844 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day. 
LAZA HUS. 
["Remember that thou hast in thy life¬ 
time reccivcdst tliy good things and likewise 
Lazarus evil things.”] 
Still he lingers, where wealth and fashion 
Meet together to dine or play. 
Lingers, a matter of vague compassion, 
Out in the darkness across the way; 
Out beyond the warmth and glitter, 
And the light where luxury’s laughter 
rings, 
Lazarus waits, where the wind is bitter, 
Receiving his evil things. 
Still you find him, when, breathless, burning 
Summer flames upon square and street, 
When the fortunate ones of earth are turn¬ 
ing 
Their thoughts to meadows and meadow¬ 
sweet ; 
For far away from the wide green valley, 
And the bramble patch where the white- 
throat sings, 
Lazarus sweats in his crowded alley, 
Receiving his evil things. 
And all the time from a thousand rostrums 
Wise men preach upon him and his woes, 
Each with his bundle of noisy nostrums 
Torn to tatters ’twixt ayes and noes, 
Sage and Socialist, gush and glamor, 
Yet little relief their wisdom brings, 
For there's nothing for him out of all the 
clamor, 
Nothing but evil things. 
Royal commissions, creeds, convictions, 
Learnedly argue and write and speak. 
Rut the happy issue of these afflictions, 
Lazarus waits for It week by week. 
Still he seeks it to-day, to-morrow. 
In purposeless pavement wanderings, 
Or dreams it, a huddled heap of sorrow, 
Receiving his evil things. 
And some will toll you of evolution 
With social science thereto ; and some 
Look forth to the parable’s retribution. 
When the lot Is changed in the life to 
come, 
To the trumpet sound and the great awak¬ 
ening, 
To one with healing upon ITls wings 
In tlie house of many mansions making 
An end of the evil things. 
In the name of knowledge the race grows 
healthier, 
In the name of freedom the world grows 
great, 
And men are wiser, and men are wealthier, 
But Lazarus lies at the rich man’s gate ; 
Lies as he lay through human history, 
Through fame of heroes and pomp of 
kings, 
At the rich man’s gate, an abiding mystery, 
Receiving his evil things. 
—Alfred Cochrane, In the London Spectator. 
* 
The family at the supper table had 
been discussing a horse frightened by 
an automobile into running away, says 
Everybody’s Magazine. After silently 
listening for a while, little Mary finally 
looked up from her plate. 
“I don’t blame horses,” she said, “for 
being afraid of automobiles. You would 
be, too, if you were a horse.” 
“Why, Mary?” asked her father. 
“Well,” said Mary, “wouldn’t you be 
scared if you saw a pair of pants com¬ 
ing along without a man in them?” 
* 
A very smart tailored suit recently 
seen was gray and white mixed home- 
spun, a very plain short coat and the 
prevailing model of skirt with a box 
pleat stitched flat at both back and 
front. The touch that gave it extra 
style was a collar and cuffs of purple 
pique, the collar being the shallow sailor 
shape at the back, coming down in deep 
revers at the front. The effect was 
very becoming and very stylish. The 
same idea could be carried out in any 
color found becoming, either plain or 
striped, but purple or violet is especially 
attractive on gray. In the Fall a little 
hat of gray velvet trimmed with violets 
or of velvet in amethyst shades, would 
be very attractive with the gray suit so 
decorated. 
* 
Here is a highly recommended maple 
sugar cake: Have ready a cupful of 
grated maple sugar, a third of a cup¬ 
ful of butter, one egg, two-thirds of a 
cupful of milk, \ l /t cupful of flour, and 
two teaspoonfuls of baking powder. 
Cream the butter and sugar; add the 
yolk of the egg, and when well beaten, 
stir in the milk. Then mix the whole 
with the flour and baking powder 
sifted together twice. Beat the white of 
the egg and fold it in last of all. Bake 
the cake in a rather shallow bread loaf 
tin. This cake may be served hot, with 
butter, for luncheon, like molasses cake, 
but in smaller quantities, as it is richer, 
or it may be allowed to become cold 
and then cut in squares, and frosted 
with a simple maple icing. A novel 
frosting for this cake is a plain white 
icing, with maple sugar grated over it. 
* 
Modern critics often complain that 
among all the modern fads and accom¬ 
plishments many children arc never 
taught to speak correctly or to write 
an intelligent letter. It is a fact that 
few young people nowadays write fam¬ 
ily letters that are as clearly expressed 
as some that have come down from the 
past. We recently met with a letter 
written November .28, 1685, by little 
Sally Brindley, of Bucks Co., Pa., to her 
grandmother in England, which shows 
a well-trained mind and lively intelli¬ 
gence, which would be creditable to a 
little Pennsylvania girl in our present 
day of improved schools. She says: 
Our new bouse is nil done; 1 wish that 
thee could see our big kitchen. It has a 
fireplace entirely across one end of the room. 
Father brings the backlog iu with the 
horse, and when the boys pile wood up 
against it, such a fine fire as it does make ! 
There Is a little narrow window near the 
chimney where the spinning-wheel stands. 
I’ve learned to bake cakes on the coals. 
We have a Dutch oven now. I wish thee 
could have seen our garden this Summer. 
