7o6 
THE RURAL NEW-YORKER. 
September 24. 
[ Woman and Home \ 
From Day to Day. 
ONE DAY AT A TIME. 
Only a day at a time. There may never be 
a to-morrow. 
Only a day at a time, and that we can live 
we know. 
The trouble we cannot bear is only the trou¬ 
ble we borrow, 
And the trials that never come are the 
ones that fret us so. 
Only a step at a time. It may be the an¬ 
gels bend o’er us 
To bear us above the stones that wound 
our feet by the way; 
The step that is hardest of all is the one 
that is just before us, 
And the path we dread the most may be 
smoothed another day. 
—Credit Lost. 
* 
When grape leaves are not at hand, the 
leaves of Savoy cabbage can be laid over 
pickles to give them a fresh green color. 
* 
A young woman in Nebraska recently 
arranged to marry a New Jersey man who 
advertised for a wife. She traveled 1,500 
miles to find that the young doctor of the 
advertisement was a carpenter of 60 years, 
and that the photograph sent her was that 
of another man. The young woman balked 
at a spouse who was not according to sam¬ 
ple, and went back home, very lucky, we 
think, in that no worse evil befell her. 
There is a darker side than this to such 
advertisements. They are, too often, mere¬ 
ly the bait of the vicious and depraved; 
the girl who responds to them, “just for 
fun,” may put herself permanently in the 
power of those human beasts of prey who 
devour innocence and inexperience. 
* 
Farmers’ Bulletin No. 203, just issued 
by the U. S. Department of Agriculture, is 
entitled “Canned Fruit, Preserves and Jel¬ 
lies,” and is written by Miss Maria Par- 
loa. It will be appreciated by the house¬ 
keeper, for in addition to a number of use¬ 
ful recipes it discusses the details of the 
work, density of syrup required for vari¬ 
ous purposes, scientific principles for mak¬ 
ing jelly that will always “jell,” and other 
things of great practical value. One hint 
worth remembering in jelly-making Is that 
more sugar is needed when the Summer 
has been cold and wet than when the fruit 
has ripened with abundant warmth and 
sunshine. A copy of this bulletin will be 
a useful addition to the kitchen library. 
* 
Veal quickly becomes monotonous if 
not carefully cooked, and paprika schnitzel 
will make a pleasant change. Cut two 
pounds of thick veal steak into small 
pieces, roll in seasoned flour, fry brown 
in salt pork fat. Remove the meat from 
the pan, add two tablespoonfuls of flour to 
the remaining fat, brown lightly and pour 
in the strained liquid from a pint can of 
tomatoes or if desired slice in a pint of 
fresh peeled tomatoes. Add a slice each 
of onion and carrot, three bay leaves and 
a bit of mace, then return the meat to the 
sauce, cover closely and simmer for three- 
quarters of an hour. When done remove 
the meat, add a little more salt if neces¬ 
sary (the pork helps to season) a pinch 
of paprika or red pepper, and strain on to 
the platter. 
* 
Dutch peach cake is a seasonable des¬ 
sert, made as follows, according to Miss 
Bedford’s recipe: Mix together a pint ot 
flour, one heaping teaspoonful of baking 
powder, one-half of a teaspoonful of salt 
and one tablespoonful of sugar, and rub 
in two heaping tablespoonfuls of butter. 
Beat an egg, add one-third of a cupful of 
milk and stir into the flour mixture, add¬ 
ing as much more milk as may be neces¬ 
sary to make a very thick batter. Turn 
this into a well-greased shallow pan. Pare 
and quarter the peaches and press them 
closely together in rows over the entire 
top of the cake. Sprinkle with sugar and 
bake in a quick oven from 25 to 30 or 40 
minutes, according to thickness. Some like, 
when serving, to spread each piece with 
whipped and sweetened cream, but this is 
not really necessary. 
* 
Feather turbans and hats are a feature 
of Autumn millinery; they are very pop¬ 
ular abroad. The plumage consists of 
breast and wing feathers of game birds 
and domestic poultry, the latter being dyed 
in a variety of colors. The entire hat, both 
crown and brim, is smoothly covered with 
the small feathers, a side decoration of 
wings being applied, pointing towards the 
back. The toques are very handsome in 
partridge or pheasant plumage, or in solid 
colors of deep red, blue or metallic green. 
