1898 
THE RURAL NEW-YORKER. 
3o9 
the books ; wait till you have enough on 
one subject to make a book, then you 
can arrange the different branches of 
your subject together, and in convenient 
order. Thus, in the fruit scrapbook, 
you can have all about apples corne to¬ 
gether, all about pears in another place, 
and one section can be left for mixed or 
general articles. You will then be 
obliged to depend less on an index, and 
I assure T. T. 11. that the making of a 
good index will be found a great task. 
While waiting to be made up iqto 
books, the scraps may be assorted as 
much as desired. Set up some shelves 
in the attic or some other room, and 
provide them with pasteboard boxes ; 
those to be had for the asking at the 
shoe store are of good size and shape. 
Label each box with a subject (having 
one or two for scraps not yet assorted), 
and having folded the long scraps neatly 
so that the title will come at the upper 
edge, put each one in its proper place. 
They will then be as readily accessible 
as though pasted into books, and you 
can take out a single scrap whenever 
you wish. You can subdivide at pleas¬ 
ure, using envelopes for subdivisions, or 
making up into little bundles ; thus the 
poultry box may have a bundle on feed, 
another on diseases, another on incu¬ 
bators, etc. Perhaps you will like the 
box system so well that you will not care 
for books; but if you do, you can make 
very satisfactory ones out of good strong 
paper. Be sure that it is strong ; such 
books as I have bought are made of poor 
paper. For binding - , you must leave a 
good wide margin on the left hand, say 
two inches wide, and when it comes to 
binding, if you desire to economize, you 
can do it yourself, putting on a flexible 
cover of the smoothest and cleanest 
building paper you can buy. Be sure 
that the building paper is not oily. l)o 
not fail to mark each scrap when cut, 
with its source and date. c. G. a. 
If T. T. H. will boil a potato without 
peeling, until half cooked, he will have an 
adhesive that will not wrinkle the pages 
of his scrap book. Cut the partially 
cooked potato in two, apply the raw por¬ 
tion to the clipping, and it will readily 
adhere. The potato can be used for some 
time by simply paring off the dried por¬ 
tion. I. M. HOLLINGSWORTH. 
T. T. H. doesn’t want to use that scrap¬ 
book at all. His plan of making clip¬ 
pings of what he wants to preserve for 
reference is all right, but pasting them 
in a scrapbook is needless work, and the 
indexing will be almost as much of a task 
as the pasting. I have been through all 
that programme, and have found a much 
better way. Let him get, say two pack¬ 
ages of large, heavy manilla envelopes 
(mine are nine inches long by four wide). 
Let him keep these in a drawer or long 
box. Have the envelopes stand on edge 
after the manner of the cards in a card 
catalogue, so that the titles or headings 
can be easily seen when the envelopes 
are slightly tilted over. Put all clip¬ 
pings in envelopes, instead of pasting in 
a book, and put the general subject or 
heading in large letters on the upper 
left-hand corner of the envelope. Keep 
the envelopes in alphabetical order, and 
if thought necessary, keep the list of 
clippings on the right-hand end of the 
envelope. 
This system has several advantages. It 
is its own index ; that is, no separate in¬ 
dex need be kept. A clipping can be 
found in the time that would be required 
to find its title in an index. Very often, 
an article we wish to preserve is printed 
partly on one side and partly on the 
other of the paper. Such an article can¬ 
not be pasted in a scrapbook without de¬ 
stroying its usefulness, but in the en¬ 
velope system, this makes no difference. 
The envelope system admits of indefinite 
expansion without destroying the alpha¬ 
betical arrangement. When an envelope 
becomes too full, another may be added, 
or any subject may be sib-divided by 
simply using ipore envelopes. 
JAMES M. DREW. 
A KITCHEN ANNEX. 
We are improving and advancing in 
our ideas of homebuilding, but what is 
needed is still further improvement in 
kitchen arrangement. If possible, an¬ 
other room opening out of the kitchen, 
should be available. Nothing so annoys 
the housekeeper as to have the men sit¬ 
ting around in the kitchen while she 
prepares a meal; they must do it, if 
there is no other place, cold stormy 
mornings, as they have a few minutes 
before breakfast, perhaps. They are 
cold, their boots are snowy or muddy, 
and they make the kitchen cold, and the 
house mistress nervous, as they try to 
get near the tire to warm their cold 
fingers. If there were a small room off 
the kitchen, warm and light, having a 
table with papers, and a closet across 
one corner for coats, caps and boots; 
another eorner, with a pole across, and a 
curtain suspended, with a washstand, 
mirror, brush and comb, the summons 
to breakfast would find all in much bet¬ 
ter condition to partake of it. From be¬ 
ing so far remote from the scene of prep¬ 
aration, master, mistress and helpers 
alike would be benefited and more self- 
respecting. 
