1914. 
THE RURAL NEW-YORKER 
!*©©< 
Suggestions for a Hallov/e’en 
Celebration. 
O F the many celebrations that come to 
us throughout the year All Snints’ 
Eve, or Hallowe’en, with its mystic tra¬ 
ditions, offers the most real merriment for 
our fun-loving young people. The tang 
in the crisp Autumn air sets pulse beat¬ 
ing high, and puts one in just the mood 
for a lark with weird spooks, sly elves 
and gruesome witches. Then, too, the 
fact that one is not expected to dress in 
his best or stand on ceremonies lends 
much to the zest of the occasion. The 
big farmhouse kitchen, a roomy old-fash¬ 
ioned cellnr, or, if the weather is not too 
chillly. a clean swept barn, lighted with 
pumpkin Jack-o’-lanterns, make ideal 
places for frolicking, feasting, and ghost 
meets. 
Invitations for a Hallowe’en party can 
be as quaint and fantastical as one 
wishes. A piece of coarse brown wrap¬ 
ping paper with ragged edges, waxed to 
resemble parchment, and decorated with 
one of the many old-time Hallowe’en de¬ 
vices—witches, black cats, bats, owls, or 
pumpkin heads, in red and black ink; 
rolled and tied with red and black rib¬ 
bon, or sealed with red and black sealing 
wax, are very appropriate. 
The woods, fields and garden will fur¬ 
nish enough suitable material for decora¬ 
tions. Squashes and pumpkins, cut into 
halves, crosswise or lengthwise, the seeds 
and pulp scooped out, make charming re¬ 
ceptacles for gay Autumn leaves and red 
berries, and for holding fruit, nnts and 
bonbons. A great cabbage head with the 
heart removed, makes an ideal Jack Hor¬ 
ner for the center of the table. All sorts 
of small fantastical gifts, wrapped in tis¬ 
sue paper and tied with half-inch ribbon 
in yellow and black, equal numbers of 
each color, leaving long streamers, are 
hidden among its leaves and in the cen¬ 
ter. After the feast is eaten each guest 
draws a prize by pulling on a ribbon. 
Big red and yellow apples, with the 
blossom end sliced off so they will stand 
alone, the top cut evenly off, the core 
scooped out, and the cavities filled with 
red, yellow and brown candies, then the 
top replaced, with a tiny lighted candle 
set in where the stem once was, and 
placed at each plate, make very attrac¬ 
tive favors. The candles used for Christ¬ 
mas tree decorations are about the right 
size. 
For another unique centerpiece, a great 
yellow pumpkin shell filled with fruit, 
nuts, and bonbons, has a circle of these 
small lighted candles set in around the 
edge. With this there is a caudle blow¬ 
ing contest before the contents can be en¬ 
joyed. Kach member of the party blows 
out the candle assigned him; if he does 
not succeed in the first attempt, or blows 
out more than one, he must lose his share 
of the goodies, or pay a forfeit. 
As for the walls, there is nothing pret¬ 
tier than the fluffy gray Clematis and Ted 
mountain ash, or gray bayberries, and 
red and yellow oak leaves. Bong, well- 
shaped carrots with oval slits cut in the 
big end for eyes, a triangle for the nose 
and a bow shape for the mouth, and a 
tuft of the foliage left on. suspending 
here and there among the Clematis, are 
both quaint and decorative. When 
pumpkins are plentiful Jack-o’-ianterne 
might be the only illumination, and when 
these are not forthcoming there are the 
big and little paper ones that can be pur¬ 
chased at a small cost in almost any of 
the large towns. 
Half a dozen rolls of crepe paper with 
Hallowe’en patterns, offers a limitless 
range in decorative possibilities in this 
direction. The designs can be cut out 
and pasted on cardboard. Witches flying 
on broomsticks, or stirring the caldron 
kettle, thin black cats with bushy tails, 
dismal owls perched on bare houghs, 
“Br’er Rabbits” peeping out of pumpkin 
heads, and uncanny bats, all of which 
when cut out, mounted, and rubbed with 
a little phosphorescent paint, are just ilie 
thing for decorating the walls and table 
of a dimly-lighted room. The smaller de¬ 
signs can be used on the im itations if one 
likes, instead of the pen and ink sketches. 
