1056 
August  5,  1910. 
WOMAN  AND  HOME 
u= 
From  Day  to  Day 
Childhood’s  Lost  Belief 
I  once  knew  all  the  birds  that  came 
And  nested  in  our  orchard  trees; 
For  every  flower  I  hail  a  name — 
My  friends  were  woodchucks,  toads  and 
bees ; 
1  knew  what  thrived  in  yonder  glen  ; 
What  plants  would  soothe  a  stone 
bruised  toe — 
Oh,  1  was  very  learned  then — 
But  that  was  very  long  ago. 
T  knew  the  spot  upon  the  hill 
Where  the  checkerberries  could  he 
found — 
1  knew  the  rushes  near  the  mill 
Where  pickerel  lay  that  weighed  a 
pound ! 
1  knew  the  wood — the  very  tree — 
Where  lived  (he  poaching,  saucy  crow, 
And  all  the  woods  and  crows  knew  me — 
But  that  was  very  long  ago. 
And  pining  for  the  joys  of  youth, 
1  tread  the  old  familiar  spot 
Only  to  lenrn  this  solemn  truth: 
T  have  forgotten,  am  forgot. 
Yet  there’s  this  youngster  at  my  knee 
Knows  all  the  things  1  used  to  know. 
To  think  I  once  was  wise  as  he — 
But  that  was  very  long  ago. 
1  know  ’tis  folly  to  complain 
Of  what  so’ er  the  fates  decree, 
Yet  were  not  wishes  all  in  vain 
1  tell  you  what  my  wish  would  be : 
I'd  wish  to  he  a  hoy  again, 
Back  with  tin1  friends  I  used  to  know; 
For  1  was,  oh!  so  happy  then — 
But  that  was  very  long  ago. 
— Eugene  Field. 
One  of  our  friends  says  that  while  a 
commercial  cherry-pi tter  always  seems  to 
mash  or  waste  the  pulp,  she  pits  cherries 
“like  a  streak”  with  a  new  wire  hairpin. 
There  is  no  waste,  and  a  momentary 
twist  of  the  hairpin  brings  the  pit  out 
clean. 
* 
In  very  warm  weather  one  often  has 
trouble  with  icings  that  fail  to  stiffen 
properly.  We  find  it  very  much  easier 
to  heat  whites  of  eggs  stiff  if  they  are 
well  chilled  in  the  icebox  before  using, 
and  if  everything  else  is  cold,  including 
the  mixing  bowl,  the  icing  hardens 
quickly. 
* 
Among  ways  of  using  cheese  that  is 
stale  and  dry  is  sandwich  filling  or  pot¬ 
ted  cheese.  Grate  half  a  pound  of  dry 
cheese  so  that  it.  is  fine,  thou  mix  with 
two  ounces  of  butter,  two  teaspoonfuls 
of  made  mustard,  salt  and  pepper  to 
taste.  Add  just  enough  cream  to  form  a 
stiff  paste,  and  pack  it  in  covered  glass¬ 
es  ;  it  will  keep  some  time  in  the  icebox. 
It  is  a  good  plan  to  have  something  of 
the  kind  prepared  for  emergency  picnics. 
Another  savory  sandwich  is  made  by 
mixing  the  grated  cheese  with  just  enough 
chilli  sauce  to  form  a  paste.  This  is  a 
very  nice  filling  with  brown  bread. 
* 
One  of  the  first  “dou’ts”  given  by  a 
physician  instructing  a  first-aid  class  was 
“Don’t  put  oil,  vaseline  or  grease  of  any 
kind  on  a  burn.”  It  was  explained  that 
such  substances  form  a  congenial  culture 
bed  for  bacteria  and  may  easily  infecl  the 
wound.  The  modern  treatment  for  a 
burn  is  to  leave  it  open  to  sun  and  air, 
and  let  it  heal  “by  the  first  intention,” 
and  a  surprising  absence  of  scar  results. 
