688 
Ur'HE; RUHAb NEW-YORKER 
Woman and the Home 
From Day to Day. 
IN THE RAIN. 
0 robin, robin, singing in the rain, 
While black clouds lower 
Above your bower! 
O swallow, swallow, pouring forth your 
strain 
Of hope and cheer, 
While dull and drear 
The gray skies bend above your soaring 
flight!— 
Come bring, come bring 
To us your spring 
Of joyous hopefulness and sure delight! 
Come teach our human hearts your lack of 
fear, 
From day to day, 
Though skies be gray ; 
Your happy faith and trust that somewhere 
near, 
Just out of sight, 
The sun’a bright light 
Doth wait to break and make the world 
anew; 
Doth wait to lift 
The rainy rift, 
The lowering clouds, and show heaven shin¬ 
ing through. 
—Nora Terry. 
Little scent sachets, intended to be 
worn inside the dress, are made of 
satin, flat envelope shape, with a nar¬ 
row frill of fine lace, and a little at¬ 
tached safety pin to hold them in place. 
A box containing half a dozen of these, 
different colors with gold-plated pins 
costs $1.50 in a New York store. Nim¬ 
ble fingers can make these very daintily, 
and a set in a fancy box would be a 
pretty gift. 
* 
Invalid’s eggnog is made as follows: 
Beat an egg, yolk and white separately, 
the yolk to a froth, the white until 
stiff. Fold the yolk into the white, with 
the addition of two level teaspoonfuls 
of sugar. Gradually stir in a teacup¬ 
ful of hot milk, beating constantly, then 
serve at once. A dusting of nutmeg 
may be put on top if liked. This is 
very nourishing, and makes a little 
change for an invalid on liquid or milk 
diet. 
* 
The treasurer of one of the mills 
concerned in the Lawrence, Mass., 
strike declared that the real cause of 
the textile troubles was the fashion of 
tight skirts—therefore women were 
really responsible. He thinks that tight 
skirts have an economic bearing upon 
life, and are a detriment to textile pros¬ 
perity, the wage-earning results of the 
workers, and the health and habits of 
the women who wear them—which 
would be important, if true. In other 
words, no matter how hard her own 
economic struggle, a woman ought to 
swathe herself in numerous unneces¬ 
sary yards of material, and hamper her¬ 
self with extra weight, for the sake of 
a privileged industry. We did not ad¬ 
mire the exaggerated tight skirts, but 
after having all sor.ts of business evils 
laid to our extravagance in dress, it 
is rather hard now to be lectured on 
the painful results of our economy. It 
seems as though Adam’s mode of fixing 
the blame had become a permanent 
masculine trait. 
* 
Among cotton voiles one may find all 
sorts of colors and designs, suitable for 
all ages, and varying in prices from 15 
cents to a dollar a yard or more, the 
higher-priced ones being the elaborate 
bordered materials. Cotton voile is one 
of the most useful of Summer ma¬ 
terials, light and cool, and made up as 
one would a light silk is smart and 
serviceable. With collar and cuffs of 
lace or fine embroidery, and perhaps 
some satin buttons or piping, the ex¬ 
pense of such a gown Is small. Among 
recent patterns, No. 7348, shown in 
issue of May 18, is very pretty for a 
striped voile, the front gore of the skirt 
and little vest having the strip’es run¬ 
ning horizontally, the rest up and down, 
while the large collar mav be omitted 
if preferred. In any of these semi¬ 
transparent materials that are not in¬ 
tended to be washed, a waist lining is 
an advantage; it is made separately, 
with separate fastenings, like a corset 
cover, the neck and sleeve edgings 
finished with lace. The waist is fitted 
over it, and merely joined by a few 
stitches, except at the waist, where the 
skirt is stitched to both. For a stout 
wearer the lining, which may be of 
fine but not sheer nainsook (Berkeley 
nainsook is good) should be carefully 
boned. 
* 
We get a good many questions as to 
the best way of destroying English 
sparrows, which are a pest to gardeners. 
An expert biologist of the Department 
of Agriculture advises us to eat them; 
he says that when they are boned, 
broiled, buttered and served on toast 
they are as fine as quail. He gives the 
following directions for their prepara¬ 
tion : “Cut off the legs, the wings at 
the outer joint and the neck close to 
the body, strip off the skin, beginning 
at the neck; make a cut through the 
body wall bone till the ribs are severed, 
then around between the legs to the 
tail and remove the viscera. Spar¬ 
rows may be cooked by any one of the 
methods employed for reed bird and 
quail.” In Great Britain sparrow pie 
used to be a workingman’s delicacy, 
the birds, cleaned and seasoned, being 
put in a deep earthen dish with a lit¬ 
tle water to make gravy, covered with 
a good crust and baked like any meat 
pie. In this country Italians are the 
most persistent fowlers, no bird being 
too small for them, and they very often 
get into trouble with game wardens; 
their destruction of protected song¬ 
birds is most exasperating. If they 
would confine their attentions to the 
sparrows gardeners and fruit growers 
would have no complaint to make. And 
yet we must confess a sneaking sympa¬ 
thy with those noisy, quarrelsome and 
generally disreputable little birds. They 
take the cheerful view that the world 
owes them a living and then they start 
out to collect it. Furthermore, they 
exemplify the value of fraternity and 
cooperation, for however much they 
may quarrel among themselves, they 
unite in helping one of their number 
against a more powerful enemy. The 
sparrow drives other birds away be¬ 
cause he excels in “team work,” and 
possesses an aggressive courage quite 
disproportionate to his size. We think 
that at the present period in our his¬ 
tory the “common people,” so called, 
may find some inspiration toward prog¬ 
ress in the general character of the in¬ 
surgent sparrow. 
Oregon Strawberry Recipes. 
