774 
THE RURAb NEW-YORKES 
Woman and the Home 
From Day to Day. 
THE HOUSE BY THE SIDE OF THE 
ROAD. 
lie was a friend to man, and lived by tbe 
eide of tbe road.—Homer. 
There are hermit souls that live withdrawn 
In the peace of their self-content; 
There are souls like stars that dwell apart, 
In a fellowless firmament; 
There are pioneer souls that blaze their 
paths 
Where highways never ran ; 
But let me live by the side of the road 
And be a friend of man. 
Let me live in a house by the side of the 
sliced pulp of two oranges is added, 
carefully peeled and freed from white 
skin, and the thin yellow rind of one 
orange cut fine. After boiling for 10 
minutes longer the marmalade is 
bottled. This is much richer in flavor 
than where lemon is used, and we think 
it delicious. 
* 
There are practical advantages in a 
college education, according to the fol¬ 
lowing anecdote, printed in the New 
York Sun: 
“Have you any fresh Cornell gradu¬ 
ates to-day?'’ asked a young housewife 
of the proprietor of a butter and egg 
road, 
Where the race of men go by— 
The men who are good and the men who are 
bad, 
As good and as bad as I. 
1 would not sit in the scorner’s seat, 
Or hurl the cynic’s ban— 
Let me live in a house by the side of the 
road 
And be a friend to man. 
I see from my house by the side of the road, 
By the side of the highway of life, 
The men who press with the ardor of hope, 
The men who are faint with the strife. 
But I turn not away from their smiles nor 
their tears— 
Both parts of our infinite plan; 
Let me live in the house by the side of the 
road 
And be a friend of man. 
I know there are brook-gladdened meadows 
ahead, 
And mountains of wearisome height; 
That the road passes on through the long 
store. 
“Yes, ma’am. I just got in seven 
dozen. Guaranteed strictly fresh.” 
The woman said she would take half 
a dozen and the proprietor put six eggs 
in a paper bag for her. 
“We get these eggs from graduates 
of the agricultural department of Cor¬ 
nell University,”’ explained the store¬ 
keeper to a curious customer. “The fact 
that the chicken farmer has had a uni¬ 
versity education inspires confidence 
among housekeepers and we sell all of 
those eggs we can get at top notch 
prices.” 
* 
Peanut straw hats are very light and 
flexible, especially suited for outing 
wear. The fiber is coarse, natural twine 
color, woven in panama style, the hat 
bound with narrow black velvet. They 
afternoon 
And stretches away to the night; 
But still I rejoice when the travelers re¬ 
joice, 
And weep with the strangers that moan, 
Nor live in my house by the side of the 
road 
Like a man who dwells alone. 
Let me live in my house by the side of the 
road, 
Where the race of men go by— 
They are good, they are bad, they are weak, 
they are strong, 
Wise, foolish—so am I. 
Then why should I sit in the scorner’s seat 
Or hurl the cynic’s ban? 
Let me live in the house by the side of the 
road 
And be a friend to man. 
—Sam Walter Foss. 
* 
Here is a little boy’s vivid description 
of the first elephant he had ever seen: 
“Oh, pop; look at the big cow with 
her horns in her mouth, eating hay with 
her tail!” 
for decorating are now making a fire¬ 
proof” paper which is chemically treated 
so that when lighted it merely chars, 
instead of blazing up. 
* 
One can imagine that a sheep dog 
would find it a difficult if not impos¬ 
sible task to drive a pig. An English 
writer tells how Rasp, a famous Scottish 
collie, managed this. The owner found 
on his return home one day that the pig 
had escaped, and sent the dog to fetch it. 
So off went Rasp in quest of what 
proved one of the most stubborn of the 
members of the bucolic family she ever 
encountered. Having been absent about 
25 minutes she at last appeared with a 
few sheep in front of her. But in the 
center of the sheep was the pig, experi¬ 
ence having taught her that the little 
rebel could not be driven alone. 
