Q34 
THE RURAL NEW-YORKER 
December 30, 
[ Woman and Home ] 
From Day to Day. 
NEW YEAR AND OLD YEAR. 
When on the old year closed the iron gate 
1 heard within the sound of sighing and 
tears; 
The year’s lament for all the other years, 
The moan of love bereft and desolate, 
Songs never sung, and tales too sad to tell, 
And dying voices, bidding those they loved 
farewell. 
The mighty gate shut with an iron cry— 
A clang imperious as the voice of Fate; 
And I beheld upon the fast-shut gate 
Wrought images of Death and Destiny, 
Terrible angels, standing, with drawn blade, 
Beside deep graves wherein dead things and 
dear were laid. 
Then a new door gleamed on me, brave and 
bright, 
Golden, and shining like the sun’s new 
gold; 
And on it shapes of beauty manifold— 
New love, new joy, new dream and new de¬ 
light ; 
Kind angels, with flowered branches in their 
hands. 
Beckoned toward the new, the undiscovered 
lands. 
The gold gate opened; through its opening 
At once a golden wave of sunlight went. 
At once a wave of a (lowered garden’s 
scent; 
A wave of song, such as the thrushes sing; 
And far away I saw the happy fields 
Yielding the flower of life which no life ever 
yields. 
“Oh, blessed garden,” I cried; “Oh, glad 
New Year!" 
And entered in on happy, hurrying feet 
To pluck the rose that looks, afar, so dear. 
To drink the song that sounds', afar, so 
sweet. 
And dare to hope a while, while Hope’s my 
friend. 
There is no iron door at this dear garden's 
end! 
—Pall Mall Gazette. 
» 
Grape juice makes an excellent hot 
drink, but if it is merely diluted with hot 
water it is decidedly insipid. Boil half 
a dozen cloves and a piece of stick cinna¬ 
mon in a pint of water, add a cup of sugar 
and boil 10 minutes; strain, keep hot, and 
add a pint of grape juice and the juice of 
one lemon. 
* 
Jjmmie is at the age where the form 
pales before the substance, says Harper’s 
Magazine. At the last party he went to 
the principal dainty of the supper was del¬ 
icate creamed chicken served in pretty 
frilled paper cases. On his return he was 
put through the usual catechism. 
"And what did you have to eat?” 
“Huh! nothin’ but hash in candle- 
shades !” 
* 
As a change in preparing baked beans, 
use a beef marrow bone bedded in the 
beans instead of salt pork. I he beans 
should be well seasoned and the usual 
water added. Another variation which we 
like is to use the gravy and drippings 
from a loin of fresh pork while roasting 
to baste the dish of baked beans. '1 his is 
especially nice when the roast has been 
rubbed with sage leaves. 
* 
The Atchison Globe says that a “ 1 rou¬ 
ble Book” is kept by an Atchison family, 
in which everyone registers his grievances. 
Tt will surprise no one to learn that the 
children have made the most entries. 
“Mother wouldn’t let me go swimming,” 
appears often in a boy’s hand. Mother 
wouldn’t let me put on my new dress.” is 
a girl’s frequent trouble, and “Mother 
wouldn’t do” this or that, make up the 
most of the troubles. Mother hasn’t en¬ 
tered a single “trouble” herself. Father 
entered one one day. but when he read 
that the children were all knocking on 
mother, and realized that his knock was 
on her, too, he became ashamed, and 
erased his entry, and gave her a hug in¬ 
stead. 
* 
A reader asks for the Shaker method 
of corning or pickling beef. We do not 
know any special Shaker recipe for 
corned beef except the following, given 
under the name of “bacca” in Good 
Housekeeping: Pound down close in a 
barrel 100 pounds of the round of beef 
cut in 10-pound pieces, with a mixture of 
four pounds sugar, two ounces saltpeter, 
two ounces soda bicarbonate, and four 
quarts table salt sprinkled under, over and 
between. It will make brine without 
water. After one week, a piece of the 
top of the round, sliced and broiled, will 
be found tender and* delicious. The bot¬ 
tom of the round, boiled till tender and 
sliced thin when cold, resembles ham, but 
is more choice in flavor. 
