1006 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day. 
ACKNOWLEDGMENT. 
I thank the Lord that I have time 
For things that pay no dividends; 
For song and book and sunset gleam 
And sweet companionship of friends; 
The song may be some simple theme, 
The book some poet's rhyme, 
For those who dare to pause and dream— 
I thank the Lord that I have time! 
I thank the Lord that I have time 
To stop a moment by the way, 
To kiss the scented lips of flowers, 
And hear the voice of songbirds gay; 
The lark announces morning hours, 
Around my door the roses climb, 
And nature lures me to her bowers— 
I thank the Lord that I have time! 
I thank the Lord that I have time 
To pause beside some other soul 
That falters by my poor abode, 
Upon the path to greater goal; 
If I can help him on his road, 
Can aid his weary feet to climb, 
If I can ease him of his load— 
I thank the Lord that I have time! 
I thank the Lord that I have time 
For humbler joys and humbler things; 
I thank the Lord for lips that smile, 
I thank the Lord for heart that sings; 
If I in life’s uncertain while 
With word or song or cheery rhyme, 
Can light some pilgrim’s weary mile, 
I thank the Lord that I have time! 
—Douglas Malloch. 
* 
The following recipe for gingerbread 
lady-lingers was given by the New York 
Tribune: One cupful of molasses, one- 
third cupful of butter, one egg, one and 
a half cupfuls of flour, half a cupful of 
boiling 'water and one teaspoonful each 
of soda, ginger and cinnamon. Mix the 
molasses and butter together, pour over 
them the boiling water, with the soda 
dissolved in it, and then add the other 
ingredients. Bake in lady-finger tins in 
a moderate oven. When cold put to¬ 
gether in pairs, with white icing flavored 
with almond. 
* 
A “good wish rosary” is a new piece 
of sentiment. It is made of all sorts 
of odd beads, each one contributed by 
a friend with some wish for good luck. 
Such a string may be very handsome 
and picturesque if care is taken in 
selecting the beads. Some of the painted 
Venetian beads, which are often richly 
decorated by hand, mingled at intervals 
are very effective, and these friendship 
beads usually include some of the carved 
wood or ivory beads, as well as many- 
colored crystal. Another quaint idea is 
a long, slender chain of gold or silver, 
with odd little ornaments attached at 
intervals, just as we used to attach 
trinkets to a bangle bracelet. Speaking 
of beads, how many of us know that 
in Anglo-Saxon and Old English a bead 
(also spelled bede) means a prayer? 
From this comes the name bead ap¬ 
plied to the little perforated balls origi¬ 
nally used chiefly to keep account of 
prayers uttered, and now so widely 
used as ornaments. In several of Sir 
Walter Scott’s novels we find references 
to bedesmen, either wandering mendi¬ 
cants or dwellers in almshouses, such 
persons being expected to offer prayers 
for their benefactors. 
* 
Men often smile at women’s fancy 
work, looking upon it merely as the 
irrational mode in which the weaker 
vessel spends her leisure, instead of de¬ 
voting it, man fashion, to politics and 
tobacco. No doubt some of the wise¬ 
acres of the eleventh century smiled iti 
a superior fashion while Queen Matilda 
stitched away at the Bayeux Tapestry, 
little thinking that her perishable 
needlework would be visited by strangers 
from lands then unknown, a thousand 
years after Matilda and her contempo¬ 
raries were returned to the dust from 
which they came. This famous piece 
of stitchery, preserved in the Hotel de 
Ville, or public building of Bayeux, 
Normandy, is a web of linen, 214 feet 
long and 20 inches wide, on which is 
September 28, 
embroidered, in many-colored woolen 
thread, a history of the invasion and 
conquest of England by the Normans. 
According to tradition, it was the work 
of Matilda, wife of William the Con¬ 
queror, and it appears certain that it 
was done under her superintendence by 
her maids, even if it was not all done 
by her own hands. It was presented by 
Matilda to the cathedral at Bayeux, in 
recognition of the aid given to her hus¬ 
band by Bishop Odo at the battle of 
Hastings, 1066. The tapestry contains 
the figures of 505 animals, birds, etc., 
623 men, 202 horses, 55 dogs, 37 build¬ 
ings, 41 ships and boats and 49 trees. 
It is divided into 72 compartments, eacii 
representing some historical occurrence, 
with an explanatory inscription in 
Latin beneath. It begins with Harold 
taking leave of King Edward the Con¬ 
fessor, and gives minute portraits of 
persons, costumes and equipments. It 
may easily be seen how much historians 
owe to the painstaking fancy work of 
the long-dead queen. Some beautiful 
and interesting pottery made by Doul- 
ton, a great English firm, consists of 
pitchers of lustrous glazed ware deco¬ 
rated with designs copied from the 
Bayeux Tapestry. 
* 
Under what is called the Hmhede 
system of diet there are some boarding 
houses in Sweden, Denmark and Ger¬ 
many that are able to offer board for 
$2.90 to $3.60 a month. Of course it is 
a vegetarian system, its founder, Dr. 
