Evening star., 1923-11-23
The Thanksgiving Feast

| macaroons, or lady fingers, put to-
gether with jelly, all serve as suit
| able garnishes for cold sweet dishes,
frozen or otherwise.
AS a garnish for the final course
at the Thanksgiving dinner, cut an
autumn leaf from decorated crepe
paper and mount it on card large
enough to hold the autographs of the
entire dinner guests. Have the card
aassd on the ths table 1op for an the % ssnaaTs
of each person. This is good idea
for combining a suitable garnish and
a personal souvenir
Variations in StuninEs.,
Mix together one quart of bread
crumbs, one tablespoonful of salt,
one-half a teaspoonful Of pepper. two
tablespoonfuls of melted fat. one tea
spoonful Of chopped onion. two eggs,
and some hot milk or water. The
eggs may be omitted If desired. The
hot milk or water is to hold the in
gradients together. To make a
should be omitted and the fat in
creased. With this dressing as
foundation, the following variations
may be made:
For sage stuffing-Add one tea.
spoonful of sage and one-half tea
spoonful each of thyme and summer
savory II liked.
For celery stuffing-Add< = one-half
a bunch of celery chopped fine and
one teaspoonful of salt.
For oyster Stuffing-Add one quart
Of oysters, using the oyster juice for
the liquid, and one tablespoonful of
chopped parsley.
For sausage stuffing - Add one
pound of sausage meat and one table,
spoonful of chopped parsley.
For mushroom stuffing-Add one
half cupful of chopped mushrooms.
one teaspoonful of chopped parsley
and one-half a teaspoonful of thyme.
For chestnut stuffing-Use one
quart of blanched chestnuts rubbed
through colander, with one-fourth
cupful Of bread crumbs instead of the
quart of crumbs given above.
Thanksgiving Pies.
Nut pumpkin pie with whipped
cream-Steam and strain or bake one
and one-half cupfuls of pumpkin un-
less canned pumpkin is used Add
one-half a cupful of sugar, one tea
teaspoonful of cinnamon. one half a
teaspoonful of ginger. one half a
teaspoonful of salt. two eggs. two
cupfuls Of milk. and one-half a cup
full of chopped nut meats. Turn into
crust and bake. Use a rather high
temperature at first to cook the bot
tom and sides of the filing to pre-
vent its soaking into the crust. Re-
duce the temperature and continue
cooking until a silver knife inserted
in the center will come out clean.
Do not let the pie boil in baking. or
1t will be watery; The nut meats are
delicious addition. Serve with
whipped cream on top.
A new cranberry pie-Cream to-
gethe five tablespoonfuls of butter
with one-half cupful of brown sugar.
cupful of flour. Chill this pastry.
divide it into three equal portions
roll out into neat rounds, and bake
in a moderate oven. Cool and set
aside for twenty-four hours. Mix
one and one-half cupfuls of cranber-
ries with one cupful of sugar, two
thirds cupful of water. and three
tablespoonfuls of sifted stale cake
crumbs, and cook for ten minutes,
stirring frequently to break the ber-
ries. Cool and spread between the
layers. Cover with sweet white sauce
and cut in wedge shaped pieces.
Salad in orange shells-Remove the
pulp from three oranges. saving and
chilling the shells. Mix the pulp with
meats. one cupful of diced tender cell
cry. and half a can of shredded pine
apple. Mix with cream mayonnaise
dressing. divide into the orange
shells. place on shredded lettuce and
garnish with marshmallows cut in
Siiaii PAcSes aiu EHSilSH walnut
meats.
Thanksgiving Fun.
In one jolly pastime the players
make use of the smaller vegetables.
the fruits and the nuts that remain
from the Thanksgiving dinner They
will also need some small knives.
toothpicks. glue. pencils. paper. some
broom straws and some burned match
ends. The fun here consists in try
ing to make quaint little figures or
toys of some kind out Of the ma
terials. Apples will make baskets or
little jack O lanterns. A feathery
radish. by the addition of toothpick
legs and a head made of blanched
almond. becomes queer little
Thanksgiving bird. It may stand in
a little nest of straw in which there
are almonds for eggs. If some winter
pears are included in the stock Of
animal making supplies. you can
transform them into rabbits by stick
ing almonds in the large ends for
eyes and by making whiskers and
ears of straw and paper. The stem
of the pear makes the tail. Walnut
shells with match masts glued on
and paper sails become little boats,
and the short, fat bananas can be
made into amusing little pigs by
using almonds for ears. match en1s
for legs and curly apple peeling for
tails. There is no end to the clever,
funny little creatures that can be
made in that way.