326 
THE RURAL 
NEW-YORKER 
Woman and the Home 
From Day to Day. 
SEED TIME AND HARVEST. 
As o’er his furrowed fields which lie 
Beneath a coldly-dropping sky, 
Yet chill with Winter’s melted snow, 
The husbandman goes forth to sow. 
Thus, Freedom, on the bitter blast 
The ventures of thy seed we cast. 
And trust to warmer sun and rain 
To swell the germs and fill the grain. 
Who calls thy glorious service hard? 
Who deems it not its own reward? 
Who, for its trials, counts it less 
A cause of praise and thankfulness? 
It may not be our lot to wield 
The sickle in the ripened field; 
Nor ours to hear, on Summer eves, 
The reaper's song among the sheaves. 
Yet where our duty's task is wrought 
In unison with God’s great thought, 
The near and future blend in one, 
And whatsoe’er is willed, is done! 
And ours the grateful service whence 
Came, day by day, the recompense; 
The hope, the trust, the purpose stayed, 
The fountain and the noonday shade. 
And were this life the utmost span, 
The only end and aim of man, 
Better the toil of fields like these 
Than waking dream and slothful ease. 
But life, though falling like our grain, 
Like that revives and springs again; 
And, early called, how blest are they 
Who wait in heaven their harvest-day. 
—J. G. Whittier. 
* 
As a pleasant little dainty, coat stoned 
raisins or small stoned dates in sweet 
chocolate, melting the chocolate in a 
dish over boiling water. Dip the fruit, 
hold it for a moment to drip, and then 
put in a cold place to harden. 
* 
Some very pretty bureau covers are 
made of flowered cretonne veiled with 
cotton net, the veiling giving a soft Dres¬ 
den effect to the cretonne. The cover 
should be the size to lie flat, and may 
be edged with a beading heading Cluny 
lace, or finished with a cotton gimp 
matching it in color. 
* 
Among sweet sandwiches served at an 
afternoon tea was extremely thin bread 
and butter, sprinkled with grated maple 
sugar, and then pressed together into 
sandwiches. Another filling is honey and 
butter blended together and spread be¬ 
tween Boston brown bread, or white 
bread spread with honey and thick 
whipped cream. These are all nice sand¬ 
wiches for a children’s party. 
* 
Little Mrs. Bride had almost every¬ 
thing to learn about housekeeping, says 
the Youth’s Companion, but she was so 
enthusiastic in her interest that every 
one was glad to help her. 
“I have some particularly fine aspar¬ 
agus,” the marketman told her one day, 
and he displayed a bunch for her admir¬ 
ation. “Picked not three hours ago,” he 
added. 
Mrs. Bride looked at it with unaffected 
amazement. 
“Does it grow like that?” she asked. “I 
always supposed the cook braided the 
ends of it.” 
* 
Among the new belts we note Empire 
girdles which are worn as a. finish to 
the high-waisted Empire gowns. They 
are ropes of twisted beads, ending in a 
long tassel, and are worn loosely about 
the high waist, with pendent ends. Other 
elaborate belts are of metal brocade, gold, 
silver or steel, about six inches wide, 
drawn into a handsome buckle. We 
also see most gorgeous hand bags of 
gold brocade, which are flat, about 12 
to 14 inches long and seven or eight 
inches deep, edged all around with gimp, 
and finished with a handle of gilt rib¬ 
bon, fastened on with flat rosettes. 
Gorgeous hand bags are made to match 
the costume also. The plain Empire 
bags of velvet, gathered with a long 
cord finished with tassels, are simple 
and pretty, and very nice to hold hand¬ 
kerchief and small change on any occa¬ 
sion when a leather shopping bag seems 
out of place. Similar bags of white 
linen, either plain or decorated with 
braiding or embroidery, are sure to be 
in vogue with Summer gowns, for a 
white or light-colored dress is quickly 
soiled by a colored bag rubbing against 
it. 
