753 
Oic RURAL NEW-YORKER 
other pan and boil 15 minuter in ■water; 
then add the asparagns^and cook both to¬ 
gether for 45 minutes longer. Save out 
10 cooked lengths to put into soup later. 
Put the rest through a sieve, add milk, 
flour, butter, salt and the 10 ■v\'hole 
lengths and boil two or three minutes 
gently. Let asparagus boil almost dry 
before putting through sieve and rinse 
sieve with milk so as to get as much of 
the asparagus into the milk as possible. 
This is a delicious soup. Canned as¬ 
paragus may also be used. Cut the onion 
up before cooking. The milk, flour, salt 
and butter may be heated to boiling 
point before adding asparagus, as this 
•-aves time. 
Potato Soup.—Three-fourths measur¬ 
ing cup peeled and sliced potatoes, one 
and one-third cups rich sweet milk, two 
level teaspoons butter, one level teaspoon 
fli ur, three-fourths level teaspoon salt. 
Cook potatoes in granite pan in water 
until done: simmer down practically dry; 
Kiash somewhat with a potato masher, 
then add milk, butter, flour and salt; 
boil gently for five minutes and serve 
hot; one-sixth of a teaspoon of celery 
seed, or one-third level teaspoon of dried 
celery leaves may be added a few min¬ 
utes before serving. Pulverize the leaves. 
The soup is nice just plain. 
Tomato Bisque.—One measuring cup 
tomato pulp (cooked tomatoes put through 
sieve, either cajined or fresh cooked to¬ 
matoes), two-thirds cup thin sweet 
cream, one level teaspoon salt, one and 
three-fourths level tablespoons sugar, two 
teaspoons butter*, one and one-third table¬ 
spoon flour, one-'half tablespoon pearl 
barley, one onion size of hulled walnut. 
Put barley in small granite pan, cover 
well ■with hot water and soak two hours. 
-Add onion cut up and cook the two to¬ 
gether for one hour. Mix the other in¬ 
gredients except tomato and butter and 
bring to boiling point in a separate pan, 
then add onion, barley and butter; boil 
three or four minutes and .serve very hot. 
IDA 13. BROWN. 
hopes of relief mounted up. But he only 
said “Wear larger .shoes and the callom 
places will go away.” Now this is not 
true. 1 have been wearing big “prescrip¬ 
tion shoes” these five years, and the other 
day in walking to a friend's, a dis¬ 
tance of but four blocks, I arrived so 
late and so tired, that I had to confess to 
the mi.sery accompanying every step. 
“Don't endure it another day. Have a 
chiropodist in. One came and worked 
two hours over my feet not long ago,” said 
my friend, “and a dollar was never better 
spent. Now I can Avalk in some com¬ 
fort.” 
Much bathing, jiinching and anointing, 
softening and rubbing in of ointments and 
a final padding over with protecting plas¬ 
ters held on with some sort of adhesive, 
this had been my friend’s means of relief. 
“And she told me to leave the corn plasters 
on bs long a.^i 1 could. I kept them on 
two Aveeks,” laughed my friend. That 
night 1 set my ingenuity to Avork. After 
as thorough bathing and softening as I 
could manage I made my corn plasters. 
They Avere merely two pieces of a soft, 
heavy canton flannel Avitb holes cut in the 
centers, and a layer of surgeon’s absorb¬ 
ent cotton basted hetAveeu. Next morning 
I stuck them in place to keep pressure off 
the callomses. u.'^ing as adhesive merely 
some glue out of a tube. Noav glue may 
not be antiseptic, but I lun^e no broken 
skin and no harm has come. The plas- 
over potfitoes are made into cakes and 
fried for supper, the rice used for a pud¬ 
ding. Bits of canned fruits are mixed, 
sugar added and made into conserve for 
cake filling or dessert. 
In the Summer, Avhen roasting ears, 
green beans, cucumbers, lettuce, onions, 
berries, fruit, etc., come in one never lacks 
for a variety to choose from for supper. 
A lettuce and onion salad, light bread, 
baked apples, varied AA’ith fried corn, to¬ 
matoes. a boiled )>ie, or a big dish of suc¬ 
cotash, green beans, bacon and corn 
cooked together, cabbage soup, slaw, etc., 
but Avhy enumerate? 
