880 
THE EURAI 
NEW-YORKER 
Woman and the Home 
From Day to Day 
OPPORTUNITY. 
Every day to every man 
Opens Fortune’s gate anew. 
Has your past been void of plan? 
Lo, the future beckons you! 
Would you make of life the best, 
Spurn the demon of Despair. 
Trim Hope’s lamp within your breast— 
Keep it burning brightly there. 
Shut the door on coward Fear; 
Never doubt creation’s plan. 
When the grisly phantoms rear, 
Face and fight them ! Be a man ! 
Fixed resolve and purpose high 
Win their guerdon, soon or late. 
Fate condemns you? ’Tis a lie! 
Souls that dare may conquer fate. 
lie who wills is he who can— 
He who to himself is true. 
Every day to every man 
Opens Fortune’s gate anew. 
—John Goadby Gregory. 
* 
A waterproofing paint for leather 
calls for one pint of linseed oil, one- 
half pound mutton suet, six ounces of 
clean beeswax and four ounces of resin. 
Melt and mix well; then use while warm 
on new boots or shoes. 
* 
The third International Congress of 
Women’s Agricultural Associations will 
be held at the International Exhibition, 
Ghent, Belgium, June 13-15 next. The 
programme includes reports on the work 
and organization of women’s agricultural 
associations in various countries, on the 
kinds of farm work that may be under¬ 
taken by women, and all other lines of 
• farm management undertaken by women. 
* 
Red raspberries and gooseberries mixed 
together make very good preserves, when 
used half and half, with half a pound of 
sugar to the pound of fruit. Red cur¬ 
rants and raspberries are nice preserved 
half and half, or made into jelly with 
two-thirds raspberries and one-third cur¬ 
rants. Another nice combination is 
three parts blackberries to two parts 
rhubarb, or one part rhubarb to two 
parts raspberries. 
* 
Eggs en cocotte sounds quite elaborate, 
but the recipe is simple, and very good. 
Its name is derived from the fact that 
the eggs are cooked in little individual 
bakers, or deep ramekins. These “co- 
eottes” are usually of shining brown 
earthenware ljued with white, and are 
nice for serving many baked dishes. But¬ 
ter the dishes well and line with a thin 
coating of minced ham or tongue and 
carefully break into each an egg, dusting 
with a very little paprika. Now place 
the dishes in a vessel of hot water and 
cook in the oven until the eggs are 
slightly set, basting each with a tea¬ 
spoonful of melted butter. Serve as soon 
as they are cooked in the cocotte dishes. 
Tour over each a tablespoonful of thick 
tomato puree. 
* 
Tiie National Association of Women’s 
Tailors has decided that tight skirts are 
to continue in fashion, but that they are 
to be draped, and some will be trimmed 
with a turn-up stitched fold, like the 
turned-up bottom of a man’s trousers. 
One new model shown was called the 
leg of mutton skirt, which was full and 
draped over the hips, and plain and nar¬ 
row below. If anyone comments on the 
absurdity of this style when carried out 
to its extreme, it will be well to remind 
the critic that although to be worn by 
women it was designed by a man, like 
most glaring innovations in dress. Three- 
piece suits, having waists in chiffon or 
net of the same color, are promised for 
Winter wear. Many of the skirts will 
show suspender effects, having shoulder 
straps of the same material. The long 
Japanese shoulder is to remain in favor. 
Cutaway coats are to remain in favor, 
and the long coats are to be draped. 
The Secrets of the Guest Room. 
Although the house was fairly large 
and very comfortable, there was no regu¬ 
lar guest-room, and often the members 
of the family had to vacate hastily in 
favor of some friend or relative who hap¬ 
pened in for a visit without warning. 
When there was time it was easy to get 
ready, but when an emergency came along 
it sometimes required quick planning as 
to which room was to be vacated. Every 
housekeeper knows how impossible it is 
to keep every-day curtains, dresser covers, 
rugs, bedding and all furnishings up to 
the guest-room daintiness all good house¬ 
keepers require, so until the daughter of 
the house solved the problem emergency 
company was something of a trial. 
The young girl made a complete guest¬ 
room outfit, new curtains, pretty blue 
and white rag rugs, new covers for 
dresser and washstand, new little pretty 
things for the toilet table and even new 
bedding. These articles were carefully 
stored in marked boxes in the store 
closet, so even a child could find them, 
and then the first emergency guest was 
welcomed. In exactly 10 minutes the 
new curtains were hung, the new bed¬ 
ding spread upon the bed, the furniture 
decked out with new covers and toilet 
articles and the room transformed. It 
always was clean as to walls and win¬ 
dows. but rugs and curtains will get old 
and look more or less shabby, so the new 
things helped out wonderfully. 
