1892 
THE  RURAL  NEW-YORKER 
37 1 
Fruit  Jellies  with  Cream. —  Soak 
two  ounces  of  gelatine  in  a  cupful  of 
cold  water  for  an  hour,  add  two  cupfuls 
of  sugar  and  two  cupfuls  of  boiling 
water.  When  melted  add  two  cupfuls 
of  the  juice  of  any  acid  fruit,  mix  and 
pour  into  cups  and  put  in  the  ice  box. 
When  ready  to  serve  put  the  contents  of 
each  cup  into  a  fancy  berry  dish  and 
if  the  fruit  used  will  admit  put  some  fine 
fresh  specimens  on  top.  Surround  the 
little  molds  of  jelly  Avith  whipped 
cream  which  has  been  sweetened  to  taste, 
and  be  sure  that  your  dessert  will  be 
enjoyed.  s.  A.  little. 
Old  Dishes  in  New  Dress. 
IT  is  indeed  a  lamentable  fact  that  a 
few  “favorite”  recipes  are  literally 
worn  threadbare  in  the  average  farm 
kitchen.  These  recipes  are  “  handy,” 
and  are  regarded  as  “stand-bys”  by 
the  hurried  worker.  It  is  fortunate  that 
the  farmer  and  his  family  are  usually 
blessed  with  good  appetites,  as  people 
in  any  active  employment  generally  are. 
They  are  not  “  snoopy  about  their  vic¬ 
tuals,”  as  an  old  lady  used  to  say  con¬ 
cerning  her  family.  A  new  recipe  is 
occasionally  tried,  with  fear  and  trem¬ 
bling,  and,  if  it  results  in  failure,  as  is 
often  the  case,  the  cook  clings  more 
closely  to  the  “  stand-bys.”  In  a  small 
family  it  is  practicable,  and  very  pleasant 
to  try  new  recipes  daily.  Young  house¬ 
keepers  at  first  are  not  usually  overbur¬ 
dened  with  other  kinds  of  work ;  but, 
after  a  few  years,  the  family  increases, 
and  the  work  piles  up  before  the  mother, 
and  she  has  to  strain  every  nerve  to  keep 
the  necessary  work  along.  Is  it  any 
wonder  that  she  settles  down  to  a  few 
well-tried  formulas,  and  takes  a  new 
tack  only  occasionally  ?  Perhaps  she 
does  not  realize  that  there  has  come  to 
be  such  a  sameness  in  her  meals  day 
after  day,  and  week  after  week,  until 
she  finds  in  her  favorite  paper  a  prize 
offered  for  information  concerning  the 
matter. 
I  can  think  of  a  dozen  homes  in  my 
own  neighborhood  where  there  is  noth¬ 
ing  in  the  fruit  bearing  line  on  the  place 
except  an  apple  orchard,  and  if  there  is 
not  even  a  rhubarb  stalk  or  an  asparagus 
shoot,  either  of  which  would  g-row  in  any 
fence  corner,  there  is  surely  little  chance 
for  variety.  In  this  case  it  will  have  to 
come  in  the  way  of  different  cakes,  pud¬ 
dings  and  pies,  which  can  be  flavored 
with  different  essences  and  spices  to 
afford  a  change,  each  in  its  turn.  The  ex¬ 
pense  need  not  be  necessarily  increased, 
a  variety  of  flavorings  costs  no  more  than 
the  continued  use  of  one,  and  tapioca, 
sago  and  corn-starch  are  not  more  expen¬ 
sive  for  puddings  than  a  continued  sur¬ 
feit  of  rice. 
Farmers  in  isolated  localities  usually 
eat  too  much  fresh  meat  through  the  win¬ 
ter  months,  and  too  little  throughout  the 
summer.  There  are  great  possibilities  in 
the  much  maligned  “  salt  meats”  (which 
farmers  are  supposed  to  eat  the  year 
round).  Sweet,  juicy  hams  can  be  kept 
through  the  entire  summer.  Corned  beef 
admits  of  an  almost  endless  variety  of 
preparations.  Dried  beef,  fish  and  occa¬ 
sionally  a  nice  fresh  roast  of  beef,  make 
vax*iety  enough  for  any  reasonable  fam¬ 
ily.  Salt  pork  sliced  thin  and  fried,  with 
a  cup  of  sweet  cream  added  when  done,  is 
a  “dainty”  dish  to  one  who  has  never 
tried  it.  I  have  lived  nearly  all  my  life 
on  a  farm  and  have  never  used  canned 
meats  of  any  kind.  I  think  they  are 
unwholesome  if  not  dangerous,  even 
when  put  up  in  the  best  manner. 
