4888 
865 
THE RURAL WEW-Y8RKEB. 
but let us be just as frank and admit the fact 
there are hundreds and thousands and tens of 
thousands ofjglorious Christian men and women 
—holy, blessed, useful, consecrated and trium¬ 
phant. There is no grander collection in all 
the earth than the collection of Christians.”.. 
Dr. Hall says happy men are made by gen¬ 
eral home surroundings, modest aspirations, 
good wives, nice children, all working on a 
soil, more or les3 deep, of naturally good dis¬ 
positions. Christian men are made by Divine 
truth in a Divine hand. 
If you would be pungent, be brief; for it is 
with words as with sunbeams—the more they 
are condensed the deeper they burn. 
Rev. A. E. Winship says, no youth how¬ 
ever good or great may be his inheritance of 
faith, however regular his attendance upon 
family devotions, religious worship and Sun¬ 
day school, is secure in his faith until he has 
bad that training which shall enable the 
mind to weigh intelligently, honestly and 
devoutly all literary criticism of moral and 
religious truths. 
Domestic 0coriomij 
CONDUCTED BY MRS. AGNES E. M. CARMAN. 
SOME ODDS AND ENDS FOR THE 
HOUSEKEEPER; COOKING 
TOMATOES. 
A GOOD and thrifty housewife does not 
discard things as soon as holes make 
their appearance, but she sets about doing 
what she can to battle with Time’s ravages. 
If tiny holes are found in table linen or gar¬ 
ments, the first thing to do is to darn them 
neatly, selecting the number of thread or cot¬ 
ton best suited to the material to be darned, 
using also as fine a needle as possible. If the 
material is much worn, it is best to lay a piece 
of the same under the thin place and darn 
down upon it. This gives strength, but does 
not make so neat a job. A ragged tear must 
always have an extra piece laid under it. It 
is very hard to make a three-cornered tear, 
when darned, lie nicely, but if you begin such 
in the center, at the point, and darn towards 
the ends you will find that you can with care, 
succeed very nicely indeed. Dampen slightly 
on the wrong side (if it is dress material) and 
press with a hot iron, being careful to lay a 
thin cloth over the darn so that the heat from 
the iron will not discolor the goods. In this 
way the tear will scarcely be noticed at all. 
Table cloths, (unless the holes are very 
small) should be patched when boles appear. 
First baste a square of the same material un¬ 
der the hole; next cut the edges of the hole 
even, turn under and hem down to the patch 
as neatly as possible. Then turn over the cloth 
and hem the patch to the other cloth in the 
same manner. This adds a neat finish to both 
sides and will lie flat when ironed. Al¬ 
ways patch or darn before washing, or you 
cannot do it so well afterward, as the wash¬ 
ing and ironing stiffen the edges. If the linen 
is figured or striped be sure to match the pat¬ 
tern. Calico and gingham should be mended 
in like manner. 
If you find a hole in Balbriggan underwear 
or stockings you may fill it up neatly and pre¬ 
vent the break from spreading if you take a 
flue steel crochet needle and catch up the 
stitches that are coming undone, and then, 
with cotton that is suitable in thickness and 
color, crochet up the hole with a chain stitch, 
'i bis looks neater than a darn—but if the hole 
is large, you may find iQdifiioult to do—In 
that case a darn is necessary. 
When your sheets begin to show unmis¬ 
takable signs of becoming thin in the middle, 
do not wait till they are worn all to pieces, 
for then they will be of little use ; but split 
them down the center, and overhand the two 
selvages together, thus putting the thin parts 
outside. Hem the sides. In this way your 
sheets will last a great deal longer, for the 
outside edges really get but little wear, and 
when turned will still be quite strong. But 
if you have some on hand that have become 
too much worn for this to be done, you will 
find that the outside edges will make good 
bolster cases—that is, it you still use the old- 
fashioned bolster. Save your old pieces of 
white muslin, for they make good dusters, 
and will be found very useful for cleaning 
windows, as they will be free from lint. 
