42 
THE RURAL NEW-YORKER. 
January 20 
l Woman and Home ] 
From Day to Day 
When all the world is young, lad, 
And all the trees are green, 
And every goose a swan, lad, 
And every lass a queen; 
Then hey, for boot and horse, lad, 
And round the world away; 
Young blood must have It course, lad, 
And every dog his day. 
When all the world is old, lad, 
And all the trees are brown, 
And every sport is stale, lad, 
And all the wheels run down; 
Creep home and take your place there, 
The spent and maimed among; 
God grant you find a face there 
You loved when you were young. 
—Charles Kingsley. 
* 
At this season, snow is often used as 
a substitute for ice, either in cooling 
jellies or freezing desserts, but it is well 
to remember that, for this purpose, the 
snow should be wet, so that it will pack 
down well, being sufficiently saturated to 
be as transparent as snow ice. For 
freezing, it requires about tu.e same pro¬ 
portion of salt as ice does. It is often a 
convenience at this season to cool jelly 
or other dessert by packing with snow, 
rather than standing it outside, where 
it will freeze. 
* 
“Why do you feel sorry for people, and 
say they were good, just as soon as they 
are shut up in boxes and put in the 
ground?” asked one solemn small boy 
with an observing mind. He had no¬ 
ticed the pity and commendation be¬ 
stowed upon the silent dead, to whom 
earthly words matter nothing, and 
wished to know why that solemn mys¬ 
tery so changed the attitude of those 
who had withheld words of praise or 
pity from the living. Why not offer 
people a share of their epitaphs, as well 
as their monuments, while they are still 
living? 
* 
Our old friend Aunt Rachel, whose 
bits of Everyday Wisdom are familiar to 
readers of this page, tells us that it is 
now 40 years since she began to be an 
occasional contributor to The R. N.-Y. 
Think of the wonderful changes in 
housekeeping methods during these four 
decades! So many labor-saving devices 
have become common that woman’s 
work should now be far simpler, but 
with these improvements, our standard 
of comfort has been so greatly raised 
that the present-day housewife seems 
more overworked than tlie woman who 
leached ashes to make her soap, and 
stitched not only her own and her 
daughter’s clothes, but made garments 
for the men folks as well, -.11 this work 
being done by hand. It is indeed unfor¬ 
tunate if we permit labor-saving de¬ 
vices to increase our work, rather than 
to lessen it. 
• 
The woman who lias a good jersey 
waist stored away in her seven-years’ 
trunk may now bring it forth and shake 
out the moth balls, for fashion decrees 
that the jersey may again be worn. We 
saw a number of these waists in one of 
the great New York stores recently; in 
shape and general style they were iden¬ 
tical with those worn about 15 years ago. 
They were all trimmed with braiding 
down the front and on the collar, the 
sleeves being perfectly plain and tight. 
The waist was shaped in by darts and 
seams, all boned, and was pointed at 
back and front, coming a little below 
the waist line. The material was a 
firm, close stockinet, and the price of the 
waists was $6 each. We are not sur¬ 
prised to see a revival of the jersey, for 
fashion is returning to the tightest of 
tight sleeves, and women must have 
some waist which, while following fash¬ 
ionable outlines, still gives freedom to 
the arms. Many of the pretty flannel 
waists sold this Winter are so tight in 
the sleeve that it is almost impossible 
for the wearer to raise her arms, and 
this brings back sad recollections of the 
days when women had to put their hats 
on before buttoning their waists. 
* 
The English finger purses which made 
their appearance tnis Winter are a won¬ 
derful boon to careless women, who have 
a knack of sliding their purses out of 
their laps, dropping the c t of a muff, 
and otherwise mislaying them. The fin¬ 
ger purse is flat, with a strap across its 
back which, while closing the flap of the 
purse like an envelope, gives a grip 
through which the fingers are slipped, 
so the owner may hold up her gown or 
carry small parcels without losing her 
grip on the purse, 'iney are made of 
leather, ornamented with an initial let¬ 
ter of metal, and are pretty, convenient, 
and a most popular fancy. 
