562 
July SO, 
THE RURAL NEW-YORKER. 
[ Woman and Home \ 
From Day to Day. 
PRIESTS UNTO GOD. 
There Is a silent ministry 
That knows no rite of hook or hell 
That eyes divine alone can see, 
And Heaven’s own language only tell. 
It has no altars and no fane, 
No waiting crowd, no tuneful choir; 
It serves from beds of speechless pain. 
Prom lips that anguish brands with fire. 
Prom homes of want, and loss, and woe, 
Its worship rises up to Him 
Who hears those accents faint and low. 
Through the loud praise of cherubim. 
The dauntless heart, the patient soul, 
That faces life’s severest stress 
With smiling front and stern control, 
Intent Its suffering kin to bless; 
The meek, who gather every hour, 
Prom brier and thorn and wayside tree, 
Their largest scant of fruit or flower. 
The harvest of humility; 
The tempered will that bows to God, 
And knows Him good though tempests lower. 
That owns the judgments of His rod 
Are but the hidings of His power; 
That sings the sun behind the cloud, 
Intent to labor, pray, and wait, 
Whatever winds blow low or loud, 
Sure of the harbor, soon or late; 
Like the small blossoms by the way, 
Enduring cold, enjoying the sun, 
In rain, or snow; or sprinkling spray, 
Cheerful till all their life is done. 
Dear, homely ministers of love, 
Used and forgot, like light and air, 
Ah, when we reach that life above 
They will be stately serapEs there. 
—Rose Terry Cooke. 
* 
Some small boys of our acquaintance 
recently acquired mumps, to the surprise 
of their family, as there was no apparent 
exposure to the disease. The doctor 
stated, however, that the most common 
source of infection was the soda fountain. 
The glasses were rarely properly steril¬ 
ized and one infected ffgrson could thus 
pass the disease on to others. It would 
really seem as though local health boards 
should exercise authority over the soda 
fountain irmn and see that all cups and 
glasses are cleansed in a way to render 
sterilization certain. 
* 
In making mousse, which is frozen to 
a mushlike consistency, an ice cream 
freezer is not absolutely necessary, as it 
is not turned while freezing. For straw¬ 
berry mousse take one quart of cream, 
one box of very ripe berries, one cup of 
granulated sugar, one-quarter box of gel¬ 
atine, two tablespoonfuls of hot water. 
Wash and hull berries, sprinkle with sug¬ 
ar and let stand for one hour; mash and 
rub through a fine sieve; add gelatine 
soaked in cold and dissolved in boiling 
water. Set in pan of ice water and stir 
until it begins to thicken; then pour in 
whipped cream, put in mould or pail, 
cover securely, pack in ice and salt and 
let stand four hours. Some cooks recom¬ 
mend opening the mould two or three 
times to scrape down the sides. Care, 
however, should be taken not to get any 
salt in the mousse. 
* 
Among the summer suits sold at a re¬ 
duction we find a good many "lingerie” 
princess dresses—that is, one-piece 
dresses of this model made of fine muslin, 
trimmed with much lace and insertion. 
They are often surprisingly cheap, while 
not at all out of date. But they have 
one fatal defect, which surely accounts 
for their reduced price; they are very 
troublesome to launder and they often 
sag out of shape badly when washed. 
For this reason we never advise a prin¬ 
cess model for washing material. A 
French laundress of the highly skilled 
class (the blanchisseuse de fin, like poor 
Trilby) irons such pieces on forms made 
for the purpose, but it is hard to get 
such skilled work here, and no busy 
housekeeper should fuss with it at home. 
The ideal “tub frock” is one that can be 
washed and ironed with the minimum ex¬ 
penditure of time and strength and while 
we admire daintiness of dress and. person 
at all seasons, it seems little short of 
wicked to make any woman a slave to 
superabundant frills. 
* 
The druggists who sell calisaya in New 
York are much exercised because the 
State excise commission holds that it is 
liquor and cannot be sold without a li¬ 
cense. Calisaya is simply cinchona bark, 
sugar, water and a goodly amount of al¬ 
cohol. It is regarded as “refreshing” by 
many persons who never take whiskey 
and who would be horrified at the thought 
of entering a saloon. Women, young and 
old, are said to call for it very largely 
at soda fountains in the shopping district. 
