Women Make the 
Homes. ^QMAN AND THE HOME. 
Somes Make the 
Nation. 
A FRIEND In Massachusetts begs that Docia Dykens 
tell us more about the gasoline stove. She would 
like to know if it is is available for heating, and whether 
any part of the six cords of wood mentioned helped in 
necessary heating. The inference is, of course, that, if so, 
the comparison was hardly a just one. Will Docia explain, 
and add a word as to the danger accompanying the use 
of such stoves ? * * * 
Rose Seelye Miller says, in the Housekeeper, that vege¬ 
tables may be canned ever so well, In perfect cans, with 
perfect tops and perfect rubbers, all right in every way; 
yet if light is not excluded from the store-closet, its action 
will cause them to spoil. Possibly this may point out to 
some who have failed, a cause of their failure; perhaps, 
too, it may account for the popular idea that canned vege¬ 
tables keep better in tin than in glass receptacles. 
THE GOOD AND THE GLORIES OF THE COUNTRY. 
ONGREGATIONS would be advantaged by it if for 
a few weeks every year they would allow their p is- 
tors a little farm life, writes Dr. Talmage, in the Septem¬ 
ber Ladies’ Home Journal. Three weeks at a fashionable 
watering-place will not do the work. There is not enough 
salts and sulphur in all the springs to overcome the tight 
shoes, and the uncomfortable gloves, and the late hours, 
and the high living, and the dresses economical at the neck. 
Rather turn us out to physical work A sharp hoe will hack 
to pieces all your dyspepsia. A pruning knife will cut off 
the excrescences of your disposition. The dash of the 
shower that wets you to the skin will cool your spirit for 
ecclesiastical strife. Dally swinging of the axe will tone 
up your nerves. Tramping down the hay as It is tossed 
into the mow will tread into forgetfulness your little per¬ 
plexities. In the wake of the plow you may pick up 
strength with which to battle public iniquity. Neighbors 
looking over the fence may think we are only weeding 
canteloupes, or splitting rails, or husking corn, when we 
are rebuilding our strength, enkindling our spirits, puri¬ 
fying our theology, and blessing our souls. 
I do not think that it is ever real morning except in the 
country. In the city, in the early part of the day, there is 
a mixed color that climbs down over the roofs opposite, 
and through the smoke of the chimney, that makes people 
think it is time to get up and comb their hair. But we 
have real morning in the country. Morning ! “descending 
from God out of Heaven like a bride adorned for her hus¬ 
band.” A few moments ago I looked out, and the army 
of night-shadows were striking their tents. A red light 
on the horizon that does not make me think, as it did 
Alexander Smith, of “ the barren beach of hell,” but more 
like unto the fire kindled on the shore by Him whom the 
Disciples saw at day-break stirring the blaze on the beach 
of Gennesaret. Just now the dew woke up in the hammock 
of the tree branches, and the light kissed it. Yonder, 
leaning against the sky, two great uprights of flame, 
crossed by many rundles of fire ! Some Jacob must have 
been dreaming. Through those burnished gates a flaming 
chariot rolls. Some Elijah must be ascending. Morning 1 
I wish I had a rousing bell to wake the whole world up to 
see it. Every leaf a psalm. Every flower a censer. Every 
bird a chorister. Every sight beauty. Every sound, 
music. Trees transfigured. The skies in conflagration. 
The air as if sweeping down from hanging gardens of 
Heaven. The foam of celestial seas plashed on the white 
tops of the spiraoa. The honeysuckle on one side of the 
porch challenges the sweet-brier on the otner. The odors 
of heliotrope overflow the urns and flood the garden. 
Syringas, with bridal blossoms in their hair, and roses 
bleeding with a very carnage of color. Oh, the glories of 
day-dawn in the country 1 My pen trembles, and my eyes 
moisten. Unlike the flaming sword that drove out the 
first pair from Eden, tnese fiery splendors seem like swords 
unsheathed by angel hands to drive us in. 
VARIOUS WAYS OF SERVING TOMATOES. 
HEN your dinner is all ready and your plates warm 
for the soup, drop into the soup—which has been 
cooked In an earthen or porcelain vessel—tin or iron never 
—a grain of soda, not larger than a pea ; let it boil up and 
immediately dash in the hot milk in which has previously 
been melted a lump of butter the size of a hickory nut. 
Serve without crackers, but have ready some bread crumbs 
prepared as follows : Toast two slices of good bread, not 
fresh, not stale; cut into half inch squares or cubes ; have 
ready some butter hot in a frying pan, just enough to 
cover the bottom, put in the cubes, set on the hot stove and 
stir until all are browned. Serve these in a separate dish 
and allow each one to add to their liking. 
Tomato Preserves.—P eel ripe tomatoes and slice them 
evenly into the preserving kettle, allowing one-half pound 
of sugar to one pound of fruit, and to four pounds slice 
one large lemon ; let it stand over night, and in the morn¬ 
ing set on the back of the stove and allow it to simmer 
slowly 24 hours; can. This is an ancient preserve and good. 