An open fire plays an important part 
in many of the old-time Hallowe’en 
games, and when this is not to be had the 
kitchen range or furnace are very good 
substitutes. There should be some real 
candlesticks with lighted caudles for the 
Jump Over the Candle” game you all 
know so well. A small washtub half 
filled with watt>r, and partly hidden with 
evergreen boughs and Autumn leaves, is 
needed for the “bobbing apple” coutest. 
Apples with the initial of a girl cut on 
them, are dropped into the water, then 
each boy is invited to duck his head and 
briug out one with his teeth. The letter 
on the apple is, of course, the initial of 
his true sweetheart. At the far corner 
of the room have the lights turned out, 
and a ghostly shrouded figure doling out 
fortunes. These, like the invitations, 
should be written in red and black ink on 
parchment-like paper, and handed to each 
guest as he or she is requested to ap¬ 
proach the awesome specter. 
Eating a thimbleful of salt while walk¬ 
ing down the cellar stairs backward with 
a lighted candle in one hand and a look¬ 
ing glass in the other to catch a glimpse 
of one’s future husband is another old- 
time feature. Then there is the nut test 
on the hearth, the test of the three “big¬ 
gies,” and the tossing of the apple paring 
to see what initial letters it forms as it 
falls to the floor, and many other old- 
fashioned foretelling signs and symbols 
that never lose their quaint charm. A 
ghost dance, where everyone, shrouded in 
pillow cases and sheets, wearing black or 
yellow mask, is expected to take part, 
will furnish any amount of fun. 
Nuts and apples with plenty of sweet 
cider are the regnlation refreshments for 
an old-time Hallowe’en frolic, but if one 
likes to add a touch of modernism there 
may bo a menu something like this: 
Devilled oysters. 
Brown bread and cheese sandwiches. 
Devil’s food (black chocolate cake). 
Ghost cake (white mountain cake with 
white icing). 
Tea. Sweet cider. TIome-made Fudge. 
ROSAMOND LAMP MAN. 
Seen in New York Shops. 
C ORSAGE bunches of artificial flowers 
or fruit are again much worn, but 
this Fall they are pinned on the coat 
high up on the left side, near the shoul¬ 
der. A great many little bunches of fruit, 
satin or velvet, are thus worn, as well as 
flowers that never saw their counterparts 
in any garden. The street corsage 
bunches are almost always of small flow¬ 
ers, but gigantic velvet roses, single or 
semi-double, are used to pin on a muff, or 
for evening wear. These big roses cost 
from .$1 .HO up, each; little knots of small 
flowers or fruit cost from about 35 cents 
up. according to quality and make. Some 
artificial flowers are always expensive; 
for example, we have never seen cheap 
nasturtiums. Boses and violets are the 
universal flowers, coming in every grade 
of quality. 
Among new neckwear are high collars, 
coming down to a low V-shape in frout, 
which have a ribbon an inch wide run 
through broad eyelets at the back. The 
ribbon is tied in front, thus holding up 
the back of the collar; the tie crosses the 
open space left by the flaring collar, the 
V remaining open below it. The ribbon 
ties were either black satin or Roman 
stripes. These collars, in white washing 
organdie, with ribbon included, were 50 
cents. 
Maline ruffs and feather boas are both 
again in vogue. The ostrich boas noted 
are not round, but flat, of closely curled 
feathers, and are broader at the middle 
than at the ends, which are finished with 
tassels or long ribbon loops. Pleated ma¬ 
line ruffs are sometimes short enough to 
fit snug around the neck, while others are 
long enough to reach the waist line; black 
and white are most becoming, but this 
Fall there are many of maline. as well as 
feathers, in various shades of brown. It 
should be remembered that a plump, 
short-necked woman should uerer wear a 
maline ruff or feather boa; it is sure to 
give her a pouter-pigeon effect. 
