4o6 
THE RURAL NEW-YORKER; 
June 9 
•"V 
l Woman and Home j 
From Day to Day 
I ben t’ doin’s off an’ on, 
Like apple-bees and spellin’s, 
T’ quart’ly meetin’s, public sales, 
Hangin’s an’ weddin’ bellin’s. 
But nawthin’ since the shootin’ scrape 
Down on Bill Jones’ lease 
Hez worked me up like t’other night 
When our gal spoke a piece! 
’Twuz down’t th’ old frame meetin’ house— 
They called it children’s day; 
Th’ young uns done it purt nigh all 
Except th’ preacher’s say; 
An’ that whole program wiggled off 
Ez slick ez melted grease— 
But th’ place where I fergot t’ breathe 
’S when our gal spoke a piece. 
The sup’intendent spoke right up— 
I heered ’im call her name! 
An’ ther she come a trottin’ out! 
’Tothers may looked th’ same. 
But they wa’nt nary nother one, 
Not even Thompson’s niece. 
That looked wuth shucks t’ Moll an’ me 
When our gal spoke a piece. 
Me an' my woman set down front. 
Right dost t’ th' mourners’ bench; 
A-hearin’ that there young ’un speak 
Give me a nawful wrench, 
An’ when we heard ’em cheer an’ cheer 
We set like two ole geese 
Wipin’ th’ silly tears away— 
When our gal spoke a piece. 
’Twuz jest some leetle, easy thing 
Like “Twinkle, Little Star,” 
Er Mary's leetle cosset lamb, 
Er somethin’ like that ’ar. 
But they wa’nt nary nother one, 
Ner tags fr’m lammie’s fleece 
That made us blow our noses hard 
When our gal spoke a piece. 
I hain’t ben what I’d orter ben, 
I've stayed away fr’m church, 
An’ sometimes Mol an’ me hez thought 
They’d left us in th’ lurch, 
But—well, we’ve kind o’ rounded up 
An’ let our wand’rin’s cease 
Sence we wuz down there t’other night, 
And heard her speak a piece. 
—Credit Lost. 
* 
A writer in the New York Com¬ 
mercial Advertiser tells of the difficul¬ 
ties encountered by northern house¬ 
keepers in the South, in teaching col¬ 
ored servants. Many of them would 
cook well enough in their own way, but 
they could never work from recipes. 
One housekeeper finally obtained a mu¬ 
latto man who could read, so she de¬ 
cided that her troubles were over. 
She gave him a recipe for making cake, 
written on a scrap of paper. It was for 
a white cake, but when the cake came on 
the table it was of a singular golden color. 
The lady called the cook. 
“Did you make this cake according to 
the recipe?” she asked. 
"Oh, yes, mum.” 
“Did you put in all the eggs?” 
“Oh, yes, mum.” 
“Put in everything?” 
“Yes, mum—the vinegar, too, and mus¬ 
tard and pepper.” 
“Vinegar and mustard!” exclaimed the 
lady. “What do you mean by putting 
vinegar and mustard into a cake?” 
Then the man brought the recipe. On 
the back of the slip of paper was written 
a recipe for salad dressing, and the intelli¬ 
gent servant had put in everything he 
found on both sides of the paper! The 
lady’s husband took a piece of the cake 
and tasted it. “It looks good, and it tastes 
good,” he said. “In fact, it’s the best cake 
I’ve eaten in this house!” 
* 
This recalls another cake recipe which 
was not a success. Miss McDowell, head 
of one of the social settlements in the 
poorer part of Chicago, was asked for a 
recipe for plain raisin cake, by some of 
the women who attended her mothers’ 
meetings. She copied out a recipe, 
which was in turn copied by the women, 
who were delighted with the idea of 
making it. Two days later a disap¬ 
pointed set of experimenters filed into 
Miss McDowell’s office. One of the 
women said that the cake she made 
tasted like cornbread; another that it 
was hard enough to drive tacks with. 
Mites McDowell couldn’t imagine what 
was the matter, so she took the recipe 
to the settlement cook. 
“Well, I swan,” said the cook, who 
happens to be an old negro mammy. 
“Dis heah receet am curioser’n er Noah’s 
ark. ’Tain’t got no buttah in it, ’tain’t 
got no bakin’ powdah ner yeast cake, 
’tain’t got no aigs, and I ’specs youse 
mixed it wid a ’nundrum fer makin’ 
apple frittahs.” 
A woman in New York State, accord¬ 
ing to newspaper reports, recently found 
several fine pearls in the crop of a bird 
she was preparing for dinner. It was 
only a few months ago that a New Jer¬ 
sey woman found a diamond pin in the 
gizzard of a turkey she was dressing. 
Are the poultrymen endeavoring to send 
out prize packages? 
