707 
THE RURAL NEW-YORKER. 
glad to leave the farm, and gladder to know 
he has such a good manager for a wife as 
DELILA SNOOKS. 
P. 8.—Good bye farmin’. 
A WORD HERE AND THERE. 
It has often been said that a little money 
with a great deal of taste can result in mak¬ 
ing a room look charmingly cosy. I desired 
to make asgreat a show with the little money 
I had to spend for such things as was possi 
ble, and, this being the time of year for 
making fancy articles, I'll add to the list al¬ 
ready spoken of, and tell the Rural friends 
how I managed and what 1 made. 
In my sitting-room were white shades; 
over these [ hung lambrequins of Turkey 
red. For my little table I made a cover of 
red Canton flannel, or as is now styled cotton 
plush, worked a vine in green Germantown 
wool around the edge, with a spray of leaves 
in each corner. I covered a sofa pillow with 
the samekiud of flannel, in the centre of which 
was worked a wreath of flowers in bright 
colors, on a piece of burlap, aud the threads 
drawn out, leaving the design on the flannel 
A paper rack was made by cutting from 
pasteboard the size and shape wanted, and a 
smaller piece for the front. These were 
covered with the red flannel, and the lower 
edges sewed together, A piece of cord, the 
size required, was sewed to the upper corners 
of the smaller piece and fastened to the back 
piece, letting the front drop forwan? to the 
proper angle necessary to hold papers. I 
forgot to say that the front, of this also, 
was embroidered in the same way the sofa pil¬ 
low was. And thus were warm spots of color 
scattered here and there to brighten the 
room, on the white, cold days which are now 
so close upon us. 
This kind of work is, to my mind, far 
pleasanter to the eye than is ‘crazy” work, 
which I detest, aud which seems to have the 
same effect on my brain as did these lines, on 
Mark Twain’s— 
“A blue trip slip for au eight cent fare, 
A buff trip slip fora six cent fare, 
A pmk trip slip for a three cent fare.” 
Which did not end there, but was passed 
along to others, affecting each the same way, 
until even a minister became distracted with 
the— 
“Punch, brothers, punch, 
Punch with care,” etc. 
No “crazy work” for me. 
Eva Ames. 
CONDUCTED BY EMD V MAPLE 
A THANKS GIVIN G DINNER. 
Italian Paste Soup, 
fish Croquettes. 
Roast Turkey. Chestnut Stuffing. Celery. 
Potatoes in Cases. Salsify Fritters. 
Fanned Oysters. 
Ventsam Pasty, 
Sa'.ad. Cheese. Plum Pudding. 
Fruii. _ Coffee. 
ITALIAN PASTE SOUP. 
Make two quarts of stock (which will be 
sufficient for twelve persona) with a knuckle 
of veal, any trimmings of beef or poultry that 
may be on hand, aud the usual soup soasou- 
iugs. Simmer for live hours, strain and set 
aside until the next day. Remove the cake of 
fat from the top and put the soup over the 
fire to heat; when it boils, add a small teaeup- 
ful of Italian paste and simmer for “(J min¬ 
utes. Season to taste with white pepper and 
salt. The best paste is to be had at Italian 
groceries. It comes in the various shapes of 
stars, squares, letters, wheat grains, etc. 
KISH CROQUETTES. 
Make half a cupful of drawn butter sauce, 
and into this put a piut of any kind of cold 
boiled or baked lish, picked into flakes. Let 
this get thoroughly hot, and add a beaten egg, 
and as much bread crumbs as will make it of 
such a consistency as will enable you to mold 
it. Set aside to cool; mold into little pear 
shapes, roll In cracker crumbs, then in beaten 
egg, again in the crumbs, and fry in boiling 
fat. A sprig of parsley or water-cress inserted 
to represent the pear stem, is a pleasing fancy. 
ROAST TURKEY. 
This festive bird, so much abused in the 
cooking, is very like the little girl in St. 
Nicholas, whom it is said that— 
“ When she was good, she was very, very good, 
And when she was bad, she was horrid.” 
A celebrated writer on cookery has said that 
with much experience of hotel life, she has 
never seen a piece of turkey that was fit to be 
eaten. With much experience of hotel lifts 
and country cooking, I have found that in this 
one article at least, most farmers’ wives excel 
hotel cooks. 
