4885 
488 
THE RURAL NEW-YORKER. 
washing, and there are laundries operated by 
Americans and by French. Anaximander, 
who likes the Chinese as well as I do, but 
fully indorses the restrictive measures on im¬ 
migration. and thinks our first duty is toward 
our own race, counseled patronage of white 
labor and trade, even at our own inconven¬ 
ience. I objected to Chinese laundering, be¬ 
cause of the excessive smoking that prevails 
in their "wash-houses,” which are a rendez¬ 
vous for evening gossip Then, too, I didn’t 
like the idea of having our clothes sprinkled 
a la Chinoise —the water taken into the mouth 
and squirted out in a fine spray! So for weeks 
our clothing went to a “white” laundry, and 
were miserably washed and ironed—flannels 
burnt and linens discolored, until my patience 
was exhausted. Meantime in my walks I had 
noticed a Chinese laundry which stood apart, 
and on the roof of which was planted a forest 
of lines on poles, thickly huug most of the 
time with such beautifully washed clothes 
that it was a pleasure to look at them. I 
passed it many times and I never saw any 
smoking in the building, and one day I 
stopped and talked with one of the ironers, a 
pretty lad of 13 or 14 years, clad in a white 
sham (pronouueed shawm, and which is the 
outer Chinese shirt, which is worn with the 
tails hanging loosely over the trousers) and 
loose white trousers, both of cotton. He said 
they never smoked there—the “boss” did not 
allow it, aud I at once left word for the 
“boss” to call to see me. Ho dame, and when 
I asked him how he had the clothes sprinkled, 
he glanced quickly around the room and see¬ 
ing & bunch of the brush that had been de¬ 
tached from the broom lying in the wood- 
box, be took it up and dipping it in a 
basin of water, illustrated his method of 
sprinkling, and quite agreed with me that 
squirting the water through the teeth was 
“horrid;” but as I afterward saw one of his 
men making use of the usual method of 
sprinkling, I never felt sure but that the 
“boss” had lied. He was a tall, pleasant fel¬ 
low, and although I could never detect the 
the slightest mark upon the clothing, every 
piece was returned excellently laundried, 
flannels and all, and smelling sweet and clean. 
I charged him at the outset to bring home the 
“wash” before Sunday, as he was in a Chris¬ 
tian country and must regird the Sabbath in 
his dealings with “Christians.” He laughed 
and said “yes” and for several weeks, I would 
see him comiug with his large basket perched 
on his shoulder ou Friday or Saturday, But 
after that, he brought it one Sunday morning 
and I said “Next time not on Sunday/' 1 But 
he came on that day, making many excuses, 
aud I had to repeat again aud again that I 
was displeased at having him come on Sunday. 
He probably thought 1 was a “crank,” as to 
bring the wash back, aud to carry away the 
washing on Sunday are of the commonest 
occurrences here. And, of course, from the 
Chinese standpoint a “Christian” is as far re¬ 
moved from the doctrines of salvation as the 
North Pole from the Equator. To send mission¬ 
aries to China to convert the Chinese must 
strike the Celestials who have been in this 
country as most absurd, in consideration of 
the treatment, they received in this “Christian 
lanii," where even the children in the streets 
feel free to insult them ad libitum, undare in 
small wise restrained by their “Christian” 
teachers. 
The convenience and cheapness of having 
the laundering done out of the house, enables 
the majority of families on this coast to dis¬ 
pense with house servants, although the 
wealthier people, of course, employ them. It 
often happens that one servant will suffice for 
a family of seven or eight, with the washing 
sent out, and the charge for washing for a 
family of this size—the pieces numbering al¬ 
most as many dozens—is usually about 81.50 
per week. A wealth}' family of my acquain¬ 
tance in Seattle, a man aud his wife, who en¬ 
tertain considerably, employ a Chinese serv¬ 
ant at a salary, I have been told, of $60 per 
month. He is of superior intelligence, is ful¬ 
ly six feet tall, aud his mistress says he will do 
the work of three ordinary "hired girls.” He 
does the marketing, all the work of the house 
including the laundering, serves beautifully at 
table, is always in spotless white attire, aud 
every nook and corner of the house are clean 
as a “new pin.” 
