SEPT. 4 
S75 
THE RURAL NEW-YORKER. 
made with a deep Jacket bodice of red twill, wild 
pockets, cuffs, deep collar, and revers of coarse 
cream lace, a cambric skirt prettily made, with a 
narrow plaiting of red, a bonnet of red, with 
coarse lace turning over the brim, and also ar¬ 
ranged as a fan In front, and red liose. 
The handkerchief dresses are now reproduced In 
woolen material, the stuff being printed In 
squares In such mixtures as violet and black, old 
gold and green, red and black, red and blue. They 
are made up in the same way as the cotton hand¬ 
kerchief dresses. 
People exert their own taste so much now that 
costumes vary considerably, and all sorts of old- 
fashioned colors, materials, and styles of make are 
now seen. 
her disposal; but this does not In any way excuse 
young ladles for having resource to them. The 
best means to preserve the charms of youth are 
abundant use of the bath; quiet, regular living, 
plain, wholesome diet; early hours; a proper 
amount of exercise In the fresh air, and sufllclent 
useful occupation both for the mind and body. 
not boil, three-quarters of an hour. Put two 
cups of milk into another dish to heat, then 
stir iD a tablespoonful of flour, rubbed smooth 
in two tablespoousful of butter. Set the dish 
in hot water until the soup is ready. At the 
end of the three-quarters of an hour, strain 
the elaru-broth, leaving out the hard parts. 
Now put in the soft parts, let come to the boil¬ 
ing point, and that is all ; season with pepper, 
turn into the tureen, add the hot milk and 
butter and serve. Butter crackers and slices 
of lemon may be passed with this soup. 
Crab Soup, 
Two pounds of any kind of fresh, lean meat, 
chopped fine. Pour over two quarts of water, 
boil slowly until reduced one-half, strain, let 
cool and skim and season with pepper and 
salt. Return to the fire adding a cupful of 
hot, soft-boiled rice. Simmer a few min¬ 
utes, then strain, piessing the rice through 
the sieve. Set over the fire and add the 
meat of four large, boiled crabs, cut into 
bits. Simmer 10 minutes longer and turn 
into a tureen with a pint of boiling milk 
thickened with a spoonful of flour rubbed 
to a paste in two spoonsful of butter. Stir 
up and serve. CrackerB and lemon may be 
passed with it the same as with clam soup. 
Long Island. 
CONDUCTED BY MISS RAY CLARK, 
MAHY O. BARTLETT, 
HINTS 
Phil by mother’s bed was sitting 1 . 
Playing nurse, while Bosh was flitting 
Shyly, slyly, in and out. 
Hiding now, with saucy pout. 
Sparkling eyes, and sonny hair. 
Beep in Grandma's apron, where, 
’Mid soft folds of dainty wrapping. 
Lay the baby—napping, napping. 
Tlieu, with merry laughter, springing, 
Through tlie room her sweet voice ringing, 
As she chattered, gayly scorning 
PIillie’s anxious look and warning. 
“ l.'au’l I wake her, Grandma, never ? 
8’pnidn' she should sleep forever ! 
And do tell me. Grandma, dear, 
flow the baby came down here. 
Did she walk, or did Rbc ride 't 
Did she run, or did she slide / 
Did she Jump, or did she fly 
Like a birdie from the sky ? 
Tell me. Grandma, tell me true: 
Did you see her coinin' froo V' 
All important then rose Philie: 
“ Nonsouso, Bessie ! Don’t be silly'. 
I can tell you nil abont it. 
Bridget says and I don’t doubt it— 
That, the baby came from heaven. 
At exactly half-past ’leven 
Thursday night. The angels brought her 
To the door, :iud Grandpa caught her 
In his arms and hold her tight. 
While she kissed them all good-night. 
Grandpa guessed what they were bringing, 
’Cause lie heard the angels singing.” 
Softly Bessie’s blue eyes glistened. 
Growing larger as she listened. 
Nothing doubting. Sure ’twas meet 
Heaven should send a boon so sweet. 
Yes, she knew the angels brought her; 
But if shohad only caught her. 
If she had only had a sight 
Of those sbitiing garments white. 
Just a glimpse. Oh ! well she knew 
She’d have kept the angels too. 
How she wished she’d heard them siugiug. 
But Just then there came a ringing 
At the door. Quick Philie started. 
Checks aglow ami lips half parted ; 
While, with golden tresses flying, 
Followed Bessie, wildly crying: 
“ Hurry, Philie ! Hurry, brother ! 
