630 
Woman and the Home 
From Day to Day. 
THE FLAG. 
I did not know it was so dear, 
Till under alien skies 
A sudden vision of it near 
Brought tears into my eyes. 
To wander down the crooked street 
Of some far foreign town ; 
No friend amid the crowd you meet. 
Strange faces peer and frown; 
To turn a corner suddenly, 
And ah! So brave and fair, 
To spy that banner floating free 
Upon the foreign air! 
Most beautiful its starry blue. 
Most proud its white and red; 
The meaning thrills one through anc 
through 
For which the heroes bled. 
0> that will catch the careless breath, 
And make the heart beat fast; 
Our country's flag for life and death! 
To find our own at last! 
In those far regions, wonder-strewn. 
No sight so good to see— 
My country's blessed flag, my own, 
So dear, so dear to me! 
—Abbie Farwell Brown in The Churchman. 
* 
Among pretty foreign china are sets 
of egg-cups, each cup having a saucer¬ 
like base with a little depression on 
each side to hold individual pepper 
and salt shakers. The latter are just 
about the size and shape of robins’ 
eggs, in china to match the rest of the 
set. 
* 
Red currant and raisin jam is a de¬ 
licious old-fashioned recipe. Pick over 
seven pounds of fine large red cur¬ 
rants. Prepare previously three pints 
of currant juce strained from another 
lot of currants; add to the juice seven 
pounds of sugar, boil three minutes, 
and then add the seven pounds of cur¬ 
rants, with one pound of stoned raisins. 
Cook for ten minutes, then seal in 
small jars or jelly glasses. 
* 
T he U. S. Department of Agricul¬ 
ture recently issued Farmer’s Bulletin 
359, “Canning Vegetables in the Home,” 
by J. F. Breazeale, of the Bureau of 
Chemistry. It will be found interesting 
and instructive, and we recommend 
housekeepers to study it. We find that a 
good many of our readers tried the. 
recipe given last year for salted corn 
with great success. One correspond¬ 
ent tells us that she used the last of 
her salted corn, still in fine condition, 
on May 15. 
* 
An embroidery teacher gives a 
method, new to us, of transferring em¬ 
broidery patterns from the embroid¬ 
ery itself. Lay a piece of tissue paper 
over the embroidery; stroke the bowl 
of a silver spoon over the hair a few 
times, and then rub the tissue paper 
over the embroidery with the spoon; 
the result is a transfer of the pattern. 
The teacher says that it does not seem 
due to oil from the hair, as dry and 
frequently washed hair gives the same 
results, but this process is very suc¬ 
cessfully used in copying the patterns 
of fine French embroideries to be trans¬ 
ferred from the paper after the usual 
manner. 
* 
At the recent meeting of the Nat¬ 
ional Association for the Study and 
Prevention of Tuberculosis, Drs. Henr}- 
L. Shaw and Arthur T. Laird in a 
joint paper, stated that there is a 
tendency to over-rate the danger to 
children from tuberculous milk. Drs. 
Shaw and Laird took the position that 
the attention of the public, should l.ot 
be diverted from the great and very 
real danger of human contagion. If, 
they argued, tuberculous, milk was as 
virulent as so many persons assert, 
it was difficult to conceive how any 
children at all escaped infection. A 
diagnosis of tuberculosis in a child 
by rational symptoms alone, they con¬ 
tended, was impossible in the early 
THE HUR.AL 
stages. They said that the history of 
tuberculosis in the family of a sick 
child was almost a prior evidence of 
the presence of some form of tuber¬ 
culosis. The association of the child 
with tuberculous parents, or other con¬ 
sumptives, they said, was a matter of 
such importance in the diagnosis as well 
as in the prevention of the disease that 
every member of a tuberculous family 
should be examined as a matter of 
routine. Children especially were ex¬ 
posed to infection because of their 
irresistible impulse to place everything 
in their mouths. They pointed out 
the enormous danger to children in the 
home of the tuberculous adult. Dust 
from a room inhabited by a consump¬ 
tive, they declared, had been found 
virulent for six weeks. Towels, they 
said, were a fertile source of infection. 
