"The turkey was stuffed and placed in the roasting pan ready for the oven. The celery was cleaned, washed, rolled in a damp napkin, and placed in the refrigerator. The squash, cut and peeled, was left standing in a saucepan of cold water, as were the potatoes and onions. The creamed macaroni, covered with buttered crumbs, was in a baking dish ready for its final browning. Even the tiny sausages which, all brown and crispy, were to garnish the turkey, were ready for the frying pan. . . . Lemon, orange, and pineapple juices were mixed for the mint cup; ginger ale and soda, which were to be added when it was ready to serve, were at hand."