•474i, 
Woman and the Home 
From Day to Day. 
AN APRIL DAY. 
All clay low-hung clouds have dropt 
Their garnered fulness down ; 
All day that soft gray mist hath wrapt 
Hill, valley, grove and town. 
There has not been a sound to-day 
To break the calm of nature; 
Nor motion, I might almost say, 
Of life or living creature; 
Of waving bough or warbling bird, 
Or cattle faintly lowing; 
I could have half believed I heard 
The leaves and blossoms growing. 
I stood to hear—I love it well— 
The rain’s continuous sound. 
Small drops, bat thick and fast they fell 
Down straight into the ground. 
For leafy thickness is not. yet. 
Earth’s naked breast to screen, 
Though every dripping branch is sot 
With shoots, of early green. 
Sure since I looked at early morn 
Those honeysuckle buds 
Have swelled to double growth ; that thorn 
Hath put forth larger studs; 
That lilac’s cleaving cones have burst, 
The milk-white flowers revealing; 
Even now upon my senses first 
Mcthinks their sweets are stealing. 
The very earth, the steamy air 
Is all with fragrance rife, 
And grace and beauty everywhere 
Are flushing into life, 
Down, down they come—those fruitful 
stores ! 
Those earth-rejoicing drops! 
A momentary deluge pours, 
Then thins, decreases, stops; 
And ere the dimples on the stream 
Have circled out of sight, 
Lo ! from the west a parting gleam 
Breaks forth of amber light. 
But yet behold—abrupt and loud 
Comes down the glittering rain; 
The farewell of a passing cloud, 
The fringes of her train. 
—Paraphrased from Geoffrey Chaucer. 
* 
One of our friends, who makes extra¬ 
good mutton broth, cuts into small 
pieces the uncooked neck of mutton 
used, covers with cold water, and puts 
in the icebox overnight, putting it on 
to cook slowly the next day. The im¬ 
mersion in cold water draws out a great 
deal of nutriment before any of the 
juices become coagulated by heat. After 
its long slow cooking the broth is cooled 
to remove the fat, then heated with 
seasoning, shreds of vegetables, if de¬ 
sired, and some pearl barley. Such broth 
will be liked by all, but is especially good 
for aged or delicate persons. Beef for 
Snaking beef tea is steeped in cold water 
in the same way, to its great improve¬ 
ment. 
* 
Valparaiso University, Valparaiso, 
Ind., served the students March 1 with 
a special corn products dinner, which 
is worthy of being copied. It included 
sugar corn chowder, escalloped corn, 
Illinois hominy, corn fritters with corn 
syrup, corn pone, corn gems, corn loaf 
bread, sweet corn on cob, cornstarch 
pudding, salted popcorn. That menu is 
certainly sufficiently varied and appe¬ 
tizing to make a confirmed meat-eater 
.turn vegetarian. We think it offers a 
good suggestion for local Granges. 
Why not work up a rousing corn meet¬ 
ing, have some good speakers on corn 
culture, and serve a corn supper? We 
think it could be made very attractive, 
and there is no doubt of its value, for 
we cannot work up too much enthus¬ 
iasm regarding the great American 
grain. 
* 
A correspondent who belongs to a 
book and magazine club asks how the 
covers of magazines can be re-enforced 
so that they will not become torn and 
defaced in passing from one member of 
the club to another. Most publications 
split loose at the back first of all, and 
this can be prevented by pasting a strip 
of firm muslin neatly down the back, 
and lapping over on the covers; it could 
be done with library paste. A great deal 
of wear is saved if each member of the 
circle has a removable magazine cover 
of linen or soft leather, to slip over the 
periodical while in use. Many daily 
commuters, who travel back and forth 
THE RURAL NEW-YORKER 
April S, 
between New York and the suburbs, 
have these slip covers for the books 
and magazines they read on the train. 
We should think, however, that in the 
case of a circulating magazine club, it 
would be well to attach a plain linen 
cover before the periodical was circu¬ 
lated. We would like to hear from 
some of our friends who belong to such 
clubs, who can tell us how they protect 
the circulated magazines from dilapida¬ 
tion. 
* 
“The difference between doughnuts 
and crullers is that doughnuts are 
raised with yeast and crullers with bak¬ 
ing powder or soda and sour milk,” 
writes an anonymous correspondent, re¬ 
ferring to a recent note. We used to 
have a similar impression, but refer¬ 
ence to various cook books show’s 
“raised doughnuts,” which are raised 
with yeast, and “doughnuts” without 
that distinguishing adjective w’hich are 
made with baking powder or sour milk 
and soda. Even Mrs. Lincoln’s “Boston 
Cook Book,” which surely should be an 
authority, gives doughnuts with yeast, 
and doughnuts with baking powder or 
soda. So the mystery is still unsolved, 
though we believe that oleykoeks, the 
New Netherlands variant of the New 
England doughnuts, w’ere always raised 
with yeast. 
