THE RURAL NEW-YORKER 
763 
i89o 
SOME HOUSEKEEPING HERESIES. 
OLIVE K. DANA. 
I SUPPOSE every housekeeper cherishes 
some heresies of her own. She may 
not he able always to conform her working 
habits to them; she may not have courage 
to acknowledge them, to every one; but they 
are a part of the equipment of every house- 
worker—a rightful part, for they prove her 
originality at all events; her independence, 
if she act upon them; and, in her judicious 
application of them, her adaptability to cir¬ 
cumstances. 
There are sometimes very trivial varia¬ 
tions from accepted theories, which one finds 
it hard to acknowledge or to put in prac¬ 
tice. Concerning those of another sort, it 
is sometimes a relief to speak. And there 
can be no rule in these things to fit all 
houses and all housewives. 
There was published in a leading mag¬ 
azine a few years ago a very delightful 
series of articles relating to a healthful 
diet. The author was a woman of wide 
fame and much ability, of an unusual de¬ 
gree of practical sense, also, and her re¬ 
cipes were valuable. But pastry and des¬ 
serts of all sorts—save fruit—were ruled 
out. Nor was there a hint of cake in its 
simplest forms. Yet fats entered very 
largely into the preparation of all the meat 
dishes and pork was used quite generously. 
It would not have been possible for the av¬ 
erage housekeeper to adopt the bill-of-fare 
described; she does not have at hand fresh 
rneatb, fish and fruit, nor always eggs and 
cream to use in such healthful abundance. 
But why should plain, substantial pastry 
be more hurtful than a heavier dish into 
which fat enters as an important element ? 
And why are eggs and cream put together 
in a delicate pudding, less allowable, on 
occasion, than served in other forms, some 
seemingly less digestible ? The housewife 
would be glad very often to dispense with 
pies, but it is hardly possible to do it in the 
country and in most families. The men- 
folks want them, nor do other members of 
the household object. A raw apple, or a 
baked one,—and rarer fruit is not always 
obtainable—will not take the place of the 
delicious apple pie, the dainty pudding, the 
toothsome brown betty; not to mention 
their sisterhood,—pumpkin, squash, cus¬ 
tard, mince, lemon, cranberry,—that call 
up recollections of Thanksgiving cheer. 
And, despite all well explained theories 
and all helpful discussion of diet—for it is 
helpful, even where it canuot be followed 
closely,—there must still be baking days, 
and out of their "stir” must be evolved 
doughnuts, and cookies, and cakes, and 
puddings, and pies, as hitherto. 
Then again, many housekeepers think it 
impossible to get too many •* canned 
things ” Their families seem never to 
weary of the commonest or seediest berries. 
Not so is it in at least one household that I 
know of, (do I not remember the year when 
blueberries were plenty, and put up in 
abuudauce ? And what a drug they were 1 
They were untouched as sauce, and the 
pies went beggiug,) nor, though we try to 
have a geuerutis variety in lue jars on the 
low cellar siielf, do we thiuK. it wise or 
economical to either can or preserve a 
large quantity of berries or fruit. 
Something fresh tastes so much better 
after all. And cranberries are a favorite 
winter sauce, with or without meats. 
Oranges are cheap always as spring ap¬ 
proaches, and lemons may be advanta¬ 
geously used in cookiug. And fresh eggs 
seem so convenient and palatable, and one 
may use them in so great variety and 
lavishuess wheu the winter has oroken and 
one craves a change of food. The money 
that might be spent in the fall for fruit 
and sugar, and maybe cans, can certainly 
be used as judiciously by aud-by in obtain¬ 
ing some real variety or table luxury. 
The third luxury is about cleanliness. 
Every housewife likes to have a tidy house, 
and likes her home to seem clean and 
bright. But the real cleanliness, or the 
lack of it, is not apparent at first sight. 
The spotless floor and shining stove are not 
Itti.srcUnncousi §Uvcvti,$ing. 
Always name The K. N.-Y. in writing to 
advertisers. 
