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f»<M km 4 h ta Mr* t» Mk*k «t%tw tta Met ■-«-»»** •#* •»*** *«4 *k , «**•* i»mp*«m i*«*hr» 4mmM| <4* j (<•< ta fMM W**k «•*• MMM ** k**4 •**» W*i •» «M kwNm* MM *» Im ***** tata ts M* mmmm AwftjA PMw* mmm i i<n». ta f**-"» Mww M* mnM TkccW *'.<** ta* kma* MM* *»«-• AW-**. ' •amta « *» DM* hr MmMMM IM, * «m* w«* ■* »M Mm IMM ftoMwi *«t «M* «*w tin H»»M M* Th«* . M m* «**» iMwta **** Ml* M »«***. . IM* afkrtally TMMPMM **V M , Vwrt* M Wary t*«M «C*f M* AM**** j CWC* Waw MtflMM atawt It TM MT* i •I m*,.* .aMtaa** « M *~**M ** »*•*•» MM* tlwrWW Ml* *»» •* IM MM* AIM*. |r«* .tank mM*» M* AMWfcaM Mf* »*•»*• mmM* »~*ir La'** *> tta «a> a «all *l IM Awnmac HM «*M* ta wta •ailk'H la M Mw Hfk» «M. Mllil <M II inlM*i»f M a* t> *M»» IMMII* |»M*I MM, MW*wl hf ! Mr Ta *mw M« MMirakiy on MM* I ft Jf\ : fl JL crooßirnoSM roB i>rcmiic* to be wobm at thankhjivino dascvj*. tntfHftin id list hurt* lh»tr lMM|4utit)' «i « «mall «nd wmllW »•! af fair Tlirir aMfrtrrffP I* tlN> f*#l*t# Hpll* *r. Rm VUl#ju#t Thrro tlroy rre*mt if |*vt a dtim#r for ffct P******* « «»*tnrii* Hu<M #*-«#< rotary* of *mt# WillUm H. Day ami *H>, ill* H**« Wffit#»«w Hfid »*nd «tft. <JpHfr*i Wralry Ww •HMtor and Mr* Fry#. «I#it**n*l and Mr«. Winslow and Mir. and Mr*. John Mr# Horirr «m • handnom# flfurv »n a |u«n «*f wffH# aatin. with Coruna* #robr*»uKr#d In a**ld and Around th#* was a flouiw# of lac# and ti»*»u****lifn d*- rot# Th« akirt waa #i?it>roid*t'#d Ilk** th«* waist How to Prepare a Cheap Thanksgiving Feast. In preparing the Thanksgiving Lust few women cm speak mi authoritative ly aa Mr*. Gealne Lent. ke, the well known writer and lecturer on culinary fl)n , sometimes of women of wealth and fashion, sometimes of work- : Jngmens wive*, and with the range of experience thus acquired. Mr*. Lrmcke « ! opinion la of equal value to the family able to order a sumptuous banquet and to the one which must get along with u modest meal that ahull cost not mote than 25 cent* for each person. -For a Thanksgiving dinner,” say* Mr*. Lemcke, "one of the chief consid eration* 1* the turkey. For a family of ten a turkey weighing eight or ten pounds wilt do. A young gobbler Is the beat bird to buy. Th>- age may be Judg- d by the condition of the lower part of the breastbone. If this U stiff, the turkey is old and can be only used for boiling or braising, but If the breast bone 1* soft and pliable the flesh of the bird will be found tender and palata ble. A good turkey cost* on an average Ik cent* a pound. There are cheaper ones, but they are seldom so good, and as the turkey is the piece de resistance on most Thanksgiving dinner tables it should be ch#»en with care." Now. In regard to serving the dinner, the table should be placed under the chandelier, which Is of course decorated w Ith srnilax or some other festive green. The srnilax or other vine twined about the chandelier may be arranged to fall over the table In four strips. These may be fastened at eac h corner of the table with a bunch of flowers. A hand some bowl or basket, filled either with chrysanthemums or maidenhair fern and roses may flank each end of