5io 
THE RURAL NEW-YORKER 
June 23 ; 
[ Woman and Home \ 
From Day to Day. 
PRAISE OF A SOLITARY LIFE. 
Thrice happy he who by some shady Grove, 
Far from the clam'rous World, doth live his 
own. 
Though solitary, who is not alone, 
But doth converse with that eternal Love; 
O how more sweet is Birds harmonious Moan. 
Or the hoarse sobbings of tlie Widow'd 
Dove, 
Than those smooth Whisperings near a 
Prince’s Throne, 
Which the Good make doubtful, do the 
Evil approve ! 
O how more sweet Is Zephyr’s wholesome 
breath. 
And Sighs embalmed, which new-born 
Flow’rs unfold, 
Than that Applause vain Honor doth be¬ 
queath ! 
How sweet are Streams to poyson drunk in 
Gold ! 
The World is full of Horrors, Troubles, 
Slights. 
Woods harmless Shades have only true De¬ 
lights. 
—Drummond of Hawthornden (1585-1649). 
* 
Wooden glove hands are a convenience 
in cleaning and drying gloves; they cost 
from 19 to 35 cents each. 
* 
A school lunch basket is likely to be¬ 
come musty if not cleaned from time to 
time. Dip it in hot salt water, then in 
cold water, and dry quickly in the sun, or 
by the fire; this will keep it clean and 
sweet. 
* 
A delicious variation is made in rhu¬ 
barb marmalade by adding a handful of 
blanched almonds to two quarts of stewed 
fruit. The almonds are cut in shavings, 
stewed gently until pulpy, and then added 
to the hot fruit to finish cooking. 
* 
Many children form the habit of 
thumb-sucking with little attempt at pre¬ 
vention. It should be remembered that 
this habit may cause decided disfigure¬ 
ment, both of lips and teeth, as it pushes 
back the lower front teeth, while pushing 
the upper front teeth out. Without doubt 
many cases of crooked teeth, which lead 
to expensive dentist work in later life, 
result from this infantile habit. 
* 
A case to pack away fine shirt waists 
is a useful and inexpensive present for a 
girl. It is made like the pillow slip for a 
baby’s carriage, having the opening mid¬ 
way across the back, to be buttoned or 
tied together when the waist is slipped in. 
The case is made of flowered muslin, lined 
with lawn in a solid color, and bound with 
ribbon. Such a case is desirable for 
packing a waist or for laying it away in 
closet or trunk. 
* 
Rasprerry cream tart is made as fol¬ 
lows : Line a pie plate with good paste, 
and fill with red raspberries, sweetened 
with powdered sugar. Cover with paste, 
but do not pinch it down at the edges. 
When it is done, lift the top crust, which 
is thicker than usual, and pour upon the 
fruit a cream made as follows: One 
small cup of rich milk, heated to boiling 
point; whites of two eggs beaten light and 
stirred into the boiling milk; one table¬ 
spoonful of white sugar; one-half tea¬ 
spoonful of cornstarch wetted with cold 
milk. Boil three minutes, then let the 
cream get perfectly cold. Remove the top 
crust, pour the cream over the fruit, re¬ 
place the crust, and set the pie away to 
cool. This recipe is given by Marion 
Harland; our home recipe for fruit cream 
pie calls for a simple custard, using both 
white and yolk of one egg, which is 
poured over the fruit as above. Straw¬ 
berry cream pie is made in the same way. 
* 
One of Tillie’s redeeming qualifications 
was her willingness to obey blindlv what¬ 
ever orders, however incomprehensible, 
her attractive new mistress might choose 
to give; but even this admirable trait 
sometimes involved the family in curious 
difficulties, says the Youth’s Companion. 
“Tillie,” said Mrs. Nelson one morning, 
“I have just ordered some lettuce. When 
it comes I want you to put it in the ice¬ 
box right next to the ice. The ice. See, 
Tillie, here on the ice. When the lettuce 
comes—” 
“Yaw, meesis,” replied Tillie, seemingly 
with understanding, “my feex heem all 
glide.” 
It was almost a week later when the 
thought suddenly occurred to Mrs. Nel¬ 
son, who had been somewhat taken up 
with social affairs, that she had had no 
news from home, nor indeed any other 
mail. She looked in the letter box, but it 
was empty. 
