A NEW GATEWAY. 
TOE RURAL IIEW-TOlIKEIt, 
that we could tuck them once more into their 
trundle beds, and guide their sleepy voices 
through the “Now I lay me, 5 '—our tiny boys 
again. But it cannot be. They are strong 
young men, out in the world, and the mother 
must trust. 
The Young Men’s Christian Association 
spreading so rapidly over our land, and ex¬ 
tending as it does “the brotherly hand” to all, 
is, I think, a great safeguard to “our bo 3 r s,” 
with its evening meetings throughout the 
week, affording them a place to “stop in at,” 
for a little time after business hours, and its 
Sunday afternoon service of song. Indeed, 
this afternoon meeting, together with the 
services of the church they belong to, fills up 
“our boys’” Sunday almost as entirely as 
their work fills their week days. And surely 
in what better way can they spend this “one 
day in seven?” a farmer s sister. 
JUST A LITTLE CHAT. 
In a recent Rural, the advice is given to 
brown all odd bits of bread in the oven, then 
roll them. I prefer mine throughly dried 
without browning, and generally I have a 
supply on hand, as Ido bate to have anything 
wasted. I find many uses for them, some¬ 
times making a good pudding of them with¬ 
out eggs. Take a heaping cup of the crumbs, 
pour over them four cups of milk, and let them 
soak awhile, then add a little salt, and about 
a c ip of sugar, with nutmeg or cinnamon to 
flavor, bake rather more than one-half hour. 
During the “blizzard” last spring a friend of 
mine who had eggs on hand but could get no 
milk, made what she named. Blizzard Pud¬ 
ding. One cup of pearl tapioca and tour cups 
of cold water. Put into an earthern dish and 
cook on top of the stove when it is moderate¬ 
ly hot, till each particle looks like glass, then 
add one cup of sugar, two eggs, a little salt, 
and any flavoring you wish. Stir it up well 
and let it cook half an hour or more and 
serve 
In my walks about town, I recently saw in 
a store window several “sweeping caps” 
which were so pretty that I think they would 
do to go amongst the list of “pretty, inexpen¬ 
sive Christmas gifts.” They were made of 
the best quality of silesia, and of two pretty 
contrasting colors—as old gold faced with 
light blue or cherry, cardinal faced with light 
blue or old gold; a white one with cherry fac¬ 
ing was very pretty; each had a bow on the 
outside in front of the facing pinked out. 
EMMA d. w. 
ABOUT BABY. 
Dress the baby to correspond with the rest 
of the family. Of course, we love to see our 
tiny darlings made lovely with lace and em¬ 
broidery, tucks and ruffles, with white dresses 
and dainty flannels. Butif|the other children 
wear calico, if the father goes out to his work 
with patches on his garments, if the mother 
is cook, seamstress, general maid-of all-work, 
dress baby accordingly. By all means, keep 
him clean. No one cares to hold a dirty baby, 
and, to me, such an one is repulsive. Keep 
him sweet and clean. This can be done with 
colored flannels, pretty light print dresses 
and plain little white night-slips. Trim them 
at neck and sleeves with narrow lace and 
they are easily ironed. I think with regret of 
the time and strength I used in ironing some 
of the pretty clothes for my first little girl; for 
they might have been used so much more 
profitably. And I wonder if one cause of ex¬ 
pense in the family described in Dr. Hoskins’s 
article on the dark side of farming was not 
the clothes of the little folks. I repeat: keep 
the little fellows sweet and fresh and clean; 
but make their clothing harmonize with your 
station in life. mrs. levi h. niles. 
A DRESSING FOR DUCKS AND GEESE. 
Soak sufficient white bread in cold water. 
When thoroughly soaked press out firmly 
with the hand, removing all superfluous 
water. Add salt, a little grated nutmeg, two 
eggs, and the liver scraped or chopped very 
flue. Then add the chestnuts, which have 
previously been boiled, peeled and cut in 
halves or pieces. Mix thoroughly, fill the 
fowl with the dressing and roast as usual. 
BROWN KALE OR SPROUTS WITH CHESTNUTS. 
Boil kale or sprouts in salt water until 
soft. Drain off the water in a colander, press 
out all superfluous water and chop very fine. 