the board if the table is a long one. A stand, artistically arranged with the fruits of the season, may be placed be tween the flowers. Anothe r stand, filled ■with nuts and raisins, should be placed opposite one filled with fancy cakes. Three dishes of celery and three of o'ives should be placed in the spaces be tween. In arranging the individual dishes, on the right hand side of each plate place an ovster fork, a knife and a soup spoon; on the left place a fork. Before j each plate should be a small saltcellar, : the napkin lying at the right side; at the right of each cover a gloss for water and a wineglass for each kind of wine to be served. Besides these a menu card, a rose tied with a narrow silk fibbon for each lady and a buttonhole b*uq.uet for each a ntlcrnan should be ■ placed at each plate, .... 1 •h| pant* a«k| pa*, im ii •>»**» W*T !-m« a MM**- IM MM M ->MMW IM aa* * « •«• « W»* M** tawp a# Mw«*w w*n*Mw< ***** •**• >«» aami Milk Hahtc mm a* IM WHIM* at . naM*»'M*« wm**f » *a pa a »MM» • •*» W* Mh* man »a* an* i«* ■!*« ai ••* M M Ml « *-«WkO»* Ml a Milllaal •#<M* tin %■*»**• ••• Itrw Whm I*. a a **on M* •**►»«• ta IM «*•• at MMmMi k*a t«*k aar*»t* tk*a » a rs.« ****M, mm «M all »**t ta Wa M* «*a aa ta«ta»Ml4» a* t*iflk aracta mw m **ai m wM Ml Mm* at l«M> till II MMa *•*•# ma* l« ta* M acMua a«M ta* Mww*r» *Mf •a* npwp k» Tka* aa* aaa ta IM !•«•»* • taw yrwm apt »M •tartn* a. •** M acartaaiiac CaHtac tartan* mm mm wi*wiM t* m tala im *mm» Mta Vr#*t*a IVH Mom. M* C**k an taM •«* wd lIMI awn if M* ta • w**«ra ttapillak Mr. Ii in ta* «'<ko viakik MrlMay (Ml *M , celebrated In her spacious salons tn the Avenue Montaigne The rooms were I crowded with dletlngulshed gu> «t». | I who- rich garnv 111* showed brilliantly ( against the delicate background of flow ers that everywhere flanked the walls. ; Fight> ->-lght baskets of orchids and rows represented the number of birth- j ' not within 2# years of the age she ad i Mix k satin, much embroidered in cut steel and silver. Her snowy hair was wore w.-re handsome When one con- I ! ~u j r n, mat a- a rule on this side of i When the guests are seated, the oys- j ter* are served, and as soon as these are finished the pistes are removed. Next a dinner plate goes before each person, and the soup Is served. When this is finished, remove the plates and serve the fish. Serve a small portion of the fish, a little of the dressing and a potato, either plain boiled or one of the ball*. When the diners have finished the fish, the**- plates are also removed. After these? comes lemon sherbet In glasses. Then the crowning dish of the feast, the turkey, Is brought on. on eHch plate Is placed a small slice of the white and a small slice of the dark meat, with a little of the dressing and a spoonful of gravy. A small quantity of potato souffle goes with each plate. At the sarnie time the salad, the cranber ries and the stewed onions arc served on small Individual dishes. After this ■ 1 1 ' 1 ■ ■ LLMCKK ' I l ' course ail side dishes, saltcellars, etc., are removed, leaving nothing but the flowers, fruits and cakes. At this stags of the linner the plum pudding is served, and