478 
THE RURAL NEW-YORKER 
May 30, 
Woman and the Home 
From Day to Day. 
THE IDEAL CITY. 
What makes the city great and strong? 
Not architecture’s graceful strength, 
Not factories’ extended length, 
Rut men who see the civic wrong 
And give their lives to make it right 
And turn its darkness into light. 
What makes a city full of power? 
Not wealth’s display or tilled fame. 
Not fashion’s loudly boasted claim, 
But women rich in virtue’s dower, 
Whose homes though humble still are great 
Recause of service to the State. 
What makes a city men can love? 
Not things that charm the outward sense, 
Not gross display of opulence, 
But right, the wrong cannot remove, 
And trillli that faces civic fraud 
And smites it in the name of God. 
This is a city that shall stand, 
A Light upon a nation’s hill, 
A Voice that evil cannot still, 
A source of blessing to the land; 
Its strength not brick, nor stone, nor wood, 
Rut Justice, Love and Brotherhood. 
—Credit Lost. 
* 
Sailor hats of ecru pongee, trimmed 
with pompons of black raffia are service¬ 
able as well as fashionable. Pongee or 
rajah silk appears as trimming on many 
ready-to-wear hats; all the rough silks 
are fashionable this season. 
* 
The newest embroidery for shirt¬ 
waists, belts, hats, etc., is Saxonia braid 
work. It is done with soft fine braid 
couched down with thread at the ends 
of leaves or petals, the rest of the de¬ 
sign being done with stem stitch in 
coarse cotton. The work is effective and 
quickly done. It is also adapted to pil¬ 
low tops and table covers. 
* 
Cornmeal souffle is a dainty and un¬ 
common dish: Cook three-fourths of a 
cup of cornmeal in one pint of hot milk 
until thickened, add salt and remove; 
then beat in four yolks of eggs singly 
and add last the stiff whites of eggs. 
Bake in a moderate oven, in earthen 
baker preferably, until light and nicely 
browned and serve at once from the bak¬ 
ing dish, either with butter or meat 
gravy. 
* 
Among pretty little touches that give 
style to a jacket suit are collar and cuffs 
inlaid with light-colored pongee. This 
can be added to freshen up a last year’s 
suit. When wearing a light suit a large 
bow of black tulle worn in front of the 
collar is very becoming. A bowknot of 
cut jet is the newest, thing to wear in 
front of a turn-down collar, instead of a 
horseshoe of brilliants. Cuff links are 
often worn to match; cut jet is now 
very smart. 
* 
There seems a return of the colored 
slips under transparent muslin gowns, 
especially the prevailing princess models. 
Fashion writers say all-white costumes 
will be conspicuously absent during' the 
Summer; this does not mean that white 
dresses will not be worn, but that colors 
will usually be worn with them. White 
linen jacket suits promise to be out of 
favor, though similar suits of colored 
linen and galatea are shown in variety. 
The last Summer’s white linen suit 
might be rejuvenated by adding flowered 
chintz collar and cuffs. 
* 
One of our friends has been under¬ 
going treatment for a temporary attack 
of deafness, which proved very annoy¬ 
ing. Asking the doctor the cause of the 
trouble, he assured her that it was due 
to excess of cleanliness; in other words, 
she had been washing her ears without 
wringing out the wash-cloth, and con¬ 
stantly allowed water to trickle into the 
inner ear, where it had caused harden¬ 
ing of the wax. The doctor said such 
cases were frequent, and sometimes very 
troublesome, especially among women. 
He thought many people caused injury 
to the ears through an excess of cleanli¬ 
ness, and believed it all the better for 
the hearing if the wet cloth was con¬ 
fined to the outer rim. After seeing 
people twist up a wet cloth and poke 
it into the ear as though engaged in a 
thorough job of housecleaning, without 
the slightest regard for the delicate tis¬ 
sues involved, we think there is reason 
for some warning on this subject. 
* 
Among new ideas in fine underwear 
are nightgowns and other garments of 
cross-bar muslin, trimmed with fine laces 
and embroideries. In Summer night¬ 
gowns a favorite style has a low neck 
and slips over the head without other 
opening; the sleeves are short and flow¬ 
ing, while a more elaborate model is the 
Empire style, drawn in with a beading 
just below the bust. In corset covers 
there is an effective model buttoning at 
the side, and a pretty style with short 
puffed sleeves, very suitable for wear 
under a thin waist. Some of the corset 
covers buttoning down the center but¬ 
ton under a fly, thus hiding the fastening 
when the waist is transparent. 
Strawberry Recipes. 
