Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-21
Feast for Thanksgiving
Preparations in Advance of Holiday Tighten Load
for Housewife Table Decorating and Cook
ing of Turkey-Salads and Pie

Some one has said that the fame of a
hostess stands or falls on three essen
tials, namely, congenial company. good
food and attractive table equipment.
While this Is true, the housewife, In her
eagernesS to serve her family and
guests with something unusual and
novel for Thanksgiving, should not be
SO ambitious as to forget that too many
fancy dishes are liable to require an
undue amount of time, expense and
effort.
One way to have good time and a
good dinner on this day is to do as
much as possible In preparation ahead
of time, which means working toward
the Thanksgiving dinner in the spare
minutes you have for several Gays pre-
vious to the holiday. This preparation
should include looking over and making
ready the table linen. silverware, china
and glassware, inviting guests, writing
place cards, caring for decorations and
planning the menu and marketing.
It Is better to buy oysters in the
shells when possible, although one can
be reasonably sure of q first-class prod
uct If you have confidence in your
dealer and II the liquor Is clear. When
preparing oysters and their tasty liquor,
each oyster should be run through the
fingers to remove every bit of shell,
then rinse the oysters in cold water
and let them drain. The liquor should
be strained through cheesecloth, and
then is good to add to Scalloped oysters,
oyster stew and scalloped potatoes.
Setting the Table.
The table appointments, as well as
the menu. should be thoroughly In har-
mony with the spirit Of the day. For
the centerpiece chrysanthemums may
be used attractively. The Autumn COL
ors in the flowers blend well with other
accomplishments that are always used
at this dinner. A centerpiece of fruit
would also be appropriate and attrac-
tive.
If this Is used, the fruit could be
arranged in q pottery or silver bowl or
on a tray. A rustic eject could be
secured by using hollow pumpkin shell
as a receptacle for the fruit. placed in a
bed Of Autumn leaves. A good color
combination in fruit is secured by using
polished red apples, q few bananas and
punches Of purple grapes falling grace
fully over the sides Of the bowl or
pumpkin.
Candles add to the beauty Of the
Thanksgiving table. abe orange, yell
low or cream-colored ones are most
suitable, placed in crystal, brass or silver
cially attractive with a pdmpkin-fruit
centerpiece Place cards or ornamental
ton for the tablecloth or dining room
may be decorated with yellow pumpkins.
black turkeys or Pilgrims in original
costumes.
A plain white damask tablecloth is
always in good ssyle, hanging about III
inches below the edge of the table on
all sides. Lace runners and mats are
not suitable, as the turkey should APP
pear on the table, and runners and
mats interfere with the use of the large
platter and plates necessary for the
carving. The dinner napkins OF damask
should be placed at the left OF each
cover. with the hens Of the napkins
lying parallel to the forks and to the
edge Of the table.
The silverware should be placed IN
the order in which 1t Is TO be used,
keeping to the rule Of eating In toward
the plate. The knives and spoons
should be placed on the right SIDE OF
the plate with the ends Of the handles
falling In an even line about one inch
from the edge of the table, and the
forks should be placed at the left In
the same manner. The blades OF the
knives should be turned toward the
plate, and the bowls of the spoons and
tires Of the forks should be turned
upward Water glasses should be placed
at the tip Of the knives, and another
beverage Is served, the glass for this
should be placed just below and
little to the right Of the water glass.
Salts and peppers should be placed be-
tween every two covers and should be
placed on a line with the water glasses.
A service plate, Of course, indicates the
center of each cover.
Roasting the Turkey.
Select turkey that is heavy for its
size. with white skin, plump breast,
short neck and legs that are smooth and
black. The cartilage at the end OF the
breast bone should be soft and pliable
A bird weighing about Is pounds is best
It is best to buy two small turkeys
rather than one very large one, as this
is likely to be old and tough and not as
good favored. To prepare the turkey,
SINCE, dress, wash and wipe with q damp
cloth. Slip back the skin from the neck
and cut of the neck close to the body
The skin will turn back and keep In the
stufhng. Fill with your favorite stuff1ng
press the legs and wings close to the
body and tie and skewer into shape
Rub the surface of the bird with salt
and third cupful Of butter creamed
with an equal quantity of -four. Place
on its side In a baking pan, sprinkling