each guest re ceives a small pi u ee of pumpkin pie. Then the finger howls, each containing a sliee of lemon, are placed before the guests. The fruits and nuts are then passed around, and the coffee, very strong and in small cups, is served. If wines are Served with the dinner, they may he used'as follows: With oys ters, sherry; with fish, sautcrnc or oth- 1 THE AUGUSTA fcj U ITEi-A. Y HKHALD. •ta »*ta*W*» * kwtMMk It taptnwrt* «Mt*Mt *M*; ta* M*^ Imtm Ma M*« ‘ •*•* ttat* flNMk* A* *M taaaa ana **a* pM .«M «M i*.ip.-a Ita taan Htata* a*.* » a». wmmM* aaw 4«aaa ka* Mkata »w>. *>t mw I li M*n MM #M •aa** 1 * »»ta #M*a WM AaMM k* f-n-r. mm mmmi ****** *4 in** .*««ta •M M MtakM «a Ml MM* A* | Mai Ha a* ita Ma—M* M» ** an* at Ita •«**• MM* fnn*»H» n mnw* *• «h> Hmh »*aa* *«*« * pnai mmm t*mm *«•** *» AtaHtak *M »**«•» KM MM Ma HUMta ta* Ita I'M* at «*»'•! 'ta. •a a Mta Mta •** * <»a* a* flnatapititai Mta A »ta*w»«Ml ******* pan ta* aiii mm •»** nt M »•* at« ta*a •na,« MtantaH *ta«* •**•» ••**< mmtm* at MM ***** **♦» M taHW ant tnMta imtaMl *t *<**♦» '*** Vta ta«* **M **•»»*«, *n* tantamt an* tan* wmmm* ****** «t ■**»■» *ta*. •an mm aa*»* *M>i wa* *h a ta*n lata at w*Ma lata lk»i tw—M aata* IM Mta* an* waa *wnlinta* ai IM Hn*. A Mw at *»«• rtMaa waa m an an** at «M tan* «*an**a at |M Ita*- Mg aMltaat KM TM HIM Ita »ata> in IM oitaw an* wa*w *w*M* tm* *n iM ■flkift ~ TM Wat* Hillll Mi M IM ataaw wit* • taap kw »■ ■—* •»***• •Ml waa Huna ta**»* «ktaaa calk •*«t aNtaMH* taataan an im aria. The front of the teethe was given • full blouse effect, A soft girdle of %t hit** t hiff'in. lilh a roa»H<* **f flu* wa* lertat in front, |ivv tit* llnifhlnt touch A »lit*|d# I'ostumc* of #llk fornffaltn*** n hi* h «fiUld a* won be dtlf»H« at«~d In rafthmerr or any f*r«*tty and In* *i» n*lv# material, war worn at a rwwßt muni <*ai* by a youim girt )u*t out of a con* vent and making h#r Unit apiwaran*# In aoclcty. Her family. whU** nobio, was pool , hcne«* madcmoiaell***# r»m- ; pitclty in a *t*t*ne *l»#r# diamond* might have 1* **«» r#rk*»n#d by th«* quart Fh» waa the pr#ttl##l bit of hu inanity In th* aatons ton. Tbo Hurt ; war rut with r**v*-n got#*, A*l#d v#ry j | t-r white wine; with roar! turkey, ( him pagne. For aurh a dinner the bill of fart | 1 whould be at follows: Oyrtora, fl«»V.il roup rilct de role * U liuvlettt. Potato ball*. I,« ni«»n rherbet. Root turkey, rry mice ( 1 i 'fpnrntfl otilone Anted Potato rouffle Plum puddltia Hurd rauce. Pumpkin or mince ptc Coffiv. t'hoF-a. t'rncker* j I The coat of the dinner may b* . ontdd erably reduced by making th** menu a# 1 follow*: Hoynl roup. Mount turkey, cranberry rniice Maahed potato***. Turnip* 1 Onions Pumpkin or mince pie. j Coffee. Cheer* r»*|ik*rs. Th** coHt of th»* more rluboiute dm- j nor, which It* for ten persona, will u\er« I > i J| - 14 iil , .M:’ W .... TABLE DECORATION FOR A THANKSGIVING DINNER. age about 50 cents a plate, that of the second dinner about 30 cents. Almost every Item op. the menus is familiar to housekeepers, with the poa sible-Mtceptioft-of the soup, the travlette . ****** at taa me nnwn » k tatatim awtat Ataa* tar.an «# MM MMI waa *M a Mama* Maw. i.fCH Ml* tntta * awn • can Me at Ita WM fM M*< aWB"* ♦»- ••>1 *M tank «* Ma new* CM-C Ml I «ta« IMS «Mta »wa taa «M »»■■«* i at c'MMk M*Wa» *M Mta* at Ita*. [ M'ltataM tanCM* naa c hhi at •*»*» iim awe * * «** t* *Mk taMmatai an r, mm ******* Mr >Mta CMC W MM *4ll Mtar wtaw « taaw at • ta - at* J •4n ta fta Ctatata tan* »M» * aMHM . M»*» anta ta aetata w ' »-• «■!