84o 
THE RURAL NEW-YORKER 
December 8 
From Day to Day. 
THE REFUGE OF THE MOURNER. 
Ye who are mourning o'er the young and 
cherished, 
Ye who have laid the lowly in the earth; 
Ye who have wept when the young infant 
perished, 
Ere it had lisped its little words of mirth; 
Ye who have mourned when Autumn leaves 
were taken, 
When the ripe fruit fell richly to the 
ground; 
When the old slept in brighter homes to 
waken 
Where their pale brows with glory 
wreaths were crowned; 
Ye who have sighed for kindred voice to 
bless you, 
Ye who so oft its gentle tones have blest; 
Come where in peace they shall again 
caress you, 
“Come unto Me and I will give you rest.” 
—Credit Lost. 
* 
In preparing a poached egg for an in¬ 
valid, it may be rendered lighter and 
more digestible by separating the yolk, 
unbroken, from the white, and then 
beating the white to a foam. Put the 
white in a little bowl or deep saucer, 
drop the yolk unbroken on the top, and 
set the bowl in a pan of boiling water, 
where the whole is covered, and the 
egg cooked for two minutes. 
* 
Baked cheese or cheese pudding 
makes an excellent supper dish, and is 
a good way to utilize stale bread and 
scraps of Cheese. Break stale bread, 
from which the crust has been removed, 
into small bits, and arrange 'in a pud¬ 
ding dish in alternate layers with chip¬ 
ped or grated cheese. A little salt and 
pepper are put over each layer. When 
the dish is full pour over all milk, to 
which a beaten egg has been added. The 
milk should just cover the bread, with¬ 
out making it sloppy. Bake in a hot 
oven until well browned. This dish is 
savory and nutritious, and will take the 
place of meat at supper. 
* 
In giving testimony before the Con¬ 
gressional Committee on Manufactures, 
wh'ich is now collecting data on adul¬ 
terated foods, Prof. Hart declared that 
white bread is the scourge of humanity, 
and said that he would rather eat the 
cheapest bread baked in the dirtiest 
slum in New York than the best aerated 
bread made. He advocated the use of 
whole-wheat bread, and said that the 
appetite for beer is a result of the crav¬ 
ing of the system for the life-giving ele¬ 
ments that are taken from wheat in its 
manufacture 'into white flour. Badly- 
cooked and insufficient food are regard¬ 
ed by most social economists as a pow¬ 
erful cause of drunkenness among the 
tenement dwellers in large cities. 
* 
Among fashionable umbrella handles, 
SGme of the handsomest now seen are 
of burnt ivory mounted with silver. The 
burnt ivory shades from a warm creamy 
tint to rosy brown, something like that 
soft shade once known as ashes of 
roses. Straight handles flowing into 
graceful curves, crooks and sword hilts 
are all seen in this material, with silver 
mountings. These handles, in good 
styles, usually cost about $5, making 
the umbrella complete cost $8 or $10. 
Mother-of-pearl handles, with silver 
mounts, are seen in equally beautiful de¬ 
signs, very different from the clumsy 
pearl sticks of past years. Porcelain 
handles have entirely lost the fashion¬ 
able exclusiveness they once possessed, 
because the original expensive ones 
were copied in cheaper makes. They 
also have the disadvantage of breaking, 
like a teacup, if the umbrella were 
dropped. In buying an inexpensive um¬ 
brella it is always wise to select an un¬ 
ostentatious natural-wood handle, 
which is always in good taste. Make- 
believe silver or showy mountings of 
commonplace character always suggest 
a lack of taste. 
* 
Among little china trifles suitable for 
gifts are hair receivers, in the form of 
a little box or dish, with a removable 
lid, having a hole in the center, large 
enough to push the hair through. The 
combings cannot fly out of this, and 
the receiver may be emptied and 
cleansed without any trouble. It is a 
pretty bureau ornament, and far more 
cleanly than any little unwashable piece 
of fancy work. 
* 
The French writer Voltaire is chiefly 
known by his failings, his errors of con¬ 
duct, and his atheism, and is often held 
up to reprobation as an example of the 
Godless man. Yet, in one little-known 
essay, he has this to say of marriage: 
The more married men you have, the 
fewer crimes there will be. Marriage 
renders a man more virtuous and more 
wise. An unmarried man is but half of a 
perfect being, and it requires the other 
half to make things right; and it cannot be 
expected that in this imperfect state he 
can keep the straight path of rectitude, 
any more than a boat with one oar can 
keep a straight course. In nine cases out 
of 10 where married men become drunk¬ 
ards, or where they commit crimes against 
the peace of the community, the founda¬ 
tion of these acts was laid while in a single 
state, or where the wdfe is, as is often the 
case, an unsuitable match. Marriage 
changes the current of a man’s feelings, 
and gives him a center for his thoughts, 
his affections and his acts. 
