226 
TIIH RURAL NEW-YORKER 
March 10, 
l Woman and Home ] 
From Day to Day. 
GOD'S POOR. 
Come, let us ponder; it is fit— 
Born of the poor, born to the poor—■ 
The poor of purse, thei poor of wit 
Were first to find God's opening door. 
Were first to climb the ladder, round by 
round. 
That fell from Heaven’s door unto the ground. 
God's poor came first, the very first! 
God's poor were first to see, to hear, 
To feel the light of Heaven burst 
Full on their faces far or near. 
His poor were first to follow, first to fall! 
What if at last Ilis poor stand forth the first 
of all? 
—From “The Building of the City Beautiful,” 
by Joaquin Miller. 
A traveler's “first aid to the injured” 
outfit consists of a fiat linen case shaped 
like an envelope, and Tiound with rib¬ 
bon. The size is 6 x 14 inches. The case 
shor’d contain court plaster, antiseptic 
gauze for bandages, antiseptic cotton, pins, 
safety pins and small scissors. This takes 
up little space in a traveling outfit and be¬ 
comes very useful in an emergency. Such 
a case makes a desirable little gift, for 
which the recipient may have reason to 
be grateful. 
* 
T he circular skirts with a double row of 
buttons down the front, which were one of 
the new features this Winter, are re¬ 
peated in linen skirts for warm weather 
wear. Some of them have pearl buttons 
all the way down the front, the waist 
being very plain, with buttons as the only 
trimming. Plain bands are also used ex¬ 
tensively for trimming, but they are not 
very desirable on a suit that must be 
washed, as they have an unpleasant way of 
shrinking differently from the material 
where they are stitched, and thus causing 
wrinkles. 
* 
Most of us are acquainted with borrow¬ 
ing neighbors, but the last degree in this 
art seems to have been reached by the 
woman thus described in the Youth’s 
Companion: 
“I don’t mind folks borrowing,” said 
Miss Hodges, plaintively, to an old friend 
who was paying her a visit, “but I’ve got 
an awful trying woman for a neighbor 
just now. She borrows such queer things 
I’m most out o’ patience with her.” 
“Shears and brooms and the flour-sifter 
and ironing-board, I s’pose,” said the 
guest, who had known life in a country 
town. 
“Mercy me, I don’t count such things!” 
said Miss Hodges. “Nor my best umbrel¬ 
la nor my carving knife. I can make shift 
to get on without ’em for a while any time. 
But when she came over to borrow my 
diary the other day, so’s she could keep 
account of the weather and her hens’ 
eggs and so on till her husband came back 
from California, she having given him 
hers to put down his expenses and sights 
in, so’s she could copy her record in 
from my book in the right place—I de¬ 
clare I called it the cap-sheaf!” 
* 
We are asked to reprint a recipe for 
ginger cookies given some time ago, but 
have been unable to identify it. A friend 
sends us the following recipe for soft gin¬ 
ger cookies: “One cup of New-Orleans 
molasses, one-half cup of sugar, one-half 
cup of lard (kettle rendered), one tea¬ 
spoon of ginger, one teaspoon of sal- 
eratus, dissolved in one-half cup of 
cold water. Use flour enough to mix 
not too stiff. Now, flour the hands, 
pinch off enough dough to make balls as 
large as Black walnuts, or larger if pre¬ 
ferred. Have some granulated sugar on 
a plate and pat these dough balls down 
on this sugar till they are the desired size. 
Only make out enough to fill the baking 
pan (I generally use two pans in baking 
cookies). While they are in the oven pro¬ 
ceed to make out the others. Make a dent 
with the finger in the centre of each 
cookie while it is in the pan before bak¬ 
ing.” Molasses cookies are made as fol¬ 
lows: Take one cupful of sugar’and one 
cupful of butter or good shortening. 
Cream them and add two cups of molasses 
and two eggs. Dissolve two good-sized 
teaspoonfuls of soda in a little hot water, 
and fill up the cup it is in with cold 
water. Add it to the other mixture and 
stir in enough flour to make a soft dough, 
but one that can be rolled out and cut 
into cookies. Spice to suit the taste. 
Purifying Lard; Soap-Making. 
Will you give some good recipe for making 
soft-soap or laundry soap out of some lard 
that has spoiled? If not. can you give me 
some recipe to cleanse the oily smell on 
home-rendered lard. it. f. k. 
