THE RURAL NEW-YORKER 
©20 
Woman and the Home 
From Day to Day 
VESPERS. 
The robins call me sweet and shrill, 
“Come out and fare afield; 
The sun has neared the western hill, 
The shadows slip down sure and still, 
But in our meadow wide and wet 
There’s half an hour of sunshine yet; 
Come down, come down!” Who 
would not yield? 
Across the road and through the lane, 
Where buttercups grow tall and 
bright, . 
With daisies washed in last night s 
rain,— 
Beyond the open bars I gain 
An angle of the rude rail-fence, 
A perfect coign of vantage, whence 
Wheatfield and pastures stretch in 
sight. 
The cows, with stumbling tread and slow, 
One after one came straggling by, 
And many a yellow head falls low, 
And many a daisy’s scattered snow, 
Where the unheeding footsteps pass, 
Is crushed and blackened in the grass, 
With brier and rue that trampled lie. 
Sweet sounds which sweeter blend and 
strive; 
In its white prime of blossoming 
Each wayside berry-bush, alive 
With myriad bees, hums like a hive; 
The frogs are loud in ditch and pool, 
And songs unlearned of court or school 
June’s troubadours all round me sing. 
Somewhere beneath the meadow’s veil 
The pewee’s brooding notes begin ; 
The sparrows chirp from rail to rail; 
Above the bickering swallows sail. 
Or skim the green half-tasseled wheat 
With plaintive cry ; and at my feet 
A cricket tunes his mandolin. 
High-perched, a master-minstrel proud, 
The red-winged blackbird pipes and 
calls, 
One moment jubilant and loud, 
The next, to sudden silence vowed, 
Seeks cover in the marsh below ; 
Soft winds along the rushes blow, 
And like a whisper twilight falls. 
—Sophie Jewett. 
* 
CHERRY pie made in part from water¬ 
melon is reported by the Indiana Food 
Commissioner. It was commercial pie, 
built by wholesale dealers, and the 
watermelon pulp was used as an adul¬ 
terant of the cherries. 
* 
A gift for a new baby noted in some 
shops is a band of ribbon an inch or 
so wide, having embroidered or painted 
on it the request “Please do not kiss 
me.” The band or strap is finished at 
the ends with gilt safety pins. It is 
meant to be attached to the baby’s car¬ 
riage when it is taking an airing. 
.Mothers who believe in modern hygienic 
standards try to protect the baby from 
indiscriminate endearments, and this 
decorative request is one of the means 
used. 
Cinnamon bread is made from ordi¬ 
nary bread dough, well risen and ready to 
go in the pans. Cut a piece of dough into 
three strips, spread with butter and roll 
each strip in a mixture of sugar and 
powdered cinnamon. Braid the strips 
together, and put in a round tin, well 
buttered, drawing the ends of the dough 
together to make a ring. Sprinkle with 
melted butter, sugar and cinnamon, let 
rise half an hour and bake. When 
it is baked do not cut it, but tear asun¬ 
der. 
* 
Absorbent cotton has many uses, and 
one is to remove grease or other ma¬ 
terials spilled upon clothing or furniture. 
In most cases oil, salad dressing or sim¬ 
ilar substances can be entirely removed 
if first treated with absorbent cotton and 
then dusted thickly with dry French 
chalk. In about 10 minutes the chalk 
is shaken off, and a fresh application 
made, this being renewed till the grease 
disappears. We have been especially 
successful in using French chalk to re¬ 
move oil stains from a table cover 
caused by a leaky lamp. * 
* 
Tiie Bureau of Education in Manila 
has issued a manual of politeness for the 
use of primary grades, whereby the little 
Filipinos are to be taught neatness, cour¬ 
tesy and propriety of conduct through 
the government teachers. Perhaps “little 
brown brother” requires this, but we are 
quite certain he does not need it any 
more than some of the little white sav¬ 
ages we meet in towns and villages here 
at home. We were listening lately to 
the plaint of a friend living in an at¬ 
tractive town in the New York com¬ 
muter belt. She couldn’t have any 
flowers because the children next door, 
belonging to a respectable family (not 
what we term, rather absurdly, the 
working class, but people of more social 
pretension), insisted on playing tag over 
her flower beds and sitting on her Irises. 
She could not grow berries, because these 
children broke down the fence to come 
in and pick them. They received her 
piotests with impudence, and their par¬ 
ents made no effort to restrain the chil¬ 
dren in spite of complaint. The children 
are. impudent to passers-by, and a gen¬ 
eral nuisance. No effort is made to 
teach them the rights of others—they 
are already practically anarchists. Un¬ 
fortunately this is not an isolated case. 