* 
Apricot pudding is delicious, and if de¬ 
sired it may be made from evaporated 
apricots, carefully soaked and stewed, in¬ 
stead of the canned fruit. Butter a shal¬ 
low pudding dish and sprinkle on the sur¬ 
face a layer of soft bread crumbs. Drain 
the syrup from a can of apricots and ar¬ 
range a layer of fruit in the dish, bill 
the cavities with sugar and a dot of but¬ 
ter the size of a pea on each. Cover each 
piece of fruit with another half to simu¬ 
late the whole fruit, then fill the interstices 
with soft bread crumbs. Mix one pint of 
milk, the yolks of three eggs, well beaten, 
with one-quarter teaspoon of salt and 
three tcaspoonfuls sugar, and pour this 
over the fruit. Lift the fruit a little so 
the custard may reach every part of the 
bread. Bake it about half an hour. Beat 
the whites of the eggs till stiff; add three 
heaped tablespoonfuls of powdered sugar 
and three teaspoonfuls of lemon juice. 
When the pudding is done and cooked 
somewhat spread the meringue over the 
top and brown it slightly. Serve hot 
without sauce. 
* 
We are not making many New Year’s 
resolutions, but there is one old resolve 
that is strengthened every time we fall 
short of household supplies, and that is 
to buy all provisions, as far as possible, in 
large quantities which command advan¬ 
tageous prices. The family living, even 
under the simplest conditions, becomes 
costlv in this time of national prosperity, 
and tbe small retail buyer is at a great 
disadvantage. Some housekeepers say that 
they cannot afford to buy in quantity, be¬ 
cause it encourages wastefulness. This 
seems to us a poor excuse; it shows that 
supplies are not properly apportioned. If 
this carelessness results, the housekeeper 
should have a locked storeroom, and give 
out the supplies as needed, as our grand¬ 
mothers used to do. This system does not 
mean that the country storekeeper is to be 
driven out of business, and supplies all 
secured from a distance. Tf the local 
dealer is a man of enterprise, he will make 
a favorable rate for flour by the barrel, 
canned goods by the case, etc., for it will 
save the wear and tear of many small 
sales. 
Hulled Corn. 
We gave directions for making New 
England hulled corn last Fall, but of late 
we have received so many requests for the 
recipe that it seems wise to republish it. 
New England taste demands a well- 
ripened white flint corn for hulling, 
other sections prefer yellow, but it is al¬ 
ways flint corn. Babbitt’s potash is used 
to remove the hulls, the proportion being 
one full pound to a bushel of corn. Of 
course, when preparing corn for home 
use, the same proportion would be ob¬ 
served in smaller quantities. An iron 
kettle half filled with water is put on the 
stove, the potash added when the water 
warms, and the corn put in when it comes 
to a boil. In about an hour the starch 
will come out of the coni, thickening the 
lye. The corn must be well stirred from 
the bottom, to avoid burning, and the ket¬ 
tle kept back on the stove, so the corn 
will simmer without boiling hard. After 
the first hour corn must be dipped out 
and tested in cold w r ater, to see if the 
hulls slip. If left in the potash too long 
it becomes dark and sodden; if too short, 
it cannot be cooked tender. About 1 J 4 to 
two hours is the usual time. The corn is 
then washed in clear water. When made 
in large quantities a clean, new broom, 
with about six inches of the straw cut off, 
is used to rub off the hulls; a stiff whisk 
would answer the same purpose with 
small quantities. A quantity of water 
will be used during this scrubbing, the 
hulls being poured off with the water. 
