1743 
•Pit RURAL. NEW-YORKER 
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KEROSENE 
OIL 
STANDARD OIL CO. OF NEW YORK 
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1 tempted to scold and nag and punish, re¬ 
member these days, shut up in the house 
with mother, are the ones that will be 
looked back to when our children have 
become fathers and mothers, and try to 
have them as pleasant as you can. 
Have I the right idea? There must 
be a great many mothers to read this 
who have faced and gone through suc¬ 
cessfully the same thing I am up against, 
who could give suggestions that would be 
gratefully received by me and by others 
in a like situation. 
MRS. ODOVA HUSTLE. 
Three Economical Thanksgiving Dinners 
No. 1. 
Grapefruit. 
Roast Chicken. 
Raked Sweet Potatoes. 
Cauliflower with Cream Sauce. 
Jelly. Potato Rolls. 
Cabbage Salad with Red Peppers. 
French Dressing. 
Conservation Pumpkin. Pie, Cream or 
Cottage Cheese. 
Nuts. Raisins. 
Coffee. 
No. 2. 
Cream of Corn Soup. 
„ Jelly. Pickles. 
Roast Spare Ribs Fried Apple Rings 
Mashed Potatoes. Baked Squash. 
Lettuce and Celery Salad, French 
Dressing. 
Economy Pudding. 
Salted Butternuts. Cream Mints 
Coffee. 
No. 3. 
Cream of Clam Soup. 
Olives. Nuts. Pickles. 
Vegetarian Loaf Tomato Sauce. 
Cranberries. 
Boiled Onions with Thin Cream Sauce. 
Potato Puffs. 
Grapefruit and Nut Salad. 
Mock Mince Pie. 
Sweet Cider. 
Every housewife likes flowers for her 
Thanksgiving dinner table, but at this 
season of the year, when cut flowers are 
expensive, a few red and yellow oak 
leaves make a charming, inexpensive 
decoration. Get a quaint shape basket, 
flaring at the top, stain it green, or gild 
it a dull gold; place this in the center 
of the table and scatter some of the 
leaves out over the cloth. Aside from 
spotless linen, pretty china and polished 
silver, no other decorations are needed. 
Grapefruit give an added touch of color 
when served in their own golden bowls, 
lo prepare it, scoop out the pulp care¬ 
fully. removing all seeds and membrane, 
cut into cubes, sprinkle with powdered 
sugar, chill, and return to the shells. 
The meat course in either of these 
menus may depend on one’s own judg¬ 
ment and pocketbook. You who have 
had the hardship of raising a flock of 
turkeys this year are entitled to the big¬ 
gest and best of them. A nice fat 
chicken or a roast of some kind can, of 
course, take the place of the traditional 
bird, and for those who do not care to 
indulge in meat in any form 1 have pro¬ 
vided an excellent substitute iu the third 
menu. 
• ^ Jr *be fi rst dinner the chicken can be 
stuffed aud roasted iu the usual way. or 
if it sccflis too small out up in t>orviug 
pieces, dip each piece in beaten egg, then 
in well-seasoned bread crumbs, place in 
a roasting pan, with a few thin slices of 
pork laid over and round it, aud bake 
until nicely browned, basting now aud 
then with the fat in the pan. If this is 
not sufficient, use one tablespoon of but- 
tei melted in a cirt of boiling water, 
.train and wash one pint of oysters, and 
just before taking up the chicken turn 
them over it, and bake just long enough 
for the. oysters to be thoroughly heated 
through. r \ ake up tho chicken on a hot 
platter, remove the scraps of pork and 
arrange the oysters round it. To the fat 
in the pan add one large tablespoon of 
flour, one cup cf the strained oyster juice, 
onc-half cup. of milk, season well, stir 
and cook until smooth, aud serve thiswiflh 
the chicken. 
'The day before the rolls are needed 
pare two medium-sized potatoes and cook 
to a mush, iu just enough water to cover 
them well - do not drain off the water, but 
press all through a sieve or rieer. To one 
and one-half cups of the potatoes add 
one cup of scalded milk, four tablespoons 
ot drippings, one teaspoon of salt and two 
tablespoons of sugar, and cool; then stir 
m one and one-fourth cakes of compressed 
yeast, dissolved in one-half cup of warm 
milk, and add enough flour to make a 
soft dough; knead this well, cover and 
let staud in u warm place until light- 
when double its original size mold down 
and let rise again ; when very light and 
puffy shape into rolls; let these stand 20 
minutes; then bake. 
The pie is made a little different from 
this round the edge of the pie, return to 
the oven and bake until the meringue is 
cooked and slightly browned. 
