658 
THE RURAL NEW-YORKER. 
From Day to Day. 
THE HEART OF THE TREE. 
What does he plant who plants a tree? 
He plants a friend of sun and sky; 
He plants the flag of breezes free; 
The shaft of beauty towering high; 
He plants a home to heaven anigh 
For song of mother croon of bird 
In hushed and happy twilight heard— 
The treble of heaven’s harmony— 
These things he plants who plants a tree. 
What does he plant who plants a tree? 
lie plants a cool shade and tender rain, 
And seed and bud of days to be, 
And years that fade and flush again; 
He plants the glory of the plain; 
He plants the forest’s heritage, 
The harvest of a coming age; 
The joy that unborn eyes shall see— 
These things he plants who plants a tree. 
What does he plant who plants a tree? 
He plants in sap and leaf and wood, 
In love of home and loyalty 
And far-cast thought of civic good— 
His blessing on the neighborhood 
Who In the hollow of His hand 
Holds all the growth of all our land— 
A nation’s growth from sea to sea 
Stirs In his heart who plants a tree. 
-H. C. BUNKER. 
* 
Sticky fly paper (which we never use) 
seems to have a natural tendency to fly 
about a room and attach itself to things. 
Sponge the affected surface with kero¬ 
sene, and the sticky stain can be removed. 
* 
Mattings begin to grow dusty by this 
time, with the Spring cleaning far in the 
distance, and the floor will be the better 
for a little freshening. Sweep thoroughly, 
following the grain, with a stiff broom; 
then go across the grain with a soft broom 
that has been well soaked in warm water. 
Finally wash the matting off with warm 
water, to which a handful of salt has been 
added. 
* 
Lemon apple is a slight variation on 
ordinary baking. Six tart apples call for 
one lemon and one cupful of sugar. Pare 
the apples and remove the cores, being 
careful not to break the apple. Put into 
a granite or enameled baking pan of 
suitable size. Fill the holes made by re¬ 
moving the cores with sugar, moisten the 
sugar with the lemon juice and sprinkle 
a little of the grated rind on each apple. 
Pour sufficient water into the pan to half 
cover the apples. Cover with a plate or 
enamel lid and bake until clear. 
* 
Window shades of good material are 
not very cheap, but we have heard of 
economical housewives who replace worn 
white shades with Indian head cotton at 
14 cents a yard. This is strong and heavy 
and wears well. The material is tacked 
to the old rollers with tiny tacks, care 
being taken to make it entirely straight. 
The bottom has a hem wide enough to 
run the flat stick through, a screw eye 
being fastened through the muslin into the 
center of the stick to hold the cord. A 
shabby window shade is often improved 
by cutting off a little of the bottom and 
rehemming. 
* 
There is a small town in a remote 
district that is, we are told, so full of 
family feuds and quarrels of all sorts 
that the account of any festivity there is 
quite sure to contain items of anything 
but a peaceable nature. A recent wedding 
in the town presented such unusual fea¬ 
tures that it was spoken , of with wonder 
bv all the inhabitants. 
“I never saw anything pass off so pretty 
and calm as Bud and Birdie’s wedding in 
all my days,” said one of the invited 
guests a week after the wedding. “Why, 
there wasn’t a single casualty excepting 
Bert Leroy’s black eye, and we got Hun 
Saunders off him without half trying, 
you know we did. There didn’t seem 
to be any what you might call family 
feelings at that wedding, anyhow.” 
Danish apple cake, as given in the 
Woman’s Home Companion, is a new re¬ 
cipe to us. Work together one cupful of 
flour, one third of a cupful of butter, one- 
half cupful of brown sugar, one egg and 
a pinch of salt. After they are well 
blended, mold on a board, cut in three 
parts, and roll each part to fill a pie plate. 
Bake the three cakes in a slow oven to a 
light brown. Prepare a few apples as for 
apple sauce, cooking them very tender 
with a little sugar. When this is cold, 
add a little cinnamon, and spread between 
the layers of the cake. Cover the top of 
the cake with the following cream, letting 
it run over the sides until the cake is com¬ 
pletely covered. Boil one and one-half 
cupfuls of milk. Dissolve one tablespoon¬ 
ful of corn starch in a little cold milk, 
add one beaten egg, one-half cupful of 
sugar, and lemon extract to taste. Stir 
this into the boiling milk. Stir until 
smooth, and pour over the cake while 
warm. 'This recipe needs no baking 
powder. Make at least twenty-four hours 
before you wish to serve, as it must stand 
in a cool place that long to be complete 
success. 
