438 
THE RURAE NEW-YORKER 
March 30, 
Woman and the Home 
From Day to Day. 
ULTIMA THULE. 
A desolate land where the white mists cling, 
And the angry waters, running high, 
Break on a barren shore and fling 
Their foam in the face of a cold, gray 
sky. 
Never a glint of the yellow broom, 
Nor a sight of the bluebell’s nodding head. 
No flaming poppy, no wild rose bloom, 
Brown ling and the coarse sea grass in¬ 
stead. 
Leafy screen there is none to hide 
A songbird’s nest; on the naked hill 
The plover circles, and, far and wide. 
The cry of the seamew echoes shrill. 
But once a year, when the sun’s ablaze 
In a sapphire sky, and the sea at. rest, 
And the hills are veiled by the Summer 
haze, 
The land in its festal robes is drest. 
On the waving grasses, with clinging feet, 
Swaying the yellow-hammer sings, 
With a sudden break in its cadence sweet 
And a flash and flutter of golden wings. 
And the scented thyme on the rocks ablow, 
The purple heather is full in flower, 
And perfume and music and magic glow, 
Meet and blend for a fleeting hour. 
Call it a symbol; who shall say 
If we guess its meaning and read aright? 
But was ever a life so bare and grey 
That it lacked its season of joy and light? 
—M. M. in the Glasgow Weekly Herald. 
* 
“Peter Pan” blouses, the simple waist 
with contrasting sailor collar and cuffs, 
appear again this Spring. A very pretty 
model is of white wash silk with collar, 
tie, cuffs and band on pocket of striped 
wash silk. A similar model is very at¬ 
tractive made of white madras with 
striped percale or madras trimmings. 
* 
The food value of this dish, made with 
the above quantities, is almost exactly 
the same as that of a pound of beefi 
of average composition and a pound of 
potatoes combined. Estimated cost, 18 
cents. 
Rather an innovation is the use of 
cheese with breakfast cereals. The bul¬ 
letin observes: 
Cheese combined with cereal foods makes 
a rational dish as regards the proportion 
of nutrients it supplies. Cheese and some 
of the crisp “ready to serve” cereal break¬ 
fast foods is a combination which is com¬ 
mon, the cheese being melted with the 
cereal food or simply served with it. There 
are many who relish a piece of cheese with 
the cooked cereal so commonly eaten for 
breakfast and find such a combination satis¬ 
fying to appetite and taste. Oatmeal or 
some other home cooked breakfast cereal 
prepared with cheese is palatable and such 
dishes have an advantage in that they may 
be served without cream and sugar. Since 
such a dish contains considerably more pro¬ 
tein than the breakfast cereals as ordi¬ 
narily served, it has a further advantage in 
that it may well serve as the principal item 
of a breakfast menu, instead of a prelim¬ 
inary to other courses. Such a combination 
as cereals cooked with cheese, toast, fruit 
and tea, coffee or chocolate makes a palat¬ 
able as well as nutritious breakfast and 
one which does not require much work to 
prepare and to clear away. A receipt for 
preparing oatmeal with cheese follows. 
Wheat breakfast foods, either parched or 
unparched, corn meal and hominy may be 
“Charity Sweetheart.” 
When reading the announcement of 
the death of “Charity Sweetheart,” in 
your issue of March 9, a feeling of sad¬ 
ness stole over me, and my eyes were 
“misty” as I realized that never again 
would I have the pleasure and privilege 
of being benefited by her helpful friendly 
articles, and surely they were all that 
and more. If by the sweet personality 
emanating from the words of cheer she 
gave to the world through the columns 
of The R. N.-Y. she thus endeared her¬ 
self to strangers, what must the sorrow 
and loneliness be to those that were) 
“nearest and dearest.” God bless and 
keep them, and may they find the silver 
lining to the seemingly impenetrable 
cloud that envelopes them at present. 
a farmer's wife. 
Prepared Mustard. 
Could you tell us how to prepare table 
mustard, such as we buy put up in bottles 
or jars? f. e. b. 
Here is a good recipe for a mustard 
that keeps well and improves in flavor 
with age: Stir one-fourth cup of olive 
oil into one cup of dry English mus¬ 
tard, rubbing it smooth. Then stir in 
enough scalding hot vinegar to make a 
smooth paste, and add two teaspoon fuls 
of sugar, the same of onion juice and 
paprika. Beat until smooth; then set 
the bowl containing it in a pan of boil¬ 
ing water, cover closely and cook 15 
minutes. Put it up in corked or sealed 
bottles. 
MEDICINE 
Versus 
NATURE 
Why turn yourself into a 
medicine-chest, filling 
it with every new concoc¬ 
tion that comes along? 
Nature does the cur¬ 
ing, not medicine . 
Ask your Doctor if 
SUNSHINE 
-A N D- 
Scott’s Emulsion 
is not The treatment for 
Coughs and Colds, Grippe, 
and many other ills. 
ALL DRUGGISTS 11-62 
WFI f DRILUNG 
Yt Ivl/JL/ machines 
Over 70 sizes and styles, for drilling either deep or 
shallow wells in any kind or soil or rock. Mounted on 
wheels or on gills. With engines orhorse powers. Strong, 
Simple and durable. Any mechanic can operate them 
easily. Send for catalog. 
