6o6 
THE RURAL NEW-YORKER 
August 4 , 
From Day to Day. 
THE BARLEY. 
The grain stands bonny where the cliffs are 
sheer 
And the blue North Sea is sleeping; 
The stooks are yellow In a gold ear 
With their shadows inward creeping. 
The tide lies silent on the sands below 
And the Autumn mists hang early 
To fade in heaven o’er the distant row 
Of the long red roofs beyond the barley. 
O late last harvest time, when days were 
long, 
Worked men and maids by the steading; 
And gulls' sailed landward in a screaming 
throng, 
To the river pastures heading. 
Soft was the footstep that beside me trod 
In tlie dew of morning early. 
For Love walked there beneath the smile of 
God 
And the high blue sky above the barley. 
The stalks fall mellow to the sweeping blade 
With their weeds laid shorn beside them, 
And eyes meet stealthily as lad and maid 
Glance over where the stooks divide them; 
But mine turn ever while I work alone 
Through the long day, late and early, 
To a low mound lying by a standing stone 
Where the wall shuts out the barley— 
Where the Nether Kirk is grey, Janet, 
By the long blue sea beyond the barley. 
—Violet Jacob, in London Outlook. 
A 
One of our friends makes popovers 
without eggs, which will be desirable 
when the hens “go dry.” The recipe calls 
for one cup of milk, one cup of water, no 
salt and no baking powder. The gem 
pans are heated, a piece of butter the 
size of a walnut being put to melt in 
each little pan -while the batter is beaten 
up. The oven must be good, with steady 
heat, and the door must not be opened 
for 25 minutes after the popovers are 
put in, or they will fall. Our friends tells 
us that salt will prevent them from ris¬ 
ing, but that if made according to direc¬ 
tions they will be very light. 
* 
Chutney, or Indian sauce may be 
made with any fruit for a foundation, 
green apples being frequently used. Peach 
chutney is made as follows: Pare and 
halve sufficient peaches to weigh, when 
ready, three pounds. Put them in a large 
agate saucepan, add one pint of vinegar 
and stew gently until tender Pound to¬ 
gether in a mortar four ounces of white 
onions, two ounces of garlic and five 
ounces of fresh ginger root; add these 
to the peaches with six ounces each of 
sugar, seeded raisins and white mustard 
seed. Add two ounces of dried chillies 
and one cupful of vinegar. Simmer for 
10 minutes lon°‘er, then bottle. This is a 
familiar old English recipe. 
* 
If you are quite sure of your ability to 
speak clearly and rapidly under all cir¬ 
cumstances, just try repeating any of the 
following sentences several times in suc¬ 
cession, without tripping or stumbling: 
Simple Simpkins sang a song of six¬ 
pence as the sun shone silently on the 
shoe shop sign. 
Sarah sells sea shells sewn up in a 
sheet. 
The sick sinner’s sixth sheep is sick 
Silent Sambo slumbered safely on the 
shifting sea sands. 
Break the bands that bind you blindly 
before breakfast. 
A peck of peeled pickled pears put 
into a pale pink pitcher. 
Peter Plump, the pessimist, pestered 
portly Pat Perkins. 
* 
A nainsook corset cover pattern, 
stamped for eyelet or solid embroidery, 
with material for working, costs 50 cents, 
and makes very nice Summer fancy work. 
The edges are all buttonholed and there 
is a row of eyelets both at neck and 
waist, through which ribbon is run. We 
have been making plain corset covers 
after the circular pattern, which has no 
under-arm seam. Fine longcloth was 
used, and the neck and arms were merely 
finished with a hand-sewn hem and a row 
of fancy stitching; wash ribbon was run 
through the hem to draw it up. 1 he 
convenience of this model is that it is 
very easy to make, neat in appearance, 
and irons out flat, being drawn up by 
the ribbon. Lace can be whipped on the 
edge if this trimming is desired. The 
hand sewing makes these simple garments 
convenient “pick-up” work to take out 
under the trees on a warm day. 
