474 
THE RUKAb NEW-YORKER 
March 29, 
Woman and the Home 
From Day to Day. 
LITTLE FEET. 
Two little feet, so small that both may 
nestle 
In one caressing hand— 
Two tender feet upon the untried border 
Of Life’s mysterious land— 
Dimpled and soft, and pink as peach-tree 
blossoms 
In April’s fragrant days, 
How can they walk along the briery tan¬ 
gles, 
Edging the world’s rough ways? 
These rose-white feet along the doubtful 
future 
Must bear a woman’s load; 
Alas! since woman has the heaviest bur¬ 
den, 
And walks the hardest road. 
Love, for a while, will make the path be¬ 
fore. them 
All dainty and smooth and fair— 
Will cull away the brambles, letting only 
The roses blossom there: 
But when a mother’s watchful eyes are 
shrouded 
Away from sight of men, 
And these dear feet are left without her 
guiding, 
Who shall direct them then? 
How will they be allured, betrayed, de¬ 
luded, 
Poor little untaught feet? 
Into what dreary mazes ■will they wander? 
What dangers will they meet? 
Will they go stumbling blindly in the dark¬ 
ness 
Of Sorrow’s tearful shades? 
Or find the upland slopes of Peace and 
Beauty, 
Whose sunlight never fades? 
Will they go toiling up Ambition’s summit, 
The common world above? 
Or in some nameless vale, securely shel¬ 
tered. 
Walk side by side with Love ? 
Some feet there be which walk life’s track 
unwounded. 
Which find but pleasant ways; 
Some hearts there be to which this world 
is only 
A round of happy days. 
But they are few. Far more there are who 
wander 
Without a hope of friend— 
Who find their journey full of pains and 
losses, 
And long to reach the end. 
How shall it be with her, the tender 
stranger, 
Fair-faced and gentle-eyed, 
Before whose unstained feet the world’s 
rude highway 
Stretches so strange and wide? 
Ah! who may read the future? For our 
darling 
We crave all blessings sweet, 
And pray that He who feeds the crying 
ravens 
Will guide the baby’s feet. 
;—Elizabeth Akers Allen. 
* 
According to investigators of the Il¬ 
linois State Senate, there are in Chi¬ 
cago more than 50,000 working women 
who receive less than $5 a week, half 
of whom live on two 15-cent meals a 
day, and are chronically underfed. The 
statement is often made that these un¬ 
skilled women workers receive all they 
are worth to their employers, which 
does not seem a safe statement where 
the result of their labors is seen in the 
acquirement of large business fortunes. 
Most of us would agree that the slave 
labor of a former period is now im¬ 
possible because of its ultimate cost to 
the community, aside from our-ideas of 
justice. Without doubt any form of in¬ 
dustry which repeats the hazards, moral 
as well as physical, of slavery, is also 
a danger and an expense to the com¬ 
munity, and the public conscience is 
becoming educated to this view. 
* 
Here is a tested recipe for cheese 
souffle, which is delicious. It is very 
light and puffy, and must be served as 
soon as cooked, or it will fall—better 
let the guests wait rather than the 
souffle. It calls for three eggs, half a 
teaspoonful of salt, a scant tenth of a 
teaspoonful of cayenne, two level tea¬ 
spoonfuls of butter, a heaping table¬ 
spoonful of flour, half a cupful of milk 
and a cupful of soft grated cheese. Put 
the butter into a frying pan placed on 
the stove. When the butter is melted 
add the flour, remembering the rule 
that a “heaping tablespoon ful of flour,” 
in cook’s parlance, demands as much 
flour as the spoon will hold. Many 
dishes are failures because the person 
following the recipe misunderstood the 
word “heaping” and used merely a 
“liberal” or “rounded” spoonful. Stir 
the butter and flour together until 
frothy but not scorched. Add the milk 
gradually and let the mixture cook for 
a minute, then stir in the cheese, egg 
yolks (well beaten) and seasonings. 
Pour the mixture into a bowl and set 
it away to cool. When cold add the 
whites of the eggs beaten to a stiff 
froth. Divide the whole among small 
buttered custard cups or, if preferred, 
put it into one big bowl. Bake it about 
ten or twelve minutes in a moderate 
oven. Serve immediately. 
* 
• The California Agricultural Experi¬ 
ment Station has issued Circular No. 
