1! IIS. 
THK KURAL NEW-VORKER 
An Old-Fashioned Garden. 
My garden is about TOO feet square, 
and was not planned for me at all. It 
just happened. Last Spring I helped set 
out 100 seedling evergreens on one-half 
the space, and there are 45 alive now, the 
tallest about 10 inches high. My 
“grove'’ is a laughing stock now, but by 
and by the trees will help to make the 
homestead beautiful. I mean to trans¬ 
plant the little trees about the dooryard 
as they grow larger and begin to crowd. 
My garden reminds me of the Colonial 
gardens, one of which Nathaniel Haw¬ 
thorne described as follows: “Cabbages 
grew in plain sight and a pumpkin vine, 
rooted at some distance had run across 
the intervening space and deposited one 
of its gigantic products directly beneath 
the hall window. . . . There were a 
few rose bushes, however, and a number 
of apple trees.” The contents of my 
garden are as incongruous. There were 
six large spaces in the rows of trees 
and there I planted six eyes, cut from 
the earliest potato in the cellar. I found 
it in the bin with the other seed pota¬ 
toes, but differing from them in shape 
and being well sprouted, while the rest 
had not perceptibly started. It was 
probably a sport, and may prove of value 
as an early sort. Between the rows 
of trees 1 have planted rows of spinach, 
beets, onion sets and turnips, and there 
is a row of sweet peas through the 
center of the plot. These need to be 
picked every day after they begin to 
blossom, and are a source of profit as 
well as pleasure, for large bunches find 
a ready market at from 25 to 40 cents a 
bunch. 
1 he second half of the garden was 
filled last Fall with strawberry plants, 
and they started the Winter in fine shape. 
They were covered as soon as the 
ground was frozen hard with strawy 
horse manure. I had read that this 
would kill the berry plants, but I hardly 
believed it, and other covering material 
being scarce, I had it put on, with the 
result that it nearly spoiled the bed. Ex¬ 
perience is a great teacher! 
These irregular bare spaces T have 
filled in with cabbage plants. I found 
room also for a dozen two-year-old 
roots of asparagus and some parsley 
and lettuce. It seems a good deal to 
raise in so small a space, but the green 
onions, lettuce and spinach will soon 
be out of the way. Tt is very convenient 
having this little garden right by the 
house, although the family vegetable sup¬ 
ply comes mainly from the fields, where 
garden stuff is raised for market. My 
little garden is all my own, and if I 
choose to plant onions and sweet peas 
side by side no one objects. It has 
already afforded great pleasure, and has 
been profitable as well. e. r. f. 
Dainty Cakes. 
Dutchess County Cup Cake.—Cream 
one and a half cups of sugar with a half 
cup of butter. Add two yolks of eggs 
and nearly a cup of milk. Sift in two 
cups of flour and two teaspoonfuls of 
baking powder. Add the beaten whites 
of two eggs and bake in cups or muffin 
tins. These little cakes are, exceedingly 
delicate. 
Peanut Macaroons.—Beat the whites 
of three eggs until foamy. Add one- 
fourth teaspoonful of cream of tartar 
and beat until dry. Then beat in gradu¬ 
ally half a cup of very fine granulated 
sugar. When all is in and the mixture 
is very light fold in half a cup of sugar, 
one teaspoonful of flour, and one pint 
of peanuts, crushed or chopped to a fine 
powder. Drop by teaspoon fuls on to a 
tin lined with buttered paper, making 
smooth rounds. Sift granulated sugar 
on the top of each, and bake on the 
floor of a quick oven from five to seven 
minutes. English walnuts or other nuts 
may take the place of the peanuts. 
Raspberry Cake.—Beat two eggs, a 
third of a cup of butter and two-thirds 
of a cup of sugar thoroughly together, 
preferably with egg beater; add a third 
of a cup of flour, a heaping teaspoonful 
of baking powder, and lastly three table- 
spoonfuls of milk. Bake in a quick 
oven for 15 minutes. When cold split 
and spread thickly with raspberry jam 
with a layer of white icing over it. 
Treat the top in the same manner. 
