1002 
343 
Eating What He Preached. 
“Yes,” said the editor of the Dietary 
Monthly to a fellow-passenger. “I’m 
tired out, and starved out, and I’m going 
down to the old place for a few days. 
Am happy already just thinking about 
what a good time I’ll have. Mother will 
fix me up just as though I were a little 
boy. Hot biscuits, fried chicken, fresh 
butter and butter-milk for supper. A 
feather bed, soft and white and clean, 
and so deep you never find the bottom 
of it with your tired bones. Then pan¬ 
cakes and maple syrup, ham and eggs— 
not one egg and a slice of ham about as 
thick as carbon paper—but a whole plate 
full of good, fresh eggs and another one 
full of big, generous slices of ham, and 
last, but best, two big cups of good, 
strong coffee. My! the very odor of it 
would make you hungry at a half-mile. 
For dinner boiled beef and sweet pota¬ 
toes, cabbage, bean soup and corn bread, 
homemade pickles and mince pie. Gra¬ 
cious, but I’m hungry, haven’t eaten 
anything for a week just for thinking 
of it. You ought to see that old place. 
Big, wide verandah all the way round 
the south and west. Go inside a cold 
evening like this and you find a big 
hickory back log crackling and spark¬ 
ling in the old-fashioned fireplace. Two 
old people over 65, but hale and strong 
as youngsters. I wrote them two days 
ago that I was coming, so Mother would 
have a lot of things cooked up that she 
knows I’m fond of.” 
“Well, Jimmie, you don’t know how 
much good it does my old eyes to see 
you once more,” said tne dear old lauy 
as she led him into the sitting room. 
Incidentally he noticed the carpet was 
gone, and the floor covered with mat¬ 
ting. “And we’re powerful proud of 
you, Jimmie. It does us no enu of good 
to hear what a great writer you’re get¬ 
ting to be. All the papers are copying 
the things you say. Pa brought in a 
Texas paper the other day and the very 
first thing l saw was one of your pieces 
they had copied from your magazine. I 
can always tell the pieces you write 
from all the rest, they sound so sensible 
like.” Then the dear old lady hurried 
away to attend to supper. The editor 
felt highly pleased by his mother’s com¬ 
pliments, but somehow he felt disap¬ 
pointed. Things did not seem as they 
used to. Everything had a new, shiny 
lcok. The rugs were gone, the cushion 
—that big, soft cushion he used to go 
to sleep on—was out of the old arm¬ 
chair. He did not like the matting busi¬ 
ness, either. He was voraciously hun¬ 
gry and kept sniffing to see what was in 
preparation for supper. It must be ad¬ 
mitted that most of the tender senti¬ 
ments the recollections of boyhood call¬ 
ed up just then were closely associated 
with that old table out in the dining¬ 
room. 
When they went out to supper the 
editor’s spirits dropped like a thermom¬ 
eter in liquid air—there was nothing but 
a soft boiled egg and a cup of weak tea. 
“Well, Jimmie, you see you have con¬ 
verted us,” said the dear old lady, “after 
we read that piece of yours about meat 
and hot bread for supper, says I to Pa, 
‘We’re just killing ourselves eating such 
suppers, for Jimmie knows. He’s not 
the boy to say a thing he isn’t sure 
about.’ ” The editor did not make a re¬ 
ply. It had been a long time since he 
had been home, and his mother was very 
sensitive and very particular about the 
truth. He did not dare shatter her con¬ 
fidence in him. After supper, when it 
got dark, he slipped down to the milk 
house and drowned his hunger in a quart 
of buttermilk. 
There was no feather bed after all. It 
was a hard sanitary bed—very sanitary, 
even more so than the one in his board¬ 
inghouse. For breakfast there was bread 
and butter and apple sauce with cracked 
wheat for dessert. “When I read that 
piece of yours about ‘The Model Break¬ 
fast,’ ” said the dear old lady, “I cut it 
light out and pasted it in the almanac, 
THE RURAL NEW-YORKER. 
and I said to Pa, ‘that’s so too, for Jim¬ 
mie wouldn’t write a thing unless he 
knew what was best.’ ” The editor 
smiled in a faint-hearted way and did 
the best he could for the apple sauce 
and the cracked wheat. 
Dinner was not much better, boiled 
potatoes, graham bread, tomato soup. 
“Jimmie,” said the dear old lady, “that 
piece you wrote about people eating too 
much, was nigh on to the smartest thing 
you ever wrote. ‘So, too, said I to Pa, 
‘I do believe that Hank Bridges killed 
himself by eating too much, and you 
know your aunt Susan what a hand she 
used to be to eat, and now she’s in 
mighty poor health.’ ” 
The editor was famished. He wan¬ 
dered all over the farm hunting for 
something that would do to eat raw. He 
hated to destroy his mother’s explicit 
faith in him and his wisdom, but some¬ 
thing had to be done. He had promised 
to stay a week, but unless relief of some 
kind came pretty quick, he would be sud¬ 
denly called back to the office. It was 
not like home at all. He was hungry, 
disappointed and troubled. 
In the afternoon, it being cold and 
dreary, the old man built a famous 
hickory fire in the old fireplace. As 
they sat before its exhilarating blaze, 
talking over old times the dear old lady 
said, “Jimmie, I’m going to have a sup¬ 
per to-night that will exactly suit you.” 
