1901 
THE RURAL NEW-YORKER 
97 
Housekeeping on a Business¬ 
like Basis. 
The American Kitchen Magazine for 
January presented a valuable sympos¬ 
ium on this subject, giving the views of 
a number of prominent men. Dr. Wiley, 
of the Department of Agriculture, whose 
name is familiar to readers of The R. 
N.-Y., has this to say: 
The first consideration to secure eco¬ 
nomical cooking is to have the best raw 
materials. Without this basis, success¬ 
ful cooking, either from the aesthetic, 
gustatory, or the economic point of view 
is impossible. The American people are 
entirely too careless in regard to the 
character of their foods. They buy ac¬ 
cording to habit, or the dictates of cus¬ 
tom, or the claims of advertisers, with¬ 
out much reference to the excellence of 
the materials secured. There is very lit¬ 
tle difference between the cost of a really 
good article and a poor article of the 
same kind. The very best butter can be 
secured at a price very little above that 
of the ordinary; not meaning by “best” 
butter tbe fancy articles which com¬ 
mand a high price more on account of 
their name and reputation than for their 
innate excellence. 
The housekeeper is very apt to be im¬ 
posed upon by the food adulterator. This 
is especially true with such substances 
as condiments. The spices and peppers 
of commerce often contain more flour 
than genuine condiments and sometimes 
they are wholly artificial. Oleomargar¬ 
ine is often disposed of as butter, al¬ 
though such a commercial transaction is 
Illegal ana exposes the persons engaging 
in it to heavy penalties both of fine and 
imprisonment. The market is full of 
self-raising flours which are mixtures 
only of ordinary flour with baking pow¬ 
ders of different kinds. Table syrups 
and honeys are very frequently adulter¬ 
ated and the price of the genuine ar¬ 
ticle is paid for glucose when honey Is 
supposed to be purchased. A great many 
foods, especially of a condlmental na¬ 
ture, contain preservatives, which, while 
in small quantities and taken at infre¬ 
quent intervals may not be injurious to 
a healthy stomach, and yet often act In 
a very deleterious way upon the Invalid 
or the child. While 1 am not personally 
opposed to the Judicious use of preserva¬ 
tives, I think no food article should ever 
be sold containing a preservative, with¬ 
out bearing upon the label the character 
and amount of the preservative em¬ 
ployed. 
Even when foods are preserved by 
sterilization, they often develop poison¬ 
ous properties when opened. This is es¬ 
pecially true with meat, flsh, etc. When 
such sterilized foods are opened, they 
should be at once consumed or in some 
way protected from contamination, 
since ptomaines are apt to be developed 
in such foods in poisonous quantities. 
A Small Patriot’s Idea. 
There Is a flve-year-old boy on 
Massachusetts avenue who is of the 
blood of patriots. His grandfather was 
in both the Mexican and Civil wars and 
his father was also a Union soldier, con¬ 
sequently the little fellow has heard 
much “flag” talk in his short life and 
has exalted ideas of its “protective” 
qualities. He was the baby of the 
family till very recently, and occupied 
a crib bed in his mother’s room. When 
the new baby came Harold was put to 
sleep in a room adjoining his mother’s, 
and as he had never slept alone before 
his small soul was filled with nameless 
fears, which he was too proud to tell In 
full. 
"It’s mighty lonesome in here, 
mamma!” he called the first night after 
he had been tucked in his little white 
bed. 
“Just remember the angels are near 
you and caring for you,” replied mamma 
from the outer room. 
MOTHERS.—Bo sure to U8e’‘Mr8.Wln8- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— 
“But, mamma,” he objected, “I ain’t 
acquainted with any angels and I’d be 
scared of them if they came rustling 
round, same as I would of any other 
stranger.” 
“Now, Harold, you must go to sleep 
quietly; nothing will hurt you.” 
“Can’t I have the gas lighted in here?” 
“No, mamma doesn’t think it neces¬ 
sary, and it’s not healthy.” 
There was silence for some time and 
then the small voice piped up again: 
“Oh, mamma!” 
“Yes, dear.” 
“May I have grandpa’s flag?” 
“Why, what for? I want you to go 
right to sleep.” 
“Please, mamma!” and a small night- 
gowned figure appeared at the door. 
“Just let me stick the flag up at the 
head of my bed and then I’ll go right to 
sleep. Indeed I will! You know the 
other night grandpa said at the meeting 
that ‘under the protecting folds of the 
flag the weakest would be safe,’ and I 
feel mighty weak, mamma.” 
He got the flag and when his mother 
looked in on him an hour later he was 
fast asleep, with a little fat fist under 
his red cheek, holding fast the end 
of the “protecting” flag.—Washington 
Evening Star. 
A Salmagundi Party. 