* 
We are compelled to agree, to some 
extent, with that New York legislator 
who regards long hatpins as a danger¬ 
ous weapon. Two Connecticut women 
were recently “held up” by four foot¬ 
pad's late at night. One of the women 
pulled out a hatpin and sprang at the 
nearest man. The suddenness of the at¬ 
tack disconcerted the robbers, and they 
ran, pursued for a block by two scream¬ 
ing women, according to report. The 
most modern of heroines appears to be 
the woman with the hatpin. 
• 
The one woman delegate to the recent 
Populist Convention at Cincinnati 
brought her baby along, and, according 
to newspaper reports, carried it in her 
arms at all the sessions. Some of her 
critics ask anxiously whether she had 
no nurse, or relative, or friend with 
whom to leave it, or Whether she was 
obliged to have it with her in all her 
duties, from bread-baking to President- 
nominating? It is said that no women 
ever felt it necessary to bring a baby 
along when attending the Congress of 
Mothers, and the appearance of the hope 
of the family at a political meeting nat¬ 
urally excited some comment. 
* 
'Significant Ignorance About the 
Bible is the subject of a thoughtful ar¬ 
ticle in the Century Magazine for May. 
Its writer, the Rev. Chas. F. Thwing, 
President of Western Reserve Univer¬ 
sity, declares that the Bible has ceased 
to be a force in American literature or 
theology, this view being borne out by 
the ignorance of college students, who 
made a lamentable failure of a simple 
examination paper on Biblical subjects. 
Says Dr. Thwing; 
Its poetry is not appreciated. The 
majesty and magnificence of its style, its 
deftness of phrase and sweetness of allu¬ 
sion, its perfection of literary form, as well 
as the profound significance of its ethical 
and religious teachings, are ceasing to be 
a part of the priceless possession of the 
community. Explain the condition as best 
we may, point out the results as one ought, 
yet the first emotion is one of grief over 
this impoverishment of humanity. 
* 
The idea of trimming a hat with one 
simultaneous rosette of blue, green, 
pink, yellow and purple, sounds appall¬ 
ing, and yet, to tell the truth, such hats 
are no gaudier than many a one in 
monotone. These chromatic rosettes 
suddenly blossomed out this Spring, and 
soon became very popular. They are 
used on short-backed sailors and simi¬ 
lar shapes; usually the crown is trim¬ 
med with bands of black velvet, and this 
large rosette is put near the front, at the 
left side. Sometimes only two or three 
colors are used, such as pale blue, pale 
salmon and cream; in the very irides¬ 
cent rosettes, to these tints are added 
pastel rose, Nile green, straw and pastel 
heliotrope. The material used is chiffon 
or Liberty silk. This style of trimming 
seemed to achieve an instant popularity, 
and one may count such hats by the 
dozen, almost any day, here in New 
York. 
• 
Mrs. Carrii Chapman Catt, the well- 
known speaker and writer on women’s 
suffrage, commented 'in a recent address 
upon the organized remonstrance by 
women, against woman’s suffrage. She 
said: 
In 1800 the remonstrant was horrified 
at the study of geography. In 1810 she 
accepted physiology, but she protested 
against geometry. In 1830 she accepted 
geometry, but protested against a collegi¬ 
ate education. In 1840 she accepted the 
college but remonstrated against equal 
property laws for married women. In 
1850 she accepted the property laws, but 
remonstrated against public speaking by 
women. In 1860 she protested against 
the freedom of organizations. In 1870 she 
remonstrated against professions for 
women. In 1880 she protested against 
the school suffrage. In 1890 she protest¬ 
ed against women in office. In 1900 she 
accepted everything that every genera¬ 
tion of remonstrants has protested 
against, and, availing herself of the 
right of free speech secured by the 
women’s rights movement, pleads pub¬ 
licly that she may be saved the burden 
of voting for President. 
Rural Recipes. 
A young wife bought an oyster plant and 
set it out to grow. 
Quoth she, “’Twill please my husband, w r ho 
does love oysters so! 
And when the oyster season comes I’ll go 
out every day 
And pick a bushel basketful, with not a 
cent to pay. 
Oh, he shall sup on Saddle Rocks, for 
which he has a craze. 
Or Natives, Blue Points, Shrewsburys, or 
even Roclcaways. 
And he will be so grateful and full of joy 
to see 
How very economical his little wife can 
be!” 
When apples are exhausted in their 
natural condition, an apple cusltard pie 
makes an agreeable change. Beat to¬ 
gether four eggs, one teacupful of apple 
butter, one of sugar, one tablespoonful 
of allspice, add one quart of rich milk 
and a pinch of salt; bake in three pies 
with an under crust only. Another des¬ 
sert appreciated by those who like pie 
is chocolate meringue. One coffee cup¬ 
ful of milk, two tablespoonfuls of grated 
chocolate, three-fourths of a cupful of 
sugar, yolks of three eggs. Heat choco¬ 
late and milk together, then beat yolks 
and sugar to a cream, and add to the 
chocolate and milk. Flavor with vanilla. 