Cream Puffs.—Put half a pint of boil¬ 
ing water in a double boiler (or a gran¬ 
ite saucepan will do if you watch care¬ 
fully). stir into this a saltspoonful salt 
and half a cup of butter; when at boil¬ 
ing point beat in gradually a cup and 
a half of sifted flour, and when smooth 
set aside to cool, then beat in five eggs, 
one at a time. Drop this batter from a 
wooden spoon on to buttered biscuit 
sheets, quite a space- between, allowing 
only a small spoonful for each, as they 
should puff to double their size in bak¬ 
ing. When cold cut off the tops and fill 
with any preferred fruit and whipped> 
cream. 
Coffee Eclairs.—Stir five tahlespoon- 
fuls of butter in a cup of boiling water 
and add a cupful of sifted flour; salt, 
and cook to a paste. Allow the mixture 
to cool, then add four eggs and make 
smooth. Drop in large spoonful on but¬ 
tered tins, bake, and when cold spiit and 
fill with a coffee custard. The custard 
is made by adding five tablespoonfuls of 
strong coffee to ordinary cream custard. 
Jelly Roll.—Break three eggs in a 
bowl and beat until very, very light, add¬ 
ing gradually one cupful of sifted, pow¬ 
dered sugar. Still beating hard, add 
alternately one-quarter of a teaspoonful 
of salt, two teaspoon fuls of cold water, 
one cupful of sifted pastry flour, mixed 
with one scant teaspoonful of baking 
powder, and last of all one tablespoon¬ 
ful of melted butter. Spread this mix¬ 
ture evenly over the bottom of a very 
shallow pan that has been lined with 
buttered paper, and bake about 12 min¬ 
utes in a moderate oven. Immediately 
remove the cake from the pan, reversing 
it on the board. Carefully peel off the 
paper, moistening it with water if it 
sticks. Cover quickly with jelly or jam, 
which has been warmed just enough to 
admit of spreading. Roll and pin a 
band of paper round it until the cake 
is cold, then dust the top with powdered 
sugar. Spreading and rolling must be 
done quickly, as the cake will crack if 
rolled after cooling. 
Aunt Asenath’s Beauty Recipe. 
“You say she grows better looking as 
she grows older? Well, that’s the way 
folks ought to do. Tt reminds me of a 
niece of mine that visited me once. 
“What’s that you say? For a woman 
with no more brothers and sisters I have 
a good many nieces and nephews? Yes, 
1 suppose T have. You see everybody 
in town calls me ‘Aunt Asenath’ and you 
know what the population was at the 
last census. 
“But I was going to tell about this 
niece of mine that worried so over her 
looks. She come for a couple of weeks 
one Summer. Not that she cared much 
for seeing me, but she wanted to be in 
the country, and there was plenty of 
young folks to make it pleasant for her. 
She went around considerable and 
seemed to be having a good time. I 
didn’t see much of her, but finally there 
come along a northeast storm, and we 
begun to get acquainted, as you might 
say. 
“She was an only child and had been 
sort of spoiled—one of the kind that 
think they have a right to all the good 
things in the world and feel abused if 
they don’t get ’em. She was one of 
these girls that ought to be pretty, but 
don’t quite fetch it, and she knew it 
and it fretted her, so one day she got 
talkin’ about it. 
“ ‘Aunt Asenath,’ she says all of a 
sudden—she had been fussing over her 
hair and looking at herself in the glass— 
‘I wonder if you can tell me why I'm 
not popular and why people don’t think 
me pretty.’ She sees how kinder queer 
that sounded and she colored up a little. 
M wouldn’t want to talk about it to any¬ 
one else, unless it was mother, anti she 
always tells me I’m beautiful, and I sup¬ 
pose she really thinks T am, she is so 
fond of me. But I don’t think you are 
prejudiced, and I know you have a way 
of helping folks out of their troubles.’ 
“I sat thinking bow to begin on her, 
but she had some more to say first. 
“ ‘What puzzles me more than ever is 
a girl in this neighborhood, Mildred 
Cummings. The first time I saw her 
I thought she was dreadfully plain look¬ 
ing, and I think so now, only it doesn’t 
trouble me as it did. Her hair isn’t 
pretty, although she does it quite well, 
her eyes are too small, her mouth is too 
large and her nose is—impossible. And 
yet I don’t believe there is a person in 
the whole town but what thinks she is 
prettier than I am. I don’t understand 
it at all. I don’t say it to boast, but I 
have far better features than she has 
and better hair—why is it, Aunt Asenath, 
that people admire her and don’t ad¬ 
mire me?’ 
