1906. 
THE RURAL NEW-YORKER. 
201 
Notes From a Massachusetts 
Garden. 
There are gardens and gardens. I have 
had both kinds Sometimes I threaten to 
have only shrubs and perennials in my 
“posy-bed,” because they seem to be the 
only kinds, for busy people. Flowers are 
dainty little tyrants demanding attention 
to their wants at once. They are not 
happy or thriving on spare time any more 
than babies are. Still, every Winter and 
Spring the same old longing is in my 
heart, and I plan my garden recklessly. 
We always have heaps of sweet peas. 
Mamma loved them, and every Sabbath 
morning Father takes a big, dew-wet 
bunch of them to the spot that is hers, 
in the “silent city.” There is a plant 
that has ethereal white blossoms; we call 
it babies’ breath (Gypsophila paniculata). 
It is like a mist, half revealing, half con¬ 
cealing other flowers. It makes a bouquet 
quite fairy-like. Then there is another, 
called old man—the “southern wood” our 
grandmother carried folded with their 
handkerchiefs between the leaves of their 
Bibles to liven the long sermons that 
were their portion, and Dahlias, gorgeous, 
prodigal alike of blossoms and foliage. 
Sometimes I have quite a good collection 
of house plants to set out. Last year 
I had only a few geraniums, two Be¬ 
gonias and a sickly heliotrope, but they 
fairly outdid themselves. I planted five 
cents’ worth of nasturtiums to help out, 
but they positively refused to do any¬ 
thing; they really sulked. The henyard 
wire fence came pretty close to the wood- 
pile, and the combination looked dreary 
enough. I planted a generous lot of sun¬ 
flower seed, and the biddies worked like 
Trojans to dig it up, but some escaped 
and grew. Just think how foolish those 
greedy hens were to cut off their Winter 
“candy” that way! 
I think there is nothing more satisfac¬ 
tory than Phlox Drummondi. There is 
a new kind with “starry” blossoms. I 
meant to sow some Sweet William last 
September, but did not. Sickness and 
death have been much with us the past 
year, and other things have been laid 
aside for a while. I had a splendid bed 
of English violets started, but Father cov¬ 
ered them so warmly that they didn’t ap¬ 
pear again. I felt pretty badly, but I can 
try again. I believe plants will stand 
more neglect than “fussing.” I ask my 
friends what do you do to have such 
beautiful flowers? “Why, nothing! I 
don’t fuss with ’em any. It’s a good plan 
to pick the blossoms.” That is the whole 
secret. I have tried to raise heliotropes 
so often and they invariably die. A flor¬ 
ist told me the trouble—“You’re too good 
to them. Give ’em a drink now and then, 
but don’t putter over them, and you’ll have 
better luck.” I am trying to learn not to 
putter and yet give them necessary care. 
I seem to be succeeding with a calla 
lily given me last Fall. It grows green 
and luxuriant, and the other day I found 
a beautiful white bud pushing out from 
the shelter of a leaf. 1 almost hold my 
breath lest it be blighted. It is the first 
bud I ever had, and I am jealous lest a 
touch profane shall ruin it. To some 
people a calla seems coarse and stiff, but 
I think I am a little in awe of them. They 
are so stately, and resent handling so 
positively. One may only stand afar off 
and admire. 
Did you ever have a clump of holly¬ 
hocks in your garden ? The new double 
ones are exquisite, and perfectly hardy. 
And pjeonies, I should miss them more 
than I can tell. There is a hedge of them 
about the garden, white, shell-pink, rose- 
pink ones with a dainty perfume of their 
own. and rich, glowing, red ones. I like 
to pick a dozen with about two feet of 
s *em, tuck them into a quaint old stone 
jar, and set them on the brick hearth of 
the fireplace. I started a wild-flower 
spot under the lilac tree, but the shy 
things seemed so out of place, so home¬ 
sick that I lost all interest in it, and 
went back to the woods and pastures for 
them. ADAH E. COLCORD. 
Some Chicken Recipes. 
