JULY iS 
THE RURAL NEW-YORKER 
479 
nails. It looked pretty and was good enough 
for any one, but we did not at the time admire 
it very much, for we saw it through the eyes 
of disappointment. 
The bed-spread and pillow-shams which 
were of Nottingham lace,were also lined with 
the same material. We do not find fault with 
the plain materials used in adorning our homes, 
but are glad that they can be used with such 
good effect. But to return to our first subject: 
This kind of fancy work is very durable; 
tidies, childrens’ dresses, underclothing, and 
bed furnishing, which require easy washing, 
can be safely trimmed with this material. It 
is as fascinating as making rick-rack, and w ill 
wear equally as well. 
Domestic (Scxmomi) 
CONDUCTED BY EMII-Y MAPLE. 
TABLE FURNISHING. 
HELEN HALL. 
The great Architect who designed the tem¬ 
ple in which were to dwell the human mind 
and soul, left the carrying out of the plan iu 
the hands of human beings, providing them 
with an abundance of material with which to 
rear the structure, and those who are careless 
or idle, or miserly in the selection and use of 
such material do a great wrong. 
Oiu* bodies, both brain and muscle, are 
made up of what we eat and drink and the 
air we breathe, making it a matter of the 
utmost importance that we have a wholesome 
aud nourishing diet and pure air. Nobody 
can have better facilities for providing these 
for themselves than farmers, and yet we often 
hear it said that farmers set a most meager 
table. 
I fear there is ground for the criticism. I 
remember when we were children, we had, 
one morning, a little hoy from town at our 
breakfast table; lie commented on the eggs 
by saying he didn’t know as farmers ever ate 
eggs. “Why!” said my mother, “whoshould 
eat them if not farmers?” “Oh,” he said, “I 
thought they were a luxury that farmers 
couldn't afford ” He was only a toy aud so 
expressed the thought that I know often finds 
a place in older heads. A hundred years ago 
I suppose people were obliged to deny them¬ 
selves everything but the bare necessaries of 
life, but to-day there is uo part of our United 
States iu which a mau cannot provide whole¬ 
some food for his family, if he has health aud 
a mediocrity of brains. 
While pork is good in its place, and if one 
has a vigorous appetite it. will keep soul und 
body together, every American child, with 
its wide-awake nervous system aud busy 
braiu, requires a different meat diet. I know 
a young farmer who has this year raised a 
dozen early lambs, which he has already dis¬ 
posed of at six dollars per head After de¬ 
ducting the cost of raising ho has inonev 
enough left to more than supply his family 
with all the beef they waul for a half year. 
Perhaps for less money aud trouble he could 
raise pork enough to supply them for the 
same length of time, but 1 doubt if he would 
be as w ide-awake and strong as he now is, or 
his wife have the fair, plump face, ortho two 
boys such hard, red cheeks as now, 
Couldn't every farmer manage iu some such 
way. If not Iambs, try cattle, or, raise the 
pork and sell half the quantity the family 
needs, aud buy beef from time to time with 
the money. 1 know that it could be done aiul 
not bankrupt any farmer. 
I don't feel like laying alt the blame for the 
ill-supplied table on the shoulders of the pater¬ 
familias; some of us at least could bring about 
a change if we really worked to do so, and 
that with millttggiug patience and energy. If 
we cannot have all the things we like and 
want, we can try to like w hat things we have 
and prepare them for the table iu the best way. 
Wo can always have milk, and there is not 
a more wholesome drink than good milk; 
leave the tea and coffee for those who want 
shattered nerves aud sleepless nights. 1 hope 
you have thoroughly cooked oat-meal ou your 
breakfast table every morning; it is not ex¬ 
pensive and is very nourishing; don’t be too 
saving to afford cream to eat. on it, and loam 
to like it without sugar. Fried pudding is 
relished by all the family for breakfast; inuke 
a mush of emu-meal and water, not very 
thick, boil it well, put some scraps of salt pork 
on the griddle, and fry the pudding with it; 
it is much hotter cooked iu this way than if 
fried when cold. 
Don’t, oh, don’t, ever put sour or heavy’ 
bread ou the table; if you httvo sweet Hour 
aud go mi yeast, there is no reason why you 
should. Don’t try to make your own yeast 
when you can buy that which is so much bet¬ 
ter and costs less, I have tried u great many 
kinds, and at last have settled down to using 
oue which has not failed me for several years. 
I will not name the particular kind leal, yen 
might think that I was advertising; you can 
find out for yourself as I did. 
