Of? 3 
THE RURAL NEW-YOH KKR 
October SO. 
Woman and the Home 
From Day to Day. 
GREATNESS. 
Honor and shame from no condition rise, 
Act well your part, there all the honor 
lies. 
Fortune In men has some small difference 
made; 
One Haunts In rags, one flutters In bro¬ 
cade; 
Tho cobbler aproned, and the parson 
gowned, 
The friar hooded, and the monarch 
crowned, 
“What differ more (you cry) than crown 
and cowl?’’ 
I'll (ell you, friend! a wise man and a fool, 
You’ll llnd If once tin; monarch ucts the 
monk 
Or. cobbler like, the parson will be drunk; 
Worth makes the man, and want of It tho 
fellow! 
The rest Is all but leather or prunella. 
Boast the pure blood of an illustrious race. 
In (pilot How from Luercce to Lucrecc; 
But by your fathers' worth if yours you 
rate, 
Count me those only who were good and 
great, 
(io! If your ancient but Ignoble blood 
lias crept through scoundrels over since 
the flood, 
do! and pretend your family Is young, 
Nor own your fathers have been fools so 
Jong! 
What can ennoble sots, or slaves, or cow¬ 
ards? 
Alas! not all the blood of all the How¬ 
ards. 
—Alexander I’ope. 
* 
Knitted combination suits for little 
children consist of sweater, leggings and 
toboggan caji all to match, the sweater 
buttoning high about the neck. 1 hey 
cost in the neighborhood of $1 for the 
set, made of fine wool, for a child under 
six. A chubby youngster looks very 
pretty and comfortable in such a suit. 
* 
Baltimore cookies arc thus given in 
the Chicago Record-Herald: One-half 
cupful of beef suet, one-half cupful of 
molasses, seven-eighths of a cupful of 
flour, one cupful of brown sugar, one 
tablespoonful of ginger, one tablespoon- 
ful of chopped orange peel, one-half 
teaspoonful of salt. Heat molasses and 
suet. When well mixed add remaining 
ingredients. Drop from a teaspoon onto 
a buttered sheet; hake in a slow oven. 
* 
Parkins are an old-fashioned dainty 
which, in the north of England, used to 
he associated with merry-makings on the 
fifth of November (Guy Fawkes day). 
To make them in a satisfactory man¬ 
ner one must have fine-ground Scotch 
oatmeal, which cannot always he pro¬ 
cured. Beat together one cupful mo¬ 
lasses, one-half cup butter and one-half 
cup of sugar. Stir in one teaspoonful 
baking soda dissolved in a little water, 
and two cupfuls fine Scotch oatmeal. 
Add a little water or milk, so as to 
make a fairly soft hatter, and hake in 
well-greased pattypans. I lie oven should 
not he too hot, or the parkins will burn; 
moderate steady baking is required. 
♦ 
It used to be customary for city peo¬ 
ple to expect to see country people 
wearing ill-fitting and old-fashioned 
clothes on their rare visits to the city. 
No doubt there was a time when this 
was to some extent true, hut that was 
in the old days when the vilhgc cobbler 
and the village tailor, or the tailorcss 
who went out by the day, were responsi¬ 
ble for the family clothes. Nowadays, 
with great factories shipping shoes, hats 
and clothing for both men and women 
to all parts of the country, the rural 
merchant gets his stock from the same 
sources as the city store, and glaring 
peculiarities of style arc no longer ap¬ 
parent. We were impressed by this fact 
during the recent Hudson-Fulton cele¬ 
bration, Thousands of strangers were 
in town, many of them rural people, 
hut their clothes were derived from the 
same sources as those of the New 
Yorkers, and the only difference, beyond 
weather tanned hands and face, was an 
air of leisurely enjoyment and an inter¬ 
est in some sights that have become an 
old story to the rest of us. Wc say 
“some sights,” for many a New Yorker 
who cares nothing for the historic mon¬ 
uments of the city will stand for half 
an hour to watch a steeple-jack paint 
a tall flagpole, or to listen to a leather- 
lunged street vender with some new toy. 
W‘c have need to feci grateful to our 
out-of-town visitors, who often teach us 
more than wc have ever known before 
of the beauties wc pass without notice 
every day. 
* 
If the cellar has not had a good Fall 
cleaning it is time this work should he 
attended to, since it is a matter of vital 
importance to the family health, as well 
as to the keeping of household supplies. 
