l3he RURAL NEW-YORKER 
1301 
A Tennessee Camp Meeting 
For more than a Iniiulred years, Sul¬ 
phur Springs camp ground has been the 
oasis for the wearj' housewives’ yearly 
holiday. In olden times the shacks were 
small log structures, with great fireplaces 
in one end, and broad, long hearths for 
cooking purposes. The beds were wide 
shelves made fast against the side walls, 
covered with loose straw and then spread 
with sheets, quilts, etc. The low, long, wide 
shed was lighted with candles, the seats 
were great .slabs, split from straight logs 
and laid on round blocks; the floor, old 
IMother Earth, covered with straw. 
The meetings lasted from three to four 
weeks. Preachers, in their homespun, 
came for miles across the mountains, 
through the valleys, and even from distant 
States, to join in these meetings. It was 
no uncommon sight to see granddames 
with shawls askew, bonnets off, ju.st tak¬ 
ing the meeting out of the preachers’ 
hands. Everyone sung, everyone talked, 
and sometimes it sounded as if everyone 
shouted. 
The light from the flickering candles, 
the odor of cooking viands, the shadows 
of the surrounding forest, the ripple of 
the falls over a nearby cliff, the mellow 
Autumn air through which the voices 
rang clear and insistent, formed a med¬ 
ley of sounds and .scenes, once experienced 
never foi’gotten. And though the old 
camps are replaced by neat frame struc¬ 
tures, the old shed with one more up-to- 
Embroidery Designs 
No. C.78 ts a unique and handsome apron. 
It differs from the average apron, not only 
in design, but in making. The whole apron 
Is a pocket, and is an ideal article for one 
who knits. Except for the scallops, at the 
opening to the pocket, which are button¬ 
holed, the embroidery is done with the out¬ 
line and lazy-daisy stitch. The design is 
stamped on white organdie, and with merc¬ 
erized floss, of any desired shade, costs 50c. 
date, the candles replaced with large 
swinging lamps, the Iieartfelt religion by 
one of a stiller kind, the spirit remains. 
The sturdy oaks and high poplars, like 
the jiioneer preachers, are gone. The ox- 
team is replaced by the auto-mobile, the 
homespun by serge, broadcloth and vel¬ 
vet ; the old-time singing by a picked choir 
and organ, and, to cap the climax, the 
grounds are enclo.sed with a high wire 
fence, and “It’s 10 cents admittance, if 
you please, on Sunday.” Yet it’s a 
great place, sometimes as many as 5,000 
in attendance in one day. While some go 
for the good of the meetings, to hear the 
high-priced evangelists or the noted sing¬ 
ers, others go because everyone else goes, 
some to see the sights, others to meet and 
mingle with friends they would otherwise 
never see again. A boardinghouse now 
accommodates those who do not care to 
take their own dinner. A fountain with 
ice water has replaced the well and wind¬ 
lass ; ice cream, watermelon and candy 
shacks separate the bashful swains and 
their hai’d-earned pennies. One can yet 
tell the mountain lass, with her stout 
form, red cheeks and luxuriant tresses, 
as she swings along with the uutrammeled 
freedom of the hills, in company with the 
brawny brave of her choice, while close 
in her wake is a young miss dressed in 
the latest mode, lips and face painted, 
hair frizzed and curled, her steps minc¬ 
ing because of the high-heeled shoes, sev¬ 
eral numbers too small. Her attendant 
admirer sports a cigar, an ivory-handled 
cane, and a sporty tie. He is thin and 
spindly, and one of the old-time giants 
could have easily shouldered him, but he, 
too, is one of the products of progress. 
MRS. D. B. V. 
Substantial Irish Potato Soups 
Part II. 
French Potato Puree. —Allow two 
large potatoes (peeled and sliced) to three 
pints of water. Cut up also two large 
onions or leeks, adding vegetables when 
the water boils. Cook an hour, then put 
through a sieve; reheat; pour into 
tureen, adding a tablespoonful of butter 
and sprinkling on top a half cupful of 
chopped chervil. 
Grated Potato Soup. —Allow for each 
quart of stock or milk four rather small 
potatoes. Peel and grate these and when 
the stock or milk is hot add with season¬ 
ing of salt, pepper and a grating of nut¬ 
meg. Cook till the potato is tender; place 
in a tureen; .sprinkle on top a cupful of 
grated cheese with a sprinkling of paprika 
and serve. 
Sago (or Tapioca) and Potato Soup, 
—Cook in salted water to cover a pint of 
peeled, sliced potatoes. When tender 
drain and put through a vegetable press. 
Add enough milk to make a quart (in all) 
with sufficient salt, then stir in a heaped 
tablespoonful of drained sago or tapioca 
which has soaked twenty minutes in cold 
water. Add also a pint of boiling water 
and a half cupful of chopped sweet, red 
or green peppers. Cook till the sago is 
clear, then serve. (While sago and tap¬ 
ioca are, like potato, starchy, the combi¬ 
nation is for this soup to be recommended 
because of the consistency resulting.) 
Rice and Potato Soup. —^There are 
places and times when rice, like tapioca, 
or sago, may be advantageously used with 
potatoes, although both are starch-foods. 
The rice may be put through a ricer or 
used whole. The latter is more distinc¬ 
tive but both are good. Peel and slice 
enough washed potatoes to make a quart. 
