i kite Nittflri 
THIS, THAT AND THE OTHER. 
HOUSEHOLD WORRIES. 
“ I knew it was very wrontr, but temptation was strong: 
I was tried, or I would not have said it; 
Everything went contrary, I myself did not vary 
From the current, though now 1 regret it.” 
“ Pray when would you expect to an evil reject, 
But when It's presented before you? 
Surely none would expect you to scold If naught vexed you. 
Strange, Indeed, were such spell to come o'er you!” 
“ My besetting sin this!” “ It was sadly amiss, 
Then, to yield; for If naught should beset you, 
You could not overcome a thing under the sun, 
Nor give way, where no trial would let you. 
It is warfare's keen lance that gives virtue a chance, 
By these moments of trial, to be measured; 
For the rule doth abide; in the wilderness tried, 
Then In Heaven's safe vault to be treasured.” 
Fall Lilacs. —Contrary to the opinion that to 
defoliate a p;ant is to kill it, an item appeared in the 
Toledo Blade last summer to the effect that one could 
thus reproduce the lilac’s bloom. The assertion was 
followed later by the experience of one who thus 
refers to it: 
“ 1 want to tell you that I tried the experiment sug¬ 
gested in the Household in August, of picking all the 
leaves of a lilac bush, and it succeeded admirably. I 
picked them on August 2, and to-day (date not given) 
the bush is full of bloom again, just as pretty and 
fragrant as in the spring.” Surely one who owns the 
place on which she lives might try the interesting 
experiment, if willing to take the risk—and trouble. 
It would not be honorable, however, for an occupant 
to experiment on another’s shrubbery, without per¬ 
mission. 
Honor. —Speaking of honor, how many things of 
little value—comparatively—are preferred by some ? 
Indeed, many will sacrifice the same to small things, 
who would hesitate to do so to greater, thinking it 
does not matter. For Christians (?) to come out 
ahead—cute though it seem, lawful or undiscovered 
though it be—in transactions with individual, or firm, 
or association, is unchristian. For any one to do so is 
wrong. However loud one's profession, open eyes 
detect inconsistency at a glance ; while “the eyes of 
the Lord are in every place, beholding the evil and 
the good.” 
Faded Hearths. —One may renew the color of a 
faded hearth, occasionally, with Venetian Red mixed 
in water. If you have no brush, use a small piece of 
cloth to apply it. 
Sassafras Bark and Millers. —If sassafras bark 
will keep millers from dried fruit (?) what will keep 
them from sassafras bark ? They trouble ours, which, 
by the way, we prefer to store tea. 
Beef Dressing. —When boiling beef, crumb some 
bread, pour over it plenty of the liquor, (not too salt) 
add an egg, plenty of pepper and sage to season, and 
stir only enough to mix well ; fry in tallow to a golden 
brown. 
Steamed Eggs. —Put a teaspoonful of butter into a 
skillet, and, while it is heating, break the eggs into a 
plate and season them; pour into the heated skillet, 
add enough boiling water to steam them, and cover 
quickly and closely ; when done as desired, serve im¬ 
mediately. 
Color in Carpet. —A carpet with fast colors does 
not show dirt like a faded one. Early last spring we 
put down a carpet with a superabundance of orange 
in the chain, which, though unpleasantly bright at 
first, has retained much of its freshness, and is almost 
nicer than at first. 
Spots in Gray Woolen Clotii. —Spots in gray woolen 
cloth may be recolored, for a time, by the simple use 
of a lead pencil, or the same modified with chalk or 
bluing, or both, according to the shade desired. 
Teaspoons — What Is Their Capacity ?—Once, 
upon receiving from a doctor directions for a certain 
medicine, I made the remark that there was a differ¬ 
ence in the size of teaspoons—a teaspoon measure 
being that dictated. He curtly replied that he meant 
a teaspoon, and not a dessertspoon. I now have a 
medicine glass, and, according to the teaspoon marks 
thereon, the “teaspoons” in our possession are too 
small. 
