314 
WOMAN AND HOME 
From Day to Day 
Martin-tide 
When morning rain h-as washed with 
sheen 
Each blade and flower, and made them 
sweet, 
And twinkling trees stand wet and green, 
And rain-pools sparkle in the street, 
Oh. then beside some lakelet filled 
With quivering shapes of mirrored 
leaves, 
The martin gathers mud to build 
His hanging nest beneath the leaves. 
Then, in a little, you shall hear, 
Awaking at the break of light, 
Low twitterings, very soft and clear, 
For joy of five pure eggs of white; 
And so take heart for the new day 
That oh, such little things suffice— 
Eggs, raindrops, particles of clay— 
To make a bower of paradise. 
—WILLIAM CANTON. 
$ 
Canned apple sauce makes an excel¬ 
lent pie filling if a little lemon juice is 
added and some red currant jelly is beat¬ 
en through the sauce. This takes away 
any flatness of flavor that may exist, the 
filling being used between two crusts. 
A very interesting bulletin issued by 
the Department of Agriculture is “Com¬ 
mercial Dutch-bulb Culture in the United 
States,” Bulletin 797, by David Grif¬ 
fiths and H. E. Juenemann. It treats of 
bulb growing for pleasure, both outside 
and in, as well as giving the commercial 
side, and contains much information 
about varieties. While commercial bulb 
culture is still in its infancy in the Unit¬ 
ed States, there is much interest in these 
plants, and the bulletin named will ap¬ 
peal to the garden-loving woman who 
buys a few bulbs each year, quite as much 
as to the professional grower. Copies of 
the bulletin may be obtained from the 
Superintendent of Documents, Govern¬ 
ment Printing Office, Washington, D. C.; 
price 10 cents. Always send currency in 
payment for government documents; 
postage stamps are not accepted. 
* 
During every general epidemic we are 
flooded with advice and suggested reme¬ 
dies of more or less value, 'but there is 
one thing on which all doctors are agreed 
as regards influenza. That is that the 
patient who goes to bed, and stays there 
until well, has the best chance for early 
and complete recovery. Exposure and 
exertion are great sources of danger even 
in a mild attack. It is quite likely this 
Winter that many people who succumb to 
a comparatively mild attack are lacking 
in resistance through lack of nourishment. 
This is especially likely to be the case 
with city workers who must get their 
meals at cheap restaurants. Food prices 
in the cities are so high that strict econ¬ 
omy is necessary, and too often a cup of 
coffee with crullers or a small order of 
wheat cakes takes the place of a real 
meal. 
We are asked to give the recipe for 
Twin Mountain muffins. This is quite a 
familiar recipe, giving the lightest and 
most delicate muffins we know, when 
baked in a quick oven: Cream one-third 
of a cup of butter, add gradually one- 
fourth of a cup of sugar and one-fourth 
of a teaspoon of salt, and one egg, beaten 
light, three-fourths of a cup of milk, two 
cups of sifted flour and four level tea¬ 
spoons of baking powder. Bake in hot 
buttered gem pans about 25 minutes. 
Making Hair Switches 
Will some of your readers give instruc¬ 
tion for making switches from combings? 
j. s. M. 
Who can give this information? Many 
women save the combings for this pur¬ 
pose, but the high-class hair-dressers ad¬ 
vise against it, as combings are dead hair, 
and switches made from them never have 
the luster of hair cut while in a growing 
condition. 
Lenten Recipes 
Deviled Clams.—One quart of clams 
and their liquor, two gills of water. Let 
come to a boil, then pour all into a col¬ 
ander, take the liquor and add four table¬ 
spoons butter, five of flour, and boil until 
it thickens. Stir in four eggs, one table¬ 
spoon of chopped parsley, pepper and salt 
The RURAL NEW-YORKER 
February 14, 1920 
to taste. Chop the clams very fine and 
add to the mixture. Let boil one minute 
and let cool befoi’e putting it in the shells; 
strew cracker crumbs over the top of 
each and a small piece of butter, then 
bake light brown and serve hot. 
