1£208 
THE RUF£A.T> NEW-YORKER 
Woman and the Home 
From Day to Day. 
PEACE. 
’Tis not in seeking, ’tis not in sudden 
striving 
Thy quest is found ; 
Be still and listen, be still and drink the 
quiet 
Of all around. 
Not for thy crying, not for thy loud be¬ 
seeching. 
Will peace draw near; 
Rest with palms folded; rest with thy eye¬ 
lids fallen. 
Lo ! peace is here. —E. R. Sill. 
* 
Here is a cracker pudding recipe from 
the hills of New York State:—Three 
Uneeda biscuits rolled fine, butter the 
size of an egg, beat in the yolks of two 
eggs and one pint of milk. Put in oven 
for half an hour, stirring from time to 
time; then add one-fourth cup of sugar 
and the whites of the eggs, beaten to 
a stiff froth. Bake IS minutes. This 
makes a small pudding. It is very light 
and delicate. 
* 
Little Leonard, while out walking 
with his nurse, saw a blacksmith shoeing 
a horse, says the Mother’s Magazine, 
and upon returning home said: “Mam¬ 
ma, I saw the man who makes horses 
to-day.” 
“Are you sure you did?” asked 
mamma. • 
“Of course I am,” replied Leonard. 
“He had one nearly finished when 1 saw 
him. He was just nailing on his hind 
feet.” 
* 
Among old-fashioned furnishings now 
revived are foot pillows or foot rests, 
which are oblong, about two feet long, 
a foot wide and about the same in 
thickness. They are stuffed hard with 
curled hair. A short woman will find 
that she can rest herself a great deal 
by having such a cushion; when tired 
the fatigue is increased by having to 
stretch down to touch the floor. Even 
a little homemade bench is a comfort, 
but it should be made firm, so that it 
is not in constant danger of tipping 
over. 
* 
At the New York Exchange for 
Women’s Work the pride of the kitchen 
is a waffle iron that has seen service 
for 201 years. Every housekeeper 
knows that a young and inexperienced 
waffle iron does not make good waffles, 
and this ancient iron, together with a 
special recipe given the Exchange by 
Mrs. Russell Sage, produces delectable 
results. A number of the New York tea 
rooms make a specialty of waffles, 
especially some places gifted with a 
Southern cook, where they serve chicken 
and waffles. 
* 
Some of the smart hair ornaments 
now in vogue are not difficult to make 
if one has the proper knack. The foun¬ 
dation is bonnet or ribbon wire, while 
lace wire which is only about the thick¬ 
ness of coarse linen thread, comes by 
the spool for stiffening lace, tulle, etc 
Sometimes flat ribbon wire is sewn to¬ 
gether, several strands, to give width 
for the foundation. The ribbon wire 
is very flexible; bonnet wire is only 
used where stiffness is required. One 
of the simplest forms of ornament is 
a coronet, composed by twisting rib¬ 
bon over flexible wire, and putting 
some ornament in the center. The wire 
is about six inches long, the ends being 
concealed under the fullness of the hair. 
Small hairpins are invisibly fastened at 
the ends, to hold the coronet firmly. 
The wire is often covered with satin 
like a cord, and then worked into a 
series of interlaced rings or woven into 
a lattice. This work is usually done 
on a cushion held in place with pins. 
The interlaced rings are formed by 
tying a series of knots. In the lattice 
or trellis two parallel wires are used, 
between which another wire is worked, 
and held in place by invisible stitches. 
Mercury wings of silk, with perhaps a 
little wisp of marabou feather, makes 
an attractive central ornament. Bias 
bands of velvet, going all around the 
head, and fastened at the left side with 
a maline bow, which must be stiffened 
with lace wire, are not novel, but pretty 
and becoming. Sometimes beads or 
passementerie are used on the band. 
An ornament, more or less elaborate, 
fastened to the top of a large shell hair¬ 
pin, is often used in arranging the hair 
for evening dress. Marabou or small 
ostrich tips are combined with metal 
or jeweled ornaments, while satin 
flowers and artificial maidenhair fern, 
spangled with glass dewdrops, are very i 
pretty. 
* 
Boiled salt mackerel has long been a 
famous breakfast dish at one of the 
great New York hotels. Its cooking 
is careful, but very simple. Soak the 
mackerel all night in cold water, to 
freshen it, skin side up. Drain, place 
in a pan of cold water, skin side up, 
put on the stove and bring to a boil. 
When it boils drain off the water, cover 
it again with fresh cold water, bring to 
a boil again and, it is ready to serve. 
Drain carefully, put on a platter large 
enough for it to be laid out flat, and 
carefully remove the large central bone. 
Blend slowly over the fire four heaping 
tablespoonfuls of butter, a saltspoonful 
of salt and one-fourth saltspoonful of 
pepper and pour this over the fish. 
Chopped parsley may be added, if de¬ 
sired. With any salt or smoked fish, 
plain boiled potatoes are better than 
any other vegetable. 