*> , ta*tai #M (WtaH <* *ta* ta* Mtta ■ta'CCta* o**ta* ** **•* ta ««a#‘*’«4 •ta*< • W» «* c *»~"«**wa h Mint w-aaM 'Ml* ta IM «t»ca"«c at MM* raw • natai. .thaw* «M HtMCa* M** *•• n*4 nnett W*i» a ■ Mat. taw* a* •nM at mta* aw* nwann nu*ta**cl M ataM ta **•» ta*»ta»n nt m*m #a>ii H« **« a »~ta* #**• ? 4 j|p || j r \ H \ and Ihm might bo wyM in leea #*#*>«' atv# ngttrui The akirt war cat very j full, w itli jiWe g«*r#* rod a deebted tra»n. ft waa gmtrimmed hut the i»*dtoe wa* i at h»w, with a few fntiftr of white ehlf» foft a« rnna the deeollatagc The ehlff«**i waa • <tgwd with a detp Nmd of |»##rl pawai inngk'Mr The alee% : ea were of •«** . • ordtofi s Halted * htff*»n, gathers! an rhouldt# atrapa of t*tin The aatln «*f the iMMWf waa gatmwed at lh** waiat In •mall pU« held by a girdle «»f the twwrt paa»**mefiterb *ht the left alnml* der a ayray «*f oatHch tlpa aave aa ad- . dithmal twth of chle to the nalUßt*'. Th* tong m arf aaahe* that are ae*»tt on many of the etenlng g*»wna worn ’ by the ytHUif r generation arc graceful and in an ea|>e»'lal d**ar**e tn the tall, lank young women wh*» ar* not filial by nature to wear the tight I Acting rfctHe With a la«e overakirt drapery down one aide of the akirt and n M«*h dra|H*d at the *dh*r «m»* only • lie area at the tank figure they •*> aklll fuily hide A alender. gtao fu! girl wot# on# of Ihe graceful aaehed rota *. It war r* i* atria*ted **f a a*»ff fal»fb\ a f**»mbihatl‘*u of rllk and w«ad. The akirt ha l a wide dare abotit tb*' horn, *ht«h tudp fi*d tb.it the fkilK J who hud made j rauce. tb- ap-Ho l rccifa* for making th« rotifhc fndato ImIN atw! tie x her bet Of th- turkey Mr*, ia tocke aa>e: le< t a young tuik-y. alngc. draw and wuah quuklv In coUI water Wipe dry with a .fnwel. then pa«»n th* ln»k> with a half tabl-ap-onful of aulf Kill the crop and bod> with forcemeat. 8« w the turkay up. twist tbv wlnga ovei It* hack and run a ak-wer through th* thifha lnt«» the body Pasa* stringacr*‘*sa the buck of the bird.cioaaing It oelow ihe i dh , (US breast, t;hen catoh it over the points of the skfFwer. Cross the string again and | tie it in the hack. Rub one tablespoon- | f 111-„(• srfli all. over the turkey lift'd place it in a i'fasting pan. Spread two ounces i Mn* «aa* awn n Mta* a* Mfl fta Ct.taa «*• I awta* •» aa cn* w* COM a*** Mm> nan* *t Mm «*nw kne MM .wn »n t twyte n» ‘ •a* #*♦#**•* «c *M tc tl# ktij* •awn* ** •*** *«• »*»» mat ***** ta a, m • *'••• #• *ta ***k Vta a**n , «*. *• im waa* mta # tan a* Ita , «ta* ntawt <i waa Cant M •*»■• In * ! fan*, Mta t ■-**• **ta *• «ta tak tak cnwtM ta *ta tatataa at Ita «k«t* Mta 1 Wtar ttaun-4 ktn ***♦ • ratfcat at me Mae tiktaani ntan **m tai acki ta IM n«Mta*a • MM aa* IM ***** Mn cn* par* Hnn*anta*w* ***n nknk nwc nw*n M Mm tawa M nt k j tataaiw. nmm * Mn meat*) Mta Miw» tan tawnnen* w*Atat. -««k ant a*an aa* *M *• n*.