242 
February 18, 1922 
WOMAN AND HOME 
From Day to Day 
Sleep and Death 
Two wandering angels, Sleep and Death, 
Once met in sunny weather : 
And while the twain were taking breath 
They held discourse together. 
Quoth Sleep, whose face, though twice as 
fair, 
Was strangely like the other's— 
So like, in sooth, that anywhere 
They might have passed for brothers: 
“A busy life is mine, I trow : 
Would I were omnipresent! 
So fast and far have I to go; 
Aud yet my work is pleasant. 
“I cast my potent poppies forth. 
And, lo 1—the cares that cumber 
The toiling, suffering sons of earth 
Are drowned in sweetest, slumber. 
“The student rests his weary brain, 
And waits the fresher morrow ; 
I ease the patient of Ids pain. 
The mourner of his sorrow. 
“I bar the gates where cares abide, 
And open Pleasure’s portals 
To visioned joys; thus, far and wide, 
I earn the praise of mortals." 
“Alas!” replied the other, “mine 
is not a task so grateful; 
Howe’er to mercy 1 incline, 
To mortals I am hateful. 
“They call me ‘kill-joy,’ every one. 
And speak in sharp detraction 
Of all I do; yet have I done 
Full many a kindly action." 
“True !” answered Sleep, "but all the while 
Thine office is berated. 
’Tis only by the vile and weak 
That thou art feared and hated. 
“And though thy work on earth has given 
To all a shade of sadness; 
Consider—every saint in heaven 
Remembers tbee with gladness!” 
-JOIIX GODFREY SAXE. 
tk 
A Virginia reader asks for patterns 
for knitted bedspreads. If anyone among 
our readers can give directions, with 
sample block for illustration, wc should 
be glad to pass the information on. We 
are getting a great many patchwork pat¬ 
terns, some with name and some with¬ 
out. We are asked for information about 
a very old pattern, called the Rose of the 
Revolution. This is said to be one of the 
very old patterns, and is now apparently 
lost. If anyone can give information as 
to this pattern we should like to hear 
from her. 
tk 
We would like a tested recipe for fudge 
cake. Is it ordinarily made as a layer 
cake with fudge made after any familiar 
recipe as a filling? 
'I' 
We have been looking rather sadly at 
the so-ealled “funny" cartoons that run 
day after day in our leading newspapers. 
There are two or three cartoonists who 
are humorous and free from vulgarity. 
The rest seem to us more or less objec¬ 
tionable. and inexpressibly dreary. This 
tired old world needs every possible aid 
to good cheer, but we see little of it in 
ugly pictures that deal with slangy and 
impudent children, with wives who rob 
their husbands, or husbands who deceive 
their wives, with bold young girls or 
quarrelsome families, aud these seem the 
main stock in trade of the newspaper 
artists. The pictures debase the taste, 
and the silly words accompanying them 
vulgarize the mind. Of course if a 
farmer is ever shown in such pictures he 
is an impossible “hayseed." but we can 
hardly complain, considering the equally 
unflattering pictures of city people. VI e 
have always considered such pictures un¬ 
desirable for children, and we cannot see 
any reason for their existence. These 
stupid “funny” pictures are a natural 
guide to vulgarity iu moving pictures. 
We “first endure, then pity, then em¬ 
brace." 
Success with One-egg Cake 
I want to thank Mrs. G. F. for her 
recipe for a “perfect one-egg cake.” page 
1495, last year, and to make a suggestion 
to Mrs. H. II. (page 501. I have never 
been a good cake maker, and had given 
up trying, but now tlio results of using 
this rule are. so delicious that I am kept 
making cakes every few days. As the 
amount of (lour was not given, I tried 
using two cups. The result is a cake 
light as a feather that melts in your 
mouth and keeps soft as long as it is 
allowed to last. If I use more flour the 
The RURAL NEW-YORKER 
cake is tough, but with only two cups it 
is “perfect." 1 cannot, however, get the 
sugar and shortening s<> 1 can beat them. 
May I add for Mrs. II. II. that a cake 
made with water instead of milk is usu¬ 
ally more tender than one made with 
milk, though it will dry out sooner. Milk 
and eggs have a tendency to toughen. 
A delicious frosting for this cake is 
made by stirring orange juice thick with 
confectioners’ sugar. sirs. c. w. p. 