It  is  a  needless  insult  to  one’s  family  to 
set  before  them  plain  boiled  potatoes  at 
When  Baby  was  sick,  we  gave  her  Castorla, 
When  she  was  a  Child,  she  cried  for  Castorla, 
When  she  became  Miss,  she  clung  to  Castorla, 
Wben  she  had  Children,  she  gave  them  Castorla 
every  meal,  when  there  are  a  dozen  or 
more  ways  of  cooking  them,  each  of  which 
will  take  but  a  few  more  minutes.  Why 
not  bake  the  sliced  cabbage  with  cream 
instead  of  boiling  it  with  meat  ?  and 
make  appetizing  salads  of  this  plebian 
vegetable,  with  some  cream,  mustard, 
egg  and  vinegar  instead  of  merely  wet¬ 
ting  up  the  chopped  article  with  sweet¬ 
ened  vinegar  as  our  grandmothers  used 
to  do?  Cream  is  not  used  as  freely  as  it 
should  be  in  farm  cookery.  I  do  not 
know  why  it  is  so;  but  a  woman  will  use 
butter  instead,  when  cream  enough  to 
make  half  the  quantity  of  butter  used 
would  make  the  article  taste  better,  and, 
besides,  be  more  wholesome.  It  is  a  good 
plan  to  get  out  of  bread  sometimes. 
Bread  is  so  handy  that  the  cook  is  apt  to 
put  it  upon  the  table  at  every  meal  as 
long  as  it  lasts,  and  some  zealous  house¬ 
keepers  always  bake  the  day  before  it  is 
needed,  and  never  have  any  warm  bread 
of  any  kind.  A  tin  of  biscuits,  corn 
bread  or  spicy  cinnamon  rolls  once  or 
twice  a  week,  makes  an  agreeable  change 
from  cold  bread,  to  say  nothing  of  the 
endless  variety  of  griddle  cakes  to  choose 
from. 
Of  course  all  I  have  written  is  not 
new — this  variety  is  common,  every-day 
fare  ;  but  I  consider  any  cookery 
“dainty  ”  the  object  of  which  is  to  please 
the  eye  as  well  as  the  palate,  be  it  made 
of  ever  so  humble  material. 
A  woman  with  eight  or  ten  to  cook 
for,  will  not  be  wise  to  attempt  to  adorn 
her  table  every  day  with  delicate  cro¬ 
quettes,  omelets,  and  blanc  manges ; 
neither  can  she  afford  time  and  strength 
for  meringues  on  all  of  her  pies  and  pud¬ 
dings,  although  the  preparation  of  these 
delicacies,  for  a  small  family,  would  not 
take  up  too  much  time. 
.To  sum  it  it  all  up:  “Sensible  ”  fancy 
cookery  is  practicable.  It  will  not  of 
necessity  increase  expenses.  The  house¬ 
wife  can  always  afford  time  for  variety 
in  cooking,  and  can  also  afford  time  for 
“  fancy”  cooking  if  she  is  not  driven  by 
other  work.  As  to  the  recipes.  I  am 
sure  a  cook  does  not  lack  them  nowa¬ 
days,  from  the  way  they  are  crowded 
into  every  one  of  our  home  papers.  One 
would  think  that  to  eat  was  the  chief 
aim  in  life  of  every  man,  woman,  and 
child.  l'HEBE  KINDER. 
Those  Juicy  Pies. 
A  FRIEND  said  the  other  day  that 
she  had  tried  everything,  even  the 
paper  funnel,  to  prevent  her  pies,  espe¬ 
cially  the  berry  ones,  from  running  over, 
with  very  unsatisfactory  results.  I 
asked  her  if  she  had  tried  putting  strips 
of  cloth  around  them  when  ready  for 
the  oven.  She  said  I  had  told  her  of 
that  plan  and  that  she  had  tried  it  once, 
but  she  thought  the  strips  had  to  go  on 
between  the  crust  and  plate  and  she  did 
not  see  how  she  could  do  so.  With  this 
plan  not  only  are  the  pies  kept  from 
running  over,  but  the  edge  also  is  kept 
from  burning;  hence  I’m  going  to  be 
very  explicit  in  describing  it. 
After  the  pies  are  made  and  the  edges 
nicely  pressed,  take  a  strip  of  white 
cloth  an  inch  and  a  half  wide  and  long 
enough  to  pin  around  the  plate.  Wet  it, 
wring  it  out  slightly,  put  it  around  the 
edge  of  the  plate,  half  the  width  on  the 
outside  of  the  plate  and  the  upper  half 
on  the  crust ;  press  it  down  on  the  crust, 
and  the  pie  is  ready  for  the  oven.  Then, 
with  reasonable  care  in  baking,  the  pie 
will  come  from  the  oven  neither  burned, 
nor  with  a  sticky  plate  to  soil  the  clean 
table  cover.  c.  r.  d. 
