919 
the oven, that the superfluous oil may 
drain off We also cut them in three-ineh 
lengths, roll in flour or meal, and fry. 
We never had enough to try to cure, but 
pickerel are easily salted, and I should 
think eels might be. Dress and wash and 
split the pickerel down the back, and 
pack in a sterilized earthen jar, a layer 
of salt, layer of fish, then salt, etc., and 
place a plate or clean board over and 
weight with a stone. Do not add water; 
if you do they will not keep. 
Pickerel can be prepared in any way 
salt cod is used, and any kind of salt may 
be used—dairy salt, coarse fine, or Turk’s 
Island. Black bass are salted, too. An¬ 
other neighbor last year salted pickerel 
two or three days, removed from the brine 
and smoked them. They like them best 
that way, so it is something for us to try 
this year. 
Woodchucks, skunk and bear all fur¬ 
nish quite a supply of oil, and we found 
the woodchuck oil excellent to rub on the 
lungs when we had the “flu.” In fact, we 
kept flannels saturated with it on all the 
small children, and when baby had bron¬ 
chitis doctor told me to use it freely, and 
to give a dose of it occasionally, but. some 
way I hated to do it and asked him if 
butter wasn’t as good, and he agreed that 
it was, and more palatable Woodchuck 
oil is the best oil we have used to keep the 
children’s shoes soft and pliable, for, like 
all boys, their feet often lead them into 
the water. mother bee. 
The Spirit of the Home 
Some time ago I stayed for a few days 
on a farm in New York State. The fam¬ 
ily consisted of husband, wife and a 
grown-up son. say about 21 years old. 
The son was the type that stands around 
corners and smokes cigarettes. To help 
his father—why should he? The mother 
backed the poorly raised boy up in every¬ 
thing. He would sit beside the parlor 
stove all day and smoke and read, and 
when he got tired of that he would put on 
his coat and go to the next village. The 
“old man”—the husband—had nothing to 
say: he merely was there to provide for 
them, to eat his meals and go to sleep. If 
he came a minute late for his meals he got 
a terrible calling down and anything put 
in front of him. He would come home 
from work, go upstairs to bed ; the next 
day the same performance over again, 
with the exception of occasional quarrels. 
What a life! The husband carried a 
.$1,000 life insurance, and the sooner he 
would die the better for the others. The 
son was ichat the mother had mode of 
him —a nuisance to human kind. I no¬ 
ticed that almost the whole village had 
the same spirit. A few doors away a 
family lived with niue children. The 
father was a good man—away from home 
all day. working in the nearby town, but 
he had nothing to say. The mother never 
talked to the children but in screaming 
at them and threatening them. The chil¬ 
dren, of course, were the echo of her. They 
were always fighting and crying. I have 
have heard the mother call them in a loud 
screaming voice, and of course the child 
would not obey. Then the woman would 
run out with a stick after the child ; the 
child would finally come in—not because 
he loved his mother and was eager to obey 
her but because he was afraid of the 
beating. 
How many homes are there like that? 
Perhaps some husband will silently say, 
“Well, that’s my family.” If mothers 
only made lore their password; if they 
could realize what harm they are doing to 
themselves, and to husband and children, 
by not controlling their emotions. 
The writer is a farmer’s wife herself, 
the mother of two beautiful children. It 
is just as easy (and I think it is easier 
by far) to get up with a smile, to bid 
your husband a cheerful good morning, 
and to speak to the children in a quiet 
and loving way. Some may say. “Oh, 
well, they would not listen to me!” You 
may not see any results today, or per¬ 
haps not tomorrow, but I assure you you 
will in time. Just try it for the children’s 
sake. And besides it will be better for 
your health : your husband, while happy 
and contented can and will accomplish 
more and better results, and the children, 
instead of a burden will become a help to 
you. 
There is no home complete without a 
child. I think when a man comes home 
from a hard day’s work, if his wife greets 
him with a smile and a cheerful word, 
and his kiddies come to meet him, he for¬ 
gets he is tired, and is glad to be with his 
dear ones—happy to be home. Husband 
and wife should be one. They should have 
no : secrets from each other. They should 
be truthful to the smallest detail. They 
should confide in each other and divide 
their joys and sorrows. It is easier to 
carry a misfortune if you have a sympa¬ 
thetic ' and loving wife, for she under¬ 
stands and tries to advise. The children 
naturally would grow up to be like the 
parents, kind and loving to each other. 
