1210 
<TJ-I EC RURAL NEW-YORKER 
November 8, 
Woman and the Home 
From Day to Day 
O LITTLE MOTHER OF MINE 
Sometimes in the hush of the evening 
hour, 
When the shadows creep from the West, 
I think of the twilight songs you sang 
And the boy you lulled to rest; 
The wee little boy with the tousled head, 
That long, long ago was thine; 
I wonder if sometimes you long for that 
hoy, 
O little mother of mine! 
And now he has come to man’s estate, 
Grown stalwart in body and strong, 
And you’d hardly know -that he was the 
lad 
Whom you lulled with your slumber 
song. 
The years have altered the form and the 
life, 
But his heart is unchanged by time, 
And still he is only thy boy as of old, 
O little mother of mine! 
—Walter H. Brown. 
* 
When hot cloths are required to re¬ 
lieve pain it is well to put them in the 
upper part of a steamer, with the water 
boiling hard underneath. They can be 
kept ready in this way, without the trou¬ 
ble of wringing them out. 
* 
Foe a little variation in scrambled eggs 
add a tablespoonful of milk and a table¬ 
spoonful of breadcrumbs to each egg. 
Pour the milk over the breadcrumbs, and 
then beat into the egg; season as usual. 
The egg is increased in bulk and is very 
light and tender in texture. 
A baey’s creeping blanket is a comfort 
to the baby and its mother, especially in 
cold weather. Heavy cotton blanketing 
is good for it. and it will give additional 
pleasure if embroidered with gay-colored 
flowers, animals, etc., which are outlined 
in heavy washable embroidery cotton. 
With these decorations a little distance 
apart the baby will creep from one to 
another, and take pleasure in feeling the 
pictures, and fingering the heavy outline. 
* 
Here is a recipe for cranberry and 
quince marmalade: Use four pounds of 
quinces, two pounds of cranberries, two 
quarts of water. Wash and pick over 
the cranberries, wash and remove the 
stems and blossoms from the quinces and 
cut them into very small pieces. Put the 
cranberries first into the preserving ket¬ 
tle, then the water and last the quinces. 
Let boil slowly together until all can be 
rubbed through a strainer. When all the 
fruit has been rubbed through the strain¬ 
er, measure and put back into a clean 
preserving kettle and use three-quarters 
of a pound of granulated sugar to each 
pound of fruit. Let this cook twenty 
minutes, stirring frequently to prevent it 
from burning. Put in jelly glasses, and 
cover with paraffin. It is very handsome 
in color. 
❖ 
An unusual case in which a wasp sting 
produced fatal results was reported in the 
newspapers last September, the victim, 
Lady Molesworth, being an American 
woman long resident in England. The 
sting was inflicted in her drawing room, 
and she at once hurried upstairs to ap¬ 
ply ammonia, but died about 20 minutes 
later. Two causes are given for the fatal¬ 
ity ; the sting was inflicted on a large 
vein in the neck, and the exertion of 
hurrying upstairs would accelerate the 
heart’s action, so that the poison was 
quickly distributed; a second possibility 
was that the victim was peculiarly sym¬ 
pathetic to wasp poison, which acted as a 
depressant to the heart. Such cases are 
of course very rare, but remain a pos¬ 
sibility. We have been told by scientific 
authorities that sharks do not attack 
bathers, and that spiders do not inflict a 
poisonous bite, in each ease hearing from 
people who offer practical experience 
bearing on the opposite side; now we 
have a' serious charge against the ener¬ 
getic wasp that is contrary to accepted 
belief. In an ordinary wasp sting the 
Surrounding tissues take up much of the 
poison, and the effects are only local; yet 
we do not know, with certainty, what the 
effect might be if it acted directly on 
the heart. As far as actual pain is con¬ 
cerned, a wasp sting is trifling compared 
with the results of contact with the poi¬ 
sonous hairs of the saddle-back eaterpiilar. 
Use of Fruit Syrup. 