-- ♦ » » 
A “BAKE DAY” TALK. 
So many of my frieuds have asked how I 
make my “beautiful bread and rolls,” that 
perhaps the recipe may uot come amiss in a 
printed form. Allow me to say, In connection 
with the quoted compliments, that it seems to 
me simply unpardonable for a woman with 
ordinary intelligence and good materials at 
hand, uot to be a “good cook.” 
My method does uot differ essentially from 
that laid down iu most works on cookery; it 
is the outcome of observation, experience and 
reading ever since I was emancipated from 
that old-fashioned abomination, that insipid 
relic of barbarism, “salt risin’.” Many of the 
Dutch people have a superstition in regard to 
teaching others their mode of bread-making, 
fearing to lose their own skill, but experince 
assures me that the “sprite” which presides 
over bake day is so thoroughly embodied in 
good yeast, good flour, cleanliness, punctual¬ 
ity in attending to things at just the right 
time, and a cheerful disposition on the part of 
the housekeeper, that it cannot be overcome 
by any evil spirit whatever. 
In the first place, no housekeeper can make 
good bread out of poor flour and old, sour 
yea9t; but it is a lamentable fact that many 
can and do make a very poor articlo from the 
best of materials. 
The day before I bake, when I am peeling 
potatoes for dinner, I put in a few more than 
usual; then while they are cooking aud I am 
attending to the small details of dinner, I stir 
up in a four-quart tin pail that I keep express¬ 
ly for that purpose, a teacupful of flour, just 
as I would prepare it for starch, with suffic¬ 
ient milk-warm water to make a thin batter, 
and add an even tablespoonful of salt for four 
loaves. When the potatoes are done, 1 drain 
them into the pail, stirring the contents so as 
to make them smooth. If it is not thoroughly 
cooked, I set it on the Btove aud stir it until it 
is; then I mash the potatoes, aud before add¬ 
ing milk and butter to them for the table, I 
add to my “sponge” one cupful to each four 
loaves. As soon as it is cooled to about blood 
heat. I add half a cup of soft yeast, made ac¬ 
cording to the recipe given below, and let it 
stand where it will keep at about blood heat, 
stirring down occasionally as it becomes light, 
until about eight o'clock in the evening; then 
I add to it sufficient water to make as many 
loaves as I wish. (One quart of sponge makes 
two loaves). 
Then I put sufficient flour into my bread 
pan, which is a large pressed tin one with 
ventilated cover, capable of raising eight 
loaves at ouca. No absolute rale can be given 
for the quantity of flour, as the amount 
needed varies so much with the quality that 
only experience with each “grist” can deter¬ 
mine that—so l am careful not to get too 
much, as one can easily add more flour; but 
adding more wetting is apt to make the dough 
streaky and hard to work. Before adding the 
sponge, I rub into the flour one teaspoouful 
of lard or butter to each loaf of bread, after 
mixing, so that the dough is all of the same 
consistency—rather soft but so as to be 
handled without sticking by having the hands 
well floured. I dust the bottom of the pan, 
and the top of the dough very lightly with 
flour, set the pan where it will keep at a tem¬ 
perature of not less than 60 degrees or more 
than 9S degrees Fah., and coverall but the ven¬ 
tilator in the top with a thick quilt made for 
that purpose. As early as possible in the 
morning l mix it down—taking out enough 
dough for a large tin of rolls, whieh I roll out 
upon my molding board, spread it with butter, 
sprinkle on a little white sugar and roll up as 
for “rolly-poly” and put into another panto 
rise. When light again I make the bread into 
loaves, using as little flour as possible. Then 
I mix my rolls down; roll about an inch thick 
on the molding board, cut with a biscuit-cut- 
er; double them together and lay them in the 
tin so as not to crowd; grease them with 
melted lard or butter, applied with a swab 
made for the purpose of a clean, white rag 
tied on a stick. When both bread aud rolls 
begin to break a very little on top 1 sprinkle 
them thoroughly with very cold water, put 
into a moderately hot oven aud bake until- 
done, which will take from 30 minutes to one 
hour. Such bread, kept in a stone jar in a 
cool place, will keep moist and good for a 
week except in “Dog Days.” when everything 
molds so quick. 
