526 
THE RURAL NEW-YORKEK 
April 22. 
Woman and the Home 
From Day to Day. 
THE COUNTRY SCHOOL. 
There certainly will come a day 
As men become simple and wise. 
When schools will put their books away 
Till they train the hands and the eyes; 
Then the school from its heart will say 
In love of the winds and the skies: 
I teach 
The earth and soil 
To them that toil, 
The hill and fen 
To common men 
That live just here; 
The plants that grow, 
The winds that blow, 
The streams that run 
In rain and sun 
Throughout the year; 
The shop and mart 
The craft and art 
The men to-day 
The part they play 
In humble sphere; 
And then I lead 
Thro’ wood and mead 
By bench and rod 
Out unto God 
With love and cheer. 
I teach. 
i—Prof. L. II. Bailey in “The Outlook to 
Nature.” 
* 
A combination corset cover with di¬ 
vided skirt is shown among new under- 
* wear for use with the trouser skirt, but 
it differs very little, except in name, 
from some of the combinations worn 
during the last year or two. A great 
many of the divided-skirt combinations 
have been used, because they enable the 
wearer to dispense with the short under 
petticoat. 
* 
Spanish mackerel is very nice baked 
with tomato sauce. Remove head, tail 
and fins, split the fish in two and re¬ 
move backbone. Season with a little 
salt and pepper, and place in an earthen 
baking dish, skin side up. Put over it 
half an ounce of hot melted butter, 
sprinkle with chopped onion and squeeze 
half a leTnon over it. Put it in the oven 
for 15 minutes, then pour over it a tea¬ 
cupful of strained and seasoned tomato 
sauce, bake for 15 minutes longer, and 
serve in the dish it was baked in. 
* 
Fashion authorities tell us that face 
veils this season are to match the hats; 
black on black hats, and white on light 
colors. White veils are usually becom¬ 
ing, especially over a rosy face, but they 
are often very hard to see through. A 
new mesh in veils is a square mesh like 
filet lace; this is often embroidered. 
Chantilly lace veils are still fashionable, 
though often unbecoming. Chenille 
spots, which have not been much fa¬ 
vored of late, are again in style. So 
long as a woman confines herself to a 
veil of rather simple mesh she never 
looks out of style, but any noticeable 
figured veil looks dowdy as soon as 
styles change. 
* 
Prof. J. L. Henderson, of the Harvard 
Medical School, says that all human food 
can be reduced to five simple elements; 
water and salt, which cost literally noth¬ 
ing, carbohydrates, protein and fat. He 
calculates that the average man of 155 
pounds weight requires only 4 l / 2 pounds 
of food a day, and as 70 per cent of this 
is water, he should be able to purchase 
the required daily food for about 10 
cents. Above this Dr. Henderson thinks 
he is paying for flavor, convenience or 
cleanliness. All proteins, howeve,r, are 
not alike, and it does not seem to us 
that the scientist’s views are fully borne 
out by practice. We do believe, how¬ 
ever, that many housekeepers do not buy 
food with sufficient understanding of 
nutritive value. Still, every teacher of 
domestic science tells us that digestion, 
and the consequent utilization of nutri¬ 
ment, depends very largely on “tasting 
good;” thus condiments and flavorings 
are important, even if not essential. One 
sort of food may depend for its value 
upon long, slow cooking, and if the 
housekeeper depended upon a gas range 
she might waste as much in gas as she 
would have spent on more expensive 
proteids. Of course she could avoid 
this waste by using a fireless cooker. 
The gas range is probably responsible 
for many ready-cooked cereals. Where 
wood is largely used for fuel, as in 
many farm homes, long slow cooking is 
not as easily managed as with coal, and 
here the fireless cooker will prove of es¬ 
pecial value. 
* 
Olive oil has many virtues, and 
among them is its use for softening the 
skin. When harsh Spring winds 
roughen the face the oil is very com¬ 
forting. Wash in warm water, then take 
a little oil on the finger tips and rub it 
on gently; very little is required. It is 
not only healing, but its use softens and 
clears the skin, and it is free from the 
risk of growing hair, an evil tendency 
feared with vaseline and some animal 
fats. The free use of olive oil in the 
diet is beneficial to most people, and is 
believed to improve the complexion; it 
is often prescribed by physicians for per¬ 
sons who show susceptibility to appen¬ 
dicitis, or who have undergone an op¬ 
eration for that disease. 
