8o6 
THE RURAL NEW-YORKER 
December 1 
• W ▼ ▼ "V ' V 
: Woman and Home \ 
From Day to Day. 
TELLIN’ HER GOOD-BY. 
Somehow, can’t keep back the sigh 
When I’m tellin' her good-by! 
Try to pull myself together— 
Wish her joy an’ pleasant weather— 
Hope she’ll lan’ thar’ safe an’ soun’, 
But, good people, I’ll be boun’ 
Ef the tears ain’t in my eye 
When I’m tellin’ her good-by! 
Sence she’s got to go, I’m glad 
When it’s over! an’ half-mad 
That I can’t keep in control 
That upheavin’ of my soul! 
Whistle—try to sing a bit, 
But thar’ ain’t no heart in it! 
Sun an’ stars have left life’s sky 
When I’m tellin' her good-by! 
That’s the way with women! They 
Steal yer heart, an’ slip away, 
Like some bright an’ sunny beam 
You’ve been seein’ in a dream! 
Jest the minute that you know 
You air lovin’ of ’em so! 
Hope’s done left me—life’s a sigh— 
I’ve been tellin’ her good-by! 
—Atlanta Constitution. 
* 
How long do you boil a ham? We 
very often think that it is not cooked 
enough, and the result is a moist tough¬ 
ness which prevents one from getting 
the full flavor. A standard old rule ad¬ 
vises half an hour of quite steady boil¬ 
ing for each pound. 
* 
We all know people whose gloom of 
disposition prevents them from seeing 
good in anything. It was a person of 
this class of whom the Youth’s Compan¬ 
ion relates the following: 
“Your house looks much better since you 
had it painted,” remarked a cheerful citi¬ 
zen, stopping on his way downtown to 
speak to a neighbor. 
The neighbor was standing in front of 
his premises, looking with lowering brow 
at the newly-painted front of his mansion. 
“Yes,” he replied, gloomily. “It looks 
some better, but we have to wash the win¬ 
dows twice as often as we did before, to 
dress up to it.” 
Every season we see some style of 
millinery which strikes the feminine 
fancy, and which is worn to excess, un¬ 
til it becomes wearisome from repeti¬ 
tion. Last year it was the large “baby” 
hats, with their frilled or gathered 
brims; this year it seems likely to be a 
sort of poke, with high thimble crown. 
These hats are of velvet, and are trim¬ 
med with a huge Alsatian bov, perched 
perilously on the edge of the brim in 
front. The Alsatian bow appears on 
many hats, and is really a pretty trim¬ 
ming, but where it is used in this way it 
gives the impression that it has slipped 
from its original moorings, and it must 
surely be uncomfortable, causing the hat 
to press forward. In selecting a velvet 
hat, it is always wise to see that there 
are few unnecessary folds, for velvet is 
very heavy, and a burdensome hat is al¬ 
ways a misery to the wearer. 
• 
Southern people say that we do not 
know how to cook sweet potatoes in the 
North, to get the fullest flavor. To pre¬ 
pare the potatoes according to the 
southern mode we are told that they 
should be peeled and boiled until they 
are thoroughly but not too well cooked. 
Then they should be cut into four pieces 
lengthwise and placed in a tin baking 
pan. Butter and sugar should be placed 
over the potatoes abundantly before 
they are put in the oven to bake slowly. 
After a while, the butter and sugar 
mingling with the juice of the potatoes, 
forms a delicate crust that should be 
cooked until it has almost reached the 
point at which it is candy. Under this 
crust is a thick, rich syrup of the sap of 
tne potatoes, sugar and butter. Any¬ 
body who has eaten sweet potatoes in 
this way will never be satisfied with any 
other way of cooking them. The prin¬ 
cipal merit of this method lies, of course, 
in having them thoroughly cooked. The 
fire must be slow and the cooking must 
continue until the sugar and butter on 
top of the potatoes have formed a crust. 
* 
The following simple way of canning 
grapes will be found very useful where 
the garden provides an ample supply of 
fruit, but where the facilities for keeping 
the grapes are not of the best. Select 
the grapes not too ripe, pick from stems 
carefully and pack in cans as closely as 
3665 Shirtwaist 
32 to 40 in. bust. 
may be without breaking the skins, 
make a syrup of half a cupful of sugar 
and a cupful of water and pour over 
the fruit; if this amount of syrup does 
not flush the can add more water until 
it does, then put the top on can without 
screwing down, set the cans in a boiler, 
upon folded towels, pieces of lath, shin¬ 
gles, anything to keep the cans from 
touching the bottom of boiler, pour in 
water quite hot to come up on the cans 
some two or three inches, place the cov¬ 
er on the boiler and place boiler over 
the fire, bring water to a boil and let it 
boil for an hour, remove the cans, put 
on the rubbers, screw the tops clown and 
put away. Put up in this way the ber¬ 
ries retain their fresh taste, and the 
most inexperienced cannot fail in the 
process. 
• 
Going through the tenement districts 
of the city, one may often notice huge 
strings of red peppers hung out of the 
windows and wreathed about the fire- 
escapes to dry. Their brilliant color at¬ 
tracts the eye, and one wonders who 
may require so much tropical seasoning. 
These peppers are being dried by the 
Italians for Winter use; with them they 
render savory the cheapest and coarsest 
food. During the time when tomatoes 
are cheapest they buy large quantities 
of these, mash them into a pulp in wood¬ 
en vats, and stir in enough cornmeal 
and flour to make the tomato pulp into 
a dough. This is thrown on to a mold¬ 
ing board, stiffened with more flour, and 
made into pats about the size of a fish 
cake. These are dried on the roof, and 
stored away; they are as hard as bricks, 
and will keep indefinitely. When used 
they are made into soup, and, flavored 
with red peppers and served with black 
bread, this makes a staple diet for many 
Italian laborers. They thrive on food 
that would be accounted starvation by 
most Americans. 
