242 
February 24, 
Woman and the Home 
From Day to Day. 
MARCH. 
Slayer of Winter, art thou here again? 
O welcome, thou that bring’st the Sum¬ 
mer nigh! 
The bitter wind makes not thy victory vain, 
Nor will we mock thee for thy faint blue 
sky. 
Welcome, O March! whose kindly days 
and dry 
Make April ready for the throstle’s song, 
Thou first redresser of the Winter’s wrong! 
Yea, welcome March ! and though I die ere 
June, 
Yet for the hope of life I give thee 
praise, 
Striving to swell the burden of the tune 
That even now I hear thy brown birds 
raise, 
Unmindful of the past or coming days; 
Who sing, “O joy ! a new year is begun! 
What happiness to look upon the sun!” 
O, what begetteth all this storm of bliss, 
But Death himself, who, crying solemnly. 
Even from the heart of sweet forgetfulness. 
Bids us, “Rejoice! lest pleasureless ye 
die. 
Within a little time must ye go by, 
Stretch forth your open hands, and, while 
ye live, 
Take all the gifts that Death and Life may 
give.” —William Morris. 
* 
To make baked bean soup, press a 
pint of baked beans to a pulp and bring 
to a boil with twice their quantity of 
water; add half as much stewed tomato 
pulp and put the whole through a 
strainer. Put on the fire with a little 
salt, pepper, a tiny pinch of sugar, and 
simmer slowly; thin with a little boiling 
water if it seems too thick, and serve 
with toasted croutons. 
* 
The next thing to think about is the 
home garden. This always seems to be 
the women's province in some degree, 
even if they are not expected to con¬ 
tribute much actual work to it. A care- 
* ful study of a few good catalogues, and 
a systematic list, will give good returns 
later. And don’t forget a few novel¬ 
ties in both flowers and vegetables; even 
if they are not all your fancy painted 
them, they will make life more interest¬ 
ing, and add to our sum of knowledge. 
THE RURAL, NEW-YORKER 
etc. It has been shown that such use, 
both internal and external, has caused 
sickness, partial or total blindness, and 
even death. It is well to emphasize this 
warning, as many people who know that 
wood alcohol is a poison do not realize 
that it is dangerous even when applied 
externally. Its only place is as fuel or 
in the mechanic arts. 
* 
A recipe for prune tartlets is given 
by Mrs. Lily Haxworth Wallace, an 
English cooking expert, in the Ladies’ 
World. They are made by lining small 
tins with pastry, then filling with the 
following mixture: Two tablespoonfuls 
of butter and the same quantity of sugar 
beaten to a cream, two lightly beaten 
e §I? s > two-thirds of a cupful of stale 
breadcrumbs, one-third of a cupful of 
milk, two-thirds of a cupful of chopped 
prunes, a level teaspoonful of baking 
powder and one-half of a teaspoonful of 
almond flavoring. Beat all well together 
and place a spoonful of the mixture in 
each pastry shell. Bake in a moderately 
hot oven about 15 minutes. If preferred 
only the yolks of the eggs may be used 
in the tartlets, together with a little ex¬ 
tra milk. 1 he whites reserved may be 
beaten to a meringue with two table¬ 
spoonfuls of powdered sugar, and a 
spoonful placed on top of each tartlet 
when baked, and the whole returned to 
a very cool oven for five minutes to cook 
the meringue. 
six red peppers and cover with one-half 
pint boiling water. Soak until tender, 
and then scrape the pulp of the pep¬ 
pers into the water. Stir a tablespoon¬ 
ful of flour into the frying pan and 
brown with the fat; then add the water 
in which the peppers were prepared, a 
sprig of thyme, a little garlic, and two 
cloves. Simmer until the meat is tender 
and the gravy nicely thickened, and 
serve hot. Another recipe adds two 
tablespoonfuls of rice to the meat, and 
omits the cloves. As made by the Mexi¬ 
cans, this is very peppery, but very 
good; we prefer it made with sweet 
peppers and only one hot pepper to give 
savor, but fear this is highly unorthodox 
in genuine chili con carne. 
The “Woman’s Journal” tells this 
story of a small diplomat: Bobby, aged 
four, often called on his nearest neigh¬ 
bor, Mrs. Brown, who usually gave him 
cookies. If she forgot it, he sometimes 
reminded her. His father told him he 
must not do so any more. A day or 
two later Bobby came home with cooky 
crumbs in evidence. “Have you been 
begging cookies from Mrs. Brown 
again?” asked his father sternly. “No,” 
said Bobby. “I didn’t beg for any. I 
just said, ‘This house smells as if it 
were full of cookies, but what is that to 
me?’ ” 
* 
The Rockland (Me.) Opinion proudly 
asserts that Muncongue Island in Knox 
County has the smartest girls in Chris¬ 
tendom—that’s correct. Don’t make any 
difference whether they are nine years 
old or 90 years old, smarter’n time, just 
the same. There’s Evelyn Simmons, who 
for instance is only 10 years old, and 
who just the same “hitcht” up a team 
of oxen, drove ’em to the factory, de¬ 
livered a load of goods, came home, fed 
the cows and did the chores. Then, too, 
tb.ere’s Mrs. Mary Poland Elwell. Eighty 
years bridge the lapse between Evelyn 
and her, for Mrs. Elwell is 90 years of 
age. But she recently spun nine pounds 
of rolls in a month and she knits a 
mitten a day. 