Sometimes  an  open  burn  is  covered  with 
a  piece  of  clean  linen  or  gauze,  which 
has  been  boiled  for  10  minutes,  then 
wrung  out,  and  applied,  as  hot  as  can  he 
endured.  It.  causes  acute  pain  at  first, 
followed  by  considerable  relief,  A  case 
was  related  where  a  child  was  severely 
scalded.  Various  neighbors  came  for¬ 
ward  with  advice,  and  finally  one  woman 
of  experience  was  allowed  to  cover  the 
burn  with  a  cobweb,  which  was  sure  to 
give  relief!  The  fact  that  the  cobweb 
might  he  infected  with  all  sorts  of  dis¬ 
ease  germs,  including  tetanus  or  lockjaw, 
did  not  occur  to  the  amateur  surgeon, 
hut  when  the  doctor  arrived  he  had  to 
remove  it  and  cleanse  the  burn,  at  the 
cost  of  considerable  added  suffering  to 
the  patient.  In  the  minor  accidents  of 
cuts  or  lacerations  that  do  not  call  for 
skilled  medical  care,  the  chief  tiling  to 
consider  is  the  avoidance  of  germ  infec¬ 
tion,  and  all  bandaging  material  should 
be  sterilized  by  a  thorough  baking,  and 
theu  be  stored  away  in  a  tightly-closed 
jar  or  box.  The  antiseptic  now  generally 
used  and  advised  for  cleansing  wounds, 
including  bites  and  scratches  from  nni- 
“Uhe  RURAL  NEW-YORKER 
nulls,  is  tincture  of  iodine  and  pure  grain 
alcohol,  half  and  half.  Modern  instruc¬ 
tors  tell  their  pupils  that,  they  must  nev¬ 
er  wash  out  n  wound,  this  being  a  fer¬ 
tile  source  of  germ  infection;  amateur 
treatment  should  be  confined  to  covering 
the  wound  with  aseptic  dressing  until  the 
doctor  arrives.  Of  course  this  does  not 
apply  to  a  severe  hemorrhage,  which  may 
involve  danger  to  life. 
Frozen  Desserts 
Ginger  Ice  Cream. — Prepare  a  pint  of 
rich  boiled  custard  from  one  pint  of 
scalded  milk,  one  tablespoonful  of  corn¬ 
starch  (blended  with  a  little  cold 
water),  a  pinch  of  salt  and  two  eggs  that 
have  been  beaten  with  half  a  cupful  of 
sugar.  Cook,  stirring  frequently,  until 
the  custard  coats  the  hack  of  the  spoon, 
then  remove  from  the  tire,  cool  and  flavor 
with  one  tablespoonful  of  lemon  juice. 
Chill  in  the  iee  Chest,  fold  in  half  a  pint 
of  stiffly  whipped  cream  and  pour  into 
the  freezer  that  has  been  packed  with 
ice  and  rock  salt.  Freeze  slowly  and  as 
the  cream  begins  to  congeal  add  one  cup¬ 
ful  and  a  half  of  chopped  preserved  gin¬ 
ger  and  a  little  of  the  thick  syrup.  Con- 
The  Rural  Patterns 
In  ordering  give  number  of  pat¬ 
tern  and  size  desired.  Price  of 
each  pattern  10  cents. 
9068 — Bathing  Suit,  Small  34  or  36,  Medium  38 
or  40,  Large  42  or  44  bust. 
9064 — Child's  Rompers,  1,  2  and  4  years’,  with 
Round,  Square  or  High  Neck,  Long  or  Short 
Sleeves, 
8973—  Blmuio  With  Side  Closing,  34  to  42  bust. 
With  Long  or  Throe  Quarter  Sleeves. 
8996 — Four  Cored  Shirt  with  a  Box  Plait  Ap¬ 
plied  Over  Eaoh  Seam,  2(i  to  30  waist.  Per¬ 
forated  for  Trimming. 
9056 — Child’*  Press,  1,  2  and  4  years.  With 
round’  or  high  nrrlc,  long  or  short  sleeves. 
9066 — Bathing  Suit,  Small  34  or  30,  Medium 
38  or  4ft,  Large  42  or  44  bust.  To  be  worn  over 
separate  bloomers  or  tights. 
The  above  patterns  will  be  mailed  to  any  ad¬ 
dress  by  the  f  ashion  Department  of  this  paper, 
on  receipt  of  ten  cents  for  each. 
tinue  freezing  until  firm  and  smooth  and 
repack  in  a  melon  mould.  Be  sure  that 
the  mold  has  a  watertight  cover  and 
bury  in  ice  and  salt  for  three  hours  be¬ 
fore  serving. 
