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THE KURAE NEW-YORKER 
May 7. 
Woman and the Home 
From Day to Day. 
IS IT WORTH WHILE? 
Is it worth while that we jostle a brother. 
Bearing his load on the rough road of 
life? 
Is it worth while that we jeer at each other 
In blackness of heart?—that we war to 
the knife? 
God pity us all in our pitiful strife! 
God pity us all as we jostle each other; 
God pardon us for the triumphs we feel 
When a fellow goes down; poor heart¬ 
broken brother 
Pierced to the heart—words are keener 
than steel, 
And mightier far for woe or for weal. 
Were it not well in this brief little journey, 
On over the isthmus, down into the tide, 
We give him a fish instead of a serpent, 
Ere folding the hands to be and abide, 
For ever and aye, in dust at his side? 
Look at the roses saluting each other; 
Look at the herds all at peace on the 
plain; 
Man, and man only, makes war on his 
brother, 
And dotes in his heart on his peril and 
pain, 
Shamed by the brutes that go down on 
the plain. 
Is it worth while that we battle to humble 
Some poor fellow traveler down into the 
dust? 
God pity us all! Time too soon will us 
tumble, 
All men together, like leaves in a gust; 
All of us humbled down into the dust. 
—Joaquin Miller. 
* 
Cabbage baked with tomato sauce is 
very appetizing. Cut the cabbage into 
large pieces and boil it in two waters, 
draining off the first after it has boiled 
a few minutes. When the cabbage is 
tender cover the bottom of a baking 
dish with it, sprinkle bread crumlfe 
over and turn in some tomato sauce. 
Continue in the same way until all are 
used. Then cover the top with buttered 
crumbs and bake about half an hour. 
Serve in the baking dish. 
* 
Mutton pie with tomatoes is an ex¬ 
cellent way to use cold roast mutton. 
Put a layer of sliced tomatoes (or 
canned tomatoes) in the bottom of a 
deep baking dish. Over this put a layer 
of sliced cold mutton, dredge with flour, 
and season with pepper and salt. I'ill 
the dish with alternate layers, having 
tomato come at the top. sprinkle over 
with rolled cracker crumbs, and bake 
in a moderate oven one hour. If liked, 
a little onion or chopped green pepper 
may be used for further seasoning. This 
is an economical dish, but very tasty 
and appetizing. 
* 
The barnyard fowl is coming to his 
own, as far as millinery is concerned, 
as a result of Chantecler’s notoriety. 
Some extraordinary hats recently seen 
were decorated with about half of an 
able-bodied rooster, head, neck and 
wings. Of course, it was a “made” 
bird, not a real one, with a celluloid 
beak, glassy eyes, and a red velvet 
comb, the bird being mainly made of 
natural hackle feathers, which fluffed 
out over the hat. The hat itself was 
natural straw, turned up in front, where 
Chantecler was mounted like the prow 
of a ship. It is hard to imagine any¬ 
thing more grotesque, unless it is some 
of the headgear worn by 'the aboriginal 
ladies of West Africa, but at least the 
wearer cannot arouse the ire of the 
Audubon Society. 
* 
Over-blouses or jumpers are in style 
again, but they are not the loose and 
“floppy” garments of three or four 
years ago, which were quickly vulgar¬ 
ized by the untidiness often displayed 
in wearing them. The new jumper fits 
smoothly, like a regular fitted waist, has 
short sleeves, and is cut out at the 
neck. Transparent material is usually 
employed, the over-blouse being worn 
over a silk waist. Some are made of 
chiffon accordion pleated. Another was 
made of black Chantilly insertion about 
two inches wide, joined together with 
black satin piping. The tight elbow 
sleeves and square neck were finished 
with the piping. This jumper was worn 
over a white silk waist. Some of the 
chiffon jumpers are of dark colors worn 
over a brighter shade—dark brown over 
orange, green over pale pink, plum over 
orchid, bronze over willow green, etc. 
The so-called three-piece suits, consist¬ 
ing of a princess dress and coat, did not 
long remain in favor, because the great 
convenience of a tailored jacket suit is 
the opportunity it gives for changing 
waists, and the popularity of the sepa¬ 
rate blouse is shown by the great va¬ 
riety of models now offered. 
