1459 
7ht RURAL NEW 
An Old-time R. N.-Y. 
Rummaging one day this week in a 
box in the garret, in which we keep the 
part rolls of wallpaper remaining after 
papering. I found a Moore’s Rural 
New-Yorker of the date of January 15, 
1870. Comparison with the latest num¬ 
ber is interesting. Instead the con¬ 
venient magazine form of today, it is a 
single large sheet, folded twice, and must 
be unfolded and refolded as one reads. 
The price was $o per year. It seems not 
quite as practical as today, but of course 
great advances in agricultural research 
and practices have been made since that 
day. If not so practical, it is more orna¬ 
mental. Every page is bordered with an 
outer heavier and an inner light line, and 
each corner is decorated with a grape¬ 
vine design. Probably because of the 
scarcity of newspapers in that day. an 
entire page was "given up to “News of the 
Week,” that the Rubalists might not 
lack general information. To me, the 
most interesting article is one describing 
the manufacture of the first big cheese in 
America. This was made in Cheshire, 
Mass, under the direction of Elder John 
Reland, to commemorate the election of 
Thomas Jefferson to the Presidency, and 
no cow owned by a Federal “was allowed 
to contribute a drop of milk to the offer¬ 
ing. lest it should leaven the whole lump 
with a distasteful savor.” This cheese 
weighed 1.600 lbs., and was taken to 
Washington on a sleigh, and presented to 
Mr. Jefferson with much ceremony. It 
was then cut and portions served with 
bread and ale to the heads of depart¬ 
ments. foreign ministers and other per¬ 
sonages. I wondered how it compared in 
qualitv with the mammoth cheese at the 
New York State Fair? The chronicler, 
who was Elihu Bnrritt, states that it 
was “highly complimented for its rich¬ 
ness. flavor and color.” The most amus¬ 
ing article is “Humbugs and Hobbies.” 
in which the writer scores changing 
breeds of animals and varieties of vege¬ 
tables and grains. Alas for her point of 
view! For what 
Ruraltsts today 
Shanghais. Cochin 
Spanish, or Early 
breeds and varieties 
Of course one cati be too 
of too conservative, but 
wish ; as many coats as you wish, and you 
have it. This makes a warm, sanitary, 
durable, easy for the feet and everlasting 
floor covering, if you keep it painted. 
Tested and proved to be just what the di¬ 
rections claim. 
AIRS. MARY L. H V XROE. 
Tell the subscriber who asked about 
making a waterproof floor covering out 
of old carpet to use the following method: 
Make a boiled starch of flour and water 
and spread it thickly and evenly over the 
carpet, and let dry : then apply one or two 
coats of good paint, and you have a very 
good substitute for linoleum. Without 
first putting on the starch the paint will 
soak into the carpet too much to make a 
smooth, even surface. My mother says 
they used this in her home when she was 
young, and found it to be very satisfac¬ 
tory. Her experience was with the old- 
fashioned, homemade rag carpet only, but 
I do notv see why it would not work 
equally well with any other short-nap car¬ 
pet if enough starch is used. 
II AX .XAII BRENNEMAN. 
mold 
made 
YO RK.ER 
and serve cold with a boiled custard 
from the egg yolks. 
MRS. F. WII.LIAM STII.LMAN. 
proportion of the 
raise Shorthorns. 
Chinas and Black 
Bose potatoes, the 
she extols so highly? 
radical instead 
it would seem 
that Rowell had the truer vision when he 
said. “Time makes ancient good un¬ 
couth.” and quoting further; “We must 
upward then and onward, if we’d keep 
abreast of truth.” 
The most unchanged department is 
“The Publisher’s Desk.” Does not this 
extract sound as though it might have 
been written today? “The blows you now 
and then deal at the fraud and hum- 
buggery of the day delight me. and I 
trust you will continue to expose the 
triokerv of those who are trying to make 
money.' without work, at the expense of 
the unsuspecting.” 
The market quotations are of interest. 
Butter is 45c per lb. for choice, in pails. 
Cheese. 17c. Flour ranges in price from 
.$4.70 to 810 per barrel. Apples. $4.50; 
beef. l(V>Ae; hogs. 14c. This was a post¬ 
war period, as it is today. The adver¬ 
tisements were not as large nor as 
numerous as today, and largely of a dif¬ 
ferent character. I note only two adver¬ 
tisers which we see today. Mark Twain’s 
“Innocents Abroad” is advertised as a 
new book of note. We have several 
scrap-books filled with poems, stories and 
articles clipped from Tiie R. N.-Y. of an 
even earlier date, and my grandmother’s 
cook books contain many recipes from 
this source. Again it is a case of “Times 
change, and we change with them.’ 
None but a millionaire could today afford 
food prepared from some of the recipes. 
A waffle recipe calls for 1 lb. butter and 
10 eggs; a custard pie for five eggs, and 
many recipes call for butter and eggs 
with what seems to us a reckless abandon. 