If you have a white skirt worn across the 
front below the belt, and .perhaps a little 
frayed about the hem, you may meud it very 
nicely, by cutting the worn part off the hem, 
turning the two raw edges in and overhand¬ 
ing them. A rick-rack or crocheted edge 
sewed to this will entirely hide the fact that 
this has been done. A new yoke may be put 
around the top, or you may make a new top 
to the skirt, sewing the lower half on as one 
does with a “ cut skirt,” or a “ French 
flounce.” 
When your table-cloths are worn out beyond 
mending, cut square pieces from the best 
parts of them, and hem neatly. They will 
make nice napkins for holding the children’s 
lunches, or for the little ones to use at the 
table, for if they are stained or lost, your set 
will not be broken. 
Tomatoes are very toothsome baked, 
stewed, fried, roasted or broiled, and make a 
delightful salad, either plainly seasoned with 
vinegar, pepper and salt, or with a Mayon¬ 
naise dressing. To bake them, select large, 
firm ones and cut a cavity in each where the 
stem grows. In this put a little minced onion, 
a pinch of pepper and fait, a spoonful of 
cracker dust and a generous lump of butter. 
Place in a deep pan and bake in a moderatelv 
quick oven. 
To fry them, cut the slices thick, as the 
heat shrinks them, and, if cut too thin you 
will not be able to dish without having them 
break. Dip the slices into flour or cracker- 
dust and fry in butter. Your pan must be 
iron and hot. 
If you intend having cold, sliced tomatoes, 
as a salad, take the necessary number and lay 
them on the ice about an hour before they are 
to be used. This makes them cold and hard¬ 
ens them. With a sharp knife peel the skin 
off and slice thinly. Dress to suit tne taste. 
To broil tomatoes, put them in a wire broil¬ 
er and hold over a quick, clear fire. If placed 
in a hot iron spider (whole) and held over a 
quick fire they will have the appearance and 
taste of being broiled. 
But of all the ways to cook tomatoes I am 
about to tell you the best. Perhaps you have 
never heard of it, (I don’t believe you have), 
but do not let that deter you from giving it a 
trial, for I have never yet met anyone who 
had heard of it till I told her. Yet all who 
use this method usually gave up all other 
ways of cooking them. An old lady invented 
(if that is the proper word) it years ago and 
imparted her secret to me. I have told it 
among my friends and as they all like the 
mode so well I concluded to tell it to the Ru¬ 
ral readers as I count them among my 
friends. Well then, it is simply to boil them. 
Now I imagine I hear someone say. “Boil 
them! Why all the juice will run out and 
they’ll be mushy 1” But they won’t be any¬ 
thing of the sort. 
Select good firm tomatoes; drop them into 
a pail or pot of hot water and boil them the 
same as you would boil potatoes with their 
“ jackets ” on. The length of time of course, 
will depend somewhat on the size of the fruit 
and the quickness of the fire. When they 
have been boiling for about five minutes, try 
them with a fork. If they are soft all the 
way through they are done. Lift out, peel the 
skin off, add butter, pepper and salt. If you 
have any doubt on the subject, all 1 have to 
say is, try it for yourself and see. 
Green tomatoes fried iu the same manner 
as ripe ones are exceedingly good. They also 
make fine preserves and pickles. 
DORA HARVEY VROOMAN. 
A YOUNG girl about to start on her first 
journey alone, was told by her mother 
not to be made unhappy by any accident that 
might happen to her wearing apparel during 
her visit. A friend who heard the remark 
said that she thought it was such a comfort to 
a child, especially a sensitive one, to be told a 
thing of that kind when going away from 
parental care. 
CANNING FRUIT. 
A N experience of nearly twenty years in 
canning fruit, both at home and in 
commercial canneries, is my excuse for ven¬ 
turing into a discussion of this subject. 
