202 
November, 1890. 
/ ORCHARD fcrf”ol R D E N 
of the woolen pieces across the work ; knit 
antfher stitch and turn the right hand end 
of the piece over to the left again, and so on 
all across the needle. Second needle. Knit 
across plain. Third needle. Like first. 
Fourth needle Like second. Continue till 
the strip is as long as desired for the rug. 
The size of the rug is regulated by the 
length and number of the strips. The 
intention is to have both ends of all the 
woolen pieces on the same side of the rug, 
and with a little practice a very pretty piece 
of work can be produced. The colors can 
lie arranged in stripes, plaids, diamonds, 
circles, etc., whilst a border of one or more 
colors can he thrown around the whole." 
What Shall We Make? 
Although Christmas is still several weeks 
away, those who intend to give presents 6f 
their own making are already at work. 
We all know that the gifts which are most 
enjoyed and appreciated are by no means 
the most costly. A cluster of dainty milk- 
weed pompons, a pretty photograph case, 
a hand-made white apron — these are all 
trifles, and yet often carry more love than 
a pretentious purchase. 
The rage for fancy bags affords great 
opportunity to display one’s taste and orig- 
inal ry, and they are always acceptable 
presents. 
A novel one which is particularly 7 appro- 
priate to hang at the side of the dressing- 
case for combings, is made as follows: Take 
ribbon, or strips of silk or satin, an inch and 
a half wide and twelve inches long. There 
should be ten strips of one color, and ten of 
a contrasting one, as oid rose and willow 
green. Sew the strips together so that the 
eolcis will alternate ; then line with paper 
cambric to match one of the shades. Double, 
and gather bo.h long edges, placingarosc tte 
at the center. Hang by ribbons, lied in a 
graceful bow. 
• * 
Games. 
“I don’t know what will become of my 
husband,” said an anxious wife the other 
dav. “If he would only play games, I 
believe he would get well.,” The man 
referred to was convalescent from brain 
fever. The recovery was necessarily a slow 
process ; and, as his strength was slight, 
there were few things that he could do. 
Not being naturally inclined to taik, and 
unable to read, he would sit for hours 
moodily bewailing his fate. No wonder that 
his friends I mged to see him playing games 
which would have taken his thoughts away 
from himself, and, without overtaxing his 
brain, would have interested and amused 
him. 
We all need recreation, and the practice 
of playing games occasionally should be 
common in all households. Aside from 
cards, tlieie isa bewildering variety of games 
from which to choose so that all tastes may 
be gratified. A ten-ceni box of pasieboard 
1 tiers will furnish much entertainment 
— games which will quicken the wits, 
stiengthen the memory, and increase one’s 
general knowledge. Here is a single ex- 
ample. From the box of letters, the leader 
draws one and puts it on the table where all 
may see. The one who can first mention an 
author’s name beginning with this letter is 
entitled to take it. Then another letter is 
put down and taken by some one, and so 
on, the one who has the most letters at the 
end of a given time, winning the game. 
This may be turned into a geographical 
game by having the players name cities, 
rivers, mountains, etc., instead of authors. 
The Thanksgiving Dinner. 
It seems absurd to print a complete bill of 
fare, in the expectation that anyone would 
adopt it for the annual Thanksgiving dinner. 
Every good housekeeper prefers to have her 
own taste and individuality appear in the 
selection and arrangement of the dishes 
which are served at this justly popular feast. 
She is glad to have hints and suggestions, 
but she has no use for anything beyond : 
consequently, these are all that we shall 
offer our readers. 
Do not attempt too much. It is better to 
have comparatively few dishes, well cooked, 
rather than a great variety, no one of which 
is satisfactorily served. 
Make all the preparations possible the day 
beforehand, leaving nothing but the actual 
cooking of the dinner for the day itself. By 
this means, it may really be for you as well 
as for the others, a time of thanksgiving 
and enjoyment. 
Arrange the table with all the taSte you 
possess, taking pains to have flowers or 
plants in the center. A pretty way is to 
have a pot of flowering plants, the pot 
dacorated as directed in the October number. 
