1908. 
THE RURAL NEW-YORKER 
eoi 
Thanksgiving Plans. 
Pauline turned from the calendar one 
evening last week saying, “Has anyone 
thought how near we are to Thanks¬ 
giving? We’ve not made a single 
plan.” 
“I have,” came promotly from Bess. 
Then she shut her lips tightly, but 
presently added, “Come Muzzie, you 
first.” 
“Oh, Cousin Ellen, of course, and 
Aunt Jane and Uncle Silas I suppose, 
and maybe Jane’s sister will be with 
them and like to come. Then we shall 
have Philip this year, his first family 
holiday with us, and maybe” (J hope 
my voice kept a cheerful ring in spite 
of the pain at my heart) “this will be 
the last Thanksgiving when I shall 
have all my three daughters to help 
make the feast.” 
“Yes, I’ve thought of that.” Bess 
hurried over the pang cheerfully as 
she could and went on to say, “You 
see, with so many hands to make light 
work, I thought it would be nice to 
do something extra this year. Why 
must we always have pumpkin and 
mince pie, turkey, chicken pie and 
sparerib just because our forefathers 
settled this corner of New England? 
There are lots of things to eat which 
I like better. I’ve always wanted to 
see how nice a course dinner we could 
get up. Father is such a lamb when 
we girls really set out to do anything 
that he will put up with a little style 
for once, and the rest of us will olay 
we are at the Waldorf; you know 
Mamma just loves a swell dinner. We 
can’t ask Uncle Silas and Aunt Jane; 
he would never get over making game 
of it all, and it would spoil her day. 
But Mother could send them over three 
pies and a duck ready to bake and 
cranberry sauce and all the rest, just 
as she did the year Lyman had meas¬ 
les. Cousin Ellen loves style. We! 
would begin with oysters on the half¬ 
shell. It was my dear little oyster 
forks make me think of the dinner this 
way.” 
At this point Bess pulled a menu 
card from its hiding at her elbow and 
with this as a guide her statement of 
plans ran blithely on. The French 
names somehow set my mind wander¬ 
ing back over similar menu cards, and 
I saw bright faces of friends about 
one and another damask-spread circle, 
relying upon, rather than seeing, that 
outer fringe of dusky, black-coated 
waiters bearing for the feasters all 
sense of care and responsibility. What 
housekeeper has not eaten at such a 
board and felt the waiters and the un¬ 
known cook and kitchen the best part 
of it all? 
But there is also joy in hospitality 
and in one’s own skill, and I smiled 
as Bess planned. “Pet could make a 
dear centerpiece if she would dig a 
bowl out of half a little yellow pump¬ 
kin, and I know Momzie has some nice 
grapes and apples stored away in pa¬ 
pers somewhere to help fill it. We will 
make it a border of bittersweet berries 
(hung on with toothpicks stuck into 
the pumpkin) and will buy some Malaga 
grapes and oranges for variety in color. 
We will have only the centerpiece and 
some salted almonds and olives on 
the table all the time, and the celery 
while there is meat. Let’s see, does 
the game course come before or after 
the turkey? I have the nicest scheme. 
We will have some of those young 
guinea fowls for the game course. We 
will cook them as they do pheasants, 
and see if they are a delicacy. And 
—friends and fellow laborers—at the 
end ice cream followed by cheese, wa¬ 
ter biscuits and black coffee and not 
so much as a sliver of pie!” 
At this last announcement Pet 
sprang from her seat as if she had been 
a rubber ball, crying, “Then it won’t 
be a New England Thanksgiving!” and 
after a series of devitalizing calesthen- 
ics subsided in a little heap in our 
midst. 
While we sat laughing, Pauline gath¬ 
ered her up saying, “There Poppet, you 
must get used to being related to such 
stylish people, and I guess Philip won’t 
mind it, either.” 
“Oh Philip, always Philip!” moaned 
Bess under her breath, but no one no¬ 
ticed, for Lyman stood in the doorway, 
just come in from putting up the horse, 
for he and his father had been to the 
village since supper. 
‘Why were you so long?” demanded 
Pet. 
“Went around by Uncle Sile’s. Pop 
wanted to see him about some town 
business. He asked Aunt Jane and him 
to Thanksgiving. Thought maybe you 
had forgotten it. And say, don’t make 
a fuss, you’ll have to put on a couple 
of extra plates. Ned Fuller was there, 
had come out for over Sunday and 
seme Saturday gunning. Says college 
is all right, and asked after you, Bess, 
specially.” 
“You didn’t ask him to Thanksgiv¬ 
ing?” Bessie’s voice was tragic. 
“No. He asked himself, and worse 
yet, he wants to bring a little Japanese 
fellow along. Says he’s ^he smartest 
fellow he’s seen at Yale, and would 
think great of being let into a native 
Thanksgiving joss pidgin. Ned means 
to go to Japan with his uncle some 
day, and is laying pipes for future 
benefits, I suppose. Don’t look so 
funereal, Bess. You seemed to like 
Ned Fuller all right last Summer.” 
