1914 . 
THE RIJ RA-I> NEW-YORKER 
19 
The Farm Well. ’ 
I wish some practical man would 
write sometime on the subject of wells on 
farms. I know that many modern farm 
homes have water systems, but homes are 
scattered about, where the wells seem to 
have been dug in the most inconvenient 
places. These old houses will outlast 
those being built now, and, while the 
owners have wells dug “down at the 
barn,” and in the house pay for some 
modern touches in the way of windows, 
porches, and the like, they consider it 
a very extravagant idea to dig a new well, 
but women folks continue to carry their 
water the length of the back porch, or 
the front yard, near the roadside, where 
the travellers in the old days through the 
thinly settled country, used to stop for a 
refreshing drink. 
My nearest neighbor, who owns his 
farm, and has' a large mortgage on the 
next one, has one of those roadside 
pumps. In addition, the house, which is 
on a hill, must be reached by a flight of 
six steps, and the width of a porch. I 
do not deny that it is the women who are 
unbusinesslike in this matter. They do 
not count wasted energy in such mat¬ 
ters. There is one patient soul near by 
whose mcn-folks were not handy with 
tools, who waited for years until the old 
farm house needed l’e-roofing, before she 
asked to have built a few shelves which 
saved her many, many steps to and from 
the pauti’y. 
I have heard women say that when 
they built a house, they would begin with 
the kitchen. When I build a house, I 
shall begin with a well. L. S. 
Windows and Draperies. 
I am glad that country women are not 
so much “given” to the craze for win¬ 
dow and door draperies as city women 
are. In some city homes, after seeing 
the draperies at transoms, doors, and 
windows, one is almost surprised if no at¬ 
tempt has been made upon the skylight. 
But it was in a farm home where I re¬ 
cently saw three sets of window draper¬ 
ies at each of the living-room windows, 
and heavy, woolen portieres at the doors. 
Plants were not thriving in the room. 
They did not actually die, fox - , although 
they did not have sufficient sunlight, yet 
they were “tended.” Did not the condi¬ 
tion of the plants give a warning for the 
children who spent part of their time in 
that X’oom? Was not the man of the 
house about right, when, after looking 
wonderingly for a few minutes at the 
dainty net and Swiss, he asked: “Mother, 
what are those things, anyway, just pret¬ 
ties’?” 
I consider that we need window shades; 
also that draperies may be beautiful and 
artistic, bxit I think they should not be 
used in those rooms which are in every¬ 
day use. In our living-rooms we need 
light and sunshine and ventilation, and 
if dainty materials are hung at the win¬ 
dows, we are too apt to think of the ef¬ 
fect upon them. I have been in houses 
where women have had doors made half 
glass, so as to see the glass daintily 
draped. 
A country woman should prize her 
views. I should say she would be more 
cheerful and more efficient if she were 
to spend her drapery money in adding 
more windows. From personal exper¬ 
ience I know that a good clear window, 
in the right place, can almost save a 
doctor’s bill. My kitchen had only one 
window and that was placed where I 
could not see out of it without leaving 
my work. As I worked at my cook-table 
or stove I often longed for an out-of- 
doors view to relieve the monotony. I 
had read of women who had a map in 
front of their cook-tables and studied it 
as they worked. Think of it! It seemed 
to me that what I wanted to do was to 
punch a hole in the wall and see out-of- 
doors. One day I decided that I would 
have that hole punched there. And now 
I have a nice window, on a level with 
my eyes. In Winter I have in it a few 
pots of tulips, which, perhaps because of 
the steam, seem to thrive better there 
than in any other window. There are not 
enough plants, liowevei*, to obscure my 
view of a barnyard scene, a quiet pasture, 
and some beautiful hills beyond. Work 
in my kitchen is a more cheerful propo¬ 
sition to me now, nor is all my time 
spent in looking out of my window. 
£. 8 . 
Cream Recipes for Cake and Icing. 
In November usually the cheese fac- 
toi’ies in this section close, and until 
Spring opens the milk from the dairy is 
taken care of at the farmhouse. Then, 
morning and evening, the whirr of the 
separator is heard, and the housewife 
finds the abundance of thick sweet cream 
a valuable addition to the larder, for 
cream adds richness and delicacy of flavor 
to even the simplest dishes and without 
materially increasing the cost. In fact 
in many cases the resulting dish is more 
cheaply prepared, as the cream takes the 
place of butter, which costs more in 
proportion. Cakes made of sweet cream 
are very light, delicate and wholesome, 
and are easily and quickly made. The 
following is the simplest and is useful 
when eggs are scarce or very high. 
