davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
TO DECORATE
FOR THANKSGIVING
there is any feast in the year
i when table darnra tinns cnn Ia

there Is any feast in the year
when table decorations can be
supremely useful it is at Thanks
giving, fcr not only can we use the
table decorations later, we can ac-
tuGlly eat them.
Fruif and nuts, with possibly some
leaves in their autumnHI br.lliance,
fern tho best OF al possible dcccra-
lions. In fact, for your THANKSGIVING
dinner table n homely pumpkin or
al ear OF golden corn would 10 OF
REILLY mere decorative value than the
most expensive bit of French lace
and silk ever put forth In tho guise
OF table decoration.
Needless to say. tho predominating
color should he golden yelow--the
color OF pumpkins and squashes and
ripo corn-with d contrasting effect Of
the red apples end the darker. deeper
shaces of green that are associated
with autumn landscapes, and the pur-
pies one finds in grapes. II there are
candles on your table they should be
either OF the pumpkin yellow variety
or plain white hand dipped candles
suggestive OF the home maze candles
Of Colonial days. If you boast pewter
candlesticks they would complete the
picture.
Not at all novel, but probably the
best selection for the inexpensive war
time centrepiece for Thanksgiving
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
A PATRIOTIC THANKSGIVING

mixed with the crumbs II desired. For
a large fowl It will ne necessary to in
crease the proportions of this recipe
to obtain a sufficient amount OF stuff
Ing"
And here is Uncle Sans new war
time recipe for potato stufiing, that
goes very nicely with any kind Of toast
meat or with chicken or turkey:
1t calls for two cups of mashed po-
tatOes, one beaten egg, one small
onion finely minced, one tablespoon OF
fat. one stalk of celery finely Ipinc ed
or half teaspoon of celery salt. one
teaspoon OF salt, pepper. Mix the in.
gradients and use in place OF ordinary
bread stuffing.
And here is another potato stuffine
recipe. issued by the United States
Food Administration through one Of
the State food boards: 1t CATS for
three cups mashed potatoes. quarter
cup OF fat, one egg, one teaspoon salt
half teaspoon sage. three tablespoons
Of finely chopped onion and quarter
cup of milk. Brown the onion in the
fat; add sage, seasoning mashed po-
Latoes, egg slightly beaten and milk
Mix we'll.
Since Thanksgiving dinner IS a
feast. you will probably be willing to
.skimp q little on your sugar allowance
FOR a day or so before in order that
you can have enough. But a l:tle is
really enough, for there Is Il good
recipe for pumpkin pie (not Uncle
Sans. although he might be proud to
own ~ that calls for half its swt oten-
ng In sugar and half In ,orn syrup
The best way to proceed IL to make
your pumpkin pie mixture according
to your favorlte recipe, save for the
sweetening, and then sweeten to taste,
using half syrup and half sugar
Cranberry sauce can be made with
no sugar at al, Hero is the recipe in
dorsed by the Good administration:
1t calls for one cup OF cranberries,
half cup OF light corn syrup quarter
up or water. one teaspoon OF gelatin.
Soften the gelatin 10y soaking 1t in
an eighth cup of cold water for ten
minutes Add the remainder OF the
water to syrup and pour over washed
cranberries, Cook until the crnnber-
rlcs are soft. Add gelatin stirring
until well dissolved. Pour into moulds
and chill.
Here is one OF Uncle Sans best
conservation crusts: 1t calls for
three-quarters OF n cup OF corn meal
corn flour or other substitute. three
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
CUT THE BREAD AT THE TABLE.
DERHAPS the best way to save

n ERHAPS the best way to save
/ wasted breads not 10 waste f.
That is to say, TO cut II on the
table. Then there can never be any
dried slices waiting for somebody 10
make bread crumbs or pudding or
toast of them. For each slice vii
only be cut as il is desired.
The shops have all sorts OF inter
esting things 10 make cutting bread
on the table pleasant pastime..
One thing Is a bread board with
bread knife TO match. That is, the
border Of the board and the handle OF
the knife are enamelled and then dec
GRATED with painted fowers--pinE
roses or blue forget-me-notcs on a gray
ground, for instance. These decorative
sets do without doubt make the work
or cutting the bread rs II is served
pieasanter than doing it with the old
time aged, weatherhe1ten bread hoard
and the favorite kitchen knife, per
h2ps bit wabbly as TO handle.
Another thing is regulation bread
board without a painted border but
with wheat stalks carved around the
edge. To some tastes this, with "A reg
ulation steel bread knife. with or with
out the saw edge that some persona
like, would be preferable TO the cnsm
elled one.
St!ll another sort of broad cutter IS
little wooden cradle TO hold tie
bread. II is Just big enough to hold AZ
ordinary Loaf of bread There r 30
top and the sides are slnta. wiki the
openings nj different distances
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
OF NUTS
HELP TO SAVE SUGAR