* 
The Nevada Experiment Station, ac¬ 
cording to its recent report, has been 
called upon in the W'ar against the un¬ 
speakable bedbug, and gives the follow¬ 
ing advice: 
In one instance already reported upon 
fumigation with hydrocyanic acid gas was 
resorted to in order to cleanse the rooms in 
question. Two fumigations at an interval 
of ten days gave entirely satisfactory re¬ 
sults. Other rooms not so seriously in¬ 
fested w’ere treated with buhach and gaso¬ 
line. The latter substance proved especially 
useful, and wms employed very freely. The 
method of application was as follows: Two 
gallons of gasoline were poured into the 
brass supply tank of an automatic sprayer, 
the air in the air chamber was compressed, 
and the liquid was sprayed in a fine mist 
along the edges of beds and mattresses, 
behind curtains, on the backs of pictures, 
and behind baseboards and picture mold¬ 
ings. All similar hiding places were treated 
with buhach. The result was entirely sat¬ 
isfactory, but the proprietors of lodging 
houses and similar institutions should ex¬ 
orcise eternal vigilance in regard to this in¬ 
sect. A number of these unsavory insects 
were enclosed in glass tubes, and kept 
under observation for weeks and months to 
determine how’ long they could live without 
food. As they lived from 21 to 180 days, 
it is quite evident that in untenanted houses 
they can live over considerable periods of 
time. 
Some Codfish Recipes. 
Codfish and Potato Soup.—One cup 
picked-up codfish, two cups mashed po¬ 
tato, one tablespoon ful butter, one pint 
water, one pint milk. Thicken with one 
tea poonful flour, which has been 
blended smooth with a little milk. 
Codfish and Tomato Soup.—One cup 
picked-up codfish, two cups stewed to¬ 
matoes, one cup water. When it gets 
hot add one-quarter teaspoon ful . sale- 
ratus; now add one pint of milk and a 
tablespoon of butter. 
Codfish on Toast.—One cup picked-up 
codfish, l ]/ 2 cup water, one large table¬ 
spoon butter; thicken with two tea¬ 
spoonfuls flour. Pour over toasted 
bread. Do not freshen the codfish in 
any of these recipes, or add any salt. 
MRS. K. B. 
Creole Hamburg Steak. 
Will you repeat iu the near future your 
recipe for cooking Hamburg steak? It was 
made into cakes with the addition of an 
egg and some milk and crackers or bread 
crumbs, fried and set back on range with 
some stock and tomatoes added. I did not 
add the tomatoes, for I do not care for 
them much, but the meat was delicious. 
We usually buy a round steak and grind it 
ourselves. mus. m. b. m. 
No doubt Creole Hamburg steak is 
referred to. It requires V / 2 pound of 
lean beef, one onion, one egg, three 
tablespoonfuls of milk, one cup of bread 
crumbs, one teaspoon of salt, one-half 
teaspoon of pepper, one cup of soup 
stock and half a cup of tomatoes. Chop 
the meat fine and add the onion, salt, 
pepper, beaten egg and milk. Soak the 
bread crumbs in hot water for five min¬ 
utes, then drain off the water, and add 
the crumbs to the meat. Form into small 
flat cakes and flour lightly. Heat some 
drippings in-the frying pan, and when 
hot put the meat cakes in the pan, 
brown one side, then turn and brown 
the other. Add the tomatoes and stock 
or hot water, cover the pan, and draw 
back to where it will cook more slowly 
until the meat is well done, and the 
liquid is reduced one-half. Serve on a 
hot platter, pouring the gravy over the 
meat. 
Crullers and Doughnuts. 
I notice that T. J. K., on page 326, 
asks for recipe for crullers. The follow¬ 
ing is a good old New England one: 
Two eggs thoroughly beaten, six table¬ 
spoonfuls of sugar, six tablespoonfuls of 
thin cream, one level teaspoon ful bak¬ 
ing powder, a little salt, and flour 
enough to roll thin. Cut in pieces with 
pastry jagger or knife about two inches 
by three and cut these pieces in fingers. 
Fry in hot lard. 
Our recipe for doughnuts was differ¬ 
ent from any I ever saw in print, and 
some one might like it as well as we 
do: One egg, one cup of sugar, one 
cup of milk, one teaspoonful baking 
powder, salt and flour to make as soft a 
dough as you can handle. The milk 
should be as good as new milk, but 
use no shortening, as that makes the 
cakes absorb fat, and they are not as 
good. N. L. H. 
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