Who has not visited country houses 
where whiffs of ancient cabbage, partly 
decayed turnips and moldy boards came 
stealing through the living rooms from 
the cellar below? And the worst of it 
is that stored fruit gets the cabbage and 
turnip flavor too, sometimes with an 
earthy taint from the dirt floor. The 
fact is no strong-flavored vegetable 
should ever he stored in the house cel¬ 
lar; if a root cellar is not obtainable 
properly made pits should lie used, while 
cabbage should be covered above 
ground, as often described. A general 
turning out, removal of decayed hoards 
or other rubbish, and a good whitewash¬ 
ing, will make everything sweet and 
clean for the Winter. 
Tomato Dishes. 
Tomato Croquettes,—Cook until soft 
one pint of tomatoes, cut up and peeled, 
with half a small onion, three pepper¬ 
corns, three cloves, one level teaspoon 
celery seed or one stalk celery, one tea¬ 
spoon salt, one-quarter teaspoon pepper. 
Press through a sieve and add one 
tablespoon butter and scant three-quart¬ 
ers cup fine bread or cracker crumbs. 
Return to fire and stir until thoroughly 
heated. Add a beaten egg, mix well 
and remove at once. Put aside until 
cold enough to form into croquettes. 
Roll in egg and cracker crumbs and fry 
in deep fat. 
Scalloped Tomatoes.—Cover the bot¬ 
tom of an earthen dish with ripe toma¬ 
toes sliced, then a layer of bread 
crumbs, then one teaspoonful sugar, 
one-half teaspoonful of salt and a dash 
of pepper, then another layer of to¬ 
matoes, sprinkled with one-half tea¬ 
spoonful of cinnamon, and so continue 
until the dish is filled, letting the top¬ 
most layer be of bread crumbs. Pour 
over the mixture one-half cup of sweet 
cream, or use one tablespoonful of but¬ 
ter. Bake 25 minutes. 
Baked Tomatoes with Sauce.—Take 
as many tomatoes as needed; cut a 
slice from the top and scoop out tho 
center; chop and season any kind of 
odds and ends of meat, fill the cups, 
rover with stale bread crumbs, rolled 
fine; add hits of butter; bake in a quick 
oven until tomatoes arc tender. 'Toma¬ 
to sauce.—Take the tomato scooped 
from the centres; cook until tender, 
strain; then add a lump of butter the 
size of an egg and two tablespoon fills 
of cream, in proportion to half a dozen, 
tomatoes; season with pepper and salt 
and a little sugar; add a generous pinch 
of soda to tomatoes, let boil up once. 
Place baked tomatoes on platter, pour 
sauce around them and serve hot. 
Rye Bread Scald one pint of milk 
and cool it. Dissolve one yeast cake in 
warm water. Use half rye and half 
white flour, one cup of sugar and one 
tablespoon ful of salt. Put one table- 
spoonful of lard into a howl to melt; 
let it cool. Now mix flour, rye and 
sugar together, dry. Add salt, then the 
liquid. Mix and knead until smooth. 
Let it rise until light, make into loaves 
and let it rise again. It will require a 
little longer than white bread. A table¬ 
spoonful of molasses may be added to 
the melted lard if liked. 
The Rural Patterns. 
The two skirts shown this week arc 
both favorite models for tailored suits, 
hut will he found equally desirable far 
separate skirts. The nine-gored model 
is especially becoming to large women, 
as the numerous gores give a more 
slender outline, and it will he found 
very attractive in blue diagonal serge 
with jet buttons. 
Pattern No. 6414 is cut in nine gores, 
the fronts and hack extending the full 
6414 Nine Gored Skirt, 22 to 32 waist. 
length while the side gores are length¬ 
ened by plaited portions that give full¬ 
ness at the lower edge. 'The closing is 
made invisibly under the left edge of 
the box plait in center hack, which is 
stitched at the edges to the depth of the 
plaited portion. The quantity of mate¬ 
rial required for the medium size is 0 
yards 27, 4-)4 yards 44 or 4 yards 52 
inches wide, width of skirt at lower 
edge 4)6 yards. The pattern 6414 is 
cut in sizes for a 22, 24, 26, 28, !10 and 
22 inch waist measure; price 10 cents. 
Pattern No. 6446 gives another effect 
in plaits. The skirt is cut in six gores. 
