82 2 
THE RURAL NEW-YORKER. 
December 6 
TTY 
► 
► 
0.A 
Woman and Home 
from Day to Day. 
HER RECIPE. 
Reside the molding' board she stands 
And deftly sifts the flour, 
And quickly move her pretty hands 
To mix the sweet and sour; 
While he enlisted her recruit, 
Sits gay and smiling by. 
And pares and cores the ruddy fruit 
To make an apple pie. 
Last May they lingered side by side 
Beneath the blossomed bough; 
And picked the fruit at Autumn tide 
All ripe and rosy now. 
And gathering apples he and she 
A task so blissful found, 
That orchard tree, it needs must be 
A graft from Eden ground! 
sweet bubbles that smoke when you break 
them open—the man who won’t eat such 
food isn't lit to live or die. You can’t tell 
; mo that soap gingerbread ain’t fit to eat. 
I've eat it more than 25 years, and I'm 
jest as sound to-day as 1 was when I first 
tasted the food. 
We have heard of an inexperienced 
cook who tried to raise biscuits with 
tooth powder, and of a misguided man 
who, in the absence of his better half, 
built a pudding that proved an enduring 
monument by using plaster of Paris in 
place of flour, but this is the first time 
we have ever heard of saponaceous 
gingerbread. 
* 
Now when the pie is passed around, 
What time the good folk dine, 
And all agree they never found 
A recipe so fine, 
Do any guess a reason why?— 
Ah, ’twas no common spice! 
The flavor of that apple pie 
Came straight from Paradise! 
—Good Housekeeping. 
* 
When cleaning the rolling pin and 
molding board after using, first scrape 
them and then wash in cold water; after 
this pour scalding water over them, and 
wipe dry. If hot water is used first it is 
very hard to remove the pasto formed. 
* 
That bright yellow shiny surface that 
gives such a rich look to the pastry of 
delicatessen shops is obtained by brush¬ 
ing it over with the yolk of an egg beaten 
with two tablespoonfuls of milk, about 
10 minutes before it is taken out of the 
oven. This glazing process is a great 
improvement to the appearance of a 
chicken pie. 
* 
Ax excellent plan in renovating old 
pieces of silk, is to lay them face down 
on a piece of clean white table oilcloth, 
and sponge on the wrong side. The 
sponging causes the silk to stick to the 
oilcloth, just as a freshly-washed photo¬ 
graph is stuck to the ferrotype plate; 
when dry it is removed, and will be 
found as smooth as new silk. Ironing 
always takes away the new look from 
silk, but of course it is not necessary to 
treat wash .silk in this way. Cold coffee 
will be found best for sponging black 
silk. 
* 
Several of our friends who wrote of 
their experience in getting up emergency 
dinners stated that canned salmon was 
an article .they always kept on hand for 
unexpected extra meals. It can be serv¬ 
ed in a variety of ways; here is one 
practical mode of heating it: Open the 
can, drain off the liquid and oil, and set 
the can in a steamer or pan of boiling 
water long enough to heat thoroughly. 
Turn it out without breaking on a hot 
dish, and arrange a border of mashed 
potato around it; brush the potatoes 
with a little beaten egg yolk, and set the 
dish in the oven long enough to brown 
the potatoes delicately. Tomato or 
cream sauce may be served with it. 
Parsley and sliced lemon garnish the 
dish prettily. 
* 
The New York Sun tells of an old 
camp cook up in the Maine woods who 
always puts soap in his gingerbread. He 
boasts that during 26 Winters in the 
logging camps he has made more than 
2,000 barrels of flour into cream of tar¬ 
tar bread, so he thinks his experience 
entitles him to express an opinion, and 
he has this to say of his gingerbread: 
My rule is to dissolve a hunk of hard 
soap as big as a hen's egg in a gallon of 
water, then pour in a gallon of molasses, 
a half-pound of baking powder and stir in 
the flour until the dough will almost run. 
Then grease yer pans, slap in the mixture 
and chuck it into a red-hot oven. When 
it comes out all golden brown and full of. 