* 
Four things viewed with especial 
dislike by Queen Victoria are cabbage, 
gas, tobacco and cats. In lighting, her 
preference is for wax candles, though 
electric light was installed in Windsor 
Castle a year or so ago. Smoking is not 
permitted in the Castle, and cats are 
excluded, though Her Majesty is very 
fond of dogs, but her preference is for 
outdoor animals, not for lapdogs. Dur¬ 
ing previous reigns, the royal house¬ 
keeping was most profuse and extrava¬ 
gant, but the late Prince Consort orig¬ 
inated a businesslike system, by which 
all supplies are accounted for, just as 
they would be in a military or naval de¬ 
partment, and this system has been con¬ 
tinued. The Queen goes over the daily 
bill of fare every morning, like any 
sensible housekeeper, making altera¬ 
tions or additions as she desires. Her 
own tastes are very simple, and there is 
no doubt that she owes much of the 
good health she enjoys at 80 years to 
this fact, and to her habit of spending 
so much of her time in the open air. 
aSe 
A friend asks us to name some 
wholesome storybooks for children from 
eight to 12 years old. There is such a 
wide difference in tastes that the same 
books do not suit all children. We 
should especially advise books with an 
out-of-doors flavor, but must own to a 
liking for good fairy tales, and consider 
that a child loses much when they are 
omitted. The genial nonsense of Alice 
in Wonderland and Through the Look¬ 
ing-glass proves delightful to most chil¬ 
dren between the ages named. Kip¬ 
ling’s Jungle Book, Kingsley’s Water 
Babies, Hawthorne’s Wonderbook and 
Tanglewood Tales may be looked upon 
as classics. Tommy Anne and the Three 
Hearts, by Mrs. Wright; Little Folks in 
Feathers and Fur, by Olive Thorne Mil¬ 
ler; Flipwing, the Spy, by Mrs. Wessel- 
hoeft, and Nights with Uncle Remus, by 
Joel Chandler Harris, are all delightful. 
The Story of a Short Life, by Mrs. J. H. 
Ewing, is, to our mind, far superior to 
Little Lord Fauntleroy. Among short 
stories. The Story Hour, by Kate 
Douglas Wiggin and Nora Smith; Five- 
Minute Stories, by Laura E. Richards; 
The Arabella and Araminta Stories, by 
Gertrude Smith, and The Seven Little 
Sisters, by Jane Andrews, are all good. 
Rural Recipes. 
A CHAPTER OF DESSERTS. WITH A HINT OF 
SWEETMEATS. 
A make-believe cherry pie sounds like 
a base deception, but the following re¬ 
cipe for a mock cherry pie, from the 
Boston Cooking School, is a very good 
one: Cover the bottom of a pie plate 
with a plain paste, reserving enough for 
an upper crust. Make a rim around 
the edge and pour in a filling made with 
one cupful of cranberries cut in halves 
and one-half cupful of raisins, seeded 
and cut in pieces; add three-fourths 
cupful of sugar, one tablespoonful of 
flour and lump of butter. Cover with 
the upper crust and bake about 30 
minutes in a moderate oven. 
Here is a date pudding, suggested by 
a western friend, who says that it is 
very nice: One egg, three-quarters cup¬ 
ful milk, one tablespoonful butter, two 
tablespoonfuls water, one and one-quar¬ 
ter cupful flour, one teaspoonful baking 
powder, one large cupful stoned dates. 
Beat the egg until light and add the 
milk. Melt the butter, join to water and 
add. Stir in the flour sifted with the 
baking powder. Cut or chop dates in 
small pieces, flour and mix thoroughly 
through pudding. Put in buttered mold 
and steam one hour and 15 minutes. May 
be eaten with any preferred sauce. 
Sweet apples often seem rather in¬ 
sipid when cooked, but here is a recipe 
for quince and sweet apple preserves, 
which will make a pleasant change: 
Pare, core, quarter and slice three 
quarts of quinces and Higby sweet ap¬ 
ples, using two-thirds quinces to one 
third apples. Weigh, and to every pound 
of fruit use three-fourths pound sugar 
and the juice of half a lemon. Steam 
the quinces and apples until they can 
be easily pierced with a broom splim 
or straw. Make a thick syrup of the 
sugar, drop the fruit in and cook until 
the fruit looks clear. If at that time 
there seem to be too much syrup skim 
out the fruit and boil down the syrup. 
The syrup when cold should be a th'in 
jelly. If properly prepared these are 
delicious, especially if served with 
whipped cream. 
Escalloped pears are very rich in 
flavor, and will be a good dessert to 
prepare on Saturday, ready for Sunday’s 
dinner. Six good-sized hard Winter 
pears, one and one-half cupful granu¬ 
lated sugar, one tablespoonful butter, 
one dessertspoonful grated lemon peel. 
Peel and divide pears in eighths; place a 
layer in round baking dish, covering 
with sugar and bits of butter. Add the 
fruit, butter and sugar alternately un¬ 
til exhausted, having sugar on top. 
Sprinkle the lemon peel evenly on top, 
cover dish with plate, and bake slowly 
until pears can be pierced with a 
splinter. Length of time varies accord¬ 
ing to degree of hardness of fruit. 
