4-3o 
THE RURAL NEW-YORKER 
May 27, 
l Woman and Home \ 
From Day to Day 
ODE. 
How sleep the brave, who sink to rest 
By all their country’s wishes blessed! 
When Spring, with dewy fingers cold, 
Returns to deck their hallowed mould, 
She there shall dress a sweeter sod 
Than Fancy’s feet have ever trod. 
By fairy hands their knell is rung; 
By forms unseen their dirge is sung; 
There Honor comes, a pilgrim gray, 
To bless the turf that wraps their clay; 
And Freedom shall awhile repair, 
To dwell a weeping hermit there! 
—William Collins (1720-1756). 
• 
Young green onions boiled like aspar¬ 
agus will be appreciated. Prepare them 
just as for serving raw, then tie in 
bunches, drop.into boiling salted water, 
and cook 10 minutes. Drain, lay upon 
toast and pour over them a well-sea¬ 
soned cream sauce. They are as delicate 
in flavor as leeks, a vegetable not as com¬ 
mon as it should be upon our tables. 
* 
Anyone fond of knitting will find pleas¬ 
ure in making baby’s mittens without any 
thumbs, as little presents for the mothers 
of small olive branches. Every baby 
“makes a fist” when his mittens are put 
on and the little thumbless mittens will 
keep his hands warm, without the bother 
of smuggling a limp little thumb into 
a separate compartment where it will 
never stay. 
* 
Try this method of baking eggs for 
a delicious breakfast dish; Butter muffin 
rings and drop an egg into each cup until 
you have used as many eggs as will be 
required. Pour over each egg two table¬ 
spoonfuls of thick sweet cream, add half 
a saltspoonful of salt and cover the tops 
with buttered bread crumbs. Bake until 
set in a hot oven, which will take about 
five minutes. 
★ 
One of the attractive Spring fashions 
that blossomed out suddenly in April was 
the use of white pique collars and cuffs 
on jacket suits. The collars are made 
just like a man’s narrow collar and lapels, 
folded over the edge of the collarless 
jacket, the cuffs being pointed and turn¬ 
ing back, quite plain. The effect is good, 
and these adjuncts freshen a dark jacket 
suit, giving a Spring-like look. 
* 
' A German sweet pickle, well worth 
trying, is made from very young string 
beans. Cut the ends off the tiny pods 
and remove the little beginnings of 
“strings,” pack in glass jars, and pour in 
the boiling spiced and sweetened vinegar 
just as if making sweet-pickled pears or 
peaches. If white wine vinegar is used the 
beans will retain their vivid green color 
and thus make a pretty as well as a de¬ 
licious relish. 
* 
T here are now many exponents of un¬ 
cooked food among the vegetarians, and a 
recent book devoted to this propaganda 
points out the advantages gained in 
houseekeping by the system. Cereals are 
to be ground and soaked, and bread pre¬ 
pared by grinding nuts and grains to¬ 
gether and drying them in the sun, or 
by means of electricity. We have eaten 
uncooked bread made from oatmeal, and 
it tasted just like genuine Scotch oat¬ 
cake, but was not quite as nice, to our 
mind, because it was made about half 
an inch thick, whereas the oatcake was 
rolled thin. A Scotch relative, whose oat¬ 
cake was always considered especially 
good, rolled her dough (merely oatmeal 
and water, slightly salted) until it was 
less than one-fourth of an inch thick, let 
it dry a little on the molding board, and 
then cooked it, by tilting it up in front 
of the fire, with the door of the range 
open. Even a believer in uncooked food 
would have endorsed that oatcake, served 
with a dressing of cream cheese or honey. 
Uncooked vegetables are prepared for the 
table by grinding or by cutting in cubes 
for salad. We think, however, even the 
most hardened reiormer would draw the 
line at uncooked potatoes. Here are sam¬ 
ple menus for one day, given in a recent 
book on uncooked food: Breakfast—One 
red apple, two ounces of pecan meats, 
one very ripe banana, sliced, with thick- 
cream ; one glass of milk. Luncheon— 
Two Bartlett pears, one ounce of pecan 
meats, three Turkish pulled figs, one 
ounce of pignolias, cold slaw, with olive 
oil; one cake of unfired bread, four 
prunes, with thick cream; sweet butter, a 
glass of eggnogg. Dinner—Half a 
pound of grapes, two ounces of mixed 
nut meats, vegetable salad, one cake of 
unfired bread, cream cheese, six or eight 
black dates, very ripe red banana, with 
thick cream; a pint of milk. We have 
no doubt that any disciple of this re¬ 
formed dietary would endorse the entire 
wholesomeness of these menus, yet many 
a person of good health would find that 
weirdly-composed dinner the cause of 
much internal discomfort. The simultan¬ 
eous absorption of a pint of milk, a 
banana and half a pound of grapes, all 
innocent in themselves, has a tendency 
to suggest in many cases the swallowing 
of a paving stone. 
* 
As a variation in serving that whole¬ 
some but homely vegetable, the carrot, 
at the end of the season, before young 
roots are ready, try cooking it with fine 
herbs—aux fines herbes, as the French 
cook book calls it. Cut cleaned carrots 
into thin strips; put them in a stew-pan 
with a generous lump of butter and a 
slight dusting of salt, and let them stew 
in their own juice until tender, only add¬ 
ing a little water if they become too dry. 
Sprinkle a dusting of flour over them, and 
15 minutes before they come to the table, 
sprinkle with minced parsley, a pinch of 
cloves and the grated yellow rind of a 
lemon. 
* 
The Youth’s Companion tells of a 
young business man who stopped in at the 
corner grocery store one morning on the 
way to his office to leave a daily order 
for eggs for his young son. 
“Can you furnish me with fresh eggs?” 
he demanded. 
