274 
THE RURAL NEW-YORKER 
March 24 , 
► Woman and Home ] 
From Day to Day. 
A HINDU LULLABY. 
Where does the Cuckoo sleep, Bahy ? Down 
by the great stone tank, 
Where the lizards bask in the sunshine, and 
the monkeys play on the hank. 
Where does the Peacock sleep, Baby? Out 
in the jungle grass, 
Where the jackals howl in the evening, and 
parrots scream as they pass. 
Where does the Peacock drink. Baby? Cream 
from somebody’s cup: 
And if somebody isn’t careful, the Peacock 
will drink it all up. 
What does the Cuckoo drink, Baby? Milk 
from somebody’s pan. 
So run and stop the rascal as quick as ever 
you can. 
What does the Cuckoo eat. Baby. Candy 
. and all that’s nice, 
And great round balls of brown sugar 
speckled with silver and spice. 
What does the Peacock eat, Baby? Lollipops 
all day long; 
But Baby must go to sleep now, for this is 
the end of the song. 
—Translated from the Punjabi by C. F. 
Usborne. 
* 
For molasses bread pudding, stir into 
one quart of milk one pint of bread 
crumbs, one cup of molasses, one cup of 
raisins, seeded, cinnamon and nutmeg 
to flavor. Bake in a slow oven for three 
hours, stirring a little when first heated. 
Serve hot with cream., 
* 
When the hands arc stained and 
roughened, wash them well with soap 
and warm water, then rub with lemon 
juice, and follow this with common salt. 
Rinse thoroughly afterwards with warm 
water. We find this surprisingly efficient 
in cleansing the hands after rough house¬ 
work. 
* 
As usual each Spring, a great many of 
the new hats look like flower gardens 
tied up with ribbon. In a great many 
cases there is a mixture, instead of one 
flower only being used, such as roses and 
violets, roses and forget-me-nots, etc. 
There are a good many flowers that 
never grew, too; we saw one elab¬ 
orate green hat trimmed with masses 
of green roses mixed with violets. 
Sailor hats, so-called, preserve the sailor 
crown, hut have a brim short in front, 
wider at the sides, and widest at the hack, 
where it is turned up with a mass of 
flowers. Among plain early Spring hats 
are many neat toques of mohair and 
maline, which will be found durable for 
regular wear, and generally becoming. 
They are not trimmed with erect aigrettes, 
as last Spring, but with wings or quills 
slanting upward towards the hack, or 
else with sweeping feathers of the Para¬ 
dise type. 
* 
When planning for Spring cleaning, it 
is well to remember that an early start 
does not compensate "for the discomfort 
of a chilly family shivering in draughty 
rooms when an unexpected easterly storm 
interrupts the work, nor for the possi¬ 
bility of all the ailments resulting from 
lack of proper heating during capricious 
weather. We would rather get at Spring 
sewing first, and leave the cleaning for 
open-window time. If there are any cur¬ 
tains or slip covers to be made, prepare 
them in advance. During the early 
Spring there are a good many bargain 
sales of curtain materials, and it is well 
to take advantage of them. Tambour 
muslin for bedroom curtains costs from 
12]4 cents a yard up; it is 27 inches wide; 
ruffled muslin 30 inches wide from 13 or 
15 cents a yard up. Of course finer 
grades can be bought for higher prices, 
up to about 75 cents a yard. We have a 
particular weakness for ruffled muslin 
curtains all through the house, preferring 
them to lace, which may easily look taw¬ 
dry, even when expensive, if the best 
taste has not been exercised in its selec¬ 
tion. 
Directions for forcing li!y-of-the-val- 
ley in the house sound rather complicated 
as given by most authorities, with their 
recommendations of sphagnum moss, 70 
degrees of heat, etc. We have been very 
successful this year and last, without any 
“fussing,” or any unusual conditions. We 
buy strong “pips” or crowns in January 
and February, providing for a succession. 
They are planted in pots or pans, in any 
soil convenient—clear sand would do 
equally well. The soil is watered, and 
they are put in a dark cellar where we 
keep potatoes for a week or 10 days, 
whert a few are brought up to the light, 
as convenience allows. First they are put 
on a mantel behind the kitchen stove for 
a week, where the warm moist air forces 
them rapidly; then they spend about a 
week in the north window of the kitchen, 
which quickly greens the tender leaves. 
