A Thanksgiving Bill Of Fare

Thi byplcal Xi'w England feast may be more abundani tii,-m some lami'.i -s deeire, but any selection (rom ii wi',1 1h sin-c to be acceptable to all. Upon bhe sc.iio.ist. bakad black ïisli tw tautog .-ihva.vs forma part ol th dtoner, and oyster sauce is Berved wih bolled chlcken, or oyatwa are used in the ehicken-pie. In the lnterior ainl tlic mid-wecri Uu' various gaine Mrds, lerge and Binall, and vcnison. antetope, bear, batíalo and üther torge wihl nvais add varlety and ■ss tu the frast. The foUowing Ie siu-ii a Thaaksgivlag dinner as bhe wrliter h:is eaten (or many a year at hospitab'.e New Eiogland tablee among lwr ktadred: I'.aked TautOg or St-wed Oystrrs. Botóed Chieken wltb Oystet Sauce. Potatoes, Beete, Oniona, Turnlp. Maatied Squash, ltaki-d Sweet Potaln.'s. Pickled Beete, Cold glaw Beef a la. mode; Etioast Tiu-kcy AvitH CranlMTr.v .Tclly, Aaeorted I'it-kas, Roast Ycnisoii witli Currant Jclly. or otilar lianu'. Etoast or liakcd Partridge or Wild Duck, Oeí sry, s ,-,-, Plcklea, Obow-cbow. P.aim Pudding, Varloua ETomemade ('ak'-. Api);', Minee. Squash, Pumpkin and Custnrd l'ics. ('ider. Ñute, Apples, Itaisin.s, Ootlee, Hoinemade (Vu-dials and Wines.