THE MEETING OF THE KITCHEN CLUB 
and am surprised that almost all the ladies that 
have written prefer glass for tomatoes. My 
experience 3 b that tin is better than either glass 
or stone. Two years ago I put my tamatoes in 
both stone and glass. I 'was very careful to 
cook them well, to seal them well while hot, 
kept them in a cool, dark place, and almost 
eveiy oue spoiled. Last year I prepared them 
the same way. except that I put them in tin 
cans, and when opened they were perfect. In 
ANNIE L. JACK. 
Cooking Conveniences. 
The Hon. Horatio Hupperton lives at some 
little distance from our village, and his wife, 
though gracious and kind, has never been on 
“ club” terms with all, the members, though a 
few of us have enjoyed the pleasure of her 
son tuabihe: 
Phc-lpa & Bigaiow Wind 
Mill Co.,KuUrnuv;oo, Mich. 
JUNE 42 
URAL W1W-Y0RKER 
Jtaisfir (from o mg. 
CONDUCTED BY EMILY MAPLE. 
TIN CANS, COEN AND TOMATOES. 
Being a young housekeeper, and wishing to 
know the best way of keeping fruit, I have 
been inueh in in t.hp nannTiwy mips firm 
Pills. 
iwouueuip. jljuv luc uluci uay uu my surprise 
Bhe suddenly remarked, “ My dear ” (a way 
she has of being patronizing at times), you 
have never had the •* club ” in my kitchen. 
Now the day of your next meeting, cook is to 
be away to a pie-uic, and Martha, the house¬ 
maid, can stay in the nursery with Jane. So 
try to let. the members know that you will put 
off meeting at your house till next month, for 
by that time I may be away to the sea-side.” 
I made the suggestion to the members, aud 
we agreed to meet at Every-day House and 
walk over to Hupperton House all together. It 
was a bright, pleasant afternoon, and the air 
was rich with perfume of apple and pear blos¬ 
som. The fading lilacs were everywhere to be 
seen ; and here und there we passed a clump 
of hawthorn, snowy white aud sweet to faint¬ 
ness. The kitchen into which we were intro¬ 
duced by our hostess was furnished with every 
possible convenience. At one side was a shin¬ 
ing range, with numerous griddle holes and 
plates of the latest approved style. The fire 
was carefully shut down and guarded to suit 
the afternoon heat, yet was in such a state that 
by openiug a damper or two it could soon be 
tempered to cook the 6ix-o’clock dinner. We 
were all absorbed in the study of the range as 
soon as wo entered the kitchen, it being part 
of our subject of “ Cooking Conveniences.” 
Miss McGregor could do nothing but admire 
the array of porcelain saucepans, that were of 
every size upon the shelves ; while the atten¬ 
tion of Miss Whitand was taken up with the 
beauty of the wood-work, which was of ash 
without paint, polished and varnished to 
brightness. The walls were tinted to what 
may be described as a pale smoke color, and 
the floor was of polished oak. “ No scrubbing 
or paintiug needed,” said the pule, little minis¬ 
ter’s wife, with a sigh of gentle envy. The 
pretty pie-crimpers and perforated spoons were 
ornamental as well as useful, while the pud¬ 
ding boiler excited the admiration of such of 
the members as'had not seen this useful ad¬ 
junct to pudding cooking. The four largest 
porcelain kettles had steamers to fit, and the 
dish-pan was in three compartments, the last 
being full of small holes with a tray under¬ 
neath as a drainer. There was a dish-cloth of 
woven steel rings for scraping pans, and pots 
and mops of every size aud fineness for the 
different articles to be washed. Water, of 
course, hot and cold, was close at hand, while 
the combined flour-scoop aud sifter took Miss 
McGregor’s attention almost as much us the 
neut, little gray strainer. “ Well! well!’’ she 
kept repeating, ‘‘how easy folks eau have 
things if they only have the “ siller to buy.” 
