THE RURAL NEW-YORKER 
\ o i 
19115, 
Some Possibilities of Rose Petals. 
Part II. 
Rose petals may cater to our sense 
of taste as well as to that of smell, for 
exquisite odor may be captured and made 
use of for flavorings. Gather the petals 
when free from dew or rain, put them 
through the food-grinder and add to each 
cup of them two cups of granulated 
sugar. Mix well, pack in a glass jar, 
cover closely and let stand five or six 
weeks. The clear liquid that forms on 
!hc top may be poured off and bottled 
for use in flavoring creams, ices, light 
sauces, etc. The solid part may be 
used in pies, cakes and puddings, two 
tablespoons mixed with the sliced apple 
for a pudding or pie gives a flavor that 
nothing else can furnish. 
Rose conserve is made by putting in 
a glass jar alternate layers of sugar and 
fresh rose petals until the jar is filled, 
using sugar for the top layer. 
Cover closely and wrap in a double 
thickness of heavy paper. Keep in a 
cool place three months. This is a 
valuable addition to whipped cream, 
water ices, and ices for puddings. 
To make rose jam run fresh petals 
through the food-grinder, using the finest 
knife, mix with an equal amount of sugar 
and boil about 25 minutes, stirring con¬ 
stantly. For each pint of the mixture 
make a syrup using one cup of sugar 
to one-half cup of water and boil slowly 
twenty minutes. Add the rose mixture 
and when it boils up pour into jelly 
glasses. Bread spread lightly with but¬ 
ter and a very thin coat of the rose 
jam make the daintiest of sandwiches. 
The latest fad, however, in the use 
of rose petals, here on the Pacific Coast 
is in making rose beads—yes, genuine 
rose beads, the product of an art cen¬ 
turies old, has been revived and every¬ 
body from the gray-haired grandmother 
down to the tiny tot, has her string 
of rose beads. There is nothing richer 
or daintier in beads than one of these 
necklaces, for they have the lasting 
delicious odor of the fragrant rose 
petals. Any girl who can get the petals 
can make rose beads if she is at all 
patient and painstaking. 
Gather the petals when free from 
moisture, say a 10-pound pail packed full, 
put them through the food-grinder 
at least six times. Hunt up an old 
rusty kettle or pail, the rustier the better, 
rub it vigorously so there will be no 
loose pieces of rust then plaster the 
rose pulp over the bottom and sides, 
about one-half inch in thickness, cover 
and set away in a cool place for two 
days, when you will find that the rust 
is turning the pulp black. Put it 
through the food-grinder again at least 
four times and plaster it over the kettle 
again and let stand as before. Put 
through the grinder again three or four 
times, the more the better, and if it is 
a good jet black it has had enough of 
the rust treatment and is ready to be 
formed into beads, provided it is of 
the right consistency. Roll a small 
piece of the pulp in the palm of the 
hand; if it makes a good firm ball it 
is all right; if it cracks it is too dry 
and should be sprinkled and rolled in a 
wet cloth for a few hours, and if it is 
too soft to keep its shape well, the 
pulp should be spread out to dry a 
little. To get the beads the same size 
press the pulp through small funnel; 
this will form bars of the pulp, which 
may be cut into pieces of equal length. 
Roll the pieces in the hand as children 
make mud marbles, and shape with the 
fingers. Put a pin straight through each 
one as you finish it and stick the pin 
upright in a cushion or mat, until the 
beads dry, when the pins may be slipped 
out and the beads are finished. String 
on a dark thread with about eight seed 
beads between the rose beads. The 
daintiest effect is produced by stringing 
as follows: one rose bead, two steel 
beads, four jet black beads, two steel 
beads, repeat. Gold or any preferred 
color of seed beads may be used iu 
place of the steel beads. Keep iu a 
covered box when not wearing them 
and their fragrance will last indefinitely. 
Some suggestions: A drop or two of 
olive oil mixed into the pulp before it is 
put through the grinder the last time 
will give the beads a glossier black, 
fhe smaller beads are much daintier, 
make them so they will be about the size 
of allspice berries after they are dry. 
They shrink about one-half. Make some 
very small ones and combine with seed 
beads to make some of the beautiful 
necklaces worn so much. If the grinder 
and other utensils used when grinding 
the pulp are washed at once, first with 
cold water, they will not be stained. A 
little oil rubbed into the hands, olive 
oil is good, and then some lemon juice 
will remove the stain from fingers. 
If it is not convenient to make the 
beads when you can get the fresh petals, 
dry them thoroughly then make beads 
at your leisure, by moistening the 
petals before grinding them. 
When only a few r knew how to make 
rose beads, strings a yard long sold 
for $25. But now that “everybody is 
doing it,” they can be bought much 
cheaper. Perhaps some of the eastern 
readers can make some pin money. 