* 
KHAKi-colored galatea at 12 l / 2 cents a 
yard is very nice for children’s every¬ 
day clothes, as it is not so heavy as 
real khaki cloth, while of the same soil- 
resisting color. Little one-piece dresses 
with bloomers to match will be admir¬ 
able for small girls, and save much 
washing, while Russian or sailor suits 
of galatea are always good for boys’ 
Summer wear. The girls’ khaki dresses 
may have a piping of fast color, red or 
blue if desired. Linen-finished cotton suit¬ 
ing and canvas-finished madras in 
khaki color are 10 cents a yard; they 
would probably shrink a little in the first 
washing, but suggest themselves as very 
practical for working or morning dresses 
where a woman must go in and out from 
house to garden or henyard. They are 
not quite as heavy as the galatea. 
* 
A number of prominent English phy¬ 
sicians, including Sir Alfred Fripp, Sur¬ 
geon in Ordinary to King George, have 
issued jointly a signed statement ex¬ 
pressing the opinion that there is a na¬ 
tional necessity that a standard be fixed 
for nutritive value of what is sold as 
bread, the same as is already established 
for milk. The standardization of 
bread, however, is the more important 
as it forms about two-fifths of the weight 
of the food of the working classes. The 
signers said: “In view of the inferior 
nourishing qualities of the white bread 
commonly sold we urge legislation mak¬ 
ing it compulsory that all bread sold as 
such should be made of unadulterated 
wheat flour, containing at least eight per 
cent of whole wheat, including the germ 
and semolina.” 
Care of Soapstone Griddle. 
I read an inquiry about care of soap¬ 
stone griddles, on page 170 . I had the 
same trouble myself with soapstone grid¬ 
dle, tried rubbing salt on, which gave no 
results; but after trying everything I 
had heard of I decided to try washing it 
in the dish water after washing break¬ 
fast dishes—and found it all right. I 
have had no trouble since I adopted that 
plan. Of course the proper heating of 
the griddle is essential. mrs. j. t. d. 
Crullers. 
Will some one give me a recipe for mak¬ 
ing good crullers? t. j. k. 
On page 170 is a recipe for doughnuts 
which may meet the needs of the in¬ 
quirer, for we confess that we do not 
know just where the dividing line be¬ 
tween doughnuts and crullers begins, ex¬ 
cept that doughnuts are cut in rings, 
while crullers are twisted into odd 
shapes. The following is a good recipe 
for plain crullers: One tablespoonful of 
melted butter, two heaping tablespoon¬ 
fuls sugar,' one egg, yolk and white 
beaten separately; y 2 saltspoonful cin¬ 
namon or mace, y 2 saltspoonful salt; 
flour enough to roll out. Roll, cut into 
strips, and twist up; fry in boiling fat. 
Crullers are especially good if fried in 
olive oil, the oil being used in making 
them instead of butter. To y 2 cup of 
sugar add two tablespoonfuls of oil, two 
beaten eggs, J4 teaspoonful of salt, %. 
teaspoonful of cinnamon and a little nut¬ 
meg; add two cups of flour sifted with 
two teaspoonfuls of baking powder, al¬ 
ternately with 54 CU P of milk. Roll out, 
cut and fry as usual. In frying them 
let the oil get just hot enough to smoke. 
Crullers, Chocolate.—Two eggs beaten 
until they are creamy and then beaten 
into one cupful sugar, adding one table¬ 
spoonful melted butter, y 2 teaspoonful 
each of salt and cinnamon, one square 
grated chocolate. Mix well and then add 
one cupful sweet milk, three cupfuls of 
flour sifted with two teaspoonfuls baking 
powder. Roll out 54 inch thick, cut, 
cook to a golden brown in smoking hot 
fat. Roll in powdered sugar when cool. 
’ Molasses Vinegar. 
In an issue of your paper for the year 
1909 there was a recipe for making vinegar 
from molasses, signed by S. E. P. M. Will 
you republish the recipe, as I have lost it? 
G. W. J. 
One quart baker’s yeast; one quart 
sugar; one quart New Orleans molasses. 
