Democratic Sentinel, Volume 22, Number 45, Rensselaer, Jasper County, 19 November 1898 — THE THANKSGIVING DINNER. [ARTICLE+ILLUSTRATION]

THE THANKSGIVING DINNER.

The Main Traditional Feature of This Annual Repast Is the Turkey.

z- main traditional {■ — feature of the Thanks■'l i giving dinner is the [ft M 9 turkey. Of course .I f there are regions Hl where mince pies and / plum puddings are religiously served every year, but it is growing more the custom

among people who respect their digestion to indulge in lighter deserts. The beginning and end of the banquet should be dainty rather than substantial. A modest but thoroughly satisfactory dinner planned for that day is to consist of oysters on the half shell, pea soup, lobster chops, roast turkey, stuffed with chestnuts; cranberry sauce, stuffed potatoes, fried cucumbers, celery salad, with crackers and cheese; lemon ice, coffee, fruit and nuts. The table must be spread with the finest damask in the house; the biggest, glossiest napkins must be folded neatly in squares; the silver must be polished, the glass shining, the middle of the table should be decorated with some kind of autumn flowers or foliage. Chrysanthemums of course are the most common blossoms, and as they come in colors to harmonize with any scheme of decoration they seem most appropriate. The tawny yellow and reddish browns are very effective. They should be placed in a big, low glass or silver bowl, round or oval in shape, in the center of the table.