114 0 
THE RURAL NEW-YORKER 
December 10, 
Woman and the Home 
From Day to Day. 
THE RED BREAST OF TIIE ROBIN. 
An Irish Legend. 
Of all the merry little birds that live up in 
the tree, 
And carol from the sycamore and chest¬ 
nut, 
are also popular again for waists, gowns 
and coats, while there is of course a 
staple demand for these fabrics in mil¬ 
linery. Some very pretty velvet and 
velveteen waists are made in the kimono 
shape, to wear over a lace guimpe. A 
good velveteen stands harder wear than 
velvet. Then there is a revival of cor¬ 
duroy both for costumes and trim- 
ThC is"to'me 1UUe g ° ntleman th3t dCareSt >™gs; a very good quality was noted 
for $1.35 a yard, in all the fashionable 
colors. Corduroy makes a hardsome 
winter coat for a child. Among the 
fancy velvets are beautiful Persian pat¬ 
terns in varied colors at $2 a yard. 
Is the one in coat of brown and scarlet 
waistcoat. 
It's cocklt little Robin. 
And his head he keeps abobbin' ! 
Of all the other pretty fowls I'd choose him ; 
For he sings so sweetly still 
Through his tiny slender bill, 
With a little patch of red upon his bosom. 
When the frost is in the air and the snow 
upon the ground. 
To other little birdies so bewilderin' 
Picking up the crumbs near the window 
he is found, 
Singing Christmas stories to the children : 
Of how two tender babes 
Were left in woodland glades 
Fruit Salad. 
Will some one inform me how to make a 
fruit salad? I do not mean a compote of 
fruits as a dessert, but a regular salad to 
eat with cold meats. mkr. it. l. 
Oranges, apples or grapefruit are the 
usual fruits used in salad. For an 
orange salad, peel and divide the fruit, 
By a cruel man who took ’em there to lose pull off the white inner skin, and cut 
en1 ’ each lobe into three pieces. Scald Eng- 
But Bobby saw the crime, ,■ . , . , , • 
(He was watching all the time,) 1 sb walnut meats ’ stn P awa y the bltter 
And he blushed a perfect crimson on his skin, and let the kernels get dry and 
bosom. cold. Add these to the orange, in the 
When the changing leaves of Autumn proportion of one tablespoonful of wal- 
around us thickly fall, nut meats to each orange, mix together, 
And everything seems sorrowful and sad- and put j n a salad bowl Iined w j th cris p 
Robln'maf be heard on the corner of a wall ,ettuce Ieaves - and cover with mayon¬ 
naise dressing. Or it may be arranged 
on individual plates, putting a lettuce 
leaf on each plate, on this a serving of 
the cut orange, with a spoonful of nut 
meats on top, and mayonnaise over all. 
Sometimes a mixture of crisp white let- 
And the blood it stained his pretty little tuce and cut _ up orange or g ra p e f ru it is 
bosom. . . , , ° ... 
used, without the nut meats, and this 
may be varied by using a plain French 
dressing instead of a mayonnaise. A 
Singing what is solacing and gladdening. 
And sure, from what I’ve heard, 
He’s God’s own little bird, 
And sings to those in grief just to amuse 
’em. 
But once he sat forlorn 
On a cruel crown of thorn, 
—Author Unknown. 
* 
Lest American readers should imag¬ 
ine the poem above displays poetic li- combination of tart apples and nuts, or 
cence in referring to the robin as a Win- app j es and ce l e ry, both cut into dice, 
ter bird, it may be explained that the forms a nice fruit salad dressed with 
British robin spends the cold weather in mayonnaise. Nuts and celery served in 
the north. It is a smaller bird than the a cup made by scooping out large red 
American robin, rather like a warbler in apples is another favorite. Sliced apples 
type, the back olive brownish, the throat and watercress with plain French dress- 
and breast bright orange red. It sings j ng j s verv good 
delightfully, and is quite friendly. Its Bananas sliced and served in a nest 
cheery Winter presence makes it a fa- 0 f lettuce leaves with mayonnaise is 
vorite feature among the holly and mis- liked; also banana peeled and cut in 
tletoe of Christmas pictures. 