'There arc extensions below the trim 
ming straps which are laid in plaits and 
pressed flat, and the straps conceal the 
seams above. The closing is made in¬ 
visibly at the left, of the hack. The 
6446 Six Gored Skirt, 22 to 32 w*i»t. 
quantity of material required for the 
medium size is 11 A yards 24 or 27, 5)4 
yards 44 or \/> yards 52 inches wide 
when material has figure or nap; 0 
yards 24 or 27, 4 / yards 44 or 52 inches 
wide when material has neither figure 
nor nap. The pattern 6446 is cut in 
sizes for a 22, 24, 26, 28 , !!(i and 22 inch 
waist measure; price 10 cents. 
Farmer’s Bread.—One cupful of oat¬ 
meal; put two cups of boiling water on 
it; let stand one hour. Soak one-half 
yeast cake in one half cup of hike warm 
water; add one-half cupful of molasses, 
a little salt, four and one-half cupfuls 
of flour. Mix all, let rise, put in pans, 
let rise again, then bake. 
Five Good Cooky Recipes. 
The first is called Thanksgiving cook¬ 
ies; J do not know why, except that 
one is thankful they arc so good. The 
recipe calls for four fresh eggs most 
thoroughly beaten, two cups sugar, one 
cup butter; the three ingredients arc 
creamed until very light and smooth, 
lemon to flavor, and two heaping tea¬ 
spoons best baking powder to four cups 
flour many times sifted. The size of 
the eggs and the season makes a dif¬ 
ference in the quantity of (lour required 
—less being needed in Winter time. 
This dough is very easily handled— 
not at all sticky. Remember no other 
wetting is used than the eggs. Lest 
you consider this too expensive, as I 
do, with eggs and butter so high-priced, 
1 will give you one equally as good in 
its way and very inexpensive. 
Buttermilk Cookies.—Put flour in 
pan—about one quart—two spoonfuls 
baking powder, cup of lard, 1)4 cup 
sugar, two eggs beaten lightly, even 
teaspoon soda, one cup buttermilk; add 
to other ingredients and mix stiff. 
Sprinkle with sugar before cutting. 
Nutmeg makes an excellent flavor for 
these, and one may use sour milk in 
place of buttermilk, where the latter is 
not obtainable. Never use granulated 
sugar even in white cookies—always a 
soft sugar, a light brown. For the holi¬ 
days we use the following, which must 
he baked at least a week before being 
used. Better hide them. 
Fruit Cookies.—One and one-half 
cup sugar, one of butter or lard, onc- 
half cup molasses, one cup chopped 
raisins, two cups currants, three eggs, 
one teaspoon ful soda, one tablcspoon- 
ftil ginger, one teaspoonful cinnamon, 
one cup nut meats, citron. 
Best Molasses Cookies.—One and 
one-half cupfuls New Orleans molas¬ 
ses, one cupful shortening, boiled to¬ 
gether, two eggs beaten light, one-half 
cup sugar, three teaspoonfuls soda, one 
teaspoonful cinnamon, one teaspoonful 
nutmeg, two cups flour. Boil molasses 
and shortening until latter is melted. 
Let cool, and add the other ingredients 
the evening before. In the morning 
add flour to roll well. Be sure to have 
these stiff enough. Add as much flour 
as you can in the pan, and then take 
out on tlie board and knead more in— 
it will not make them tough. 
Frosted Creams.—One cup sugar, one 
cup molasses, one cup boiling water, 
one of butter or one half lard, yolks 
of two eggs, one tablespoon ginger, 
two teaspoon fuls soda, flour to thicken 
so that it will spread—about 3)4 cup¬ 
fuls. You understand that these arc 
not rolled and cut, hut mixed stiff and 
spread thin on pan. For the icing boil 
two-thirds cun sugar with five table 
spoonfuls water until it will spin a 
thread—then pour slowly, stirring all the 
time, over the well beaten whites of 
two eggs. Beat until cool and creamy 
and spread on the cookies. Each one 
of these recipes I have tried number¬ 
less times. Practice is necessary to get 
them properly mixed. 
I have recently had pans made es¬ 
pecially for cooky making and find 
them a great help. They arc just the 
size to slip in and out of the oven 
easily; are made of sheet iron, hav 
ing the edge turned up about one-half 
inch. There is no nicer dessert for 
the 'children’s lunch at 'school than 
cookies—none that they like better or 
that is less easily mussed. Perhaps a 
man prefers pie, hut all I know cer¬ 
tainly like cookies. All cookies, white 
or brown, should be sprinkled with 
sugar before cutting out, and white 
ones are improved by having a plump 
raisin pressed in the center. For the 
children paint the top with while of 
egg when baked and sprinkle red sugat? 
over the top. Margaret c. daly. 