Now- for the yeast, make a bag flve inches 
square, of old white cotton cloth or stockinet; 
stuff it with good hops; peel three large pota¬ 
toes; put them in an iron or granite-iron ket¬ 
tle with the hop bag and about three pints of 
water; while they are cooking, prepare a cup¬ 
ful of flour as for bread sponge, in a tiu dish; 
scald thoroughly with the water iu which you 
have cooked the hops and potatoes; mash the 
potatoes and add them to the batter with one- 
half cup of white sugar, one-half cup of salt, 
one teaspoouful of ginger. When milk warm 
add one-half cup of good, soft yeast or two 
cakes of good dry yeast previously soaked in 
warm water, but never uso compressed yeast 
for this purpose, let it stand in a warm place 
24 or 3G hours, then put it iu a can aud set 
away iu a cool place. Do not screw down the 
top of the can tightly at first, as the yeast may 
take a sudden notion to rise some more, the 
consequence of which would be a broken can, 
a big muss, and entire loss of the yeast. 
I wish to say that in hot weather 1 take as 
cold water as l can get to mix my bread with 
at night, but in cold weather 1 set it quite 
warm, varyiug duriug the year according to 
the weather. In this w ay I am almost never 
atttieted with sour bread. mater domi. 
roaches. 
If A. L. J.’s friend will use pure powdered 
borax, she will soon banish these pests Blow 
it into the cracks under the surbase and 
wherever they find lodgment. Also sprinkle 
it plentifully under the paper on the shelves 
of your pantry. For a day or so they will 
seem more plentiful than before, and then 
they will disappear, This recipe was sent me 
by a Quaker lady of Philadelphia, and was 
thoroughly tested by me for years in the city. 
AUNT ’EM. 
The Sanitary News says, with much truth; 
“The servants’ rooms, in many of the bouses 
of the so-called best families, would reveal a 
surprising lack of conscience and thought ou 
the part of the mistress. Odds and ends of 
old broken-down furniture, ragged bed cover¬ 
ing and damp, smoky walls in the girl’s per¬ 
sonal surroundiugs, will uever aid in develop¬ 
ing thesenseof neatness and daintiness which 
are absolutely essential to healthful and satis¬ 
factory housekeeping and serving.” 
DOMESTIC RECIPES. 
RHUBARB PIE. 
Stew rhubarb till it is about like apple sauce, 
and pour off the water, as it takes less sugar, 
add one rolled cracker and the yolks of two 
eggs, reserving the whites for frosting, a little 
salt aud nutmeg, and if too thick, a little milk. 
Sweeten to taste. Bake with one crust, and 
frost the same as lemon pie. 
RAISIN PIE. 
One cup of raisins, remove seeds and boil in 
one-half cup of water 15 minutes, add a small 
piece of butter and two tablespoons of sugar. 
Bake with two crusts. 
A good way to clean an iron sink is to rub 
well with a cloth wet in kerosene oil. 
BREAD. 
How many are the ways aud methods of 
housework! As varied as the matrons who 
preside over their homes; and how much may 
be learned from one who has long been “in 
the harness,” The other day I learned some¬ 
thing entirely new to me from a lady friend. 