A recent inquirer wished information 
concerning the use of canned fruit juices. 
I would like to tell her she has not a 
waste, but an exceedingly useful article. 
I have tried different kinds of jellying 
materials, but we do not like them unless 
instead of using all hot water I use half 
or all heated fruit juice. So when we 
have these jellies I use part of the fruit 
for one meal, then take what fruit and 
juice is left and make with jelly powder. 
I often wish I had lots of fruit, so I could 
feel like canning only the juice to use for 
such purposes. We enjoy dishes made 
from fruit juice thickened with corn¬ 
starch, served either with or without 
whipped cream. A dish we think sur¬ 
passes all gelatines is canned pineapple 
juice thickened with cornstarch. Be sure 
to cook long enough, cook slow and have 
juice strong of pineapple. I have tasted 
fruit juice that seemed more like water 
sweetened and flavored with fruit extract. 
In place of whipped cream I use apple 
grated into cup of sugar, beaten white 
of egg and beat all together, flavor. 
Many farmers’ wives never heard of 
minute tapioca. Where, on a farm, milk 
and eggs are plenty it is a cheap, tasty 
and easily prepared dish; does not re¬ 
quire soaking like pearl tapioca, or long 
baking like rice pudding, and daintier 
than boiled rice. Merely heat the milk, 
or water can be used, and stir in the 
tapioca, cook 10 or 15 minutes; can be 
made various ways, none of them requir¬ 
ing more than 15 minutes of time. 
Here is a recipe for a gravy which I 
think would be appreciated. I have 
known many large families who cannot 
afford butter always to- use milk gravy. 
Tomato dried beef gravy will be a wel¬ 
come relief to them. Stewed tomatoes 
are strained so all seeds are removed. 
Take a half cup chipped dried beef, pour 
cold water on it let come to a boil, pour 
in tomatoes, season, put in a lump of 
butter, thicken with flour. I use gra¬ 
ham flour as I think it makes the gravy 
richer. Before using the graham flour I 
sift it to remove bran, as my husband dis¬ 
likes the taste of the bran in the gravy. 
Onions can be used too if cared for. We 
prefer this to milk gravy. As I made this 
recipe I doubt of it being tried by Rural 
readers. Perhaps such a recipe is to be 
found. I have never tried, but think pork 
could be used in place of dried beef. 
I wonder if the lady having the canned 
fruit juices thought of using apples or 
lemon juice and making jelly of the 
juices? Spiced apple jelly recipe calls 
for one-lialf peck sour apples; allow two 
pints of vinegar, one pint water, 1*4 
ounces stick cinnamon, one ounce whole 
cloves. Boil, drain through jelly bag. 
For every pint of juice allow one pound 
sugar, boil until it jellies. I use amount 
of spices and vinegar according to my 
taste for same. If tied in cloth ground 
spices can be used. mbs. j. w. p. 
Canning Fish in Washington. 
On page 1048 A. G. Iv. calls for ex¬ 
periences in canning fish. We are more 
fortunately situated than perhaps any 
other locality in having so large a terri¬ 
tory easily accessible by water and 
though salt water, Puget Sound is at 
least, in its upper part, so smooth that 
it is possible to use a rowboat or small 
launch at any time of the year. In this 
way we get fish at the water-front two 
or three times a week in the Summer and 
early Fall, the man notifying us by blow¬ 
ing a horn. 
Last year, as my neighbors were can¬ 
ning salmon, I put up some too. Fish 
weighing up to 10 pounds were as low 
as 25 cents apiece, and many people here 
either can or smoke them. I used a wide- 
mouth jar (Economy) with wire clamp, 
and canned according to directions sent 
out with jars, cooking for three hours 
from the time the water started boiling. 
This cooked the smaller bones soft, the 
backbone had been taken out. One cap 
out of the dozen I put up came loose 
right away, and this jar was used at 
once. Of the rest all were very fine but 
one, and though the cap was not loose it 
came off a trifle too easily, though; this 
has a peculiar flavor I could not explain. 
