1903 
475 
THE RURAL NEW-YORKER, 
Just for a Chauge. 
A great many housekeepers are apt to 
consider March and April the hardest 
months of the year to find anything to 
cook, but to my mind the most trying 
season comes a little later, when wrink¬ 
led potatoes, an empty cupboard where 
the canned things were kept, and a gar¬ 
den with only onions and lettuce in it 
confront the perplexed cook. At this 
time many grocers are closing out their 
canned goods at very much reduced 
rates, and it pays to invest in as large 
a quantity as one can afford to bridge 
over tili fresh vegetables and fruits 
come. But many people say they are 
tiled of the same old canned tomatoes 
and corn, and it is throwing money away 
to invest in such things. It is a waste 
of time and material to put the same old 
dishes on the table cooked in the same 
old ways three times a day, but happily 
there are new ways to disguise old 
standbys and tempt jaded appetites. 
Just for a change try some of these 
dishes and see if the above statement is 
not true. 
Tomato Toast.—Strain the juice from 
a can of tomatoes through a sieve, heat 
boiling hot, season with sugar, pepper 
and salt, and pour over a deep dish of 
buttered toast. Turn the slices or dip 
juice over them till all are thoroughly 
moistened. 
Fried Potatoes and Eggs.—Slice cold 
boiled potatoes very fine and fry to a 
light brown in a large skillet. Make 
small holes in the hot potatoes and drop 
in eggs—about five to a skillet of pota¬ 
toes. As soon as the eggs are set stir 
through the potatoes, and serve in a 
hot dish at once. 
Scalloped Potatoes.—Peel and slice 
very thin one medium-sized potato for 
each person to be served, and allow the 
slices to remain in cold water till crisp. 
Prepare as you would scalloped oysters 
with cracker crumbs and salt and pep¬ 
per sprinkled over each layer, and small 
dots of butter. Cover the top of the pan 
with crumbs and carefully pour on sweet 
milk almost to cover without disturbing 
the cracker crumbs. Bake an hour and 
a half in a steady oven, removing cover 
from pan during last half hour. It is 
belter to use your thickest, heaviest ket¬ 
tle cover or earthenware piepan for the 
first hour in the oven. 
Beans Baked with Tomato Sauce.— 
Soak a quart of white beans over night 
and early in the morning parboil them 
in salted water for half an hour. Drain 
and place in a stone crock or pan with 
a small piece of bacon—about half a 
pound—buried under the beans. Take 
the juice from a can of tomatoes and 
while the beans are parboiling cook on 
the back part of the stove with a pinch 
of cloves and mustard, salt and pepper. 
Smooth the surface of the beans and 
sprinkle with two tablespoonfuls of mo¬ 
lasses or brown sugai', salt and pepper. 
Pour the tomatoes over them, and add 
enough water just to reach the top. 
Cover and bake till dinner time, a*dding 
water from time to time without dis¬ 
turbing the top crust. A woman who 
has eaten Boston baked beans all her 
life pronounced these almost as good as 
that celebrated brand, and surely an 
Ohio woman could not ask for a greater 
complfiuent. 
Cheese Noodles.—Make your noodles 
the day before you want to use them and 
shave fine. Drop lightly into boiling 
water and allow them to cook 15 min¬ 
utes over a hot fire. Do not let them 
simmer, or they will turn out a mushy 
mass. Drain and fill a rather deep pan 
to the depth of two inches. Season with 
salt and pepper and pour over them 
enough sweet milk almost to cover. 
Over the top grate cheese to the depth 
of half an inch, cover and bake one hour, 
removing cover the last 15 minutes un¬ 
less oven is too hot. This is a good 
supper dish. 
Ham and Egg Sandwiches.—Chop the 
bits of meat left on a boiled knuckle of 
ham very fine and season with mustard, 
pepper and salt. To one pint of meat 
add three hard-boiled eggs chopped fine, 
and a little butter, to make a paste that 
will spread easily. Spread on thin slices 
of buttered bread a few minutes before 
serving and you will find the sandwiches 
delicious, besides saving the scraps of 
meat usually thrown out. 
