7o6 
THE RURAL NEW-YORKER 
September Hi, 
[ Woman and Home ] 
From Day to Day. 
THE TRAMP FLOWER. 
IF'ttv prow witliin a garden, 
Long ago. 
Tended by old-fashioned lingers, 
Trained just so! 
Fairest of the (lowers they thought her. 
Lovers for their ladles sought her. 
And for love and money bought her, 
Lady Bet. 
Fair and fine was pretty Betty, 
Long ago. 
In her perfumed gown of lacework, 
Made for show. 
Freshest dews from heaven kissed her, 
Ne’er a balmy zephyr missed her, 
Sunbeams hastened to assist her, 
Dainty Bet. 
But their fickle fancies wavered, 
Long ago. 
And a rival flower won them. 
Ah, the woe ! 
Fashion’s cruel whim dethroned her. 
Robbed her of the prestige loaned her; 
Old-time friends in vain bemoaned her, 
Pretty Bet. 
Thrust from out her native garden. 
Long ago. 
Betty crept upon the highway. 
There to grow. 
Now she nods from every corner, 
Wildness has of beauty shorn her. 
Till the passing children scorn her, 
Gypsy Bet. 
She that was so fine and dainty, 
Long ago; 
Tended by old-fashioned fingers, 
Trained just so ! 
Grazing kine have tramped and maimed her. 
Long neglect has paled and shamed her, 
And the vulgar youth have named her 
Bouncing Bet. 
—Maude E. Smith-Hymers In Ainslee’s. 
Rits of old velveteen are excellent for 
polishing. "1 hey are as useful as 
chamois, and more easily washed. 
* 
Bran crackers are offered as a dainty 
for afternoon tea, and they are equally 
good for the school lunch basket, i hey 
are made as follows: One cup of flour, 
one small tcaspoonful of soda, a pinch of 
salt, two cups of bran flour, 1*4 cup of 
milk, one-half cup molasses. Bake in 
gem-pans or in large shallow tins. 
* 
One make of English table salt now 
on sale contains additional phosphates de¬ 
signed to make up for those removed by 
milling white flour, or by methods of 
cooking. This will be 'welcomed by 
many believers in dietetic reforms, though 
we think a well-selected diet, including 
wholesome fruits and vegetables, enables 
us to repair the waste of mineral salts 
caused by modern methods of food prep¬ 
aration. 
* 
The patterns now shown for a pleated 
skirt made in one piece, with straight 
lower edge, are specially suitable for the 
bordered materials. These come in a 
variety of styles, the goods 45 inches 
wide, so that the width makes the length 
of the skirt. Kilted skirts with woven 
borders have come into fashion and gone 
out again many times in the past 25 
years, and they always give a pretty ef¬ 
fect. In making such a skirt a light¬ 
weight material should be chosen, other¬ 
wise the kilting will make it too heavy 
for comfort. 
* 
Cayuga potato croquettes are delicious. 
They require a teacupful of milk brought 
to a boil, thickened with two tablespoon¬ 
fuls of flour, one tablespoonful of butter, 
pepper and salt to taste. Add two cup¬ 
fuls of mashed potatoes, two eggs, well 
beaten, two small onions chopped fine, and 
celery salt or chopped celery tops. Then 
mix in fine cracker crumbs until stiff 
enough to roll, mold into croquettes and 
fry in deep fat. Bread crumbs do not 
give the same results as the crackers, as 
they bake too dry, and do not give the 
same crisp, yet tender surface. 
Tin cracker and candy boxes holding 
one or two pounds should always be 
saved; they will be found very handy for 
packing lunches for school, travel or 
picnics. They are usually just the right 
size for neat sandwiches, and are just 
the thing for a picnic basket. The round 
baking powder tins, which are unavail¬ 
able for this use, are just the thing for 
steaming puddings and brown bread, or 
for storing away dried herbs. 
* 
The placid gaze which Mrs. Asa 
Holmes bent on her cousin Maria, the 
only rich relative she possessed, was in¬ 
comprehensible to the visitor, says the 
Youth’s Companion. “Do you mean to 
tell me there isn’t a thing in the world 
you’d like to have me give you for this 
house?” she demanded, incredulously. 
