06 2 
THE KUKAL NEW-YOHKER 
Woman and the Home 
From Day to Day. 
DHAXY'S IIYMN. 
I cannot tliink but God must know 
About the thing I long for so; 
1 know lie is so good and kind 
I cannot think but. He will find 
Some way to help, some way to show 
Me to the thing I long for so. 
I stretch my hand, it lies so near, 
It looks so sweet, it looks so dear; 
“Dear Lord," I pray, “oh, let me know 
If it is wrong to want it so." 
He only gmiles, lie does not speak: 
My heart grows weaker and more weak 
With looking at the thing so dear, 
Which lies so far and yet so near. 
Now, Lord, I leave at Thy loved feet 
This thing which looks so dear, so sweet; 
I will not seek. I will not long, 
I almost fear I have been wrong. 
I'll go and work the harder, Lord, • 
And wait till by some loud, clear word 
Thou callest me to Thy loved feet 
To take this thing so dear, so sweet. 
—»Saxe Holm. 
• 
Very thin materials, line muslin, 
chiffon or net, usually pucker when 
stitched on the machine. This trouble 
can be done away with entirely by 
laying a ‘piece of paper, manila or 
even newspaper, under the goods and 
stitching right through it. When the 
stitching is done tear the paper away 
from. each side of the stitches. This 
is easily done, and there is no pucker¬ 
ing. 
* 
Egg dumplings make a dainty dish 
that will be found satisfying when no 
meat is served. Take four or five hard- 
boiled eggs, remove the shells, cut in 
half lengthwise, coat with soft butter, 
and season with salt. Roll puff paste 
or delicate pie crust thin, and cut in 
four-inch squares; put half an egg on 
each square, fold the pastry over, and 
pinch together, put a bit of butter on 
each, place on a baking pan, and bake 
a delicate brown in a moderate oven. 
An egg sauce is served with the dump¬ 
lings, made as follows: Beat three 
egg yolks till light, add half a tea¬ 
spoonful of salt, a dust of cayenne pep¬ 
per, a tablespoonful of melted butter, 
the juice of half a lemon, and a tea¬ 
cupful of warm water; boil until thick. 
* 
Chamois lisle or chamoisette gloves 
are a close, dull finished lisle in cream 
or yellow, which copies very closely 
the chamois gloves so much worn. They 
are thinner than chamois, wash well, 
and cost 50 cents a pair. Chamois 
gloves cost $1 to $1.50 in the one and 
two-button lengths, and are much 
worn. They absorb the moisture of 
perspiration, and are much cooler than 
glace kid. They wash very well. They 
should be washed while on the hands 
in lukewarm water with white soap, 
rinsed in clear water, then patted to 
take out as much water as possible, 
and while still on the hands, finally 
rubbed over with the soap, and then 
hung by the wrists to dry. The soap 
left in them seems to prevent them 
from drying hard. If there are any 
hard streaks after drying they should 
be rubbed out gently. 
* 
Huntington eggs are suggested by 
the Women’s Home Companion as very 
desirable for the picnic basket. Cut 
four hard-boiled eggs in halves cross¬ 
wise, remove the yolks, and put the 
whites aside in pairs, otherwise you 
will make yourself extra work and 
trouble. Mash the. yolks and add two 
tablespoonfuls of grated cheese, one 
tablespoonful of vinegar, one-fourth of 
a teaspoonful of mustard, and a few 
grains of cayenne, and salt to taste; 
then add enough melted butter to make 
the mixture of the right consistency to 
shape. Shape in the size of original 
yolks, and refill the whites. Many pre¬ 
fer to omit the cheese and use in its 
stead finely-chopped chicken or ham 
or sardines separated into small pieces. 
Wrap each egg separately in a square 
of paraffin paper of the correct size, 
and pack them in an egg box (with the 
compartments). These eggs, laid on a 
bed of parsley, will be a savory dish 
for tea or supper on a hot day. 
* 
Vancouver linen is an artistic drap¬ 
ery fabric used for portieres, couch 
covers and similar purposes. It is 50 
inches wide, and the texture of a heavy- 
crash, costing $1.25 a yard. It is both 
plain and striped, in a great variety of 
colors. Burlap is losing its favor now, 
and in its place is mercerized tapestry, 
a handsome cotton material, and an¬ 
tique canvas, a mixture of wool and flax. 
