‘ Tb, RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
The Singing Heart 
I spake a traveler on the road 
Who smiled beneath his leaden load, 
“How play you such a blithesome part?” 
“Comrade, I bear a singing heart!" 
I questioned one whose path with pain 
In the grim shadows long had lain. 
“IIow face you thus life's thorny smart?” 
“Comrade, 1 bear a singing heart!" 
I cried one whom adversity 
Could not make yield the hardy knee, 
“How such brave seeming? Tell the art!” 
“Comrade, I hear a singing heart!" 
Friend, blest he thou if thou canst say. 
Upon tin 1 inevitable way 
Whereon we fare, sans guide or chart— 
“Comrade, I bear a singing heart!” 
—CLINTON BC’OLLAKD, 
in New York Herald. 
* 
Here is the method of poaching eggs 
described in “Food and Health," an ele¬ 
mentary textbook for school use: Make 
ready a frying pan by setting muffin 
rings in it, and filling about half full 
with gently simmering water with a tea¬ 
spoon of salt dissolved in il. Break the 
eggs one at a time into a saucer, and 
slip each egg carefully into a muffin ring. 
See that the pan stands where the water 
is just below the boiling point, for 
rapidly boiling water 'breaks the eggs. 
When the white begins to set pour hot 
water gently over the tops of the eggs 
with a spoon. Cook until the white is 
firm. Slip a griddle cake turner under 
the egg, lift it gently, place it upon a hot 
piece of toast on a platter, and remove 
the ring. This is much more convenient 
than cooking the eggs in a deep pan. 
The egg poachers of the shops have rings 
attached to a frame, so that they are 
easily lifted from the pan. 
* 
The following formula for homemade 
baking powder is given by I’rof. Harry 
Snyder in "Human Foods." It is said to 
be a long-keeping powder. Cream of tar¬ 
tar. eight ounces; baking soda, four 
ounces; cornstarch, three ounces. For a 
quick-acting powder use hut - one ounce of 
starch. The materials should he thor¬ 
oughly dry. Mix the soda and starch 
first by shaking well in a glass or tin 
can. Add the cream of tartar last, and 
shake again. Thorough mixing is essen¬ 
tial to good results. Keep in glass or 
tin cans, never in paper. The powder 
must be kept dry. 
sk 
Al'l'EB the holidays have passed, we 
come to the most tiresome and depressing 
part of the Winter. In the Northern and 
Eastern States had roads and severe 
weather are likely to shut the farm fam¬ 
ily in more or less. There is always 
plenty to do, but there should also be 
home pleasures and interests that will 
keep everyone good-natured. (lood read¬ 
ing and amusing games will unite most 
members of the family. Young people 
are sure to be dissatisfied if, as they say, 
they “never have any fun at home.” 
Many of us do not realize how much 
happiness has to do with health and effi¬ 
ciency. If the family atmosphere is oue 
of hustling hard work, and the gray Win¬ 
ter skies are repented by the gloomy tone 
of family life, we shall find it hard to 
persuade the children .that farming is a 
desirable career. 
Maple Recipes 
Maple Doughnuts.—One cup of maple 
sugar.' grated or powdered, two table¬ 
spoons of butter, two well-beaten eggs, 
one cup of sweet milk, a pinch of salt, 
two teaspoons of baking powder. Hour to 
roll. If maple sugar is used to Toll 
doughnuts in after frying, they are very 
delicious. 
Maple Cup Custard. One-fourth pound 
of maple sugar, two tablespoons of flour, 
three eggs, three tablespoons of powdered 
sugar and one-half pint of milk. Orate 
the maple sugar, add it gradually to the 
yolks of the eggs, and bent until light. 
Moisten the flour with a little of the milk, 
then mid to it the milk and strain it into 
the eggs and sugar. Pour tile mixture 
into custard cups, stand them in a pan of 
water, and bake in the oven until the 
custard is set. Bent the whites of the 
eggs to a stiff froth and add the powdered 
sugar. Beat until dry and glossy. Heap 
a tablespoon on the top of each cup, dust 
thickly with powdered sugar and return 
to the oven a few minutes to brown. 
Maple Gingerbread.- Three-fourths cup 
of butter, three fourths cup of sugar, one 
cup of milk (sour preferred), one cup of 
molasses, two eggs, two teaspoons of pow¬ 
dered ginger, two teaspoons of pow¬ 
dered cinnamon, one fourth teas|.. of 
grated nutmeg, one teaspoon of baking 
soda, three tablespoons of hot water and 
2% cups of Hour. Cream the blit ter and 
the sugar together, then add the eggs, 
well beaten, milk, molasses, spices. Hour 
0861. lilrl’K Cape, 8 to 14 years. The medium 
size will require 8’*i yards of material 3<> in. 
wide, 8 yards 44 or 34. l’rioe go cents. 