84, on mushrooms and toadstools. Re¬ 
garding poisonous fungi the circular 
states that so far as known there is no 
single test, short of chemical analysis, 
which will give any reliable means of 
recognizing them. Regarding unreliable 
tests it says: 
1. The so-called “Silver Test” is one 
roost prevalent. It is believed that a silver 
spoon or coin placed with the toadstools 
while cooking will demonstrate by blacken¬ 
ing or failure to blacken whether the toad¬ 
stools are safe to eat or not. It need only 
be said in criticism that there are both, 
poisonous and innocent species which act 
alike on silver. This test is therefore of 
no value. 
2. Some say that if the outer (upper) 
skin of the top of the toadstool peels off 
readily, that such a species is edible. It 
may be said that certain edible species will 
“peel” and other edible species will not 
“peel.” Some poisonous species also will 
“peel.” So there is no reliance to be 
placed on this “test.” 
3. It is alleged that edible toadstools 
while raw have an agreeable flavor when 
tasted (in minute quantities as a rule) 
while poisonous species are bitter or pep¬ 
pery, or even disagreeable in flavor. Some 
disagreeably flavored toadstools are inno¬ 
cent and even of agreeable flavor when 
cooked, while some others arc looked upon 
with suspicion and reputed poisonous. 
The most poisonous toadstools, however, 
are, at least, not at all disagreeable as 
regards the flavor of the raw flesh. Conse¬ 
quently, this test offers no certain way to 
distinguish poisonous from innocent or 
edible toadstools. 
4. When one breaks open a toadstool or 
bruises it, it may change color or it may 
not. Sometimes the change is to light oi 
to dark blue, sometimes to a reddish or 
brownish tint of darker or lighter hue. 
This may or may not be significant, but 
it is no reliable test of a general charac¬ 
ter. In general, any decided change of 
color should arouse suspicion, but the lack 
of it gives no indication whatsoever as to 
the nature of the toadstool. 
5. Some toadstools when broken open 
show a milky juice. This is usually white 
but may be red, orange, or blue. Some 
such toadstools are regarded as poisonous, 
others are well known to be innocent, and 
some are delicious eating. On the other 
hand the lack of a milky juice is no evi¬ 
dence of either non-poisonous or of pois¬ 
onous character. 
6. Many, if not all, toadstools are liable 
to be infested by insects, whose larvae are 
often so abundant within the plant (often 
without any external evidence of it) that 
the toadstools are fairly honeycombed by 
their ravages. Some take this as an indi¬ 
cation of a non-poisonous nature on the 
part of the toadstool. Experience has, 
shown, however, that this is not so, but 
that the insects attack both poisonous and 
non-poisonous species. 
The general advice given is to be¬ 
come acquainted with fungi, as with 
other plants, and thus learn to recog¬ 
nize the poisonous sorts. The following 
advice is given as to what to avoid: 
1. All toadstools in the young or “but¬ 
ton” stage. At this time it. is impossible 
to determine, except after long experience, 
some poisonous species from some edible 
species. 
2. Avoid all those with pores on the 
under side of the cap until sufficient ac¬ 
quaintance teaches the difference between 
edible and poisonous varieties. 
3. Avoid all species with gills, white 
spores, a ring, and a volva or bulb-like 
base. The most poisonous species are in 
this group. 
4. Avoid those having a milky juice 
unless the milk is red. 
5. Avoid those having the cap thin in 
comparison with the gills, especially if 
they are bright colored. 
G. Avoid all toadstools which are not 
strictly fresh since decay sometimes greatly 
increased poisonous substances. By fol¬ 
lowing these rules implicitly one may avoid 
the most poisonous kinds, but the novice 
should experiment with the greatest cau¬ 
tion. _ 
German Red Cabbage.—Take half a 
red cabbage, remove the outside and 
bruised parts, divide into halves, and 
take out most of the hard core. Shave 
into slices, slanting the knife so that 
the slices will be short, the result be¬ 
ing about a quart of shredded cabbage, 
which should be allowed to stand in cold 
water for a short time. Melt a table¬ 
spoonful of butter, add a small slice of 
onion, half a teaspoonful of salt, and 
half a saltspoonful of pepper. When 
the onion has cooked for a few mo¬ 
ments in the butter, add the cabbage 
with only as much water as drips from 
it; cover closely, and let it gradually 
heat. It must be watched so that it 
will not burn, and cooked slowly until 
nearly tender. Then add two table¬ 
spoonfuls of vinegar and a tablespoon¬ 
ful of sugar, and cook for 10 minutes 
longer, the cooking requiring 20 to 30 
minutes in all. 
You Can Save 
Big Money by 
Supplying Your 
Table Dir e c tV' 1 
from the Facto¬ 
ries of Larkin Co.^ 
No use to pay re¬ 
tail prices for eat 
ables any longer. You' 
can buy the vory beet gro-V 
oories and other liouso-y 
hold supplies direct from! 
the great Larkin factorioaV 
and save from 16 to 60 cents! 
on each dollar. That’s 850V. 
to $160 saved you in a yeur. 
