FOR A THANKSGIVING LUNCHEON.
should remind us of the dress and food of our ancestors, but all of their austerity and asceticism may go without mention; we do not take kindly to these things in our days of luxury and ease. Have your guest-cards bear a sketch of a Puritan girl, or a man in a tall pointed hat and long cloak with a gun over his shoulder, or some other suggestion of Colonial times. Have your menu made up largely of dishes said to have been used at the first Thanksgiving Day meal, judiciously combined with every-day delicacies which are more warmly approved by this generation. Let your bonbons be in the shape of candy vegetables; they are odd, and wonderfully accurate, and are to be had in the form of radishes, carrots, potatoes, turnips, beets, and almost everything else; and buy favours in the shape of miniature roasted turkeys. Chrysanthemums are the flower of November, and they are beautiful in any shade, but yellow is the most brilliant, and a mass of this splendid color in the centre of the table will make it attractive. If you use candles, have them of yellow, with paper shades of chrysanthemums.
The Puritans are said to have dined on oysters, clams, turkey, succotash, and game, and all these things must be in the menu:—
MENU
Oysters on the Half-Shell.