1898 
THE RURAL NEW-YORKER. 
4o7 
greased with drippings saved for the 
purpose from the various processes of 
cooking, and upon it place the batter so 
as to make cakes three or four inches in 
diameter and a good half inch thick. 
Add drippings as required to keep the 
griddle well greased, and when the cakes 
are well browned on the under side, turn 
them and brown the other. About one- 
half hour of steady cooking is required. 
Serve hot. At the table, the cakes are 
split open and the before-mentioned 
White-clover honey, White-clover butter, 
or maple syrup, one or more according 
to the taste of the consumer, are none 
too good to keep company with this de¬ 
licious product of the united efforts of 
South County soil, mills and cooks. 
CIIAS. o. FI, AGO. 
WASHING SHEEPSKIN HUGS. 
Any one who has tried to wash a sheep¬ 
skin rug, in the hope of saving the ex¬ 
pense of a professional cleaner, knows 
the ruinous effect produced by putting 
the rug into a tub of water. Yet it is 
possible to clean such rugs successfully 
at home. Good Housekeeping recom¬ 
mends tacking the rug upon the side of 
a barrel. Unless the sink is very large, 
it will be necessary to do the work upon 
the porch or down cellar, where the 
drippings will cause no damage. Have 
a pail of warm water, a package of pearl¬ 
ine and a stiff scrubbing brush at hand ; 
sprinkle Pearline over the wool, dip the 
brush and scrub it vigorously, going over 
the whole surface until the dirt has been 
thoroughly loosened, after which pour 
on several pailfuls of clear, warm water, 
using the brush at the same time, until 
the wool is thoroughly rinsed. Use the 
currycomb while it is drying, and when 
quite dry, the rug will be snowy and 
fluffy. Remove the tacks, and the under 
side will be found to be perfectly dry, 
the convex surface of the barrel causing 
all the water to shed. Of course, care 
should be used that the mat be whipped 
free from dust, and all rips mended be¬ 
forehand. 
PATRIOTIC NEEDLEWORK. 
The flag pillows which appeared last 
Winter were the forerunners of a vari¬ 
ety of sofa cushions which exploit the 
red, white and blue. When the Cuban 
blue and white stripes, with a single 
starred triangle of red, became familiar, 
this was united with the Stars-and- 
Stripes, to make a square cushion. Now 
we have gone still further in this line of 
decoration, and army and navy cushions 
are made in great variety. The material 
is usually denim, villa cloth, or Holton 
sheeting. One striking cushion was 
made of heavy 6cru twill, having stamped 
upon it the American eagle, as seen on 
our coins. The eagle was in shaded 
brown, the shield red, white and blue, 
and the whole was outlined with heavy 
silk. The arrows in the one claw were 
yellow, the laurel in the other solidly 
embroidered in green. A wreath of 
laurel framed the escutcheon, and the 
edge of the cushion was finished with a 
frill of broad tricolored ribbon. The work 
on a thing of this sort is very quickly 
done, and the result is most effective. A 
navy cushion, which formed a suitable 
companion for the eagle, was also of 
6cru twill, having an anchor stamped in 
blue upon the center. The anchor was 
outlined in blue silk, with a twisted cable 
of heavy rope silk. Around this was a 
square frame formed of signal flags of 
all colors, stamped in the solid color, 
and outlined with silk. This was fin¬ 
ished with a triple frill of red, white, 
and blue silk. 
Army and navy pillows having the 
figures of soldiers and sailors stamped 
in the center, with a border of flags or 
laurel leaves, are also edged with the 
tricolored frills, but they are not so 
pretty as those described above. One 
handsome cushion of red den'm had an 
6cru center appliqu6d on, the edge being 
cut into irregular scrolls and button¬ 
holed. A second line of buttonholing 
was put about two inches inside the first, 
the intervening space being overlaid 
with small-meshed fisli-net. In the center 
was an arrangement of American flags. 
Now that so many of our friends are 
off to the camp, there is a demand for 
travelers’ equipments. Folding house¬ 
wives of strong linen, bound with red 
braid, contain flax thread, black and 
white, needles, pins, safety pins, buttons, 
darning cotton and sticking plaster. 
Their military destiny is shown by a 
little flag, appliqu6d on the outside. 
Skein thread, cut into lengths and run 
through narrow spaces stitched for the 
pui’pose, is better than spools, for a case 
of this sort is much more convenient 
when it can be folded flat and slipped 
into the pocket. Patent trousers buttons, 
which snap on to a shank, without any 
sewing, are better than the old-fashioned 
kind in stocking such a case—only don’t 
slip in the buttons without their part¬ 
ners, the shanks. That would be as 
disastrous as filling a traveler’s match- 
safe with matches warranted to strike 
only upon the box. 
