Women Make the Homes Make the 
woman And The Home. 
NOTES HOUSEWIFELY AND OTHERWISE. 
HE bigger poppies one raises this season, the better 
chance the homemaker has to secure a good speci¬ 
men of a new Idea In hanging pin cushions, for which the 
seed pod, about nine Inches in circumference, is utilized. 
This is gilded, and one side is cut out and filled in with 
stuffing, covered with a puckering of silk—one light blue, 
one checked silk, one pink, one fawn color, with painted 
poppies upon them. The cushions are suspended by rib¬ 
bon bows. * * * 
In the Woman’s Journal, Lucy Stone has this to say in 
connection with Miss Colt and Miss Lucinda Foote (the 
latter of whom passed the Yale entrance examination 
nearly 100 years ago: “History furnishes some curious 
parallels. In Newburyport, in 1790, the town put aside a 
proposition to provide a girls’ school, taking no action on 
it. In 1792, two years later, Newburyport voted that ‘ dur¬ 
ing the summer months, when the boye in the school had 
diminished, the master shall receive girls for one hour and a 
half after the boys have been dismissed.’ In 1804 the same 
town voted that ‘ girls might attend school from six to 
eight o’clock in the morning and on Thursday afternoons 
—at times when the boys did not use the school house. In 
1768 Northampton voted ‘not to be at any expense for 
schooling girls.’ Now with well established schools and 
colleges for girls, the action of these towns 100 years ago 
is easily seen to have been the result of pure prejudice 
and contempt, or an undervaluing of women. When 
another 100 years are past, the shutting of women up to 
* annexes,’ or wholly excluding Miss Colt, will be seen to 
be all of a piece with the action of these old towns, and 
will have less excuse.” 
* * * 
A writer who went abroad to learn the secret, asserts in 
the most positive manner that whether for scalloping, for 
croquettes, for salads, for baking—in short, for any use, 
potatoes should first be cooked in salted water, “ in their 
jackets.” This might depend somewhat on the potatoes. 
Some are so strong that to boil them without paring makes 
them positively bitter. But there is much sense in her 
ideas, and it might be well for those not too much ham¬ 
pered with the old idea that it is slack housekeeping, to 
test them on their own tables. 
* * * 
Mrs. Ewing’s object-lesson on “cheap cooking” at 
Cnautauqua, July 22, was characterized in the telegraphic 
report of it in the Tribune, as “ the feature of the day.” 
Her hygienic coffee tested by the audience, was pronounced 
most delicious, and 400 cupfuls of it cost but 20 cents. 
After the coffee, Mrs. Ewing proceeded to make desserts 
for the audience to smack their lips over; many of them 
were made of fruit juices and whipped cream, desserts the 
most delicate and delicious costing 1)4 cent a plate. No 
mention is made of the size of the plate. Mrs. Ewing evi¬ 
dently feels the importance of her subject; she Is reported 
as saying that the offer of a good, rich piece of pumpkin 
pie to every individual in attendance would draw a bigger 
crowd than any political or religious meeting had yet drawn. 
* * * 
This economy note from a prominent woman may inter¬ 
est our readers: Says Mrs. Bayard Taylor in the New 
York Tribune: “I never throw away a single potato 
which is left over ; there is always some use for it. If even 
one or two only are left I grate them and use them to 
thicken a soup ” * * * 
The New York Times tells this little story of an effec¬ 
tive and novel, though not premeditated scheme of table 
decoration: “ There was a decoration on a luncheon 
table one day last week that was not ordered from florist 
or caterer. An up town woman, entertaining a half dozen 
friends, had herself seen to the laying of the table early 
in the forenoon, and closed and darkened the dining-room 
till luncheon should be served. A few minutes before that 
time she left the parlor and ran down stairs for a final in¬ 
spection. ‘Bring the clams in,’ she said to the maid. ‘I 
will open the room and luncheon can be served at once,’ 
and she hurried into the apartment, raising the shades and 
opening the blinds. 
“ And then she stopped and said ‘ Oh ! ’ for there at the 
daintily-laid table, his little high chair drawn up to its 
occasional place by her cover, sat her three-year-old boy 
sound asleep, his brown-haired head almost touching the 
cloth, and one moist, pudgy hand resting fairly on its im¬ 
maculate whiteness, and clasping between the limp fingers 
a red rose which he had evidently admired and pulled 
from the center-piece, as its trailing way was clearly 
marked across the table. It was a critical moment for 
the mother. ‘ If I take him up,’ she thought quickly, ‘ the 
traces of his presence will be dlsflguringly there, and it is 
too late to relay the table. I’ll leave him just as he is ; 
they are all mothers up stairs, and will see the picture he 
makes before they see the print of his fingers on my cloth.’ 
The clams were put on and the luncheon was announced, 
and Master Arthur was a very much surprised boy when 
he was awakened a few minutes later by a rain of soft 
kisses from a bevy of admiring women.” 
