Autumn harvest as an exotic table topper

Here is Mrs. Reed's own recipe for a long-lasting holiday centerpiece. These are her ideas and are certainly adaptable. Use some of the basics you may have, and then let your own imagination fly.

Pumpkin-Gourd-Flower Centerpiece 1 16-inch high pumpkin 1 stalk Brussels sprouts on the stem 4 ears Indian corn 6 small gourds 5 chrysanthemums 2 orange tiger lilies 5 to 7 stalks dried milkweed pods or other weeds 1 large eggplant 4 pheasant feathers 1 package fresh cranberries 1 green bell pepper 1 bag of mixed nuts

Head of purple cabbage

Large flat wicker tray on which to arrange them all.

Make holes in pumpkin with ice pick, then fill with dried weeds and small bud vials for holding flowers.

After Thanksgiving dinner, the arrangement can go from table to front hall or mantel. When vegetables and flowers begin to wilt, simply remove and rework dried plants and gourds. For Christmas, try spraying gourds silver and gold and using them with pine boughs, white lights and red votive candles.

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