THE RURAIi NEW-YORKER 
787 
nicely. Steam for 40 minutes; do not let 
the water stop boiling. This quantity 
makes enough pudding for four persons. 
Eat either with cream and sugar or a 
sauce made as follows: Break one egg in 
a dish, add one heaping tablespoonful of 
granulated sugar, beat light, then add 
dessertspoonful of flour and a pinch of 
salt; beat well again; then add slowly 
boiling water until the sauce is of the 
required thickness (about like nice 
cream) ; flavor to taste. This sauce is 
very nice with any kind of pudding, es¬ 
pecially cottage pudding. 
Fresh Strawberry Pie.—Bake an 
empty bottom crust, making it extra nice; 
prick holes all over the bottom and sides, 
to prevent its getting out of shape. As 
soon as baked sprinkle the inside with 
sugar and fill with ripe berries; also well 
dredge with sugar. Cover with sweet¬ 
ened whipped cream and then cover all 
with a meringue of the frothed whites of 
two eggs mixed with two tablespoonfuls 
of sugar and a dash of lemon juice. In¬ 
vert a plate in the oven and place the 
pie plate on top of it and brown. If the 
work is very carefully done the berries 
will not be even heated, and the result 
will be delicious. The pie should be 
thoroughly chilled before serving. 
Strawberry Pie No. 2.—Line a pie tin 
with rich crust shortened with butter, no 
baking powder being used. Let it cool, 
then fill with fresh strawberries, hulled 
and washed, and mixed with sugar. Cov¬ 
er with whipped cream and serve. 
Strawberry Pie No. 3.—Line a pie 
plate with good short crust, fill with ripe 
whole berries, liberally sugared, and then 
cover with a lattice formed of criss-cross 
strips of crust. By the time the crust 
is browned the berries are cooked in their 
own rich juice, and the pie is much nicer 
than with an ordinary double crust. 
Strawberry Cream Pie.—After picking 
over the berries carefully, arrange them 
in layers in a deep pie plate, sprinkling 
sugar thickly between each layer, having 
first lined the dish with your best pastry. 
Cover with a crust with a slit in the 
top and bake. When the pie is baked, 
pour into the slit in the top of the pie 
the following cream mixture: Take a 
small cupful of rich cream, heat until 
nearly boiling, then stir into it the whites 
of two eggs beaten lightly to a froth, 
also a tablespoonful of granulated or 
powdered sugar; boil all together a few 
moments. When cool, pour it into the 
pie through the slit in the crust. Serve 
with powdered sugar sifted on top. 
Controlling Clothes Moths. 
Farmers’ Bulletin No. G59, issued by 
the U. S. Department of Agriculture, 
“The True Clothes Moths,” by C. L. Mar¬ 
la tt, describes the case-making clothes 
moth, the webbing or southern clothes 
moth, and the tapestry moth. Regarding 
remedies against these marauders, the 
bulletin offers the following: 
There is no easy method of preventing 
the damage done by clothes moths, and 
to maintain the integrity of woolens or 
other materials which they are likely to 
attack demands constant vigilance, with 
frequent inspection and treatment. In 
general, they are likely to affect injur¬ 
iously only articles which are put away 
and left undisturbed for some little time. 
Articles in daily or weekly use, and apart¬ 
ments frequently aired and swept, or used 
as living rooms, are not apt to be serious 
ly affected. Carpets under these condi¬ 
tions are rarely attacked, except some¬ 
times around the borders, where the in¬ 
sects are not so much disturbed by walk¬ 
ing and sweeping. Agitation, such as 
beating, shaking, or brushing, and ex¬ 
posure to air and sunlight, are old reme¬ 
dies and still among the best at command. 