“ ‘Now, Alice,’ I says, ‘if you really 
want to know I can tell you just what 
is the trouble, but you must make up 
your mind not to be put out if I speak 
plain, folks don’t do that when they 
really want me to help ’em.’ 
“ ‘I’m in earnest,’ she says, ‘and I 
won’t be offended.’ 
“ ‘All right then,’ I begun. ‘T happen 
to know Milly Cummings real well, she’s 
one of my favorite nieces. And I know 
you pretty well, too, though of course 
I haven’t seen near so much of you. 
Of course everyone wants to he beauti¬ 
ful and ought to try to be, but some 
take the right method and some take 
the wrong. It’s like learning music or 
anything else, one way brings success 
and the other failure. You happened 
to take the wrong way. You think 
beauty comes from the outside, so you 
take care of your hair and skin and try 
to keep the wrinkles out of your face; 
you don’t even laugh as often as you’d 
like to for fear of wrinkles, and when 
you smile you do it carefully. You have 
an idea that your mouth is too large, 
so you try to hold it in a way to make 
it look smaller, and that draws people’s 
attention to it because it looks so stiff 
and strained. Then you talk in a soft 
voice that isn’t natural, and you try to 
put on nice little ways that aint real, 
either. 
“‘Now Millie’s method was different. 
She was a terrible plain-looking child, 
but even when she was little she begun 
to grow pretty. She was always good- 
tempered and loving and honest. She 
didn’t put on any airs, but was always 
her own natural self. You sec this was 
beginning ’way inside to be beautiful, 
and the older she grows the more it 
shows out in her face. By the time she 
is eighty, if she lives as long, she’ll be 
a handsome old lady. This way takes 
time, of course, when folks don’t have 
much of any good looks to start with, 
but if it’s slow it’s sure, and it’s the 
only way I know of to get lasting 
beauty. 
“ ‘The saying that beauty is only skin 
deep isn’t true. The real beauty that 
lasts is heart deep and soul deep. Why, 
I’ve known girls that was dretful 
homely, but they lived such good lives 
and were so kind and true that when 
they got old they were just as beautiful 
as they could be. The beauty that’s only 
skin deep don’t last. It’s like a house 
without a foundation, ft may look real 
nice for a while, but just let the frost 
get under it and then thaw out and your 
fine house goes to rack and ruin. To 
my way of thinking there’s no kind of 
good honest homeliness but what looks 
better than faded-out beauty that don’t 
have a foundation of kindness, and 
honesty and goodness to start from.’ 
“Alice was looking pretty sober. ‘I 
know I’m selfish and hard and unkind,’ 
she says, ‘but I never thought of it’s 
being the reason folks don’t like my 
looks. Do you suppose it’s too late for 
me to try the other method?’ 
“‘No indeed,’ I says. ‘You just forget 
yourself and let those muscles around 
your mouth do what they are a mind 
to and use your own natural voice. 
Then look around and try to find some 
kind and loving things to do for every¬ 
one you know. Get the beauty in your 
heart and you won’t have to worry 
about folks seeing it in your face.’ 
“How’d she come out? Just as I 
hoped she would. She really did forget 
about her looks, and she grew so kind 
and unselfish that everyone loved her 
and thought she was beautiful.” 
SUSAN liKOWX KORKINS. 
The 
Jar That 
KEEPS 
The Fruit 
Don’t run the 
risk of losing your 
fruit and vegetables 
through leaky, in¬ 
secure jars—use the 
E-Z Seal Jar—then 
you’ll be sure of 
your preserves keeping all winter. The 
ATLAS 
E-Z Seal Jar 
(Lightning Trimmings; 
is an especially strong-, wide-mouth jar. 
Smooth and extra thick at the top. 
Send us your grocer’s name stating if 
he sells Atlas Jars and we will send you 
our Book ol Preserving Recipes. 
If you can’t get Atlas Jars at your 
dealer’s, write us and we will send you 
our special oiler. 
HAZEL-ATLAS GLASS COMPANY, 
Wheeling, W. Va. 
c> u 
It. N.-Y. and you’ll get a quick reply mid 
“a square deal.” See guarantee, page R. 
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Remarkably durable 
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lDDYSTI 
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lUNUR,/ 
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To insure get¬ 
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Zephyrotto 
Gingham s . 
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limn if he 
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224Y Dillaye Bldjj., Syracuse, N. Y. 
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