* 
It is quite possible to cook cabbage 
without perfuming the house, but not if 
carelessly boiled. One very good method 
is to slice the cabbage up fine, as for 
cold slaw, and immerse for five minutes 
in boiling water in an uncovered sauce¬ 
pan. It is then covered with cream 
sauce, put in a baking dish with crumbs 
over the top, and baked until the crumbs 
are brown. Cabbage, cauliflower or 
onions, cut into small pieces and cooked 
in an open saucepan with plenty of 
water develop little odor, and do not 
take so long in cooking. We notice 
that the cabbage served in Chinese res¬ 
taurants, which is usually some of the 
tender green loose-headed varieties, is 
only cooked enough to be heated 
through, without losing its crispness, but 
it is very tender, and seems more di¬ 
gestible than our long-cooked cabbage. 
Freckles. 
Kindly advise me what to do for freckles 
on the face. n. M. 
This is one of the small trials of life 
that afflict many young people, while 
viewed with much philosophy by their 
elders. It is especially an affliction of 
delicate skins, and many a blonde girl, 
conscious that, but for her perennial 
freckles, she would have a peaches-and- 
cream complexion, is ready to go to any 
exertion to remove them. In many cases 
the freckles do not persist into matur¬ 
ity; one sees many freckled boys, but 
very few freckled men. Protection 
from sun is, of course, the surest means 
of avoiding the disfigurement, but we 
know some cases where this is of no 
avail, the arms even freckling under 
long sleeves. However, modern girls 
are too fond of open-air amusements to 
banish sunlight, and we doubt whether 
any present-day mother would attempt 
the care of an old-time Virginia lady, 
who, it was said, carefully sewed to¬ 
gether the strings of her little daugh¬ 
ter's slat sun-bonnet every morning, lest 
the future belle should be tempted to 
remove her head-covering and expose 
her precious complexion on the way to 
school. 
As to removing freckles, some yield 
easily to treatment, and some seem 
“warranted fast color.” We would 
never use a proprietary remedy of un¬ 
known ingredients, since serious harm 
might result. Mild vegetable acids are 
helpful; lemon juice is a very familiar 
remedy, either plain or, in the case of 
a very delicate skin, slightly diluted with 
glycerine. Strawberry juice is also 
recommended, but we have never tried 
it. The old country remedy of butter¬ 
milk is certainly helpful as a face wash, 
and may be freely used. All these 
remedies are allowed to dry on over 
night, and the face then washed with 
soft water. The face could be washed 
with buttermilk as often as desired, and 
it certainly has a softening and whit¬ 
ening effect. Another old English rem¬ 
edy was washing the face in May dew 
at sunrise, which we laugh at nowadays; 
yet a great chemist recently declared 
that the dew at sunrise contains some 
actinic properties derived from the sun’s 
rays, which may furnish a reasonable 
basis for the old superstition. We would 
confine our freckle remedies to these 
harmless and familiar things. In some 
cases we find that a person much dis¬ 
figured with freckles is run-down and 
anaemic, and the iron tonics which 
strengthen the system, either lessen the 
liability to freckles or improve the com¬ 
plexion so that the freckling is less 
noticeable. 
Mutton Timbales.—Half a pound of 
finely-minced cold mutton, one teaspoon¬ 
ful of parsley, one tablespoonful bread 
crumbs, one egg, one gill of stock, pep¬ 
per and salt, some carrot and turnip. 
Mix all ingredients together, place in 
small buttered moulds, and steam for 20 
minutes. Do not quite fill the moulds, 
as the meat rises in cooking. Turn out 
cn a dish and pour a thick brown gravy 
round. Garnish with little heaps of car¬ 
rot and turnip cut in dice and boiled. 
Kidney and Tomatoes.—Throw three 
sheep’s kidneys in boiling water. Hav¬ 
ing skinned and split them open, pep¬ 
per and salt them. Slice four tomatoes 
and put in a saucepan with a small 
onion sliced, a gill of stock, salt and 
pepper, and stew for 15 minutes. Put 
a quarter of a pound of butter or beef 
dripping in a fryingpan, put in the kid¬ 
ney, and, after it has cooked a little 
while, add the tomatoes. Pour into but¬ 
tered pie dish, cover with bread crumbs, 
put small pieces of butter on top and 
place in the oven for 10 minutes. 
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