582 
THE RURAL NEW-YORKER 
August 25 
l Woman and Home ] 
From Day to Day. 
Don’t worry ’bout the worl’ at all- 
Don’t look beyond the bars; 
The Lord ’s a-runnln’ of It, 
An’ llghtin’ up de stars. 
Ef one day brings me sorrow 
I take it right, an' say, 
"The sun’ll shine to-morrow 
Jest in the ol’ bright way!” 
Ever the birds air singin’ 
In pathways whar we roam; 
Ever the bells air ringin’. 
Ever the ship comes home! 
—Atlanta Constitution. 
* 
When washing sateen or any other 
cotton material with a glossy finish, add 
a little borax to the last rinsing water. 
This will make the material glossy 
when ironed. 
* 
A convenient family mending basket 
recently seen had for its foundation the 
framework of an old campstool. A large 
bag, with a stout shirring string at the 
top, hung within the supports, which 
were painted and varnished. This bag 
held the week’s garments in need of 
mending and the stool supports kept it 
in convenient position. When the 
mending was out of the way the bag 
was folded up and put away in a closet, 
where it took up but little room. 
* 
A little convenience which should 
find a place in the family medicine 
closet is a pair of sharp forceps or 
tweezers to be used in removing splint¬ 
ers. Sometimes when a splinter is un¬ 
der the nail it is necessary to cut a lit¬ 
tle V-shaped notch in the nail before the 
splinter can be reached. When the 
splinter is deeply imbedded in the flesh 
it is often necessary to make a little in¬ 
cision before it is possible to grasp it 
with the forceps. Prompt removal of a 
splinter, followed by healing treatment, 
will often prevent a serious sore. 
* 
A medical specialist asserts that ap¬ 
pendicitis is often caused by swallowing 
bristles from a tooth brush. This is 
enough to terrify nervous souls; we 
know some who never eat grapes, be¬ 
cause they fear some of the seeds may 
lodge in the troublesome and apparently 
unnecessary appendix, with fatal results, 
and we suppose now that they will be¬ 
gin to abstain from tooth brushes. We 
have heard of people who care for their 
teeth very efficiently with dental floss 
and flannel, first cleansing between the 
teeth with the floss, and then rubbing 
with a fresh bit of flannel. After eat¬ 
ing dark-colored fruit which stain the 
teeth, the stains may be removed by 
rubbing with flannel moistened and 
dusted with tooth powder. 
* 
Some very pretty dimity or muslin 
ties, five inches wide and one to IV 2 
yard long, are worn with shirt waists 
this Summer. They are merely plain 
strips, with a shallow point at the ends, 
hemmed all around by hand. They are 
seen in either flowered or striped mater¬ 
ials, but the striped patterns cannot be 
cut so economically, as they must run 
lengthwise of the goods. Dimity 
usually has a little cord in it, and this 
must, of course, run lengthwise. These 
ties are very convenient to wear with a 
pique stock. Pretty stocks of colored 
pique are lined with white butcher’s 
linen, stitched, turned and then stitched 
again, making a neat finish without any 
seam. When ironed, the top is turned 
over so as to show the white linen lin¬ 
ing like a very narrow collar. Apart 
from its appearance, the turnover of 
linen prevents the stock from chafing 
the neck, which the pique is very likely 
to do. 
Peach cheese is nice as a dessert, or 
to make into sweet sandwiches, and it 
is a good plan to put up a little at pre¬ 
serving time, ready for Winter use. For 
every pound of fruit use 3% pounds of 
sugar. Peel and slice the peaches; put 
the pits and skins in a little water, and 
boil slowly. Strain through a jelly bag. 
Put the peaches in this juice, which 
should be almost cold; return to the 
fire and boil until the fruit is a soft 
paste, stirring and mashing frequently; 
then add the sugar and stir constantly 
while boiling. It is boiled until it 
forms a solid jelly when cold. Damson 
cheese, made in the same way, is popu¬ 
lar with rural housewives in England. 
« 
Green corn is an American dish 
which wandering Yankees sigh for when 
abroad, and, provided it is young, fresh¬ 
ly gathered, and genuine sweet corn, 
it is a thing that the most inexpert cook 
can hardly spoil in the preparation. 
Here is an old-fashioned Hoosier recipe 
for preparing it, which is excellent for 
serving with bacon at breakfast: Cut 
the corn from the cob, scraping the cob 
to get all the milk, and place in a very 
hot spider, containing about three table¬ 
spoonfuls of bacon drippings—lard, but¬ 
ter or oil will not do—pour on half a 
teacup of boiling water, salt to taste, 
cover and let cook about 15 minutes or 
until done, stirring occasionally to pre¬ 
vent burning. When the corn is cooked 
the water and bacon drippings will all 
be evaporated. 