Such hats range in price from $5 to $12, 
but we saw a special sale of them for 
$3.75. A frequent defect, however, in 
cheap made plumage is that the feathers 
are not always firmly fixed to the founda¬ 
tion, and it sometimes happens that after 
exposure to a stiff wind the plume acquires 
a somewhat bald-headed appearance. 
* 
Some Texan advice, given in Forest and 
Stream, is worth remembering: 
“My boy,” said a Texas man to his son, 
who was starting out for an eastern city, 
“let me tell you something which may be 
of help to you. You get up there and you’ll 
see a heap of people who have got more 
money than you have—a heap of people 
who have got more brains than you have, 
and more success. Some of them may 
even be better-looking than you are. 
Don’t you worry about tit it, and don’t 
you be scared of anybody. Whenever 
you meet man who allows he’s your su¬ 
perior, you just look at him and say to 
yourself, After all, you’re just folks. 
You want to remember for yourself, too, 
that you’re just folks. After you have 
lived as long as I have, and have 
knocked round the world, you’ll learn 
that that’s all any one of us is—just folks.” 
Ail Economy In Meat. 
Once a week we cook a beef heart, which 
is better relished by all of the family than 
any other “meat dinner” we have in the 
seven days. They only cost 10 or 15 cents, 
and make a bountiful dinner for six or 
eight people (according to size of heart.) 
I have tried several ways of cooking it, 
so we never get tired of it as we do some 
other meats. Wash the heart inside and 
out, .thoroughly, with cold water, put it 
into a kettle—with a tin plate in the bot¬ 
tom to keep it from scorching—and cover 
with hot water, adding a pinch of soda as 
soon as it boils. When nearly done, cut 
off the fat, m little bits, into the water. 
Rub the heart with salt and pepper, inside 
and out, and stuff it as you would a chicken, 
put it in a pan with part ot the water in 
which it was cooked, and finish it in the 
oven. Baste often, and do not let it get 
hard. Another way is to slice it after cut¬ 
ting off the fat, letting it all simmer to¬ 
gether till it is very tender, then make 
the gravy over it, as with chicken, and 
serve. Again I cook it the same way, 
making dumplings over it before I make 
the gravy, and serve together. 
Another time, I take the slices out when 
done, put them in a basin with some of the 
gravy, cover with a good crust, bake, and 
serve with the rest of the gravy. Baked 
with a dressing over it, instead of the 
crust, makes another change, which we 
like better than when the whole heart is 
stuffed and baked. Or after the heart is 
sliced, make a dressing, with chopped nuts 
mixed in, stuff it in a small salt sack, tie 
it, and lay it over the meat, letting it cook 
till ready to make the gravy. This is our 
favorite way of all, perhaps because I have 
not cooked it so as often. Lastly, take 
the slices when very tender, roll them in 
fine bread crumbs, and fry quickly, in 
plenty of good sweet fat, and serve as be¬ 
fore, with the gravy. If rightly cooked, 
seasoned, and served, this heart dinner in 
any of these ways, will taste very much 
like chicken, with only a small proportion 
of its cost. The gravy, and odd bits of 
heart that a;e often left over, will—with 
the addition of a cup of cold rice, and a 
slice of onion—make a good soup for an¬ 
other meal. Celery, sage, onion, catsup, 
mustard, and whole cloves, vary the flavor 
to suit the taste. Cutting the heart in 
slices, before it is quite done, and stewing 
it in the liquor makes it more tender, and 
better flavored, quite unlike the usual way 
of cooking it._ hale cook. 
A Few More Pickles. 
