THE  RURAL  NEW-YORKER 
763 
“  However  you  make  ready  for  so 
many  and  all  your  work  besides?” 
“  Easy  enough,  missis.  I  only  bakes 
the  bread,  an’  fixes  the  vegetables  ;  they 
brings  all  the  rest — the  turkeys  ready 
stuffed,  an’  the  pies,  an’  cake  baked. 
They  writes  an’  divides  the  bringin'  of 
the  dinner  among  them.  We  has  a  beau¬ 
tiful  time,  missis.” 
“I  am  sure  you  do,  Dinah,”  I  answered, 
and  hastened  to  baby,  now  awake,  and 
crying  for  me  * 
As  I  hushed  the  boy  to  sleep  again  I 
thought  it  all  over;  and  some  of  you 
housekeepers  and  mothers  can  sympa¬ 
thize  with  me,  I  am  sure,  when  I  say  I 
felt  my  heart  would  break.  Baby  quiet, 
I  began  in  a  dreary  way  on  the  morning 
dishes,  and  more  than  one  tear  fell  into 
the  soapy  dish  water  as  I  worked. 
Suddenly  the  door  opened.  There 
stood  Dinah,  a  half-washed  garment  in 
her  hands. 
“  I  can’t  do  it,  missis!  ”  she  begun.  “All 
the  while  you  was  a-puttin'  that  ere 
baby  ter  sleep  I  heard  the  tears  a-comin’ 
an’  a-goin’  in  your  voice  a-singin’  so 
tremblin’  like.  An’  when  you  got  ter 
wasbin'  the  dishes  I  heard  a  sob  as  if  it 
all  came  over  you  like  together,  an’  I 
said:  ‘Dinah,  you’re  a  wicked  ole 
woman,  an’  the  good  Lord  will  jedgeyou 
for  leavin’  that  poor  little  woman  alone.’ 
So  I’m  cornin’  ter  help  you  right  on.” 
“  But,  Dinah  ” - 1  began 
“  Never  you  mind,”  she  said,  in  her 
earnestness  actually  wringing  the  wet 
garment  she  held  all  over  the  oil  cloth. 
“  I’ll  get  things  all  ready  early  Thanks- 
givin’  mornin,  an’  then  come  right  over, 
and,  after  dinner  is  mostly  eat,  I’ll  run 
back.  They’ll  all  a- got  there  an’  got  the 
dinner,  an’  I’ll  be  in  time  to  eat  with  'em, 
an’  then  I’ll  send  two  on  ’em  over  to  wash 
up  your  dishes  an’  fix  all  up.  They’ll  like 
it  an’  so  it’ll  be  all  right,  missis — jest  see 
what  I’ve  done  ”  (with  a  woeful  glance  at 
the  wet  floor. ) 
“Never  mind  that,”  I  said.  “Oh! 
Dinah,  I’m  so  glad  !  ” 
“  It’s  all  right,  missis,”  she  said,  as  she 
disappeared.  emily  h.  steedman. 
A  Noble,  But  Embarrass¬ 
ing  Art. 
MRS.  CONSTANT  CARVER  asserts: 
“  If  one  were  asked  to  name  the 
most  embarrassing  and  at  the  same  time 
the  most  important  art  in  connection 
with  dinner  giving  and  serving,  the  reply 
would  doubtless  be,  from  every  qualified 
respondent,  ‘  The  art  of  carving.’  ” 
This  declaration  is  given  to  the  world 
through  the  medium  of  Good  Housekeep¬ 
ing.  Mrs.  Carver  thinks  that  with  all 
the  schools  of  divers  sorts  in  this  beloved 
country  of  the  Thanksgiving  turkey,  it 
is  doubtful  if  there  is  a  school  of  carv¬ 
ing.  She  hints  that  though  the  carver 
has  a  pretty  clear  idea  of  what  he  wants 
to  accomplish,  he  is  often  deficient  in  the 
plan  of  campaign  and  in  anatomical 
knowlege.  Eva  M.  Kennedy  supplements 
this  thought  with  the  assertion  that  the 
cook  may  facilitate  the  work  by  seeing 
that  all  skewers  and  strings  are  removed, 
that  a  generous  sized  platter  is  provided, 
and  that  the  carving  knife  is  of  the 
sharpest ;  otherwise,  no  carver,  no  mat¬ 
ter  how  expert,  can  do  himself  justice. 
In  the  matter  of  a  knowledge  as  to  the 
location  of  the  joints,  the  cook  can  do 
best  service  by  means  of  a  course  of 
private  lessons.  The  legs,  first  and  second 
joints ;  the  wings  after  the  same  fash¬ 
ion  with  a  bit  of  breast  attached  to  the 
second  ;  the  side  of  breast ;  the  wish¬ 
bone  ;  the  collar-bone,  are  successively 
attacked  ;  then  the  ribs  are  separated  at 
the  line  of  meeting,  and  the  back  is 
broken  by  an  upward  lift  with  the  fork. 
