502 
THE RURAL NEW-YORKER. 
July 19 
• V ▼ ▼ 'r- V'T T ▼ T V ▼ 
f Woman and Home 1 
From Day to Day. 
THE OLD GARDEN. 
I know of a haunted garden where the 
old-time flowers grow; 
There are hollyhocks and lilies in a long 
and stately row; 
There are lilac trees by the gateway, and 
roses white and red, 
And the southernwood’s spicy fragrance 
follows the careless tread— 
A memory-diaunted garden, out of life's 
busy way. 
Where the spell of vanished Summers lin¬ 
gers the livelong day. 
The hands that planted these flowers have 
moldered back to dust, 
But their hearts are true and steadfast, 
and they seem to hold in trust 
The memories of the old time, and those 
whom men forget. 
Perhaps for the lilac and lily the dead are 
living yet, 
Those whom our eyes can see not may 
tend them still—who knows 
Of the strange, sweet secrets hidden in 
the red heart of the rose? 
Does Grandmother come to gather its 
pinks and its pansies still 
From the grave which kind hands made 
her in the churchyard on the hill? 
Does she know when the lilacs blossom 
that she planted long ago? 
The question must go unanswered, but I 
fancy it may be so; 
And so from the dear old garden not a 
flower I take away, 
But leave them all to be gathered by the 
hands that are dust to-day. 
—The National Magazine. 
£ 
When watermelon is brought on the 
tahle in the old-fashioned w r ay, rind and 
all, it means an extra amount of waste 
material to carry out again. The rosy 
flesh should be either cut in blocks or 
scooped out in oval pieces with a large 
spoon, then piled upon a dish for serv¬ 
ing. A ring may be cut from the green 
rind and placed upon the dish, and the 
pieces of melon piled within this with 
pretty effect. 
* 
An ingenious woman who has often 
been obliged to get along without ice in 
hot weather has adopted a tropical ex¬ 
pedient in keeping a small amount of 
butter solid for tahle use. She puts the 
butter in a round dish, and then covers 
it with a clean red earthen flower-pot. 
The pot is then covered with a towel 
wetted with cold water. Placed in a 
draught, or where there is a moving 
current of air, the rapid evaporation 
surrounding the porous flower pot keeps 
the butter hard. The towel must be 
kept wet. 
* 
Vaseline, carelessly used on sore or 
abraded flesh often leaves a yellow stain 
on clothing or bed linen. To remove it, 
the stain should be soaked in kerosene 
before soap and water touches it. Kero¬ 
sene is used in so many cleansing pro¬ 
cesses that it is a good friend to the 
housekeeper. We don’t like any sugges¬ 
tion of its odor around the sink, but if, 
through carelessness black grease is al¬ 
lowed to collect anywhere about the 
corners or edge of an iron sink, kero¬ 
sene will remove it easily, to be follow¬ 
ed by abundant rinsing. 
* 
The Philadelphia Inquirer tells about 
a kindly young woman of that city, 
whose benevolent disposition received a 
severe shock recently. She was at 
church and sat directly behind a tall, 
well-dressed stranger, who had a ravel¬ 
ing hanging over his collar. Being one 
of those generous-hearted, wholesouled 
girls who grow up to be motherly old 
ladies, a friend to everybody in town, 
she thought how glad she would be if 
some kind-hearted girl would do as 
much for her father, if he were to go 
to church with a raveling hanging down 
his back; so when the congregation rose 
for the first hymn she decided to pick 
it off. Carefully raising her hand, she 
gave a little twitch, but the raveling was 
longer than she supposed, and a foot or 
more of thread appeared. Setting her 
teeth she gave a pull, and about a yard 
more of that horrible thread appeared. 
This was getting embarrassing, but, 
still determined, she gave another yank, 
and then discovered that she was un¬ 
raveling the man’s undershirt. 
* 
The following anecdote gives a for¬ 
cible example of prayer with a purpose. 
An indignant mother was hurriedly con¬ 
ducting her young hopeful to the scene 
4138 Fancy Blouse, 
32 to 40 bust. 
of a promised personal interview. The 
youngster, eagerly casting about for an 
occasion to delay the approaching dis¬ 
aster, requested that he be allowed to 
go to his room for a moment. 