For Frying Green Tomatoes.— Use the half ripe and 
half green cut in three slices to one tomato ; roll in flour ; 
have ready in the spider hot butter to just cover the bot- 
'tom; lay in and do not cover by any means; watch and 
turn carefully ; serve on a platter and pour on the juice 
sure to fry out. 
To Bake Tomatoes.— Have ready a stuffing such as you 
make for a fowl; cut off the stems slice and take out the 
seeds of the tomatoes; put in the bread-crumb stuffing 
and put into a dish and bake until done ; serve each tomato 
in a fresh round lettuce leaf and alone with mashed po¬ 
tatoes. 
Ripe Tomatoes, for Salad.— Have the fruit peeled 
and cold on the ice; have a fresh small white head of cab¬ 
bage, take off the saucer shaped leaves and lay one tomato 
whole in each leaf, pour the salad dressing over the toma¬ 
toes, and serve alone in a plate. The salad dressing is made 
as any mayonnaise—a good recipe is the following. 
Salad Dressing.— Into IX cupful of boiling water stir 
two heaping teaspoonfuls of corn starch wet in one-half 
cup of cold water. Cook until thoroughly done. On re¬ 
moving from the fire add four tablespoonfuls of olive oil, 
three eggs thoroughly beaten, three tablespoonfuls of 
sugar, four teaspoonfuls of salt, four of mustard, two-thirds 
cupful of good cider vinegar beaten in slowly, If you live 
in the country and know what good cream is you can sub¬ 
stitute it for olive oil and need not be afraid of the result 
or of a full measure of the same; this dressing will keep 
canned a month; do not be prodigal in the use of it. If in 
cabbage be sure your dressing is well Incorporated with 
the cabbage. 
Scalloped Tomatoes.— A layer of sliced fruit in the 
bottom of the dish—always a porcelain one; sprinkle in a 
little salt, pepper and sugar, then a layer of rather fine 
ground bread crumbs. On this put pieces of butter, then 
another layer of fruit, and season as before; finish with the 
bread crumbs. Bake two hours in a moderate oven, and 
serve in the baking dish on the table; if you have not a 
silver one, wrap around it white tissue paper in an artistic 
manner, or set into another more ornamental dish. 
ELLA R BEEBE. 
Tomato Soup.— Eight good-sized, ripe tomatoes, one 
quart of water ; let boil until well done, have ready a pint 
of sweet, rich milk boiled to a silk; rub the tomatoes 
through a sieve; return to the fire ; add a little salt and a 
fine particle of Cayenne pepper. T. 
Scalloped Tomatoes. When tomatoes show but a 
faint trace of color outside, they will often be half ripe in¬ 
side. In this condition we have found them to make a 
delicious dish as scalloped tomatoes. The recipe, given 
below Is from The Health Calendar that gives a whole¬ 
some bill of fare for every day in the year : Butter a pud¬ 
ding dish ; put a layer of bread crumbs, with bits of but¬ 
ter and a light sprinkle of salt; then a layer of sliced 
tomatoes with a heavy sprinkle of sugar; then crumbs 
again, and so on till the dish is full, having crumbs for the 
last layer. Add one-half cup hot water, bake half an hour. 
_ JUDY JONES. 
GARDEN HINTS FOR EARLY AUTUMN. 
OVERS of pansies are usually attracted by the 
beauty of those offered In every city market in 
early spring, and purchase them year after year, only to 
see them perish. Others endeavor to grow their own, with 
indifferent success. This is generally attributable to two 
causes, namely, spring sowing and cheap seed. It has taken 
many years of careful selection to bring the pansy up to 
its present perfection; it takes but two years of neglect to 
run it back nearly to its original condition, as can be seen 
in the chance seedlings that spring up in a neglected gar¬ 
den from the fall of seeds from choice plants. 
The florists who grow large pansies for the markets 
carefully select plants with large and perfect bloom, and 
save only a very small number of seeds from each plant, 
allowing, perhaps, not more than two or three flowers to 
go to seed. As pansy growers rarely sell their finest 
flowered plants, much larger and handsomer flowers are 
found on their seed-growing grounds than are ever seen in 
the market. Owing to the great care required in collect¬ 
ing the seed and the comparatively small quantity saved 
from each plant, a first class article sells at a high price, 
but it is better to buy the best so as to be sure that every 
seed will bring a specimen plant. 
In spring and early summer pansies are in their perfec¬ 
tion ; and in August or September is the time to sow the 
seed. This should be done on very light, rich soil and in 
a warm location, where they can be given a slight protec¬ 
tion from early frosts, which may come before the plants 
are well started ; an old hot-bed is a good place. When 
about two months old, the plants should be moved to a 
cold-frame and set about three inches apart. The sashes 
should be kept closed, except at noon on fine days, until 
the plants are well rooted, after which they may be left 
uncovered in fine weather. 
When the sun begins to shine warmly in the spring, the 
frame should be removed, and as the plants make growth, 
a watering of weak liquid manure may be given them 
twice a week. Pansies can be wintered without glass, but 
unless there is plenty of snow to protect them, they may 
come out weak and incapable of producing fine flowers. 
