©82 
Woman and the Home 
From Day to Day. 
PRAYER OF THE PEOPLE. 
There is a cry upon the earth, 
A cry of want and woe— 
It rises from our cities vast, 
From hamlets lone and low : 
Where roll our commerce-laden waves, 
Where fields of verdure spread, 
Ascends the still unanswered prayer—■ 
Give us our daily bread. 
The voice of wasted youth is there— 
Of childhood early chilled; 
Of famine, ruined homes, and hopes 
Which time can ne’er rebuild: 
Of age, upon whose downward way 
No genial lights are shed,— 
All—all are blended in the prayer— 
Give us our daily bread. 
Oh, fair and fresh the early Spring, 
Her budding wreath displays, 
To all the wide earth promising 
The joy of harvest days; 
Yet many a waste of wavy gold 
Hath bent above the dead; 
Then let the living share it too— 
Give us our daily bread. 
Of old, a nation’s cry shook down 
The sword-defying wall, 
And ours may reach the mercy seat, 
Though not the lordly hall. 
God of Corn ! shall man restrain 
Thy blessings, freely shed? 
Oh 1 look upon the isles at last— 
Give us our daily bread. 
—Thomas Ilood, March 6, 1842. 
* 
The above poem was written at a 
time of poverty and industrial stress in 
Great Britain, before the repeal of the 
oppressive Corn Laws in 1846. We can 
barely realize, now, the bitter poverty 
of factory operatives and farm laborers, 
at that time, as depicted in Mrs. Gas- 
kell’s novel “Mary Barton.” Yet now, 
with plenty all around us, there is the 
same social and industrial unrest, and 
too many cases where the farmer and 
the industrial worker, mutually depend¬ 
ent upon one another, are kept apart 
that others may profit by their toil. 
Hood’s poem has the same poignancy 
of appeal to-day that it had 70 years 
ag°. 
* 
This recipe for fruit oatmeal cookies 
is given by the New York Tribune. 
Have ready one egg, one cupful of 
sugar, one cupful of sour milk, two cup¬ 
fuls of rolled oats, two cupfuls of flour, 
two-thirds of a cupful of chopped 
raisins, two tablespoonfuls of shorten¬ 
ing, cinnamon and nutmeg to suit the 
taste. Mix and bake like ordinary 
cookies. 
* 
Minnesota equal suffragists have 
adopted the darning needle as an em¬ 
blem, and will maintain a booth at the 
State fair where any man who desires 
may have his socks darned. This is to 
do away with the impression that 
women who yearn for a real vote do 
not know anything about housekeeping. 
After all, are not a good many prob¬ 
lems in politics merely national house¬ 
keeping in an extended form? 
* 
Among the colors favored in Fall 
millinery are Fuchsia red, burnt orange, 
amber and royal blue. A great deal 
of black and white is shown, white pre¬ 
dominating in the combination. During 
the close and humid days of mid- 
August, it was rather absurd to see 
New York women wearing felt and 
velvet hats, but they were the new 
models intended for mountain and 
traveling wear, which looked rather out 
of place in the overheated city. White 
and pale gray felt, both smooth and 
rough, and stitched black velvet in 
sombrero shapes bound with white 
grosgrain and finished with a white 
band were the favorite models. 
* 
Potato pie is a hearty dish for a meal 
without meat, given by Harper’s Bazar: 
Shell five hard-boiled eggs and cut them 
into slices, fairly thick. Mash a pound 
of cooked potatoes and mix them with 
a heaping tablespoonful of butter and 
two tablespoonfuls of the best cream. 
Season with salt, pepper, and a very 
qfHE EURAL NBW-YORKES 
September 21, 
little nutmeg. Witji this line the bot¬ 
tom of a buttered earthenware dish, 
and place in it a layer of the sliced 
eggs. Scatter over this chopped parsley 
and cover with a little white sauce. 
