32 
TIIE RURAL NEW-YORKER 
January 13, 
l Woman and Home \ 
From Day to Day. 
HOT WEATHER IN TIIE PLAINS: INDIA. 
Far beyond the sky-line, where the steariv¬ 
ers go. 
There's a cool, green country, there's the 
land I know: 
Where the gray mist rises from the hidden 
pool, 
And the dew falls softly on the meadows 
cool. 
When the exile's death has claimed me it is 
there my soul shall fly. 
To the pleasant English country, when my 
time has come to die; 
Where the west wind on the uplands echoes 
hack the sea-bird's cry— 
Oh ! it's there my soul will hasten, though 
it's here my bones must lie. 
From the many temples tinkling bells ring 
clear. 
But a fairer music in my heart I hear— 
Lilt of English skylark, plash of woodland 
streams. 
Songs of thrush and blackbird fill my wak¬ 
ing dreams. 
In each pause from work and worry it is 
there my thoughts will fly. 
To the pleasant English country with the 
pearly, misty sky —- 
And the present's toil and trouble fade and 
cease and pass me by-— 
Oh ! it's there I fain would wander, but it's 
here my bones must lie. 
Hard and hot the sky Spreads, one un¬ 
changing glare. 
Far and wide the earth lies burnt and 
brown and bare; 
Sunset brings no solace, night-time no re¬ 
dress, 
Still the breathless silence mocks the 
land's distress. 
So my thoughts recross the waters to the 
Springtimes long gone by. 
Passed 'mid English woods and pastures, 
’neath a softer, sweeter sky; 
For, when death shall end my exile thither 
will my spirit fly— 
Oh ! it’s there my soul shall wander, though 
it's here m.v bones must lie. 
—E. II. Tipple in London Spectator. 
* 
Very nice baking or pudding dishes are 
of blue enamel with porcelain lining. They 
fit into a serving dish of nickel-plated 
brass mounted on feet, with ebotiized 
handles and knob. Such a dish, in three- 
quart size, costs from $1.50 to $2.50. 
* 
Here is a recipe for sugared popcorn, 
reprinted from the Catholic Standard: 
Put into an iron kettle one tablespoon 
butter, three tablespoons water, one tea¬ 
cup white pulverized sugar. Boil until 
ready to candy, then throw in three quarts 
nicely popped corn. Stir briskly till candy 
is evenly distributed over corn. Take 
kettle from fire, stir until it is cooled a 
little and you have each grain separate 
and crystallized with sugar, taking care 
that corn does not burn. Nuts of any 
kind may be prepared in same way. 
* 
Still another suggestion in baked 
beans: Put the parboiled beans well 
seasoned and moistened in a baking dish; 
prick some sausages, and lay over the top, 
and cover closely. Bake for the usual 
length of time, turning the sausages so 
that they may he browned towards the 
end of the cooking, when the cover may 
be removed. Baked sausages are excel¬ 
lent without the beans; if in a sheet-iron 
pan they can he kept covered until entirely 
cooked, browning sufficiently. This is a 
good plan to avoid spattering the stove. 
* 
Here is a very useful little suggestion 
from Good Housekeeping: “My mother 
made me a present last Winter that I con¬ 
sider a great labor saver. She had made 
a low sink on stout legs, finished with 
rubber rollers. Tt is two feet wide and 
four feet long. When ready to clear the 
table we roll it into the dining room close 
to the table, and everything can be loaded 
into it. Tt is then pushed out to the 
kitchen. If the sink for washing is in use, 
or I am needed elsewhere for a time, as 
often occurs just after breakfast, the 
dishes are out of the way until such time 
as I am free to attend to them.” 
One of the old-fashioned cakes without 
eggs suitable for the Winter season is pork 
cake, which has the additional merit of 
keeping well. One pound of fat salt pork, 
chopped fine, and dissolved in one pint of 
boiling water, three cups of brown sugar, 
one cup molasses, one pound each of 
raisins and currants, two tablespoonfuls 
of cinnamon, one teaspoonful cloves, two 
nutmegs grated, grated zest of one orange 
and lemon, one tcaspoonful baking soda, 
two teaspoonfuls of cream of tartar, seven 
cups of sifted flour. Bake in moderate 
oven. This amount makes three medium¬ 
sized loaf cakes. 
