1901 
THE RURAL NEW-YORKER. 
427 
All Act of IttsuborditiatJoti 
Part H. 
“I pieced this cjiiilt years ago,” said 
Mrs. Sherwood, when they were at last 
ready to settle down to the tying. 
‘‘There are a good many pieces that 
were given me by folks we both used to 
know. As we work let’s see how many 
of the pieces we can remember.” 
All the forenoon they worked steadily 
and talked fast. The pieces in the quilt 
recalled to mind all their old-time 
friends. Some were living, some dead 
and others lost sight of, but there was 
something to be said of each one. They 
were so anxious to finish the quilt that 
they ate only a hasty lunch at noon. 
They were rather silent over it till sud¬ 
denly Mrs. Doane laughed gleefully. 
Mrs. Sherwood looked up expectantly. 
‘‘What is it, Mary?” she asked. 
‘‘I’ve been worrying about 4 o’clock,’ 
she said. ‘‘I’ve tried not to show it, but 
it has been on my mind. I don’t want 
to be come after and carried home, and 
I’ve just thought what I’ll do. I’ll start 
home across lots at four, and when 
Emily gets here she won’t find me. As 
long as I’ve been naughty already I’m 
going to make a day of it. I probably 
never shall act so again. Do you know, 
I feel like an old horse that’s been shut 
up in the barn all Winter and when he 
has a chance to get out he can’t keep 
from capering.” 
‘‘I feel the same way,” confessed Mrs. 
Sherwood. 
‘‘Now that walk this morning; you 
don’t know what it was to me. I al¬ 
ways used to think it was the most 
beautiful path in the world and I think 
so now, though it has changed—trees 
cut off in some places and grown up in 
others.” She aid not mention losing her 
way; she was a little ashamed of it. 
Mrs. Sherwood looked at the clock. ”1 
hate to think of your going home, but I 
guess we can finish the quilt.” 
“I shall be up again before I go,” said 
Mrs. Doane. ‘‘That is, unless Emily is 
so displeased she won’t bring me. 1 
don’t blame her for being put out. It is 
a queer way to act on the third day of 
my visit. I expect she’ll feel real 
ashamed of her mother cutting up so.” 
‘‘I don’t believe it,” said Mrs. Sher¬ 
wood. ‘‘She’ll tell folks how smart you 
are for seventy-one.” 
The quilt was finished at half-past 
three and all evidences of their guilt ef¬ 
faced. Mrs. Doane began to be nervous 
and at quarter of four declared she must 
start. Emily might take a notion to 
come earlier. The two friends walked 
slowly down the lane together, as they 
had done in their girlhood. At the 
woods they parted. “I feel real mean to 
leave you to face Emily alone,” said Mrs. 
Doane, ‘‘for I don’t doubt she’ll be a 
good deal r’iled. Well, good-bye. I’ve 
had a lovely time.” 
She walked on slowly till she was 
more than half way home, when a new 
thought struck her. ‘‘I’ll get supper be¬ 
fore Emily gets home,” she said. ‘‘She 
won’t be back before five, and if I hurry 
I can have supper all ready when she 
comes.” 
She walked along briskly, reaching 
home only a short time after her daugh¬ 
ter had started. The door was locked, 
but she knew where to find the key. She 
let herself in and soon had a fire kindled 
and supper started. As she walked 
about setting the table she sang softly. 
“Well, Mother, if you haven’t given 
U3 a day of it!” Emily exclaimed when 
she came home. “Scaring me out of my 
wits till I found your note, and then 
sending me on a wild goose chase after 
you this afternoon. I declare, I’d like 
to shake you.” All Emily’s usual good 
humor was gone. It was Mrs. Doane 
who was placid now. “I’ll help you un¬ 
harness,” she said mildly. 
“No,” said Emily shortly, “I’ll leave 
the horse for Henry or the boys to ’tend 
to I’ve got to go to work now; it’s 
late.” 
Mrs. Doane followed her into the 
house. 
“And you’ve gone and got supper!” 
Emily exclaimed. “Well, Mother, if you 
don’t beat all! What has got into you? 