Lightly brown one-half a cooking-spoon of 
flour in about two ounces of butter in an 
earthern pot, add salt and a little nutmeg, and 
to this add the kale or sprouts, adding to the 
whole three spoonfuls of good stock and 
about one pint of boiled and peeled chestnuts, 
Mix thoroughly and let it simmer for about 
ten minutes, when it is ready to be served. 
R. A. WUWJNMAN’N. 
HOW TO MAKE MEN’S MITTENS FOR ROUGH 
WORK. 
Take common grain bags, the coarser and 
heavier the better. There are generally in a 
bam or granary, torn or rat-eaten bags, that 
are otherwise good. Cut out the best parts 
and lay them alternately on the right and 
left-hand mitten, as a pattern, or, if you 
haven’t such mittens, let the person you want 
to make the mittens for lay his hands on pa¬ 
per. Now mark all around each hand with 
a pencil, cut each piece a good-sized seam 
larger than marked. Run the mittens 
up on the machine or sew them up by 
hand with strong linen thread and over-cast. 
They do not get wet through easily, and are 
inexpensive. 
SWEET APPLES. 
Here are some of the ways in which we use 
the above, that may be new to Rural readers. 
There is no saying more true than that “we are 
never too old to learn,’’and I would add that the 
old can often learn from those that are much 
younger. I hear some one say “I know so many 
ways of cooking apples that I don’t believe 
you can tell me anything new.” Well, as we 
had quite a surplus of sweet apples this year 
and less of the small fruits than usual, owing 
to a severe drought at the time of ripening,we 
looked about us to see how we could use our 
sweet apples, and yet have a variety. 
One very nice way is to make them up into 
a half preserve with raisins. Pare and core 
your apples and cut them into eight pieces, 
and to every pound of apples, use a half- 
pound of sugar, and use one pound of raisins 
to every six pounds of apples—and as many 
more as you can afford. Put all together 
with water enough to stew them. Cover and 
cook until they are done and the sirup is 
quite thick, and you will have a sauce fit to 
“set before a king.” This season of the year, 
it will keep in stone jars some time, if kept in 
a cool place. 
I have just made a jar of apple butter or 
jam, minus the boiled cider. I commenced 
with the foundation yesterday, after I had 
looked over our apples, by taking the small 
ones and those that were decaying, cutting 
out all worm-holes, decayed parts and the 
cores. Place on the stove with water enough 
to nearly cover them; boil until the juice is 
right to make jell, turn into a colander to 
drain, then boil down to a thick jell without 
sugar. You will require three or four quarts 
of the jell to make a two-gallon jar of the 
sauce. You can use both sour and sweet 
apples for the jell. Then prepare enough 
sweet apples after they are cooked and rubbed 
through a colander, to make six quarts. 
Cook in a steamer over water in a granite or 
stone kettle. You will be surprised at 
the amount of sugar the water contains. 
Boil that down also and add. When 
you are ready to finish up, put the jell 
into a kettle or pan and let it get boil¬ 
ing hot. The thicker it is without burn¬ 
ing, when you add the apples, the less stirring 
you will have to do. Cook until quite thick. 
There will be less danger of burning and it 
will require less watching if you take the grate 
out of the oven and put it on top of the stove 
under the pan or kettle. I was very proud 
of my day’s work, as I have a large jar of 
amber-colored sauce, that, if “the proof is in 
the eating,” can’t be beat. 
Another way in which we use them, is to 
take very mellow ones, pare, grate, or slice 
as thin as a wafer, and eat with sweet cream. 
Again, steam enough pared anu cored quar¬ 
ters for supper, and eat with sweetened cream, 
or make a custard and pour over. 
A very simple and healthful dish is sweet 
apples baked and eaten, cut up with bread 
and milk, and with the addition of a couple 
of eggs and sugar to taste, you have a pud¬ 
ding ready for baking. 
CANDIED SWEET APPLES FOR FRUIT CAKE. 
Pare, core and cut into quite thin pieces, 
add an equal quantity of sugar, or a good 
quality of molasses will do. Cook down thick 
and put away for use. We save all our lemon 
peels, cook them in water until tender, and 
add to the apples. d. r. c. 
SOUFFLED POTATOES. 
This is a very delicious way of preparing 
potatoes and one not at all difficult to practice. 
Peel potatoes, cut them in long strips one 
quarter of on inch thick, fry them in moder¬ 
ately hot lard, taking them out when quarter 
done. Drain and let them get nearly cold. 