Idfias. —Ideas are scarce we find : as we attempt to 
gather them up, we then find out how little we know, 
aside from th at which mostly everybody knows ; well 
may we wonder how conceit climbed so high, alone. 
However, there is some consolation in the fact that, 
while ideas are seldom fresh from the mint, it is their 
free circulation rather than their coinage that avails. 
To be once told is, for the most part, to be forgotten ; 
while patient teaching must educate the masses ; for 
habit has more or less enchained us all; and theories 
are so various. Hence I suggest (if the Editor will so 
permit) that each one give the most opportune idea 
received through The R. N.-Y., in the fewest words 
that can express it to be of practical use to new sub¬ 
scribers and those who may have failed to receive its 
benefit. And, withal, there will be room, occasion and 
demand for brain-work. And the issue containing 
tested good things will be a gem. 
Some Uses for Salt. —When a tingling sensation 
on the lips tells of a forth-coming fever-blister, bathe 
the lips several times with strong salt water. The 
same is also good for that swelling and itching of the 
fingers that is caused by work that irritates the cuticle. 
Dress Shields.- —Rather than spoil your new dress 
with sweating, make shields of some old, discarded 
table oilcloth. If you have no pattern, take an old 
waist, trace around and beyond the stain, on your 
pattern paper, and cut, making the arm holes to cor¬ 
respond with those of the sleeve and waist. Whip the 
shields under the arms, lapping them, and tack firmly 
to the lining at the edges. The oiled side should be 
placed next the body, care being taken not to cut both 
ft r one side. The oilcloth should be flexible, and can 
be replaced cheaply when it gives out. 
Fish Eggs for Sore Eyes. —One teaspoonful of fish 
eggs (dried or fresh) mashed, two ounces of hot rain 
water ; bottle, and anoint therewith. j. h. 
THE WORLD’S FAIR CORN KITCHEN. 
HE great corn State of Illinois has boldly seized 
her opportunity. She will not let the nations 
leave us without knowing of her corn. Describing 
the reason-to-be, and the workings of the model corn 
kitchen, Mrs. Rorer, who conducts it, writes for 
Household News as follows: “ In the first place, the 
United States grows very much more corn than it can 
readily market at good prices. The use of corn is but 
little understood. To the average housewife it is only 
mush and corn bread ; and my readers will probably 
be surprised to know that I have nearly 200 recipes, 
which I intend to use in the Model Kitchen during the 
World’s Fair. The Illinois Woman’s Exposition Board, 
realizing the importance of this great question, 
decided to conduct a Corn Kitchen at the World's 
Fair, where not only our own country-women might 
be taught the virtues of corn, but our foreign visitors 
as well. Germany, for instance, uses a large propor¬ 
tion of rye, in fact the poorer classes rarely see a 
piece of white bread. It has long been a matter of 
surprise that Indian corn or maize is so little used in 
countries where bread stuffs are so expensive. Save 
in Ireland and Italy, little is known of its value, or of 
methods of making it into palatable dishes. 1 found 
in Germany, the fault was in too quick cooking. Fires 
are not kept a moment longer than is necessary for 
the preparation of a meal, and unless the German 
housewife is taught that maize must be well and 
thoroughly cooked to be wholesome and tasty, she 
will never be made to believe that it is a food better 
than rye. Rye bi\ad, she buys from the baker shops, 
but so far no American has taught the German bakers 
how to make a good corn loaf that can be eaten cold, 
the same as other bread. Corn, not being rich in gluten, 
requires an entirely different bread-making method 
from other grains. The merits of our wheat and beef 
are recognized in Europe, 
but from want of knowl¬ 
edge how to use corn, our 
most abundant product, it 
has not yet been kindly ac¬ 
cepted. To present corn in 
an attractive manner to the 
potato-eating nations would 
be a philanthropic service, 
worthy of our best and 
strongest endeavors. This 
would be doing a double 
good, helping the poor 
farmer who grows the corn, 
and the poor peasant to a 
better food than he now 
exists upon, and at a smaller 
cost. We cannot better re¬ 
spond to the European cry 
for cheap breadstuff, than 
to teach the masses how to 
prepare our national em¬ 
blem—Maize. And again, 
we could be of infinite ser¬ 
vice in teaching Europeans 
that as an additional food 
for animals it is much 
better and cheaper than 
that now in use. 
