1901 
patched with a material entirely foreign 
to that of which it was originally com¬ 
posed. Mabel was surprised, and papa 
was vexed, I was flustered and two cans 
of corn were burst. We waited for no 
further catastrophe, but removed the 
corn immediately. Papa solderefl the 
holes in the lids, to the best of his 
ability, but not saying anything against 
his ability, the next morn there were 
five lids we could easily stick pins 
through. There were two cans left, and 
with 'What pride we exhibited them as 
the grand result of our labor! 
When worried or blue, 1 used to go to 
the pantry, and as I looked at those two 
cans of corn I would say to myself: 
“My dear, be not cast down, see what 
thou hast accomplished even in the hour 
of vexation and discouragement.” And 
then I would feel better. Proudly we 
led Mamma to see them, and all she 
could say was “Why, girls!” Mabel 
seemed to comprehend her instantly, 
but I pondered over her words for some 
time, and wondered whether it was oinly 
strong emotion, or if there could have 
been a tinge of reproach in 'her tones. 
One day a week or two after that, I 
was ironing near the pantry door, when 
my attention was attracted by a peculiar 
sound emanating from thence. Curiously 
seeking Its cause, I peeped inside the 
door, but quickly turned back feeling 
pale. "Oh, Mabel,” I moaned. “Why, 
my dear. What is the matter?” I didn’t 
answer, but groaned, pointed to the 
pantry and staggered toward a chair 
Mabel would never have admitted it, 
but I know she must have had frightful 
visions of snakes and spiders and 
crowds of creeping things—'but She saw 
only corn—that’s all—^there were some 
other things there above and behind and 
under the corn, but over tne floor and 
wall and shelf, over crock and kettle, 
and pi'tcher and pan, there was a slimy 
coat of corn. 
Mabel said she would clean it up if 1 
would wash the milk cans. Bless her 
dear heart, she was fearfully exasperat¬ 
ing in her calmness sometimes, but so 
sweet and gooa at othens. I despised to 
wash milk cans, but it was pleasure un¬ 
speakable compared with working with 
that vile stuff in the pantry. We have 
one can left from the nine. It stands 
to-day a monument in loving remem¬ 
brance of i'ts' vanished broithers and of 
our departed glory, and we cherish it 
as dearly as if it were our one ewe lamb. 
E. F. H. 
Don’t Worry. 
It is amazing how much trouble a 
human heart can hold without explod¬ 
ing, says the Chicago Record-Herald. 
It is even more amazing 'how many im- 
agimry grievances some misguided mor¬ 
tals can conjure out of their own 
thoughts. Wait until you have a real 
grief. vVait until you have a trouble so 
deep and terrible that you can’t shed a 
tear to save your life. Then you’ll won¬ 
der why you ever wept your nose red 
because the collar of your Spring coat 
had a pair of crow’s-feet in its seams. 
You’ll be amazed at your own foolish-, 
ness for worrying over wall paper that 
didn’t match the green rug. It will set 
you thinking hard when your mind 
wanders back to the day When you 
thought you wanted to die because you 
had a blister on your heel and a long 
tear in your new swiss gown. 
The world is much the sort of a place 
that you make it yourself. If you 
haven’t any troubles, for heaven’s sake 
do not put on your Sunday hat and rush 
out to seek them. What if the oven of 
the gas stove is broken? You can eat 
bread if you can’t have toast. What 
does it matter it your shirt waist sTeevea 
are just a bit too short? That’s noth¬ 
ing. Anyhow, not enough to make your¬ 
self miserable and sick about. If you 
have nothing more 'to worry you than 
the simple mistakes and mixed-up 
events of ordinary existence, get down 
on your knees and thank God from the 
THE RURAL NEW-YORKER. 
491 
depths of your heart. You are in luck. 
You are in great good luck. You should 
be shouting anthems of joy and thanks¬ 
giving. 
There are few individual's in this sad, 
■beautiful old world who, one time or 
another, do not feel the heart-illness 
of a crushing sorrow. It seems as if 
these painful experiences were necessary 
to make us realize that the privilege of 
'being alive is a tremendous one, aind 
one Which should not be overlooked. 
When your dose comes, take it like a 
man, put on the boldest front you can— 
and hope. 
There is a woman who lives not a 
million miles away from Chicago who 
has everything on earth that a sane 
woman should or could want. But, bless 
your heart, she stays awake nights so 
as not to get behind with all the fretting 
B'he has on file. If she has to make a 
pretty petticoat for the baby she has ail 
sorts of mental spasms oecause she paid 
a little too much for the embroidery. If 
the cook lets the bacon get a bit too 
crisp tnat woman is in acute despair. 
