5
THE SUNDAY OBEGONIAN, POKDLA2JD, NOVEMBER 20, 190
What to Wear for Thanksgiving Dinner
As Tradition. Puts Heal at Midday the Evening 'Gown
Is Out. of the Question.
vest, or dicky, is made of white chif-
fon. shirred In strips which alternate
with white liberty taffeta ribbons. The
sieevea snow a triple puff, the upper
one shirred snugly into an armhole,
and the lower one finished with a. tight
fitting mltaine cuff, evolved from the
chiffon and ribbon combination shown in
the dicky. The girdle Is.-of silk, match
ing me voue perfectly, and the blouse
is nnisnea in the back with a deep
sailor collar of thf samft silk-. st ntr
by self-tone cord and buttons.
DESPITE the efforts put forth by
advocates of toe evening dinner on
Thanksgiving Day, the meal con
tinues to be served quite generally at
midday, or shortly after. Only those
who follow madly after the social -will-o'-the-wisp
dine on Thanksgiving Day
by evening lamps. There Is still much
respect for the traditional Thanksgiving
Day feast, and tradition demands dinner
by daylight.
This brings the average -woman face
to lace with the trying problem of dress
ing herself properly for the midday
feast. She is barred from the use of
the decollete gown, reserved for even
ing dinners, and she is not apt to count
in her wardrobe the simple silk or satin
frock, with collar of real lace, in which
her grandmother and great-grandmother'
ate on the festal day. -In truth, there
Is nothing simple about any of the
frocks of the present season, and, after
all, guests owe It to their hostess to ap
pear In gowns which will dress the din
ner table, as does its centerpiece.
Thero is no reason why the traditional
Fllk or cloth gown should be used, and
there is every reason why such fabrics
as mousseline, net and lace can be em
ployed for the midday dinner dress. If
the American hostess errs In any direc
tion It is in having her dining-room too
hot.
Nets, plain and dotted, play a big part
in house-gown fabrics. These dots may
be of a heavy, lacey texture, suggesting
repousse or pompadour lace, or they
may be in chenille. In velvet or embroid
ered in silk. Frequently a net in neutral
tone is dotted with embroidery in sev
eral tones of the same color. As a rule,
the net foundation, if It be in neutral
or natural tone, shows but little, for It is
hidden by ruffles of lace or ribbon, or
both; or it may be "buried beneath grad
uated panels of the most ornate hand
work. A striking example of the net house
gown suitable for a Thanksgiving dinner
shows a- deep, creamy silk net over a
glace taffeta dropsklrt, made with a
ruched flounce, which comes almost to
the knees. The skirt of the net robe has
an ornate flounce, which starts, like
that of the dropsklrt. Just below the
knees. This flounce is made of wide
brocade, showing flowers in faded pinks
and yellows, with pale green foliage.
On either side of the brocade runs a
band of the repousse lace, finished with
very, small velvet buttons in a rich' shade
of golden brown. They give the appear
ance of buttoning the flounce on the
dress-skirt. Below this flounce falls a
triple ruffle of the net, which also has
the appearance of being buttoned to the
THANKSGIVING DINNER FIFTY
Boast Pig:. Boast Turkey.
Chicken Pie.
Cider Apple Sauce. Cranberry Sauce.
Celery.
Mashed Potatoes. Boiled Onions.
Mashed Turnips.
Mince Fie. Apple Pie. Pumpkin Pie.
Pork Fruit Cake.
Hickory and Seech Nuts and Raisins.
Cider.
KD "WE will have the Dinsmores
and use my new bouillon cups
with two handles, and
"What's this for?" inquired Mr. Bar
clay, looking up from his evening paper.
vWhy. I've been telling you for 3
minutes that we must do some enter
taining on Thanksgiving day."
'"Not much," replied her husband, draw
ing the pretty young bride over to his
knee. "We're going to Polntville, Mass.,
to eat that dinner with Uncle John's
folks. They live 60 miles from the rail
way, and are the primitive type of New
Bnglanders mighty few of them left,
more's the pity and I want you to see a
typical New England gathering and eat
one real Thanksgiving dinner before we
die. They won't have bouillon thing--jm-bubs
nor a centerpiece, but the cook
ing! I am & boy again at thought of it"
And so Mrs. Dlnsmore woke on that
crisp November morning to see a glisten
ing picture in frost-work on the attic
window and to sniff the most delicious
combination of spicy odors that- ever
reached her retrousse nose. She could
hardly wait to 6lide down the steep un
compromising flight of wooden stairs.
