6012 
THE RURAL. NEW-YORKER 
April 15, 
Woman and the Home 
From Day to Day. 
TO DAFFODILS. 
Fair daffodils! we weep to see 
You haste away so soon; 
As yet the early-rising sun 
Has not attained his noon : 
Stay, stay 
Until the hastening day 
Has run 
But to the even-song; 
And having prayed together, we 
Will go with you along. 
We have short time to stay as you, 
We have as short a Spring; 
As quick a growth to meet decay, 
As you, or anything: 
We die 
As your hours do; and dry 
Away 
Like to the Summer’s rain, 
Or as the pearls of morning dew, 
Ne’er to be found again. 
—Robert Herrick (1591- ) 
* 
Miss Rose Bird has just been elected 
State superintendent of schools in 
Wyoming. She has been a county school 
superintendent, is a graduate of the 
State University and is also a successful 
farmer. 
* 
Two city women who were spending 
the Summer at a mountain cottage pur¬ 
chased some of their supplies at the 
little country store, says “Good House¬ 
keeping.” Returning from a long tramp 
across country one day, the vacationists 
were seized with a longing for something 
more than their regular simple fare. 
“Let’s get some cheese and some 
crackers and have the stickiest, most in¬ 
digestible Welsh rabbit we can make!” 
cried one. 
but blue, green qnd red are certainly 
the favorites. There are a great many 
blue and green combinations, and these 
are especially seen in the heavy straw 
braids used for made hats. Green and 
lobster, green and blue and green and 
amethyst are favorite mixtures, also 
bronze and red, or bronze and green. 
While we see large hats, for general 
wear, the close high-crowned toques, 
especially the helmet shapes, are lead¬ 
ing favorites. A very pretty model was 
a small toque of black and white mixed 
straw, with a large close bow of bright 
cerise velvet at the back, held in place 
by a straw buckle. The black and white 
straw is also very stylish with trimming 
of bright emerald green. A foulard or 
voile of black and white, piped with 
cerise, coral, emerald or maize, and a 
black and white hat trimmed to match 
would make a very attractive Summer 
costume. 
* 
The U. S. Department of Agriculture 
has issued Farmers’ Bulletin No. 431, 
“The Peanut,” very interesting in its 
discussion of this plant, which, as the 
New York Sun remarks, wears its small 
yellow flowers in its little pocket. In 
190S the peanut crop of the United 
States amounted to $12,000,000, and we 
are sure that apart from its commercial 
value, it gave at least $12,000,000 worth 
of pleasure to the children of this coun¬ 
try, to say nothing of their elders. This 
bulletin gives the following advice about 
peanut butter: 
By a little experience and the aid of a 
small meat grinder, anyone can make good 
peanut butter for home use. The peanuts 
may be roasted before or after shelling, 
but in either case the oven should be only 
moderately hot and the peas should be 
stirred frequently. After roasting, rub off 
The other agreed to this; so they . . _ __ 
halted at the little store and roused the r,r' hearts, ‘‘'in grind”ng U use h the &I fln 1 est Se p 1 late 
proprietor from his nap on a bench at ^tifthe^mnk win be'‘quite'‘hard 0 £tuS 
the door. They followed his lumbering If the pulp is too coarse after one grinding 
footsteps into the building and told him W in no t be necessary to add anything but 
that they wished a pound of cheese and thmn^’by'th^addilloS 
some large square crackers for a Welsh of a little olive or peanut oil. 
rabbit. 
The old man tapped his wrinkled brow 
reflectively. 
“Got the cheese all right,” he said, 
“but liain’t got no large square crackers. 
Won’t yer rabbit eat the small ones?” 
* 
Old English silver is now one of the 
artistic luxuries for which wealthy col¬ 
lectors pay most extravagant prices, the 
rarity or beauty of workmanship en¬ 
hancing the value far above the bullion 
cost of modern manufacture. At a re¬ 
cent auction in London a Commonwealth 
cup, 11^4 inches high, bearing the Lon¬ 
don hall mark 1655, brought $20,500. The 
cup is engraved with the arms of the 
Blacksmith’s Company, and is known as ' vorn everyone is interested in con- 
The Blacksmith’s Cup. Tt bears the in- venienee of arranging them. Unfortu- 
scription “The gift of Christopher Pym, lately there is no way in which one 
upon his Admission to the place of ! na .y an a tt ac hed guimpe so that 
n „ -r, . • it is really easv to remove and then put 
Clarke of this Company. 1 he stem is 1)ack in ^ waist in a ])urry . The b P es , 
a figure of Vulcan holding a hammer pl an of all is a smooth underwaist of 
that rests on an anvil on which is en- . fine lawn to which the net or lace 
graved “By Hammer and Hand. All Arts sleeves and yoke are attached. This is 
The bulletin also says that a very de¬ 
sirable kind of peanut candy can be 
made by simply boiling shelled peanuts 
with a thick syrup consisting of two 
pounds of granulated sugar and one 
large cupful of water, together with a 
teaspoonful of lemon juice. When the 
syrup begins to boil add two pounds of 
unroasted shelled peas and cook slowly 
until the peas are tender and the syrup 
sufficiently hard to break when quite 
cold. The cooking process should, as a 
rule, continue for about an hour, when 
the mixture should be poured on a cold 
buttered platter to cool. 