A  goose  is  carved  much  like  any  other 
fowl,  except  that  in  carving  the  breast 
When  Baby  was  sick,  we  gave  her  Castorla, 
When  she  was  a  Child,  she  cried  for  Castorla, 
When  she  became  Miss,  she  clung  to  Castorla, 
When  she  had  Children,  she  gave  them  Castorla 
it  is  first  cut  crosswise  below  the  point  of 
the  wish-bone,  then  sliced  lengthwise, 
beginning  next  the  wing.  A  portion  of 
the  best  cut  is  to  be  served  to  each  guest 
whenever  possible ;  and  to  carve  all 
meats  so  that  this  shall  be  possible  is  a 
strong  point  in  the  art  of  carving.  “Giles 
Rose's  School  for  Officers  of  the  Mouth,” 
published  something  more  than  200  years 
ago  in  Great  Britain,  describes  the  art  in 
all  its  branches  in  the  most  detailed  man¬ 
ner.  The  position  of  the  master  carver 
is  spoken  of  as  the  most  noble  and  com¬ 
mendable. 
In  those  days,  and  earlier  in  the  history 
of  the  British  nation,  instruction  in  the 
art  was  made  part  of  a  thorough  feminine 
education.  The  carving  master  was  then 
quite  as  much  a  personage  of  importance 
as  the  dancing  master  or  the  music 
teacher  of  the  present.  At  the  beginning 
of  the  eighteenth  century  it  was  consid¬ 
ered  the  duty  of  the  mistress  to  carve  for 
her  guests;  and  it  was  not  considered 
proper  for  even  the  master  to  relieve  her 
of  the  task.  Alas  for  the  “good  old 
times  !” 
A  Thanksgiving  Dinner. 
No  useless  dish  our  table  crowds; 
Harmoniously  ranged  and  consonantly  just. 
As  In  a  concert  Instruments  resound. 
Our  ordered  dishes  In  their  courses  chime. 
A  lamp-lighted  dinner  by  all  means  ! 
the  meals  for  the  day  to  consist  of  a  late 
breakfast,  then  dinner  at  five.  This 
leaves  time  to  attend  church,  if  near 
enough,  and  also  time  to  build  up  an  ap¬ 
petite  for  the  good  things  coming.  If 
three  or  four  turn  in  to  clear  away,  it 
need  not  encroach  much  upon  the  even¬ 
ing.  One  good  (not  meaning  ornamental) 
hanging  lamp  will  light  a  table  for  16, 
the  lamp  to  be  shaded  by  a  circular  piece 
of  tin  ;  if  the  table  is  to  hold  more,  it 
might  consist  of  two  tables  in  L  shape, 
and  the  lamp  would  still  be  effective. 
The  decorations  might  be  a  large 
pumpkin  at  the  center,  a  small  piece  cut 
off  the  top,  the  inside  removed,  small, 
square  holes  cut  in  the  rind,  a  light 
placed  inside,  and  the  top  put  back.  Have 
very  small  melons,  treated  the  same  way, 
(the  light  inside  a  small  candle)  at  each 
place — a  “fairy  lamp”  au  nuturel;  the 
hanging  lamp  to  be  almost  extinguished. 
As  dinner  is  to  be  served  at  dusk,  it  will 
not  be  too  late  to  turn  up  the  hanging 
lamp  after  every  one  is  seated  and  the 
conversation — which  is  sure  to  be  on  the 
decorations — well  started.  If  the  small 
lamps  are  found  to  be  in  the  way,  after 
dinner  is  begun,  remove  to  a  side  table. 
MENU. 
Oyster  Soup,  with  Celery  ami  Crackers. 
Roast  Turkey.  Boiled  Pork. 
Irish  Potatoes.  Parsnips,  with  Cream  Sauce 
Stewed  Corn. 
Cranberry  Sauce.  Pickled  Beets. 
Apple  Float. 
Pumpkin  Pie.  Raspberry  Tart. 
Cheese.  Apples.  Crapes. 
Coffee. 
Oyster  Soup. — One  quart  water,  one 
teacup  butter,  one  pint  milk,  two  tea- 
spoonfuls  salt,  four  crackers  rolled  fine, 
one  teaspoonful  pepper;  bring  rapidly  to 
boiling  heat,  then  add  one  quart  oysters, 
let  come  to  a  boil  and  remove  quickly 
from  the  fire. 
Roast  Turkey. — If  your  turkey  is  to 
be  a  graceful  bird,  do  not  bring  him  to 
the  table  with  his  neck  craning  over  the 
dish  in  one  direction  and  his  legs  shoot¬ 
ing  out  in  the  other ;  it  is  too  suggestive 
of  the  animal  in  the  barnyard,  minus 
his  head,  feet  and  tail.  Before  drawing, 
cut  off  the  head,  leaving  a  pretty  long 
neck  ;  turn  back  the  skin  of  the  neck 
without  cutting,  and  cut  off  the  neck  as 
far  down  inside  the  body  as  possible. 