Lard Economy 
Not liking to use commercial lard, or 
the lard tried at our local market, we 
have adopted the following method: Wc 
buy leaf lard from our local markets, 
paying the same price a pound that is 
asked for the market-tried lard. After 
being sure that the leaf lard is clean wo 
cut it into narrow strips and put it 
through the food chopper. This is not a 
hard task, as we buy only 5 or 10 lbs. at 
a time. After tbe lard is chopped we 
put it into a hot iron kettle, where it. 
quickly melts, and can be dipped off and 
strained. There will be only a small 
amount of scraps left, compared to what 
there would have been if the lard had 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9002. House dress or apron, with cap, 
34 or 30. 38 or 40. 42 or 44 bust. The me¬ 
dium size will require 3tv. yds. of material 
30 iu. wide, 3ii yds. 44, with % yd. any 
width for cap. Price 20 cents. 
only been cut into coarse chunks instead 
of being ground up in the food chopper. 
Also, the lard does not have to be kept 
on the stove so long that it scorches 
while we are trying to get all the fat out 
of it. Thus we get well-flavored white 
lard, and avoid having the greasy scorched 
smell of the lard iu the house. 
We also get beef suet and try it out 
by the same method. When frying dough¬ 
nuts we use one part suet to three parts 
lard. The doughnuts will not take up as 
much of the hot fat when suet is used 
as they will when the lard is used alone, 
so that lard is saved in two ways by 
using the suet. The suet tried out by 
this method is also nice to use in other 
ways. . , ROSETTA M. FLINT. 
Hot School Lunches Again 
I notice hi a recent issue that “Mother 
Bee” asks for a few notes on hot school 
lunches. Before mv marriage I lived on 
a ranch in Idaho, and for the district 
school there we had built a lovely new 
schoolbouse. It looked more like a bun¬ 
galow home than a schoolhouse, and a 
kitchen was planned and equipped for it. 
It was really a kitchenette, with only 
room for a range, kitchen table and a 
dish and supply cupboard. The older 
girls, two each day, cooked one hot dish, 
for all the school, under the teacher’s 
direction, of course. She had hot choco¬ 
late twice a week and soups, esenlloped 
dishes, baked potatoes or beans the other 
three. Each pupil furnished his own 
spoon, fork, sandwiches and napkin. The 
plates, cups, bowls and cooking utensils 
were property of the school, furnished 
with the proceeds of a basket supper. 
Everything that could be purchased 
from the pupils’ parents was bought at 
the retail price, and then the pupils paid 
for their lunches. By judicious buying 
and dividing her purchases among the 
patrons each child was able to pay for 
liis lunch with what was bought. The 
price the first year was one cent a day; 
the next year foodstuffs were much higher 
and the price was eight cents a week. 
It was surely a good plan, and the 
pupils did so much better iu their school 
work, besides the real lessons in cookery 
for the girls, that, it certainly paid. 
MRS. L. M. DOX. 
A Candy-making Hint 
Tell your "homemade" candy-makers, 
after dipping candy into the chocolate, to 
deposit them on common table oilcloth. I 
lift the goods up with a common three or 
four-tine steel fork, and just let them 
slip off on the oilcloth, or turn them over. 
The goods will not stick to the oilcloth, 
and cloth can be washed with warm 
water and used for years. Do not grease 
the cloth. Just have it clean and dry. 
Chill the goods as soon as possible, and 
they can be picked off in a few minutes. 
w. E. KEMP. 
Delicious Confection 
One-half pint pear conserve or jam, *4 
lb. seeded raisins, one-half box seeded 
dates. lb. figs, l’ut through the food 
chopper. Add enough shredded cocoanut 
to make a stiff mass. Form into balls. 
Roll in shredded cocoanut and put ou 
buttered platter to harden. Wrapped in 
waxed paper and added to a school lunch 
they are a treat and nourishing. 
M. S. M. 
Dried and Corned Beef 
I note in January 21 number of The 
R. N.-Y. that A. T. IT. asks for “a tried 
recipe for preparing dried beef." May I 
be allowed to make a correction in the 
directions given, as 1 am sure the results 
will be far more satisfactory? The for¬ 
mula is practically the same, the main 
difference being the length of time it 
should stay in the brine. _ After four 
weeks in the brine I am quite sure the 
dried beef would be so salty it would 
hardly be fit to eat. 
