58 
TIIE RURAL NEW-YORKER 
January 23 
From Day to Day. 
A LAY OF THE R. F. D. 
There's heaps of changes come, of late, 
around ol' Nasby’s Station; 
’Pears like they try to keep up with the 
balance of the nation. 
They’ve laid these ce-ment sidewalkis 
down acrost the ol’ hog-wallers, 
An’ trolley-cars go zippin’ up the hills 
an’ down the hollers. 
The town pump’s took out long ago, an’, 
through the young folks’ naggin’, 
They’ve shet the ol’ post offis up an' put 
it in a waggin. 
The other things wuz bad enough—the 
patent mower's rattle, 
An’ all this gol-blamed barbled wire, a 
cuttin’ up the cattle; 
The hitch-rack gone, an’ in its place a 
“public feedin’ stable’’; 
Rut us ol’ chaps could stand it all, as 
’long as we wuz able 
To yarn, while waitin’ fer the mail—it 
kep’ the time from draggin’; 
Eut now they’ve took the offis out an’ put 
it in a waggin! 
I tell you, there wuz solium looks when 
we heard it wuz cornin’; 
It kinder seemed as ef it stopped the very 
bees from hummin’. 
The youngsters an’ the wimmen-folks, 
they laffed at our “fool notion,” 
An' lowed we’s “cloggin’ pro-gress” with 
our “fogyisli commotion.” 
But us—we knowed, without them times, 
the days ’ud go a laggin* 
With that ol’ post offis shet up an' put 
into a waggin! 
Why, how on airth kin we keep track of 
one another's capers, 
Er hear all of the gossip that ain't in the 
city papers? 
’Bout all the fun us ol’ uns had wuz geth- 
erin* ’round at Nas’s, 
An’ swoppin’ lies—portendin’ that we’d 
come fer soap er ’lasses. 
I vum, I’ve squatted ’round down there 
till both my knees wuz baggin’, 
But now they’ve took the offis out an’ put 
it in a waggin. 
i reckon that the good ol’ times is gone 
fer good an' ever, 
An’ I wisht I’d went with ’em, fer I can't 
git used—no, never— 
To all these blame contraptions that the 
new times Is a bringin’— 
Th’ tellyphone, an’ tellygraft, an’ trolley- 
wires a-singin’. 
But uv all these, the thing that at my 
very heart's a-draggin' 
Wuz when they closed the post offis an’ 
put it in a waggin! 
—Frank Glover Heaton, in Munsey’s. 
* 
Removing stains from egg shells is 
often a difficult matter, especially as 
hard rubbing tends to remove the nat¬ 
ural “bloom” of a fresh-laid egg. The 
Minnesota College recommends soaking 
in milk, either sweet or sour, followed 
by washing in clean water. Have you 
any better plan for preparing high-grade 
eggs for a critical market? 
* 
J amba i ,aya is a Spanish dish which 
has been adopted by the Louisiana 
creoles. It is made according to a num¬ 
ber of recipes; here is one highly recom¬ 
mended; One pound rice (wash and 
soak an hour), one pound sausage (cut 
up), one pound of ham (cut up), two 
large tomatoes, two onions, small piece 
of red pepper and sprig of parsley. Fry 
these in a heaping spoonful of butter, 
then add about one pint of boiling water. 
Stir in the rice slowly, cover f he pot and 
set it where it can cook slowly. Salt to 
taste and serve while hot. 
* 
A friend asks how to make a cooked 
salad dressing containing bacon fat in 
place of olive oil or cream. Cook two 
tablespoonfuls of flour and a dash of 
paprika or red pepper in five tablespoon- 
luls of hot bacon fat. Add four or five 
tablespoonfuls of vinegar and half a cup¬ 
ful of water. Stir and cook until boil¬ 
ing. Then gradually pour over the 
beaten yolk of an egg (preferably two 
yolks). Return to the fire (over hot 
water) to cook the egg, and add salt if 
needed. Use when cold. This dressing 
is particularly good with endive or let¬ 
tuce, alone or with eggs. 