I would like to ask the R. N.-Y. 
readers a question. Perfume made by 
distillation is the best. I am told that 
this can be made quite easily by means 
of a homemade contrivance. Can any 
of you tell us how? E. M. s. 
Oatmeal Cookies. 
Will you publish a reliable recipe for 
oatmeal cookies? mbs. g. b. k. 
Oatmeal Cookies.—Cream three-fourths 
of a cupful of butter with one cupful 
of sugar; add two well-beaten eggs. 
Sift three-fourths of a teaspoonful of 
soda into two cupfuls of flour; add one- 
half a teaspoonful of salt, one teaspoonful 
of cinnamon; now add to the mixture 
two cupfuls of uncooked rolled oats and 
one scant cupful of chopped raisins 
sprinkled with a little flour. Drop by 
the teaspoonful into a greased pan; bake 
in moderate oven. 
Oatmeal Crisps.—One tablespoonful of 
butter, creamed, one cup of sugar, added 
gradually; two and one-half cups rolled 
oats; two teaspoons baking powder well 
mixed with the oats; two eggs, well 
beaten, one-half teaspoon of salt and two 
teaspoons vanilla iu the eggs. Mix in 
the order given; bake in a medium to 
slow oven. A heaping teaspoonful of 
mixture makes a dainty crisp. Allow 
room for them to spread in the pan. 
If you cannot get on without flour use 
a little best bread flour—uot pastry. 
Oatmeal Macaroons.—Cream two level 
tablespoonfuls of butter, scant measure; 
add gradually half a cup of sugar, then 
the beaten yolks of two large eggs beaten 
again with half a cup of sugar. Then 
stir in 2*4 cupfuls of rolled oats, mixed 
with 2% level teaspoonfuls of baking 
powder and one-fourth teaspoonful of 
salt. Flavor with one teaspoonful of 
vanilla, then fold in the whites of two 
eggs, beaten dry. Drop with a teaspoon 
on to a buttered baking-sheet making 
little rounds about three inches apart, 
and bake in a slow oven. 
Three Good Things, 
Angel Custards.—Heat one quart of 
milk and when scalding hot pour it 
slowly over the beateu whites of four 
eggs, sweeten with two scant tablespoon¬ 
fuls of sugar, add a little salt and flavor¬ 
ing, then turn into cups, set them in a 
pan of hot water and bake until firm. 
Mock Angel Cake.—Mix and sift well 
one cup of fine granulated sugar, one and 
one-third cups of flour and three tea- 
spoonfuls of baking powder. Over this 
mixture pour slowly a cup of scalding 
hot milk and stir thoroughly; fold in the 
well-beaten whites of two eggs with one 
teaspoonful of vanilla. Bake in an un¬ 
buttered pan for about 45 minutes, hav¬ 
ing a moderate oven. 
Sponge Pudding.—One-third cup of 
flour stirred smooth with a little water, 
add this to two cups of hot milk and 
cook a few minutes. When cool stir in 
one-half teaspoonful of melted butter, 
one-fourth cup of sugar and the yolks of 
three eggs. After beating well, fold in 
the whites of three eggs and bake in a 
pan of hot water until set. Serve with 
cream, either plain or whipped. 
MRS. C. S. It. 
Purifying Bacon Fat.—I noticed iu a 
recent issue of this paper some one 
wished to know what use to make of 
bacon fat. This is what I do. I put 
with it an equal quantity of cold water 
and set it on the stove, and when it boils 
up set it away to get cold. Next day 
pour off the water, add more and boil 
again, repeating the process four or five 
times, when the fat should be tried out 
to remove all water, and is then fit to 
put with other fat for frying doughnuts. 
Ham fat I treat in the same way with 
good results. a. j. l. 
Boston Chowder.—Four or five pounds 
of any hard white fish, haddock, sea bass, 
cod, swordfish, cut in small slices and 
free from bone and skin. Three or four 
slices of salt pork tried out crisp in the 
chowder kettle. Two onions sliced and 
fried brown iu the fat. Two or three 
more onions sliced raw. Eight common 
sized potatoes boiled and sliced. A 
dozen soft or buttered crackers split. 
Take the fried onions out of the fat. 