Various repellents, such as tobacco, cam¬ 
phor, naphthaline cones or balls, and ce¬ 
dar chips or sprigs, have a certain value 
if the garments are not already stocked 
with eggs or larvae. The odors of these 
repellents are so disagreeable to the par¬ 
ent moths that they are not likely to come 
to deposit their eggs as long as the odor 
is strong. As the odor weakens the pro¬ 
tection decreases, and if the eggs or 
larvae are already present, these odors 
have no effect on their development; 
while if the moths are inclosed with the 
stored material to be protected by these 
repellents, so that they cannot escape, 
they will of necessity deposit their eggs, 
and the destructive work of the larvae 
will be little, if at all, restricted. After 
woolens have been given a vigorous and 
thorough treatment and aired and ex¬ 
posed to sunlight, however, it is of some 
advantage in packing them away to in¬ 
close with them any of the repellents 
mentioned. Cedar chests and wardrobes 
are of value in proportion to the* free¬ 
dom of the material from infestation 
when stored away; but, as the odor of 
the wood is largely lost with age, in the 
course of a few years the protection 
greatly decreases. Furs and such gar¬ 
ments may also be stored in boxes or 
trunks which have been lined with heavy 
tar paper used in buildings. New paper¬ 
ing should be given to such receptacles 
every year or two. Similarly, the tarred 
paper moth bags obtainable at dry-goods 
houses are of some value; always, how¬ 
ever, the materials should first be sub¬ 
jected to the treatment outlined above. 
To protect carpets, clothes, and cloth- 
covered furniture, fur, etc., these should 
be thoroughly beaten, shaken, brushed, 
and exposed as long as practicable to the 
sunlight in early Spring, either in April, 
May, or .Tune, depending on the latitude. 
The brushing of garments is a very im¬ 
portant consideration, to remove the eggs 
or young larvae which might escape no¬ 
tice. Such material can then be hung 
away in clothes closets which have been 
thoroughly cleaned, and, if necessary, 
sprayed with benzine about the cracks of 
the floor and the baseboards. If no other 
protection be given, the garments should 
be examined at least once a month dur¬ 
ing Summer, brushed, and, if necessary, 
exposed to the sunlight. 
It would be more convenient, however, 
so to inclose or wrap up such material as 
to prevent the access of the moths to it, 
after it has once been thoroughly treated 
and aired. This can be easily effected in 
the case of clothing and furs by wrap¬ 
ping tightly in stout paper or inclosing 
Embroidery Design 
1 No. 882 is a design for embroidering a e 
1 blouse with scalloped edges. Trice of trans- s 
| fer pattern, 10 cents. 
I The scallops are to be padded and bbutton- 1 
| holed. The flowers are to l>c worked solidly, 1 
| the sprays of leaves solidly or as eyelets 1 
| and the steins are to be outlined. 
| To pad continuous scallops, cut a skein of 1 
e thread and apply two or more strands over 1 
s tlie center of the stamped pattern, keeping | 
| within the lines, tack here and there in s 
| couching style, gathering the threads closely 1 
1 at each point of the scallops, or work chain 1 
| stitch between the lines, heavier at the cen- i 
| ters, lighter at the points. Button-hole I 
| closely over the foundation. Make solid em- 1 
| broidery by darning backward and forward f 
| over the stamped 1 figures and then cover 1 
| closely with over and over stitches, work- | 
| ing in the opposite direction from the pad- | 
1 ding. To make leaves as eyelets, first en- § 
| circle by running a thread round the out- I 
1 line, then cut a slight slit lengthwise, then 1 
1 crosswise of each opening, push the material 1 
1 back on the wrong side and work closely § 
1 over and over. 
1 To outline the stems take short stitches, = 
| keeping the needle toward the right and | 
| work upward. 
in well-made bags of cotton or linen 
cloth or strong paper. Dr. L. O. How¬ 
ard has adopted a pla*. which is inex¬ 
pensive, and which he has found emin¬ 
ently satisfactory. For a small sum he 
secures a number of the large pasteboard 
boxes, such as tailors use, and in these 
packs away all Winter clothing, gum¬ 
ming a strip of wrapping paper around 
the edge, so as to seal up the box com¬ 
pletely and leave no cracks. These boxes 
with care will last many years. With 
thorough preliminary treatment it will 
not be necessary to use the tar-impreg¬ 
nated paper sacks sold as moth protec¬ 
tors, which may be objectionable on ac¬ 
count of the odor. 