“What for?” inquired the irate 
mother. 
“I want to pray,” was the reply that 
greeted her astonished ears, and could 
not well be refused. He entered the 
room and knelt hastily at his bedside. 
Naturally, she listened at the door. The 
prayer was brief and fervent. This is 
what he said: 
“O Ivord, if you love little boys, now’s 
your chance.” 
* 
Baked ham is rarely served, but it is 
excellent either hot or cold. A ham 
weighing 14 pounds should be baked 
from four to five hours. Scrape and 
trim the ham, and allow it to soak over 
night. Drain and dry; make a thick 
dough of flour and water, roll out to 
half an inch thickness and inclose the 
ham in it, wetting the edges and press¬ 
ing them firmly together. Of course 
this dough is not eaten; it keeps in the 
steam and causes the ham to cook in 
its own juice, giving a richness of flavor 
not procured in boiled meat. When re¬ 
moved from the oven the paste shell is 
broken off, the ham skinned and trim¬ 
med; bread crumbs are grated thickly 
over it, and it is returned to the oven, 
until they are browned. Sometimes 
rows of whole cloves are stuck into the 
fat side diagonally as a garnish if the 
ham is to be served whole while hot, and 
the knuckle is covered with a paper frill. 
The Bural Patterns 
Surpassing fair she was, and yet 
Grim Fate had snared her in its net— 
A price was on her head! 
And as she walked among the crowd 
Some sneered, some even laughed aloud, 
For Charity was dead. 
Her fair cheek mantled with dismay, 
For faring forth that Summer day 
To bow at Fashion’s shrine. 
She found that on the hat she wore 
A printed slip this legend bore: 
“Reduced—$3.99.” 
—Catholic Standard and Times. 
The blouse shown has a pointed yoke 
collar, which is an attractive new model. 
The foundation lining is snugly fitted 
and closes at the center front. The 
lower portion of the waist proper is laid 
in pleats, that form groups of three 
each, and closes invisibly beneath the 
outer pleat on the left side of the front. 
The yoke collar, which is perforated for 
the application of trimming as illus¬ 
trated, is arranged over the waist and 
the lining and is hooked into place at 
the left shoulder seam. The sleeves, in 
Hungarian style, are snug at their up¬ 
per portions but full and soft below and 
are gathered into deep pointed cuffs. To 
cut this blouse in the medium size 3% 
yards of material 21 inches wide, 2% 
yards 27 inches wide, 2% yards 32 inches 
wide or 1% yard 44 inches wide will be 
required with 1% yard of tucking for 
yoke, cuffs and upper portions of 
sleeves. This pattern, No. 4138, is cut 
in sizes for a 32, 34, 36, 38 and 40-inch 
bust measure; price 10 cents. 
The pretty kilt suit shown has a skirt 
laid in deep side pleats that form a wide 
box pleat at the front and meet at the 
center back. The body portion is 
smoothly fitted and is joined to the up¬ 
per edge of the skirt, closing with it at 
the center back. At the neck is a stand¬ 
ing collar. The little jacket is loosely 
fitted by means of shoulder and under¬ 
arm seams. The sleeves are two-seamed 
in coat style, and are stitched to simu¬ 
late cuffs. The neck is finished with a 
big sailor collar that is square at the 
back and tapers over the shoulders, turn¬ 
ing under to give a vest effect at the 
front. To cut this suit for a boy of four 
years of age four yards of material 27 
inches wide, 3% yards 32 inches wide or 
three yards 44 inches wide will be re¬ 
quired. The pattern No. 4144, is cut in 
sizes for boys of two and four years of 
age; price 10 cents from this office. 
The Household Congress. 
German Fiiuxt Sours. —These are 
made either from dried or fresh fruit, 
or the juices are added when sago or 
ground rice are used. We have used 
dried cherries (no fresh), fresh and 
dried blueberries, also blackberries, 
elderberries and berries from wild roses. 
