32 
TIIH RURAL NEW-YORKER 
January 12, 
[ Woman and Home 
From Day to Day. 
EN VOYAGE. 
Whichever way the wind doth blow. 
Some heart is glad to have it so; 
Then blow it east, or blow It west, 
The wind that blows, that wind is best. 
My little craft sails not alone; 
A thousand fleets from every zone 
Are out upon a thousand seas; 
And what for me were favoring breeze 
Might dash another with the shock 
Of doom upon some bidden rock. 
And so I do not dare to pray 
For winds to waft me on my way. 
But leave it to a Higher Will 
To stay or speed mo, trusting still 
That all Is well, and sure that He 
Who launched my bark will sail with me 
Through storm and calm, and will not fall, 
Whatever breezes may prevail, 
To land me, every peril past. 
Within His sheltering haven at last. 
Then, whatsoever wind doth blow, 
My heart is glad to have It so; 
And blow it east, or blow it west, 
The wind tfhat blows, that wind is best. 
—Caroline A. Mason. 
* 
A Kansas paper says that the wife of 
a farmer had a sister come from Chicago 
to make a visit. One day the thrashers 
came, and the guest insisted on doing 
the work alone and sent her sister away 
to rest. When 27 thrashers filed in to 
supper that night they found a sandwich 
tied with ribbon, one chicken croquette, 
one cheeseball the size of a marble, and 
a buttonhole bouquet at each plate. The 
precise sentiments of the thrashers arc 
not given. 
* 
One of our friends recently decided to 
press a place badly creased in a fur- 
lined coat. She spread a damp cloth on 
the place she wished to press, deciding 
that, with the interlining, the fur could 
not possibly he affected b^ pressing the 
outside. To her consternation, however, 
the unexpected happened; in spite of pre¬ 
cautions taken the fur shriveled up, mak¬ 
ing an unsightly tear. This experience is 
offered as a warning; we have not yet 
learned how to take creases out of a fur- 
lined garment, except by putting it on the 
clothes-line and letting it shake out in the 
wind. 
* 
It is a little early to talk of Summer 
sewing; yet this is the season to get 
ahead with such work. One of the 
things we have in mind now is the mak¬ 
ing of colored washing petticoats. These 
are often unsatisfactory to buy ready¬ 
made, as the cheaper ones arc more or 
less skimpy, and rarely fit well at the 
top with the customary drawstring; be¬ 
sides, we get tired of striped seersucker 
or chambray. We have in mind plaid 
ginghams, in Scotch tartan colorings; 
not the fine imported qualities, but do¬ 
mestic gingham at 12% cents a yard. 
Made with bias ruffle it will be a pretty 
style to wear under dark skirts, and will 
save washing. There are a good many 
sales of wash goods in January, and it is 
a profitable time to buy. 
* 
Marion TIari.and compote is a new 
apple dish invented by the good house¬ 
wife whose name it bears. It is thus de¬ 
scribed in the Chicago Record-Herald: 
Core, without paring, large sweet 
apples. Pound Sweets and Talman Sweets 
are fine for the purpose. Have ready a 
cupful of nut meats—English walnuts or 
pecans are best—pounded or ground fine. 
The inventor puts hers through the meat 
chopper. Mix them with three table¬ 
spoonfuls of fine sugar to a cupful of the 
ground nuts. Fill the hollows left by the 
extracted cores with the mixture—full! 
Set the apples in a bake dish, sprinkle 
three more spoonfuls of sugar over and 
about them, pour in enough cold water 
to come half way up to the top of each 
apple, cover closely and bake one hour, 
or until a knitting needle will pierce 
the apples easily. 7'hey must be tender 
all through. Let them get cold in the 
dish with their syrup around them, with¬ 
out removing the cover, and set on ice or 
in a very cold place until you are ready 
to serve the compote. Then heap 
whipped cream upon the apples. The 
syrup will be as brown as caramel, and 
the apples will be exquisitely flavored by 
the nuts. The combination with the 
whipped cream brings the compote to per¬ 
fection. 
* 
During the Winter there is often an 
opportunity to study some repairs or im¬ 
provements in the home, which may be 
made by the amateur carpenter. A corner 
cupboard in the dining room can often 
be planned to great advantage; it is 
not difficult to make, is very convenient 
for dishes, and has a quaint look in keep¬ 
ing with rural architecture. If the room 
is low the cupboard may be built from 
floor to ceiling; if not it should he five 
to six feet high. Such cupboards are 
sometimes built with the walls for the 
two sides, but it is better to build it en¬ 
closed ; then the shelves do not have to 
be nailed to the walls of the room. The 
lower half of the cupboard should be en¬ 
closed with a neat door; then it may be 
used for linen, while the upper shelves 
may be open, unless the ambition of the 
builder extended to a glass door. 7 lie 
top, bottom and sides should be finished 
with a builder’s molding; the molding at 
top and bottom must, of course, be bev¬ 
eled at the ends to fit properly against 
the wall. Such a cupboard should he 
painted to match the woodwork of the 
room, or stained in some natural finish. 
Many a boy handy with tools may he led 
toward really worthy work of this char¬ 
acter if some intelligent encouragement 
is given. 
* 
A new kind of cooking ware seen re¬ 
cently is of white porcelain with steel 
frames; the porcelain is said to be com¬ 
bined with aluminum so that it will not 
crack. It is light and very attractive. 
