io8 
THE RURAL NEW-YORKER 
February 11, 
| Woman and Home \ 
From Day to Day. 
REWARD OF SERVICE. 
The sweetest lives are those to duty wed, 
Whose deeds, both great and small, 
Are close knit strands of an unbroken thread. 
Where love enobles all. 
The world may sound no trumpets, ring no 
bells; 
The Book of Life the shining record tells, 
Thy love shall chant its own beatitudes 
After its own life working. A child's kiss 
Set on thy singing lips shall make thee glad; 
.a poor man served by thee shall make thee 
rich; 
A sick man helped by thee shall make thee 
strong; 
Thou shall be served thyself by every sense 
Of service which thou renderest. 
—Elizabeth Barrett Browning. 
* 
The Surgeon-General of the United 
States Army has dropped linseed and lin¬ 
seed meal from the list of army medicines, 
and hereafter ailing soldiers will have to 
get well without the time-honored poul¬ 
tice. It is decided that all the good re¬ 
sults obtained from poultices are secured 
in a more cleanly way by hot wet com¬ 
presses. 
* 
A READER who has not been very suc¬ 
cessful in soapmaking at home asks for a 
reliable recipe for soft soap. We' should 
like to hear from readers on this subject. 
General experience in soapmaking, both 
hard and soft, and any suggestions con¬ 
nected with such work, would be greatly 
appreciated. We have no doubt that many 
housekeepers can contribute ideas of value 
in this line. 
* 
A new candy, offered by a city confec¬ 
tioner, is “grain crisp.’’ Its appearance 
suggests peanut brittle, but instead of the 
nuts, grains apparently of wheat are used, 
which, by some cooking process, are puffed 
up to the size of small white beans. The 
grains are crisply farinaceous in texture, 
sweet and nutty in flavor, and the candy 
is really delicious; it will appeal to many 
who find nuts less digestible. 
* 
The Milwaukee chief of the fire depart¬ 
ment says that the burning of potato par¬ 
ings in the kitchen stove prevents the 
gathering of soot, and thus does away 
with the risk of chimney fires. We have 
always made a practice of burning such 
wastes when without hens or other do¬ 
mestic animals to which they may be fed. 
However, the increasing use of gas stoves 
in all cities prevent this cleanly cremation 
in a great many cases. 
* 
As a way of using leftover meat try an 
old-fashioned “English meat pie.” Chop 
cold beef finely, put in a deep baking dish 
a layer of the meat, strew lightly with 
bread crumbs, season highly with salt, 
pepper, butter and a few drops of onion 
juice; repeat the process till the dish is 
full or your meat used up. Pour over it a 
cup of stock or gravy, or, lacking these, 
hot water with a teaspoonful of butter 
melted in it; on top a good layer of bread 
crumbs should be put and seasoned and 
dotted with butter. Cover and bake half 
a:o hour; remove the cover and brown. 
* 
According to the foreign correspond¬ 
ents, “tilleul” is now the afternoon drink 
of fashionable Paris, supplanting more de¬ 
structive beverages. It is made from the 
young leaves and blossoms of the Hun¬ 
garian lime or linden, and is infused and 
drank just like plain tea. It is said to 
calm nervousness, being lightly sudorific, 
soothing and anti-spasmodic. A list of its 
good qualities sounds rather like infantile 
catnip, but it seems to be the fashion 
abroad, and it may travel over here. Per¬ 
haps we might do Paris a good turn, in 
response, by introducing onr native sassa¬ 
fras, which pioneer housewives used to use 
when “boughten” tea was out of their 
reach. 
Since the departure of the aggressively 
waved “fronts” and palpably artificial 
switches of 20 years ago, one begins to 
think that women no longer supplement 
their own hair with that borrowed from 
others, but a visit to any hairdresser’s 
quickly dispels this idea. An immense 
amount of human hair is sold, but it is 
used more naturally than formerly, and 
women with whitening hair no longer try 
to cover it up. There is no doubt, how¬ 
ever, that the disappearance of old-fash¬ 
ioned curl papers is responsible for many 
cases of thin and falling hair. They have 
been supplanted by hot irons, which dry 
out the natural oils of the hair, and injure 
the roots. Another injurious custom is 
that of pinning the hair up tightly at night, 
instead of letting it hang in a loose braid, 
thus resting the scalp. A good rubbing 
or brushing of the scalp at night, followed 
by loosely braided hair, rests the head, and 
puts one in the proper mood for sleep. 
* 
Many a traveler brings back nothing of 
new scenes save his own small concerns, 
and this was the case with the good 
woman thus described in Lippincott’s 
Magazine: 
It was at a New England county fair, 
and two women a little beyond middle age 
were seated under a shade tree by the en¬ 
trance gate when one was heard to say to 
the other: 
“So you've been out to St. Louis to 
the big Exposition. How did you like it?” 