Salt Mackerel Creamed.—Soak the fish 
over night, wipe dry the next morning and 
broil on a buttered griddle. Lay it on 
a hot dish and make the following sauce : 
One cup of hot milk, thickened with two 
teaspoons of butter; add salt, chopped 
parsley and a pinch of pepper. Let it 
stand a few minutes, then add one egg, 
well beaten. Pour over fish and serve. 
Buttered Lobster.—-Cut one cup lob¬ 
ster meat in dice, add one cup white sauce, 
two teaspoons tomato catsup, salt, pepper 
and nutmeg. Turn into greased dish and 
cover with one-half cup bread crumbs, to 
which has been added a tablespoon of 
butter. Bake in hot oven 20 minutes, 
letting crumbs get well browned. 
Panned Oysters.—Clean one pint of 
oysters. Put in dripping pan small pieces 
of toast, put an oyster on each piece, 
sprinkle with salt and pepper and bake 
until oysters are plump. Serve with 
lemon butter made by creaming three 
tablespoons of butter, add one-half tea¬ 
spoon of salt, and one tablespoon of lemon 
juice. 
Fish Souffle.—One tablespoon of butter 
blended with one tablespoon of flour, one 
cup of milk, salt, yolks of two eggs, well 
beaten. Cook till thickened, add one cup 
of bread crumbs, one cup of finely flaked 
fish, then, lastly, the beaten whites of two. 
eggs. Bake quickly. 
Jellied Salmon.—Remove skin and bones 
from one can of salmon, then add the 
juice of one large lemon, saltspoon of salt, 
good big dash of red pepper, two hard- 
boiled eggs, chopped fine, two tablespoons 
of canned peas. Mix this all together, 
then pour two teacups of boiling water 
over one envelope of plain one-minute 
gelatine, then add one tablespoon of olive 
Heat one cup of milk and pour it over 
one-fourth pound of mild cheese, crumble 
into bits, and mix with one heaping cup 
of fine cracker crumbs. When cheese is 
melted add piece of butter size of walnut. 
When well hot and melted, turn over the 
oysters and white sauce, add dash of cay¬ 
enne over top. Bake until cream is set 
and the top well browned. 
Salmon Loaf.-—Melt two tablespoons of 
butter, add two well-beaten eggs, one cup 
cracker crumbs, a little salt, little pepper 
and sage to taste. Remove skin and 
bones from one can of salmon, and then 
mix all fine together. Put in a buttered 
baking powder can. cover and steam one 
hour. Remove from can while hot and 
put away to cool. It is very nice at any 
meal. 
Broiled Halibut Steak.—Lay the steaks 
in salt and water for 10 minutes, then 
lay them in olive oil and lemon juice. 
Let them remain in this for 10 minutes, 
wipe them dry and broil until they are 
golden brown. Place them on a hot dish 
and serve with a sauce. If you want an 
additional relish, serve with tomato 
pickles, covering the fish when sexwing. 
Sardine Canapes. — Spread cii'cular 
pieces of toasted bread with sadines from 
which bones have been removed, rubbed 
to a paste with a small quantity of 
creamed butter, and seasoned with table 
sauce and a few grains of cayenne. Place 
in the center of each a stuffed olive made 
by removing stone, and filling cavity with 
sardine mixture. Ai*ound each arrange a 
border of the finely chopped whites of 
hard-boiled eggs. 
Oysters and Macaroni.—One pint of 
oysters, one pint of macaroni, one cup 
white sauce and one-half cup cracker 
crumbs, rolled fine. Break the macaroni 
in small pieces, and boil in salt water. 
When it is tender rinse in cold water. 
Put a layer of this into a cassei’ole or a 
buttered baking dish, then put in the oys- 
tser, then the rest of the macaroni, sprink¬ 
A pretty design for cross-stitch embroidery and appropriate for use as a tray cloth or 
dining room wall motto is illustrated in No. 17,94. The flowers are for rose pink, the leaves 
and vines light green, the little Holland Dutch ligttres and the lettering in delft blue. Silk 
doss is to be used on this design, which is furnished and used in double thickness. The 
design is on white art fabric, size 17x221,4 inches', and with silk floss to complete embroidery 
costs 90 cents. 
oil. pour this over the salmon, put into a 
mold, let it get cold. When ready for 
use, unmold, garnish dish with lettuce 
leaves and lemon quarters. 