"Aunt Jane," exclaimed Mr. Barclay,
as they burst Into the dining-room,
"something tells me you are baking pump
kin pies."
"John Henry." answered his aunt, . in
grim tones belied by the twinkle in her
eyes, "something tells me that all the
follies of city llfo ain't cured your habit
of nosing out good things to eat."
Toung Mrs. "Barclay stood enraptured
before the great oven built of brick, Ave
feet deep, three feet wide and two feet
high, yawning like a cavern n the very
walls of the dining-room. It was used but
once a year, in honor of the Puritan feast
day, and for days before all the men
about the place had been gathering slabs
from hemlock fences to feed the flames.
At this moment the oven was filled with
pies. Later it would hold well, the city
bride discovered before 1 o'clock that day
that it was a treasure-house of crispy,
golden brown things and delightful odors.
After the pies had come - out, the
plumpest pig obtainable was popped into
their place, followed immediately by a
lusty gobbler, and finally by a chicken
pie. In the meantime, atop the kitchen
:stove, rutabagas, which Mrs. Barclay
called yellow turnips, potatoes and onions
were all to bo cooked. Nuts from the
woods back of the house were , to be
cracked, and in less than no time the
young bride was flitting busily about in
a big apron helping as earnestly as if she
had known "Uncle John's folks" all her
life. Incidentally she gathered these re
ceipts: Boast Pig. Prepare the dressing for the
pig and the turkey together. Take two
pounds of dry bread and remove all the
brown crust, break it Tip into a big earth
enware bowl and pour tepid water over it
Let it stand one minute and then, taking
it up. a handful at a time, squeeze it hard
and dry. tossing it at once into another
bowl. Mix lightly with halt a teaspoon
ful of pepper, two teaspoonfuls of salt,
two of summery savory, two of sage or
green herbs mixed fine, a cup of melted
butter and two eggs beaten light. Take
out the amount needed to stuff the pig,
and add to this an onion chopped -very
fine.
Now take the pig, which has been thor
oughly scalded, rinse it inside and out
with clear water, wash the Inside with
water in which a te&spooniul of baking
soda has been dissolve, and rinse again
In dear water. Wipe dry with a clean
cloth, salt the lattde and wtaSL It so that
i
it is full and plump and true to life.
Sew it up closely and lay it on Its side
on. a grating set in a deep roasting pan.
Pour into the bottom of the pan a little
hot salted water, and baste piggy with
butter and water a few times as It warms.
Later, use the drippings which accumu
late In the pan. When it begins to. smoke
and the skin threatens to crack, gently
lift it over so that the other side will
brown. Change the position several
times during the baking, and if the skin
threatens to crack, rub it with a rag
dipped in melted butter. Three hours
will be required to roast slowly and even
ly a six-weeks' old porker. If the legs
have not been broken before roasting,
they will stick out quite stiff now, and
piggy can be braced upon them, with a
wreath of parsley around his neck and a
tiny ear of popcorn In his mouth.
The gravy is made from the drippings
in the pan. Skim off the grease carefully,
and rub into the drippings a tablespoon?
ful or more of flour, as much as It will
take- up without lumping, .add water slow
ly and bring to a boll Just once. Add a
dash of pepper, strain and serve in a hot
gravy boat.
Turkey is roasted after the same re
cipe, but to prevent burning after the
browning process commences It is cov
ered with buttered paper.
To make the turkey gravy, put the
neck, heart, liver and gizzard to sim
mer in a pint of water, when the tur
key enters the oven. When tender, drain
off the liquor and save it. Chop the. heart
and gizzard and pulverize the liver, dis
carding the neck. Return the meat to the
liquor in which It was. cooked, boll three
or four minutes, and then thicken with
flour, rubbed .smooth in cold water.
Garnish the turkey with fried sausage
and parsley.
Chicken Pie. Cut two small, young
chicken into email pieces; that is, cut
the breast into thre pieces, the back
Into two, and also separate the. leg f rasa
the second Joint. "Wash and cut p a
thick slice of salt pork. Plunge cUckea
YEARS AGO
and pork into boiling hot water, and as
soon as they begin to boll, draw them
back on tho stove and simmer until the
chicken Is tender. Thicken the gravy
with flour rubbed in sweet cream.
