4884 
THE RURAL NEW-YORKER. 
835 
that most persons who had false teeth might 
have been spared the necessity for them had 
they properly cared for their natural teeth. 
Ho thought that in many case*—not all—the 
decay of teeth was caused by food lodging be¬ 
tween them and remaining there from meal to 
meal and even longer. He said that a silk 
thread passed between the teeth after each 
meal was one of the nicest ways of freeing 
them of particles of food, and that the use of a 
little white Castile soap on the brush, nights 
and mornings,UdiiUalized any remaining acid¬ 
ity and thus assisted iu preventing decay. 
Pin cushions are no longer made square. I 
have seen elegant ones iu shop windows which 
I should think were about eight inches in 
width and eighteen in length. 
MRS. ECONOMY. 
DOMES PIC RECIPES. 
APPLE CUSTARD PIES. 
Three cups of stewed apples—the sauce 
should be made of tart apples, tree from 
lumps and well sweetened—six beaten eggs, a 
quart of rich new milk, a small enp of sugar, 
and a little nutmeg. Real the eggs separately, 
mix the yelks with the sauce, which should be 
cold; add the milk, sugar and nutmeg, aud 
lastly, the whites. Line pie tins with a good 
crust, pour in the mixture, and bake without 
a cover. 
EXTRA PUMPKIN PIES. 
One quart of stewed pumpkins which you 
have pressed through a sieve, eight eggs, 
whites aud yelks beaten separately, two 
quarts of milk, sugar, cinnamon, and nutmeg 
to taste. Beat all together, and bake in tins 
lined with pie crust, mrs. b. c. 
CELEKY SALAD. 
Cut celery iuto hits half an inch or less in 
size, salt and cover with the fcllowing dress¬ 
ing: One hard-boiled egg, one raw egg, a 
tablespoon ful of salad oil or melted butter, a 
teaspoonful of white sugar, half a teaspoon ful 
of salt, a flash of popper, four table poimfuls 
of vinegar, and a teaspoonful of mustard. 
Rub the yelk of the hard-ooiled egg to a paste, 
add by degrees the salt, pepper, sugar, and 
mustard; beat the raw egg, udd, and lastly, 
the vinegar. The white of the boiled egg I 
chop uud mix with the celery. You may cover 
the celery with this dressing or mix thorough¬ 
ly together. Mary b. 
a DELICATE DESSERT. 
Select fine sweet oranges. For a family of 
eight or ten persons, peel and cut iu thin 
slices eight oranges. Grate the meatof half a 
medium-sized cocoanut. Arrange the sliced 
orange aud grated cocoanut in a glass dish in 
alternate layers, the cocoanut. on top, with 
sugar sprinkled lightly over each layer. 
Serve at once. mrs. h. I. j. 
camphor ICE. 
The following makes a preparation for 
rough skin, that is superior to anything else 
that l have ever used: Two ounce* of oil of 
sweet almond, four ounces of spermaceti, two 
ounces of w hite wax, aud one-half ounce of 
camphor. Rut into au earthen dish and set 
into a dish of hot water. W heu melted turn 
into little molds. A. B. 
TO CURE A RABBIT SKIN. 
Lay the skin on a smooth noard, the fur 
side under, and fasten down with tinned tacks. 
Wash the skin over first with a strong brine, 
then dissolve two and a-half ounces of alum 
in a pint of warm water, aud with a sponge 
dipped in this solution moisten the surface all 
over. Repeat this every two or three hours 
for three days. When the skin is quite dry 
take out the tacks, aud rolling it loosely the 
long way, the hair inside, draw it quickly 
backward* and forwards through a large, 
smooth iron ring until the skin is quite soft. 
Mow roll the other way (hair otill inside), aud 
repeat the operation Skins prepared in this 
way will be found useful for many purposes. 
COUNTRY BOY. 
TO CURE HAMS. 
For every bam take half a pound each of salt 
and brown sugar, half an ounce each of Cayenne 
pepper, allspice, and pow’dered saltpeter. Mix 
together, aud rub well iuto the ham, especial¬ 
ly around the bone. Place in the barrel they 
are to be kept in, skin side down, and let them 
remain a week. Then cover with a brine 
strong enough to bear up an egg, adding half 
a pound of brown sugar. Let remain four 
weeks; take out, and hang up to dry for ten 
days 00101*6 smoking. farmer's wife. 