“Yes, sir, we can.” was the answer. 
“‘Perfectly fresh?” 
“Perfectly.” 
“Laid the same day?” 9 
“Well,” said the man, doubtfully, “we 
could guarantee a small quantity that 
way.” 
“They must be three in number and 
they must be laid on the day they are 
left at my door,” insisted the young 
father, and then, remembering the theory 
of the efficacy of “one cow’s milk,” in 
bringing up babies, he added, “and they 
must be one hen’s eggs.” 
* 
Modern silversmiths exert their inge¬ 
nuity in giving us new articles of table 
ware, but none of these modern pieces 
can equal in interest the old Apostle 
spoons, which came into fashion about 
the sixteenth century. It was the Eng¬ 
lish custom for sponsors to give these 
spoons to their godchildren. A wealthy 
godparent would give the entire set of 13, 
while poorer people were' content with 
but one, bearing on the handle the figure 
of the child’s patron saint. The com¬ 
plete set had a Master spoon, bearing the 
image of the Saviour holding sphere and 
cross, and 12 others, each having the 
figure of a different Apostle, with his em¬ 
blem, St. Peter a key, St. Paul a sword, 
and so on. Tt is said that only two com¬ 
plete sets of these spoons are now in exis¬ 
tence, dating 1566 and 1626, the date being 
fixed by the hall-mark (the official stamp 
of the Goldsmith’s Company and other 
assay offices in Great Britain). One set 
sold in London in 1903 for $24,500, while 
a single spoon bearing a figure of St. 
Nicholas, and the inscription, “St. Nich¬ 
olas, pray for us,” sold about five years 
ago in London for $3,450, said to be the 
highest price ever paid for a single spoon. 
The Evening Meal In California. 
In this sunny Southland the people are 
generally given to the evening dinner—so 
contrary to the custom of years of coun¬ 
try life, where we always dined at noon. 
I am learning to like the new way for 
this reason : It insures one warm, hearty 
meal for the children, who carry their 
lunches to school, or if they come home 
at noon are in too great haste properly 
to masticate hearty food. But I have 
not learned to enjoy spending several of 
the afternoon hours in the kitchen stew¬ 
ing and boiling and roasting, neither do 
we believe in living out of tin cans and 
paper bags, so this is the way we man¬ 
age: 
In the morning, when a fire in the 
kitchen stove is not objectionable, many 
things are cooked which will bear re¬ 
heating, or may be converted into other 
dishes. Soups, stews—especially the 
Spanish stews, and Spanish rice with 
peppers—but those I will reserve for an¬ 
other chapter—beans, cauliflower, beef 
loaf, rice and tomatoes, escalloped rice 
and cheese, macaroni and cheese, simple 
rice, bread, custard or fruit puddings 
which may be served cold, or reheated in 
a steamer. And by the way, I consider 
steaming the best way of reheating food. 
Have the water boiling briskly under the 
steamer, and it takes but a few moments 
to heat the food through, and it should 
not be left to become watery. Almost 
any vegetable or escalloped dish, steamed 
in this way, is just as nice as when 
freshly cooked. 
We are fond of all kinds of creamed 
soups, and it is seldom that our “cooler” 
does not afford materials for one. Un¬ 
less I happen to have a meat stock for 
my soup, 1 brown a lump of butter and 
a spoonful of flour together, then add 
whatever vegetable I have on hand—po¬ 
tatoes, baked beans or boiled cauliflower 
—mashed fine. When this is heated 
through I add cold milk and water to 
make it the proper thickness, stirring un¬ 
til it boils smooth. This is seasoned to 
taste. We Took celery tops and some 
of the ill-looking stalks for greens, and 
the water in which they are boiled is 
saved and at another meal is used to 
flavor a creamed potato soup. Last 
night our soup was a combination of 
mashed potatoes, baked beans, mashed, a 
bowl of water in which turnips had been 
boiled, a generous quantity of creamy 
milk with proper seasonings, and it was 
eaten with a relish. So many and devi¬ 
ous are the ways of converting the left¬ 
overs into warm dishes for the evening 
meal. mary s. stelson. 
God gives the mind, man takes the char¬ 
acter. The mind is the garden, the char¬ 
acter is the fruit; the mind is the white 
page, the character is the writing we put 
upon it.—George S. Weaver. 
Easy Shaving 
is only possible when the 
beard is thoroughly soft¬ 
ened by the lather of 
WILLIAMS’ l H 5 v n 
Sold everywhere. Free trial sample 
for 2-cent stamp. Write for “The 
Shavers Guide and How to Dress 
Correctly.” 
The J. B. Williams Co., Glastonbury, Conn. 
Banner Lye 
in handy cans 
There are any number of uses for Banner Lye, 
and the patented safety package makes it con¬ 
venient to handle. 
Banner Lye lias no equal as a cleaner and dis¬ 
infectant. It not only makes your home safe 
against the dangers of dirt and disease germs, 
but makes your milk-pans, butter-tubs and dairy 
sweet and sanitary. 
Don’t confuse Banner Lye with old-style lye. 
It Is odorless and colorless, safe, quick and 
cheap. 
For soap=making 
the grease from your kitchen can be used to 
good advantage with a 10-cent can of Banner 
Lye. No boiling or large kettles are needed; 
in ten minutes you have 10 pounds of good hard 
soap or 20 gallons of soft soap. 
Write for booklet ” Uses of Banner Lye,” and give 
us your grocer's name should he not have it. 
TiiePenn Chemical Works Philadelphia USA 
I h ° Reeve Kitchen Cabinet 
AT 
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Cortland, N. Y. 
TELEPHONES 
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so simple you can build your own line. 
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MRS. WINSLOW’S 
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has been used by Millions of Mothers for their ' 
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