Stir thoroughly and add nine quarts soft 
cold water. Stir well, and put into a 
stoneware or glass vessel; tie a thin 
cloth over the mouth; do not cork; stand 
in a warm (not hot) place. In three 
weeks fermentation will be complete, all 
impurities settling to the bottom, when 
it should be poured off carefully into a 
clean vessel. By “baker’s” yeast is 
meant the mild pleasant-tasting fermen- 
tive used by all bakers in the making 
of bread before the existence of com¬ 
pressed yeast, and yet used by the frugal 
housewife living far from compressed 
yeast. If compressed yeast is used, 
break a cake into small pieces, put it 
into a vessel and pour over it a small 
cupful of lukewarm water and let stand 
until entirely dissolved, stirring occa¬ 
sionally. At the same time put into a 
vessel that will contain about two gallons 
a pint of flour and pour upon it about a 
quart (not more) of scalding water. 
Pour slowly and stir vigorously all the 
time until all lumps have disappeared, 
then beat well and let stand until cool. 
Now add the dissolved yeast cake, and a 
teaspoonful of salt, beat well, cover with 
a cloth and stand in a warm place. Let 
it rise 24 hours, stirring down in the 
meantime a half d( 5 zen or more times. 
By this time it will have done rising, and 
you can proceed to make your vinegar, 
using the measurements already given. 
This vinegar is recommended as excel¬ 
lent in flavor. 
Popovers. 
I see that A. E. F. has trouble with 
popovers being too moist in the middle. 
I have good success with them, without 
eggs; use soda and cream of tartar or 
baking powder according to the amount 
of flour used, then mix stiff with good 
sweet cream, not too rich, a little salt. 
Bake in a hot oven, in gem pans. 
c. B. 
March 11, 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and 
“a square deal.” See guarantee page 20. 
ASK FOR 
PRINTS 
The reward of hard 
work and valuable time 
at dress-making should 
be an enduring gown. 
Simpson-Eddystone 
Silver Grey Prints 
• 
are durable tub proof calicoes 
that stand the rub because of 
their well-woven cotton cloth 
and deeply-dyed fast color. 
Their tasteful designs add to 
the value of these prints that 
have been the standard since 
1842. 
I Show this advertisement to your 
Idealer when you order, and don’t 
laccept substitutes. If not in your 
■ dealer's stock write us his name and 
laddress. We’ll help him supply 
lyou. 
(The Eddystone Mfg. Co., Philad’a 
| Founded 1842 by Wm.Simpson Sr. 
TAPESTRY RUG, 
WOOL, 9x12 ft., 
Art Squares—9 x 12 
ft., *3.25 up. Fine 
Smyrna Rugs—9 x, 
12 ft., *6.98. Mat¬ 
ting — from 13c a yard 
up. Oil Cloth — 24c a 
yard up. Linoleum—41c 
a sq. yard and up. Brus¬ 
sels Carpets—40c a yard 
up. 
$ 7.48 
Just think! Floor 
coverings as fine 
as can be made- 
beautiful, long last- 
ig, guaranteed, with 
bright, fadeless colors— 
at regular manufactur¬ 
er’s prices, one-third to 
one-half less than retail! 
We buy in big lots. You 
know that saves money. 
Roxborou|fi Rugs 
Just as big bargains in 
Body Brussels, Axmin- 
sters, Velvets, Ingrains, 
Wiltons, Rag Carpets, 
Carpet Linings, Cocoa 
Mats and Lace Curtains. 
Talk about handsome 
patterns! We have 
them for parlor, 
bedroom, dining 
room and kitchen. 
R0XB0R0UGH RUG CO 
Get a postal right now, 
and write for our hand¬ 
some illustrated cata¬ 
logue. It tells all about 
each article and gives 
you the exact low price. 
Don’t put off writing! 
You won't have to buy 
unless you want to, but 
by all means send for 
the catalogue, and see 
the low prices. 
., Dept. 377 , Philadelphia, Pa. 
wr.*» 'v.v,p-< 
Wise foresight should 
lead you to keep in the 
cupboard a half dozen or 
more handy packages of 
Uneeda Biscuit 
They won’t get broken, musty, 
soiled or soggy like ordinary 
soda crackers because their 
crisp, clean freshness is 
protected by the 
moisture - proof 
and dust-tight 
package. 
Never Sold 
in Bulk 
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package 
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