* 
One of our readers asks how to make 
the rich frosting used to cover Mocha 
cake. We have never made this, but the 
Boston Cooking School Cook Book gives 
the following recipe for the frosting: 
Wash one-third cup butter, add one cup 
powdered sugar gradually, and beat until 
cpeamy. Then add one cup of cream 
filling, which has been cooled. Flavor 
with one-half teaspoon vanilla and one 
and one-half squares of melted chocolate. 
The cream filling is made as follows: 
Three-fourths cup sugar, one-third cup 
flour, one-eighth teaspoon salt, two eggs, 
two cups scalded milk, one teaspoon va¬ 
nilla. Mix dry ingredients, add eggs 
slightly beaten, and pour on gradually 
scalded milk. Cook fifteen minutes in 
double boiler, stirring constantly until 
thickened, afterwards occasionally, cool 
and flavor. The Mocha cake is very 
handsome when made, but requires some 
time and care. A sponge cake mixture is 
baked in two round layer cake tins, and 
each cake is then cut into two layers. The 
layers are put together with a thin layer 
of icing, and the sides spread with icing 
and rolled in shredded cocoanut. The top 
is ornamented with coils of frosting 
forced through a pastry bag and tube, 
with a candied cherry in the center. Some¬ 
times, instead of using the chocolate, the 
icing is flavored with rose, .almond or 
pistachio, and colored pink, lavender or 
green with vegetable coloring. 
two quarts of water for every four 
pounds of pears. Partially cook the pears 
first in clear water, remove carefully to 
the syrup, letting them stay until they 
begin to look clear; then put immediately 
in the cans. We prefer to can our pears 
with a little sliced lemon. This is found 
to add a pleasant tartness to the some¬ 
what insipid pear. 
Ginger Pears.—To 10 pounds of pears, 
which have been prepared as for canning, 
5727 Blouse Waist, 82 to 42 bust 
make a syrup of five pounds of sugar, 
one sliced lemon, one teaspoonful each of 
ground cinnamon and nutmeg put in a 
cheesecloth bag; a piece of ginger root 
three inches long. Cook all together until 
the pears turn pink, when they are ready 
for sealing. One year we cooked the 
pears to a deep pink and our ginger pears 
were not greatly relished, so I advise re¬ 
moving as soon as the pinkish tint shows. 
HELEN C. ANDREWS. 
The Rural Patterns. 
An attractive waist is that with re¬ 
movable chemisette, making it high or 
low at will, as in No. 5727. The waist is 
made with fronts and backs. It is plaited 
at the shoulder and gathered at the waist 
line and the trimming is applied over in¬ 
dicated lines. The graceful sleeves are 
gathered into bands to which the cuffs 
are attached and the chemisette is 
arranged under the waist. Both are closed 
invisibly at the back. The quantity of 
material required for the medium size is 
2^4 yards 27, 2J4 yards 32 or 2 yards 44 
inches wide with 2*4 yards of banding and 
4 yards of edging, yard 18 or 36 inches 
wide for the chemisette. The pattern 5727 
is cut in sizes for a 32, 34, 36, 38, 40 and 
42-inch bust measure; price 10 cents. 
The side-plaited skirt shown in No. 5592 
Four Pear Recipes. 
Pears are one of the easiest of fruits 
to pickle; the following recipe has been 
found to be very good. Nine pounds of 
pears, four pounds of sugar, one pint of 
vinegar; cinnamon and cloves to suit the 
taste. If ground cinnamon is used, we 
put it in small cheesecloth bags. Some 
like pickles more highly spiced than others. 
While the syrup is boiling, we put the 
pears in the steamer, without paring, and 
steam until soft. They are then put in 
the hot syrup and allowed to remain on 
the stove for a few moments; then put 
in cans and sealed. 
Baked Pears.—The Bartletts are very 
nice served as a dessert or for tea. Use 
a stone jar, arranging the pears in layers 
with sugar between until the crock is full. 
Fill the jar with water; bake for three 
hours at least. 
Canned Pears.—Use a silver knife in 
paring. Cut the pears in halves, take out 
the core and put in a pail of cold water 
to keep the fruit from turning black until 
sufficient for a kettleful has been prepared. 