According to Fraucatelli, a young hen 
turkey weighing from seven to ten pounds, is 
the best chciie. If it is home-killed and 
dressed, it will need no washing; but if not, 
to prevent suspicion of taint, wash in cold 
water containing salt and a teaspoonful of 
soda. For the stufflug, put a pint of chestnuts 
on the fire in a spider to burst their skins, and 
then boil them, until tender, in stock or very 
salt water. Keep half of them for the gravy, 
aud add the other half to a dressing made as 
follows:—Mince an ounce of salt pork, and 
fry it with one medium-sized onion also 
minced, add a heaping pint bowlful of soaked 
and squeezed bread, a half-teaspoonful of 
powdered sage, butter the size of an egg, and 
pepper and salt to taste; stir all until well 
mixed. Fill the breast with this until it is well 
rounded; draw the skin over the neck, and tie 
it tightly; put the remainder of the stuffing 
into the body of the fowl, and sew shut both 
incisions. Now the excellence of the turkey 
will depend upon the frtquency with which it 
is basted. It will require from two to three 
hours’ bakiug. Put a cupful of water in tbe 
baking-pan, season the turkey with salt and 
pepper, and put slices of salt pork between the 
thighs and body, which should be tightly 
trussed together. Let the oven he moderate 
at first uutil the bird is heated through. Just 
before it is done, dredge it with flour, and as 
soon as this has browned, baste with melted 
butter. While the turkey is cooking, boil the 
giblets until tender, chop them flue, dish the 
turkey, add a little boiling water to the gravy 
in the pan, the giblets and the water in which 
they were cooked; with a spoon, scrape up 
from the bottom and sides all tbe browning, 
and mix with the rest, put in the chestnuts, 
season if necessary, boil up once and pour into 
the gravy boat. If the surplus fat was not 
removed from the breast and lower part of 
the fowl before stuffing. th<» gravy will be too 
fat, in which case take off the fat with a spoon. 
Always serve cranberry or currant jelly, or 
spiced plums with poultry or game. 
POTATOES IN CASKS. 
Bake potatoes of an equal size; when done, 
cut off the tops, scoop out the inside, mash it 
smoothly with butter, pepper and salt, return 
it with a spoon to the potato skins, heaping it 
up au inch above the top. Set in oven to 
color the top. 
SALSIFY FBITTERS. 
Scrape some oyster-plant, and drop quickly 
in cold water to prevent its turning black. Boil 
until soft in salted water, mash fine,aud to each 
cup of pur<?e. add one beaten egg, a teaspoon¬ 
ful of melted butter, a tablespoonful of cream, 
a heaping tablespoonful of flour and salt and 
pepper. Drop with a dessert spoon into boil¬ 
ing dripping and fry brown on both sides. 
PANNED OYSTERS. 
Allow five oysters for each guest. They 
should be allowed to drain in a colander for 
several hours. Put the juice over the fire in a 
large, shallow vi ssel; take eff all the scum as 
it rises; lay in the oysters, and, with your eye 
on the second haud of your watch, give them 
just 80 seconds, from the time the liquor 
commences to bubble. Season and add butter 
tbe size of a hickory-nut for every five oysters 
Serve with thin wafers. 
VENISON PASTY. 
This delightful dish, so dear to tbe heart of 
au Englishman, deserves to be better known 
in this country. The best parts for the pur¬ 
pose are the neck aud shoulders. Cut the 
meat from the bones into squares au inch 
long. Put tbe bones, skin and refuse bits into 
a sauce-pan with an onion, a bit of nutmeg, 
pepper, salt and the usual soup herbs, cover 
with cold water and place over the fire. 
Meautimo put over the pieces of meat in an¬ 
other sauce pan with a little water, and cook 
until almost done. Line a large pudding dish 
with good paste. Put iu the squares of meat, 
season with bits of butter, popper and salt; 
half till the dish with the gravy in which the 
meat was cooked; put on au upper crust 
nearly an inch thick; cut a hole in the middle 
and place iu a steady oven. As soou as the 
crust takes on the least color, cover it with a 
piece of light brown paper to preveut it from 
browuiug too fast. Now prepare the gravy. 
Extract all the substance from the bones and 
trimmings by boiling; strain tbe liquor into 
another sauce pan, add a tablespoonful of 
lemon juice, two spoonfuls of currant jelly, 
butter tbe size of an egg, and boil up once. 
Thicken with browned flour wet np with cold 
water. Take the pie from the oven after hav¬ 
ing baked about an hour aud a half, and with 
a small funnel pour through the hole in the 
middle as much gravy as the pie will hold. 
Send the rest to table in a tureen. Pass cur¬ 
rant jelly. 
PLUM PUDDING. 
The following recipe is Franeatelli’s, sim¬ 
plified, and thB pudding is most delicious: 
Mix thoroughly together in a large basin sev¬ 
eral hours before tbe pudding is to be boiled, 
these ingredients: —Three-quarters of a pound 
each of raisiusand currants, half a pound of 
candied orange, lemon, and citron, one pound 
and a quarter of chopped beef suet, one pound 
of flour, three-quarters of a pound of brown 
sugar, four eggs, three gills of milk, the jniee 
and grated rind of two lemons, half an ounce 
of mixed cloves, cinnamon and nutmeg (in 
powder). Pour into a buttered mold, and 
boil four-aud-a half hours. For tbe sance, 
put the yelks of four eggs into a sauce-pan 
with half a cupful of sugar, a glass of sherry, 
aDd a little salt. Put this over a very slow 
fire aud whisk very sharply until it looks like 
a light frothy custard. palmetto. 
TABLE MODES AND MANNERS. 
Eat without noise. 
Cheese is eaten with a fork. 
Don't use soiled and crumpled table cloths 
and napkins. 