Line the eidea of a deep earthenware
pudding dish with rich baking-powder
dough made as follows: Sift two tea
epoonfuls of baking powder and one of
salt into a quart of flour. Rub into this
three tablespoonfuls of shortening, butter,
or butter and' sweet country lard mix
ed. Add gradually two-thirds of a cup
of milk, handling the dough as little
as possible, and roll out lightly a quar
ter of an inch thick on a floured board.
Place a layer of chicken on the bottom
of the pan, then a thin layer of new
potatoes cut in small disc and chopped
hard-boiled egg, a dash of pepper and
salt. Cover this with chicken and pour
over it the chicken gravy, baing sure
that there lis plenty to fill the dish.
Then cover with a crust one-quarter
of an Inch thick, cut with a hole in the
center the size of a teacup. Brush-the
top with the beaten white of egg and
bake from a half to three-quarters of
an hour.
In the -preparation et vegetables
Aunt Jane was particularly successful.
Her mashed potatoes were not riced
according tq modern methods, but
pulverized with an old-fashioned po
tato masher and then whipped with
good, sweet cream, butter and salt, a
flat eggbeater being used for the pur
pose. "
Rutabagas were cut into large dice,
thrown into boiling salted water, then
pushed back on the stove to alminer
gently in an uncovered vessel. They
were then placed In a colander to
drain ihtfroughly, after which ' they
were mashed with butter, pepper and
Bait and. beaten smooth.
Aunt. Jane's rscips far fee-lied oaioas
is. as fellows: Pes! the sals-as aad
wash them 1- eW water, jut them Is.
boiling salts wtr i atentr In an
uneovrd woot, prcfersMy yercelaim
What the Good Housewife Served and How
She'Prepared the Dishes-
lined, until perfectly tender. Drain in
a colander, and when dry return them
to the porcelain saucepan. Set them
back on the stove and let them stew
slowly until their own water is ex
hausted, or about 15 minutes. Serve
them with rich, creamy sauce.
Cider Apple Sauce Boll a gallon of
sweet, unfermented cider down to two
quarts. Have ready one-half bushel
nice, sweet apples, pared, cored and
quartered. Put the cider in a granite
or porcelain kettle, and when boiling
add as many apples as the kettle will
hold. Cover and simmer very slowly
without stirring, until the apples are
tender. Skin them out into a stone
pot and add more apples until all are
cooked. Pour the syrup over the ap
ples and put away to cool. The next
day drain off the syrup, boil down un
til quite thick, and then return to .the
Jar. The pieces of apple should be
distinct, tender, rich and Juicy.
Pumpkin Pie This recipe will make
three good-sized pies: Line deep pie
tins with rich puff paste and fill with
the following custard: One quart of
milk, three cupfuls of boiled and sieved
pumpkin, one and one-halt supfuls of
sugar, one-half cupful of molasses, the
yolks and whites of four eggs beaten
stiff, a dash of salt, and one table
spoonful each of ginger and cinnamon.
A dash of brandy gives added z-set te
pumpkin pie. Serve with American
cheese.
Mince Meat Four pounds lean beef,
boiled and chopped fine; double quan
tity of green, tart apples chepped, otee
pound chopped suet, three pounds seed
less raisins, two pounds currant wXiefe
have been washed and dried, sae-balf
pound finely cut citron, ose jvouitd
brown sugar, one quart cooking mo
lasses, two quarts swset eidr, s ptat
boiled elder one tablwsposnfiit ssJt, one
tablespoonful pepper, ihm tafctaasoan
ful saacs, ons tablespooafui aJlaples,
brocade. Running lengthwise from the
waistline to this deep- flounce, on either
side qver the hip, is a.-panel of the lace,
edged with scallops of shirred ribbon and
nnisnea wiin me ourxons;
The bodice is a "beautiful combination
of the brocade and lace, with a plastron
tail effect in the back and a shirred bo
lero design in the front. Three-quarter
sleeves show -a puff of the brocade over
a. deep cuff of lace, set off by brown
velvet -buttons. The girdle, is built from
three bands of golden brown ribbon, and
is finished in the back, with rosettes of
deep cream-colored ribbon and golden
brown velvet. '
For a young girl there is nothing pret
tier than the silky voiles and other can
vas weaves which hold over 4rom the
Summer. They differ from the Summer
fabrics only in their coloring, and per
haps a trifle in suppleness and silk fin
ish. Onion and putty color' have replaced
the champagne which enjoyed such a
vogue last Spring. Violet, heliotrope,
lavender, porcelain blue, faded rose and
a green which is a cross between .tea
green and pea-green, are offered for
house gowns in voile and -aeolian cloth.