LHMON LAYER CAKE. 
One cup of butter, two of sugar, three of 
sifted flour, a small cup of milk, the yelks of 
five eggs and the whites of three, one and-one- 
half teaspoonful of baking powder, and the 
juice of a small lemon. Beat the butter and 
sugar to a cream, add the eggs, well beaten, 
then the lemon, milk, and flour, in which you 
have mixed the powder. Mix thoroughly, 
but quickly, and bake in jelly tins. Put the 
cakes together with the following frosting: 
Stir two small cupfuls of powdered sugar in¬ 
to the two reserved whites, and season with 
lemon. city cook. 
CIDER APPLE SAUCE. 
When a bov at. home, there was no dish we 
had upon the table that afferded more real 
relish than the ever-present cider apple-sauce, 
and one of the winter stores always provided, 
was from one to three barrels of this cheap 
and wholesome food, of which “we boys” 
were allowed to oat as much as we liked. 
Mother’s way of preparing it (and mother’s 
way was always best) was to select good, 
sound, well-ripened Tolman Sweets, peel and 
core them, cutting each iuto about eight 
pieces, more or less, according to the size of 
apples Haviug previously prepared some 
boiled cider, by boiliug down three gallous 
iuto one of cider made of Roxbury Russets 
and Esopus Spitzcnborgs, half and half, and 
to some of this boiling hot, in a brass or cop¬ 
per kettle, add the apples at. tbo rate of about 
two gallous of apples to one of the cider; this 
proportion can be varied as one likes the 
sauce more or loss juicy. Boil sufficiently to 
cook the fruit, butnot enough to boil it into 
pieces; if boiled too much it becomes more 
like apple butter If this is not made till cold 
weather, and the barrel* or crocks containing 
it, are kept in a cold place, it will keep all 
Winter. If to be kept iu warmer weather, 
the eider should bo boiled to a thicker cousis 
teney, or stronger, before the apples are add¬ 
ed. Cider apple sauce of very good quality 
may also bo made iu Bummer, using hweot 
Boughapples. For this, the cider should be 
boiled down very strong in the Fall, and stor¬ 
ed in stone jugs, uud when it is to be used, it 
should be brought to the proper strength by 
adding hot water, it makes my mouth water 
even uow us 1 write, to think of the old home 
table surrounded by "us children,” on which 
was ulwnys a bounteous supply of cider apple¬ 
sauce, sparklingaud cold; how refreshing it 
used to be! “an old boy.” 
PICKLED CHICKEN. 
Boil three or four chickens until tender 
enough for the meat to fall from the bones; 
put meat free from skin into a stone jar aud 
cover with a mixture of two thirds of vine¬ 
gar and one-third of the liquor the chickens 
were boiled in. Season with salt, popper, 
whole cloves aud stick cinnamon. Can be 
eaten in two days. mrh jamkh wilhon. 
RAISED CAKE. 
Two pounds of bread dough, a cup of but¬ 
ter, a pint of sugar, four eggs, a uutmeg, a 
teaspoonful of saleratus aud a pound of stoued 
raisius. Work the butter and v sugar thor¬ 
oughly through the dough, add the beaten 
eggs, the raisius aud the saleratus dissolved 
in a very little warm water. Rut into deep 
pans aud let rise half or throe q mi ters of an 
hour before baking. 
MRS. CHARLES EATON. 
SUBSTITUTE FOR CREAM IN MAKING CHAR¬ 
LOTTE RUSSE. 
One quart of rich, new milk, a third of a 
box of gelatine, the yelks of three eggs, half a 
cup of sugar aud vauilla flavoring. Rut the 
gelatine into the cold uulk aud let soak for an 
hour. Beat the yelks th/roughly, and stir 
with the sugar into the milk. Turn into a 
sauce pun, set into a pan of hot water aud stir 
until the mixture thickens. Have your mold 
lined with sponge-cuke ani pour in the cream 
when perfectly cold, but not burdened. 
CHICKEN AND RICE 
Cut a young chicken into pieces the size you 
wish to serve it at the table, wash aud put 
into a stew-pau with about au eightu of a 
pound of salt pork cut into small pieces. 