Other dangers were in unhygienic sur¬ 
roundings and improper food. They 
maintained, however, that this was not 
necessarily an indication that the in¬ 
fection was always of the bovine type, 
and contracted from the use of milk 
from tuberculous cows. They said that 
bottle-fed babies had a greatly les¬ 
sened resistance to any infection. 
Faithful Friends. * 
The following recipes, simple and in¬ 
expensive, are considered valuable helps 
in the writer’s household: 
Lentil Rissoles.—They are useful for 
supper and a satisfactory substitute for 
meat. Soak one-half pound lentils 
over night, pour off water, cover with 
fresh water and add a small onion cut 
into little pieces. Cook until lentils 
will mash to a smooth paste; it should 
be very stiff. Add one-half cup or 
more bread-crumbs, pepper and salt 
(season rather lightly, if liked), turn 
out on a flat dish to cool. Shape into 
rounds, roll in flour, then in egg and 
breadcrumbs, fry in very hot fat until 
brown. This will make about 10 ris¬ 
soles and may be served with or with¬ 
out a brown gravy, and are nice with 
onion (chopped) and macaroni boiled 
till tender, to which may then be added 
milk and a thickening of flour and but¬ 
ter, pepper and salt. 
Baked Salmon.— Break up the con¬ 
tents of one can of salmon, add one 
cup of breadcrumbs, one cup milk, one 
teaspoonful salt, one tablespoonful 
melted butter. Mix well, put into a . 
greased dish, place in oven for half an 
hour, or till slightly browned on top. 
Lemon Molds.—Moisten with a little 
water two good tablespoon fuls corn¬ 
starch, add enough boiling water to 
make the consistency of thick starch, 
stirring all the time till it looks clear. 
Add five or six tablespoon fuls sugar, 
according to taste, the grated rind aitd 
juice of two lemons and two eggs well 
beaten. Pour into cups and turn out 
and serve when quite cold. 
Fruit Pudding—Cover the bottom of 
a deep pudding dish with stewed apples 
or jam. Then take two tablespoonfuls 
flour, one tablespoonful butter, one ta¬ 
blespoonful sugar and two cups sweet 
milk, mix well and stir over the stove 
till it boils and thickens. Take pan off 
stove and add two well-beaten eggs, 
mix well, add a little flavoring (not 
necessary), pour over the stewed ap¬ 
ples or jam and bake in a pan of water 
until top is set and very slightly brown. 
Serve cold, with or without cream. 
Margaret’s Pudding.—Two ounces 
butter, two ounces flour, two ounces 
sugar, two eggs, two cups milk. Beat 
butter and sugar together, add beaten 
eggs and flour, mix well and add milk, 
stir well and bake in buttered dish 
until set. Serve hot with cream. 
Sponge Pudding.—One-half pound 
flour, two teaspoonfuls baking powder, 
two ounces drippings or lard, four 
ounces sugar, rind (grated) and juice 
of one small or one-half large lemon, 
one-quarter pound currants, one egg, 
enough milk to make just moist. Bake 
in greased pan in moderate oven about 
1 l /2 hour. Serve hot with the following 
sauce: One tablespoonful flour, one 
tablespoonful sugar, one tablespoonful 
butter, mix well, add one cup milk, or 
rather more, cook until it thickens. 
A. E. F. 
NEW-YORKER 
The Rural Patterns. 
A very attractive lingerie blouse is 
shown in No. 6343. The blouse is 
made with fronts and back. When the 
Dutch collar is used it is joined to the 
neck on the outline of the V. When 
6343 Fancy Tucked Blouse* 
32 to 42 bust. 
high neck is used the stock can be 
arranged over a band or joined to the 
right side and hooked into place at the 
left. The V neck can be finished with 
a frill or with banding. The sleeves 
are cut in one piece each and are 
.slightly full at the shoulders but snug 
at the wrists, in “leg o’mutton” style. 
The quantity of material required for 
the medium size is 3^4 yards 24, 3 
yards 32 or 2>Y® yards 44 inches wide 
with 8 yards of insertion and 3y yards 
of edging. The pattern 6343 is cut in 
sizes for a 32, 34, 36, 38, 40 and 42- 
inch bust measure; price 10 cents. 