The whole outfit did not cost ten dol¬ 
lars, and as fast as an article loses its 
freshness it is replaced at small cost.' 
Each Winter a new rug or two is made, 
and each year sees some new comfort 
added to the guest-room supplies. It is 
such a joy to be able at short notice to 
put a guest into a spick and span room 
that really emergency guests are longed 
for. HILDA RICHMOND. 
China Cement. 
To be “mistress of herself tho’ china 
fall” is a difficult matter for a woman 
when she sees her favorite specimen of 
antique china fall to the ground. The 
china cabinet with its glass doors is now 
almost a necessity, and sometimes when 
arranging the precious contents a piece 
will unfortunately slip through the fin¬ 
gers. A good cement for mending china 
may be made by pounding oyster shells 
until they are reduced to a very fine 
powder. Sift this through a sieve and 
take enough white of egg to form the 
powder into a paste. Wash the edges of 
the article to be mended by brushing 
them in soap and water, dry them and 
apply the cement and press together for 
about 10 minutes. Keep in a cool place 
for two days until the cement hardens 
and the valuable specimen of Wedgwood 
or Sevres may then be restored to its 
place in the cabinet. I. A. G. 
“Foundation Cake.” 
I use this recipe for nearly all cakes. 
This may be varied, by adding spices, 
chocolate, raisins, or fruits. To make 
the foundation use one cup sugar, two 
eggs, two well-rounded tablespoons but¬ 
ter, one cup sweet milk, two rounded 
teaspoons baking powder, two cups Hour. 
Cream sugar and butter together, add 
the well-beaten yolks of eggs and milk. 
The baking powder should be sifted at 
least twice with the flour, after which 
the flour should be added to the other 
ingredients. Beat the batter thoroughly, 
and finally fold in quickly the whipped 
whites of eggs. This makes an excellent 
recipe for sugar loaf cake or layer cake. 
By dividing the batter in halves, and 
adding spices to one part, one can make 
an excellent marble cake. I have also 
supplied one-half cup of molasses with 
cup of chopped raisins, and made a pal¬ 
atable and inexpensive fruit cake. By 
adding a bar of chocolate, or two table¬ 
spoons full of cocoa to sufficient of the 
batter for one layer, one can make a 
pretty ribbon cake. In fact with this 
foundation, it can be varied to suit al¬ 
most any purpose. 
“Grandmother’s Sweet Cream Cake.”— 
This is an inexpensive and palatable 
cake, and the recipe has stood the test of 
three generations of use. Place in cup 
two eggs well beaten, fill it up with sweet 
cream. Add one cup sugar and one cup 
of hot water and two cups flour in which 
is mixed two heaping teaspoons of bak¬ 
ing powder. 
Molasses Layer Cake.—This recipe I 
consider good: One cup sugar, one-half 
cup molasses, one-half cup butter, one- 
half cup buttermilk, two eggs, two cups 
flour, one teaspoon soda, one teaspoon 
each of cinnamon, cloves, nutmeg and 
allspice, one-half teaspoon salt. For fill¬ 
ing use one cup brown sugar and two 
tablespoons whipped cream. Boil to¬ 
gether. It is of the consistency of a 
creamy paste when cooled. 
MRS. GERTRUDE JACK. 
The Rural Patterns. 
When ordering patterns always give 
number oj patterns and measurements 
desired. 
The first group shows 7887 fancy 
blouse, 34 to 42 bust. 7889 fancy blouse 
for misses and small women, 14, 16 and 
18 years. 7907 semi-princesse dress for 
misses and small women, 16 and 18 years. 
7895 two-piece draped skirt, 22 to 32 
waist. 7921 two-piece or three-piece 
skirt for misses and small women, 14, 16 
and 18 years. 
The second group includes 7897 plain 
guimpe or blouse for misses and small 
women, 14, 16 and 18 years. 7910 one- 
piece corset cover for misses and small 
women, 14, 16 and 18 years. 7S96 house 
gown in empire style, 34 to 44 bust. 7913 
four-piece skirt for misses and small 
women, 14, 16 and 18 years. 7902 three- 
piece skirt, 22 to 34 waist. Price of 
each pattern 10 cents. 
Mock Macaroni and^Cheese. 