Make a syrup of a pound of sugar, and 
6592 Misses’ Side Plaited Skirt, 
14 and 16 years. 
makes a very graceful model. The skirt 
is cut in seven gores but the seams are 
all concealed by the plaits. These plaits 
are stitched flat for a portion of their 
length and pressed into position below 
and the fullness at the back is laid in deep 
inverted plaits that met over the center 
seam. The quantity of material required 
for the 16 year size is 8 yards 27. 4*4 
yards 44 or 52 inches wide if material has 
August 31, 
figure or nap; 654 yards 27, 454 yards 44 
or 354 yards 52 inches wide if it has not. 
The pattern 5592 is cut in sizes for girls 
of 14 and 16 years of age; price 10 cents. 
Grape Recipes. 
Unfermented Grape Wine.—To five 
pounds of nice Isabella grapes add one 
quart of water. Cook and strain through 
a cloth. Be careful not to press any of 
the pulp of the grape through the cloth. 
Add to the juice two pounds of white 
sugar, return to the stove and let it boil, 
then can at once in pint cans that have 
been thoroughly tested, or put in bottles 
and seal. This recipe has been used for 
many years in preparing wine for com¬ 
munion service, and with good results. 
It is equally fine for any purpose where 
grape juice is required. 
Grape Jelly.—Select grapes a little under 
ripe, wash and add a little water; cook 
slightly, mash, and strain through a jelly 
bag. Return to the stove and boil a short 
time before adding the sugar; skim, and 
add as many cups of sugar as you have 
of the juice, and boil briskly until the 
jellied state is reached; then put into hot 
tumblers or glass jars and cover securely. 
Grapes and Huckleberries. Take equal 
parts of grapes and garden huckleberries 
(Solanum nigrum). Remove the seeds 
from the grapes, add one-half pound of 
sugar to each quart of fruit, cook until 
the skins of the grape is tender and can. 
This is nice for sauce or pie. h. d. 
Getting Something for Nothing. 
Aunt Sophronie was at our house the 
other day. While she was here along 
came Mrs. Gracie, all dressed up. When 
Mrs. Gracie makes us a friendly call she 
wears a sunbonnet and calico dress, but 
when she comes on business she wears 
her best. Aunt Sophronie had never met 
her, so I introduced them, and they were 
soon very friendly. I thought Mrs. 
Gracie would not stay long, so was not 
surprised when, after about 10 minutes’ 
conversation, she arose as if she was in 
a great hurry, and turning to me said: 
“I really must not stay any longer. I 
am getting up an order for the Lang 
Shang Co. Wouldn’t you like to try some 
of their goods?” 
Now, I have helped buy a bed and 
Morris chair for Mrs. Gracie, to say noth¬ 
ing of silver sets and water sets and so 
on for many of my acquaintances, and 
I thought it was about time they had got 
what furniture they needed. I wondered 
what it was to be this time. A sideboard, 
just think of it! I had always wanted a 
sideboard like Cousin Ada’s, with pretty 
glass and china dishes on it, and doilies 
and such. John and Mr. Gracie are good 
friends, and I did not want to offend an 
old neighbor, so I gave her a small order. 
After she was gone I told Aunt I be¬ 
lieved I would start out taking orders and 
get some furniture, too. 
“Don’t you ever do that,” she said, 
really excited. "I don’t want it ever said 
that any of my nieces had to beg.” 
“To beg!” I said. “I don’t have to beg. 
John can buy me what I need.” 
“Well, well! Don’t get huffed, my dear. 
But don’t you let the neighbors think John 
won’t buy you what you need, then, by 
asking them to buy it for you.” 
“We get what we pay for,” I volun¬ 
teered weakly. 
“Now do you believe that?’ asked Aunt 
Sophronie. “Take that stove blacking, for 
instance; it’s good enough, I suppose, but 
how long will it last?” 
“About three weeks or so,” I admitted. 
“Yes, and it cost you five cents, while 
a 10-cent cake of the real thing bought 
here at home would have lasted a year. 
The goods are inferior, and you pay for 
more bottle than flavoring in that vanilla 
and so on down the list. Somebody has 
got to pay for that sideboard, and I guess 
it’s such as you.” 
“Aunt Sophronie!” I said, “you have 
been buying from some such company, 
too.” She just laughed. “Well! I shan’t 
bite again, and I’ll not encourage begging 
among my female acquaintances.” 
COUSIN BELL. 