The lingerie gown shown, while elab¬ 
orate in effect, is not difficult to make. 
6389 Lingerie Princesse Gown, 
32 to 40 bust. 
The gown is made with blouse portion 
and skirt. The blouse is faced with 
tucking and the material can be cut 
away beneath if a thinner effect is 
wanted. The skirt is gored and the 
blouse is joined to its lower edge by 
June 26, 
means of a belt and the trimming is 
arranged over the entire gown. When 
the scalloped embroidery is used the 
points are joined to form the sleeves 
and tucking is arranged under the 
openings, but if straight edged mater¬ 
ial were substituted the edges could be 
seamed together or the sleeves cut 
from the material of the gown and 
trimmed to suit the fancy. The quan¬ 
tity of material required for the me¬ 
dium size is 9 yards 24, 7J4 yards 32 
or sy 2 yards 44 inches wide with % 
yard of tucking, y yard of all-over em¬ 
broidery and 24 y 2 yards of insertion 
to make as illustrated. The pattern 
6339 is cut in sizes for a 32, 34, 36, 38 
and 40-inch bust measure; price 10 
cents. 
Mrs. Spraker Talks. 
“That always makes me provoked,” 
said Mrs. Spraker, with a suddenness 
that made me jump, and look around 
guiltily to see what I had done. 
“You have washed two fruit jars 
and their covers—now which cover 
goes on which jar?” 
“I’m sure I don’t know,” I faltered. 
“W ell, you may not know till next 
Winter when you find a jar of fruit 
spoiled; then you can make up your 
mind that you put the wrong covers on 
your jars.” 
“Does it make any difference?” 
“I find it does, and, anyway, if a jar 
is all right I don’t care to try experi¬ 
ments with a cover that don’t belong 
to it. Lots of folks don’t know why 
their fruit spoils, but I could tell them 
that a good deal of the trouble is be¬ 
cause they don’t take care of their jars. 
“When I put up my fruit I stand the 
jars upside down for a while to see if 
they are tight. If I see little bubbles 
of air going up through the contents 
of the jar I know it won’t keep, so I 
have to do it over again. Generally, if 
I put on an additional rubber it will 
be all right, but once in a while there 
is a jar that you can’t make tight, no 
matter what you do to it. Such a 
one I mark so I will know it, and use 
it for jelly, or something that does not 
have to be airtight. 
“When I use a jar of fruit I am 
very careful to wash the jar perfectly 
clean, scald it and dry it thoroughly, 
and if it is a Mason jar I take special 
pains with the cover and dry it in a 
warm place. Then I put the rubber in¬ 
side and screw on the cover. If there 
are two rubbers I put them both in. 
I may not use them the next year, but 
it shows me that two rubbers have to 
be used on that particular jar. 
“Another thing. When you open a 
Mason jar be very careful about the 
cap, and if you have to use a knife 
blade to let in the air, let it be a very N 
thin one, and don’t pry up the flange, 
for if you do you spoil your cap. If 
it is a glass-topped jar, put your knife 
under the rubber, and then you won’t 
chip pieces off the cover.” 
“I’ll try to remember these points,” 
I said. 
“If you do you’ll find you have very 
few jars of fruit spoil,” said Mrs. 
Spraker. susan b. robbins. 
Danish Cookies.—Two cups of flour, 
one-half cup of sugar, one-half cup but¬ 
ter and one teaspoon of baking pow¬ 
der; rub all together with the hands as 
for pie crust, then add the beaten yolks 
of three eggs, one scant saltspoon of 
salt and enough sweet cream (a little 
more than half a cup) to make a soft 
dough. Take a piece of the dough the 
size of a walnut and roll it with the 
hands until it forms a long strip the 
thickness of a finger. With this form 
a ring about the size of common cook¬ 
ies, dip the ring in granulated sugar, 
pressing the sugar in lightly with the 
finger tips-, put in buttered pans and 
bake like other cookies. Should flavor¬ 
ing be desired add a teaspoon of lemon 
juice or two-thirds teaspoon of vanilla 
extract. 
