628 
THE R.UR.A.L NEW-YORKEK 
Woman and the Home 
From Day to Day. 
HOUSE AND HOME. 
A house is built of bricks and stone, of sills 
and posts and piers; 
But a home is built of loving deeds that 
stand a thousand years. 
A house, though but a humble cot, within 
its walls may hold 
A home of priceless beauty, rich in love’s 
eternal gold. 
The men of earth build houses—halls and 
chambers, roofs and domes— 
But the women of the earth—God knows! 
the women build the homes. 
Eve could not stray from Paradise, for, oh, 
no matter where 
Her gracious presence lit the way, lo ! Para¬ 
dise was there. 
—Nixon Waterman in Atlanta Journal. 
* 
Spanish toast is very good prepared 
as follows: Put a little butter in a 
skillet; when it melts add two slices of 
onion, two green sweet peppers sliced, 
and a cupful of sliced tomato. Let it 
simmer until the mixture is smooth, sea¬ 
son with pepper and salt, and then pour 
over slices of buttered toast. A plain 
omelet, with this mixture poured around 
it becomes a Spanish omelet. 
* 
Here is the Delineator’s recipe for 
savory hominy: Put into a casserole 
one cupful of hominy, one cupful of 
milk and one cupful of water; allow all 
to cook slowly for twenty minutes, then 
add one heaping tablespoonful of butter, 
three ounces of grated Parmesan cheese, 
a litttle made mustard, salt, pepper, pap¬ 
rika and a grating of nutmeg. Strew 
over this a few fine breadcrumbs and 
place pieces of butter on the top. Let 
it brown in the oven and serve very hot. 
* 
Creamed cabbage that will be found 
very delicate in flavor is prepared as 
follows: Slice the cabbage, wash in 
salted water, drain, and then cook in 
salted water 10 minutes. Drain in a 
sieve, set under the cold water faucet, 
and rinse thoroughly, then drain and cut 
fine. Put it in an enamel saucepan, 
cover with milk, and cook slowly for 
45 minutes. Season with salt and pep¬ 
per, and 10 minutes before serving 
thicken with flour rubbed into soft but¬ 
ter. 
* 
Among the new fabrics are shimmery 
shot silks which suggest the materials 
of half a century ago. They are taffeta, 
shot in two tones or more, blue and 
gold, green and gold, green and pink, 
ashes of roses, mother-of-pearl, as 
changeable in coloring as soap bubbles. 
They are a yard wide and cost $2 a 
yard. Silk poplins, at $1 a yard, are 
36 inches wide, in all fashionable colors, 
and are not as stiff as the old-time pop¬ 
lins, being more supple in weave. One 
is almost justified in saying they “wear 
forever,” for they seem likely to be as 
long-lived as those wonderful fabrics 
our grandmothers would wear and make 
over for a lifetime. The various shades 
of taupe or mole color, worn a few sea¬ 
sons ago, are to be in favor again, many 
shades of violet and heliotrope, and a 
bri®Jit tone of light brown called tor¬ 
toiseshell. 
* 
The new hats are displayed, and we 
see the soft velour that appeared last 
Winter, but rather lighter and more 
“floppy,” often having the brim faced 
with a contrasting color. The crown 
is usually of the sugar loaf type, the 
brim rather more irregular than last 
year, and the trimming mounted aloft in 
most aspiring fashion. Ribbon is much 
used, but often in stiff, cockade-like 
bows. Black and white combinations 
are to be extremely fashionable, but 
there are many brilliant colors used, 
such as claret, purple, cerise and bright 
orange. Purple is especially favored. 
Woolen embroideries, which are so fash¬ 
ionable for dress trimming, are to be 
used on hats, also flowers and orna¬ 
ments made of crewel wools, big roses 
or tulips, and stiff cockades. At first 
sight they remind one of the decora¬ 
tions on old-fashioned carpet slippers, 
b~t they represent style, and we must 
grow to admire them. 
* 
An eminent philosopher once asserted 
that whenever a new book came out, he 
immediately read an old one, and while 
this rule might limit the circulation of 
“the six best sellers” it would undoubt¬ 
edly add much to the stock of general 
knowledge. We always feel a desire to 
return to old favorites as Fall comes on, 
and the longer evenings bring more 
leisure. We have a fondness for books • 
of travel, and eminent among these old 
friends is “The Naturalist on the Ama¬ 
zons,” by H. W. Bates. It was far back 
in 1848 that Prof. Bates, acompanied by 
Dr. A. R. Wallace, whose theory of evo¬ 
lution antedatted Darwin, went to South 
America. Prof. Bates remained there 
until 1859, and his book was first pub¬ 
lished in 1863. It still remains a treas¬ 
ury of knowledge, written with such 
direct simplicity that it holds the atten¬ 
tion of any reader. If you are interested 
in leaf-bearing ants or the ant-eaters 
that devour them, in monkeys or tor¬ 
toises, or in the difficulties of travel in a 
tropical wilderness, you will find plenty 
to interest you. And after all, how lit¬ 
tle we know about the southern half of 
our own hemisphere! This book is now 
republished in an attractive and inex¬ 
pensive edition, and is well worth own¬ 
ing. 
