[Illustration: 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.
[Illustration]
The Puritans are said to have dined on oysters, clams, turkey,
succotash, and game, and all these things must be in the menu:--