878 
November 30, 
THE RURAL NEW-YORKER. 
[ Woman and Home \ 
From Day to Day. 
THE HOME OF PRIDE. 
I lived with Pride; the house was hung 
With tapestries of rich design. 
Of many houses this among 
Them all was richest, and ’twas mine. 
But in the chambers burned no fire, 
Tho’ all the furniture was gold; 
I sickened of fulfilled desire, 
The House of Pride was very cold. 
I lived with Love; all she possest 
Was but a tent beside a stream, 
She warmed my cold hands in her breast, 
She wove around my sleep a dream. 
And One there was with face divine, 
Who softly came, when day was spent, 
And turned our water into wine, 
And made our life a sacrament. 
—W. J. Dawson. 
* 
We had a surprising number of re¬ 
sponses to the request for the recipe “How 
to cook a husband.” Evidently a good 
many of our readers had it laid away in 
their scrapbooks, and we do not doubt that 
its publication will give pleasure to many 
more. 
* 
Tn discussing the uses of honey, Subur¬ 
ban Life says that for an omelet nothing 
can compare with honey. Make a plain 
omelet, using water in place of milk, aS 
it always makes an omelet more tender. 
Cook in the usual manner, pour over it 
a stream of honey while piping hot, and 
serve at once. As hot griddle cakes are 
served, spread each with honey, and fold 
over like an omelet. Honey may take the 
place of sugar almost entirely in cake. 
To a cupful of flour use two tablespoons 
of sugar and three of honey. This amount 
of sweetening will be equal to the usual 
cupful of sugar allowed to a cupful of 
flour in cake making. With this difference 
only, the cake recipe selected may be 
copied in full. Spice cake, with honey as 
the sweetener, has a delicious “stickiness,” 
the same as when molasses is used. In 
sponge-cake use two-thirds of a cupful of 
honey, one cupful of flour and three eggs. 
Beat the yolks and honey together, add 
the flour and four tablespoonfuls of cold 
water. Mix well, then fold in lightly the 
stiffly whipped whites of the eggs. Add 
lemon or vanilla flavoring. Bake in a 
quick oven. 
The New York Sun says that a public 
library subscriber who never lived in the 
country a day outside the annual vacation 
of two weeks wished to gain some infor¬ 
mation on a certain agricultural question. 
She smiled when she handed in the slip 
containing the name of the book she 
wanted. 
“It no doubt seems strange,” she said 
to the librarian, “for a born and bred 
New Yorker to study up on questions per¬ 
taining to the management of a farm.” 
“Not at all,” said the librarian. “At 
this minute there are seven other people 
out there in the reading room poring over 
scientific articles on agriculture. Every 
day some of our patrons ask for books 
on farming. It isn’t possible that all the 
readers are farmers; the chances are none 
of them is. But maybe they’d like to be 
farmers; maybe they are hoping to turn 
commuters apd own a little place out in 
the suburbs; maybe they are looking up 
a few scientific points for friends who 
really do farm and Hck the advantages 
of a library; or maybe—well, I can’t ac¬ 
count for it, but New Yorkers certainly 
do take the lead in the pursuit of agricul¬ 
tural studies.” 
* 
Everywhere we go we see nursing 
babies kept quiet by the abominable con¬ 
trivance called a “pacificator” or “com¬ 
forter,” which may be described as a bot¬ 
tleless nursing bottle. Apart from the 
ugliness of the thing, and it is to us 
positively revolting to see the little mouth 
forever pursed up in the feeding position, 
we believe it to be demoralizing and un¬ 
wholesome, as well as disfiguring. The 
child believes that it must be fed all the 
time, and is fretful without the contriv¬ 
ance. The constant sucking and move¬ 
ment of lips and tongue does undoubtedly 
cause a flow of saliva into the stomach 
when it is not needed, and this must haw 
a disturbing influence on the digestion. 
Furthermore, it is suggested that the use 
of this thing is one of the predisposing 
causes of adenoid growths, so common 
among children, and so disturbing to men¬ 
tal as well as physical condition. 1 his 
may or may not be the case, though we 
have always believed these growths to be 
more prevalent among bottle-fed than 
naturally nursed children. But there is 
one undoubted result of the “pacificator,” 
and that is an ugly and coarsely shaped 
mouth. We see so many children with 
this defect, which often entirely spoils 
their appearance, and as they grow older 
the disfigurement is more marked. As 
children accustomed to the “pacificator” 
often retain the habit even until four 
years old or more, it is more than likely 
that it is responsible for some cases of 
crooked teeth, too. Altogether, we can¬ 
not find a single extenuating feature in 
this contrivance, and regard it as a frank 
confession of maternal carelessness or 
incompetence. 
