Tuesday, September 1, 1903.
THE PROGRESSIVE FARMER
WOMAN'S WORK
Come to Me, Little One.
Come to me, little one,, drowsy and
. dear,
Mother will spare me her darling
awhile.
I am so lonely when twilight is here !
Lie in my arms, love, and nestle
and smile.
I have no little one, dearie, like you,
Xo little hand to hold close in the
night,
Xo one to dream of the lonely hours
through,
Xo one to wake for when God
sends the light.
You are so sorry? Oh, bless you,
my sweet !
Dear little fingers that wipe off
the tears
Little soft body and little white feet,
How will they treat you the ter
rible years?
Life is so fair to a baby like you!
All things are wonderful under the
sun,
Kainbows are real and all stories are
true.
Would they might be so when
childhood is done.
Wilc little eyes that are questioning
so.
Life is no stranger to you than
to me.
The seerc4s worth knowing I never
shall see.
So, little drowsy one, nestle and
sleep
Lullaby, baby, oh lullaby-low.
There always is peace in the dreams
that are deep
Lullaby, little one, lullaby-low.
Lisa Barker, in June Woman's
lluiiic Companion.
More Ways of Cooking Chicken.
A La Marengo. Clean and cut up
a chicken. Put plenty of good olive
oil into a saucepan, with a minced
clove of garlic and a bunch of sweet
herbs. When very hot, put in the
chicken and fry till done-. Lift out
the chicken and put it in a wTarm
place. Add to the oil remaining-in
the pan some chopped onion, parsely
ami mushrooms, a wine-glassful of
white wine- and enough clear stock,
without fat, to make the sauce. Boil
slowly for fifteen or twenty minutes,
then season with salt and pepper,
strain the sauce over the chicken,
and serve.
Minced. Put the bones of a chick
en into a saucepan, with water
enough to cover. "Add two onions,
sliced and fried, two carrots, cut fine,
a blade of mace, and salt and pep
' r to taste. Roil till the stock is
strongly flavored, strain, and thick
en with butter and flour. Chop the
old cooked chicken fine, put it into
the strained sauce, heat through, and
serve on toast. Squeeze the juice of
i lemon over the chicken, just before
serving. Garnish with lemon quar
ters and parsely or celery tips.
Minced a La Creme. Ma'.e the
ream sauce and season to taste.
Add the cold cooked chicken, freed
trom skin, fat and bone and cut fine,
but note hopped. Serve on toast or
in a deep platter. A favorite break
fast dish.
Minced With Eggs. Prepare as
above, spreading the creamed chick
en upon buttered toast, and making
the sauce rather thicker than usual.
Break a fresh egg on top of each
piece of toast, making a little de
pression in the chicken mixture to
hold it. Sprinkle salt, pepper and
minced parsely over the eggs, dot
with butter, put into the oven and
CQok till the eggs are set.
Turkish. Out up the chicken and
fry brown in butter, to which has
been added a chopped onion and a
chopped stock, half a cupful of toma
to iauce, or tomato catsup thinned
with a little water, half a cupful of
canned mushrooms, cut fine, or half
a cupful of dried mushrooms which
have been soaked for several hours in
cold water. Season with salt and pep
per and cook slowly. Half an hour
before the chicken is done, add a cup
ful of 'well washed rice and three
tablespoonfuls of grated cheese.
Cook till the rice is done. The dried
mushrooms are an Italian product,
and may be had at large groceries
for 75 cents a pound. For sauces
and many other purposes, they an
swer as well as the more expensive
kinds, if properly soaked before us
ing. Roast. Clean a large chicken, and
stuff with a simple bread dressing
delicately seasoned. Roast as usual,
basting often. 'A chestnut stuffing
is delicious with roast chicken.
With Oyster Sauce. Prepare as
above, using either dressing. Serve
with a border of creamed oysters.
Potted. Clean a tender young
chickeii, stuff with tart apples which
have been quartered and sprinkled
with sugarN and nutmeg. kewer
thin slices of bac6n over the breast
of the chicken and roast as usual.
Hungarian. Clean and cut up a
chicken. Fry brown in butter to
which a chopped onion and salt and
pepper have been added. Add one
cupful of cream sauce, one cupful
of cream, a tablespoonful of chopped
parsley; cu er and cook slowly for
twenty minutes longer. Garnish with
toast points and serve.