Gherkins.—Wipe one quart of small un¬ 
ripe cucumbers. Put in a stone crock and 
add one-quarter cupful of salt dissolved in 
one pint of boiling water. Let stand three 
days. Drain cucumbers from brine, bring 
the brine to the boiling point, pour over 
the cucumbers, and again let stand three 
days. Repeat; drain, wipe cucumbers, 
and pour over one quart of boiling 
water in which one scant teaspoon¬ 
ful of alum has been dissolved. Let 
stand six hours, then drain from alum 
water. Cook cucumbers 10 minutes, a few 
at a time, in cne-fourth of the following 
mixture,, heated to the boiling point and 
boiled lu minutes: One quart of vinegar, 
one red pepper, one-half stick of cinnamon, 
one-haif teaspoonful allspice, one-halt 
taolespoonfui of cloves. Strain the re¬ 
maining liquor over the pickles, which 
have been put in a stone jar. Bring liquor 
to boiling point before turning it over the 
pickles. 
Ripe Tomato Pickle.—Mix in the order 
given one and a half pints of firm ripe to¬ 
matoes, peeled and chopped, one-half cup¬ 
ful of chopped celery, two tablespoonfuls 
of chopped red pepper, two tablespoonfuls 
of chopped onion, two tablespoonfuls of 
salt, three tablespoonfuls of sugar, three 
tablespoonfuls of mustard seed, one-quar¬ 
ter teaspoonful of cloves, one-half tea¬ 
spoonful of cinnamon, one-half teaspoon¬ 
ful of grated nutmeg and one cupful of 
vinegar. Stir thoroughly, put in a stone 
jar and cover. It should stand one week 
before using, but may be kept one year. 
Vinegar for Yellow Pickles.—This may 
be used for cucumbers, tomatoes or any 
other vegetable desired. Use one-half 
pound of grated horseradish, one pound of 
white mustard seed, one-half pound of 
black mustard seed, one ounce each of 
mace, nutmegs, cloves, allspice and ground 
white pepper, two ounces of turmeric, 
one-half cupful of ground mustard, two 
tablespoonfuls of celery seed, four cloves 
of garlic, one-quarter pound of ground 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
“a square deal.” See guarantee, page 8. 
$16 For lc 
••/ spent one cent for a postal card and saved 
$it> by buying a Kalamazoo Range." 
Will you spend one cent to investigate our 
special factory offer on 
Kalamazoo 
Stoves 
' i i 
and 
Ranges 
Wo ship direct to you 
fr< >m our own factory, 
freight 
prepaid, 
on 
360 
Days Ap¬ 
proval 
and save you from 
25% to 10% inthe 
purchase price. 
You can’t find a 
better at any 
price; if not per¬ 
fectly satisfactory return it at our expense. We 
can do this better because we are the only stove 
manufacturers in the world who arc selling 
their entire product direct from the factory to 
the user. We save you all jobbers’, dealers’ and 
middlemen’s profits—therefore, do not be influ¬ 
enced by dealers’ prejudice; investigatel'oryour- 
self. We have a most extraordinary bargain 
price on our Oak Stova—the price will surely as¬ 
tonish you—don’t buy until you learn all about 
the Kalamazoo Oak. 
SEND FOR NEW FREE CATALOGUE 
and compare our prices and quality with those 
of local dealers. That will tell the story. The 
catalogue is the most complete ever issued by 
any manufacturer selling direct to the user. 
Describes our full line, including, 
KALAMAZOO STEEL RANCES. 
KALAMAZOO STEEL COOK STOVES. 
KALAMAZOO OAK HEATERS at special 
factory prices. 
A HIGH GRADE LINE OF CAST COOK 
STOVES for wood or wood and coal. 
A NEW CAST RANGE for hard coal ex¬ 
clusively, made especially for the east¬ 
ern and city trnde—a great monev saver. 
A NEW SELF FEEDING BASE BURNER 
—handsomely nickled—the equal of any 
high grade parlor stove in the world—a 
great bargain. 
KALAMAZOO HOT BLAST STOVE for 
soft coal. 
A NEW CAST COTTAGE HEATING 
STOVE for wood. ETC. ETC. 
Don’t fail to acquaint yourself with the many 
good qualities and superior advantages of our 
Crand Rang*. Made exclusively for hard coal 
or wood—it’s the kind the New 
England, New York and Penn. 
housewives use—the price will 'fix.- \\ 
surprise you because of its rea- ™ 
sonableness. 