0040, liirl's press, 8 to 14 years. The medium 
size will require g ! ‘i yards of material 8(1 in. 
wide, g'.i yards 34 for the dress, with 1 t-j yards 
30, 1VI yards 44 for the guimpe. Price go cents. 
glog. istniise wlili or without over portion, 
84 to 44 host. The Hied linn size will require 
t'j yards of material 40 or 44 In. wide, with 
1 !„ yards extra any width l'er the over port ton. 
Price go cents. 
and I he soda dissolved in the lad water. 
Mix well, turn into a buttered and floured 
shallow baking pan. Bake in a moderate 
oven fm ihrec-quarters of an hour. Frost 
the sides and top with maple icing, and 
if desired cut cake in half and also frost. 
Maple Balls One cup of maple sugar, 
one cup of lighl brown sugar, one-fourth 
cup of water, one half teaspoon of almond 
exiracl and walnut meats. Boil the sugar 
and water until the s.vrtip forms a soft 
ball when tried in cold water, and then 
add the almond extract. When partially 
cool stir until creamy, and when firm 
knead till smooth, form into small halls 
and press half a walnut meat into each 
hall. When eohl and firm dip in melted 
chocolate, into melted fondant or in glace. 
Maple Sugar Biscuits. Make a bis¬ 
cuit mixture, using two cups of flour, 
four teaspoons of baking powder, a pinch 
of sail, four tablespoons of butter and 
two thirds cup of milk. Gently roll to 
1 , in. thickness and spread with finely 
shaved maple sugar. Boll as jelly roll, 
then euI into pieces about 1 in. thick and 
place on Imttcrcd tins. Bake in a hot 
oven. 
Maple Nut Buffs.—Beat two table¬ 
spoons of butter with one-half cup of 
maple sugar until creamy; add one 
beaten egg. a pinch of salt, one-lialf cup 
of milk. 1 1/M cups of Hour, sifted, with 
two teaspoons of grated nutmeg and one 
cup of chopped nut meats. Grease some 
baking cups and fill half full with this 
mixture and steam for one hour. 
DEI EX A. I.YNAN. 
Overheard in a Grocery Store 
Young Mrs. Ned waited patiently as 
her companion made purchases. Then, 
as her turn came, she gave an order to 
the clerk, and taking advantage of his 
temporary absence, siio whispered to the 
older housekeeper; 
“l ook at the difference in the size of 
those two cans of baking powder—-the 
same price, too. Which would I better 
get V" 
"Both," w as the low-voiced reply. 
“You see, one is cream of tartar baking 
powder and the other is phosphate. I 
used to think 1 bad to have cream of 
tartar every time, in spite of the price, 
because phosphate baking powder so 
often gives a bad taste to biscuits or 
cake, especially if you use a trifle too 
much. But 1 read somewhere that the 
cheaper baking powder is quite as good 
for food value, so now I compromise by 
using both kinds, a teaspoon of one to a 
teaspoon of the other in every recipe 
calling for bilking powder. In that way 
money, either." 
"Did you use a prepared Hour or cake 
mixture to make the delicious cake you 
served lust night, Mrs, Dane?” 
“No. 1 have never tried them. I put 
a rounding tablespoon of cornstarch with 
every cup of Hour Tor cake or pastry. 
Thai makes an excellent substitute for 
pastry flour. I think. And 1 use two 
tablespoons of cornstarch and four of 
water as a substitute for tin egg in cake 
and rookies now. while eggs are high 
and scarce." vit)A M. hates. 
Dried Beef 
Will you give a tried recipe for r pre¬ 
paring dried beef? A. T. n. 
To prepare dried beef, use the lean 
muscular meat of the thigh or shoulder. 
Fasten stout strings to one end of each 
piece, so that it may he hung up. Pre¬ 
pare a pickle as follows; For each 100 
Ills, of beef use S lbs. salt, 2 lbs, brown 
sugar and one ounce saltpeter. Dissolve 
in enough boiling water to cover the 
meat, stir well, and let go perfectly cold 
before using. Pack the meat in a barrel, 
pour the cold brine over it. and let re¬ 
main in pickle four weeks. Then hang 
in a warm, dry place until it is well 
dried. Some smoke lightly, but most 
people prefer it without smoking. 
Wead off that Croup 
withZMusterole 
Keep the little white jar 
of Musterole handy on your 
bathroom shelf and you can 
easily head off croupy colds 
before they get beyond 
control. 
The moment you hear 
that warning cough, get out 
the good old Musterole and 
rub this soothing ointment 
gently on the chest and 
throat. 
Made from pure oil of mustard 
nnd other simple ingredients, 
Musterolepenctrat esrightthrough 
the skin and breaks up the cold 
by relieving the congestion. 
Musterole docs its good work 
Without blistering the skin like 
the old-fashioned mustard plaster. 
Use it for treating tonsillitis, 
rheumatism, neuralgia, chilblains, 
colds and croup. 
