1008 . 
oil 
THE RURAL 
The Best Way to Serve Greens. have more fruit and milk, and cold pud- 
To begin with they should he picked dings that can be prepared in the cool 
properly. That is the pleasantest part of of the day. Roasts I have laid aside for 
the work. Be careful not to put any- omelet and fricassee, which are more 
thing into the pan except what you ex- quickly prepared. It is surely as health- 
pect to cook, that is to say, look over ful for a working man, because my hus- 
the greens as you pick them, whether band has gained eight pounds since 
they be dandelions or beets or spinach plowing and other heavy work came, 
or any of the dozen or more species of The wise man, who is looking out for 
edible plants. Look them over again as his health and pocket-book and the com- 
you wash them, and you will see the fort of his wife, will drop the heavy 
wisdom of the looking over twice. Mosf meat and pastry habit and adopt to a 
greens need to be parboiled unless very great extent fruit, milk and plenty of 
young and tender, and cooked in salted green vegetables, 
water in an agateware kettle. The po¬ 
tatoes are nice boiled with the greens. 
Freshen some nice slices of pork and 
dip in flour before frying to insure crisp, 
sweet slices. Take up when done, on a 
warm platter. Take up the greens as 
soon as they are tender and pour the 
hot pork fat over them. Season also 
with salt and pepper and a little sharp 
vinegar. Drain the potatoes and turn 
into the spider where the meat was 
cooked, and shake about until browned 
on the outside. Season with salt and 
pepper and a little melted butter. The 
ADAH C0LC0RD BARNES. 
Making Over. 
If one has a taste for economies and 
likes to emulate the mother in “The 
Cotter’s Saturday Night,” who “wi’ her 
needle an’ her shears, gars auld claes 
look amaist as weel’s the new,” it does 
not take long to learn that only really 
good cloth is worth a second’ making. 
Low priced cloth may serve fairly well 
for a season, and many prefer to buy 
such and cast it aside as soon as fresh 
potatoes will be very mealy if prepared garments can be afforded. But your 
in this way. This is the very nicest , g °° d 
way to serve greens, and the dishes of 
meat, potatoes and greens are both sa- 
rial as well as in that skillful remodeling 
which often makes one’s friends declare 
vory and attractive; which cannot be tbc wasbed > or tur ned, or cut down gar 
said of greens cooked in the usual way 
by boiling with the pork and potatoes. 
E. R. F. 
ment even prettier than in its first es¬ 
tate. Ingenious shifts with tucks or 
trimmings to cover defects often stimu¬ 
late to originality of design, and if ju- 
Under the Sod. diciously used give better results than 
For a long time I was coaxing my slavish following of the style most corn- 
geraniums, heliotrope and Begonias to rnonly seen at the moment of making, 
bud and blossom by Memorial Day. It is a mistake to despise the remodeled 
Under the apple trees the lilies-of-the- gown, but have it of good cloth if you 
valley were sending up their flower would realize any profit from your 
stalks and the white lilac promised of labors. A wool material whose ravel- 
abundant bloom. We needed them all, lings can be used in darning is always 
for there are many spots in God’s acre a lasting investment in the hands of a 
where our dear ones sleep, and we would good needlewoman. Such fabrics usu- 
not have them appear lonely and uncared ally shed dust well, are light in weight 
for at this season. And yet can you f° r their durability, turn well and are 
tell me why so many people send mag- good looking as long as a piece remains 
nificcnt and expensive hothouse flowers usable. Having rewarding material to 
only once a year to the homes of their work with the sewer sees her skillful 
dead? You see it so often—a lot freshly pressing make the garment look like 
mown, with a brown stubble showing the new, and is stimulated to give the care- 
last season’s neglect, and those beauti- fid finish which is due to the “all wool 
ful yet almost too showy flowers. I like and a yard wide.” augusta rose. 
father’s way best. After mother died __ 
he set a simple granite tablet and put the Pineapple Recipes, 
little plot of ground in first-class shape. 
The grass was gone over with the lawn- . in< - a PP es s ou c Je P u * U P at an y 
mower once a week, and it was always tim , e the , frult 18 chea P’ sometimes quite 
soft, and richly green. I had some gob- 
early in the season. 
