spoon, adding slowly two tablespoonfuls of 
oil, half as much vinegar, and one of chop¬ 
ped fine herbs. 
WITH GRAVY. 
Cook some asparagus, cool, and cut in half¬ 
inch lengths all the tender portions. Mix four 
spoonfuls of good beef, veal or chicken gravy 
with half a cup of drawn butter; lay in the 
asparagus, and when done pour it over 
squares of buttered toast. 
FRIED IN BUTTER. 
Cook, drain, cool and cut up a sufficient 
quantity of asparagus. Melt butter the size 
of an egg in a saucepan; lay in the asparagus, 
season with salt, pepper, and just a trifle of 
nutmeg and sugar, and shake until hot 
through. Next week I shall give you a few 
more ways of cooking this delicious vegetable. 
I spare you Tom's remarks, but I never again 
placed before him a dish of ‘‘plain boiled” until 
he asked for it, mrs. nellie b. 
HINTS AND HELPS. 
An economical friend (ard most of mine are 
of that ilk) makes a frosting for cake without 
eggs, that is so nice you may like to try it. Boil 
five tablespoonfuls of milk with oue cup of 
granulated sugar for five minutes; flavor and 
beat hard until it is cool enough to spread on 
the cake. You may vary it by stirring in 
grated chocolate or eocoanut. It is ready to 
cut as soon as cold, and is quite a saving when 
eggs are scarce. 
The easiest way of making good bread, and 
which is also the best, is to scald a teacup of 
flour with water poured off the boiled pota- 
oes; stir until free from lumps, and when 
luke-warm add the yeast. Have as much 
water as you are going to have sponge, 
and do this at noon in summer — in the 
morning in cold weather. In the evening stir 
up a stiff sponge; sift over it a half teacup of 
flour, and in the morning knead and mold in¬ 
to loaves, let it rise and bake. Potato bread 
* is more moist, and keeps longer than bread 
made with milk or water only. 
My last cook—an unusually good one by the 
way—taught me that dumplings for ragouts 
and fricassees are just as good when made 
without eggs. Use only flour, salt and water 
enough to make as soft a dough as can be 
rolled out. Roll quite thin, cut iu pieces; 
drop in the boiling stew, and do not take off 
the cover except to ascertain when they are 
done. 
I give a recipe for a curious pudding which 
is said to be very nice, but which I have not 
yet tried. Boil together three pints of water, 
one cup each of vinegar and sugar, and season 
with nutmeg and cinnamon. If the vinegar 
is very strong you will not want quite so 
much. Pour this over buttered slices of 
bread. Have as much bread as will almost 
absorb the liquid; take for fifteen minutes, 
and eat with cream or some kind of puddiDg 
sauce. 
An orange custard is delicious. Beat four 
tablespoonfuls of sugar with four eggs, and 
the juice of one orange. Pour over this slow¬ 
ly a quart of milk brought to the boiling point, 
not omitting to stir. Pour in cups; set in a 
pan of cold water reaching two-thirds up the 
sides of the cups, and when it boils bake in the 
oven until firm. You must watch this point 
carefully. The perfect custard shows no sLns 
of wateriness, but cuts as firm as butter. 
Orange Souffle. Make a soft custard of one 
quart of milk and the yelks of five eggs. Beat 
the } elks with five tablespoonfuls of sugar, 
and stir iu the milk, put all into a custard 
boiler; place this in a kettle of boiling water, 
and stir the mixture until it has thickened. 
It should be as smooth as cream, aud if al¬ 
lowed to stay over the fire too long will curdle 
and be spoiled. If it has remained only a sec¬ 
ond too long, and it is not completely ruined, 
take it quickly from the fire, aud pour it into 
a cold saucepan, stirring in a half cup of cold 
milk or cream, and beating until smooth. 
Haviug made your custard tlet us hope with¬ 
out a mistake of this kind) grate the rind of a 
large orange, and pare, and slice very thinly 
ttiat and another. Be careful in any use of 
oranges to reject the seeds aud bitttr white 
skin. Put the sliced orange and grated rind 
in a dish, aud pour this custard over them. 
