892 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day 
The Voice of Peace. 
Though now forever still 
Your voice of jubilee— 
We hear—we hear, and ever will, 
The Bell of Liberty! 
Clear as the voice to them 
In that far night agone 
Pealed from the heavens o’er Bethlehem, 
The voice of Peace peals on! 
Stir all your memories'up, 
O Independence Bell, 
And pour from your inverted cup 
The song we love so well. 
As you rang in the dawn 
Of Freedom—tolled the knell 
Of Tyranny—ring on—ring on ! 
O Independence Bell! 
Ring numb the wounds of wrong 
Unhealed in brain and breast; 
With music like a slumber song 
Lull tearful eyes to rest.— 
Ring ! Independence Bell ! 
Ring on till worlds to be 
Shall listen to the tale you tell 
Of Love and Liberty! 
—James Whitcomb Riley in The Reader 
Magazine. 
* 
A FAUCET cushion is a rubber pro¬ 
tector that slips over the end of a 
faucet. It does not obstruct the flow of 
the water but saves breakage in dish¬ 
washing, for much of this loss comes by 
chipping against the faucets. 
* 
D O not forget that strawberry and 
pineapple is the most delicious of all 
preserves. Proportions are one quart of 
shredded pineapple, two quarts straw¬ 
berry, three quarts sugar. Shred the 
pineapple and mix with sugar, let stand 
two hours, add the hulled strawberries, 
heat in the preserving kettle, and then 
let boil 20 minutes. Raspberries (red) 
may be mixed with pineapple in the same 
way. 
* 
C OTTAGE cheese is usually quite plen¬ 
tiful on the farm, and we cannot 
have too many ways of serving it. One 
plan is to butter a platter, and press the 
cheese out flat like pie crust, after it has 
been mashed smooth and mixed with 
cream. It is then cut into squares with a 
sharp knife, and each piece lifted onto 
a salted cracker. A bit of olive or nut 
may be put on each piece, and the crack¬ 
ers arranged on a glass dish to serve 
with salad. Another method is to make 
the cheese into little balls, and press a 
nut meat or piece of stoned date into 
one side. 
* 
I F you should find among the old things 
stored away in attic or barn loft any 
of the old-fashioned lanterns made to 
hold candles, by all means re\iive them 
for use on the porch. We do not mean mod¬ 
ern style with round globe, but the rectang¬ 
ular ones glazed with panes of glass. They 
are being imitated now in modern man¬ 
ufactures, largely to enclose electric 
lights; just such lanterns as one sees the 
Colonial watchman pictured with, and 
some of them carry their realism so far 
as to have panes of horn. A shabby old 
lantern may be rejuvenated by treating 
the metal with dull black paint. It will 
be noticed that city people of artistic 
taste make much use of candles in Sum¬ 
mer homes among the mountain; or by 
the sea, and any country housekeeper will 
find them a convenience. We do not use 
them to read or sew by, and often won¬ 
der how our grandmothers managed their 
dainty stitches by such dim light. We 
prefer stearic candles rather than par¬ 
affin, as they seem harder, and buy those 
called self-fitting, which have a tapered 
base that makes them fit different can¬ 
dlesticks. Candles are known as sixes, 
eights, twelves, etc., according to the 
number in a pound. Twelves are as 
thick as sixes, but only half the length, 
being intended for use in tall candelabra. 
We prefer eights, but very few dealers 
keep them. The sizes run all the way to 
forty-eights, which are tiny votive tapers. 
Ordinary candles are the same price 
whether sixes, eights or twelves, ranging 
in New York from 18 to 25 cents a 
pound. The most varied stock of candles 
is kept by grocers who have a lai’ge re¬ 
ligious trade, or by dealers in church 
goods; many grocers do not keep them 
in stock at all. 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. Prices of each pattern 10 cents. 
8237 boy’s suit with long or short 
sleeves. Cut in sizes 4, 6 and 8 years. 
Size 6 years requires 1*4 yards for blouse 
and 1% yards for trousei's, and trimming 
of 36 inch material. S228 boy’s box 
plaited suit. Cut in sizes 2, 4 and 6 
years. Size 4 years requires 3 yards of 
36 inch material and % of a yard 27 
inches for collar, cuffs and belt. 8227 
boy’s one-piece bathing suit. Cut in 
sizes 4 to 12 years. Size 8 years requires 
two yards of 36 inch material. 8249 
child’s rompers. Cut in sizes 2, 4 and 
6 years. Size 4 years requires 2*4 yards 
36 inch material and \ x /s yards 27 inches 
for trimming. 7440 child’s one-piece 
dress. Cut in sizes 2, 4 and 6 years. 
Size 4 years requires 1% yards of 36 
inch material for dress, and % of a yard 
for knickerbockers, with one yard of 27 
inch material for trimming. 
