Pike County press. (Milford, Pa.) 1895-1925, 1896-08-07

Quick and active moves her hand,
As with thumb she presses out
Globes of green held by a strand.
Pop the pods, she's shelling peas,
On n glorious summer morn;
AS the bees hum now their lay
She huns now a happy song.
Pop the pods, she's she';ing peas,
Fair white hands and laughing eyes,
Rosy checks and sunny brow,
Ginghan and muslin tie.
Pop the pods, she's shelling peas,
Dreaming DER the task she sits.
Soon face bends DER her brow,
And there pops stolen kiss.
Pop the pods, she's shelling peas,
But ilutter at her heart,
Startled makes her drop her DISH
While the peas roll far apart.
Modest bushes come and go,
AS she reaches them to grasp;
Round her neck this lover brave,
Golden globes doth quickly clasp.
Pop the pods when shelling peas;
Ever after i'm her life
Comes to mind that sunny morn,
When loves question popped outright.
Little tots with little ears
Love TO hear the pea pods pop,
As the mother pleases them
Silken string Is worn and drops.
And the globes of gold and green
Mingle here and there meanwhile,
But the mother sorts them out
On her face a merry smile.
Thus she muses. DER this life
That.is checkered for us all,
Yet she's grateful that her joys
On such color rich doth fall.
Gold and green first wants supplied,
Second wealth Of love in store,
Makes this world n sunny spot
All its romance Is sweet love.
PEA SoUP.-Take the pods and
wash thoroughly taking out any
that seem soft. Put in a kettle with
one onion sliced, salt, and cover
well with water keeping it so dur.
ing cooking and boil for two or three
hours. Keep the kettle covered.
strain this off and throw away pods.
Add plenty of butter, salt and pep
per and enough flour to make il
creamy. Add a few of the peas that
have been cooked as a vegetable ,and
serve the soup.
Corn SoUP.-Grate six ears o.
corn and put cobs on to boil in two
quarts of water, and one onion sliced
Boil one hour or more will not hurt
Take out cobs, strain soup, add the
grated corn, salt, pepper and a heap.
ing tablespoon of butter. If thick.
ened soup is liked add little flour
LETTUCE AND TOMATO SALAD
Choose bright, firm tomatoes, peel
them and place on ice select the
white inner parts of lettuce wipe
each leaf, fold in wet napkin an(
place on ice. When time to serve
arrange lettuce in groups of two ol
three leaves each to form cups into
each cup formed by the leaves put
one heaping teaspoonful of the
dressing. Then cut the tomatoes il
halves and press the fiat side of one
half into each spoonful of dressing
so that the latter curls up over the
edges of the tomato.
CREAM DRESSING. Beat one-hali
pint of cream to a thick mass tc
the hard boiled yolks of three eggs
add one raw yolk and mix the foul
together until a smooth paste Ii
formed season with one teaspoon
full of salt, one of sugar, one of mus
tard, a saltspoonful of vinegar
When ingredients have been thor
oughly blended stir the mixture int
cream, little at a time.
BLACKBERRY VINE To make
blackberry wine take a sufficient
number of berries to make the de.
sired amount of juice and crusI
without MASKING seeds. Place in 6
bag and strain. They should not bC
pressed too hard in doing this. Fol
every quart of juice add three pounds
of white sugar and one quart of wa
ter. Then pour in a cask or in demi
johns and roll or shake until sugar
is thoroughly dissolved. Place re
ceptacle in a cellar where the tenn.
perature is even and remove the
bung or cork. When fermentation
ceases seal up receptacle and let il
stand for several months, when thG
wine is ready for bottling. While
this is a comparatively old recipe il
is little used nowadays. F.R.P.