Continue alternate layers of potato, 
sauce, and egg until the quantities are 
used. Let the last layer be a coating of 
sauce, and cover the top with mashed 
potato smoothed carefully. Mark a 
neat pattern on top, brush over with 
beaten egg, and heat in a moderate 
oven for half an hour. 
* 
Bread seems such a universal article 
of food that we can hardly realize 
there are places where baked bread 
forms no part of the daily diet. Yet 
there are many districts in Europe 
where the peasants eat no bread, tak¬ 
ing their cereal or farinaceous food in 
other forms. In some parts of Austria 
and the Tyrol the staple food is a sort 
of porridge made from ground beech¬ 
nuts taken at breakfast with fresh or 
curdled milk, at dinner with broth or 
fried lard, and at supper with milk. In 
northern Italy polenta, a sort of corn- 
meal mush, is the everyday food, while 
a species of hominy takes the place of 
bread among the poorer classes in Rou- 
mania. With our wide range of foods 
we become impatient of monotony, and 
can hardly understand the philosophic 
attitude of those old-world communities 
restricted to some very simple form of 
diet. There are many foreign ideas in 
food that we may well adopt, however, 
for it is second nature for an efficient 
foreign housekeeper to study how she 
may obtain the highest nutritive value 
at the lowest cost. 
Drying Corn. 
Can you give me a recipe for drying corn 
•without an evaporator? H. D. R. 
Southern Dried Corn.—Sew firmly 
into a quilting-frame a strong sheet. 
Gather the corn when ready for use, 
husk and remove silk. Put on in boiler, 
cover with water and when it starts 
boiling let cook well for 10 or 15 min¬ 
utes. Take off, allow it to cool some, 
then score and cut off, but not too close, 
to have it shucky, and scrape off what 
remains on ear. Have your frame out 
in a sunny place, spread corn evenly 
upon it, cover with a mosquito netting 
and it will dry quickly in this way, as 
it dries from below just as fast as 
above. Then at some convenient time 
when the oven is piping hot put it in 
the oven to heat well through in order 
to kill any chance “microbe.” When it 
comes time to cook' the dried corn wash 
well in water. Put to soak in milk 
over night and cook in the milk it 
soaked in; season with sugar, salt, 
pepper and butter, and you will find it 
very good and know that it is clean. 
Chop-Suey. 
Will you please give me the recipe for 
making Chinese chop-suey? 
MRS. J. R. P. 
Chinese chop-suey is a very variable 
dish. There is plain chop-suey, mush¬ 
room, or chicken, or sweet-and-sour 
chop-suey, chop-suey in Hong-Kong 
style, etc. The one thing that makes 
them all skin is the sauce, soy, which is 
made from fermented Soy beans and 
has a peculiar pungent salty taste. 
This sauce may be purchased from any 
dealer in Chinese products. Plain chop- 
suey, as served in a famous Chinese 
restaurant not far from the R. N.-Y. 
office, consists of sprouts of Soy beans 
—tender white sprouts about an inch 
long, which are steamed or boiled, in 
which is mixed a proportion of sliced 
fried onions and sliced uncooked cel¬ 
ery, with shreds of tender, frizzled ham,, 
The whole is moistened with heated soy. 
If chicken chop-suey, shredded white 
meat of roast chicken is laid over the 
top; if the mushroom variety, the sliced 
mushrooms are mixed through, while 
pineapple is used with the sweet-and- 
sour. The root of the common Jerusa¬ 
lem artichoke is also used with it. We 
have tested a good deal of Chinese 
cookery, but all the chop-suey we have 
had was made with bean sprouts as a 
foundation. The following recipe was 
given us by a Chicago friend as a Chi¬ 
nese chop-suey, though unlike any we 
have tried: Blanch one dozen almonds, 
one dozen hazelnuts and one dozen 
English walnuts; chop all rather fine. 