8288 ladies’ plain blouse. Cut in sizes 
34 to 40 bust measure. Size 36 requires 
2 1 /i yards of 36 inch material. 8259 la¬ 
dies’ plain blouse. Cut in sizes 34 to 
44 bust measure. Size 38 x'equii’es 2 % 
yards of 36 inch material with % yai’d 
27 inches for collar and cuffs. 8277 la¬ 
dies’ gown with tunic effect. Cut in 
sizes 34 to 42 bust measure. Size 38 
requires 5*4 yards of 36 inch material 
with % yard 27 inches for chemisette and 
collar. 8239 ladies’ one-piece straight 
skirt. Cut in sizes 22 to 32 waist meas¬ 
ure. Size 26 requires 2% yards of 36 
inch matex-ial with 1*4 yards any width 
for circular ruffles. 7877 ladies two- 
piece skirt. Cut in sizes 22 to 32 waist 
measure. Size 26 requires 2% yards of 
36 inch material. 
Asparagus Recipes. 
W ILL you print some x-ecipes for cook¬ 
ing asparagus? o. s. 
The customary method of serving plain 
boiled asparagus is to drain well, and 
then dress with hot melted butter or 
cream sauce. It is not cut into short 
lengths, though this is quite usual among 
old-fashioned American housekeepers, but 
loft in the stalks, which may be laid on 
toast. We do not care for the toast, be¬ 
cause it is either soddened or tough, and 
is thus wasted. At a luncheon recently, 
rings of toast were stamped out with a 
cutter, and each portion of asparagus 
stalks slipped through this ring, and then 
laid on an oval of toast, then dressed 
with hot melted butter. It gave the ap¬ 
pearance of being in a toast basket. 
Baked Asparagus.—Prepare the as¬ 
paragus as usual for boiling, and boil 
until tender. Drain and cut in one-inch 
pieces. Arrange alternately in well but¬ 
tered baking dish layei’S of the asparagus 
and layei . of fine bread crumbs, pepper, 
salt and butter. Then add a cup of milk, 
in which one egg has been beaten, and a 
gill of cream, and grate over the top a 
generous amount of cheese. Bake a deli¬ 
cate brown in a moderate oven. 
Cream of Asparagus Soup.—Wash, 
trim and scrape the stalks of one bunch, 
cut the “heads” one inch long and boil 
separately till done, then drain and set 
aside. Cut the rest into inch pieces, 
cover with 1*4 pints of boiling water and 
cook until very tender, adding a pinch of 
salt and the juice of one small onion. 
Strain and mash through a sieve, add a 
pint of hot milk and half a pint of ci’eam, 
thicken with butter and flour rubbed to 
a paste, add the asparagus heads, season 
to taste and serve with toasted croutons. 
Asparagus With Egg Sauce.—Wash, 
trim and scrape one bunch of asparagus 
and tie into bundles of six or seven 
stalks. Cover with boiling water, add a 
little salt and boil evenly for 20 to 30 
minutes until tender. Drain and arrange 
on buttered toast rounds on a platter or 
individual plates, and pour over an egg 
sauce made as follows: Place in a small 
earthen jug or pitcher the yolks of two 
eggs, one ounce of butter, a gill of cream, 
the juice of half a lemon, pepper and 
salt. Stand the jug in boiling water and 
whisk with a fork until the sauce is 
creamy. 
Asparagus With Eggs.—Put boiled as¬ 
paragus into a baking dish, season with 
butter, pepper and salt, then break eggs 
carefully and lay over the top as for or- 
dinary baking. Season the eggs and put 
into the oven until J he eggs are set. An¬ 
other method is to px-epare the eggs as 
for an omelet, or scrambled eggs, pour 
over the asparagus, and bake as before. 
Asparagus Omelet.—Make a plain 
omelet, and when the eggs are firming 
lay over one-half of it boiled asparagus 
tips, hot and seasoned; then fold the 
omelet over them. 
Asparagus and Green Peas.—This is 
a good way to serve asparagus when 
stalks are small, or when one has a lim¬ 
ited dish of either vegetable. Cut the tips 
into small pieces and boil with green 
peas. There should be about equal pro¬ 
portions of the two vegetables. For one 
bunch of asparagus add half a cup of 
water and a tablespoonful of butter. This 
makes an excellent garnish for Spring 
lamb. 
Canning Asparagus. — Straight-sided 
quart glass jars should be used for as- 
pai-agus, so as to avoid breaking the 
stalks. Wash carefully, cut the right 
length to stand the whole stalk upright 
in the jar and pack in snugly, heads up; 
then pour in cold water slowly, until the 
jar is full to overflowing, and lay on the 
tops. Place straw or boards in the bot¬ 
tom of the wash-boiler, stand the jars 
on this, and pour in enough cold water 
to come half way up the jars; put the 
boiler over the fire, and when the water 
comes to a boil, boil steadily for three 
hours. Take up the jars, see that they 
are full to overflowing (if not fill up with 
boiling water) put on rubbers and screw 
or otherwise fasten the covers tight. 
