. 238 
The RURAL NEW-YORKER 
October 14, 19U2 
Riches 
They cost so little, but they count so 
much, 
The fleetiug kindnesses along life’s way : 
A loan to one who’s known a better 
day; 
A flower for her, not used to any such 
Sweet courtesy ; a sympathetic touch 
For one who failed his happiness to 
find, 
And, for one bound in body and in 
mind. 
A word of cheer as helpful as a crutch. 
If we could only keep our visions clear 
From just the joys and sorrows of our 
own, 
What richer hoard we’d glean for 
memory’s fund, 
So hourly, on our usual paths were some 
Small deeds that brought us heart and 
soul more near 
The poor, the maimed, the lonely and 
the shunned. 
-CHARLOTTE BECKER 
in New York Herald. 
* 
Do any of our readers know how many 
years ago hand-woven bedspreads were 
made in the State prison at Auburn, N. 
Y.? One of our readers has one, which 
she says was made at least 75 years ago. 
, She would like to know the period when 
this work was done at the prison. Per* 
ihaps some of our other New York State 
readers own examples of this work. 
We have referred on more than one 
occasion to the danger involving foolish 
young people who answer so-called 
| matrimonial advertisements printed :n 
i low-class publications. Blackmail or dis¬ 
grace is not an unusual result, but still 
more painful is a case now before the 
(public, where such an acquaintance has 
ended in a trial for murder. A romantic 
girl answered such an advertisement and 
formed the acquaintance of the adver¬ 
tiser. who represented himself as un¬ 
married. It appears that in reality he 
was a married man with a family, The 
girl tried to break off the acquaintance, 
and met death by shooting. All details 
of the tragedy are still under examina¬ 
tion, but the man is on trial on suspicion 
of murder. So far as human eyes can 
see the impulsive, unwise girl now in her 
grave took the first step towards her 
death when she answered the lying ad¬ 
vertisement printed by some unscrupu¬ 
lous publisher. 
One of the items on the bill of fare at 
a New York tea room was “English 
rook’s nest.” The “nest” proved to be 
boiled spaghetti, well seasoned, arranged 
in a low round mound. On it were ar¬ 
ranged halves of hard-boiled eggs, coated 
with a forcemeat which was crisped in 
the oven, making a very savory dish. 
What are known as Scotch eggs are pre¬ 
pared in this way without the spaghetti. 
The forcemeat is made by boiling one- 
third cup of bread crumbs and one-third 
cup of milk to a smooth paste, mixing 
this thoroughly with a cup of finely 
chopped lean ham. veal or chicken, and 
then stirring in one raw egg. beaten, and 
seasoning. When ham is used, mixed 
mustard is used in the seasoning. Shell 
hard-boiled eggs, and cover with this 
mixture, then fry in a frying basket in 
deep fat, or brown in the oven. Cut in 
halves and serte o'_i a bed of parsley, 
either hot or cold. 
School Clothes 
Do you look forward with dread to the 
/ironing when school Iwgius'.' Gingham 
messes, petticoats, white panties 1 Do 
you know that iu m<*st_ of the nicest pri¬ 
vate schools for girls in New York and 
other large cities the girls are required to 
wear on school days full bloomers of dark 
color, with white or him* middy blouses? 
In my own home locality the bloomers 
are not yet accepted. But a great many 
(mothers substitute dark sateen bloomers 
(for petticoats, and over them a full wool 
iskirt of plaid or dark color is worn. A 
,couple of such skirts with four middies 
(ought to put any school girl through the 
Winter. The galatea middies trimmed 
■in braid are serviceable, easily laundered 
and warm enough until very cold weather. 
Then a couple of navy blue flannel mid- 
,dies trimmed with scarlet or white braid 
will finish out the Winter. The mail¬ 
order houses offer excellent middies at 
very reasonable prices. They can be made 
Cheaper and very easily at home. But be 
iso re to get only the very best quality of 
trimming braid. 