From this they are transferred to an east 
window in the dining room, where the 
temperature is from 60 to 70. By the 
fourth week they are fully open, with 
tender green leaves and fragrant bells. 
In a greenhouse they can usually be 
forced into bloom in 21 days, but must 
be carefully hardened to get green 
foliage. _ 
Baked Beans with Tomato Sauce. 
Can you give me a recipe for cooking beans 
with tomato sauce like the canned ones we 
buy? J. c. 
We think the home-made article much 
better than the canned, because the latter 
must be subjected to such prolonged steri¬ 
lizing, to insure keeping, that the flavor 
often suffers from it. Prepare the beans 
as for ordinary baking, by soaking and 
parboiling; then put in a crock, with the 
pork, and add the sauce, which should be 
prepared while the beans are cooking. 
Some cooks merely use the juice from 
a can of tomatoes; we prefer to use some 
of the solid part too. Stew slowly, put 
through a sieve to make it smooth, and 
flavor with salt, pepper, a small pinch of 
clove, a little mustard, and, if desired, a 
shred of onion. Do not thicken; pour this 
over the beans, cover and bake. Add a 
little water from time to time if the beans 
seem to be becoming too dry. A little 
sugar may be added to the sauce if the 
family taste approves. 
Mrs. Spraker Talks. 
“Why,’' said I, “are my potatoes soggy, 
while yours are just as nice and mealy 
as can be?” 
Mrs. Spraker sniffed. “You don’t cook 
’em right,” she said bluntly. 
I waited for her to go on, but her lips 
were tightly closed, and her whole mind 
seemed intent upon the mitten she was 
knitting. 
“What do I do that is wrong?” I asked, 
meekly. 
Mrs. Sprake-r looked at me with scorn. 
“You probably,” said she, “put your pota¬ 
toes on to cook ’most any time and take 
’em off whenever you happen to think of 
it and never salt ’em. I’ve seen folks just 
like you. You might think they’d get 
them right by accident once in a while, 
but they never seem to have accidents of 
that kind.” 
Again she was silent. “How do you 
cook them?” I asked meekly, and seeing 
that my state of mind was sufficiently 
humble, she unbent. 
“I’ll tell you just what to do,” she said, 
kindly. “Peel your potatoes,—and be 
sure and pick out those of the same size, 
not little and big together,—and let them 
soak a while in cold water, all the fore¬ 
noon or all night won’t hurt them. Then 
half an hour before dinner time pour off 
the water and cover the potatoes with 
boiling water. Let this stand a few min¬ 
utes so as to warm the potatoes through, 
then turn it off, add more boiling water 
and set the kettle on the hottest part of 
the stove. The water will begin to boil 
almost at once as it will not have to 
warm up cold potatoes. Put in a good 
handful of salt and just a little before the 
half hour is up, try the potatoes with a 
sharp fork. If they are done, and you 
mustn’t have them too soft, pour off the 
water and set the kettle back on the hot 
part of the stove again. Now this is the 
most important part. You want to shake 
the dish gently so the potatoes will rub 
against each other and won’t stick to the 
kettle. This makes them mealy and you 
can see a cloud of steam coming out of 
the kettle. When they are well dried off 
turn them out into a hot dish and serve 
them right away.” 
“That sounds easy,” I said. 
“It is,” Mrs. Spraker’s manner stif¬ 
fened again, “Only of course, what any¬ 
body don’t know they can’t be expected to 
do.” 
“What is the secret of being a good 
cook?” I asked. I like to hear Mrs. 
Spraker’s opinions even if I don’t always 
agree with them, they come out with such 
bluntness and positiveness. 
“Knowing how things ought to taste 
and then having gumption enough to 
make them taste that way,” she answered 
promptly. susan b. robbins. 
Why 
you should buy of us your 
Tea and Coffee 
on DAYS 
3U FREE TRIAL 
We prepay all freight charges and deliver this 
Wiard Standard Washer 
direct to your home abso¬ 
lutely free. After thirty 
days trial if you do not 
find the Wiard Stand¬ 
ard Washer more than 
we claim, and superior to any other washing 
machine, you can ship it back and we will 
also pay all return charges. It takes the dirt 
out of collars, wrist or neck-bands as com¬ 
pletely as it washes blankets, sheets or pillow 
cases. Does not injure the finest fabrics or 
laces ; neither will it pull buttons off. Either 
a small washing or a large one is accomplished 
in a quarter the time other washers take, be¬ 
cause of its double motion and ball bearings. 
