The Thanksgiving dinner has been a great puzzler to the vegetarian housewife. "How can we ever celebrate Thanksgiving without a turkey?" has been a question which it has been hard to solve. I propose that we do have a turkey for Thanksgiving,-- not the corpse of a bird whose life was sacrificed to satisfy our perverted appetites, but something which, although it looks like a real turkey, with neck, wings, legs, and even the drum-stick bones protruding, is only one made of nuts and grains. Then let us have the pumpkin pie, chicken croquettes, and fish all stuffed and baked, the salads, and lettuce,- in fact, all that Thanksgiving calls for; but we will use only wholesome material. We will substitute nut foods for the different meats, lemon-juice will take the place of vinegar, and nuts the place of animal fats. With painstaking, we shall have a better dinner than our sisters who have their platters ladened with the remains of a barn-yard fowl, and with cakes and pies filled with animal fats and spices. Besides this, we shall have a clearer mind, as well as a clear conscience; while those who eat meat are taking poisons into the system which benumb the brain, cloud the conscience, and render man unfit to meet the vesper hour and hold communion with his God.

Thanksgiving Dinner Menu


Canned-corn soup, canned-pea soup, or vegetable oyster soup, seasoned with raw peanut cream.

Fish. A stuffed baked trout.


Mock chicken croquettes. Serve with it mock salmon salad.

Stewed salsify (vegetable oyster) with cream.

Thanksgiving Turkey

With the turkey send a sauce-boat of gravy, sweet potatoes, curled celery or lettuce, and cranberry sauce.

Breads. Nut crisps, nice buns, and cream rolls.


Pumpkin pie with cocoanut cream crust.

Fruits. Fresh fruit, red-cheeked apples, oranges, and any other fruits desired.

Nuts. Salted almonds, salted pine-nuts, and roasted chestnuts.

Beverage. Butternut coffee with peanut cream.