However, the cat finished it up without 
any ill effect. I shall put up at least 
twice the amount this year. 
One lady here canned gayduck (I think 
that’s the spelling). This is a very 
large species of clam to be obtained here 
in the Summer, and much appreciated. 1 
The body part is frequently sliced and 
fried, the neck stewed. In canning the 
same rule is used as for vegetables; three 
to four hours cooking after the water 
boils. Corn is thought to be most diffi¬ 
cult to can here, and some housewives 
try mixing corn and tomatoes—person¬ 
ally I don’t care for the mixture. 
Quite recently I have seen a new 
method of canning advocated, but have 
not yet had an opportunity to put it in 
practice. Vegetables or fish are cooked 
one hour a day for three successive days. 
Each day after the hour’s boiling, which 
is done without rubbers, rubbers are ad¬ 
justed and the top screwed tight, being 
loosened and rubbers removed for re¬ 
cooking. The theory of this method—-the 
modern housewife demands the reason of 
things—is that, while fruit bacteria are 
comparatively easy to destroy, vegetables 
and meat are infested with the kinds of 
bacteria that form spores that resist a 
high degree of heat for a long time. The 
first day’s cooking will kill the bacteria, 
but only develop the spores. At the end 
of 24 hours they will have started nicely 
and be in the stage where the heat kills 
them easily. The second day’s cooking 
kills all that have grown, and a third 
day’s will insure the death of the last 
spores. While this seems a lot of work 
it does not require the long continuous 
heat which is so trying in warm weather, 
and may be managed while the fire is used 
for other cooking. 
I am indebted to The R. N.-Y. for my 
success in preserving eggs in water-glass, 
though the Western Washington Experi¬ 
ment Station has quite lately issued a 
four-page leaflet which gives the same 
information. As the local store was pay¬ 
ing 17 cents a dozen when the eggs were 
put in, and for eggs shipped September 
22 paid 3S cents, with the prospect of 
50 cents before Thanksgiving, after which 
they are due to drop, you can see how 
much is saved. Water-glass cost 25 
cents, enough to put up 19 dozen, and a 
stone jar 90 cents. That seemed enough 
to experiment on, as someone in the lo¬ 
cality had failed, but I am sorry now I 
haven’t more, as the eggs are scarcely to 
be told from new-laid ones. They must 
be pricked with a needle before boiling, 
or for other use must be broken carefully, 
as long lying in one position makes the 
yoke tend to adhere to the shell. 
A. L. II. 
More About Starch Beads. 
Two cups fine table salt, one cup corn¬ 
starch, two tablespoons water, one cup 
hot water, one-fourth teaspoon perfume, 
coloring. Place salt on stove in an earth¬ 
en vessel'with the two tablespoons water, 
stir until it becomes very hot and per¬ 
fectly dry. Dissolve the coloring, which 
may be dyes or vegetable coloring, in the 
hot water (not boiling), mix the corn¬ 
starch with it and pour the mixture over 
the hot salt, stirring until very stiff. 
Turn the mixture into a white cloth that 
has been wetted in boiling hot water, 
wrap the cloth about it and mix or knead 
well. May be used at once, but is bet¬ 
ter if allowed to set about two hours be¬ 
fore moulding into beads. Take small 
pieces of equal size and roll in hand much 
as a child makes a mud-ball. E. M. s. 
INDOOR 
OCCUPATIONS 
of every kind prevent the 
freedom of sunlight exer¬ 
cise which nature intended, 
and vital body-forces are 
slowly reduced. 
SCOTT'S EMULSION 
is the concentrated pure food- 
medicine to check this decline. It 
refreshes the body by making 
healthy blood, and is nature’s 
greatest aid to fortify the lungs 
and prevent tuberculosis. 
SCOTT’S EMULSION 
makes energy , 
health and strength. 
SCOTT & BOWNE. 
Bloomfield, N. J 12-160 
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