* 
Here is a recipe for Waverly collared 
beef, given by a correspondent of the 
Chicago Record-Herald. It is something 
good to cut cold during hot weather: 
Corn a six-pound piece of the thick part 
of the brisket by putting it in brine strong 
enough to float an egg, to which is added 
a heaping teaspoonful of saltpeter, one of 
brown sugar and a saltspoon of red pep¬ 
per. Leave it in five or six days in Sum¬ 
mer; eight or ten in Winter. Use an 
earthen crock, and turn the meat every 
two or three days. Grate two large car¬ 
rots, a good-sized stick of horseradish, 
and chop fine a large bunch of parsley; 
mix all together, and spread a thick layer 
on the corned beef, keeping it well to 
the middle, as it presses out when you 
roll; if the meat is not long, and difficult 
to roll nicely, cut a few pockets in it and 
fill with the dressing; then roll very 
tightly, fastening with skewers and bind¬ 
ing with strong string round and round. 
Any of the dressing that has squeezed 
out press back into the open ends of the 
roll; remove the skewers; then tie up in 
cheese cloth, cover with cold water, bring 
slowly to a simmer, and let it cook at 
this point four hours. Remove the cheese 
cloth, put the meat on a tray, place a 
heavy weight on it and leave it over 
night. Cut off the string. Serve cold, 
cutting thin slices off the end, showing 
the yellow, white and green dressing. 
Hot Weather Puddings. 
Fruit Puffs.—Fill old cups or baking 
powder cans to the depth of two inches 
with strawberries, sliced apples, or "any 
kind of berries and cover with a layer of 
sugar. Put in each cup a small lump of 
butter and completely cover the berries 
with a batter made of one egg, one pint 
sweet milk, one and one-half teaspoon 
baking powder and flour to make rather 
stiffen than for pancakes. Bake 40 min¬ 
utes in a steady oven. 
Chocolate Pudding.—Stir together one 
small cup sugar, four tablespoons grated 
chocolate, three tablespoons corn starch, 
two eggs and a little sweet milk to make 
a smooth, creamy mass. Have ready one 
quart of boiling milk and stir the liquid 
into it as you would make starch, beat¬ 
ing all the time to prevent lumps. Flavor 
and serve with cream. 
Apple Tapioca.—Pare and core in 
halves ripe sour apples, and cook slowly 
in a granite pan to keep them whole. 
When half done add sugar to taste and 
cook until clear and tender in the syrup. 
When done arrange in a glass dish and 
pour over them warm tap : oca. To pre¬ 
pare the tapioca stir into one pint of boil¬ 
ing water three tablespoons of quick 
tapioca, add two tablespoons of sugar 
and boil till clear, taking care to keep 
from scorching. Eat with cream. 
Red Rasperry Pudding.—Bake a com¬ 
mon cake, using less butter than usual, 
and when done and still warm split as for 
short cake. A sponge recipe is good, or 
any cheap cake. Have ready one quart 
of red raspberries slightly mashed and 
sugared to taste. Spread the lower half 
of cake and then add the top layer, cover¬ 
ing again with berries. May be eaten 
with whipped cream or plain. 
Peach Custard.—Slice ripe peaches in 
a glass dish and sugar them well two 
hours before they are to be served. Make 
a boiled custard by taking three eggs, one 
and one-half pints sweet milk and one 
tablespoon corn starch and one cup of 
sugar. Boil after thoroughly beating to¬ 
gether in a double boiler till thick and 
smooth. Pour over peaches and serve 
while slightly warm. 
Plain Custard.—Beat together five eggs, 
one quart sweet milk and one and one- 
half cup of sugar. Sprinkle the top 
lightly with grated nutmeg or cinnamon 
or flavor with vanilla. Bake one hour 
and serve warm. 
Plum Pudding.—Fill a deep baking pan 
to the depth of two inches with seeded 
plums, well sugared. Dot with bits of 
butter and put over the top a thick, good 
light biscuit crust with holes for the 
steam to escape. Bake 40 minutes and 
serve with the juice from canned plums 
or cream. This is good pudding when 
canning is going on to use up the surplus 
juice. Seeded grapes, peaches, apples or 
cherries may be used instead of plums. 
Cottage Pudding.—One cup sugar, two 
eggs, one pint sweet milk, two scant tea¬ 
spoons baking powder, flavoring and flour 
to make a batter as stiff as cake dough. 
Bake three-quarters of an hour in a mod¬ 
erate oven and serve with milk or hot 
sauce. To make hot sauce cream together 
one tablespoon butter and two of flour 
with half cup of sugar. Slowly add 
enough boiling water to make it thin and 
smooth. Then proceed to add boiling 
water to make it the consistency of thin 
starch. Boil a few minutes and flavor be¬ 
fore serving. 
