1892 
THE  RURAL  NEW-YORKER. 
1 75 
A  New  Pudding. 
WHAT  shall  we  have  for  dessert?” 
I  asked  myself  this  question  as 
I  viewed  the  empty  egg  box  and  milk 
pitcher.  “John  will  not  eat  pies,  and 
pastry  in  any  form  always  calls  into  his 
face  a  discouraged  look.” 
Nothing  suggested  itself  but  apple 
tapioca,  till  going  for  the  latter  I  spied 
a  dish  containing  about  a  pint  of  canned 
blackberries.  Acting  upon  the  idea  this 
suggested,  I  made  the  following  pudding, 
said  by  the  family  a  delicious  dessert. 
My  Nkw  Pudding. — One  cup  of  flake 
tapioca  covered  with  cold  water  and 
soaked  an  hour ;  one  pint  of  canned 
blackberries;  three  dessert  spoonfuls  of 
sugar ;  a  little  salt  and  nutmeg.  Stir 
together  and  add  one  pint  of  cold  water. 
Hake  till  the  tapioca  is  tender.  Serve 
cold  with  cream  and  sugar.  Any  other 
canned  fruit  may  be  used  in  place  of 
the  blackberries. 
Lundies  for  the  Children. 
ARE  any  of  The  R.  N.-Y.’s  friends 
puzzled  to  know  what  to  give  the 
children  to  carry  to  school  for  lunch  ? 
Let  me  give  them  a  few  suggestions,  and, 
in  return.  I  will  ask  for  new  ideas  upon 
the  subject. 
The  ordinary  sandwiches  are  the  stand¬ 
by,  of  course,  but  it  sometimes  happens 
that  we  have  no  cold  meat  for  these. 
Then  I  cut  thin  slices  of  bread,  spread 
with  butter  and  jelly  and  place  in  layers, 
using  four  slices  to  make  a  sandwich  of 
the  ordinary  thickness.  Sometimes  there 
will  be  cold  meat  not  suitable  for  slicing. 
This  I  chop  fine,  season  and  spread  be¬ 
tween  the  slices  of  bread.  Ham  is  par¬ 
ticularly  nice  used  in  this  way. 
Plain  bread  and  butter  and  baked  eggs 
sometimes  form  a  part  of  my  little  girl’s 
lunches.  I  boil  the  eggs  20  minutes  ;  for 
then  they  are  as  digestible  as  soft-boiled 
eggs  ;  next  I  cut  them  in  two,  remove  the 
yolks  and  season  ;  then  place  them  back 
in  the  shells,  tie  together  and  bake  for 
a  short  time.  Sometimes  I  simply  boil 
the  eggs,  slice,  season  and  place  between 
thin  slices  of  bread.  I  always  keep  a 
variety  of  cookies  on  hand  for  the  lunch 
basket.  Here  are  a  few  recipes  for 
cookies : 
Fruit  Cookies.— One  and  a  half  cupful 
of  sugar,  1  %  pint  of  flour,  two-thirds  of 
a  cupful  of  butter,  two  eggs,  two  table¬ 
spoonfuls  of  milk,  half  a  teaspoonful  of 
soda,  one  cupful  of  chopped  raisins,  half 
a  cupful  of  currants,  a  little  cinnamon, 
clove  and  nutmeg. 
Vanilla  Wafers. — One  cupful  of  but¬ 
ter,  two  of  sugar,  one  or  two  eggs,  one- 
third  of  a  cupful  of  milk,  a  quarter  of  a 
teaspoonful  of  soda  ;  as  little  flour  as  pos¬ 
sible.  Flavor  with  vanilla.  Cut  in  rounds. 
Ginger  Cookies. — One  cupful  each  of 
molasses,  butter  and  sugar,  one  teaspoon¬ 
ful  of  soda,  half  a  cupful  of  water,  one 
teaspoonful  of  ginger.  Flour  to  roll  out. 
Lemon  Jumbles. — One  cupful  of  butter, 
two  cupfuls  of  sugar,  two  eggs,  half  a 
cupful  of  milk,  a  heaping  teaspoonful  of 
baking  powder.  Flavor  with  lemon  and 
mix  stiff. 
I  generally  make  but  half  the  quantity 
here  indicated.  The  vanilla  wafers  are 
particularly  nice,  and  will  keep  for  a 
long  time. 