Quick Dessert.—Pour hot rhubarb 
sauce over pieces of stale cake and serve 
immediately. The rhubarb should be 
cooked with a little water to make it 
thinner than the ordinary sauce. Sweet¬ 
en before pouring on the cake. This is 
best made in individual dishes. 
ullda richmoni). 
Homemade and Purchased Rugs 
Those who take up their time in mak¬ 
ing rugs have various reasons for so 
doing, the same as with making quilts 
and sewing carpet rags. If one consid¬ 
ers time worth anything she would soon 
find it an expensive luxury, especially 
the ci'ocheted style described by A. M. 
H. on page 201. 1 made one like it my¬ 
self a number of years ago, and have not 
yet forgotten the backache I crotcheted 
into that rug, nor the time thus spent 
that might have been taken in the open 
air or in visiting a sick neighbor. Does 
it pay us first to sew the rags and then 
crochet them up when the same sewed 
rags would come back from the weaver 
in a very much larger rug? A crocheted 
rug is heavy and di’ags on the worker, 
and the self-same rags if cut flue, will 
make one yard of good carpet for each 
11/4 pound of rags, and may be made 
very pretty with one'yard or more of 
bright hit-and-miss for center, then 
strips of red, say 30 threads, then black 
90 threads, red again with hit-and-miss 
on ends, or any way fancy may dictate. 
One woman I knew made a carpet of 
white and blue only for her son’s room, 
just sewn hit-and-miss, and it was 
dainty and pretty. For those who live 
near a weaver rags for rugs may be pre¬ 
pared stormy days or evenings, or just 
when one takes the notion. One such 
rug may be made of rags too old to be 
torn narrow by tearing them two inches 
wide, cutting and sewing all seams of 
dresses or underwear, etc., having all 
uniform in thickness, made into small 
balls and woven on end of carpet or 
when the weaver has other rugs in. Such 
a rug is not so handsome, but is heavy, 
lies flat, and is serviceable. Another 
that the children love to help make is 
of worsted or all-wool soft material cut, 
bias, three-fourths of an inch or an inch 
wide strung on coarse black linen thread 
or dark carpet warp; each string as wide 
and at least two inches over as desired 
width of rug. The rags are strung on 
as thick as possible. The weaver gen¬ 
erally knows how it is done, having 
made them before. This rug is very 
pretty, much like the Turkish rugs. 
I have a friend who has very pretty 
portieres made of all-wool rags with 
black-^Jinen thread for warp; hit-and- 
miss center with border of brown and 
red shaded; very serviceable and actual 
cost 75 cents. I generally give my rags 
to those who have time to make them, 
knowing the delight I would take in 
such work if I had time, while I buy 
remnants of carpet for rugs, and when I 
have a new carpet woven have a new rug 
woven too. 
There is another rug which has, I be¬ 
lieve, given me more satisfaction than 
any other during the past 23 years, but 
it requires considerable time to make it; 
not, however, as much time nor such 
hard work as the crocheted rug. For 
this rug one needs frame of the size 
wanted, wooden hook of hard wood or 
a brass hook sold in stores for this pur¬ 
pose. The hook should have a sloping 
handle or one larger at the other end, 
thus helping make hole in canvas or 
coffee sacking used. The best rug hook 
is curved brass with wooden handle. I 
make mine to suit fancy, but my favor¬ 
ite pattern has plain black squares at 
each corner, the rest filled in with hit- 
and-miss. One rag may be cut very long 
and drawn up through zigzag over whole 
rug and filled in in any way desired. 
These hooked rugs if made of soft all- 
wool or part-wool material and clipped 
on upper side as you go along resemble 
strongly the Turkish rug. They are 
warm, lie flat, and are slow to wear out. 
I have used one right in folding doors, 
where it had constant wear, for seven 
years, and it is now doing service on 
bedroom floor. Any old material, small 
scraps or too ragged for other use can 
be utilized in this rug. I can make a 
large six-foot rug in one leisure week's 
time, but if the reader will consider the 
matter she will see, as I have seen, that 
two yards of ingrain or Brussels carpet 
at a remnant sale, could be bought for 
at the most $1, and would prove as ser¬ 
viceable, and leave the time taken in 
making the rug to improve the mind or 
take outdoor exercise or anything else 
needed. mabbi. ii. monsey. 