Deviled. Make a sauce of salt,
pepper, dry mustard, paprika, grated
lemon peel, lemon juice, sherry wine
and Worcestershire, adding a large
lump of butter as it begins to boil.
When very hot, add some cubes of
cold cooked chicken and cook till
heated through. Serve on toast. A
favorite dish at "stag" suppers.
Saute. Cut up a chicken and
pound the pieces with the potato
masher till they are flat. Dust with
salt and pepper, dredge with flour,
and fry, very slowly, in plenty of
butter. Serve around a mound of
mashed potatoes or green peasr
Fried. A young, tender chicken
is best, but a fowl may be boiled till
tender. Cut up the chicken, and
parboil unless you are sure it is ten
der. Dust the pieces with salt and
pepper, dip in beaten egg, then in
dried and "sifted bread crumbs, and
fry in deep fat. Drain, and serve
with any preferred sauce.
A La Maryland. This is the most
delicious way of all to cook a terMer
chicken. Cut it up, dust the pieces
with salt aid pepper, dip in egg, then
in crumbs, and put it into a dripping
pan and cook in a moderate oven
till tender, basting often with melt
ed butter. When the chicken is ten
der, take off the pan which covers
it and let it brown in the oven.
Make a cream sauce, and add to it
the crumbs and drippings which will
be found under the chicken, togeth
er with a grating of nutmeg and a
little chopped pasley. This is a
Southern dish which is really "fit for
the ' gods." Pork chops, parboiled,
then cooked in this way, are delici
ous. A La Villeroi. Cut up and par
boil a chicken. Make the cream
sauce, using a little of the chicken
stock to flaver it, and adding an egg
or two to make it very thick. It
should be as thick as a stiff batter.
Coat the pieces of parboiled chicken
with the sauce, and sprinkle with
crumbs. Let it harden. Dip in egg,
then in crumbs, and fry a minute or
two in deep fat. If preferred, they
may be browned in the oven, as they
are hot so likely to come apart.
Fricassee. Clean and cut up a
chicken. Fry an onion and a carrot,
cut fine, in a liberal quantity of but
ter. Add three tablespoonfuls of
flour, salt and pepper to taste, a
cupful of tomatoes, either fresh or
canned, and three cupfuls of stock,
milk or water. While the sauce is
cooking, saute the chicken in an
other pan in butter, lard or drip
pings, add to the sauce, cover, and
simmer slowly till done. A can of
mushrooms, cut fine, with their li
quor, added about fifteen minutes be
fore the chicken is done, is a great
addition. Brown Book.
Catarrh Cannot be Cured
with IiOCAIf APPLICATIONS, as they cannot
reach the seat of the disease . Catarrh is a blood
or constitutional disease, and in order to cure
it yon must take internal remedies. Hall's
Catarrh Cure is taken internally and acts
directly on the blood and mucous surfaces.
Hall' s Catarrh Cure is not a quack medicine. It
was prescribed by one of the best physicians in
this country for years, and is a regular pre
scription. It is composed of the best tonics
known, combined with the best blood purifiers,
acting directly on the mucous surfaces. The
perfect combination of the two ingredients is
what produces such wonderful results in curing
Catarrh. Send for testimonials, free.
F. J. CHENEY & CO., Prop3. , Toledo, O,
Sold by druggists, price 75c.
Hall's Family Pills are the best.
SPECIAL RATES VIA SEA
BOARD AIR LINE RAILWAY.
Summer Excursion Rates via Sea
board Air Line Railway. Tickets
sold daily, June 1st to September
30th, inclusive, with final return lim
it October 31st. Below I beg to give
you rates to the principal points :
From Raleigh to
Old Point Comfort, Va $8.25
White Sulphur Springs, Va. ..$14.15
Asheville, N. C $10.90
Hendersonville, N. C. ..... ..$11.60
Hickory, N. C $7.80
Blowing Rock, N. C $13.00
Lenoir, N. C $9.00
Cross Hill, S. C, (Harris
Lithia) . ..$11.85
Lincolnton, N. C $8.25
Littleton, N. C $3.90
Pittsboro, N. C... $2.35
Rutherfordton, N. C $9.75
Shelby, N. C $9.10
Southern Pines, N. C $3.55
Mount Eagle, K C $24.45
Baltimore, Md $13.25
Boston, Mass $26.25
Carolina Beach, N. C $7.15
Chimney Rock, N. C..' $12.90
Jackson Springs, N. C $4.85
New York, N. Y $21.25
Ocean View, Va $8.25
Providence, R. I $24.25
Virginia Beach, Va .$8.25
Washington, N. C $7.30
Washington, D. C $13.25
Wrightsville, N. S $7.30
For further information apply to
C. H. GATTIS, C. P. & T. A.,
Krwy mother can hare, fVee, our
book on the disorders of children
stomach trouble, worms, etc. It will
are many a medical bill. It teaches
the use of
PREY'S
VERMIFUGE
A. remedy especially adapted to the
delicate stomach of childhood. It has
cured children for 60 years. Bottle by
nail, 25 cents.