There was a marble hoard for paste rolling, 
and cake aud biscuit cutters of eveiy shape 
and size. We paused over a curious contriv- 
auce for taking pies out of the oven—thereby 
saving stooping and finger burning, aud turned 
over the numerous egg heaters with some curi¬ 
osity in view of the workings of the same. 
Wc hud no cake for tea, but the lightest of 
flaky biscuits, regarding which our hostess, 
when questioned as to the recipe, explained 
that they were made like common biscuits, 
ouiy in the milk was placed a bit of ice, and it 
had been kept in the refrigerator till icy-cold. 
’• I made them myself," she added proudly, 
aud knowiug how seldom she engaged in culi¬ 
nary art, we appreciated and praised the puffy 
morsels as they deserved. This matter of mix¬ 
ing biscuits with ice-cold milk or cream is of 
great importance, as any oue may ascertain 
who has ever tried snow in winter mixed with 
the milk, which is used to wet the flour. 
Besides the apple jelly on the table, there was 
a pretty dish of frosted oranges, of whieli I 
obtuined the recipe :—“ Bare and remove the 
white skin and div ide into lobes. For a dozen 
oranges, take a cup of sugar and mix with a 
few drops of coloring as used for jellies and 
ices. Dry this aud then crush again Into pow¬ 
der. Whip two whites of eggs, and add a 
tablespoonful of water. D>p your oranges in 
a little white powdered sugar, then iuto the 
egg aud water aud alterwurds put half of them 
iuto the red sugar. Lay on while paper to dry 
while you melt oue ounce of gum-arabic iu 
two table-spoonsful of hot water, aud add a 
cup of sugur, stir till thick and clear. Peel 
two more oranges aud dip in it. You can place 
thorn to suit your fancy in a glass dish, aud 
garnish with orange leaves if you happeu to 
have some, as had our hostess; otherwise select 
some pretty vine to trim the dish. The effect 
on a tea-table is very pretty, aud some of the 
younger members seemed to consider it the 
bonne boucht” of the whole entertainmeut. 
canning tomatoes I always put sweet corn with 
part of them. Cut the corn from the cob, and 
when the tomatoes have boiled a few minutes, 
put in one-third as much corn as you have to¬ 
matoes ; boil all about a quarter of an hour, 
then seal. They are very nice. I am glad that 
the ladies write about canning fruit now before 
it is ripe, for so often I have read recipes that 
I should like to have tried had it not been 
too late in the season. I tliiuk we ought to 
write about canning and preserving fruit just 
before that kind of fruit is matured, or at least 
before the season is over. This is the first year 
we have taken the “ Rural,” and I think it is 
different from many papers, in the respect that 
it becomes more interesting each week. 
Mbs. G. McFarland. 
- ♦ « « -- 
DOMESTIC RECIPES. 
Dt-luionfco Pudding. 
One quart of sweet milk; the yelks of five 
eggs; three tablospoon6ful of corn starch, 
mixed smooth in half a teacupful of milk; a 
teacupful of sugar and any flavoring liked. 
Bring the milk to the boiling point, stir in the 
corn starch, then the sugar, and lastly eggs. 
Draw to the back of the range and let thicken 
for two or three minutes. Be very careful not 
to burn. Turn iuto a pudding dish aud bake 
about half an hour. Beat whites to a stiff 
froth; stir in four tahlespoonsful of powdered 
sugar: flavor; spread over the pudding and 
return to the oven to browD. 
Pull Strawberry Pudding. 
Sift two teaspoonsful of baking powder with 
a pint of flour; beat well an egg; add a little 
salt; mix with sweet milk till of the consistency 
of thick batter. Place well-greased cups in 
a steamer; put into each a spoonful of batter, 
theu a spoonful of strawberries and cover with 
another spoonful of hatter and steam 20 min¬ 
utes. Eat with cream and sugar, or a liquid 
hot sauce with a cupful of strawberry juice 
added. B. m. 
