118 
THE RURAL NEW-YORKER. 
February. 10, 
From Day to Day. 
SOULS. 
Souls are built as temples are— 
Sunken deep, unseen, unknown, 
Lies the sure foundation stone, 
Then the courses framed to bear 
Lift the cloisters pillared fair. 
Last of all the airy spire. 
Soaring heavenward, higher and higher. 
Nearest sun and nearest star. 
Souls are built as temples are— 
Inch by inch in gradual rise 
Mount the layered masonries. 
Warring questions have their day, 
Kings aiise and pass away, 
Laborers vanish one by one, 
Si ill the temple is not done, 
Still completion seems afar. 
Souls are built as temples are— 
Here a carving rich and quaint, 
There the image of a saint; 
Here a deep-hued pane to tell 
Sacred truth or miracle; 
Every little helps the much, 
Every careful, careless touch 
Adds a charm or leaves a scar. 
Souls are built as temples are—• 
Eased on truth's eternal law 
Sure and steadfast, without flaw. 
Through the sunshine, through the snows. 
Tip and on the building goes; 
Every fair thing finds its place. 
Every hard thing lends a grace. 
Every hand may make or mar. 
—Susan Coolidge. 
• 
When the hands chap badly in cold 
weather relief is often obtained by rub¬ 
bing well with almond oil (or salad oil, if 
that is more convenient) before washing 
them with soap and warm water. This 
softens and heals the skin, without leav¬ 
ing a greasy after-effect. 
* 
A wild rose sachet is a very pretty and 
novel idea. Pale pink satin ribbon one- 
half or three-fourths of an inch wide is 
formed into loops, one for each petal, the 
corners being turned in a little to round 
the petal. Each loop contains a littic 
scented pad with rose odor. The loops 
are gathered around a center of artificial 
yellow stamens, and finished with narrow 
green ribbon, which, peeping between the 
loops, resembles the calyx. 
* 
Here is a recipe for cranberry catsup, 
reprinted from Good Housekeeping: One 
quart of cranberries, one cup of water 
and two cups of vinegar. Tie in a piece 
of muslin a few cloves, three or four all¬ 
spice, about a dessertspoon of broken 
cinnamon, and some mace. Simmer all 
together in a preserving kettle until the 
fruit is perfectly soft. Press through a 
colander, add one pound of brown sugar, 
simmer io minutes longer, and seal. This 
recipe will make a most delicious catsup, 
and one conveniently made in small quan¬ 
tities at any time throughout the Winter. 
Stuffed beets prepared according to 
Mrs. Rorer’s recipe will make a change 
in the Winter bill of fare. Wash half 
a cupful of rice and sprinkle it in a kettle 
of boiling water. Boil rapidly for fifteen 
minutes and drain. Chop a cupful of 
pecan nuts, mix them with the rice; add a 
teaspoonful of salt and a little pepper. 
Scoop the centers from cooked beets; fill 
the space with the rice mixture, stand 
them in a baking pan and bake for twenty 
minutes. Chop the beet taken from the 
center very fine, add it to a cream sauce 
and pour around the beets after they are 
dished. 
* 
One of the most interesting cage birds 
displayed by dealers in such pet stock 
is the European bullfinch, a near relation 
to our grosbeak, and somewhat suggestive 
of it in general appearance. The bullfinch 
is remarkable for its ability to memorize 
tunes, learning to whistle them with 
astonishing accuracy. A really accom¬ 
plished piping bullfinch that whistles old 
English songs and opera airs is sold here 
for from $40 to $150, according to its 
education. This bird is a great favorite 
in England, where it often forms the 
cherished pet of a workingman’s family. 
Among canaries, some highly-prized sing¬ 
ers are contraltos, costing $15 to $30; soft 
singers are $5 to $10, while ordinary sing¬ 
ers are $2 to $3. Talking parrots com¬ 
mand fancy prices, gray African from 
$200 to $250, while Mexican double 
yellow-heads with much command of 
language cost $150. Uneducated parrots 
without this flow of conversation cost 
from $15 to $50; their friends say they 
are among the most companionable of 
pets, with strongly marked individuality 
and firmly-fixed affections. 