* 
One of our friends uses crocheted 
washcloths worked like a round table 
mat with a fancy edge, instead of the 
usual square. They are very pretty, a 
bit unusual, and form acceptable fancy 
work for people who like crocheting. A 
half lengthwise, moistened with may¬ 
onnaise and then covered with chopped 
peanuts. Put each portion on a lettuce 
leaf on the individual plate, with a little 
mound of mayonnaise on the leaf. Mal¬ 
aga grapes, seeded, or cherries, pitted, 
make a nice salad. It will be noted that 
... , , ., , . in almost every fruit salad lettuce is 
crocheted washcloth wrapped around a , . , . 
, c c r. it . used as a garnish or foundation, and 
cake of fancy soap often sells well at a . ? , ... 
church fair, and these round ones are ma /° ,ma,se ’? the ,lsual dress,n ‘ p Ad¬ 
just a little different. cado , pears ’ I, ? wev ' er - re ’ mre a French 
^ dressing. Fruit salads offer great scope 
The Manor, Texas, Enterprise asks: for individual taste, but some house- 
“What do you think of a man who will keepers com P h cate them to such a de¬ 
sit down to the table and tell the Lord gree that the y become fruit compotes 
that he is thankful for the things before rather than salads ’ 0ur own favorites 
him, and as soon as he says ‘amen’ he arc tbc orange 01 apple salads, 
begins to fuss about the biscuits being r- . . , A , „ 
scorched, the potatoes not being thor¬ 
oughly cooked, the coffee too weak, too Wh,le at work t(>da y in assisting my 
much pepper in the beans, and nothing w,fe 111 making our sup P ] y of “Yankee” 1 
goes to suit him?” appIe sauce my mind reverted to the time 
* more than half a century ago when my 
Celery and carrots combine well as mother regularly each year arranged for 
follows: Scrape the carrots and cut into f be same, and in imagination I saw the 
dice. Cut the celery in small pieces, and huge brass kettle hanging on the crane 
boil each vegetable separately until ten- bl the old-fashioned fireplace then being ! 
der. Drain, and reheat in milk to cover, used for that purpose. But since that 
slightly thickened with flour. Season time the innovation of the sealed fruit 
with salt, white pepper, a pinch of nut- jar and its contents has induced many 
meg and a teaspoonful of sugar. Be- to forego the use of this healthful and 
fore removing from the fire, drop in a appetizing food. Being apprehensive that 
walnut of butter. it may soon be numbered among the 
* “lost arts,” I am prompted to relate just 
According to trade reports, the busi- how we proceed in preparing it for the 
ness in velveteen is in an unusual con- table. Although I am aware that any- 
dition this Fall. Demands are so large thing of this nature that emanates from 
that the regular stock cannot supply one of the male persuasion may not be 
them, and jobbers are only filling their accepted as good taste by many of the 
orders piecemeal, with continual ad- ladies, I am persuaded that once they 
vances in price. One cause for this have a taste of this delicious relish their 
great demand is the use of velveteen in prejudice will vanish, 
manufacturing shoes; velvet shoes and The only requirements for the prepara- 
slippers are extremely fashionable for tion of this most palatable food are newly 
dress wear, and are made in many made cider and sweet apples. First place 
grades of quality. Velvet and velveteen a kettle coataining two or more gallons 
of cider over the fire (a granite kettle is 
preferred), soon after it comes from the 
press; allow it to boil until it has de¬ 
creased in quantity about one-half or 
two-thirds, when it will be ready for the 
apples. These should always be of a 
sweet variety, the quarters nicely pared 
and trimmed. The Talman Sweet we 
have always preferred for two reason; 
it is exceedingly rich and of good flavor, 
and the quarters when sufficiently cooked 
retain their shape perfectly. The fruit 
should be allowed to cook until the 
quarters are quite tender, requiring an 
hour or more; skim them out into a 
jar or can, proceed by filling up with 
more apples again without crowding so 
the fruit will not be broken. As the 
cider continues to boil away it should be 
replenished to about the former quantity, 
this process to continue until the apples 
designed for the purpose are used. The 
liquid remaining in the kettle should be 
poured into the receptacle containing the 
apple. To remain in perfect condition 
it should be kept in a cool room; indeed 
if slightly frozen it only insures its bet¬ 
ter keeping qualities. We now have it 
ready for the table, to be served not 
necessarily as a side dish, but directly on 
the plate with other food (reserve your 
criticism, please, until tested), where a 
good large tablespoonful may be allowed 
to nestle close to the potato, meat or 
other food, and should the rich liquid 
above referred to be allowed to mingle 
freely with it all it will be found a relish, 
if I mistake not, superior to the various 
pickles, etc., now so generally in use, and 
may we not add, far more healthful. 