Maple  Ice  Cream. — Scald  in  a  double 
boiler  one  cupful  of  milk,  when  hot,  add 
three-fourths  of  a  cupful  of  maple  syrup. 
Beat  two  eggs  well  till  thoroughly  mixed. 
Return  to  the  double  boiler  and  cook, 
stirring  constantly.  As  soon  as  the  mix¬ 
ture  thickens,  strain,  allow  it  to  cool, 
tin  n  add  a  cupful  of  thin  cream  and 
freeze.  Maple  walnut  sauce  for  ice 
cream:  Boil  a  pound  of  maple  sugar  with 
a  very  little  water  (one-third  of  a  cup¬ 
ful)  until  it  threads.  Stir  in  one-half  a 
cupful  of  broken  walnut  moats.  Serve 
hot. 
Frozen  Walnut  Pudding. — Plump  a 
cup  of  raisins  by  covering  them  with 
boiling  water:  drain  for  10  minutes  and 
roll  in  granulated  sugar.  Beat  the  yolks 
of  four  eggs  and  half  a  cup  of  sugar  un¬ 
til  light.  Add  a  tablespoon  of  corn¬ 
starch  dissolved  in  a  little  cold  milk,  and 
gradually  four  cups  of  hot  milk.  Cook 
over  hot  water  for  fifteen  minutes,  stir¬ 
ring  constantly  until  thickened.  When 
the  mixture  is  cold  add  vanilla  to  flavor, 
a  cup  of  peach  preserves,  a  cup  of  Eng¬ 
lish  walnuts  chopped  fine,  and  the  raisins. 
Freeze  as  ice  cream.  When  partly  froz¬ 
en  add  the  whites  of  three  eggs,  whipped 
stiff,  with  half  cup  of  sugar.  Serve  with 
whipped  cream  and  English  walnut 
halves. 
Grape  Frappe. — Put  two  cups  sugar 
and  four  cups  water  in  saucepan,  bring 
to  the  boiling  point  and  boil  for  15  min¬ 
utes.  Remove  from  range,  add  two  cups 
grape  juice,  one-half  cup  of  orange  juice, 
three  tablespoons  of  lemon  juice,  Cool, 
strain,  and  freeze  to  a  mush,  using  equal 
parts  of  rock  salt  and  finely  crushed  ice. 
Serve  in  frapp£  glasses  with  whipped 
cream,  sweetened,  and  whole  grapes. 
Frozen  Maple  Pudding. — Prepare  a 
rich  boiled  custard  from  one  pint  of  milk, 
three  eggs  and  two  heaping  tablespoon¬ 
fuls  of  maple  sugar.  Cook  the  custard 
over  hot  water  until  well  thickened.  Do 
not  allow  it  to  boil.  Remove  from  the 
fire,  and  when  cold  fold  in  half  a  pint 
of  stiffly  whipped  cream  and  sufficient 
thick  maple  syrup  to  flavor.  Turn  at 
once  into  a  chilled  freezer,  and  when  the 
pudding  is  about  half  frozen  pour  in  a 
small  cupful  of  chopped  nut  meats  and 
crushed  macaroons.  Continue  freezing 
until  firm  and  smooth.  Repack  in  a 
melon  mould  and  serve  un moulded,  ac¬ 
companied  by  sweetened  whipped  cream. 
Watermelon  Sherbet.1 — Take  the  red 
pulp  and  juice  of  watermelon,  and  to 
every  quart  add  one  cup  of  sugar  and 
the  juice  of  a  lemon.  Put  in  freezer,  and 
when  half  frozen  add  whites  of  two  eggs 
beaten  to  a  froth  and  continue  freezing. 
Coffee  Farfait. — Cook  a  dip  of  sugar 
and  a  cup  of  water  till  it  spins  a  thread, 
and  then  slowly  heat  it  into  the  whites  of 
three  eggs  stiffly  beaten.  When  it  cools 
put  in  a  enp  of  very  strong  coffee,  still 
beating,  and  last,  when  the  mixture  is 
perfectly  cold,  fold  in  a  pint  of  cream 
whipped  till  firm.  Put  into  a  pail  with 
greased  paper  over  and  then  a  tight  cov¬ 
er,  and  bury  five  hours  in  ice  and  salt. 
