850 
The RURAL NEW-YORKER 
July 1, 1022 
From Day to Day 
Unafraid 
When comes rhe wondrous burgeoning 
Of the bare Earth ni walce of Spring, 
And in the Summer's flower tide 
Of gardens scattered far and wire 
There is no hint of death's quick sting 
The swiftly passing days may bring. 
But when it comes they die away 
Until a new uprising day. 
Now in the garden of my heart 
Hid deep within its secret part 
I, too, have lovely, blossoming things. 
From seeds of faith that trusting brings; 
And unafraid I’ll tend them well, 
With never a fear of death's dark spell. 
For I will love and useful be, 
The rest of life that God gives me. 
—FLORENCE VAN FLEET LYMAN 
in Springfield Republican. 
* 
Bankers and other business men have 
recently united in warning against draw* 
ing checks so carelessly that they offer 
opportunities to forgers and other crimi¬ 
nals. Especial warning is given against 
making out checks to “cash” or “bearer,” 
as these offer special opportunities for 
forgers to sign fictitious endorsements. 
The following list of “Don’ts" for check 
writers are timely and sensible: 
Don’t write checks payable to “cash" 
or “bearer.” 
Don’t leave blank checks around care¬ 
lessly. 
Don’t send small hoys to cash checks 
or to get you cheek books. 
Don’t sign checks in advance. 
Don’t neglect to examine your can¬ 
celed checks. 
* 
Many readers who have loved Marion 
Ilarland will concur in the fine tribute to 
her which follows. It appeared in the 
New York Herald: 
It would be as interesting as it is im¬ 
possible to know exactly how much bene¬ 
fit to humanity resulted from the work 
of Mary Virginia Terbune, who died the 
other day at the age of 91. Few knew 
her by that name, hut American wives 
and their mothers and grandmothers 
knew the works of Marion Ilarland, the 
name under which she wrote. 
Not many writers have had published 
more volumes than Marion Ilarland. 
None exceeded the span of her literary 
productiveness, which stretched over ”0 
years. She. was a famous novelist 10 
years before the Civil War, and it was 
only three or four years ago that she 
rested from her labors. To visualize the 
length of a life like hers we must remem¬ 
ber that when she was born Jackson was 
beginning his first term; General Monroe 
was still alive; Lincoln had just moved 
to Illinois; Poe was a cadet at West 
Point. James G. Blaine and Chester A. 
Arthur were born the same year, 1880. 
But work is more important than 
years. Marion Ilarland took full advan¬ 
tage of time. Her novels, beginning with 
“Alone,” which she wrote 70 years ago, 
entertained two generations. And her 
cookbooks, her household guides—how 
many homes were made happy by them, 
how many brides were saved from ship¬ 
wreck by these charts of the treacherous 
culinary seas! 
Mrs. Terhune was a fine old-fashioned 
woman who was able to impart the 
wealth of her wisdom and the sweetness 
of her philosophy to millions. The re¬ 
ward of her zeal and industry was uot 
small. She must have known what was 
true, that there was no American city so 
great, no crossroads village so remote, 
but that the name of Marion Ilarland 
was as familiar there as if she had been 
a President of the United States. Not 
only familiar, but accepted as the name 
of a friend. 
* 
Among new furniture displayed at one 
of the large shops was a Spanish peasant 
chair, large and roomy, with low arms 
and ladder back. It was painted bright 
yellow, and decorated with tiny figures 
in red, blue and green. The seat was 
upholstered in yellow glazed chintz. The 
modest price of this chair was $130. but 
it gave a suggestive idea. An old wooden 
chair of good and comfortable shape, 
painted with enamel in some vivid color, 
may be attractive indoors, as well as on 
the porch. IWe have seen some very at¬ 
tractive pieces of this sort painted orauge, 
peacock blue or apple green. 
Another Tea Cart Suggestion 
The tea cart described by Mrs. II. A. 
