1144 
1?HE RURAL, NEW-YORKER 
Woman and the Home 
From Day to Day. 
THE MONASTERY OF THE SLEEPLESS 
MONKS. 
High on a hill in the Orient land 
Stands a convent, old and gray; 
At the midnight knell of its chapel bell 
All the monks arise to pray. 
And sweet is the legend they tell to me, 
And sweet may it be to thee; 
For the monks they pray, as their beads 
they say. 
For the sleepless on land and sea. 
For all who awake to suffer or sigh, 
And for all, O Christ, who sin— 
The incense of prayer floods the silent 
air, 
And rises the holy hymn. 
High in their nook on the steep mountain 
side, 
Which rises fair from the sea, 
When tapers burn low, through the dim 
aisles go 
Monks praying, perchance, for thee. 
—Author Unknown. 
* 
A set of dress hangers in a cretonne 
case is an attractive gift which takes 
up little room in a trunk. Skirt hang¬ 
ers, which clip the waistband flat and 
thus hold the skirt in place should be 
included with coat hangers. A useful 
little gift for a traveler or automobil- 
ist is six small towels in a flat cretonne 
case; emergency wash-cloths are also 
put up in the same way. 
* 
Here are specially nice baked apples: 
Peel and core apples. Mince some Eng¬ 
lish walnuts and mix them with equal 
quantities of butter and granulated 
sugar. Stuff the mixture into the cavity 
left after coring the apples. Place them 
on a pie plate that has been buttered. 
Brush each apple with melted butter 
and dredge thickly with granulated 
sugar. Let them bake until tender and 
serve either hot or cold with cream. 
Nutmeg may also be sprinkled over 
the apples if desired. It is a good plan, 
while baking the fruit, to pour a little 
hot water around it into the pan so 
that the dripping will not candy but 
form a delicate syrup. 
* 
A woman's national fire prevention 
association is now being formed, Mrs. 
Eva Macdonald Valesh, of New York, 
leading in the movement. The loss of 
life and property by fire in the United 
States is so enormous and so much 
greater than in any other civilized 
country, that there is crying need for 
reforms in this line. We think women 
in rural communities should give this 
matter thought, and it is an excellent 
topic for the Grange. Many farmhouses 
are inflammable in construction, and at 
the same time in special danger through 
an inadequate water supply. The wom¬ 
an’s part is to avoid danger within the 
house; the man’s to see that fire-fighting 
conveniences are both within and with¬ 
out. The most common cause of fatal 
fire accidents to women is the use of 
gasoline in cleaning. Not only is the 
slightest spark dangerous, but an ex¬ 
plosion may result from friction, es¬ 
pecially in a confined place. The 
best place to do any gasoline cleaning 
is right out of doors. Another cause 
of domestic fires is the stuffing of greasy 
rags into a close closet, under the stairs 
or back of the stove, with resultant 
spontaneous combustion. Dusters used 
for cleaning lamps are risky under these 
conditions, and in one case we knew 
the minute leakage of kerosene from an 
oil stove, stored away without empty¬ 
ing, caused spontaneous combustion in 
some rags beneath it. Trash or rags 
stored away near an attic chimney may 
be a source of danger; keep things 
cleared up, and don’t be afraid to have 
a rubbish-burning bee as often as nec¬ 
essary. 
* 
After several seasons of the short 
or elbow sleeve, we are now ordered to 
wear our sleeves long, except for dress 
occasions. Even the women who pro¬ 
tested against short sleeves for daylight 
wear on account of their inappropriate¬ 
ness became gradually reconciled by 
comfort and convenience; one’s sleeves 
kept clean, wore longer, and gave free¬ 
dom and comfort impossible in wrist or 
knuckle length. The first long sleeves 
last Spring were usually close-fitting, 
very tight below the elbow, with a frill 
falling over the hand, and running up 
the outside of the sleeve almost to the 
elbow. This has been used so much as 
to be commonplace, and newer models 
are shown in which the long plain 
sleeve flares out over the hand, while 
buttoned very tight at the wrist, usually 
it comes down to the knuckles. Full 
sleeves of bishop shape, gathered into 
deep tight cuffs, are also favored, and 
these are often joined into a dropped 
armhole ending one-third of the way 
down to the elbow. This is a favorite 
style, as it gives the long-shouldered 
effect, and also enables freedom of 
movement. The various types of bishop 
sleeve are much liked for separate 
blouses. Another type*shown has a 
tight cuff from wrist to elbow, and a 
draped portion above it. Some of the 
new sleeves figured are merely a re¬ 
vival of those worn 30 years ago. In¬ 
deed, we begin to wonder whether the 
next innovation in fashion will be the 
tight basques and tie-back skirts of the 
early eighties. The English play “Mile¬ 
stones,” now running in New York, 
deals with the fortunes of the same 
families through three generations. The 
three acts deal with three periods, 1860, 
1885 and 1912. Both costumes and 
household decorations copy with much 
fidelity the fashions of the period, and 
it is very interesting to study the 
changes there depicted. To modern 
taste the crinolines of the first act and 
tie-backs of the second are equally ridic¬ 
ulous, and we can see comfort and good 
sense in the modern costume, in spite 
of its many critics. 
