264 
American Agriculturist, November 24,1923 
What Is This 
Dress Worth? 
Before you guess I want you to know that the 
dress sparkles with richest style—a duplicate in 
design of an expensive Parisian gown at a price 
you will hardly believe possible! 
By Virginia Castleton 
Visualize yourself in this beau¬ 
tiful frock of soft, shimmer- 
'l ing Egyptian silk Paisley and 
Navy Blue Longwear Gabar¬ 
dine Serge ! See yourself the 
envy of all in this lovely 
creation showing the deft 
touches of gifted French de¬ 
signers. Recreated under 
ny personal direction. 
Mannish type collar, 
tiny vestee (button 
trimmed) and cuffs 
of Serge. Soft all 
around girdle 
with loose tie 
sash. The beau¬ 
tiful skirt has 
the newest 
[ touch — Jf-inch 
: knife pleats all- 
arou nd — a 
feature found 
on all of the 
new impor¬ 
tations. Waist 
and skirt both cut 
full for perfect fitting to 
all types of figures—a 
clever feat of tailoring! 
Even older women may 
1 wear it! 
And Now for a 
Pleasant Surprise! 
What is my price ? Might 
I ask you $9 or 812 or 87? 
Is such_elegant style not 
worth it 2 But, my dear, 
you shall not pay a 
single cent additional 
for the extras in style, 
because my price is 
only $3.89! Yes, that 
is all. Would you 
ever dream itpos- 
sible! But you will 
not fully believe or 
appreciate until you see 
it. Try it entirely at my 
risk — because my com¬ 
pany guarantees you 
absolute satisfaction I 
But be quiekl This amaz¬ 
ing offer can’t be open 
iong. And I do so want 
every woman in America 
to have one. 
SEND NO 
MONEY 
Jost write me giving pout 
size. I will then send you 
this fine dreaa. Pay the 
mailman only $3.89 and 
postage when it arrives, 
- ..... , .. .. . , , .w Try it on and then if you 
don’t think it the most lovely dresB you ever saw and the 
biggest bargain of your life I will return every cent of your 
“ oney - VIRGINIA CASTLETON 
Care of international mail ORDER CO. 
Dept. PVS3 CHICAGO 
Always Take 
CASCARAilQlllNINEl 
Relieves 
COLD IN 24 HOURS 
LA GRIPPE IN 3 DAYS| 
All Druggists—30 cents 
POSTPAID 
Made for oil or electricity. Has 
long reel of pictures, show tick¬ 
ets, posters and full directions. 
Yours for selling only 20 bottles high 
duality LIQUID PERFUME at 15c. Won- 
. derful value. Everybody buys. Send 
no money. Just your name and address. 
Bell Perfume Co.,Dept.H10,Chicago 
That Thanksgiving Dinner 
Two Menus and Recipes For Every Dish to Be Served 
I N the “good old days” (when everyone 
had a spell of indigestion after 
Thanksgiving dinner) there were usual¬ 
ly three meats, five or six vegetables 
and at least three deserts on the menu. 
We have learned to use moderation in 
all things—and even yet can cut the 
usual Thanksgiving dinner in half with¬ 
out injury to hospitality. 
Two suggested menus, with instruc¬ 
tions for preparing every article of food, 
are given here. The sensible 
housewife will certainly not in¬ 
crease them—she may even sim¬ 
plify without any harm. Such 
appetizers as pickles, olives, etc. 
are left to her discretion to add. 
The Turkey Menu 
Grape Fruit* 
Turkey with Sausage Dressing 
Cranberry Fancy 
Sweet Potato Croquettes 
Bak'ed Squash 
Celery Salad 
Fruit Puffs Pumpkin Pie 
Coffee, Cheese and Crackers 
Turkey With Sausage Dress¬ 
ing.—To three pounds of crack¬ 
ers rolled out a few 7 at a time 
on a bread board until quite fine", 
add enough of spiced seasoning 
to give the proper flavoring, a 
piece of butter, salt, two un¬ 
beaten eggs, one teaspoonful of 
cream and one pound of best 
sausage meat with the skins re¬ 
moved before adding to the mix¬ 
ture. Then add sufficient cold 
water to have mixture adhere 
lightly. Fill the turkey and bake 
in a moderate hot oven, until 
well browned. Serve on a large 
platter, thicken the gravy w 7 ith 
a little flour and serve hot. 
