1331 
the rural new-yorker 
Our Thanksgiving Dinner. 
Those who have' Chrysanthemums, 
either the big fluffy ones or the tiny 
dwarf ones, at hand, will not be at a loss 
for an attractive table decoration on 
Thanksgiving day. You who are less for¬ 
tunate need not despair, however, espe¬ 
cially if you live in or near the country, 
for the Autumn woods are full of all sorts 
of possibilities in the way of gay leaves, 
bright berries, pine cones and needles, 
which can, one and all. be worked into a 
charming and suitable table adornment. 
You could never conceive, until you 
had tried it, the pretty effect gained with 
just red and yellow oak leaves and a few 
wide-open chestnut burrs; those that 
still contain their glossy brown fruit are 
the most effective. The stems with the 
burrs and nuts attached are first wired, 
then arranged with the oak leaves in a 
brass bowl; this is placed in the center of 
the table with a circle of the leaves and 
fold and roll again, then double and cut 
into tiny rounds or squares, and fry, 
using a wire basket and deep, hot fat, 
until they have swollen twice their size 
and are delicately browned. Put a spoon¬ 
ful of these on each plate of soup just 
before serving. 
The little pastry shells for the creamed 
oysters can be made a day in advance, 
too. Mix a rich pie crust, and roll out 
rather thin. Cover inverted timbale molds 
or patty-tins with the crust and bake, 
then remove from the molds and set aside. 
Just before the dinner is ready to serve 
cream the oysters, seasoning them well, 
and add a dash of lemon juice, then fill 
the shells, and serve each on a small plate 
with a bit of parsley on top. 
A delicious and unusual filling for the 
turkey is made in this way: Mix two 
cupfuls of stale bread crumbs with one- 
half cup of melted butter or cream, one- 
half cupful of raisins, seeded and 
Arrangement for Thanksgiving Dinner Table 
In ns extending out around it. A spray 
of smaller leaves and one tiny burr placed 
at each plate completes this novel but 
simple decoration. 
For the turkey dinner the little papier- 
mache turkeys make a very appropriate 
decoration. They come in three tones of 
brown with a touch of red about the head 
and breast, and there are tiny turkey 
place-cards to go with them. A scheme 
like this has been very successfully and 
cheaply carried out here with crepe 
paper. Get a roll of that which comes in 
the turkey design. Gut out the turkeys, 
and mount them on card-board, one on 
each side. Down at the feet slip a bit of 
twisted wire, between the paper and card¬ 
board, and glue it firmly to the card¬ 
board, then separate the wires and bend 
them in line with the toes, this helps 
them to stand erectly. The large turkeys 
are used for the central decollation and 
the smaller ones for favors and place- 
cards. 
The candle shades may be in the Au¬ 
tumn colors, too, but the plain yellow 
ones ai’e more effective with either of 
these decorations- 
As to the bill of fare, this may be sim¬ 
ple or elaborate, frugal or bountiful, ac¬ 
cording to one’s ways and means. It’s a 
good plan to arrange for the essentials 
first, then add as many of the extras as 
may seem necessary. This is an excellent 
one to begin with : 
Clear brown soup with noodles. 
Creamed oysters in pastry shells. 
Roast turkey with nut stuffing, cranberry 
jelly. 
Sweet potatoes Southern style, creamed 
celery. 
Corn salad, crackers, cheese. 
Pumpkin pie with whipped cream or 
pumpkin ice cream. 
Fruit cake. 
Assorted nuts, raisins. 
Coffee. 
Make the soup stock the day before it 
is needed, using two-thirds lean beef and 
the remainder bone and fat. Season well 
with vegetables, and add a little spice, 
pepper and salt. After it is cold skim 
it and clear with the shell and half- 
beaten white of an egg; stir this well into 
the soup and let it simmer for a moment, 
then strain. For the noodles, beat two 
eggs slightly, add a teaspoonful of salt, 
and flour enough to make a stiff dough ; 
knead it hard, adding more flour if neces¬ 
sary to keep it stiff, then roll very thin, 
chopped, one-half cupful of chopped pea¬ 
nuts or hickorynut meats, a little scraped 
onion, salt, pepper, and speck of sage if 
liked. If the stuffing seems too dry a 
little cream or rich milk may be added. 
