lht RURAL NEW-YORKER 
1097 
here again I would insist on good light. 
I am rather glad I don’t have to plan a 
house, but I should consider nearly all of 
these things as essentials, and am hoping 
they will help others, who are in need of 
ideas, in making their plans. If I had to 
do this I would sit down with pencil and 
plenty of paper. I would “list” about 
everything. The cost would come last, 
as the convenience could be there no mat¬ 
ter what the style, materials and dimen¬ 
sions would be. I would consider all my 
work and plan the rooms accordingly, and 
never would I get caught with a living- 
room I have in mind that wasn’t pro¬ 
vided with a place for a dining table but 
in front of a door or past a window. 
Many are the parlors that have no place 
on an inside wall for a piano. I would 
consider nothing but an outside chimney, 
and think they are all that are built these 
days, but I should make sure the stove 
could be set in a convenient place in re¬ 
lation to that chimney. 
patsy’s wipe. 
Clam Chowder and Rice 
Pudding 
I never tasted a Cape Cod clan, chow¬ 
der, but many years ago I used to enjoy 
the chowders prepared from freshly dug 
clams by the wives and daughters of old 
sea captains in Round Pond, Me., a little 
village on the coast. I copy the ancient 
recipe from a little cookbook in my pos¬ 
session, compiled by the good ladies of 
Round Pond in 1890. 
Clam Chowder.—One quart clams; 
drain the water otf and let it settle; cut 
off the heads, chop the clams, leaving the 
soft parts; clean them and mix together. 
Pare and slice six medium-sized potatoes; 
fry a little pork in the kettle, take out 
the scraps ; put in a layer each of potatoes 
and clams, with a little pepper. Proceed 
until all are used. Add the clam water 
and boiling water enough to cover; boil 
until the potatoes are soft; then add a 
little piece of butter, one pint or more of 
milk, a little thickening, and let it just 
boil. Put crackers in a tureen and pour 
the chowder over them.—Mrs. O. S. 
Yates. 
The same little cookbook furnishes a 
recipe for fish chowder: One fresh had¬ 
dock or cod, % lb. pork, one quart sliced 
potatoes. Fry the pork in a deep kettle, 
then add a layer of fish and a layer of 
potatoes, with a sprinkling of salt, pep¬ 
per and flour. Nearly cover with boiling 
water, cook 20 minutes; when taking up, 
pour one quart of boiling milk over it.— 
Mrs. Nichols. 
Further on I find Mrs. Will’s recipe 
for fish pie. Take any fish that is left 
from dinner; chop three or four hard- 
boiled eggs. Into a dish that holds a 
little more than a quart, put a layer of 
fish and a layer of egg, small piece of 
butter, pepper and salt; then another 
layer of each till all is used. Add a cup 
of milk. Make a nice paste, cover and 
bake till crust is done. 
Mrs. Will also gives us her own recipe 
for clam stew. One pint clams, one quart 
milk, teaspoon flour, piece of butter. 
Scald the milk, add to the clams one tea¬ 
spoon flour and a little salt; boil one 
minute, pour into the milk and add the 
butter. 
Eggs were cheap in those days in 
R-ound Pond, so Mrs. W. T. Erskine prob¬ 
ably used them generously in her fish 
balls: Prepare potatoes and fish as for 
hash; beat eggs aud mix all together, 
with a lump of butter or pork fat. Make 
into small cakes, and fry in pork or but¬ 
ter, as you would griddle cakes, till brown 
on both sides. 