**<»** wMa» M 9 Cj i 3NK!SK Jk|B j I with the iaVealmw of ewtphamine them t j The h-dfcre waa peart emhrotdetwd | l s»wsr <*«#r pfatw tight fit ting, ptafctah ! i Mint The ahnuld'ir atrapa wht* h held ■ ! ibr very k»w cut h*«dke >a pm«# were S heavily emtgwfdefed with peart*. ft**w | ! which fell ovee the p*«rttoa of lab* arm I ! near the «feo«tder throe atratala of art*- | ! n« tal peart*, although madam- could ! well have afforded th* rout aft trie. Hr | ! h*w this, u ait ms with the hudhts under I the arm*, were tight titling sleeve* of etutmddefed Rauar. The waiat gradual | rd tato the *hlrt. th# gans- Mug drt s ■ away in front to #h**w the «hlft«m «m* | > d-rwhlrt. Wide «f etnbr*ddery j uie*n the ektrt and narrower one* out- j it,»mg th# edge th# ganw# gar# an air . of th# groat#*! rtdMff t« th# cowtum* i The handsaw- i«an*n#a# had h#r hair \ arranged la full po*nP«d**hr war#*, f and a rod nac ornamented the auft cull . I of trnwf at th# l*a« k. Althoush ruttHir an id that the day of ( th«- ill.•ue*' walet vn over, yet many ■ 1 very pretty evening blow#*** and waiat# » I aro makins their aHowram#. The dlf* faro nr# Mvmi th# mode* of the pro*- j cut and part aeaeona l# that the Motu# | j itttmi now match In color the akirt with ; w hl< h It 1# worn Th- walata aro* of j coura* in harmony with the tatret f**h> ' |ow. Ju#t now they are much trimmed j ■ with jeweled and t*mbr«»id**rod gauge#. ! I t},.|a and atmllar material#, or heavily ,„v.r*d with pearl pna##li*cntert*#, a f fa \or It** application la’lng In th— nhape I~f the little souav# jatkei#. harrow ! ibfuble chiffon ru-hlnga arc ala** pretty ? ttlmming# for Aounce*. frill# and jack- i |,ta # CATHRHINE TALBOT. J of butter over the breast, then place fuin in a medium h*>t «>v#n t<» roam. Turn ofleu and basic freely with It* oun gravy till the bird Is light brown on nil skies. Add one cupful of belling wilier nnd continue to roust, hasting frequently till done, whleh will take ,Kiui hours, allowing 15 minutes f u , pound. Place the giblets In a saucepan over th. lire, cover with coM water nnd add half a U-aepoonful of salt. When it bolls add one onion and i m cook till done. Shortly before serving lay the turkey on a warm dish, remove threads, strings and skewers nnd the fat from the gravy. Mix one table spoonful of cornstarch with one gill of cold water. Add it to the gravy. Stir this over the fire and cook three min utes and add sufficient giblet broth to make a creamy sauce. Cook five min utes, then strain. Chop the giblets I fine, add them to the sauce and serve. "To make the forcemeat place a o cent 1 loaf of I,read (n cold.water until.soft, i then Inclose it in e. towel and press dry. pan Mta**** new, 9kn w*c* im*** an* cMh* **» Mt* **a* tank ta ***** *ta •Mtu Im* IM CM** n**» tame t*a*n ak* i «*•* fit* taWH **** ta Htakni ta —refit t nkn nmtf ta mmm **« - m <w * «wc Mi* *•* *ta» *k*W rnl*** taata'4 VMM M gtaplt ta *ta •ta* *c fc* «ta Mw «*nn>* «nf »•■ tain ta •MtantatawWkMMWa* ta Manta Ita hi •m 4tat* an* i«tta cn ta ****** mt t»M» *ta M* Mm mta MM* ta pen a* h*i*m •«« takat mm a ta* Ma ta*a« « MW IM wawa inkta*. •MW MW ta* wwk Mta* WMM* tnrta* •wf taataa tarka* an»* k* *M ncM*. ta* Mnewa «**HM Mw a H*. wCM t a BCiiilkta 'WMt CM* M aw ta MM .Mi- ta Mat W' inna tanttn ■aMC aMw* ftM * am tank *ata •at net* wnk «•««* net i ■<*■** ak 'iMtavn VmV [ iS ” %J 8 . , Bl' Bp Kai-. TM yFf n r vum » JfMW&mmw | ■ \ I f*» mgwy eg### ill# dcigcffghl# #*|MMiro | < «dl#v* at latMr mm) at rwml*fi* #ro ! 