Spring Chicken Fried in Crkam. —Put 
a pint of rich cream in a frying pan over 
a moderate fire till it begins to color, dip 
the different parts of the chicken in flour, 
fry in the cream on each side till it is a 
delicate brown. When done put it on a 
hot platter, pour another half pint of 
cream into the pan, let it boil one minute, 
add a saltspoonful of salt, a dash of pep¬ 
per, then pour it over the chicken. Serve 
garnished with sprigs of parsley and a 
dish of puffed potato slices. 
Chicken in Cuban Style. —Cut up 
chicken as for a fricassee. Dry each piece 
and dip in beaten egg and roll in cracker 
dust; season with pepper and salt and fry 
each piece very brown in half butter and 
half lard. When browned add cup of 
hot water, cover and simmer half an hour. 
Then take out chicken and put on plate 
in warming oven. Have ready a bowl of 
rice cooked in the following manner: One 
cup of rice washed in several waters—the 
more the better—when well washed pour 
over it two quarts of hissing hot water; 
add one teaspoonful pure sweet lard, two 
scant teaspoonfuls of salt. Let it boil 
rapidly for 15 minutes, or until tender; 
some rice takes a few minutes longer. Stir 
but once, and when perfectly tender drain 
at once through a coarse sieve; put it into 
the frying pan with the liquid chicken ha 9 
simmered in, add two tomatoes (canned 
or fresh) chopped fine, a chili pepper, also 
chopped fine. Toss all together lightly 
with a fork. Pile in the center of plat¬ 
ter and lay around it the pieces of fried 
chicken. Garnish with parsley. 
Steamed Chicken— Truss a fowl for 
boiling, rub with the cut side of a lemon 
(to keep it white), and lay on slices of 
salt pork or bacon and steam with an 
onion and three stalks of celery until ten¬ 
der—three hours or longer. Have ready 
a mound of rice, boiled, seasoned with 
butter and salt (a teaspoon of salt to each 
quart of water in cooking), and a table¬ 
spoon of butter after it is on the platter. 
Dispose the fowl on the rice. In a sep¬ 
arate dish have halves of tiny biscuit, over 
which pour the chicken gravy. In mak¬ 
ing the latter, first strain it, thicken with 
flour and water (tablespoon of flour), and 
enrich with two egg yolks beaten with 
half a cup of cream or rich milk. The 
rice and the biscuits take the place of po¬ 
tatoes. 
Chicken and Potatoes, Southern 
Style. —Cut a two-pound Spring chicken 
in large pieces. Stew in just water 
enough to cover, adding a teaspoonful of 
salt, a saltspoonful of pepper and a table¬ 
spoonful of butter when first put to cook. 
Scrape and boil a dozen small round po¬ 
tatoes, being careful to keep them whole. 
Mix one beaten egg and a tablespoon of 
flour with a quart of milk, add to the 
chicken when tender, boil up, then add the 
hot drained potatoes and serve very hot. 
Add a half teaspoonful of salt and a cou¬ 
ple of dashes of pepper before putting in 
the potatoes. 
Victoria Chicken. —Procure a young 
chicken of three and one-half pounds in 
weight, singe, draw and wash it, cut the 
chicken into ten pieces, season with half 
teaspoonful pepper, and half tablespoon- 
ful of salt; rub the seasoning and the 
chicken well together. Cut half pound 
bacon into slices, remove the rind and 
place the bacon in a pan of boiling water, 
let it lie five minutes, then drain. Put 
the bacon into a saucepan and fry to a 
delicate brown, then take out the bacon. 
Put the chicken into the bacon fot, add 
half tablespoonful butter, cover and cook 
slowly for thirty minutes, turning the 
chicken with a fork three times during 
that time, then lay the chicken in a round 
pan with the slices of bacon between, pour 
over three cups of cream, cover the pan 
and bake one hour in a medium-hot oven. 
When ready to serve lay the chicken on a 
hot dish, and lay six bread croutons in a 
circle around the dish, strain the sauce 
over the chicken and serve. 
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