1912. 
THE RURAb NEW-YORKER 
867 
Fruit Puddings. 
Delicate Raspberry Pudding.—Three- 
quarters cupful red raspberry juice, 
three-quarters cupful boiling water, 4 Yz 
tablespoonfuls sugar, three tablespoonfuls 
cornstarch, juice of one lemon, whites 
of three eggs. Put the raspberry juice 
and water into a saucepan and bring 
quickly to boiling point; stir in the 
sugar and cornstarch which have been 
well mixed; stir and cook until clear, 
draw aside, add lemon juice and beat in 
lightly the whites of eggs which liavd 
previously been beaten very stiff. Serve 
cold with whipped cream. 
Little Raspberry Puddings.—Two cups 
of milk, two large tablespoons sugar, 
yolks of two eggs beaten well, two- 
thirds of a cup of fine bread crumbs, 
flavor with lemon or vanilla. Butter five 
little individual pudding dishes, put a 
scant tablespoon of raspberry jam in 
each and pour in the custard. Put 
dishes in a pan of water and bake in a 
moderate oven. Make a meringue of 
whites of eggs and two tablespoons of 
powdered sugar. Put a twist of merin¬ 
gue on each pudding and serve either 
hot or cold. This is also good when 
jam is stirred into the custard and 
baked. 
Swedish Red Pudding.—Take equal 
parts of red currants, raspberries and 
cold water, and to a quart of this mix¬ 
ture allow a teacupful and a half of 
sugar; or if the currants are very acid 
and a sweet pudding is desired, increase 
the quantity of sugar to two cupfuls. 
Now add two sticks of cinnamon three 
inches long and not too thick, broken 
into small bits; boil half an hour in a 
porcelain or enameled kettle and press 
the whole through a sieve. Next add 
half a cupful of thinly sliced blanched 
almonds and the same quantity of finely 
shaved citron, and cook 20 minutes 
longer. Thicken the liquid with rice 
flour or sago until it is a little stiffer 
than blanc mange, and pour it into a 
wet mold; turn it when cold upon the 
serving dish and pour about it sweet¬ 
ened fresh cream or whipped cream. In 
Sweden the pudding is eaten with thick 
fresh cream, sugar being passed after it 
is served. 
Swiss Apple Pudding.—One pound of 
peeled and cored apples, one tablespoon¬ 
ful of water, two ounces of moist sugar, 
12 grates of nutmeg and the grated zest 
of half a lemon or orange, one-quarter 
pound of bread crumbs, one ounce of 
suet, fine browned crumbs; peel and 
core the apples before weighing them; 
cut the pieces across and stew in a 
white-lined pan with the tablespoon of 
water; when soft add half the sugar 
and grate in the nutmeg and lemon 
rind; mix the bread crumbs with the 
finely chopped suet and other half of 
the sugar; grease a plain mold and 
sprinkle it with fine brown crumbs; 
lay one-third of the mixture of suet and 
crumbs in the bottom of the mold, draw 
part of it up the sides of the mold, then 
put in half the stewed apple, and so on, 
leaving one-third of the crumbs for the 
top. The mold should be entirely lined 
with the bread crumb mixture. If the 
Stewed fruit touches the mold it is apt 
to stick. Bake one-half hour, then turn 
out of the mold. If desired this pud¬ 
ding may be decorated by covering with 
stiff whipped cream with candied cher¬ 
ries on top. 
Hints on Conveniences. 
Articles giving hints as to the best 
ways of conducting the work of a house¬ 
hold are always interesting to me, and 
I have wondered if any one would care 
to know of my contrivances. Our house 
was built a little after 1830, so many 
of the modern conveniences are miss¬ 
ing. These new pantries where sets of 
shelves are closed in with little doors 
look very attractive to me, as I delight 
in closets and drawers. They seem 
much neater than open shelves. How¬ 
ever, if I had them, no doubt I should 
want something more, as there is no 
limit to desirable things, and no one can 
have them all. 
But there are homemade contrivances 
that can be had. I had no good place 
to put wrapping paper and bags that 
collect so fast. There is a broad shelf 
in the pantry, so my husband made a 
drawer to slip under it, out of a wooden 
box, 17 inches by 20, and seven inches 
deep. When this was painted and fur¬ 
nished with a knob, it looked very well, 
and was just what I needed. But it was 
soon full, and when I wanted a paper 
bag, in a hurry, it was sure to be buried 
under layers of wrapping paper that I 
did not want, and vice versa. So I 
picked over the contents of that drawer, 
took all the smaller bags, each neatly 
folded in its creases, and packed them 
in a large bag. All of the envelopes, 
big and little, went into a larger en¬ 
velope. All of the pieces of paraffin 
paper to be used for lunches were put 
in another large envelope. Now if I 
want anything quickly I can find it, and 
it is not much work to put the things 
in their respective receptacles as they 
are received. 
I have wondered what that broad shelf 
was first made for. It is inch thick, 
a yard deep, and \ l / 2 yard long. There 
is nothing below it, so I put some screw- 
hooks into the under side, and suspend 
from them a variety of pails, a kettle, 
and a roaster. I have a habit of hang¬ 
ing up every thing that can be hung. It 
saves lifting things when dusting, and 
keeps them in place. 
My kitchen is one of the pleasantest 
rooms in the house. It is large, has 
three common windows, besides a long 
window, a doorway that closes with two 
narrow glass doors, and an ordinary, 
wooden outside door. Each door opens 
onto a piazza. The kitchen is very light, 
and in Summer the air can have free 
circulation. People often speak of it, 
and my visitors are quite apt to seek it. 