Remove the brown skin from one Brazil 
nut and cut in thin slices. Pare the 
flesh from a chicken gizzard and sim¬ 
mer till tender. Take one-fourth the 
breast meat from a cooked chicken and 
one ounce of smoked beef and run 
through a food chopper. In a saucepan 
cook two teaspoonfuls of butter till it 
bubbles, add four tablespoonfuls of 
good chicken broth, one tablespoonful 
of tomato catsup, the nuts and pre¬ 
pared meat. Cover and simmer 10 min¬ 
utes, while you prepare two good-sized 
Jerusalem artichokes by scraping and 
cutting in thin slices. Add to the other 
ingredients, cook 10 minutes, season 
with paprika and salt, and serve. This 
may be regarded as a chop-suey sub¬ 
stitute, though it is unlike any we have 
met with prepared by Oriental cooks, 
and the absence of real soy makes us 
doubt its Chinese origin. 
One very appetizing Chinese dish 
quite adaptable to American taste is 
chow-main. This consists of slender 
noodles which are boiled, drained and 
then fried till crisp, and mixed with 
sliced fried onions, ham and celery, 
while shredded white chicken meat is 
laid over the top. The fat used in fry¬ 
ing is vegetable oil (probably sesame) 
and the dish is free from greasiness, 
with all the flavors melting together 
most harmoniously. Of course no 
bread, is served with these dishes, but 
dry steamed rice takes its place. 
When you write advertisers mention Thh 
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Beach Plums. 
For a delicious rich Beach plum pre¬ 
serve use the largest fine plums, not 
over-ripe. Do not’ scald, as that re¬ 
moves the slight bitter taste which many, 
like. Allow three-fourths pound sugar 
to one pound plums and a little water. 
Make syrup, boil and put in plums, let 
boil a very short time, and when plums 
begin to wrinkle skim out carefully, 
drain and boil syrup down till almost 
as thick as jelly. Put in plums, simmer 
a few minutes and fill pint cans. To 
can, use one-half pound sugar to one 
pound plums, a little water, and do not 
boil syrup down. They are good to use 
on table or make into pies. They are 
fine made in a sweet pickle, and make a 
beautiful clear jelly by following any 
good jelly rule. It is best not to have 
the fruit too ripe. mrs. g. h. w. 
Some of your readers have asked 
about preserving Beach plums. We are 
preserving some this morning, so I am 
going to tell you about them. Living 
on the eastern end of Long Island, our 
farm touches the Atlantic Ocean and 
there are quantities of the plums here. 
People are so anxious for them that we 
planted some stones in order to be sure 
of getting some. Still we have to get 
around early in order to have them. We 
can whole, same as other small fruit, 
using one-half to three-quarters of a 
pound of sugar to one pound of fruit, 
according to the sweetness of the plums. 
They also make a delicious jelly, using 
a pint of sugar for a pint of juice. 
’ H. W. S. 
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Cider making time is right at hand. 
Don't depend on your neighbor’s 
press. Have one of your own, A 
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All These Books THE RURAL NEW-YORKER 
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THE LEVIN PRVNER 
To preserve the Beach plum whole, 
pit the plums the same as cherries. 
Here is where a cherry pitter is a big 
help again. Preserve the same as cher¬ 
ries. I find it better to cook them in 
the preserving kettle, rather than to 
cook them in the jars. Another way is 
the spiced Beach plum, which excels 
spiced grapes and currants. Pit your 
plums; to every seven pounds of fruit 
use three pounds of granulated sugar, a 
tablespoon each of ground allspice, 
cloves and cinnamon, and one-half pint 
vinegar. Put spices in bag, boil slowly 
all together four to five hours. Put in 
stone crocks or jelly glasses. 
MRS. E. A. T. 
The best pruner. Cuts J^-inch dry 
branch. Quick, clean, easy cut. We 
will send it post paid for club of two 
new yearly subscriptions at $1 each, 
or for club of 10 ten weeks trials at 10 
cents each. 
The Rural New-Yorker, New York 
