i no s. 
'THE RURAL NEW-YORKER 
« . 71 
The Sequel to the Story. 
Scarcely a neighborhood exists anj T - 
where without its housekeepers who are 
spoken of with awe and admiration by 
their friends. The common, ordinary, 
everyday women who never dream of 
having every nook and corner of their 
homes in perfect order all the time, 
wonder and speculate how Mrs. So-and- 
So does manage, but they seldom stop 
to consider the end of the perfect- 
housekeeper. They see her in her 
prime, and sigh as they look over their 
imperfect little systems, but they forget 
that there is a sequel to the story. 
One woman whose house was always 
in perfect order at the dead of night 
as well as in the light of day, was con¬ 
sidered a model for the neighborhood 
about 20 years ago. Her floors, her 
cooking, her children, her canning and 
everything seemed to be in perfect 
order, as far as outward appearances 
went, and nothing was ever suffered 
to break up her routine. But in time 
rheumatism and other diseases fastened 
upon her, and the body that had been 
driven so long refused to go. Now she 
sits soured and discontented because 
no one can keep the house in its former 
perfect condition, and her one interest 
in life seems to be finding fault with 
the relatives who vainly try to make 
her comfortable and happy. 
It stands to reason that even a per¬ 
fect machine cannot be run without 
oil and still keep in repair, so it is 
not strange when a perfectly healthy 
body gives out, if not oiled with rest 
and pleasure and recreation for years. 
What oil is to the surfaces that work 
together, rest and enjoyment and harm¬ 
less pleasures arc to the human body. 
It often happens that the woman who 
•is a slave to her housework collapses 
suddenly, just as a machine goes to 
pieces all at once, but often the decay 
is gradual. Did you ever listen to the 
noise made by a machine that had not 
been oiled for a long time? The 
owner ought to be warned by it and 
apply the oil at once, but in many cases 
lack of time or some other poor ex¬ 
cuse allows the valuable machine to fall 
into ruin just for the lack of removing 
the friction. When a housekeeper finds 
herself unable to sit down to read or 
rest if the slightest thing is out of 
order, she should be warned without de¬ 
lay. The woman wl>b deliberately re¬ 
fuses to go to a picnic or little gath¬ 
ering of any kind, because she will 
not put off washing or ironing, ought 
to be on the lookout for signs of a 
breaking up. Of course there are times 
and seasons in every home when it 
would be impossible to leave home for 
pleasure, but simply breaking up the 
routine for one day is not sufficient 
excuse for doing without a little fun. 
No one will be surprised to learn that 
the woman who refused to attend a 
family reunion because it was darning 
day wound up in the hospital for the 
insane. 
So if any worried housekeeper is set¬ 
ting herself a pattern in the wonderful 
women every community boasts, let her 
remember that 10 years hence they 
may be the last - people i-n the world 
sthe would take for examples. All work 
and no play not only makes Jack a dull 
boy, but it ruins his health and pa¬ 
tience as well. Though we may envy 
the perfect order and inflexible systems 
of our neighbors it is well to exclaim 
with Charles Lamb: “'How many things 
there arc that I don’t want!”, Surely 
no woman in her senses would want 
neatness and order purchased at the 
cost of health and strength. The se¬ 
quel to the story does not always end 
as we would have it, but in life the 
sequel is always true. 
HILDA KICHMOND. 
You never can tell 
'•ow the life-river flows; 
Wli-n yon look for a thorn 
You'll he reapin’ a rose! 
Atlanta (‘onstttutlon. 
USING THE LEFTOVERS. 
Meats. 
Too many housewives fail to make 
use of the leftovers, which are either 
thrown away at once, or-after they have 
appeared on the table several times in 
an unappetizing form, and considered 
useless. Yet many times it is possible 
to make these despised leftovers more 
delicious than at the first serving, thus 
achieving a pleasant variety in the menu 
if not an actual economy. Yet even in 
tlijs common sense must be exercised, 
for there is no economy in using five 
or six eggs to saye a slice of stale bread;. 
all leftover recipes must lie simple to be 
a real help. Meat is .one 4 of the most 
expensive items in our food hill, and 
the economical housewife' is therefore 
careful to make good use of every slice. 