“ This important National 
question has been taken up by the Illinois Woman’s 
Exposition Board, and it is my privilege to represent 
them in this work in the Woman’s Building at the 
World’s Fair. I shall each day during the entire six 
months give practical demonstrations of the use of 
corn, and this persistent work cannot fail to give 
good results. At close of this article, June 1, I must 
have had 30,000 persons in my lecture room, as I have 
given free that number of corn recipe books. I am 
supposed to be at work from 10:30 to 12:30 each day, 
but the interest is so great that only once have I 
been able to leave the room before four o’clock.” 
CANNED CORN. 
OR three years I have been successful in canning 
corn, which I do in this way : I take that which 
is just right for the table—no older—husk and silk it, 
cut it from the cob, fill the cans about half full, then 
pound it down until quite milky ; fill and pound until 
it runs over the top, and screw on the covers loosely ; 
fold a cloth four or five thicknesses, lay it in the 
bottom of a kettle, set the cans in, pour in cold water 
until two-thirds to the top of the cans, and bring to a 
boil. Boil three hours; then screw the covers on 
tight, boil two hours longer, take the cans out and 
screw down as they cool. I never had one spoiled, 
and I find it a ^reat satisfaction in winter to open a 
can and find it just right, for I feel paid for the 
trouble. One year I canned corn, using tartaric acid; 
when opened soda had to be added, ana it is so easy 
to get in a little too much or too little; I seldom had 
it just right. But with the former process it is always 
ready for use when opened, and more can be put in a 
can. L. E. m. 
Readers will notice especially the long time allowed 
for boiling, with this process. We think three hours 
is nearer the usual time recommended, but we have 
little doubt that cutting short this period, or failing 
to keep the water high about the cans, is the most 
frequent cause of failure. Fi ilures are undoubtedly 
far more, proportionately, in this than in fruit can¬ 
ning. Yet there are those who succeed, year after 
year. There is no royal road, no especial “trick” 
which a few have acquired. The directions given in 
the various housekeeping journals have not varied in 
any essential point, for years. Yet every year we 
have inquiries from those who believe there is some 
secret yet to be unfolded. If they will follow directions 
carefully, using sufficient common sense to provide 
good rubbers and covers, and putting the product 
away carefully hidden from the action of light, suc¬ 
cess will follow naturally. 
There are often unsuspected difficulties with cover 
or rubber. A rubber too loose, will slip (often un¬ 
noticed) from under the edge of the cover. The 
thread of the metal ring may wear until it cannot be 
closely screwed. Sometimes a slipping ring may be 
made light by hammering the upper edge to a perfect 
horizontal; it may have been bent slightly upward so 
that it did not clamp the cover properly. One house¬ 
wife found the difficulty with a can that would not be 
sealed, suddenly apparent. Being filled with a liquid 
for picnic use, it sent a tiny stream spurting through 
a pin-point of a hole, just below the porcelain lining. 
In spite of our theories, total depravity in things is 
usually based on very substantial facts. 
§ {S 
| Each Spoonful has done | 
1 its Perfect Work 
Is the verdict of every woman who has used 
ROYAL BAKING POWDER. Other baking 
powders soon deteriorate and lose their strength, 
owing to the use of inferior ingredients, but 
Royal Baking Powder 
Is so carefully and accurately compounded from 
the purest materials that it retains its strength 
for any length of time, and the last spoonful in 
the can is as good as the first, which is not true 
of any other baking powder. 
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