If the lard is in very bad condition it 
may be difficult to purify it. Our method 
of clarifying fat is to put it in a kettle 
with a small amount of water, and cook 
it slowly for several hours; then permit it 
to cool, and take the cake of fat off the 
top of the water, if any remains. Then 
melt again, to evaporate any water re¬ 
maining. A few slices of potato, cooked 
in the fat, often completely remove any 
strong taste or smell. We have never 
had any difficulty with home-rendered 
lard, always being careful to cook leaf 
and rough fat in separate kettles. We 
should like to hear from- experienced 
housekeepers, who can probably help this 
inquirer. 
We have no recipe for soft soap, and 
would be very glad if some of our read¬ 
ers can help us with this. The following 
instructions will give excellent hard soap: 
Five pounds clear grease, melted but 
not hot; one 10-cent can of potash; one 
tablespoonful borax. Dissolve the potash 
over night in one quart of cold water, 
then turn the melted grease on the water, 
stir constantly for 10 minutes, or 'until 
it looks like honey. Pour into a sheet- 
iron pan with greased paper in the bot¬ 
tom ; when sufficiently hardened mark off 
into squares and turn out. Another ex¬ 
cellent soap for laundry use is made as 
follows: Six pounds of washing soda 
and three of unslaked lime. Pour on 
four gallons of boiling water, let it stand 
till perfectly clear and soda is dissolved; 
then drain off and put in six pounds of 
clean fat. Boil till it begins to harden 
(about two hours), stirring frequently. 
While boiling thin it with two gallons of 
cold water which has been poured on the 
alkaline mixture and allowed to settle, 
after pouring off the first lot. It must be 
clear before drawing off. Add it when 
there is danger of boiling over. When 
the soap ropes like molasses candy it is 
done. Before removing from fire stir in 
a handful of coarse salt. Wet a tub to 
prevent sticking; pour in the soap; when 
solid cut into bars and dry in an airy 
place. _ 
Rice and Raisins. 
Rice Pudding With a Meringue.—Place 
half a cupful of rice in one pint of cold 
water, with a teaspoonful of salt, and the 
rind of a lemon cut in small pieces. After 
it is cooked soft add one tablespoonful of 
butter and one pint of milk and let it form 
a jelly. Beat the yolks of three eggs with 
one cupful of sugar and add to the rice, 
also add a little more milk if a custard is 
desired. Bake 25 or 30 minutes. Whip 
the whites to a stiff froth, add three or 
four teaspoonfuls of sugar gradually; too 
much sugar will cause the meringue to fall. 
Flavor with extract of lemon. Spread the 
egg over the dish and return to the oven 
to brown. 
Raisins, like rice, are of much use in 
the Spring, for there are many ways in 
which they will help out when the supply 
of canned fruit is getting low. They will 
add flavor to other more insipid dried 
fruits, such as apples, pears, peaches and 
apricots, also when the green apples have 
lost their fresh Autumn flavor, a few rai¬ 
sins added is a great improvement, either 
in sauce or pies. 
Raisin Pie.—Boil one pound of seeded 
raisins in sufficient water to cover for one 
hour. Then add the juice and grated rind 
of one lemon, a piece of butter the size 
of an egg, one cupful of sugar, and two 
tablespoonfuls of cornstarch. Bake in two 
crusts. This makes filling for two pies. 
A second way of making a pie is to cook 
one cupful of raisins in one cupful of 
water until they are softened, add the 
grated rind and juice of one lemon, half 
a cupful of sugar, a sifting of cinnamon 
and sufficient powdered cracker crumbs to 
thicken. Bake in two crusts. 
Raisin Turnovers.—One cupful of seed¬ 
ed raisins, the rind of a lemon, or a few 
pieces of candied lemon or orange peel, 
and a small piece of preserved citron, 
chop all together finely, stir into this one 
beaten egg, and the juice of one lemon. 
Roll out puff paste thinly, and cut it in 
circles, lay them on a plate, fill with the 
mixture, then cover and press the edges 
firmly together. Bake the same length 
of time as you would a pie. 
Raisin Steamed Pudding.—Blend a 
piece of butter the size of an egg with 
one cupful of sugar, to this add one 
beaten egg, half a cupful of milk, two tea¬ 
spoonfuls of baking powder, sifted with 
two cupfuls of flour, and one cupful of 
seeded raisins dredged in flour. Fill cups 
partially full with the batter and steam 
three-quarters of an hour. Serve either 
with boiled sauce or sweetened cream. 
