460 
THE KUKAE, NEW-YORKER 
Woman and the Home 
From Day to Day. 
THE LIGHTS OE HOME. 
Pilot, how far from homo? 
Not far, not far to-night: 
A flight of spray, a sea-bird’s flight, 
A flight of tossing foam, 
And then, the lights of home. 
And yet again how far? 
Seems you the way so brief? 
Those lights beyond the roaring reef 
Were lights of moon and star, 
Far, far none knows how far! 
Pilot, how far from home? 
The groat stars pass away 
Before Him as a flight of spray. 
Moons as a flight of foam 
I see the lights of home. 
-—Alfred Noyes, in the Cornhill Magazine. 
* 
Still another variation in apple pie 
is to flavor it with cream cheese, thus 
described by Good Housekeeping: Bake 
the upper crust without binding the 
edge. When baked remove upper crust 
and pour in one cup of whipped and 
mixture is to stand over night one- 
fourth or one-third of a yeast cake will 
be sufficient. 
# 
A very rich foreign sweetmeat is Per¬ 
sian preserve, which requires one pound 
of prunes, two pounds of dates, two 
dozen walnuts, one pound of sweet al¬ 
monds, one pound of sugar and one pint 
of vinegar from sweet pickles or any 
mixture of left-over fruit syrups on 
hand; that from canned cherries, 
peaches or plums being particularly nice. 
Lacking these, you may use lemon and 
orange juice. Wash the prunes in tepid 
water, drain and cover with cold water, 
and let them stand over night; remove 
the stones. Wipe and stone the dates 
and put a blanched almond in each in 
place of the stone. Look the walnuts 
over, and remove any that are not fresh 
and sweet. Make a syrup of the sugar, 
the vinegar or fruit juices and the water 
in which the prunes were soaked, using 
not more than a cup of it. Let boil and 
remove the scum. Then add the prunes, 
sweetened cream, flavored with nutmeg, , , . . . 
4 . ... . -, „ walnuts, dates and any almonds remain- 
and mixed with half a small cream . ' , ^ if . , . . 
, „ , . ing, and let the whole simmer or cook 
cheese. Put on upper crust and serve . , 
t, i very slowly on the back of the stove 
at once. It is very good without the 
cheese. 
until the nuts are tender and the fruit 
and syrup rich and thick. Raisins may 
If in the Spring cleaning there is a be added if desired. 
demand for some polishing mixture for 
varnished woodwork, mix equal parts 
of boiled linseed oil and turpentine. 
Use very little, rubbing it into the wood- 
French Cream Candies. 
My way of making these delicious con¬ 
fections will be found simple and reli- 
work until absolutely no oil is left- on able if one pays attention to the “just 
the surface. If any oil is left on it will what” and the “just how”; the latter I 
catch dust, which soon forms a film consider the more important of the two. 
over the surface. Hard rubbing is They do not keep long at our house, for 
needed for any polishing; often the we have four children. Indeed, we are 
careful rubbing, without any polishing all children when the candy is passed 
material, is all that is needed. around. I almost never buy candy, for 
* one is safe from adulteration in making 
One-piece dresses of Summer wash it at home. The foundation of the candy 
materials seem likely to come more and is corn syrup, which, is a food and not 
more into favor; this is certainly the a sugar, and is easily obtained in tin cans 
prevailing mode, though, as now seen, with 15 per cent of cane syrup and 85 
there is literally no difference between per cent of corn syrup, this blend bring- 
the one and two-piece dress except the ing about perfect results. The syrup 
girdle. The one-piece dress is united seems to break the grain of the granu- 
at the waist by rows of insertion or lated sugar and admit of its being stirred 
other triming. W e have seen some very to a delicate cream, and with candy 
pretty dotted percales of this style, cooled without stirring it perfects the 
trimmed with embroidery, and with caramel or crisp. 
insertion uniting skirt and jumper at French Creams.—Four cups of granu- 
the waist. Of course it is awkward to lated sugar, one cup water, three large 
iion such a dress unless the waist is tablespoonfuls corn syrup. Boil to the 
somewhat on the jumper order, giving so ft ball stage, that is, when a little is 
plenty of room foi the ironing board. dropped in a cup of cold water it will 
sjc . • 
form a soft ball. It should be boiling 
I he Atchison Globe comments sadly quite hard as you take it from the fire, 
upon a girl who receives an extensive an d begin stirring instantly. The final 
magazine notice because she has de- fineness of grain depends upon rapid 
veloped the art of making flowers, but- st irring at the beginning. Add flavoring 
tciflies, etc., from bread crumbs. The w hen about half stirred. When it is 
Globe says. It strikes us that a nobler cooled to about blood heat it will be of 
use of the breadcrumbs would be to t j ie r jgbt consistency to form into balls, 
make it into a decent bread pudding, If extra delicacy is desired let it stand 
and that greater homage should be paid 24 hours covered with a damp doth. 
the girl who uses the breadcrumb for Then mould until creamy) let stand 24 
that purpose. Y ou can t eat the bread- , • i , . , t T 
* .. , _ . hours again, mould again and form. In 
crumb butterflies and flowers, and they ... n , , 
. ' this case pour the flavoring on drop by 
are too fragile to preserve; what good 
creams. Boil until it will harden quite 
hard in cold water. Then add imme¬ 
diately one cup cream, butter size of an 
egg. Let boil again till it w;ill harden in 
cold water. Then flavor and pour into 
platter without stirring at all. 