My formula is as follows; To 100 lbs. 
meat use S lbs. salt. 2 lbs. brown sugar 
and two ounces saltpeter. Three or four 
gallons of water is generally enough to 
cover 100 lbs. of meat. Dissolve in 
enough boiling water to cover the meat, 
stir, skim, and when cold pour over the 
meat, which should be weighted down to 
keep it under the brine. Leave in brine 
)8 hours, take out, smoke lightly and 
hang up to dry. The best meat for mak¬ 
ing dried beef comes from tbe “hind- 
quarter." that portion corresponding to 
that from which the round steak it cut. 
For corned beef I use the same formula 
given above. I take all flip bones, out 
and roll and tie the fiat pieces: this is 
not necessary, but makes it much nicer 
to serve, especially the plate pieces. Here 
is the important part: After the brine 
lias been brought to tbe boiling point put 
meat in brine and boil 20 minutes to one- 
half hour, according to age of beef, pack 
meat in crock or barrel, place weight on 
top to keep it down, and pour brine on 
hot. Tf crock is used, be careful not to 
crack the crock. 
When warm weather comes take up 
meat, boil and skint brine until it comes 
clear, then put meat in brine and bring 
to boil, pack down meat again, pour 
brine on hot. If meat is kept under brine 
it should keep perfectly until used. I 
put down whole beef each year, can a 
lot and dry aud corn the balance, with 
no loss, unless can is defective. 
G. D. s. 
Texas Notes 
This is the first time in many years 
that all the cotton has been picked and 
ginned b.v November 1. I have seen the 
fields white with cotton late iu Novem¬ 
ber. Nearly always it is some time in 
December before it is nil out. Fortu¬ 
nately, we usually have fine weather un¬ 
til Christmas, and this year has been no 
exception. The weather was perfect. We 
have no fires during the day in the 
heater. iSometimes the nights are quite 
cool. The farmers of this part, of Texas 
are facing hard times again. There has 
not been enough cotton raised to pay the 
taxes, the cotton was cut so short by the 
boll-weevil. Cattle are low also. Most 
of the farmers are in debt, nod it looks 
hard for the merchants ns well as those 
who owe them. But they do not seem to 
have given up by any means, aud are pre¬ 
paring to raise another crop. 
Most of the cotton is being held for a 
higher price, as it seems to be the belief 
among the farmers that the price will go 
up later in the year. Wo had a large 
pear crop, and sold them in our town 
and at the orchard, about 200 bushels, 
and had plenty for our own use and to 
give to our friends aud neighbors. We 
are not discouraged, but are looking for¬ 
ward to another .year with hopeful hearts. 
There is always a way open, and a chance 
to make a living. We also have our 
health, peace and happiness within our 
home, and a bright fire ou the hearth. 
Who could ask for more? 
MRS. M. rr. M. 
Stove Price* Hit Bottom 
Buy direct from manu¬ 
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T „'“:,r.: r . k Direct to Abu 
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Name “Bayer” on Genuine 
Beware! Unless you see the name 
“Bayer'' on package or ou tablets you 
are not getting genuine Aspirin pre¬ 
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Ideal 
for 
KIDDIES 
Warm, comfortable moccasins, made of thick, tough 
leather that wears like iron; bilCBOft and pliable for 
little feet. 
Colors—Dark tan or smoke grey. 
Plain moccasin (no sole! for babies before walk tug. 
Sizes 8- 6 .*1 > 5 
Moccasin «ith single sole, for babies 0 mouths to 2 
years old Sizes 2 l).*2.‘45 
Sizes T il. 2.50 
Moccasin with Goodyear stitched, welted outsole 
and spring heel for youngster 2 to 6 years ohl. 
Sizes t-f...#2.Kft 
BizejT-li. C.B5 
Send no money. Just state size or length of foot in 
inches and pay postman on arrival. If prepaid, we 
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Write ns today. 
GOULD MAIL ORDER CO. 
P. O. Box 1678 Boston, Mass. 
a-re-co;blend 
COFFEE 27? b 
Direct From Wholesale Roaster ® “ 
Tills delicious ndfeo supplied to families in 5 II). lots 
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SATISFACTION GUARANTEED OR MONEY BACK 
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Established 81 years NEW YORK CITY 
FREE OFFER-WOMEN AGENTS WANTED 
Sell chipped soap direct from factory. You sell— 
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One pound sample 35 cents and one pound white 
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