The latter drapes almost effectively as
crepe de chlnee and has more body.
A pretty frock in porcelain blue,
which is dressy-yet girlish, i3 this:
The skirt is shirred over cords around
the waist and falls in straight lines to
Just below the knee,where it 13 ap
parently finished with a deep tuck.
This tuck, however, serves to hide the
Junction of the skirt with the deep
shirred flounce, finished at the bottom
with two deep tucks. The full blouse
is. cut to show a large oval opening
for" a vest, or very deep dicky. The
blouse is draped In the front on Greek
lines, and is finished all around the
opening for the dicky with straps of
silk cord and buttons in self-tone. The
four tablespoonfuls cinnamon, two
grated nutmegs and one tablespoonful
cloves. Mix thoroughly and warm It
on the range until heated through. Re
move from the lire, and when nearly
cool stir in a. pint of good brandy and
one pint of Madeira wine.
Pork Fruit Cake Chop and grind
very fine thee-fourths of a pound of
fat salt pork and pour over it one pint
of boiling water. When cooi add two
cupfuls of brown sugar, one cupful of
molasses, one tablespoonful each of
cinnamon, cloves and allspice, one nut
meg, six cups of flour and two tea
spoonful's of soda. Have prepared and
floured one pound of currants, two
pounds of raisins and one-half pound
citron. Stir in lightly. Bake in moder
ate oven.
Woman's Vice.
Atchison Globe.
The sofa cushion habit grows on a
woman. She "begins by making a few
pretty one and putting them In appro
priate places, and ends by taking the
clothes from the children's backs and
making up sofa cushions with them. She
begins by embroidering a few little
flowers on her sofa cushions, and ends
by having sofa cushions wjth everything
from the kitchen stove to" family groups
embroidered, painted, photographed and
burnt on them. She has sofa cushions'
made of calico, swlss, leather, lace broad
cloth, silk, gunny sacks, etc An Atchi
eo woman has a large couch bidden un
der sofa cushions. She has them flung
in every chair. She has them heaped in
the corner of the rooms and ha3 the
piano baaked with sofa cushions. She
went to her husband's offce lately with an
armful, but he gave her her choice of tak
ing them away or havlngAhlm leave her.
8M Z tfcbk. a sI Is very ieI!as to smutt a
pew sms. H-rTe: not alf bo fooUah as
ta er iwtfa H Hmrr tsil Jtlaa of a gltL,
l Oco Dally JNnwa.
The broad, warped print ribbons are
much -used with lace for trimming
house gowns. An example of this com
bination is shown in a gown of lemon
colored creptt de- chine, combined with
printed ribbon, 12 "inches wide, which
employs the various shades of yellow
tinted from lemon to burnt orange. The
skirt Is finished with a shirred band of
ribbon, set off on either side by deep
laco galloons. The blouse shows a
shirred -bolero of the ribbon, with a
vest of chiffon. The sleeves are built
from the same shirred effects in rib
bons,, with an inset of ruffled chiffon
outlining the seam on " the outside.
Touches of coq.ua da roche velvet appear
on the blouse, set off by small chiffon
roses in pale lemon.
The popular separate waist plays its
part in the Thanksgiving day ward
robe. It is worn with the new velvet or
broadcloth skirts, or with a skirt of net,
simply trimmed with ribbon ruchings.
It always- makes a good appearance for
the semi-dressy occasions. This year
silk waists, elaborately trimmed with
chiffon, laco, passementerie and velvet
ribbons, are shown in all- the tones
which match the fabrics used for skirts
and suits.
For wear with black velvet two
piece suits there are offered blouses of
net, chiffon, lace and other fluffy mate
rials, which cost as high as $50. Many
of them are elaborate examples of
handwork, others are billowy masses
of lace, plain or run with gold.
A notable example of the lace com
bination shows a Bilk foundation of
ivory-white messaline, which fastens In
the back. Around this are run ruffles
upon ruffles of point de gaze laco in al
ternating rows, of pure white and nat
ural tone. The crush girdle" shows the
two shades, natural or pale ecru and
white in silk, built from bias folds.
Another beautiful blouse i3 of re
pousse all-over, with a wide vest set In
the front and epaulets on the shoul
ders. Both the vest and the epaulets are
built of repousse edging-, showing a
fern pattern employed in" the. form of
very . full ruffles. The middle vein of
each fern is run with gold thread.
