1012. 
THE RUR-A-E HEW-YORK EH 
1106 
The Thanksgiving Dinner. 
For a dinner table on Thanksgiving 
Day there are no flowers prettier than 
the small old-fashioned Chrysanthe¬ 
mums, and a low bunch of yellow ones 
arranged in a brown vase, with a few 
late Autumn leaves mixed with them, 
makes a most suitable as well as an 
artistic centerpiece. The Thanksgiving 
dinner always calls for extra work; 
but when an attractive menu is once 
decided upon there will be much real 
pleasure gained in its preparation, this 
one is easy to prepare, and in keeping 
with the day and season: 
Raw oysters. 
Olives, and salted butternuts. 
Cream-of-cauliflower soup, croutons. 
Salmon loaf with cream sauce. 
Roast turkey with cranberry sauce, or 
a shoulder of pig, boned, stuffed 
and roasted, with banana cro¬ 
quettes. 
Mashed potatoes, glazed onions. 
Pumpkin pie with whipped cream, 
cider. 
Chocolate ice cream with vanilla sauce. 
Sponge cake. 
Coffee. 
If you can get the oysters in the 
shells, serve them on the half shell with 
a little crushed ice beneath them, and 
half a lemon in the centre. For the 
soup, stand a head of cauliflower, stem 
upward, in a basin of salted water for 
an hour, then drain, and cook until 
tender in enough salted water to cover 
it well. Remove the stem, and press 
through a sieve. Scald one quart of 
milk, with two tablespoons each of 
chopped celery and onion; strain, and 
add to the puree with two cups of stock, 
either chicken or veal, and reheat. Melt 
two tablespoons of butter in two table¬ 
spoons of flour, and add to the milk 
and stock, and stir and cook for three 
minutes. Season well with salt and 
pepper, then add the beaten yolks of 
three eggs, and cook for a moment 
long'er. The croutons are tiny strips of 
stale bread buttered and browned in 
the oven. 
The salmon loaf is made by pressing 
two cups of cold boiled salmon or the 
canned will do, through a sieve. To 
one cup of very fine bread crumbs add 
one and one-half cups of thin cream or 
rich milk, and stir and beat over a 
quick fire until smooth, then remove 
from the stove, and add one teaspoon 
of salt, one-fourth teaspoon of pepper, 
one tablespoon of lemon juice, one 
tablespoon of melted butter, the beaten 
yolks of two eggs, and the fish; blend 
all thoroughly, then fold in the whites 
of eggs beaten very stiff. Butter a ring 
mold, and turn in the mixture, and 
steam 40 minutes over boiling water. 
Turn out in the centre of a round 
serving dish, and fill the inside with 
mashed potatoes, beaten until very 
light, and sprinkle the top with finely 
minced parsley. 
If turkey has been selected for the 
main course, it may have either oysters, 
chestnuts boiled and mashed, or 
chopped raisins and walnut meats, 
added to a well seasoned bread stuffing. 
Wipe out the inside of the bird; fill 
lightly with whichever stuffing you pre¬ 
fer, truss, and roast upside down on a 
rack, basting every 20 minutes with one- 
half cup of butter melted in one-half 
cup of boiling water, and when this 
is used up continue basting with the 
fat in the pan. 
Instead of serving the cranberries in 
the ordinary way, cook them in a very 
little water, to which one stick of cin¬ 
namon, and a dozen whole cloves have 
been added, until soft and thick, then 
press through a sieve. To one quart 
of the pulp add one-half cup of boiling 
water, and two cups of sugar, then 
simmer it for 20 minutes, and turn into 
little individual molds, serve these 
turned out on a flat glass dish. 
Or, instead of the turkey, have the 
butcher remove the bones from the 
shoulder of a not too fat young pig, 
and fill the space thus left with a plain 
well seasoned stuffing, adding a little 
sage and thyme if you like. Take a 
stitch or two to hold in the filling, and 
gash the skin with a sharp knife. Cream 
one-fourth cup of butter and mix with 
one-fourth cup of flour, adding one 
tablespoon of salt and one teaspoon of 
pepper. Coat the meat all over with 
this, and bake in a moderate oven for 
three hours. 
For the croquettes, remove the skin 
from large plump bananas, cut a slice 
from each end, and divide into halves 
crosswise. Roll each piece in powdered 
cracker crumbs, then dip in beaten egg, 
and crumb again. Fry in deep fat, in 
a frying basket if you have it, drain 
on soft paper, and serve on the same 
dish with the roast. Peel some small 
silver-skinned onions, and cook in boil¬ 
ing water, to which a little salt has been 
added for 20 minutes. Drain them dry, 
then put in a well buttered baking-dish, 
add one cup of brown meat stock, sprin¬ 
kle with a little sugar, and bake until 
tender, basting now and then with the 
stock. 