The latter is often made into portieres 
with an applique border of the same 
material applied in contrasting blocks of 
color bordered with cord. Cottage scrim 
or etamine, costing 25 to 50 cents a yard, 
is an attractive window drapery in all 
sorts of colors and designs. Novelty 
fish net is another curtain fabric in 
stripes of contrasting color. The fur¬ 
niture, drapery and household furnish-* 
mgs especially offered by the city stores 
as desirable for country or seashore. 
Summer homes are in many cases very 
suitable for the real working rural 
home, and they are helpful in showing 
us how to make a home pretty and 
comfortable without excessive expense. 
Heavy stuffed furniture and dust-catch¬ 
ing draperies are still looked upon as 
evidences of opulence by too many 
women. Summer is above all other 
seasons a time when airy lightness of 
household furnishings means comfort, 
and we would rather see comfortable 
bareness than any excess of decoration, 
especially when there is all outdoors 
to invite us. 
Kohl Rabi. 
Will some of tlio renders of The It. N.-Y. 
inform me how to cook and prepare kohl 
rabi? Can the leaves be cooked same ns 
cabbage or collards? mbs. ,t. e. w. 
Sometimes the tuber alone is cooked: 
sometimes both leaves and tubers. Strip 
the leaves from the tubers, put in 
salted wated and boil. Peel the tubers, 
slice thin and boil till tender. Drain 
and chop fine both leaves and tubers 
separately, then mix thoroughly to¬ 
gether. Brown a tablespoonful of but¬ 
ter and a little flour in a saucepan, add 
the kohl rabi and cook for a moment, 
then add a cup of meat broth, boil up 
.and serve very hot. 
The tuber alone is served just like 
turnips, boiled, mashed and seasoned, 
and is cut in slices and served raw as 
a salad. It is also nice cut into dice, 
•boiled, and served with drawn butter 
or cream sauce. The leaves may be 
boiled alone like cabbage or collards. 
Tabasco Sauce. 
I would very much like to have the re¬ 
cipe for Tabasco sauce. Could you obtain 
it for me? a. e. ii. 
Can anyone give us the above 
recipe? 1 he real Tabasco sauce is 
named after a river and State in Mexi¬ 
co, and is so ferociously peppery in 
flavor that its use is likely to draw 
tears from anyone whose palate is not 
accustomed to it. We have made a 
fair substitute for it by following our 
favorite rule for tomato catsup, and 
flavoring freely with peppers of very 
pungent flavor. The true Tabasco pep¬ 
per is best for this; it has small, long, 
bright red fruit in clusters and makes 
a handsome bush about three feet high. 
The fruit is intensely hot in flavor. An¬ 
other very hot, small pepper is the Red 
Chili. Many gardeners do not grow 
these small peppers at all. but they are 
very useful for pickling, and can be 
used dried or fresh. Infused in white 
wine vinegar, they make a very pun¬ 
gent sauce, described in English recipes 
as Chili vinegar, which is a useful fla¬ 
voring for many dishes when discreet¬ 
ly used. 
The Rural Patterns. 
A pretty and girlish blouse with a 
Dutch collar is shown in No. 6337. 
The blouse is made with fronts and 
back. The back is plain, but the fronts 
are laid in tucks at the shoulders. There 
is a patch pocket, and the wide box 
6337 Misses’ Blouse with Dutch Collar, 
14 and 16 years. 
pleat finishes in front, when this 
Dutch collar is used it is joined to the 
neck edge, but the high collar is sep¬ 
arate and arranged over a neckband. 
The three-quarter sleeves are finished 
with cuffs joined to their lower edges, 
but the long ones are designed to be 
under-faced. The quantity of material 
required for the sixteen-year size is 3 
yards 21 or 2-1, 3 yards 32 or 2^ yards 
44 inches wide. The pattern 6337 is 
cut in sizes for girls of 14 and 16 
years of age; price, 10 cents. 