With parents who never inculcate self- 
control and respect for authority, and 
with a public school system that gives the 
teacher little opportunity for independent 
discipline of such cases, these children 
may continue to be public nuisances un¬ 
til they carry their callous selfishness 
and brutality to adult years. It makes 
one think regretfully of that form of 
chastening still in vogue at historic 
English schools, which leads to an in¬ 
timate acquaintance with a birch rod. 
Some Ways With Peaches. 
The peach is one of the best of our 
fruits, either fresh or preserved ; in fact, 
no fruit when canned or dried, retains 
its original flavor and color as well as 
the peach does. Below will be found 
some good peach recipes: 
Peach Short Cake.—Two cups flour, 
one cup thick buttermilk, two heaping 
tablespoons sugar, one teaspoon soda, 
one i.eaping tablespoon shortening, salt. 
Sieve the flour, sugar, soda, and 
salt at least five times to get the 
ingredients well mixed and also to get 
the air through the contents. Chop the 
shortening through the mixture, add but¬ 
termilk and stir briskly until well mixed. 
Pour into a buttered baking pan, so the 
dough will be about one inch thick. Bake 
in a quick oven. Cut into squares, put in 
individual dishes, cover witli a liberal 
supply of sweetened, chopped peaches and 
serve with cream. 
Cold Peach Pudding.—To three cups 
boiled rice add one-half cup of sugar, 
juice of one lemon, one pint of fresh 
peach pulp, one teaspoon butter, one- 
half cup cream. Heat on stove until 
hot, pack into a buttered mold, cool and 
serve with thick or whipped cream. 
Baked Peaches.—Clean fresh well- 
ripened peaches, cut out a little skin 
from the blossom end to allow the sugar 
to penetrate, place in baking pan with 
stem end down, pour on water to half 
the height of the peaches, add sugar to 
taste, bake in a moderate oven until ten¬ 
der. They are delicious served with 
cream. 
Peach Marmalade.—Peel, stone and 
slice the peaches, allow one-lmlf pound 
of sugar to each pound of fruit. Mix 
sugar and fruit and let stand over night. 
For every dozen peaches blanch four 
pit kernels, grind coarse and add to 
fruit. Cook to a thick paste, stirring 
frequently. Seal while hot. 
Peach Preserves.—Make a syrup, al¬ 
lowing four cups of sugar ^o one cup 
of water. Peel, stone and weigh the 
peaches, allowing one pound of fruit to 
three-fourths pound of sugar. Put into 
the hot syrup as many peaches as it 
will cover, boil slowly without stirring 
till they- are clear and of a rich color. 
Take out each one with a fork and 
pack in jars. Condense the syrup and 
when quite thick pour over the fruit. 
Peach Butter.—Clean, peel and stone 
well-ripened peaches, place in a fireless 
cooker kettle and add only enough water 
to keep from burning. When thoroughly 
heated place in the fireless over night. 
In the morning run through the ricer, 
add one cup of sugar for each quart of 
pulp, and a little cinnamon, stir until 
sugar is dissolved. Place in a moderate 
oven and stir about every 15 minutes. 
Cook till smooth and stiff. Seal while 
hot. 
Peach Jelly.—Simmer the peelings 
from the peaches you have canned until 
tender, in enough water to nearly cover 
them, mash and strain. Add one-half as 
much apple juice as peach and make the 
same as apple jelly; it will have a fine 
peach flavor. 
Peach Leather.—Peel, slice and cook 
well-ripened peaches, run through ricer, 
cook with a very little sugar until thick, 
spread thin on plates and set in the hot 
sun. Dry about four days or until 
they can be cut into • strips, sprinkle 
with granulated sugar. 
Pickled Peaches.—Boil together two 
pounds of brown sugar, a pint of pure 
cider vinegar and a bag of mixed spices. 
Add whole clingstone peaches, a few at 
a time, and cook slowly until tender. 
Remove to glass jars, boil down syrup 
and pour over them, seal. E. M. S. 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements 
desired. 
The first group shows: 7912 infant’s 
dress coat and cap, one size. 755 em¬ 
broidery design for coat and cap. 4S2 
embroidery design for dress. 7S93 house 
jacket, 34 to 42 bust. 7448 semi-priucesse 
gown, 34 to 44 bust. 7892 baby’s short 
set, one size. Consisting of petticoat, 
bloomers and dress that can be made 
with square, round or high neck, short 
or long sleeves, worn with or without belt. 
791S child’s underwaist and drawers, 1, 
2 and 4 years. 
The second group includes: 7800 
girl's dress, 10, 12 and 14 years. 437 
embroidery design. 7914 girl’s Russian 
dress, 10 to 14 years. 7579 Norfolk 
blouse for misses and small women, 10 
and 18 years. 7580 six gored skirt for 
misses and small women, 10 and IS years. 