Fill the turkey two-thirds full with the 
stuffing, and roast it breast downward. 
The sweet potatoes are medium-sized 
ones, baked in a quick oven, then cut into 
halves lengthwise, and scooped out, 
mashed, and mixed with enough melted 
butter or cream to moisten it, and sea¬ 
soned with salt and pepper, then returned 
to the shells, and baked for five minutes. 
Cut the celery into cubes and stew until 
tender and transparent, then drain, and 
to two cupfuls of the celery add one of 
white sauce. Fill an earthen baking dish 
with the mixture, sprinkle the top with 
line bread crumbs, and a little grated 
American cheese, dot with bits of butter, 
and bake until the crumbs are browned. 
The salad is a little out of the ordi¬ 
nary. Drain one can of corn, season with 
mustard and onion juice, and marinate 
with French dressing, and let it stand for 
a couple of hours, then drain this off, and 
arrange on lettuce or ehickory, and dress 
with mayonnaise. Serve on individual 
plates, and with it the crackers and 
cheese. 
Of course, every woman who makes pie 
has her own favorite rule for a pumpkin 
pie, but to make it specially delicious a 
thin cream might be used instead of the 
milk, and one or two more eggs added 
than the rule calls for. Bake it a de¬ 
lightful golden brown, and when cold 
decorate it with spoonfuls of whipped 
cream around the edge, and send it to the 
table whole, to be cut and served there. 
For a pumpkin ice cream, which may 
take the place of the pie, mix one and 
one-fourth cups of sugar, one tablespoon¬ 
ful of flour, and a little salt, add two 
well-beaten eggs, and one pint of scalded 
milk. Stir well, then cook in a double 
boiler until the mixture thickens- Re¬ 
move from the fire, cool, and add one 
cupful of steamed and strained pumpkin, 
three cupfuls of cream, one-half cupful of 
Canton ginger, chopped, and one-fourth 
cupful of ginger syrup, and freeze. 
ROSAMOND I.AMPMAN. 
Corned Beef. 
Will you tell me how to corn beef? I 
have tried and failed. g. d. 
The following is a tested home recipe 
•for corning bpef in on entity: To every 
hundred pounds of beef take nine pounds 
of salt, four pounds of sugar or two 
quarts of good molasses, two ounces of 
soda, one ounce of saltpeter, and just 
enough water to cover the meat—about 
four or five gallons. Strew some salt 
over the bottom of a barrel; mix about 
half the amount of salt given with half 
the given amount of sugar or molasses, 
and rub each piece of meat thoroughly 
with it before placing it in the barrel. 
Dissolve the saltpeter and soda together 
in hot water, add the remainder of the 
salt and sugar and about four or five 
gallons of cold water, l’our this over 
the meat. Tlace a board on top of the 
meat, with a weight heavy enough to keep 
it under the brine. It may be kept an 
indefinite time in the brine, but is salt 
enough to cook after five or six days’ 
corning. 
Another recipe calls for salt 10 parts, 
saltpeter one part, mixed dry. Rub the 
beef with this until the salt lies dry on 
the surface, let it stand in a cool place 24 
hours, then repeat the rubbing, then put 
in pickle. Boil together for 10 minutes a 
gallon of salt, four ounces of saltpeter 
and l 1 /^ pound of brown sugar in five 
gallons of water. Let the pickle become 
cold before putting the meat in it. 
Look at the corned beef occasionally 
to see that it is keeping well; if there is 
any doubt take the meat out, rub well 
with dry salt, and put back in freshly 
made brine. 