“Tillie,” said the puzzled lady, going to 
the kitchen, “have you taken any letters 
out of the post-box lately?” 
“Yaw, meesis,” beamed Tillie, rushing 
to the ice-box. “My bring heem for you. 
My do like you told my.” 
And there, nicely packed away in a tin 
pail beside the ice, was the accumulated 
mail for the past four days, none the 
worse for having been kept in cold storage. 
Hints on Canning Vegetables. 
We always considered the canning of 
the Winter supply of vegetables one of 
the hardest tasks of the Summer months 
until last year, when we found that we 
had been needlessly using up strength and 
fuel. The old way was to pick a bushel 
or so of peas over night, and spend most 
of the next morning shelling them; then 
after the dinner work was done, we filled 
the wash boiler with cans and kept up a 
hot fire all the afternoon to ensure their 
sterilization before the supper must be 
prepared. The change came when we 
bought the new kettle. I may say that it 
is a new one to us, only it has been on 
the market for years, and, no doubt, has 
a place in many rural kitchens. It dif¬ 
fers from other iron kettles in having a 
grooved rim and an arched lid which fits 
so perfectly that no steam nor odors can 
escape into the room. These are carried 
downward through a tube in the side of 
the kettle into the stove. The space over 
the water confines the steam until the. 
pressure is strong enough to force it 
through the aperture in the rim down into 
the fire-box. It holds four quart or five 
pint cans, and, throughout the season, we 
plan to do the canning on ironing days 
and such times as a hot fire is kept burn¬ 
ing most of the morning. We pick the 
peas over night and shell and pack them 
into the cans in the morning. We fill up 
the cans with cold water and screw the 
covers on loosely. They are then wrapped 
in cloths and put into the kettle with cold 
water over the tops of the cans. After 
boiling three hours we remove them from 
the water and immediately tighten the 
covers. String beans are cut into small 
pieces as for the table, and' allowed to 
scald in hot water to which a pinch of salt 
and a little soda is added. Then drain 
them, and pack into the cans, cover with 
water and boil two hours. Corn should 
be packed down well in the can and a 
space left at the top to allow it to swell. 
It should be used when young and tender, 
and full three hours allowed for cooking. 
Some experiments which we have made, 
as well as the testimony of others, have 
convinced us that to ensure perfect sterili¬ 
zation the water must be kept over the 
tops of the cans and at the boiling point 
for from two to three hours. The volume 
of confined steam over the water must 
certainly be hot, but several cans spoiled 
out of a number that were treated exactly 
like the others except that the water 
boiled low, so that the tops were exposed. 
Therefore, I doubt the efficiency of a 
steam boiler for home use. 
An easy way of canning tomatoes is to 
peel them and set them in a dripping pan 
in the oven. When done take them up 
carefully with a large spoon, put them into 
the cans, fill up with the hot juice, and 
seal. Cooked in this way they have a 
delicious fresh taste and retain their shape. 
A hint which I received last year was 
the preparing of tomato jelly. The toma¬ 
toes are washed and cut up without peel¬ 
ing, then cooked, and put through a sieve 
to remove the skins and seeds. Place the 
juice on the stove and slowly simmer 
down until it is like thick consomme or 
jelly. This preparation is convenient for 
the many soups, sauces and stews in which 
tomatoes are used, either as foundation or 
flavoring. 
No one who has tasted peas and corn put 
up at home in glass cans will ever return 
from choice to the tinned article of com¬ 
merce ; nor will the faithful and conscien¬ 
tious housewife grudge the time and labor 
spent in preparing clean, wholesome food 
for her family, if she reads, as she can 
hardly fail to do in these days of pure 
food agitation, of the grewsome condi¬ 
tions of dirt and chemicals in the tan¬ 
neries. M. e. colegrove. 
Savory Sandwiches. 
The picnic season is here again, and 
variations from familiar sandwiches will 
prove very useful. We often find, too, 
that a plate of well-made sandwiches is 
appreciated at tea on a warm day. 
Green Pepper.—Remove the seeds and 
white from three firm green peppers 
which have been chilled on the ice, chop 
up fine, sprinkle lightly with salt, put be¬ 
tween thin slices of bread and butter. 