When the rain beats down and the cel¬ 
lar looks like a tidal wave let loose she 
shrieks all sorts of shrill high notes 
from low A to high C, and then takes to 
her bed with an ice pack on her head. 
When a burglar picks at the basement 
door and walks away with a bag of 
cloisepins and the clothes-wringer, she 
acts 'as if the entire family had been 
seized with the smallpox. 
Poor lady! She doesn’t know how 
lucky she is to have the bacon too crisp 
or the basemen/t of the house a 'bit too 
mo'ist. And s'he doesn’’t know how much 
precious 'time she is wasting in fretting 
over trivial matters Which are so un¬ 
avoidable and which,compared with real 
troubles, amount to nothing at all. The 
trouble with this particular 'type of femi¬ 
ninity is that she burdens everyone she 
meets with her long, doleful i-ecitals Of 
tear-compelling trials. One wants to 
run around the block at the first glimpse 
of the bobbing aigrette on her 'hat. 
Rural Recipes. 
“Good Lord, in every time and place 
Give meat enough for saying grace; 
But if no meat Thou art bestowing, 
Give bread enougli to keep us going!’’ 
—Atlanta Constitution. 
'Rhubarb Jelly.—This is best made 
when the rhubarb is well grown, 
towards the end of the rhubarb season. 
Wash the stalks, but do not peel, as the 
pink skin gives an attractive tint to the 
jelly. Cut the stalks into medium-sized 
bits, never mind stringing them, and to 
each pound of fruit allow a cupful of 
water. Stew gently until a perfect pulp. 
Strain through a cheesecloth bag, and 
to each pint of juice allow a pound of 
granulatea sugar. Let the juice boil for 
about 20 minutes, add the sugar, and 
stir until the sugar is quite dissolved. 
When the syrup is thick turn into 
glasses and cover when cold. You have 
'here a very agreeable, pretty jelly, its 
pale pink tone being unusual and an 
ornament to any table. 
Peach Cake.—^Make a good, rich bak¬ 
ing powder biscuit dough and roll out 
until not more than half an inch thick. 
Place in long biscuit pans; brush well 
with butter and cover the entire top of 
each cake with sliced peaches, arranged 
in symmetrical rows. Sprinkle gener¬ 
ously with granulated sugar, cover the 
pan with a tin baking sheet or another 
biscuit pan and bake for 25 or 30 min¬ 
utes. The idea is to cook the fruit 
thoroughly without reducing it to a pulp 
or drying it up, and to retain the shape. 
If peaches are well ripened they may be 
cut into 'halves and placed with rounded 
side u'p. 
'Apple Cake.—Measure two cupfuls of 
sifted flour, add two teaspoonfuls of 
baking powder and half a teaspoonful 
of salt and sift again into a mixing 
MOTHHRS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syrup’’ for your children 
while Teething. It Is the Best.— Adv. 
bowl; make a well in the center; beat 
whites of two and yolk of one egg until 
light, add grated rind of a lemon, one 
tablespoonful of melted butter and a 
cupful of milk; mix this gradually into 
the flour until you have a thick batter 
or very soft dough. Spread this on shal¬ 
low, well-buttered tins, having batter 
not more than half an inch thick. Pare 
and cut into eighths enough large, tart 
apples to cover the top of the cakes by 
laying the pieces close together in rows, 
pressing the sharp edges into the dough; 
brush well with softened but not melted 
butter, sprinkle thickly with granulated 
sugar and bake in a hot oven. When 
done dust with powdered sugar and 
cinnamon. 
Pineapple Oake.—For the cake part, 
beat three eggs without separating until 
very light and foamy. Add cupful of 
sugar and juice of a half a lemon and 
beat again until it is a foamy moss. 
Then beat in a scant cupfUi of cold 
water (not ice-cold) measure two cup¬ 
fuls of sifted flour, add two teaspoonfuls 
of baking powder and sift again. Add 
this to the cake mixture and beat until 
the batter is very smooth. Spread the 
batter in two layer cake tins and bake 
in a rather slow oven for at least 25 
minutes. It must be thoroughly done 
but not baked too dry. For the filling, 
select a very ripe sugar-loaf pineapple, 
pare and remove eyes and core, chop as 
fine as possible and then pound to a 
paste; add sugar enough to sweeten the 
pineapple to taste and spread between 
the layeis quarter of an inch thick; or 
cook the pineapple and sugar together 
until you have a thick marmalade; this 
will prevent the juices from running 
away from the pulp while the meringue 
is baking. When the cake is put to¬ 
gether, cover it with a meringue made 
by beating the whites of three eggs to 
a stiff froth and adding three table- 
spoonfuls of powdered sugar and a 
■tablespoonful of lemon juice. Bake the 
meringue very slowly in the oven for 10 
minutes; if it cooks too fast it will be 
spoiled. 
