59o 
THE RURAL NEW-YORKER 
July 28 , 
From Day to Day. 
THE STOCKING BAG. 
The shades of night are falling fast, 
A housewife, through her work at last, 
Sits down with a contented sigh. 
When Io ! this object meets heit eye— 
The stocking bag! 
’Tis full—the sides are bulging wide— 
The mouth cannot its contents hide; 
A ragged sock is peeping out 
To show her ’tis beyond a doubt 
The stocking bag! 
Unwelcome sight to weary eyes— 
Profane ejaculations rise. 
And though the socks need all her yarn, 
Iler first wild impulse is to darn 
That stocking bag! 
She mends—and sighs for angel wings— 
Not that she’s ripe for heavenly things; 
This is the thought: that takes Hie lead— 
Wings save the feet, and thus, no need 
Of stocking hag! 
A woman's work is never done, 
According to the proverb's run; 
If this be true—and there's small doubt— 
Life always will to her hold out 
Some stocking bag! 
—Eli.a Lyle in the Housewife. 
When serving homemade ice cream it 
is very nice when treated like a sundae, 
and an unending list of variations may 
be tried. The basis is always a plain 
vanilla cream. Crush any sort of fresh 
fruit, make it very sweet with a boiled 
sugar syrup (merely sweetening with 
sugar does not give the same effect), and 
pour this sauce over each portion of ice 
cream. Chopped nuts can be sprinkled 
on top if desired. If fresh fruit is not 
at hand, any good fruit jelly, slightly 
softened by standing in a warm room, 
is excellent as a sauce for ice cream. 
* 
Tf a boy’s future prospects in life de¬ 
pended entirely upon his scholastic stand¬ 
ing, a good many parents might well 
spend vacation time in serious thought. 
But later life shows us many dull and 
unprogressive workers who were pointed 
out. in youth, as the brightest boys in 
school, while we see alert and capable 
men of affairs, filling all sorts of honor¬ 
able positions, who were regarded dur¬ 
ing their school days as somewhat stupid 
plodders, easily distanced by “bright” 
companions. The fact is that all our real 
education is founded upon development 
of character and the drawing out of our 
faculties, and no mere parrot-like acquisi¬ 
tion of words and phrases can take its 
place. 
Wf. have been trying rhubarb jelly for 
the first time this season and vote it de¬ 
licious; it stiffened perfectly, and was 
a pretty clear red. Tts pleasant tartness 
will make it desirable to eat with meats. 
It was made the first week in July; we 
have an impression that it would not 
“jell” so well earlier in the season. The 
rhubarb was cut up and put in the pre¬ 
serving kettle without any water, except 
just enough to moisten the bottom of the 
kettle before the stalks were put in. this 
being a precaution against burning. It 
was well cooked, then drained at once 
through a jelly bag, measured, and re¬ 
turned to the kettle. When it boiled 
sugar was added, cup for cup, and a few 
slices of lemon, peel and all, put in, the 
lemon being removed afterwards. The 
syrup was boiled for 20 minutes, being 
carefully skimmed, and then put away 
like any other jelly. 
* 
Only a few years ago earnest women 
felt that senseless fashion was discredited 
bv the short skirt and mannish shoe, and 
that an era of feminine freedom was ap¬ 
proaching. But the sensible short skirt 
was followed by one that trailed impar¬ 
tially all the way around, and though we 
are now wiser in the length of our skirts 
(chiefly because no one woman could 
hold up all of their voluminous breadths 
at once), shoes have gone to the farthest 
extreme from the common-sense type. 
They are changing from their sober hues 
to all sorts of rainbow tints to match the 
gowns, and in many cases are nothing 
more than evening slippers adopted for 
street wear. Pumps in black, white and 
all colors, patent leather, kid, suede and 
linen, have become extremely popular. 
They show off an openwork stocking, and 
give slender feet a very smart look, but 
if the heel is too narrow in proportion to 
the ball of the foot nothing will ever 
make them stay on. One woman tells 
how she gaily donned her two span-new 
pumps, and came home from a street 
car ride with only one. She said: “I 
just slipped my foot out of it and forgot 
it. When I got off the car I stepped 
right down in the street in my stocking, 
and the car went on. I yelled to the 
conductor, and a man threw it out in 
front of an automobile. It was simply 
ruined.” The fact is that pumps are not 
practical footgear for walking, though 
they are very much worn everywhere. 
In white canvas they cost from $1.50 to 
$3; patent leather $.3, and colored linen 
Canning Corn. 