* 
It is a little late in the season for 
gumbo, but it is worth while to print the 
following recipe, which is given by the 
New Orleans Picayune’s cook book as real 
chicken gumbo. It should always be pre¬ 
pared in an agate, earthenware or porce¬ 
lain vessel, never in iron, copper or brass, 
which discolors okra pods, and may even 
prove unwholesome, if not actually pois¬ 
onous: One chicken; one onion; one-half 
pod of red pepper without the seeds; two 
pints of okra, or about fifty pods; two 
large slices of ham; one bay leaf; one 
sprig of thyme or parsley; one tablespoon- 
fitl each of lard and butter; salt and cay¬ 
enne to taste. Clean and cut up the 
chicken. Cut the ham into small squares 
or dice and chop the onion, parsley and 
thyme. Skin the tomatoes and chop fine, 
saving the juice. Wash and stem the 
okras and slice into thin layers of one- 
half inch each. Put the lard and butter 
into the soup kettle and when hot add 
the chicken and the ham. Cover closely 
and let it simmer for about 10 minutes. 
Then add the chopped onicns, parsley, 
thyme and tomatoes, stirring frequently 
to prevent scorching in the kettle. Then 
add the okras, and when well browted 
add the juice of the tomatoes, which im¬ 
parts a superior flavor. The okra is very 
delicate and is liable to scorch if not 
stirred frequently. For this reason many 
Creole cooks fry the okras separately in 
a frying pan, seasonin'^ with the pepper, 
cayenne and salt, and then add them to 
the chicken. Equally good results may be 
obtained with less trouble by simply add¬ 
ing the okra to the frying chicken and 
watching constantly to prevent scorching. 
The least taste of a scorch spoils the 
flavor. When well fried and browned, add 
about three quarts of toiling water and 
set on the back of the stove to simmer 
for about an hour longer. Serve hot with 
nicely boiled rice, Round steak may be 
substituted for chicken, but it must be 
borne in mind that the chicken gumbo is 
the best flavored. 
Much of the best work in the world is 
done by those whose names remain un¬ 
known, who work because life’s greatest 
bliss is work, and who require no reward 
beyond the consciousness that they have 
enlarged the knowledge of mankind and 
contributed their share to the final tri¬ 
umph of honesty and truth.—Prof. Max 
Muller. 
How to Cook a Husband. 
In response to the request on page 812 the 
following recipe is sent us by 22 different 
readers—and it is still coming! 
A good many husbands are spoiled by 
mismanagement. Some women go about 
as if their husbands were bladders and 
blow them up. Others keep them con¬ 
stantly in hot water; others roast them. 
Some keep them in a stew by irritating 
ways and words; others let them freeze 
by their carelessness and indifference. 
Some keep them in a pickle all their 
lives. It cannot be supposed that any 
husband will be tender and good, man¬ 
aged in this way, but they are really de¬ 
licious when properly treated. 
In selecting your husband you should not 
be guided by their silvery appearance as 
in buying mackerel, nor Jjy their golden 
tint as if you wanted salmon. Be sure 
to select for yourself, as tastes differ. 
Do not go to market for him, as the best 
are always brought to your door. It is 
far better to have none, unless you will 
patiently learn to cook for him. A pre¬ 
serving kettle of the finest porcelain is 
best, but if you have nothing but an 
earthenware pipkin, it will do. 
See that the linen in which you wrap 
him is nicely washed and mended, with 
the required number of buttons and 
strings nicely sewed on. Tie him in the 
kettle by a strong silk cord called com¬ 
fort, as the one called duty is apt to be 
weak. They are apt to fly out of the 
kettle, and be burned and crusty on the 
edges, since like crabs and lobsters, you 
have to cook them alive. Make a steady 
fire of love, neatness and cheerfulness. 