When Baby was sick, we gave her Castorla, 
When she was a Child, she cried for Castorla, 
When she became Jllss, she clung to Castorla, 
When she hud Children, she gave them Castorla.; 
the most important things. I would rather 
my dish-wipers should be well rinsed al¬ 
ways after using, and the dish cloth be 
kept clean and sweet smelling, and the 
sink well cared for, and all the invisible 
drains made odorless and kept so. and the 
food well put away and the pantry kept 
cheerfully tidy. Would not you, if one 
must choose ? 
Has any other housekeeper a heresy to 
air? And may not this modest confession 
induce her to free her mind? A heresy, 
acknowledged and defended, is often the 
beginning of some much needed reform. 
And it usually mark% progress. 
OBJECTS TO COTTON WOOL. 
I HAVE just subscribed for The R. N.-Y. 
and about the first article my eyes 
caught sight of was one describing how to 
use cotton wool in sealing glass jars. I 
suppose the writer means jars filled with 
fruit. I have had a good deal of experience 
In this matter, and have spent several 
thousands of dollars in experiments to find 
out the best way to keep the fruit. I wish 
to say to the housewives of America that 
after one has gone to the trouble to get the 
jars of fruit ready for sealing it is very 
dangerous to use cotton for corks. The best 
substance for making tight joints is India 
rubber. You cannot keep fruit and retain 
the flavor unless you seal the jars tightly 
when the contents are hot. w. H. lyman. 
The above letter does not state clearly 
wherein the “danger” of using the cotton 
lies; but if we infer that our correspondent 
refers merely to the danger that the fruit 
may spoil, having had so much practical 
experience his ideas should be correct; but 
the method which he deprecates has the 
sanction of the Illinois Experiment Station, 
and it was stated that by its use substances 
most difficult to preserve were kept fresh 
for months and even for years. In cases of 
failure ttie cork of cotton may not have 
been perfectly tight, or the precaution of 
baking it previous to use may have been 
omitted. We would be glad to have the 
experience of other readers who may have 
tried this plan, which is not entirely new, 
except possibly as to tne baking of the 
corks. Two other things in our new friend’s 
letter please us greatly : the fact that he 
reads Woman's Work (first?); and that 
through I’HE R. N.-Y - . he realizes that he 
will reach the housewives of America.— 
[Eds.]_ 
THE NEED FOR EDUCATED 
MOTHERS. 
I HAVE been much interested in an 
article entitled, “Is Science too Dry 
for Mothers ? ” which appeared in a recent 
number of THE R. N.-Y., and wish that a 
good many women would read it, and learn 
to look at the subject in its true light. It 
seems well worth thinking of, not by 
middle-aged women alone, but still more 
by young women, as they have still time to 
profit by it. How sad to see so many 
women having charge of children, and as¬ 
suming the responsibility of bringing them 
up, while they are themselves ignorant of 
so many of the common, every day things 
of life; able to answer so very few of the 
questions their children may ask. 
Children desire to know tne reasons for 
the many things they see each day ; and, 
of course, they will ask questions some¬ 
times hard to answer; but usually, if a 
mother has not entirely neglected her op¬ 
portunities, she will be able to answer 
questions aud explain at least some of the 
things a child wishes to know. Again, 
though it is not always best to answer 
every question a child may happen to ask 
(as some are sure to be foolish), yet a wise 
mother can discern between them; and 
often with a little directing, a child can 
learn to answer some of his own questions, 
aud in this way be taught the habit of 
observation and to think for himself. 
What an advantage it is to the children 
where the mother is able to help them in 
this way, explaining their questions, 
pointing out the wonders of Nature and 
Providence, aud the hand of God above 
all, thus without books teaching them 
many things of which other children know 
nothing. What a superiority there is iu 
the intelligence of children with such a 
mother ; yet how many are content if they 
clothe their little ones as well as do their 
neighbors, while each thinks “ I must 
finish your dress,” a sufficient reason 
for saying, “ Go away aud do not 
bother me,” to the eager questioner. As 
a mother can be with the children most 
of the time her opportunities tor instruct¬ 
ing them are much better than a father’s, 
and how very important it is that she 
should be able to do so. We sometimes 
hear people say : “ What is the use of a girl 
spending so much time in school, or study¬ 
ing so many things ? She will soon get 
married and never use all she has learned. 
She might better learn to keep house.” 
