766 
TIIE RURAL NEW-YORKER 
October 21, 
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[ Woman and Home | 
From Day to Day. 
DAWN. 
The first gray streaks of dawn hut show 
The world yet sadder than before, 
As hill and tree and homestead grow 
Wan phantoms in the morning frore. 
Walt: while the cold gray here Is round ns. 
There, rising up behind (lit* height. 
The sun in rose-red splendor's found us. 
And all the world is full of light. 
—London Saturday Review. 
* 
Cheese pie will make a nourishing hot 
dish for supper, and also make use of 
stale bread. Cut the bread into one-third 
inch slices, cutting each slice in half. But¬ 
ter a shallow baking dish, put in a layer 
of bread, then a layer of soft mild cheese, 
cut in one-eighth inch slices, and sprinkled 
with salt and paprika or pepper. Beat 
two eggs slightly and add one cup of 
milk. Pour over the bread and hake until 
the cheese is soft, which will take about 
30 minutes. 
* 
Here is an eggless fruit cake made by 
a New Jersey woman, which “comes well 
recommended,” as the intelligence offices 
say: One cup of sugar, one cup of butter, 
one cup of buttermilk, two cups of sifted 
flour, one cup of raisins (seeded and 
chopped), one teaspoonful of cinnamon, 
one-half teaspoonful of cloves, one-half 
teaspoonful of nutmeg. Beat the sugar and 
butter to a cream; dissolve the soda in a 
little hot water and stir it into the milk, 
and add next the spices. Flour the raisins 
and add them last. Bake in a well-but¬ 
tered tin, on the bottom of which place a 
clean white paper, also well buttered. 
* 
Some very pretty flannel shirt waist 
suits, offered as house or morning 
dresses by a fashionable New York waist 
maker, give a useful suggestion to a home 
dressmaker. They are made of plaid 
pressed flannel, in rich dark colors; the 
skirt is seven or nine gored, like the pat¬ 
tern shown this week, with a side pleat at 
each gore. The w’aist is plainly pleated, 
surplice shape, with a white chemisette. 
The effect is stylish, yet so simple that 
any home dressmaker can copy it. Among 
the shirt waist materials for Fall and Win¬ 
ter we must not forget the Scotch wash¬ 
ing flannels, which come in a variety of 
pretty stripes. Their usual price is 25 to 
35 cents a yard, hut there are occasional 
bargain sales where they sell for 15 to 18 
cents. They wash very well. White mer¬ 
cerized waistings. including fleece-hacked 
pique, cost from 25 to 75 cents a yard; 
the more expensive ones are almost as 
rich-looking as silk brocades. 
* 
When making a hat on a wire frame, 
the wire should first he covered with cape 
net, which costs 30 cents a yard. Crino¬ 
line and stiffened tarletan are sold for this 
purpose, but cape net is the best. It is 
not a difficult thing to cover a hat shape 
prettily with braid, though of course it 
requires some knack to do it with ease. 
The brim must always be started at the 
outer edge, the crown at the lower park 
finishing it off by turning the end of the 
braid under at the center. It is a good 
plan to have an inch-wide strip of buck¬ 
ram run around the lower side of the 
crown, inside, before the covering is put 
on, as this gives something firm to pin 
to, and prevents the frame from spread¬ 
ing. Braids of silk, felt, velvet and che¬ 
nille, alone or mingled, cost from $1.75 to 
$3 the piece of 12 yards. A small toque, 
without brim, will take about eight yards; 
a moderate-sized hat one piece. If the 
brim is very large it will take more, as of 
course both sides of the brim must he 
covered. According to present appear¬ 
ances, large hats are to be much in favor 
this Winter, and many of them show 
most fantastic arrangements of trimming 
and drapery. There is much trimming 
under the brim at hack and sides, both 
feathers and drapery of chiffon or mous¬ 
seline de soie; in some cases a perfect 
cataract of ostrich plumes. Such hats are 
generally very unbecoming, for they de¬ 
stroy the graceful outline of the head, hut 
they will doubtless he worn with entire 
seriousness. The first model hats of each 
season are quite likely to he he rather 
“freak\,” hut women of taste usually set¬ 
tle on some becoming mode, and make it 
the fashion, whatever the milliners may 
have decided for them. 
How to Use Barberries. 
The bright red intensely sour fruit of 
the barberry is an ornament in many old 
gardens, hanging on long after frost. For 
domestic use the berries should not he 
gathered until well frosted. For jelly the 
fruit need not he stripped from the stems. 
Put the fruit in a porcelain kettle with 
water to come j list to the top of the ber¬ 
ries and boil until thoroughly cooked, then 
put into a jelly hag and drain out the 
juice; return the juice to the kettle and 
boil hard 15 minutes. Measure it before 
boiling down. Add a pound of sugar to 
each pint and boil rapidly 10 minutes, then 
put away in glasses. This is an excellent 
jelly to serve with meat. 