Whip the whites stiff, sweeten and flavor 
them, aud spread on top. Put it in a dish of 
hot water and set iu the oven a minute to 
brown. palmetto. 
HOW TO DUST. 
I always like to do whatever I can well,” 
said a young friend of mine, “and if there is 
one accomplishment in which I excel itisthat 
of dusting.” 1 had run iu with the familiar¬ 
ity of an old friend, and found her engaged in 
dusting her pretty parlor. First a soft 
old cloth was doubled over the broom, and 
pinned down securely, and with this the walls 
were swept down thoroughly, leaving all the 
doors ami windows open. “I only do thi 
once a week,” said she, “aud not so often un¬ 
less the room is very much used.” When she 
had finished the wall-paper looked almost as 
bright as new. Then with a damp cloth, 
using a light step-ladder, on which she perched 
as lightly and gracefully as a bird, she wiped 
all the picture cords, the frames and backs of 
t e pictures (which she said had been dusted 
with a stiff whisk broom before sweeping) as 
well as the tops of the doors and window 
frames, and these now came in for a touch 
from the dampened cloth. Gilt frames were 
wiped with a dry cloth, and all articles in 
which plush was used had been removed be¬ 
fore sweeping, and were brushed with a cam- 
el’s-hair brush before being returned. All the 
curtains and portieres had also been taken 
down, shaken, and hung on the line. “It is a 
good plan, 1 ' said this thrifty little houskeep- 
er, ‘ ‘to shake the window curtains out of the 
window whenever the wind will blow the 
dust away from the room.” Next the windows, 
sashes, sills, and inside blinds came in for a 
share of attention, but of these the Rural 
has recently treated. It was an education to 
see how deftly she manipulated the dust cloth, 
which was a large oue, wiping the dust into 
it, and keeping it there until ready to shake it 
< utof the window. All the wood-work aud gas- 
fixtures were wiped with a damp cloth iu the 
same way. It is not to be supposed that all 
this was done with one cloth without cleans¬ 
ing. The dry cloth was shaken frequently, 
and the damp one washed out in warm suds, 
and wrung almost dry. The upholstered 
furniture she had beaten with a switch, and 
placed in another room. It was now brought 
in, the framework wiped with the cloth, as 
well as the under sides. 
“Blessed is the woman who looketh well to 
the ways of her household.” housewife. 
MY FAVORITE CAKE. 
Beat thoroughly three eggs and one aud a 
half cup of white sugar. When well beaten 
silt into the dish one and a half cup of flour 
aud oue and a half teaspoonful of baking 
powder. Stir these ingredients well together. 
Add six tablespoonfuls of cold water and beat 
all till smooth. Bake quickly in four round 
tins. To spread between the layers, use the 
following: Boil one pint of milk aud two 
tablespoonfuls of sugar. When boiling add 
two tablespoonfuls of corn-starch dissolved in 
a little cold milk, a beaten egg, and when 
these thicken, add nearly a teacupful of pre¬ 
pared eocoanut. This is an excellent cake 
when rightly made. 
GINGER COOKIES. 
Good for childrens’ school luncheons, and 
will keep a long time. One cup each of lard, 
sugar, and molasses, one tablespoonful each of 
ginger, cinnamon, and allspice. Diss lve two 
teaspoonfuls of saleratus in one-half cup of 
hot water. Mix soft and bake quickly. 
MILK GRAVY. 
I have no doubt it is a familiar dish on 
many farmers’ tables, and I wish to tell you 
how my mother made it a savory addition. 
Heat rich, sweet milk to the boiling pointy 
have ready some sifted flour rubbed perfectly 
smooth in cold milk, the creamier the better. 
Add to the boiling milk, and stir steadily till 
it boils again. Salt to taste. After putting 
the gravy in the dish in which it is to be 
served, drop on the top little lumps of butter 
and a dash of pepper. Be careful not to 
scorch the least bit, as that spoils it. That 
was mother’s way, and a good accompani¬ 
ment it was, not only for potatoes but for 
bread as well, and we liked it better than but¬ 
ter. 
A German girl who worked for me used to 
brown the butter for the top of the gravy. 