The whole home, no matter how humble, 
would radiate the spirit within. The 
house itself should be as well cared for 
as possible and have conveniences to 
make the work easier and pleasant for 
mother. The ideal farm home should be 
surrounded by beautiful old trees and 
flowers, wherever possible, and then, with 
love within its walls, it would be heaven 
on earth. ci.airk Madeleine jakyis. 
Early Training of Children 
In a recent R. N.-Y. T read about chil¬ 
dren quarreling. I raised eight, five boys 
and three girls, and now am raising an- 
W* RURAL NEW-YORKER 
other boy, now five years old. My boys 
and girls never quarreled, to my knowl¬ 
edge, for I begin to teach them - to respect 
others’ rights as soon as they can begin to 
notice things. By so doing they will not 
quarrel. I never made an older child 
give up his things because the baby cried 
for them, but if they wanted to let the 
baby have them it was all right. I don’t 
believe in giving a child what he cries for, 
as it spoils him, makes him selfish. I 
once visited a place where there were 
four children. The youngest was near 
two years, and the eldest six. Everyfhing 
Lula cried for the mother would say, 
“Now you give that right up to Lula.” 
I felt so sorry, and once I took some of 
my little girl’s clothes and made a rag 
doll. As soo as Lula saw it she began to 
scream and cry for it, so mamma said 
“Now, Anna, you give that right up to 
Lula.” As soon as the children were out 
of hearing I said to the mother that she 
was ruining her little girl. For a minute 
she felt sorry, and tried to make the 
youngest mind. Both children were 
ruined by her injustice. 
Children have their rights and I always 
try to respect them. If I told them I 
would do anything, I always did. When 
I went down town, if I told them I 
would bring them anything, I would some¬ 
times forget till I got almost home. Back 
I would go and get it, so that they knew 
mother did not tell untruths to them. I 
love children, but I want nicely behaved 
ones. I never knew any difference with 
my boys or girls going to school, and they 
always minded their teachers, and so no 
trouble. My youngest boy said to his 
teacher. “I don't mind anybody but my 
mamma.” She wrote me a note and I 
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talked to him. “I can’t mind anybody 
but you, mamma.” I told him he must 
mind his teacher. “Well, if you say so, 
it is all right.” She had no more trouble 
with him. mbs. s. a. 
Some Mocha Recipes 
Mocha Cake.—One-lialf cup butter. 1*4 
cups sugar, 3 eggs, beaten, unseparated, 
3 cups flour, 4 teaspoons baking powder, 
1 teaspoon salt, 1 cup milk. Cream but¬ 
ter and beat in one-half the sugar; grad¬ 
ually beat the rest of the sugar into the 
beaten eggs and then beat the two mix¬ 
tures together. Sift the dry ingredients 
and add to this mixture alternately with 
the milk. Bake in three layers about IS 
minutes. Put the cake together with 
mocha frosting, sprinkling the frosting 
with 1 cup chopped pecan nut meats. 
Mocha Frosting.—One-half cup butter, 
about one-fourth cup very black coffee, 
1 y 2 cups sifted confectioner’s sugar, one- 
fourth teaspoon salt, 2 squares melted 
chocolate. Cream the butter, add sugar 
gradually, add salt and beat in coffee a 
few drops at a time, then the chocolate. 
Coffee Spice Cake.—One-third cup 
shortening, 2 cups flour, one-fourth tea¬ 
spoon cloves. 1 cup sugar, 3 teaspoons 
baking powder, three-fourths teaspoon all¬ 
spice, 1 egg, one-eighth teaspoon salt, one- 
half cup strong coffee, 1 teaspoon cinna¬ 
mon. Cream shortening and sugar and 
add well-beaten yolk of egg: add coffee 
slowly ; flour sifted with baking powder, 
salt and spices; lastly, fold in well-beaten 
white of egg. Pour into layer cake tins 
and bake 25 to 30 minutes. Put together 
with a mocha or boiled frosting. 
Coffee Tapioca.—Cook 3 cups of coffee, 
one-half cup tapioca, one-half cup of 
sugar, with a little salt, for 15 minutes. 
Flavor with vanilla and serve cold with 
sugar and cream. 
Coffee Charlotte.—Dissolve one package 
of minute gelatin and 1 cup of sugar in 
1 cup of clear strong coffee. Whip 1 
cup of cream until stiff and beat into 
the coffee mixture when cooled. Line 
individual cups with ladyfingers and fill 
with the cream. 