■. The world is wide 
, In time and tide, 
^ And—God is guide; 
^ Then do not hurry. 
• ^ The man is blest 
..a. Who does his best 
L And—leaves the rest; 
; Then do not worry. 
I —Credit Lost. 
To speak slower, and pause first, would 
cut off many faults.—E. B. Pusey. 
If you can be well without health you 
can be happy without virtue.—Burke. 
The common problem—yours, mine, 
every one’s—is not to fancy what were 
fair in life, provided it could be, but 
finding first what may be, then find how 
to make it fair up to our means—a very 
different thing.—Robert Browning. 
Do Your Savings 
Yield Less Than ^ 
^HIS Company solicits patronage from those 
'• who are receiving less than flve per cent 
yearly interest; and it is prepared to submit 
records and strong testimonials proving its 
own ability to pay five per cent, with ample 
real estate mortgage security for all funds 
invested. Write for the facts iti detail. 
Five per cent per annum paid quarterly 
by check. Withdrawals at pleasure witliout 
loss of dividends. Under supervision of 
Now York Banking Uepart- 
111 on t. 
Capital and Surplus, $1,100,000 
Assets, • • • ; -$1,600,000 
Industrial Savings and Loan Co. 
list Broadway, Now York. 
SALESMEN 
BIG WAGES 
Blue Flame, Wickless, 
Fuel Oil Stove for cook¬ 
ie and heating. New, 
Wonderful Invention. 
Enormous demand. Ev¬ 
erybody buys. Big Seller. 
Generates its own fuel gas from 
fnl oil makes hogshead fuel gas. 
No dirt, ashes or big coal bills. 
Write for special offer, new 
WORLD MFG.CO.,6236 
AND AOKNTS 
WANTED. 
“The King’s Highway.’’ 
TO THE 
QATEWAVS OF COMMERCE 
THROUOH THE 
CENTERS OF POPULATION 
adding greatly to the interest of 
your journey, without increa.slng 
its expense beyond what you 
would expect to pay for the “best,” 
which you secure if you travel 
by the 
NEW YORK CENTRAL LINES 
A copy of “Four-Track Series’’ No. 13, 
“ Urban Population in IIKIO,’’ will be sent 
free, on receipt of a two-cont stamp, by 
George H. Daniels. Ueueral Passenger Agent, 
New York ('entnil & Hudson River Rail¬ 
road, Grand Central Station, New York. 
Hah Vigor 
Your gray hair shows you 
should use it—unless you 
like to look old! Iioweli^ Mass’ 
DON’T PAY 
FANCY PRICES FOR 
SEWING MACHINES 
We have made a contract with a large manufacturer by which we can supply 
suhscribei’s with machines at prices ranging from one-half to one-third of those 
asked by the retail trade. These machines are up-to-date in every respect. There 
is no handsomer or more servieable machine made. The “Drop Head” is the latest 
thing in the line of sewing machine work. It is extremely popular. When the 
machine is in use the head is in the same position as on ordinary machines, and the 
leaf shown on top is turned hack to tlie 
left forming an extension table. When 
through using, it requires hut one motion 
of the hand to drop the head down com¬ 
pletely out of sight. It is then jirotected 
from the dust and the machine makes a 
handsome table with polished top. It has 
all the attachments: ruliler, tucker, hinder^ 
hraidw, foot-shirring side plate, four 
hemmers of assorted widths, quilters, 
thread cutter, hemmer and feller. It is also 
accompanied with all the accessories needed 
to operate the machine, and an elaborately 
illustrated guide book. We can ship you, 
freight prepaid, any place in the United States east of the Rockies, No. 1 for ^19.50; 
No. 2 for $30, and No. 3 for $31. These machines are all alike except the woodwork. 
No. 3 is an exceptionally handsome design, and we feel will do credit to the The 
Rural New-Yorker in any home where it is used. These machines have a wintteu 
gnarantee for five years, and if not entirely satisfactory money will he refunded. 
The freight we pay in advance. 
THE RURAL NEW-YORKER, 409 Pearl Street, New York. 
mothers.—B e sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
Best of all BLOOD PURIFIERS is 
JAYN£*S ALTERATIVE. It cures Scrofula. 