FRENCH MUSTARD. 
We are asked by E. A. H., Oriskany 
Falls, N. Y., for a recipe for French 
mustard. The ready-mixed mustard 
generally described under this name 
varies greatly in character, some of it 
having very little mustard pungency. 
The following is a reliable recipe, re¬ 
taining the mustard flavor: One-half 
teaspoonful of salt, one-third teaspoon¬ 
ful of Hungarian sweet pepper (Paprika), 
2 ounces Colman’s ground mustard. Mix 
these ingredients with one cupful of 
cider vinegar, and one-half cupful of cold 
water, pouring the liquid in gradually, 
and stirring so as to make a paste. Then 
set the dish containing the paste into a 
bowl of boiling water, and put on the 
fire. Stir the paste until it thickens, 
set in a cool place, and it is ready for 
use. A peeled onion put in the mustard 
while it is on the fire and removed when 
the heating is over, gives it an excellent 
flavor. Tarragon vinegar is often used 
in place of the plain cider vinegar, but 
the flavor it imparts is not relished by 
every one. Keep the mustard in a tightly 
closed vessel._ 
EARLY SUMMER BREAKFASTS. 
The morning meal must be nourishing, 
appetizing, and the dishes such as can 
be quickly prepared. So many dishes 
which are acceptable at other meals are 
entirely out of place in the morning! 
For instance, a young housekeeper once 
asked me how long to cook dandelion 
greens. Said she, “John said that he 
liked them so well, and I cooked up a 
lot the other morning for breakfast, but 
he didn’t seem to care for them, and I 
couldn’t eat them.” Fancy dandelion 
greens for breakfast, and half cooked at 
that! 
If one has a supply of canned fruit, 
now is the time to use it before berries 
are plentiful; if not, buy canxxed or 
dried fruit—api-icots, silver prunes, Cali¬ 
fornia plums and other acid fruits. Have 
a generous dish at each plate in the 
morning, to be eaten at the close of the 
meal. Dates are inexpensive, healthfxxl 
fruit, and may be served with or with¬ 
out cooking. All dried fruits should be 
soaked awhile in cold water, to allow 
them to take up the water lost in the dry¬ 
ing process. If one has canned rhubarb 
or currants, they are nice mixed with 
stewed dates, figs or raisins. 
Rice, in various ways, forms good 
breakfast dishes. If one can procure 
flake i-ice, which is steamed rice rolled 
flat, it will cook in 15 minutes. Cooked 
in milk, seasoned well with butter and 
salt, it makes a good substitute for pota¬ 
toes. Unless one has a double boiler, it 
will, perhaps, be necessary to use half 
water in place of all milk. Rice cooked 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
in this way may be spread out on a deep 
platter, and poached eggs placed over 
the top. 1 usually poach the eggs in a 
small quantity of milk for this, pouring 
the milk over the rice. Eggs cooked in 
this way may be served on toast, using 
milk enough to soften the toast, and be 
sxii - e that it it well seasoned with butter 
and salt. Boiled rice, served with sugar 
and cream, may occasionally take the 
place of other breakfast cereals. 
Omelets are always welcome. There 
may be a vai-iety in these—ham, chicken, 
onions, tomato, parsley, asparagus, 
cheese and bread being used with the 
eggs and milk. A good rule for a plain 
omelet is three tablespoonfuls of rich, 
sweet milk and a pinch of salt for each 
egg. I never have any luck with a large 
omelet, seldom use more than three eggs 
for one. I sometimes substitute a table¬ 
spoonful of flour for one egg. In mak¬ 
ing meat omelets, use cooked meat, 
chopped fine, and place between the folds 
of omelet just before dishing. Vege¬ 
tables should be cooked and may be 
stirred through the eggs and milk before 
cooking, or placed in the folds like the 
meat. 
Of all my experimental cooking, the 
only dish, I believe, that we absolutely 
could not eat, was onion omelet ; but I 
used raw onion, chopped, so when served, 
it was simply warmed enough to be sick¬ 
ening. 
Parsnips baked in the oven, like pota¬ 
toes, and served with butter, are excel¬ 
lent, or if parsnips, boiled whole, are left 
over from a previous dinner, slice and 
fry brown in butter or meat fryings. 
Cold mashed parsnip may be warmed 
over like potatoes, or combined with eggs 
to make parsnip fritters. 
We like a dried beef cream gravy, either 
poured over slices of toasted bread, or 
eaten with boiled potatoes. To make it, 
place thin slices of beef in a frying pan 
with a little cold water ; when it scalds, 
pour off the water, add a lump of butter, 
let fry a minute or two, stir in a table¬ 
spoonful of flour, and then add a cupful 
of milk and a cupfixl of cream, stirring 
xxntil it thickens. If one wish, a beaten 
egg may be stirred through just before 
serving. 