I have a cookbook published by “The 
Rhode Island Women’s Christian Tem¬ 
perance Union” in 1889. Rhode Island 
adds onions and sometimes spices to her 
clam chowder. Fry in a kettle large 
enough to hold the chowder, four or five 
good-sized slices of pork. When done, 
add and fry in same six onions, sliced 
thin, until nearly done. Then add 12 
good-sized potatoes, sliced thin, and in 
five minutes add two quarts of clams pre¬ 
pared by pinching the blac-K out of the 
soft part. Then separate the soft from 
the hard and chop the hard part very 
fine; put in all the ciam liquor with 
them, and add boiling water to cover all, 
and some salt. If spiced, use clove or 
mace and pepper in small quantity, and 
put it in at same time with clams, and 
when nearly done add one and one-half 
pints of milk and farina or-flour to thick¬ 
en. Cook-until the potatoes are done.— 
E. C. Potter. 
I find in this old Rhode Island cook¬ 
book a recipe for clam cakes. Prepare 
one pint of clams the same as for chow¬ 
der. Make the batter as follows: Beat 
two eggs, then add half cup of sour milk 
and half a teaspoon of soda (or half a 
cup sweet milk and one teaspoon baking 
powder) and one teaspoon of salt. Add 
flour to make it very stiff; then stir in 
the clams and fry in pork fat very hot. 
In the same book Mrs. Lydia B. Briggs 
gives a unique recipe for “relish for 
breakfast.” A piece of salt fish about 
five inches square, and eight crackers, 
both to be soaked over night; three eggs, 
piece of butter size of an egg, pepper and 
one quart of milk. Take all the bones 
from the fish, chop fine and mix all to¬ 
gether. Bake 20 minutes. 
I dug up an ancient recipe for a pud¬ 
ding the other day that proved so satis¬ 
factory that Cousin Mabel urges, “Send 
it to The R. N.-Y.” So, though it is 
hardly just the dessert for a fish dinner, 
I append it: 
Rice Pudding.—Ingredients : One cup 
of boiled rice (better if just cooked and 
still hot), three cups of milk, three-quar¬ 
ters of a cup of sugar, a tablespoon of 
cornstarch, two eggs; add flavoring. Dis¬ 
solve the cornstarch first with a little 
milk. Heat the remainder of the milk to 
boiling point and stir in the cornstarch 
and then the yolks of the eggs, beaten 
with the sugar. Add the hot rice. It 
will seem as if there is too much milk 
for the rice, but there is not. Stir care¬ 
fully till mixture is thickened like boiled 
custard. Take it from the fire and add 
flavoring, preferably vanilla. Put it into 
a pudding dish and place it in the oven. 
Beat the two egg whites to a very stiff 
froth, adding a little sugar and flavoring 
(lemon if vanilla has been used in the 
pudding). Take the pudding from the 
oven when colored a little, spread the 
meringue over the top and return to the 
oven for a few minutes, till meringue is 
delicately browned. This recipe makes 
one of the plainest and best puddings 
ever eaten. It is a success when every 
grain of rice seems lying in a creamy 
bed. LOUISE PRINCE FREEMAN. 
Suggestions for Children’s 
Clothing 
I was surprised last Fall to find the 
difference in cost between the union suits 
for the small boy, with buttons for trous¬ 
ers and fasteners for elastics, and those 
which had no such buttons and fasteners. 
The difference in price did not justify. I 
bought the suits plain and also some %- 
in. cotton tape, which I stitched on as 
shown in the picture, making a loop at the 
hip to which to fasten the elastics. It 
proved just as satisfactory as the widely 
advertised suits. The trousers we do not 
fasten to the union suit. In very cold 
weather I find it convenient to slip a little 
extra garment between union suit ond 
outer garments. I took strips of heavy 
unbleached muslin and folded to be about 
2% in. wide. These I stitched together 
as in the drawing, sewing buttons about 
the waistband to support the trousers. 
The small boy insists on calling it his 
“corset.” It has been most satisfactory. 
Some of the little dresses for the small 
girl have no bloomers to match. To take 
the place of the waist and bloomers usu¬ 
ally worn I have made a combination suit, 
waist and bloomers together, of brown 
sateen. These, with brown stockings and 
shoes, look nice with 'any dress. 
The little gauntlet gloves that so de¬ 
light the small boy were a disappointment 
when it came to getting the gauntlet over 
the sleeve of the overcoat, but by putting 
on the gloves first and the overcoat over 
them thy fit much better and keep out the 
wind. MRS. E. E. L. 
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Eighty‘fourth == 
New York State Fair | 
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When you write advertisers mention The R. N.-Y. and you’ll get a 
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