“That’s exactly what I mean, Maria,” 
returned Mrs. Holmes, calmly. “I have 
all I need, and Asy has all he needs. We 
decided that last year, after we bought 
that long looking-glass from an adver¬ 
tisement.” 
“Where is it?” inquired Miss Maria. 
“That was one thing I thought of. You 
don’t appear to have a mirror here of 
any size or clearness. They’re all wavy 
or blurred, and only little mirrors at 
that.” 
“Yes, I know it.” There was a tran¬ 
quil satisfaction on the face of Mrs. 
Holmes. “We gave that looking-glass to 
Wilhelmina Hobbs for a wedding pres¬ 
ent. She’s young, and we reckoned she 
could stand it better’n we could, and it 
had a handsome frame. 
“Asy an’ I had wanted a looking-glass 
that we could see the whole of ourselves 
at once in for a long time. Well, we got 
it, and we saw. 
“We stood up side by side and took 
a good look, and then we turned it to 
the wall. 
‘“What shall we do with it, pa?’ I 
asked him, but he was too cast down to 
answer me anything. So when Wil¬ 
helmina Hobbs decided to take that 
young man, we felt ’twas a real leading. 
“Of course, as I told Asy, ’twas more’n 
we should have thought of paying for 
her, but contentment comes pretty high. 
And now when we look in our wavy, 
blurred mirrors, and know that we don’t 
appear quite so one-sided to other folks 
as we do in them, it sort o’ cheers us up; 
whereas that long looking-glass—well, 
I’m glad Wilhelmina has it, that’s all!” 
Notes From My Kitchen. 
It is so hot, hardly a breath of air in 
motion. We prepare for the dinner in 
the early cool of the morning. We break¬ 
fast at six; good bread and butter, ber¬ 
ries, poached eggs and coffee. Bread 
ready to bake by seven o’clock, and while 
in the oven a sponge cake is made as 
follows: Three eggs, beaten together; 
1/4 cup sugar; two cups flour after sift¬ 
ing; one heaping teaspoon of cream of 
tartar to half of soda, one-half cup cold 
water, beating thoroughly. A fine light 
cake is always the result; any flavoring 
you choose, I usually prefer vanilla or 
wintergreen. When the bread comes out 
the cake goes in. I have a three-burner 
blue-flame oil stove that does good work; 
I prefer it for baking bread or cake to 
coal or wood; can regulate it at will. 
Eggs are put in granite kettle and cov¬ 
ered with boiling water—set one side 
with cover—in 15 minutes they are done 
to a turn, the white being like jelly, and 
not hard and leathery. Cornstarch cus¬ 
tard is then made, and set in pail of cold 
water to cool; frequent stirring hastens 
the process. The water from double 
boiler where the custard is made washes 
the cooking dishes. The fire is turned 
off and stove is cool in five minutes or 
less; no hot kitchen to swelter in. The 
table is set for our dinner (we are only 
two, husband and I, but we are farmers). 
There is new bread and butter, boiled 
eggs, cold meat in thin slices with garni¬ 
ture of lettuce leaves, young onions, rad¬ 
ishes and lettuce from the garden, with 
cold coffee; a slice of sponge cake and 
dish of berries for dessert. “How re¬ 
freshing, and so much better than a hot 
dinner,” remarks my husband. Across 
the street there are hot potatoes, hot 
meat, hot cornbread and hot pudding for 
dinner, and also a hot, worried woman. 
“But my folks won’t eat cold meals, not 
even supper; they must have potatoes 
warmed up and hot biscuits or corn- 
bread.” It’s much in the way we bring 
up our men folks and again there is a 
vast difference in men as well as women. 
When one has hired help on the farm 
they have to cater much to their fancy, 
or they will find fault, but, when at home 
with just “our folks” one can do away 
with many old customs, particularly 
where health, comfort and the financial 
side are taken into consideration. 
I often boil potatoes in the morning, 
either make a salad or slice thin and 
heat up in a little cream, or butter and 
milk if no cream is at hand. For a cool 
day dinner I often put a few thin slices 
of pork in skillet and slice raw potatoes 
over it; as the fat fries out the potatoes 
fry, too, turning often so they will cook 
and brown evenly, keeping them covered. 
An old lady in New York always had 
this for “washday dinner.” 