S., page 702, was worth its cost for the 
convenience it was for so long, but mine 
is as serviceable. A shallow box. in- 
verted upon four uprights, 2x2, with fur¬ 
niture castex-s and oilcloth cover, has 
proved inestimable. Dishes from table 
to sink, and back to table or into the 
pantry, where they cau be put in place, 
save thousands of steps a year. m. e. l. 
Chocolate Drinks 
Chocolate Syrup.—Three tablespoons 
of cocoa, one cup granulated sugar; grad¬ 
ually pour on it one cup of boiling water, 
stirring all the time. Place on the fire 
and stir until cocoa is dissolved. Add 
one more cup of sugar and stir until it 
begins to boil. Cook for three minutes 
2137. Dress for women, 34 to 44 bust. The 
medium size will require 4% yards of material 
40 inches wide, 3 7 4 yards 44 or 54. 20 cents. 
2128 Long-wai-ted overdress f.» • misses 
ami small women, 10 and IS years. 
9745, Two-piece skirt for misses and 
small women, 10 and 18 years. 
The 10-year size overdress will require 
3 1 1 yards of material SO inches wide. 3V» 
yards 40, 2% yards 14. with 21, yards 30. 
40 or 44 for the skirt. Each pattern 20 
cents. 
longer, then strain and cool. When cool 
add one tablespoon vanilla extract. Bot¬ 
tle and keep in cool place, in icebox in 
Summer time. 
Children’s Chocolate Milk.— Put into 
tumbler some broken ice, two tablespoons 
of chocolate syrup, 1 V->, gills of milk; 
shake well and serve. For a richer drink 
for adults, two tablespoons cracked ice, 
two tablespoons chocolate syrup, three 
tablespoons whipped cream, one gill milk 
and half a gill of soda water from a 
syphon bottle, or Apollinaris water. 
Shake well and serve. Vanilla ice cream 
is also a delicious addition. 
MRS. V. B. a. 
Buttermilk Cheese with Caraway Seeds 
Some one asks for a cheese made of 
buttermilk, such as they make in Hol¬ 
land. I do not know if this is what is 
required, but the Danes make a cheese 
something similar. Warm the buttermilk 
so tlmt the whey can he. separated from 
the curd by straining through a muslin 
bag. Let drip in bag until dry enough 
to handle, then put. in Crock and set near 
stove, so that it will keep warm and so 
it will get strong (be sure to keep well 
covered). Work this over every day 
until it is the desired strength, then add 
salt, a little cream and caraway seeds. 
Work this together thoroughly aud form 
in small egg-shaped patties, set on board 
or waxed paper to dry out in airy place, 
turning them often. emmahansex. 
To Black a Cook Stove 
Use carburet of iron blacking; mix it 
with vinegar once a week to make it 
stick, other times just water. Mix it 
thin, SO it will spread smooth. Once a 
day rub the stove off with newspaper; 
this helps to keep it smooth and shining. 
For the sides of the stove I use paste 
blacking. MRS, lx. F. 
Are We Eating Enough Cereals 
“Oh. we seldom eat cereals,” you hear 
someone say. “The children do not seem 
to care for them.” Yet with a simple 
understanding of their value we find that 
cereals not only contain life-giving vita- 
mines, but supply actual digestible nutri¬ 
ment to the body more cheaply than any 
other class of food, and a glance at their 
composition shows they are good fuel 
generators, too; just the food needed to 
help make up a diet for sturdy boys and 
girls. 
Children, as well as grown-ups. crave 
variety. Do not make the mistake of 
giving' the same breakfast food morning 
after morning, in exactly the same form. 
I know a housewife who serves her fam¬ 
ily with oatmeal every morning during 
the Winter months, and cornflakes in 
Summer. Both are excellent and appro¬ 
priate for the seasons they are chosen, 
but why not have a variety, when there 
are so many different cereals, just as 
good, on the market V 
Cooking and serving a breakfast food 
has much to do with the eating of it. 
The average healthy child rarely needs 
coaxing or encouraging to eat a thor¬ 
oughly cooked aud daintily served cereal. 