And if you do put middy and skirts 
on the girl, be sure to provide a roomy 
underwaist to fasten the skirt and bloom¬ 
ers to. The growing girl has no use for 
and no need for a corset of any kind. 
Provide a substantial underwaist (of 
muslin), roomy around the waist. Stitch 
tapes or reinforcing bands under arms 
and in center, front and back, and to 
these sew good-sized buttons, two rows, 
the lower to fasten the bloomers to, and 
the upper for the skirt. The stocking 
supporters may also be fastened to this 
waist. 
I have a friend who has learned to put 
her little daughter’s middies through the 
mangle and turn them out as smooth and 
neat as though she had labored over thgm 
for hours with an iron. MRS. E. E. L. 
Children’s Books 
T was very much interested in Alice 
Fisher Smith’s suggestion for the discus¬ 
sion of good hooks for children. There 
are so many good books nowadays, the 
greatest trouble seems to be that we can¬ 
not afford to buy all that we would like 
to have the children read, for good ju¬ 
venile literature is very expensive. 
In our own case, the rural school library 
is all too limited, so we have been getting 
hooks from the State Traveling Library 
to supplement that, not only for the chil¬ 
dren, but for the grown-ups as well, and 
nearly everyone in the district has en* 
joyed them. Of course, we do not always 
get all the books we ask for, but I notice 
that the librarians always substitute sim¬ 
ilar books for the ones not available, or 
other books by the same author when the 
one desired is not in. Twenty-five books 
will be loaned for six months free of 
charge to any community, school or 
Grange, and more may be obtained by 
paying a small fee. 
In some counties the county library 
is establishing branch libraries in all the 
little towns, and there is a rumor that the 
Home Bureau car may be used to bring 
a load of books to the farmhouse door 
every month. Of course, this depends on 
whether the farm women really want them 
or not. If we do. we should bring the 
matter before our Home Bureau. 
There are some books that a child 
should own, so that he can refer to them 
any time. I have selected three that I 
think it necessary for our little girls of 
six and eight years. They are: Stories 
from the New and Old Testament, price 
$3. They never tire of these stories, and 
I believe they have made them have more 
love for their Heavenly Father, and inci¬ 
dentally they have a knowledge of Bible 
characters they will never forget. 
Then there is the Burgess Bird Book, 
which is $3. This is a fascinating story 
of birds, and is also an authoritative 
handbook. Louis Agassiz lTuert.es, who 
drew the splendid illustrations, has writ¬ 
ten on the first page: “To know these na¬ 
tive birds better is to love your native 
land more.” This is certainly true, and 
there is nothing that will give a country 
child as much enjoyment all through his 
life as to a keen interest and good under¬ 
standing of mu* feathered friends. 
The last book is Mrs. Comstock's “Na¬ 
ture Study Book," in two volumes, for $5, 
or one volume for $4. This gives the life 
history, a bit of poetry, and a picture of 
about everything a country child rnay see 
and ask questions about. While our little 
girls do not seem to care much about 
reading this for themselves, they like to 
have me look up every new thing they 
find in the brook, every bug, tree and 
flower, and I hope that this will do much 
to make them love the country and want 
to live there all their lives. 
A FARM WOMAN. 
Flummery 
Any fruit juice sweetened and thick¬ 
ened with corn starch makes, when cool, 
an excellent dessert served with rich milk 
or cream or egg custard. One may even 
take cider fresh from the press, bring it 
to a boil, sweeten and thicken and per¬ 
haps spice and have an excellent dish. 
This is a favorite recipe with Danes, and 
they have some unpronounceable name 
for it. which I will not attempt to give. 
In England such desserts made with 
stewed fruits are called flummery. 
E. R. H. 
Pickled Eels 
R. T. wishes to know how to pickle 
eels. This is what I have found by ex¬ 
perience to do well: Clean the eels and 
have ready a kettle of boiling water. 