VI ahses or other fruit. Is served before
them they are satisfying.
But even so, they are more hearty
imam the usual desserts. So w0 must
look to the more substantial coSrses NJ
the meal ana see that they are not too
nearly on the nights when nuts ara In
oe served as dessert. or else we must
tram ourselves TO eat only a few nuts
Nlthn the last few years many
xmas OF nut dishes have been nut on
the markets They are made. some NJ
them. in oak or mahogany, To ha
chosen according to the wood of vo,,r
table. In the centre is a little Mat
iorm' sometimes of metal or else of
wood with a roughened metal top, on
which the nuts are to be cracked
with this sort OF bowl comes a little
hammer And the nuts are therefore
cracked at the table.
Sometimes 1t is necessary IN rass
nut crackers with whole nuts. so that
each guest may crack his own nuts
But usually nuts are cracked before
they are passed.
one or the best ways to serve nuts
Is sailed. Then, OF course, thew arc
not passed with dessert, but with the
saiau or meat course. Indeed, they
are often on the table, in little indl-
'idnal dishes when dinner is an
hounced, and are eaten at ones pleas
ure throughout the meal
Almost all nuts are good Union
Saited. We used to think that salted
almonds were the only sort. but now
'days we use sailed pecans pistnchio
nuts peanuts, brazil nuts, and even
mixed nuts OF all cscrir'ions. Pecens
ana wdnuts are not bianchcd when
they nre sailed, but most other nuts
are blanched II remove the dark skin
TheTe are many attractive dishes in
which 10 serve sailed nuts. For ono
lhihg' or course, there nre sets OF sill
vera big dish 10 hold Tire main sun
ply, with rather nat shovel shaneh
spoon to serve them, ana smaller
u'snes, one to stand at each place to
hold the individual supply. Thesc
dishes are filed before dinner Is an
hounced, and later the supply dish is
passed as 1t is needed.
There are also ATTRACTIVE wooden
sets Of saltod nut dishes. There is Tho
big supply dish. with wooden sroon
and then the little individual dishes
Ihese are made In natural finished
wood, slightly carved. The same sort
OF sets come in japanned ware.
Glass sets are less usual. md some-
times the sets Of cut glass al.e n Iitt,o
100 heaVy for comfort. But there are
sets or hne oolored glass OF various
sorts that are. very pretty.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

| fore the war, and even more infor-
| mality than during the first year Of
1t. Whispers are heard in the air that
clothes Will grow gayer and more
lavish.
This is natural. Any one who will
read the past as a means OF appreciate
ing and understanding the present and
immediate future will learn much that
otherwise will seem new dnd unprcce-
dented. All periods OF depression and
repression have been followed by a
joyous reaction in w0men's apparel
and often in mems clothes as well. So
1t Is better to be warned by history as
TO what to expect now that lighting
has ceased
But to-day there is little reaction
from what we have considered right to
wear while our men fought. 1t is COM
ing. hut it Is only showing itself in
discreet touches here and there. FORMAL
evening gowns, Tor instance. are kept
for a dinner of pretensions and for
the opera in New York. The so-calied
theatre gown. in which one dimes or
takes supper in a restaurant or n
private house, Is an admirable thing
ltldl SIlOutu be kept lDIeNpT III tnt
wardrobe OF those who go out in the
evening.
1t especially suits the taste of those
who Go not indulge in the markedly
decollete frock with a short train. 1t
gives woman of demure taste OPP
portunity TO choose a gown that suits
several needs and sees her through the
kind of social affairs that govern her
evening life for the winter.
1t is usually of satin with an over
draporv of lace. and frequently the
high bodice is of lace lined only with
hech oolored chiffon. showing a low
cut girdle bodice of the skirt material
II is arranged in .inconsplcu0us Color
combination, often dull blue with b., q;
lace or deep cora! with cream or White
lace. Tulle Is not used, ana rarely
does one see metal or embroidery on
the surface.
Following these frocks are those
which seem to have been invented by
the fertile brain OF women who want
to utilize every scrap Of their clothing
for many purposes. They consist Of
a separate skirt-that Old boon TO
women which has been returned TO
fashion--In a suitable color and fabric
and an ornate blouse that reaches half
way TO the hips.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
STOP WASTING PAPER.
T has become a patriotic duty