♦ 
A writer in the Boston Herald says 
that a New Hampshire man named Bagley 
was noted for trying to use big words, 
and also for getting his remarks some¬ 
what twisted. On a certain occasion he 
had been to a farmers’ meeting at Han¬ 
over and, while returning, one of his 
neighbors drove up behind him and the 
conversation turned on crops. 
His neighbor asked: How is your hay 
crop this season?” 
Bagley replied: “Well, my hay crop 
is rather short, but I shall get my cows 
thru’ the Winter all right, for I shall 
have the two solos full of mucilage.” 
A Useful Pattern. 
I have found a sailor suit pattern for a 
girl of 10 a very economical one to buy, for 
the reason it can be used in making sev¬ 
eral different dresses, and even at 10 cents 
apiece dress patterns count up. For illus¬ 
tration, I bought a sailor suit pattern con¬ 
sisting of the blouse with regulation sailor 
collar, a full, straight skirt, and the 
tight fitting waist or body to which the 
skirt is attached. Aside from the sailor 
suit, I made the following: 
From a blue and white seersucker a 
dress was made with a full skirt attached 
to the body. The shield was made of 
some hamburg arranged in rows on the 
front of the body waist, which was fin¬ 
ished by a standing collar of the goods. 
The waist was cut after the blouse pat¬ 
tern, the opening being made in the back 
and not in the front. The fronts were 
folded in where allowance had been made 
for buttoning, so this could be done prop¬ 
erly. Then allowance was made in the 
back for turning in on either side of one 
inch. This allowed for lapping the parts 
of the bacl>. I next cut a paper pattern 
of the sailor collar. This I opened in the 
back and cut off the lower part till I had 
a collar or revere of three inches in width. 
This was arranged on the neck of the 
blouse. Of course I first lined and fin¬ 
ished it as I had done the sailor collar. 
As all the cutting had been done on the 
lower part of the collar, the upper part 
and the neck of the blouse fitted together 
perfectly. In cutting an allowance was 
made on the back of the collar to fit the 
back of the waist. The collar on the 
waist and on the blouse and also the cuffs 
were trimmed with a row of white tape. 
Instead of putting in a draw-string on the 
lower part of the blouse, the fullness was 
arranged on a narrow band which just 
fitted around the waist. The dress was 
easy to launder and it was different in 
appearance from a sailor suit. 
A white dress was made from a white 
lawn. For the guimpe I used the body 
with the blouse sleeves. The part of the 
guimpe which was to show above the low- 
necked waist was made of all-over embroid¬ 
ery. I tucked two pieces of lawn for the 
waist, arranging the tucks in the middle 
of the front and back. The body was 
laid on these pieces, cutting the neck, back 
and front, low. The upper part was fin¬ 
ished with a three-inch ruffle of the lawn. 
The armholes were faced. The full skirt 
was attached to the tucked waist. 
HELEN C. ANDREWS. 
Winter Pies That Please. 
Though mince and apple others praise, 
I scorn them and I scoff, 
And give three cheers for pumpkin pie. 
Whose lid is always off. 
—New York Sun. 
Prune Pie.—Stew half pound of prunes 
as for sauce. When quite soft remove the 
stones, sweeten, beat up and gradually 
fold in the whites of two eggs. Line 
deep pie tins with crust and bake twenty 
minutes. Then turn in the prune mix¬ 
ture; spread smoothly on top and pour 
over this a layer of well sweetened and 
well flavored apple sauce. Place in oven 
and bake twenty minutes longer. Eat 
hot or cold. 
Cream Pie.—Mix thoroughly two cups 
of flour and five tablespoonfuls of butter, 
then add three tablespoonfuls of sugar and 
one large egg, which has been thoroughly 
beaten together previously. Roll an 
eighth of an inch thick, line two pie tins, 
prick with a fork and bake a pale brown, 
then fill with this cream: Two cups milk, 
two tablespoonsfuls of cornstarch, five 
tablcspoonfuls of sugar, yolks of five eggs. 