The dessert may be either the time- 
honored pumpkin pie, or the regulation 
Thanksgiving pudding, or both; in this 
case the ice cream might be omitted. 
To make a perfectly delicious pumpkin 
pie, cut up a rather small pumpkin, 
without removing the shell, take out all 
the seeds and membrane, then steam 
until soft, and set in the oven for a 
moment to dry out. Scrape from the 
shell, and press through a sieve. To 
two cups of pumpkin add two and one- 
half cups of rich milk, one teaspoonful 
each of cinnamon and ginger, and a speck 
of salt. Sweeten to taste with an equal 
amount of sugar and molasses, then add 
three well beaten egg yolks, and one 
teaspoon of melted butter. Line a deep 
scalloped pie plate with a rich pie crust; 
turn in the filling, and bake three- 
fourths of an hour in a moderate oven. 
Serve this cold with sweetened whipped 
cream flavored with a little cinnamon 
and ginger on top. 
For a Thanksgiving pudding that may 
be made a week or two in advance of 
the dinner, add two cups of chopped 
suet to two cups of fine bread crumbs, 
soften with one cup of grape juice, two 
well-beaten eggs, one cup of molasses, 
one-half teaspoon of salt, one teaspoon 
each of cinnamon and cloves, and one 
small grated nutmeg; mix these well 
together, then stir in one cup of raisins, 
seeded and chopped, one cup of dried 
currants; one-fourth cup of chopped 
candied orange peel, and one-half cup 
of chopped walnut meats, all well 
dredged with flour. Sift two teaspoons 
of baking powder with one-half cup of 
flour and add, beating it in thoroughly. 
Pack the mixture into a well oiled mold, 
or a small pail with tight fitting cover 
may be used, pound baking powder cans 
make attractive shape molds. Steam 
three hours, cool, and set away until 
ready to use, then reheat, slip from the 
mold and garnish with halves of walnut 
meats and whipped cream, or it may 
be served with a hard sauce. 
For the ice cream, mix one-half tea¬ 
spoon of cinnamon, two tablespoons of 
sugar, three ounces of unsweetened 
chocolate, and one-fourth cup of water; 
heat in the double boiler until smooth, 
then add to any plain ice cream mix¬ 
ture. To make the sauce, scald one 
pint of thin cream, add the yolks of 
three eggs beaten with three tablespoons 
of sugar, and cook over boiling water 
until thick and smooth; cool, and flavor 
with vanilla. Rosamond lampman. 
Catering for Hired Men. 
Several “back-to-the-land” house¬ 
keepers tell us 'that they do not know 
how to provide for the hired men. 
They say they are only used to catering 
for a small family, and the greatest puz¬ 
zle they have on the farm is to plan 
the meals so they will be abundant and 
satisfactory for hired help as well as 
the family. One asks us what she ought 
to provide in the way of sweets or 
desserts, as the men do not seem to care 
for custards and light puddings, such 
as her own family prefer. These ques¬ 
tions puzzle us, as on all the farms 
we know the hired men have the same 
food as the family, even where so much 
help is kept that they have a separate 
dining room. We realize that with the 
foreign help now predominating, con¬ 
ditions are different from the old days 
when the hired man was usually an 
American, often a farmer’s son with 
the same environment as his employer. 
What advice have experienced house¬ 
keepers to give to these beginners on 
the farm? Is any special problem in¬ 
volved in catering for the hired man ? 
How the Women Helped. 
Women in country places often seem 
timid in coming forward to aid in 
local improvements. How they may help 
is shown by a recent incident here in 
Virginia. At one spot of our main 
road was a very bad mud hole. It was 
a much travelled road, and the condi¬ 
tion of the road elsewhere was tolera¬ 
bly good, it being dry weather. But 
this one place remained to muddy up 
any newly washed vehicle and vex the 
spirit of the daily traveler. The ladies 
in our neighborhood decided that there 
was no reason why it could not be re¬ 
paired. They have a Ladies’ Aid Society 
in our community in connection with 
the church. Before one of the meet¬ 
ings, one of the members framed a 
concise letter to the road supervisor, 
stating the need of repair and urging 
immediate work. All the women at the 
meeting signed it and ways and means 
suggested for gaining the signatures of 
others in the community. The men 
readily added their names and a day 
after the letter was sent the supervisor 
had a man digging out a ditch to drain 
the hole. a. s. 