* 
Tiie New York Sun tells this hen 
story: A few weeks ago a man who is 
stopping at the Waldorf approached the 
information clerk with the queerest re¬ 
quest on record there. 
“I want to get a setting hen,” he 
said. 
.“We don't allow hens in the house 
alive,” replied the clerk. 
“You mistake my meaning,” was the 
rejoinder of the visitor. “I do not want 
to turn your house into a barnyard. I 
wish to find a setting hen. I have a 
friend at Warwick, Bermuda, who 
writes for one, which is not so strange 
as it sounds, though how on earth I am 
going to find a setting hen in New York 
I don’t know. He says he has some 
Hondan eggs which I understand pro¬ 
duce famous chickens and he is anxious 
to have them hatched. He has hunted 
all over Bermuda but cannot find a set¬ 
ting hen and he wants me to pick one 
up here.” 
The clerk scratched his head, but not 
an idea came. However, a bellboy who 
lives in the outskirts of Brooklyn, said 
his mother had a pet hen that was set¬ 
ting, though he doubted whether his 
mother would consent to part with her. 
She was a Plymouth Rock and had been 
a present. The setting hen seeker told 
him to tell his mother to name any price. 
The result was that on the next Ber¬ 
muda steamer the hen, furnished with 
seven ordinary eggs to keep her mind 
occupied during the voyage, left for 
Bermuda. According to the letter re¬ 
ceived later the hen on reaching her 
destination, was put to work on fifteen 
Houdan eggs and is now being called 
mother by the same number of promis¬ 
ing young chicks. 
Cake Fillings Without Eggs. 
A preparation which we like when 
eggs are scarce and expensive, is cara¬ 
mel marshmallow filling. Stale marsh¬ 
mallows may sometimes be obtained at 
half price at the candy stores and these 
are just as good, but require a little 
more stirring. Take lj^ cup brown 
sugar, half cup cream, one teaspoonful 
butter, half pound marshmallows cut in 
pieces. Boil the sugar, butter and cream 
together 40 minutes, then pour over the 
marshmallows. Beat together until 
smooth and -spread at once between the 
layers. This may also be used for the 
top and sides of the cake. 
The rural housewife who likes a fig 
filling should try tlie following com¬ 
pound of figs, pears and raisins. It is 
richer and better flavored than the plain 
figs, and as nearly everybody in the 
country grows a few pears, the cost is 
really less. It is prepared in pear sea¬ 
son and put up in jars or cans like any 
other preserve. It is always ready for 
use, a fact not fully appreciated until 
there is a hurry call for cake, as when 
company arrives unexpectedly. Here is 
the recipe: One pound figs, one pound 
raisins, three pounds pears peeled and 
cored, 2J4 pounds sugar scant. Put all 
fhe ingredients except the sugar through 
the food chopper. Place the pears on 
the stove with the sugar, and cook un¬ 
til soft, add the other fruit, and con¬ 
tinue boiling until thick, then pour into 
jelly glasses. Sheldon pears are best, 
although any rich, fine-grained pear 
will answer the purpose. m. e. c. 
Keeping Meat Without Ice. 
Can yon ox- some of yonr correspondents 
give me a good idea of how to keep- fresh 
meat in hot weather, after the ice has given 
out? I find it quite difficult, as we have 
no refrigerator. o. B. M. 
Here is a real problem, which must 
confront many housekeepers in dis¬ 
tricts where ice is difficult to procure, 
and we should like a full discussion of 
it from those who can tell of their own 
practice. Our personal experience has 
been limited, as we have a cool deep cel¬ 
lar, where meat can be kept reasonably 
well, but everyone is not so favored. 
It is always found that meat keeps 
better when hung up, so that the air can 
circulate around it, than when laid flat 
on a dish, so we would provide, first of 
all, a square safe made by setting up a 
firm framework of the required size, 
with board floor, preferably covered 
with zinc, and then covering all over 
top and sides with wire netting. At one 
side should be a well-fitting door, fas¬ 
tened with a firm latch or lock if neces¬ 
sary. There should be scantling across 
the top, into which firm hooks are 
screwed for suspending the meat. The 
whole may be mounted upon legs like a 
table, or merely stood on a bench or 
support as desired. The netting keeps 
out all insects, and the free circula¬ 
tion of air keeps the meat in better co-- 
dition, as the outside surface becomes 
somewhat dried. This safe should, of 
course, be kept in the coolest place pos¬ 
sible, dark and airy. In hot weather the 
temperature can be considerably reduced 
by hanging a heavy cloth or blanket, 
kept constantly wet, btit not dripping, 
at the windward side of the meat safe, 
where the air will blow through it; the 
evaporation of the moisture cools the 
air greatly, the principle being the same 
as the porous water jars of the tropics. 