Though,  as  a  rule,  I  do  not  approve  of 
pastry,  I  now  and  then  surprise  the  chil¬ 
dren  with  a  raspberry  or  apple  puff. 
1  find  that  the  more  attractive  in  ap¬ 
pearance  the  lunches  are,  the  more  the 
children  enjoy  them,  and  the  better  their 
appetites  keep. 
Pretty  doilies  may  be  made  for  the 
lunch  basket  out  of  table-cloths  too  much 
worn  to  serve  their  original  purpose. 
ERMENTINE  YOUNG. 
When  Baby  was  sick,  we  gave  her  Castoria, 
When  she  was  a  Child,  she  cried  for  Castoria, 
When  she  became  Miss,  she  clung  to  Castoria, 
When  she  had  Children,  she  gave  them  Castoria 
My  Heresy. 
I  AM  aware  that  it  is  not  at  all  fash¬ 
ionable  to  criticise  adversely  such 
authors  as  Dickens  and  Scott ;  indeed,  I 
do  not  remember  to  have  ever  read  or 
heard  such  criticism  except  by  those  who 
consider  all  novels  objectionable,  simply 
because  they  are  novels.  The  best  and 
wisest  people  seem  united  in  admiring, 
commending  and  recommending  the 
works  of  these  authors,  and  I  can’t  help 
wondering  why.  If  my  children  were 
old  enough  to  be  interested  in  such  books, 
I  should  object  to  them  precisely  for  the 
same  reason  that  I  should  object  to  their 
association  with  drinking,  swearing 
carousing  companions. 
Who  will  deny  that  the  works  of  both 
these  writers  abound  in  oaths  and  slang 
and  endless  tippling — all  without  any  ex¬ 
pressed  or  implied  protest  ?  Unquestion¬ 
ably  they  exhibit  genius  and  faithful  por¬ 
trayal  of  the  life  and  customs  of  the 
times  in  which  they  were  written,  but  our 
children  live  in  our  times ;  and  if  it  is 
true  that  their  chai’acters  will,  in  large 
measure,  be  moulded  by  the  books  they 
read,  how  can  it  be  wise  to  familiarize 
them  with  language  and  momls  that 
would  shock  us  if  exhibited  before  them 
in  real  life  ?  If  we  train  our  children  to 
total  abstinence  and  abhorrence  of  oaths 
and  slang,  how  can  we  be  willing  to  let 
them  absorb  so  much  of  evil  as  appears 
to  be  a  common,  every-day  affair  in  these 
and  similar  books  ?  We  know  how  true 
it  is  that 
Vice  la  a  monster  of  such  frightful  mien, 
That  to  be  hated,  needs  hut  to  be  seen: 
Yet,  seen  too  oft,  familiar  with  his  face, 
We  first  endure,  then  pity,  then  embrace. 
None  of  Scott’s  novels  is  more  widely 
praised  than  ‘  ‘  Ivanhoe  ;  ”  yet,  while  I 
was  reading  it,  I  had  a  constant  inclina¬ 
tion  to  season  my  own  daily  language 
with  “  Gracious  heavens  !  ”  “  By  Jove  !  ” 
“Great  Jupiter  !  ”  and  other  high-soundi- 
ing  expletives  foreign  to  my  habitual 
conversation.  The  memory  of  that  novel 
is  one  of  coarseness,  brutality,  burning, 
pillage  and  bacchanalian  revelry,  intoler¬ 
able  to  me — a  memory  from  which  I  hope 
to  shield  my  own  children,  at  least  dur¬ 
ing  their  impressionable,  character-form¬ 
ing  years.  Carrie  ellis  breck. 
For  Girls  Who  Have  Mothers. 
ER  attention  was  arrested  by  a 
strange  sight.  Her  tired  mother 
had  fallen  asleep  over  her  sewing.  That 
was  not  surprising,  but  the  startled  girl 
saw  bending  over  her  mother’s  pale  face 
two  angels  looking  earnestly  at  the 
sleeper. 
“  What  made  that  weary  look  on  this 
woman’s  face?”  asked  the  strange,  stern¬ 
looking  angel  of  the  weaker,  sadder  one. 
“Has  God  given  her  no  daughters?” 
“Yes,”  replied  the  other,  “but  they 
have  no  time  to  take  care  of  their 
mother.” 