* 
“Pilgrim rugs” now offered are rag 
carpet woven in some attractive coloring, 
with the warp tied into fringe at the ends. 
Very pretty ones are of pink and light 
green woven hit-or-miss, with white 
warp; they cost $1.50 up, according to 
size. They are very suitable for bedroom 
use. The virtues of rag carpet are now 
quite fully recognized, and most large 
stores keep it: it is especially desired for 
use in old-fashioned country houses. 
Woven hit-or-miss, in very attractive 
coloring it costs 45 cents a yard. One 
pattern is known as the Betsy Ross; this 
is a rag carpet showing through the 
weave a large plaid of red and blue. 
* 
The very long veils, originally intro¬ 
duced for automobile wear, are popular 
for walking and driving also, and very 
comfortable on a raw windy day. It is 
quite an art to put them on just right, and 
very necessary to fasten them firmly in 
place, as chiffon is rather a slippery fabric. 
When putting on a very long veil with 
a view to graceful draping, divide it un¬ 
evenly, one side having two-thirds of the 
length ; pin firmly at this division to the 
crown of the hat in front; draw the short 
end around to the back, gathering up in 
even folds and fastening under the edge 
of the brim, allowing the end to fall in 
soft folds. Secure the long end the same 
way, then pass it once around the throat 
loosely, knotting over itself once in front 
at the left side. Very thin pink face veils 
of tulle are often put on before the hat 
and outer veil, which gives a becoming 
tinge to the complexion; a very necessary 
thing with some of the vividly colored 
chiffon veils now worn. 
Four Winter Drinks. 
Irish Moss Lemonade.—Both this and 
flaxseed lemonade will be found soothing 
to the throat and chest when suffering 
from a feverish cold. Pick over and soak 
one-half cupful of Irish moss in cold 
water enough to covrr for 15 or 20 min¬ 
utes. Remove moss and add it to two cup¬ 
fuls of cold water in a double boiler; cook 
vigorously for 20 minutes, then strain. 
To one-half cupful of this liquid add the 
juice of one lemon and sugar to make pal¬ 
atable. 
Flaxseed Lemonade.—Pick over and 
wash one tablespoonful of whole flaxseed, 
add one pint of boiling water, and cook, 
covered, for two hours in a double boiler 
or in an enameled pan placed on an asbes¬ 
tos mat. Keep just below the boiling 
point. Strain, add the juice of one large 
lemon or two small ones and from four to 
six teaspoonfuls of sugar. The addition 
of licorice root to the flaxseed makes this 
drink an old-fashioned cough remedy. 
Mulled Sweet Cider.—For each quart of 
fresh, pure cider add a saltspoonful of 
freshly ground nutmeg, six allspice, two 
cloves, two sticks of fresh cinnamon, the 
juice of two oranges and one lemon and 
one-third cupful of sugar. Bring to the 
boiling point. Have ready in a bowl suit¬ 
able for serving two tart apples, which 
have been cut in rounds, then in quarters, 
and baked in the oven on buttered enamel 
pans until tender, but not too soft to hold 
their shape. Bowl and apples should be 
warm. Pour over the hot cider and serve. 
Chocolate.—To each dessertspoonful of 
grated chocolate add a rounding table¬ 
spoonful of sugar and two tablespoonfuls 
of hot water; stir until dissolved, then 
add equal quantities of boiling water and 
boiled milk; put in double boiler; when it 
boils stir in a teaspoon fnl cornstarch 
which has been blended with a little cold 
water; cook five minutes longer, stirring 
constantly; add a dash or two of vanilla 
extract. This is rich and delicious. 
Farmer’s Fruit Cake.— I have been 
drying sweet apples for farmer’s fruit 
cake. We prefer it to any fruit cake 
made, and whoever eats it desires the 
recipe. A coffeecupful of dried apples 
after being cut in small pieces like dice is 
soaked over night if very dry and hard. 