1 should have thought you’d been tired 
enough with all that walk—and good¬ 
ness knows what you did while you were 
up there—without going to work and 
getting supper. You’ll be sick to-mor¬ 
row.” 
“I don’t care if I’m sick a week,” Mrs. 
Doane declared calmly. “I’ve had a 
beautiful day. I’ve done just what I’ve 
wanted to and the walk was just lovely. 
All the rest of my visit I’ll be quiet and 
proper, but I’ve had one beautiful day 
and nobody can get that away from me.” 
Emily sighed resignedly. “Well, I’m 
glad you’ve had a good time. After all, 
I suppose folks have got to enjoy them¬ 
selves in their own way. I declare, I 
should think when Mattie and Ellen 
hear of this they’d be thankful their 
mother is quiet and sensible and don’t 
act so.” 
Mrs. Doane smiled. “I guess they will 
be thankful,” she said demurely. 
SUSAN BROWN ROBBINS. 
Rural Recipes. 
Rye Breakfast Rolls.—Two cupfuls 
milk, two cupfuls rye flour, three eggs, 
half teaspoonful of salt, tablespoonful 
of sugar. Beat the eggs, add milk and 
sugar. Stir this into the flour, to which 
the salt has been added. Have the tins 
warm when the dough is put in and 
bake 25 minutes in a quick oven. 
Crumb Pie.^—Soak a pint of bread 
crumbs in milk. Beat three eggs; add 
half a cup of sugar. Line two pie plates 
with crust and strew over enough raisins 
Pailur 
.Siiiit Waist. 
10 to K; veari-. 
380< Square Yoka 
Nightgown, 
■12 to 12 in, lui;j£. 
to cover bottom. Add the bread crumbs 
to egg and milK, sifting in a bit of cinna¬ 
mon, pour over the raisins and bake 
about 30 minutes. 
Walnut Cake.—Cream two-thirds of a 
cupful of butter with one cupful of 
sugar. Separate three eggs; beat the 
yolks until creamy and add to butter 
and sugar; then add one cupful of milk 
alternating with three cupfuls of flour 
(reserve enough of the flour for the 
nuts), add two teaspoonfuls of baking 
powder, one cupful of nut kernels 
chopped, and last of all fold in the 
whites of the eggs beaten to a stiff 
froth. Bake in a loaf tin in a moderate 
oven from 45 minutes to one hour. 
Finnan Haddie with Eggs.—Soak one 
medium-sized fish in boiling water for 
five minutes, then broil on both sides 
over a clear fire. Pull off the flesh in 
small strips, lay them upon a hot plat- 
tei, sprinkle with half a saltspoonful of 
w'hite pepper and half a tablespoonful 
of melted butter. It will need no salt. 
Plave ready five eggs delicately scram¬ 
bled and seasoned with a half-teaspoon- 
ful of salt and one-fourth as much pep¬ 
per. Turn the scrambled eggs over the 
fish and serve very hot. 
Marlboro Pie.—Into two cupfuls of 
stewed and sifted apple sauce stir while 
still hot tw'o tablespoonfuls of butter; 
beat the yolks of two eggs, add one cup¬ 
ful of sugai', the juice of one lemon and 
half the rind grated, one-quarter tea¬ 
spoonful of salt and one-half cupful of 
fine cracker crumbs; mix thoroughly and 
turn into a plate lined and bordered 
with rich paste; bake in a moderate 
oven, and when done make a meringue 
with the whites of four eggs, four table¬ 
spoonfuls of powdered sugar and one 
tablespoonful of lemon juice; pile it 
lightly over the surface and set it in a 
moderate oven until slightly colored; 
serve cold. 
Raisin-Cake Squares.—Sift and dry 
half a pound of flour, rub into this two 
ounces of butter and a very little lard, 
add three ounces of sugar, a teaspoonful 
of baking powder and six ounces of 
stoned raisins. Beat two eggs with a 
spoonful of milk, and add to the dry in¬ 
gredients; ada a pinch of ground cinna¬ 
mon and beat all to a light batter; pour 
into a greased pudding tin and bake in 
a sharp oven; when cooled a little cut 
with a hot knife into squares and serve 
while still warm. 