1 »lll| Mai *#*#. iM Iff#? llilAffh bmil %##? ft#p|i *wd pro itr wtiff ggy I? I n|lttf HMk4* gtr»W R, W 111 I# will## d* - I tgclwilAc roffffivw gf# *k*» owitßilil* m I whit - * - nM *»lk ra4 tw wffHv win* * * gpgfffi Wtiff gppHd## *l##lgl># ff #rfU guipure of gras* lawn erutwoNkerte*. These tan hr rksM "f I’wfh wb»n | nee--*#ar» and gtre an air of smarm, w to the atmpieat tailor s* l aa, while they 1 if. und•'Mobil heromtag to aN- The Wsni I se I'.r haMsaa. Huttona have tieen allotted a promt* j ! nenl pstllos In eoclelr Th- y are of ! .-name). egqutaMely painted. «f dl* - ' n»>nd* of antique stiver and ptnehbreh and even of old lace mounted on velvet, tail .me and all of great atse Here Is ia n opportunity for using up what many ..f ua regard aa of no use whatever, ! though few Jewel rasa* are without It— I the cameo Who has not a rameo ! 1 necklace. earrings. bracelets and | I brtss h. many of them In tin*- coloring. ' exquisitely i Ut amt mounted In hand some settings of gold? The#.- could turneit to go-st wroount ns hulions and < la*|M> at pnwent nnd look very well. Trimming* are atilt moat elaborate, ; tmt to be smart thev must tw fed—ls ' other wovts. expensive. Th- rlhtem rin hlng and ruffling are on the wane, and braiding has taken their place. Che• nllle mixed discreetly with Jewels Is high In fsvor for evening and Is most beautiful. The kindled fringe Is an other novelty of the hour. ! I’lare a saucepan with four tablespoon- | I fills of finely .-hopped onton over tho j ] flee, add an ounre of butter, stir and | cook tlw minutes without browning, j Add the bread, continue to stir and i ! i <.ok live minutes. Turn the brand buo a dish, and when cold mix It with a : pound of finely chopped fresh pork from ' the loin or tenderloin. Henson with an , oven tablesprsmful of salt, an even tea spoonful of pepper, half a teaapoonful of grated nutmeg, a teiispnonful of 1 thyme and the yolks of two eggs. I "For fillet of sole remove the fillets of I two flounders, each weighing alsnii 1% ! p,,units. Season them with a table spoonful of salt and half a tcaspnonful 'of pepper. Cut the fillets In half, lay j them In a covered dish, sprinkle over ■ two tablesponnfill* of lemon Juice, add ■ two onions cut Into slloc* itinl half a | hunch of parsley and three sprigs of i thyme. Cover and let stand an hour. Twenty minutes before serving lay the fillets.on a napkin and wipe them dry. ! Dual them with Ilnur, then dip euch ; fillet separately Into beaten egg and j cover with bread crumbs or crurker crumbs. Fry them to a fine gulden eol [ or In hot fat lard, and then plure them | on blotting paper for a few minutes and serve with travlette sauce. -In concocting the travlette sauce put a cup of canned tomatoes