1899 
A Country Girl’s Dinner. 
HOW SHE WELCOMED HIS EXCELLENCY THE 
GOVERNOR. 
They lived in the country. The daugh¬ 
ter of the house had been away to 
school, and among other useful things 
she had learned how 'to cook. When 
the candidate for Governor of a central 
State was to spend the night in their 
neighborhood, the father was anxious he 
should dine with them. So Amy was 
given the management of a ceremonious 
dinner, without much ready money, but 
much farm produce to call upon. After 
looking over many notebooks, and 
much study, she decided upon this very 
dainty menu: 
Raw oysters, lemon points. 
Mock bisque soup; bread sticks. 
Sauted fish; potato balls; olives. 
Roast veal; mashed potatoes; creamed 
celery. 
Roast partridge; currant jelly; celery. 
Fruit salad; salted wafers. 
Orange charlotte; wafers. 
Coffee; cheese; crackers. 
After the bill of fare was decided upon, 
Amy looked over the household linen, 
and found that there was a good table¬ 
cloth and enough napkins to go ’round, 
but nothing to make the table look 
pretty. She sat looking out of the win¬ 
dow, wondering why they could not have 
things like other people, and her eyes 
rested on a beautiful tree clothed in the 
most brilliant reds, that drove the 
shadows from Amy’s usually bright face, 
and she jumped up and went to work. 
The day came, the dinner was a grand 
success, and the Governor said that the 
table was the prettiest he had ever seen. 
For a center dish Amy selected a pretty 
low dish of her mother’s, went to the 
woods nearby, and filled it with late 
ferns and bright red berries. She made 
a wreath of Autumn leaves around it, 
and trailed a bright vine over the table, 
running in every direction. Each glass 
had an Autumn leaf for a doily, and 
each dish on the table the same. On 
each napkin was a beautiful long-stem¬ 
med leaf and a pin, 'instead of the usual 
flower, for flowers were scarce, and so 
was money. The white window curtains 
were brightened up here and there by 
the same beautiful touch of nature, and 
when the hanging lamp, with its soft 
pink shade, was lighted, it gave the old 
room a festive air indeed. 
First Course. —Wash the oysters, ar¬ 
range five or six on a plate, and just be¬ 
fore serving, place a section of lemon in 
the center. Be sure to remove the seeds, 
and have the oysters very cold. They 
may be on the table when the guests 
enter the dining-room. Lake trout were 
used for the fish course. After cleaning, 
they were cooked in hot butter and lard 
until well browned. A brown sauce was 
made, highly seasoned, and poured over 
when served. The potato balls were 
small cubes of potato, cooked in salted 
water till tender, and browned in hot 
butter. A piece of fish was placed on 
each plate, and several pieces of potato, 
and chopped parsley sprinkled over the 
whole. 
Mock Bisque Soup.— One pint of to¬ 
matoes, measured after they have been 
strained and stewed, one pint of white 
sauce (the recipe for white sauce has 
been given before), salt and white pep¬ 
per to taste, one eighth teaspoonful soda, 
one hard-boiled egg, chopped fine, one 
teaspoonful parsley, chopped fine. Add 
soda to the strained tomatoes, and set 
on stove again. Make white sauce, and 
add to the hot tomatoes. Beat well with 
Dover egg-beater, as this makes any 
cream soup smoother. Just before serv¬ 
ing, add egg and parsley. 
THE RURAL NEW-YORKER. 
touched by the finger, and let this dough 
rise over night. In the morning mould 
into rods about eight inches long and 
one-fourth inch in diameter. Let these 
stand near the stove about five minutes, 
and then bake in a moderate oven. 
Fourth Course. —We all know how to 
prepare the roast veal and potatoes. For 
the creamed celery heavy outside stalks 
were cut Into pieces one-half-inch long, 
and cooked in boiling salted water. 
When tender, it was drained and cov¬ 
ered with white sauce. The partridges 
Amy’s father brought from the woods. 
They were skinned, the wings cut off, 
and then stuffed with bread crumbs sea¬ 
soned with salt and pepper, and moist¬ 
ened with a little melted butter. A piece 
of bacon was placed over the breast of 
each, and it took about 30 minutes to 
roast them. 