Besides the rows of sage, and camomile, 
thyme, comfrcy and rue, witli yarrow and 
some onions, we have great big love-apples 
(tomatoes). They are almost as large as 
an apple. They grow on a bushy plant 
which starts from a seed in the Spring. 
Uncle .lames found them last Summer 
among the Indians. ITe brought some of 
the seed home. Mother says they are poi¬ 
son if we eat them; but 1 guess nobody 
would want to eat them. They are just 
pretty to look at. 
Mother has school for me every day. She 
is the teacher and 1 am the scholars. I am 
head of my class. Father says that if I 
keep on doing that well he will send me 
to England to school when I get big. Then 
I’ll see thee, grandmother, and the dear old 
place I love so well. 
Chunk Pickle. 
This is said to lie a very fine receipt 
and comes from a Schoharie housewife: 
Soak large cucumbers in strong brine 
for three days, then in fresh water for 
same length of time. Drain and cut into 
pieces about one inch long, cook slowly 
in weak vinegar for two hours; put in 
grape leaves and a small lump of alum. 
Then drain again. To seven pounds 
cucumbers, take 2^2 pounds of sugar, 
three pints of not very strong vinegar, 
one ounce each of whole cinnamon, all¬ 
spice and celery seed. I.et these come 
to a boil and pour over the cucumbers. 
Reheat syrup and pour over for four 
days in succession. MRS. F. E. B. 
Canned Beets and Tomatoes; Pre¬ 
served Tomatoes; Eggless Cake. 
Will some one kindly tell me how to can 
beets, not to pickle them; also tomatoes, 
and how to can or preserve egg tomatoes. 
Also how to make layer cake without eggs. 
MRS. M. L. O. 
Wc have no recipe for canning beets 
without vinegar. Our method is as 
follows: Cook early beets, peel, slice, 
and pack in fruit jars. Boil good (but 
not too strong) cider vinegar, add pep¬ 
per and salt to taste, and a tablespoon¬ 
ful of sugar. While boiling pour the 
vinegar over the packed beets in the 
jars, filling to overflowing, immediately 
screw the top tight, wrap jars in brown 
paper, and store in a cool, very dark 
place. If any readers have success in 
canning beets without vinegar we 
should like their method. 
To can tomatoes, scald or place in a 
hot oven to remove the skins, put in 
jars whole or halved, fill up with cold 
water, stand the jars in the boiler, with 
water coming half way up the jars, boil 
30 minutes and seal, being sure the jar 
is full to overflowing. If the contents 
shrink, fill up with boiling water. Store 
in a cool, dry place. We never have 
trouble with tomatoes not keeping, but 
many people do. Perhaps the three 
different boilings advised on page 806 
would repay for the trouble. 
Yellow Tomato Preserves.—Put the 
tomatoes into a wire basket and plunge 
into boiling water to loosen the skins. 
When a cut is made across the skin its 
whole contents can be quickly squeezed 
out. Three-fourths of a pound of sugar 
is allowed for each pound of the fruit 
pulp, and sometimes ginger root is added 
for flavoring. Prolonged cooking is not 
necessary; just before ready for the 
jars add several lemons sliced in thin 
even circles. 
Tomato Mock-Orange Marmalade.— 
Scald and peel large-sized yellow toma¬ 
toes. Cut downward over each seed 
section, press open and remove all seeds 
with the thumb, leaving the pulp com¬ 
paratively whole. To two parts of the 
prepared tomatoes allow one part of 
oranges, slicing thinly. Cover all with 
an equal quantity of sugar and let stand 
over night. In the morning pour off 
syrup and cook down about half, add 
the tomatoes and oranges and cook un¬ 
til the orange skins are transparent. 
Seal in jelly glasses. This is an orig¬ 
inal recipe, and is a delightful substi¬ 
tute for the genuine orange marmalade, 
though much cheaper. 
Layer Cake Without Eggs.—One cup¬ 
ful of sugar, quarter of a cupful of but¬ 
ter, one cupful of sweet milk, one tea¬ 
spoonful of soda, two of cream of tar¬ 
tar, one tablcspoonful of cornstarch 
made smooth in a little milk, two cup¬ 
fuls of flour. Bake in thin sheets and 
put together with boiled sugar frosting, 
jelly, cocoanut or any other rich filling 
desired, finish the top with the boiled 
sugar frosting made by boiling together 
a cupful of sugar and one of water un¬ 
til it will turn creamy white and thick 
on being stirred. This is quite as de¬ 
licious as the frosting made from the 
white of eggs. 
August 19, 
When you write advertisers mention Thu 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
State Fair 
Syracuse, New York 
September 11-16, 1911 
Agricultural and 
Industrial Exhibition 
Demonstrations and Illustrated 
Lectures in Many Departments 
President Wm. H. Taft and 
Gov. John A. Dix to Speak 
Grand Circuit Races 
Automobile Races 
Aeroplane Flights 
Concerts by Pryor’s Band 
Send for Prize List 
Monarch Hydraulic 
^ACider Press 
✓ nfirnm, ^ et ° wnors “ r >$ to mo* 
on investment per your 
Monarch Machinery Co„ 609 Hudson Terminal, Hew York. 
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Safety is better than compensation. 
And remember, there is no compensation 
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