960 
THE RURAL NEW-YORKER 
December 12, 
Woman and the Home 
From Day to Day. 
FOR ALL POOR SOULS. 
For all poor souls we'll strew the feast, 
With kindly heart and free : 
One Father owns us, and at least,. 
To-day we’ll brothers be. 
Away with pride 
This holy tide ; 
For it is Christmas morning! 
So God bless us, one and all, 
With hearts and hearthstones warm, 
And may He prosper great and small, 
And keep us out of harm; 
And teach us still 
Ills sweet good-will 
This merry Christmas morning. 
—Edwin Waugh. 
* 
Harper's Bazar says that the juice 
from canned huckleberries can be used 
to color cake icing, making a beautiful 
violet tint. 
* 
Steamed fig pudding is made as fol¬ 
lows : Mix a pint of flour with two 
teaspoonfuls of baking powder and half 
a teaspoonful of salt; add a cup of 
milk, the beaten yolks of two eggs, two 
tablespoonfuls of melted butter, and half 
a cup of sugar; beat well; then add a 
cup of chopped figs rolled in flour and 
the stiff whites of the eggs; steam two 
hours and serve with foamy sauce. This 
is not a new recipe, but a very good one. 
* 
A correspondent asks us whether it 
is objectionable to have a lamp turned 
low burning all night in a bedroom. 
We think that it certainly is objection¬ 
able; the imperfect combustion that re¬ 
sults from turning the lamp low is 
found to vitiate the air, and there is al- 
Avays a smoky and disagreeable smell. 
Furthermore, we consider the lamp a 
source of danger; many fires otherwise 
inexplicable result from an exploding 
or overturned lamp. A pet cat or dog 
may upset it; a gust of wind may 
cause the chimney to break, or some 
defect in the burner may cause it to 
draw up, without any warning to the 
sleeping household. If it is absolutely 
necessary that a light must be kept 
burning all night a regular night-light 
should be provided—ordinarily a candle 
enclosed in a special shade. Sometimes, 
in cases of sickness, the light is really 
necessary. But children who refuse to 
go to sleep in the dark have been very 
injudiciously cared for, and adults who 
insist on a light all night fail to realize 
that darkness is part of Nature’s 
restorative plan; a rest for eyes and 
nerves. In the interests of health and 
safety, therefore, the all-night lamp 
should be done away with. 
* 
We asked some time ago for the 
recipe for real Philadelphia cinnamon 
bun, which is very much more delicious 
than the common variety. So far we 
have only received the following, which 
is given by Linda Hull Larned in Good 
Housekeeping: Make a bread mixture 
with three cups of milk and water, one 
yeast cake, one teaspoon of salt and 
enough flour to make a dough. Let rise 
and make into a bun mixture by work¬ 
ing into it one cup of butter, one of 
sugar and four or five eggs slightly 
beaten. It is then rolled into a sheet 
less than half an inch thick, fifteen 
inches long and 24 inches wide. This 
sheet is sprinkled lightly with sugar, 
dusted with cinnamon and almost cov¬ 
ered with six cups of well-washed cur¬ 
rants. About two cups of seeded raisins 
are also scattered on top of the cur¬ 
rants. The sheet is then rolled the 
Avhole 24 inches, like a jelly cake. It is 
then separated with a sharp knife into 
eight pieces three inches long. A round 
pan, ten inches in diameter and four 
inches high, is well greased and the 
eight portions are put into it, one in 
the middle and the other seven sur¬ 
rounding it, and all set up @n the cut 
ends. It is put in a warm place for the 
final raising, which should take about 
an hour. A cup of sugar is slightly 
caramelized by cooking it until it be¬ 
gins to brown delicately in a quarter of 
a cup of water; then pour it over the 
buns. The pan should then be put in a 
rather slow oven, although it should be 
hot at first to continue the caramelizing 
of the sugar, and it should take about 
an hour to complete the baking. The 
bun when done is sweet and rather 
sticky, rich with fruit, and with a pecu¬ 
liar flavor of slightly burned sugar. 
When cold it may be cut into wedge- 
shaped sections like a layer cake, and 
these sections are better for being 
warmed in the oven just before serving. 
* 
The workings of the Pure Food Law 
are to be extended to all sorts of beau¬ 
tifying preparations, according to the 
experts of the Department of Agricul¬ 
ture. If any beauty doctor promises to 
make one lovely ovr • night, or produce 
a luxuriant crop of silken hair, or a 
complexion of peaches and cream, or to 
make the fat lady of 50 supple and 
sylph-like as 16, the promise must be 
fulfilled, or the promiser is in danger 
of a dungeon cell. A quantity of “skin 
food,” hair tonic, complexion bleach, 
“blush of youth,” etc., was recently 
seized in Washington for the purpose of 
making a test case. It was declared 
that the statements on the packages 
were false and untrue, which brings 
the articles under the scope of the law. 
For example, a complexion bleach states 
on the package that “it purifies the en¬ 
tire skin, penetrating its remotest re¬ 
cesses—invigorates nerves, muscles and 
ligaments, makes the flesh firm and 
searches out and expels every impurity,” 
while the officials assert the preparation 
consists only of a solution of borax. 