* 
Guimpes and chemisettes are so much 
doe Stand.” A Charles I steeple cup, 17 
inches high, went for $12,750; a James 
I steeple cup and cover, with the Lon¬ 
don hall mark 1610, brought $8,750. The 
last two are entirely gilt. A Common¬ 
wealth porringer, dated 1653, 2J4 inches 
high and 414 inches in diameter, was 
sold at the rate of $390 an ounce; a 
inches in diameter, $107.50 an ounce; a 
Charles I circular sweetmeat dish 6J4 
especially desirable with the present 
mandarin or kimono waist, which must 
have the air of fitting loosely, even 
when it is snug, and if undersleeves are 
attached to it, they rarely fit well. The 
separate guimpe can be laundered with 
freedom, whereas when attached to the 
bodice there is always the risk that it 
will shrink when removed for washing, 
and refuse to go in smoothly afterwards. 
Sometimes a separate guimpe is fastened 
in with ball and socket snaps. At pres- 
I 
T t i I, ,, ent there is a fancy for plain net with- 
James I bell salt-cellar, gilt, -UCLaO an out tucking for guimpes, preferably the 
ounce, and a Charles I chalice and paten, square-meshed filet net, or for filet lace, 
1638, brought the same price. Silver and which is expensive in real lace, but pretty 
silver plate is now such a common pos- j ul< ^ nioc l e! .' ale P r ‘ ce d in imitations. Filet 
. , , , laces and insertions are very fashionable 
session, even among people of moderate as trimming for lingerie gowns. Some 
means, that it is interesting to note the of the handsomest are made of cotton 
value of the artistic handicraft of older marquisette, which costs about 80 cents 
times, when the factory-made article was a J , ai< ^’ 4 - inches wide; this is also 
, used, for lingerie waists. Some very 
unknown. fashionable white lingerie gowns have 
a four-inch hem of black, either satin 
Both hats and their trimmings this or transparent voile or marquisette, at 
Spring show some astonishingly vivid the f°°t of the skirt; one noted was 
colors, coral, lobster, shrimp, cerise and ot , . w ^ e J] ia '51 u ’ s ^ tte ’ embroidered 
..... , a nd inset with filet lace, with hem of 
other vivid pinks and reds, king s blue, black marquisette, over a pale pink silk 
emerald green and a variety of purples, slip. 
Doughnuts and Crullers. 
Doughnuts as made by our grand¬ 
mothers consisted in adding sugar, but¬ 
ter, eggs and flavoring to bread dough 
already light for moulding into loaves, 
and then let rise as usual, as one large 
loaf; turn on the moulding board and 
slice with a wet knife, cut into pieces 
and drop into hot lard. Some direc¬ 
tions allow the light dough to be mould¬ 
ed just enough to spread it out and cut 
into cakes, then let the cakes rise for 
half an hour; but cutting with the wet 
knife avoids filling the kitchen table with 
cakes while rising. The following pro¬ 
portion of light dough to sugar, etc., 
might please some: To three pints of 
light bread dough add one cup of white 
sugar, one half cup soft butter, two beaten 
eggs and eight gratings of nutmeg, using 
a table fork, then mould as bread, using 
flour until the dough is elastic, and let 
rise. 
But why bother with bread dough, 
which never has and never will taste as 
good as the latter-day crullers, yet later 
called fried cakes? The recipes given in 
response to an inquiry on page 326 are 
undoubtedly good, but somewhat dif¬ 
ferent from those in general use. The 
following have always given good re¬ 
sults, the potatoes being an up-to-date 
addition, and while an improvement are 
not necessary when not convenient: Beat 
together a teacupful of hot finely mashed 
potatoes, two level tablespoonfuls of blit¬ 
ter, two level teaspoonfuls of salt, six 
gratings of nutmeg, two small eggs, and 
one-half cup of sweet milk, after beat¬ 
ing the eggs in to make a light smooth 
batter. With the flour scoop take up a 
little flour, add four level teaspoonfuls 
of baking powder, turn into the flour- 
sifter while holding it over the batter, 
sift and mix thoroughly, add flour to 
roll one-half inch! thick, cut with a 
medium cookie cutter with a hole in the 
middle, or work jn a hole, or make finger 
rolls and rings, or twists, and fry. 