The labor it saves makes wash day a pleasure. 
Write at once, it means no 
more drudgery for you. 
Don’t delay. 
WIARD MFC. CO. 
264 W. Ave. 
East Avon, N. Y. 
'Vr 
DO^ 
B ECAUSE we sell it whole¬ 
sale. Purchasing direct 
from the Importer enables us 
to cut all middlemen’s profits. 
This means, in dollars and 
cents, DUCHESS Blend Java 
and Mocha Coffee at 25c. 
(usually sold at 35c.) and KING 
CHOP Tea, all kinds, 35c. 
(regular 60c. quality). 
We do not ask you to buy 5 
lbs. on trial but to just send us 
10c. for a sample 3 oz. package 
of Coffee and a 2 oz. package 
of Tea, total, 5 oz. 
This is a small expense on your 
part to learn how you can S3ve 
money on your Tea“and Coffee 
bills, and a big loss for us if we 
do not gain you as a regular 
customer. 
Your future orders will be ex¬ 
actly the same as our 10c. samples. 
James Van Dyk Co., 
307F Water St., New York. 
"A Kalamazoo q 
—“— Direct to You” 
You save from 20% 
to 40% by buying a 
Kalamazoo Stove or 
Range direct from the 
■^factory at lowest 
factory prices. 
Moreover, you 
get a stove or 
range not excel¬ 
led by any in the 
world. We guar¬ 
antee quality under a 
$20,000 bank bond. 
We Ship On 
360 DAYS APPROVAL 
and We Pay the Freight. 
If you do not find the Kalamazoo exact¬ 
ly as represented, the trial does not 
cost you a cent. It will pay you to in¬ 
vestigate. 
Send Postal for Catalog N o. 114 , 
All Kalamazoos are shipped prompt¬ 
ly, blacked, polished and 
ready for use. 
Kalamazoo Stove Co., Mfrs., 
Kalamazoo, Mich. 
AU our cook ttovc* and ranges are fitted with 
patent oven thermometer which make* 
baking eaey. 
Oven Thermometer 
Polish* It jrives a quick, brilliant lustre and I>ooa 
\ot Horn OfT. Sample sent if you address Dept. 10 
I.A1HOXT, CORLISS & CO., AgU., 78 Hud.on St,, Sew York, 
W. L. Douglas 
*3= & *3 = S H O ES men 
W. L. Douglas $4.00 Gilt Edge Line 
W. L. DOUGLAS MA KES & SELLS MORE 
MEN'S $3.50 SHOES THAN ANY OTHER 
MANUFACTURER IN THE WORLD. 
<M n nnn REWARD to anyone who can 
$ I UjUUU disprove this statement. 
If I could take you into my three large factories 
at Brockton, Mass., and show you the infinite 
care with which every pair of shoes is made, you 
would realize why W. L. Douglas $3.50 shoes 
cost more to make, why they hold their shape, 
fit better, wear longer, and are of greater 
intrinsic value than any other $3.50 shoe. 
W. L. Douglas Strong Made Shoes for 
Men, $2.50, $2.00. Boys' School A 
Dress Shoes, $2.50, $2, $1.75, $1.50 
CAUTION. —Insist upon having W.L.Doug¬ 
las shoes. Take no substitute. None genuine 
without his name and price stamped on bottom. 
Fast Color Eyelets used; they will not wear brassy. 
Write for Illustrated Catalog. 
W. L. DOUGLAS, Dept. O, Brockton, Mass. 
Oar 
Oven 
Tlier* 
mom* 
tiers 
Make 
Good 
Baking 
Easy 
Gold Coin Ranges fr pa? d ht 
This well-known line of Stoves and Ranges which has been standard 
for nearly fifty years, we will sell direct to the user at 
Wholesale Prices 
safely delivered, freight prepaid, high!.' polished, roady to 
put in your home, with the privilege of 
A YEAR’S FREE TRIAL 
Return stove at our expense if not satisfied and we will return 
your money at once. Gold Coin is the first Standard Trade-Marked 
stove ever offered at the wholesale price. Write for our Free Illustrated 
Catalogue. It tells all about stoves, and gives wholesale price on each. 
THE GOLD COIN STOVE CO., 3 Oak St., Troy, N. Y. 
(Successor to Bussey & McLeod, Est. I860) 