In the evening, the little room would 
be used by the help as a sitting-room, to 
sew or read, or play games ; in fact, all 
like to feel that they have a place when 
their work is done, in which to rest. 
I wonder whether the woman who 
offered a prize for the best plan of a 
farm house, succeeded in getting a suit¬ 
able one, and whether it included this 
small adjunct to the kitchen. If not, I 
hope that she will see it is included at 
once, as without it, her house will still 
be lacking, and far from a model farm 
house. SARAU ISHAM COIT. 
SOME SAVORY LEFT-OVERS. 
Probably no one question arising in the 
realms of household duties is more per¬ 
plexing than the disposition of left-over 
meats. They are too valuable for us to 
lose even an ounce. Even the meat from 
which broths and soups have been made, 
is valuable, as water, either hot or cold, 
will not extract from meat all that is 
of ur.e as a food. It can only be obtained 
by eating the muscle fiber itself. Part 
of the juice is soluble in hot, and part 
in cold water ; but the full benefit is to 
be derived from the “ whole meat ” or 
meat cooked in such a way as to retain, 
to the utmost, all the meat contains. 
Scalloped Mutton. —Cut cold cooked 
mutton into small pieces. Put a layer 
of bread crumbs on the bottom of a 
shallow baking dish, then the mutton, 
and over that a sauce made in the follow¬ 
ing manner : One tablespoonful of fat, 
one tablespoonful of flour, one cupful of 
liquid (that in which mutton was cooked, 
if you have it). Season to taste with 
salt, pepper, chopped parsley or onion. 
Brown the fat and flour together ; add 
slowly the liquid, and cook five minutes; 
season. Bake 20 or 30 minutes in a hot 
oven. Cold beef or veal may be used in. 
place of mutton. 
Minced Meat on Toast. —Remove the 
fat and gristle from the meat; chop very 
fine ; season with salt, pepper, and pars¬ 
ley or onion, if liked. Moisten with a 
little butter melted in boiling water. 
Serve on slices of toast. Brown bread is- 
very nice to use for toast. It should be 
served very hot. If the toast is hard, 
dip it in hot salted water before serving 
the meat. Garnish with parsley. 
Casserole of Meat. —One-half pound 
of any cold meat ; seasoning to taste, one 
egg two tablespoonfuls of fine bread 
or cracker crumbs. Chop the meat very 
fine, add the other ingredients, using 
enough hot water to moisten, that it 
may pack easily. Butter a small mold 
or bowl. Line the sides and bottom one- 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syrup” for your children - 
while Teething. It is the Best.— Adv. 
half inch deep with hot or cold -rice or 
potatoes, pack in the meat, cover closely 
with rice or potatoes, and steam 45 min¬ 
utes. Loosen it around the mold, turn 
it out on a platter, and pour around it 
tomato sauce made as follows: Melt 
one tablespoonful of fat in a saucepan ; 
add one tablespoonful of chopped onion. 
Cook until yellow, then add one table¬ 
spoonful of flour, and gradually one-half 
cupful of hot water, and one cupful of 
strained tomatoes. Season with salt and 
pepper ; if desired, parsley or cloves. 
Strain around the casserole. 
Meat-and-Potato Pie. —Chop any one 
or a mixture of meats fine. Season to 
taste, and moisten with hot water or 
stock. Place the meat in a baking-dish, 
and spread over the top a layer of 
mashed potatoes : brush over with milk 
or cream, and brown on the grate of the 
oven. 
Scalloped Fish —Use any cooked 
white fish ; chop or shred it, season with 
salt, and cover with white sauce. 
Sprinkle crumbs of stale bread over a 
shallow baking-dish ; add the fish and 
sauce, and cover the top with crumbs 
moistened with melted butter. To make 
the white sauce, use one tablespoonful 
of butter, two of flour, salt and pepper, 
one pint of milk. Melt the butter, add 
the flour, and gradually the milk and 
seasoning. This is a good sauce for 
vegetables. 
Croquettes. —Chop meat into small 
pieces, or very fine ; season to taste ; add 
a thick milk or cream sauce, and cool 
on a shallow plate. When cool, shape 
into cones or oblong shapes, and cover 
with crumbs, egg, and again crumbs, 
and cook in deep fat. The temperature 
of the fat should be the same as for oys¬ 
ters—hot enough to brown a cube of 
bread while you count 40 as the clock 
ticks. [prof.] EDITH F. MCDERMOTT. 
Chapter of Values 
From the Dress Goods Counters 
This small type detail is rather a hard thing to read, but there's 
much of interest and profit in it to the readers who understand 
goods, and who know regular figures. Look over that which fol¬ 
lows, and prove this to your own satisfaction. 
Of course, there is a good deal more than merely less prices 
to be inquired into. Style counts for much—we think it counts for 
most Originality and novelty are important, and the element of 
exclusiveness, which prevents your being duplicated at every 
corner, is a strong feature with us. You will note that it is a 
diverse assortment, in which prices run from pennies to dollars. 
