The Washington times., 1919-11-24
Simple Menu
Well Cooked Ii Best,

young bride. Tn going to suggest
a simple menu and then she can
add or subtract as much ss she
likes.
She may serve oysters on the half
shell, IL she likes, but i prefer q
soup on Thanksgiving. a good to-
mato with croutons. for instance.
And, IL she can't cook. she'd prob
ably do better to buy q good brand
OF canned soup than to even at
tempt to concoct this first soup.
Soup is like 70 many women-they
look simple--but, oh-how complex
are the mysteries involved OF
course, there must be celery, Scut
down the middle of the punches, 50
as to give everyone = share of the
''heart"rand served In cracked ics-
With this may come olives.
If there are to be quite few
guests, a turkey 10 the thing. II
the dinner Is small q good chicken
Ia much more economical Next to
the care in basteing. the making Of
the stufing, and the giblst gravy
are the things which either make
or ruin a turkey. Mashed potatoes
with fowl. aud for vegetables
q
turnips, creamed caslihower. and
onions in cream. BY tradition these
seem TO be the accepted Thanksgiv-
ing vegetables.
For dessert, mise pie IL strictly
mixed fruit with dressing
of half mayonnaise and half
whipped cream beaten up together.
with the diced apple. orange and
banana, 1t Is necessary always to
use an additional fruit which viii
give distinctive flavor. II asy
Concord grapes are still to be found
in market a few Of these carefully
washed and stemmed make a fruit
salad quite delicious. II they are
not to be found. small pieces Of
Casaba melon mixed with the other
fruits give a delightful variations
or diced pineapple On top should
come the inevitable Maraschtno
cherries.
Mince Pie the Real
Thanksgiving Dessert.
For dessert, mince pie is strictly
according to tradition. the idea or
our Pilgrim mothers seeming TO be
10 get up just as indigestlble
feast as ever made mortals i'll for
week afterward. Pumpkin. squash
and apple are also quite de rigeur,
and up in New England-whisper IL
softly-they have all three, or the
man of the house doesn't consider
he's been properly fed.
Some folks serge ice cream and
cake. but personally I think such
people MUST have elastic stomachs.
Since this dinner is always served
at midday, the ices and cakes come
in very nicely for the late supper,
which also Is an invariable rule,
this holiday being sometimes the
one day Of the year when the family
is all together and all are loath to
separate until late in the evening".
The beauty. OF the THANKSGIVING
table, next to the appetixing brown
bird, q Ia the basket Of attractively
arranged fruits, the deep dishes Of
nuts and raisins, and the candies
girls convinced that in this feast
they have surely obtained at least a
small glimpse of heaven. .f-
Black coffee finishes off. unless, OF
course. the hostess doesn't care what
she does to her guests and insists
on serving them crackers and
For the Inexperienced housekeep-
the best thing is to have the butcher
clean the fowl for her. so that all
she needs to do is TO wash IL thor
oughly. as I described last Friday.
Be sure and have the tendoas re-
moved by the butcher, because they
become hard in the cooking. Truss
and stutf.
A Good Stuffing
Is Essential. L-.
For ten-pound turkey. the stuff
ing will require two cups cracker
crumbs ne-half cup melted butter,
prepared poultry seasoning, sals,
pepper and either two cups OF milk
OF two-thirds cup boiling water.
Some people prefer bread crumbs.
Melt the hutter In the milk or WA tar