Pie for Every Season. 
A green tomato pie is a convenient 
Fall dessert and is liked in my own 
family. For the crust sift one-half 
teaspoon ful baking powder and a little 
salt with one heaping cup pastry flour, 
and cut into it with a knife one-third 
to one-half cupful shortening. Line a 
deep pie tin and fill with pared and 
sliced tomatoes just ready to ripen. Add 
one-half cup sugar, a dust of salt, one 
tablespoonful vinegar and sprinkle 
slightly with flour. Scatter tiny lumps 
of butter over, flour well with nutmeg, 
put on top crust and bake slowly. 
. Another Fall pie for the country 
dweller has a filling of elderberries, 
ripe and black. Add sugar to taste and 
one tablespoonful vinegar. Use no 
spice. Cover with a top crust. I strip 
ripe elderberries from their stems, stew 
them in their own juice and can them 
for Winter pies, adding the sugar and 
vinegar when the pie is made. 
My recipe for squash pie, a Fall and 
Winter dessert, is simple: One and one- 
half cups stewed and sifted squash 
mixed with one cup of hot milk. Add 
one-half cup sugar, a stingy half-tea- 
spoonful salt, a pinch of ginger, one- 
fourth teaspoon ful cinnamon, one egg 
beaten slightly. 
For a Spring and early Summer 
dainty try this recipe for rhubarb pie, 
which suits me better than any other 
that I have used: Cut the rhubarb into 
half-inch lengths with the red skin on 
in the Spring. But it must be peeled 
later in the 'season. Fill pie tin level 
full of rhubarb. Mix two tablespoon¬ 
fuls flour with one cup of sugar, then 
beat in one egg and pour the mixture 
over the rhubarb. Cover with a top 
crust, tucking the edges well under 
lower crust that no juice may escape. 
Rhubarb may be stewed in its own juice 
and sealed in glass jars for Winter pies. 
In front of my house is a beautiful 
young cherry tree that bears an abun¬ 
dance of large red sour cherries. In 
the early Spring it is a marvel of lovely 
white bloom, in the early Summer its 
rich, ripe fruit, which willy-nilly, we 
share with the robins, furnishes ma¬ 
terial for our favorite cherry pie. Stone 
a scant quart of cherries. Mix V /2 cups 
sugar with one tablespoonful flour. Add 
to the stoned cherries and mix all well 
together. Line a pie tin with good 
crust, fill with the mixture and cover 
with a top crust that has three or four 
small slits cut in the centre. The top 
crust for tomato, rhubarb and all fruit 
pies must be slit in a similar manner 
to let the steam escape. 
I have tried many variations of the 
apple pie and like best a crust made of 
whole wheat flour with baking powder 
and a moderate amount of shortening, 
the apples, medium size, cut into 
quarters, pared and cored, the quarters 
cut lengthwise into eighths and ar¬ 
ranged symmetrically in the tin, piling 
up the centre a little with smaller cut 
pieces of apple; a half cup of sugar, 
with a half teaspoonful of cinnamon 
well mixed in, sprinkled evenly over, 
then a dotting of tiny bits of butter, a 
thin top crust with three narrow dia¬ 
monds cut from the centre, a good bake 
in a moderate oven and a cup of creamy 
milk and a piece of rich cheese to ac¬ 
company my share of the pie. 
An every season pie except seasons 
of too high price for eggs is “State of 
Maine custard pie.” Line a deep pie 
plate with good paste; make a thick 
standing rim around the edge, scalloped 
in the good old-fashioned way by plac¬ 
ing both thumbs on one side of the rim 
of crust about one-third of an inch 
apart, forefingers exactly opposite 
thumbs on the other side of rim, bring¬ 
ing thumbs together and forefingers to¬ 
gether carrying the pinched crust along, 
and repeating around the rim. Beat 
four eggs with two-thirds cup sugar, 
add one pint new milk, a little salt, 
and a flavoring of nutmeg or lemon. 
Bake slowly until custard is firm. Never 
let custard boil in the oven. Frosting, 
white of one egg well beaten with a 
sprinkling of sugar. If spread on while 
the pie is hot it will be sufficiently 
cooked. Brown in oven if desired. 
The credit for this recipe must be given 
to Mrs. Yates of Round Pond, Maine, 
from whom I obtained it over 20 years 
ago. LOUISE PRINCE FREEMAN. 
November 9, 
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Heart-Felt Thanks 
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