Evening star., 1926-11-19

ciates corn, cranberries, turkey. pump
kin pie, fruits, chrysanthemums and
Autumn foliage. The leaves, flowers
and fruits are pretty and decorative
placed in vases and bowls arranged
in suitable places. One might dis
pense entirely with flowers for the
Thanksgiving table and instead use as
centerpiece a pyramid of field corn
on base Of corn shucks. or a crystal
basket may be banked with Autumn
leaves and filled with uncooked Gran.
berries. An appropriate idea would be
to have a horn Of plenty, or cornu-
copia, placed across large bowl and
flled with grapes. Place all fruits and
nuts In the horn. allowing 1t to over
flow. Around the base Of the bowl
place a row Of oranges and Concord
grapes. with ferns and flowers laid in
nat effect around the outer edge.
Place cards may have in one cor
ner q water-color design of a sheaf
OF wheat, an ear of corn or a turkey,
and across the length Of the card
should be written the name of the per-
son for whom the seat is intended.
Very attractive Impressions of real
leaves for decorating menu cards and
dance programs can be made in the
following way: First. make two rub
bers" by tying up a quantity of cot
ton wool or soft rags in pieces Of
chamois skin, and then work up some
dry color Of the desired shade with
some linseed oil. Collect a number
of leaves for printing purposes. then
press them for a few hours so that
they will be fairly fiat. Now dip the
'rubbers" in the prepared paint and
then rub them against each other un-
til there Is only very small guam
tity of the paint on the surface. Hold
a leaf between the fingers for a few
minutes until 1t is pliable and then
press It gently between the 'rubbers."
Now put the leaf onto the surface
which It is desired to decorate, place
piece a thin paper over 1t and rub
gently. A beautiful imprint of the
leaf. showing the delicate tracery of
the veins. will then appear.
Advance Preparations.
Your order for groceries should be
given early, so that when you begin
your preparations everything will be
at hand. The turkey, of course,
should be prepared the day before and
the dressing mixed. A delicious dress
ing is made with chestnuts. Boil the
chestnutS in their skins until soft,
adding a little salt to the water, then
peel and mash them. Now take equal
portions of fine bread crumbs or
boiled and mashed sweet potatoes and
chestnuts. Mix well together. adding
q large lump Of butter. If the mix
ture seems too dry, a small quantity
of cream may be added. Finally, sea-
son highly with fine herbs and a little
onion chopped fine. IL desired. the
dressing or Stuffing can be made of
chestnuts alone and the bread crumbs
OF potatoes left out.
Now you are ready to make mince
pies If you intend to serve them. In
stead of baking them in large pies
YOU could use your muffin pans to
make individual pies and serve them
with sauce. Line the pans with pas
try. fill and lay across the top mar
row strips of pastry to form a lattice.
A good plum pudding IS made as
follows: Take one pound of currantS,
two pounds Of seedless raisins, one
half a pound of citron, one-half
pound Of lemon peel, one cupful of
sugar, two eggs and one teaspoonful
each Of cloves, allspice, cinnamon and
nutmeg. Put into a mixing bowl and
add enough water and prepared flour
10 hold the fruit together. Do not
make it too stiff. Put this mixture
in q well creased bag, place the bag
in rapidly boiling water, cover tightly
and boil steadily for about three
hours.
If you intend to serve home-baked
cakes you will have had the fruit
cake baked for several weeks, and the
white cake to accompany It should be
made two days previous, as you will
not have time the day before the
dinner. Cranberry jelly should also
be made this far in advance.
To make cranberry and raisin pie,
which tastes like cherry pie, first
cover the bottom of a pie plate with
pastry, reserving enough for the up
per crust. For the filling use one
rupful of cranberries cut in halves,
one-half q Cupful of seedless raisins
cut in pieces, three-fourths cupful Of
sugar, or more If desired, one table,
spoonful of flour and lump Of butter
the size of a walnut. Bake for 80
minutes in moderate oven.
To make your pumpkin pie, take
TWO cupfuls Of stewed or canned
pumpkin. three.fourths cupful of
Granulated sugar, one-half teaspoon
ful of salt, one.fourth teaspoonful OF
ginger, one teaspoonful of cinnamon.
one teaspoonful OF vanilla, two egg
yolks. two cupfuls of milk. two egg
whites beaten stiff and some nutmeg
and butter. Mix the ingredients in the
order given, folding in the egg whites
at the very last. Put into a pie pan
lined with crust, dot with butter and
a dash of nutmeg and bake in hot
oven for 10 minutes, then reduce the
heat and bake until set or firm in the
center.
The linen and the table decorations
should receive your attention the day
before Thanksgiving; also the china,
silver and glassware. The last men,
toned should be assembled and pol
ished. The tables should be covered
With a beautifully laundered table
cloth Of fine white damask, and It
should be emoothed evenly over
silence pad with a single lengthwise
crease, which must lie exactly in the
center. Large dinner napkins folded
and troned square should be used.
Thanksgiving morning put the
turkey in the oven early, the earlier
the better, If the dinner is to be at
noon. Make the sauce for the mince
pies and leave it in the double boiler
to keep hot. Boil the white and sweet
potatoes, and then you are ready for
the finishing touches. Arrange the
coffee service on a large tray. This
includes cups. saucers. sugar and
cream, with the necessary silver for
service. Measure the coffee and have
the percolator ready to start at the
dinner hour. Potatoes should not be
creamed nor the rolls, reheated until
Just before the dinner is announced.