But the date of those recipes is before 
the Civil War mostly, and at the prices 
then prevailing surely the end justified 
makes my mouth water 
recipes. T also find this 
unknown: 
the means. It 
just to read the 
doggerel, author 
±11111111111 WOMANS FRIEND II1I1IIIIIIS 
1 power WASHER I 
“Provisions raw 
T.ong time he bore; 
Remonstrance was in vain; 
To escape the scrub 
He joined a club: 
Nor dined at home again.” 
This gem is entitled “The Il.usbamVs 
Revenge, a Warning to Wives.” This 
illustrates the fact that though times and 
customs change, human nature is ever 
the same. What will two generations 
hence say about today’s Rural New- 
Yorker? M ARY R. STAFFORD. 
Painting a Carpet 
“How to make an old carpet into a 
waterproof fl or covering.” In reply to 
< tic of your readers asking how this can 
be done'. I would like to give, out of my 
own experience, a way for doing this that 
was a great success. In the first place, 
use an old tapestry. Brussels or similar 
carpeting, instead of ingrain, though it 
might be used if properly treared. I should 
think. An old sailcloth is fine to use. as 
it is so closely woven and durable. First 
tack down your carpet or rug. with the 
wrong side up. Be sure it is whole, with 
no broken threads or ripped seams. Then 
coat it over with shellac to fill the pores 
full and to save paint. I used starch, at 
the suggestion of a painter, as shellac was 
so expensive, and it did just as well. 
After this is dry, put on any good floor 
paint, containing some varnish, if you 
What to Do with Dates 
Dates are a very useful fruit to keep 
on the emergency shelf, for they may be 
used in such a variety of ways. They 
may be used in puddings and steamed 
brown bread in place of raisins. Mix 
one cup of chopped dates with one cup 
of chopped white grapes and add to a 
clear lemon gelatin. Grind dates with 
peanuts and use for a sandwich filling. 
Put one cupful in your next lot of fudge. 
Make a rich cooky dough, roll thin, cover 
with chopped dates, put on a top covering 
of dough and roll again. Cut in small 
cookies and bake quickly. 
Baked Apples with Dates.—Peel and 
core 12 apples; place in a baking pan. 
In the hollow of each apple put a large 
seeded date. Pour over the apples two 
cups of sugar, add one-half cup hot water 
and bake slowly until the apples are done. 
Remove from the oven and take up the 
apples carefully, pour the juice over 
them and put in a cold place until they 
jelly. Serve with rich cream. 
Date Puffs.—Mix together one pint 
sweet milk, one teaspoon baking powder, 
one-fourth teaspoon salt and flour to 
make a drop batter. Fill greased cups 
with alternate layers of the batter and 
chopped dates. Cover and steam three- 
fourths hour without uncovering. Serve 
with sugar and cream. 
Date Pie.—Cook in double boiler one- 
third pound of dates and two cups of 
milk for 20 minutes. Strain and rub 
through a sieve, then add two eggs 
slightly beaten, one-fourth teaspoon of 
salt and a few gratings of nutmeg. Pour 
into a pie plate lined with crust and bake 
as you would a custard pie. 
Remon Date Pie.—Bake a rich pie 
crust in deep pans. In the bottom of each 
crust put one cup of chopped dates. Then 
for each pie take one cup of sugar and 
one tablespoon of flour. Mix them well 
together and add one cup of boiling 
water; boil hard for 10 minutes, stirring 
all the time. Add the juice of one large 
lemon and one tablespoon of butter; boil 
one minute; then beat into it one egg. 
Pour this over the dates. Beat one egg 
white stiff, adding 2 1 / 4 tablespoons 
granulated sugar. Pile on the pie, brown 
in a slow oven and serve cold. 
Date Pudding. To one quart of boiling 
water add one cup of sugar and a few 
grains of salt. Then add one-half cup 
of graham flour and boil well. Pit and 
cut 1 lb. of dates and add. When 
cooked, add one-half cup of walnuts and 
one teasnoon vanilla extract. Serve cold 
with whipped cream. 
Another Date Pudding.—Clean, stone 
and ehop 1 lb. of dates’ add one cup of 
English walnut meats broken in pieces, 
one-half cun of flour, one teaspoon of 
baking powder and one-half teaspoon of 
salt. Beat up four egg whites, then fold 
in one-half cup of sugar, add beaten egg 
yolks, one-half tablespoon melted but¬ 
ter and the date mixture. Turn into a 
greased pan and bake ”0 minutes in a 
moderate oven. Cut in squares and serve 
cold with whipped cream. 
Date Bread.—Mix together one cup 
warm wheat mush, one-fourth cup brown 
sugar, one-half teaspoon salt, one table¬ 
spoon butter, add one-fourth yeast cake 
dissolved in one-fourth cup lukewarm 
water and 2*4 cups of flour. Knead. 
Cover and let rise over night. In the 
morning knead again, adding two-thirds 
cup each of English walnuts cut in small 
pieces and dates s‘oned and cut in pieces. 
Shape in a loaf, let raise in pan and bake 
in a moderate oven 50 minutes. This is 
delicious for sandwiches. 
Stuffed Dates.—Make a cut the whole 
length of dates and remove the stones. 