In cooking a steak it is poor economy 
to broil the tough ends, or to cook more 
than will be consumed at one meal, as 
it is more difficult successfully to use 
cold steak than any other form of meat. 
Put the tough pieces through, the food 
chopper for Hamburg steak, and it will 
he eaten with relish. When portions of 
boiled or roast meat arc left, use only 
the best part for slicing, as the tough 
and gristly portions may be used to bet¬ 
ter advantage in other ways. When 
sufficient good meat is left for a meal 
it may he prepared in any of the fol¬ 
lowing ways for a change: Cut in small 
dice, season and place in a baking dish; 
pour over it some of the stock, which 
should always he preserved, thickened 
with a little browned flour, and cover 
with a good crust. This makes a de¬ 
licious meat pie. Heating the meat in 
a skillet and serving in a deep dish 
with browned gravy is also good. 
A good meat loaf that may be served 
hot or cold is made by mixing a quan¬ 
tity of chopped cole meat with one-third 
its amount of bread crumbs, adding a 
well-beaten egg and any preferred sea¬ 
soning, such as herbs or onions, and 
enough stock or sweet milk to make 
it slightly soft throughout; bake in a 
square dish. If the meat is very lean, 
a little butter should he used. A good, 
if- somewhat old-fashioned dish, is pre¬ 
pared by cutting meat into suitable 
squares, adding sufficient stock and 
water to cover, and when it is boiling 
drop in dumplings; made in this way 
it is equally as good as when using 
freshly stewed meat. 
When only a small quantity of meat 
is available or it is inclined to be tough, 
it is best minced and used in bash, sea¬ 
soned and made into sandwiches, or 
served with any preferred dressing as a 
salad. Cold meat and fish make deli¬ 
cious croquettes, and as every cook 
book contains recipes for making them 
it is needless to give one here. If a 
small portion of dried beef remains it 
should he creamed for a good supper 
or luncheon dish. Game or fowls may 
he utilized in the same manner as cold 
meat, and with equally good results. 
Vegetables and Cereals. 
Cold potatoes in any form are always 
a valuable addition to the larder. If 
they are mashed there are several ways 
of serving them that are especially 
good. Cutting in slices about half an 
inch thick and frying brown and crisp 
in butter is the simplest way of prepar¬ 
ing them. They may be steamed until 
thoroughly heated, beaten ub lightly 
with an egg, and baked a golden brown, 
or made into balls, rolled in egg and 
cracker crumbs and fried in deep fat. 
Boiled potatoes, if quite firm, are nice 
sliced into a kettle of hot milk, to which 
is added pepper, salt, butter and a little 
flour; by the time the milk las thick¬ 
ened to the consistency of cream the 
potatoes will be warm, and it is hard 
to tell this from genuine stewed pota¬ 
toes. They may also be fried crisp in 
butter; hashed and browned; warmed 
in milk, or creamed. Escalloped pota¬ 
toes are as good prepared from cold 
potatoes as from rtiw ones, and bake 
in a few minutes. 
• Cold baked potatoes form the founda¬ 
tion for a delicious little side dish, and 
if there are half as many of them as 
there are persons to ,serve it is Sufficient 
if the potatoes arc fair sized. They 
should first be cut through t e center, 
the inside removed carefully and the 
sfiells set aside. The potatoes should then 
be steamed until warmed, put through 
the potato sieve, and beaten up lightly 
with pepper, salt, butter, cream and a 
tablespoonful of grated cheese for each 
potato. Refill the shells, put tnelted 
butter on top, set in the oven to brown 
and serve on individual plates. 
Excellent croquettes are made from a 
small quantity of boiled rice, corn, peas 
or green beans that may be left, by add¬ 
ing milk, an egg or two, and a little 
flour and seasoning, and frying on a 
well-oiled griddle. The hatter should 
be slightly stiffer than for ordinary 
griddle cakes. When croquettes arc left 
I find.they may be warmed so as almost 
to be an improvement, by dipping in 
egg, then in cracker crumbs, and fry¬ 
ing again. Cooked corn makes as good 
fritters, cakes and puddings as if fresh 
is used, and the small quantity of corn 
or tomatoes left, combined with some 
slices of stale bread will make an ample 
escalloped dish. The dish of cold tur¬ 
nip with some beef stock or the water 
in which rice has been boiled with the 
addition of some slices of onion will 
make a good clear soup for dinner. 
