710 
June 24, 
Woman and the Home 
From Day to Day, 
.SUPPOSE YOU TRY SMILING 
Your burden is heavy, I haven’t a doubt. 
But others have loads they must carry 
about. 
And they are not whining. 
Some people are glad if but half of the way 
Lies out of the shadow, or part of the day 
They see the sun shining. 
Suppose you try smiling. 
I know you are lonely, but other hearts 
ache, 
And bravely refuse to be bitter or break 
Because of life’s sorrow. 
They think of the joy in the land far away, 
And hasten the slow passing hours of to¬ 
day 
With hopes of to-morrow. 
Suppose you try smiling. 
This funny old world is a mirror, you know, 
Turn its way with a sneer, or face of a foe, 
And you will see trouble, 
But meet it with laughter and looks full 
of cheer, 
And back will come sunshine and love true 
and dear, 
Your blessings to double. 
Suppose you trying smiling. 
All places are open to those who arc glad, 
Too many lack courage, too many are sad, 
Those near you noed cheering. 
So sing with your burden, the way is not 
long, 
And if you look upward your heart will 
grow strong. 
And the skies will be clearing. 
Suppose you try smiling. 
—Myra Goodwin Plants!, in Catholic Stand¬ 
ard and Times. 
* 
A small towel, with a tape loop that 
will slip over the apron band, will save 
steps in the kitchen when doing work 
that -compels frequent rinsing of the 
hands, just as the waitress in the dairy 
lunch room wears a towel attached to 
her apron band for wiping tables. When 
the hands are in and out of water a 
dozen times in an hour many steps are 
saved by the ever-ready towel. 
4 
There are a good many “Hope 
Barms” scattered throughout the coun¬ 
try, for many of our friends have used 
that name out of compliment to the Hope 
Farm so familiar to R. N.-Y. readers. 
A very interesting Hope Farm that fills 
a unique place is at Verbank in Dutchess 
County, N. Y. This is a protectory for 
Protestant children, where they receive 
both academic and industrial training. 
The boys at this Hope Farm are being 
instructed especially in poultry raising 
and fruit growing and it is said that, 
within a few years, a material income 
is expected from these industries. We 
cannot think of any better training for 
dependent children than that given in 
wholesome farm life, and without doubt 
this Hope Farm also is laying the 
foundations of wholesome citizenship. 
* 
Among the changes in shoe lasts we 
find a disposition to cut the arch much 
higher than formerly. There is no 
doubt many women have suffered from 
broken arch or flat foot as a result of 
those straight, low-heeled shoes that 
have been held up to us as a really 
sensible style. It is true that they fit 
some feet, but not all, and most normal 
feet are more comfortable if the arch is 
cut high enough to give support, so that 
heel, arch and ball of the foot are all 
evenly supported. Short shoes are said 
to be one cause of broken arch, and cer¬ 
tainly nothing could be worse for the 
general comfort. Wherever there is the 
least suspicion of a broken arch, as 
shown by cramps and pains suggestive 
of rheumatism in leg and ankle, as well 
as discomfort in the foot itself, there is 
immediate need for the arch support, a 
little appliance adjustable to any shoe, 
and costing $1.50 to $2 the pair. Many 
women, much on their feet, whose con¬ 
stant complaint it is that their feet 
“ache like a toothache,” could be won¬ 
derfully relieved by wearing these sup¬ 
ports. There are many cases, too, where 
the trouble is increased by wearing old, 
ill-fitting shoes run over at the heel, 
THE RURAL 
NEW-YORKER 
which throw the foot into a position 
where it does not bear the weight evenly. 
The mere fact that a shoe is loose does 
not make it comfortable, if it compels 
the wearer to support her weight in an 
unnatural or uneven way. 
. * 
What are known as “soft drinks” 
have come under suspicion of various 
health boards from time to time. The 
food and drug department of the In¬ 
diana State Board of Health made an 
unusual exhibit recently, a dark pink 
stocking, which had been dyed in one 
of these Summer drinks. As a test 
about one-fourth the contents of the 
bottle was poured into a bowl and a 
white stocking was soaked in the solu¬ 
tion for a few minutes. It came out a 
beautiful pink, except the heel and toe, 
where other yarn had been used. Re¬ 
peated washings by the chemist under 
conditions similar to those used in 
laundries failed to dislodge the color. 
It appeared to be aniline coloring, used 
to produce the attractive strawberry 
color of the beverage, which would be 
just about as desirable to drink as do¬ 
mestic dyestuffs. 
