698 
THE RURAL NEW-YOKKER 
Woman and the Home 
From Day to Day. 
LIFE’S RACE WELL RUN. 
Life’s race well run, 
Life’s work all done, 
Life’s victory won, 
Now cometh rest. 
Sorrows are o’er, 
, Trials no more, 
Ship reacheth shore, 
Now cometh rest. 
Faith yields to sight, 
Day follows night, 
Jesus gives light, 
j Now cometh rest. 
We a while wait, 
But, soon or late, 
Death opens gate. 
Then cometh rest. 
—Dr. Edward II. Parker. 
* 
When an excess of juice remains 
from canning fruit, some of it may be 
utilized in a blanc mange for dessert. 
Put the sweetened juice in a double 
boiler, and when it boils stir in corn¬ 
starch moistened with cold water, two 
tablespoonfuls of cornstarch to a pint of 
juice. Let it boil up to thicken, and 
then pour into molds and set away until 
cold. 
* 
Here is a good recipe for oatmeal 
cookies: Two-thirds cup butter, two- 
thirds cup brown sugar, one cup rolled 
raw oats, one cup flour, one teaspoonful 
baking powder, one egg. Cream the 
butter and sugar, add the beaten egg, the 
oats, then the flour, into which the bak¬ 
ing powder has been stirred. Mix well, 
and if it is too dry add a little milk, 
turn out on the floured bread board, roll 
thin and cut with the cookie cutter; put 
in buttered pans and bake in a hot oven. 
It will take about ten minutes to bake. 
* 
In looking at the beautiful Irish cro¬ 
chet now so fashionable, we often won¬ 
der that women who are adepts at the 
old-fashioned crocheted lace do not do 
more of this work. Much of it is of 
course difficult and there must be much 
to learn, but the result is beautiful, 
durable, and just now very fashionable. 
•We have been admiring some handsome 
round Dutch collars with flat jabot to 
match, costing from $3.50 to $5, in real 
Irish, and considered a great bargain at 
the price. It would certainly seem wise 
to put the effort expended in making 
any ordinary crocheted trimming into 
this beautiful work. Of course it would 
need study and practice to learn just 
how. We hope the taste for Irish cro¬ 
chet will long continue, for there is 
many a country woman across the sea 
whose comforts, if not actual necessi¬ 
ties, depend on the present fashionable 
vogue of this beautiful work. 
* 
A pioneer woman who died recently 
in England was Dr. Elizabeth Black- 
well, who founded the Women’s Medi¬ 
cal College of the New York Infirmary, 
now merged in the Cornell Medical Col¬ 
lege. When Miss Blackwell tried to 
enter the medical schools in 1847 she 
was barred both in New York and 
Philadelphia on account of her sex. She 
was finally admitted to the medical 
school at Geneva, N. Y., graduating 
at the head of her class in 1849, study¬ 
ing afterwards in London and Paris. 
When she began to practice in New 
York in 1851 it was considered so im¬ 
proper for a woman to be a doctor that 
she was ostracized socially; she was 
not allowed to practise in the dispen¬ 
saries, and she had difficulty even in 
renting an office, so that she had to 
borrow money and buy a house. But 
the poor welcomed her, and in company 
with her sister Emily, who had received 
a degree in medicine from Western Re¬ 
serve University, and- Dr. Marie Zakr- 
zewska she founded the New York In¬ 
firmary for Women and Children, the 
first hospital in the country to be con¬ 
ducted by women. We can hardly real¬ 
ize now the hardships and struggles of 
these pioneers, but they have made work 
and study easier for those who followed 
them, and their hardships brought bless¬ 
ings to thousands of poor and suffering 
women. Dr. Elizabeth Blackwell re¬ 
turned to England, her native country, 
in 18C9, and continued her work there. 
Dr. Emily Blackwell survives her in 
this country. Her brother, Henry B. 
Blackwell, was the abolitionist and suf¬ 
fragist who married Lucy Stone, and 
another brother, Samuel Blackwell, 
married Antoinette Brown, the first 
woman clergyman in this country. 
* 
Most people are aware that the U. S. 