Turn off what water is left, turn in a 
cup of molasses (sugar will do), cook 
slowly until the juice is all in the apples 
as much as possible. Take \]/ 2 cupful 
sugar, one cupful lard or butter (half of 
each is preferable), one cupful rich sour 
milk or buttermilk; all kinds of spices; 
teaspoonful of salt if all lard is used; a 
teaspoon fill of soda sifted in two cups of 
flour. Add the fruit last and little more 
flour after fruit is in. Bake a little test 
cake to see if it is all right. 
MRS. F. C. JOHNSON. 
For Breakfast 
L\ir\cheon 
or Tea 
A few small biscuits easily made with 
Royal Baking Powder. Make them 
small — as small round as a napkin ring. 
Mix and bake just before the meal. 
Serve hot. 
Nothing better for a light dessert 
than th ese little hot biscuits with butter 
and honey, marmalade or jam. 
You must use Royal Baking Powder 
to get them right. 
ROYAL BAKING POWDER CO., NEW YORK 
Dietz Lanterns 
Before you buy, post up a little on lanterns. 
Our free catalogue will help you. When 
you have made your choice, your dealer 
will supply you. If not, we will. If you 
know the 
Dietz Cold Blast Lantern 
you will have no other kind. Handy, easy 
filling, long burning, safe, clean. Burns a 
strong, steady flame, the result of using 
pure fresh air. Another great big reason 
is the 
Clear White Light of the 
DIETZ. 
You get the whole story in the catalogue. 
Ask for it. 
R. E. DIETZ COMPANY, 
62 Laight St. NEW YORK CITY. 
Established 18 h 0 . 
"A Kalamazoo u 
Direct to You” 
You save from 20% 
to 40% by buying a 
Kalamazoo Stove or 
Range direct from the 
factory at lowest 
factory prices. 
Moreover, you 
get a stove or 
range not excel¬ 
led by any in the 
world. VVe guar¬ 
antee quality under a 
$30,000 bank bond. 
We Ship On 
360 DAYS APPROVAL 
and We Pay the Freight. 
If you do not find the Kalamazoo exact¬ 
ly as represented, the trial does not 
cost you a cent. It will pay you to in¬ 
vestigate. 
Send Postal for Catalog N o. 11 4. 
All Kalamazoo s arc shipped prompt¬ 
ly , blacked, polished and 
ready for use. 
Kalamazoo Stove Co., Mlrs., 
Kalamazoo, Mich. 
All our cookttov't and ranges are fitted toith 
patent oven thermometer which makes 
baking easy. 
Oven Thennometex 
Wholesale Prices F 5r > 
Our Oven Thermometers 
Make 
flood 
Bak 
Easy 
Gold Coin Stoves havo 
been standard for near¬ 
ly 60 years. Wherever 
hot on sale, we will sell 
Gold Coin 
Ranges 
or Heating 
Stoves at the 
wholesale 
price, safely 
del > vered, 
freight pre¬ 
paid, highly 
polished, 
ready to put in 
your home on a 
YEAR’S 
FREE TRIAL 
No extra charge for our 
Patent STELUFOEM GRATE 
It saves fuel and trouble. # 
Return at our expense if not satisfied. This is the 
first proposition of this kind ever made by a manu¬ 
facturer of a Standard Trade Marked Stove. v\ rite 
for our Free Dluetrated Catalogue. It tells about all 
the Stoves—and gives you wholesale price on each. 
THE GOLD COIN 8T0VE CO.. 3 Oak 8t., Troy, N. T. 
. (Successor to Bussey & McLeod, Est. 1860) ^ 
TELEPHONES 
FOR FARMERS’ LINES 
Buy from the manufacturer. Build 
your own lines. Bookof instructions 
for 10c.ill stamps. Write nearest office. 
THE NORTH ELECTRIC CO. 
152 St. Clair St..Cleveland, O. 
440 Maine St., l>allas, Texas. 
Polish. It gives a quirk, brilliant lustre and Does 
Sot Barn Off. Sample sent if von address Dept. 10 
LAMOST, CORLIB8 A CO., Agt«., 78 Hnd»on Bt,, Hew Tort. 