IRVING D. COOK. 
FOUNDED I84t 
ruu nutu i 
MBM 
Simpson- 
Eddystone 
Black and White Prints 
have been the stan¬ 
dard calicoes for over 
65years. Thesecotton 
dress-goods of high 
quality are distin¬ 
guished by numerous 
artistic designs print¬ 
ed with absolutely fast 
black color on the fin- 
estquality ofvvell-wov- 
en and durable cloth. 
Show this advertisement to yourdeal- 
er when you order, and don't accept 
substitutes. If not in your dealer’s 
stock write us his name and address. 
We’ll help him supply you. 
The Eddy stone Mfg. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
Extraordinary Value 
Gluten Bread. 
This recipe makes one loaf: One-quar¬ 
ter cake yeast foam added to one cup 
mashed potatoes. Have it light at bed 
time; add one cup warm water, a little 
salt, a teaspoon butter and flour enough 
to beat up a thick batter. In the morn¬ 
ing add one-third teaspoon soda in one- 
half cup hot water, stirred in quickly, 
then knead in warm flour to make a 
hard loaf. Put in bread tin, rise in 
warm place, and bake one hour when 
light. Perhaps in some cases even the 
starch in this amount of potato would 
be objectionable, but after much experi¬ 
ence and many failures this is me only 
way we found to make the bread good. 
Gluten Biscuit.—One egg, one teaspoon 
butter, salt, V/ 2 cup sweet milk, one-half 
cup water, level teaspoon soda, two level 
teaspoons cream of tartar, flour to make 
a thick dough. Drop from spoon in 
small portions on a tin and bake in very 
hot oven. 
It is difficult to make nice bread from 
the best gluten flour on account of lack 
of starch. Some of the cheaper grades 
make better looking bread perhaps, but 
are not so desirable for the invalid. I 
hope these recipes may help others over 
the difficulty I myself once experienced. 
a. c. B. 
IN INITIAL HANDKERCHIEFS. 
# Ladies’ medium woight, 
3 patterns, assorted; Ladies’ Sheer, 3 patterns, 
assorted. All Handsomely Embroidered. Price 
$1.37 1 u per box of half dozen. 
GENTS’ FINE INITIAL—Price $I.3TL per box of 
half dozen. 
All Absolutely Pure Linen. Order to-day. 
State Initial wanted. Postage, 4c. per box, 
WM. A. MANGER HANDKERCHIEF AGENCY, 
Rutherford, New Jersey. 
These Puffs FREE 
Send lock of your hair, with 6c 
postage, and I will send you puffs 
to match; sell 3 from sample at 
$2 each within 10 days and get 
yours free, or send $2 for your 
own; 22 in. wavy switch same 
price if preferred; guaranteed 
natural human hair. Write for 
Free booklet “F” of New York’s 
Jatesthairstvles. Madam Ketlaw, 
1*23 Wadsworth Ave., New York. 
A FLOOD OF LIGHT 
FROM KEROSENE (Coal Oil< 
Burning common kerosene thoATlDDlS^ANfLE 
LAMP generates gas that gives a light more bril¬ 
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Sim pi. odorless, clean, safe and durable. 
AGENTS MAKE BIG MON EY 
Is revolutionizing lighting everywhere. Needed 
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Ask our nearest office how you can get a lamp 
* reo or apply for Agency Proposition. TH r 
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The Rochester Radiator will 
SAVE HALF YOUR FUEL 
or give you doublethe amount 
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heating homes. 
ROCHESTER RADIATOR CO. 
3V Furnace St.,Rochester.N.V. 
Prices from 
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For hard or 
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wood or gas 
Fits any, 
Stove or 
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Bakes from 1 to 16 
Loaves at a Time— 
Each Loaf well 
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k HE Sterling "HasNo 
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215 Kent St., Rochester, N. Y. 
Sill Stove Works. 215 Kent St., Rochester, N. Y. 
Please send your book on Sterling Ranges to 
My Name. 
Address . State. 
My Dealer's Name . 
