438 
THE RURAL NEW-YORKER. 
June 21 
[ Woman and Home ; 
From Day to Day. 
JUNE. 
From “The Vision of Sir Launfal.” 
And what is so rare as a day in June? 
Then, if ever, come perfect days; 
Then heaven tries the earth if it be in 
tune, 
And over it softly her warm ear lays; 
Whether we look, or whether we listen. 
We hear life murmur, or see it glisten; 
Every clod feels a stir of might, 
An instinct within it that reaches and 
towers 
And, groping blindly above it for light. 
Climbs to a soul in grass and flowers; 
The flush of life may well be seen 
Thrilling back over hills and valleys; 
The cowslip startles in meadows green, 
The buttercup catches the sun in its 
chalice, 
And there’s never a leaf or a blade too 
mean 
To be some happy creature’s palace; 
The little bird sits at his door in the sun, 
Atilt like a blossom among the leaves, 
And lets his illumined being o’errun 
With the deluge of Summer it receives; 
His mate feels the eggs beneath her wings, 
And the heart in her dumb breast flutters 
and sings; 
lie sings to the wide world, and she to 
her nest— 
In the nice ear of Nature, which song is 
the best? 
—James Russell Lowell. 
* 
There is no reason for using the com¬ 
mon white ironstone china baking 
dishes for puddings and similar cook¬ 
ing now; very pretty and cheap Japan¬ 
ese ware may he purchased for such use. 
It is decorated in blue and white, and 
stands the oven quite as well as plain 
white ware. The plain bakers that tit 
into a handsome dish for setting on the 
table are very attractive, out are natur¬ 
ally more expensive. 
* 
This Summer a great many little 
girls’ sailor suits are made of chambray 
or madras, instead of the heavier cotton 
materials that were formerly our fa¬ 
vorites. Such frocks are very pretty, 
and are more easily ironed than when 
made of heavier materials. White ma¬ 
dras is very much used for children’s 
frocks, plainly made, taking the place 
of thin white muslins on cooler days. 
Either the sailor or Gibson styles are 
very suitable for white madras. 
• 
This is the season when there is sure 
to be an outbreak of green veils, and 
this year they seem greener than ever— 
a verdant tint that shames the color of 
an emerald. These green veils are of 
course for draping over the hat; they 
are not brought over the face at all. 
Bright emerald green achieved a sudden 
popularity in all sorts of millinery last 
month; the effect of some hats seen en¬ 
tirely disproves the impression that 
green is a restful color. Large pompons 
or velvet bows of bright emerald green 
have formed a favorite trimming for 
Panama outing hats. When not over¬ 
done the effect is really good; many wo¬ 
men who could not wear the bright 
green as a dress trimming find it quite 
becoming upon a hat. 
* 
Do you always rub the top of your 
bread dough with butter when you set 
it away to rise? This prevents the form¬ 
ing of that hard crust that is so likely 
to cause waste when molding the bread 
into the tins. We always wash the tops 
of our loaves with milk when they go 
Into the oven, and again when tney come 
out; this gives a crisp yet tender crust. 
We like to give the bread box a good 
sun bath at least once a week, in addi¬ 
tion to its regular cleansings. Those 
scientists who fairly make the hair of 
our flesh stand up with their tales of 
deadly microbes say that sunlight is a 
foe to them all, and though we do not 
expect the bread box to be infected with 
anything more deadly than ordinary 
blue mold when neglected, the sun treat¬ 
ment is very desirable for it. 
The Rural Patterns. 
The simple little tucked frock shown 
is well suited to Summer wear. The 
dress is made in two pieces, front and 
back, and is tucked in groups at the up¬ 
per edge, but falls in soft folds below 
the stitching. The lower edge is finish¬ 
ed with a deep hem headed by a group 
of fine tucks to match those at the neck. 
The sleeves are in bishop style, finished 
4122 Childs Tucked Frock, 
1 , 2, 4 , and 6 Years. 
with narrow wristbands and at the neck 
is a divided turn-over collar. To cut 
this frock for a child four years of age 
three yards 27 inches wide, 2 y 2 yards 32 
inches wide, or 2% yards 44 inches wide 
will be required, with 1 y 2 yard of 
needlework or lace for collar and wrist¬ 
bands. The pattern No. 4122 is cut in 
sizes for children of 1, 2, 4 and 6 years 
of age; price lu cents from this office. 
A box-pleated flounce is one of the 
newer ideas in skirts. As figured, the 
skirt is cut in five gores. To its lower 
edge is seamed the flounce that is nar¬ 
rower at the front and wider at the 
back, and which is laid in a succession 
of box pleats. To cut this skirt in the 
medium size 10*4 yards of material 21 
inches wide, 8% yards 27 inches wide, 
7*4 yards 32 inches wide, 5 % yards 44 
inches wide or 5 y 2 yards 52 inches wide 
will be required. The pattern No. 4124 
is cut in sizes for a 22, 24, 26, 28 and 30- 
inch waist measure; price 10 cents. 
The Use of Rhubarb 
We are asked to give modes of cooking 
rhubarb. A number of such recipes were 
given in The R. N.-Y. last year and some 
of these are repeated herewith. 