4 
Here is a sweet potato pancake said 
to be as delicious as the sweet potato 
pancakes of the South : Have ready two 
cups of feathery mashed sweet potatoes, 
two large eggs, the white and yolks 
beaten separately; half a cupful of sugar, 
four generous tablespoonfuls of sifted 
flour and enough milk to make thin pan¬ 
cakes. Beat the sugar and yolks to¬ 
gether, then mix them thoroughly with 
the potato. Stir in the sifted flour and 
add the milk. Fold the whites of the 
eggs in last of all, after whipping them 
to a stiff froth. Spread them in thin 
pancakes upon a hot griddle greased 
with butter and fry them until crisp and 
brown. Take care that they do not burn. 
Turn them very gently and carefully, as 
they are delicate and may break. When 
ready to serve do not pile them one 
upon another, as this makes them heavy. 
Serve with butter immediately after bak¬ 
ing, while piping hot. 
Boiled Icing. 
Would you tell me liow to make cooked 
icing for cakes? N. L. w. 
For frosting without eggs, use one 
cupful of granulated sugar, five table¬ 
spoonfuls of milk; boil four or five min¬ 
utes till it threads from the spoon. Fla¬ 
vor as desired. Stir till right thickness 
for spreading. This is fine-grained, 
white and delicious. Boiled icing with 
egg is made as follows: Boil one cup 
of granulated sugar which has been dis¬ 
solved in one-third cupful of boiling 
water, without stirring until it forms a 
thread when taken up on a skewer. Beat 
the white of one egg stiff, add cream of 
tartar the size of a pea, and then pour 
the boiling syrup over the egg in a fine 
stream, beating well. When it thick¬ 
ens and becomes perfectly smooth, pour 
over the cake. It hardens very quicklv, 
and must be put on before it becomes 
too stiff. A 3 'ellow icing for a white 
cake is made as follows : Make a syrup of 
one and one-half cups of sugar and eight 
tablespoonfuls water. Boil, when this 
strings from spoon, add the well-beaten 
yolks of three eggs and continue beating 
for one-half hour. Flavor and pour 
thickly over the cake. 
The following is chocolate cream ic¬ 
ing, which is nice on any plain cake. Put 
on when cake is cold: To one and one- 
half-cupful of sugar add one-half cup¬ 
ful of sweet milk. Place on stove and 
cook, after it begins to boil, for four 
minutes. Do not stir it. Pour out on a 
platter and beat until thick enough to 
spread on the cake. While making this 
frosting have one and one-half square 
of chocolate melting, and after covering 
the cake with the frosting spread the 
chocolate smoothly over it. 
Nourishing Dishes Without Meat. 
Potato Omelet.—Grate three mealy 
boiled potatoes. Beat in the yolks of 
three eggs, beating in three tablespoonfuls 
of milk, one-half a teaspoonful of salt, a 
pinch of white pepper, and a tablespoon¬ 
ful of chopped parsley, and at the last 
minute the beaten whites, mixing it all 
as lightly as possible. Put a tablespoon¬ 
ful of butter in a frying pan, and as it 
boils pour in the omelet. Let it brown 
on the bottom, working the turner in 
under so as to let the uncooked part 
run down under. When blown enough 
put in the oven and cook until a knife 
blade, if run in, will come out clean. 
Then it will not fall. Serve like plain 
omelet. 
Swiss Potatoes.—Boil eight peeled po¬ 
tatoes in boiling salted water. At the 
same time, in another saucepan, cook 
six white turnips and add a teaspoon- 
ful of sugar. Press the potatoes through 
a sieve and add a teaspoonful of butter, 
same of salt and six shakes of white 
pepper to each quart. Drain and beat 
the turnips to a puree, add the juice of 
one-fourth a lemon. Unite the two 
vegetables until well mixed by beating. 
Sprinkle grated cheese on top and put 
the dish into a hot oven to brown 
slightly. 
Deviled Green Onions.—Cut into inch 
lengths two bunches young onions. Cook 
until tender in a pint of well-seasoned 
veal stock. Make one cupful of white 
sauce, using equal quantities of stock 
and milk. When smooth and thick add 
a saltspoonful of salt, a good dash of 
pepper, two gherkins chopped fine, one- 
third teaspoonful dry mustard, two egg 
yolks well beaten, and take from the 
fire. Have three or four slices of toast 
arranged in a shallow baking dish, being 
well buttered; pour over it half the 
sauce; add the drained onions, then the 
remainder of the sauce; cover with a 
layer of buttered bread crumbs and 
brown in a quick oven. This is very 
appetizing. 
French Beans.—Heat in a saucepan 
one tablespoonful of butter, and stir 
into it one tablespoonful of flour. Pour 
in one cupful of milk, stir until it boils, 
then add two cupfuls of boiled string 
beans, and season with salt and pepper. 
