402 
THE RURAL NEW-YORKER 
May 11, 
I T TTT TT T Ty T TT T TTTyy ▼ ▼ ▼ ▼ 
l Woman and Home \ 
From Day to Day. 
A LITTLE PARABLE. 
I made the cross myself whose weight 
Was later laid on me. 
This thought is torture as 1 toil 
Up life’s steep Calvary. 
To think mine own hands drove the nails! 
I sang a merry song, 
And chose the heaviest wood I had 
To huild it firm and strong. 
If I had guessed—if I had dreamed 
Its weight was meant for me, 
I should have made a lighter cross 
To bear up Calvary! 
—Anne Reeve Aldrich. 
* 
Chicken chowder will make a fine dish 
from a somewhat elderly fowl. Boil a 
fowl until tender, then cut into dice. 
When the liquor is cold skim off the fat. 
Fry in this fat two sliced onions and five 
peeled potatoes cut into dice and put in 
the cut-up chicken. Add the chicken 
liquor, turn all into a pot, season with 
pepper and salt, and, if desired, add a 
can of tomatoes. The chowder is good 
with or without this addition. Cook all 
together for a half hour. 
* 
April showed an unexpected epidemic 
of sailor hats; for some reason this sim¬ 
ple style has suddenly returned to favor 
earlier in the season than for many years. 
A favorite style is in rough black straw, 
which is extremely popular; another 
pretty model is of burnt straw with a 
brown band. Some of the large stores 
in this city say that they cannot keep 
their stock of sailor hats up to the de¬ 
mand. No other simple style is so be¬ 
coming to a young face, and it has the 
advantage of being both serviceable and 
inexpensive. 
♦ 
The following excellent recipe for Co¬ 
lonial gingerbread is given by the De¬ 
lineator: Put a cupful of New Orleans 
molasses in a mixing bowl with half a 
cupful of butter and half a cupful of 
sugar. Over this pour a cupful of boil¬ 
ing water in which a level dessertspoon¬ 
ful of soda has already been dissolved. 
Stir well, and let the mixture cool; then 
add a cupful of chopped walnuts and a 
cupful of seeded raisins, a teaspoonful 
each of cinnamon and ginger, two and 
one-half cupfuls of flour, and, lastly, two 
well-beaten eggs. Bake in a shallow pan 
and serve while still warm from the oven. 
* 
We are asked how to clean furs before 
putting them away for the Summer. 
Under ordinary conditions gentle beating 
with a rattan whip followed by thorough 
airing on a breezy day, puts furs in con¬ 
dition for storage, but if worn steadily, 
especially in a smoky city, they may re¬ 
quire dry cleaning. Dark furs are 
cleansed with hot sand and sawdust. The 
sand is heated, rubbed well into the fur, 
and then thoroughly beaten out with the 
rattan beater. Next the sawdust is 
rubbed in, and beaten out in the same 
way. Of course if the fur has been 
stained or otherwise badly soiled it may 
need the care of a professional. White 
furs are cleaned with plaster of paris or 
cornstarch, which is carefully rubbed in, 
and then gently but thoroughly beaten 
out. 
* 
It is always better to make several 
small omelets than one large one, if a 
number of persons are to be served. It 
is much more likely to turn out well. 
Nearly everyone has her own special 
recipe for this dish; the regulation 
French omelet calls for three eggs well 
beaten, to which three tablespoonfuls of 
water are added, and stirred in lightly. 
A level tablespoonful of butter is melted 
in a perfectly smooth frying pan and the 
omelet turned in; it is shaken gently to 
prevent sticking, and when cooked rolled 
over with a flexible knife and slid on to 
a hot dish. It is varied by putting in a 
filling before rolling over; half a cup of 
grated cheese is very nice, or some jam 
or jelly for a sweet omelet, which makes 
a rich dessert. Some cooks stir a little 
flour into the first egg beaten, and sepa¬ 
rate the eggs, folding in the beaten 
whites last; this makes a very light and 
puffy omelet. 