Treasury will redeem defaced or mutil¬ 
ated money. The newspapers report a 
case where Uncle Sam is called upon to 
redeem a porous plaster, to which a $50 
bank note had firmly attached itself. 
According to the story a merchant care¬ 
lessly laid a roll of bills on the bureau 
at bedtime. During the night an attack 
of acute pain caused him to call for a 
porous plaster, which his wife heated 
and applied. After heating she acci¬ 
dentally dropped the plaster on the bu¬ 
reau, but applied it without further ex¬ 
amination. In the morning the $50 bill 
was missing, and there was much anx¬ 
iety over its abstraction until the plas¬ 
ter was peeled off, when the money was 
found under it, where it had become 
attached when the plaster was dropped 
on the bureau. As it could not be ex¬ 
tracted from the plaster it was neces¬ 
sary to send the latter to Washington, 
that the money might be redeemed. 
There is no particular moral to this 
story, but we think the wife has fair 
grounds for saying “I told you so” if 
her husband mislays any more money. 
Sweet Potato Pie. 
One gallon of white yams or Triumph 
sweet potatoes. Boil until cooked, then 
remove peel, and put in a bowl and mash 
thoroughly, add sugar to taste, with one- 
quarter pound butter, one small nutmeg; 
thin with milk or water to the consist¬ 
ency of thick cream. Line tin plates 
with rich pie crust and fill in plates with 
potatoes; no top crust other than two 
small strips across the top, then bake 
to light brown. The longer the potatoes 
are dug the less sugar is required. 
MISSISSIPPI HOUSEKEEPER. 
Three fair-sized sweet or white pota¬ 
toes. Boil and cream with a piece of 
butter size of a walnut; add one quart 
of milk, three eggs. Save out the whites 
of two for a meringue. A little salt and 
nutmeg to suit the taste. One cup sugar. 
Bake the same as pumpkin pie. This 
recipe makes two pies. 
Maryland. mrs. g. m. f. 
Canning Clams. 
Can you give me a recipe for preserving 
clams and clam broth in glass jars? 
c. m. w. 
This question is beyond us. Prof. 
McCarthy of North Carolina, in his ex¬ 
cellent bulletin on canning and preserv¬ 
ing, says that fish cannot be canned at 
a temperature below 240 F., which pre¬ 
cludes the use of an open kettle, and 
compels a closed oven or retort. He 
adds that these ‘‘high temperature” 
foods (animal tissues) may be canned 
at home by heating the cans or jars in 
an oven, the bottom of the oven being 
covered with a sheet of asbestos board 
one-eighth inch thick. A good chemical 
thermometer, showing temperature up 
to 250 degrees, is necessary, as guess¬ 
ing at the temperature will not do. 
From this we infer that clams could be 
canned in the oven, but not in an open 
kettle. If any of our readers can give 
us further light on the subject such 
information will be warmly welcomed. 
It should be remembered that all fish 
and mollusks putrefy rapidly, and in 
this condition develop dangerous poi¬ 
sons or ptomaines. For this reason the 
greatest possible care would be neces¬ 
sary in canning them. 
The Rural Patterns. 
When ordering patterns alzvays give 
number of pattern and measurement de¬ 
sired. 
An attractive blouse is shown in No. 
6679. The blouse consists of fronts and 
back. It is tucked to give the fashion- 
6679 Tuck Plaited Blouse, 
32 to 40 bust. 
able broad shoulders and is finished at 
the front edges with hems under the 
trimming band. The sleeves are tucked 
and gathered at their lower edges. The 
elbow sleeves are joined to narrow 
bands, and to these bands the rolled 
over cuffs are attached, but the long 
sleeves are finished with fitted cuffs. 
The trimming portion is arranged over 
the front. The neck edge can be fin¬ 
ished with the collar or with a neck¬ 
band and the blouse worn with any 
6687 Girl’s Dress, 10, 12 and 14 years. 
preferred collar or fancy stock. The 
quantity of material required for the 
medium size is 4^4 yards 24 or 27, 3}4 
yards 32 or 2 yards 44 inches wide with 
yard of lace banding, lace collar and 
cuffs to make as illustrated; or 1 yard 
18 inches wide to make the collar, cuffs 
and trimming portions. The pattern 
6679 is cut in sizes for a 32, 34, 36, 38 
and 40 inch bust measure; price 10 
cents. 