But what a mistaken idea I Not that I 
would have a girl neglect to learn house¬ 
keeping ; on the contrary, it is an impor¬ 
tant part of her education, yet, as the 
children of a family grow, there will be op¬ 
portunities to use just as much as a woman 
can learn in other directions. 
Oh I girls do not neglect to improve the 
time, learning all you can while youDg, as, 
after you have married and have the care 
of your home, there will be little time for 
learning, and you will have to experiment 
instead of knowing how to do things. 
Even the care of children physically seems 
to have been left out of the education of a 
good many young mothers, and not know¬ 
ing how to take care of their babies, they 
have to experiment, and often lose them in 
consequence, when the right care at the 
right time might have saved them. 
CHARLOTTE. 
DAINTY COOKING FOR INVALIDS. 
HE Housewife gives the following 
careful directions for cooking chick¬ 
ens for invalids: “Take one or two neat 
joints from a tender young bird which has 
been carefully plucked and drawn ; wrap 
them in white paper, liberally buttered, and 
put them in a saucepan with sufficient boil¬ 
ing water barely to cover them. Add a few 
small pieces of celery aud a pinch of salt, 
and simmer very gently for 20 minutes (or 
five minutes longer if the joints are rather 
large), but watch carefully tnat the liquid 
never reaches boiling pointafter the chicken 
is put in. When done enough, remove the 
paper, season the meat slightly, and serve 
it on a nice hotdisn with a little well made 
bread sauce poured over, and accompanied 
by a small quantity of some carefully pre¬ 
pared vegetable, if the latter is suited to 
the condition of the patient. 
BAKED CHICKEN. 
A nice change can be effected by cooking 
another joint or two of the bird in the fol¬ 
lowing manner: Wrap the pieces in but 
tered paper same as above, and lay them 
side by side on a well-greased baking tin. 
Bake in a moderate oven for half an hour, 
then remove the paper and arrange the 
chicken tastefully on a hot plate. While 
the meat is cooking cut two medium-'ized 
tomatoes in quarters and put them in a 
small stew pan with a quarter of a pint of 
stock, a seasoning of salt, and a tea spoon¬ 
ful of com flour mixed to a smooth paste 
with a table-spoonful of cold water. Stir 
the sauce till it boils, then draw the pan 
aside and simmer for 2b minutes Pour this 
over the fowl and serve hot.” 
A DAUGHTER’S TRIBUTE. 
HILE the article given below is so 
entirely of a personal uature that 
we should, ordinarily, hesitate to give it 
place in our columns: we are led to insert 
it for two reasons: One of these is that the 
writer is one of the “ old iriends ” who have 
been missed and inquired after; the other, 
that the letter itself gives a practical ex¬ 
position of a topic that has been discussed 
among us, namely, the affectionate respect 
and care that should be bestowed on the 
aged and ailing members of our families. 
It should touch us all, shaming those who 
have neglected their duty in this respect, 
and encouraging those who have done well, 
to do still better. 
Some months have elapsed since a former 
article under “Old Folks, Old-Fashioned 
Fare and Freedom ” was penned. The long 
interval of silence has been due chiefly to 
the protracted illness of the dear old mother 
aud grandmother of our own household; a 
mother tender, true and faithful in every 
relation and vicissitude of life. For myself, 
once for years an invalid, and therefore es¬ 
pecially in need of tender solicitude, it is 
ever a blessed privilege to bear witness tt 
her untiring devotion. And no less devoted, 
in his own different way, was the dear 
father whose thoughtful kindness helped 
to smooth the rugged path for the weary 
one; the father with whom, when death 
entered our home two years ago, the light 
seemed to go out from our lives. But the 
dear mother was spared to bless our home, 
and in caring for her aud our little one, we 
found solace in enduring our loss. Again 
the Angel of Death seemed hovering over 
our home; but we rejoice that after thes e 
months of anxiety our dear one, though 
feebly, it is true, moves once more about 
the house, aud on pleasant days walks out 
to enjoy the freshness aud beauty of the 
outside world. Our Heavenly Father is 
indeed good to us, and we know that His 
goodness is never-failing even when we bow 
b-neath affliction. Yet it is so much easier 
to realize this immutable truth when He 
“gives and spares rather than when He 
takes.” May it be given to us in all events 
to say from the heart: “ Blessed be the 
name of the Lord.” gladdys wayne. 