I T has become a patriotic duty to
make paper 70 as far as pos
slble, and while little paper is
wasted in the home, compared with
that wasted previously in the ship
ping departments of stores in the
form OF wrapping paper, and in office
stationery. still women are appealed
to by the War Industries Board TO
show thrift in the use of desk station
cry and in other ways to keep the pa
per from being wasted.
1t has been estimated that enor-
nous savings could be effected II
people would make use OF the clean
side OF used sheets rather than DUR
chase new pads; IL they would save
envelopes for scratch pad purposes;
use small sheets when only small
amounts OF paper are needed and
otherwise exercise tho extreme OF
thrifk in the use OF paper.
Usually children make way with a
good deal of paper. and we arc glad
10 supply them with 1t, since they
use 1t for drawing and writing. with
little pains on our part they can bo
taught to make pads by saving smooth
sheets OF wrapping paper that como
into the house around bundles, cut
ting the sheets into convenient
UNIFORM Sizes and making them into
pads with the aid OF paper clips. \
In the ordinary household not n BIT
or fresh wrapping paper should he
bought these days. for there is always
enough that comes in around bundles
from the stores Old neUSnanarS 40
possible. should be kept in piles and
sold to the rag man or given "a the
Red Cross or other var organizations.
IN communities where such Organize :
tions undertake tho conservation OF
newspapers. Torn or soiled papers
should be used for kindling the fire.
and the best pieces OF wrapping paper
should be smoothe0 out and conserved
for wrapping our bundles or used for
writing purposes.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
HE Department OF Agriculture
i recently pointed out that nuts

were the only food that were a
square meal just as they are-not In
just those words. but that was the glst
OF IT. Nevertheless people do like to
tGrn them into some one of the new
tangled nut loafs or purees or GRO
quotes. OF course those things are
very nice. If we have skill in making
them; and of course there are some
people who tind nuts uncooked, lust
as they are, too rich to he wholesome
How SHAH nuts be served? That is
a question that sometimes YeNes the
housewife. ..
The English way isn't bad way. In
England nuts and raisins are served
as 4 regular thing after dessert. Often
only a lew are taken, because the meal
has been sufficiently hearty without
them.
They are passed In large nut bowl,
with Il large silver or wooden spoon,
and there are nutp4cks in the bowl or
NJ the side for those who need them
The nuts are cracked before being
served.
This combination of nuts and raisins
goes by the name dessert in England
and Is so referred to very often on
banquet menus, steamShip menus and
even restaurant bills of fare.
Nuts OF course in no way take the
place of a sweet for dessert. But
nevertheless they may he served IN
place of dessert, with raisins, which
give the desired sweetness, they make
a satisfying dessert, and If dish Of
maple sugar Is passed with them they
Glso are a satisfying dessert; also IL
sweet salad, one containing dates,
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