The dress shown in No. 6687 is suit¬ 
July 2, 
able for a variety of materials. The 
dress consists of the blouse and skirt, 
which are joined by the belt. The 
blouse is laid in three box plaits at the 
front and in tucks over the shoulders 
and in the back. The skirt is cut in 
three sections and the front portion 
is laid in the box plaits which meet 
those of the blouse, giving continuous 
lines, while at sides and back it is laid 
in backward-turning plaits. The trim¬ 
ming when used is applied between the 
box plaits. The elbow sleeves are gath¬ 
ered into cuffs but the long sleeves are 
made with upper and under portions 
and are under-faced at the wrists. The 
quantity of material required for the 
medium size (12 years) is 8 yards 24, 
5 vards 32 or 4% yards 44 inches wide 
with 5^4 yards of insertion. The pat¬ 
tern 6687 is cut in sizes for girls of 10, 
12 and 14 years of age; price 10 cents. 
Dill Pickles. 
Will you tell us how to put up dill 
pickles? u. h. h. 
Make a brine strong enough to bear 
an egg, then add half as much more water 
as you have brine. Wash cucumbers in 
cold water, and into a stone jar put 
first a layer of cucumbers, then a layer 
of grape leaves and a layer of dill, using 
leaves and stems. Continue in this way 
until the jar is full. Pour the brine 
over all and cover, first with a cloth, 
then with a plate, and put a weight on 
top of the plate. The cloth must be 
washed frequently as in making sauer¬ 
kraut. 
The First New Potatoes. 
Before new potatoes are plentiful 
enough for daily use they can be worked 
up very hicely in combination with 
other vegetables, and so furnish a pleas¬ 
ing variety for the table. Especially 
when they arc about the size of an eeg 
do they combine well with other things, 
and they should be well washed, scraped 
and drained to rid them of the brown 
water and make them as white as pos¬ 
sible, as white potatoes look beautiful 
with delicate green or other tinted vege¬ 
tables. 
Potatoes and Cauliflower.—Boil two 
early cauliflowers till tender and pick to 
pieces, putting them in a hot crock to 
retain the heat. Add the boiled new po¬ 
tatoes, and just before serving cover 
with a sauce previously made by stir¬ 
ring together one tablespoonful of flour, 
one tablespoonful butter, salt and pepper 
to taste and enough cold, sweet milk 
to make a thin paste. Cook over the 
fire until of the consistency of starch. A 
portion of the milk may be boiled and 
the cold flour and milk added, but in 
any case a close watch must be kept 
to prevent scorching. Pour the sauce 
over the vegetables, but do not attempt 
to cook them, in the sauce, as it makes 
them mussy. Serve at once. 
Potatoes and Turnips.—Cook pota¬ 
toes and turnips separately and drain. 
Season with salt, pepper and butter and 
pour over them cream sauce made as 
above. Small turnips should be chosen. 
Potato and Beet Flash.—Boil and 
skin the beets, taking care to keep them 
as hot as possible. Lightly hash them 
in a hot dish with a sharp knife and add 
an equal quantity of peeled and boiled 
new potatoes also cut into cubes. Have 
ready fried ham for dinner and when 
it is lifted from the pan add one cup of 
vinegar to the salty fryings. Allow the 
vinegar to become boilinp- hot and pour 
over the potatoes and beets, stirring or 
turning to mix thoroughly. Add butter, 
more salt if needed, and pepper. Serve 
at once. 
Potatoes and Onions.—Select onions 
the size of the potatoes allowing equal 
parts of each vegetable. Cook the 
onions in boiling, salted water, changing 
it at least twice during the process. 
Drain well and add the potatoes. When 
the fried ham is lifted for dinner drop 
the hot vegetables into the fat, of which 
there should be about a tablespoonful, 
and at once add a cup of thin cream. 
Shake well, season and serve. 
Potatoes and Peas.—Take equal parts 
of potatoes and peas boiled in salted 
water and cover with hot cream sauce. 
Add butter and pepper and serve. 
HILDA RICHMOND. 