But Bess could only murmur some¬ 
thing about talking it over later, and 
taking her light went to her room. 
“Did you get the beef and things for 
the mincemeat?” asked Pauline of her 
father as he came in. 
“Yes, and a couple of Jane’s squashes 
for the pumpkin pies. Ours somehow 
don’t look just right this season.” 
Next morning I overheard Bess and 
Lyman purring amicably together. 
“I'll manage to buy some more after- 
dinner coffee cups, if that is what you 
need,” he was saying, and she answered, 
“Oh, no. We’ll have it plain country 
just as usual. Those western people are 
so hospitable at home that Ned didn’t 
realize. No doubt we shall amuse the 
little Jap. We’ll try to, anyway, and 
Cousin Ellen will be sure to enjoy him.” 
R. ITHAMAR. 
Two Chestnut Recipes. 
Chestnut Stuffing.—Shell one quart 
of Paragon chestnuts, scald them to re¬ 
move the brown inner skin and then 
boil until- tender. Rub through a col¬ 
ander, season with one tablespoonful 
of salt and a quarter teaspoonful of 
pepper. Stir bread crumbs through to 
give consistency. 
Chestnut Croquettes.—Shell 65 large 
chestnuts, scald them to remove the 
inner skin, boil until tender, mash 
and add one tablespoonful of butter 
and two tablespoonfuls of sweet cream, 
salt and pepper to taste. Make in little 
forms, dip in beaten egg and roll in 
cracker crumbs and fry in deep lard. 
This will make 20 nice croquettes. 
A. G. E. 
Apple Pop-overs.—Mix one-fourth 
teaspoon of salt with one cup of flour; 
add gradually seven-eighths cup of milk, 
and when the batter is smooth, one egg 
beaten light and half a teaspoonful of 
melted butter. Beat two minutes, turn 
into very hot, buttered iron gem pans, 
and bake in hot oven thirty minutes. 
Cut off the tops of the pop-overs after 
they have been removed from pan and 
fill the hollow centers with sifted apple 
sauce. Serve with lemon sauce. 
Chicken in Casserole.—Clean and 
truss the chicken, or it may be cut into 
pieces suitable for serving. Cut two 
small onions in slices, also two small 
carrots, or the best part of one old car¬ 
rot, and two or three stalks of celery. 
Cook in a tablespoonful of bacon fat 
until browned; add a cupful and a half 
of boiling water or stock, pour over the 
chicken in the casserole or covered 
earthen vessel; cover and place in the 
oven to cook. If the chicken is young 
an hour and a half will be a sufficient 
time for cooking it, but if an old fowl 
is used an hour or more extra time 
should be allowed. When half done 
sprinkle with a teaspoonful and a half 
of salt and two shakes of red pepper. 
Make a sauce from juices in pan and 
serve in sauce boat. This is a good 
method for cooking an old fowl. 
FOOD FOR A YEAR 
Meats. 
Milk. 
Butter. 
Eggs. 
Vegetables.. 
. 500 lbs. 
This represents a fair ration for 
a man for one year. 
But some people eat and eat and 
yet grow thinner. This means a 
defective digestion and unsuitable 
food. A one-dollar bottle of 
Scott's Emulsion 
equals in nourishing properties 
ten pounds of meat. Your 
physician can tell you how it 
does it. 
Send this advertisement, together with name of 
paper in which it appears, your address and four 
cents to cover postage, and we will send you a 
“Complete Handy Atlas of the World” s 
SCOTT & BOWNE, 409 Pearl Street, New York 
Three fenerations ol 
Simpsons have made 
tDDYSTONfc 
PRINTS 
Founded 1842 
Ask your dealer for 
Simpson-Eddystone 
Silver Greys 
The famous old •• Simpson *• Prints 
made only in Eddy stone. 
Nothing more attractive than these 
stylish patterns. For 65 years the 
standard calicoes. Cloth that wears 
well. Color that won’t fade. 
Some designs in a new silk finish. 
If your dealer hasn't SImpson-Eddystone Prints 
write us his name. We'll help him supply you. 
Decline substitutes and imitations. 
The Eddy stone Mfg\ Co.. Philadelphia 
Established by Win. Simpson, Sr. 
Don’t Buy a Stove or Range Until Yon First See 
How Much 
You Save 
By Getting 
Y OU want to make every cent you spend this year, count for quality and 
economy. 
If you need a stove or ranee, don’t buy until you get our factory prices. 
I promise you that I will save you $5, $6 or $10 on our smallest stoves, and as 
high as $18, $20 and even $30 on our largest. And I promise you that you cannot 
get anywhere at any price, a better stove or range than the Kalamazoo. 
Just let me quote you prices. Take our catalogue and compare the Kalamazoo 
quality and prices, with the best line of stoves and ranges you can find sold at 
retail. That will tell the story. You can see for yourself. You want to save money 
and you want to get high quality. Why not investigate our plan, then? Why not 
let me show you the difference between manufacturers' prices and retail prices 
on stoves or ranges? 
We sell to you, direct from the factory, at actual factory prices. 
