Evening star., 1934-11-09
Festivities for Thanksgiving
(Copyright, 1934.)

NeH OST Of the fun at Thanks
Nu giving is preparing for It.
wv When preparing for any
1 i occasion, rush and confusion
tire US, and not the work
itself. II the Thanksgiving prepara-
tions are started early. the high lights
of the menus planned ahead, and
enough cooking done beforehand. so
that there is plenty on hand for the
main meals. we shall flnd that the
Thanksgiving dinner itself and the
catering for the different meals during
this holiday season will be accom-
plished with comparative ease.
In keeping with the spirit Of the day
and its real meaning. let us plan this
year to cling to the simple type Of
Thanksgiving dinner with plenty Of
good food perfectly cooked and simply
served. Even though the homecoming
group may be large, such q dinner
will not prove too great an undertak-
ing, even for the housewife who must
accomplish it without help.
For serving large repast, especially
without q maid, it will prove . great
help If every detail Of the preparation.
table setting, and serving is written
down on paper several days ahead OF
time.
The first consideration in setting the
table for the Thanksgiving dinner Is
adequate linen. For the tablecloth
itself there is no better choice than q
beautifully laundered cloth Of double
damask.
When ready to lay the cloth, cover
the table first with q silence cloth.
It may either fit the table exactly or
come slightly over the edges. This
cloth may be double-faced cotton
flannel, quilted table padding, or an
asbestos pad. For very long table,
either of the first two will probably
be the best choice, although an asbes-
tos pad is excellent, and may be pro-
tected from stains by being covered
with cotton cloth to At. The first two
silence cloths mentioned will launder
well. Finding the center Of the table.
unroll the tablecloth on 1t 50 that the
fold lies along the center, with the
edges at equal distances from the
floor.
After the tablecloth Is smoothly laid,
arrange the center decorations. Either
fruit or flowers typical of the season
are appropriate for a Thanksgiving
centerpiece, and If the meal is served
in the late afternoon, or in the eve
ming, candles are most effective. An
attractive and easily arranged center
piece for the Thanksgiving dinner
table consists of a fruit-filled basket,
made by following out yellow pump
kin placed on q small teakwood stand.
Surround with q wreath Of more fruit
and laurel leaves intermingled with
colorful straw flowers.
The maidless hostess will find the
electric percolator indispensable, and
If the after-dinner coffee service is
arranged on q tray, 1t will be all
ready for serving at the appointed
time. For the finish Of the meal,
coffee served in stemmed glasses,
either at the table or in the living
room offers a change from the con-
ventional after-dinner coffee In cups.
Cooking the Turkey.
Have the Thanksgiving turkey ap-
pear in all its plumpness with no tip
ends burned or small muscles cooked
overdone. Slit the skin down the back
the length of the neck, remove the
crop and windpipe, and cut the neck
of very close to the body. Pile the
dressing lightly in the skin, overlap
the edges, and fold it well back over
the forefinger to allow plenty OF room
for the swelling while cooking; then
pin it to the back lengthwise with q
small skewer. Also fill the body with
stufing, not packing it in or filling too
full. overlap the cut edges OF the
skin. and sew them together loosely,
using straight stitches so that when
done the twine will pull out by one
end. =.
Twist the tips Of the wings against
the back to hold them close to the
body and prevent them being over
cooked. Then run . skewer through
the second Joints Of the wings and
body, and another through the thick
part of the legs and body while hold
ing it in the position you want 1t to
take when cooked. Holding the CEN
ter of q piece of twine underneath the
leg joints, wrap them together tightly
then cross the twine underneath the
legs and bring around the tail to hold
the legs in place; wrap twice. This
prevents the legs sticking up in the
air and scorching when the muscles
shrink in cooking. Then bring the
twine up against the turkey on each
side and wrap around the first skewer,
cross, and wrap around the. second
skewer; bring the ends together and
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