A Tatting Border. 
There is a decided revival of interest 
in tatting; this pretty, old-fashioned 
fancy work seems to be coming into fa¬ 
vor again. We have seen fine hem- 
stitcned handkerchiefs bordered with it 
with good effect, and it makes pretty lit- 
t’e turnover collars to be worn with 
stocks. The edging shown at Fig. 203 
is a very simple one and is published 
by request. This pattern is worked 
wiih two threads. With the shuttle 
thread only work a closed eye as fol¬ 
lows: * 5 double knots, 1 picot, repeat 
from * twice more, 5 double knots, 
close. Take the second thread, fasten 
it to end of shuttle thread and work on 
it 4 double knots. Now work 3 closed 
eyes of 5 double knots, draw through 
A TATTING BORDER. Fig. 203. 
last picot on previous closed eye 2 double 
knots, 6 picots each separated by 2 
double knots, 5 double knots, close. 
On the second thread work 4 double 
knots, then anoibor closed eye like first; 
on the second thread work 3 double 
knots, 2 picots separated oy 5 double 
knots, 4 double knots, draw through 
last picot on last closed eye, 1 double 
knot 1 picot, 3 double knots 1 picot, 3 
double knots 1 picot, 3 double knots 1 
picot, 4 double knots 1 picot, 4 
double knots 1 picot, 3 double 
knots. On the shuttle thread work 5 
double knots, draw through the thread 
lying just above the third picot from end 
(see design), 5 double knots, draw 
through last closed eye on last pattern, 
5 douule knots, 1 picot, 5 double 
knots, close. On the second thread 
work 4 double knots, then finish 
the pattern as described for first pat¬ 
tern drawing through the picot before 
first closed eye after working the 3 
double knots on second thread after last 
closed eye. 
Alum Baking Powders. 
CONGRESS ACTING TO SUPPRESS THEIR SALE 
The report of the Senate Committee 
on Manufactures upon the subject of 
food adulterations and food frauds has 
created a sensation in Congress and 
awakened great interest throughout the 
country. 
If there could be published a list of the 
names of all articles of food found by 
the Committee to be adulterated or made 
from injurious ingredients, it would be 
of inestimable value to the public. 
The recommendations of the Com¬ 
mittee that the sale of alum baking 
powders be prohibited by law, will make 
of special interest the following list of 
names of baking powders which chem¬ 
ists have found to contain alum: 
Baking Powders Containing Alum: 
DAVIS’ O. K.Contains Alum. 
Manf. by R. B. Davis & Co . New York. 
EGG.Contains Alum. 
Manf. by Eiik Baking Powder Co., New York. 
A. & P.Contains Alum. 
Manf. by At antic & Pacific Tea Co.. New York. 
I. C.Contains Alum. 
Manf. by Jaques Mfg. Co., Chicago. 
GRAND UNION.Contains Alum. 
Manf. by Grand Union Tea Co.. New York. 
HOTET? N [.Contains Alum. 
Manf. by Grant Chemical Co., Chicago. 
LESLIE’S.Contains Alum. 
Manf. by The A. Colburn Co., Philadelphia. 
CALUMET.Contains Alum. 
Manf. by Calumet Baking Powder Co., Chicago. 
WASHINGTON.Contains Alum. 
Manf. by Washington Baking Powder Co. 
HOWARD.Contains Alum. 
Manf.by The Van Zandt. Baking Powder Co.,Rochester 
It is unfortunate that many manufac¬ 
turers of alum baking powders state that 
their powders do not contain alum, it 
is only right that consumers should have 
correct information as to me character 
of every article of food offered to them. 
Rural Recipes. 
Some hae meat that canna eat, 
And some there be that want it; 
But we hae meat which we can eat, 
For which the Lord be thankit. 
—Robert Burns. 
Blueberry pudding is now in season. 
Beat iy 2 cupful sugar with four eggs, 
add one pint milk and one cupful flour, 
in which sift one tablespoonful baking 
powder, one-half teaspoonful salt; add 
one cupful whole blueberries; pour in 
a buttered covered mold; set in boiling 
water, letting water only come a little 
more than half way up to the mold; 
weigh down and boil continuously for 
one hour; slip on to a dish and cover 
with sauce, then sprinkle over uncooked 
fruit. Sauce—Beat one cupful granu¬ 
lated sugar with one cupful butter to a 
cream; then add yolks of two eggs, one- 
quarter teaspoonful vanilla. 
Goulash, or, to give it its Magyar 
name correctly, gulyas-hus, is an excel¬ 
lent warm weather stew, because of its 
peppery savoriness, which stimulates the 
appetite. Cut two leeks or onions, 
small-sized ones, into fine pieces, and 
fry them in hot butter till they are 
brown. Add one cupful of beef broth, a 
little salt, half a teaspoonful of paprika 
or red pepper, and half a teaspoonful of 
browned flour. Stir until smooth, then 
strain. Have ready one-half pound of 
raw steak, cut into quarter-inch squares. 