Keep in a cool, dark place. Another re¬ 
cipe recommends boiling the asparagus 
for 15 minutes, then putting in the jar, 
and boiling in the wash-boiler for 114 
hours, but we think some of the stalks 
are very likely to be broken by this 
method. 
July 4, 
Seen in New York Shops. 
O NE famous glove shop, which has sold 
nothing but gloves for neai’ly half 
a century, makes a specialty of wedding 
gloves. For the bride’s convenience, they 
will rip the seam of the ring finger in her 
glove, and resew it free of chai-ge when¬ 
ever desired. Their wrist-length gloves 
are 81.30, $2 and .$2.25; eight button 
$2.50. 12-button $3, and 16-button $3.50 
thc # pair. These prices are rather higher 
than the popular gloves of a department 
store, but they are of the highest quality, 
and of supreme excellence in cut; they 
are of course, made in France. Silk 
gloves at the same shop are 50 cents for 
short and $1 for long ones. 
Snapping mottoes modeled after the ab¬ 
surd “Katzenjammer Kids” are shown 
among new favors. They are dolls 
about eight inches high with papier- 
maehd heads, and clothed in red. 
crape paper; each one contains 12 
favors. They cost 39 cents each. Little 
“Kewpie” favors cost from 10 cents up, 
and include a great many different atti¬ 
tudes. 
Some of the new furniture for Summer 
homes is painted pale gray; this is new¬ 
er than white. This idea is worth copying 
when rejuvenating old furniture with 
enamel paint. Cretonne or chintz cush¬ 
ions in all colors are used with the gray 
furniture, a very cool effect being given 
by pale gray cretonne with shaded helio¬ 
trope flowers forming an irregular pat¬ 
tern. This furniture was placed upon a 
woven ragst.vle rug of pale gray and 
heliotrope. Soft pink or old blue looks 
well with this gray furniture. Rather 
odd are black and white rugs, in large 
checks like marble tiling, and there are 
also black and white borders to some of 
the curtains, and black stripes in colored 
chintzes and cretonnes. Glazed English 
chintz is being used for window shades, 
such as narrow stripes of pink an 1 white, 
green or blue, or even little wreaths and 
sprigs. 
Horsehair braid, hand sewed, is being 
used in some of the newest hats, which 
are a little wider in brim than the hats 
of early Spring. One plain but very 
smart hat had a crown of white satin, 
slightly gathered at the top, and a brim 
of white braid, faced with satin. At 
either side of the crown was a bunch of 
bright red cherries. 
A good many linen one-piece di’esses 
are made with skeleton bodices, which, 
while a reminiscence of the discarded 
“jumper waists,” are very different from 
them. In some of these the back of the 
skirt runs up to form part of the waist, 
meeting shoulder straps or close bi’e- 
telles; others have a kimono effect. Of 
course a blouse of thin .v'hite material is 
worn underneath. Some of the one-piece 
linen dresses have a coat also, thus form¬ 
ing a jacket suit, the little kimono coat 
being very short, and cut away in front. 
“Tiffin tables” from llong-Kong have 
collapsible stands of basswood, stained 
brown, supporting two trays of split 
bamboo, one tray on top, one near the 
ground. They are very Oriental in ap¬ 
pearance. and delightful for serving re¬ 
freshments on the porch; they are very 
light, and may be folded up out of the 
way. Tables with 27-inch trays are $5; 
with 32-inch trays $6. 
Lamb’s wool quilts covered with Japan¬ 
ese silk in a great variety of shades are 
$12.50 each. They have the advantage 
of being extremely light, as well as 
warm. We have often thought that wool- 
filled comfortables of various grades 
might prove a salable product for sheep¬ 
keeping farms. 
A wonderful little frock of white dot¬ 
ted Swiss, which was priced, as an im¬ 
ported model, at $50, was quite simple 
enough for a very modest purse. The 
waist was one of the shirred models 
gathered along the edge of the V-neck; 
the sleeves, which were wrist length, 
were all in one with the waist, and were 
trimmed with a row of small jet buttons 
all the way from the shoulder to the 
wrist, which was finished with a net ruf¬ 
fle. The plain skirt was trimmed with 
a serpentine ruffle of the swiss, bordered 
with a narrow band of black net. The 
ruffle, which started at the waist line on 
one side, curved down .across the front 
to the back, sweeping round to the middle 
of the front about a foot above the hem, 
where it was finished with a large black 
velvet bow. 