Here is a recipe for cooking macaroni 
that renders it much more digestible than 
when cooked with cheese, as is so often 
done, and still the dish is as good as with 
cheese. Cook sufficient broken macaroni 
in boiling salted water to two-tliirds fill 
an enameled baking dish or casserole 
that can be sent to the table. Drain and 
pour cold water over it, to prevent stick¬ 
ing together. Make a cream sauce of 
two rounded tablespooufuls flour and 
two tablespoonfuls butter or drippings, 
melted together and mixed in pan on top 
of the stove. When the fat begins to 
bubble, add a pint of hot water, and 
milk equal parts, and let this boil up and 
thicken, stirring constantly, then add one 
small cup tomato juice, one-half teaspoon¬ 
ful salt, or a sprinkle of pepper. Break 
and drop in two eggs. With a perforat¬ 
or uly CO, 
ed spoon or fork, beat these into the 
sauce as it cooks, with a whisking mo¬ 
tion. Let cook five minutes longer, stir¬ 
ring to prevent sticking. Add to the 
macaroni, thoroughly stir and mix and 
pour into buttered baking dish. Dot with 
butter and bake in hot oven one-lialf 
hour. The tomato can be omitted if it 
is not liked. The egg whites will be in 
flecks through the sauce simulating bits 
of cheese. This is a favorite supper 
dish. MRS. E. I., k. 
Some Savory Salads. 
Beet Salad.—Slice some boiled beets 
and let them stand in vinegar over night. 
Chop a large cupful of the beets, and 
add to it one large cupful each of 
chopped cabbage and cut celery, one small 
onion chopped very fine and a saltspoon- 
ful of salt. Use the following dressing 
with the beets: Four tablespoonfuls of 
butter, one tablespoonful of flour, one 
teaspoonful of salt, one teaspoonful of 
dry mustard, one cup of vinegar, one cup 
of milk, three eggs and a speck of cay¬ 
enne pepper. Heat the butter, add flour 
and stir until smooth, but do not brown; 
add the milk, stir and boil up once; place 
saucepan in another pan containing hot 
water, add beaten eggs, salt and other 
ingredients, with the exception of vine¬ 
gar; allow to boil up, then add vinegar; 
continue stirring until it thickens. Al¬ 
low it to cool before pouring over the 
chopped vegetables. 
Shrimp Salad.—Two large potatoes, 
pared and steamed tender, cool and slice; 
one head of endive, washed, drained and 
cut very fine; one bunch of rose radishes 
also cut into slices. Mix the vegetables 
together with one-half pound of cleaned 
shrimps, half a teaspoonful of salt and 
a pinch of sugar. Fry quarter of a cup¬ 
ful, scant, of diced bacon until light 
brown; remove from the fire and add half 
cup of vinegar, same amount of water 
and three drops of tabasco sauce. Mix 
all thoroughly together, heap on lettuce 
leaves and serve cold. 
Codfish Salad.—Pull off in narrow 
strips a pound of old-fashioned salt cod¬ 
fish. Soak over night in cold or luke¬ 
warm water. In the morning squeeze 
out all the water by putting fish in a thin 
cloth. Put into a saucepan and cover 
with cold water and let it boil gently for 
twenty minutes. Then drain and again 
squeeze dry. Toss about with a silver 
fork until pieces are separated, put into 
a salad bowl with equal quantity of 
boiled potatoes, hard boiled eggs and if 
you like them a few minced anchovies 
and a chopped dill pickle. Mix with 
mayonnaise and garnish the dish with 
shredded lettuce and chopped celery. 
Barataria Salad.—This is made by 
combining equal portions of shrimps and 
celery. Let them stand in the following 
marinade for several hours: Two table¬ 
spoonfuls, of oil, two tablespoonfuls of 
lemon juice, one-half teaspoouful of salt, 
a little cayenne, one-fourth of a teaspoon¬ 
ful of mustard and one teaspoonful of 
powdered sugar. Drain at serving time, 
pile high in a salad bowl, mask with 
very still’ mayonnaise, surround the salad 
with small crisp leaves of head lettuce 
and put a small heart of lettuce on the 
apex and a circle of curled celery around 
the base just inside the lettuce. The cel¬ 
ery can be curled by cutting it in pieces 
lYs or two inches long, slicing them as 
thin as possible in strips almost to the 
end, and laying them in ice water for 
awhile. 
Waldorf-Astoria Salad.—Cover two 
dozen sardines with vinegar and let 
stand for half an hour, then skin them 
carefully and again lay in vinegar for a 
few minutes. Drain and arrange them 
around a dish, three in a group, with a 
sprig of cress and a quarter of a lemon 
in between each group. Crop fine a Ber¬ 
muda onion, medium size, and a cucum¬ 
ber; stone several olives, chop and mix 
with the onion and cucumber, season with 
half a teaspoonful salt, and place in a 
pyramid in the center of a dish. Put 
three tablespoonfuls of salad oil in a 
bowl with half teaspoonful salt, a dash 
of cayenne, add the juice of two lemons 
and beat the mixture until thick and 
creamy. Pour over the vegetables and 
serve at once. 
Kind deeds and words—that’s the true 
blue of pity ; to hope the best, do the best 
and speak the best.— Stevenson. 