P’r’aps the angels brought another.” 
Tub Paper Lamp Shapes so fashionable just 
now can be made very easily. Fold a Bheet of 
tissue paper In the center forming a half square; 
then fold again Into a quarter square, then Into 
an eighth ; continue folding in this way as long 
as possible, always folding from the center. Hold¬ 
ing the thick part firmly In one hand draw It 
through the other till the paper Is thoroughly 
creased; then partly unfold and draw It. through 
the hand from the center to the outer edge. When 
It has become well creased cut enough from the 
center to allow of Its slipping over the lamp shade. 
CORRESPONDENTS’ CORNER 
In answer to the young lady’s Inquiry as to 
where she can obtain London Hair Restorer. I 
saw It advertised. My bottle was a present. A 
druggist will procure It If applied to. 
Miss M. D. 
Eugenie, it is said, Intends to leave Chlselhurst, 
and take with her the remains of the prince Im¬ 
perial. 
Tomato Soup, Without Meat. 
Put a spoonful or more of nice pork drip¬ 
pings into the soup-pot over the fire, when 
hot throw in a sliced onion and when the 
pieces are of a brownish hue add IS medium¬ 
sized ripe tomatoes, peeled and sliced. Stir 
until well heated through, then add a quart of 
boiling water and a tablespoonful of chopped 
parsley. Cook slowly half an hour, strain, 
pressing through the tomatoes. Return to the 
pot, season with pepper and salt, a teaspoon¬ 
ful of sugar, two tablespoonsful of butter 
rolled in a spoonful of flour and a teacupful of 
hot boiled rice. Cook slowly 10 minutes longer 
and pour out. 
Tomato $oup, With Meat. 
Skim and strain a gallon of stock made from 
fresh meat, skim and slice a dozen large, ripe 
tomatoes, put through a sieve and add to the 
stock. Boil half an hour. Mix smooth a 
spoonful of flour, a little butter, be careful 
uot to have it lumpy, season with pepper, salt 
and a teaspoonful of sugar. Simmer 10 min¬ 
utes aud it is ready to serve. 
Mrs. Jane Jones. 
CONDUCTED BY EMILY MAPLE 
TAPIOCA 
ELINOR BROOKS, 
When we first began to entertain our neigh¬ 
bors as guests iu our rural home, I was often 
surprised to find them unfamiliar with tapioca 
as an article of food; in fact, some of them 
had never even heard the name. I have some¬ 
times wondered whether such was the case 
generally throughout the country; if so, it is to 
be regretted, for it is an ignorance of a most 
palatable and nutritious food, quite as valuable 
and as cheap as rice, and when cooked some¬ 
what resembling it in its starchy nature, yet hav¬ 
ing enough difference to make au agreeable 
change. It i3 easily prepared as food, and to 
its other good qualities adds that of keeping 
well. This we have thoroughly tested, as at 
oue time our '’gen’rou6 pervider” purchased 
so large a quantity that three years afterwards 
there was still a remnant which was as sweet 
and nice in every way as it had been when 
first placed in the store-room. 
Cassava, from which tapioca is prepared, is 
as standard an article of food in South America 
as wheat, corn aud potatoes are in the United 
States. I quote from Scribner's Monthly for 
July 1877 a description of the manner in which 
it is prepared for use. 
‘•The cassava, also called mandioea, roots 
which are shaped something like dahlia roots 
ouly larger, are thrown into pools of stagnant 
water and left there until fermentation takes 
place, which is usually in about two days. 
The tough outer skiu is then easily scraped 
off aud the roots are grated on a board covered 
with sheet copper full of nail-holes. After 
this the grated mass is placed in a long tube 
(woven of palm-fiber) and this is pressed until 
a whey-like liquid flows from it. The starch 
which settles from this liquid is the tapioca 
of commerce; while the coarse white meal 
which is leit in the basket-work tube, is, 
after sifting, made into the “ staff of life 0 
by the South American housewife, it is de¬ 
scribed by many travelers as exceedingly nu¬ 
tritious bread and if dried for a few hours in 
the sun soon after it is baked, it becomes hard 
and crisp, has a sweet, nutty flavor and will 
keep for months." 
[Mrs. Brooks's recipes for cooking tapioca 
will be given next week.] e. m. 
FASHIONS 
Buff and dark red plain calicoes are used for 
plaiting on the bottom of cambric dresses. 