Then put them in very hot fat and let there 
be plenty of it, keeping them turned with a 
skimmer until they are nicely swelled and 
of a light brown color. This will be the case 
in a very few minutes. Take them out, dust 
with a little salt and serve at once. 
POTATO puffs. 
Take potatoes ntoely piashed, with the ad¬ 
dition of one or two eggs beaten up light. 
Roll out to about a half inch in thickness and 
cut with a large biscuit cutter. Fill these 
with minced meat seasoned nicely, fold them 
over like rolls and notch the edges. Brown in 
a quick oven, or you may fry them in a frying- 
pan. In serving, place small sprigs of parsley 
between them. 
DUTCH ROLLS. 
These rolls will be found very light and 
nice as a trial of them will prove. Sift three 
quarts of flour into one pint of cold milk,break 
three eggs, adding half a cake of compressed 
yeast, and stir all together very hard. Put a 
lump of butter and lard mixed, about the size 
of an egg, and cut it fine through the flour, 
mix the milk, etc., with the flour and knead 
thoroughly: Make into rolls, put in buttered 
pans and let stand in a warm place to rise, 
then bake in a quick oven. 
COMMON ROLLS. 
To one quart of flour allow a little over a 
pint of warm milk or water, and one-half a 
yeast cake, a teaspoonful of salt and sugar 
and a tablespoonful of butter or lard. Mix 
thoroughly and set in a warm place to rise. 
When risen knead very lightly, putting in only 
sufficient flour and let rise again, then form 
into rolls, placing a bit of butter between the 
folds of each roll. Let get very light and 
bake in a quick oven. For French rolls, beat 
up the whites of two or three eggs and stir 
into the flour when first mixing, also a little 
more butter than for common rolls. 
AUNT ADDIE. 
THE BEST GINGER BREAD. 
So good for school luncheon! One cup of 
molasses, one-half cup of butter, one teaspoon¬ 
ful of ginger and a pinch of salt. Place on the 
stove, and when nearly boiling, take off, and 
stir in flour till as thick as pancake batter. 
Add one half cup of sour milk and one tea¬ 
spoonful of saleratus. Stir in flour till as thick 
as soft cookies, and spat out on a baking tin. 
Bake fifteen minutes, mrs. levi h. niles. 
QUINCE HONE'S. 
Grate two good-sized quinces. Take three 
pints of sugar, and one pint of water and boil 
together for ten minutes, then add the grated 
quinces and boil till transparent. 
Very excellent. mrs. w. c. g. 
Ayer's Cathartic Pills 
Contain, in small compass, the essential 
virtues of the best vegetable cathartics. 
They are a sure cure for Costiveness, Indi¬ 
gestion, and Liver Complaints; are pleasant 
to take; prompt, but mild, in operation. 
Mr. James Quinn, of Middle st., Hartford, 
Conn., testifies : “I have used Ayer’s Pills 
for the past thirty years and consider them 
an invaluable family medicine.” 
Ayer’s Pills, 
Sold by all Druggists and Dealers in Medicine- 
BROWN’S FRENCH DRESSING 
The Original. Beware ol Imitations. 
AWARDED HIGHEST PRIZE AND ONLY 
MEDAL, PARIS EXPOSITION, 1878, 
Highest Award New Orleans Exposition. 
By the completion of a new bridge across 
the Missouri River at Rulo, Nebraska, the 
Burlington Route has established, for the en¬ 
tire distance over its[own track, a new, direct, 
through line from St. Louis to Kansas City, 
St. Joseph, Atchison and Denver. Over this 
line is run “ The Burlington’s Denver Express” 
—a solid train with through sleeping cars and 
coaches from St. Louis to St. Joseph and Den¬ 
ver, and a through sleeping car from St. Louis 
to Kansas City. The connections made by this 
train at the Missouri River, at Denver and at 
junction points en route are such that one can 
directly reach by it all points in Nebraska, 
Colorado and all sections of tbe West and 
Southwest, as well as all Pacific coast points. 
This is in addition to “ The Burlington’s Num¬ 
ber One” well-known solid vestibule train be¬ 
tween Chicago and Denver and Cheyenne, 
with which direct connection is made by C. B. 
& Q. R. R. train from Peoria, and by which 
one can make the run between Chicago aDd 
Denver without being more than one night on 
the road. For tickets via the Burlington 
Route and for special excursion folder, call ou 
any ticket agent of connecting lines, r or ad¬ 
dress P. S. Eustis, Gen’l Pass, ;and Ticket 
Agent, C. B. & Q. R. R., Chicago, Ill. 