In  drawing,  be  careful  not  to  break  the 
skin  which  holds  the  craw.  After  draw¬ 
ing,  singe,  then  wash  inside  and  out. 
Wipe  and  rub  inside  with  salt  and  pepper 
mixed.  Put  dressing  down  the  neck. 
inside  the  craw  only,  this  is  sufficient  for 
the  meat ;  the  body  cooks  more  quickly, 
not  drying  up  the  external  parts,  and  it 
gives  a  prettier  shape.  After  filling  the 
craw  as  full  as  possible,  bring  the  skin 
of  the  neck  under  the  back  and  stitch. 
Place  the  liver  under  one  wing  and  the 
gizzard  under  the  other ;  tie  wings  and 
legs  closely  to  the  body.  Cover  wings 
and  legs  with  a  stiff  dough  of  flour  and 
water.  Just  before  removing  from  the 
oven,  take  off  the  dough;  the  skin  will 
brown  in  a  few  minutes.  By  no  means 
steam  your  turkey  and  then  brown  ;  it 
loses  that  sweet  baked  taste. 
Dressing  — Six  cupfuls  of  bread  crumbs, 
three  cupfuls  of  beef  suet  chopped  fine, 
3%  teaspoonfuls  of  salt,  three  teaspoon¬ 
fuls  of  pepper,  four  teaspoonfuls  summer 
savory.  Mix  and  add  four  beaten  eggs  ; 
if  not  moist  enough,  add  milk.  When 
carving,  slice  dressing  in  the  same  direc¬ 
tion  as  the  breast. 
Boiled  Pork. — Take  that  part  of  the 
pig  which,  when  cured,  is  called  bacon, 
out  of  the  brine  ;  a  piece  weighing  two 
pounds  does  nicely.  Place  in  cold  water, 
and,  after  coming  to  boiling  point,  boil 
one  hour.  Tear  off  the  tough  skin,  and, 
over  the  part  it  has  occupied,  grate  the 
brown  crust  of  a  loaf  ;  serve  hot. 
Parsnips,  with  Ckeam  Sauce. — Throw 
scraped  parsnips  (if  large,  quarter  them) 
into  boiling  water;  when  done,  drain, 
and  pour  over  them  a  sauce  made  of 
one  pint  milk,  two  tablespoonfuls  of  but¬ 
ter,  one  of  flour,  and  a  little  salt  and 
pepper. 
TM  8CsT>t,  KAYff^SjtS 
[steel  presses^ 
33 
Address  P-K-D^hjc^Cq. 
'  DEDERICK’S  WORKS,  ALBANY. NY. 
OLD  COINS 
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A  send  2  stamps  for  tllus- 
tratert  list  Shows  the 
highest  prices  paid.  W. 
Von  BERGEN,  115  Scollay 
Square,  Boston,  Mass. 
WANTED. 
DAYS  FREE  TRIAL 
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The  ROCKER  WASHER 
has  proved  the  most  satis¬ 
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One  flour,  as  clean  as 
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prices  and  full  description 
ROCKEH  WASHER  GO., 
Fort  VVayue,  Ind. 
Liberal  Inducement  to 
live  agents. 
Stewed  Corn. — Soak  overnight  two 
cupfuls  dried  corn  (Dried  corn  is  al¬ 
most  equal  to  canned,  if  sweet  corn  is 
boiled  ten  minutes,  cut  off  the  cob  and 
dried  by  the  fire,  not  in  the  open  air.) 
Next  morning  salt  and  bail  three  hours, 
then  put  in  milk,  butter  and  pepper; 
when  it  boils  up  again  it  is  done. 
Cranberry  Sauce. — One-half  pound 
cranberries,  one-half  pound  sugar. 
Mash  thoroughly,  boil  20  minutes  ;  serve 
cold. 
Apple  Float. — A  pint  of  the  pulp  of 
baked  sour  apples,  whites  of  three  eggs 
beaten  to  a  stiff  froth,  four  large  table¬ 
spoonfuls  of  sugar;  add  apples  and  sugar 
alternately  to  the  beaten  whites,  a 
spoonful  of  each,  heat  all  together  until 
it  stands  up  perfectly  stiff ;  it  swells 
immensely.  Serve  in  saucers,  on  a  cus¬ 
tard  made  of  the  yolks  of  the  eggs,  one 
pint  of  milk,  two  tablespoonfuls  sugar, 
and  flavored  with  vanilla. 
Pumpkin  Pie. — Two  teacupfuls  stewed 
pumpkin  put  through  a  colander,  three- 
fourths  teacupful  of  brown  sugar,  three 
eggs,  two  tablespoonfuls  of  molasses, 
one  tablespoonful  melted  butter,  one 
tablespoonful  ginger,  one  teaspoonful  of 
cinnamon,  two  teacupfuls  milk,  a  little 
salt.  Makes  two  pies.  g.  a.  Holland. 
In  writing  to  advertisers  please  always  mention 
Tub  Rural. 
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Keene’s  Mammoth  Watch  Store, 
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