The Washington times., 1928-11-19

those who resent having the price
of turkey soar for this annual feast
and so decide in favor of some. other
member of the poultry family
Duck is an excellent substitute,
but just word as to its cooking
If one is fortunate enough to have
wild duck, one should see that 1t
is cooked rare; but in the case of
domestic duck which the greater
number probably would use, it must
be well cooked. not only to make
1t tender, but to dry out most Of the
fat. Just before sending the duck
to the table, garnish 1t with q few
celery tips for their sIashed green
color and the due will be feast
for the eye as well as for the palate.
ReIishes Essential
or course, cranberry jelly and
other relishes. such as olives. eel.
cry. etc, should be served.
For the accompanying vegetables.
mashed potatoes are a matter of
course. Creamed carrots and tur-
nips con- ne well In one dish and
point In their favor Is that they
can be cooked day in advance and
| reheated in white sauce when
needed. Scrape and cube sufficient
carrots to make three cupfuls of
curbed turnips. Cook each sepa-
rately in boiling, salted water until
tender. Drain well, combine, and
season with one-eig1th teaspoonful
OF pepper and one-eighth teaspoon
ful of paprika. Add two cupfuls of
weII-saasoned, thin white sauce and
serve.
A delicious beverage may be
served in the form OF cider punch.
To make it add to one quart of
sweet cider the juice OF six lemons
and about one cupful of sugar. Let
this stand a few hours and when
ready to serve add large piece
of ice, more sugar II necessary. and
one quart of carbonated mineral
water.
Salad Course
After the duck course nothing
is so refreshing as crisp and cool
salad with a well-seasoned dress
ing. IL the housewife feels she
must simplify the dinner, she may
omit one Of the first two courses,
but not the salad. For dessert, the
old.fashioned pumpkin pie with the
new-fashioned accompaniment of
whipped cream is recommended.
If you follow this menu. definite
directions can be given for. setting
the table. These directions can
be easily modified to conform to
any changes one may care to make
in the menu. This Thanksgiving
table is planned for six covers, but
for whatever number the dinner is
to be served, see that the table is
made large enough to seat every
one comfortably. Cramped space
for guests and crowded space for
dishes should be avoided. After
laying the silence cloth, spread the
damask tablecloth, smoothly and
evenly. Next arrange the center
decoration.
With the tablecIoth laid, proceed
TO mark the covers at eQua dis
tances by placing service plate,
which should be the handsomest 10
inch plate one has. Then assemble
on a tray all the flat silver to be
used at each co-er. There should
be six of the following: Dinner
forks, salad forks, dinner knives,
soup spoons, oyster forks and bread
and butter spreaders.
Place at the left Of each plate a
salad fork and next to that, working
out, a dinner fork. At the right of
the plate place first the meat knife
with cutting edge toward the plate,
then the soup spoon and farthest
from the plate. because it is. to be
used first, the oyster fork. Dessert
silver is placed just before dessert is
brought in. -