1910 . 
THE RURAL. NEW-YORKER 
865 
German Rye Bread. 
I would like to know bov to make good 
German rye bread? mrs. g. 
We make rye bread as follows: Scald 
one pint of milk, and pour it upon one 
tablespoonful of butter, the same of 
sugar, and one teaspoonful of salt; when 
lukewarm add one-half cake of com¬ 
pressed yeast, softened in tepid water, 
and stir in three cupfuls of white flour. 
Beat well. Let it rise over night; in the 
morning add enough rye flour to knead 
into a dough not quite as stiff as white 
bread; knead thoroughly. Let it rise in 
the bowl, then shape into loaves, and 
let rise again; bake one hour in a mod¬ 
erate oven. Our German friends usu¬ 
ally add a few caraway seeds when 
kneading. Some of our Dutch friends 
make rye bread without any wheat flour, 
but their bread seems to us too moist 
and close in texture. We think this 
bread is often made with a water sponge 
instead of milk. 
A Dish of Mushrooms. 
one is always eager to find and test new 
species. A dozen or more edible varie¬ 
ties which are so distinct in appearance 
that they are recognizable at a glance, 
are common in the woods and fields of 
the Eastern States. Among them are the 
delicious morel, which resembles no ob¬ 
ject so much as a bit of sponge on a 
stick, the oyster mushroom which grows 
sideways on a tree trunk from a lateral 
stem, and the shaggy-mane, having a 
long, narrow cap, covered with loose 
threads and fibers. Scientists warn us 
not to rely on any test such as the 
blackening of a silver spoon in determin¬ 
ing whether a species Is harmless or poi¬ 
sonous. The only safe rule is to learn 
to know each sort in exactly the same 
way that we learn the wild flowers and 
birds. One high authority directs us to 
avoid all mushrooms having any sign of 
a cup or socket at the base of the stem, 
for this is a characteristic of the deadly 
amanita; also to avoid all species which 
are old, soft, wormy, tough-fibered, acrid 
or otherwise unpleasant to the taste, 
slimy or ill-smelling. My own rule is 
first to make reasonably sure of the iden¬ 
tity of my find by looking it up in a man¬ 
ual of mycology. I then test it further 
by cooking and eating a portion myself. 
If no ill results follow I offer it confi¬ 
dently to the family. m. e. colegrove. 
R. N.-Y.—“The Mushroom Book,” by 
Nina L. Marshall, price $3, postage 30 
cents additional, is freely illustrated, and 
most interesting. 
* 
Despise not the obliquities of younger 
ways, nor despair of better things where¬ 
of there is yet no prospect. Who would 
imagine that Diogenes, who in his young¬ 
er days was a falsifier of money, should, 
in the after course of his life, be so great 
a contemner of metal? Some negroes, 
who believe the resurrection, think that 
they shall rise white. Even in this life 
regeneration may imitate resurrection; 
our black and vicious tinctures may wear 
off, and goodness clothe us with candor. 
Good admonitions knock not always in 
vain.—Sir Thomas Browne. 
Macbeth “Pearl 
Glass” lamp-chim¬ 
neys cause perfect 
combustion. That 
means a bright 
flame without 
smoke. 
Common chim¬ 
neys, made of bottle 
glass, hinder the 
light and cause smoky, smudgy 
lamps. 
My name, Macbeth, is on every 
“Pearl Glass” lamp-chimney. I 
make a particular chimney for 
every style burner. 
Write me for my Index. It will show you like 
exact chimney to get for your burner. 
Macbeth, 
Macbeth-Evans Glass Co. Pittsburgh 
Kog. V. S Pal. Off. 
The fag-end of Summer and first days 
of Fall are always welcomed by the 
members of my household, for then the 
field mushroom (Agaricus campestris) 
appears in the pastures. Other edible 
fungi are eagerly sought for in their 
season, beginning with the delectable 
morel which is often found in April; 
■but the common pink-gilled species is 
equal to any in flavor, and exceeds all 
others in numerousness. If the supply 
on our own land gives out, we go forag¬ 
ing in other nearby pastures, secure in 
the knowledge that mushrooms are gen¬ 
erally scorned by our neighbors. It is 
hard to understand why so many Ameri¬ 
cans living in the country are averse to 
this form of food. Perhaps the begin¬ 
ning may be traced to the fear of our 
forefathers of partaking of poisonous, 
unknown sorts. A prejudice handed 
down to succeeding generations is some¬ 
times the hardest to eradicate, and yet it 
may be worth while to make the effort. 
Europeans are in the advance of us in 
this instance, for they have long since 
learned to appreciate and use the edible 
fungi. Letters which I received several 
years ago from a friend sojourning in 
her old home in Germany tell of fre¬ 
quent excursions made by herself and 
friends in search of mushrooms. Twenty 
pounds or more were sometimes gath¬ 
ered and brought home in nets carried 
for the purpose. In studying foreign 
cook books one continually meets with 
such directions as, “Now add one dozen 
mushrooms.” This formerly jolted my 
zeal for imitating French cookery, since 
canned mushrooms are expensive and 
far below the fresh article in flavor. At 
last I learned from no less an authority 
than Mrs. Rorer that they may be dried 
so as to be available for use at any time. 
The following is Mrs. Rorer’s recipe: 
To prepare dried mushrooms, wipe clean 
and peel off the skin. Cover the bottom 
of shallow tins with white paper and 
stand the mushrooms on this to dry in a 
cool oven. When dry and shriveled, 
take them out and put them in paper 
bags in a cool, dry place. When want¬ 
ed put them into cold water or milk and 
bring slowly to a simmer. In this way 
they will regain nearly their full size 
and flavor. 
In making a beginning with mush¬ 
room eating it is well to try the common 
field variety first. One of our favorite 
methods of preparing them is to serve 
them creamed. Our recipe calls for two 
pounds of cleaned, trimmed mushrooms. 
Fry them in two ounces butter, adding 
pepper and salt, and cooking six min¬ 
utes. Stir one tablespoonful flour into 
one cup of cream. Add this with some 
chopped parsley to the mushrooms, cook 
four minutes, and pour over slices of 
toast. The person whose prejudice 
against mushrooms remains unshaken 
after a trial of this dish, deserves to be 
cast away on a desert island with an un¬ 
varied diet of sand-worms. 
Having acquired the mushroom habit, 
We are ready for your stove order right now with enormous stocks of our 
high grade stoves and ranges which we are selling this year at prices which 
mean a saving to you of from $5.00 to $20.00. No dealer anywhere will 
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Write Today for Our Stove Catalogue 
Our new stove catalogue for the Fall and Winter of 1910 and 1911 is now ready, and if you need a stove of any 
kind you will make a serious mistake if you place your order with anyone at home or elsewhere before writing 
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We Save You from $5.00 to $20.00 
There are no profits to manufacturers’ agents, to wholesalers, no expenses of traveling men, no hotel bills, no 
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MONTGOMERY WARD 5 CO, 
‘ CHICAGO KANSAS CITY (Y)| 
CHICAGO AVENUE BRIDGE * 
CHICAGO 
I 
Address us at the store nearest you, 19th and Campbell 
Streets, Kansas City, or Chicago Avenue Bridge, Chicago. 
CHICAGO AND KANSAS CITY 