“Well, I enjoyed it first-rate—better 
than I expected to. You see I didn’t care 
nothing about goin’ in the first place, but 
Silas he was dead set on goin’ an’ was 
bound I should go with him—said he 
wouldn’t go unless I did—so I went just 
to git him off, for I could see that he 
wanted to go the worst way. An’ I was 
real glad I went, in the end, for when we 
found that Si’s own cousin, Luella Day, 
lived within 60 miles of St. Louis we con¬ 
cluded to go out an’ make them a visit, an’ 
we did have a real nice time. She give 
me a new reseat for makin’ marm’lade out 
o’ green grapes an’ another one for tomato 
pie. You wouldn’t think tomatoes would 
make pie fit to eat, but you’d he s’prised to 
know just bow good a pie they will make. 
Then one day while we was in the art- 
room at the fair a woman come in with a 
brown Henrietty cloth dress an’ cape, an’ 
it give me an idee of just how to make 
over my brown Henrietty cloth this Fall. 
An’ a woman I fell in with one day when 
I was resting in the shade on a bench told 
me how to take all kinds of grease spots 
out of any kind of goods, and a woman in 
one place where cooking demonstrations 
were being given told me how to make 
lovely batter cakes out of stale bread an’ 
oatmeal flour. Live an’ learn is my motto, 
so, after all, I was kind o’ glad I went, 
but, for real enjoyment, I don’t think the 
St. Louis show begins to come up to our 
county fair.” 
What They Eat in New York. 
I am a teacher and a farmer’s daughter, 
and while I was home for the holidays | 
I visited the cellar and storeroom. I will 
tell you what I saw there. This year has 
not been as good as some, and my mother 
did not store as much as common, as 
there were less to prepare for. She also 
said she did not want to have a great 
quantity left over, as there was the year 
before. In the apple bins were Spy, 
King, Greening, Russet, Tolman Sweet, 
and several kinds I did not know. Some 
of these were raised, a few bought, and 
some were given to us. There was a 
goodly supply of potatoes, onions, beets, 
turnips, celery, cabbage, canned corn and 
tomatoes, and seven fine Hubbard squashes, 
all grown in the garden except the po¬ 
tatoes and cabbage, which were raised in 
the field. The fruit consisted of cur¬ 
rants, raspberries, blackberries, straw¬ 
berries, canned Spitzenburgs, pears, huc¬ 
kleberries, plums, peaches, quince, all raised 
on the farm except the last three. In 
the‘meat line there was sausage, salt 
pork, bacon, spare ribs, ham, with eggs. 
In the barn was Old Brindle nearly ready 
to be butchered, half of which was to be 
used at home. There were jellies and 
pickles of all kinds, and catsup. Besides 
all this was a fine supply of home-grown 
buckwheat and kidney beans. I do not 
consider all this out of the ordinary, as 
we always have had it, as do most of 
the farmers around us. The neighbor¬ 
hood consists of plain farmers, who have 
to be saving in order to make things come 
out even. It only requires a little care 
and forethought for a farmer to have 
the best food for bis table. I will give 
you some of the recipes for things we 
have on our table, that may be new to 
some. 
Escalloped Onions.—Slice some onions 
and cook in salted water until done, drain 
and put layers of onion and cracker 
crumbs seasoned with salt, pepper and but¬ 
ter in pudding dish; moisten with milk. 
Bake 20 to 30 minutes. 
Escalloped Corn.—One can of corn, one 
cup fine crumbs. Put in layers; season 
with salt, pepper and butter,; moisten with 
milk. Bake 30 to 40 minutes. Escalloped 
tomatoes are prepared, in the same way, 
only more crumbs are needed, and water 
is used to moisten if needed. A pleasing 
variation to turnips is after cooking the 
slices chop and season with salt, pepper, 
butter and vinegar. 
Syracuse Potatoes.—Wash very small 
potatoes and cook in a very strong brine. 
Eat immediately, removing skins at table. 
These may be skinned and browned in 
deep fat. 
Potato Soup.—Two medium onions, one 
quart sliced potatoes; cook until tender. 
Rub through sieve, return all to kettle; 
one tablespoonful flour and butter size of 
egg, rubbed smooth; melt with hot water; 
add to soup with one pint milk, and salt 
and pepper to taste. Serve with thin 
slices of toast. 
Sweet Apples and Onions.—Slice one 
quart or more of sweet apples, three small 
onions; salt and pepper. Cook tender in 
their own steam. Add a large lump 
of butter and cook brown. 
GERTRUDE OF BROOK FARM. 
Only the present is thy part and fee, 
And happy thou 
If though thou didst not beat thy future brow 
Thou couldst well see 
What present tilings require of thee. 
—George Herbert. 
I 
No Yellow 
Specks, 
No lumps of alkali, are 
left in the biscuit or 
cake when raised with 
Royal Baking Powder. 
The food is made light, 
sweet and wholesome. 
Royal should take the 
place of cream of tar¬ 
tar and soda and sal- 
eratus and sour milk 
in making all quickly 
risen food. 
_ ROYAL BAKING POWDER CO., NEW YORK. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a sonare deal.” See guarantee, page 14. 
$12 5 worth' 
Flowers 
mi 
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1 pkt. each 
Mary Semple Asters, 4 col's 
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Poppy “American Flag" 
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Petunia Hybrid 
Roses, New Climbing 
Lovely Butterfly Flower 
% 
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Grand Prize, World's 
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