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Show CAMP Copyright, 1921, Western Newspaper Union Nothing resting in lta own completeness complete-ness Can have worth or beauty; but alone Because it leads and tends to further sweetness, Fuller, higher, deeper than its own. Adelaide Procter. DECORATING THE TABLE. Using things at hand for decoration shows the real initiative of the house- and ffi fs are as beautiful as the most costly hothouse flowers and, with thought in arrangement, arrange-ment, may be even more artistic. In many homes the holiday feast would not be properly started without oysters on the half shell, or served in a block of ice. A lemon shell filled with relish or cocktail sauce may accompany ac-company the dish of oysters. The turkey is the main dish, of course, and all the meal centers around it. If oysters are not served for the first course they may be used as a stuffing, otherwise any desired stuffing or forcemeat may be used. Chestnuts are especially good and. usually, well liked. Cranberry sauce, or molded cranberries, cranber-ries, are usually served with the turkey, tur-key, as they are especially good for biliousness. Cranberry Jelly. Put through the meat chopper, after washing and picking pick-ing over the berries; add one cupful of water to each quart of berries, and cook slowly. When the berries are nearly cooked, add sugar to taste, then cook slowly until thick. It takes less sugar to sweeten the berries when partly cooked. The fruit may be put through a sieve or not, as desired. Cream of Celery Soup. This is a good soup to precede the turkey, if a soup is desired. Chop two cupfuls of the coarse stalks of celery and cook in a small amount of water until well cooked. Put through a sieve, using all the liquid in which the celery was looked. Scald one quart of milk, tlricken with one tablespoonful each of fioiv and butter, Cboked together; add witli the celery puree ; season with salt, white pepper and a teaspoonful of onfrm juice, or the grated onion may be usfVi. Cook until smooth. Just before be-fore serving, add a well beaten egg, and serve in hot cups with croutons. |