* 
The Irish Times tells this little anec¬ 
dote about a dog and a monkey. A brave, 
intelligent terrier, belonging to a lady 
one day discovered a monkey belonging 
to an itinerant organ grinder seated upon 
the bank within the grounds of the lady’s 
residence and at once made a dash for 
him. The monkey, which was attired in 
jacket and hat, awaited the onset in such 
undisturbed tranquility that the dog halt¬ 
ed within a few feet of him to recon¬ 
noitre. Both animals took a long, steady 
stare at each other, but the dog evidently 
was recovering to make a spring for the 
intruder. At this critical juncture the 
monkey, which had remained perfectly 
quiet hitherto, raised his hand and grace¬ 
fully saluted bv lifting his hat. The ef¬ 
fect was magical, the dog’s head and tail 
dropped and he sneaked off and entered 
the house, refusing to leave it till he was 
satisfied that his polite, but mysterious 
visitor had departed. This recalls the 
French anecdote of the cat which was 
preparing to pounce on the new parrot, 
when the bird turned around and sternly 
ordered the cat to leave the roorri at once, 
reenforcing the order with a vigorous 
scolding. The discomfited cat is repre¬ 
sented as slinking out, remarking to her¬ 
self : “Why, that wasn’t a bird at all; 
evidently it is a gentleman.” 
Summer Wash Goods. 
The advertisements in a city newspaper 
offer alluring bargains in shopping, which 
may at times make the woman on an iso¬ 
lated farm feel just a little envious of 
these superior opportunities. Still, if we 
cannot go to the city we can bring the 
city to the farm, and enjoy a visit to the 
large stores through the medium of their 
catalogues. It is surprising how much 
real information is thus conveyed, and 
how much the taste is formed in tips way. 
At the beginning of the season, when 
planning the family wardrobe, a good 
catalogue gives many suggestions in sew¬ 
ing materials, as well as in made-up gar¬ 
ments. At this season we are thinking 
especially of Summer clothes, and wash 
goods are particularly interesting. In' 
white goods the range of choice has in¬ 
creased amazingly, and we find many un¬ 
familiar fabrics listed in a large catalogue, 
such as that sent out by R. H. Macy & 
Co. Nainsook and dimity, checked, 
striped and plain, range in price from 
eight to 44 cents a yard; India linon, an¬ 
other old stand J by, costs from seven to 
43 cents; Victoria lawn 11 to 39 cents. 
Among newer materials we find a number 
of soft-finished sheer fabrics, such as 
mercerized mousseline, 38 inches wide, 
at 19 cents a yard; English mousseline, 
45 inches wide, 26 to 34 cents; percaline 
lawn, a new sheer fabric, 32 inches wide, 
29 to 46 cents a yard. Tissue de Paris 
is a beautiful silk-finished material, said 
to be woven on French hand looms; it 
costs 37 to 86 cents a yard, while chiffon 
batiste goes up to $1.39 a yard. In heavy 
white materials, suitable for children’s 
dresses and cloaks, and separate skirts 
and costumes repp cloth, which is similar 
to pique, but not as heavy, is very desir¬ 
able ; it costs 18 cents a yard, and is 28 
inches wide. White galatea at 15 cents a 
yard, figured madras at 12 to 24 cents, 
and linen-finished suiting are all desirable. 
In colored wash goods it is interesting 
to find Government standard khaki cloth, 
28 inches wide, at 22 cents a yard. We 
do not admire this material for its beauty, 
but we know nothing that defies hard 
wear more completely. It is used for 
riding habits and automobile clothes, and 
is excellent for boys’ wear. Galatea cloth, 
27 inches wide, at 14^ cents a yard, is a 
favorite fabric for boys’ Summer suits, 
laundering excellently. For a working 
dress we like a nice percale at 12 cents a 
yard, but there is plenty of choice in 
gingham and madras, and for a fine and 
daintv wash dress nothing is more at¬ 
tractive than Irish dimity at 21 to 24 
cents. Less expensive, but equally dainty, 
is printed batiste at 12 cents. It is al- 
wavs well to make a list of needed Sum¬ 
mer goods, and then study advertisements 
and catalogues to gain an intelligent idea 
of the expenditure called for. 
Savory Meats. 
Beef Loaf.—Two pounds chopped beef, 
one cupful bread crumbs, three-fourths 
cupful sweet milk, two tablespoon fuls 
butter, one egg. one-fourth teaspoonful 
cayenne, one and one-fourth tablespoon¬ 
ful salt, generous one-eighth teaspoonful 
nutmeg and juice of one lemon. To the 
beef add the well-blended seasonings, 
lemon juice,'then butter (melted), the 
bread crumbs, the well-beaten egg, and 
lastly the milk. Press in shape and roll 
in bread crumbs, bake three-quarters of 
an hour, and serve hot, or it is nice 
sliced and served cold for luncheon. 