M. Hinhede, stating that the simplest 
food offers plenty of nourishment if 
well chosen. No animal food is used 
except milk and eggs, a butter made of 
palm oil being substituted for the dairy 
product. Some of the dishes sound odd 
to us; for example, fried beets with 
also soup bones that would give us a 
variety of dishes, and all very nourish¬ 
ing. We were given recipes for several 
meat dishes, salads, dressings, puddings, 
cakes, and also some dishes specially 
prepared for the sick. All foods were 
prepared before us, and when completed 
we were allowed to sample them. You 
know “the proof of the pudding is in 
the eating.” 
Beef Loaf.—One and a half pounds 
round steak, one-fourth pound fat pork, 
two tablespoons milk or cream, one 
tablespoon lemon juice, three tablespoons 
bread crumbs, one egg, three-fourths 
tablespoon salt and a good sprinkling of 
pepper. Make in loaf and bake V/ 2 
hours. 
Beef Croquettes.—One cup cold beef 
ground, salt and pepper to suit taste, 
yolk of one egg, one teaspoon onion 
juice, two tablespoons bread crumbs. 
Moisten with stock or gravy, make into 
croquettes. Roll in crumbs, then in the 
white of the egg, then crumbs, and then 
fry in hot lard. 
Baked Rice and Cheese.—Two-thirds 
cup rice cooked in two cups boiling 
water. Cook until tender. Make a 
white sauce of one cup milk, two table¬ 
spoons flour, two tablespoons butter, 
one-half teaspoon salt, pinch pepper, 
one-fourth pound cheese grated. To 
this mixture was added some ground 
cold beef, the top covered with but¬ 
tered crumbs. Bake one-half hour. 
We were taught to use up the odds 
and ends or left-overs, as they called 
them, from each meal. We were also 
given some “balanced rations”—that is, 
what foods ought to be sen ed together 
and what ought not. Our two women 
teachers were very nice, and were free 
to answer all questions we asked them, 
but one thing I failed to learn, and that 
was to wear the same white aprou a 
whole week and keep it clean. 
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mashed potatoes and brown onion 
sauce, or forcemeat balls of white cab¬ 
bage with eggs and flour, served with 
brown butter and potatoes. We think 
that, without adopting actual vegetarian¬ 
ism, many of us can make some altera¬ 
tions in customary diet that will be 
beneficial as well as economical, but it 
must be remembered that lessening the 
meat supply calls for extra care in cook¬ 
ing vegetables. An Italian woman in 
our vicinity carrying a big basket of 
green corn on her head, said it would 
be boiled for the family supper and 
eaten with a little salt; no butter, no 
tea or coffee—nothing but the corn. 
It made a nourishing and satisfying 
meal, but many of us would be discon¬ 
tented with it because we are used to 
a variety that seems, to the European 
peasant, extravagantly luxurious. There 
are some “natural food” faddists who 
urge us to live on uncooked fruits, nuts 
and vegetables (they even eat uncooked 
bread), but to many of us that is too 
suggestive of a diet of husks. On the 
whole, good cooking is the foundation 
of all good eating, and whatever re¬ 
forms we may plan for the family bill 
of fare, careful cooking will remain the 
best part of it. 
A Farmers’ School in Ohio. 
The high prices of meats bring to 
mind a little schooling I had last Win¬ 
ter. In the small town near where we 
live we had an agricultural school for 
both men and women; they were held 
in separate places. It lasted one week, 
and the weather was anything but pleas¬ 
ant. but I with my husband rode through 
rain, sleet, snow and snowbanks to the 
school to find out what we could learn 
to our benefit. We certainly enjoyed 
the talks and illustrations, took notes 
and stored up what knowledge we could 
in our heads. But back to the meat 
question. We were shown a diagram 
of a beef animal with the different parts 
numbered and were told which were the 
cheaper cuts and how to prepare them 
to get the most good out of them. The 
second cut of the neck was said to be 
a very nutritious part if properly cooked, 
Anty Drudge Advises Against Leaving 
the Farm 
Millie Hardwork—“No, Anty Drudge, you needn’t talk 
to me. I’m sorry to leave Ma and Pa, but I’m tired 
of the work on the farm. It wouldn’t be so bad if 
it wasn’t for the washing and cooking and stewing 
over a hot fire every Monday.” 
Anty Drudge—“Land alive, child! Stewing over a hot 
fire every Monday! Why, I haven’t had a hot fire 
in my stove to do the washing for years. You go 
get your Ma, and let me tell you both how I do my 
washing with Fels-Naptha Soap, and a good job I 
make of it, too.” 
' r. 
That’s the cause of many a woman’s 
ill-health and discontent—stewing over a hot 
fire and lifting a boiler many times too heavy 
for her. The hardest work a woman can do 
is the weekly wash, unless she uses Fels- 
Naptha Soap and makes her work easy. 
Clothes don’t need hot water, because - 
Fels-Naptha Soap works best in cool or luke¬ 
warm water. It gets right to work on the dirt, 
and after the clothes soak for about thirty 
minutes there is no hard rubbing to do, be¬ 
cause there is no dirt left to need it. 
Covered by the Red and Green Wrapper. Made in Philadelphia 
Vb 