Economy pudding is not as common¬ 
place as it may sound. To make it, heat 
two egg yolks very light, and add this to 
one cup of very line and rather soft bread 
crumbs, with one-half cup of sugar, the 
grated rind and juice of one small lemon, 
one-fourth teaspoon of salt and two r cupe 
of milk. Wash, dry and seed a cup of 
large table raisins. Choose a smooth, 
round mold, and butter it well ; then stick 
the. raisins iu uniform rows around the 
inside. Turn in the pudding mixture and 
put it in the oven in a basin of hot water 
and bake 20 minutes. Turn out and sur¬ 
round with spoonfuls of sweetened 
whipped cream, or cover the top with a 
stiff meringue made from the whites of 
the two eggs; flavor with a little lemon 
juice and pile it up high in the center; 
dredge with granulated sugar and let 
stand in a moderate oven for 10 or 15 
minutes. 
The meat substitute in the third menu 
is made in this way : Cook one-half cup 
of rice in boiling salted water until ten¬ 
der and the water absorbed; then mix 
with one cup of peanut butter, one table¬ 
spoon each of finely minced parsley and 
green pepper, two of minced onion, one 
well-beaten egg, a little salt, a dash of 
paprika, and one cup of milk. Form into 
a loaf on a well-oiled baking tin, sprinkle 
(he top and sides thickly with fine bread 
crumbs, dot with bits of butter and bake 
in. a slow oven one-half hour. For the 
sauce chop one small onion and one-half 
of a green pepper very fine; cook this in 
two tablespoons of drippings until the 
onion is slightly browned; then add one 
or two tablespoons of flour aud one cun 
of stewed tomatoes; season with salt and 
Embroidery Designs 
/OJA6 
* * c* 
» £ Z -w j 
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> * r 
Design for border in. wide. 
Two and three-quarter yards are given. 
20 cents. 
ii '|i 
|ll l|t 
III 
jS9 
1053. Design for border, 3 in. high. 
Two and one-half yards are given. 20 rents. 
pepper and cook until it thickens; then 
strain and reheat. Turn the loaf out on 
a hot platter aud pour the sauce around 
it. 
For the potato puffs beat two cups of 
hot mashed potatoes until very light; 
then add the beaten yolks of three eggs 
and one cup of flour, sifted with three 
teaspoons of baking powder and a little 
salt, aud fold in the whites of eggs 
beaten stiff and dry. Drop spoonfuls of 
the mixture into hot fat aud cook a golden 
brown on all sides; drain on soft paper 
and serve with the main course. 
'The mock mince pie is made from an 
old-fashioned English recipe. Chop one 
cup each of seeded raisins, currants, ap¬ 
ples, suet and one-half cup of citron, and 
mix with one cup of molasses or shaved 
map.e sugar, or soft brown sugar can, of 
course, take the place of either the maple 
sugar or molasses. Add three c-ups of 
boiled cider or any fruit juice at hand, 
and cook one-half hour; then add one 
teaspoon each of cinnamon aud allspice, 
one-fourth teaspoon of mace, a little salt 
and one cup of chopped walnut meats. 
Line a rather deep pie tiu with rich 
crust, flute the edges, fill with the mix- 
lure and cross the top with fluted strips 
of the pastry and bake. 
ROSAMOND J.AMPMAX. 
Old-fashioned Potato Soup 
. t ure aud slice three potatoes of medium 
size, ope ouiou, and place in the sauce¬ 
pan with one quart of water and a little 
salt and pepper; parsley adds to the 
flavor. \\ ben the potatoes are done, mash 
some of them with a fork, add butter as 
large as a walnut, oue pint of rich cream, 
and stir iu one spoonful of browned 
flour. Make drop dumplings with one 
egg, half as much cold water, a pinch of 
salt, aud one-fourth spoonful of baking 
powder, flour enough so that they will 
drop froin the spoon and keep their shape. 
Look until they come to the top of the 
-soup. They should be about the size of a 
walnut wheu dropped in. m. c. 
. — -v .. uiurirui iron 
the usual Thanksgiving pumpkin pie 
J eel a medium-sized pumpkin, steam and 
ury out m the oven; then press through 
the ncer; to one and one-half cups of 
the pumpkin add two well-beaten egg 
yolks, ono-half cup each ujd brown sugar 
and molasses, one aud one-half cups of 
Didk, a tablespoon of melted butter, a 
teaspoon of ginger, and a dash or salt 
Ala he u rich pic crust; line a deep pie tiu 
with this, turn iu the mixture and bake 
in a moderate oven until firm iu the cen- 
ter and nicely browned over the top. 
Beat the egg whites stiff and dry; add 
two tab) •'spoons of powdered sugar and 
a little gmger; put large spoonfuls of 
The Japan Walnut in Vermont 
W •' arc now harvesting the Japan 
walnuts, Julians co r d i form its. # Fhis is 
much like the butternut in quality, not 
quite as rich, aud a little smaller. ' It is 
a pretty nut, almost heart-shaped wheu 
stripped of its outer covering aud smooth. 
W hen dry, cracked with oue careful blow, 
it comes out of the shell whole almost 
invariably, and is a very attractive mor¬ 
sel It can be chopped or crushed for 
cakes the same as butternuts, but is used 
here a siugle meat pressed into candy 
for our ladies’ aid sale. The tree is 
hardy large and sightly, but not yet old 
enough, l suppose, to bear a large quau- 
tlty> C. w. M. 
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