Bake with an under crust. Make a 
meringue of the whites and spread over 
tne top. 
Baked beans with tomato sauce now 
form a favored item among canned 
goods; few people seem to cook ~eans in 
this way. Boil one quart of beans one- 
lialf hour. While boiling put one can of 
tomatoes on stove in a skillet with 15 
whole cloves in it; also one onion sliced 
thin; cook till onion is soft, adding 
water if it becomes too thick. Drain 
beans and put in a stone beanpot, press 
the tomatoes and onion through a sieve 
and pour over the beans; add a little 
salt and pepper, one tablespoonful mo¬ 
lasses, a piece of bacon; cover and bake 
five or six hours; add water if they bake 
too dry. When done the beans should 
be whole, of a pink color and covered 
wi<~. a dressing that looks like tomato 
catchup. 
Acceptable ways of cooking onions are 
desirable; this wholesome vegetable is 
often neglected because the average 
housekeeper simply boils or fries it, 
without thinking of attempting other 
ways of cooking. Onion skin is removed 
readily if the onions are plunged into 
very hot water before peeling. Onions 
au gratin are cooked as follows: Peel, 
boil one hour, changing the water at 
least twice during that time. Salt the 
last water. Drain, cut in quarters, or 
eighths, if large, arrange in a baking 
dish, pour white sauce over, sprinkle 
with butter and bread crumbs and brown 
in the oven. Very toothsome and sus¬ 
taining. The French term “au gratin,” 
usually is applied to any dish which is 
masked with sauce and browned in the 
oven. We utilize many left-over vege¬ 
tables in this way. 
A savory mince of left-over meat 13 
nicely served as follows: Butter an 
enameled plate, covering it one-half inch 
thick with potatoes mashed smooth with 
milk and one egg. Crimp the edges, 
brush over with egg and set the plate in 
a sharp oven for five minutes to brown 
the crust. Fill the center with mince of 
any kind of meat simmered in thick 
gravy. A tablespoonful of catchup or 
Worcester sauce added to the meat will 
improve the flavor. 
When reduced to dried-apple sauce as 
a substitute for fresh fruit, it is often 
necessary to add additional flavoring. 
Oranges are excellent used as follows: 
Look over and wash well one-half pound 
evaporated apples; put to soak over 
night in cold water; next day stew them 
in same water, adding enough to cover. 
When half-cooked add the grated rind of 
half an orange and the juice of one, one- 
half cupful of sugar or more, if the fruit 
requires more sweetening. Stew until 
tender. 
Here is a maple layer cake which may 
be recommended as delicious: Make a 
tender layer cake by any good recipe, 
and bake in three large layers. For a 
filling take two cupfuls of maple sugar, 
add one cup of water and boil until it 
will wax when dropped in cold water. 
Then remove from the fire and add two 
teaspoonfuls of butter and stir speedily 
till it will spread on the cake. Add one- 
half teaspoonful of vanilla and put be¬ 
tween the la yers. _ 
People can’t grow unless they have a 
chance to stretch now and then—men 
and women any more than babies.—Mrs. 
A. D. T. Whitney. 
ARMSTRONG & McKELVY 
Pittsburgh. 
BEYMER-BAUMAN 
Pittsburgh. 
DAVIS-CHAMBERS 
Pittsburgh. 
FAHNESTOCK 
Pittsburgh. 
ANCHOR ] 
> Cincinnati. 
ECKSTEIN J 
ATLANTIC 
BRADLEY 
BROOKLYN ( 
JEWETT 
ULSTER 
UNION 
SOUTHERN 
SHIPMAN 
COLLIER 
MISSOURI 
RED SEAL 
SOUTHERN 
New York. 
Chicago. 
>St. Louis. 
JOHN T. LEWIS & BROS CO 
Philadelphia. 
MORLEY 
Cleveland. 
SALEM 
Salem, Mass. 
CORNELL 
BulTalo. 
KENTUCKY 
Louisville. 
HROUGH all the fog of 
advertising, and claims of 
rival manufacturers, it can 
be plainly seen that Pure White 
Lead is claimed to be the base or 
principal pigment of all the Paints 
or mixtures of Zinc, Whiting and 
Barytes which are represented to 
be better (?) than White Lead. 
■■■'ipp For Colors use National Lead Company’s Pure White 
■ IlkKl Lead Tinting Colors. Any shade desired is readily 
obtained. Pamphlet giving full information and show¬ 
ing samples of Colors, also pamphlet entitled “ Uncle Sam’s Ex¬ 
perience With Paints ” forwarded upon application. 
National Lead Co ., ioo William Street , New York . 