It is a good idea to make out a bill 
of fare for the Aveek; one tires of the 
same dishes, Avith the same contents, in 
the same place, day after day. As a 
moat substitute there are fried mush, 
fried potatoes, bread crumbs soaked in 
sweet milk, two or throe eggs, salt and 
pepper added, fr'ed in small cakes. Shoul¬ 
der or ham bones boiled until the meat 
falls off, bones removed, meat chopped. 
The liquor seasoned Avith pepper, salt 
and sage, the meat returned to liquor, let 
come to the boil, and thickened with 
flour and meal, poured in shallow vessels, 
and Avhen cold, sliced and fried, will save 
several pounds of meat, at the same time 
supplying the same needs. MRS D. B. P. 
Letters to a Cousin 
Dear Amelia; Your mother used to 
.‘ay, when she A\as Avell past SO, that she 
;.lmost wanted to live another 00 years to 
^ee Avhat further changes and improve¬ 
ments science and invention Avould bring 
into our homes. You knoAV she remem¬ 
bered the first cook stove.s .seen in Ncav 
D ngland, and used to tell that a young 
man bought a box of friction matches as 
a curiosity and lighted one after another 
for the family to .see. He called them 
Lucifer matches, and all thought them 
very Avonderful. This morning I Avished 
your mother might have been at the break¬ 
fast table and seen eggs boiling in a china 
bowl because what looked to be but a 
short nickel-plated rod lay also in the 
china bowl, but Avas attached by a cord to 
the electric light chandelier. And to¬ 
night we had cheese sandwiches toasted on 
the table and served piping hot as needed. 
And you must try some of the cheese 
fandwiches, for, be.side being a pleasant 
Teli.sh, they enable one to use dry cheese 
to the last crumb. I grated the cheese 
tor Mollie and Avas surprised to see that 
not a very large piece made tAvo cupfuls 
A*. hcji grated. Here is the recijte : ” table¬ 
spoons of butter, one-half teaspoon salt. 
teaspoons ground mustard, speck of red 
pejqier, one-half cup milk and 2 cups 
grated cheese. Mix and heat till the 
< heese melts. Then add a Avell-beaten 
<gg. .Stir over the fire till the Avhole 
cooks smooth. This mixture Avill keep 
some time in a cool place, and sandAviches 
liiade with it Avill be found to fit in Avell 
Vvith almo.st anything for a light repast, 
('ut the bread very thin and spread lib¬ 
erally. As Ilollie's toaster is the sort that 
holds the slices on a slant Ave found the 
other part disposed to slide off, so toasted 
the slices singly and cut and folded after 
toasting. (When buying an electric 
toaster the pattern Avhich has a flat top 
seems the better sort.) If cheese sand¬ 
Aviches are dipped in milk and egg and 
fried as French toast they become very 
like the cheese dreams the college girls 
are so enthusiastic about. The girls 
merely place thin slices of cheese be¬ 
tween tAvo pieces of bread and dip and fry 
them as French toast, but the cheese mix¬ 
ture is more tasty and spreads better. 
M hen I turuc-d to a doctor’s column in 
the daily paper and read “Calloused Feet” 
Embroidery Designs 
No. 740—Design luv embroidering a ten or 
ceuter-cloth. 30 Inches In diameter. Tliese 
are tlie days of simplicity in household 
equipment, as in other matters, and this de¬ 
sign, while it makes a very charming effect 
is really a very simple one to embroider. 
You can use a Avhite linen or a union linen 
or you can use one of the gray materials 
that are so much in \ogue for cloths of the 
sort. The Avreaths are two Indies in di¬ 
ameter. One of each group consists of con¬ 
ventionalized roses and one of leaves. A 
pretty effect can be obtained by working tlie 
sprays of leaves as eyelets with the stems 
outlined and the flowers in solid work or in 
French knots. Bine transfer. Price 10 cents. 
Chunk Pickles 
Soak cucumbers in strong brine three 
days, then soak in cold water three 
days. Cut in chunks (you can use large 
cucumbers by scraping out the seeds) 
and steAv in Aveak vinegar with a piece 
of alum tAvo hours, or till pierced easily 
Avith a fork; drain. To seven pounds of 
pickles use three j^unds of broAvn sugar, 
three pints of vinegar, two teaspoons 
cloves, cinnamon, and celery seed or mixed 
spices. Scald the syrup for the next 
three mornings and pour over pickles. 
Need not be sealed. j. av. d. 
ters stay till pulled off, and when I am 
too tired for a foot bath at night I merely 
Avrap some surgeons’ gauze about the feet 
and tie it on toji. This keeps the things 
from being pulled off before morning. And 
now I Avalk Avith ease and can forget 
that I have feet. aurelia. 