About 1 V 2 hour, however, are required. 
Must be prepared the previous day and 
eaten cold. 
Gingered pears give still another mode 
of preparing this fruit. Select hard 
fruit. Peel and core and cut in very 
thin slices. For eight pounds of 
sliced fruit put into a kettle the juice 
from five-4emons, one cupful of water, 
seven pounds of sugar and half a pound 
of ginger root scraped and cut into thin 
slices. Let the sugar dissolve before ad¬ 
ding the fruit. Cut the lemon in long 
thin strips and add to the fruit. Let all 
cook slowly for an hour uncovered, and 
bottle while hot. 
Crab-apple pudding will be found ex¬ 
cellent and inexpensive. Core but do 
not pare the apples, cook in a little 
water until tender, sweeten and put in 
a pudding dish. Make a batter with one 
pint of flour, two teaspoonfuls of bak¬ 
ing powder, two eggs, a little salt, about 
half a saltspoonful, and one cupful of 
milk. Pour this over the apples and 
steam one and a half hour. Serve with 
cream and sugar. 
Here is a recipe for oatmeal cookies, 
which are so toothsome that they are 
regarded as a substitute for macaroons. 
Two-thirds cupful of butter, same quan¬ 
tity brown sugar, one cupful rolled oats 
(raw), one cupful flour, one egg, one 
teaspoonful of baking powder. Mix but¬ 
ter and sugar, add flour, oats and egg. 
If too dry to roll easily, add one table¬ 
spoonful of cream. Roll very thin and 
bake in a hot oven. 
Some Fancy Pincushions. 
These pretty trifles usually sell well 
at fairs, and at this season they will be 
found useful for little gifts. The Lon¬ 
don Queen says that the shuttlecock 
pincushion 'is one of the latest. The 
cushion is made to fit inside the ring of 
feathers, and is glued to the center. It 
is covered with a piece of pretty, bright- 
colored brocade, and is made like a firm 
little plum pudding, tied round with a 
string. Round the shuttlecock is a 
length of folded ribbon, finished off 
with a bow, with a few small loops of 
silk cord, and one long one, by which to 
hang it up. It is useful for hanging 
on a looking-glass, or to a workbag or 
basket. Another novelty is a large 
heart, composed of two pieces of card¬ 
board covered with brocade and plush, 
and sewn together, holding scissors, 
thimble, two spools of cotton, packet of 
needles, and bodkin. The heart meas¬ 
ures at its widest part 6 y 2 inches across, 
and is altogether eight inches from top 
to point. Before the two pieces are 
joined together, two lengths of elastic 
are stitched across, with, in the upper 
one, places for the spools of black and 
white cotton, and scissors, and in the 
lower for the thimble and packet of 
needles and bodkin. Also some loops 
of ribbon, and a strap must be added for 
suspending and decorating it. The strap 
of ribbon is carried across the uepres- 
sion in the heart, and the loops at each 
side, quite at the top. Round the edges 
are put in four bonnet pins, lace and or¬ 
dinary pins with black and white heads, 
one finishing off the point of the heart. 
A third novelty is a fantastically-bent 
length of bonnet wire, covered with two 
narrow satin ribbons, intertwined with 
three small hearts suspended, one being 
larger. These are covered in different 
colors, one having white pins, the other 
black, and the larger one fancy-headed 
pins. With some taste, this arrange¬ 
ment can be made to look very pretty. 
Quaint little Japanese teapots, bright- 
colored china jugs, miniature saucepans 
and coal scuttles, such as are sold for 
doll’s houses, little armchairs, and silver 
ornaments of various shapes and kinds 
are all used now as receptacles for pin¬ 
cushions, as w r ell as napkin rings with 
a circular bit of wood or cardboard 
tightly wedged in to form the base. 
Strong glue and bran should be used. 
_Fundamentally, the questions of 
love and confidence between parents and 
children underlie the whole social sys¬ 
tem—not only underlie, but are. Our 
civil life in the long run will rise or sink 
as the average family is a success or 
failure. All questions of social life will 
solve themselves if the children are 
brought up to the highest they are capa¬ 
ble of being, if our social family rela¬ 
tions are as they should be. If not, no 
material prosperity, no progress in lit¬ 
erature, art, business or success in war 
will make up for it to the Nation.— 
Theodore Roosevelt. 
Four years ago l had a severe attack of La Grippe 
It ran into Pneumonia. My Cough was something 
terrible. Doctors failed to give me any relief. 1 be¬ 
came so weak I could not turn in bed. Finally n y 
wife got a bottle of Jayne’s Expectorant. Before I 
had used one half of it, my Cough was easier and I 
was soon completely restored. I have no hesitation 
in saying that YOUR EXPECTORANT SAVED MY 
LIFE, and it is my wish that the world shall know 
of this grand medicine.—J. E. HOISLKY, Proprietor 
of the Halsey House, New Holland, O., Nov. 6, 189.1 
For sick headache take Jayne’s Painless Sanative 
Pills.—Ada. 