Simmer till tender in a quart of salted 
water, then put through a sieve and re¬ 
place on fire with a quart of hot milk. 
Season with salt and pepper, adding also 
a tablespoonful of minced onion and a 
half teaspoonful of sweet paprika. Al¬ 
low two cupfuls of cooked rice if used 
whole, or one and a half if put through a 
ricer. If the latter, riced form is used add 
to the potato with the milk, but if used 
whole stir in a few minutes before serv¬ 
ing. 
Simple Cream of Potato Soup. —Cook 
sufficient peeled, sliced potato to fill a 
quart measure, with two tablespoonfuls 
of minced onion, in salted water till ten¬ 
der. Drain; put through a sieve; add 
one quart and one cupful of milk, pre¬ 
viously heated to boiling point with a 
stalk of celery (chopped) draining this 
out when added to the potato. Season 
with pepper and salt; add a rounding ta¬ 
blespoonful of butter and serve. 
Potato Chowder. —Peel and chop one 
lai’ge onion and six potatoes. Cut fine 
one-fourth pound of ham or salt pork and 
place with the onion (only) in a pot or 
large granite saucepan. Cook, stirring 
till the onion begins to get yellow, then 
add the potatoes with a pint of boiling 
water, a tablespoonful of minced iiarsley 
and seasoning of salt and pepper. Sim¬ 
mer till the potatoes are done, then thicken 
with a tablespoonful each of butter and 
flour rubbed smooth in part of a pint of 
milk. Add the rest of the pint when the 
mixture is smoothly stirred ; simmer five 
minutes; pour into a tureen upon two 
layers of ordinary ci’ackers; cover a few 
minutes till crackers are softened, then 
serve. 
RILEY M. FLETCHER BERRY. 
Oatmeal Bread 
Would you tell us how to make that 
delicious oatmeal bread spoken of on page 
1184? MBS. G. E. R. 
Two cupfuls oatmeal, two and one-half 
cupfuls water, five cupfuls white flour, 
one-half cup molasses, one-half yeast cake, 
one tablespoonful shortening, one table¬ 
spoon salt, two tablespoons sugar. Soak 
oatmeal in two cupfuls boiling water, let 
stand one hour. Mix molasses, shorten¬ 
ing, salt and sugar, add to oatmeal, then 
add flour and yeast dissolved in one-half 
cup warm wateiN It will make a very 
stiff dough, but is softer after standing. 
Let rise over night; in the morning stir 
down, let rise again, then mold and let 
rise, baking like any other bread. 
Christmas Booklets—20 for 25c 
We have sold these Booklets for several years and thousands 
of people all over the country order them each Christmas. Nor 
is it any wonder when you consider their really remarkable value 
and artistic beauty, and the fact that you can get twenty neat, 
artistic, personal Christmas gifts for 25c. All of us have friends 
whom we wish to remember each Christmas but to whom it 
is not necessary to send an expensive gift. These little book¬ 
lets meet such a need exactly. The illustration shows three 
of the cover designs. These covers are beautifully litho¬ 
graphed in Holiday colors. In each package there are seven¬ 
teen others equally pretty. Each booklet has four inside 
pages and the cover; average size about 3x4 inches although 
the size varies with the different designs. On the inside cen¬ 
tre page is an appropriate Holiday sentiment and a place to 
sign your name. Each cover design is different. 
The twenty booklets and twenty envelopes with which to mail them will be sent pre¬ 
paid for 25c. Quantity is limited. Orders must be received at once. 
Ask for our large Circular of Christmas Goods 
Strawbridge & Clothier, Philadelphia 
Health—Comfort—Convenience 
Don't gro oat in the snow or nasty weather to an 
unsightly, germ-breeding, disease-spreading, 
outdoor privy. No more colds, rheumatism, etc. 
Wolverine Chemical Toilet 
Endorsed by health officials, Odorless, Sani-, 
tary. Germ Proof. No water, sewer or 
cesspool. Easy to Install. Upkeep less 
than cent a day. Pays for itself many times 
In a year. Thousands in use. Price remark¬ 
ably low. Write for free book. 
Dail Steel Products Co., 211 Main St. .Laosing, Midi. 
r -^ 
RETAILERS’ 35c QUALITY 
COFFEE 
From Wholesaler Direct, fresh off the Roaster 
5 POUNDS FOR 1 o ci 
Bean or Ground JL m 
DELIVERED FREE WITHIN 300 MILES 
10 lbs. DELIVERED FREE 1000 MILES 
SatU/aetion Guaranteed or Money Refunded 
GILLIES COFFEE CO., 233-239 Washioglon Si., New York 
TADYSEE77HBSILAB R3 
I I ■■■ ■ II ■ ^ 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
THE STUDY HOUR 
Abraham Lincoln learned to read by the fitful flare of pine 
knots in the log cabin fireplace. It was a gruelling trial for 
his eyes, and an indication of his indomitable will to succeed. 
Our young folks don’t have to study by a flickering fireplace 
light. They have the Rayo Lamp that makes hours of study 
into hours of comfort. 
RAYO LAMPS give a soft, mellow light that does not irri¬ 
tate the eyes. 
You light a Rayo without removing either chimney or shade. Easy to 
re-wick and keep clean. 
Use So-CO-ny Kerosene for best results. 
STANDARD OIL CO. of NEW YORK 
PFUNCIPAL OFFICES 
NEW YORK ALBANY 
BUFFALO BOSTON 