Philadelphia Scrapple.—Take a cleaned 
pig’s head and boil until the flesh slips 
easily from the bones. Remove all the 
bones and chop fine. Set the liquor in 
which the meat was boiled aside until 
cold, take the cake of fat from the sur¬ 
face and return ilie Tlquor to the fire. 
When it boils, put in the chopped meat 
and season well with pepper and salt. 
Let it boil again and thicken with corn- 
meal as you would in making ordinary 
cornmeal mush, by letting it slip slowly 
through the fingers to prevent lumps. 
Cook an hour, stirring constantly at 
first, afterward putting back on the range 
in a position to boil gently. When done, 
pour into a long, square pan, not too 
deep, and mold. In cold weather this 
can be kept several weeks. Slice and fry 
brown in butter or dripping. 
Mutton Pie.—A mutton pie made 
from the neck of mutton is as savory as 
it is economical. Cut off the spine bone 
and the scrag end, shorten the ribs to 
about three inches, but save all these 
trimmings to make the gravy for the pie. 
Cut the mutton into neat chops, pare off 
the fat, season with salt and pepper and 
place in the deep pie dish in a circle, one 
lapping over the other. Fill the center 
with tiny potato balls cut out with the 
cutter; add the mutton gravy which has 
been boiled to make the quantity . re¬ 
quired, sprinkle with salt and pepper, 
cover with good pie crust brushed over 
with the yolk of an egg and bake for an 
hour and a half in a moderate oven 
“What stronger breastplate than a heart 
untainted ? 
Thrice is he arm’d that hath his quarrel 
just; 
And he but naked, though lock’d up in steel. 
Whose conscience with injustice Is cor¬ 
rupted.” —Shakespeare. 
The most important thing 
in the world to me is a lamp- 
chimney. 
I have been for years and 
years making the best, and 
always trying to make them 
better. I put Macbeth on 
them and no one ever disputes 
my claim. 
The Index explains how to get a Macbeth 
chimney to fit every lamp, and how to care 
for lamps. Sent free to everyone asking for it. 
Address, MACBETH, Pittsburgh. 
Only one I 
There is only one talking 
machine as perfect as the human 
throat—that is the 
VICTOR 
You think it costs more—it 
does not ($10 to $100.) 
You think it takes a large out¬ 
lay of money— your nearest 
dealer is glad to sell you a 
Victor on the pay-by-the- 
week plan. 
Ask your dealer, or write us 
for full information. 
The Victor Talking Machine Co 
Box 56 Camden N J 
THE INSIDE OF THE 
Paint Question 
Mr.A.L. Rice, a prominent manufacturer of Adams, 
N. Y., lias published one of the most valuable books 
ever placed in the hands of property owners. It is 
entitled “The Inside of the Paint Question,” and 
contains a vast fund of information upon this im¬ 
portant subject never before published, together 
with many valuable secrets that paint manufac¬ 
turers do not usually tell to the public. 
To everyone who has buildings to care for, this book 
will save a large amount of money and as it is sent en¬ 
tirely free,every property owner should take advantage 
of the remarkable tree offer and write for it at once. 
Address, A.L.Rice,Publisher ,30 North St..Adams,N.Y 
MACHINERY 
C IDE 
Best ai 
Send for catalogue 
BOOMER & BOSCHERT 
PRESS CO., 
118 West Water St., 
SYUACCSK, N. Y. 
Best and cheapest 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; also 
gasoline engines, 
steam engines, 
saw mills, thresh¬ 
ers. Catalog free. 
Monarch Machinery Co., Room 161,39 Cortlandt St., Hoi York. 
if 
FUMA 
99 , 
kills Prairie Dogs, 
' Woodchucks,Gophers, 
and Grain Insects. 
“The wheels of the 
gods grind slow but 
exceedingly small.” So the weevil, but you can stop 
‘“KiT "Fuma Carbon Bisulphide”^ ffiZ 
EDWARD R. TAYLOR, Penn Yan, N. Y. 
Strong Harness 
If you would have your harness 
rain-proof, sun-proof, sweat- 
proof, soft, strong and pliable, use 
EUREKA 
Harness Oil 
Makes old harness look like new. 
Preserves the looks of new har¬ 
ness. Contains nothing to cut 
and chafe. Will not rot stitches. 
To reduce axle-friction to an 
absolute minimum use 
BOSTON COACH AXLE OIL 
Superior to castor oil and more 
economical. Does not gum or 
corrode. Highest Award World’s 
Columbian Exposition. Sold 
everywhere—all sizes. 
MADE BY 
STANDARD OIL COMPANY 
laciirgorutcd 
I 