Fruit Salad. —One cupful of celery, 
one cupful of nuts, and one cupful of 
apples are required. Cut into pieces 
about one-half-inch square, moistening 
with a boiled salad dressing. Arrange a 
spoonful of the salad on a lettuce leaf. 
Orange Charlotte. —One-third box 
gelatine, one-third cupful each of hot 
and cold water, one cupful sugar, juice 
of one lemon, one cupful orange juice, 
one pint of whipped cream. Soak the 
gelatine in the cold water until soft, add 
the boiling water and stlir until dis¬ 
solved. Do not put it on the stove, as 
that developes a strong animal taste 
Then add the sugar and fruit juices, 
strain, and set aside to cool. When thick 
enough to drop from a spoon, beat with 
a Dover egg-beater until white, add the 
whipped cream, beat again, and pour 
into a mold which has been lined either 
With orange sections or lady fingers. If 
orange sections are used, peel thickly 
enough to cut into 'the orange all over; 
then with a sharp knife, slip out each 
section. In that way, one removes all 
the tough skins. The skin can be re¬ 
lieved of the juice for the charlotte. This 
is also a nice way to prepare an orange 
for an invalid. Amy lined cups, using 
them for Individual molds, and served 
with whipped cream flavored with one 
teaspoonful of vanilla and five table¬ 
spoonfuls of sugar to each quart. A 
good way to make the sections of orange 
stay where put is to dip in a little gela¬ 
tine. 
The Wafers were made of one pound 
each of butter, sugar and flour, three 
eggs, and one teaspoonful flavoring, or a 
little nutmeg. Cream the butter, add 
sugar and mix well; add beaten eggs and 
flour. Flavoring can be added at any 
time. Make into balls the size of small 
hickorynuts, place on the back of a 
large baking pan, and pat out very thin 
with the bottom of a tin cup. Bake in 
a slow oven, and remove from the tin 
while hot, or they will break. 
The coffee was made very strong, one 
heaping tablespoonful to one cupful of 
water. Some took it without cream and 
sugar, and some added both. It is more 
likely to give one the headache if cream 
and sugar are added, as the chemical 
combination between the cream and the 
coffee gives rise to certain gases. 
EDITH F. M’DERMOTT. 
Bread Sticks.— One pint milk (hot), 
one heaping tablespoonful butter, one 
teaspoonful salt, one teaspoonful sugar, 
one-fourth-cake yeast, white of one egg 
flour enough to make a dough about as 
stiff as for bread. Mix well and knead 
until it will spring back into place when 
A Farmer’s Vacation. 
The New Crusade tells how one farm¬ 
er’s wife sighed for a vacation. “Every¬ 
body but the farmer can take a 
vacation,” she sighed. “We have to stay 
at home and toil to give other people 
pleasure. I wish I could run away from 
it all for a few days.” 
“Where would you like to go?” asked 
Mr. Waters, who fully sympathized with 
his wife in a wish for a little quiet and 
rest. 
“Oh, I don’t know. I believe I’d like 
to be a gypsy and just wander from 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
place to place, not knowing where I was 
going.” 
"Would you be willing to cook over a 
fireplace of stones and sleep in a 
wagon?” 
“Indeed I would, if I could only get 
away from the cook stove and the hot 
kitchen.” 
Mr. Waters fell to pondering. He be¬ 
lieved that after harvesting was over he 
could leave the farm for a few days in 
care of the hired man and take his wife 
a-gypsying. For once in her life she 
could get away from the endless care of 
feeding farmhands and Summer visitors. 
The plan matured, and was then di¬ 
vulged to the family, consisting of Mrs. 
Waters, a son of 10 and a daughter of 
five, all of whom discussed, improved, 
and finally adopted with amendments. 
A large market wagon was covered 
with a canvas top and fitted up with 
bedding, hammocks, culinary utensils, 
and a rocking chair; and one fine morn 
ing the house was locked and the gypsy¬ 
ing began. After the first day little 
Daisy donned an outgrown suit of her 
brother’s and became a boy for the rest 
of the trip. They started with no ob¬ 
jective point. They drove or rested as 
the spirit moved. They cooked by the 
roadside, gypsy fashion. They fished, 
waded, bathed, read, dozed, chatted, 
picked flowers, studied birds, commented 
on farms and people, and entertained 
some Impromptu guests. They never 
knew in the morning where their camp¬ 
ing place would be at night. They for 
aged off the country by buying pro¬ 
visions of the farmers, and made some 
pleasant acquaintances in so doing. The 
10 days sped all too swiftly, and the 
memory of them will always remain as 
a panorama of beautiful landscapes, of 
sunsets and moonrises, of starry nights 
vocal with call of katydid and the lulla¬ 
by of night winds. 