In the case of furniture or carriages, 
covered or lined with woolen cloth, stored 
or left unused for the Summer, examin¬ 
ation and thorough brushing should be 
given at least monthly. Spraying month¬ 
ly with benzine or naphtha or sponging 
with dilute corrosive sublimate has been 
recommended, but due regard should be 
given to the inflammability of these 
sprays and to the poisonous nature of the 
corrosive sublimate. 
The best method of protection, and the 
one now commonly adopted commei*cially, 
is cold storage. A temperature kept 
steadily at 40 deg. Fahr. keeps insects 
and larvae dormant, but the larvae will 
endure a temperature as low as IS deg. 
Fahr. without ill results. However, if 
larvae kept at a temperature of 18 deg. 
are then brought to a temperature of 40 
deg., they will become slightly active; if 
then removed to a temperature of 18 deg. 
and kept there a little while they will 
not revive when returned to the higher 
tern pern tu re. 
Notes from Colorado. 
I am knitting a rug of rags three feet 
wide by six long, 17 stitches on wooden 
needles, sewing the strips together, and 
a border with 14 stitches on the needles 
around the whole. It is of rags which 
are good for no other use—colors, greens, 
browns, gray, red and black. These rugs 
wear like iron, and are useful in many 
ways, where one cannot have better. In 
showing it to a lady who called she re¬ 
marked : 
“I don’t know how to knit, but must 
learn. I can do all sorts of fancy work 
and sewing but never learned to knit.” 
It sounded strange to me to hear a 
woman of 35 or so say she could not 
knit. We were taught how to knit when 
small girls, and to piece quilts. When 
mother went visiting sister and I al¬ 
ways went too. We had our piece work 
to take and mother usually had knitting. 
Such a thing as having no work to take 
was unheard of. One of the delights of 
our childhood was visiting other girls 
and viewing their boxes of calicoes. It was 
usually a bandbox, for in those days all 
bonnets and men’s silk hats each had a 
box to hold them. Our visiting dresses 
were usually calico with white or pink 
gingham high aprons with long sleeves. 
“I wonder why girls are not taught to 
do work as they used to,” remarked the 
fore-mentioned friend. She is the mother 
of three girls and two boys, and would 
she teach her girls the lost arts if she 
knew them? I doubt it. 
“There is so much more to do nowa¬ 
days, it takes one’s time and strength. 
We want time to read the papers if 
nothing else.” 
Another neighbor (very different in 
many ways) has lots of chickens, had 
over 300 hatched last of February and 
first of March. What did she do with 
them during the cold and snow storms, 
with no conveniences for keeping them? 
She has a little two-room house and took 
her chickens right into the kitchen. 
“Where there is a will there is a way,” it 
is said, but I do not care to do that way. 
To have a few (during storms) in the 
kitchen is all right when kept in a box. 
We have brought little pigs and lambs 
into the house to keep warm or keep the 
spark of life in them, and in one instance 
a new-born calf, purebred, that we were 
so anxious to save. It was our first and 
came in zero weather, but we failed to 
save it. We all have our fads. 
We hear and read much of the “high 
cost of living”; perhaps we read more of 
it than we hear in the West. “If flour is 
$2 a sack or more, what is that? We 
got over a dollar a bushel for our wheat 
where we did not expect over GO cents. 
We can afford to pay it,” said a neigh¬ 
bor and they sold 1,500 bushels. A man 
who does mason work, and is handy to do 
many things for neighbors, said he took 
his lunch with him, often consisting of 
apples and peanuts. “Wife don’t have to 
bother to put up a lunch. I buy peanuts 
by the barrel, so don’t cost very much. 