The cornstarch custard made in the 
morning we have for supper, together 
with the sponge cake. If the cake is 
flavored with vanilla the custard has win¬ 
tergreen or lemon for flavoring. At a 
birthday dinner not long ago, for dessert 
we had berries and cream, with beautiful 
marble cake, the dark part having bits of 
citron and candied orange in, and in the 
cream frosting nut meats and candied 
fruits. But something new to me was 
green currant pie, with cream in place of 
water. It was very nice; rich, as one can 
imagine. One could not live on such rich 
dainties, but mingled in now and then 
they are delicious. 
MRS. FREDERICK C. JOHNSON. 
If you want to be at peace with your¬ 
self, do not mind being at war with the 
world.—Prof. Max Muller. 
.411 read packed in 1907 bears this mark. 
Pure White Lead 
Paint Does Not 
Crack or Scale 
One value of paint is, of course, the 
improved appearance it gives to build¬ 
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much alike when first applied. 
But the great and important value 
of paint is as a protector, and in this 
value various paints differ widely. 
Pure White Lead is the best pro¬ 
tective paint because it gives an opaque, 
durable, elastic coat that does not crack 
or scale. 
To protect your property longest, 
paint with only Pure White Lead and 
Pure Linseed Oil. 
This Dutch Boy trade mark protects 
you against adulteration and substitu¬ 
tion ; it appears only on kegs of Pure 
White Lead made 
by the Old Dutch 
Process. 
Send forBook 
*’A Talk on Paint,” 
gives valuable informa¬ 
tion on the paint sub¬ 
ject. Sent free upon 
request. 
National Lead Co. 
in whichever of the 
following cities is 
nearest yon: 
New York, boston, Buffalo, 
Cleveland, Cincinnati, 
Chicago, St Louis, Phila- 
delphialJohn T. Lewis 
& Bros. Co.], Pitts¬ 
burgh [National Lead 
St Oil Co.] 
SAVE HALF YOUR FUEL 
BY USING THE 
Rochester Radiator 
Fits any Stove or Furnace. 
Guaranteed to do all we claim 
or money refunded. 
Write for booklet on heating homes. 
Rochester Radiator Co., 
30 Furnai. 81,, Rochester, N. Y. 
Price from 
$2.00 to 
$ 12.00 
For hard or 
soft coal, 
wood or gas. 
Easy Washing in 6 Minutes 
H ERE Ib a washer that washes a tubful of 
dirty clothes clean in six minutes 
All you do is sit beside the washer and 
. , , “ p i p with Bentle pushes and pulls tbut 
take hardly any effort at all. 
The little patent links under the tub do most of 
the real work of the washing. 
They keep the tub swinging back and forth and 
up und down with a “tip-turning’’—or “oscillut- 
Your clothes are held still —so they can't possibly 
be injured. 
There is nothing to pull and haul your clothes 
about—nothing to beat nor pound them—nothing 
to wear nor tear them. 
You can wash laces in a 1900 Gravity Washer 
and never injure a mesh. 
And you can wash quilts and rugs and carpets 
without tiring yourself. 
The 1900 Gravity Washer washes so quickly—so 
easily—and so thoroughly that nay ordinary wash 
will be on the line early wush-diy morning. 
And you won’t be “ull boat out” when the 
washing is finished. For there isn’t enough work 
to tire even a very delicate woman. 
You won’t be “steam soaked.” For the steam is 
kept in the washer to help wash the clothes clean. 
Thus your health is protected. You ure kept 
from exposure. 
Of course, the savings effected by a 1900 Gravity 
n usher—savings of time and strength and weur 
on clothes—are worth a lot to you. 
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All you do is take the washer and use it a month. 
l)o four weeks’ washings with it. 
And if you don't find the 1900 Gravity Washer 
all I claim—if it doesn't suve exactly as I say—if 
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and more economically than you huvo ever washed 
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Just tell mo you don’t wunt it, and that will 
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and Pays for Itself by Its Saving. * 
Write to me. Address It. F. liieber. Manager 
1900 Washer Co. ,909 Henry St.. Binghamton. N. Y. 
Or—if you live in Canada, write to "The Canadian 
190o Washtr Co.,” S55 Yonge St., Toronto, Ontario. 