Mocha Souffle.—Melt 3 tablespoons of 
butter, add 3 tablespoons of flour and 
pour on gradually three-fourths cup of 
boiled coffee. Cook until boiling point 
is reached, then add one-half cup of sugar 
and one-fourth cup of cream and stir 
until smooth; add yolks of 4 eggs, well 
beaten; cool. Fold in whites of eggs 
beaten stiff, add vanilla (one-half tea¬ 
spoon). Turn into a buttered baking 
dish and bake in a moderate oven for 25 
minutes. Serve with : 
Mocha Sauce.—Mix the yolks of 2 eggs, 
one-fourth cup of sugar and a few grains 
of salt, then add gradually one-half cup 
of coffee. Cook in a double boiler until 
mixture thickens, stirring constantly. 
Strain, cool aud fold in 1 cup of whipped 
cream. 
Mocha Custard.—Scald 2 cups of milk 
with 2 tablespoons of ground coffee, strain. 
Beat 3 eggs slightly, add one-fourth cup 
of sugar, a little salt, one-fourth teaspoon 
vanilla aud the njilk. Strain again into 
individual molds, set in a pan of hot 
water and bake until firm. 
Mocha Ice, Cream.—One quart cream, 
one-third cup mocha coffee, one-fourth 
teaspoon salt, 1 % cups milk, 1% cups su¬ 
gar, yolks of 4 eggs. Scald milk with cof¬ 
fee, add 1 cup of sugar; mix egg yolks 
slightly beaten with one-fourth cup sugar 
and salt. Combine mixtures and cook over 
hot water until thickened, then let stand 
on back of stove 25 minutes. Cool, add 
cream and strain through a double cheese¬ 
cloth. Freeze. 
Mocha Sauce for vanilla ice cream.— 
Scald 1 cups of milk with one-half- cup 
of ground coffee and let stand 20 minutes. 
Mix together one-third cup of sugar, three- 
fourths tablespoon arrowroot and a few 
grains of salt; pom- on gradually the hot 
coffee infusion, which has been strained. 
Cook five minutes and serve hot. 
Coffee Fondant.—Two and one-half lbs. 
sugar, one-fourth cup ground coffee, 1 % 
cups cold water, one-fourth teaspoon 
cream tartar. Put water and coffee in 
saucepan and heat to the boiling point. 
Strain through double cheesecloth; then 
add sugar and cream of tartar. Heat 
gradually to the boiling point and boil 
Without stirring until when tried in water 
a soft ball may be formed that will just 
keep in shape. Work the same as ordi¬ 
nary fondant. Use for cream candies, 
chocolate creams or as a filling for dates. 
MRS. F. W. STILLMAN. 
Cup Cheese 
Can you tell me how to make the cup 
cheese popular in Eastern Pennsylvania? 
F. R. 
The following recipe for this cheese was 
given last year by a Pennsylvania house¬ 
keeper : 
“In regard to cup cheese. I use milk 
after cream is skimmed off. Let it get like 
junket. When it comes to this stage, put 
it in a kettle on stove until the milk is 
boiling hot; then, by stirring it, it will be 
all crumbly. Heat on back of stove or on 
very low gas burner. Now pour this in 
cheesecloth, drain off whey, and pour cold 
water through curd. After this drains 
dry. put in bowl large enough so you can 
work around in it with your hands. If 
you have curd from four quarts of sour 
milk, put in one piece of baking soda size 
of a pea. Mix this in well, then cover up 
and set in warm place; turn every morn¬ 
ing until it gets sticky. As soon" as you 
discover it to be sticky, on that day have 
that much more curd made. After this is 
drained, put all in a pan. set in water; 
or. better still, a double boiler; put sweet 
milk into this curd, enough to moisten it; 
also salt to taste, and piece of butter size 
of walnut. You will understand that I 
want both curds mixed together. Then 
put in boiler. Now cook this until it gets 
nil dissolved; will be like soft soap, so 
shiny or glossy. After this pour in cops 
and let it get cold. Often if milk is hand 
skimmed there is lots of fat left in the 
milk, and the cheese will not be as firm ; 
it will be soft.” 
you can be more comfortable if you 
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of a hot range.” 
See Page 526 of “Your Bargain 
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Caldwell Sash Balances 
If you are going to 
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DO-IT-NOW 
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counterbalance sashes at any 
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Cheapest method for mod¬ 
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For sale by all Hardware 
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JUDGING FARM ANIMALS, by C. S. 
Plumb; $2.25. A Practical Manual on this 
subject. For sals by Rural New-Yorker 
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