We are asked whether beets can be 
pickled and kept over Winter. This is 
hardly recommended, because these 
roots can be kept so readily; the only 
reason for doing it w r ould be economy of 
space where the storage facilities were 
poor. To make beet pickles that would 
keep for a considerable time the boiled 
beets should be sliced when quite cold, 
if large, or left whole if small; then 
pour boiling vinegar, spiced to taste, 
over them. Seal in glass jars. We al¬ 
ways like to use horseradish for flavor¬ 
ing in our pickled beets, even when pre¬ 
pared for immediate consumption; old- 
fashioned housewives used to consider 
that a few strips of horseradish prevent¬ 
ed mold spots from forming on top of 
the vinegar. 
The Rural Patterns. 
Shirt waists made with slot-seam ef¬ 
fects are exceedingly effective. This 
stylish example is shown in cream 
white brilliantine with stitchings of 
black silk and large pearl buttons, but 
the design suits all the season’s wool 
and silk waist materials as well as the 
heavy and fleece-lined cottons that are 
so much liked. The lining that can be 
used or omitted as preference and ma¬ 
terial may decide, is snugly fitted and 
closes at the front. The waist proper 
4253 Slot Seam Shirt Waist, 
32 to 42 bust. 
consists of back and fronts only that 
are laid in slot seams from the shoul¬ 
ders and a central box pleat. The 
sleeves are in the new bishop style and 
fall in soft puffs over the pointed cuffs. 
The collar also is pointed at the front to 
match the cuffs. The quantity of ma¬ 
terial required for the medium size is 
4% yards 21 inches wide, 3% yards 27 
inches wide, 2 y 2 yards 32 inches wide, 
or 2 y s yards 44 inches wide. The pat¬ 
tern No. 4253 is cut in sizes for a 32, 34, 
36, 38 and 40-inch bust measure; price 
10 cents from this office. 
The girl’s box-pleated costume con¬ 
sists of the waist, made over a smooth 
fitted body lining, and the skirt. The 
backs and the front of the waist are laid 
in box pleats, those in the backs being 
stitched for full length, those at the 
front to yoke depth only. The lower 
edge of the front is gathered and blouses 
over the belt. The sleeves are in bishop 
style with straight cuffs, and the neck 
is finished with a standing collar. The 
five-gored skirt is laid in box pleats that 
conceal the seams and are stitched fiat 
for a few inches below the waist line in 
slot-seam style. Skirt and waist are 
joined together, the seam being conceal¬ 
ed by the belt of soft ribbon, and the 
closing in center back is made with but¬ 
tons and buttonholes. The quantity of 
material required for the medium size 
(10 years) is five yards 27 inches wide, 
3 3 4 yards 32 inches wide, or Zy 2 yards 44 
inches wide. The pattern No. 4256 is cut 
4256 Girl’s Box Plaited Costume, 
* to 14 years. 
in sizes for girls of 8, 10, 12 and 14 years 
of age; price 10 cents from this office. 
The Household Congress. 
Removing Cabbage Odor. —To take 
away the scent of boiling cabbage and 
prevent the after odor, which is really 
the most disagreeable about the house, 
place a slice of stale bread on top of the 
cabbage when putting it in the kettle. 
It seems to absorb or destroy the odor. 
ALICE E. PINNEY. 
Beet Salad. —A reader at Cowles- 
ville, N. Y., asks for this recipe. Slice 
and cut into dice enough cold boiled 
beets to make a pint; heap in the center 
of a salad dish, and cover with sauce 
Tartare. This is made by adding a few 
chopped olives, gherkins and capers to 
mayonnaise dressing. If the mayon¬ 
naise is not desired, any ordinary salad 
mixture may be used, and the salad gar¬ 
nished with hard-boiled eggs and pars¬ 
ley. The following is a reliable recipe 
for mayonnaise: Put the uncooked yolk 
of two eggs into an earthen bowl, beat 
them well with a silver or wooden fork 
for about one minute; then add a half 
teaspoonful of salt, a dash of cayenne, 
and if you desire, a half-teaspoonful of 
mustard. Work these well together, and 
then add drop by drop, a half pint or 
more of olive oil. Stir rapidly and 
steadily while adding the oil; do not 
reverse the motion, or the mayonnaise 
may curdle. After stirring in the first 
gill of oil, alternate occasionally with a 
few drops of lemon juice or vinegar. 
The more oil you use, the thicker the 
dressing. If too thick, add vinegar 
enough to make it the proper consis¬ 
tency. The mayonnaise should be kept 
as cool as possible during the making. 
A nice boiled dressing made with cream 
and omitting oil, was given on page 662; 
this may be used in place of mayonnaise. 
r 
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V 
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