Many house corsages are worn open at the 
throat, In either pompadour or heart shape. 
Buttons In the form of large hooks and eyes in 
glittering steel are used for dresses, or are worn 
singly for fastening the collar at the throat, the 
cuffs at the wrists. 
A boa of orange blossoms encircling the neck 
and extending to the left side of the belt, Is a new 
ornament for a bridal costume. 
The woven Initials in red cotton on a fine cam¬ 
bric tape, can be had for ten cents a dozen. They 
are much In favor for marking underwear. 
The largo Louis XIII. collar of cambric now- 
worn, Is trimmed with a deep border of embroid¬ 
ery or old lace, and deep cuffs to match, which 
are laid over the dress sleeves. 
Wreaths of flowers are worn round the throat, 
and also on tho edge of square-cut dresses. Those 
round the neck, which are made full like a ruche 
are used In the daytime for dressy occasions. The 
lace stands up round the throat above the collar¬ 
ette of flowers. 
Some pretty black lace Jackets have lately been 
Introduced, with hoods lined with cream satin, on 
which are embroidered or painted a flower, bud 
and leaves. These look well over dark as well as 
over light Summer dresses. The Spanish mantilla 
has also reappeared. It Is so arranged that the 
upper part looks like a hood. It Is caught up at 
the arms with bows of satin ribbou. 
Bonnet shapes are now sold composed entirely 
of flowere, to which the purchaser Iiub only to add 
a small scrap of lace or material for the crown and 
Btrlngs, to make the headdress complete. Those 
In tea roses are very pretty. They are the closo- 
flttlng French shape, both fashionable and be¬ 
coming. 
The rush or Zulu hats arc this year adorned with 
a wreath of dried grass and grain, with a few 
popples. They are very Inexpensive, and look 
pretty. Coarse straw, and a new klud called Por¬ 
cupine hats, are also trimmed with grasses. 
Jerseys are much worn, especially In min dark 
blue merino and white, with very light sKirts and 
scarves or spoiled or plain foulard aud aatinetto. 
I have seen young girls' dresses of whlto Jerseys, 
light blue flannel skirts, scarves, toques, aud capes 
of striped blue and white flannel with loops of 
ribbon. These are used as traveling dresses also. 
Other serge dresses have narrow blue and white 
striped serge applied as klltlngs, and as a plaited 
flounce round the bodice, which la out In points. 
Braiding on plain colored serge Is arranged in close 
rows down the front, and horizon tally across the 
tunic, the braid being very narrow. 
Some of the prettiest seaside dresses are made or 
“duster” cambric, In pink or blue, trimmed with 
cream-colorcd lace, and are worn with large shady 
hats of the same material, trimmed with lace and 
one tuft of flowers. Turkey red twill Is much 
patronized, and white dresses are looped over 
underskirts of it, made with plaited flounces, as 
well as trimmed with it. 
A costume of red twill and white cambric was 
QUESTIONS ANSWERED 
Pickling Cucumbers for Sale. 
A. J. Staunton, Mich., asks how to put up 
cucumbers for pickles for the wholesale trade. 
Ans. —The cucumbers should be sorted into 
even sizes, placed upon trays of wood,sprinkled 
with salt, and left to drain for six hours. They 
arc theu put iuto barrels or hogsheads with 
saturated hriue; that is, brine that will not 
take up any more salt. If the color is desired 
to be kept green plenty of vine leaves may be 
laid in layers among the pickles. Stored in 
this manner they may be kept until sold, when 
they may be disposed of either in barrels or in 
bottles and packed in fresh brine, or iu vine¬ 
gar. When put up iu vinegar for sale, the 
cucumbers are steeped iu water and freshened 
for 13 hours; then drained dry, and packed 
either in barrels, bottles or jars, with some 
spice, as ginger, red peppers, mace, and all¬ 
spice, scattered among them ; and then cover¬ 
ed with pure cider vinegar; or other vinegar 
that is free from sulphuric acid, which soon 
makes them soft. When put up in jars or 
bottles, carrots are cut into ornamental slices, 
and placed among the pickles, with some small 
red peppers against the glass. The salt turns 
the cucumbers brown; the color may be re¬ 
stored by mixing the cucumbers with grape¬ 
vine leaves and scalding them with hot brine. 
But purchasers are generally sensible enough 
to be satisfied with the natural color. 
Okra Soup. 
We are requested to give directions for the 
above. We append recipes for both plain 
okra and okra and tomato soup. 