All Kalamazoo Cook Stoves and Ranges 
are equipped with our Patent Oven They, 
mometer—great fuel saver—makes baking 
and roasting easy. 
Highest grade patent blue polished steel plates 
used in all Kalamazoo Steel Ranges at no addi¬ 
tional cost. All Kalamazoos blacked and pol¬ 
ished ready for use. Anyone can set them up. 
PLEASE REMEMBER we are real manufac¬ 
turers—not simply dealers: we guarantee our 
product under a *20,000 bank bond: we pay all 
freight charges; if you are not perfectly satis¬ 
fied we don’t want you to keep the purchase; 
we give you a 360 day approval test. The 
Kalamazoo is not excelled by any stove or 
range in the world, and we certainly do save 
you money. Send for free catalogue No. 114; 
read our offer; compare our prices and then 
let us ship you a Kalamazoo. 
Kalamazoo Stove Co., Mfrs., Kalamazoo, Mich. 
We refer to any bank in Kalamazoo, any Commercial 
Agency, or to the Editors of this Publication. 
Banner Lye 
ginger and two pounds of brown sugar. 
Put in a three-gallon jar with two gallons 
of vinegar. Stir frequently and let re¬ 
main for several weeks before using. This 
will keep any length of time. Half quan¬ 
tity may be prepared for the use of a 
small family. _ 
Crab Apple Sweet Pickles. 
A request on page 611 called for a recipe 
for pickling the crab apple. I have a 
tested recipe which I value highly, as fol¬ 
lows: Seven pounds of fruit (the largest 
best apples on the tree and be careful not 
to break off the stems) 3L> pounds sugar, 
one quart vinegar, one tablespoonful each 
of cinnamon and cloves, unground, (or 
much more if desired.) Put the vinegar, 
sugar, and spice in the kettle and let it 
come, to a boil, then put the fruit in and 
as it cooks skim out and pack the apples in 
layers in a jar. When cooked pour the 
syrup over the fruit in the jar. One must 
be very careful in cooking the crab apple, 
as if done too much it will mash badly. 
MRS. E. w. SHOWERS. 
A standard remedy 
for blighted fruit trees 
You can easilv make your fruit trees more profit¬ 
able than ever be fore. We tell below how to protect 
peach trees plum trees 
apple trees pear trees 
from blight and keep them healthy. This method 
has been thoroughly tested aucl results are 
absolutely certain. 
2 cans Banner Lye 
4 lbs Flowers of sulphur 
10 lbs Lime 
is sufficient for 50 trees. 
Mix the Banner Lye and 
sulphurdry, then make athin 
paste by adding water. Slack 
the lime and add enough 
Water to make a thick white 
wash. Add the Banner Lye 
and sulphur, and stir well. 
Apply to trunk and larger 
branches with a whitewash 
brush, Dilutethe remainder 
until It is thin enough to 
spray; then thoroughly spray 
the tops of the trees. 
The time to do it is after 
the first heavy frost in the 
fall and again in the early 
spring. 
ou owe it to yourself and neighbors to keep 
i trees free from blight. 
our grocer or druggist sells Banner Lye for 10 cents. 
>nd to us for free book, “ Uses of Banner Lye. 
Sweet Cucumber Pickles. —Let the cu¬ 
cumbers stand in salt water three days. 
Heat the brine once or twice and pour 
over them. Drain; put in a jar and pour 
over them hot vinegar with cloves and 
cinnamon in a bag; two-thirds cupful 
sugar to quart of vinegar; put in plenty of 
horseradish and this will keep sealed or 
open. Put in a little alum to make them 
brittle. mrs. b. 
MRS. WINSLOW’S 
SOOTHING SYRUP 
bas been n*e<l by Millions of Mothers for their 
.iTe ‘ ~ 
shildren while Teething for over Fifty Years.' 
It soothes the child, softens the gums, allays < 
all pain, cures wind colic, and Is the best i 
nedyro 
remedy lor diarrhoea. _ 
TWENTY-FIVE CENTS A BOTTLE. 
Ask your doctor about Ayer’s Cherry Pectoral for colds, 
coughs, croup, asthma, bronchitis, consumption. &>$ e nT e Mas8: 