Fill cavities with English walnuts, 
blanched almonds, peanuts, peanut butter 
or well-flavored fondant, and shape in the 
original form. Roll in powdered sugar, 
and you have a wholesome and delicious 
candy. 
Stuffed Date Salad.—Remove stones 
from dates and fill the cavities with well- 
seasoned cream or cottage cheese. Serve 
on lettuce leaves with mayonnaise dress¬ 
ing. 
Date Salad.—One-liaT pound of dates 
cut in small pieces wifi make four por¬ 
tions. Ray dates for each portion on a 
leaf of lettuce, sprinkle with finely 
chopped celery and ground nut meats. 
Serve with mayonnaise dressing. 
Date Jelly Sponge.—Add two egg whites 
which have been beaten stiff to a mild 
lemon jelly and one cup of dates cut in 
small pieces; beat all until very stiff, 
A Perfect One-egg Cake 
So many folks have asked me how I 
can make “such a wonderful cake” with 
only one egg that I have decided to let 
them know. You see, I have lived to 
learn that “practice makes perfect.” That 
seems to be the one thing many forget. 
Sometimes you will find one sack of the 
same brand of flour will differ from an¬ 
other. A man once told me his wife 
would use only a certain brand of flour, 
and as she needed some she sent, him to 
get it. They did not have the brand he 
asked fo-, but told him they had another 
brand that was “just as good,” so he took 
the “just as good” brand home. Ilis 
wife would not use it, she told him. so he 
had to take it back. He knew the man 
very well where he bought the flour, so 
between them they decided to “put one 
over on the old lady.” They emptied the 
flour he just brought back into another 
sack, the other sack of course having the 
name of the flour on it that his wife had 
sent him after. He said “she never knew 
the difference.” You could not fool me 
that way. I can shut my eyes and put 
my hand down in the sack of flour and 
“feel” it, and by the “feel” I can tell 
whether it is what I sent for or not. 
I have been over nine years practicing 
to get a one-egg cake perfect, and I think 
I have succeeded. I take my mixing 
bowl (T do not heat it in any way), put 
a level cup (measuring cup, not a cup 
without a handle) of sugar in it, then I 
put a rounding tablespoon of shortening 
in with the sugar. I cream and blend 
the sugar and butter or other fat to¬ 
gether, then I beat 'them and beat them 
until they remind me of whipped cream. 
Don’t be afraid to beat good and hard; 
it only takes a few minutes. Then I drop 
an egg in and beat and beat again until 
it looks creamy. Now I put a full meas¬ 
uring cup of cold water in. and then I 
stir the water, butter and sugar real well. 
Now add a half teaspoon of salt, then 
some flour—enough to thicken it the least 
bit. Now beat and beat, for this_ is the 
last “beating,” so do it. well. When it 
hasn’t any more lumps in it add the rest 
of the flour with three level teasooons of 
baking powder sifted with it. Now stir 
and stir, for if you beat after adding the 
baking powder your cake will not be fine 
grained, but will have little holes here 
and there in it. Add flavoring the very 
last, and be sure to stir it in well so all 
of the cake will be flavored. Now if it is 
to be baked in layers, grease the tins 
well; do not heat them or wu’-m them, 
as so many tell me they do. No matter 
how you want it—in layers or a loaf— 
grease the tins well, and above all do not 
have the oven too hot. Give the cake a 
chance to rise. And remember one has to 
make a cake more than once to get it 
perfect; also remember everything must 
be perfectly clean, hands included. 
I went to the house of a neighbor in a 
place we lived some years ago, and she 
made some cookies while I was there. 
Everything was clean but her hands, and 
when she offered me a cookie and a. glass 
of milk, every time I took a bite, of 
cookie I thought of her hands, and think¬ 
ing of them spoiled the taste of the c okie 
for me. I finally ate it. It was what 1 
would call a “polite cookie.” When I 
was a little tot my mother taught us we 
should not refuse anything auntie gave 
as it would hurt her feelings, and 
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I BECOMES 
AGENTS 
WANTED 
JUG MONEY I 
Introducing this wonderful new 
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672 lamp Bldg., Alnnn, 0 
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88 Clark Bldg. Grand Rapids, Mich. 
WOMEN'S 
LONG 
Gauntlet Gloves 
$ ^ 25 
a pair 
14 Inches Long 
Pure Worsted, plaited. 
Sizes: Small, m e <1 1 n in 
mil large, in Navy, ]>k. 
Gray, White, Black and 
Brown. 
MEN’S 
GLOVES 
$J00 
a pan 
Moss Knitting Co.. Inc. 
HAMBURG, N. Y. 
Money Back if not satisfied. 
US,_ 
anyway, it wasn’t polite. $o everything i 
auntie gave us we did not like we dubbed 
“polite things.” I remember my mother 
could, not get me to eat eggs at home, sOj 
every morning auntie called me over to 
have a poached egg, and I used to tell 
myself “polite eggs taste just like nice 
yellow pears.” Sometimes I could not. 
make them taste like pears, though; they 
made me real sick. HRS. G. F. 
TELL TOMORROW’S 
Weather 
ASPIRIN 
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or Canada on receipt of 
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