in a sauce pan: add a teaspoonfui of butter, one quarter teaspoonful of white pepper, the same nf sa't nnd sugar: cook six to eight minutes; then rub the tomatoes through a sieve. Place a small sauce pan with one finely chopped onion, three tubletpoonfuls of tarragon vinegar and eight coarsely pounded whole peppers on th-> stove Reduce by boiling till nearly dry: then remove and put It aside till cold. Then add the yolks of rout- eggs. «' • the saucepan In hot wa ter. add by degrees four ounces of but ler (In small pieces) and stir constant ly. Add four tablespouitfuls warm water, a teaspoonfui liquid beef extract, an even teaspoonfui of salt; sd the saucepan in a pan of hot water over the lire and stir till the contents thicken; then re move and strain thmugh a flue sieve into a bowl. Add the tomatoes and three nr four tablespoonfuls of whipped cream; then serve. "To make potato souffle, boll a quart of peeled and washed potatoes with a tablespoonful of salt and a quart of wa ter. When done, drain off tho water, mash the potatoes fine and mix them with a cup of milk, an ounce of butter and the yolks of two eggs. Add the whites, beaten to a stiff froth. Put the potatoes In a dish, n.ake six dents with a knife on top of each and put in each dent a small piece of butter. Hot the dish In a hot oven and bake light brown; then serve In the same dish. "To make the royal soup take two pound* of shank beef, some veal bones, and U convenient some poultry trim mings. Cover with cold v.-ater, add half a tablespoonful of salt, then place in a kettle over the fire. While this comes to a boll cut two large onions into thick slices and broil them over 111" lire till Ui« y have obtained a dark brown color, NEW 6TTLES AND SHAPES. 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Mrttatal atwr Wtlfc arvhttak I* ll* n«aral*a t«* taiirta TM* Nm* anr rtawrw ta war taaw nt«M ta *»4 Mt.w ita W'ltar* a a«*« 'tail ita*k n p»Hf ta M'Mr Tlta* nartHCj p-ian mta Ita MW Maim* wa ant IM nan* talk wMn *M*ra all CCaact la w* tar lalmna**, » • Tkr t.ara far l**r*. liriitkilr nntwl M»Ma nr* tatat •*»•« tn tin mw waana'a far car* u nit an* aaan ta IM maallra ant < mat *r* ta Ita aawi laaafWta* ttafta Itr.n. A Mwuilful rain M m*M ta Hw . Iwarwcl |Vr«Un UmMktn*. t iiitaWt* rmi rtaia* On a**w ta a MM •> rail *w •IbK. * hi. h I* r.nttwM ta MM rnrtt cniMr ta tata -••tn*« ta Mark Mil*. A nai <w ror.lint la On aaim •**»• *l»n • !>inwr* «« »M wta* ta Ita f«M*f **• vara. Tta CulfO .talar M ta . hitakllta* an* • <tarp taWr ta Ita aann <l*llraM fui *»na rtHtit'l Ita tata «t *ta <«pa an* a|.|WH»r» <a< Ita tata ta On wwlwr fall frill In fttail Tkr 1 Inina Mta rlrk •alln r»«na«ir. nllk a |*nkta WWI MM ..f (la. r alik at On tap. »var wklck I tar* la a foil «f i r-amv tar*. A f ta. Inatln* miak rap fca* lam lon* and* in fr-nt. wllh »hajn«l frill* at Ih* tata. and Itaao »rr ml In rmh a w*ajr Ihal Itay ran rlltar hr worn liaiwln* !•>* non Ita nklrt or ran b* rr.n*«t uvrr In front Ilk' a Marl* Anlolnrltn Drhii rail farlrnta muml tkr viaiat at Ita Im. *i. ThM luturioua mwnlla bn« an r*.|Ul*lir Itnlnir ta .