A writer in the Modern Priscilla thus 
describes a salmagundi party: 
Cards fancifully inscribed with the 
word “Salmagundi,” and each having a 
programme pencil tied to a corner with 
baby ribbon, were furnished to the 
guests. As the word itself created im¬ 
mediate interest, our hostess came to the 
rescue and explained that Salmagundi 
was originally a dish of mixed in¬ 
gredients, named after its inventor. Lady 
Salmagondi, now applied to a miscel¬ 
lany of any description. The evening 
was to be composed of miscellanies, 
tests both of memory and the senses. 
A covered basket containing a butter 
plate, china egg, pencil, spool, and 
similar small articles to the number of 
twelve, had been previously prepared by 
the hostess. The lid of the basket was 
attached to the back. Beginning at the 
front of the lid two four-inch strips of 
cloth were fulled along each side of the 
back, the lower edges of the strips being 
fastened to the upper edge of the basket. 
When the lid was raised as far as the 
width of the strips would permit, a nar¬ 
row slit was left for the hand. Each 
guest was timed one minute to feel the 
objects, then withdrew to write as many 
as could be remembered. 
A box containing four bowls of finely 
graded shot was covered with a cloth 
fulled on to the back of the box, brought 
over the top, fastened securely on each 
side edge and caught in the middle of 
the front edge, thus leaving entrance for 
both hands, while concealing the con¬ 
tents effectually from view. Large num¬ 
bers were sewed on this cloth over each 
bowl. The guests were to determine by 
touch the sizes of the shot, and place 
them in order of their size on the cards 
furnished. For instance, the largest 
size might be three, the next size one, 
the next size two, and the smallest size 
four. 
While these tests were in progress, 
the rest of the company were engaged 
in feeling ten bundles to decide their 
contents. Metal objects had been loosely 
sewn in lawn before being wrapped In 
paper, to prevent any portion protruding 
from the package. Ordinary objects 
could easily be detected almost without 
touch. Care had been exercised in the 
selection. The objects used for this 
evening’s entertainment were a small 
china doll, turnip, Dover egg beater, 
feather, bell, clothespin, buttonhook, 
shell, horn spoon, and cooky cutter. As 
a last test a card having ten pictures 
of objects, dog, horse, strawberry, and 
so forth, was passed to each guest for 
the space of a minute. All wrote from 
memory the result of their observation. 
When each member of tbe company had 
had an opportunity to try the different 
tests, the hostess read aloud the correct 
lists and awarded favors to the two who 
had been most successful. All were 
then requested to stand in a circle. A 
dozen small articles were thrown on the 
floor In the center, viz., a key, match, 
button, pencil. Each was urged to 
notice the articles, and at a given signal 
close his eyes while one was withdrawn. 
The one guessing the missing object first 
was allowed the privilege of being the 
next to draw something out. All articles 
were returned to the center before each 
withdrawal. This game was kept up 
briskly for a few moments, and before 
the Interest abated refreshments ap¬ 
peared. 
Rural Recipes. 
Twin-Mountain Mufllns.—Cream one- 
third of a cupful of butter; add gradual¬ 
ly one-fourth of a cupful of sugar and 
one-fourth of a teaspoonful of salt; add 
one egg beaten light, three-fourths of a 
cupful of milk, two cupfuls of sifted 
flour and four level teaspoonfuls of bak¬ 
ing powder. Bake in hot buttered gem 
pans about 25 minutes. 
Soft Gingerbread.—Four tablespoon- 
fuls of brown sugar, nine tablespoonfxils i 
melted lard, one tablespoonful of gin¬ 
ger, one teaspoonful of salt, one cup , 
common molasses, one cup boiling wa¬ 
ter in which is dissolved one teaspoon¬ 
ful of soda. Add flour enough to make 
a thin batter. Always stop adding flour | 
when the batter seems a little too thin, i 
Bake in slow oven. ' 
Steamed Cranberry Dumplings.— i 
Make the dumplings of good, prepared ; 
flour, which cannot fail to be light, us- ; 
ing one pint of it; add a pinch of salt ! 
and mix with milk to a paste Just stiff 
enough to drop by tablespoonfuls on the 
buttered steamer bottom; steam over 
boiling water about half an hour. Serve 
immediately; first carefully split the 
fluffy rolls open, lightly butter and put 
between a tablespoonful of stewed cran¬ 
berry sauce (warm); pour over a foamy 
sauce made as follows: Three table¬ 
spoonfuls of milk, stirred into one beat¬ 
en egg, a half-cupful of sugar and one 
teaspoonful of flour; beat hard and put 
into double boiler; pour on slowly a cup 
of boiling water, stir constantly until 
the sauce thickens, then add one tea¬ 
spoonful of butter and one of strawberry 
flavoring. 
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And 
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iT 
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Not alone are the 
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