They say it brightens the eyes and makes 
them feel fresh; in other words, it acts 
like any other alcoholic stimulant. It may 
easily be seen that the free use of this 
stuff is demoralizing in the extreme and 
it is quite proper that it should be under 
official restraint. As a rule druggists 
manufacture their own calisaya, and now 
the collector of internal revenue says 
that they must take out rectifiers’ licenses, 
while at the same time the State excise 
commission says that the sellers must take 
out liquor licenses. If both these require¬ 
ments are insisted upon the calisaya busi¬ 
ness will be much less flourishing. 
* 
Here is what an appreciative reader in 
New York State has to say about one of 
the recipes for canning corn given last 
year : 
I wisti to say that the recipe for “salted 
corn” in The R. N.-Y. last year, on page 
G54, certainly solves the sweet corn problem 
as far as preserving it for Winter use is 
concerned. The rule is well worth reprint¬ 
ing this Summer for any new subscriber, or 
any old one who did not try it last year; it 
is the best and easiest way I have ever 
tried, and I have tried" several. 
MRS. h. v. s. 
The recipe, which was given by Mar¬ 
garet Cavanaugh Daly, is as follows: 
Have corn “just right’’ for eating. While 
it may be brought from the field the pre¬ 
vious evening it should not be prepared other¬ 
wise until the following morning, as there 
is danger of its souring. Clean and scald 
your boiler thoroughly and fill with the corn 
properly husked and silked, discarding all 
ears either over or under ripe. Cook as for 
the table. Removing from the boiler, score 
each row of kernels with a sharp knife and 
shave off not too close to the coh. After 
cutting from cob, measure and to each eight 
pints of corn add one pint of salt and mix 
thoroughly with the hands until a brine is 
formed. Have ready a well-scalded and clean 
crock and pack corn in this as it is mixed. 
When jar is filled within one inch of top, 
cover with a clean white cloth large enough 
to hang over edge of crock. On this cloth 
put about an inch of salt, and on the salt a 
plate that fits the top of jar. Now it is 
ready to put in the cellar or any cool place 
for Pall and Winter use, but in its prepara¬ 
tion for the table lies the secret of its suc¬ 
cess. There is only one way of making It 
palatable, but with directions strictly adhered 
to it is preferred by many to canned corn. 
About one and one-half hour before the 
meal at which one wishes to serve it it must 
be brought from the cellar—enough for ono 
meal—and cold water enough to cover 
poured on and at once poured off. Then 
sufficient boiling water is poured on to cover 
and it is allowed to stand on the hack of 
the range for 15 minutes. This water is 
drained off and sufficient fresh boiling water 
poured on to cover and the same time al¬ 
lowed. This process is repeated twice more, 
in all four times. Then cream, butter, sugar 
and if liked a little pepper is added. In 
short, after pouring off the water for the 
fourth time it is prepared exactly as canned 
corn. The process of removing the salt by a 
swift boiling water process instead of a 
slow cold water process seems to leave the 
corn as fresh as when taken from the cob. 
This, together with the ease with which it is 
prepared—so much easier and surer than can¬ 
ning— makes the process ideal. 
The Rural Patterns. 
No. 5705 shows a pretty and useful 
dress that will give a child the greatest 
possible comfort, while relieving the laun¬ 
dry problem, if dark gingham or serge is 
used. In the illustration it is made of a 
pretty Scotch gingham with collar and 
cuffs of white linen, but percales and 
chambrays, linen and all similar sturdy 
6705 Girl’s Blouse Costume with 
Bloomers, 6 to 12 years. 
materials of the sort are appropriate for 
the washable frocks, while the dress also 
would be found satisfactory in serge or 
light-weight flannel. The costume is 
made with the blouse, skirt, bloomers and 
underwaist. The skirt is made straight 
and in one piece and can be either plaited 
or gathered at the upper edge, while it is 
joined to the under waist and closed at 
the back. The blouse is separate and is 
5690 Girl’s Dress, 6 to 12 years. 
finished with a shirtwaist plait at the 
front and with a roll-over collar and 
cuffs, and there is a convenient pocket ar¬ 
ranged on the left front. The bloomers 
are comfortably but not over full and 
are gathered and finished with .straight 
bands, the closing being made at the sides. 