In this day of individuality in salad¬ 
making there is no need to throw away 
the small quantity of radishes, celery, 
cucumbers, tomatoes or lettuce, because 
there is not enough to serve the family, 
as a combination of three or four of 
these makes an excellent salad. 
Most of the cooked breakfast foods 
are nice fried. One ingenious house¬ 
wife I know carefully presses the left¬ 
over cereal into round molds and places 
it on ice. When sufficient has accumu¬ 
lated—though there may be several va¬ 
rieties—it is fried and served in a gar¬ 
nished platter, and really there is noth¬ 
ing amiss in the crisp appetizing circles, 
though there are several kinds and they 
were originally only “leftovers.” 
Desserts. 
Very frequently the materials that 
would entirely make or greatly improve 
a dessert are thrown away as useless be¬ 
muse of an insufficiency of quantity. No 
slice of dry bread or rake need ever be 
discarded. Among the many uses to 
which bread crumbs may be put that 
of making them into the time-honored 
bread pudding should by no means be 
despised, and if a cooky or doughnut be 
added it will be found a decided im¬ 
provement, beside solving the question 
of what to do with the one or two that 
may be left. 
Cut stale sponge cake in strips, ar¬ 
range in the bottom and sides of a dish 
and pour over it a hot custard of any 
kind and flavoring preferred; serve 
cold, and you will find this a very pleas¬ 
ant finish to the family dinner on a 
warm day. Plain cake that has be¬ 
come too dry to appear at table may 
be steamed and served with a butter 
or custard sauce. 
When a little cocoa is left use it in 
making a cream pie or a custard; it 
imparts a delicate color and flavor that 
is a pleasant change from chocolate. If 
the flavor of coffee is liked the cold cof¬ 
fee may be utilized in the same way. 
Such desserts should be served very 
cold. 
The two or three spoonfuls of fresh 
or preserved fruit should never be 
thrown away, as it is a decided im¬ 
provement to many puddings and 
sauces. Berries of a dry nature, such 
as blackberries, blackcaps and blue¬ 
berries, added to the usual custard pie 
or pudding are very nice, or if baked 
in a plain loaf cake they are really de¬ 
licious,; and form a much more whole¬ 
some cake than one loaded with rich 
icings. 
Two or three spoonfuls of preserved 
fruit of almost any variety added to the 
sauce for cottage pudding is excellent, 
while the bits of leftover jelly will al¬ 
ways be an improvement to the chilled 
custard or rice pudding. A nice way to 
use up three or fen. pears or peaches is 
to make a sufficient quantity of rich 
syrup, add the fruit cut in rather small 
pieces, cook until tender, and serve 
cither hot or cold with boiled rice. 
Every economical housewife has a feel¬ 
ing of satisfaction in being able to 
make something really palatable from 
materials that many others would throw 
away as useless. The secret of using 
leftovers is originality: do not be 
afraid to try new combinations for 
yourself, even though you may never 
have heard of them. They may not al¬ 
ways he successful, but the results will 
often be very satisfactory, 'and the ex¬ 
periments are not expensive; 
ALICE M. ASHTON. 
WE SHIP °»APPROVAL 
iLithout a cent deposit, prepay the freight 
" and allow lO DAYS FREE TRIAL. 
IT ONLY COSTS one cent to learn our 
unheard of prices and marvelous offers 
on highest grade 1909 model bicycles. 
FACTORY PRICES &££% 
a pair of tires from anyone at mty price 
until you write for our large Art Catalog 
and learn our wonderful propositi* u «n first 
sample bicycle going to your town. 
RIDER AGENTS 
money exhibiting and selling our bicycles. 
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Tiros, Coaster-Brakes, simjie wheels, 
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Do Not Wait; write today for our special offer. 