Put the pieces into the water, and then 
watch carefully for the time boiling be¬ 
gins. Let them boil nine minutes vigor¬ 
ously; then lift the pieces into a jar 
ready to be covered with the hot vinegar. 
I put the vinegar on the stove and let. it 
become hot while the eels cook. I add 
all the salt I need to the vinegar. Put 
mixed pickling spices and pepper into 
the vinegar while heating. I use these 
things in about this proportion: One- 
rhird as much vinegar as water in which 
eels are cooked, one sixth the weight of 
eels in ouious. one tablespoon salt to one 
quart vinegar, one teaspoon pepper and 
mixed spices to taste. Distribute the 
onions (sliced) through the eels as you 
lift them from the boiling liquid into the 
jar. If onions are not liked, leave them 
out, but add a little extra pepper and 
mixed spice. Usually the vinegar is 
somewhat insufficient to cover properly; 
then add some of the liquor in which the 
eels were cooked, r. a. n. 
Plumbinq-Pipe-Fi+Hnqs 
Wholesale Prices 
Sulphured Apples: Lemon Pie; Favorite 
Cookies 
Mrs. .T. H. B. asks some one to give 
her the process for sulphuring apples for 
Winter apple sauce and pies. I think 
she means the method that l learned to 
use during II years' residence in the 
apple region of Southwest Virginia. The 
soil was a honw clay, and there were 
few cellars, so V iter apples were either 
buried in straw and earth or else sul¬ 
phured. The droppings of Winter ap¬ 
ples. either before or after picking time, 
were used, and the chief apples grown in 
Montgomery County were York Imperial, 
locally known as Johnson’s Fine Winter, 
and the Ben Davis, which I believe is a 
favorite (?) of the Hope Farm man. 
After the evenings began to lengthen in 
middle September those of us who could 
go joy riding passed numerous houses 
where a lamp graced the center of the 
table, a wood fire burned on the hearth, 
the door stood hospitably open, and all 
able-bodied members of the family sat in 
the glow of the light and peeled and cored 
apples. They were cut into quarters or 
eighths, according to size of apple. 
Ordinary splint baskets were filled about 
half full. Next morning some cue’s early 
job was to get the barrels, preferably 
tight sugar barrels, ready to receive the 
apples. A couple of bricks were put in 
the bottom, then an old iron kettle con¬ 
taining a shovelful of live coals, a large 
tablespoon of sulphur sprinkled on the 
coals, and the basket luing across a 
broomstick at the top, covered thickly 
with thick carpet, and left for a day and 
night. Next morning they brought in 
that lot and put out a fresh supply. The 
apples that, had the sulphur treatment 
were then packed into stone crocks. 
Press firmly but carefully, so as not to 
injure the outer fine skin. Fill rounding 
up, as they will settle like peppers do in 
the barrels that are shipped from here 
to New York. 1 covered mine first with 
a clean white cloth, then tied on heavy 
newspa per , and set away in n cool, dry 
place. When you want to use them, take 
the quantity you need from jar, soak in 
cold water about half an hour, drain, and 
only an expert can tell the difference, 
when cooked, between them and fresh 
apples. They keep nicely until the warm 
days of April. 
Try this lemon pie if you do not like 
the taste of cornstarch, or do not care to 
he bothered with meringue: Line pie tin 
with your favorite pie crust. In a howl 
put three-fourths cup sugar, butter, size 
one-half egg, mix. Add one heaping table¬ 
spoon flour, yolks of two eggs, grated 
rind and juice of lemon, cup of sweet 
milk. Beat whites of eggs, stir into mix¬ 
ture last. Pour into crust and bake in 
moderate oven. 
Favorite Cookies.—Two cups sugar, 
three eggs, nearly a cup of shortening, 
three-fourths cup milk, three teaspoons 
linking powder, teaspoon vanilla, flour to 
make a soft dough. When cut into shape 
spread with beaten egg and sprinkle with 
sugar. Bake in hot oven, J. W. B. 
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Save yourself money on 
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