209 
February 18, 
Woman and the Home 
From Day to Day. 
FRIENDS IN PARADISE. 
They are all gone into the world of light! 
And I alone sit lingering here; 
Their very memory is fair and bright, 
And my sad thoughts doth clear: 
It glows and glitters in my cloudy breast, 
Like stars upon some gloomy grove, 
Or those faint beams in which this hill is 
drest. 
After the sun’s remove. 
I see them walking in an air of glory, 
Whose light doth trample on my days: 
My days, which axx* at best but dull and 
hoary. 
Mere glimmering and decays. 
O holy Hope! and high Humility, 
High as the Heavens above! 
These are your walks, and you have shew’d 
them to me, 
To kindle my cold love. 
Dear, beauteous Death! the jewel of the 
just, 
Shining no where, but in the dark; 
What mysteries do lie beyond thy dust, 
Could man outlook that mark ! 
He that hath found some fledg'd bird's nest, 
may know 
At first sight, if the bird be flown ; 
But what fair well or grove he sings in now, 
That is to him unknown. 
And yet, as Angels in some brighter 
d reams 
Call to the soul, when man doth sleep; 
So some strange thoughts transcend our 
wonted themes, 
And into glory peep. 
—Henry Vaughan (1621-1695) 
• 
It was a day when the parents turned 
out in force at the kindergarten, and 
the young teacher was putting her pupils 
through their little stunts in great form, 
says the “Woman’s Journal.” 
“And now,” said she, “can any little 
boy or girl tell me who made the first 
American flag?” A tot in the back row 
waved a hand enthusiastically. 
“Well, Molly, you may tell.” 
And Molly stepped forward, and said 
in her clear little voice: “The first 
American flag wath made by Betsy 
Roosevelt.” 
* 
Hominy and prunes will make a va¬ 
riation in breakfast cereals. Soak prunes 
over night in cold water, and in the 
morning place them over the fire in 
fresh water to simmer until tender, not 
broken'. In the meantime prepare fine 
hominy as follows: Allow one measure 
of hominy to four measures of liquid, 
using half milk and half water; have the 
liquid lxfiling slightly, salt, and then 
add the hominy, stirring constantly. 
When the'mixture is smooth let it cook 
for one hour, or more, if the time can 
be spared. When serving, heap the 
cereal in the center of a deep dish and 
surround with the prunes. Eat with 
butter and sugar or rich cream. 
* 
One of the present fashions is very 
useful to an economical person—the 
practice of veiling a lace waist with 
chiffon or marquisette of the same or a 
contrasting color. A white or ecru lace 
waist that has lost its freshness may be 
treated in this way, using a simple 
kimono waist pattern for the veiling. 
Some handsome readymade waists are 
of this style, the only trimming being 
braiding or gimp at the edges of sleeves 
and neck. Some of these waists are 
made of heavy lace that really suggests 
Nottingham curtains, only the veiling 
softens the pattern and takes off the 
coarseness of mesh. If one has a nice 
waist of net and lace such as was in 
style two or three years ago, it can be 
made very stylish by veiling it with 
chiffon or chiffon cloth to match a jacket 
suit. 
* 
It is noticeable that new underwear is 
cut with ah eye to the narrow skirts 
and slim outline demanded by fashion. 
The new white petticoats are of very 
fine muslin, fitted smoothly over 'the 
hips, and free from stiffening. The 
flounces , are usually shaped so as to fit 
smoothly on to the skirt, flaring only 
'pHE RURAL NEW-YORKER 
into a gentle ripple instead of fluffy 
fullness. The majority of the silk skirts 
are of messaline or other soft materials, 
and where taffeta is used it is the soft- 
finished type. In new nightgowns we 
see the influence of the kimono sleeve, 
a great many being of the one-piece 
style. This is very pretty, and so easy 
to make that we dislike the thought of 
going back to the troublesome setting 
in of sleeves. There is a great increase 
in the use of nightgowns with low neck 
and short sleeves; they are much in the 
majority. This is a natural result of 
well-heated houses, but not a judicious 
fashion for a chilly room. However, a 
kimono nightgown is so easily ironed - 
and so easily made daintily with a small 
amount of trimming, that it will long 
be popular. If the bedroom is cold, even 
a flannelette nightgown may be made 
with sufficient care in selection to keep 
its color, remain clear through repeated 
washings, and fit without clumsy bunchi¬ 
ness, in addition to being a great com¬ 
fort to chilly persons. 