Hollyhock seeds should be sown about September 1, 
where the group is wanted. Few flowers better repay the 
care bestowed on them than these of the double varieties. 
Lifting plants previous to frost is an annual source of 
anxiety to many amateurs. For plants out of bloom, that 
have a great many roots, and naturally retain the soil, no 
special directions are needed ; but for geraniums, helio¬ 
tropes and other plants in full bloom and bud, whose 
flowers it is desirable to retain, more than ordinary care is 
necessary. The conditions necessary to success in moving 
growing plants are the same as those required in rooting 
cuttings; namely, heat and moisture, with a quiet, con¬ 
fined atmosphere. 
Where plants are leafy and bushy as geraniums, all sur¬ 
plus growth that can be spared, must be removed with a 
sharp knife, reference being had to the best shape and the 
saving of buds. About 10 days before removing, sink a 
sharp spade around each plant in such a manner as to cut 
off about half of the roots. The distance from the center 
must depend on the size of the plant and of the pot in 
which it is to be placed. Five days after the first cutting 
the remainder of the roots should be cut off. This is to 
cause the putting out of new feeding roots near the center 
of the plant to make up for those which are broken by the 
removal. Thus treated, and transplanted into rich, fine 
earth, thoroughly saturated, and set in a warm, shady 
place where the atmosphere is quiet, there is little diffi¬ 
culty in lifting even large plants without their wilting. 
Kentucky. mbs. j. t. power. 
Our Economy Column. 
B E sure to go to church and Sabbath school on 
Sunday, and you will be less liable to mistakes 
through the week, hence a saving. Have also a time for 
family worship when all the help may be present. 
In winter use worsted dresses and colored underskirts 
with dark dresses, and save so much laundering. 
Finish underwear with a little edging, leaving off ruffles 
and tucks, and give the time thus saved to the little ones 
or to improving the mind. 
Cease the unnecessary use of the scrub-brush. What 
profit to us if our home3 are so extremely polished and 
our children neglected ? 
If we could see the poison floating around inside of our 
rooms, we would be more apt to go out and fill our lungs 
with good, wholesome air, and thus be stronger and better 
fitted for our daily duties. 
Is good help a luxury of the past ? If they were taken 
into the family and treated as kindly as in days long gone 
by, we might see different results. Kind words and en¬ 
couragement are needed. Their backs very often are no 
better fitted to bear the burdens so often rolled upon them 
than our own children’s. Their feet that have to travel 
to and fro over the same routine day after day, get tired 
and weary ; therefore we should do to them as we would be 
done by. Let us try to raise them to our own level, thus 
making our homes happier and our country better. 
I grace my table with silver knives and forks, which 
enables me to do away with all scouring. 
Don’t be like Parny Ann with her “ garden sass,” be¬ 
cause you raise it yourselves think it must all go on the 
table at once. A smaller variety will save time and give 
greater enjoyment, and the change at succeeding meals 
will be the more highly appreciated. 
Just as good results can be obtained in making white 
cake, by using five eggs instead of eight—as my recipe 
calls for. One-third lard, if good and sweet will not be 
detected. 
Pumpkin pies without eggs are fully as good as with 
them, but require a little more pumpkin. 
Sweet potato pie, which we call excellent, is made with 
less sugar than some others. 
Icing Is very nice made of pulverized sugar and a little 
milk only. 
My molasses cake is minus eggs and butter, and the re¬ 
cipe has been repeatedly asked for. 
The use of a little pure baking-soda when cooking tart 
fruits, will lessen the amount of sugar required. A little 
experience will dictate how much soda to use. When fruit 
is scarce it is quite a trick to add more water and thicken 
the whole with a little corn starch. 
Dispense with the dogs and feed a few chickens in their 
stead. 
Keep the bread sponge warm from the time it is set until 
ready for the oven. 
Why peel potatoes a quarter-inch thick when the most 
nutritious part lies next the skin ? 
Turnips, with the exception of the green part, are as 
good scraped as peeled. 
Better a little saving of food and a good dinner given 
to the poor, than to have them fishing for it in the swill 
barrel. 
Use an extra piece of carpet in the living-room instead 
of oilcloth. 
Children’s flannels can be made with little work, and 
last much longer than knit ones. 
Have all utensils as light as possible. Heavy tools are 
unnecessary burdens. A. M. R. 
* * * 
I am very glad that The Rural has hit upon such a sen¬ 
sible plan, as most of the papers preach system, and seem 
to imagine that system is a magic wand that dispels all 
labor. I know the value of system, but system, will not do 
the work. 
Potatoes are mashed up with butter, milk and eggs, 
and made into balls to be fried when wanted, that I may 
give my time for a day or two to other work. Comfort¬ 
ables may be used in place of quilts in winter, which saves 
time in making beds. 
In the saving of money and material there is a large 
range for invention. I do my own dress making and some¬ 
times trim my hats, but generally manage to have them 
trimmed, and thus have the “ vanity” without the “ vex¬ 
ation of spirit.” By using velvet for covering winter hats, 
and getting new trimmings and frames, I can keep with 