Rice Pudding.—Have one pint of rice 
boiled done and still hot. Into this stir 
one cup of raisins to swell and begin 
cooking in the hot. mass. When nearly 
cold beat together three eggs, one quart 
of milk, one cup sugar and vanilla to 
taste. Add the rice and raisins, stirring 
till smooth and free from lumps. This 
pudding will have a delicious thick cus¬ 
tard on top of the layer of rice if prop¬ 
erly made and is better than the old style 
of nearly solid pudding. Bake one hour 
and serve with sweet milk. 
Cake Custard.—Arrange slices of stale 
cake in a dish and just before dinner pour 
over them a boiled custard slightly warm. 
Make the custard as directed for peach 
custard but flavor with vanilla, nutmeg 
or lemon. 
Lemon Pudding.—Grate the rinds of 
two lemons and squeeze over them the 
juice to keep moist. Beat together two 
eggs, one and one-half cups sugar, two 
tablespoons cornstarch or flour, table¬ 
spoon butter and enough cold water to 
thoroughly moisten. Place in double 
boiler and add one and one-half' pint boil¬ 
ing water, stirring till the mass is smooth 
and thick. Just before removing from 
fire add the rind and juice of the lemons 
and beat thoroughly. Cover with a me¬ 
ringue made of one white of egg and two 
tablespoons of sugar and then slightly 
brown in the oven. Hilda Richmond. 
When ybu write advertisers mention The 
I t. N.-l'. and you’ll get a quick reply and 
“a square deal.” See guarantee, page 8. 
Farm Telephones 
Made by the “American,” the 
largest telephone factory. 
"JXKf 1 SAMSON 
Bean influential factor in your 
community. Organize farm tele¬ 
phone lines. It gives you a hand¬ 
some profit. We send you in¬ 
structions how to organize farm 
lines and how to build and operate 
them. Write for our free book. 
Bulletin F22. It’s full of Tele¬ 
phone information. 
American Electric Telephone Co. 
0400 to (SHOO State St.. 
CHICAGO, ILLINOIS. 
TELEPHONES 
ANT) line material, for 
FARMERS' LINES 
so simple you can build your own line. 
Instruction book and price list free. The 
Williams Telephone & Supply Co. 
78 Central Ave., Cleveland, O. 
This is the Mark 
THAT STANDS FOR THE 
RANGE WHICH 
BAKES 
A BARREL OF FLOUR 
WITH 
A HOD OF COAL. 
SILL STOVE WORKS; 
ROCHESTER , N.Y. 
INVEST CONSERVATIVELY 
BUT BE SURE OF 
5 % 
We cannot offer greater dividends 
from investments than careful 
borrowers with ample security 
need to pay. But if your savings 
institutions demand for themselves 
more than one-sixth of the borrower’s interest-pay¬ 
ments, v e can serve you to your 
advantage. 
Assets, $1,750,000. 
Established 13 Years. 
Banking Dept. Supervision. 
Earnings paid from day re¬ 
ceived to day withdrawn. 
Letters of inquiry solicited 
and promptly answered. 
INDUSTRIAL SAVINGS AND LOAN CO. 
5 Times Bldg., Broadway, New York. 
CORNED BEEF 
We use only FRESH BEEF, and then nothing but 
the plates. WE GUARANTEE THE QUALITY. 
Everybody orders again, as the CORNEL) BEEF is as 
wo represent. Write for prices—will answer promptly. 
GEO. NYE & COMPANY 
SPKINGFIELD, MASS. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; aiso 
gasoline engines, 
steam engines, 
saw mills, thresh- 
_ ers. Catalog free, 
■onarch Machines Co., Raom 161,39 Cortlandt St., Ne* York. 
HIDE 
MACHINERY 
U Best and cheapest. 
Send for catalogue 
BOOMER & BOSCHERT 
PRESS CO., 
118 West Water St., 
SYHACUSK, K. Y. 
27 YEARS’ EXPERIENCE 
Is behind every 
CALDWELL 
ANK AND TOWER 
WE BUILD. 
Our Tanks are tight and durable. 
OurTower8 will stand in any Btorm. 
Get our referenceH to your section. Also 
illustrated catalogue and pricelist. 
W. E. CALDWELL CO. 
Louisville, Ky. 
rtw tfr hs i# x r> » . W V > V .». - H U M l i rt i M ,* * i *i »m * * 
ii jit— nr rai'inm 
At All Ike Better kind ofStores 
5centsthe0unce 
orin5U01and25<,Packets 
That Dainty MintCovered 
Candy Coated 
chewing Gum 
REALLY DELIGHTFUL 
