88 
THE RURAL NEW-YORKER 
February 1, 
Woman and the Home 
From Day to Day. 
OH! WHERE DO FAIRIES HIDE THEIR 
HEADS ? 
Oh! where do fairies hide their heads, 
When snow lies on the hills, 
When frost has spoiled their mossy beds, 
And crystallized their rills? 
Beneath the moon they cannot trip 
In circles o’er the plain ; 
And drafts of dew they can not sip, 
Till green leaves come again. 
Perhaps in small blue diving-bells 
They plunge beneath the waves, 
Inhabiting the wreathed shells 
That lie in coral caves. 
Perhaps in red Vesuvius 
Carousals they maintain; 
And cheer their little spirits thus, 
Till green leaves come again. 
When they return there will be mirth 
And music in the air, 
And fairy wings upon the earth, 
And mischief everywhere. 
The maids, to keep the elves aloof, 
Will bar the doors in vain ; 
No keyhole will be fairy-proof 
When green leaves come, again. 
—Thomas Haynes Bayly. 
* 
If soot is spilled upon a carpet cover it 
thickly with dry salt or cornmeal, sweep 
up, and no stain will be left. 
* 
A delicious salad for this season is 
celery, cut into inch pieces, the large 
stalks split in two. To a bowl of salad 
add one cupful of English walnut meats 
and a tablespoonful of chopped olives, 
dress with stiff mayonnaise, and deco¬ 
rate the bowl with celery leaves. 
* 
A nice way to serve lemon, cidei or 
cranberry jelly is to let it harden in a 
shallow pan, so that it will be an inch 
thick, then cut into cubes and serve in 
flat glass dishes, with a little whipped 
cream on top. We do not advise whipped 
cream with lemon jelly, however, as the 
combination of cream and acid often dis¬ 
agrees with the digestion. 
* 
A pretty handkerchief case is made 
from eight-inch flowered ribbon, about 
half a yard being required. One end of 
the ribbon is finished with a hem, and 
folded over to form a pocket the width 
of a handkerchief. A strip of two-inch 
ribbon is overhanded along the edges of 
the pocket at each side, to allow depth 
to the pocket. The other end of the 
broad ribbon is turned into a point, en¬ 
velope fashion; a loop is put on the 
pointed end, and a button on the pocket. 
Of course such a holder may be padded 
and scented if desired. 
* 
Here is a simple fish chowder: Wash 
and cut into squares one pound of nice 
fresh fish, pare and cut up three me¬ 
dium-sized potatoes and chop an onion. 
Put a layer of fish in the bottom of the 
kettle, add a cup of tomatoes, some onion 
and potatoes, half a tablespoonful of 
salt and a dash of pepper. Continue with 
fish, potatoes, tomatoes and onion until 
all are used. Cover with boiling water. 
Let it simmer (not boil hard), for 20 
minutes; then add a pint of hot milk 
thickened with a tablespoonful of flour 
rubbed into a tablespoonful of butter. 
Let it boil up, and serve. 
* 
Southern cornmeal dumplings are de¬ 
licious to serve with roast or fried 
chicken. Into a deep bowl put two pints 
of best cornmeal, make a hole in the 
center; add a heaping teaspoonful of 
salt. Pour into the meal fresh boiling 
water from the teakettle while boiling 
hard, until the whole mass is a stiff 
dough, stirring hard the while to pre¬ 
vent lumping. Have a deep spider or 
frying pan half full of sweet lard, in 
which a lump of butter is melted. Make 
the dumplings into round balls in the 
palms of your hands. Fry to a golden 
brown on one side in the hot fat, then 
turn carefully with knife or fork. V hen 
brown, lift the dumplings on to a thin 
sieve or colander on the back of the 
stove until served. 
* 
A SHiELD-shaped knitted muffler has 
much the look of a sweater worn under 
a coat, and is very convenient, giving 
protection just where needed. It con¬ 
sists of the shield, rounded at the bot¬ 
tom, large enough to cover the chest, 
and curving up around the neck, so as 
to fasten in the back. It is finished 
with a straight ribbed collar of com¬ 
fortable height, which looks like a 
sweater collar. Such a chest protector 
will be found very comfortable when 
driving, and it is not difficult for any 
handy knitter to make it, being suitable 
for either masculine or feminine wear. 
On Baking Day. 
Many things may be made from a 
portion of the bread sponge on baking 
day that are especially delicious and 
wholesome, while they have the added 
charm (to the housewife) of being easy 
to prepare. 