Raisin Filling for Cake.—Boil one cup¬ 
ful of sugar in water to dissolve until it 
strings. Pour this into the beaten whites 
of two eggs, and whip until perfectly cold, 
gradually add one cupful of finely-chopped 
seeded raisins. Flavor with extract of 
rose, or lemon. The raisins and sugar 
may be added to the beaten whites of the 
eggs without cooking, if preferred. 
SARAH RODNEY. 
Vanoleum 
Oil of Vanilla 
VANOLEUM is pure. 
For a Iong time housekeepers have wanted to make the Vanilla 
Extract themselves and not depend on the adulterations which 
may or may not he pure. Vanoleum will stand any analytical 
test for purity, and is the original Mexican Vanilla Oil. 
VANOLEUM is non-alcoholic. 
Alcohol is the basis of every Vanilla Extract and is respon¬ 
sible for considerable waste as a result of evaporation. The 
purity of the alcohol used in extracts has long been a matter 
of question and considerable public comment. 
VANOLEUM is inexpensive. 
Our half ounce bottle when diluted with water makes a half 
pint of extract. Extract costs from 60c. to 95c., but for 
> and the name of your grocer, we will mail, postage prepaid, 
this half ounce bottle of Vanoleum. We are confident that 
your first trial will mean many subsequent orders. 
C0RR1Z0 EXTRACT CO., 12SE. 42nd St., New York 
An Introduction 
is all we ask for our 
Tea and Coffee 
T7ROM mere acquaintance- 
ship to full friendship is but 
a short step and so we ask you 
to get acquainted by sending 
us a dime for a 3 oz. package 
of DUCHESS Blend Java and 
Mocha Coffee, 25c. a lb., and a 
2 oz. package of KING CHOP 
Tea at 35c. a lb. (Kindly men¬ 
tion what variety of tea or 
coffee you are now using.) 
Remember this is the same 
Tea and Coffee for which you 
are now paying 60c. and 35c. 
respectively. “Cut us dead ” 
if you find this untrue, but don’t 
cut us dead without a trial. 
Tour future orders will be exactly 
the same as our 10c. samples. 
James Van Dyk Co., 
307F Water St., New York. 
There is no satisfaction keener 
*thsn being dry and comfortable 
when out in the hardest storm. 
^VVOOARE SORE OF THIS 
IF YOU WEAR 
^WATERPROOF 
\\omxioimi 
x mack or yellow: 
407 ON SALE EVERYWHERE 
ATJ.TOWtR CO.. BOSTON. MASSjO.S.A. 
TOWER CANADIAN COJjnuUtl.TORONTO. CAHJ 
Be Your 
Own Man 
We want at least one 
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show you how to be free. 
Experience does not 
count. If you are hon¬ 
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are really in earnest about 
it we will stand by you 
and help you to be your 
own master. 
Thousands of men and 
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happy lives and leading 
free and independent 
careers as salesmen and 
saleswomen for The 
Ladies’ Home Journal and 
The Saturday Evening 
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You can be master or 
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When you work you 
can work with the en¬ 
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Write us about Free¬ 
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you. 
THE CURTIS PUBLISHING CO. 
786-F Cherry St., Philadelphia, Pa. 
OUR PLANTS, ROSES, 
Seed., Shrub., FRUIT 
AM* ORNAMENTAL 
TREES have been the stand¬ 
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half a century. You take no 
chances in buying of us as 
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on high quality goods. The 
best are always most satisfac¬ 
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postpuld Seeds, Rones, 
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62 years. 4 t greenhouses, 1200 acres. 
THE STOKItS &. HARRISON CO M 
BOX 245k PAINESVILLE, OHIO. 
Wholesale Prices.' 
Our Oven Thermometers 
Make 
Good 
Freight 
Paid 
Gold Coin Stoves have 
been standard for near¬ 
ly 60 years. Wherever 
not on sule, 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 
No extra charge forour YEAR’S 
Patent STELLIFORM ORATE i ppcF TPIAL 
It iaves fuel and trouble. r * 
Return at our expense if not satisfied. This is the 
first proposition of this kind ever inude by a manu. 
facturerof a Standard Trade Marked Stove. Write 
for our Free Illustrated Catalogue. It tells about all 
the Stoves—and gives you wholesale price on each. 
Bak* 
Easy 
V THE GOLD COIN STOVE CO.. 3 Oak Bt_. Troy, N. 
^ (Successor to Bussey <fe McLeod, Est. 1860 ) 