Easy to do it, no matter where yon live, by our fac¬ 
tory-to-family plan. explained inthiBbook. Wo guaran¬ 
tee wholesale prices, safe and prompt deliveries, small 
frelght-oxpenBO and absolute satisfaction. 
A nd vou deal with a manufacturer long established 
—88 years In business—2,000,000 satisfied customers. 
200 Eatables At Cut Prices 
We do not out prices for n few days on a few articles. 
Our reductions ore in effoot every day and upply to every 
grooory product we make or sell—200 in ull. 
Best of Quality Assured 
We have to seoond-olnss, stale or shelf-worn groceries. 
All ure fresh high-grade goods. 
To provo we give utmost Quality we permit one-quarter 
of any package to bo used WHOLLY AT OUR RISK. That 
Is, if it doesn’t please you, you may send back the remain¬ 
der and wo will return ull your money, PLUS WHAT¬ 
EVER FREIGHT-CHARGES YOU’VE RAID. 
Did you ever get a fuiror offer? 
Our Book Free 
To Any Husband or Wife 
For example, our Out-Price Book offers: Fancy ton at 
half price; choice coffeo reduced ono-fourtli; highest 
f ;rndo flour underpriced 20 per cent; canned vegetables 
owered 33 percent: cannod fruits brought down 36 per 
cent: soup, ohocolato, cocoa, baked beans, macaroni, 
noodles, tuble salt, starch, spices, flavoring oxtrncts, pud- 
dings, cocounut, gelatine, at half prices—in all nearly 
TWO HUNDRED GROCERY ARTICLES, each reduced 
from 16 to 60 per cont. And if you order $10 worth you 
™» ndd to it 25 lbs. of tho best,-grade granulntod sugar 
for 90 cents. There are hundrods of other articles in this 
book—all sold at factory prices—used almost daily—toilet 
artioles and preparations, paints, dry goods, notions, hard¬ 
ware sundries, otc. 
We are willing to send this Cut-Price Book FREE to any 
family and let you try our low priced groceries entirely 
at our risk of pleasing. By sending the coupon below or 
a postal now, you get tho Cut-Price Book by return mail. 
LarJfcm C&. Dept. 17-4, Ciiicsg;o& Scoria ,111. 
THIS BRINGS THE BOOK-! 
! Larkin Cot. d*pl 17-4 (4) * 
I am the head of a family and went your ! 
S Cut Price Grocery Book. 
J Name. ............... ......... .......__ < 
J Address .................................... __ t 
TEA BY PARCELS POST 
A pound package of our tea, extra choice grade, 
either Oolong, Gunpowder, Orange Pekoe, Young 
Hyson, Ceylon, or Japan, quality usually sold at 
80 cents, laid down at your door for 49 cents. If you 
want to try it first, send 2 cent stamp for sample 
good for 12 cups. Agents wanted in every town. 
McKinney & company 
188 State Street, - BinghamUn, N. Y. 
When you write advertisers mention Tnn 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Farmer Oxteam —“Well—I don’t 
know as I hold with these new¬ 
fangled ideas about modern 
machinery and such. Old 
ways are good enough for 
me!” 
Anty Drudge —“Yes! And look 
at your poor, overworked 
wife! I s’pose old ways are 
good enough for her, too! But 
from now on there’s one new 
way she’s going to know about 
•—and that’s the time-saving, 
easy Fels-Naptha Soap way.” 
Women can’t 
afford to be be¬ 
hind the times, 
any more than 
the farmer who 
wants to be sue- 
cessful can afford to 
be without modem 
machinery. 
Fels-Naptha Soap 
is the greatest labor- 
saver of the present 
day. It does its work 
with no fuss and both¬ 
er, in cool or luke¬ 
warm water, and 
doesn’t take all a wom¬ 
an’s strength to help 
it get rid of the dirt. 
It washes clothes 
Quickly and easily, 
dissolves grease, and 
makes stains disap¬ 
pear. 
Use Fels-N a p t h a 
Soap for everything 
about the home. 
Follow the directions on the Red 
and Green Wrapper. 
Fels & Co., Philadelphia. 
B 
ROWN 
Bronchial 
TROCHE 
is 
For the Voice 
Among public speakers and gingers the most popular throsl 
remedy. Convenient and promptly effective, 
26c, 60c, $1.00. 8ainple Free. 
JOH^IJBROWl^^KH^^Boston^asg 