• 
The sweet-toothed juveniles will be 
much edified to learn that Uncle Sam 
sends confectionery to his soldiers in ad¬ 
dition to their regular rations. One 
New York firm has shipped more than 
60 tons of confectionery to the troops 
in Cuba, Porto Rico and the Philippines 
during the past year. This candy is put 
up in sealed one-pound cans of a special 
oval shape, designed to fit the pocket of 
a uniform coat. Careful experiments 
conducted by European governments 
show that the addition of candy and 
chocolate to the ordinary army ration is 
very beneficial to the health of the 
troops. There is dietetic sense, as well 
as kindliness, in Queen Victoria’s Christ¬ 
mas gift of sweet chocolate to all her 
troops in South Africa. 
* 
Glass is being pressed into some novel 
uses nowadays, and one new idea noted 
is a glass washboard. The corrugated 
surface is made of heavy glass, with a 
wooden frame around it, similar to the 
ordinary metal utensil. We all know 
the danger and discomfort caused by a 
broken or rough zinc washboard, which 
often causes ugly wounds upon the 
hands, as well as lacerating the clothes; 
the glass utensil does away with this. 
The glass is very thick, and warranted 
to withstand hot or cold water. If it 
comes up to the advantages it suggests, 
this improved washboard should be a 
very useful thing. After visiting a mod¬ 
ern hospital, and noting the use of glass, 
which may be readily sterilized, in the 
operating room, one often wonders 
whether the same material may not be 
used more extensively in the kitchen. 
Rural Recipes. 
SOME COLD-WEATHER COOKING FOR COUN¬ 
TRY KITCHENS. 
Variations in cooking the Winter sup¬ 
ply of meats are very welcome to the 
housewife, and we recommend sau- 
sagettes as a pleasant change in break¬ 
fast dishes. Shape sausage meat into 
little flat cakes, no larger than a 50-cent 
piece; fry for 10 minutes. Have a nice 
biscuit dough ready and cut out pieces 
with a large biscuit cutter. Roll them 
out slightly, lay a piece of the cooked 
sausage on one half, folding the other 
half of the biscuit over, and pressing 
down like a turnover. Bake 15 minutes, 
and serve very hot, heaped up on a hot 
platter, and covered with a napkin. 
Molasses doughnuts, as given by Mrs. 
Lincoln in the American Kitchen Maga¬ 
zine, will be found excellent. Beat two 
eggs slightly, add one cupful of granulated 
sugar and beat till light. Add one-half 
cupful of molasses, one tablespoonful of 
melted butter, one teaspoonful of salt. 
and one-half teaspoonful of ginger. Dis¬ 
solve one level dessertspoonful of soda 
in one cup of buttermilk, and add it to 
the mixture. If the buttermilk is sweet 
one teaspoonful of soda is sufficient. Mix 
with flour to make a dough as soft as 
can be rolled. Cut out and fry in the 
usual way. 
Mystic pudding is an old recipe from 
Connecticut, which differs from the or¬ 
dinary Indian pudding. Boil one pint of 
milk. Stir in four tablespoonfuls of yel¬ 
low corn meal and cook 10 minutes. 
Cool it, add another pint of cold milk, 
half a cupful of molasses, half a tea¬ 
spoonful each of salt and cinnamon, 
half a cupful of sugar and two well- 
beaten eggs. Bake in a quick oven for 
two hours; at the end of the first half- 
hour stir in one cupful of cold milk and 
one tart apple pared, cored and cut into 
dice. Serve with cream. 
Chestnut meringue pie will be a nov¬ 
elty, and we commend a trial of it to 
our many friends now interested in 
chestnut culture. Snell, blanch and boil 
one pint of chestnuts. When soft and 
mealy, drain and press through a colan¬ 
der; add while hot a teaspoonful of but¬ 
ter. Separate three eggs; beat the yolks 
with a half-cupful of sugar and add it to 
the chestnuts, with a grain of mace and 
half a teaspoonful of vanilla; when well 
mixed add 1 y 2 cupful of milk. Line a 
pie tin with pastry, fill with the mixture 
and bake in a moderate oven. Use the 
whites of the eggs for a meringue and 
put on after the pie is done, same as a 
lemon custard. 
Schmoren beef is a foreign recipe 
which will make an acceptable hot sup¬ 
per dish for a cold evening. On the bot¬ 
tom of a shallow bakepan put a layer of 
cold, boiled, thin-sliced potato, just one 
layer deep, and line the sides of the 
pan with same. Into this pour one pint 
of finely-chopped cooked beef, in which 
has been mixed one table-spoonful of 
butter, one tablespoonful of cream, one 
scant teaspoonful of salt, a dash of pep¬ 
per and one tablespoonful of water. 