brilliancy and depth, and velvet Is con-
stantly used, II not as an entire robe
then as a voluminous coat that keep.
one warm.
Many OF these long coats are as
vivid as those worn by the Slavs, and
metal is laHshly used. The founda-
ton robe is OF chiffon over tahfeta or
satin and several colors throughout.
One of the foolish fashions is TO fol-
low the French trick of cutting the
sleeves short, leaving the arms ex-
posed.
No one knows why Paris found her.
self disposed to try out anything as
foolish as this during a time when coal
Is difficult to get and leather for
gloves almost pronibitive in price
Don't adopt it. Cut sleeves long. They
are. quite fashionable as the first
reason and warm as the second.
All tea gowns are not after these
elaborate designs, however, so the
woman who could and would not wear
such costumes at her table and in the
sitting room can find plenty OF ad-
mirabie ideas for the reconstructing
Of ancient and honorable dance clothes
'''NN EONUS. ne
idea is rampant. 1t Is left to the in
dividual to work it out according to
her purse, inclinations and environ
ment.
Whatever one wedrs in the house
In the evening is usually a makeshift
plus beauty to conserve other frocks:
but what one must wear in pubic
after the lights are turned on is a
different matter. There is not always
an opportunity TO shift the fabric and
ornfmo ntation OF one kind OF gown
into another kind with a result that
promises even half satisfaction. II
can be done. but not frequently.
The problem is especially difficult
for those who are not constantly IN
touch with the changes and fashions
that come into evening apparel and so
arc not quite sure what is best and
hitting to wear. War has brought
abrupt changes in costumery for the
electric light, more so than II has for
sunlight. New conditions create new
fashions always and human nature
tries to adapt itself to these in answer
to the common rule that governs the
masses.
There Is far more laxity, for In
stance, in costumes after 7 O'Clock at
all kinds of social gatherings than be.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

| about undoubtedly by the renewed
habit of dining in restaurants and the
partial absence in these places of de-
collete frocks.
The milliners furthered the fashion.
They saw in II a brisk exchange OF
goods for coin and they started the
women in small towns carrying out
the idea even where restaurant din
ners are not a part of the social pro-
gramme.
There are large swirling hats of
black thread lace with wired bows of
the material across the back or front.
and fiat ruflie of 1t dropping from the
edge of the brim TO shield the eyes like
a veil. There are scarlet turbands Of
tlllo' with fountain SPRAYS OF black
a'grettes playing out from the sides
There are crowns of brown or gray fur
with cartwhcels OF lace around them.
fitting far up on one side and down
the other, like n wheel going around
a curve at a rapid speed.
These hats top a one piece frock that
is symbol Of money. or they go with
a veiVet, Grape or satin frock that has
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

however, between the wrapper of the
small town and the tea gown Of the
great centres. The latter often in its
new state costs more than the formal
dinner gown, which is the only style
Of evening gown smart society has
permitted itself to call its costumery
since America went into war. And in
its resurrected state \the tea gown
represents past lavishness. But in
either state it is a delightful contrast
to the blouse and cloth skirt which
dominates many an American table.
Every one is not so socially situated
rs TO wear such house gown8 with
fitness; in simple homes such lavish
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
AADEOVER TEA GOWNS IN VOGUE AGAIN AS WAR ECONOl

the purchase OF an extra evening coat
or keeps the one they possess for use
for special occasions. This is after
all an extravagant trick, the critics
say, for one warm long coat should
serve.
The wrap OF the hour is warm and
heavy. 1t Is no longer of chiffon, nor
does 1t show itself in cape form. Il
folds around the figure and has
double thickness over the chest. Furs
are heaped on it, and often there is a
return to the fashions OF Charles II.
in the loose under sleeve of fur that
comes out from the wide upper sleeve.
This idea, by the way, Is carried out
in few street clothes. and It catches
the fancy Of those who abominate the
hiatus between the edge OF a farlng
sleeve and the hand.
And such sleeves are warm. They
act like a padded muff.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

T F you are fortunate enough to have
collection CT tho various
pamphlets issued by the Gov
eminent departments on the subject
OF food and cookery, you can get good
suggestions and advice for the cook
ing of your patriotic Thanksgiving
dinner from them.
In one Of the bulletins OF the De-
ptrtment of Agriculture we are told
that turkeys were imported into Eu-
rope from America and named, as they
1ere, probably from a false notion
Lat they really came from Turkey.
Another interesting fact In that the
best turkeys are those that have three
righths or one-quarter wild blood in
their veins, for which end manv breed
ers keep wild gobbler for breeding
purposes. SO We still have in our
Thanksgiving bird something Of the
flavor that satisfied and delighted the
cHlonists at their first Thanksgiving
spread.
From the same source comes this
statement: IF every penny must he
made to count Cor actual nourishment,
poultry should ordinarily play a small
part in the meals OF people who buy
b. city markets" and. "low priced
chicken is practically the only kind
which compares in real economy of
nutrients, furnished for a given sum,
WITH the cheaper kinds OF beef and
pork, and then only because by using
both, parts otherwise wasted can he
utilized"
So, although there Is no special plea
for US to conserve the turkeys. we
should probably do well, If our purses
are not very fat, To make up our
minds to have some other meat this
season.
Oysters are among the foods that
Ire colonists found in abundance, and
tradition mas Il that they figured al
that first Thanksgiving feast Here
" Uncle Sans recipe for oyster
stuffing for turkey or goose. AS a
matter OF fact, It is delicious in a
roasted shoulder of lamb. II you decide
to have that by way Of economy.
Take one pint oysters, melt one
fourth cup OF butter and mix with one
and half cups or cracker crumbs
two teaspoons of lemon juice, one
tablespoon OF chopped parsley and sea
son with salt and pepper. Roll each
oyster In the buttered crumbs, &C., and
then MI the turkey or goose. The oys-
sers may be chopped up coarseiy and
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24