Fried Rolls.—Soak one-half cake of 
yeast in one-fourth cupful of warm 
water. Scald one cupful of milk and add 
to it one heaped tablespoonful of butter, 
one rounded teaspoonful of salt. When 
the milk is cool add the yeast and stir 
in flour enough to make a smooth bat¬ 
ter. Beat the white of one egg stiff, 
turn it into the batter and when well 
mixed stir in enough more flour to make 
a stiff dough. Knead it until smooth. 
Let it rise in a warm place till light, 
then knead it down, take out pieces as 
large as an egg, make them first into 
balls, then into finger rolls. Let them 
rise some distance apart and when light 
drop them into hot fat and cook brown. 
A Fresh-Air Pantry. 
A shaded, airy hall or poren is a good 
situation for a fresh-air closet in which 
to store cooked food from one meal to 
the next. It is only a frame box with 
door and sides of wire gauze and shelves 
across the inside. It is best made fast 
to the wall at such a height as to be safe 
from prowling cats, and should have fur¬ 
ther a trusty lock. Put away food in it 
in clean earthen dishes, never in any 
sort of metal, not even in silver. Slip 
each dish into a separate cheesecloth 
bag, and twist the bag end tight. If 
ants, black or red, discover the closet, 
paint the wood box all outside with cam¬ 
phor once a fortnight. Twice a year 
take down the whole contrivance and 
scald it outside and in with boiling soda 
water. All manner of food keeps beau¬ 
tifully in it from one meal to the next. 
Things may be put in it while still 
warm. If they have to go into a tight, 
unventilated place, as a refrigerator, 
they must needs be stone cold or they 
will get soggy and smelly. 
Always set away cooked things in un¬ 
covered dishes. Wire gauze dish covers 
will keep out dust and admit of ventila¬ 
tion. They are, however, too costly for 
many purses. A good substitute is a 
hoop or oval of stout wire with either 
cheesecloth or mosquito net sewed firmly 
over it. Make the hoops of sizes to fit 
all sorts of dishes, or, rather, of sizes 
to stand an inch beyond the edges they 
must cover. The weight of the wire 
holds them well down. Every week 
drop the covers in a wash boiler with 
water and a little soda, boil for five 
minutes, and dry in the sun. Light and 
lime, the best of all antiseptics, should 
be relied on to keep the fresh-air closets 
sweet. Hang a bag of quicklime some¬ 
where, and change the contents as fast 
as the lime slakes. In country or subur¬ 
ban houses ants are often a plague. A 
ring of air-slaked lime an inch wide and 
a half inch deep will keep them out of a 
dish holding food. They cannot crawl 
over a shelf thickly dusted with pow¬ 
dered lime. But since they travel al¬ 
ways by definite i-oads, it is well to find 
the path and block it by a smear of coal 
or pine tar applied, if possible, outside 
the pantry. Save in freezing weather, 
keep fruits, vegetables, etc., in the fresh- 
air closet until wanted. Cooked meats 
and salt ones can stay there the year 
round. It is the place for such things 
as cheese, nuts, raisins, dates and olives. 
All of these lose flavor or grow rank Jay 
keeping in a warm place, or by suffering 
great alternation of temperature. 
MOTHERS.—Be sure to use “Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It Is the Best.— Adv. 
Ill: that gives quickly, gives twice. 
Give if thou canst, an alms; if not, afford 
Instead of that, a sweet and gentle word. 
—Herrick. 
Wr. can’t choose happiness either for 
ourselves or for another; we can’t tell 
where that will lie. We can only choose 
whether we will indulge ourselves in the 
present moment or whether we will re¬ 
nounce that for the sake of obeying the 
divine voice within us—for the sake of 
being true to all the motives that sanc¬ 
tify our lives. I know this belief is 
hard; it has slipped away from me 
again and again, but I have felt that if 
I let it go forever I should have no light 
through the darkness of this life.— 
George Eliot. 
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