*  *  * 
Candied  Peel  for  Cakes  and  Fkost- 
ings. — We  have  never  been  in  the  habit 
of  throwing  orange  and  lemon  peel  into 
the  street,  but  have  preserved  them  in 
thick  syrup;  yet  I  have  learned  “  a  more 
excellent  way.”  Soak  them  for  a  week, 
changing  the  water  every  day;  then  boil 
them  three  or  four  hours  or  until  very 
tender,  and  throw  them  into  a  colander 
to  drain  while  you  make  a  thick  syrup 
of  white  sugar.  To  this  add  the  peels, 
and  boil  slowly,  stirring  occasionally  un¬ 
til  the  whole  has  sugared  down;  it  is 
then  ready  to  be  packed  in  cans  for  use. 
When  used  take  out  what  you  want  into 
a  chopping  bowl,  and  chop  fine,  adding  it 
to  cake  or  frosting,  as  the  case  may  be. 
I  am  sure  after  once  trying,  no  one  would 
omit  it  from  her  list  of  flavorings. 
Formerly  I  had  prepared  the  peels  by 
stewing  until  tender,  and  then  added 
sugar  until  the  whole  formed  a  thick 
syrup;  but  it  would  be  more  or  less 
bitter,  a  fact  I  deplored,  but  supposed 
that  soaking  would  take  out  the  natural 
flavoring.  Though  well  on  to  the  seven¬ 
ties,  I  often  have  to  say  “  Never  too  old 
to  learn.”  c.  R.  davis. 
Soap  and  Towels. — Comparatively  few 
housekeepers  nowadays  realize  the  ad¬ 
vantages  of  good,  wholesome,  old-fash¬ 
ioned  soap.  The  materials  required  for 
it  are  such  as  any  farm-house  can  furnish, 
and  which,  if  not  utilized  in  this  way, 
are  sure  to  be  wasted.  The  grease  should 
be  kept  clean  and  well  salted — enough 
may  be  added  to  make  hard  soap  if  de¬ 
sired — and  two  pounds  of  sal  soda  and  one 
of  borax  should  be  added  to  a  barrel  of 
soap  when  finished.  This  kind  will  not 
injure  the  hands,  and  is  just  the  thing 
for  scrubbing,  washing  dishes  and  the 
laundry,  besides  saving  no  small  amount 
of  expense. 
In  hot  weather,  when  a  large  num¬ 
ber  of  towels  are  to  be  ironed,  it  is  far 
easier  to  stand  on  the  shady  back  porch 
and  iron  them  with  the  clothes  wringer. 
This  is  the  modus  operandi :  fold  a  towel 
lengthwise  through  the  middle,  pass 
through  the  wringer,  fold  again  length¬ 
wise,  then  bring  the  two  ends  together, 
pass  through  the  wringer  once  more,  and 
behold  the  work  is  very  neatly  done,  not 
a  wrinkle  in  sight,  and  every  fold  in 
place.  MRS.  e.  s.  D. 
Ix  writing  to  advertisers  please  always  mention 
The  Rural. 
AYER’S 
HAIR  VIGOR 
Keeps  the  scalp 
clean,  cool,  healthy. 
The  Best 
Dressing 
Restores  hair 
which  has  become 
thin,  faded,  or  gray. 
Dr.  J.C.  Ayer  &Co. 
Lowell,  Mass. 
Tutt’s  Hair  Dye 
Gray  hair  or  whiskers  changed  to  a  glossy 
black  by  a  single  application  of  this  Dye.  It 
imparts  a  natural  color,  acts  instantaneous¬ 
ly  and  contains  nothing  injurious  to  the  hair. 
Sold  by  druggists,  or  will  be  sent  on  receipt 
of  price,  81.00.  Office,  30  Park  Place,  N.  Y. 
BOILING  WATER  OR  MILK. 
EPPS’S 
GRATEFUL-COMFORTING. 
COCOA 
LABELLED  ^  LB.  TINS  ONLY. 
UflEX  NAYS  S1I. E  CANNOT  SEE  HOW 
flirt  YOl  HO  IT  FOR  THE  MONEY. 