Strawberry Sauce. 
Cream and half a cup of butter with a cup and 
a half of granulated sugar ; add a pint of 
crushed strawberries and the beaten white of 
an egg. Nice for batter puddings. 
Mrs. L. A. 
Spiced liooaeberriea. 
Remove stems and blossoms from ripe goose¬ 
berries, wash and boil down in a sirup made of 
three pints of sugar to a pint of vinegar. 
When very thick add ground cloves and cin¬ 
namon. Careful not to burn. 
Sweet-Pickled Cucumbers. 
Wash, pare and quarter ripe eucumbers, 
takeout seeds, wash and place iu strong brine 
for two days. Take out, place in cold, clear 
water for an hour, then throw into alum water 
—a lump the size of a small biekory-Dut to a 
gallou of water—for auother hour. Make a 
sirup of a pint of good vinegar, a pound 
of white sugar and a tablespoonful each of 
broken cinnamon aud eloves. Make enough 
of this sirup to cover the pieces, and boil until 
tender. 
Pickled Walnut* or Uultermit*. 
Gather when well grown but tender enough 
to run a uecdle through them. Put into strong 
brine for three day6, changing once. Take 
out; wash; place iu sun, turuiug frequently 
until black. Bring good vinegar to the boil¬ 
ing point, add whatever spice liked, put the 
nuts into a jar aud pour over the hot vin¬ 
egar. They will be ready to eat in a week. 
_ Mrs. Brady. 
Gooseberry Jam. 
Look over, wash and stew iu a little water. 
Press through a coarse wire sieve aud return 
to the kettle. To each pound of the pulped 
gooseberry add three-fourths of a pound of 
granulated sugar. Boil three-quarters of an 
hour, stirring constantly. Put into bottles or 
wide-mouthed jars and secure like jelly. 
Currant Jam. 
Pick from the stems, wash, put into a pre¬ 
serving kettle and boll gently 30 minutes, 
skimming as needed. Add sugar iu the pro¬ 
portion of a pound of sugar to a pint of the 
boiled fruit. Boil half an hour longer, stii- 
riug almost constantly. Mrs. L. Brown. 
Slrswberry .Icily. 
Remove hulls, wash, drain, then put into a 
kettle over a slow flro. Crush, and when 
quite hot take from the fire and when cool 
enough to handle strain through a coarse flan¬ 
nel bag. Boil juice 15 minutes, skim, add a 
pound of sugar for each pint of juice, and boil 
15 minutes longer. If the jelly be not very 
firm let it stand in the sun for a few days 
covered with pieces of window glass. I. a. 
Halladav Standard. 
VICTORIOUS AT 
Phila,, 1876—Paris, 1878 
25 Years In Use. 
GUARANTEED SUPERIOR 
To any other Windmill Made. 
1 7 SUES—I MAN TO 43 HOUSE PGWE* 
A do-yted by the leadiny IL11. Co.'s 
and by the IT, S. (font, at 
Forts and Garrisons. 
$3,500,000 worth now in U3e. 
8end for Catalogue " H” and 
Price List. 
It. S. WIND EN3. A P CO., 
Batavia, III. 
_.CHALLENGE WING MILLS 
-.‘Wo 8 , 1 ? Victorious at all fairs. Over iu 
■.y-v'- v telual use iu every State and Terri- 
— **fj>ry of the U. S. It is a section wheel— 
ha* been made by the present Co. for 
ten years; iu all that time not one has 
blown down without tower breaking— 
a record no other mill can show. We 
,feave it to the public to determine their merit. Mills 
sent on SO days' trial. Host Fend Mills. Com Shelters. 
SC,, &C. Catalogue free. 
CHALLENGE MILL CO., Batavia, Ill. 
IMPROVED CALIFORNIA 
WIND MILL.. 