Gourd Cups and Bowls. 
Can yon tell me at what time they cut 
gourds to make cups and bowls of them, 
and when they should be picked? 
E. L. F. 
We wait until the gourds are quite 
ripe, as they seem to shrink a good deal 
if picked while still tender. However, 
they are very hard to cut or saw when 
perfectly ripe. Perhaps some of our 
friends who have had more experience 
in making gourd dippers and bowls will 
tell how they shape them and at what 
stage they gather them. While several 
of the gourds are called calabashes, the 
real calabash is not a gourd, but a tree 
belonging to the same family as the 
trumpet vine, the fruit, which varies in 
size from a few inches to half a yard, 
having a hard shell which is made into 
domestic utensils. 
Prune Roll.—Prepare a rich biscuit 
crust, spread it thickly with chopped, 
pitted prunes, adding a little sugar and 
a slight grating of lemon or orange 
peel, then roll up the crust over the 
fruit as for any other fruit roll and 
steam it one and a half hours. Serve 
with hard sauce, or soft sauce, or both. 
Rice Pudding Without Milk.—Boil 
one-half pound of rice in two quarts 
of water until the rice is soft. Make 
an exception of the rule not to stir rice 
for fear of breaking the grains. Stir¬ 
ring makes the water and rice of a 
consistency for mixing well with the 
other ingredients. Beat the yolks of 
four eggs with one-half pound of sugar 
and dessertspoonful of butter, adding 
them to the pap of rice. Flavor with 
nutmeg and bake in a deep pudding 
bowl. Make a meringue of the whites. 
Seeded and chopped raisins are delicious 
when stirred in a rice custard or pud¬ 
ding, in the process of mixing. When 
the pudding is baked a layer of chopped 
pecan meats, English walnuts or blanched 
almonds, either, or all together, with 
chopped raisins in a layer over the top, 
with the meringue covering the layer, 
make a delicious dessert. 
BOOKS WORTH BUYING 
Agriculture and Chemistry, Storer. . .$5.00 
Fertility of the Land Roberts. 1.50 
Fertilizers, Voorliees . 1.25 
Fertilizers and Crops, Van Slyke.... 2.50 
Manures, Semper .40 
Soil Fertility, Hopkins . 2.25 
Soils, Hilgard . 4.00 
The Soil, King. 1.50 
Farmers of 40 Centuries, King. 2.50 
Forage and Fiber Crops, Hunt. 1.75 
How Crops Grow, Johnson. 1.50 
How Crops Feed, Johnson. 1.50 
Meadows and Pastures, Wing. 1.50 
Physics of Agriculture, King. 1.75 
Practical Farming, McLennan. 1.50 
Weeds of Farm and Garden, Pammel. 1.50 
Drainage for Profit and Health, Waring 1.00 
Irrigation and Drainage. King.1.50 
Irrigation Farming, Wilcox. 2.00 
Irrigation Institutions, Mead. 1.35 
First Principles of Agriculture, Voor- 
hees . 1.00 
Principles of Agriculture, Bailey. 1.25 
Alfalfa in America, Wing. 2.00 
Book of Alfalfa, Coburn. 2.00 
Asparagus, Hexamer .50 
Bean Culture, S>evey.50 
Book of Wheat, Dondlinger. 2.00 
Book of Corn, Myrick. 1.50 
Study of Corn, Shoesmith.50 
Cereals in America, Hunt. 1.75 
Corn Culture, Plumb. 1.00 
Clovers, Shaw . 1.00 
Farm Grasses of the U. S.. Spillman.. 1.00 
Celery Culture, Beattie..50 
Cotton, Burkett . 2.00 
Ginseng, Kains . 50 
Melon Culture, Troop.50 
Mushrooms, Falconer . 1.00 
New Onion Culture, Greiner.50 
Onion liaising, Gregory .30 
New Rhubarb Culture, Morse.50 
A B C of Potato Culture, Root.50 
The Potato, Fraser.75 
Squashes, Gregory .30 
Tobacco Leaf, Killebrew . 2.00 
Tomato Culture, Tracy.50 
Animal Breeeding, Shaw. 1.50 
Breeding Farm Animals, Marshall.... 1.50 
Principles of Breeding, Davenport. . . . 2.50 
Study of Breeds, Shaw. 1.50 
Types and Breeds of Farm Animals, 
Plumb . 2.00 
Animal Castration, Liautard. 2.00 
Cheese Making, Decker. 1.75 
Cheese Making, Van Slyke.50 
Business of Dairying, Lane. 1.25 
Butter and Butter Making, Publow. . .50 
Clean Milk, Winslow. 3.25 
Dairy Bacteriology, Conn. 1.25 
Dairy Chemistry, Snyder. 1.00 