With many people canning fruit without 
sugar is a regular hobby. They claim that 
sugar destroys the natural flavor, makes the 
fruit indigestible, etc. I hare never yet seen 
any cooked fruit that had a natural flavor, if 
by natural flavor is meant that of uncooked 
fruit. Strawberries, for instance, have a very 
decided flavor, but if canned without sugar, 
they are as near nothing as can be imagined. 
I have become surfeited with natural-flav¬ 
ored fruit, and now I want it canned with 
plenty of sugar, and I’ll take all risks of indi¬ 
gestion. 
Iu canning berries the less water used the 
better the berries will be. If a few are 
pressed aud the juice is used for cooking the 
others, the best possible results will be obtain¬ 
ed. Cochineal is frequently used to give a 
good color to strawberries, but nothiug un¬ 
der the sun, as far as I know, can give them a 
good taste. 
I consider yellow peaches_alone fit for can¬ 
ning purposes. I have never seen white or 
red peaches canned in a way to suit my taste. 
They are too insipid. Peaches properly can¬ 
ned should show clear sirup when opened. 
Soft peaches, improperly handled before can¬ 
ning will make a thick sirup full of floating 
particles. With firm fruit the sirup will be 
clear. If a can of peaches is opened and the 
fruit is firm and hard, while the sirup looks 
like muddy water, you can wager your bon¬ 
net that filth is the cause. For a prime arti¬ 
cle, take fruit fully ripe but not soft, prepare 
by hand, dropping each piece into water as 
soon as cut. 
If glass is to be used, cook the fruit for a 
few minutes and can. If tin cans fastened 
with solder are used, the fruit may be scalded 
to make it pack clcsely, and packed with the 
fingers, sealed up, except a small hole, and 
placed for five minutes in boiling water to ex¬ 
pel the air, seal up tightly and boil 20 to 30 
minutes. 
Tomatoes should be scalded, skinned, cut, 
and thoroughly cooked if glass is used. If 
tin cans are used, (and they are much better 
than glass), pack in the raw tomatoes as long 
as you can, pressing out all juice and seeds 
possible, and proceed as with peaches, except 
that it is better to boil them twice as long. 
Corn and peas are very hard to keep by 
ordinary methods, and where one succeeds, 
20 fail. Nevertheless, the method used by 
canneries in this section of the country is 
about as follows: The corn is husked and 
then passed through the cutting machines. 
Another machine removes all the corn silks, 
and the corn is packed into tin cans by hand. 
The cans are filled with hot salt water, sealed, 
heated and vented; the vents are closed, and 
the cans are finally boiled in a steam-tight 
kettle for about 40 minutes at a temperature 
of 245 degrees, more or less. The impossi¬ 
bility of securing such a degree of heat is 
the reason why there are so many failures in 
the household. Twenty years ago a dilute 
acid was used to secure the requisite degree 
of heat. Four or five hours’ boiling some¬ 
times will do, but oftener will not. 
There is a good deal of nonsense believed in 
regard to the use of glass cans. Some people 
boil them before using; others place a silver 
spoon in each while filling, and a few use 
cloths wrung out of hot water wrapped around 
them. I use a dry cloth simply for conven¬ 
ience in handling the hot cans. By wrapping 
a dry cloth of any kind around each can, you 
can get a good grip on the euds and you can 
hold it any way and anywhere you want it 
while filling, and you can put it on a table or 
elsewhere without blistering your hands. 
Many people believe fruit put up in tins to be 
unwholesome, but I have never known of any 
injurious effects from it, and such fruit cer¬ 
tainly is the better in taste. Where fruit is 
left in tins after being opened, no doubt its 
acids will amalgamate with the metals and 
form poisonous compounds. I have yet to 
see the first good tomatoes preserved in glass. 
A MAN. 
GOOD FOR MAN AND BEAST. 
GOOD FOR MAN. 
Inflammation of all kinds. Diptherla, Wounds, 
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HIGHEST MEDAL AWARDED TO 
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Price, SI; six, $5. Worth *5 a bottle. 
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