In frying in deep fat, lard or olive 
oil, use a shallow kettle, and when the 
fat becomes still, after boiling, and a 
fine blue haze begins to arise, drop five 
cakes in—more will cool the fat too 
much—rock the kettle until a crust is 
formed so they will not stick together. 
When browned on one side turn over, 
and when done lay on brown paper to 
cool, using a kitchen fork. Fried cakes 
need constant attention, and the fat must 
never show the blue haze with cakes 
in the kettle, or smoke, that means too 
hot fat. Always try a tester, a little 
walnut of dough, and if it flats out, is 
coarse grained and greasy, add flour un¬ 
til this condition is overcome. The pres¬ 
ent writer once turned such dough that 
could not be remedied into a very good 
batch of cookies. A tester of cookie 
dough that proves a failure in rising up 
hard, might be just right for fried cakes. 
But accidents seldom happen with well- 
tried recipes for fried cakes, or call them 
crullers, if you please. 
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By using INGERSOLL PAINT— proved 
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0. W. ingersoll, 246 Plymouth St.. Brooklyn, N.Y. 
Reg. U. 8. Pat. Off. 
A good oil lamp 
needs a good chim¬ 
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needs it more. 
Both need a 
Macbeth “Pearl 
Glass ’ ’ lamp-chim¬ 
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My lamp-chim¬ 
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Send for my free Index and find out what chim¬ 
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Macbeth 
Macbcth-Evans Glass Co. Pittsburgh 
Chicago: Philadelphia: 
178 East Lake Street 42 South Eighth Street 
New York: 19 West 30th Street 
Electric Lights make the brightest, safest, 
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DAYTON ELECTRICAL MFG. CO. 
231 St. Clair Street Dayton, Ohio 
kuqs.CarpetsXurlains.'BlanKets 
....Prom the 
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We Pciy 
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dealers’profits. We give a binding 
guarantee of satisfaction and nave 
you 88 1-8 per cent. You can 
buy the well-known Regal Rug, 
6x9 ft., reversible,ail wool finish, at 
#8.76. Our lirusselo Rug, 6x9 ft., 
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pair and up. Tapestry 
Curtains, Wilton Rugs, 
LlnoIeumsatMill prices. 
Write to-day for our NEW 
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No. 14. Sent free. Shows lat¬ 
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UNITED MILLS MFB. CO. 
2451-2462 JASPER ST.. PHILS. 
CIDEll and WINE 
No complicated mechanism— 
big capacities. Requires only 
2 to 4 It. p. to operate any press. 
Also, HAND PRESSES, 
GRINDERS, MILLS. 
Write to-day for free catalogue. 
THE •>. J. EMENV CO., FULTON, N. Y. 
CIDER PRESSES 
The Original Mt. Gilead Hydraulic Press 
produces more cider from less 
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RIG MONEY MAKER. Sizes 
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cider evaporators, apple- 
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generators, etc. 
CATALOGUE FREE. 
THE HYDRAULIC PRESS MFG. CO.J 
137 Lincoln Ave., Mt. Gilead, Ohio, *_ 
Or Room 119 L 39 Cortlandt Street. New York, N. Y. 
HOUSEWORK HALVED 
By Syracuse “EASY” Utilities 
SOLD ON TRIAL 
Syracuse “ EASY ” Vacuum Washer cleans completely a tubful of clothes, coarse 
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I s - Syracuse “ EASY ” Vacuum Cleaner, hand or electric, most satisfactory 
al'i on market. Gets all the dirt without raising dust. Easy to operate. Very 
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DODGE & ZU1LL, 224 N Dillaye Bldg., Syracuse, N. Y. 
IN EACH TOWN 
and district to 
ride and ex. 
Our agentsevery* 
to 
WAHTED-RIDER AGEHTS 
hibit a sample 1911 Model “Ranker” bicycle furnished by us. O_ 0 _ 
W A ^T^ ea{ once for full particulars and special offer. 
.NO iilUNLY REQUIRED until you receive andapprove of your bicycle. We ship 
anyone, anywhere in the U.S.TOrVAoTrr a cent deposit in advance, prepay freight, and 
allow TEN DAYS FREE TRIAL during which time you may ride the bicycleand put 
it to any test you wish. If you are then not perfectly satisfied or do not wish to keep the 
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I QW FACTORY PRIPFQ we furnish the highest grade bicycles It Is possible to make 
.* 7 ,, ■ NM I VII I I III UL# at onesmall profit aboveactual factory cost. You save $10 to J*j 
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SECOND HAND BICYCLES — a limited number taken in trade by our Chicago retail stores will 
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_ TIRCC nnACTFD DDR V E rear wheels, Inner tubes, lamps, cyclometers, parts.repair* 
- JJ 1 ***). -"h- • til BI1HIVL and everything in the bicycle lineathalf usual prices. 
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MEAD CYCLE CO. Dept. A 80, CHICAGO, ILL. 