Strawberry Puffs.—Mix one-fourth of 
a teaspoonful of salt.with a cupful of 
flour sifted, then make into a smooth 
batter with a cupful of milk, one well- 
beaten egg and one-half teaspoonful of 
melted butter. Beat steadily for three 
minutes, then pour into 12 sizzling hot 
buttered gem pans and place quickly into 
a hot oven for about 20 minutes. When 
done split them at once, butter, and fill 
to overflowing with sliced sugared straw¬ 
berries. Serve immediately. 
Strawberry Fritters.—One pint of 
flour, one-half pint of milk, one tea¬ 
spoonful of salt, one tablespoonful of 
butter and two eggs. Beat the eggs 
well, add the milk and salt, then pour 
the mixture on the flour and mix thor¬ 
oughly. Roll good, ripe strawberries in 
granulated sugar, and add one by one 
to the fritter batter; mix lightly and 
drop in large spoonfuls in hot lard. 
Serve with the following sauce: One 
tablespoonful of flour, one tablespoonful 
of butter, six tablespoonfuls of sugar 
and a half-pint of boiling water. Cook 
this until it thickens and serve, pouring 
it hot over the fritters. 
Strawberry Rolls.—Roll rich biscuit 
dough thin, cut it into little squares 
three inches wide and six inches long. 
Spread over with berries and sugar. Roll 
up the crust and put the rolls in a drip¬ 
ping pan, just a little apart; put a small 
piece of butter on each roll and strew 
over a large handful of sugar; bake in 
a hot oven and serve with hard sauce. 
Strawberry Shortcake.—Make a rich 
biscuit dough. Divide into three equal 
portions. Roll into rounds and bake in 
layer or pie tins. Split open and butter 
each half while hot. Cover with 
crushed strawberries, one-third) of a 
quart; then sprinkle with one-third of a 
cupful of sugar and moisten with two 
tablespoonfuls of rich cream. Replace 
top half of layer. Pile on next round, 
proceeding with fruit, sugar and cream 
as before until all are buttered and pre¬ 
pared. Set in the warming oven so that 
it may be served hot. Equally delicious 
eaten with or without whipped cream. 
Strawberry Tapioca.—Put a cupful of 
tapioca in a quart of cold water; after 
soaking three or four hours, simmer it 
in a stew pan until it becomes quite 
clear; add the juice of one lemon, a 
pinch of salt and a cupful of sugar. 
Fill a dish half full of strawberries and 
pour the prepared tapioca over them; 
when thoroughly cold, decorate with 
whipped cream and a little strawberry 
jelly. 
Cream of Strawberry Pie.—Bake a 
shell and six strips of puff paste; plain 
pie paste will do. To one box of 
crushed strawberries add one-half cup¬ 
ful of sugar; thoroughly blend, cover 
and set aside. Whip one cupful of rich 
sweet cream until it begins to thicken, 
then slowly add one-half cupful of 
powdered sugar, and continue to whip 
until it is quite thick; then add one- 
half teaspoonful of vanilla extract. Mix 
the strawberries with the cream and fill 
the pie. Then lay the strips on top; 
serve at once. 
Strawberry Jelly.—Put four quarts of 
strawberries in a double boiler and boil 
one hour. Do not stir the fruit. Put a 
square piece of flannel in a sieve and 
a board underneath; pour in the straw¬ 
berries. Drain without pressing the 
fruit, which will only take a few min¬ 
utes. Then measure the liquid; add to 
each pint of juice one pound of gran¬ 
ulated sugar; stir until sugar is dis¬ 
solved ; place over the fire in a preserv¬ 
ing kettle or a nice new enameled sauce¬ 
pan ; boil until a drop put on a plate 
will retain the shape of a bead and not 
spread apart. Be careful to remove 
all scum while boiling. It will take 
from 20 to 25 minutes’ boiling. It 
should be put in tumblers while hot. or 
airtight jars, sealed securely and kept in 
a dark, dry, cool place. To be abso¬ 
lutely successful, strawberries freshly 
picked should be used. Strawberries 
picked longer than 24 hours will not 
jelly as fresh ones, nor will they jelly 
when too ripe. The berries in the sieve 
may be used for marmalade. 
[Summer Storage of Smoked Meats. 
In an old number of The R. N.-Y. 
I came across an inquiry asking for a 
good way to care for hams and shoul¬ 
ders through the Summer to keep them 
from the larder or bacon beetle. The 
reply was sensible and all excellent ad¬ 
vice; cleanliness, plenty of airtight re¬ 
ceptacles and close-meshed wire netting 
on doors and windows of pantries or 
covers of boxes, also the enclosing of 
each ham or shoulder in a stout paper 
bag, then hanging in a cool airy room, 
with screened windows. But I was at 
once reminded of the way we used to 
care for smoked meats in the days when 
the family was large and the Spring¬ 
time’s supply of ham and bacon an im¬ 
portant item to the housekeeper. 