Among women’s smart shoos are many 
made with the overgailer effect; they are 
made of black Russia calf or patent colt- 
skin. with an overgaiter effect of fawn, 
gray or black cloth. They have high 
French heels and light welted soles. For 
harder service are very businesslike 
walking shoes of tan Russia calf with 
Cuban or low heels. Bronze kid slippers, 
iu a variety of models, are much in 
vogue; some are high-heeled evening 
models, others walking pumps. The even¬ 
ing slippers are often beaded in bronze, 
while other styles show bronze or yel¬ 
Jt 41 jfc- Stoves and Ranges 
ivjij* Buy direct from factory 
j ^v and get a betterstove for 
SSsfgMpsSu less money. Freight pre- 
r Jy . —■ paid—stovecomes all pol- 
Mr ready tosrt up Use it one year—if 
Mr you mea t satisfied wo refund your uiotiby. 
JY Write for Catalog and Prices. Big Free 
w/ CatuloK allows why unproved feat i tree of Oold Coin 
Stoves make them fuel-savers and splendid bakers 
—why they haw* given saindaoliou for M years. 
Gold Coin Stove Co., 3 OakSt.,Troy,N.Y. 
REMOVED from flues 
stoves and heaters - ^ 
WITHOUT 
MOVING 
PIPES! . rdffSIM gF 
lowed silver buckles. All call for stock¬ 
ings to match, for while many women 
have been wearing stockings of white or 
contrasting colors with pumps and slip¬ 
pers, the style has never been really iu 
vogue except for informal Summer wear. 
It has the disadvantage, too, of being 
usually unbecoming, unless the feet and 
ankles are unusually trim and pretty. 
The new’ blouses are of infinite variety. 
One inexpensive model, costing $2.95, is 
of crepe de chine, having sleeves, chemi¬ 
sette and flaring high collar of lace, while 
another crepe de chine model, costing 
$3.95, has a high collar at the hack and 
in the front finely tucked frills coming 
down to a V at the waist. Sleeveless 
basques of black satin, with white satin 
collar and revers, cost $3.95; sleeveless 
basques of black velvet, with silk sashes, 
are $5. These are worn over long-sleeved 
guimpes of lace or crepe de chine. Black 
satin basques are also shown with black 
lace sleeves. There are a great many 
styles of black lace blouses, either all 
black, or made over white chiffon. These 
are quite serviceable, while dressy and 
becoming. Black lace seems more in 
vogue than for several years. 
A uew style of veil, in either octagon 
or filet mesh, has a wide border formed of 
velvet squares. 
A pretty dress for a girl from eight to 
12 years old has a loose* overdress of dark 
blue serge, something like a very long- 
waisted Balkan blouse with a short cir¬ 
cular peplum, so that it came half way 
to the knee. Collar, cuffs and chemi¬ 
sette were of white pique. This was 
worn over a plain skirt of blue and white 
check. This is a desirable style for com¬ 
bining two materials. 
One of the new’ circular skirts in blue 
serge fitted smoothly over the hips, where 
it had three rows of black silk braid ; be¬ 
low it flared out so as to ripple at the 
bottom, being about 3(4 yards round. 
This dress had a wmist in coatee effect, 
with a rounded swallow-tail back; it was 
trimmed with silk braid and cube-shaped 
braid buttons, and had a white silk col¬ 
lar. 
Shirred 
Eggs With Tomatoes.—But¬ 
ter shallow fireproof shirring dishes 
and spread with a layer of tomato pulp 
which has been previously cooked to a 
thick paste and seasoned. Sprinkle with 
buttered crumbs except in centre. There, 
make a slight depression in which to 
break an egg. 1‘laee in the oven until 
the egg is sufficiently cooked and the 
crumbs well browned. If these shallow 
dishes are not available, spread the to¬ 
mato pulp on a rather thick slice of 
toast, removing a little of the crumb 
from the centre to leave the hollow for 
the egg. Arrange in a baking tin and 
bake until eggs are set. 