* 
We made our rhubarb marmalade 
this year as follows: Seven pounds 
of rhubarb, after wiping and removing 
stringy skin, was, cut into one-inch 
lengths and put in a large bowl, and 
seven pounds of granulated sugar put 
over it. This was allowed to stand 
over night, so as to draw the juice. 
In the morning it was put into the pre¬ 
serving kettle, and allowed to cook 
slowly for three hours, until clear and 
dark. As scum rises to the top it must 
be skimmed off carefully, and frequent 
stirring is needed to prevent catching. 
Ten minutes before it is finished the 
are quite inexpensive, and are smart and 
becoming when simply trimmed with a 
silk scarf or velvet band and how. 
Their lightness makes them very com¬ 
fortable, for so many of the women’s 
straw hats this Summer are extra heavy. 
Chip and plain straw mushroom or 
helmet shapes, either white or natural, 
trimmed with a scarf of white or pale? 
colored silk, laid around the crown in 
folds, are offered as “shirt waist hats.” 
Nothing could be moic comfortable or 
attractive for a woman’s outing hat than 
a nicely blocked panama, but the price 
would be prohibitive for many of us. 
We see nice panamas blocked into 
women’s models, trimmed with a silk 
scarf, for $ 10 . 
Sweet Cucumber Pickles. 
Could some one tell me just how the 
bought cucumber pickles are made, as I 
better than wbat we make, 
little sweet and have such a 
When I sweeten them as much 
as I like they shrivel and are no good. 
A. K. 
Here are two tested recipes for sweet 
cucumber pickles: Let the cucumbers 
stand in brine for three days; drain off 
the brine twice, heating it and then 
pouring over them again. Drain; put 
in jar, and then pour over them hot 
vinegar sweetened with two-thirds cup¬ 
ful of sugar to the quart of vinegar, 
adding some whole cloves and cinna¬ 
mon, about one-fourth ounce to the 
quart, in a little bag. Put in a little 
alum to make them brittle. 
Boiled sweet pickle is highly recom¬ 
mended, and we think more like the 
bought ones than the above: Put cu¬ 
cumbers in cold weak brine {Wz cup 
salt to one gallon water) one day and 
night. Take out, dry on cloth. To one 
gallon vinegar add two cups sugar, 
nearly one ounce mixed spice. Heat 
these all boiling hot. Put in pickles and 
let boil up once. Put in cans imme¬ 
diately and pour the hot vinegar over 
them. They are nice and sweet, and 
will keep a long time, till eaten. These 
will not shrivel if you follow' directions 
One gallon vinegar will cover two gal¬ 
lons cucumbers. 
Getting Rid of Ants. —Procure 10 
cents worth of tartar emetic. Take 
one-half teaspoonful and same amount 
of sugar, dampen with a few drops of 
water, and place where the ants run, in 
shallow' dishes, and no ants can be 
found in 24 hours. For small red ants 
mix tartar emetic with cream or fresh 
butter or grease, and you will see them 
no more. Twice a year is all w r e have 
to use it for the past four years. When 
we moved in this house they w'ere in 
every room, and this has cleared them 
out. N. D. M. 
think them far 
They are a 
The manufacturers of crape paper- good taste. 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The single cut shows a girl’s dress 
made of embroidered flouncing. It in¬ 
cludes peasant sleeves and is cut to form 
a little square neck. In this case em¬ 
broidered flouncing is combined with 
tucked muslin, but any bordered ma¬ 
terial can be used, with lace or tucking 
or all-over material or with plain ma¬ 
terial in combination, or the dress can 
be made of plain material trimmed to 
give a border effect. The dress con- 
7028 Girl’s Dress, 8 , 10 and 12 years, 
sists of blouse and skirt. The blouse 
is made with front and back portions 
that are cut in one with the sleeves 
and with shoulder portions that are at¬ 
tached thereto. The skirt is straight 
and gathered. The closing is made in- 
visibly at the back. For a girl of 10 
year will be required 4 yards of flounc¬ 
ing 24 inches wide, with -Hi yard of 
tucking 18 to make as illustrated, or 
3j4 yards of plain material 27, 2^4 yards 
36 or 2yards 44 inches wide with 
24 yard of tucking or other material 18 
inches w'ide for the shoulder portions. 