Oyster Pie.—Make a rich paste, roll 
out twice as thick as for a fruit pie, for 
top crust, ordinary thickness for lower. 
Line a pudding dish with the thinner and 
fill with crusts of dry bread or light 
crackers. Butter edges of dish lavishly, 
that you may lift upper crust without 
breaking. Cover this with thick crust, 
ornamented heavily at edge, and bake. 
Cook the oysters as for a stew, only beat¬ 
ing into them at the last two eggs, and 
thickening with one spoonful of fine 
cracker crumbs or rice flour. They 
should stew only five minutes, and have 
paste ready by then ; lift top crust, pour 
in hot oysters and serve hot. 
Haddock a la Rabbit.—Prepare fish as 
for baking, make a Welsh rabbit mixture 
of one cup hot milk, one-fourth pound of 
grated cheese, one-half teaspoon of salt, 
one-half teaspoon mustard, one tablespoon 
flour, one tablespoon of butter. Blend 
well and pour over fish. Bake fish until 
done. Do not season fish, or use butter 
or pork as the rabbit mixture makes the 
dish rich enough. Serve garnished with 
parsley. 
Fish Pie.—Cooked fish, cooked pota¬ 
toes. one-half pint of white sauce, pepper 
and salt. Grease a pie dish, put in it any 
remains of cold white fish, freed from skin 
and bones. Pour the sauce over the fish 
and season with pepper and salt. Mash 
the potatoes, spread them neatly over 
the fish, place a few lumps of butter on 
the top. Bake in a hot oven for 20 min¬ 
utes and serve hot. 
Oysters and Cheese.—Slightly scald oys¬ 
ters or till plump, and turn them into a 
well-buttered baking dish. Over them 
turn a white sauce made very thick. Do 
not use too much sauce. Cover with 
cracker crumbs and cheese. Use one pint 
of large oysters, one cup of milk, two 
tablespoons of bread flour, one tablespoon 
of butter, one-third tablespoon of salt. 
ling each layer with the cracker crumbs. 
Pour the white sauce over it and bake 
until brown. 
Creamed Salmon.—One can salmon 
minced fine. Drain off the liquor and 
throw away. For the dressing, boil one 
pint milk, two tablespoons butter, salt and 
pepper to taste. Have ready one pint 
fine bread crumbs. Place a layer in the 
bottom of the dish, then a layer of fish, 
then a layer of dressing, and so on, leav¬ 
ing crumbs for the last layer. Bake till 
brown. 
Clam Fritters.—Cook the clams for 10 
minutes in their own liquor and a little 
water. Chop them fine and mix into a 
batter made with two cups of flour, two 
tablespoons of baking powdei\ an egg and 
pinch of salt. There will be enough liquid 
in the clams to make the batter the proper 
consistency. Fry in large spoonfuls in 
fat and brown on both sides. 
HELEN A. LYNAN. 
Canning Mackerel and Salmon 
Canned mackerel was an experiment 
that worked well. Mackerel was cleaned 
and enough salt sprinkled over the fish 
to season well, then set away in a cool 
place over night. Large-mouthed pint 
jars were used. Mackerel was cut in 
small enough pieces so as not to break 
up when removed from jar. and not 
packed too close, so as to have plenty of 
liquid around them. Two tablespoons of 
strong cider vinegar were added to each 
jar, the remainder of jar filled with warm 
water, care being taken that no bubbles 
remained in jar. It was cooked 90 min¬ 
utes after water began to boil, using cold 
pack process. I also canned salmon by 
the same method, only cooking them 120 
minutes. Both proved to be very nice. 
JENNY LIND. 
The Making of Rag Rugs 
No more appropriate lines could be 
used to illustrate the material used iu 
the braided and hooked rugs than those 
of Alice • Packard Palmer, entitled “My 
Braided Rug”: 
“My braided rug, I love you. 
Not for your quaintness, 
Nor for the air you lend of old-time 
charm, 
Nor for your bright coloring; 
Neither for your soft, inviting warmth, 
Though all these quite 
Repay my hours of loving labor. 
I love you for the pictures that you 
paint of yesterday. 
I see beneath my feet (tread softly, 
please),_ my wedding gown in part; 
A strip of gray was grandmother’s best 
frock, 
And here, my mother’s coat, that served 
so well. 