* 
The personal property tax laws have 
been abolished, says the “American 
Magazine,” by all great nations except 
the United States. How this tax may 
work, in the case of an honest and 
conscientious person who does not even 
have the power to vote on the expendi¬ 
ture of the money wrested from her is 
told in one incident related in the Feb¬ 
ruary issue of the American Magazine. 
An Ohio school teacher had saved $1,000 
from her earnings, and by advice of a 
banker friend, invested it in a railroad bond 
paying five per cent. When the assessor 
came around, she was quite proud to de¬ 
clare possession of the bond; she was a 
patriotic soul and willing to stand her 
share. The local rate was five and seven- 
tenths per cent. She was a little startled 
at receiving a tax bill for fifty-seven dollars, 
but confident that it was a mere blunder, 
she went to the tax office to have it cor¬ 
rected. 
But to her amazement, she found that 
the bill was correct—that she was supposed 
to pay a tax on her bond of seven dollars 
more than the bond had earned. She finally 
gathered her wits together sufficiently to 
ask what on earth was done with all the 
money. 
“Well, for one thing,” the assessor said, 
urbanely, “we have very . expensive public 
institutions to support. There, for instance” 
—pointing through .the open window—- 
“there is the poor house, a model of its 
kind and a credit to the county. We have 
to support - that." 
“All right,” said the teacher with rising 
indignation, “then you can support me in 
it. I bought this bond to help keep' me 
independent against the' time when I am 
past work; but if this is what happens, I 
give you notice that I am going to sell it 
forthwith; and blow in the money on the 
one time of my life—and when I'm through, 
your model institution can take care of me.” 
She sold her bond, went to Europe, en¬ 
joyed herself hugely until the money was 
gone, and has saved nothing since. 
head cheese, but many people prefer to 
use them separately. Put the meat in 
a kettle, cover with cold water, and 
bring to a boil, skimming as necessary; 
when it boils hard draw the kettle back 
and let it simmer gently until the bones 
will slip out easily. Remove bones and 
gristle, skim out the meat, removing ex¬ 
cess of fat, season with pepper, salt and 
sage; pack in jars or molds, putting a 
plate with a weight on top to press it 
down firmly. Serve cold in slices. 
Souse is made like head cheese, but is 
flavored with vinegar instead of sage, 
and is usually sliced and browned in 
the frying pan or oven, instead of being 
served cold. For scrapple boil the head 
(or any other scraps of nice fresh pork 
may be used for a small batch) just as 
for head cheese. Remove all the bones 
and chop fine. Set the broth in which 
the meat was boiled aside until cold, 
remove the cake of fat from the top, and 
return it to the fire. When it boils, 
put in the chopped meat and season well 
with pepper, salt and sage, or other 
herbs if liked. Let boil again, and 
thicken, with cornmeal like making or¬ 
dinary mush, dropping the meal in 
slowly to avoid lumps. Cook an hour, 
stirring constantly at first, afterwards 
drawing it back to boil gently. W hen 
done, pour into a long square pan, not 
too deep, which should be wetted with 
cold water to prevent sticking. When 
cold cut in slices and fry brown. 
Scrapple will keep for several weeks in 
cold weather. 
Tell Mrs. E. W. simply to put the 
zinc in the stove and the fire will do 
the rest. Near the writer’s home are 
two chimneys ’JtO and 90 feet high, 
which are cleaned with this method 
yearly, and to use the engineer’s ex¬ 
pression, it does the trick “clean as a 
whistle.” w. J. R. 
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Sausage and Head Cheese. 
Will you tell me the best method of salt- 
lg and curing pork, and of making sausage, 
ead cheese, etc. ? R. c. J. 
Recipes for curing hams and pork are 
iven on next page. The following is a 
ested Virginia recipe for sausage: To 
very 10 pounds of meat (one-third fat 
nd two-thirds lean) use three ounces 
if salt, one of black pepper, one-half 
lunce of dry sage rubbed fine. Having 
11 the ingredients weighed, put a layer 
•f the meat cut in strips, sprinkle the 
nixed seasoning over it, another layer 
if the meat, and more seasoning. Run 
hrough the chopper twice. It is a pleas- 
nt change to smoke some of the sau- 
age, and it keeps, well. Put in small 
lags of strong, coarse muslin; small 
alt sac^cs, well washed, may answer. 
)lose the bags, and smoke like ham, ac- 
:ording to the family taste. When pre- 
>aring for the table cut the seam of the 
lag to remove it, slice the sausage and 
‘ry like ham. 
For head cheese, have the bead thor- 
nighly cleaned, rejecting refuse, but in- 
■luding tongue and ears; after cleaning 
et it soak in cold salt water for 10 to 
L2 hours. The pigs’ feet may be used in 
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