Simple, Strong, Durable, Rosette Wheel 
and perfectly Self-regulating, avoiding 
111 1 m 
1 
Feed Grinder and a perfect Rotary 
tiou attachment, without gearing, the 
power being communicated by the lift 
power being communicated by the lift 
or up stroke of Pump Hod. Can be used 
--igj.. . a-_a I. __:_ v." * mi,., 
best, cheapest and mopt useful iitiwer in 
the market. Full particular*, circulars, 
&c.,sent tree. Address the Mauufac- 
CLAUK & CO.. SOMANAUK. ILL. 
WATERTOWN 
Sena for Descriptive Circulars to 
H.H. Babcock&Sons. 
fcWATERTOWN, N. Y. 
ADAMS WIND MILL 
i Works In a lighter breeze than 
3* »ny other. Governs itself per- 
■;V fectly. Its operation can not 
jSjh© interfered with by tee or 
■n sleet storms. Well nmdc, 
* .Strong, Du ruble. Illustrated 
' circulars of all our good- sent 
free. Address, MARSEILLES 
3?FG. CO., Marseilles, La Salle 
Co.. III. 
MAST, FOGS <&, CO 
SPRINGFIELD, 0 
MANUFACTURERS OF THIS 
I. X. L. WIND MILL. 
For Simplicity Durability aud 
Power this mul has no squat. If 
o r - 
der. We warrant ail our '• 
ruins. Circulars and de- /W 
senptive catalogues sent ftf 
Never Freezes in 
Winter Time, 
till Send for our 
Cit-eular* and 
• rice l.kl. 
Ne Plus Ultra 
AUTOMATIC 
Wind Mill. 
New ten-foot diameter of 
Wheel. One-horse power ■- ele¬ 
gant aud durable; made ex¬ 
pressly for raising water for 
farm and bouse uses. Price 
SaO.UO. Any person can set 
them up. 
K 1HA.N HE MF>Ci t'O. 
3.3 Bnnulwny, N, Y. 
The request often made by publishers that readers 
will mention their Journals when answering advertise¬ 
ments, seems to us a very reasonable one. Such men¬ 
tion is a helpful and friendly act to the Journal men- 
tioued aud enables the advertiser to determine which 
Journals are the best advertising mediums. Reference 
to our advertising columns will show there is not one 
advertisement of an exceptional or ambiguous charac¬ 
ter admitted. In so far as this is possible we hold 
ourselves responsible for their high-standing and 
trustworthiness. 
FRIENDLY WORDS. 
From the many encouraging words received we 
select the following: 
“ We are very much delighted with John As- 
cott’s Daughter and think it appropriate for the 
paper. a. t. g. 
Alleghany Co., N. Y. 
‘‘Don’t let the Rural stop; can’t keep house 
without It. j. e. p. 
Miss. 
- +■*■■* - 
A lady who had received a severe bite on her 
arm from a dog went to Dr. Abernethy; but near¬ 
ing of his aversion to hear the statement of par¬ 
ticulars she merely uncovered the Injured pan 
and held It before him in silence. After examin¬ 
ing It he said. In au audible tone, “Scratchv” 
“Bite,” said the lady. “Cat?” “l)og,’ v replied 
the lady. So delighted was the Doctor with the 
brevity and promptness of the lady’s answers, 
that he exclaimed: ‘‘Zounds, madam, you are the 
most sensible woman 1 have met with In all my 
life!” 
-»-♦■» -- — 
Love of power, and of fortune as a means to it— 
and some one has resolved the love of money Into* 
a love of power—is not an affection: it is a pas¬ 
sion: one or the passions that swallow up the 
affections: the gentler affections are overborne 
by the violence of the passions, or discarded as 
standiug in their way—the way of their gratifica¬ 
tion—but, in taking their departure, the affections 
also take away with them the happiness. 
The game of from 25 to 40 will puzzle the census 
taker more Lltun the llttlu game of 13-14-15. He 
will be awfully puzzled when tt maiden lady with 
corkscrew curls and hdae teeth tells him that she 
was “ born In 1800 and he can count It up him - 
self.” He’ll be ready to swear that she has Jumped 
“ 15” from the lower left hand corner. 