Sausage. 
Will you give me a recipe for making 
sausage and what part of the pig is used? 
MRS. p. T. c. 
Sausage is made from the odd pieces of 
nice fresh pork trimmed off in cutting 
joints into shape, from hams and shoul¬ 
ders, also tenderloin, and if desired the 
fleshy part of the head, though this is 
usually made into head cheese. Where 
a large amount of sausage is made the 
shoulders are used also. It should all be 
nice fresh meat, with the bones removed. 
Use two-thirds, by weight, of lean to one 
third fat, grind fine in the meat chopper. 
Season with one teaspoonful salt, one 
teaspoonful dried sage leaves, powdered 
and sifted, and one-half teaspoonful 
white pepper (black if you prefer it) to 
each pound of meat. It is a good plan 
to dust one-half of the mixed seasoning 
through the meat and fat before grinding, 
then dust the remainder over the ground 
sausage, and run it through the grinder 
a second time. This produces perfect 
mixing; it is rather hopeless to attempt 
to mix all the seasoning through the 
ground sausage, especially if it is not re- 
ground. Some may like more seasoning 
than is given here, mace being added by 
some, but this is a standard seasoning 
that is generally liked. 
It is not to taste sweet things, but to 
do noble and true things and vindicate 
himself under God’s heaven as a God- 
made man, that the poorest son of Adam 
dimly longs. Show him the way of doing 
that, the dullest drudge kindles into a 
hero. They wrong man greatly who say 
he is to be seduced by ease.—Carlyle. 
use “Wear-Ever” 
Aluminum Utensils 
The processes through which these utensils go are so 
rigid that nothing but the best metal can with¬ 
stand them. 
Aluminum utensils are NOT all the same. 
Replace utensils that wear out 
with utensils that “Wear-Ever” 
J Write for booklet, ‘‘The Wear-Ever Kitchen.” 
| It tells you how to save fuel, time and strength 
WANTED* Men to demonstrate and sell "Wear- 
- '■ Ever” specialties. Only those who 
1 can furnish security will be considered. 
———Mmnuim—uum 11111 " 1 —* i " it,iii,i *t 
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.....Haa.u.iieiuu.uuuuuiuuuiiiii.iiuiiuiiuiiHiiifluuuuimuumuimiiiiuiumuiiiuaiimomuMnanMinuimmiiiiiuii 
A he Aluminum Cooking: Utensil Co. 
| Dept. 63, New Kensington, Pa. (orif you live in Canada) 
i Northern Aluminum Co., Ltd., Toronto, Ontario 
Send prepaid, 1-qt. “Wear-Ever” stewpan. Enclosed 
is 25c in stamps or coin — money refunded if not 
satisfied. Offer good until Dec. 20th, 1915 only. 
S Name.,. 
. 
let Us Tell You 
The 1916 Price 
on this beautiful Mission Base-Burner and on 
600 other styles and sizes of best quality 
ranges, cook stoves and heaters that you 
can choose from our 
New 1916 Catalog Mailed 
With “Recipes rnrr< 
in Rhyme” rRLE 
Write for these two books today-see new 
styles—1916 wholesale prices—read latest, 
helpful recipes in catchy sparkling jingles. 
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Ask for Catalog <e~\ l Pi” 
NO. 114 
Kalamazoo Stove " 
Co. # Manufacturers r&<in 
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3 Oak St., Troy, N. V. W 
AGENTS WANTED 
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OUR NEW HANDY BINDER 
Sides are heavy Book Board, Imitation Leather 
Back and Corners, Cloth Sides, Two Tongues Inside, 
Inside of Cover Neat Lining Paper, Stamped iti 
Gobi —“Rural New-Yorker” — on outside. 
Will hold 52 issues, or more. Sent prepaid 
upon receipt of price. 50c. 
THE RURAL NEW-YORKER 
333 West 30th St. New York City 
