"Who's to be there?"

"Father and mother—we are to drive out with them—and Aunt Lucy's sister and her big family. Thanksgiving seems more natural with children at the table, I think. And those are the liveliest, rosiest children!"

Bob had slept late that morning, and consequently had eaten no breakfast, but he did not regret his keen appetite when Uncle John was carving the great brown turkey.

"The children first, John," said kind Aunt Lucy. "The grown folks can wait."

Little Dick and Sarah had exclaimed with delight at the place cards of proud turkeys standing beside each plate. In the center of the table was a great wicker basket heaped with oranges, nuts and raisins.

"It doesn't seem natural without pumpkin pie," said Aunt Lucy, "but John was all for plum pudding instead."

"We can have pie any day," said Uncle John, "but this is a special occasion. What with Dick here—and Sarah—and Bettina—who's some cook herself, I can tell you!—I was determined that mother should show her skill! And she did; didn't she?"

The menu was as follows:

The turkey should be thoroughly cleaned and washed in a pan of water to which one teaspoon of soda has been added to each two quarts of water. Wash the inside with a cloth, rinsing thoroughly, allowing plenty of water to run through the turkey. Dry well and stuff. Season all over with salt, pepper and butter. When baking, lay the fowl first on one side, then on the other until one-half hour before taking from the oven. Then it should be turned on its back, allowing the breast to brown. A twelve pound turkey should be cooked three hours in a moderate oven, basting frequently.

Mix the ingredients in the order given, adding the oysters cleaned and drained from the liquor. Fill the turkey and sew up with needle and thread.

Wash thoroughly the heart, liver and gizzard. Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining. Cut the heart open, and remove carefully the gall bladder from the liver. Wash carefully again, and soak ten minutes in salted water. Cook slowly until tender, in one cup of water. More water may be needed. Cut fine, and add to the gravy. Save the stock.

For each cup of liquor, which is left in the roasting pan, add one tablespoon of flour. Mix the flour with two tablespoons of cold water, add the liquid slowly, and cook two minutes. Add one-fourth of a teaspoon of salt, and the giblets. Serve hot.

Cook the onions in one quart of water in an uncovered utensil until tender. (About fifteen minutes.) Drain and add one cup of white sauce. Serve hot.

Chop the suet, and sprinkle with one tablespoon of flour to prevent sticking. Add the raisins, currants, "C" sugar, salt, cinnamon, cloves and bread crumbs. Add the egg and milk beaten together, add the vanilla, mix the soda in the molasses and add to the first mixture. Fill a well-buttered pudding mould one-half full. Steam two hours. Serve with hard sauce.

Cream the butter, add water and gradually add the sugar. Continue mixing until very creamy. Add the vanilla and lemon extract. Chill and serve over the hot pudding.