Strawberries will soon be ripe so I 
send several ways of putting up this 
luscious fruit, that I consider extra 
good. When canning them if no water 
is used they will retain their delicious 
flavor and bright color, and will not 
shrink so much, nor will they be so 
apt to spoil. We canned our this way 
last year, and everyone who has 
sampled them has pronounced them “the 
best ever.” 
To can:—Prepare hot syrup of sugar 
and strawberry juice made from the 
smaller berries, amount of sugar used 
depending upon taste and variety of 
berry. Sterilize jars and pack full of 
fruit, shake the jar occasionally while 
filling, and the fruit will pack without 
mashing. Stand jars in quite hot water, 
pour hot syrup over fruit, filling to the 
brim, adjust rubbers and tops, fastening 
down tightly. Place rack or thick cloth 
in bottom of boiler and enough water 
to cover jars, when it boils move to 
back of stove, drop in the filled jars 
of berries, cover closely and leave till 
water is cool. Take out jars and if 
they are screw tops, give each top an 
extra screw to be sure it is on tight; 
when entirely cool set in a dark place 
or cover with paper. There are various 
reasons why this method should appeal 
to the busy housewife, for besides the 
color, shape and flavor of the berry 
being retained so well, there is the sav¬ 
ing of fuel and the doing away of the 
hours of work over the hot stove in 
hot weather. Try this and I am sure 
you will be pleased with the result. 
Strawberry Preserves :—Select firm, 
well-ripened berries, when stemming 
them put the larger ones by themselves, 
weigh them. Wash the smaller berries 
and cook without sugar a few minutes, 
skim out the mashed berries, or if you 
wish extra nice preserves strain through 
a fine sieve or coarse cloth. Add as 
much sugar to the juice as equals one- 
half the weight of the larger berries. 
After boiling a few minutes add large 
berries and let boil slowly for about 10 
minutes. Seal in jars while hot. 
Strawberry Jam:—Made the same 
way as the preserves, only the berries 
are mashed before being added to the 
juice, so the smaller berries can be used. 
Cook a little longer than the preserves. 
Did you ever eat strawberry jam on 
Dutch or cottage cheese? Better try it. 
Strawberry Syrup:—The juice of 
strawberries sealed while hot keeps 
well. One pint of juice to two pints of 
sugar makes an excellent flavored syrup 
for pancakes. mrs. geo. sheppard. 
Brown Bread. 
This is a tested recipe: One cup 
graham flour, one-half cup cornmeal, 
one-half cup white flour, one-half cup 
molasses, one cup sour milk, one- 
quarter teaspoonful salt, one level tea¬ 
spoonful soda. Or with sweet milk, 
one teaspoonful soda, one teaspoonful 
cream of tartar, one cup sweet milk, 
raisins if desired. Bake in tins with 
tight cover one hour or more. 
MRS. b. s. D. 
Noting in a recent issue a request 
from Mrs. D. A. S. for a recipe for 
baked brown bread, I am sending one 
which I copied from a recent issue of 
“The Youth’s Companion.” We have 
found it so good I have to keep a sup¬ 
ply on hand. I find either rye or gra¬ 
ham flour equally good. Stir together 
two cups sour milk or buttermilk and 
one-half cup molasses; add two tea¬ 
spoonfuls soda, one of salt, two cups 
graham or rye flour, one-half cup corn- 
meal, one-half cup wheat flour. Stir 
until free from lumps and bake in bread 
tins one hour in a moderate oven. 
E. K. E. 
June 8. 
r 
Flies! 
i Flies! 
5 Flies! 
Get rid of them and help 
make your home and premises 
sanitary by the liberal use of 
Tanglefoot Fly Paper. 
There ii fully one-third more 
compound per sheet on Tangle¬ 
foot than on any other fly paper; 
hence it lasts longest, catches the 
most flies and is the best and 
cheapest fly paper. If you ask 
for “fly paper” or “sticky fly 
paper” you may get a cheap 
imitation that will soon dry up 
or glaze over. Ask for Tanglefoot. 
Sold by Grocers and Druggists. 
TREE TANGLEFOOT, put up in 1. 3. 10 
and 20 lb. cans. 
Will protect your trees from all climbing 
insects. 
DAISY FLY KILLER fiE? SSPJ8S- % 
flies. Clean, orna¬ 
mental, convenient, 
cheap. Lasts all 
season. Can’t spill 
or tip over, will not 
injure anything. Guar¬ 
anteed effective. 
£old by dealers,or 
6 Bent prepaid for $1. 
HAROLD 80MER8 
150 DeKalb Ave. 
Brooklyn N. Y. 
DO YOU NEED FARM HELP ? 
The Jewish Agricultural and Industrial Aid So¬ 
ciety has on its lists men wishing to obtain em¬ 
ployment on farms. Many of them are without 
experience. They are able-bodied and willing to 
work. If you can make use of such help, please 
communicate with us. stating what wages you will 
pay. whether the work is permanent, and whether 
yOu prefer a single or a married man. with or with¬ 
out experience. Ours is a philanthropic organiza¬ 
tion whose object is to assist and encourage Jewish 
immigrants to become farmers. We charge no 
commission to employer or employee. Address 
FARM LABOR BUREAU, 176 Second Avenue, New York City. 
All the 
Hard 
Work 
Taken. 
Out of 
Scrubbing 
Mop the floor — 
sprinkle on Old 
D utch Cleanser 
and scrub well. 
Dirt and spots go 
flying; for the fine 
particles of Old 
Dutch Cleanser 
get down into the 
cracks and crevi¬ 
ces, that are so 
hard to get at or¬ 
dinarily, and take 
out all the dirt. 
Old Dutch 
Cleanser 
Many other uses and full directions on large Sifter-Can 10c. 
