Women Make the 
woman And The Home. 
Homes Make the 
Nation. 
T HE summer boarder propfr being disposed of, the 
attention of multitudes will be turned to the sub- 
variety of summer boarder, who comes—uninvited it may 
be—often unwillingly received, and stays during several 
weeks, or months, of the busiest time of the year, without 
leaving behind her any equivalent in hard cash for the en¬ 
tertainment which she has received. The welcome guest 
will be treated of in a general way by S. A. Little in the 
next number; while our shiewd Geraldine Germane pro¬ 
poses to paint for us the characteristics of several classes 
of guests, from some of whom, we judge, she has suffered 
in the past. * * * 
UNFROZEN FRUIT CREAMS, AND MARMALADES. 
HE fancy of the day is for fruit creams, whips, mar¬ 
malades, etc.; while canned and preserved fruits 
must retire into the background, when in the presence of 
these more modern delicacies. The latter are certainly very 
attractive, both in appearance and taste, if daintily made 
and daintily served, and a few recipes at this time may be 
appreciated. 
Banana Cream.— Soak a package of gelatine for an hour 
in one-half pint of cold water, then add to it the grated 
rinds and juice of two oranges and a lemon, also one quart 
of boiling water. Place over the fire, stirring until well 
dissolved, then strain and cool the mixture. When cool, 
butnotset, pouritoveralayerof thinly sliced, wellsugared 
bananas, in a handr-ome glass db-h. Let the gelatine hard¬ 
en, then add other layers of fruit and gelatine, and so on 
until the dish Is full, when it may be set on the ice for 
awhile. This recipe may be used for any desired fruit 
cream, by substituting such fruit for the bananas. 
Apricot Cream.— This Is a richer cream than the preced¬ 
ing. Fresh, well ripened apricots may be used, and are 
most delicious. Apricot preserves may also be used, bat It 
is a little more work to prepare the cream. Drain the 
juice from a pint can of the preserve, add an equal quantity 
of water, and one-half pound of lump sugar, and boll until 
the liquid begins to thicken; attiis point add the fruit, 
and simmer it gently for a few minutes. Dra n again, and 
set the syrup away uatll the cream is ready to serve. M ake 
a rich blancmange, flavored with almond or peach extract, 
and when nearly cool enough to set, arrange it in layers 
with the apricots, in a mold. Fill the mold, and set it 
away to harden. Turn it into an attractive dish—a colored 
glass one contrasts prettily with the cream—and pour the 
reserved syrup around it. 
Prune Whip —Prunes, either fresh or dried, make a de¬ 
licious whip for dessert. Stew one-half pound with half 
as much white sugar; when nearly cold, remove the skins 
and stones, and place the fruit in a pudding dish with a 
little of the syrup. Beat the whites of four eggs, p >ur this 
froth over the prunes, and bake in a slow oven until it is 
set. Serve when cool, but just before serving whip one- 
half pint of cream, lightly sweet-med, aud pour over the 
whole. Othersweet fruits will develop fiae desserts in this 
style. 
Blackberry Marmalade —Boil the fruit in a little 
wat r until soft, th*m drain; if the berries are Lawtons add 
to the juice two cupfuls of sugar to every quart of fruit 
used (wild berries do not need quite so much) and boil 
until thick. Reduce the fruit to a pulp, add it to the 
thickened juice, cook a few minutes, watching closely that 
it may not scorch and pour into jally glasses or marmalade 
pots tobacovtred with paraffine, or into pint glass jars 
if available. 
Apple Marmalade (raw).—This makes a nice dish 
served aimoly as sauce for the farm supper, if the house¬ 
wife can spare time and strength to prepare it; or it forms 
a very good dessert served with light cake. Grate the 
apples quickly that they may not turn dark, add plenty of 
sugar, flavor with any prepared essence and whip; when 
frothy add one-half cup of thick, sweet cream, whip again, 
and serve. This can be relied on in emergencies when a 
neighbor “ drops in,” and there is nothing nice prepared 
for tea. 