* 
The New York City Board of Health 
lias adopted a new section of the sani¬ 
tary code prohibiting the use of wood 
alcohol in any food or drink or in any 
preparation or mixture intended for the 
internal or external use of man. This is 
intended to prohibit the use of wood al¬ 
cohol by barbers and others in the form 
of hair tonics, face lotions, liniments, 
Remedies for Chapped Hands. 
A little glycerine beaten into the 
melted tallow, referred to on page 102, 
will add virtue and soften tallow, mak¬ 
ing it easier to use. A few drops of 
any preferred perfume may also be 
added. For years I have kept a bottle 
of the following cream. It can be used 
a hundred times a day, dries quickly, 
leaving the hands soft and dry, ready 
for sewing or fancy work: 60 grains 
gum tragacanth (whole), 14 ounces 
rose water, one ounce glycerine, one 
ounce alcohol. Soak gum tragacanth 
several days in rose water. Strain 
forcibly through cheese cloth; add gly¬ 
cerine and alcohol, and it is ready for 
use. This makes a large bottleful. 
Another inexpensive mixture, very 
good indeed: One part glycerine, one 
part rain water, a few drops of spirits 
of camphor to a small bottle of mixture. 
MRS. N. L. R. 
Brown Bread. 
I would like a recipe for brown bread 
baked and made without yeast. 
MBS. D. A. S. 
The following is an excellent recipe 
for brown bread without yeast, but it is 
steamed after the Boston manner: Two 
cupfuls Indian meal, one cupful whole 
wheat flour, one cupful sour milk, one- 
third cupful molasses, one teaspoonful 
soda, one-half teaspoonful salt. Mix 
and steam three hours, then brown in 
hot oven with the lid removed from the 
can. 1 here are tin molds made smaller 
at the bottom than the top, so the loaf 
slips out nicely—the lid fitting on the 
outside of the tin to prevent the water 
getting in the bread, but any small tin 
pail with tight lid will answer the pur¬ 
pose. It is better to place an iron lid 
or ring in the bottom of the kettle to 
prevent the mold from coming too close 
to the fire. Slice around the loaf, not 
perpendicularly. We should like a 
recipe for brown bread that is baked, not 
steamed, and made without yeast, if 
anj’one can supply it. 
Chili Con Carne. 
Can you give a recipe for cbili con carne? 
c. B. 
This may be called the national meat 
dish of Mexico, and it is very savory. 
Different cooks vary the recipe some¬ 
what. Put a tablespoonful of nice drip¬ 
ping in a frying-pan, and let it become 
hot. Cut two pounds of round steak in 
pieces, and brown in the pan in the drip¬ 
ping. While the meat is cooking, seed 
Peanut Butter. 
Can you give some information as to the 
making of peanut butter? Are there other 
ingredients than peanuts? And are the 
nuts raw or roasted? r. m. b. 
The following recipes for peanut but¬ 
ter were contributed by readers two 
years ago: In domestic practice the 
roasted nuts are shelled and the brown 
peeling is taken off them; then they are 
ground with the finest grinder of a meat 
chopper to a fine powder. Then take 
two quarts of peanuts and one-fourth 
pound of butter that is good and fresh, | 
and salted well, and mix well together, 
and it will keep for a long time if in a 
cool place. In another recipe the pow¬ 
dered nut is mixed with thick sweet 
cream, slightly salted, and put away in 
little jars. Others use olive oil to 
moisten, or “vegetable oil” furnished by 
some grocers or dealers in special food 
products. A Florida reader who has used 
peanut butter for many years does not 
add any oil or other binder. Parch in 
oven or roaster, being careful not to 
over-parch; better have them a little 
light than too dark; then when warm 
rub on coarse sieve or between the 
hands till the thin brown skin comes off. 
Pour from one vessel to another where 
there is a breeze till you get the skins 
out, leaving just the parched meats, then 
grind in a small mill. The product will 
be a rich pasty mass, and if ground fine 
enough the oil will rise on top. In this 
condition it will keep 18 months. 
Still another housekeeper gives this 
advice: lake fresh roasted peanuts and 
put through a meat grinder three or 
four times, and it will be found oily 
enough to spread without adding oil or 
cream; salt to taste, and pack in jelly 
glasses with covers. Remove stones 
from dates, fill cavity with some of the 
nut butter before it is salted, roll in 
confectioner’s sugar and pack in tin 
boxes, these will keep a year. Roll in 
fresh sugar when wanted for use. Hick¬ 
ory nuts, filberts and Brazil nuts, ground 
together, make a fine filling for sand¬ 
wiches. Put through a grinder several 
times; will not need other oil. 
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