Some of us may have an unpleasant rec¬ 
ollection of a corn meal mush, pasty and 
lumpy, the uncooked bunches setting your 
teeth' on edge, yet when cooked just- right, 
heaped in a golden mound in the center 
of a pretty blue and white cereal dish, 
and served with sugar and plenty of 
cream, or even good rich milk, it is a 
dish fit for a king. 
Oatmeal is another cereal that can he 
spoiled or made delectable in the cook¬ 
ing; in fact, the whole secret of success 
in preparing uncooked 1 cereals is simply 
iu the cooking. A perfectly cooked cereal 
is neither too thick nor too thin, but just 
the consistency to hold its shape well 
The coarser the Cereal the more water re¬ 
quired, and the longer time of cooking. 
If you mix the finely ground prepara¬ 
tions, such as farina, cream of wheat and 
corumeal, in a little cold water or milk, 
there will be no disagreeable lumps. Or¬ 
dinary oatmeal and granulated wheat 
need four times their bulk of water, 
cracked wheat and lioxniny about three 
times, while the rolled cereals need but 
twice their bulk of water. A double 
(miler is, of course, indispensable in cook¬ 
ing any cereal. At first the cooking 
should be rapid, and the upper part of 
the boiler may be placed on the stove for 
a few minutes before it is placed in the 
lower part containing the boiling water, 
('over closely and do not stir. Hominy, 
cracked wheat, oatmeal and conimeal are 
more delicious if cooked for a long peri¬ 
od. from one to two hours for cornmeal, 
and at least three for the others is none 
too long. 
Because they are dainty and easy to 
serve, the read.v-to-eat cereals are espe¬ 
cially nice for hot weather; they save the 
bother and heat of cooking, but they do 
not yield the extra nutritive value that 
the uncooked ones do. When we buy our 
cereals iu paper packages we pay n little 
more for them than when bought in bulk, 
but it is a clean, convenient form in 
which tn keep and handle them. 
Cereals need not be confined to break¬ 
fast food altogether; any number of 
wholesome and sustaining dishes may be 
made from them. For desserts, a cereal 
of some kind may be one of the best in¬ 
gredients. A plainly cooked cereal mold¬ 
ed and served cold with fruit juice, or 
plain cream and sugar, is nice in hot 
weather, either for breakfast or as a din¬ 
ner dessert. Hominy or coi’iimeal mush, 
packed smoothly into round or square 
molds or any suitable form, and when 
cold sliced, rolled in egg and crumbs and 
fried, to serve with syrup, makes an ex¬ 
cellent supper dish. Even that left over 
from breakfast need not be thrown away, 
but utilized in making muffins, waffles 
and griddle cakes. 
Cornflakes ace rarely used any other 
way except as an easy-to-serve breakfast 
food, but served inside of halves of can¬ 
taloupe, with whipped cream heaped on 
top, is something new and novel in the 
way of a dessert. Cornflakes as a pud¬ 
ding, too, is another novelty. Add to 
one-half cap of sugar two cups of hot. 
milk, two tablespoons of butter, two 
tablespoons of orange marmalade, or one- 
half cup of raising, and three caps of 
cornflakes, and when cold add one well- 
beaten egg. Turn into a buttered pud¬ 
ding dish and bake in a moderate oven 
for an hour. Serve with a hard sauce or 
whipped cream. 
Farina custard is a nice dessert that 
may be served hot on a cold day, and 
cold on a hot. one. Stir into one quart 
of hot milk enough farina to make a 
rather thin mush, cook over hot water 
one-half hour. Add the yolks of tw-o eggs 
well beaten, one euj> of sugar, and the 
grated rind of a lemon, and pour slowly 
over the beaten whites of eggs. Turu 
into individual molds and chill. Serve 
with cream or soft custard. Or, if you 
want a warm dish, turn the mixture into 
a buttered pudding dish and bake 20 min¬ 
utes. 
Easy cream of rice pudding should be 
a stand-by in every borne where there are 
children. Wash well one-half cup of 
rice, add one-half teaspoon of salt, four 
tablespoons of sugar, one quart of milk, 
and any flavoring you like. Mix all to¬ 
gether in a baking dish and bake slowly 
two hours, or until the rice is tender and 
the milk Creamy. If stirred often to the 
bottom of the dish, the brown crust that 
is sure to form on the top. will dissolve 
and give the pudding a nice, rich color. 