If, in spite of precautions, the outside 
of the meat becomes tainted, a thorough 
scrubbing with water containing bicar¬ 
bonate of soda, well rubbed in, followed 
by rinsing in clear water, will remove 
the taint. 
Who can tell us something more 
about keeping meat without ice? 
September 16, 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.’’ See guarantee editorial page. 
QFTEN IMITATED—NEVER DUPLICATED 
Ten* of Thousand* of Women have 
Proved it* Greater Reliability and value 
by Actual Use. They Buy it Again and 
Again, Year after Year, and They Tell 
Their Friends. 
No advertisement we could write can speak half as strongly 
for Suesine Silk as the 
praise of these hundreds of 
thousands of fastidious 
women, and good judges 
of value, who know Sue¬ 
sine by their own expert - 
ence —and who buy itagain 
and again every season 
year after year. 
These women refuse all 
imitations and substitutes 
— they insist on buying 
genuine Suesine — with 
the name along the edge 
of every yard—like this 
SUESINE SILK 
Don’t be talked into buying a substitute or 
you will be sorry — these imitations arc 
adulterated with tin. glue and iron dust 
which make them quickly fall to pieces— 
don’t be coaxed or persuaded into buying 
them, for you will surely regret it. 
We will send you, absolutely free, 
forty-two samples of Suesine Silk 
—more than 2S5 square inches al¬ 
together 
We ask only, that, when writing for 
these free samples, you will mention the 
name of your regular dry goods dealer, 
and say whether he sells Suesine Silk or 
not. Please be sure to give that informa¬ 
tion in writing to us. 
No matter where you live, it is 
easy to get genuine Suesine Silk 
We do not sell Suesine Silk except through regular re¬ 
tail merchants. But if we cannot send you the name and 
address of a Dealer in your vicinity who has Suesine Silk, 
we will see that your order is filled at the same price, and 
just as conveniently, by a reliable retail house,- if you en¬ 
close color sample and price, 39c. per yard. 
The price of Suesine Silk in CANADA is SOc. a yard. 
Bedford Mills Desk 
8 
8 to 14 W. 3d St. 
New York City 
Pumps Air Through Clothes ^ 
Syracuse “EASY" Washer uses 
vacuum principle and forces air 
and suds through the clothes. 
Cleans perfectly without pulling, 
hauling or tearing. Built to last a 
lifetime. Write today for FreeLaund ry 
Recipes and,30-Day Free TrialOffer. 
DODGE &ZCILL, 224 Q Dillaye 
Building, Syracuse, N. Y., or Easy 
Washer Co., Bruce and Dundas 
Streets, Toronto, Canada. 
». | pgi«^1 sthe most ef f i c i e n ^device 
“I I" t made for pumping water by water. 
D A All Raises water 30 feet for each foot 
^^*®*'”* of fall—no trouble 
'or pumping expense. Satis¬ 
faction guaranteed. 
Booklet, plans, estimate, FREE. 
RIFE ENGINE CO. 
2429 Trinity Bldg., N. Y. 
GUARANTEED 
Freight Paid 
Our Gold 
Coin Stove 
Guaranty i s 
to take back 
the stove at 
our expense, 
any time 
within a year 
and refund your 
money if you are 
not satisfied. 
Freight is pre¬ 
paid; safe de¬ 
livery insured, ready to set up—even polished. 
Send for our Free Catalogue, Price List and Offer. 
Our prices are $5 to $20 less than any dealer’s 
prices. The stoves are only of the very best 
—and so guaranteed. 
Gold Coin Stove Co. 3 Oak Street, Troy, N. Y. 
ttxxxxxxxxxxxxxx;: 
Read This Letter 
We Ship 
the Same 
Day 
Order Is 
Rec’d. 
Save $5.00 to $40.00 On 
Your Stove Purchases 
PLENDID Kalamazoo Stoves and Ranges 
sold direct from the factory will net you 
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as shown in this letter. No dealer, job¬ 
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pocket their profits and get the best 
—America’s Standard Stove. 
th na *°o D 
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Cash or Credit 
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Big Stove Book—FREE 
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Kalamazoo Stove Company, Manufacturers 
Kalamzoo, 
Michigan 
A Kalamazoo 
Direct toYo\x too 
