753 
©■/>«?  RURAL  NEW-YORKER 
With  Tuna  Fish 
Everyone  who  has  sewed  tuna  fish  is 
familiar  with  the  description  of  it  given 
by  the  packers,  “the  chicken  of  the  sea,” 
and  really  its  delicate  flavor  is  not  unlike 
chicken.  It  is  not  so  strong  as  the  sal¬ 
mon  and  many  who  cannot  eat  a  strongly 
flavored  fish  enjoy  the  tuna.  It  is  not 
more  expensive  than  salmon,  and  as  it 
is  served  usually  with  other  things  it  is 
not  a  luxury.  It  is  very  nice  for  Sunday 
suppers  and  for  picnic  spreads. 
Tuna  With  Cream  Sauce.- — Make  one 
pint  of  cream  sauce  by  taking  a  pint  of 
rich  milk  and  thickening  it  with  one  scant 
tablespoon  of  'flour  rubbed  smooth  in  a 
little  cold  milk.  When  the  pint  of  milk 
boils  add  the  thickening  and  heat  and  stir 
until  perfectly  smooth  and  creamy.  Add 
salt,  pepper  and  a  lump  of  butter  the  size 
of  a  walnut.  Then  add  the  can  of  tuna 
and  be  careful  not  to  stir  into  little  bits. 
This  is  nice  spread  on  slices  of  toast,  or 
can  be  served  with  wafers,  or  bread  and 
butter  sandwiches. 
Tuna  Salad. — Measure  the  tuna  and 
take  an  equal  quantity  of  finely  minced 
celery.  Season  and  add  one  hard-boiled 
egg,  chopped  fine.  Mix  well  with  pre¬ 
pared  salad  dressing  or  mayonnaise. 
Serve  at  once,  with  wafers  or  thin  bread 
and  hotter  sandwiches. 
Tuna  Sandwiches.— Mince  a  little  cel¬ 
ery  heart  very  tine  and  mix  with  two 
hard-boiled  eggs.  Measure  and  add  as 
much  tuna.  TTse  mayonnaise  or  prepared 
salad  dressing  to  bind  together  and  spread 
on  thin  slices  of  buttered  bread.  Press 
another  slice  of  buttered  bread  on  top  of 
the  fish  and  cut  in  convenient  shapes. 
Serve  at  once. 
Baked  Tuna. — In  the  bottom  of  a  pud¬ 
ding  dish  put  a  layer  of  crackers  and 
sprinkle  with  salt  and  pepper  and  little 
dots  of  butter.  Over  this  spread  the  con¬ 
tents  of  a  can  of  tuna  evenly.  Now  make 
a  cream  sauce  as  for  the  first  recipe  and 
pour  over  the  fish  boiling  hot.  Sprinkle 
with  cracker  crumbs  and  bake  20  minutes. 
HILDA  RICHMOND. 
Hope  is  the  principle  of  activity ;  with¬ 
out  holding  out  hope,  to  desire  one  to 
advance  is  absurd  and  senseless. — Ed¬ 
mund  Burke. 
If  a  friend  of  mine  gave  a  feast  and 
did  not  invite  me  to  it,  I  should  not  mind 
a  bit.  But  if  a  friend  of  mine  had  a 
sorrow  and  refused  to  allow  me  to  share 
it.  I  should  feel  it  most  bitterly. — Oscar 
Wilde. 
Letters  from  a  Cousin 
Dear  Amelia : 
Now  that  I  am  again  off  on  a  round 
of  visits  you  may  expect  another  series 
of  letters.  I  was  scarcely  here  at  Cousin 
Kate’s  before  my  mind  began  collecting 
some  items  concerning  the  fitting  up  of 
guest  chambers  which  you  may  like  to 
pass  on  to  Mary. 
A  cleared  space  in  the  wardrobe  and 
a  few  coat  and  skirt  hangers  are  always 
next  best  to  a  warm  welcome.  There 
was  also  a  warm  kimono  which  Kate 
said  I  was  to  use.  One  can  carry  a  silk 
or  crepe  one  but  for  cosy  comfort  a  large 
garment  is  too  bulky  for  a  suit  case.  And 
have  you  not  noticed  how  glad  one  is  to 
find  a  face  cloth  among  the  towels? 
Though  you  carry  your  own.  it  is  con¬ 
venient  to  have  it  thoroughly  dried  when 
you  pack  for  going  away,  A  hunch  of 
orange  wood  sticks  costs  but  a  trifle,  and 
there  are  times  when  the  use  of  one  un¬ 
der  a  bit  of  old  handkerchief  linen  seems 
the  only  way  to  bring  m.v  finger  nails  to 
presentable  conditions.  When  the  finger 
tips  have  been  Well  soaked  in  hot  water 
a  bit  of  damp  linen  can  be  made  to  re¬ 
move  dark  lines  so  much  better  than  will 
any  hard,  steel  utensil.  An  orange-wood 
stick  or  two  in  a  guest’s  bedroom  seem 
likely  to  find  use. 
Of  course  we  have  all  read  of  the  writ¬ 
ing  materials  and  other  furnishings  de¬ 
sirable  and,  as  for  books,  a  good  choice 
seems  to  me  a  collection  of  the  best  poe¬ 
try,  and  some  variety  of  day-by-day  vol¬ 
ume  to  give  a  brief  devotional  or  uplift¬ 
ing  thought  of  some  sort  for  a  nightcap. 
You  remember  some  one  has  said  he  read 
some  poetry  every  day  to  keep  his  soul 
alive,  and  Maeterlinck  says  of  poetry : 
"Ins  sole  aim  is  to  keep  open  the  great 
road  that  leads  from  the  seen  to  the  un¬ 
seen.”  I,  for  one,  have  a  firm  belief 
that  the  thoughts  with  which  we  fall 
asleep  germinate  in  the  sub-cousclous 
mind  and  so  grow  into  the  character. 
Have  you  not  often  awakened  to  find 
BuyfonrKerosene 
Whereibii  SeeThis  Sio: 
STANDARD  OlLCOJEN.Y 
SAFEST  and  BEST 
IT  is  the  Socony  sign — displayed  by  all  dealers  who  sell 
genuine  Socony  (So-CO-ny)  Kerosene  oil. 
A  good  product  is  worth  giving  a  name  to.  Accordingly, 
we  have  given  the  trademarked  name  Socony  to  our  best 
grade  of  kerosene  oil.  Ask  for  Socony  and  you  are  sure  of 
getting  the  best. 
Every  gallon  ot  Socony  Kerosene  conforms  to  certain  fixed 
standards  ot  quality.  And  quality  is  just  as  important  in 
kerosene  as  it  is  in  any  of  the  other  things  you  buy  from 
Standard  Oil  Company  of  New  York 
NEW  YORK— BUFFALO  Principal  Offices  ALBANY— BOSTON 
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