Frequently when bread is left to rise over¬ 
night, quite a dry crust forms over the dong h; 
this, if kneaded into loaves, often leaves hard, 
diy spots on the outside after bakiDg. To 
prevent this, she takes the crust off. mixes it 
up with a little warm water and flour enough 
to prevent sticking; this is made into a loaf 
by itself to rise, and is a surprise by its light, 
spongy nature. mbs. s. b. k. 
MRS. BACON’S LEMON PIE. 
Dissolve two tablespoonfuls of corn starch 
in cold water. Pour iu and stir one teacup of 
boiling water, add one grated lemon, three- 
fourths of a cup of sugar, butter the size of 
an egg, and the yelks of two eggs. For the 
top beat the whites of two eggs to a stiff 
froth, put in two teaspoonfuls of sugar and 
one-half teaspoonful of esseuee of lemon. 
GINGER SNAPS. 
Two cups of molasses, one of lard,one table¬ 
spoonful of soda, one of ginger, flour to make 
stiff enough to roll out. To make them snap¬ 
pish, when the ingredients are put together 
before the flour is added, the mixture must be 
brought to a boil. 
BAKED APPLE PUDDING. 
Make two crusts with baking powder: put 
apples inside plentifully, sprinkle with sugar, 
and put in bits of butter. Bake until a fork 
goes easily through the apples. Eat with 
cream. May be made the same way with 
cherries, blackberries or other kinds of fruit. 
FRUIT CAKE. 
This has been thoroughly tested and is a 
great favorite. One cup of butter, one of su¬ 
gar ibrown), one half pint of molasses, two 
eggs, one cup of sour milk, one teaspoon of 
soda, one pound of flour, one of currants, one- 
and one-half of raisins. Flavor to taste. 
DELICATE CAKE. 
One cup of sugar, one half of sweet milk, 
one and-one half cup of flour, one heaping 
teaspoonful of bakiug powder and the whites 
offoureggs. Bake in layers. For filling, one 
cup of water, one egg, one-half cup of sugar, 
one lemon, one tablespoon of corn starch. 
May be made as loaf cake. 
Beat eggs in the wind anil they froth much 
quicker. If convenient, keep them on ice a 
while before using. 
TO USE UP OLD OB DRY PIECES OF CAKE. 
Take one egg, beat the white stiff, put in a 
bowl with half a tablespoonful of sugar, one 
teaspoonful of butter with a teaspoonful of 
flour stirred in, set on the stove and pour 
water in slowly until it thickens. When 
it boils pour it in the bowl on the beaten 
white of egg, and stir well. Slice the cake iu 
dishes and use this for sauce. This may be 
used for a good sponge cake made for the 
occasion. 
SPONGE CAKE. 
To three well beaten eggs, add one cup of 
white sugar, and stir well together. One tea 
cup full of floor. Stir in the floor two tea¬ 
spoons of baking powder; stir all together 
adding one tablespoonfui of hot water; salt 
and flavor to the taste. Bake immediately. 
TAPIOCA PUDDING. 
One cup, or eight tablespoons of tapioca, 
one quart of milk or water. Soak three 
hours, then stir in two tablespoons of melted 
butter, five eggs well beaten, spice and sugar 
to th6 taste. Bake with lining in a buttered 
dish. 
SOFT GINGERBREAD. 
One-and-one half cup of molasses, one-half 
cup of brown sugar, one-half cup of sweet 
milk, one teaspeonful of allspice, one and one- 
half of ginger. Mix all together and stir in 
three tea cups of sifted flour. 
COOKIES. 
Three eggs, two cups of sugar, one cup of 
butter, one cup of sour cream, one tea spoon¬ 
ful of soda. 
COOKIES no. 2 . 
Three cups of sugar, two of butter, three of 
eggs well beaten, teaspoonful of soda, flour 
enough to roll out. aunt rachel. 
Please address all communications for the 
Domestic Economy Department to Mrs. 
Emily Maple, River Edge, Bergen Co., New 
Jersey. 
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