Show I 9 r l I. I I r I t- t 1 S 'S I 2 I Sc a 4 A t By POLLY BYE I If It the spirit of ot the original Thanksgiving day is to add zest to the dinner Thanksgiving only typical New England or American dishes should be served The hostess who is artistically inclined will save imported delicacies I French menus and foreign recipes for some other feast day Turkey and all poultry are the most expensive of ot meats on account of the waste of skin and skeleton and the large proportion of water and fat which they contain Fish is at present the one comparatively cheap animal food I The two different Thanksgiving menus printed today have been made out with r reference terence to these facts I |