No. 1.—One pint bowl of sweet cream, 
beaten until light and foamy ; one pinch 
salt, one cup sugar, two teaspoonfuls 
baking powder sifted in two cups of flour. 
Flavor to taste. Beat together until 
smooth and bake in four layers in a 
quick oven. 
No. 2.—One white of egg beaten in 
a pint bowl, fluffy hut not stiff. Fill the 
bowl with sweet cream. Beat in one cup 
of sugar and a pinch of salt and two cups 
of flour sifted with two teaspoons baking 
powder. Flavor to taste. This also 
makes a four-layer cake. 
No. 3.—Two whites of eggs beaten 
until light, but not stiff, in a large bowl. 
The x’ight size to use holds 114 pint. Fill 
the bowl up with sweet cream. Beat in 
one generously large cup of sugar and 
add a pinch of salt. Two cups of flour 
sifted with two large teaspoons of baking 
powder. Bake in four layers. 
. Cream Icing.—One cup of sugar, five 
tablespoons sweet ci’eam. Boil until it 
makes a soft waxy ball when dropped in 
cold water. Stir until smooth and creamy 
and a little cool. Then spread quickly 
on the layers. 
For chocolate icing add one tablespoon¬ 
ful of grated chocolate or one tablespoon¬ 
ful of cocoa before cooking. For cocoa- 
nut icing sprinkle shredded cocoanut over 
cake before it cools Walnut meats 
pressed into the plain white icing are very 
good. 
It is a good plan to use the left-over 
yolks immediately in a salad di’essing as 
it will keep a long time if canned while 
hot, and is then ready for immediate use 
at any time. The following recipe is a 
good one: One cupful of cream either 
sweet or sour, two egg yolks beaten, one 
cupful of vinegar, one-quarter teaspoon 
red pepper or less if desired. One table¬ 
spoonful of sugar, one teaspoonful of salt, 
one-quarter teaspoonful celery salt. Cook 
until thick and if not wanted for im¬ 
mediate use, seal in a glass can. 
F. J. F. F. 
Pickled Carrots and Carrot Pie. 
We once lived in a Northwestern State 
where very few vegetables could be grown. 
Here I learned to use the carrot in many 
xxseful and tasty ways. 
Pickled Carrots.—Scrape and clean 
carrots cut in halves or quarters, boil 
until done in salted water. Take out 
cai’efully and drain well in a warm place, 
as they are rather watery. Take two 
cups of vinegar, not too strong, and one 
cup of sugai’, boil until quite a heavy 
syrup, then pour over the carrots. For 
flavoring I used to vary it by using gin¬ 
ger and mustard one time, and cloves 
and cinnamon another, always putting 
the spice in loose muslin bags, and let¬ 
ting it boil in the vinegar tit least part 
of the time. If it sticks to the bottom 
it can be placed in the jar containing 
the carrots and the syrup turned over 
later. These are very nice. 
Carrot Pie.—While on the ranch one 
of the boys remarked he would give a 
year of his life for a pumpkin pie on 
Thanksgiving, so I determined to find a 
substitute, for the real article was not 
to be bad. I boiled cari-ots in salted 
water, drained them, and put them 
through the potato ricer. I used for each 
pie one cup sugar, one egg, salt, ginger 
and nutmeg, also one tablespoouful corn¬ 
starch dissolved in milk, and enough 
sweet milk to make it the consistency of 
the real article. I let it heat until nearly 
boiling and turned it into rich crust 
crimped like the usual pumpkin pie. They 
were a real success, and I never saw 
anyone who liked pumpkin pie who did 
not like them. 
Carrot Croquettes.—Boil until tender 
young carrots, put through the ricer. 
Add salt, a beaten egg and about one- 
half cup of bread crumbs to two carrots, 
roll in beaten egg, then in bx’ead crumbs 
and fry in hot lard. Let drain on brown 
paper. 
Carrots with roast mutton are nearly 
as nice as sweet potatoes. About three- 
quarters of an hour before the roast is 
done, place scraped carrots cut in halves 
in the roaster about the meat. Let cook 
until done, then take up the roast on a 
platter, place the carrots around it. 