* * * 
A new labor saver is in the shape of a miniature ham¬ 
mock, to be slung around the neck, in which to carry the 
newest baby. It is claimed that with the use of this, the 
nurse can have her hands perfectly free while her arms 
are saved from strain. If the idea works as in the cut 
given, with the baby’s head outside the carrier without 
support, we doubt whether it will appeal to the feelings 
of the average nurse, who is also the mother. 
Our Economy Column. 
A SAVING WOMAN at the head of a family is one 
of the best saving banks yet established.” No 
woman need ask for a happier task than that of adminis¬ 
tering to the wants of those she loves; but it requires 
education and adaptation to carry on the work of an or¬ 
dinary family with satisfaction to all concerned. 
I know from experience that the burden-bearer of the 
household often needs rest when time and work forbid; 
but when we have learned how to carry our work on 
smoothly, we will not so often feel that our strength is 
unequal to the demands upon us. 
Keep the children out of mischief by supplying them 
with all the good games and books you can afford, and 
teach them to wait upon themselves: make the most of 
what you have ; do your sewing so that it will stay sewed, 
and avoid extremes in fashion; be very cautious about 
getting into debt. 
Learn to be a good cook, but remember that it is a poor 
plan to empty the whole pocket-book into the stomach. 
“ There is always a best way of doing anything if it be but 
to boil an egg.” Let us learn these best ways and put our 
knowledge into successful practice. Practice until you 
can cook meats the tenderest, make bread the sweetest, 
cake the lightest and all the most wholesome. Then you 
will be entitled to the name of “ a good cook.” 
We have a large field to save in, and by thus practicing 
economy, can (while we are hardly aware of it) lay the 
foundation for security In a stormy time and shelter in a 
rainy day. MRS. J. A. D. 
* * * 
Many of us have heard the word economy used in con¬ 
nection with such a cheerless existence that we shudder 
and forbear any systematic attempt at what is called econ¬ 
omy. It is often really parsimony, and as much to be con¬ 
demned as the extravagance, which is vulgar show in the 
wealthy, or the keeping up of appearances in families of 
moderate means. 
Domestic economy is an exact science although unwritten 
and lies at the foundation of comfortable home life. 
Every matron should be proud to master it, and has failed 
in her duty If her children do not acquire it as an accom¬ 
plishment. 
Forbearance and the little courtesies of speech go a long 
way in saving friction. Plans must be very flexible and 
yield to the exigencies of the day. 
I find it more economical to keep a variety of groceries in 
store from which I can use as required, than to send so 
often for separate articles Select such cooking utensils as 
will answer a variety of purposes. Even the crumbs made 
in cutting bread can be dried and used like cracker dust. 
Above all, we must learn to expend nerve force more 
wisely, as no scheme of economy can be successfully car¬ 
ried out without steady nerves. ONYX. 
* * * 
The good man of the farm has learned through the 
able instructions of the farmers’ institute much that is 
new in agriculture with regard to the best balanced rations 
for his sheep, horses and cattle, and as to how to produce 
the best pork, etc. The ladies were invited to attend also. 
I did so, and was glad to have been there; but, alas 1 I 
didn’t learn anjthing in regard to economy in household 
cares. The thought has occurred to me how very instruc¬ 
tive it would have been if at the same time the matrons 
could have received instruction in “ bread and butter 
making;” “how to cook English mutton, by Mrs. C.;” 
“ thoughts on potato cooking, by Mrs. Prof. F.;” in fact, 
anything in regard to a well-balanced ration for our fami¬ 
lies. But as no provision has been made for a Farmers’ 
Wives’ Institute, we must learn all we can at home. 
In every house there should be a cook’s office, where flour, 
meal and Graham are kept—in fact, everything required 
in baking. There should also be at hand a work table ; 
then one can in a short time prepare for the range, bread, 
pie and cake. It is good economy to use none but good 
flour—result, good bread and no waste of crusts ; the last 
crumb can be utilized in some shape. Use more Graham ; 
it is healthy, and, if good, is much relished by many. 
If in pie making a small amount of baking powder is 
used, the pastry is much better—much more healthful. 
The meat bill in some households is of no small amount; 
by selecting such pieces as can be used to good advantage, 
much waste is prevented. Farmers should furnish from 
their own stock the greater part of the meat consumed 
in their families. 
In the care of milk and cream, there is much waste if 
great care is not observed. Skim at the right time, or one- 
third Is lost by too great acidity ; churn often ; never dis¬ 
turb the milk for cooking purposes, but save from the 
morning’s milk what is required for the same. 
A fruit and vegetable garden is a savings bank every 
farmer should provide for his family. 
If a chance visitor calls and some pet plan Is defeated, 
forget it all, and treat the guest cordially ; it is true it is 
a gift to be a good hostess ; but all should cultivate that 
E ra ce. subscriber’s wife. 