Bacon with Ci-eam Gravy.—Cut the 
bacon into the thinnest of slices and 
soak in milk for 10 or 15 minutes. 
Grease a hot frying pan with a little of 
the fat, dip the slices of bacon into flour, 
and fry 'brown, laying them on brown 
paper to drain. Pour out the fat into 
the pan, and put in the milk the bacon 
was soaked in. Mix a tablespoonful of 
flour with a little cold milk and add 
when the milk is at the boiling point. 
Stir well, let 'it boil up once and pour 
over the bacon. 
tom they are safe. If they cook too 
rapidly and are dry, you may add two 
or three tablespoonifuls of hot water. 
When d'one they should be quite dry, 
except for the coating of butter. Send 
at once to ■table. Small fresh picked 
beans will cook tender in 30 to 50 min¬ 
utes; if they have stood over night it re¬ 
quires an hour longer. It will do no 
harm to let them stand on back of 
range if they are tender before you are 
ready for them. 
Seasonable Recipes. 
Canned Stra/wberries.—To can straw¬ 
berries so that they will keep their 
shape and color, after the berries are 
picked over, put them in a jar, with 
a layer of sugar and then of berries 
until all are used. Set them in 'the cel¬ 
lar over night, and the sugar will pene¬ 
trate them, and no water mus't be add¬ 
ed; there will be sufficient juice. Have 
a sugar syrup on the stove hot, put the 
sitrawberries m and let them boil up 
gently; then fill cans with the fruit anid 
juice all cooked together. Screw on 
the cover, stand the can upside down a 
few minutes, then turn again, changing 
it in this way until it is ■cool, and the 
berries will not rise to the top. This 
way preserves the shape, color, and 
flavor of the fruit. 
■Or-'Ra-Our.—Five pounds of currants, 
five pounds of sugar, juice and grated 
rind of three oranges, one pound chop¬ 
ped raisins. Boil 20 minutes, and put 
in cans. 
Chopped Cucumber Pickles.—12 large 
cucumbers, six onions, one-half cupful 
salt, one-half cupful white mustard seed, 
one teaspoonful pepper, a little cayenne. 
Chop fine, cover with sharp vinegar; 
can or cover tightly without cooking. 
It is ready at once, and is very fine. 
AUNT RACHEL. 
The Watc/) 
Word is 
ELGIN 
wherever exaefl time is essen¬ 
tial. Nine millions Elgin 
Watches—the greatest 
number ever made in 
one faiflory—regulate 
the business and the 
pleasure of the 
greater part of the 
world. 
An Elgin Watch always has 
the word “Elgin” engraved on 
the works. 
Send for free booklet. 
KLUIMNATIONAI. WATCH CO. 
ElKln, 111. 
String Beans.—This is the way Mrs. 
Lincoln cooks string or wax beans: One 
quart of beans. If not fresh picked, put 
them in cold water to make firm and 
crisp. Remove the strings and cut in 
thin slanting slices. Put again in cold 
water; do not prepare them more than 
half an hour before needed. Allow one 
heaped tablespoonful of butter, one- 
fourth teaspoonful of pepper, one-fourth 
teaspoonful of nutmeg and one level 
teaspoonful of salt. Do not be afraid to 
use the nutmeg. It may seem out of 
place with beans. You will not recog¬ 
nize ic as nutmeg, and yet you will miss 
something delicate and delicious if you 
do not use it. Put the butter, salt, pep¬ 
per and nutmeg in a broad granite stew- 
pan with tight cover. When the butter 
IS melted, take the beaus from the water 
in handfuls with only the water whch 
clings to them, aud put them into ‘the 
butter. Use no more water. Cover 
tightly. As soon as they become hot 
set them where they will cook very 
slowly, yet there must be 'heat enough 
to make steam. The butter and liquid 
drawn from the beans make sufficient 
moisture to steam them, and they will 
be perfectly tender if they cook slowly 
and be of finer and ehtirely different 
flavor than when deluged with water. 
Stir from the bottom occasionally that 
all may have the seasoning. So long as 
there 'is liquid enough to cover the bot¬ 
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EDWARD B. FLECK and ROBERT J. HUGHE-S, 
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Address CONSERVATORY OF MUSIC, Utica, N.Y. 
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