I saw a recipe iu The R. N. Y. last year 
for canning corn with salt and sugar, and 
1 loaned it out and cannpt get It. Would 
you publish it again? J. s. b. 
The recipe asked for is the following: 
Nine cupfuls of corn, cut off the cob; one 
cupful sugar; one-half cupful salt; one- 
quarter cupful water. Cook 10 minutes; 
can while boiling hot. When preparing 
for the table soak over night in cold water. 
I put up green corn in Mason jars last 
year with very satisfactory results. Cut 
from the cob, add a little water and one- 
half of a tin cup of salt, to two quarts. 
Boil three or four minutes and seal in the 
cans, with rubbers, as fruit. A piece of 
broom handle is useful to pack in the corn. 
Fill up the can with hot water. The corn 
remains hot in the can until fully cooked. 
Soak over night in three or four volumes 
of water, pour off, and heat up with the 
usual dressing of cream, etc. Unused 
corn will keep a week, at least, in the can 
after opening. T. E. h. 
Some Good Jellies. 
A safe rule with all fruits that do not 
get firm is to add sufficient sour apple 
juice to make the jelly the right con¬ 
sistency. By choosing a bright day, boil¬ 
ing the juice 20 minutes before adding 
the sugar and going strictly according to 
a few simple directions even an amateur 
A HAPPY FARM FAMILY. Fig. 241. 
$3 to $G. In linen they are solid colors, 
pink, blue, heliotrope, green, etc. or white 
striped with a color. 
* 
Every now and then we get a query 
from some amateur author asking for an 
opinion as to the merits of those literary 
bureaus offering to read, revise and sell 
MSS. A recent issue of Book New9 
gives the following opinion of them: 
The literary aspirant needs to be warned 
against the average MS. agent. Those bu¬ 
reaus where, for a fee, manuscripts are read 
and corrected and returned with suggestions 
for their placing, constitute a very real social 
and business evil, and prey upon the pocket- 
books of the unsophisticated, to the detriment 
of material well-being and healthy content¬ 
ment. Speaking generally, the literary bu¬ 
reau Is, first of all, useless; most frequently 
It Is a mercenary, not an artistic project. In 
many cases It offers what It cannot supply; 
the great fault Is that It Inspires hope where 
discouragement would probably serve a better 
end, and It means for most of those who suc¬ 
cumb to Its agreeable propositions a waste of 
time and money and, In all Jlkellhood, a final 
humiliation. A manuscript goes to a literary 
bureau. For a small fee a list of possible 
periodicals and publishers Is furnished. Item: 
some 75 cents literally thrown away—a seri¬ 
ous writer begins by laying out the market, 
and ordinary Intelligence Is the chief require¬ 
ment In making a choice for the trial of any 
manuscript. Very often fhe first fee Is sup¬ 
plemented, upon the advice of the agent, with 
a larger expenditure, for which Improvements 
and suggestions are to be obtained, and after 
acting upon these counsels, the story or what¬ 
ever It may be, Is finally sent out upon Its In¬ 
teresting tour of publishing houses. When It 
comes back one, two, six times, the author 
begins to realize what a great help the lit¬ 
erary bureau has afforded him, but the 
chances are that the very next attractive ad¬ 
vertisement will bring about a repetition of 
the fpollshness. 
can have success. The best jellies are 
not boiled as hard as wanted but sunned 
under glass for several days. 
Wild Grape Jelly. —Put the mashed 
grapes on the back of the stove in a 
stone-ware jar and simmer in enough 
water almost to cover till all the juice 
can be obtained. Do not boil. Drip over 
night and then strain through flannel bag. 
To each pound of juice add an equal 
quantity of sugar and proceed as with 
any jelly. This is clearer and better 
flavored if part apple juice is used. 
Mint Jelly. —Mash a generous hand¬ 
ful of spearmint leaves and put to steep 
in one pint of boiling water. After the 
infusion has stood several hours strain 
through a flannel bag and add an equal 
amount of granulated sugar. Boil with¬ 
out stirring to a thick syrup. It is better 
to fill your pint measure several times 
with leaves and make about a quart of 
the essence at once as it boils down 
greatly. Make a clear apple jelly and add 
enough of the mint essence to give a pale 
green color. This is excellent in Winter 
with meats. 
Quince Jelly. —Simmer the quinces in 
a stone jar till tender in enough water 
to cover them. Drip and strain the juice 
and boil 20 minutes before adding an 
almost equal amount of sugar. This will 
be a beautiful color if well made and have 
a delicate flavor. 