Cover with cold water and cook slowly until 
the chicken begins to grow tender; season 
with salt aud pepper; add three small cups of 
rice that has been well washed. Cover and 
cook about 40 minutes longer. There should 
be about two quarts of liquor in the stew pau 
when you add the rice. Great care must be 
taken that it does not burn. 
SOUTHERN COOK 
FURNITURE POLISH. 
A mixture of equal parts of linseed oil, tur¬ 
pentine and cider vinegar, makes an excellent 
polish for furniture. Rub the article with a 
bit of woolen cloth dipped in the mixture,and 
polish with a chamois skin. kate b. 
A FINE CAKE. 
We wish to call especial attention to the 
recipe for Lemon Cake given by Mrs. D. 
Snedeker in last week’s Rural. Having 
eaten of it as prepared by that lady, we do 
not hesitate to state that it is as fine a cake as 
we have ever tasted, and hope our readers 
will try it and judge of ti for themselves. 
QUESTIONS ANSWERED. 
CHICKEN SALAD, 
Please give directions for the above. 
“COUNTRY.” 
Ans.— Use the white meat only of cold 
boiled or roast chicken or turkey, crisp, well- 
blanched celery, two hard-boiled eggs, a raw 
egg, salt, pepper, a teaspoonful of made mus¬ 
tard, three of salad oil, one of white sugar 
and half a cup of vinegar. Miuce the meat, 
removiug every particle of skin or fat, cut 
the celery into hits a quarter uf an inch in 
length, using not quite as much in bulk as 
you have of meat, mix and set aside while you 
prepure the dressing. Rub the yelk of the 
boiled eggs to a smooth paste, add the salt and 
pepper—a teaspoonful of the former and a 
half teaspoon ful of the latter will generally 
prove the right quantity—the sugar ami then 
the oil. a few drops only at a time, stirring 
constantly. The mustard comes next, then 
the raw egg well whipped and, last, the vine¬ 
gar, addiug as you stir spoonful by spoonful. 
Balt the celery and meat, pour the dressitig 
over it, tossing and mixing it with a fork, 
turn iuto the dish it is to be served Irotn and 
garnish with the whites of the boiled eggs 
used, cut into rings and sprigs of celery tops. 
TUTTI FRUTTI ICE-CREAM. 
Please give directions for making the above, 
o. B. p. 
Ans. —A pint of uew milk, a quart of sweet 
cream, three beaten eggH, two cups of sugar, 
the juice and grated pool of a lemon and a 
half pound of crystallized fruit. Heat the 
milk to almost boiling, take from the fire, add 
the sugar and then the beaten eggs, return to 
the tire and stir until it thickens. When cold, 
heat in the cream and half freeze before ad 
ding the lemon rind and juice and crystallized 
fruit—peaches, plums, cherries, apricots, etc. 
—chopped very fine. Cover and freeze hard. 
A dish of Tutti Frutti eaten by us recently at 
Millard’s, a long-established confectioner of 
New York, was evidently made without eggs, 
and there were more nuts in it than crystal¬ 
lized fruits. 
ICE CREAM WITHOUT A FREEZER. 
I want, to rnakoice cream without a freezer; 
can it be done, and how? k. c. b. 
Ans. —First prepare the cream as follows: 
Two quaits of rich milk, eight eggs beaten 
separately, four small cups of sugar, a pint of 
sweet cream, vanilla, or any other flavoring 
liked. Heut the milk In a pail or dish set 
withiu one of hot water, and when almost 
boiling add the sugar and the Ix-ateu yelks, 
then the whipped whites. Stir steadily until 
the mixture thickens, then turn into a bowl 
and set aside. When quite cold, beat, in the 
cream and flavoring. Have reudy a quantity 
of cracked ice. A good way is to put the ice 
in a bag and pound it with a mullet, und do 
uot be afraid of getting it too fine Put the 
cream into a deep tin pail; it should not bo 
more than half full; cover ami set Into a large 
pail or small tub, and pack around it, tightly, 
first a layer of the ice, then one of rock salt 
(fine salt will not answer). Iu this order fill to 
the top of the pail. Take off the cover, and 
with a long wooden spoon beat the custard for 
five miuutes. Rut on the lid, cover with salt 
und ice, being careful that uone eau get into 
the custard; cover all with several folds of 
carpet and set aside for an hour. Uncover, 
take off the lid, having wiped it carefully ou 
the outside, ami scrape off with a t.hiu kuife 
every particle of cream that has frozen r.o the 
sides of the pail. Beat hard and long until 
the cream becomes perfectly smooth. The 
fineness of the “grain” of the cream depends 
upon your action at this time. Rut on the 
cover, turn off the brine, and pack iu more ice 
and salt. Cover aud let stand for three or 
four hours. If the ice has melted enough to 
buoy up the pail, pour off the water aud again 
fill up with ice and salt. In two hours more it 
can be turned out. A good way is to wring a 
towel out of hot water, wrap about the lower 
part of the pail, uud turn on to a platter. 