lets whose standards were broken. We Sweet Pickled Pineapple.—Peel a pine- 
stuck the stems into the earth to hold apple, removing the eyes. Tear the fruit 
them firmly, and there were always fresh from the core with a silver fork. For 
flowers in them; sometimes a bunch of six pounds of fruit boil together a pint 
fresh violets, or a few columbines I of vinegar and three pounds of sugar, 
gathered in the pasture, and later old- Put into the vinegar a bag containing 
fashioned yellow roses and white roses two level teaspoons each of powdered 
from the bush by the front door—then cinnamon and mace, half a teaspoon of 
sweet peas began to blossom. The only cloves and a piece of green ginger root 
difference we made for Memorial Day about a half inch long. When scalding 
was to make a wreath of lilac, perhaps, pour over the fruit, which should be in 
and to carry one or two pots of helio- a large crock or earthen dish. Let all 
trope to set out. We remembered not stand for 24 hours, drain off the syrup, 
just for a day—but every day, as we. bring it to the boiling point and pour 
should had she lived. over the fruit. Repeat for two more 
Right in with our thoughts of the successive days, then seal, 
lilies and lilac and house plants are 
mingling other thoughts of the garden, 
which has been nicely plowed and har- 
Preserved Pineapple.—Weigh out two- 
thirds or three-quarters of a pound of 
rowed. We set a bushel of sprouted S , Ugar POimd fr f- 
slice and core the pineapple and sprinkle 
it with sugar as it is sliced. Cover the 
onions to sell the butcher for “bunch 
onions,” but the biddies led their babies .. , . , . 
out there and “cultivated” them so thor- s, .' c f cl ? sclj : and se them ^ over 
oughly I am disgusted. A few beans ‘ he ™ r T? tl,r ". the pme - 
and peas are planted, and the rest must apple and thc ,lnck J , ul “ wh * h covers 
wait a little, for the half acre of aspara- T° f prcservin S ,t 
gus of father's on the farm is jumping, ,he 1 bo ' hn <5 pom \ Let >’.° n f ° r 
and we are working early and late to a, ’°. ut ,hrec m,nutes ’ thcn put '* ln cans ' 
keep up with the “must be done.” We. 
have increased our live stock, and now 
which should be standing in boiling 
water to receive it. A pineapple is often 
have a small pig to fatten for next Win- canned ’ t0 °’ 111 the same wa y that Aler¬ 
ter’s baked beans, a calf, 70 chickens nes are ‘ Tt 1S ’ however > better in a P™~ 
and the cow and hens. We have found scrve 0r m a thlck marmalade - 
that the problem of what to eat can be Pineapple Marmalade.—Use a pound 
greatly simplified. We have plenty of of sugar to a pound of fruit, and chop 
fresh, rich milk and green things. I do the pineapple into as fine bits as pos- 
not spend half my time over a hot stove sible after peeling and coring it. Mix 
getting heavy meals. For dessert we the sugar with it, let it stand in a cool 
NEW-YORKER 
place overnight and in the morning cook 
it for about half an hour. At the end 
of this time it should be soft enough to 
put through a sieve. Strain it in this 
way and return it to the preserving ket¬ 
tle. Continue cooking it, stirring it al¬ 
most constantly, for about one-half or 
three-quarters of an hour longer, or un¬ 
til it becomes a clear, amber colored 
paste, which will be firm when it is 
cooled. Then put it in small jars and 
seal. 
Pineapple Honey.—Wash a pineapple 
before you pare it, and save the par¬ 
ings. Put these and the core into three 
cups of cold water and let stand for 
several hours. Then put on the stove 
and bring to a boil; strain through a 
cloth, add four cups of sugar, and put 
on to boil again. This time it should 
boil ten minutes. Turn it into a can or 
jar and keep in a cool place. It should 
he very thick and of a clear amber 
color. 
Glace Pineapple.—Peel and slice the 
fruit, and pat it dry between the folds 
of a towel. Boil together, without stir¬ 
ring, two cups of granulated sugar and 
a gill of water. When a little dropped 
into cold water is brittle, remove the 
saucepan from the range, stand it in 
an outer pan t>f boiling water, and stir 
in three teaspoonfuls of lemon juice. 
Take each slice of pineapple up quickly 
with sugar-tongs, dip it into the scald¬ 
ing syrup, and lay on waxed or greased 
paper to dry. This drying process would 
best be done in the kitchen, or where the 
air is dry and warm. (Harper’s Ba¬ 
zar.) 
Another Suet Pudding. — One cup 
suet chopped fine, one cup New Orleans 
molasses, one cup buttermilk, 3J4 cups 
of flour, y 2 teaspoon ful of salt, one tea¬ 
spoonful soda. Steam three hours. We 
do not use sugar or eggs in this recipe. 
Sauce: one cup sugar, one-half cup but¬ 
ter, tablespoonful of flour creamed to¬ 
gether (or melted) ; one pint boiling 
water. Before taking from the fire I 
add a tablespoonful of vinegar, then 
flavor. This is our favorite pudding 
recipe. mrs. r. y. 
S i m p, s p n-Eddystone 
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New Procew 
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To Insure get¬ 
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Philadelphia 
Zephyrettes 
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Plan for 
Summer Comfort 
Don’t add the heat of a 
kitchen fire to the sufficient 
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Use a New Perfection Wick 
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and cook in comfort. 
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