-42 
THE RURAI> NEW-WWKER 
Woman and the Home 
From Day to Day. 
YOU HAVE TO. 
You have to hold your head up, 
\ T ou have to lift your chest, 
You simply have to set your teeth 
And live your splendid best. 
No matter if you’re growing 1 old, 
Or if you're growing fat, 
No matter if you’re weak and poor— 
The most of us are that. 
No matter if long years behind 
Show failure deep and dead— 
You have to live your splendid best 
In the short years ahead. 
—The Forerunner. 
* 
Doris was radiant over a recent ad¬ 
dition to the family, and rushed out of 
the house to tell the news to a passing 
neighbor, says Everybody’s Magazine. 
“Oh, you don’t know what we’ve got 
upstairs!” 
“What is it?” 
“It’s a new baby brother!” and she 
settled back upon her heels and folded 
her hands to watch the effect. 
“You don’t say so! Is he going to 
stay?” 
“I guess so”—very thoughtfully. “He’s 
got his things off.” 
* 
Sandwich pudding is worth trying 
for a change. Rub a rounded table¬ 
spoonful of butter into a cupful of 
flour, add a tablespoonful of sugar and 
a scant teaspoonful of baking powder. 
Beat an egg with a tablespoonful of 
milk, and add it to the other ingredients. 
Rinse out the egg dish with a little 
more milk and beat all lightly. Put into 
a buttered pudding dish and bake in a 
quick oven for forty minutes. Turn out 
of the dish on to a folded napkin. In 
a few .minutes split the pudding in two, 
spread the lower half thickly with jam 
and .lightly press the top on it. Serve 
hot or cold. 
* 
Collar protectors, to keep dark coat 
or furs from soiling the collar of a 
waist, are often made of washing net 
or lace; they are from eight to 12 inches 
wide and about a yard long. The sides 
are narrow hems, while the ends are 
gathered up and finished with a tassel 
or crocheted ball. Sometimes weights 
are sewn into the ends, and this is a 
practical idea, as it keeps' the protector 
in position; otherwise it is so light that 
it crumples up under the coat. Of 
course washing material should be used. 
These little protectors are really very 
useful, for any dark fur or cloth rubs 
off enough to soil the stock or blouse 
collar quickly, and gives a dingy look 
to a fresh garment. 
* 
The girls to whom country life seems 
paltry and monotonous, compared with 
the wider pleasures of the city, are 
rarely deterred from trying their for¬ 
tunes by stories of hardship in the ac¬ 
tive competition of commercial life. The 
commission appointed in Massachusetts 
over a year ago to investigate women’s 
wages in that State found that length 
of service and experience did not ease 
the struggle for 400 women brought to 
their notice who had had from eight to 
30 years’ experience in department 
stores; their earnings were from $7.50 
to $7.99 a week. 
One story is told of a woman wlio had 
been working sixteen years in the same de¬ 
partment store in Boston and was earning 
$5 a week. For eleven years this woman’s 
$5 a week had been the sole support of 
herself and her old mother. She is a clerk 
in the employees cloak-room, and the girls 
all became fond of her and found out some¬ 
thing of her circumstances. Last year they 
goaded her to ask for a raise. When her 
astonished employer learned that she had 
worked sixteen years in his store and had 
attained a wage of only $5 a week, he 
raised it $1. lie regretted it could not 
be more, 'because he could replace her for 
?(>. The girls, themselves underpaid, but 
comprehending the older woman’s need, 
supplement her meagre wages. In her 
seventeen years of service she has never 
had a vacation with pay, but the girls 
“squeeze out the cost"’ of a week or two 
for her each year. They pay into the store 
her “benefit duesthey insure her 
mother's life. One girl trims her hats and 
another launders her shirtwaists. 
The argument is often made that this 
sort of unskilled labor is not worth any 
more than is paid for it. This may be 
true from an economic basis, but mor¬ 
ally we do not see how any person can 
justify business success acquired by pur¬ 
chasing all the time and energy of a 
worker for the price of bare existence. 
* 
Prof. O’Kane’ s new book on injurious 
insects gives a simple method of poison¬ 
ing flies in the house that is new to us. 
Add two tablespoonfuls of 40 per cent, 
formalin to one pint of sweet milk, or 
milk and water, half and half. Put this 
in shallow saucers, with a small piece 
of bread in the middle so that more flies 
can alight and feed. After eliminating 
flies by this method one may realize that 
milk preservatives of this class are not 
desirable for general consumption. This 
calls to mind a case under observation 
where an invalid was being treated with 
bacterial culture of special character as 
a .remedy for a complicated digestive 
trouble. The “culture” was administered 
in milk of a high grade, for which 20 
cents a quart was charged. The patient 
suffered a relapse, and investigation 
showed that the bacteria were unable to 
do their work because the “culture” was 
killed by the milk. The milk kept for a 
suspicious length of time without normal 
souring, so samples have now been sent 
to a chemist for analysis, the natural 
inference being that it was treated with 
preservatives. 