A long semi-fitting coat is a great 
convenience, whether in linen, light¬ 
weight cloth or waterproof material. If 
the full length is not wanted it can be 
cut off in three-quarter style. The coat 
is made with fronts, back and side- 
backs and is finished at the neck edge 
with a flat collar. The sleeves are 
made in regulation coat style with 
pretty cuffs finishing them, and there 
are convenient pockets arranged over 
July 10 , 
the fronts. The quantity of material 
for the medium size is for the fuU 
length coat 7 y A yards 27, 4^ yards 44 
or 3% yards 52 inches wide; for the 
three-quarter length 6'/ 2 yards 27, 4 
yards 44 or Z l / 2 yards 52 inches wide 
with Y$ yard of satin for the collar, 
cuffs and pocket-laps. The pattern 6353 
is cut in sizes for a 34, 36, 38, 40, 42 
and 44 inch bust measure; price, 10 
cents. 
Emergency Egg Dishes. 
Savory Omelet.—Cut tender corn 
from four small ears. Remove seeds 
and shred a green sweet pepper. Mince 
finely half a cup of boiled ham; add 
one-fourth teaspoon of mixed herbs, one 
scant teaspoon of salt (more if ham 
is omitted). Beat four eggs well; add 
one pint of milk (sweet). Mix all to¬ 
gether and fry in oil or butter, or bake 
ten minutes. A tablespoon of corn¬ 
starch in the milk (dissolved in a 
tablespoon of the milk) gives body 
to it. 
Bread Omelet.—This is a French 
recipe, popular in New Orleans. A cup¬ 
ful of stale bread cut into tiny pieces, 
then fry in fat until it is a good brown. 
1 hree eggs well beaten, seasoned with 
salt and pepper, mixed with a little 
minced parsley, turn over the bread 
and cook until the bottom is brown. 
Serve on hot plates. 
Eggs en Casserole.—Butter a casse¬ 
role or earthen baking dish and line 
with slices of bread. Cover the bottom 
with slices of hard-boiled eggs, and 
cover the eggs with white sauce, made 
with butter, flour and milk, cooked to¬ 
gether and flavored with salt, pepper, 
celery salt and paprika. Sprinkle thick¬ 
ly with crumbs. Repeat this process un¬ 
til the dish is nearly full, placing a 
thick layer of crumbs over the top. Dot 
with bits of butter and sprinkle with 
minced parsley; bake until brown and 
puffy, and serve in the casserole. 
Goldenrod Eggs.—Boil four eggs un¬ 
til hard. Make a white sauce with one 
pint of milk, two tablespoonfuls of 
flour, one tablespoonful of butter, one- 
half a teaspoonful of salt. Cut the 
whites of the eggs in small pieces and 
add to the white sauce. Toast six slices 
of bread, butter them and pour the 
white sauce over. Put the yolks of the 
eggs through the ricer over the top and 
serve very hot. 
Shirred Eggs.—Cover the bottom of 
individual dishes with fresh bread 
crumbs; put into each dish two fresh 
eggs. Dust the tops with bread crumbs, 
salt and pepper; stand the dishes in 
a pan of hot water and cook in the oven 
until the whites are set. Serve hot. 
Tomatoes and Eggs.—Stir a large 
tablespoonful of butter and a little less 
flour sifted in a saucepan over a good 
fire. When it bubbles all over add fresh 
tomatoes skinned and chopped, liquor 
and all. Grate a small onion into the 
mixture, a dash of cayenne and cook 
ten minutes. Add a scant teaspoonful 
of salt.. Have ready five well-beaten 
eggs, put them in at the last, stirring 
them in gradually. A minute’s cook¬ 
ing finishes the work. Serve at once. 
Francatelli Pudding. —Crumb four 
teaspoonfuls of bread without crust 
into, a pudding dish. Boil one quart 
of milk and pour over the crumbs. 
Cover for ten minutes; stir into the 
milk and crumbs one cup of granulated 
sugar, the yolks of four eggs, a pinch 
of salt, a tablespoonful lemon or 
orange extract. Lastly beat the white 
of four eggs to -a stiff froth and stir 
slowly into the mixture. Bake slowly 
about half an ‘hour, till a delicate 
brown, make a sauce of butter and 
sugar rubbed to a cream and colored 
pink with raspberry or strawberry 
jelly. The pudding is to be eaten hot, 
but is very nice cold. s. i. c. 
