of prep
aration.
The quality of canned pumpkin
and prepared mince meat eliminate
any uncertainty regarding the fes-
tive pies.
With sane eating and the conser-
walton program in fashion our mod
ern Thanksgiving dinner. while
culinary triumph, will be simpler
than in the past.
An attractive three-course selec
tive menu is suggested elsewhere on
this page. You will note that the
salad has been omitted from the
hearty dinner. In the interest of
comfort and conservation, the salad
may we'll be made the main dish of
the evening meal following the
hearty dinner.
Make your pies and any sugarless
candies and stuffed fruits the day be-
fore. Have the roast all ready to go
into the oven and the garnishes and
lettuce and fruits ready to serve and
in cool place.
Remember that the main thing is
to keep everyone happy all day, and
to this end you must manage to
eliminate all unnecessary care and
work.
Pumpkin Pie.
Anyone who has ever lived IN
New England or ever passed the
winter there will tell you that puap-
kin pie is a great favorite. In fact,
we can trace it back to colonial
days and the times when Thanks
giving dinner was festival to which
everyone long looked forward.
In the eastern states the people
look forward for weeks to Thanks
giving and Christmas, especially
those living on the large farms and
in the eld-fashioned city houses.
With plenty of room to entertain
the entire family, there is no festi-
val day that offers better oppor-
tunity for a glorious time.
To see a load Of golden pump
kins that the farmers gather in from
the fields each fall takes one back
to the days of jack O lanterns and
the early MEMORIES of visits to
grandparents on the farm