When the beans are heated through stir 
in the beaten yolks of two eggs, one 
tablespoonful of chopped parsley and 
two tablespoonfuls of lemon juice. Stir 
up well till all is very hot, then serve 
at once. It should not be allowed to 
stand. 
Hashed Onions on Toast.—Bring two 
cupfuls of milk to a boil, and then add 
six good-sized onions, peeled and 
chopped fine. Simmer until tender, then 
add two tablespoonfuls of butter, one 
teaspoonful salt, and one-fourth tea¬ 
spoonful white pepper. Toast six slices 
of bread a nice brown, butter liberally, 
and after the onion has simmered a little 
longer, turn out. on the toast. Garnish 
if desired with sliced hard-boiled eggs. 
This is a very savory emergency dish. 
erjfcfltinc 
(For Fashionable Wear!) 
HERE is a best in 
everything, and the best 
is the cheapest. That’s 
why you should insist 
on securing the genuine 
Serpentine Crepe. Its 
• -ft crinkle is permanent. 
1 Its beauty and richness 
of texture lasts until 
worn out. It requires 
no ironing. Wash, dry 
and shake it out. 
Lightens household 
cares I Perhaps the 
most fascinatingfeature 
lies in the artistic de¬ 
signs and in the rich¬ 
ness of the plain colors 
and tints. There is an 
effective pattern and 
color for every taste and 
for all occasions.. Ser¬ 
pentine Crepe is the 
product of the largest 
cotton goods mills in 
the world, and the high 
quality is guar¬ 
anteed by this Pacific Mills trade mark on 
every piece. 
Ask your dealer for Pacific Mills Serpen¬ 
tine Crepe and refuse cheap substitutes that dis¬ 
appoint and do not wear like the genuine Serpentine 
Crepe. 
If your dealer does not carry Serpentine Crepe, 
write us for free samples and list of dealers who will 
supply you. 
PACIFIC MILLS - BOSTON, MASS. 
Madam, Your 
Fruit Canning 
Trials are over 
at Last 
When you sweat over 
a hot stove—carefully, 
carefully stirring that 
fruit or vegetable you 
want your folks to en¬ 
joy next winter — you 
really ought to put it 
into jars that you can 
absolutely depend on. 
Here is the jar you 
CAN depend on. 
Atlas E-Z Seal 
Air CAN’T get into this jar 
for the top clamps down like 
a vise at a slight finger touch. 
It opens just as easily. 
Takes fruit and vegetables 
whole thru its large, smooth 
mouth. Never cut fruit again. 
That robs it of much flavor. 
Store it whole in the E-Z 
Seal Jar. 
This jar is made of better 
glass than most jars. Glass 
that is hard to crack. Think 
of this before you spend 
another cent on buying jars. 
All the good qualities of all 
fruit jars are in this jar. It 
hasn’t got a single fault. 
Insist upon getting it. 
Remember the name “Atlas 
T* *7 >> 
HAZEL ATLAS GLASS CO. 
Wheeling, W. Va. 
placed anywhere, at* 
tract* and kills all 
flics. Neat, clean, 
ornamental, conven- 
Lnsts all 
’t spill or 
tip over, will not soil 
or injure anything:. 
Guaranteed effect- 
Of all dealers or 
sent prepaid for 20c. 
HAROLD HOMERS 
lf»0 De Kalb Ave. 
Brooklyn, N. Y. 
WESHIP™APPROVAL 
•without a cent deposit, prepay the freight 
and allow 10 DAYS FREE TRIAL. 
IT ONLY COSTS one cent to learn our 
unheard 0/ prices and marvelous offers 
on highest grade 1911 model bicycles. 
FACTORY PRICES a bicycle or 
a pair of tires from anyone at any price 
until you write for our large Art Catalog 
and learn our -wonderfulproposition on first 
sample bicycle going to your town. 
RIDER AGENTS STffSTS: 
money exhibiting and selling our bicycle*. 
Wo Sell cheaper than any other factory. 
TIRES, Coaster-Brake rear whoelo, 
lamp*, repairs and all sundries at Hal/ usual pric*s. 
Do Not Walt; write today for «ux special offer. 
MEAD CYCLE CO., Dept. A80 CHICAO# 
FUMA 
Prairie Dogs, 
“ “ H ™ Woodchucks, Gophers, 
and Grain Insects. 
“Tiie wheels of the gods 
grind slow but exceed¬ 
ingly small." So the weevil, but you can stop their 
g w-uh “Fuma Carbon Bisulphide ” a a r s e doing 8 
EDYVAKD It. TAYLOlt, I’enn Yan, N. Y. 