Put the corn on to boil in clear w'ater; 
when it reaches the boiling point draw 
it back, so that it may simmer. It should 
not be stirred, as this makes it mushy. 
Tt requires long, slow simmering; when 
sufficiently cooked it may be salted to 
taste, and drained in a colander. When 
served it is either eaten with milk, or 
warmed up with butter in a frying pan. 
and served like a vegetable. In the Sum¬ 
mer hulled corn would ferment very 
quickly, so its manufacture takes place 
only after hard freezing has started in the 
Fall. 
Hulled corn may also be prepared as 
follows: Wash two quarts of shelled 
corn to remove loose bits; then place 
in a large iron kettle with two heaping 
tablespoons of saleratus, cover with cold 
water, let come to a boil slowly and cook 
about an hour. Remove the kettle from 
fire, drain off the water, then pour the 
corn, from which the hulls will already 
be loosened, into a large pan of water. 
Rub the corn between the hands to 
loosen the hulls; after taking off all 
those partly loosene-d put it on again in 
warm water, let bo’il about half an hour, 
then try to remove the rest of the hulls 
by rubbing as before. After all hulls 
are removed, wash the corn in at least 
half a dozen clear waters, then put on 
once more in warm water, and when it 
boils drain and add fresh water. Let 
the corn cook in this last water until 
tender, salting to taste. If the hulls do 
not come off readily let the corn boil an 
hour longer, adding a teaspoon more 
saleratus. 
When using baking 
powder it is always econ¬ 
omy to buy the Royal. 
Royal makes the finest, 
most wholesome and de¬ 
licious food. 
Business 
Without 
Investment 
Men or Women 
And a good paying business, 
too — for men or women, 
young or old. 
You can live at home and 
have as good a business as 
many a man, and better 
than most women have in 
the big cities. 
The work is easy and good 
for you, and the reward is 
sure. The owners of The 
Ladies’ Home journal 
and The Saturday 
Evening Post have done 
all the preliminaries, and 
will keep on helping. 
The Curtis Publishing Company 
E 86 Arch St., Philadelphia 
I’oIIhIi. It t-ives a quirk, brilliant lustre an<l Koea 
Riot Kuril Ofr. Sample sent if you address Dept. 10 
1.AMOXT, COUMS9 k AO., Agin., 7S Hudmin St., Sew York. 
pjj 
TELEPHONES 
FOR FARMERS’ LINES 
Buy from the manufacturer. Build 
your own lines. Bookof instructions 
for lOc.ill stamps. Write nearest ullice. 
THE NORTH ELECTRIC CO. 
15« Ft. Clair St..Cleveland, O. 
440 Maine St., Dallas, Texas. 
BETTER THAN AN INSTITUTE—Our School 
Proposition for Farmers’ Families. School Agency, 
Room 1, 255 W. 104th St., New York, N. Y. Enclose 
stamp for booklet. 
DERRICK OIL CO. 
Box 52. Titusville, Pa. 
ELITE OIL. 
to please where 
. strong light is 
desired. Made from 
Pure Pennsylvania 
('rmle. Write for par¬ 
ticulars and prices. 
"Rush Market Reports" in "Rush Time" 
mean greater profits for you. 
WILLIAMS FARM TELEPHONE 
is for BUSINESS. Pays for itself in a short 
time. Gives permanent service. You can build 
your own lines—we furnish telephones and all 
line material. Write to-day for complete infor¬ 
mation. The Williams Telephone & Supply Co-. 
78 Central Avenue, Cleveland, O. 
THE HESSLER STILL LEADS. 
RURAL MAIL BOX. 
Best made and 
most durable box 
on the market, 
Don'the deceived 
by pictures that 
look like 
“The Hessler.” 
To got the best, 
insist on having 
the Original Gen¬ 
uine HESSLER 
BOX, not the im¬ 
itation. AGKNTS 
wanted in every 
town. 
H. E. HESSLER CO.. Syracuse,N.Y- 