Quince Honey.— It is early yet for quinces, but this will 
be in time for the first. Make a syrup of two pounds of 
granulated sugar and a scant pint of water. Boil until 
clear, then add two quinces pared and halved, and boil 10 
minutes longer, when the fruit is to be removed. This is 
excellent to serve with griddle cakes, and is good to spread 
on bread and butter for the children. It may also be used 
as a sauee for puddingy if desired. myra v. norys. 
TWO INTERESTING BRIDES. 
OPULAR attention has lately been drawn toward two 
young women who, some years ago, were the ob¬ 
jects of popular interest, and almost affection, by their re¬ 
appearance as brides. The first of the two to claim atten¬ 
tion was Gabrielle, the younger daughter of Horace 
Greeley, who was married a few weeks ago to the Rev. 
Francis Clendenin, an EpUcopal clergyman. Since her 
father’s death Miss Greeley had lived in the greatest re¬ 
tirement at Chappaqua, her simple life devoted to the 
service of her friends and neighbors, and of her beloved 
church. It seemed to be the general opinion that her lot 
in life was fixed; that she had chosen and would abide 
by her choice. Hence the public was somewhat surprised, 
and perhaps all the more interested, to hear the news of 
her approaching marriage, now an accomplished fact. The 
old Greeley home was lately burned, but a city paper says : 
“ Mrs. Clendenin’s heart and sympathies are so closely 
wedded to the old Chappaqua farm that it is her intention 
to have a home there always open. The great stone barn 
which was built by Mr. Greeley, at a cost probably of about 
$6,000, is to be made into a dwelling house. It is a much 
grander edifice than the old-fashioned Chappaqua farmer 
ever dreamed of erecting for the modest use of his family, 
it seeming to be a principle of his that animals deserved 
even greater privileges than men. The barn is capable of 
being turned into an ideal home, and will serve as a memo¬ 
rial to Mr. Greeley, when the books and papers and pic¬ 
tures, which were saved when the house was burned last 
year, have found their places within. Miss Greeley will 
make an ideal wife for a clergyman. She has strong 
opinions and is very independent spirited, but her loving 
heart goe3 out to the poor and the oppressed, and her deeds 
are manifestly good.” 
The second bride, whose marriage has but just been 
solemnized, is the lady whose article on Indian girls in 
Indian schools was referred to In last week’s issue, here¬ 
tofore known as Elaine Goodale—which name she will no 
doubt retain In the popular mind, though now Mrs. 
Charles Eastman. Until quite lately but little has been 
heard of her for some time, no doubt because she has been 
quietly pursuing her chosen work among the Indians. 
Romance seems to attach naturally to her life ; as perhaps 
it does also to her disposition. Born among the Berkshire 
Hills, taught at home in a thoroughly literary atmosphere, 
grounded in French, German and Greek, writing almost 
from the time they could talk, (it is said that they began 
at the age of five,) Elaine and her sister Dora, who is 
almost equally talented, grew to young womanhood, pre¬ 
cocious, poetic, imaginative, romantic. When they were 
scarcely more than children their first volume was pub- 
bished. Within two years, or before the eider of the 
sisters was 19, three other volumes appeared as their joint 
work, since which time Elaine has been taken up with 
other interests, and has scarcely written any verse. An* 
admirer says that she was endowed by nature with un¬ 
usual beauty, unusual gifts of mind, and admirable moral 
qualities; yet so natural was their development that 
neither of the girls knew that they were more gifted than 
ordinary mortals. 
A visitor at the secluded home, called Sky Farm, im¬ 
parted his enthusiasm with regard to the Hampton Indian 
College to Elaine, as a result of which she soon took up 
work at that institution, remaining there for three years, 
aud leaving it only for broader work in the West. She is 
now government inspector of Indian schools in Dakota. 
At the agency Miss Goodale met her future husband, and 
no doubt the outcome of their beiDg thrown together in a 
common work has seemed natural enough to them, al¬ 
though hard to understand abroad. It has been asserted 
that the bridegroom, Dr.Ea^tman, is a full-blooded Indian. 