These are very good. 
Egg.—Mash the yolks of hard-boiled 
eggs to a paste. Moisten with butter and 
a little made mustard; season with pepper 
and salt and a dash of tabasco; chop the 
whites as finely as possible, and mix with 
the yolks. Now butter thin slices of 
whole wheat bread and spread thickly 
with the paste, and you have a delicious 
sandwich. 
Toasted Egg.—Boil eggs till they are 
genuinely “hard boiled.” In the meantime 
toast some thick slices of square white 
bread and split them, turning them inside 
out. Butter the toasted side, sprinkle 
with paprika and finely minced lettuce. 
In the meantime reduce the yolks and 
whites of eggs to a powder and spread for 
sandwiches. Keep in waxed paper till 
ready to use. 
Cheese and Lettuce. — Slice Boston 
brown bread very thin, butter lightly and 
spread with Neufchatel or with cottage 
cheese. Have ready crisp lettuce leaves, 
dip each in a bowl of French salad dress¬ 
ing, then lay on the buttered brown bread. 
Press another slice of buttered brown 
bread on this, and the sandwich is ready. 
These sandwiches must be kept moist un¬ 
til it is time to serve them. 
The Williams Farm Telephone 
LIGHTENS LABOR 
LESSENS LOSSES 
LENGTHENS LIFE 
Write for catalog and booklet— 
“OVER THE WIRE.” 
The Williams Telephone <St Supply Co. 
78 Central Ave,, Cleveland. 
MACHINERY 
U Best and cheapest, 
Bend for catalogue. 
I00MEI & ROSCHERT 
_ 'MESS CO., 
118 West Water St., 
8YEACC8S, N. Y. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca- 
l pacity; all sizes; also 
gasoline engines, 
steam engines, 
sawmills, thresh- 
_ _ ers. Catalog free. 
■oBarch ■achloirr Co., Room 161,39 Cortland! St., Nib TorL 
CORNED BEEF 
We use onlyFRESH BEEF, and then nothing but 
the plates. WE GUARANTEE THE QUALITY. 
Everybody orders again, as the CORNED BEEF is as 
werepresent. Write for prices—will answer promptly. 
GEO. NYE & COMPANY 
SPRINGFIELD, MASS. 
Test Your 
Strength 
You may be “out of 
a job” and weakly wait¬ 
ing for a new one at the 
same old thing, wasting 
your life and energies, 
when by a simple test of 
your mental muscles you 
might show yourself a 
giant in earning power. 
Make a better than 
merely “good salary.” 
Be your own boss in 
making it. Take your 
own time to do it. Stay 
in if it’s a nasty day. 
Just use common-sense 
and intelligent industry, 
and you can make more 
than, or at least as much 
as, you ever made, mak¬ 
ing yearly sales for The 
Ladies’ Home Journal 
and The Saturday 
Evening Post. 
Every old and every 
new sale counts in a 
splendid prize award be¬ 
sides paying a large com¬ 
mission. The magazines 
are well known and 
stand at the head of the 
magazine list. We 
train, advise and stand 
by you. We want help 
and will pay you and 
help you to help us. 
Write if you want to 
do better by yourself 
than you are doing. 
The Curtis Publishing Company 
3386-E Cherry St., Philadelphia, Pa. 
A BREAKFAST SET. 
This Is a premium we have secured espe 
dally for the good women of The R. N.-Y. 
family. It is a beauty, and we are able to 
give a great bargain in it. 
It is a 31-piece breakfast set in Prince 
decoration, which is a beautiful pure gold bor¬ 
der with a decalcomania flower in the centre 
of each piece. The flower is fixed perma¬ 
nently by this process, and the design Is very 
pretty and popular. The set consists of six 
plates, six cups, six saucers, six butters, six 
oatmeal and one meat plate. 
We will send this set by express safely 
packed to every woman reader who will send 
us a club of five new yearly subscribers, 
at $1 each. The new subscribers will get the 
Rural New-Yorker for a year, and a copy 
of “The Farmer’s Garden,” described pre¬ 
viously, Now, ladles, this Is your oppor¬ 
tunity. Get after your friends; you ought 
to have a set. 
THE RURAL NEW-YORKER, NEW YORK 