* * * 
An oblong basket with a handle across and lined with 
enameled cloth, which can be easily washed, is very 
convenient to carry dishes to and from the dining-room, 
or to carry away clothes when ironed ; and I find it useful 
in various other ways, especially when bringing things 
from the swing shelf in the cellar. mrs. c. b. 
As I fold the clothes I place all belonging to each mem¬ 
ber of the household together, and in a certain place, so 
that each one can find his own without question. The 
mending I attend to each week as soon as convenient after 
the ironing is done. * * * 
I do my scrubbing with a stiff broom and hot suds; 
then rinse thoroughly with a mop; and the floors look nice 
enough to please the most fastidious. 
* * * 
Consider nothing economical that is saved at the ex¬ 
pense of health, and don’t make life one long dreary work 
day. e. P. 
SOME DELICIOUS CUSTARDS. 
S UMMER is preeminently the season for custards; eggs 
and milk are plentiful and cheap and it is desirable 
to use at this season viands which can be prepared by the 
morning fire and used cold. 
There is scarcely a limit to the variety which may be 
made by slight additions or subtractions. 
Baked Custards need from three to six eggs to each 
quart of milk, with sugar and flavoring to taste. A pinch 
of salt should also be used and care must be taken that the 
custard does not bake so long as to “ whey.” If the eggs 
are beaten separately and then mixed thoroughly with the 
milk and sugar, there will be a pretty, light foam all over 
the top of the dish. 
Boiled Custard may be made by heating one quart of 
milk in which one cup of sugar has been melted to the 
boiling point and pouring it over the yolks of six eggs and 
the whites of two, which have been beaten together until 
very light. The mixture should be stirred briskly while 
the milk is being slowly poured in. When nearly cold add 
the flavoring and pour into a glass dish. Cover with a 
meringue made from the remaining whites beaten very 
light with a little powdered sugar and a few drops of 
flavoring extract. 
Fruit Custard. —Make a custard by mixing two table¬ 
spoonfuls of corn starch, wet up with a little cold water, 
one cupful of granulated sugar, one third of a cupful of 
butter and enough boiling water to make a thick custard. 
Stir in the well beaten whites of three eggs and bake for 
15 minutes. When perfectly cold, remove the slight crust 
from the top and mix the custard with finely minced ba¬ 
nanas, peaches or Bartlett Pears. Pour into the dish in 
which it is to go to the table and cover with a meringue 
made from the beaten whites of three eggs and half a cup¬ 
ful of pink sugar. Strawberries, raspberries and indeed 
any other fruit may be used in this way as the water cus¬ 
tard does not curdle like one made from milk, no matter 
how sour the fruit may be. 
Chocolate Custard.— Pour two tablespoonfuls of 
boiling water over two ounces of grated chocolatp. Let 
it stand near the fire till dissolved. Stir it into a quart 
of creamy milk—half cream is none too rich. Add three 
ounces of sugar and a little salt. When it boils add the 
well beaten yolks of eight eggs, stirring until it thickens. 
When cool add a little vanilla extract. 
Vanilla Custard. —Heat one pint of cream with four 
ounces of sugar, and when it boils strain through muslin. 
Add the well-beaten yolks of six eggs, and set the dish 
containing the mixture in a pan of hot water, if you do 
not use a double boiler. Flavor, when cool, with extract 
of vanilla. 
Fruit Blanc mange. — Express two cupfuls of juice 
from strawberries or raspberries, and add one cupful 
of boiling water. Wet three tablespoonfuls of corn 
starch with a little cold water, and stir into the fruit juice 
when it comes to a boil. Add sugar to taste and pour 
into a mould. Serve with plenty of sweetened whipped 
cream and slices of sponge cake. 
“Burnt” Custard.— Custard Is said to be “burnt” 
when a hot shovel is held over the meringue which covers 
the custard, until It is browned delicately all over the top. 
S. A. LITTLE. 
GUESTS AS THEY COME TO US. 
II. 
The Fussy Guest. 
S HE that was Philena Graves was coming to make me 
a visit. She had been a pale, sentimental schoolmate 
of mine, who ate chalk and slate pencils, and though I 
never partook of her special diet, we were friends. When 
we said good-by at the old academy, she went West to 
teach and had married there. This was all I had known of 
her until her proffered visit. 
I thought of Philena’s old time dreamy ways, recalled 
her favorite colors and resolved that I would fit up a room 
that would rest and please her, even if I did it at a sacri¬ 
fice. A northeast room that I had never before been able 
to furnish would be just the thing. I took the money I 
had been saving to pay for a new summer s lit, and bought 
instead a pretty bed-room set, and carpeted the floor with a 
piece of ingrain carpet having a buff ground dotted with 
blue ferns—a present from mother. The pretty accessories 
were all in blue and cream color, and when the furnishing 
was complete and the bed neatly made and covered with a 
white spread, with pretty lace pillow shams lined with 
blue, the little room looked so neat, so quiet and restful 
that I just wished I had time to sit down in the dear little 
rocker to rest and look at it. One of the windows looked 
out over the river and the beautiful valley beyond, the 