The quantity of material required for the 
medium size (10 years) is 654 yards 
27, 5 l /2 yards 32 or 4 yards 44 inches 
wide with Y\ yard 36 inches wide for 
collar and cuffs and y 2 yard 36 inches 
wide for the under waist. The pattern 
5705 is cut in sizes for girls of 6, 8, 10 
and 12 years of age; price, 10 cents. 
The dress that can be worn with any 
guimpe is always a satisfactory one and 
is quite certain to be in demand. Here is 
a charming and attractive little model 
which includes the big armholes of the 
season. As illustrated it is made of rose- 
colored linen chambray, with belt and 
trimming bands of white linen embroi¬ 
dered with white and piped with the 
darker shade, but linen is to be found 
in a number of suitable colors and there 
are a whole host of pretty cotton fabrics 
that are equally suited to the Summer 
frocks, while if a slightly warmer dress 
is needed the model will be found satis¬ 
factory for cashmere, serge and similar 
light-weight wools. The guimpe being 
entirely separate, always can be varied to 
suit the occasion and the material. The 
dress is made with the waist and skirt. 
The waist portion consists of front and 
backs that are plaited at the shoulders 
and gathered at the waist line, while the 
skirt is laid in plaits that give the effect 
of deuble box plaits, and both are joined 
to the belt. As illustrated bands of con¬ 
trasting material are faced over the neck 
and arms-eye edges. The quantity of 
material required for the medium size (10 
years) is 5}/$ yards 27, 4]/ 2 yards 32 or 
4% yards 44 inches wide, with fa yard 
36 inches wide for bands and belt. The 
pattern 5690 is cut in sizes for girls of 
6, 8, 10 and 12 years of age; price, 10 
cents. _ 
Hygienic Walls for Kitchen. 
It should be a study with every house¬ 
wife so to arrange her kitchen that the 
work is done in the easiest possible man¬ 
ner. Paper forms a very unsatisfactory 
covering for kitchen and pantry walls; it 
soon becomes soiled with the steam and 
smoke of the cooking and there is no 
practical way of cleaning it, the best 
alternative being a tedious removing of 
the old paper and a putting on of fresh. 
Then very often, when one is not particu¬ 
lar to keep the room well ventilated on 
washing day, the confined steam loosens 
the paper in a most discouraging manner. 
Many people building new houses have 
the kitchen ceiled throughout and treated 
with some hardwood finish. It would 
seem that this might be ideal from a 
sanitary standpoint, but many housewives 
have told me that the cleaning of those 
walls was the hardest work they had to 
do, and one woman of my acquaintance 
has gone so far as to have them torn out 
and the old-time plaster and paper sub¬ 
stituted. For, as she said, she could get 
a man to paper, but she positively could 
not find a woman to wash the ceiling. 
Personally, I think I should prefer a 
smooth plastered wall painted some rest¬ 
ful tone suited to the exposure of the 
room, but here again arises the question 
of cleaning. Rough plaster is" much more 
artistic when painted than the smooth 
finished, but should never be employed 
in the kitchen, as every little crevice will 
institute itself a catcher of dust. 
When all is told most of us have to live 
in houses of other people’s building, mak¬ 
ing the best of existing circumstances, and 
1 feel I have made “the best” of my 
kitchen walls. After trying various things 
I put on some of the waterproof paper in 
a pretty tiled pattern, using a paste in 
which a generous amount of glue had 
been mixed, and it has given no trouble 
by loosening. It is easily cleaned by wip¬ 
ing off with a damp cloth and has proved 
very satisfactory. Some people object to 
the shiny surface, but I do not myself. 
When my kitchen work is done I do not 
like to see a superfluous object in sight; 
as we never think of sitting in the kitchen 
after the work is finished I do not care to 
have it look like a sitting room. I know 
some women wish to have their kitchens 
look cosy rather* than formal, filling them 
with pictures, plants and rocking chairs, 
and in that case one might find this paper 
cold and uninviting, but when one de¬ 
sires to plan her kitchen so as to make 
the least work possible it makes an ideal 
wall covering from every standpoint. 
ALICE M. ASHTON. 