Put a tablespconful of sweet butter on a pie 
pan, set on the stove aud stir till a delicate 
brown. Many relish this addition. 
Now Levi does not care for milk gravy, and 
I have invented a new way of making it—new 
to me, at any rate. After pork is fried, leave 
in the spider sufficient fat to well moisten two 
tablespoonfuls of flour. Brown slightly, and 
add warmed sweet milk, slowly at first, stir¬ 
ring out all lumps till the gravy is thin 
enough. Add salt and pepper. 
WARMED OVER -POTATOES. 
Pour in a kettle half a cup of sweet cream, 
and the cold potatoes, with a little salt. Cover 
tightly, and set over the fire till they begin to 
boil. Stand the kettle back where they will 
simmer, aud stir often. Care must be taken, 
as they burn easily. When soft, mash fine. 
Make a little hole in the top of the potatoes 
when ready to serve, and add a generous lump 
of butter. \Y hen warmed m this way, pota¬ 
toes have no appearance of being twice cooked. 
MRS. LEVI II. NILES. 
As to the tournure this spring, Harper’s 
Bazar says that it is much lower and smaller 
than the shelf like projections lately worn- 
There are dresses imported entirely without 
steels, but the modistes here are required by 
purchasers to add them, at least for street 
dresses. They use a small pad bustle, and 
place the upper steel about 12 or 14 inches be¬ 
low the belt; this steel is 15 inches long, and a 
second one, added below, is three inches 
longer, while a third is the same proportion 
longer than the second. 
White and rose-pink are the fashionable 
colors for bridesmaids’ dressts this spring. 
Aud now we have the white and gold com¬ 
bination in gowns as well as in furniture, and 
the new child bids fair to outrival its older 
relative. 
Flounces (narrow at the present) are re¬ 
vived. We noticed in a late importation of 
gowns that several were finished at the foot 
with three lapping, gathered flounces, pinked 
on the edges. 
SEE THIS! Ayer’s Sarsaparilla— dol* 
lar a bottle—worth five dollars of any mail’s 
money. Either as a Tonic or Blood-purifier, 
Ayer’s Sarsaparilla has no equal 1 
Dr. James II. Stone. Tappan. Ohio, savs : 
' 1 Know of no alterative that gives so much 
satisfaction as Ayer’s Sarsaparilla.” 
Ayer’s Sarsaparilla, 
Prepared hy Dr. .T. O. Ayer & Co., Lowell, Mass. 
Price $1; six bottles, $5. Worth $5 a bottle. 
ROSSIE IRON ORE PAINT. 
Is made from Red Oxide Ore—is the best and most 
durab’e Faint for Tin, Iron, and Shingle Roofs. Barns. 
Farm u'ensils, etc., will not crack or peel—will protect 
roofs from sparks. Samples free. Ask prices of 
ROSSIE IRON ORE PAINT CO., 
Ogdeusburg. N. Y. 
WELL DRILLING 
Machinery for Wells of any depth, from 20 to 3,000 feet, 
for Water, Oil or Gas. Our Mouut-d Steam Drilling and 
Portable Horse Power Machines set to work in 20 minutes. 
Guaranteed to drill faster and with less power than any 
other. Specially adapted to drilling Wells in earth or 
rock 20 to 1,000 feet. Farmers and others are making )f25 
to +40 per day with our machinery and tools Splendid 
business for Winter or Summer. W e are the oldest mid 
largest Manufacturers in the business Send 4 cents In 
Stamps for illustrated Catalogue H. Address, 
Pierce Well Exenvutor Co., New York. 
Lightning Well Machine Makers. 
We are the largest Manufacturers,—have sunk 
52!) ft. in 10 hours. Our Kncyclopedia ofSOO 
engravings of Well, Wind-Mill, Prospecting, 
Pumping and Diamond Pointed Hock Drill- 
. ing Machinery, or our treatiseon Natural Gas 
1 be mailed for 25 cts. Are sueing parties 
who adverdse to make Hydraulio 
^machinery, aud their customers for 
The American 
Well Works, 
Aurora, III., 
U. S. A. 
$ TEftM! $ TEAM! 