Napkins should not be used tucked in at 
one’s neck. In eating with a spoon be care¬ 
ful not to put it too farinto the mouth. 
8mall friDged napkins must be carefully 
ironed to look well. 
In waiting at table, go to the left, not 
right, of a person. 
When eating bread and butter at table, but¬ 
ter a small piece at a time, not the entire slice. 
It is poor economy to buy colored napery, 
as it will fade and show stains. 
Fanciful doyleys to be looked at and ad¬ 
mired only, are placed under finger bowls, 
while tbe serviceable ones are laid either be¬ 
side the bowls or over the top. 
Wide, white, double-faced cotton flannel 
under a tablecloth, deadens sound and adds 
very much to the appearance of the liuen. 
In serving soup at a dinner which consists 
of two or more courses, a half ladleful for 
each guest is quite sufficient. 
Fold napkins in squares, or simple three cor¬ 
nered pyramids—avoid the horrors one sees 
at hotels. 
In ironiog table-cloths, make as few folds in 
them a3 possible if you would have them lie 
smooth upon the table. 
White napery is used fordinuer; colored, 
if you please, for luncheon or tea. 
One of the most trustworthy tests of a good 
home training is that of table-manners: and 
no one can hope to acquire or retain them, 
who knows any difference between home aDd 
company manuers. 
SOAP-BUBBLE MIXTURE. 
The little trouble and expense attending the 
making of the following mixture, will be 
more than balanced by the additional enjoy¬ 
ment derived from it by the children Over 
shavings of Castile soap pour warm water— 
not more than the shaviDgs csd make very 
soapy. Let stand for an hour or longer, stir¬ 
ring occasionally, then set aside for a half 
day, pour off the clear liquid and to it add an 
equal quantity of glycerine, mix together and 
it is ready for use. mother. 
DOMESTIC RECIPES. 
GRIDDLE cakes. 
A full quart of sifted flour, three eggs, 
yelks and whites beaten separately, a tea¬ 
spoonful of salt., a quart of sour milk, a heap¬ 
ing teaspooDful of soda. Add the milk 
gradually to the flour, beating until smooth, 
then stir in the yelks, next the soda, dissolved 
in a little of the milk which you have saved 
out from the quart. Add salt, beat thorough¬ 
ly, whip in the whites, and bake. 
8PICED GINGERBREAD. 
One scant cup of butter, two cups of molas¬ 
ses, five-and-one-balf cups of flour, a cup of 
sweet milk, a teaspoonful of salt, two tea¬ 
spoonfuls of soda dissolved in the milk, a 
teaspoonful each of ginger, cloves, and cinna¬ 
mon. Cream the butter, add the salt and 
spice, then the molasses, stir in the flour, 
mixing well, and then add the nulk and soda. 
Beat thoroughly and bake in square tins. 
MRS. B. WHITING. 
CARAWAY COOKIES. 
Two full cups of sngar, one of butter, four 
eggs, yelks and whites beaten separately, one 
cap of sour milk, one teaspooDful of salt and 
one of soda, two tablespoon ful s of caraway 
seed and about seven cups of floor. Cream 
the butter and sugar, add the yelks, then the 
milk, the flour, salt, seed, beat together, then 
stir in the soda, which should be dissolved in 
a small spoonful of milk, and. lastly, whip in 
the whites. Roll out. cut into rounds, sift 
sugar over the tops and bake brown, mrs. I. F. 
ROAST GOOSE. 
Prepare tbe same as a chicken,chop an onion 
very fine, have ready some warm mashed 
potato, seasoned with butter, pepper and salt. 
Add the onion and a teaspoon half-full of 
powdered sage to the potato, and use as stuff¬ 
ing. Cook, basting carefully until well 
browned. Pour off a part of the grease before 
making gravy. country cook. 
QUESTIONS ANSWERED. 
LABELS ON TIN. 
How can I make paper-labels adhere to 
tin ? e. w. B. 
Ans:—Put a very little muriatic acid over 
the spot where you wish to affix the label. 
This roughens the surface of tbe tin, and 
flour or any other good paste will cause the 
label to adhere. 
A QUESTION IN ETIQUETTE. 
If a gentleman calls upon a lady, should 
she take his coat and hat ? kate k. 
Ans.—Never; let him take care of them. 
COLOR OF QUINCE PRESERVES. 
My quinces when preserved are yellow- 
while those I saw at a neighbor's are of a 
deep red color. Is this difference due to dif¬ 
ferent varieties of quince f 
Ans.—No, it is the result of slow and long 
cooking. We always vary our canned quince 
in this way, cooking some as quickly as pos¬ 
sible, while others are simmered two or more 
hours. 
t r ll;tn r ou$ ^clv rrti.$i ng . 
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STRENGTHENS 
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PREPARED BY 
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For Sale by til) Druggists, 
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WEAK LUNGS, 
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Ayer’s Cherry Pectoral restored me to 
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“ Twenty years ago, being then inactive 
practice as a physician. I obtained the 