Make a gravy of the fat left in the pan 
by adding flour to the fat stirring smooth. 
Then add milk or water, and let boil, 
pour about the roast and serve. 
MRS. JAMES LAMPMAX. 
About 15 years ago my wife pickled 
some carrots. The idea was new to her 
as well as to myself, but the pickling 
was a success. The carrots x’emaining 
firm and crisp until used. Use small or 
medium sized carrots, pickle in brine 
sauce as cucumbei’S. Use vinegar libei’- 
ally, put into jars, ci’ocks or other con¬ 
tainers. II. H. 
Candy Fondant the Children Can 
Make. 
There is one way of making an un¬ 
cooked fondant which is as simple as can 
be, and the resulting candies are so like 
the x’eal cooked fondant that to the un¬ 
initiated there seems no diffex’ence. The 
whole process is so simple that even 
children can make these creams. Separ¬ 
ate the whites of three eggs and beat in 
powdered or confectionex’’s sugar with a 
fork. Do not beat the egg first. When 
stiff enough to knead, take it upon a board 
or marble slab. It can be made up im- 
meadiately or packed away in a jar, the 
fondant being first wrapped in a damp 
cloth. This packing away for a time 
takes away any raw taste to the candies, 
but they are very good any time. The 
freshly made fondant needs only to be 
flavored and formed into shape, to make 
a delicious and wholesome sweet. Melted 
chocolate may be used to dip the balls of 
cream, cocoanut may be added to the 
fondant or sprinkled on the finished candy 
and raisins and nut meats pressed into 
the creams give a pleasing variety. There 
is another similar recipe using the whites 
of two eggs and an equal amount of cold 
water, into which the powdered sugar is 
first beaten with a fork and afterward 
kneaded. 
Half the fun of having homemade candy 
is in the making. With these recipes 
thei’e is no danger of the smaller chil- 
di’en getting burned, and instead of their 
being in the way, they can be kept busy 
and happy helping make the creams. F. 
Keeping Sweet Cider. —We found a 
very simple means of keeping cider sweet, 
some years ago. Grate horseradish and 
put in bari-el when cider is sweet and 
put the bung in tight, after letting it 
work a very little. We liked it very 
much, as the flavor of horseradish gave 
it a little tang, which made it very nice, 
and still it was not sour or like hard 
cider. A. E. p. 
Baked Apples. —rare, core, and slice 
enough apples to fill earthen dish. Add 
a little water and cover with an old 
plate. Set in oven and bake two or more 
hours until well done. Remove cover and 
stir in a cup or more of sugar. Served 
with cream or without, you will find 
them delicious. I sometimes add a little 
peach juice or a few pieces of canned 
peaches for a change. They seem much 
fresher than when the sugar is baked 
with the apple, and thei’e is no taste 
of burnt sugar, as is often the case, 
where they are not covered. 
ALICE E. PIN NET. 
We are subject to all sorts of reverses, 
great and small. There is only one way 
of providing against depression and that 
is by acquiring a large outlook. It may 
come to some in the form of Christianity 
* * * to others in philosophy, to others 
in art, but it is always attainable if the 
searcher strives hard enough, according 
to his intellectual and moral tempera¬ 
ment.—Lord Haldane. 
Tubercular Germs 
flourish in the most 
unexpected places' 
and quickly attack 
a body weakened 
from colds or general debility, but 
if the lungs are fortified with 
SCOTT’S EMULSION 
their progress can be prevented 
and often overcome. Scott s s 
Emulsion is used in tuberculosis 
camps because its highly con¬ 
centrated nourishment builds 
strength and resistive-power faster 
than disease destroys. It assimilates 
without taxing digestion, and con¬ 
tains no alcohol. 
Absolutely nothing equals 
Scott’s Emulsion to strengthen 
the lungs and drive out colds 
and coughs. 
Scott & Bowtie. Bloomfield N J i>-ts* 
Save $ 5 to s 23 
Factory Prices—Freight Paid One Year’s Trial 
Gold Coin 
Stoves and Ranges 
Buy direct from factory 
and get abetterstove for 
less money. Freight pre¬ 
paid—stovecomesall pol- 
Jshed, ready to sot up. Use it one year—if 
you aren t satisfied wo refuud your rnontv. 
Write for Catalog and Prices. Big Fr<-e 
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WATER WELLS 
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General Office and Works: 
AURORA. ILL. 
Okicago Office: First National 
Bank Building 