PIANOS FROM TTWTWTWI'V ORGANS from 
$150 to $1500. U m Y iiftyll i $35 to $500. 
Famous for Beauty, Sweetness, 
Durability. No Agents. Sent 
from factory direct to purchaser. 
.You save the enormous expenses 
(of agents. Guaranteed six 
r years, and sent for trial in your 
'ownhome. VICTORIOUS for 
1 80 YEARS. Catalogue free. 
MarchaUSmith,235E.21stSt.N.Y < 
PUT IT ON YOUR LIST, 
We mean the “ Kodak ” Camera, which is 
tbe most popular article yet presented as a 
Holiday Gift. Your list of “ remembran¬ 
ces ” will be incomplete without it. 
Beautiful New Upright Piano. 
Rosewood Case, only $165. New 
Organs, only *81. Greatest Bar¬ 
gains Ever Offered. Est. 38 Years. 
GEM PIANO & ORGAN CO. 
Washington, N. J., U. S. A. 
TOOLS 
for cleaning Watches and Clocks gtl 4 ^. 
dress A. SITHERB Y, Belmont, N 
Ad- 
V. 
to 8 a day. Samples worth $1.50, FREE. Lines 
not under the horse’s feet. Write Brewster 
Saietv Rein Holder Co., Holly, Mich. 
GOLD 
JRV.iL. 
Live at home and make more money working for u« thaa 
I at anything else in the world. Either sex. Costly outfit 
Terms yKUK. Address, TliUJC A Co.. Augusta, Maine. 
0 PEIITQ for Catalogue of hundreds of useluY Art! 
C Ubll I O cles less than Wholesale Prices. Aprts. and 
Dealerssell large Quantities. CHICAGO SCALE CO., Chicago. 
BEST OFFER YET. For S rent* w* will mail yon thi* Stone Boi 
Ring, the famous Bird Call or PPairia Whistle, with which yn* 
ran imitate any Bird or Animal, and onr new Book of Agent* 
SampU Cards. Addrws, BANNER CARD CO.. CADIZ. 0U10. 
AGENTS 
and farmers with no experience make $‘.$.50 an 
boor during spare time. J.V. Kenyon, Glens Falls, 
N. Y., made $18 one day, $76..50 one week. 
So can you. Proofs and catalogue free. 
J. E. Shepard & Co.. Cincinnati. O. 
PRESSEY’S BROODER. SSgfflSi! 
Hammonton Incubators, two sizes, $25 and $15. Lang- 
shan Fowls and Eggs for sale. Circulars free. 
G. VV. PRKfISEY. IIamnionton, N. .1. 
General Advertising Rates of 
THU RURAL NSW - YORKER. 
34 PARK ROW, NEW YORK. 
The following rates are invariable. All are there¬ 
fore respectfully informed that any correspondence 
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futile. 
Ordikart Advertisements, per agate line (this 
sized type, 14 lines to the inch).80 oents. 
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agate space....25 “ 
Preferred positions.25 per cent, extra. 
Reading Notices, ending with “Adv.,” per 
line, minion leaded.75 cent*. 
Terms of Subscription. 
The subscription price of the Rural Nkw Yorxbr Is; 
Single copy, per year.$2.00 
“ “ Six months. 1-18 
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France. 8.04 (16)4 fr.) 
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Agents will be supplied with canvassing outfit o* 
application. 
Sretaasd at tk* Fest-offlo* at New To?k OSty, WL IT,, 
orj - tOWy •TuvniVvm 
MORE THAN 10 1100 DOUBTING THOWIASFS 
Who read this paper every month, have seen our advertisement 
here for years, yet have not tried our 
knives. This is humiliating to us. Take 
the knife shown here now. If blades were 
hoop iron, 50c. would be cheap for it. But 
blades are of 
highest quality 
razor steel. Eve 
ry blade is flle- 
tested and 
known to be 
good before 
sending out. It 
is cheap for a sil¬ 
ver dollar, but 
our price is 50c. 
postpaid; 5 for$2 
Sena for our 64 
page free list, al¬ 
so, 
• Hoty to Use a Rasqv” SVfAHER <Sf GRQSH, $6 S Street, TOLEDO, OHIO, 