As soon as the sitting-room stove was 
carried away, down from the kitchen 
chamber where ttfey had hung since 
coming from the smoke-house came all 
the hams. The shoulders had usually 
gone the way of good smoked pork be¬ 
fore that date. But each ham was laid 
upon a large square of old cotton, clean 
and white as grass-bleached old sheets 
always are in country homes, and with 
stout thread and needle the. ham was 
sewed up snug as a mummy in its case, 
only the loop of tarred rope by which it 
could be suspended left exposed. When 
all were thus made ready the iron crane 
in the big sitting-room fireplace was 
swung out and all the hams, dried beef 
or bacon hung upon it. When the 
crane was swung back and the Summer 
fireboard fitted snugly in place, what 
more ideal place for warm-weather stor¬ 
age? Cool, airy, out of the way, yet 
easy to get when needed, and there is 
not a case on record of the larder beetles 
ever finding them there. Of course the 
farmhouses which have these big old 
fireplaces with iron crane are growing 
each year fewer and fewer, but possibly 
some readers of these columns may have 
just such a store closet at hand, but 
never have thought of it as just the 
place for smoked meats after the Winter 
fires are not needed. 
Wherever the whole hams are stored 
there is still the difficulty of the bacon 
beetle as each one is cut and then left 
upon the pantry shelf. We used to slice, 
trim and free from the bone as for cook¬ 
ing all the best part of the ham, then 
boil the bone and ends and use the meat 
while in good condition. The slices not 
needed that week were packed down 
closely in a stone jar, fitting them snugly 
and pressing into even layers. When 
all were in, good clean drippings were 
poured hot over the top to form a cover 
of grease, and the lid of the jar made 
tight as possible. As needed for cooking 
we lifted the upper slices at one edge 
and pulled out those beneath and never 
a slice of ham went mouldy or was 
spoiled by beetles or worms. 
AUGUSTA ROSE. 
“The Old Reliable” 
THERE ARE NONE “JUST AS GOOD” 
WHEN YOU BUY * LANTERN INSIST ON A “ DI ETZ" 
MADE BY R . E . DIETZ COMPANY NEW YORK 
Largest Makers of Lanterns in the World 
Esta blish kd 1840 
PIONEERS AND LEADERS 
Tlse Jar 
You Can Depend On 
If you put up your fruits and veg¬ 
etables in the E-Z Seal Jar—you need 
no further assurance of their keeping 
all winter. 
The E-Z Seal is a good strong jar. 
Made of specially prepared tough 
glass. Perfectly air-tight. Smooth 
tops. No danger of cutting the hands. 
ATLAS 
E-Z Seal Jar 
(Lightning trimmings) 
has a wider mouth than other Light¬ 
ning Jars. For large whole fruits. 
Easily cleaned. To be sure of the 
most perfect jar for all preserving, ask 
your dealer for the ATLAS jar. 
Ifyour dealer cannot supply these jars, 
send $3, and we will express prepaid 
thirty (30), quart size, Atlas E-Z Seal 
Jars to any town having an office of 
the Adams or U. S. Express Co., within 
the States of Pennsylvania, New Jersey, 
New York, Delaware, Maryland, Vir¬ 
ginia, West Virginia, Ohio, Illinois, 
Indiana or Michigan, or we will quote 
delivery prices in other portions of the 
United States by freight or express. 
A Book of Preserving Recipes 
Sent free to every woman who sends ns the 
name of her grocer, stating whether or not ho 
sells Atlas jars. 
Hazel-Atlas Glass Co., wheeling, w. va. 
DO YOU KNOW 
THE WET WEATHER 
\COMFORT AND 
n PROTECTION 
/ (afforded by a 
Sicker? 
v Clean-Light 
Durable 
Guaranteed 
Waterproof 
Everywhere 
'600 A J TOWER CO, BOSTON U S A. 
TOWCR CANADIAN CO LIMITED. TORONTO. CAMl 
KNOX-ALL ro bu e gs 
The only spray in the world that kills them. Used 
also for all leaf-eating insects, etc. Cheapest spray 
made. Send for free booklet "When to Spray with 
Knox-All.” DR. R. O. Morris, Keeler, Mich. 
WRITF J- D. S. Hanson, Hart, Mich., for list of 
if ni I L Fruit, Grain, Stock and Poultry Farms. 
OLD VIRGINIA FARMS 
PER ACRE AND UP 
With improvements. Long summers, mild 
winters, rich soil, good markets. Write for 
large handsome booklet free and excursion 
rates. Address, G, B. WALL, Dept. G, Real Estato 
Agent, G. & 0. Ry. Richmond, Va. 
CIDER 
MACHINERY 
Wo lmvo had 35 years’ ex¬ 
perience In furnishing outr 
tits for both Custom and 
Merchant Cider Mills. 
t 
Send for catalogue. 
Boomer & Boschert Press Co., 
312 West Water St., Syracuse, N. Y. 