We build Automatic Engines from 2 to 200 H. P„ 
equal to anything In market. 
A Laws l ot of 2,3 and 4-H, Engii.es 
with or without boilers, low for cash. 
B. W. PAYNE A SONS, 
Box 17. Elmira, NT. Y. 
The G. H Bushnell Co. 
Manufacturers of all kinds of 
Latest Improved 
CIDER M HIRERY, 
TH0MPS0NVILLE, CONN. 
Send for new catalogue. 
Mention Rural Nkw-Yorker. 
USE 
THE 
STANDARD 
HAYING 
TOOLS 
Forstackingoutinfieldsormowingawayinbarns 
The use of a good Ilay Carrier and Pork a few 
hours in a catching time may save many times its 
cost. At such times, any thing that facilitates the 
handling of hay lessens the risk from bad weather. 
Four Wheel Carrier. 
We manufacture Anti-Friction, Reversible, Swivel 
and Rod Hay Carriers, Harpoon and Grapple Horse 
Hay Forks, Pudeys, Floor Hooks, etc. Also the 
celebrated Halladay Pumping Wind Mill in 18 
sizes, the Geared Wind Mill in 11 sizes, the U. S. 
Solid Wheel Wind Mill in 5 sizes; also the IXI, 
Feed Mill, iXL Corn Sbeller, IXL Stalk Cutter. 
Horse Powers, Jacks, Pumps, Tanks, etc. Send for 
catalogue and prices. Agents wanted in unassigned 
territory. U. S. WIND ENGINE & PH1P 1’0., Batavia, 111. 
OMAHA. NEB. KANSAS CITY MO. 
FORT WORTH, TEX. BOSTON, MASS. 
Wells,Richardson & Co’s 
„ (STRENGTH 
EXCEL/S IN \ PURITY 
( BRIGHTNESS 
Always gives a bright natural color, never 
turns rancid. Will not color the Buttermilk. 
Used by thousands of the best Creameries and 
Dairies. Do not allow your dealer to convince you 
that some other kind is just as good. Tell him the 
BEST is what you want, and you must have Wells, 
Richardson & Co’s Improved Butter Color. 
Three sizes, 25 c. 50 c. $ 1 . 00 . For sale everywhere. 
WELLS, RICHARDSON & CO. Burlington, Vt. 
<33 Colore.) DIAMOND DYES 
SKgCv-- are the Purest, Cheap* 
Strongest, and most 
Durable Dyes ever made. 
mrWrH *:One 10c. package will color 
1 to 4 pounds of Dress Goods, Garments,Yams, Rags, 
etc. Unequalled for Feathers, Hibbons. and all Fancy 
Dyeing. Also Diamond Paints, lor Gilding, Bronz¬ 
ing. etc. Any color Dye or Paint, with full instructions 
and sample card mailed for 10 cents. At all Druggists 
WELLS, RICHARDSON & CO., BURLINGTON, VT.' 
Improved HYDRAULIC RAMS. 
Send for circular and Price List. Address 
ALLEN GAWTHORP. JR.. 
WILMINGTON, DEL. 
Awarded Medal and Diploma at the 
Centennial Exhibition, Philadelphia. 
HOW TO GROW 
STRAWBERRIES 
and other fruits is sent for 10 cents, or 10 names of 
fruit growers and the name of this paper. 
Putney <fc Woodward, Brentwood, N. Y 
BAUCfc>,; PURE RAW BONE MEAL. Ah.o 
PHOSPHATE 
Send for Prices, Samples and nil information. 
BAUGH &. SONS CO., flfrn., Philadelphia. 
CCDTII I7CDC FOR SPRING CROPS. SEND 
ren * ILlIiCIl^ for Circulars and Prices. 
YORK CHEMICAL, WORKS, York, Pa. 
WHITE WVtNOOTTES and WHITE 
PLYMOUTH RO* KS. Eggs from best slock at 
popular prices: one sitting *2.00: three sittings. $5 00. 
T. F. dl IDLER, Mattituck, N. Y. 
SOLD 
FKEK 
Live at homo and make more money working for up than 
I at anything else in the world. Either sex. Costly outfit 
Terms V K K k. Address, Tkuk <fc Co.. Augusta, Maine. 