For a brunette, a stylish waist in
white crepe de chine is shown, com
bined rwith a novelty braid displaying
the various tints of yellow, French
knots an4 velvet ribbon in deep burnt
orange. The French knots are used to
simulate a yoke, finished at the bottom
and in epaulet effect over the sieevea
with a double row of the orange vel
vet ribbon embroidered in French
knots. Above this runs a band of the
novelty braid in yellow, showing a leaf
pattern. Tjhe sleeves have a single puff
falling over a deep, tight-fitting cuff of
the crepe de chine, trimmed with orange
velvet ribbon and the novelty braid.
LITTLE HELPS FOR
WOMEN BEAUTIFUL
A VISIT to any drug or department
store will prove that the feminine
world in America has gone beauty mad.
Counters are loaded with trifles which will
make a woman more attractiv.et if not
more beautiful, and grooming is the crazo
of the hour.
Among the complexion novelties offered
this season is a vacuum massage brush.
This Is built of rubber, with, indentations
the size of a hatpin. It Is pressed against
the face, and, as it Is withdrawn, the suc
tion fairly lifts 'the flesh and stimulates
the skin. This is supposed to be helpful
to the woman who cannot afford, the pro
fessional masseur. '
Rubber washcloths in the same shape as
the ordinary Turkish article, have num
berless little teeth scattered over them,
guaranteed to open the pores of the face
in the most approved fashion. A trifle
more compact are the rubber washcloths
the size of a, hand, with straps across-the
back which slip over the lower part 6f
the Angers, Just as a curry-comb is used
by a horseman.
The woman who wishes to .stimulate her
hair buys a scalp sprayer. This looks
very much like a curry-comb with half, a
dozen or more teeth in "highly polished
nickel, attached to a rubber bulb, such as
is seen on an atomizer. The teeth are
hollow, and are filled with hair tonic by
compressing the bulb and then suddenly
allowing It to expand. Tvnen the patient
Is ready to spray her. scalp, she runs this
comb through her hair, close to the skull,
and presses on the bulb, thus forcing the
fluid straight into the pores of tho head.
It is a much simpler process than rub
bing tonic In with the fingers, a. brush or
a sponge.
Another little beauty trinket which will
appeal to .the tidy woman Is a comb
cleaner, which shows a pin and a comb
combined.
After the. shampoo the hair will fake on
a much more pleasant odor if sprayed
with a delicate toilet water. The newest
atomizer for this purpose has a cylindri
cal bottle, with a screw top head in gold,
silver or nickel. By pressing the center
of this top, a circular piece, the size of a
nickel springs up. This connects with a
concealed rubber bulb, and by raising or
lowering this central button, the fluid is
sent spraying out through a tiny hole- in
the side of the top.
The modern toilet table la equipped
with many" brushes, and these have
brought into favor dainty racks In nickel,
sliver and decorated china. One rack will
hold the tooth and nail brushes, a tiny
brush for rubbing vaseline Into the eye
brows at night, and another for shaping
them each- time the toilet Is made. It' -will
also hold on one arm the silver spool of
dental floss for cleaning the teeth.
Every well-groomed woman takes pleas
ure In running wash ribbons through her
underwear. This ribbon should be pur
chased In several sizes, as It does not
look pretty if- used In a width too large
for slipping easily through the beading.
To avoid curling or turning the ribbon,
the shopper can now buy a flat bodkin
with fine teeth, which catch the ribbon
at either edge, and run It flatly through
the beading.
Cork After-DInner Dancers.
A pretty little after-dinner trick is to
make little dancing figures of bits "qf
cork and tiny pieces of toothpick.
The base for them Is a small hemis
phere that can be made in a few mo
menta by pinching and rolling a piece ot
tinfoil into the required shape. All that
is necessary Is to see that it is perfectly
smooth and perfectly true in shape.
Then crumble bits, of cork roughly Info
the shape of men or women or animals,
pinning the parts together with sllvera.
from toothpicks. With a little ingenuity
exceedingly ludicrous figures can be
made. They may be colored with a black
end of a burned match..
Pin them on the flat side of the 'tlnfc.Il
hemisphere and set it on the table. The
little figures are so light that the tinfoil'
will" keep them upright all the; time.
TThey may be laid flat or mr. be shaken
in all directions; Jet thy win always
bes rifct up. again and th resulting mo
tkws of tan ar very fanny.