Graham Rolls.—One cup sponge, 
three-fourths cup sugar, butter size of 
an egg, and one cup raisins and cur¬ 
rants; knead with graham flour until 
the consistency of bread dough. Allow 
it to rise; when light, roll it into a 
sheet about an inch thick, brush the 
surface with melted butter, and cut into 
two-inch squares. Fress opposite sides 
together, folding the buttered side with¬ 
in, place close together in baking pan 
on closed side of roll, and allow to 
rise again before baking. 
Plain Graham Bread.—Take two cups 
of sponge, add one cup of sugar, two 
tablespoons of melted butter, and mix 
into a stiff loaf with graham flour. Al¬ 
low to rise, and mold in two loaves. 
Brush the surface with butter when re¬ 
moved from the oven. 
Rusks.—Take a quantity of dough 
sufficient to make a loaf of bread. Mix 
into it a well-beaten egg and a table¬ 
spoon of melted butter. Roll into a 
thin sheet not more than half an inch 
thick; cut into rounds with biscuit cut¬ 
ter ; brush top with melted butter, and 
place a large raisin in center of each. 
Let rise until very light, and bake 
until crisp. 
Roses.—Roll a quantity of dough until 
about half an inch in thickness. Spread 
with melted butter and roll as you would 
a jelly cake. From this cut slices about 
half an inch in thickness and lay flat 
in a baking pan very close together. Let 
rise and bake in a quick oven. 
Dutch Rolls.—To sufficient dough for 
a loaf, add one-half cup sugar, three 
tablespoons melted butter, and roll as 
for fruit dumplings. Cut in three-inch 
squares. In the center of each place a 
teaspoon of tart preserves or jelly; 
pinch the edges carefully together round 
it, and set to rise before baking. 
English Buns.—To one cup of sponge, 
add two tablespoons thick cream and 
one of melted butter, one-half cup sugar, 
one-half teaspoon each of cinnamon and 
cloves and two cups currants; mix thor¬ 
oughly. Knead in sufficient flour to 
make a loaf and set to rise. When it 
has doubled its size make into rolls, 
let rise again and bake. Brush with 
butter when removed from oven. 
Cinnamon Rolls.—Roll a quantity of 
dough into a sheet. Spread with butter, 
brown sugar and a sprinkling of cinna- 
man and roll into a cylinder. Cut off 
into slices, and place very close together 
in a pan. 
Bread Cake.—One cup sponge, one 
cup brown sugar, one-half cup butter, 
one egg, one cup raisins, one cup flour, 
one-fourth teaspoon soda. Add spice 
to suit taste. Bake in loaf after allow¬ 
ing it to rise. 
Coffee Cake.—Two cups dough, one- 
half cup each of butter, sugar and milk. 
Mix and put in baking pan. Sprinkle 
top sparingly with sugar and spices. 
Doughnuts.—Two cups bread sponge, 
one cup lard, two cups sugar, three 
large mashed potatoes, or two eggs, and 
a little nutmeg. Mix about as stiff as 
for bread and let rise. When forming 
the cakes handle very carefully. Lay 
enough to fry at one time on a floured 
plate and place in oven to warm. Fry 
a little longer than for ordinary dough¬ 
nuts. 
Note.—In above recipes the bread is 
referred to as sponge before being 
kneaded, and as dough when ready for 
loaves. Alice m. ashton. 
Plain Suet Pudding. 
I would like recipe for boiled suet pud¬ 
ding without any fruit filling. I have hunted 
the papers for this recipe for 20 years with¬ 
out finding it. You know “mother used to 
make” that kind of pudding. o. p. f. 
Nebraska. 
As a rule the old-fashioned cooks who 
made these excellent plain puddings used 
a “rule of thumb” rather than an exact 
recipe. Here is the usual formula: One 
heaping cupful of firm beef suet, free 
from strings, and chopped to a powder; 
two cupfuls of sifted flour; a pinch of 
salt, half cupful of sugar, grated nutmeg, 
orange or lemon peel or other spice to 
taste. Mix the dry ingredients thor¬ 
oughly, then stir in two well-beaten eggs, 
and enough milk to make a dough about 
the consistency of biscuit. Tie up in a 
well-floured cloth, with room enough to 
swell, or a greased mold, put in boiling 
water and cook for three hours. If the 
water boils away add more boiling 
water; never let it get off the boil. Serve 
with sweetened white sauce. Very fru¬ 
gal housekeepers used to omit the eggs, 
and mix with milk only, but this is not 
light enough to be good. This pudding 
was a great favorite with old-fashioned 
English housekeepers. Any left over 
was treated like King Arthur’s bag pud¬ 
ding in the nursery rhyme, and fried the 
next day, cut in slices. 