The better the steak, necessarily, the 
better the result will be, and therefore 
porterhouse is preferred. Toss the meat 
into a frying-pan just long enough to 
cook the outside, then add the sauce. 
Add two warm boiled potatoes, cut into 
good-sized pieces, and let the pan re¬ 
main on the back of the stove 15 min¬ 
utes before serving. 
Young and tender carrots make a good 
pudding. Mix together one cupful of 
grated bread crumbs, a quarter of a 
pound each of flour and of butter, one- 
half pound of preserved cherries, and 
one-half pound of sugar and a salt- 
spoonful of salt. Boil six young carrots 
until they are tender, then pass them 
through a sieve and add half a pound of 
this pulp to the other ingredients. Stir 
the mixture well, then steam it in a 
buttered mould for 2^ hours. In the 
Winter we make an imitation plum 
pudding in which a cupful of grated 
carrot is used, the carrot both lighten¬ 
ing and enriching it. 
Fried pigeons with peas make one of 
the nicest dishes furnished by the poul¬ 
try yard. Have three pigeons and fry 
them for 10 minutes in the fat tried out 
of six very thin slices of bacon, to which 
has been added a tablespoonful of but¬ 
ter. Piace the bacon where it will keep 
warm, having taken it from the pan be¬ 
fore putting in the birds. After the 
pigeons are fried put them in a stewpan 
back on the stove; stir a tablespoonful 
of flour smoothly into the butter, add 
slowly a pint of stock, six large sprigs 
of parsley, chopped, and if there is no 
salt in the stock a third of a teaspoon¬ 
ful will be needed, also a good salt- 
spoonful of white pepper; then turn 
this over the pigeons, let them come to 
a boil, add a pine of peas, fit a cover on 
closely, and simmer all together for 
three-quarters of an hour. In serving, 
lift the pieces of pigeon neatly to a hot 
platter, pour around the gravy w.^a 
peas, and lay the slices of bacon, crisp 
and hot, about the dish. 
To make an extra nice red raspberry 
pudding, line a small pudding dish with 
rich puff paste and prick with a fork. 
Bake a light brown and set it aside un¬ 
til cold. Beat very light the whites of 
four eggs, add slowly one cup of sugar, 
and lastly stir in a quart of red rasp¬ 
berries. Heap this lightly into the 
cooked shell in the pudding dish, return 
to the oven and bake 15 to 20 minutes. 
Have the oven just moderately hot. 
Jugged hare is the recipe the famous 
Mrs. Glasse begins with the sage advice, 
“First catch your hare.” Jugged chicken 
is equally good; so, after applying Mrs. 
Glasse’s advice to the bird, cut it up as 
though for a fricassee. To every pound 
allow two heaping teaspoonfuls of flour, 
one scant teaspoonful of salt and one- 
quarter teaspoonful of pepper; mix 
thoroughly and roll each piece of 
chicken in the mixture, then pack close¬ 
ly in a large bean-pot; cover with boil¬ 
ing water and bake in a good oven un¬ 
til tender—from two to three hours. 
When placed in the pot sprinkle in a 
tablespoonful of minced onion. When 
done remove to a hot platter. Thicken 
the liquor for gravy and serve in a boat. 
Canning Fruit. 
My neighbor has taken first prize on her 
canned fruit at the county fair for the 
past three years, and this is her method 
of canning: Look over the fruit careful¬ 
ly, using only that which is perfect. 
Place in glass jars, that are also perfect. 
Shake down the fruit, but do not press 
down. Have ready enough hot syrup 
to cover the fruit. Fill the can full of 
the syrup, including the fruit already in. 
Screw on the cover tightly, and drop 
into a pail of boiling water. Be sure 
that the water is boiling, and that it 
covers the can well. Remove the pail 
to the table or some other convenient 
place; when the water is cool, take out 
the can, screw down the cover, if it is 
not tight, label, wrap in brown paper, 
and put away in the fruit cupboard. 
RUTH RAYMOND. 
With the Procession. 
“I know not where His islands lift 
Their fronded palms in air; 
I only know I cannot drift 
Beyond His love and care.” 
—Whittier. 
Sorrows remember’d sweeten present 
joy.—Robert Pollok. 
Histories make men wise; poets, 
witty; the mathematics, subtle; natural 
philosophy, deep; moral, grave; logic 
and rhetoric, able to contend.—Bacon. 
To commiserate is something more 
than to give, for money is external to a 
man’s self; but he who bestows com¬ 
passion communicates his own soul.— 
Mountford. 