Cover with a pan and set in a hot oven 
until boiling hot, turn upside down on a 
platter and send to the table. 
Beaten bread is a variation of the en¬ 
tire wheat bread, which does away with 
the labor of kneading. Dissolve one 
cake of compressed yeast in one cupful 
of warm water and stir in one cupful of 
whole wheat flour sifted with one heap¬ 
ing teaspoonful of salt. Let it stand 
while you scald a pint of milk to which 
you have added two level tablespoonfuls 
of butter and three tablespoonfuls of 
granulated sugar. When the milk is 
scalded add a pint of cold water, 
which should make it the right tempera¬ 
ture for mixing. Add the milk to the 
sponge in the mixing bowl and sift in 
gradually three pints of the whole wheat 
flour, stirring all the while. It should 
be the thicKest possible batter, and if it 
seems at all thin add another cupful of 
the flour. Beat the batter with a wooden 
spoon for five minutes, then remove the 
spoon, sprinkle the batter lightly with 
one-fourth of a cupful of flour, cover 
snugly and let it stand in a warm place 
over night. In the morning give the 
batter another two-minute beating, di¬ 
vide it in thirds, turn into buttered pans, 
cover and let it stand for 15 minutes; 
then place in a moderate oven and bake 
for one hour. This quantity will make 
three good-sized loaves, and must be 
baked in separate pans, as you cannot 
mold it as tnough it had been kneaded. 
.VV\ 
Wax 
Candles 
Nothing else adds so much 
to the charm of the drawing 
room or boudoir as the softly radi¬ 
ant light from CORDOVA Candles. 
Nothing will contribute more to the 
artistic success of the luncheon, 
tea or dinner. The best decorative 
candles for the simplest or the 
most elaborate fund ion—for cot¬ 
tage or mansion. Made in all colors 
and the most delicate tints by 
STANDARD OIL CO. 
and sold everywhere. 
« & 
price works wonders 
It’s that (price) which makes 
this shelf-emptying 1 so extraord¬ 
inary—so unusual in opportunity. 
Good goods at lowest prices 
ever known—right now, too, when 
it’s a rising market—in the face 
of advancing values. 
Odd lots of goods—there’s hard¬ 
ly a household The Rural New- 
Yorker reaches but what has 
use for. 
All-wool 32-inch neat dark 
Plaids 15c. 
Splendid all-wool 36-inch Dress 
goods reduced, 25c. 
Odds of neat dark 75c. silk 
mixed Dress goods 35c. 
Broken lines 75c. to $1 Dress 
goods 50c. 
Fine Black Dress goods ’way 
under price, 50c. 
Silks also suffer severely—many 
handsome waist silks. 
If any goods wanted now or 
soon, for gowns, waists, skirts, 
girls’ school wear, investigate this 
shelf-emptying—and you’ll be in 
line for such saving as will sur¬ 
prise you. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY, PA. 
Old Dresses Made New. 
EASY WAY TO HAVE GOOD CLOTHES 
FOR LITTLE MONEY. 
Home Dyeing a Pleasure with 
Diamond Dyes. 
There’s no easier way to save expense than to 
dye over your dresses, wraps, ribbons, etc., with 
Diamond Dyes. A package costs but 10 cents, 
yet it will often save the expense of a new dress 
or jacket. 
It’s easy work to use Diamond Dyes. They are 
prepared specially for home dyeing, and will dye 
more goods for the same money than any other 
dyes. 
Never use dyes that claim to color all kinds of 
material with the same dye. Diamond Dyes can 
be depended upon to make colors that will not 
fade or crock. 
Sample card of colors and direction book for 
home dyeing mailed free on request.— Wells, Rich¬ 
ardson & Co., Burlington, Vt. 
fiEAMAm IMPROVED KNITTER 
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f Illustrated instruction teaches 
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J. E. GEARHART, CLEARFIELD. J»A U 
* 90 °-° 
MONTHLY 
EASILY EARNED BY LADIES, GIRLS ami BOYS 
taking 3 orders per day for each of our Brands 
of Soaps, Perfumes, etc. Particulars & Catalog 
of premiums, Bicycles, Watches, ('apes, ate., 
sent free. E. Parker, 30(1 Cllutou St., Chicago. 
WILL CARLETON’S 
MAGAZINE 
“Every Where” 
You have all heard of Will 
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best of additional literature. 
50 Cents si Year. 
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OFFER: 0 for IUOi The R. N.-Y. 
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