Sewing teachers show one wry quick¬ 
ly that there is a right and a wrong way 
even for such a simple thing as sewing 
on a button. The first stitch must be 
taken downward, from the right side, 
under the button so that the knot on the 
thread does not show. A pin is laid over 
the button, so that the threads pass over 
this while sewing it on; the sewing is 
continued until the holes through the 
button are full of thread, the pin is then 
pulled out, a few strands twisted around 
the shank, and the thread fastened un¬ 
derneath. A single thread must always 
he used in sewing on buttons to give a 
smooth effect. 
* 
Among useful extra undergarments for 
children are hand-knitted underbodies of 
gray or white lamb’s wool, which can be 
worn under a thin frock when the 
weather is severe. They have long 
sleeves, and are drawn up at the neck 
with ribbon. It is easy to slip them on 
over ordinary underwear. As seen in the 
shops, they are said to be imported from 
England, but an expert knitter can make 
them without trouble. Little knitted 
petticoats are made to go with them. 
There is a greats increase in the use of 
knitted or crocheted extra wraps this 
season, which are largely worn under 
jackets. The sweaters are much modi¬ 
fied in shape, because a woman or girl 
cannot draw such garments over her 
head without disarranging her hair; 
consequently most of them are now 
made to button down the front like a 
golf vest. 
* 
Very few people are affected with the 
disease that according to the Youth’s 
Companion, aroused the fears of one 
anxious mother. 
Mrs. Juniper entered the doctor’s 
office, dragging by the hand an over¬ 
grown boy of 14. She was excited and 
impatient; he was dogged and glum. “O 
doctor, he has lost his voice! He hasn't 
spoken a word for two days,” she said. 
The boy looked at her sullenly, and 
suffered the doctor to hold his face up 
to the light. 
“Open your mouth. H’m! Tongue all 
right?” 
“Ya-ah.” 
“Hold your head up and let me look 
at your throat. Seems to be nothing the 
trouble there. Push your tongue out. 
Now pull it back. Feel all right?” 
“Ya-ah.” 
“Why, Mrs. Juniper, there is nothing 
the matter with him,” said the doctor, 
impatiently. "Boy, why don’t you talk?” 
“How can 1 when I ain’t got anything 
to say?” 
* 
The housewife who always uses a lit¬ 
tle soda in the water when boiling white 
navy beans is another example of ap¬ 
plied science, according to Prof. Snyder, 
of the Minnesota Experiment Station. 
He says that one vastly increases the di¬ 
gestibility of beans by parboiling them 
with a little soda, in the proportion of a 
half teaspoonful of baking soda to a 
pound of beans and two quarts of water. 
The soda enters into chemical combina¬ 
tion with the proteid material, removes 
the skins and modifies the gaseous char¬ 
acter of the bean. Not more than six 
ounces of baked beans should be con¬ 
sumed daily, Prof. Snyder thinks. In 
his experiments over a pound of baked 
beans was eaten each day by men en¬ 
gaged part of the time in active outdoor 
work. The addition of salt pork or 
bacon is, one is glad to know, entirely 
reasonable, as beans, though they con¬ 
tain a large amount of protein, are poor 
in fats. Such beans are, though nutri¬ 
tious, difficult of digestion, and are best 
suited for those engaged in active mus¬ 
cular effort out of doors. 
When Eggs Arc Scarce. 
With eggs at the prices they have re¬ 
cently commanded it is only the few who 
can afford to use them freely. Most of 
us, if we do not forswear them alto¬ 
gether, at least omit them whenever and 
wherever we think we can do so with¬ 
out detection. Even though we are able 
and willing to pay the prices demanded 
we are often unable to get eggs when 
we wish them, for both of which emer¬ 
gencies I have collected a few recipes 
for eggless dishes, and willingly pass 
them on for the use of others similarly 
situated. Of course it must be conceded 
that white cakes without eggs will not 
keep moist so long as the other variety, 
but the molasses cakes are about as 
good without them, and if kept in a 
stone crock in a cool cellar will last as 
long as keen appetites and frequent de¬ 
mands will permit. 