Cranberry Fancy.—One pound 
of cranberries, three fourths as 
much sugar, sufficient coldiwater 
to cover them well. Boil until 
like jelly and serve very cold. 
Baked Squash.—Boil or steam, 
mash and let get cold as much 
squash as you desire to use 
(about two cupfuls make a suit¬ 
able dish) ; beat very light, add 
one tablespoonful of butter, two 
raw eggs, three tablespoonfuls 
of milk, pepper and salt to taste. 
Put in a buttered baking dish, 
sift dry crumbs over the top and 
bake' in a quick oven. 
Sweet Potato Croquettes.—Boil one- 
half a dozen small sweet potatoes until 
tender. Mash fine and while yet warm 
add one tablespoonful of butter and the 
same of thick cream and a little salt. 
Form into pear-shaped croquettes, dip 
into a beaten egg, then into bread 
crumbs. Fry a light brown in hot lard, 
deep enough to cover the croquettes. 
Celery Salad.—Chop fine two cupfuls 
By H. A. LYNAN 
of celery, add a few chopped walnut 
meats and arrange on some lettuce 
leaves, then completely cover with any 
favorite salad dressing. 
Fruit Puffs.—Beat one-half cupful of 
sugar and one teaspoonful of butter to 
a cream. Beat in one egg, add one-half 
cupful of milk, one and one-third cup¬ 
fuls of flour, two teaspoonfuls of baking 
Just a simple, home-like living room, such 
as thousands of New 7 England farm houses 
can boast, is this one where Calvin Coolidge 
took the oath of office as President of the 
United States. John Coolidge, his father, 
administered it and is here seen seated at 
the table with the family Bible used for the 
ceremony. 
Miss J. MacMillan, who took the photo¬ 
graph especially for the American Agricul¬ 
turist—found the president's father glad to 
pose at the now historic “center table” for a 
picture to be used in this magazine and he 
took pains to arrange everything as it was 
on the night when he administered the oath 
of office to his son. 
DOUBLE 
PACKAGE 
DOUBLE 
SEALED 
1-3-5 lb. CARTONS ONLY 
Millions of pounds sold. 
Millions of* peoples 
satisfied and delimitated. 
NONE BETTER AT ANY PRICE. 
PSSQg DWINELL'WRIGHT CO. 
powder, one cupful of chopped raisins, 
citron and candied cherries. Steam for 
three-quarters of an hour in cups one- 
half fulL 
Pumpkin Pie.—Two cupfuls of stewed 
pumpkin, one tablespoonful of butter 
or lard, a pinch of salt, one-half tea¬ 
spoonful of cinnamon, two-thirds cup¬ 
ful of sugar, one pinch of ginger, two 
eggs, two cupfuls of milk and a few 
nut meats. Beat eggs well, add pump¬ 
kin, sugar, butter or lard, salt, spices, 
and milk. Bake with one crust until 
well set. 
The Chicken Menu 
Sliced Oranges and Grapefruit 
Roast Chicken Mashed Potatoes 
Carrot Custard Breaded Parsnips 
Raisin Bread 
Mince Pie Fruit Cake 
Coffee Cheese and Crackers 
Roast Chicken.—Prepare the chicken 
as for roasting and fill with the follow¬ 
ing dressing: Crumb one loaf of 
bread, add one minced onion, a little 
salt and pepper, two tablespoonfuls of 
melted butter, moisten well with a little 
water. Bake until chicken is tender, 
then thicken gravy with a little flour 
and serve very hot. 
Mashed Potatoes.—Boil several pota¬ 
toes, until very tender in slightly salted 
water, first paring them, then mash 
while hot and add a little melted butter 
and cream, beat until fluffy and heap 
high in a dish while serving. 
