602 
A\igu8t 31 
THE RURAL NEW-YORKER. 
From Day to Day. 
AN AWPUIi THREAT. 
I won’t ever live in this house no more, 
And I’m groin’ away, ’way off somewhere 
In the dark woods! And mebby a bear 
Or something nobody ever saw before 
Might come and eat me up! And then, 
1 bet you, wlien 
Aty pa has no little boy, he’ll be 
Sorry he punished me! 
And I’m goin’ to starve and not 
Ever eat anything again at all. 
And when I’m up with God and got 
Wings and can look at my pa, and he 
Comes home and sees my coat in the hall 
And looks all around everywhere. 
And I ain’t there, 
I bet he’ll be sorry he punished me! 
And when Tm far away 
And nearly starved and can hardly stand 
They might be a big, bad man come along 
and say 
He’d take me off to some strange land! 
And then, when the people told my pa 
How cruel he was, I bet he’d be 
The saddest person you ever saw. 
And sorry he punished me! 
And when they had no little boy no more 
Mamma would cry all day. 
And when no little boy would open the door 
For pa, at night and say: 
‘‘Hello,” I bet 
That’s when he’d be 
The saddest yet—^ 
And I’ll stay this time, but he 
H-b-b-b-etter quit punishin’ me. 
—S. E. Kiser in Chicago Record-Herald. 
* 
ONE-pound baking powder cans make 
very good molds in which to pack ice 
cream for freezing. The slices cut from 
such a mold are of convenient size, and 
pretty in effect. 
* 
BitoiLED green peppers form a very 
desirable accompaniment to beefsteak. 
The peppers are cut into quarters, the 
seeds removed, and then broiled over a 
hot fire until the edges curl. A tiny bit 
of butter and dash of salt are put on 
each piece. The broiled peppers are 
very appetising served with corned beef 
hash. 
One of our friends suggests tha/t dur¬ 
ing the hot wealther fruit may be cared 
for by simply canning it, making it up 
afterwards into preserves if desired. If 
canned with an abundance of juice some 
of the superfluity may be poured off and 
made into jeily by the use of additional 
sugar at any time. If canning is done 
according to modern methods it is the 
easiest of all ways of preserving fruit, 
involving less labor than jellies or pre¬ 
serves, and if possible to defer any of 
the extra labor until colder weather it 
would be a decided saving of Strength. 
« 
Medallions of fine Hamburg with an 
initial in the center can now be bought 
for use on bed and table linen or under¬ 
wear. The initial is embroidered, and 
the medallion is appliqu6d on the article 
where it is to appear, by the embroid¬ 
ered edge. For more practical use in 
marking garments initial letters come 
on fine cambric tape, easily stitched in 
place. They are a decided convenience, 
for an up-to-date laundress who is un¬ 
able to remove stains of writing ink 
seems to find no trouble in obliterating 
indelible marking ink at any time with¬ 
out apparent effort. 
* 
YEAit,s ago we used to apply cretonne 
flowers upon various articles of fancy 
work, sometimes with good effect, but 
the cretonne applique was often used 
upon felt, which was unsuitable, and 
therefore ugly. This work has been re¬ 
vived, and some of it is very pretty. 
Sofa pillows of denim decorated with 
ci’etonne flower’s are effective, especially 
green denim with big pink roses or 
poppies. The cretonne is also used up¬ 
on thin white cuiTaiins sometimes with 
really good effect. Straight valance 
window curtains of white muslin woven 
in stripes are finished at the bottom 
with bands of cretonne, with a very 
pretty old-fashioned suggestiveness. 
♦ 
An Indiana man is suing a railroad 
for $20,000 damages to console him for 
the loss of his bride. The complaining 
citizen feel asleep on the train when on 
his way to be married, was carried past 
his station, and did not wake in time to 
get back the same day. A telegraphic 
explanation was received by the bride 
with scorn and contumely: she canceled 
the engagement by wire, and declines to 
be pla.-ated. If the case comes to a trial 
the Indiana jury will be confronted by 
a problem to which the wisdom of Solo¬ 
mon would be sadly inadequate. Not 
only must they decide the-amount of 
monetary consolation due a man thus 
bereft of his bride, but they must also 
decide whether such a slumberous soul 
is really within the pale of legal sym¬ 
pathy. 
* 
That the sensible short skirt is here 
to stay is proved by the new f all jacket 
suits now seen in the shops, which have 
skirts clearing the ground by about two 
inches. They are not golf or rainy day 
skirts, but are designed for street and 
walking costume. In addition to serge 
and cheviot, which are always in style, 
all the suitings used for men’s clothes 
are considered desirable for these walk¬ 
ing suits. We are threatened with a 
return of the plain habit back, which is 
the ugliest thing possible for a walking 
skirt; let us hope that its honors may 
be mitigated a little. The postilion, 
which made its appearance rather shy¬ 
ly last Winter, is being urged again; it 
is a decided improvement to a very long- 
waisted or hollow-backed figure, there 
is also a tendency towards basques 
coming below the waist line, which 
have been pushed into the backgiound 
for several seasons. If they come in 
again we must inevitably re/turn to 
seams in the back of the waist, which 
are always some^thing of a trial to ama¬ 
teur dressmakers: they have such a 
maddening habit of coming out crooked 
after being fitted. 
smooth batter. Then add two level 
tablespoonfuls of melted butter and two 
cupfuls of stoned cherries, well drained 
and dredged with flour. Stir well into 
the batter and then turn into the pud¬ 
ding dish or mold, cover closely and 
steam for three hours. The water in 
the steamer or boiler must boil continu¬ 
ously and if more must be added replen¬ 
ish with boiling water. 