But all those elements are considered in each, whatever the price. 
The mail order people are ready witli samples for you, of all or 
anything. 
BLACK MOHAIRS AND SICILIANS SCOTCH GINGHAMS 
36-inch Plain Black Mohair, at 28c. 
36-inch Plain Black Mohair, at 37)^0. 
36-inch Plain Black Mohair, at 50c. 
42-inch Plain Black Mohair, at 65c. 
46-inch Plain Black Mohair, at 75c. 
46-inch Plain Black Mohair, at SI. 
46-inch Plain Black Mohair, at $1.25. 
52-inch Plain Black Mohair Sicilian, 
at 75c. 
50-inch Plain Black Mohair Sicilian, 
at 90c. 
46-inch Plain Black Mohair Sicilian, 
at $1.10. 
56-inch Plain Black Mohair Sicilian, 
at $1.50. 
36-inch Figured Black Mohairs, at 
37 X c. 
38-inch Figured Black Mohairs, at5()c. 
44-inch Figured Black Mohairs, at 65c. 
44-incli Figured Black Mohairs, at 75c. 
48-inch Figured Black Mohairs, at$l. 
BLACK DRESS GOODS 
Two popular stuffs; big values at 
little cost. 
38-in. all-wool Challis, at 31c.; worth 
40c. 
50-in. all-wool Storm Serge, at 50c.; 
worth 65c. 
BLACK NOVELTY STUFFS 
Silk ribbon taffeta bayadere plaid 
grenadine Epingline, at $4.50. 
Silk-and-wool gauze Crepon, with 
bayadere cords, at $4. 
Silk-and-wool crocodile Crepon, at $4. 
Silk-and-wool escurial lace Crepon, 
with bayadere cords, at $4. 
Silk figured iron frame Grenadine, 
at $3. 
Knotted silk ribbon stripe gauze 
Crepon, at $3. 
And a silk crocodile Crepon, that is 
light as zephyr; the crepon held in 
place by ingenious little meshes on 
the back of the goods ; price $1 a 
yd. Value, $1.25. 
Fancy bordered Ginghams, 37%C. 
Loop corded plaid Ginghams, 31c. 
Fancy corded plaid Ginghams, 25c. 
Bright Tartan plaid Ginghams, 31c. 
Fancy stripe-plaid Ginghams, 20c. 
Plaid and check Ginghams (light and 
dark), 22c. 
Fancy corded check and stripe Mad¬ 
ras, 25c. 
Bright plaid Cheviots, 35c. 
Plaid and stripe Toile du Nord (Linen 
Ginghams), 25c. and 45c. 
AMERICAN GINGHAMS 
Plaid and stripe Ginghams, at6J£c., 
8>£c., 9c., 15c., and 25c. a 
yard. All these are extra good 
values—the first two especially. 
Bright Tartan plaid Cheviots, at 25c. 
Shirting and Shirt Waist styles in 
beautiful Cheviots, all exclusive 
patterns—10c., 12%c., 15c., 25c. 
Shirt Waist and Shirting patterns in 
pretty Madrases, at 18c. and 25c. 
These are two striking values, and 
the pattern-selection is very large. 
PRINTED COTTONS 
12!ac. Printed Lawns, at 7c. 
12 %c. Printed Lawns, at 10c. 
Printed Dimities, at 12>£c. 
Printed figured Swisses, at 12>£c. 
Printed dotted Swisses, at 15c. 
Printed Stripe Organdies, at 18c. 
Printed Organdie, at 17c. and 25c. 
Printed Cheviot, at 25c, 
Printed Irish linen Lawns, at 25c. 
and 31c. 
Printed Irish Dimities, at 25c. 
Printed French Organdie Lisse, at 35c. 
Printed French Organdie Raye, at 
37^c. 
Printed French Organdie Carreaux, 
at 37 He. 
JOHN WANAMAKER 
Broadway 
Section 159 New York 
(Please address exactly as above) 
STERLING 
Washing Machine. 
GASOLINE ATTACHMENT. 
Keep water hot while 
washing. 
Send for Circular. 
The Eureka Co., 
ROCK FALLS. ILL 
1898 
High 
Grade 
BICYCLES 
for Men, Women, Girls 
Bo 3 - s. Complete line. 
! All brand new models. 
$75 ‘Oaltwood’ for $32.G(J 
_ _ $G0 ‘Arlington’ « 984,60 
_N° Money In Advance. Others at $15, $17 and $20 
WHITE TODAY for SPECIAL OFFER. JuTfn ,,„ to 
Shipped anywhere C.O.D.with privilege to examine. Buy 
direct trom manufacturers,save agents & dealers prodts 
Larger Illits. Catalogue Free. CASH BUYERS’ UNION, 
16* W. VunBuren Street, E-tM8, Chicago, Ills. 