Plum Pudding. —Try this for Christ¬ 
mas or other holidays: One pound 
raisins, one pounds currants, four eggs, 
two-thirds cup butter, one cup sugar, 
one cup molasses, one cup sweet milk, 
one nutmeg grated, extract lemon to suit 
taste, enough flour to make a stiff batter 
(half flour and half bread crumbs is 
better than all flour, real fine crumbs), 
one teaspoon baking powder. It is not a 
failure without baking powder. Tie in 
two cloths. The inside one should be 
scalded and sprinkled with flour. Tie 
very tight, but leave cloth loose, so 
pudding can raise. Put in a kettle two- 
thirds full of boiling water, add more 
boiling water as it boils away. Boil 
3J4 hours. Turn the pudding three 
or four times as it cooks. Sauce for 
plum pudding.—One-third cup butter put 
in vessel on stove. Put in two large 
spoonfuls of flour, as for gravy; add 
1 Yz pint boiling water, one cup sugar, 
one-third cup molasses, 'nutmeg and 
lemon to suit taste. Thin if too thick. 
MRS. w. E. ST. JOHN. 
Your Hot Pipes 
WHEN the heater man put 
hot pipes through the 
house in place of stoves he 
thought it was something 
new. But nature put hot pipes 
all through our bodies to keep 
us warm long, long ago. 
Scott’s Emulsion 
sends heat and rich nourish- 
ment through the blood all 
over the body. It does its 
work through the blood. It 
gives vigor to the tissues and 
is a powerful flesh-producer. 
All Druggists; 50c. and $1.00. 
RRflKEN nnntfICQ-We offer an exceptional 
UnUM.ll UUUM Lu trade in good, clean, fresh 
broken cookies of the same high Quality that lias 
made our products famous. Sold in boxes of 30 to 35 
lbs. at $1.50 per box, f. o. b. Worcester. Check or 
money order must accompany order. 
New England Hiscuit Co., Worcester, Mass. 
A WONDERFUL 
RECORD. 
Mr. Reader of The 
Rural New-Yorker: 
Do you know that 
no incubator has 
ever before shown 
such a record of 
SATISFACTION 
and real, HARD 
CASH, MONEY-EARNING capacity 
for its owners as has 
THE NEW METHOD? 
Furthermore: —We believe that 
if you knew as much about this 
NEW, STEEL-LINED,12 WALLED, 
OPEN NEST incubator, with its 
MELLOW, HEN-LIKE Warmth and 
Ventilation, as does, for instance 
Jos. W. Scull, of Vineland, N. J., who is 
using 12 of them; 
or, Mrs. lone McCluskey.ofWest Middle¬ 
sex, Pa., who did not have a chick to die 
in either incubator or brooder; 
or. The Oak Hill Poultry Farm, of El- 
wood, N. J,, who from 1336 hatchable eggs 
Hatched 1194 Big Boned, Hustling 
Youngsters: 
or, N. F. Simon, of Brooklyn, O., who 
Raised Every Chick Hatched from 
Three Successive Broods; 
or, as thousands of others who have dis¬ 
covered that with the New Method 
system of Heating and Ventilating 
they can hatch chicks that Live, you 
would buy one or more of our incubators 
and brooders in spite of all the Wind and 
Blow and Theory and big catalogs, and 
Tommy-Rot and Why-Pay-More Proposi¬ 
tions that could be sent you. 
AND WE’LL PROVE IT. 
Send for our FREE BOOK, not the biggest in 
the world, but so “chuck” full of 22 years of 
common Incubator and PoultryYard sense that 
you’ll read it and every word of it and be the 
wiser for it. It explains how the New Method 
was discovered—bow it grew up in the Poultry 
Yard—AMONG THE HENS—and how you can 
buy it for the least money that ever bought an 
incubator of anything near the QUALITY, and 
how you can use it for one,two or three months, 
or longer,if youwant to,’till you’reSATISFlED. 
Don t forget our street number and send 
TO-DAY for our FREE BOOK, and let’s get 
acquainted. Address 
New Method Incubator Co., 
136 West Main Street, 
Morrow, O., U. S. A. 
When Preparing to Paint 
No one preparing to paint can consider too care¬ 
fully the quality of his materials. 
The superior excellence of White Lead and Lin¬ 
seed Oil as paint is long established. Such paint is 
always reliable if the White Lead and Linseed Oil 
are pure. 
Anyone may test the purity of White Lead by a very simple 
experiment A postal card requesting directions will bring 
full information and equipment. 
White Lead bearing the Dutch Boy Painter trademark is war¬ 
ranted to stand the test. Write for Test Equipment 
25 . Address 
NATIONAL LEAD COMPANY 
in whichever of the following cities is nearest you 
New York, Boston, Buffalo, Cleveland, 
Cincinnati, Chicago, St. Louis, 
Philadelphia (John T. Lewis & Bros. Co.) 
Pittsburgh (National Lead & Oil Co.) 