Scalloped Potatoes —Chop cold, boiled 
potatoes fine. Take a tin basin of suitable 
size to hold the required quantity. Put in 
a layer of the chopped potatoes, then one of 
bread crumbs. Season with pepper, salt 
and some bits of butter, and with a flour 
sifter dust over a little flour, then put in 
another layer of potatoes and bread 
crumbs, seasoning and dusting with flour 
as before, and continue until the dish is 
full or the material all used. The last 
layer should be of bread crumbs or pow¬ 
dered crackers. Then pour over it all enough 
fresh milk to nearly fill the dish; cover 
with a plate or a tin cover and bake 20 
minutes. It is a nice change from warmed- 
up potatoes. 
Loaf Cake That Will Keep a Year.— 
Four pounds of butter, four of sugar, and 
eight of flour. Take all the flour and half 
the sugar and butter with one quart of 
sweet new milk and one cup of yeast, at 
night. Mix well and let rise until morning. 
When it is very light add the rest of the 
butter and sugar, 20 eggs, the peel of four 
fresh oranges chopped fine, a tea spoonful 
of soda dissolved in a little water, one ounce 
of nutmeg and four pounds of raisins. 
Work it for two hours and put it into well- 
greased tins to rise : when light, bake 
slowly an hour or more until well done. 
Put the raisins in after you have worked it; 
the last thing before putting it in the tins. 
AUNT RACHEL. 
Coffee Charlotte Russe. — Sweeten 
and flavor one pint of thick cream with 
coffee. Beat stiff with an egg-beater. 
Soak one table-spoonful of gelatine in one 
table-spoonful of cold water. It may be 
dissolved in hot water or hot coffee, and 
then strained through a coarse cloth or 
wire strainer into the cream. The object 
of using the bit of gelatine is to keep the 
whipped cream stiff. About three table- 
spoonfuls of powdered sugar will be enough 
to sweeten the cream Have the coffee 
very strong for flavoring ; oue. fourth coffee 
and three-fourths water ooiled will make it 
right. Beat the cream until it is thick, 
setting the bowl containing the cream on a 
pan of ice; this will make it thicken 
quicker. Cut the ends of the lady-fingers 
square across, so they will stand up in the 
mold; leave a little space between them. 
Pour the cream into the center of the mold, 
trim the fingers evenly around the top, so 
when the russe is turned out it will keep 
its proper shape, and set away on ice for an 
hour or more. Sponge cake may be put in 
place of the lady-fingers. 
PterellaneouiS gtdiTrtisiing. 
Readers of The R. N.- Y. will please the 
advertisers and benefit the paper by always 
mentioning it when writing to advertisers. 
Many Clergymen, 
Singers, actors, and public speakers use 
Ayer’s Cherry Pectoral. It is the favorite 
remedy for hoarseness and all affections of 
the vocal organs, throat, and lungs. As an 
anodyue aud expectorant, the effects: of 
this preparation are promptly realized. 
“Ayer’s Cherry Pectoral has done me fere..t 
good. It is a splendid remedy for all dis¬ 
eases of the throat and lungs, and I have 
much pleasure iu testifying to its merits.”— 
(Rev.) C. N. Nichols, No. Tislmry, Mass. 
“ In my profession of an auctioneer, any 
affection of the voice or throat is a serious 
matter, but, at each attack, I have been re¬ 
lieved by a few doses of Ayer’s C.ierry 
Pectoral. This remedy, with ordinary care, 
has worked such a magical effect that I have 
suffered very little inconvenience. I have 
also used it in ray family, with very excel¬ 
lent results, in coughs, colds, &c.”—Wm. II. 
Quartly, Minlaton, So. Australia. 
Ayer’s Cherry Pectoral, 
PREPARED BY 
DR. J. C. AYER & CO., Lowell, Mass. 
Sold by all Druggists. Price $t ; six bottles, $5. 
IF YOU HAVE 
no appetite, Indigestion, Flatulence, Sick- 
Headcahe, “all run down” or losing llesh, 
you will find 
Tuffs Pills 
just what you need. They tone up the weak 
stomach and build up the flagging energies. 