This, we believe, is not true; authorities state that his 
grandfather, Captain Eastman, whose name he now wears, 
is a white man in the regular army. A full endowment 
of education is certainly hie, for he was in college at Be¬ 
loit; later, he passed through Dartmouth, and has rounded 
up his training by a medical course at Harvard. To this 
man, typical of what education may do for his people, 
Miss Goodale has given herself, no doubt finding it as‘Im¬ 
possible not to love” him, as she found it not to love the 
artless girls In her charge. Although Dr. Eastman has had 
large inducements to remain in Boston for the practice of 
his profession, he and his bride have devoted themselves 
to tne uplifting of his race. 
A pretty specimen of Miss Goodale’s work is a descrip¬ 
tion of a fellow worker at Hampton, a part of which we 
quote below. So careless is she of her gift that she had 
forgotten having written the lines, until they appeared in 
print. 
Handsome ? I hardly know. Her profile’s fine— 
Delightful, Intellectual, aquiline. 
Her keen eyes light It: keen, yet often kind ; 
Her fair hair crowns It to an artist's mind, 
Well educated, certainly well read : 
Well Dorn, of course, and tuot of course) well bred. 
Provincial? Never! Cockney? Not at all. 
Her world is small enough, yet net too small. 
Accomplisned ? She says not, but who can tell ? 
She does s >me simple things and uot-s tnem well. 
She walks well, stands w 11, sits well—things so rare, 
To praise as they deserve I hardly dare. 
What to take up «he knows, and what to drop ; 
How to say clever things aud when to stop. 
Few dress so well: she does what few can do— 
Forgets what she has on, and so doyou. 
She’s not too careless, not conventional quite ; 
Does what she likes; knows what sue does is right. 
PRUDENCE PRIMROSE’S DIARY. 
J UNE 29.—While sincerely regretting the annoyance In 
which our good champion, The R. N.-Y., is involved 
to rough its determination to shield Its readers from trick¬ 
ery and fraud, may not we, the guileless public, take a 
lesson to ourselves which shall make us less in need of 
such brave championship in the future ? If the public 
were not so gullible, attempts to defraud would not be so 
common. 
Common sense should tell us that not a fourth of what 
is claimed for seed and fruit novelties is sober truth. And 
yet that hosts of confiding purchasers do give credence to 
those extravagant claims is proved by the growth of the 
lists of novelties sent forth every springtime. The extrava¬ 
gant diction in which the makers of seed catalogues in¬ 
dulge has been for several years a matter of amusement 
to me. “ What will they do for adjectives when the Eng¬ 
lish language runs out ? ” I have queried, and then have 
smiled to find myself acknowledging that the arch exag- 
gerator of them all had really the most attractive cata¬ 
logue, the one I liked best to pore over; for who does not 
dream dreams of flower-beds of impossible loveli¬ 
ness while the bare trees toss in the March winds, and the 
eyes watch longingly for a hint of green on the sober fields 
and hill-sides ! It is the season for laying plans and hop¬ 
ing gr^at things. While we wait with all faith the mira¬ 
cle of the springtime, such smaller wonders as tomatoes 
on trees, shrubs that bloom from May to November, and 
all those gorgeous, magnificent, exquisitely superb won¬ 
ders from Japan seem not only possible but wholly prob¬ 
able. This is the seedsman’s advantage, and if he push 
it unfa’rly, have not we, the credulous public, given him 
reason to believe with our favorite and lamented show¬ 
man that “ the public likes to be humbugged ?” 
Competition, that force everywhere grinding each indi¬ 
vidual enterprise to the last expedients for self-preserva¬ 
tion, has, of course, exerted its influence upon the seeds¬ 
men. The firm that sends out a simple, yellow-covered 
price-list must necessarily have an established reputation 
and an ample list of loyal customers to hold Its own in a 
field crowded with such beautifully embellished hand¬ 
books as the seed catalogue has come to be. When the 
last point of exaggeration has been reached, when all the 
superlatives have grown too commonplace to catch the ear, 
when at last the public has graduated from that dear 
school kept by that educator of fools, old dame Experience, 
what then ? Possibly then the seedsmen will call a con¬ 
vention to make a fresh start, to cut down the lavish ex¬ 
penditure upon catalogues, give up hyperbole, and speak 
the unvarnished truth. 