Codfish toast, codfish balls, salmon 
toast, and other dishes in which fish is 
an important ingredient, are relished in 
Spring and early Summer. 
MARY S. 8TEI.SON. 
We Are the Farmer's Friends. 
$10.75 
shelves 
ble. Our Catalogue of Fur¬ 
niture, Draperies, Crockex-y, 
Baby Carriages, Beddirig, 
Stoves, Lamps, Mirrors, Pic- 
’ tures, etc., IS MAILED FREE 
' to all who ask for it. Our 
Lithographed Carpet Cata¬ 
logue is also mailed free. If 
■ samples are desired, send 8c. 
We pay fx-eight on Carpets 
and sew them free of charge. 
$10.95 
buys the best imported All- 
Wool Clay Worsted Suit, 
made to your measure, EX¬ 
PRESS PAID to YOUR STATION. 
Special Bargains in Light¬ 
weight Serges. Catalogue 
and samples free. Address 
(exactly) as below. 
078 is the number 
of this (exact) 
Piano Polished 
Solid Oak China 
Closet and $10.75 is 
our price. Retail¬ 
ers would want $20 
for it. It measures 
70 inches high, 38 
inches long, and 
the improved bev¬ 
eled edged plate 
glass measures 16x6 
inches. All the 
are mova- 
'Julius Hinesft Son,< 
Dept. 320 BALTIMORE, MD. 
Concerning a Number of Things 
We have so many good things to tell about this week that we scarcely know 
which of them to leave out and which to put in, for we can’t mention all of 
them. 
It’s a time full of good things ;—the season and the weather and the condi¬ 
tions are exactly right for bargains, and we are getting them l-ight and left. 
With one reason and another, manufacturers and wholesalers are coming to us 
every day, with goods in their hands, anxiety in their eyes, and generosity in 
their heai-ts. They need our outlet, and they get it,—if they make the price 
right. Therefore such offers as these. 
Black Silk Grenadines 
We have never known these beauti¬ 
ful goods to be so high in favor as this 
season. But here is a fine assortment, 
in advance of the wearing time, offered 
at less than the makers' cost. Paradoxical 
—but what do you care for whys when 
the fact is as it is ? 
At $1.25, from $1.75—All-silk figured 
Grenadine. 
At $1.50, from $2.50—All-silk figured 
gauze Grenadine. 
At $1.50, from $2—All-silk embroid¬ 
ered polka dot gauze Grenadine. 
At$1.75, from$2.50—All-silk embroid- 
dered spiral stripe gauze Grenadine. 
At $2, from $2.50—All-silk figured 
gauze Grenadine. 
At $2, from $2.50—All-silk embroid¬ 
ered figured spiral stripe Grenadine. 
At $2.25 from $3—All-silk embroid- 
ex - ed polka dot gauze Grenadine. 
At $2.50, from $3—All-silk embroid¬ 
ered figured gauze Grenadine. 
At $2.75, from $4—Beaded brocade 
all-silk Grenadine. 
Some Woolen Bargains 
Fancy Mixed Cheviots that were 
37>£c. are 25c. 
Figux*ed Vigoureaux that were 50c. 
are now 30c. 
Two-toned Granite Cheviots that 
were $1 are 50c. 
Two-toned Wool Grenadines that 
were 75c. are 50c. 
All-wool Etamines that were 75c. are 
50c. 
Two-toned Shai’kskin Cheviots that 
were 75c. are 50c. 
Fancy Bourette Cheviots that were 
75c. are 50c. 
Fancy Mixed Bourette Cheviots that 
were 75c., are 50c. 
Certain Cotton Stuffs 
We can’t tell you as to their beauty, 
for there isn’t room, and the samples 
will talk more eloquently than we can. 
But we do want to tell you of their 
cheapness, thus : 
At 63 ic., the 9c. quality—Good dress 
Ginghams, in about 35 styles. 
At 5c., the 1234c. quality—Printed 
cotton Grenadines. 
At 7c., the 1234c. quality—Printed 
Spiral Lawns. 
At 7c., the 1234c. quality—Printed 
fine Lawns. 
At 10c., the 15c. quality—Pi’intedand 
self-colored figured Swisses. 
At 10c., the 16e. quality—Self-colored 
striped Piques. 
At 10c., the 16c. quality—Printed 
Batiste. 
At 15c., the 25c. quality—Printed 
Irish Dimities. 
At 17c., the 25c. quality—Fine printed 
Organdies. 
JOHN WANAMAKER 
Section 150 
Broadway 
New York 
(Please address exactly as above) 