Be not one-sided in the uispensation 
of your charities. The orphan is en¬ 
titled to your consideration, but so is 
the starving and the sick, the aged and 
feeble. Be just in your charitable in¬ 
clinations, please.—Jewish Voice. 
The Rural Patterns. 
One of the most noticeable features in 
the new shirt waists this season is the 
use of the full bishop sleeve, shown in 
the model illustrated. This is, probably, 
aue to the influence of the full under¬ 
sleeves, which have been worn so much 
during the Summer, and the tight sleeve 
is evidently to be put aside before long, 
among discarded fashions. The back is 
seamless, and meets the full fronts, the 
fitting being entirely accomplished by 
shoulder and under-arm seams. The 
fronts are full, gathered at both neck 
and waist, and blouse very slightly for 
a short space each side of the center. 
The collar is cut in two sections and at¬ 
tached to the neck. The sleeves are one- 
seamed and individually full. They are 
gathered at both the upper and lower 
edges, and are attached to the cuffs at 
the wrists, where they lap over and close 
invisibly. To cut this waist for a woman 
of medium size four yards of material 
21 inches wide, 3% yards 27 inches wide, 
2% yards 32 inches wide, or two yards 
44 inches wide, will be required. The 
pattern No. 3665 is cut in sizes for a 32, 
34, 36, 38 and 40-inch bust measure, and 
costs 10 cents from this office. 
The young girl’s blouse illustrated will 
be found very becoming to an unformed 
figure. The model from which the draw¬ 
ing was made is of dull green and blue 
plaid taffeta with an occasional line of 
yellow that brightens the whole, with 
vest of full white mousseline, revers and 
trimming of black velvet, but serges in 
all plaids and plain colors, cashmeres 
and fine flannels are equally appropriate. 
The foundation is a two-piece lining, 
closing at the center front, upon which 
the blouse proper is arranged, tne latter 
having shoulder and under-arm seams 
only. The vest is made soft and full, 
3o07 Misses’ Blouse Waist. 
12.14 and 1 6 years 
and is attached firmly to the right side, 
hooking well into place on the left. The 
sleeves are two-seamed and fit snugly, 
terminating in points over the hands, 
which are finished with bands of velvet 
matching those upon the vest and col¬ 
lar. At the waist is worn a belt of black 
velvet ribbon, which terminates in a bow 
at the left side. To make this waist for 
a girl of 14 years of age three yards of 
material 21 inches wide, 2 y 2 yards 32 
inches, or 1 y 2 yard 44 inches wide will 
be required, with % yard of velvet and 
^4 yard of mousseline. The pattern No. 
3607 is cut in sizes for misses of 12, 14 
and 16 years of age, price 10 cents. 
Rural Recipes. 
What shall I have for dinner? 
What shall I have for tea? 
An omelet, a chop or two 
Or a savory fricassee? 
Dear, how I wish that nature. 
When she made her mighty plan, 
Hadn’t given the task to a woman 
To care for a hungry man! 
—Credit Lost. 
Sweet Potato Pone.—One quart of 
sweet potatoes peeled and grated, two 
level teaspoonfuls each of cinnamon, 
allspice and cloves, one level teaspoon¬ 
ful of salt, the grated rind of one lemon 
or orange, two heaping tablespoonfuls 
of flour, one cupful of molasses, one cup¬ 
ful of sugar, one-half cupful of water 
and two-thirds of a cupful of butter. Mix 
tne flour with the grated potato. Add 
the butter, melted. Then the molasses, 
water and sugar. Stir well and add the 
spices. Pour into a well-greased pan 
and bake in a moderate oven. Let it 
stand until cold, when it can be turned 
out and sliced. 
Puffs.—These are made rather like 
cream puffs, but are cooked in hot lard 
just as one fries doughnuts. Put one 
cupful of boiling water in a saucepan, 
add two level tablespoonfuls of butter; 
when the butter is melted add quickly 
one cupful of flour; stir quickly and 
when a stiff paste has formed and leaves 
the sides of the pan, remove it from the 
fire; add one egg unbeaten and beat the 
batter vigorously; then add another un¬ 
beaten egg, beating vigorously, and then 
add the third egg; let the mixture stand 
until cold; have the lard very hot and 
drop the batter by the spoonfuls into it; 
they should puff and be very light; lift 
them with a skimmer as they brown 
from the fat; drain them on paper; 
sprinkle with powdered sugar; pile 
them on a napkin; serve with any fruit 
sauce. 
Cranberry Pot-Pie.—Butter a porcelain 
stewpan or kettle; put in a pint of ber¬ 
ries, sprinkled with one cupful sugar: 
make a pint of biscuit dough, shape into 
a large ring and lay on the fruit in the 
kettle; then pour another pint of berries 
into and around the cup of dough, add¬ 
ing another cupful of sugar; pour one 
pint of boiling water into the center, 
cover closely and stew steadily for 20 
minutes. When done turn from the ket¬ 
tle on to a platter; serve with cream 
and sugar. 
WALTHAM WATCHES 
It is not alone the value of the 
jewels that makes a first-class 
watch—it is the brains that have 
planned its construction. It is 
mechanical skill and knowledge that 
have made Waltham Watches the 
best in the world. 
44 The Perfected American Watch ", an illustrated book 
of interesting information about watches, will be sent 
free upon request . 
American Waltham Watch Company , 
Waltham, Mass . 