The berries are cooked in water, 
strained and thickened with cornstarch 
to make body, then sweetened to taste 
with sugar. Cinnamon bark, lemon peel, 
sliced lemon and cardamom seed 
4144 Boy’s Kilt Skirt. 
2 and 4 years. 
crushed are used for flavor. Crackers are 
broken into the soup, or stale bread cut 
into cubes one-half to three-fourths inch 
fried in butter till brown. Dumplings 
are also used. They are cooked in the 
soup or in water and put in when 
served. For sago soup, cook the sago, 
tapioca or ground rice in water with 
cinnamon bark and lemon peel added. 
Cook till done, then sweeten and add 
currant juice and the crushed carda¬ 
mom seed and shell. Soups are liked by 
children; they also stimulate the appe¬ 
tite. H. s . 
Turkey Scrapple. —When our 21- 
peund Christmas turkey had satisfied 
our hungry appetites for several meals, 
the next preparation was a vegetable 
stew of the bones, and still they were 
too rich to throw away, so after crack¬ 
ing them on an old handleless flatiron 
I cooked them slowly for three or four 
hours, then strained the contents and 
returned to the fire; seasoned with a 
little sage and thickened with Indian 
meal and after cooking one hour turned 
the mass into a wet dripping pan to 
cool. It was very nice for any meal 
sliced in thin slices and fried in the 
spider with only a little grease. 
aunt anna. 
Canned Grape Juice. —To five pounds 
of grapes, after they have been picked 
over and washed, add three pints of 
soft water. Set them to boil in a porce¬ 
lain kettle; boil a few minutes, until 
skins are pinkish, and liquid has a good 
color. Then hang to drain in a cloth 
strainer —do not squeeze. When juice is 
all drained out, add to it two pounds of 
granulated sugar, let it come to a boil, 
carefully removing the scum. Can 
scalding hot. Keep in a cool dark place. 
This quantity makes about five pints of 
juice. Bottles can be used, sealing with 
new corks and sealing wax. Concord 
grapes are best; it keeps well a year and 
over. housekeeper. 
Raised Fruit Cake. —One cupful of 
light bread sponge, one scant cupful 
brown sugar, one egg, scant half cupful 
shortening, scant half teaspoonful soda, 
a heaping teaspoonful of ground cinna¬ 
mon, a little ground clove, one cupful 
chopped raisins and a little citron, one 
scant cupful of flour. Mix and bake at 
once. I double the recipe as it keeps 
well; made two loaves one Winter and 
used the last four months after it was 
baked, and it was most excellent. 1 
make a cake for hard times as follows; 
One pint of sugar, one egg, one table¬ 
spoonful butter, one pint of buttermilk, 
one heaping teaspoonful soda; add two 
cupfuls flour and bake a spoonful to test, 
as flour varies so much, but be sure not 
to get the batter too stiff or it will be 
dry. Remove from the oven as soon as 
done, for overbaking makes soda cake 
turn brown as though too much soda 
was used. Don’t laugh at this cake till 
you try it. I use the recipe almost 
wholly, sometimes in loaf, sometimes for 
layer cake. Here is a tested chocolate 
frosting: Boil a cupful of brown sugar 
and two tablespoonfuls of water till the 
syrup threads; have the scraped choco¬ 
late melted by setting it over the boiling 
syrup or on the teakettle; mix the two 
and add a piece of butter the size of a 
liickorynut; beat hard until you see that 
it begins to cool, and then spread 
rapidly. mrs. h. ii. m. 
:s 
/f <- I'. 
A Watch 
Case Wears 
at point of contact with the hand or pocket. 
A solid gold case wears thin and weak 
and a cheap lllled case wears shabby. 
A Jas. Boss Stiffened Gold Case is 
guaranteed to wear for 25 years. It is 
made of two layers of solid gold with 
a layer of stiffening metal between, all 
welded together in one solid sheet. 
The outside gold will last a quarter of 
a century and the stiffening metal will 
keep the case strong as long as you wear 
it. This is why thousands wear the 
MS. BOSS S COLD 
Watch Case 
on costly works in preference to a solid gold case. Ask your 
jeweler to show you a Jas. Boss Case and look for the 
Keystone trade-mark stamped inside. Send for Booklet. 
THE KEYSTONE WATCH CASE COMPANY, Philadelphia. Pa. 