I like to keep it neat and orderly, but 
the family rubbers, and the good man’s 
shoes had a way of arranging them¬ 
selves in various attitudes of careless 
ease on one side of the room. This did 
not seem fitting, so again we resorted to 
a wooden box. This one is set up on 
end, and has shelves where the rubbers 
and shoes may repose without offense. 
In this case I prefer shelves rather than 
a covered box, as it is easier to find the 
right rubbers, and easier to clean. The 
box has an extension top which makes a 
nice little table. 
Now, just a few words to the young 
housekeeper. Many women do not 
realize how much time and strength is 
saved by a little planning. Is it hard to 
get meals on time, or to accomplish all 
you wish to in the day? The simple plan 
of going full-handed each way helps 
amazingly. If you are going to the cellar 
for apples to make a pie, remember to 
take with you the jelly that you have 
been making and store it, and remember, 
too, that you will want some potatoes 
for dinner, and bring them up with the 
apples. Thus you can do in one trip 
what some would do in three. Even in 
passing from one room to another it is 
often possible to make both ways rount. 
If one begins early in life, the habit of 
noting what needs to go each way, will 
save hours of time and much precious 
strength. 
Again, more articles can be carried 
in one trip than at first would seem. 
Take the matter of carrying the newly 
washed dishes from kitchen to pantry 
and dining-room. It is quite possible 
to securely pack them together so that it 
is easy to make two or three trips, where 
some women make five or six. These 
may seem like very small matters, but 
experience and observation prove to me 
that they are very often overlooked. 
E. T. M. 
An Appreciation of Oregon 
As there is very little said about 
Oregon, the “Land of Opportunities,” 
in your columns, I thought I would 
run in a little while and tell you of a 
few of the many advantages we possess, 
although I realize how difficult it is 
to write about Oregon and not make it 
seem an exaggeration, for it is a State 
of wonders. The simple facts in re¬ 
gard' to its immense forests, grand 
scenery', majestic snow-capped moun¬ 
tains, fir-crowned hills, pure soft water, 
great water-power, rich mines, produc¬ 
tive soil, equable climate, luscious fruits, 
fine vegetables, lovely roses, read so 
like a “fairy tale,” that the Easterner 
is at once from Missouri and “has to 
be shown.” Well, come on and I will 
“show” you until you even doubt your 
own eyes. I know whereof I speak, 
for I was one of the Eastern doubters 
seven years ago. I do not “have to be 
shown” any more for I am fully con¬ 
vinced. 
We, my husband and I, live in 
Washington County, on a ranch among 
the fir-clad foot-hills of the Coast 
Range Mountains, in the west Willa¬ 
mette Valley, about 20 miles northwest 
of Portland, the City of Roses. In the 
matter of soil, Nature has favored this 
famous valley with a lavish hand, as 
it is adapted to almost every kind of 
industry, is easily cultivated and yields 
abundantly. Any tree, shrub or" root 
common to the temperate climate can 
be grown here. Climate is one thing 
that affects our comfort and success 
every hour in the day, and every day 
in the year all through our lives. Our 
climate is as nearly ideal as can be 
found any place. There are no great 
extremes of heat and cold. The Sum¬ 
mers are temperate, owing to the cool 
sea breezes from the Pacific, the nights 
are never warm and stifling, in fact a 
blanket on the bed is generally a ne¬ 
cessity. The Winters are very mild; 
there is of course the usual “thirteen 
months rain,” the sure harbinger of un¬ 
failing crops and ruddy health, but Ore¬ 
gon rains are not nearly so bad as they 
sound when talked about in the East. 
Cyclones and blizzards are unknown, 
there is no damaging hail and thunder 
is rare. There is very little rain 
through July and August, so there is 
plenty of time given, before the rains 
begin for the coming year, to harvest 
the abundant crops that the “rainy sea¬ 
son” has produced. 
The most delicious fruits—apples, 
cherries, grapes, pears, prunes, plums, 
peaches, quinces and all kinds of ber¬ 
ries are easily grown. There is likely 
no other place where the lucious straw¬ 
berry grows to greater size and has more 
perfect coloring and flavor. We have 
this fine berry three times a day 
throughout the season of from six to 
eight weeks, every Summer. We also 
have gooseberries, currants, black and 
red raspberries, blackberries, dew¬ 
berries, Loganberries, .Phenomenal ber¬ 
ries—all of which yield beyond all 
expectations. Our list of vegetables 
is a long one, beets, turnips, pars¬ 
nips, salsify and carrots are left in 
the ground through the Winter and 
dug as they arc needed, they remain 
solid, brittle and sweet-flavored till late 
in Spring. There are no potato bugs, 
and few flies and mosquitoes; in fact 
very few bugs and worms of any kind 
to destroy gardens. 
This valley is a great “hen country,” 
no below-zero weather, green food the 
year round, and always a good price for 
both chickens and eggs. It is also the 
ideal home of the “contented cow,” the 
“cow’s paradise.” Rape and kale are 
grown in abundance for chickens and 
cows, in fact all stock like them. They 
are fed from the field through the 
Winter, seldom being cold enough to 
freeze them. I would like to tell you 
of our beautiful roses, immense cher¬ 
ries, fine vineyards, healthy rosy- 
cheeked children, and a hundred other 
things, but that “horrid waste-basket” 
will surely get me, “ef I don’t watch 
out,” so no more. e. m. s. 
Twenty people can gain money for 
one who can use it; and the vital ques¬ 
tion, for individual and for nation, is, 
never “how much do they make?” but 
“to what purpose do they spend?”— 
Ruskin. 
When yoti write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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