WILLIAMS BROS.. Ithaca. N. Y. 
prepared in the same way. 
Two cupfuls of oatmeal, one cupful of 
grated cheese, one tablespoonful of butter, 
one level teaspoonful of salt. Cook the 
oatmeal as usual. Shortly before serving 
stir in the butter and add the cheese, and 
stir until the cheese is melted and thor¬ 
oughly blended with the cereal. The 
cheese should be mild in flavor and soft 
In texture. The proportion of cheese used ! 
may be increased if a more pronounced j 
cheese flavor is desired. 
Strawbridge & Clothier, Philadelphia’s Representative 
Store, will send free a copy of their Spring and Summer 
Fashion Catalogue to any address. 
When cooking cabbage, onions, or The bulletin says that an ounce of 
other strong-smelling vegetables, set a c h e ese roughly estimated is equal to two 
saucer containing vinegar on top of the ounces of meat, to a glass of milk, or to 
stove, where it will remain warm. The one e gg. 
odor of the vinegar will destroy that of * 
the vegetable, and is not at all disagree- One of the new cooking utensils of- 
able—by the time the cooking is over fered for use with gas stoves is a per- 
the vinegar smell passes off quickly, and forated metal plate with a dome-shaped 
there is no suggestion of the vegetable, metal cover. The metal plate is put over 
* the burner, and it is said that potatoes 
A smart collar to wear with a simple w jn hake in about 20 minutes when 
Thousands of good merchants all over the country sell Strawbridge & 
Clothier Suits, Coats, Skirts, Linens, Upholstery Material, Underwear, 
Hosiery, and Dress Fabrics. We prefer that you buy of your local dealer 
if he carries our goods—and he should if he handles merchandise of quality 
and distinction. 
For the Catalogue, address Strawbridge & Clothier, 
Philadelphia, Pa. 
In writing, please mention this paper 
waist is a black velvet band with a nar¬ 
row pleating of lace or tulle at the top 
and a wider one at the lower edge to lie 
flat on the shoulders. These collars 
cost from 50 cents to $1.25, but the nich¬ 
ing for them with velvet band is also 
sold by the yard, ranging from $1.95 to 
$3 a yard; three-eighths of a yard is 
usually sold for a collar. The pleated 
jabots worn all Winter are now made 
two-sided instead of one-sided as before. 
Some of them are too square to be be¬ 
coming to. most figures, and the wearer 
should study them before buying. A 
great many little butterfly bows of tulle 
and lace have centers of ribbon roses 
and buds, and all these accessories add 
greatly to the appearance of a plain 
blouse. 
* 
The U. S. Department of! Agriculture 
has issued a farmers’ bulletin on cheese 
and its food value, which ought to be 
as popular as the previous domestic bul¬ 
letins on bread, economical use of meat, 
etc. It is observed in this bulletin that 
Americans are prone to use cheese mere¬ 
ly as a flavoring, whereas it should be 
used as a substitute for meat. Among 
the recipes we find the following for 
cheese fondue: 
One and one-third cupfuls- of soft, 
stale bread crumbs, six ounces of 
cheese (one and one-half cupfuls of 
grated cheese or one and one-third cup¬ 
fuls of cheese grated fine or cut into 
small pieces), four eggs, one cupful of 
hot water, one-half teaspoonful of salt. 
Mix the water, bread crumbs, salt and 
cheese; add the yolks thoroughly beaten; 
into this mixture cut and fold the whites 
of eggs beaten until stiff. Pour into a 
buttered baking dish and cook 30 min¬ 
utes in a moderate oven. Serve at once. 
placed on this plate and enclosed by the 
cover. It seems quite probable that by 
taking off a stove lid and using this 
perforated plate we could do this baking 
on top of a coal range, which would 
sometimes be quite a convenience. 
A Canning Question. 
In canning vegetables, boiling them an 
hour, three successive days, with the top 
loosened a little, according to directions, 
the juice disappears, leaving the upper half 
of the contents of the jar dry. Is this a 
right condition? What would you advise? 
F. E. B. 
Ans. —I never happened to have the 
experience of which the inquirer com¬ 
plains, but should I ever have it I would 
open the cans at the end of the second 
steaming period and fill them with ac¬ 
tively boiling water—opening, filling and 
replacing the top as quickly as possible, 
one can at a time. If the cans were 
inverted and left standing bottom side 
up I doubt if there would be any trouble 
from the conditions described, as there 
is such absolute sterilization of can and 
contents by the repeated steamings that 
any chance of fermentation seems im¬ 
possible. I am wondering whether or 
not F. E. B. put any cold water in the 
cans when filling with vegetables. If 
the vegetables are of a kind that have to 
be cut and made to exude their own 
juices the cans should be filled as full 
as possible of the prepared vegetable 
and then as much cold water added as 
will settle down among the other con¬ 
tents. With vegetables like shelled peas 
the can may be partly filled with water 
before putting in any of the vegetable. 
In this way the water is displaced by 
the vegetable and what runs over is 
merely water, and entails no waste of 
the fruit juices, eva ryman-gaillard. 