The Census.—As the census-takers have now 
commenced business it will be necessary to come 
to a decision upou the question of age. Bear in 
mind that the same form was carried out 10 years 
ago, and the “ Paul Frys ” may set themselves to 
Investigating, so he careful what discount la taken 
off of the original amount. 
-♦♦♦- 
A familiar Instance of color-blindness Is that of 
a man taking a brown silk umbrella and leaving a 
green gingham In Its place. 
The basque, jacket, and coat-bodice are favorites 
for summer dresses. In washing materials, as 
well as In wool or silk fabrics, combinations of 
figured with plain tissues are extremely fashiona¬ 
ble. Thus, take some floriated chintz and some 
plain buff percale—you can make the abort round 
skirt of tlie percale, trimmed with a series of 
very narrow-gathered or fluted flounces; the 
second skirt, to bo open and slightly draped on the 
left side, will be of chlutz, as well as the jacket- 
bodice, trimmed with collar, revers, and cuffs of 
buff percale to match the dress, simply stitched 
round. 
A more elaborate toilet can be made thus: 
front of skirt of shirred pale blue cambric; the 
sides and back of foulard d'A lsu.ee of some pretty 
Japanese pattern, multi-colored, over a pale blue 
ground, draped up over an underskirt of the cam¬ 
bric, only a small portion of which shows, and Is 
covered with narrow flutlngs. The upper skirt 
forms the slde-panier and the tournure. The 
bodice Is of foulard d’Alsace (which Is a nice sort 
of percale) with a plastron or shirred cambric to 
match the underskirt, it may be trimmed with 
Breton or line torchon lace, but no trimming is 
postively required. The skirt, well draped, need 
not have any; and the bodice may be merely out¬ 
lined by a narrow fluting all round. The sleeves 
should be extremely tight and not very long, and 
finished round the wrists, as well as the bodice 
round the neck, with a fluting of tine muslin of 
Breton ne lace. 
A typical Boston gLrl Is credited with saying 
lately: “ I can go without my spring bonnet, and 
wear my thick boots up into June; 1 can even, If 
must be, do without a new summer dress; but I 
can’t no, I won’t let these seraphic concerts go by 
for they are treasures In heaven, and 1 grow an 
Inch In spirit every time l go to one.” 
Delloate bows or Byzantine lace, a very beautiful 
close-meshed linen point, are the newest things to 
wear with collars. 
Bow and arrow combs and ornaments for the 
hat and hair show the tendency of popular fancy 
for archery. 
Brocaded ribbons, both in floriated patterns and 
In the very fashionable spotted style, form a nice 
variety In the new models of the season. These 
are either In self-colors (the whole effector the 
pattern depending upon the contrast between the 
bright and dull texture oi the material), or else 
they are Id multi-colored miniature patterns, In 
vivid tints, over a dark or neutral ground. 
The great rage of the season Is for dotted fabrics. 
Large dots, little dots, polka dots, Japanese dots, 
Chinese dots, French dots, printed dots, brocaded 
dots, light dots, dark dots; dotted dresses, dotted 
mantles, plain fabrics trimmed with dotted ditto, 
and dotted fabrics trimmed with plain ones; dots 
of every size and of every style; dots for over- 
such is Fashion’s decree for this season. The rage 
for dots equals that for stripes which reigned a 
short time ago. 
Large roses in various shades, clusters of un¬ 
natural-looking popples, Immense pansies In every 
shade of violet aud yellow, and big red carnations 
are among the favorite flowers, and are made of 
the richest materials -silk, satin, velvet and plush, 
combined with the finest luusllu and cambric, and 
are mounted with soft India-rubber stems and 
foliage. Heliotropes, lilacs and daisies are also 
made up in close garlands ror the trimming of 
both the inside and outside or bonnets. 