NIEAD CYCLE CO., Dept. B80, CHICAGO 
The Old Reliable’ 
THERE ARE NONE "JUvST AS GOOD" 
WHEN YOU BOY X LANTERN INSIST OH A 1 ‘ Dl ETZ ’ ’ 
MADE BY R. E . Dl ETZ CO M PA N Y NEW YORK 
Largest Makers of Lanterns in the World 
Esta blish kd 1840 
PIONEERS AND LEADERS 
A LABOR SAVING device 
for WOMEN I* a 
RELIANCE MOP 
WRINGER 
Do not wring h lllthy mop 
with yom* IihiuIm: nor Htoop 
over a pall of dirty waver and 
inhale the offentdve fumea. 
Everyone expreaaen their de¬ 
light with the “KcliAn**.” 
Kvery wringer kuhi an teed to 
give BAtiafticiion. 
LEE CHAIR CO., Box C, Oneida, N.Y, 
DKOKEN CHACKliRS are as fresh as whole 
ones and can be bought at $2 per barrel f o. 1). 
Worcester (ahum V) pounds to t lie barrel) from tlie 
factory of N'KW ENGLAND lilSOUlT co., 
Worcester, Mass., -manufacturers of the famous 
**Ton.trti Butter (Tnctkcrx,” “ l.ltilc Itrolhon, hunch Hi\*i,it.” 
etc. Check or money order must accompany order. Write ua. 
Monarch 
Hydraulic 
Cider Press 
Great strength amt ca¬ 
pacity; all sizes; also 
gasoline engines, 
steam engines, 
sawmills, thresh¬ 
ers. Catalog free. 
Monarch Machinery Co., 609 Cortlandt Bldg.. New York 
Have Running Water 
In house, stable and anywhere else. If 
there's a brook, spring or pond near you. 
Power Specially Co.’s 
Proa Book about Rif® and 
Hydraulic Ham* will Ml too k«w 
enay, simple and inoxpontWo lti». Rama 
pomp wafer to any height. They pump 
water by water power. No trouble or ex- 
1 peniie to maintain. WrH© Today for 
FREE BOOK of Buggeetlona. 
VOWER SPECIALTY COMPANY, 111 Broadway, New York Cit| 
Try a Boss Cream Raiser 
la your home, if not 
as represented return 
at our expense. More 
satisfactory than a 
HOG Separator. Runs 
Itself, raises cream 
quickly. Gets (More 
Cream, keeps milk 
and cream sweet dur¬ 
ing ho test weather,no 
skimming or crocks 
and puns to handle. 
60,000 Gravity Separators sold In 1907. More Boss than 
any other kind. Price $3.Z5 and up. Write today tor 
free Catalogue. It w ill save you money. *' 
BLUFFTON CREAM SEPARATOR CO. BOX M, BLUFFTON, 0. 
Or, Dairymens’ Supply Co., Lunsdowmi Pa. 
iiPHBfl A ’V kills Prairie Dogs, 
m m m Woodchucks, Gophers, 
and Grain Insects. 
"The wheels of the gods 
grind slo-w but exceed¬ 
ingly small.” So the weevil, but you can step their 
Svith “Fuma Carbon Bisulphide” are doing. 
KDWARD K. TAYLOR, Ponn Yan, N. Y. 
FUMA 
ifF WE want Agents to 
represent us at the 
Fairs. Send for our Cash 
Terms to Agents and 
Rewards now. 
THE RURAL NEW-YORKER, 
409 Pearl Street, 
New York. 
Three generations ol 
Simpsons have made 
i wREG.0.5. 
EDdyst 
§ PRINTS 
|Lj 
REG.U.S.PAT.OFF,** 
ONh 
Founded IS42 
Ask your dealer (or 
Sim pson=E.ddy stone 
Fast Hazel Brown 
The fastest and most hrautifnl 
Brown cm the market. 
There is real snap and style to dresses 
made of these line cotton dress-goods. 
This new and fashionable shade is the most 
beau: iftil as well as the fastest brown ever 
produced in calicoes. Patterns are the 
newest, and in many pleasing effects. The 
fabric is of long-wearing quality. 
Beware of ail imitation Browns. They are not 
"just aapood." ifyoar dealer hasn't Simpson- 
Kddystone Fuat Hazel Brow n, write us bis name. 
We’ll help him supply you. 
The Eddystone Mfg Co Phila, Pa. 
Established by Wm. Simpson, Sr. 