Raisin Bread.—One cupful each of 
milk and lukewarm water mixed with 
two tablespoonfuls of melted butter, one- 
half teaspoonful of salt, two tablespoon¬ 
fuls or sugar, six cupfuls of flour, one 
yeast cake dissolved in one-fourth cup¬ 
ful of water, one cupful of seeded 
raisins, make same as any bread dough. 
Add raisins, after half the flour is used. 
Mix well, then add balance ^of flour. 
Carrot Custard.—Boil carrots until 
very tender, sift as you would squash. 
Take one cupful of carrots, one-half 
cupful of sugar, one well beaten egg, 
two cupfuls of milk, a pinch of salt and 
a piece of butter size of a walnut. 
Flavor with cinnamon, and grated nut¬ 
meg over the top. Turn into a buttered 
dish and set in a pan of water to bake. 
Will take about forty minutes to bake. 
Breaded Parsnips.—Boil several par¬ 
snips in a little salted water 
until very tender; then take out 
of the water and slice long and 
thin, dip in beaten egg then m 
bread or cracker crumbs and fry 
in butter to a golden brown. 
Mince Pie.—Two cupfuls of 
raw beef, one tablespoonful of 
melted butter, one cupful of 
suet, two dozen chopped apples, 
one cupful each of currants and 
raisins, one half cupful of 
chopped walnut meats, a little 
chopped citron, one pound sugar, 
little grated orange rind, one 
cupful of fruit juice, one cupful 
ciden', boil all until very tender. 
Let cool and remain in cold place 
several days before using. Make 
into pies with only one crust 
and as a top crust use strips of 
the pastry. Cover with a mer¬ 
ingue of the beaten whites of 
two eggs and a little sugar, 
slightly brown in the oven. 
Fruit Cake.—One pound of 
butter, one pound of brown 
sugar, twelve eggs, one pound of 
flour, one-half teaspoonful of 
cloves, one pinch each of nutmeg 
and mace, two teaspoonfuls of 
cinnamon, two cupfuls of raisins, 
four cupfuls of currants, four 
cupfuls of chopped almonds, four 
tablespoonfuls of chopped citron, 
juice and rind of one lemon, and 
one-fourth cupful of fruit juice. 
Cream butter, add sugar, eggs 
well beaten and remaining in¬ 
gredients. Pour into a well- 
greased baking dish and bake 
until well done. Ice with a 
white frosting and d’ecorate with 
nut meats and candied fruit. 
If a Thanksgiving Plum Pud¬ 
ding is preferred to pie or other 
desert, use the following old 
family recipe: 
Two and three-quarters cup¬ 
fuls of bread crumbs, one cupful 
of beef suet, yolks of four eggs, 
one and one-half cupfuls of brown 
sugar, grated rind of one lemon, one 
teaspoonful of vanilla, whites of four 
eggs, one cupful each of currants and 
raisins, one-third cupful of flour, a 
pinch of salt, one teaspoonful of cinna¬ 
mon, a little grated nutmeg, pinch of 
cloves. Work suet -until creamy, add 
bread crumbs, add beaten yolks of eggs, 
sugar, flavorings and spices, then 
floured fruit. Lastly, beaten egg whites. 
Turn into' a buttered mold, garnish 
with thin strips of citron, cover and 
steam three and one-half hours. Serve 
with fruit juice. 
To keep oilcloth from breaking at the 
corners over the table, paste squares 
of heavy muslin, or flour sacks, or 
pieces of adhesive cloth, on the wrong 
side of the cloth at the corner. 
A POPULAR BLOUSE 
T HE demure effect 
of this blouse is 
one which is much 
liked “on the 
Avenue.” The ad¬ 
vantage of it is that 
it looks equally well 
under or without one 
of the popular slip- 
on-sweaters. 
No. 1277 cuts in 
sizes 86, 38. 40 
and 42 inches bust 
measure. Size 36 
requires 2 yards of 
h material. 
12c. 
Send your order 
to Pattern depart¬ 
ment, American Agriculturist, 461 Fourth 
Avenue, New York City. Add 10c if you 
want our big Fall and Winter Fashion Book. 
A2.7.7 