Crackling*, Bacon and Scrapple. 
On page 1252 I see that you. ask for 
recipes in utilizing the cracklings left 
after rendering lard. I know of no re¬ 
cipes, but do know that some very good 
cooks always make corn bread at butch¬ 
ering time that they may combine the 
flavor of the cracklings with the batter. 
They are chopped fine (they should be 
very crisp) and thoroughly mixed with 
the meal. The cracklings are supposed 
to be a substitute for lard or butter, but 
I think a third or even one-half of the 
usual quantity of lard or butter is also 
needed. I have heard also of cooks 
combining stewed pumpkin with corn 
bread batter, and the bread is said to 
be much improved. 
Some one asked a few weeks ago how 
to cure side-meat so that it might be 
first class. I have never cured it for 
sale, but when we sugar-cure our hams, 
we use the same process on some of the 
thinner pieces of side meat, smoking 
when we smoke the hams, and think the 
meat very delicate and fine. 
We make scrapple in this community. 
Sometimes there seems to be too many 
skins—the scrapple may be too greasy. 
Those skins may be utilized by placing 
them in a large baking pan in the oven 
and drawing the fat out. The lard thus 
obtained is worthy of the trouble. After 
the scrapple meat is cooked and ground, 
put the corn meal into the warm (not 
hot) liquor in which the meat has been 
cooked. Cook it as much as you expect 
to, then add the meat and seasoning. So 
many people add the meal after the 
meat, but the scrapple does not show 
the meat so much as it does the meal. 
Done in the way I mention, the appear¬ 
ance is meaty and altogether better. 
l. s. 
Instruction in Mother Craft. 
I have just read in our daily paper of 
the proposed instruction in “Mother 
craft” for the girls in the schools of our 
nearest city. God speed the day! 1 hope 
we shall soon see such instruction usual. 
It is folly to say that the home is the 
place for such precepts—too many girls 
have no homes, and too many have 
thoughtless or ignorant mothers. Only 
a short time ago I called upon a young 
mother. Her baby was two months old 
and not thriving. I was ushered up¬ 
stairs, where mother and baby were. 
Every window in the room was closed, 
and an qil heater had long before ex¬ 
hausted all the oxygen in the room. Be¬ 
sides myself, there were three members 
of the young woman's family and two 
callers in that room. The baby was suf¬ 
fering from irregular feeding, and 
neither baby nor mother had had an 
outing since its birth! The baby had 
not been strong enough! Every one'Vras 
giving her advice, and she asked mine, 
too. I did not care to witness the scene 
my opinion might produce, and knew it 
would have no weight for good, so sim¬ 
ply came home and sent her a copy of 
a book that had been my best friend. 
Now this girl was bright enough, in 
fact, a high school graduate, but was not 
instructed in “mother craft”—in fact, 
did not know there was instruction on 
such a subject. Rural papers that print 
articles that disseminate such knowledge 
(1 refer to such papers as those you 
have printed on the care of the baby’s 
mouth, eyes, etc.) do a work of great 
good whenever the paper falls into a 
young mother’s hands. I know how eag¬ 
erly I have always read such articles, 
and there are some busy farm mothers 
who have time only for reading the 
farm paper and who take advice from 
such sources more kindly, and, I may 
say, more wisely, than from- friends. 
l. J. 
Walnut Bread. 
On page 1243 I note the reference to 
walnut bread. I send you my recipe for 
either English walnut or black walnut 
bread: Four cups flour, four teaspoons 
baking powder, one teaspoon salt, one- 
half cup sugar, one cup chopped nut- 
meats, two cups sweet milk, one egg. 
Sift flour and baking powder, salt and 
sugar together, add nut-meats, mix 
with milk, stir all together. Let raise 
20 minutes and bake in a moderate oven. 
Simple and good. j. h. 
I make English walnut bread with 
graham flour, and think it is very nice. 
Here is my recipe: One cup of graham 
meal, teaspoon salt, one cup of white 
flour, four teaspoonfuls baking powder, 
two to four teaspoonfuls sugar, one cup 
milk and one-half cup of walnut meats. 
Mix in order given and bake. w. n. 
Three-quarters cup granulated sugar, 
one egg, beaten; one cup sweet milk, one 
cup English walnut meats, chopped; one 
small teaspoon salt, three cups pastry 
flour sifted three times with three tea¬ 
spoons baking powder. Mix sugar and 
beaten egg, add milk and flour alter¬ 
nately, add walnuts. Let mixture stand 
20 minutes; then bake in slow oven 50 
minutes. Better second day. Delicious 
with tea or coffee. f. e. w. 
January 11, 
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