IF YOU HAVE TAKEN MEDICIN ES until 
you are discouraged, don’t take any more Send to 
M. A MOREHOUSE, Wevertown, N. Y . for circulars. 
New theory. No medicines. No doctor's bills. Send 
now. You will be deeply interested. 
2 ACUTC f° r Catalogue of hundreds of useful Art! 
Util I O cles less than Wholesale Prices. Agts.and 
Dealersselllargeauantities. OIIICAOOSCAI.KCO.. Chicngo. 
Catarrh Cured. 
Nasal Catarrh can be easily, quickly, and lastingly 
cured, providing one knows how. I do know how, 
can. do it, and guarantee just such a cure. My 
Healing Catarrh Powder 
(perfectly soluble) will positively and effectually 
cure in a few days any ordinary case. I know what 
I am talking about, and what I say is the TRUTH : 
if not, denounce me in this paper as a fraud. Many 
thousand packages sold in the past nine years, and I 
hereby declaro upon oath that I seldom nave a com¬ 
plaint, and do not know of a failure to cure in all 
that time. It Is perfectly harmless. Clears the head, 
purifies, heals, stops and cures every discharge from 
the nose, sweetens the breath, and cures catarrh In 
all its stages. Sent, postpaid aud guaranteed, for 
ONLY 24 GENTS IN STUMPS, 
by GEO. N. STOODA RO, 1220 Niaicnn, fit.. 
ButTnlo, N. Y. Mr. Stoddard advertises nothing 
but what he knows to bo good. Name this paper. 
gUai ©0tat t. 
FARM FOR SALE. 
One of the finest and most highly improved STOCK 
aud DAIRY FARMS in Minnesota. B00 Acres, fenced, 
drained, under thorough cultivation. Carries at pre¬ 
sent 200 head Cattle and Horses. New Dwelliug 
House. Farm House, well-designed Barns and Stables, 
etc., in perfect repair. For full particulars apply to 
LEWIS H. STANTON, Morris. Minnesota. 
FOR SALE— Eight Hundred and Forty Acres of 
Land in one tract-forty miles from Pet rsburg, Vir¬ 
ginia, and 15 miles from R. Road. One half land clear¬ 
ed, balance heavily wooded. Soli adapted to growth 
of wheat, tobacco and corn Fine grazing land and 
most excellent ranges for stock. Well watered-two 
unfailing streams running through the farm and one 
skirting its boundry. Improvements—large dwellings, 
10 rooms, outhouses, and ottices, etc . etc. Fruit abuu- 
dant, location exceedingly healthy, mill and churches 
convenient and society unexceptionable, name plen¬ 
tiful—deer, turkey, quail, etc Land to be sold to 
settle up an estate. May be bought for one-half its 
value. Address J NO. II. LEWIS, Executor, care 
Or. Jno. II. Clairborue. Petersburg, 
All Wanting* Farms. 
Good land for Fruit. Grapes. Peaches, Vegetables, 
Poultry, Grain and Tobacco: 30 miles South of Phila¬ 
delphia, on a line with Baltimore, Md. Best of Mar¬ 
kets, Mild Climate, Healthy, no Malaria. Wild Laud. 
$25 per acre. Town Lots, $150. Easy terms. Also Im¬ 
proved Farms. Prosperous business place. Better 
than the cold Northwest. For circulars, etc., address 
C. K. LANDIS. Proprietor, Vineland. N. J . 
A valuable farm, 205 acres—in “Tuckahoe Neck” 
(Caroline Co., Md ). a section unsurpassed in the pro¬ 
ductive quality of its farms. This farm is only one- 
lialf mile from County seat, one quarter mile from 
Steamboat wharf, to which, four trips weekly from 
Baltimore are made. Good buildings, splendid neigh¬ 
borhood. A rare chance to secure a desirable home. 
Full pa tieulais on application. 
ALSO 
30 acres of excellent fruit and trucking land close to 
town, and steamboat wharf—no buildings. Address 
J. W. KERR, Trustee, 
Denton, Caroline ('o., Md. 