-France has long been considered 
one of the temperate countries of the 
world. Her people have always been 
wine drinkers, but they used to limit 
their potations, as a rule, to light wines, 
which it was claimed did not do them 
much harm. Suddenly and recently the 
French have been told that they are by 
far the most drunken people on earth. 
Their statisticians have-pointed out that 
their annual consumption of alcohol is 
at the rate of four gallons a year for 
each individual of their population of 
38,000,000. They far out-drink the Eng¬ 
lish and the Germans. They drink dan¬ 
gerous liquors, too—absinthe and bran¬ 
dy, and cheap spirits that are worse 
still.—E. S. Martin. 
$10 DRESSING TABLE $3.95 
This Dressing Table Is made of 
either quarter sawed oak, bird’s eye 
maple or finished in mahogany It 
is 30 in. long, 18 in. wide, 5S in high, 
^has a 14x10 in. plate glass and 
French front legs. Retail price 
$10.00, our price $3.95. Every one of 
the 304 pages of our General Catalogue 
of everything to Eat , Use and Wear, 
contains dozens of Bargains like this 
table, and with this book in your pos- 
session yon can save money on every 
rrice $3.95 dollar’s worth of goods you buy during 
the year. It costs you nothing. Address this 
v ay i 
JULIUS HINES & SON, 
BALTIMORE, JVIO. Dept. SUO 
8o7 
Perfect Construction. 
Fair Dealing. 
Singer machines are so simple that a child 
can understand them; they are so strong that 
a bungler can hardly get them out of order. 
Every part is made with such scrupulous 
care, from the best materials, fitted in its 
place with the utmost exactness, and tested 
and re-tested so many times before leaving 
the factory, that it never gets the “fits” 
which try a woman’s patience, destroy the 
fruits of her labor, and consume her time in 
vexing attempts to coax the machine to a 
proper performance of duty. Singer ma¬ 
chines are sold directly from maker to user; 
they are guaranteed by the maker, always 
ready to furnish parts and supplies in any 
part of the world, and not by a middleman 
totally unable to render this service. Buy 
a sewing-machine of the Present, and not 
one of the Past. 
Get a Singer. You can try cne free, 
Old machines taken in exchange. 
The Singer Manufacturing Co. 
Salesrooms in every city in the world. 
choice dress goods 
and suitings 50c. 
—style and money’s worth that show 
plain as can be what a determined stand 
we’re making to win your business by 
saving- you money on nice goods. 
A hundred styles at half a dollar— 
choice dressy Dress goods and Suitings— 
40 to 52 inches wide. 
Dress goods proposition with more 
merit and importance attached to it than 
there’s been anything to equal this 1899. 
We’re wholesalers as well as retailers 
—nobody in between wholesale and re¬ 
tail to take out their profit. That we 
save—and retail on a rock bottom basis, 
or such choice good goods as these would 
never be heard of at half a dollar—or 
near it. 
When samples are asked for, please 
specify whether fancies for gowns or 
skirts, or suitings for suits, are wanted. 
extraordinary 
flannelettes 8ic. 
—neat stripes for underskirts, and choice 
styles for dressing sacques and wrappers. 
Price range of Flannelettes begins at 5c. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY. PA. 
filVFM rndIe*,Glrln and Huy*, distrib 
UII I.H uting our Soap*. Write to-day foi 
particulars * Catalog of over lot) Frcr Prtol 
^ tiitis.Wntrhe«, I>rcKKGoods, Suit?,Bicycles,Couch**, 
Cloak*, Ete. F. Barker, 300 S. (Union 8t«,Chicago, 
The Business Hen. 
By H. W. COLLING WOOD. Price, 40c 
This book deals with the business side of poultry 
keeping, giving accurate accounts of the method 
followed on several piotltable poultry farms. 
IT COVERS THE WHOLE GROUND. 
The Rural New-Yorker sells all farm books. 
A specialty of quoting prices on combinations. Ad¬ 
vice to readers given free. 
The Best 
Washing Powder, 
Ask Your Laundress to Try It. 