Home-Cured Dried Beef. 
One pint salt, one cup brown sugar, 
one teaspoonful saltpeter, mix well. For 
every 20 pounds of beef, divide the mix¬ 
ture into four equal parts. Lay the 
beef in a pan or jar and rub on one 
oi the parts of mixture for four morn¬ 
ings in succession and after six or 
seven days it is ready to be hung up 
in a warm, dry place. I think if N. 
W. D. will -try this she will find the 
beef equal to that sold commercially. 
c. s. A. 
Trim neatly, and for every 20 pounds 
of beef take one pint of salt, one tea¬ 
spoonful of saltpeter and one-quarter 
pound of brown sugar. Mix well and 
roll it fine with a rolling pin, then di¬ 
vide in three equal parts and rub it well 
into the beef on three successive days. 
Turn it each day in the brine it will 
make for about 10 days from the start. 
The pieces should be put in a tray or 
tub. Lay them flat so the pickle will 
lay all around them, do not lay one 
piece on the other. I have used this 
recipe for 18 years and it is all right. 
MRS. w. s. G. R. 
Having an excellent recipe for curing 
dried beef I will send it for N. W. D. 
This recipe was given to a friend of 
ours by a butcher and never fails to 
keep. I cut our last piece to-day, No¬ 
vember 8, cured last February. Cut 
pieces in rather round large pieces. 
Take about one quart table salt and 
one cup white sugar. Heat salt hot, 
stirring constantly, place on a clean 
board, add sugar. Have a good-sized 
kettle of boiling water on the stove, 
immerse each piece in the boiling water 
about three minutes. Take out, roll in 
the salt and hang up to dry in a warm 
place. I hang mine behind the kitchen 
stove, placing papers behind it to keep 
the beef from the wall and a paper 
over it to keep out dust. Turn every 
day for a few days. Let hang till dry, 
then put in cloth bags, so the pieces do 
not touch, or get IS cents’ worth of 
paraffin, melt and dip in it. It will 
keep nicely and will not become so dry 
as when put in cloth sacks. The paraffin 
comes off easily; can be put away to 
use again. Placing the meat in the boil¬ 
ing water sears it so the juices are re¬ 
tained instead of soaking out as it does 
when laid in a brine. It can be lightly 
smoked before putting away if pre¬ 
ferred. MRS. j. L. 
Apple Butter. 
Have ready lj /2 bushels of apples 
pared and quartered; put on in a large 
kettle 15 gallons of cider, add the apples 
to the cold cider and cook for four 
hours. About one hour before it is 
done add slowly 15 pounds of brown 
sugar. Do not let it stop cooking 
while adding sugar. This is a fine 
recipe and very simple. I have used it 
for 25 years. mrs w. s. g. r. 
Old-Style Buckwheat Cakes. 
In the evening cover one slice of 
yeast bread with boiling water, and 
when well soaked stir in a yeast cake 
dissolved in a cup of water, or one cup 
of liquid yeast, then add enough cold 
water to make about a quart. Stir in 
enough buckwheat and wheat flour to 
make a thick batter, using three parts 
buckwheat and two parts wheat flour. 
Keep the batter in a warm place till 
morning. 
When ready to bake the cakes pour 
most of the batter into a basin, add 
one teaspoonful each of soda and salt, 
and enough boiling water to make thin 
enough to bake. Be sure the water is 
boiling hot. If very brown cakes are 
desired add one tablespoonful of 
granulated sugar. Try not to make up 
more than is wanted for one baking, 
and do not put what is left back into 
the supply batter, as it will make it 
sour. 
For the next morning’s baking put one 
slice of yeast bread, one large cold 
pancake, and one pint of boiling water 
into basin. When cool mash fine, add 
one pint of cold water and turn into 
the original batter. Thicken with the 
buckwheat and wheat flour as before— 
three parts buckwheat and two parts 
wheat flour. Be sure to keep the edge 
of the bowl above the batter clean, so it 
will not sour. Keep as cold as pos¬ 
sible without freezing. After the second 
morning the cakes will be fine, and 
when served with butter and maple 
syrup or with sausage and gravy they 
make a breakfast these cold Winter 
mornings fit for a king. mrs. e. m. s. 
November 30, 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
r 
% 
DELICATE 
CHILDREN 
i 
I 
I 
are often dosed with medi¬ 
cine when all they need is 
nourishment — good, whole¬ 
some food-value which they 
can digest. 
In school days and changing 
seasons give the children Scott’s 
Emulsion which scientific tests 
for nearly forty years prove to 
furnish just the working-energy 
and body-building elements 
which nature requires. 
Scott’s Emulsion is a simple and 
easily digested fat and contains 
no wine, alcohol or drug. 
I 
^^^Scott & Box 
I 
Bowne, Bloomfield, 
l.N. J. 12-117 % 
mm h i ■ ■■ W0J 
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