Rhubarb Cobbler.—Fill a deep, buttered, 
earthenware pie dish with rhubarb cut in¬ 
to pieces an inch long. Make a batter of 
eggs, flour, milk and salt, allowing a large 
tablespoonful of flour to each egg and milk 
enough to make a batter thick as for frit¬ 
ter batter. Pour this over the rhubarb and 
bake until the pudding is light and nicely 
browned. 
Rhubarb Tapioca.—Prepare the rhubarb 
as for stewing; place in a deep baking dish 
and add sugar enough to sweeten well, a 
little shredded o’ ange peel, salt and dot 
with bits of butter. Add one auart of 
water to half a cupful of fine tapioca. Add 
a pinch of salt and cook in a double boiler 
for 15 minutes. Then pour over the rhu¬ 
barb, cover the dish and bake half an hour. 
Serve with sweetened whipped cream. 
Baked Rhubarb.—This requires less sugar 
than stewing. Peel the stalks, selecting 
red rhubarb. Cut into inch lengths and 
place in a stone crock. Add one part of 
sugar to two parts of the fruit, unless you 
like it very sweet, then add nearly half 
and half; arrange the fruit and sugar in 
layers; use no water. Stand the crock in 
a pan of hot water, cover and set in the 
oven and bake until the pieces are clear. 
This may be used for a meringue by filling 
a shell of good lighit pastry, covering the 
top of the fruit with a meringue and col¬ 
oring a delicate brown in the oven. 
Rhubarb Compote.—Cut red rhubarb in¬ 
to pieces three inches long. Cover with 
cold water and set over a moderate fire 
where it will very slowly come to the boil¬ 
ing point, but do not allow it to boil. Drain 
the water off carefully, or take the rhu¬ 
barb up on a fork, keeping the pieces 
whole. Measure the water and to each 
pint add a pound of granulated sugar. Boil 
until it becomes a syrup, then pour over 
the rhubarb. This is nice served with plain 
boiled rice for a simple dessert 
Rhubarb Cream Pie.—One cupful of rhu¬ 
barb chopped fine or grated, one cupful of 
sugar, a pinch of salt, a grating of nut¬ 
meg or lemon peel. Moisten a tablespoon¬ 
ful of cornstarch with a tablespoonful of 
cold water; then fill the cup up with boil¬ 
ing water, stirring until clear. Beat the 
yolks of three eggs until light, and add 
them with the cornstarch to the other ma¬ 
terials. Line a pieplate with good light 
paste, fill with the mixture and bake in a 
moderately hot oven until custard is set. 
When done and cooled, cover with a mer¬ 
ingue made with the whites of the eggs 
and half a cupful of confectioner’s sugar. 
Brown delicately in the oven. 
Rhubarb Fritters.—Select the smaller 
stalks of tender, fresh rhubarb. Cut into 
pieces two inches long; cover with cold 
water and steam until tender; drain and 
spread on a platter. Make a syrup of su¬ 
gar and water, flavor with a little lemon. 
Pour this over the rhubarb and let stand 
until perfectly cold. Drain off the syrup, 
dust the rhubarb thickly with granulated 
sugar. Make a fritter batter in usual way, 
dip the pieces of rhubarb in the batter and 
fry in deep hot fat. 
Rhubarb SoufllA—Pare and cut the rhu¬ 
barb into small pieces, add enough water 
to keep from burning, and a pound of 
sugar to each quart of rhubarb. Stew un¬ 
til tender, then press through a sieve. Mea¬ 
sure your rhubarb, and to each pint take 
three eggs; separate and beat the yolks 
very, very light, and add to the rhubarb. 
Mix well, then whip the whites to a stiff 
froth and fold into the mixture. Throw 
into a well-buttered dish and bake in a 
quick oven about half an hour. When it 
cracks open on top it is done. 
Rhubarb Marmalade.—This is an old 
English recipe, and it makes a delicious 
filling for tarts or roly puddings. Wash 
young rhubarb; do not peel it; cut into 
inch lengths. Weigh, and to each pound 
of rhubarb allow three-fourths pound of 
4124 Five Gored Skirt, 
22 to 30 Waist. 
sugar. Put the rhubarb into a bowl, put 
the sugar over it, and allow it to stand 
over night. A roomy bowl is needed or 
there will be an overflow of juice. Put all 
in a preserving kettle, bring slowly to a 
boil, then boil for an hour, stirring fre¬ 
quently and skimming the scum rising to 
the top. Fifteen minutes before removing 
from the fire add for each quart of pre¬ 
serve the juice and rind of one lemon, the 
latter being peeled off thin, and then 
chopped fine. Seal hot in jars or jelly 
glasses. In making rhubarb jelly, allow 
one pint of water to four pounds of cut¬ 
up rhubarb, and proceed as in making 
apple jelly. 
A Boon To 
Humanity 
>e wkat everybody say* Vfce 
has used 
St. Jacobs Oil 
1 
For It cures tho most diffi¬ 
cult eases of Rheumatism- 
after every ether form W 
treatment has failed. 
■t. Jacobs Oil never fall*. 
. 
It Conquers Pain 
1! 
Price, jrc end 50*. 
. 
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T 
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