Chocolate Caramels.—Same, only add¬ 
ing one-fourth pound chocolate with 
cream and butter. This must be cooked 
very carefully indeed to prevent burning, 
but when free from any taint of burn is 
the most delicious candy imaginable. Ex¬ 
cellent poured over chopped nuts. Try 
on snow like maple sugar. 
Butter Scotch.—Same as for caramels, 
but boil until it seems to rattle in the 
dish while bubbling, and when dropped 
into a glass of cold water will harden 
so quickly that it clinks sharply on the 
bottom of the glass. Again be very care¬ 
ful not to burn. Peanut crisp can be 
made in this way. 
Lemon and Lime Drops.—Same as for 
butter scotch, omitting the butter. Have 
ready a large platter of granulated sugar 
three-quarters of an inch deep in which 
you have made hollows with a thimble. 
Fill the hollows rapidly with a teaspoon. 
The sugar will not be burnt at all, and 
can be used for anything else. I make 
“lolly-pops” for the children of this 
recipe by arranging spoons on a plate 
so the bowls will be level, then filling 
with the boiling sweet and leaving to 
cool in the spoons. They last a long I 
time, do not soil hands or clothes and 
there is no danger of their choking the 
children. 
Cough Drops. — Same as for lemon 
drops, but flavor with your family recipe 
for cough medicine, even if it is nothing 
more than onion syrup. The children 
take it better, and it is more convenient 
to handle. For the last three I some¬ 
times double the quantity of corn syrup 
so the children can have more. 
Now a word as to the hygienic prop¬ 
erties of candy for children. Don’t, I 
beg of you, don't deny the children 
candy. A certain amount of sugar is 
wholesome and beneficial. Permit them 
to have it in the way they will enjoy it 
most. Sweeten their food very little, 
give cake and cookies sparingly, remem¬ 
ber that starch turns into sugar in pro¬ 
cess of digestion; feed .such cereals as 
will not irritate the digestive tract 
(wheat without hulls, cornmeal and bar¬ 
ley all being preferable to oatmeal), and 
then the stomach will be in a condition 
to take and use candy, and the children 
can enjoy a good treat occasionally with 
no danger of undesirable results. 
EVA O. B. GILBERT. 
May 23, 
Simpson-Eddystonfe 
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lias this girl done the world with her 
wonderful talent? On the other hand, 
the average bread pudding is so con¬ 
stituted that the eater breaks his tooth 
drop, during the last moulding. Flavor¬ 
ings vary so much in strength it is im¬ 
possible to state the exact amount re¬ 
quired, but a little more than for cake or 
on a crust one minute, and finds himself pu ^' ng 18 ncccssai T- 
For any and all creams handle as 
above. To make a variety put halves of 
drowning in a sea of crumb-specked 
milk the next.” 
* 
Date buns will be found delicious. 
English walnuts on some, fold some into 
stoned dates, stir chopped peanuts or 
One cup of scalded milk, one-third cup an y desired nuts into some; indeed a 
butter, one-fourth cup sugar, one yeast 1!ttl e ingenuity will suggest an endless 
cake dissolved in one-fourth cup luke- assortment of dainty sweets with this 
warm water, one-half level teaspoon cream for stock. Do not try to do too 
salt, entire wheat flour, one-half cup many things with one boiling. Boil part 
dates stoned and cut in pieces. Add of the recipe for each kind if you want 
one-half the sugar and the salt to the to make them up while warm. I never 
milk and when lukewarm add the yeast coat them with chocolate, as to avoid 
and one and one-half cup entire wheat their being mussy and sticky it is neces- 
flour. Cover and let rise until double, sary to add a small lump of paraffin to 
then add the remaining sugar, the butter the chocolate, and I do not consider that 
melted but not hot, the dates, and flour a suitable article to use as food. De- 
to make a soft dough. Let rise again, licious chocolates can be made by simply 
then shape into biscuit and place in a adding melted chocolate to the cream 
buttered pan one inch apart, or in gem while stirring. 
pans. Let rise until well puffed and bake Caramels.—Sugar, water and corn syrup 
for 20 minutes in a hot oven. If the in exactly the same proportions as for 