No. 1.—A pound of “round" steak cut into 
dice, two tablespoonsful of good drippings 
and a sliced onion. Fry all together in the 
soup-pot until well browned. Then add four 
quarts of cold water aud simmer two hours ; 
to this add a quart of sliced okra, a spoonful 
of parsley, and simmer two hours longer. 
Season with pepper and salt, strain and serve. 
No. 2.—Take a good beef-bone with a pound 
or more of meat on it, place in a kettle ou back 
of the stove, adding four or five quarts of cold 
water. Cover tightly and simmer three or 
four hours. Remove the fat, add a minced 
onion, a tablespoonful of minced parsley, 
three quarts of sliced okra aud a quart of 
peeled aud sliced tomatoes. Season and cook 
slowly two or three hours longer. Strain and 
serve. The tomatoes may be omitted in this 
last recipe and a third more okra substituted. 
nOME-DKKSS FOR LITTLE GlKL FROM EIGHT TO 
TEN YEARS OF AGE.—FIG. ’2S1, 
The dress Illustrated Is of gray cheeked mater¬ 
ial trimmed with klltlngs ot the same and blue 
porcelain buttons. Many other shades may be 
used, either singly or combined with equally as 
good an effect. Partly worn material may be 
utilized, making a pretty costume with but little 
expense. 
FOREIGN TERMS 
The following glossary Is given for the benefit of 
many who are not familiar with the peculiar 
names of fashions and materials: 
itayaieuse, or Sweeper—The plaiting of lace and 
muslin or silk set on the Inner edge of the tr ain of 
handsome dresses. 
Beige —The color of unbleached wool. 
mar cue (from refuse)—A rough surfaced fabric, 
either cottou, wool, or silk, with irregular threads 
of color Interspersed therein, as though the mate¬ 
rial were woven or odds and ends. 
Boujfante— Puffed out. 
Bouillon—A. puffing set on as trimming. 
Cuirass—\ close-ilttlng basque; long on the hips 
and fitting the figure like a glove all round. 
Corsage —The dress waist. 
Coulisse— Shirred. 
carrick capes —Small capes, or large collars, 
like those on a coachman's coat. 
Demi train—A short train, f. e., in length from a 
few Inches to half a yard. 
Faille (pronounced Faye)—A soft, thick silk. 
Menu —A small cape, usually- of lace or tulle, 
worn over the dress. 
Bruise—A standing ruffle worn In the neck. 
Otlet—\Q st. 
Jabot—An arrangement of lace and loops of 
ribbon, either or both, down the front of the dress. 
DOMESTIC RECIPES 
Squash Pie. 
To a pint of boiled, mashed and strained 
squash, add two cups of sweet milk, a cup of 
white sugar, four beaten eggs, half a teaspoou- 
ful each of ground cinnamon and ginger, and 
a pinch of salt. Beat thoroughly and bake in 
tins lined with a good paste. 
Tomato Salad. 
Pare with a sharp knife—do not scald—and 
cut into thin slices. Put iuto a salad-dish and 
pour over a mixture made of two tablespoons¬ 
ful of good oil, mixed with a teaspoonful of 
sugar, half a teaspoonful of made mustard, 
salt aud pepper, after which whip in, a little at 
a time, five tablespoonsful of vinegar. 
MRS M. G. 
PERSONAL APPEARANCE 
A celebrated author has politely said. “ No 
woman Is ugly, though one may be less favored 
than another.” There Is some consolation for the 
■•less favored” lu knowing that good taste tn 
dress, and the harmless appliances of the toilet 
can m a great measure compensate for want of 
personal beauty, We desire, however, to warn 
our readers not to attempt to produce by artificial 
means those graces which nature has denied them. 
They will derive no real advantage tn making 
dark hair golden. In preparations to render the 
eyes lustrous, lu artificial bloom tor the cheeks, 
nor in the abundant use ot powder; all these arti¬ 
fices have a rather ghastly effect In the light of 
day, and should be left to the stage, it la a part 
ot the profession of the actress to understand and 
avail herself ot all such cosmetics as art places at 
Clam Soup. 
Open 50 medium-sized clams, cut off the 
hard parts aud put the soft pieces where it is 
cool. Strain the liquor aud put it with the 
hard bits over the fire. Add a quart ot hot 
water, one teaspoonful each of miucod ouious 
aud parsley aud two blades of mace. Simmer, 
We know Hop Bitters are above and beyond all 
as a nutritious tonic and curative. 