clothing has been well estab-
lishcd since the first Of Octo-
Der even though fashions newer than
September modes, infiltrate through
positions strongly held. For house
costumes. however, there is no well
defined line of action.
A European once said that American
women are divided into two classes:
those who changed their costumes for
dinner and those who did not. The
division arises not so much from the
choice OF the Individual as from the
set in which one moves.
In some of the most cultured COM
munities it is the habit, for instance,
to make fresh toilet in the late
afternoon, one which serves for tie
late dinner or supper that follows. and
these very people may. and usually
e., get into gayer and more formal
slothes for some evening entertain
ment that begins late. They keep
their decollete clothes for the public
and not for their own family.
Among that great and increasing
mass VINO spend their eating hours In
public restaurants. not because they
prefer to do SO but because they live
in buildings connected with communal
eating rooms as the easiest way out
Of the servant problem, the pressure
to dress for dinner Is too strong to be
resisted. but a special kind of cos
TUNE has been invented for this hour
growing out Of the situation.
And owing to war conditions there
o.
fashion. the revival of an old one.
which Is the use of an elaborate tea
gown for those hours given over to the
family and possibly few intimates in
the evening. This too saves the more
formal evening clothes and It spares
the street gown.
There lies the crux OF the situation:
TO spare the better class OF clothes.
The Way OF the Rich.
We must do that. Conservation Of
material. money and labor demands the
effort. We have moved out of the
path so common to many Americans
OF believing that there was plenty
where the first came from and care
was sign of parsimony.
We know now that the supply dimin-
sshes as the season progresses in one
or more Of the three commodities that
govern the demand for conservation.
All OF us believe that our spirit is kept
up by careful and happy dressing, and
TO avoid buying a new costume when
It Is needed and when We can spare
thf money is not asked by our con-
science; but We have long ago rele-
gated the old recklessness in purchas-
ing to the limbo OF prewar things.
Even IL we buy we conserve.
The rich knew Of old this doctrine
OF saving the new gowns by wearing
tea gowns that were often recon
structsd from ball frocks that belonged
10 day that was done. They turned
ard twisted lace and tulle and satin
into something Oriental or Egyptian
and wore it to dinner every night when
they we're not formally entertaining.
The story Is Well known among a
certain set OF the girl from n small
town who was invited to visit people
of tremendous social and monetary
power and who found that they wore
these colorful loose tea gowns down
to dinner every night, while she had
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24
More Extreme Styles and Brighter Colors Used for In
formal Occasions, While Warm Long Coats Keep One
Comfortable Despite Lower Indoor Temperatures

tspent her last dollar and all her fam
ily's vitality to prepare series OF
evening gowns that looked utterly out
Of place at the family dinner table.
They were served by two men, one
in ciaret livery" she wrote despair
ingiy to her mother. land there are
dollhouse flowers freshly placed on
tho table every day and the silver
service can be counted by the dozens,
and they dine in wrappers made from
evening gowns"
There is not FIRST cousin kinship,
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-24

One of the best has a narrow draped
black velvet skirt, untrimmed, with a
straight overblouse, unbelted, with
short sleeves. It is made of black net
embroidered in squares Of gold thread,
and the edge of the sleeves has a
fringe Of gold. It is worn over other
skirts, one Of which is a dull gold
satin which the owner insists was the
foundation skirt of gold colored eve
ming gown which has done its full
duty.
All women do not go bareheaded in
the evening as they have done for
several seasons. Recently they have
adopted the French custom Of wear
ing ornate hats, large or small The
gayety Of the headgear is what counts
not its size. The fashion was brought