On 360 Days Approval Test—freight 11 * 
I promise, In black and will to, to refund your money—every cent 
of It—If you do not find your purchase In every way exactly as 
represented. 
Kenieinbor, every Kalamazoo Is of the highest possible grade, 
made of the best materials and In the best manner. You deal 
directly with the manufacturers—a company that has a larger num¬ 
ber of Individual customers than any other stove company in exis¬ 
tence. Wo have sold thousands of stoves and ranges to 
readers of this journal, and no doubt can refer }jou to near 
Kalamazoo 
stoves and 
jes have pat- 
thermome- 
which make 
baking and roast¬ 
ing easy. 
J° 
neighbors who havo saved money by buying a Kalamazoo. 
Many customers write that they have saved enough on a single Kalamazoo to 
pay for a wholo season’s fuel. You can save enough to buy a new suit, a new 
dress, an article of furniture, or perhaps to pay your taxes. Is It not to your 
Interest to get our prices! 
Send Postal for Catalogue No. 114 
describing 
Coal ana 
Stoves, Etc. 
I know that if yon get our prices —and Bee our 'quality yon will not 
even think of buying any other make. Let me show you bow much you 
can save. 
William Thompson, Viee-Pres. & Gen. Mgr. 
KALAMAZOO STOVE CO., Mira. Kalamazoo. Mich. 
nz more than 300 sizes and styles of Coal and Wood Ranges, 
id Wood Heaters, Hotel Ranges, Base Burners, Laundry 
Shades the Eye Completely 
That is why the Ellis Eye Shade 
is the best and most popular on 
the market Endorsed as the 
best by leading oculists whose 
names we will gladly supply. 
Relieves eye strain and saves 
oculists’ bills that may easily 
run up to a hundred times its 
cost. For sale by dealers , 85c.; 
80 c. Ask for 
terms to the trade. 
111,Sandwich,Muss. 
GO SOUTH FOR BIG CROPS 
Three and four crops a season are better than 
one. A salubrious climate is better than biting 
frosts and scorching heat. Early crops command 
higher prices than late ones That’s why it will 
pay you to buy a farm in the South. Finest 
trucking district in the country. Success assured. 
Lands on easy terms. Write 
F. L. MERRITT, Land & Indust’l Agent, Norfolk and Southern 
Railway, 36 Citizens Bank Building, Norfolk, Va. 
ENTERPR 
Meat 
and 
Food 
Chopper 
“Enterprise” Meat and Food Choppers cut the meat 
with a revolving steel knife against a perforated 
steel cutting plato without tearing or crushing. 
Easily cleaned. Practically unbreakable, 
and will last for years. 
The No. 5 “Enterprise” Chopper fg 
costs only $1.75. No, 10. shown In 
cut, $2.50. They are standard family 
sizes, and not only save half the work 
at butchering time, but are useful in - 
the kitchen overy day in the year. — 
Made in 45 sizes and styles for Hand, Steam and Elec- 
tric Power. We also make cheaper Food Choppers, but 
recommend the above for tho reasons given. Illustrated 
catalog free. Sold at Hardware aud General Stores, etc. 
TERPR 
Lessens tho labor at butchering time. 
Two machines in one. Weil made aud 
does its work quickly and surely. Cyl¬ 
inder is bored true and plato ills accur¬ 
ately. Pressure cannot cause meat to rise 
above the plate. Tho Patented Corru¬ 
gated spout prevents air from entering 
casing, ensuring perfect filling and pre¬ 
servation of sausage. 
Machine can bo changed into a Lard 
Press In a minute’s time. Can also bo 
used as a Fruit Press. 
Your dealer should be ablo to supply you 
with the “ Enterprise” Sausage Staffer and 
Lard Press. 1 f not, order direct o f makers. 
No. 85—4 qu: rt 
Japanned 
Price ($5.50 
4 sizes 
Tinned and 
J upturned 
Bone, 
Shell 
and 
Corn 
Mill 
The “Enterprise” Bone, Shell and Corn Mill is 
a good, general mill for farmers, poultrymen, etc., 
and for compactness, strength and durability is 
unexcelled. Handy for grinding poultry food anil 
making bone meal fertilizer. Mill shown iucutSS.50, 
weightGOlbs., grinds 1U bu. corn per hour. lxx>k for 
the name “ Enterprise” on the machine you buy. 
Grind up dry bones, oyster and other shells, corn, 
eta, for your hens and watch results. 
Other famous “ Enterprise” household special¬ 
ties are: Coifee Mills ; Raisin Seeders; Fruit Wine 
and Jelly Presses; Cherry Stoners; Cold Handle 
Sad Irons. Etc., Etc. 
Sold at Hardware aud General Stores, etc. 
Write for “The Enterprising Housekeeper," a book 
of 200 choice recipes and kitchen helps. Tree on request. 
No. 760 
Price 
et*.5o 
Fur Dry 
Bones Only 
THE ENTERPRISE MFC. CO. of PA., 202 Dauphin St., Philadelphia, Pa. 