“Good! Mother,” exclaimed the editor, 
brightening. “What’s it to be?” “Why, 
you see,” replied the uear old lady, in 
looking over some old copies of the Die¬ 
tary Monthly, I found that piece you 
wrote last Fall about ‘My Ideal Supper 
and How it is Prepared,’ and I thought 
I would fix it just like you want it.” “Oh 
hang those pieces, Mother. Get us some¬ 
thing to eat, I’m nearly starved,” blurt¬ 
ed out the editor. And both the old peo¬ 
ple laughed so immoderately, Jimmie 
wondered if they had been joking him. 
—What to Eat. 
served immediately from the oven or 
they will fall. 
Buckwheat Cake.—This is an old 
Canadian recipe and very good. Make 
batter as for buckwheat pancakes, only 
a trifle thicker, and bake in well-greased 
shallow pan, like corn bread. There 
should be a delicious brown crust on the 
bottom. The prepared flour can be used. 
Creamed Tomatoes.—Strain well a can 
of tomatoes, reserve juice for soup, put 
the remainder in baking dish, dot 
thickly with small bits of butter, add a 
dash of pepper, a half-teaspoonful of 
salt; put on top of a layer of fine bread 
crumbs and over all pour a cup of cream. 
Bake half an hour. 
Sugar Gingerbread.—Beat to a cream 
three-fourths of a pound of butter and 
three-fourths of a pound of sugar. Add 
three eggs beaten light, one tablespoon¬ 
ful of ginger or grated lemon peel, and 
1^4 pound of flour. Spread in a buttered 
pan and when baked sprinkle with gran¬ 
ulated sugar and cut into pieces. 
Layer Cake Without Eggs.—One cup¬ 
ful of sugar, quarter of a cupful of but¬ 
ter, one cupful of sweet milk, one tea¬ 
spoonful of soda, two of cream of tar¬ 
tar, one tablespoonful of cornstarch 
made smooth in a little milk, two cup¬ 
fuls of flour. Bake in thin sheets and 
put together with boiled sugar frosting, 
jelly, cocoanut or any other rich filling 
desired, finish the top with the boiled 
sugar frosting made by boiling together 
a cupful of sugar and one of water until 
it will turn creamy white and thick on 
being stirred. This is quite as delicious 
as the frosting made from the whites 
of eggs. 
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anno nncDilPtf 9 , Pfl PUIPAPfl 
“AMERICA’S 
SUMMER 
RESORTS” 
This is one of the most com¬ 
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and will assist those who are 
wondering where they will go to 
spend their vacation this Summer. 
It contains a valuable map, in 
addition to much interesting in¬ 
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reached by the 
NEW YORK 
CENTRAL LIKES 
A copy will be sent free, postpaid, to any 
address on receipt of a two-cent stamp, by 
George H. Daniels, General Passenger 
Agent, New York Central & Hudson River 
ltallroad, Grand Central Station, New York. 
Rural Recipes. 
Scalloped Eggs—Boil eight eggs hard; 
put in cold water for five minutes; then 
shell and cut into slices with very sharp 
knife; put a layer in small buttered bak¬ 
ing dish; sprinkle with fine bread 
crumbs, salted, a dash of pepper, small 
dots of butter; fill up dish in this man¬ 
ner, having the bread crumbs on top 
with small pieces of butter; have ready 
one cupful of hot milk, into which a 
teaspoonful of cornstarch dissolved in 
a tablespoonful of milk has been well 
stirred, and a pinch of salt; pour milk 
over eggs and crumbs; put in a quick 
oven for 15 minutes; serve in baking 
dish. 
Indian Meal Cup Pudding. Use one 
cupful of white cornmeal, add four 
tablespoonfuls of sugar and one tea¬ 
spoonful of salt. Mix and stir slowly 
into one pint of boiling milk. Cook 10 
minutes; take from the fire, add one 
tablespoonful of butter, the yolks of two 
eggs beaten with half a pint of milk, 
half a teaspoonful of cinnamon and half 
a nutmeg grated. Whip the whites of 
the eggs to a stiff froth, fold in carefully. 
Half fill buttered cups, stand in a pan of 
boiling water and bake in a quick oven 
25 minutes. Turn on to saucers and 
pour over them a sauce made by drain¬ 
ing a pint of strawberry or other fruit 
juice from a jar of fruit and thickening 
it with a teaspoonful of cornstarch, then 
cook it five minutes. Whipped cream, 
a liquid pudding sauce or hard sauce are 
equally good with these dainty puddings. 
Although simple they form one of the 
most attractive of desserts, as they are 
very light and delicate. They should be 
TRY GRAIN-0! TRY GRAIN-0! 
Ask your Grocer to-day to show you a package of 
GBAIN-O, the new food drink that takes the place 
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has that rich seal brown of Mocha or Java, but it is 
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receives It without distress. H the price of coffee 
16c. and 26o. per package. Sold by all grocers 
^r 
S *, 
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Your heavy bedding and woolen blankets will soon need washing. The 
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TRADEMARK REGISTERED 
Roofing is the only covering for poultry houses that keeps the chicks cool in 
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THE STANDARD PAINT CO., 102 William St., New York. 