Baked Tomatoes With Bacon.—Re¬ 
move thin slice from top and bottom ot 
large tomatoes. Divide in two thick 
slices. Place in baking tin and set iu 
moderate oven. When the tomatoes are 
partially cooked, place on each half a 
crossing of two narrow strips of thin 
bacon. Increase heat so that bacon shall 
crisp nicely. The bacon fat will furnish 
sufficient seasoning. Serve on rounds of 
buttered toast. 
Don’t 
take down the 
stove pipes—don’t 
risk chimney fires—don’t 
’iet soot in the flues spoil the 
draft. 
handful of this wonderful new 
powder, “S00TF0, ” sprinkled on the 
fire, eliminates part of the soot by chem¬ 
ical action, and loosens the rest so that it drops like dust to 
the bottom of the flue and is easily drawn out. 
Perfectly safe—non-explosive—a child can use it. Non- 
injurious to pipes. A little used once a month will rive 
you a perfect draft all the year. 
We guarantee “S00TF0” to remove the soot 
when used as directed, or money refunded. 
One year’s supply (.5 lbs.) pre¬ 
paid, $1. Send for free circular. 
SINER MF 
3201 Thompson Street 
Philadelphia, Pa. 
Take ofT the handle, slip on the pulley, belt the 
cutter to the engine or motor, and you are ready 
to grind without getting lame arms or back. Lan¬ 
caster Meat Grinder Pulleys made in two sizes: 
12 x 2^ inches, $1.50 ) c . 0 D __ 
16 x inches. $2.00 f Scnt ParccI Pos * Pa M 
Tell us name and numlier of cutter—we will send a pulley to fit. 
LANCASTER PULLEY CO., 401F Chestnut St.. Lancaster, Pa. 
Water Systems for the Country Home 
makes and burns its own gas. Costa 
2c. a week to operate. No dirt, 
grease nor odor. A pure white 
light, more brilliant than electricity 
or acetylene. None other so cheap 
or effective. Agents wanted. Writs 
for catalogue and prices. 
THE BEST EIGHT CO. 
401 E. 5th Street, Canton, O 
y Two PRICES 
'Stoves CDCC 
& RangesBltkE. 
To try in your own homo for 30 days. 
Show jour iricnda. Freight paid by 
us. Scud it buck at our expense if you 
do not want to k<*p it. You can Buy 
the best at Actual Factory Price*. Our 
new Improvement* absolutely surpass 
anything ever produced. Save enough 
on a single stove to buy your winter s 
fuel. All IV0081ER 
STOVES Otiumnteed 
for Yearn. Send postal 
today tor large FREE 
Cutuloffiic, allowing largo 
assortment to select from. 
No Obligation*. 
HOOSIER STOVE CO. 
274StateSt., Marion, Ind. 
Save *5 to *23 
Factory Prices—Freight Paid—One Year's Trial 
Kalamazoo Stove Co.. Mtyrs.. Kalamazoo. Mich. 
We make a full 
line of Ranges. 
Stoves, Furnaces, 
Metal Kitchen Cabi¬ 
nets and Gas Stoves. 
Mention which 
catalog is wuuted. 
A Kedetift&zoe 
Registered Direct to You’ 
Get Your Stove 
at Wholesale Price 
Direct from Factory—a Genuine Kalamazoo. 
You’ve Heard How Good They Are—Because 
, we have customers iu every locality. That’s 
why you doubtless know that Kalamazoo 
style, quality aud convenience have no 
equal at any price. And these neighbors of 
yours, with the finest stoves, got them at a 
saving of $5 to $40 each. 
You Arc Emfiifilcd to This Saving 
Write for our stove book. It's free Shows 500 styles and sizes at 
all prices. It tells important things about selecting stoves that you 
can’t learn elsewhere. Ail Knlnmazoos are shipped the day the orders come, 
freight prepaid, on Free Trial ’ 'e don't get your money until you 
are t—iisfied. Write for book by all means. You are entitled to ita 
help, no matter where you buy. Ask for Catalog No. 114. 