Try to interest your husband and the boys 
iu the garden. Let each boy have a place to 
cultivate and take different kinds of vege¬ 
tables. For instance, let one have peas and 
sweet corn and beets; another onions, lettuce, 
squash, beans, and. maybe, asparagus. Visit 
them j’ourself while they are at work and 
take the time to show’ them where in the 
Rural they can learn the best way to culti¬ 
vate them. Tins will help on the tat Ie fur¬ 
nishing amazingly. 
Try to have soup ouce a week. A few’ cents 
will buy a piece of meat good enough, aud 
you will all feel the stronger for it. You can 
take a broad, thin piece of round or shoulder 
steak, cook it slowly in a little water till ten¬ 
der, then fill it with dressing made as for 
turkey, roll it up and tie so that it will not 
fall apart, cut slashes in it aud lay in strips of 
salt pork, bake in a moderate oven and you 
will have something for dinner that is not ex¬ 
pensive and is extremely delicious. 
Why don’t you take charge of the poultry 
yourself? Twenty fowls will afford you plenty 
of eggs and chickens to eat, aud if you take 
extra trouble you can keep them very econ¬ 
omically. If you raise a few early chicks and 
sell them, you can buy a great many little 
things that will afford a relish for your table, 
and which you could not otherwise have. 
Try to interest yourself in this matter of the 
table, aud Instead of worrying and wearing 
out. your nerves with profitless ehafiug against 
the circumstances in which you are placed, 
look about for a remedy; maybe you will find 
one nearer at your hand than you thiuk. 
HOUSEHOLD TALKS. 
AUNT MABBY. 
“ I’M all tired out this week, for I left.the 
blankets till the weather got warm, and now 
it is too warm, and 1 have learned never to 
leave them till July again. But it was so cold 
all Spring even through June, and Laura seut 
up two of the children at once to stay while 
they moved, aud city children are so thin- 
blooded, as a rule. Why, before the snow was 
off the ground the little Canadian children 
about here were going with bare feet over the 
frozen ground, and these town-born children 
had leggings and gaiters aud flannels on till the 
roses came. Well, the fruit-season is fairly on 
us now, and I am going to say that 1 think a 
good word needs to lie spokcu for black cur¬ 
rants, and in mother’s book I find several ways 
Of preserving them. Borne people prefer them 
in jell}’; others mixed with half Black-caps; but 
mother’s way was to pick them carefully from 
the stem, and allow three-quarters of a pouud 
of sugar to a pound of fruit. They need a 
little longer boiling than other currants on 
account of the tough skin, but they make 
delicious puddings in Winter, besides being of 
great value for coughs aud colds. I don’t 
know what 1 should do without a lot of little 
pots of black currant jam in my store-room 
for the sick children in Winter. 
How warm the Jwoather is ! Ticking fruit 
and preserving it, aud making the first pickles 
aud cooking extra for visitors have tired me 
all out, and when 1 own up to it. I’m pretty 
tired. Women do have so many things to do. 
It’s really a wonder to me that they keep as 
good-natured aud patient as they are. And 
those city women that come to the country for 
awhile iu Summer, how jaded aud weary they 
look, though they haven’t any butter to make 
or uuv fruit to pick. I saw one yesterday 
who stopped to rest awhile under my trees. 
She was young, but with such a very, used-up 
air, and had two sickly children with her. "1 
haven’t been in the country siuce I was a girl,’, 
she said dreamily, twirling her jiarasol. 
“ Your place is very pretty; it reminds me of 
my mother's home in Nantucket—not iu the 
scenery, but the house," and she glanced iu at 
the open door—•* You seem to have the very 
same rush-bottomed chairs—uud braided mats 
—and hit-or-miss carpets. I should like just 
such a home for myself anil little ones—instead 
of living in a narrow street, hemmed in ou all 
sides. Why, my little girl briugs in every bit 
of grass she can find growing between the 
flagstones in Spring; she does love the 
country.” The little thing sat ou the grass 
eating some of my gingerbread and drinking 
milk, the picture of coutoutuicut, and 1 
thought how happy children were who did not 
look far into the future or dread to-morrow, 
but, were content to live in to-day. And 
under the sweet apple tree where 1 keep a little 
swing. Mrs. Everv-Pay's little boy, “ Milton,” 
was lazily rocking too and fro, and his elf ar, 
childish voice tang out just then—"’Ihere 
everlasting Spring abides, and never wither¬ 
ing flowers.” The stronger smiled, aud looked 
at me with eyes that understood. 