Leave only fat enough to cover the bot¬ 
tom of the kettle. Put in a layer of fish, 
a layer of sliced potatoes; sprinkle some 
of the onion, both fried and raw, upon 
the potatoes; a “scatter” of pepper; a 
careful pinch of salt, as the pork will 
help to salt it; another layer of fish, po¬ 
tatoes, onions; the pepper and salt again ; 
go on until the materials are half used, 
taking care to proportion the layers so 
that all may hold out together. When 
half is used, scatter in a few small cut 
bits of strips of the crisped pork, and 
cover with a layer of half crackers in¬ 
side down. Do the same when the re¬ 
mainder of the chowder is layered in. 
putting the split crackers over all. You 
may butter the crackers or not. as you 
prefer. You may butter and crisp them 
previously. These variations are points 
of taste. Cover once and a half deep 
with cold water and set on where it will 
come to a boil. Boil gently and steadily I 
one hour, keeping it where it will not 
burn. Pour in a cup of cream and stir 
carefully just before it is done. Having 
used salt very cautiously, taste and see 
if more is needed. Be careful also with 1 
pepper and add that if required. When 
you have not cream it will certainly be 
well to butter the crackers. Use the best 
of the milk at any rate. 
When from some noisy haunt of man 
I step into the quiet night. 
And. coolly contemplating, scan 
The lamps of heaven all alight; 
Remorse is mine that e'er I trod 
In way where man’s mean tumult jars; 
Then loud my spirit cries to God. 
Grant me the calmness of Thy stars! 
—Gilbert Thomas. 
The law of the harvest is to reap 
more than you sow. Sow an act and 
you reap a habit; sow a habit and you 
reap a character; sow a character and 
you reap destiny—G. D. Boardman. 
W hex you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal." See guarantee editorial page. 
PUT AWAY PICKLES 
Mathematician Figures Out the Food Question. 
If anyone requires a dear head it is 
a teacher of mathematics. He must rea¬ 
son in the abstract as it were, and full 
concentration of mind is necessary if cor¬ 
rect results are to be forthcoming. 
An Ohio man writes: 
“I am a teacher of mathematics and 
for 15 years prior to four years ago, I 
either took a lunch composed of cold 
sandwiches, pickles, etc., to school or 
hurried home and quickly ate a hot din¬ 
ner. 
“The result was that I went to my 
afternoon work feeling heavy, dull of 
brain and generally out of sorts. Finally 
I learned about Grape-Nuts food and 
began to use it for my noon-day lunch. 
“From the first I experienced a great 
change for the better. The heavy, un¬ 
pleasant feeling and sour stomach caused 
by the former diet disappeared. The 
drowsy languor and disinclination to 
work soon gave way to a brightness and 
vim in my afternoon work, a feeling en¬ 
tirely new to me. 
“My brain responds promptly to the 
requirements put upon it. and what is of 
more importance, the results have been 
lasting and more satisfactory, the longer 
1 have used Grape-Nuts as a food. 
“My wife had been suffering from 
weak stomach accompanied by sick head¬ 
aches nearly all her life. She is invari¬ 
ably relieved of these when she sticks to 
Grape-Nuts, either eaten dry or with 
milk. Her stomach has gradually grown 
stronger and her headaches less frequent 
since she began to eat Grape-Nuts.” 
‘“There’s a Reason.” Name given by 
Postum Co., Battle Creek, Mich. Read 
the booklet, “The Road to Wellville,” in | 
pkgs. 
Ever read the above letter? A new 
one appears from time to time. They 
are genuine, true and full of human 
interest. 
Mrs. Dairyfarm —“I declare, I 
never saw anything like the 
easy way I can wash all these 
greasy milk pans. I used to 
have to scald and scrub them. 
But Fels-Naptha Soap just 
makes the dirt disappear and 
it’s no work at all!” 
Anty Drudge —“I told you so! 
And no carrying heavy pails 
of hot water either i I guess 
you’re glad you took my ad¬ 
vice.” 
With cool 
spring water, 
Fels-Naptha 
Soap, and no tire¬ 
some scrubbing, 
milk pans will 
shine like new. 
Fels-Naptha Soap 
is just as good for all 
housework. The week¬ 
ly wash will be on the 
line in half the time it 
used to take, and you 
won’t be all tired out 
with hard rubbing up 
and down on a wash- 
board. The clothes 
don’t have to be boil¬ 
ed, either, because 
Fels-N a p t h a Soap 
works best in cool or 
lukewarm water. 
Just follow the directions on iho 
Red and Green Wrapper. 
Philadelphia, 
DAISY FLY KILLER 
placed anywhere, at¬ 
tracts and kdis a. I 
flies. Neat, dean, or¬ 
namental. convenient 
cheap. Lasts all 
season. Made o € 
metal, can’t spill orti^j 
over; will not soil o t 
injure anything:. 
Guaranteed effective. 
Sold by dealers, or 
6 sent prepaid tor f 1 . 
HAROLD SOMEES, 160 DeKalb Ave., Brooklyn, H. Y. 
SOMFTHINr. F0R EVERY HOME-Write ns 
* mivvx to’ay for Catalogue ami Cir¬ 
culars. Wbcan interest you. WATSON, AI.LKN 
& LEWIS, Saies Agents, 1947 Broadway, N.Y. City 