The pattern No. 7028 is cut in sizes for 
girls of 8 , 10 and 12 years of age; price 
10 cents. 
The grouped designs include 7057, 
three-quarter or full length coat, 34 to 
44 bust, with one-piece bell or two- 
piece regulation sleeves, with square or 
July 2X, 
round collar, with or without seam at 
center back. 7025, tucked blouse for 
misses- and small women, 14, 16 and 18 
years. 7012, tw'O-flounce skirt for misses 
and small women, 14, 16 and 18 years. 
7052, semi-princesse gowm with turn or 
four-piece skirt, 34 to 42 bust, with 
sailor collar that can be made round or 
square, with low or high shield. 7048, 
child’s one-piece dress, 2, 4 and 6 years, 
to be closed under the arms with but¬ 
tons and buttonholes, or with seams. 
6888 , four-pieCe skirt for misses and 
small women, 14, 16 and 18 years, with 
high or natural waist line; price of each 
pattern 10 cents. 
Lentil Recipes. 
Will some of the housewives please give 
me a recipe for lentil soup and other ways 
of cooking them? mrs. s. w. j. 
Lentils are cooked in any way con¬ 
sidered suitable for dried white beans, 
and you can make the soup just as you 
would with beans. Here is a French 
receipe for lentil soup: Pick and wash 
half a pint of lentils. Put in a sauce¬ 
pan with two quarts of cold water, a 
small carrot, one onion, three leeks, a 
little celery, half a pound of salt pork, 
and pepper. Set on a slow fire, and 
when it boils, allow it to simmer for 
four hours. Take the pork out and 
press the rest through a colander. Re¬ 
turn to the fire, bring to a boil, and 
serve with squares of toast. If desired 
the pork may be omitted, and replaced 
by a piece of butter, the size of an 
egg, stirred in until melted just before 
serving. 
A puree of lentils to serve as a vege¬ 
table is prepared as follows: Cover 
one quart of lentils with warm water, 
and let them soak over night. In the 
morning drain the water off, and let 
them stand until three hours before 
they will be served. Then put them in 
a saucepan with enough water to cover, 
one pound of salt pork, two carrots, 
two onions, in which are inserted four 
cloves, and a little parsley, thyme, 
chives and bay leaf, tied in a bundle. 
When it boils draw back and let it 
simmer for three hours. Take out the 
herbs, the onions and the pork. Drain 
the water off, press through a colander 
and serve. If the water evaporates 
while cooking, add more as needed. 
Vegetarians use lentils freely, as they 
are highly nutritious. Sometimes the 
puree described above is put in a bak¬ 
ing dish, buttered crumbs scattered over 
the top, and then baked brown, or chop¬ 
ped walnuts are mixed through the 
puree, which is molded into an oval 
shape and baked, being basted with 
melted butter while it browns. A sim¬ 
ple but savory recipe is to soak a 
pint of lentils over night, drain, then 
boil one hour; draw off the water, re¬ 
placing it with fresh, and boil one and 
one-half hours longer. When the len¬ 
tils are soft drain in a colander. Put 
two tablespoonfuls of butter in a frying- 
pan ; when melted add the lentils, sea¬ 
son with salt and pepper, and stir over 
the fire for 15 minutes, when they are 
ready to serve. This may be varied by 
mixing one cup of boiled rice with the 
lentils after they are drained, and 
adding a chopped onion to the melted 
butter, before putting in the rice and 
lentils. 
For lentil hash, take one pint of len¬ 
tils, boiled and drained, one-half pint of 
cold boiled potatoes chopped fine, two 
tablespoonfuls chopped onion, salt and 
pepper to taste, two tablespoonfuls but¬ 
ter, one half cup milk. Cook slowly 
for an hour in a frying pan, then brown 
and turn. Lentils are also boiled and 
then made into croquettes, dipped in 
egg and bread crumbs, and fried. They 
are not largely used in this country, 
except among foreigners, but are so 
nutritious that they take the place of 
meat in many dietaries, and should be 
much more largely used. 