Use parsley and watercress to garnish the 
meats ; bring out your pretty china ; and 
see to it that there is an abundance of 
bright, cheerful conversation mingled with 
the different viands. 
There are two or three things which are 
almost always served at this time, but 
seldom in their perfection. To begin with 
the roast turkey, if that has been frequently 
basted, carefully turned, and browned 
evenly and richly, so that it is tender with- 
out being dry and tasteless, the chances are 
that the dressing is moist and soggy, or so 
closely packed as to come out in solid masses. 
Or, ilie cranberry sauce, the standard ac- 
companiment of roast turkey, is thin and 
watery, with the berries half cooked. 
Scalloped oysters is another dish which often 
suffers at the hands of the cook, being 
sometimes served in a pasty, unattractive 
mass, and at oilier times cooked until all 
flavor has been lost. Since a little care is 
all that is necessary to ensure success in 
these particulars, we print directions which 
are thoroughly tested and may be relied 
upon for good results. 
DRESSING FOR TURKEY. 
Use stale bread, and have it broken into 
very flue crumbs. For a quart of crumbs, 
take a tablespoonful of salt, a little pepper, 
sage (or other flavoring if preferred), and 
nearly half a cup of butter. When these 
are thoroughly blended, fill the turkey very 
carefully, as crowding prevents the dressing 
from being light and delicate when served. 
CRANBERRY SAUCE. 
Cook a quart of cranberries in a pint of 
water till tender. Mash thoroughly, and 
add two and a quarter cups of granulated 
sugar. Boil ten minutes, stirringconstantly. 
Strain through a colander (though this is 
not necessary), and pour into molds, or the 
dish in which it is to be served. 
SCALLOPED OYSTERS. 
Butter a deep dish, and sprinkle on the 
bottom a layer of finely powdered cracker 
or dried bread crumbs. Cover with oysters, 
seasoned with salt, pepper, and butter. 
Now another layer of crumbs, then ovsters, 
and so on till the dish is full. Then add 
just enough cream or milk to thoroughly 
moisten the crumbs, and bake twenty 
minutes in a quick oven. — M. C. Rankin. 

Seasonable Recipes. 
Thanksgiving dinner would not be com- 
plete without a pumpkin pie : pare and cut 
the pumpkin in small pieces ; stew slowly 
for about half-an-hour, or until tender, with 
only enough water to keep them from 
burning; press through a colander. To a 
l>int add two ounces of butter and a pinch 
of salt, a pint of milk, a teaspoonful of 
ground ginger, half an ounce each of cinna- 
mon and mace. Sweeten to taste. Beat 
four eggs very light, add, and fill deep 
plates lined with pastry. Bake about half- 
an-hour in a quick oven. 
Sausage : put through the “Enterprise,” 
or any other good meat chopper, that will 
chop and not grind it, twenty pounds of 
pork, about one fourth of which should be 
fat. Mix together two ounces each of pep- 
per and allspice, a dash or two of Cayenne, 
five ounces of salt, and four tablespoon fuls of 
powdered sage. Mix these well into the 
meat. It is now ready to use, but if it is 
to be kept some time should be packed very 
tightly in small stone or earthen pots, and 
have melted lard run over the top, or it may 
first be stuffed in skins. 
Stewed oysters : drain the oysters. 
Strain the liquor through a cloth, and put it 
on to boil. Skim off the white scum when 
it boils, and drop in the oysters with a piece 
of red pepper pod, and a little salt, unless 
thf'y are salt oysteis. In the meantime put 
milk to boil, a pint for every fifty oysters, 
and thicken it with a large tablespoonful 
each of butter and flour rubbed together. 
As soon as the oysters curl, pour them to 
the milk, and serve. Miik should never be 
boiled with the oysters, as it will curdle. 
Soft gingerbread : heat the yolks of 
two eggs, add, still beating, half a cup of 
clarified be; f drippings, half a cup of milk, 
a teaspoonful of soda, a cup and a half of 
New Orleans molasses, a tablespoonful of 
ginger, and three cups of flour. Beat the 
whites of eggs to a stiff froth, and add. 
Bake for three-quarters of an hour in a 
moderate oven. 