Sold by all druggists, in tubes and 
jars, 35c and 65c; hospital size, S3. 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD BLASTER 
ASPIRIN 
Name “Bayer” on Genuine 
Warning! Unless you see the name 
“Bayer” on package or on tablets you 
ore not getting genuine Aspirin pre¬ 
scribed by physicians for twenty-one 
years mid proved safe by millions. Take 
Aspirin only as told in the Bayer pack¬ 
age for Colds, Headache. Neuralgia, 
Rheumatism, Earache, Toothache, Lum¬ 
bago and for Bain. Handy tin boxes of 
twelve Bayer Tablets of Aspirin cost few 
cents. Druggists also sell larger pack¬ 
ages, Aspirin is the trade mark of 
Bayer Manufacture of Monoueetieacid- 
ester of Salicylicacid. 
Seafoam Candy and Fondant 
I wonder whether the recent inquiry 
about spongy candy is not with reference 
to “seafoam.” I am giving the recipe 
•for this very simple and delicious candy, 
as well as for two kinds of fondant we 
call them the fair-weather fondant and 
bad-weather fondant. Some do not know 
that fondant made from granulated sugar 
will become grainy if made mi a day 
that is not fair. Fudge also becomes 
grainy in stormy weather. But fondant 
made from condensed milk and confec¬ 
tioner's or pow'dcred sugar will not be 
grainy, no matter what the weather, 
Seafoam Candy. Two cups light brown 
sugar, one cup water, one egg. white 
only, beaten stiff. Boil sugar and water 
Until when dropped in small quantity of 
cold water it becomes a soft hall. Dour 
syrup over egg and bent until stilT enough 
to drop on oil paper with teaspoon, 
Cooked Fondant. Two cups granu¬ 
lated sugar, three-fourths cup water, 
pinch of cream of tartar. Boil iritlmut 
Sthrhiti until if will spin a thread. Set 
slower’ into pan of cold water until candy 
cools to blood heat. Stir briskly until 
white and creamy, then knead and work 
with hands for several minutes. This is 
the foundation for any number ol can¬ 
dies, If all is not used at nin e the re¬ 
mainder may he placed in a howl and 
covered with a cloth s'ightl.v damp, and 
it will keep several dn\ If it heroines 
firm, warm slightly and work again with 
the hands until it is soft and creamy. 
1 tales half split and the seeds removed 
inny he lulled with il hit of the fondant 
rolled between the hands. A patty may 
he made and half an English walnut 
kernel pressed on top. Chopped nut ker¬ 
nels may be worked into the mass and 
all pressed into a block nod sliced into 
nut bars. A drop or two of oil of pep¬ 
permint or oil of wintergreen may he 
worked into the fondant, or any other | 
•flavoring. Thin does not have to tie; 
worked in when first made, hut may lie 
done al any time. A little red tnigar, 
Color Your Butter 
“Dandelion Butter Color” Gives That 
Golden June Shade and Costs 
Really Nothing. Read ! 
Before churning add one-half tenspoon- 
fill to each gallon of cream and out 
of your churn cornea butter of Golden 
June shade to bring you top prices. 
“Dandelion Butter Color" costs nothing 
because each ounce used adds ounce of 
weight to butter, l.arge bottles cost only 
M5 cents at drug or grocery stores. Bundy 
vegetable, harmless, meets all Slate and 
National food laws. Used for 50 years 
by nil large creameries. Doesn't color 
buttermilk. Absolutely tasteless. 
Wells & Richardson Co., Burlingti.'i, Vt. 
. RETAILERS’ 35c QUALITY 
COFFEE 
ARECO Dl END DIRECT FROM WHOLESALE ROASTER 
This delicious coffee sup- MBS £* 
plied to families in 5 lb. lots wjm ' 
or over at the wholesale v&JB jjj^ 
price Be3ii or Ground. 
sent rAieetoi. com rm-a-AinoN m-cKirr or vcuni 
CHECK. Ml IN PA OKHKK OK CASH 
SilS./il.-llnn t»r Afoii.-i/ Uni t, 
OIL LIES COM I I CO. 2:13-230 Wiiahtnalon SI 
KatulilMivil HI Y. .ii«_Naw VoiK Clt y 
n lo or KLlUin I V I* Ml AOEl> CllOCk I II V 
UdlltMo llolt-l riilnnitur#, I'tMiklnKlllil-o. Ilmiiliituinnir-. '-IP. 
Htiipiuvl (liriii'l from f.-uHnrv In riiilHillnnr. Wi i'n us 
for iiorttoilliuH, t. SWASEY S CO., Portliinil. Maine 
P hotographs copied k.uIuIc anutiing 
AND ENLARGING Wi ll., fur prions. GOOD STUIIIO. Uuiikirh. N Y. 
PRINTED 100 anvelopi'H A 100 lettnrlli'ml It BO. 1 
STATIONERY Jill. Sani|i.fn>e AlfRIO WMUNIt lliluullia N Y 