C*  |  0  Buys  a  improved  Oxford  Singer 
V *  •- Sewing  Machine;  perfect  working,  reli¬ 
able,  finely  finished,  adapted  to  light  and  heavy 
work,  with  a  complete  $etof  the  latest  improved 
attachments  free.  Each  machine  guaranteed  for  6 
years.  Buy  direct  from  our  factory,  and  save  dealers 
and  agents  profit.  Send  for  FREE  CATALOGUE. 
OXFORD  MEG.  COMPANY,  DKP’T  B  32  CHICAGO,  ILL. 
L  ONG  MA  Y  1 T  WA  VE ! 
Every  man  and  boy,  and  woman,  too, 
who  is  a  true  American,  loves  that  good 
old  flag  as  the  emblem  of  what  is  best  in 
government.  The  principles  for  which 
it  stands  can  not  be  too  early  instilled 
into  the  minds  and  hearts  of  newcomers 
on  the  field  of  action,  he  they  youths  of 
our  own  blood,  or  men  of  other  lands 
come  newly  to  these  shores.  That  flag 
should  ever  wave  in  sight  of  Americans. 
Every  School  House, 
Every  Town  Hall, 
Every  Grauge  Hall 
should  have  its  flag-staff,  and  every  flag 
staff  should,  of  course,  hear  its  flag. 
BUT  a  flag  of  cheap  and  poor  stuff 
is  a  disgrace  to  the  flag  Itself,  and  the 
regular  hunting  is  very  expensive.  What 
is  known  as  “cotton  bunting”  makes  a 
flag  that  is  creditable  to  any  man  who 
owns  it,  and  which  cannot  be  distin¬ 
guished  from  the  expensive  bunting 
flags  except  on  close  examination.  The 
colors  are  guaranteed  absolutely  fast. 
We  will  furnish  these  flags,  not  mounted, 
to  our  subscribers  as  follows  : 
SIX  feet  long,  for  one  new  subscrip¬ 
tion  from  date  to  January,  1893,  and  $1.50; 
the  flag  alone  for  $1.25,  prepaid. 
SEVEN  feet  long,  for  one  new  sub¬ 
scription  from  date  to  January,  1893, 
and  $2.00.  Or  alone  for  $1.65  in  cash  ; 
prepaid. 
NINE  feet  long,  for  two  new  subscrip¬ 
tions  to  January,  1893,  and  $3.50.  Or 
for  sale  at  $2.75,  prepaid. 
DO  YOU  LIKE  ICE  CREAM  ? 
OF  COURSE  YOU  DO. 
Well,  then,  if  you  have  no  Ice-Cream 
Freezer,  or  a  poor  one,  read  this. 
Ice  cream  well  made  is  a  wholesome 
refreshment.  Almost  every  farmer  now¬ 
adays  has  his  own  ice,  and  can  spare 
a  little  milk  and  cream  now  and  then. 
In  fact  the  farmer 
who  does  not  pro¬ 
vide  ice  cream  for 
his  family  at  least 
once  a  week,  does 
not  live  up  to  his 
privileges.  We  have 
arranged  to  offer 
this  wonderfully 
effective,  yet  very 
low-priced  freezer. 
The  stirring  motion 
is  applied  by  means 
of  the  Keystone 
Whip  Beater,  which 
may  also  be  used  in 
whipping  cream, 
heating  eggs,  fruit,  etc.  A  cook  book, 
giving  many  recipes  for  ice  creams,  water 
ices,  and  many  new  dishes  for  the  table 
by  aid  of  the  freezer  and  the  beater  which 
accompanies  it.  Price,  $1.50.  Given  to 
any  present  subscriber  sending  two  new 
subscriptions  to  The  R.  N.-Y.  from  date 
to  January,  1893,  and  $2. 
THE  RURAL  PUBLISHING  CO., 
Times  Building,  New  York. 
'ness,  constipation,  dyspepsia,  foul* 
breath,  headache, mental  depression , « 
painful  digestion,  bad  complexion,  * 
and  all  diseases  caused  by  failure  of* 
_  the  stomach,  liver  or  oowels  to  per-  * 
•  form  their  proper  functions.  Persons  given  to  over-* 
•  eating  are  benefited  by  taking  one  after  each  meal.} 
•  Price,  82:  sample,  15c.  At  Druggists,  or  sent  by  mail.  } 
•  RIPANS  CHEMICAL  CO..  10  Spruce  St.,  New  York.  * 
WOO’D  PURE  UNLEACHED. 
"  ^  V  A/  Order  direct  from  Canada. 
A  Gprp  Q  w  Write  for  free  pamphlet.  _A| 
UDUAiU  F.  B.  LA  LOU.  Dunaville.  Ont. 