She fashioned it again, quite small, 
for me. 
And there— 
A bit of sister’s “riding hood,” 
And father’s vest; 
A blue checked bit of wool—her first 
school dress, 
And here—the one she wore the last. 
I see her now, as she so often stood— 
Ah, yes. dear braided rug, I love you; 
Your mingled strands do twine them¬ 
selves around my heart alluringly, 
I look on you and live again in mem¬ 
ory— 
Those blessed years long gone.” 
And now for the making of them. The 
three-strand braid is most simple, but 
pretty if made of pretty colors. They 
can be made round, square or oblong. 
The 11-strand braided rugs are a bit more 
complicated. One can use one or two 
strands of a color, but best results are to 
have 11 colors and keep each color to the 
end. The strips to handle should not be 
over a yard in length, about Yz in. in 
width. The heavier the material "the nar¬ 
rower the strips. My method is to wind 
each color on a ball, fastening them in 
the desired length. 
Next tack 11 strands together securely, 
fasten to something, or have someone to 
hold the ends until braid is started. Be¬ 
gin at the right hand, bring over and un¬ 
der 10 strings, hold the string or strand 
brought through in left hand, go back to 
right, take up the second strand, bring 
over, under, over, under, until to the left, 
and bring the second strip under the first 
strip brought through. Always hold the 
last strip taken through with left hand 
until the next strip is brought under and 
that one taken up. When the work is 
laid aside pin last strip taken through 
upon the braid to prevent tangling, and as 
the strips are braided up tack others of 
the same color to the ends. A rug 36 in. 
or more across requires about 12 yards of 
the braid. 
To sew together, braid and sew to¬ 
gether a three-strand plait about the size 
of a dinner plate, then commence with 
wide braid, placing the right hand side 
of braid to seam, as it will be a bit 
curved and will not have to be held in 
so much iu order to make rug lie flat or 
smooth. 
For the hooked rugs the strips slioxild 
be a bit narrower than for braided rugs. 
For a foundation use a grain sack or cof¬ 
fee sack of the desired size. Lay off de¬ 
sign in center of top side. A coarse bone 
crochet hook, or one made of an umbrella 
stay, or a three-pronged fork with out¬ 
side prongs broken off and a small hook 
turned up on end of center prong, may be 
used for hooking the rags up through. I 
made one of the latter this morning and 
find it very satisfactory, as the handle 
prevents hand from cramping. The foun¬ 
dation can be framed or just held loose 
on the lap of worker. Hold strip on bot¬ 
tom side of foundation, push hook down 
through from top, draw up strip about 
half inch, then down and draw up hook 
Yz in., then down and draw up hook Yz in. 
Follow the designs with desired color. 
Fill in the vacant spaces of design in 
same manner, and clip strips in two as 
you go. or after rug is finished, if you de¬ 
sire. Some use a pair of sheep shears 
for this purpose. I clipped the end of my 
thumb a bit ago, so be careful how you 
clip if you use regular house scissors. 
Fill all vacant spots with these loops 
drawn through. The closeness of loops 
will depend on width and quality of 
strips. Narrow cotton strips will have 
to be hooked through closer than wider 
strips of cotton or woolen. Some designs 
are of roses, leaves, and a background of 
hit-and-miss colors; others are of dogs, 
deer, cats or other animals. One can 
sometimes get a good design from a lap- 
robe or buggy spread. Again, some are 
made in squares or diamonds of contrast¬ 
ing colors. Sufficient space should be left 
around the edges for hemming or binding, 
and if after you have completed one of 
these you are not ready to exclaim, “My 
hooked rug, how I love you.” it will not 
be because you have not spent many 
hours over it and worked many relics of 
yourself and family into its fluffy depths, 
but you will have to admit it is surely a 
thing of beauty and a joy, if not forever, 
at least for many years to come. 
MRS. D. B. P. 
Mocha Custard.—Into a quart of very 
rich boiled custard, still warm, stir a 
pint of very strong hot black coffee. Beat 
for five minutes, until thick and creamy. 
Fill sherbet glasses with it, heap whipped 
cream on the fop of each, and set in 
cracked ice until served, 