E. & S. FBEY, BALTIMSCSE, MD. .
Page Hog Fence
holds tbe whole litter. It s closer woven.
PAGE WOVEN WISE FENCE CO., Adrian, Mich.
SOUTHERN RAILWAY
In effect June 14th, 1903.
This condensed schedule is published as
inxormauon ana is suojecc 10 cnaqge
without notice to the public.
. TRAINS LEAVE RALEIGH, N. C.
12.50 A. M. No. in daily for
Greensboro and local points. Carries
Pullman sleeper Goldsboro to Greensboro,
connecting at Greensboro with No. '39.
"Atlanta Express," Pnllman sleeper and
da coaches to Atlanta, Pullman Tourist
sleeper to San Francisco Cal., . Tuesdays,
Thursdays and Saturdays via New Orleans
and Southern Pacific. No. 33, "Florida
Express," for Charlotte, Columbia and
ville, Fort Tampa. Charleston and Au
gusta connections for all points in Floridia.
No. 37, "Washington and Southwestern
Limited," solid Pullman train drawing
room sleepers, New York to New Orleans
and Memphis, connection is also made
for Winston-Salem, Wilkesboro, Danville
at d local stations 5:21 a. m. Ho. 112
daily for Goldsboro and local stations;
connecting at Goldsboro with Atlantic
Coast Line for Wilmington, N. C, Wil
son, N. C. Tarboro, N. C, Norfolk, Va.,
and intermediate stations, also at Golds
boro with Atlantic and North Carolina
Railway for Kinston, N. C, Newbern, N.
C and intermediate stations.
8.56 A. Al. No. 107 daily for Greens
boro and local stations, connects at Dur
ham for Oxford, Henderson, Keysville
aLd Richmond. At University Station
for Chapel Hiil dailey except Sundav.
At Oreensboro with train No. ia. IT. S.
"Fast Mail" for Washington and all
p ints north; Pullman drawing room
sleepers to New York and Richmond;
close connection for Winstou-Salem
Mocksville and local stations, with train
No. 7 for High Point, Salisbury, Charlotte
and local stations.
10.30 A. M. No 108 daily for Golds
boro and all local points, connects at
Selma for Wilson, Rocky Mount and all
Eastern North -Carolina points. At Golds
boro for Wilmington, Kinston, New
Bern, N. C, and Norfok, Va., -where
close connection is made with Chesa
peake Line for Baltimore and all other
outgoing steamers.
2.52 P. fl. No. 135 dailey for Greens
boro and intermediate stations; connects
at Durham for Oxford, Clarksville, Keys
ville daily except Sunday At University
Station for Chapel Hill daily except Sun
day. At Greensboro with train No. 29 for
Columbia, Augusta, Savannah, Charles
ton, Pullman sleeper and first-clas
No. 35 "U. S. Fast Mail" for Atlanta and
all points south and southwest, Pullman
draw in? room sleeners to Birmingham
and New Or eats, day coaches Washing
ton to New Orleans, also with north
bound trains, No. 34 and 38 for Wash
ington ard all points north; Pull tr an
drawing room sleepers and abservation
car to New York; connection ia also made
at Greensboro for Winston-Salem and at
Salisbury to Memphis.
4.12 P.M. No. 136 daily for Golds
boro and local stations.
C. H. ACKER T, Gen'l Manager
W. A. TURK, Pass. Traf. Manager.
S. H. HARD WICK, G. P. A.,
X7aaViin or Ti f
R. L. VERNON, T. P. A.,
T. 3 GREEN, City Ticket Agent,
Office in Yarborough House Building,
RALEIGH, N. C