IIor.alord’N Acid Phosphate. 
Far Lemon* or If me Juice. 
is a superior substitute, and its use is positively* 
beneflei d to health — Adv. 
implements and gttaettinery. 
BRADLEY BUTTER BOXES 
The sweetest, cheapest arid ninert attractive 
small blitter package, ever offered. Butler sells 
quicker ami brings better prices IV»r family trade 
titan in any other package. Send for descriptive 
price list. CHAS. 1\ WILLARD A (JO., 280 
Michigan St., CHICAGO. 
FEED MILL 
llasnoequnl. Winnntid tO grind tauter, do better work, 
.■mil r.o lie IHOrn serviceable than any feed mill innde, 
The Inner grinding liUtv mules three revolution.- whll 
the outer hutr ami team make one. wlueli greatly in 
i.'re(U)e« It* grinding . iqineitv over old -ivlo ungeur d 
mill. Send for illustrated descriptive eireiilnr Arlilre B 
STOVER MFG. GO., ILLINOIS. 
No. I Plantation Saw Mill, 
$200 
SEND FOR DESCRIPTIVE CIRCULARS.) 
SMITH, MYERS & SCHNIER, 
£90, \J9’2, MJM uud'JRIl W Front Street, 
CINCINNATI, O. 
^iKGiind t° ur #wn Bon ®> 
U Oyliter Nlill., 
I * 1 It t U t 'I Flour mi.I Corn 
Jpfl /f/inihettiiixryvr 
1 K. Wilson’s I'ule 
flEU A, JL * Oyster H h - -11M, 
/kIOTumI Wi 1^* R HI t 'I Flour mi.l Corn 
//fill I he * HAND JMCXI..Ij 
1 Wilson’s Patent). 1OO per 
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FLED MILLS. Circulars und Testimonials sent 
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TOE 
ATTENTION 
is called to the 
NEVERSLIP 
HORSE SHOf Sand REMOVABLE CALKS. 
CALKS ALWAYS SHARK*. 
An entire net win be ehnnged In five minutes. Costs 
less than the old style of shoeing Bead for circulars 
anil testimonials. 
RlnckHiuPhs us agents wanted everywhere. 
TIIE NEVKItSI.fi* HORSE SHOE CO., 
Mi fulfill Wl.i.rf, Boston. 
.1. M. Button 5 Custom House Square. Montreal, 
Agent for Canada. 
ETTHEBEST 
Address, TAYLOR MFG. CO. 
U'teoMc Mr,icon 1M1 rayer.) Chambersburg, Pa. 
® QUEEN A^SOUTH 
PORTABLE 
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m Z. CINCINNATI, O. 
1 Iimell'll, mill 1 hrn|i Hour Mill Outtlta. 
E vaporating fruit 
Full rroutine on improved JL, 
methods, yields, profit*, prices 
aDd general statietii.v, FR EE. j 
AMERICAN MANTG CO,*?! lJ 
liox 1> WAYNK6B0R J. I’a LJ _ KJ| 
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BREECH B H ■ I ffil MUZZLE 
LOADER |f|l Hal m LOADER 
■ u H I II (V IWiiui.M" 
l-oiidlng Hhol l^liiin hits Hnr 
(Front Action) ™ Lock*, gtinriin- 
l«*o«! Stud lUrrcl*, Hide LeVir Action. War ruined good 
frLoatcr or no tain, 
Our $1 Muzzle Lond«r now only $12. 
Scud «L«n for JllriAUti'od ‘ ii'lloguu of Gum, Pi*U)ln, 
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P. l'owel A Son, 180 Main St.. Cincinnati, O. 
I $12 
I MUZZLE 
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