In  serving  fill  the  glasses  lightly  and  over 
each  put  a  spoonful  of  crystallized  mint 
leaves  broken  up  in  good-sized  pieces. 
These  can  he  bought  or  made  at  home 
by  rolling  fresh  mint  leaves  in  a  very 
thick  sugar  and  water  syrup  and  drying 
them  on  buttered  plates  in  the  oven  with 
the  door  open,  sprinkling  them  with 
granulated  sugar  from  time  to  time. 
Seen  in  New  York  Shops 
Week-end  suitcases  of  black  enameled 
duck,  with  steel  frames  and  strap  bind¬ 
ing,  cost  in  the  neighborhood  of  $5,  often 
$4.50  to  $4.75.  They  are  lined  with  cre¬ 
tonne,  many  with  tray  and  pocket  in  lid. 
The  sizes  are  24,  28  and  28  inches. 
Young  women  usually  select  the  20-inch 
size,  which  is  roomy,  and  yet  flat  enough 
to  go  into  the  seat  of  a  railway  car. 
The  28-inch  size  is  almost  like  a  steam¬ 
er  trunk,  and  is  too  large  for  a  girl  to 
carry.  In  going  on  a  trip,  do  not  for¬ 
get  the  utility  of  the  parcel  post.  If  you 
wish  to  take  more  than  your  suitcase 
holds  comfortably,  pack  the  extras  care¬ 
fully  in  a  box,  well  wrapped,  and  send 
to  your  prospective  address  a  day  in  ad¬ 
vance,  by  parcel  post;  it  will  only  cost 
a  few  cents.  This  is  a  good  plan  with 
garments  that  crease  badly  when  packed 
tightly  in  a  suitcase. 
Satin-like  cotton  materials  for  making 
bathing  suits,  known  as  surf  doth,  beach 
clotli,  Venetian  satin,  etc.,  cost  from  55 
cents  a  yard,  32  inches  wide,  to  $1.50  a 
yard.  54  inches  wide.  Excellent  glossy 
quality,  38  inches  wide  is  05  cents  a 
yard.  These  are  black  only;  black  and 
white  stripes  for  trimming  is  35  cents 
a  yard.  About  three  yards  of  the  30- 
inch  goods  makes  one  of  the  straight 
little  suits  now  worn,  or  2(4  yards  of 
the  54-inch.  A  knitted  combination  or 
“Annette  Kellerman”  is  worn  under  the 
suit. 
Among  new  jewelry  are  many  copies  of 
old-fashioned  pieces  giving  a  fringed  ef¬ 
fect.  Earrings  of  silver  treated  to  look 
antique  have  a  fringe  of  seed  pearls.  A 
topaz  pendant  set  in  silver  had  a  fringe 
of  pearls,  n  lavalliere  of  rhinestones  had 
a  fringe  of  rhinestones,  and  some  silver 
hairpins  are*  finished  with  silver  or 
rhinestone  fringes. 
A  baby’s  out-of-the-wiudow  crib  is  a 
new  idea  designed  to  give  the  city  baby 
fresh  air  in  warm  weather.  It  is  like  a 
little  house,  screened  on  three  sides,  that 
may  he  fastened  outside  of  the  window 
with  entire  security.  It  is  fireproof,  and 
strong  enough,  the  seller  says,  to  boar  a 
weight  of  500  pounds  upon  it  without  in¬ 
jury.  It  contains  a  spring  and  mattress, 
and  the  baby  may  sleep  there  in  coinfort 
and  security.  The  price  of  this  crib  is 
$28.50. 
Baking  Day 
A  regular  weekly  baking  day  ought  to 
he  an  institution  in  every  home.  Ilome- 
haked  food  is  immeasurably  cheaper  and 
much  more  wholesome  than  bakeslup 
products.  Having  a  regular  day  when 
practically  all  the  baking  for  the  week 
is  done  is  a  great  saving  of  fuel,  time 
and  dishwashing.  It  is  almost  as  poor 
economy  to  be  daily  dabbling  in  a  bit  of 
baking  as  it  is  to  he  eternally  running 
to  the  delicatessen  shop. 