Cook together like custard, and when cold 
cover with meringue made of whites of 
five eggs and five tablespoons powdered 
sugar. 
Marlborough Pie.—Line a pie plate with 
very thin puff paste. Take half cup of 
mixed orange, lemon and citron peel. 
Strew these in the bottom of the dish. 
Beat the yolks of four eggs with a cup of 
butter and scant cup of sugar. Heat in 
a double boiler until melted; then, flavor 
with orange juice and little grated peel. 
Pour into the dish and bake three-quarters 
of an hour. 
Delectable Tarts.—One cup of slightly 
sour cream, one cup of seeded and 
chopped raisins, one cup of sugar and one 
egg with a delicate flavoring of spices. 
Beat the egg light, add the cream and 
sugar; the raisins well floured and spices. 
Bake in little tart or patty pans with a 
single crust. 
Maple Custard Pie.—Line a pie pan 
with any good puff paste. For the filling 
beat together the yolks of three eggs and 
one pint of cream; add one-third cup 
maple sugar shaved fine. Stir until the 
sugar is dissolved and bake in a quick 
oven. Delicious. 
The 
Delicious 
Fragrance 
from a hot 
Royal Baking 
Powder biscuit 
whets the 
appetite 
R OYAL Baking Powder 
improves the flavor and 
adds to the healthful¬ 
ness of all risen flour-foods. 
It renders the biscuit, bread 
and cake more digestible and 
nutritious. 
Royal Baking Powder 
makes hot breads wholesome. 
Food raised with Royal will 
not distress persons of deli¬ 
cate or enfeebled digestion, 
though eaten warm and fresh. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee, page' 14. 
Liberal Rewards 
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is offered bright boys and 
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affairs, and to reap prof¬ 
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yearly subscriptions to 
The Ladies’ Home 
Journal and The Sat¬ 
urday Evening Post. 
Large commissions 
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The way we instruct, 
train and guide and help 
you in more ways than 
you would think pos¬ 
sible make it easy. 
THE CURTIS PUBLISHING CO. 
386-E Cherry Street 
Philadelphia, Pa. 
THE BEST COOKING RANGE 
MADE 
Sold for Cash 
or oil Monthly 
Payments. 
$10 to $20 
Saved. 
Freight 
Paid. 
Clapp’s 
Ideal Steel 
Range 
is not 50 per cent better than others. My superior location on 
Lake Eric, where iron,steel, coal, freights and skilled labor are 
cheaper and best, enables me to furnish a TOP NOTCH Steel 
Range at a clean saving ol $10 to $ 20 . Send for free catalogues 
of live distinct lines, 50 styles and sizes, with or without reser¬ 
voir, for city, town or country use. 
CHESTER D. CLAPP. 602 Summit St., Toledo, Ohio. 
(Practical Steel Range Man.) 
tour Trade-Mark, 
dealer VU * 8 Cuarnntecd to fjo twice as far 
for it JV as paste or liquid polishes. X-llnylsthe 
■ ORIC INAL Powdered Stove 
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Not Rarn OfT. 
LA MOST, CORLISS * CO.'Agte., 
ISample sent if you address Dept. 10 
b., 78 Hudson 8t., Sew York. 
5 % Paid for 12 Years 
Assets. 
*1,750,000 
Surplus and Profits 
*150,000 
TH EIndustrial is a strong, progress¬ 
ive, carefully managed savings in* 
stitution, under New York Banking 
Dept, supervision, with an excellent 
reputation for reliability and prompt 
dealing, which handles savings from 
all over the country, Including those 
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We will pay 6* PER YEAR 
Kernings reckoned for every day your 
money is left with us. Write for 
particulars. 
Industrial Savings and 
Loan Co., 
6 TIHES BtM., BROADWAY, NEW YORK 