Apple bakers in this ware are a plate 
with a depression for each apple; one 
holding four apples costs 50 cents; six- 
apple size 75 cents. Such a plate would 
be very nice for baking eggs. Omelet 
pans cost 75 cents to $1.25; saucepans 
from fio cents to $1.75. Fluted baking 
dishes begin at 25 cents for the individual 
size, and go up to $1.75. Few things add 
so much to the comfort of the cook as 
these light, attractive, and easily cleaned 
vessels; and they are so pretty that 
one is .induced to store them in full 
view, after the French manner, which 
adds so much to the appearance of a 
well-kept kitchen. Some of our friends 
complain that saucepans hung on the 
kitchen wall must become dusty. That is 
quite true, but they also become dusty 
stored away in a dark closet, and there 
is the additional risk that they may not 
be so well cleaned. Everyone cannot 
afford an entire outfit of porcelain-lined 
or agate ware, yet such articles may be 
purchased b" degrees, increasing comfort 
and lessening work. We still possess 
some iron saucepans that have been in 
use for 50 years, but their sooty exterior 
and heavy weight makes them unpopular 
compared with the newer utensils, h'or 
long slow cooking we use earthen casse¬ 
roles set on a metal rim, which we like 
especially for making soup or stews. 
And lie gave it for his opinion, that 
whoever could make two ears of corn, or 
two blades of grass, to grow upon a spot 
of ground where only one grew before, 
would deserve better of mankind, and do 
more essential service to his country, than 
the whole race of politicians put together. 
—Dean Swift. 
More About Gravy-Making. 
How many otherwise good cooks fail 
to make gravy that is without lumps, 
thoroughly done and of proper consist¬ 
ency? The most common mistakes in 
making gravy are the imperfect blending 
of flour and fat or flour and liquid, and 
the use of too hot liquid. When pos¬ 
sible to do so you will fitKl it much more 
expeditious to mix flour with fat in the 
pan rather than to mix flour and water. 
In this way the flour is almost sure to be 
thoroughly cooked. Be sure to leave 
plenty of fat in the pan in order that 
the flour may be so thoroughly incor¬ 
porated that not a single lump remains. 
Then add gradually cold milk or water 
until gravy is of proper consistency. A 
tablespoonful of flour to each cupful of 
liquid makes gravy of ordinary thick¬ 
ness. The so-called “drawn butter” is 
only a white gravy made according to 
above directions with butter used as the 
foundation. If a brown gravy is desired, 
and we find that most people prefer it, 
brown meat, whether it be beef, pork 
or poultry, thoroughly. Then after add¬ 
ing flour to pan brown this also without 
burning before adding liquid. We used 
to think it necessary to keep a jar of 
browned (lour on hand to use when mak¬ 
ing brown gravy, but now we much pre¬ 
fer browning the meat so that fat may be 
brown, and then the flour as it is added. 
In making a gravy with stews where 
flour cannot be blended with fat mix the 
required amount of flour with warm 
water or milk. I find it easier to remove 
all lumps if only a part of the liquid is 
added first. Adding a great amount of 
liquid at first seems to form lumps, and 
every lump must he broken up before 
the mixture is added to the boiling stock. 
When perfectly smooth and free from 
lumps add a few tablespoonfuls of the 
boiling stock to the flour mixture in 
order to warm it. There is much, less 
danger of lumps forming where this 
is done. 
With fat roast beef, turkey, goose or 
duck it is usually necessary to remove 
part of the fat from the pan, as we do not 
want a layer of fat on top of the gravy. 
Gravy is not considered a healthful dish, 
but since we all make it more or less 
frequently let us learn to do it well. It 
is well to take into consideration the 
fact that we can digest many things that 
our city cousin cannot because of our 
active outdoor life. Drawn hutter is the 
foundation of delicious creamed potatoes, 
but must not be so thick as for ordinary 
gravy, as the cold sliced potatoes will 
thicken it somewhat. To this drawn but¬ 
ter or white roux may also be added 
cold meat of any kind, adding also a 
few drops of Worcestershire sauce if 
liked. Meat must never be allowed to 
cook a second time, but should be heated 
thoroughly. 
MARGARET CAVANAUGH PALY. 
* 
Catarrh is ^ 
the result of 
a rundown *0* 
condition, fl* 
The best treat¬ 
ment is to build 
up your general 
health. After 
using Scott's 
Emulsion for 
a short time your 
whole system is so 
strengthened that 
you throw off the 
catarrh. 
z 
I 
o 
< 0 * 
o 
* 
% 
ALL DRUGGISTS: 
50c. AND $1.00. 
Can Make $15 to $20 a Week 
by getting orders for our Famous 
Teas, Coffees, Extracts, Spices, and 
Baking Powder. The supplying of GKANGES (a 
specialty). For particulars, address 
The Great American Tea Co., 
R—33 Vcsey Street, New York, N. Y. 
LUMBAGO 
AND 
SCIATICA 
moa 
ST 
| JACOBS 
* OIL 
Penetrates to the Spot 
Right on the dot. 
« 
Price 25c and 50c 
^OCCQQQCecaCQQOQCCOQOOOf 
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\Thls applies to all the sewing ina- 
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•10.25, for the up-to-date, well- 
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f you are not satisfied with machine we will refund 
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FOR 10 Cts. 
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INDUSTRIAL SAVINGS AND LOAN CO. 
5 Times Itldg., Broadway, New York. 