June 30.—It is to be hoped that the popularity of the 
physical culture classes in the cities last winter is but the 
beginning of an interest destined to be as lasting as it is 
sure to be beneficial. If the average woman does not carry 
herself well the fault is undoubtedly due to ignorance; 
bat now scores of disciples of Dalsarte and the Jenness- 
Mlller school have been telling her how to stand and sit 
and walk correctly till it is only a matter of faith and per¬ 
severance whether she have the air of a hack or that of a 
thoroughbred. Attainable health, as well as good looks 
should be sufficient motive for a good deal of patient, 
every day effort in the cultivation of right habits. 
Surely no young women need trainiug of this sort more 
than those country born and bred. We necessarily lack 
the Incentive that surrounds the city maiden almost as 
soon as she leaves her baby carriage for her daily promen¬ 
ade on the sidewalk. Little Country Miss cares naught 
for awkward limbs and round shoulders till at last one day 
self-consciousness is awakened, and she sees her city cousin 
graceful and stylish to a degree that sets her hating her¬ 
self and may be the environment that has allowed her to 
become what she is. 
Tried by the following test, given a class of young ladies 
last winter, not one stood correctly. Stand facing, and 
close to, some perpendicular surface, as the side of the 
room or a closed door, lay the two hands on the abdomen 
flatly, one upon the other; the tips of the toes, the back of 
the uppermost hand, the chest and the nose should all 
touch the vertical line. At first this may seem an impos¬ 
sible pose but as we learn to carry the chest up and for¬ 
ward and the abdomen back, “ the line of beauty” becomes 
more and more the natural curve of tne fpine. B i sure to 
bear the weight of the body upon the balls of the feet, else 
the position becomes strained. “Stand up and throw your 
shoulders back,” mothers will say to the girls inclined to 
stoop; but if, as the shoulders go bacs. the abdomen 
pushes forward the second position is nearly as bad as the 
first; but put the* chest up and the shoulders may be 
depended upon to fall back. 
Of course no unaccustomed position can be constantly 
maintalnsd simply by will power. Habit is everything 
and right habits can be acquired only by persistent correc¬ 
tion of wrong ones. The custom of crossing one knee over 
the other, said to be a very injurious one, is in its difficulty 
to break up an example of the strength of habit. “ It is 
certainly most ungraceful and I am determined to stop it” 
said a girl of my acquaintance; this is how she did it. 
Every time she found herself in the tabooed attitude she 
corrected it. At first the limb would soon go back to its 
comfortable tilt without her being aware of it, but by dil¬ 
igently uncrossing it she soon came to notice the impulse 
in time to prevent the relapse till now she boists herself no 
longer an offender in that particular. Connecticut. 
HOUSEHOLD NOTES FROM EXPERIENCE. 
BOUT two years ago I read, in Arthur’s Home Maga¬ 
zine, that to keep flour starch from being lumpy 
oneshould set the kettle of boiling water off the fire a few 
moments before using. I never fail to do so now and with 
the best results. 
The Swede who worked for me last summer would have 
been called an Ignorant woman by most people, but I found 
a chance to learn something even from her. One morning 
the baking-powder griddle-cakes for breakfast seemed the 
nicest I ever ate. I asked her how she made them. 
“ Why” she replied, “I only used flour, baking powder, 
water and salt; not even eggs, for I forgot them.” Next 
time she made griddle cakes I watched her and found that 
she beat (not stirred) them vigorously for full 15 minutes. 
I asked her one day how it happened that she always 
had her bread baked several hours earlier than I had 
done, and learned that in setting her sponge at night, 
after putting in the yeast, she beat it 15 minutes: that 
was the only secret. 
I learned some years ago that to have a light short-cake, 
one should make a thin layer, spread butter overthe top,, add 