Some time ago we referred to the an¬ 
alyses of hair tonics made bv a western 
experiment station, which showed that 
the purchaser is often induced to pay 
a high price for borax, soda and other 
simple, but not necessarily beneficial 
materials. We shall probably meet with 
similar revelations when the chemists 
get after the beauty doctors. 
Mrs. Spraker Talks. 
“You needn’t look so scornful,” said 
Mrs. Spraker a bit sharply. “It isn’t 
so much what you cook as how you 
cook it, and a codfish dinner if it’s 
done right is good enough to set be¬ 
fore anybody.” 
I suddenly remembered that Mrs. 
Spraker had spent several years of her 
life “down on the Cape.” and I felt 
as if I owed her an apology. 
“It’s just because I never happened 
to cook it,” I said. “But I should think 
it would be very convenient to have 
something like that on hand that you 
can get at short notice.” 
“It is,” said Mrs. Spraker, “only you 
don’t want to keep it on hand too long. 
It is better when you first get it from 
the store.” 
“Tell me just how you cook it,” I 
said, “and then I’ll try it some day.” 
“Well, I get the boneless codfish that 
comes in little wooden boxes. Take 
out what you need, not more than half 
of the boxful, probably. Put it in the 
dish you are going to cook it in and 
pour some hot water over it. Let it 
stand ten minutes or so, then pour off 
the water and put on fresh and boil it 
20 minutes or half an hour. Taste of 
a little piece when it is about half done 
and see if it is too salt. Tf it is, put 
in some more water, but don’t get it 
too fresh, for then it is tasteless. It 
wants to be quite salty. When it is 
done drain the fish and chop it quite 
fine in a tray, then put in the dish it 
is going to the table in. 
“In the meantime you want to cook 
some potatoes Be sure and have a 
few more than you will use and cook 
them nice and tender and mealy. Be¬ 
sides this you want to make a nice 
milk gravy and put in a hard-boiled 
egg that has been cut quite fine. Then 
you Avill have a good dinner and one 
that is easy to get. Of course, you 
can have any kind of dessert you want, 
and you may want another vegetable. 
Mashed turnip is very nice, or baked 
sweet potatoes.” 
“But why the extra potatoes?” I 
asked. 
“Well, after dinner there’ll be some 
fish and potatoes left, probably. You 
want about twice as much potato as 
fish. Mash up the potato with a fork, 
you can do this better when the po¬ 
tato is is warm, then mix the fish 
with it and set it away. 
“The next day mix the fish and po¬ 
tato with a little water or milk and 
an egg, or you can use the milk gravy 
if there was any left. Make it moist 
enough to form into small flat cakes 
and fry them a nice brown in a spider. 
You can use butter or pork fat, just 
as you please.” 
“And those are fish balls?” I said. “I 
thought they had to be fried in deep 
fat.” 
“Oh, no indeed.” 
“I’ll try it,” I said, and when I did 
I found as Mrs. Spraker said that it 
Avas an appetizing dinner and one that 
was easy to get. 
SUSAN B. ROBBINS. 
Corn Pone. 
Will some one who has had experience 
tell how to make the old-fashioned “corn- 
pone”? Mother used to bake it in the 
Dutch oven, set it on coals before the fire 
with coals on the lid, but I have forgotten 
how it was made. J. a. m. 
Upon one quart of meal (white pre¬ 
ferred) pour just enough boiling water 
to scald it through; stir it thoroughly, 
let it stand until cold, then rub into it a 
piece of butter the size of a walnut, and 
add a little salt. Beat two eggs until 
light, without separating, and add to 
the meal; mix well, add one pint of 
buttermilk or sour milk, and beat until 
smooth. Dissolve one teaspoonful of 
soda in a tablespoonful of boiling water, 
stir into the mixture, then turn into a 
well-greased baking pan, and bake in a 
quick oven for 35 minutes. 
Southern Fricassee. — Cut up a 
chicken; dry each piece and dip in 
beaten egg and roll in cracker crumbs. 
Season with pepper and salt, and fry 
each piece very brown in half butter 
and half lard. When well browned add 
one cup of hot water, cover and simmer 
one-half hour. Then take out the 
chicken and put on a platter in the 
warming oven. Have ready a bowl of 
rice (cooked), put it into frying pan 
which the chicken liquid has simmered 
in, add two tomatoes, chopped fine, a 
pepper also chopped fine. Mix all to¬ 
gether lightly with a fork. Pile high in 
the center of platter and lay around it 
the pieces of chicken. 
When you write advertisers mention Tub 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 10. 
Scott’s Emulsion 
clothes the nerves and 
muscles with warm fat,fills 
the veins with rich blood. 
It makes children rugged 
and hardy and fearless of 
the cold. It fills the whole 
body with warmth and life 
and energy. 
Thin people sometimes 
gain a pound a day while 
taking it. 
Send this advertisement, together with name of 
paper in which it appears, your address and four 
cents to cover postage, and we will send you a 
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18 . 
1 1 ■ U // 
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Ask your dealer for Simpson-Eddystone Prints. 
If he hasn't them write us his name. We’ll help him 
supply you. Don’t accept substitutes and imitations. 
The Eddystone Mfg. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
Three generations ol 
Simpsons have made 
<7 
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