Spiced Cookies—One cupful molasses, 
one cupful sugar, one-half cupful warm 
water, one large teaspoonful soda, two- 
thirds cupful butter (or part drippings), 
cloves, cinnamon and ginger each one 
teaspoonful. Mix soft and roll thin. This 
is excellent. 
White Cake—One and one-half cupful 
sugar, one cupful sour milk, half cupful 
butter, three cupfuls flour, into which is 
sifted one-lialf teaspoonful soda and one 
teaspoonful baking powder. Flavor with 
grated lemon peel. 
Spice Cake.—Rub one cupful of sugar 
•and half cupful of butter to a cream; add 
a cupful of milk, measure two cupfuls of 
flour sifted with three teaspoonfuls of, 
baking powder, a level teaspoonful of' 
cinnamon, half a teaspoonful of grated 
nutmeg and a pinch of cloves. Sift and 
mix well and beat until fluffy. 
Corn Gems.—Sift together one pint of 
cornmeal, one pint of flour and two tea¬ 
spoonfuls of baking powder. Add one- 
third of a pint each of milk and water. 
Mix into a firm batter and fill greased 
gem pans two-thirds full. 
Chocolate Bread Pudding.—Soak two 
cupfuls of bread crumbs in two cupfuls 1 
of scalded milk, add two-thirds cupful 
of sugar, two squares of chocolate pre¬ 
viously melted, and one teaspoonful of 
vanilla. Mix well and bake in a buttered 
dish one hour. 
White Cookies.—Two-thirds cupful of 
melted butter, 1 V 2 cupful of sour cream, 
nvo cupfuls of sugar, soda and enough 
flour to roll out evenly. Have the ma¬ 
terials cold and mix quickly, handling 
as little as possible. Flavor as desired. 
Muffins.—One quart of buttermilk, 
one teaspoonful soda, a pinch of salt, 
flour to make a stiff batter, and three 
tablespoonfuls of sour cream. Bake in 
gem pans in a hot oven. 
Eggless Gingerbread.—Mix one cupful 
of molasses, one cupful of brown sugar 
and one tablespoonful of butter to¬ 
gether, add gradually one cupful of 
milk. Measure five cupfuls of flour, add 
two teaspoonfuls of baking powder and 
iy 2 teaspoonful of ginger and the same 
of cinnamon. Sift and add to the other 
mixture. Bake in a large shallow bis¬ 
cuit pan and eat warm. 
Economy Pudding.—One cupful of 
chopped raisins, one cupful English 
currants, two cupfuls flour, one cupful 
sugar, half cupful molasses, one cupful 
chopped suet, two-thirds cupful cold 
water, two teaspoonfuls baking powder, 
a pinch of soda, teaspoonful each of salt, 
cloves and cinnamon. Bake one hour 
and serve with lemon sauce. 
MAUDE E. SMITII-IIYMER-S. 
Lamp-chim¬ 
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are not 
Macbeth’s. 
If you use a wrong chimney, you lose a 
good deal of both light and comfort, and 
waste a dollar or two a year a lamp on 
chimneys. 
Do you want the Index ? Write me. 
Macbeth, Pittsburgh. 
, Will you betfieone 
Jto profit by the 
' n troductory 
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New fancy light¬ 
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the house, but the 
lantern must con¬ 
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until there’s an end 
of the plain home 
duties. That’s never. 
Important, then, to | 
get a good lantern. 
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lead all others in pop¬ 
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in filling, lighting, 
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trimming. Because 
they are absolu tely safe. 
Because of their clear, 
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87 Lnlglit St.,New York 
Established 1&40. 
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“To Err is Human”— 
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The man who is always 
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Every Elgin Watch is fully guaranteed. All jewelers have Elgin Watches. 
“Timemakers and Timekeepers,” an illustrated history of the watch, sent 
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