7903 boy’s sailor suit, 4 to 10 years. 
7922 child’s dress, 2 to 8 years. 583 
embroidery design. Price of each pattern, 
10 cents. 
August 9, 
Entire Wheat Bread. 
Will you give recipes for entire wheat 
bread? m. c. c. 
One pint milk, scalded and cooled, one 
tablespoonful sugar, one teaspoonful salt, 
one-half cupful yeast, about five or six 
cupfuls whole wheat flour. In the morn¬ 
ing mix in the order given, and knead 
until smooth and elastic. Let rise till 
light, allow it to rise a little longer, 
and then bake a little longer, and in an 
oven not quite so hot, as for white bread. 
Whole-wheat bread rises more than white 
bread, because the flour contains more 
gluten. Sometimes we make a sponge 
with white flour, in the same proportion 
as for ordinary bread, and then thicken 
and knead with the entire wheat flour. 
If this inquirer will send her address 
the other recipe asked will be sent her. 
To Cook an Ox Cheek. 
Split the head in halves and wash 
well in three waters. When washed put 
the cheek into a large saucepan and cover 
with cold water, add a pint and a half of 
split peas and from the time the water 
boils the boiling is to continue for four 
hours, but when it has been boiling about 
two hours add onions, carrots, turnips, 
and celery, according to taste. Remove 
the meat from the bones, place on a dish 
with a little of the soup for gravy, and 
serve for the first day’s dinner, and when 
cooked carefully it makes a tender and 
savory dish. The soup is better kept 
for the next day, as all soup should be, 
for then all the fat can be easily taken 
off. Any pieces of meat left from the 
dinner may be cut up with a hard-boiled 
egg and seasoned with pepper, salt and a 
little grated nutmeg. Press this into a 
mould and turn out for breakfast or sup¬ 
per. The split peas should be put to 
soak the night before using them. 
I. A. G. 
Salad Dressing. 
Boiled Dressing.—Beat one egg and 
add slowly a tablespoonful of melted but¬ 
ter. Mix well in another dish one-half 
teaspoonful each of salt and flour and 
stir these into the egg and oil. Put in a 
double boiler and add two tablespoonfuls 
of vinegar mixed with five tablespoonfuls 
of boiling water; stir constantly until it 
thickens slightly. This dressing never 
curdles. This is very nice for cabbage 
salad. 
Sour Cream Boiled Dressing.—Boil to¬ 
gether one cup of vinegar, two table¬ 
spoonfuls of sugar, one-half teaspoonful 
of salt and one-half teaspoonful of pep¬ 
per. Rub one tablespoonful of butter to 
a cream with two teaspoonfuls of flour; 
add to the boiling vinegar and boil five 
minutes. Take off from the fire; add two 
well-beaten eggs and a cup of sour cream. 
This, if kept iu a cool place, will keep for 
weeks. 
Whipped Cream Dressing.—Mix to¬ 
gether thoroughly three tablespoonfuls 
of freshly grated horse-radish, two table¬ 
spoonfuls of lemon juice, one tablespoon¬ 
ful of tarragon vinegar, one teaspoonful 
of salt, one-half teaspoonful of mustard, 
one-eighth teaspoonful of cayenne or two 
drops of tabasco sauce, one-quarter tea¬ 
spoonful of paprika. Just before serving 
whip one cupful of cream very stiff, whip 
in the seasonings and take to the table. 
Cream Dressing.—A cream dressing, 
for those who do not like oil, is made as 
follows: One teaspoonful of mustard, 
two of salt, one-sixteenth of a teaspoon¬ 
ful of cayenne pepper, two tablespoon¬ 
fuls of sugar, three eggs or the yolks of 
seven, one-half cupful of hot vinegar, one 
cupful of cream. The cream may be 
either sweet or sour, and milk may be 
used by adding two tablespoonfuls of but¬ 
ter. Mix the dry ingredients; add the 
eggs, mixing, not heating; pour in the 
hot vinegar, then the cream, and cook 
the whole over hot water, stirring con¬ 
stantly, like a custard. This dressing 
may curdle like custard, and for the 
same reason, overcooking. If it curdles, 
take an egg beater to it, which will re¬ 
duce it nearly to smoothness. 
Mint Punch.—From one dozen sprigs 
of fresh mint remove all bruised leaves. 
In a quart jar shake together one cup of 
finely crushed ice and one-half cup of 
sugar till sugar is dissolved. Add the 
mint, pour over it one tablespoon of pure 
cider vinegar or lemon juice. Add one 
cup of currant juice or one glass currant 
jelly and water to make one quart. If 
the jelly is used, sugar may be omitted. 