So many people call for a drink, aud I see so 
mauy men drinking too much water at this 
season of the year, that I think it might h e 
useful to jot down a few of mother’s recipes 
for the purpose—I know father preferred 
toast and water—or a little oatmeal stirred 
into cold water and allowed to settle. One re¬ 
cipe says, “ Boil one gallon of water, into 
which you cut up one pound of tart apples, 
quartered; when soft pass through a collander, 
bring again to a boil with half a pound of 
brown sugar. Bottle, and cover the mouth of 
the bottle with a bit of cloth, not close corks ” 
Rhubarb can be treated in the same way. If 
a little boiled rice is mixed with this it im¬ 
proves it. Another pleasant drink is to cut 
into very thin slices two lemons, add a quarter 
of a pound of sugar and a bit of green ginger. 
Bruise all together: add a gallon of hot water 
aud stir well. Put in a piece of ice when cool, 
and when that has melted it is ready. When 
raspberries are plentiful a nice drink is made 
by pressing them through a fine sieve; when 
you have three pints of juice add a pound of 
fine sugar, the juice of a lemon or a little tar¬ 
taric acid, use what water is required to suit 
the taste. I made a little jelly from pie plant 
this season. It is very good, and made like 
other jellies, only needing a little more water 
and sugar. One of the little ones from the 
city poisoned her hands badly while in the 
woods looking for wfild berries; I cured her by 
bathing often in lime water. It eases the pain 
and takes out the poison. 
DOMESTIC RECIPES. 
mayonnaise dressing. 
The yelks of three uncooked eggs, a table- 
spoonful each of mustard and sugar, a tea- 
spoonful of salt aud a dust of Cayenne pepper- 
Beat all well together with a silver fork or 
egg-beater. It is best to set the bowl in which 
the dressing is made into a pan of ice water 
while beating. Next a pint of oil is to be 
added by degrees. Add a few drops of oil at 
a time (beating the meanwhile) until the dress¬ 
ing becomes very thick, after this stage the oil 
can be added more rapidly. Before turning 
in all of the oil add slowly a fourth of a teacup¬ 
ful of vinegar. Stir in the juice of half a lemon 
and set on ice until wanted. 
MARIAN HARLAND’8 SALAD DRESSING FOR 
TOMATOES. 
Answer to “Aunt Rachel.” Twelve 
medium-sized tomatoes, peeled and sliced; 
four hard-boiled eggs; one raw egg, well 
beaten; one teaspoonful salt; one-half tea- 
spoouful Cayenne pepper; one teaspoonful 
white sugar; oue tablespoonful salad oil; 
two Jeaspoonfuls made mustard: one teacup. 
ful vinegar. Rub the yelks to a smooth paste, 
adding, by degrees, the salt, pepper, sugar 
mustard and oil. Beat the raw egg to a froth, 
and stir iu lastly the vinegar. Peel the toma¬ 
toes, slice them a quarter of au inch thick, and 
set the dish on ice while you are maKing ready 
the dressing. Stir a great lump of ice rapidly 
in this—the dressing—until it is cold; take it 
out, cover the tomatoes with the mixture, and 
set bock on the ice until you seud to table- 
This salad is delicious—especially when iced’ 
QUESTIONS WITH ANSWERS. 
TOMATO SALAD. 
Please give a salad dressing for tomatoes ? 
AUNT R. 
Ans. —In answer to our correspondent we 
will republish a recipe published in Rural of 
July 15, 1883, page 475. 
Place ripe tomatoes some time before want, 
ed on ice or in a cold place. Just before 
serving, pare with a sharp knife aud cut into 
thin slices—arrange on a fiat dish. Place a 
toaspoouful of mayonnaise dressing in the 
center of each slice. Place a delicate border 
of parsley around the dish with a sprig here 
and there between the slices. 
M. W. H., Roanoke. Ind., wishes to know a 
good method of canning corn aud peas in com¬ 
mon tin cans. 
Ans.—W e have tried cans and bottles, but 
never with success, especially with peas. The 
memory is anytliiug but fragrant of the last 
lot that spoiled iu our store closet, and wo in¬ 
tend to try evaporating as soon as we can get 
the right article, and when we do will inform 
Rural readers. Shall be glad to hear the ex¬ 
perience of others iu canning (teas. 
Horsford's Arid Phosphate 
A reliable article. 
Dr. E. CUTTER, Boston, Mass., says: “ I 
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Prof. Horsford’s Baking Powder. 
superior and Seleutille. 
Dr. Charles S. Gauntt, Professor of Chem¬ 
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