“No  time!”  cried  the  other.  “What 
do  they  do  with  all  the  time  I  am  letting 
them  have  ?” 
“  Well,”  replied  the  Angel  of  Life.  “I 
keep  their  hands  and  hearts  full.  They 
are  affectionate  daughters,  much  admired 
for  their  good  works;  but  they  do  not 
know  that  they  are  letting  the  one  they 
love  most  slip  from  my  arms  into  yours. 
I  hose  gray  hairs  came  from  overwork, 
and  anxiety  to  save  extra  money  for  the 
music  and  French  lessons.  Those  pale 
cheeks  faded  while  the  girls  were  paint¬ 
ing  roses  on  velvet  or  satin. 
The  dark  angel  frowned. 
“  Young  ladies  must  be  accomplished 
now,”  explained  the  other.  “  Those  eyes 
grew  dim  sewing  for  the  girls,  to  give 
them  time  to  study  ancient  history  and 
modern  languages;  those  wrinkles  came 
because  the  girls  had  not  time  to  share  the 
cares  and  worries  of  every-day  life.  That 
sigh  comes  because  the  mother  feels  neg¬ 
lected  and  lonely  while  the  poor  ex¬ 
hausted  girls  are  making  up  for  their  lost 
sleep.”, 
“No  wonder,”  said  the  Angel  of  Death, 
“  so  many  mothers  call  me.  This  is,  in¬ 
deed,  sad — loving,  industrious  girls  giving 
their  mothers  to  my  care  as  soon  as  self¬ 
ish,  wicked  ones  !  ” 
“  Ah,  the  hours  are  so  crowded,”  said 
Life,  wearily.  “Girls  who  are  cultured, 
or  take  an  active  part  in  life,  have  no 
time  to  take  care  of  the  mother  who  spent 
so  much  time  in  bringing  them  up.” 
[The  above  suggestive  fragment  is 
taken  from  the  story  of  a  busy  young 
daughter’s  dream,  given  in  Sheltering 
Arms.  Has  it  not  its  point  ?  Eds,] 
FOR  SPRING  PLANTING 
Fruit  and 
Ornamental  |  rIEhIhV 
The  large.it  &  most  complete  collections  in  the  U.  S. ;  also  of 
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...  ELLWANGER  &  BARRY 
MOUNT  HOPE  nnrUrCTrD  M  v 
NURSERIES  HOCrl  ESTER, IM. Y. 
Graham  Popdowns. 
WE  call  them  popdowns  because  the 
heroine  of  a  story  which  we  read 
did  so.  We  think  her  way  of  making 
them,  which  was  not  given,  may  not  have  . 
been  better  than  ours. 
A  batter  is  mixed  in  the  usual  way  for 
batter  cakes  with  buttermilk  and  soda, 
or  cream-of-tartar  and  soda  with  water 
or  sweet  milk,  a  pinch  of  salt  and  an  egg. 
Add  Graham  flour  enough  for  a  very  stiff 
batter.  Stir  in  two  or  three  tablespoon¬ 
fuls  of  molasses ;  and  a  little  lard  may 
be  poured  in  from  the  hot  greased  grid¬ 
dle.  The  soda  should  be  dissolved  in  a 
little  warm  water  and  quickly  beaten  in 
the  very  last  thing,  as  it  should  be  in  all 
batters  in  which  soda  is  an  ingredient. 
Drop  from  the  spoon  and  bake  in  a  quick 
oven.  As  they  come  from  the  oven  nicely- 
browned,  sprinkle  quickly  with  a  little 
cold  water,  which  will  make  them  soft 
and  tender. 
I  hope  no  one  else  has  been  deluded,  as 
I  was,  into  trying  a  recipe  recently  seen 
in  several  papers  for  “old-fashioned 
Graham  gems.”  Flour,  water  and  salt 
and  an  enormous  amount  of  beating  were 
the  ingredients.  1  beat  them  until  my 
arms  ached,  then  took  fresh  courage  and 
began  over  again.  The  result  was  bread 
that  was  flat,  heavy  and  hard. 
Many  old  fashions  are  good  ones,  but  I 
draw  the  line  at  old-fashioned  Graham 
gems — if  mine  were  a  fair  sample,  \ 
g  r a  ce  ha  m  i  r/r on  . 
Piswettnncou.si 
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