The old-fashioned Indian meal pudding 
has always been a wholesome dish, as 
our ancestors have testified, lleat one 
quart of milk in a double boiler, mix 
three tablespoons of fine cornmeal smooth 
in one eup of cold milk, and add to the 
hot milk, and cook 20 minutes; then stir 
in one cup of sugar or one half cup of 
molasses and one-half cup of sugar, one- 
half cup of raisins, one teaspoon of ginger, 
one teaspoon of salt, one tablespoon of 
butter, and three well -beaten eggs; turn 
into a baking dish and bake one hour. 
Rice Mullins.—Two and one-fourth 
cups of flour, three-fourths cup of cooked 
rice, four teaspoons of baking powder, 
one-half teaspoon of salt, two tablespoons 
of sugar, one cup rtf milk, one egg, two 
tablespoons of molted butter. Mix the 
dry ingredients and sift, then add one- 
half cup of milk, the egg well beaten, and 
the remainder of the milk with the rice, 
and the melted butter, and beat thorough¬ 
ly. Turn into greased gem pans ami bake 
in a moderately hot OA-en half an hour. 
Oatmeal Muffins.—One cup of cooked 
oatmeal, one and one-half cups of flour, 
four teaspoons of baking powder, two 
tablespoons of sugar, one-half teaspoon 
of salt, one-half cup of milk, one egg, two 
tablespoons of melted butter. These are 
mixed and baked the same as rice muf¬ 
fins. 
Queen Cookies.—One egg. one-half cup 
of sugar, one-half cup of butter, one cup 
of oatmeal, two cups of flour, two tea¬ 
spoons of baking powder, one teaspoon of 
salt, one-half cup of chopped nuts. Boat 
the egg verv light, cream the butter and 
sugar; then add the egg. oatmeal and 
flour, sifted with the baking powder and 
salt, and lastly the nuts. Mix on a 
floured board, roll, cut into shape and 
hake in a moderate oven. 
A delicious candy can he quickly 
evolved by putting one cup of sugar in a 
flat aluminum saucepan with one-halt 
cup of water. Put over the fire and stir 
until the sugar is dissolved, then cook 
slowly until the syrup takes on a light 
brown color. Remove from the fire and 
stir in one cup of puffed rice. Turn out 
on a greased platter and when cold break 
into pieces. Rosamond lampman. 
Tennessee Notes 
How swiftly the days go by—and years 
ago we thought Sunday would never come, 
and Christmas seemed a lifetime away. 
I wonder whether time passes as slowly 
for youths of the present day? 1 think 
not. I was reared on the strict disci¬ 
plinary plan; afraid to call my breath 
my own. A look or nod of the head was 
more to me than a command is to my owu 
crew; not. that they are so very disobedi¬ 
ent. but a hit fractious at times Which 
wav is better? Youth must have some 
outlet, and the child afraid to laugh, 
afraid to speak, at home, will most surely 
make up for lost time when free from re¬ 
straint, or else become so self-conscious 
that to speak is an effort. And yet one 
doesn’t know what is better. 1 only 
know I want home to be home always, 
for the children. 
'Well, we are stirring up the school 
business again. We have offered tile 
ground and some timber and work, and 
T am talking and striviug with might and 
main. Help me with your thoughts for 
the sake nf .‘{(V-tHl<1 little fellows who need 
a school in walking distance. Oh, we 
just must succeed! At the present at our 
little Sunday school, conducted iu a va¬ 
cant. house, is progressing nicely. 
Yes, there are churches; not over 4V> 
miles away is a litle country village with 
thi'ec churches in sight of each other and 
the people Would do well to support or 
fill one church, blit they are all of dif¬ 
ferent denominations, you know. About 
three miles away is another church; it 
was begun as a community church, but 
when almost completed two factions be¬ 
gan to pull to have it dedicated to their 
different creeds. It split the neighbor- 