Watermelon Jelly. —Mash the heart 
of a dead-ripe melon and strain the juice 
so obtained. Boil to m thick syrup with 
equal parts of granulated sugar and pro¬ 
ceed as with mint jelly recipe. 
Tomato Jelly. —Simmer yellow toma¬ 
toes without water till pulpy and then 
drip in a bag. Take equal parts of tomato 
and apple juice and proceed in the ordi¬ 
nary way. 
Wild Crab Apple Jelly. —Cook the 
cored crabs till tender and drip in a 
jelly bag. Use more sugar than for ordi¬ 
nary jelly—about five cups of sugar to 
four of juice—and cook quickly. This is 
delicious both in color and flavor. 
Peach Jelly. —Take the peach parings 
from a peck or two of peaches and 
simmer with sour apples till the whole 
mass is tender. Have twice the quantity 
of peach that you have of apple and make 
your jelly in the ordinary way. 
Apple Jelly. —By using the leaves of 
Rose geranium, lemon, orange peel, plum 
jijice or any good extract you may trans¬ 
form common apple jelly into a delicately 
flavored article that is delicious for cake 
filling or good on the table. 
HILDA RICHMOND. 
For the Elder Woman. —In man old 
age is admittedly a crowning of honors 
won and esteem earned. It remains for 
him to secure or lose this reward. Fate 
rules, it may be, but his rulings can be 
potently modified by him who wills and 
acts. To woman advancing years come 
as the sealing of a well, if she has eyes 
only for the surface of things, and is 
blind to the warmth and life of the under¬ 
currents whose power is oftener over¬ 
looked than weakened. It is far more a 
question of what manner of woman she 
was, or has become, than of age or ap¬ 
pearance as judged by the critical. If 
she feels tempted to grow slovenly in the 
niceties of pose and expression or in her 
dress, let her check this as a sin: for sin 
it is, and an offence against God and his 
good gifts. Women of three, or even 
four, score years have reigned queens in 
society. Many prefer a smaller kingdom, 
content with modest spheres of influence; 
but let them exercise care as to the line 
and direction of ambitions and be sure of 
their fitness to fill the niche of their choice. 
Once chosen it is a simple equation be¬ 
tween vigilance and tact, rather than be¬ 
tween the inherent worth of their charms 
and the fusing points of their subjects. 
Tf hints are needed how to attain exalted 
posts of honor or ornament, here are some 
modest ones. Interest in the doings of 
her fellows, exhibited judiciously; a capac 
ity to listen with an air of real interest to 
the fountains of speech artfully loosed; 
a clarity of mind on matters of the day, 
private and public; a gentle dignity 
coupled with what we may call gracious¬ 
ness ; these will carry a woman miles be¬ 
yond another in the esteem of her fellows 
who, making light of these gifts, yet 
possesses much intellect, endless accom¬ 
plishments and striking physical beauty. If 
a woman tends to become giddy or frivo¬ 
lous, especially in her later years, so soon 
as she realizes this ruinous bias let her 
quell it or seek a cloister without delay. 
If she acquires, moreover, a manner of 
condescension or patronage, she may at¬ 
tune her mind to move thereafter much 
alone.—Author Unknown. 
The Bookshelf. 
Socialism, by John Spargo. This book 
is intended as a summary of socialistic 
principles in which the author has tried, 
as he states, “to preserve a clear distinction 
between those views which are universally 
accepted by Socialists and those which are 
largely personal.” For 12 years the au¬ 
thor has been writing and lecturing upon 
Socialism in this country and in Europe, 
and the intimate knowledge he displays, 
together with his clear and sympathetic 
presentation of the subject, will secure for 
his book an attentive audience even among 
those most strongly opposed to his views. 
A profoundly interesting chapter is that 
upon “Robert Owen and the Utopian 
Spirit,” while chapters upon the economics 
of Socialism, outlines of the socialist state, 
the communist manifesto, etc., reduce to 
concrete terms subjects often discussed 
with very little knowledge of their reali¬ 
ties. Mr. Spargo will be remembered as 
the author of “The Bitter Cry of the 
Children,” dealing with the conditions of 
child labor in this country. “Socialism” is 
published by the Macmillan Company, 
New York; price $1.50. 
Modern Methods of Testing Milk 
and its Products; by L. L. Van Slyke; 
214 pages; numerous illustrations; pub¬ 
lished by Orange Judd Co., New York. 
This is a clear and concise discussion of 
the approved methods of testing milk 
products, and will be of service to all who 
handle milk in any form. For sale by 
The Rural New-Yorker; price, postpaid, 
75 cents. 