A  long  day  of  baking  requires  much 
strength.  So,  in  order  to  distribute  the 
work,  I  begin  the  night  before.  We  like 
to  devote  Saturday  to  baking,  as  we  then 
prepare  our  Sunday  dinner  and  are  as¬ 
sured  of  plenty  to  tide  us  over  the  busy 
first  half  of  the  week.  The  night  before, 
just  before  retiring,  I  plan  to  spend  half 
an  hour  in  the  kitchen. 
Broad  is  started  in  the  bread-mixer. 
The  ingredients  for  cookies  are  combined, 
and  enough  flour  added  to  make  a  smooth 
batter,  which  is  set  in  a  cool  place  over 
night.  Cookies  made  in  this  way  I  con¬ 
sider  really  superior,  since  it  requires 
less  flour  to  roll  them  out  in  the  morning, 
and  we  prefer  a  soft  cooky.  Sometimes 
two  or  three  varieties  of  cookies  are  thus 
prepared.  Doughnuts  may  be  mixed  in 
the  same  manner. 
Tn  the  morning  as  eai-ly  as  circum¬ 
stances  allow  I  put  the  bread  to  rise  in 
pans.  Then  the  cookies  are  cut  and 
baked.  As  I  sit  during  this  process  it  is 
never  tiring  even  though  we  may  make, 
as  is  frequently  the  case,  three  varieties. 
One  or  two  are  always  of  a  kiud  that 
keep  well.  The  cooky  baking  is  quickly 
over,  as  I  use  a  large  tin  which  just 
slips  inside  the  oven. 
■'Next  to  he  considered  are  cakes.  The 
mixing  bowls  just  emptied  of  cooky 
dough  are  used.  Usually  three  cakes  are 
baked,  at  least,  one  of  which  boasts  good 
keeping  qualities.  Gingerbread  improves 
with  age.  A  loaf  of  chocolate  or  fruit 
cake  can  he  depended  upon  to  keep  for 
a  week. 
Often,  to  save  time,  I  mix  all  three 
kinds  of  cake  or  cookies  at  once.  Each 
recipe  is  written  on  a  card  which  is  set 
up  against  its  respective  mixing-bowl,  in¬ 
suring  that  no  mistake  is  made  in  what 
otherwise  might  prove  confusion.  In  this 
way  three  cakes  can  be  made  iu  an  in¬ 
credibly  short  time.  Once  the  measur¬ 
ing  cup  is  in  the  hand  it  takes  little  long¬ 
er  to  measure  sugar  or  flour  for  three 
cakes  than  it  does  for  one. 
Ry  the  time  the  cakes  are  done  t he 
bread  is  ready  for  the  oven.  During  the 
hour  while  the  bread  hakes,  pies  are  pre¬ 
pared  or  puddings  and  beans  gol  ready 
for  the  oven.  During  cool  weather  we 
frequently  make  a  plum  or  suet,  pudding, 
which  is  easily  re-heated  when  needed. 
While  watching  the  oven  I  fry  the 
doughnuts  that  were  prepared  over  night, 
and  ice  the  cakes.  Often  icing  for  all 
the  cakes  can  he  made  at  once,  and  var¬ 
ied  with  different  flavorings. 
It  truly  is  amazing  how  few  dishes  are 
required  for  this  quantity  of  baking.  One 
measuring  cop  for  dry  ingredients,  one 
for  wet,  one  For  shortening,  two  or  three 
mixing  howls  and  spoons,  a  teaspoon  and 
spatula  form  Ihe  greater  part  of  the 
collection;  only  about  what  is  used  for 
making  a  solitary  cake,  excepting  the 
extra  bowl.  Dinner,  on  baking  day,  is 
placed  in  the  tireless  cooker  early  in  the 
morning.  All  other  work  is  simplified 
for  that  day  as  much  as  possible,  and 
under  these  conditions  it  really  is  not 
hard  to  ncomplish  a  week’s  baking  for  a 
family  of  four  on  Saturday  forenoon. 
ALICE  MARGARET  ASHTON. 
My  Neglected  Garden 
IV. 
The  transfer  of  what  was  1015’s  neg¬ 
lected  garden  to  new  soil  and  conditions 
of  order  and  prosperity  promises  to  be 
a  task  for  1010  and  1017  to  .see  to  com¬ 
pletion  The  daffodils  and  Narcissus 