This man is also a farmer and not very 
well-to-do. The wife makes nut salads, 
nuts in the frosting for cakes, and pea¬ 
nut butter. Oysters are bought for oys¬ 
ter fries, etc., while there are many who 
are far better off financially who could 
not think of such extravagance. This 
woman put up 150 quarts of tomatoes last 
year. “What will you do with them?” 
I asked, as there are only three in their 
family. “Oh, use them of course,” she 
replied. It is the cost of “high living.” 
We got 10 pounds of sugar for one dol¬ 
lar when we went to keeping house in 
1879. Now we get 14 pounds for one 
dollar and think it terribly hard. “The 
garden is half our living,” said one wom¬ 
an to another. “Well, it’s more thaD 
half of ours,” she answered. “I can 
beans, peas, beets, corn, tomatoes, pump¬ 
kin, enough to last until they come again; 
raise our potatoes, beans, squash, onions, 
etc. We kill two or three hogs together 
with chickens; don’t patronize the butch¬ 
er much. I dry sweet corn as some pre¬ 
fer it to canned. We have cabbage all 
Winter, put in a trench and cover with 
straw and some dirt. We irrigate from 
the well if it is dry.” 
MRS. FREDERICK C. JOHNSON. 
The only salt you 
need in the home 
N O MATTER whether 
it’s butter making, 
curing meats, cooking, or 
table use, Worcester Salt 
gives far the most satis¬ 
factory results. 
Its purity, fine grain, strength 
oi flavor and rapidity with 
which it dissolves establishes 
Worcester Salt as the "Every 
Use” Salt. 
Salt at its best is so cheap 
you can well afford the purest 
and cleanest that's made. So 
be sure you order 
WORCESTER 
SALT 
The Salt with the Savor 
For (arm and dairy use, 
Worcester Salt is put up in 14 
pound muslin bags and in 28 
and 56 pound Irish linen bags. 
Smaller sizes for table use. 
Good grocers everywhere sell 
Worcester Salt. Get a bag. 
Send us your dealer’s name and address 
»nd we will mail you free ot charge, our 
booklet,”Butter Making on the Farm.” 
WORCESTER SALT COMPANY 
Largest Prcxlucers of High-Grade Salt in the World 
NEW YORK 
I IRHTNINR Rflfl 9 6 S 4C. P* r a. Best quality soft 
Llunininb Popper cable. Freight prepaid. 
C. O. D. and 150 days’trial. Satisfaction guaranteedt 
Complete installing directions. Valuable catalogue 
free. ROBINSON S SEIDEL CO., Box 58, Washingtonville.Pa. 
THE SUNLIGHT OF NIGHT” 
Radiates no Heat—only a cool, safe, 
brilliant Electric Glow—the GENUINE 
£DISON Electric Light. The 
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ELECTRIC TIGHT PLANT 
is economical and trouble-proof. It 
makes possible many Easy Electric 
Ways to do Hot-Weather Work. 
Write for Catalog 
EDISON STORAGE BATTERY CO. 
223 Lakeside Ave. Orange, N. J. 
Don't waste yoar money on flimsy aluminum utensils ” 
Every time you buy a “cheap” cooking utensil you 
throw money away. Buy 
Aluminum Utensils 
and save money. Divide the cost by the time they 
last. Wear-Ever” aluminum utensils give endur¬ 
ing satisfaction. 
Replace utensils that wear out 
with utensils that “Wear-Ever” 
Write for Booklet, “The Wear-Eoer Kitchen ” 
_ which tells how to improve, your cookin g. 
WANTED. Men to demonstrate and sell “Wear- 
---——Ever” specialties. Only those who 
can f urmsh security will be considered. 
VfEAR-EVEI 
jhahe MASK, 
TUo Aluminum Cooking Utensil Co., 
Dept. 63, New Kensington, Pa. 
Send me, prepaid, sample 1-quart “Wear-Ever” 
stewpan, for which I enclose 20c in stamps—money 
to be refunded if I’m not satisfied. 
Name.... 
Address 
