RURAL NEW-YORKER 
1403 
lard. It is then ready for the oven. Put 
a little water in the pan to prevent burn¬ 
ing and baste frequently with the gravy 
while cooking. 
Turkey Dressing.—One cup of English 
walnuts, chopped fine, one cup of minced 
ham, three cups bread crumbs, one-half 
cup chopped celery, one cup chopped 
apples, one-half cup pimentoes, chopped, 
three eggs, salt and pepper to taste. 
Chicken Loaf. — One chicken, two 
ounces of butter, pepper, salt, eggs. Boil 
a chicken in as little water as possible 
until the meat can easily be picked from 
the bones; cut it up finely, then put it 
back into the saucepan with two ounces 
of butter and a seasoning of salt and pep¬ 
per. Grease a .square china mold and cover 
the bottom with the slices of hard-boiled 
egg, pour in the chicken, place a weight 
on it, set aside to cool when it will turn 
out. Cut in thin slices and garnish. 
Chicken Creamed.—Take two fat slices 
of ham and place in frying pan, then cut 
a chicken in quarter’s and fry on ham. 
When nearly brown add one-half can of 
sugar corn, season with salt, paprika and 
a pinch of grated nutmeg. l*our over 
spoonful each of following spices: cloves, 
cinnamon, ginger, one small nutmeg and 
four eggs, half pint grape-juice. Add just 
enough water to have a very stiff dough, 
one large dessertspoon of salt. A very 
delicious pudding. HELEN A. lynan. 
A Silver Wedding Celebration 
How should one plan a silver wedding 
celebration? What is the proper decora¬ 
tion on the table and in the rooms? What 
are the proper refreshments for about 50 
gue.sts? Is it necessary to have a wedding 
cfikc? yiiis. s. 
Silver wedding celebrations are, in their 
general features, like any other anniver¬ 
sary festivities; they may be as simple 
or as elaborate as taste and means indi¬ 
cate. Decorations are like thos of any 
other reception, and may be of flowers and 
plants from the florist, or of material 
gathered from the woods. It is quite 
customary for the hiusband and wife to 
stand beneath a wedding bell to receive 
the congratulations of their guests, and 
while this is usually made of flowers it 
may, if desired, be made of white and sil¬ 
ver paper. Sometimes the bride wears 
whole enough cream and tomato sauce to 
cover. Put in oven for 10 minutes. 
Cream of Celery Soup.—Cut fine the 
outside stalks of celery. Wash in several 
waters. Put two tablesi^oons of rice in 
three pints of milk, with one sliced onion, 
and boil until rice *fe done. Add celery 
and boil 20 minutes, then pass through 
ricer. Season with pepper and salt and 
a little butter. Just before serving add 
one cup of cream. 
Potato Oyster Balls.—Peel and boil 12 
medium size potatoes. Mash, add salt 
and pepper to taste. Add butter the size 
of an egg, and four tablespoonfuls of 
milk. Beat lightly and when cool make 
into small balls, putting two oysters in 
each ball. Dip in beaten egg, and roll 
in cracker crumbs, put a small piece of 
butter on each ball and bake in a'quiek 
oven light brown. Eat with chicken. 
Mincemeat,—One pound each of raisins 
and currants, one and one-half pounds 
each of sugar and apples, four lemons, 
four ounces of citron, tablespoon of mar¬ 
malade, one spoonful cinnamon, four 
ounces suet, pinch of salt, another of 
cayenne pepper. Chop fine all fruit, and 
let stand a few days before using. 
Fruit Cake.—Three eggs, lYj cups su¬ 
gar, one cup molasses, two-thirds cup of 
shortening, pinch salt, two-thirds cup 
milk with one teaspoouful saleratus; two 
teaspoonfuls cream of tartar dissolved in 
it; two teaspoonfuls of cinnamon, allspice 
one teaspoonful doves; one cup raisinsj 
few drops extract of lemon. Start in 
with! 2% cups flour and add until thick 
enough. 
Old English Plum Pudding.—One and 
one-half pounds beef suet, chopped fine, 2% 
pounds dark brown sugar, three pounds 
of raisins (seeded), three pounds cur¬ 
rants, two pounds citron, one-half pound 
blanched almonds (chopped), seven tea¬ 
cups flour, two teaspoons saleratus, two 
teacups molasses, two lemons (chop rind 
fine, squeeze in the juice), one dessert- 
her wedding dress (if she has preserved 
it, and is still able to get into it after 25 
years) ; if not, she must consult her taste 
and pocket-book. If conditions permit, 
.soft gray silk or crepe de chine with sil¬ 
ver trimming would be appropriate, and 
suitable for use afterwards. 
The table decorations may be merely 
vases of flowers, or there may be a more 
elaborate arr-angement, including favors 
and other decorations of silver paper or 
papier mache, such as caterers supply. 
Silver gauze ribbon is also used in such 
decorations; all this depends on the ex¬ 
pense desired. But these are war times, 
and there are too many demands on our 
purses for useless frivolities, so we should 
confine the decorations to vases or baskets 
of flowers, with our prettiest linen, china 
and silver. Baskets of wicker silvered 
are very’pretty, but silver paint is very 
high-priced now. There should certainly 
be a wedding cake, iced in white, with the 
dates on it in silver, and the cake may be 
decorated, if desired, as elaborately as a 
real wedding cake, with silver gauze and 
lace. Other refreshments may be such as 
are oi-dinarily served at an evening recep¬ 
tion, and here we must again consider 
local conditions and the family finances. 
Scalloped oysters and chicken salad, with 
sandwiches of various kinds, including 
plain bread and butter, with ice cream, 
little cakes and coffee, is a simple menu, 
liked by everyone. It may be amplified 
by beginning with chicken bouillon, the 
stock being made by boiling the chickens 
for the salad, and salads of fruit, lobster 
or shrimp may be added, also salted nuts, 
candies and snapping mottoes. If the 
refreshments are to be prepared at home, 
it is far better that they should be simple, 
but good and ample in quantity. If the 
anniversary occurs during the Christmas 
holidays regular Christmas decorations 
may be used, with the addition of the 
wedding bell, and silver gauze or favors 
on the table. 
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Cancers, Burns, Carbuncles and Swellings. 
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A liniment that not only heals and cures Human Flesh, but for years 
the accepted Standard veterinary remedy of the world. 
Price, $1.50 per bottle at all Druggists or sent by us express prepaid. 
Write for Free Booklet and read what others say. 
THE LAWRENCE WILLIAMS CO., Cleveland. Ohio 
RETAILER S* 3 5c QUALITY 
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S POUNDS FOR 
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10 lbs. DELIVERED FREE 1000 MILES 
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BSTABLISHKD 77 YEARS 
V" . 
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number of trees 
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G. H. GRIMM ESTATE 
Comfort in Jig Time 
When you come in from the chilly out-of-doors, the 
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The ne'w No. 500 Perfection Heater Wick comes trlmmeo and 
burned off, all ready for use. Makes re--wicking easy. 
So-CO-ny Kerosene gives best results. 
STANDARD OIL COMPANY OF NEW YORK 
PRINCIPAL OFFICES 