Apple Pan Dowdy.—Butter a deep, 
1)1 own earthen pudding dish; peei and 
slice apples enough to fill it; for two 
quarts of apples, use a teaspoonful each 
of powdered cinnamon and salt, half a 
pound of brown sugar, half a pint of 
cider or water. Thoroughly mix the 
spice, salt and sugar upon the apples 
and pour the water or cider over them. 
Cover with a plain pie paste, place in a 
moderate oven and bake slowly for three 
hours, taking care that the oven is not 
hot enough to burn the crust. This may 
be eaten hot or cold, with sugar and 
cream. 
Meat and Potato Pudding.—Boil the 
potatoes as for mashing, rub through a 
colander or put through a press; make 
into a thick batter with milk and beaten 
eggs, cut underdone roast beef or steak 
into rather large pieces, and lay in bot¬ 
tom of the dish; then a layer of batter; 
then more meat; seasoning well; more 
batter, and so on until all is used, hav¬ 
ing top layer of the batter. Bake a nice 
brown in moderately hot oven. 
Stewed Beefsteak.—Cut a round steak 
weighing two pounds into pieces the 
size to serve. Dredge each piece well 
with flour; put into a stewpan with a 
little vegetable oil and brown on both 
sides; then add two dessertspoonfuls of 
good vinegar, sprinkle each piece with 
salt and pepper, cover closely and place 
the stewpan where the meat will cook 
ai; a gentle simmer for one hour. Re¬ 
move Cover, add one small onion sliced, 
a small carrot, a small turndp and one 
cupful of hot water. Cover and let sim¬ 
mer for two hours longer. Take up the 
meat and keep hot, skim off any fat that 
may appear on top of the liquor; add to 
the gravy suoh sauces and catsups as 
you may have that are suitable, Wor¬ 
cestershire sauce and mushroom catsup 
preferred. Rub all the vegetables you 
can through a sieve, add to the gravy 
and thicken with a little browned flour. 
Season to taste, let boil up and pour 
over the meat. A pretty border for th's 
may be made by pressing plain boiled 
spinach into small cups or molds, filling 
about two-thirds full, then turning them 
out, flattening the tops and placing a 
slice of hard-boiled egg or sliced beet, 
cut into fancy shapes, on each mold. 
Cabbage au Gratin.—Remove without 
breaking six of the outside leaves from 
a head of cabbage and cut up the re¬ 
mainder in small pieces. Put on to boil 
in cold salted water and when the who’e 
leaves can be pierced with a broom 
straw strain them from the pot and ar¬ 
range them around the sides of a baking 
dish as a shell to receive the creamed 
mixture. When the rest of the cabbage 
is thoroughly tender drain well and mix 
with one pint of cream sauce to which 
has been added one-half cupful of grated 
cream cheese. Turn into the baking 
dish, sprinkle the top with a little grated 
cheese and bread crumbs and put in the 
oven long enough only to brown lightly. 
This mode of preparing cabbage is deli¬ 
cious and will be found quite as delicate 
as the more expensive cauliflower. 
Rural Recipes. 
He ate pork chops and sausages. 
And candied sweet potatoes. 
His soups were full of onions and 
Of garlic and tomatoes. 
He ate salt mackerel and cheese. 
And pastries and bananas; 
And after having finished these. 
He smoked a few Havanas. 
And yet he oft, in mournful tones. 
Was heard to ask this question; 
"Why is it that I just can’t find 
A cure for indigestion?” 
—Credit Lost. 
Blackberry Pot Pie.—If you have 
bread dough on hand, use that, if not 
make a soft baking powder dough with 
two cupfuls flour, two eggs, one cupful 
sweet milk and two teaspoonfuls baking 
powder. Butter a deep dish, put in a 
thin layer of the dough, cover with the 
berries, then sprinkle with sugar; add 
another layer of dough, then moie be.- 
ries and sugar and a top layer of dough. 
Make a small, round hole in the center 
of each layer of dough, except the bot¬ 
tom one. Set the basin in a steamer and 
steam three hours. Serve with cream. 
Cherries or peaches may be used instead 
of the blackberries and are delicious. 
Bits of butter added to the fruit are an 
improvement. 
Grandmother’s Cherry Pudding.—Beat 
three eggs very light without separating 
them; add to them two cupfuls of milk. 
Measure 3% cupfuls of sifted flour; add 
to this three teaspoonfuls of baking 
powder and half a teaspoonful of salt, 
and sift thoroughly. Make a hollow in 
the center and slowly pour in the liquid; 
mixing in the flour until you have a 
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•» Cgl A K Me f \ fr 
The End of the Deal, by Will Payne. A 
story of love and business which vibrates 
between the Chicago wheat pit and an old 
broker’s pretty daughter. 
A Most Lamentable Comedy, by William 
Allen White. A four-part novel dealing with 
tlie game of politics in Kansas. 
The Fire-Fighters, by H, E. Hamblen. 
An exciting series of stories of the life of the 
old volunteer firemen who ran with the ma¬ 
chine before the war. 
Tales of Old Turley, by Max Adder. 
Six new stories by the author of “Out of the 
Hurly-Burly”—the first humorous work he 
has done for twenty-five years. A country 
town just before the war is the scene. 
The Diary of a Harvard Professor, by 
C. M. Flandrau. A new series of deliciously 
clever little tales in which tlie autlior of 
The Diary of a Harvard Freshman views 
college life through the spectacles of Pro¬ 
fessor Fleetwood. 
XHe Ctirtis PtxblisKirxg; Company 