Keep him as near this as seems to agree 
with him. If he sputters and fizzes do 
not be anxious; some husbands do this 
until they are quite done. Add a little 
sugar in the form of what confectioners 
call kisses—but no pepper or vinegar on 
any account. A little spice improves 
them, but it must be used with judgment. 
Do not stick any sharp instrument into 
him to see of he is becoming tender. Stir 
him gently, watch the while lest he lie too 
flat and close to the kettle, and so be- 
some useless. You cannot fail to know 
when he is done. If thus treated you 
will find him very delicious and digesti¬ 
ble, agreeing nicely with you and the 
children ,and he will keep as long as you 
want, unless you become careless and set 
nim in too cool a place. 
To Check Nasal Hemorrhage.— 
After a serious illness with scarlet fever 
our little son was much afflicted with 
bleeding at the nose, and our physician 
recommended this remedy. Wet a hand¬ 
kerchief in cold water and fold it into a 
compact wad. Press this hard against 
the side of the nose above the nostril, 
holding it there and rewetting to keep 
it as cold as possible. A piece of ice can 
be used in obstinate cases. While noth¬ 
ing could be simpler or less disagreeable 
to use than this cold compress treatment 
it has invariab’y brought relief. 
PATTIE LYMAN. 
RURAL 
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Largest and Most Com¬ 
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Tells how to organize, build, manage 
and operate a Rural Telephone Line 
or Exchange. Indispensat le to everv 
one interested or contemplating build¬ 
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CenturyTelephone Constr.Co. 
Dept. 0, Buffalo, N. Y. 
BRANCH, KANSAS CITY, MO. 
H 
TELEPHONES specialty 
adapted to farm lines. Sold 
direct from factory. 
Book of instructions 
how to organize 
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line free. Write for 
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DO YOU KNOW 
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afforded by a 
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"600 A J TOWER CO- BOSTON U S A. 
TOWCR CANADIAN CO UMITCO TORONTO. CAN. 
CORNED BEEF 
We use only FRESH BEEF, and then nothing; 
hut the plates. WE GUARANTEE THE 
QUALITY. Everybody orders again, as tho 
CORNED BEEF is as we represent. Write for 
prices—will answer promptly. 
GEO. NYE &. COMPANY 
Springfield, Mass. 
SAVE HALF YOUR FUEL 
BY USING THE 
Rochester Radiator 
Fits any Stovo or Furnace. 
Guaranteed to do all we claim 
or money refunded. 
Wrltefor booklet on beating homes. 
Rochester Radiator Co., 
|.' urna ee 8t., Ilopbe*ter, N Y. 
Price from 
$•2.00 to 
$12.00 
For hard or 
soft coal, 
wood or gas. 
A LABOR SAVING device 
for WOMEN is a 
RELIANCE MOP 
WRINGER 
Do not wring a filthy mop 
with your hands: nor stoop 
over a pail of dirty water and 
inhale the offenaive fumea. 
Everyone expreasea their de¬ 
light with the u Keiiance.’ , 
Every wringer guaianteed to 
give satisfaction. Your ad- 
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LEE CHAIR CO., Box C, Oneida, N. Y. 
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order must accompany order. 
New England Riscuit Co., AVorcester, Mass. 
$900 
per year 
to Start With 
and Rapid Promotion. 
Work for tho United States 
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I Thousands of appointments to 
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It's free. Write for It. State age, height and weight. 
Central Correspondence College, Indianapolis, Indiana 
Three generations ol 
Simpsons have made 
LddystonE 
PRINTS 
Founded 1842 
Ask your dealer for 
Simpson-Eddystone 
Black & Whites 
The time-tested •'Simpson*' Friats 
made only in Eddystone. 
Beautiful dress fabrics. Sub¬ 
dued or striking patterns, accord¬ 
ing to taste. Absolutely fast color. 
Cloth of the highest quality. 
If your dealer hasn't Simoson-Fddystone Print, 
writeuih’sname. We'llhel p himsupply you. De¬ 
cline substitutes and imitations. 
The Eddystone MfY. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
BUFFALO BRAND RUBBER BOOT 
Made of pure new Para Rubber— the best in the world 
for rubber boots. Tltey are soft and pliable; you can bend, 
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of lifeless old junk rubber that cracks and leaks ina few 
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WU. H. WALKER &C0..77 So. Pearl St„ Buffalo, H. Y. 