-kin# *ilk. and tin akin* ar<- arranjrta In ita mw way, with Ita dark imillon ta thr fur tain* nmtt.l lhr n*urr InMcad ta In prjnn dtrular llnra. Tta il.iubl* frllla arr atao fortnta of rntltr aktna. on» «l«* ta Whh'h I* alrrtrtad In ntakr Ita llulra. and. MaMtac itnalurlnc a tnw rffart, lhl» la a vrrj monornlenl arrunarmrnt. a* when lhr flutta frllla out ta fash ion On*. Inautlful and .rontly skin* ran In brought bark to ttalr original •hain nnd uard for olhar purpoarr. then add them, with a small carrot. 4 leek and a bouquet, to the soup. Cover the kettle arid boll two hours. In the meantime mix three well beaten egg* with three iahle*i*M>nfuls of water and three tHbic*|NKjnftils of milk seasoned with one-quarter tea*|*>onful of nut meg and the same of salt. Four the mixture Into a small buttered bowl. Twenty minutes before serving plac* the Imiwl In a lain of wuter, so that IK rearhe* half way up the bowl. Set it its the oven to bake until the custard la firm to the touch, then remove. Strain the broth through a napkin, remove the fat amt add If necessary more salt. Four the soup Into a tureen. Cut with a teaspoon small portions from the cus tard, drop them Into the soup and serve. "The bouquet which Is added to tho soup can Is- obtained by placing on top of three clean sprigs of parsley a sprig of thyme, a bay leaf, two cloves, is blade of mare and nine whole iicppers. Fold the parsley around the herb nnd spice so as to Inclose them entirely, then tie It tightly with a. w hite string. For the potato balls peel six largo potatoes, i ut Into round bulls wlth’s vegetable cutter, place In a saucepan, cover with cold water, add one-half « tablespoonful of salt and boll five min ute*. then drain off the water. Melt art ounce of butter in a saucepan, add tho potatoes and cook till done, tossing oc casionally. Sprinkle over a teaspoonfui of finely chopped parsley and serve. "Lemon sherbet takes one cup lemon Juice, two cups of sugar and three cups of cold wuter. Stir till dissolved, then freeze till thick. Serve in sherbet glasses.” Of course the bill of fare can bo varied to suit the different preferences and poekotbooks of various families. To make an estimate of the cost It should be stated I hat oysters are ns a rule 1.5 r-enls a dozen, the soup will cqst about cents, the fillet of sole apd same about 50 cents, the turkey 18 cents a pound, tho cranberry sauce about 15 cents, the mashed potatoes and turnips 5 cents, the creamed onions 10 cents, the potato souffle 10 cents, dress ing for the turkey about 10 cents, plum pudding 28 cents, and pumpkin pio 25 cents. Steaming the Face. A thorough steaming of the face at night is wonderfully effective in pro ducing a clear complexion. This is done by holding the face over a basin of hot water. Then wash it well with hot wa ter and soapsuds, l-lnse them off with plain hot water and give the face a baih of cold water. The soap cleanses ihe face, the hot water washes the soapsuds off It. and the cold water tightens and makes the skin firm and prevents it from being too sensitive. To keep lemons, try threading them them on a string. Hang the string in a 111,.,, atry place, but remember the lem ons must not touch each other.