Supper Items 
Perhaps the following suggestions may 
proA'e beneficial to other housekeepers. In 
planning the noonday meal I keep in 
vieAv the needs of supper, though during 
cold Aveather our stand-by for the even¬ 
ing meal is Avarrn corn bread, butter 
and milk; noAV and then a steaming diuh 
of mush aud biuter; syrup and (jreamy 
milk for those aa'Iio desire it. 
In cooking dry beans there is always 
sufiieient for supper, and usually soms 
for the next day. I soak half a gallon 
overnight, pour off that water, add a gen¬ 
erous jiiece of fat pork or bacon, Avuter 
aud salt; boil until beans are lender, 
aud keep covered Avith Avater, as all our 
hearty eaters are partial to beau soup. Be¬ 
fore serving I dissolve two heaping table- 
spoonfuls of flour in a cup of sweet cream, 
and add to the beans. Just a pinch of 
sugar, I think, improves the flavor. 
Sometimes I add noodles or dumplings. 
The meat is removed from beans, peppered 
and baked bi’O'vvn. I usually serve sliced 
onions, cbow chow, pickles, or canned to¬ 
matoes AA’ith beans. 
"While boiling the beans to save fuel, 
I bake pies, cakes, jumbles, etc.; these 
Avith canned fruit help out the supper 
table. With chicken .1 usually serve 
ci*eamed Irish potatoes or rice. The left- 
Buns, Crackers and Bread 
lu a recent R. N.-Y., J. S. K, asks for 
a recipe for cinnamon buns with baking 
powder. I send mine. These are de¬ 
licious : 
(’iniiamon Buns.—Three tablespoou 3 | 
melted butter, one egg. one cup milk, tAvo' 
and one-half cujis flour, thi*ee teaspoons! 
baking powder. Place on board, roll out,' 
spread Avith melted butter, sprinkle Avithj 
cinnamon. Roll up like jelly cake, slice^ 
off, and bake in a hot oven; then spread; 
the top with Avarm, soft maple sugar. j 
Datflake Bread.—Pour one and one-half j 
cups boiling water over two cups oati 
flakes, let stand until lukewarm (betterj 
to stand for a time Avhere it Avill keepl 
hot, but not over the fire), add one cup! 
liquid yea.st, a little salt, two tablespoons[ 
lard, one-fourth cup sugar, four cupsi 
flour. Let rise until light, then put into 
tins, handling only enough to shape into 
a loaf: let rise aud bake one hour. 
Oatflake Crackers.—Two cups oat- 
flakes, two cups flour, one-half cup butter, 
oue-fourth cup sugar, a little salt, a 
pinch of soda rubbed Avell together ; then 
add one-half cup cold Avater, and roll 
thin. Bake slowly until slightly broAA'ned. 
Rye Bread.—Scald one cup milk, let 
stand until lukewarm, then add one cup 
liquid yeast, one and one-half cups Avheat 
flour, tAvo and one-half cups rye flour 
and a little salt; .stir Avell together and 
put at once into a Avell-greased tin; let 
stand until light, then bake about one 
hour. CHRISTINE. 
Grandmother’s Potato Soup 
Seeing your request for potato soup 
such as our grandmothers used to make, 
I am sending one Avhich has always been 
in our family, and is well liked by all 
Avho have eaten it. 
Cut one slice of pork into dice aud fry 
brown ; add one cup of onions and fry a 
light broAvn. Now add three quarts of 
hot water and one quart of potatoes, 
peeled and slieed ; add .salt and pepper to 
taste. Boil .‘50 mimites; add one table- 
spoon butter and the dumplings dropped 
from the snoon into soup. Cover closely 
aud boil 15 minutes; serve at ouee. One 
could use two tablespoons butter in place; 
of pork. j 
Dumpling.s.—One egg, one cup butter-! 
milk or sour milk, one-half teaspoon soda,! 
pinch of salt, flour to stir as stiff as oani 
he stirred Avith a spoon. Drop by spoon-; 
fuls into boiling soup. One cup .sweet! 
milk and two teaspoons baking powderj 
may be used in place of sour milk and 
soda, but have sent it just as my grand-! 
mother made it Avhen I Avas a child. j 
L. E. Q. 
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Use Cuticura Soap 
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All druggists; Soap 25, Ointment 2,5 & 50. Talcum 26 
Sample each free of “Cutlcnrn, Dept. P, Boston.” 
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