Barberry Catsup.—Stew three quarts of 
barberries with three cupfuls of water till 
well cooked, then strain through a sieve. 
In a separate saucepan stew four quarts 
of cranberries, a cupful of raisins, a large 
quince sliced, four small onions minced 
and a quart of water for half an hour, 
then pass through a sieve; mix with the 
barberry juice and add half a cupful of 
vinegar, one-fourth of a cupful of salt, two 
cupfuls of brown sugar, a dessertspoonful 
each of ground cloves and ground allspice, 
two tablespoonfuls each of black pepper 
and celery seed, one teaspoonful of cay¬ 
enne, cinnamon and ginger and a grated 
nutmeg. Let the whole boil one minute. 
If too thick add vinegar or water. This 
recipe is given by Miss Parloa; some 
cooks make the catsup omitting the 
quince and cranberries. 
Barberry Jam.—Pick three pounds of 
barberries from the stalk, put them in a 
jar or farina boiler, with three pounds of 
sugar. Stand the jar in a saucepan of 
boiling water, and simmer gently until the 
sugar is dissolved and berries soft, then 
stand aside all night. In the morning put 
them in a porcelain-lined kettle, and sim¬ 
mer slowly for 25 minutes, stirring con¬ 
tinually. Turn into glasses and seal when 
cool; like jelly. 
Barberry Preserves.—This is a very old- 
fashioned recipe. Four quarts of barber¬ 
ries picked from the stems, washed and 
drained. Heat one large quart of molasses 
and one quart of white sugar together 
until the sugar is dissolved. Skim, and 
then add the barberries. Cook until they 
begin to pop and shrivel, which will be 
in about 10 minutes. Skim them into a 
stone jar, then boil the syrup slowly until 
it will cover the berries. 
Lend Your Presence. 
We all need the help that encouraging 
words and sympathy give, hut none more 
so than the teacher of the district school. 
She holds in her hands the welfare of 
your children, yet many the term that you 
do not see the inside walls of the school- 
house during school hours. You meet her, 
perhaps, socially occasionally, and possi¬ 
bly send her an invitation to tea once in a 
while. This done, you think your duty 
toward the teacher well performed. “She 
gets her pay for the work,” you say, “and 
why should she need help?” Granted, 
that she receives a money recompense, but 
many times she could and would render 
better service for the same did she meet 
hearty co-operation from parents. Teach¬ 
ing is often uphill work, for the simple' 
reason that those who should he most 
vitally interested in the advancement of 
their little ones are apparently most indif¬ 
ferent. When I was teaching in a country 
school several years ago 1 was greatly 
aided by the visits of an old minister. He 
would “drop in” when it seemed most 
convenient for him, and show the pupils 
that he took an interest in their progress. 
Because they knew he asked about each 
one and watched their recitations they 
studied with a greater zest, and as for be¬ 
haviour, they were pinks of perfection 
while he was there, and for the remainder 
of the day. He usually talked to them a 
few minutes, telling anecdotes and stories 
that set them thinking. I wished many 
times that the fathers and mothers would 
come in now and then, hut 1 never could 
get them started. They hadn’t time, or 
some equally flimsy excuse, for I noticed 
that they always found time to visit about 
the neighborhood. 
No one hut a teacher can understand 
how much she sometimes is in need of just 
the help a parent can give by friendly 
visits. The children would soon grow ac¬ 
customed to company, and not knowing 
when they would he under such scrutiny 
would strive to make a good appearance 
at all times. If you think a certain class 
has done well, say so. It will do the 
scholars good and will not hurt the teach¬ 
er. Mothers especially should think it 
Over. The first day the coming week you 
can spare go and see the teacher and her 
flock. Take a neighbor along with you if 
you can, but at any rate, go yourself. 
Then in a few weeks go again. Try to 
get others to go also, and if your children 
do not improve you may call me a false 
prophet. Perhaps the teacher lacks in dis¬ 
cipline, or in some other attribute. Y’ou 
can better matters by encouraging words, 
and by showing her pupils that you will 
stand hv their teacher, and that you thor¬ 
oughly disapprove of disobedience. Try 
this plan for a year, and see if you do not 
have a better school than ever before. 
HELEN R. ARMORY. 
If I have faltered more or less 
In my great task of happiness; 
If I have moved among my race 
And shown no glorious morning face; 
If beams from happy human eyes. 
Have moved me not; if morning skies, 
Books, and my food, and Summer rain, 
Knocked at my sullen heart in vain— 
Lord, Thy most pointed pleasure take, 
And stab my spirit broad awake; 
Or, Lord, if too obdurate I. 
Choose Thou, before that spirit die, 
A piercing pain, a killing sin. 
And to my dead heart run them in ! 
—R. L.'Stevenson. 
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