Dairy Farming, Michels. 1.00 
Handbook for Dairymen, Woll. 1.50 
Milk and Its Products. Wing. ....... 1.50 
Milk Testing, Van Slyke.75 
Diseases of Animals, Mayo. 1.50 
Horse’s Foot and Its Diseases, Zundel 2.00 
Prevention and Treatment of Animal 
Diseases, Winslow . 3.50 
Farmers’ Veterinary Adviser, Law.... 3.00 
Veterinary Materia Medica. Winslow. 6.00 
Veterinary Ophthalmology, Van Mater. 3.00 
Veterinary, Anatomy, Strangeway.... 5.00 
Veterinary Obstetrics, Fleming . 4.50 
Feeds and Feeding, Henry. 2.25 
Feeding Farm Animals, Shaw. 2.00 
Feeding of Animals, Jordan. 1.50 
Forage Crops, Voorhees. 1.50 
Management and Feeding of Cattle, 
Shaw . 2.00 
Hog Book, Dawson. 1.50 
THE RURAL NEW-YORKER 
409 Pearl Street New York 
Get Beefsteak Prices For Your 
Sausage anti other Pork Prod¬ 
ucts—Use Enterprise Machines 
Hog-raising farmers should take advantage of the big difference in market 
prices of pork products and hogs on the hoof. Fine country-cured sausage, 
such as you can make, brings about the same price as the choicest beefsteak. 
An Enterprise Meat AND Food Chopper and an Enterprise Saosage Staffer and Lard Press are 
the profitable machines to use for any purpose. Great in the kitchen. 
THE ENTERPRISE 
Meat AND Food Chopper 
Sw.'bJP cu * s sausage meat 
slick and clean as the 
old - fashioned chop¬ 
ping knife—not the 
crushing and man¬ 
gling, squeezing sort 
of chopper which 
is not a specially 
made meat chopper. 
It is the one chopper that 
gives the chopping cut—does not squeeze, 
mangle or crush. It is a chopper that will also 
give you almost daily use in the household. It 
enables you to make an unlimited number of 
dainty dishes from left-overs and bits of meat 
that otherwise would be wasted. Its use means 
not only better living, but economical food cost. 
The Enterprise Meat AND Food Chopper has a 
four-bladed chopping knife which with the 
cutting plate gives nearly 300 cuts at every 
turn of the handle. Made in 45 sizes and styles, 
for hand, steam and electric power. 
No. 5, family size, $1.75. 
No. 12, farm size, 
$2.25. 
No. 22, farm size, 
$4.00. 
These are 
thechoppers 
we recom¬ 
mend. If you 
want cheaper 
machines, ask 
to see the Enter¬ 
prise Food Choppers. 
The ENTERPRISE 
Sausage Stutter and Lard Press 
Cylinder Bored True. 
The Sausage Stuffer is guar¬ 
anteed to stuff casings per : 
fectly. Air bubbles, the 
most frequent cause of 
sausage spoiling, 
wholly prevent¬ 
ed from enter¬ 
ing the casings 
by our patented 
corrugated spout, 
an attachment to be 
had only with the 
Enterprise. It is 
patented by us and cannot be used by 
other makers. Bear this in mind and uo 
not be fooled by imitation spouts which 
lack the essential features of the En¬ 
terprise. A few “batches” of your 
fine sausage thus protected from spoil¬ 
ing will pay for these inexpensive 
machines several times over. 
No. 25, 4-Quart, Japanned 
Price, $5.50 
Tinned and Japanned 
These sausage stuffers are made with greatest 
precision. Pressure plate fits close without 
binding. Meat cannot squeeze out. Many other 
exclusive points of merit economy and conven¬ 
ience. Do not let butchering time come this 
year without one of these Enterprise Sausage 
Stuffers and Lard Presses with the patented 
corrugated spout to work with. The change 
to a lard or fruit press is instantly made. 
Nine sizes and styles — up to eight quarts 
capacity. One of these will fit your needs. 
Our 200-Recipe Book, “The Enterprising Housekeeper ," new edition with kitchen helps, 
sent anywhere for the postage, 4 cents. Illustrated Catalogue of Enterprise Meat AWU 
Food Choppers, Enterprise Sausage Stuffers and Lard Presses, and other Enterprise 
Specialties sent free. For sale at hardware and general stores everywhere. 
THE ENTERPRISE MFG. CO. OF PENNA. 
Dept 69., Philadelphia, Pa. 