* 
A friend who is connected with the 
employment department of a great 
philanthropic institution says that one 
of her greatest problems is the country 
girl who conies to New York for em¬ 
ployment, when she would obviously be 
better off near home. There are many 
girls who leave the home town or vil¬ 
lage because they must, no opportunity 
for a livelihood presenting itself, but 
there are others who could find occupa¬ 
tion, if they would, in close touch with 
the home. Our friend, talking recently 
with an applicant for a position, found 
that she came from a small country vil¬ 
lage in Vermont, and had been living 
in New York about three years, though 
still under 20. She was not a highly 
trained worker, but was merely capable 
of general clerical office work, which is 
not highly paid. She had come to New 
York because she “couldn’t stand the 
loneliness” at home. On being asked 
whether it might not be lonely for her 
widowed mother, who had no other 
child, she said cheerfully that her 
mother was used to it. She admitted 
that she could get clerical employment 
near home, but said the wages were too 
low. It appeared, however, that smaller 
cost of living equalized wages, for in 
New York her living expenses ate up 
everything she was able to earn, so 
that she never sent anything home, and 
indeed was unable to save anything for 
an emergency. In her case, as in many 
others, the fascination of city life, the 
stir and bustle, the cheap theatres and 
moving picture shows, and the small 
pleasures that seem to cost so little, 
made the country distasteful, and there 
was no thought that she owed anything, 
in companionship or affection, to her 
mother. Our friend was chiefly con¬ 
cerned with the moral side of the prob¬ 
lem, for a pleasure-seeking girl, not 
any too wise or prudent, and detached 
from home and family, finds many dan¬ 
gers in the great city, and the dangers 
thicken when employment is precarious. 
How great and how ever-present these 
dangers are we only realize when some 
cruel tragedy shocks the whole com¬ 
munity. Yet girls continue to flock to 
the city, often with no definite idea of 
what they are to do. Some get a bare 
living, some prove successful in larger 
ways; some are among the failures. 
But we believe that no untrained girl 
should come to New York unless she 
has friends here to guide her, and some 
definite plan as to her work. A small 
clerkship near home, or a small school 
in close touch with friends, may seem 
poor and tiresome and unenterprising, 
but it is better than a dingy and un¬ 
heated room in a shabby side street in 
the city, with wealth and luxury so near, 
and yet so unattainable, and not so very 
far away the wolf that awaits youth 
and poverty and inexperience. 
Nut Butter. —How many of the 
readers of The R. N.-Y. have tasted 
walnut or hickorynut butter? It is 
made as follows: Run the kernels 
through a food chopper, measure, and 
mix with about one-third as much but¬ 
ter. Nuts are a good substitute for 
meats, and in many sections walnuts 
are quite plentiful and easily hulled 
and stored for the Winter. If taken 
advantage of during the present high 
prices of foodstuffs, they would materi¬ 
ally aid many a housewife in making 
both ends meet. mrs. j. c. c. 
The Appetizing Codfish. 
Those who are fond of codfish can 
eat it with a relish at any time of the 
year if served only occasionally. But 
when eggs and milk are both plentiful 
and at their best in the Spring, when 
fresh meats are no treat, then it is that 
creamed codfish with baked potatoes is 
especially appetizing at the evening 
meal, or at noon with hot boiled po¬ 
tatoes, served with a second suitable 
vegetable and a sweet dessert; that is, 
not a sour dessert. Housewives differ 
in their method of freshening and cook¬ 
ing codfish cream. Some separate the 
fish into small pieces before soaking in 
hot or cold water. Others soak the 
fish before picking it apart. Some sim¬ 
mer the pieces in water, drain, and add 
milk and thickening without or with 
eggs. Others cook the fish in water, 
drain and cover with a cooked cream or 
white sauce. Some always cooked the 
soaked fish in milk, then add the thick¬ 
ening just before serving time. There 
is to the present writer no good reason 
for cooking codfish in water after it has 
been sufficiently freshened in water. 
When codfish is served as a sauce or 
gravy with potatoes at the evening or 
the morning meal, it can be picked apart 
rather fine before or after soaking in 
cold water; but when served as a din¬ 
ner dish and from a deep tureen, the 
pieces should be visible, and the con¬ 
sistency of the cream thicker than a 
milk gravy, and enriched by the yolks 
of eggs. 
The following process has always 
given satisfactory results, and is recom¬ 
mended especially to the young house¬ 
wife who will find that in dry codfish, 
if kept in a cool dry place, she has at 
hand during the Summer months an 
appetizing reserved resource, if served 
once in a week or two. To a pint of 
milk pull into strips a piece of codfish 
fully as large as the palm of a woman’s 
hand, and put to soak in plenty of cold 
water, and immediately after breakfast, 
in case the fish is to be served at noon. 
At 11 o’clock, measure one pint, which 
is two teacupfuls of milk, and take of 
this cold measured milk sufficient to 
rub four level tablespoonfuls of flour 
to a smooth paste, then add the yolk 
of one egg. In a granite stewpan scald 
the milk, then add the soaked fish in 
small pieces, but not too small, not 
•flakes, and keep hot, but do not even 
simmer until the potatoes are done. 
Then bring to the boiling degree, add 
the thickening, stir constantly until it 
boils smooth, and turn into a warm 
serving dish, drop in small pieces of 
butter and a dash of pepper. In case 
a dinner must wait, the cream while in 
the stewpan should be set into a larger 
dish containing hot water, and well 
covered. 
Some excellent cooks never have good 
taste in selecting harmonious foods for 
their meals, and this is especially true 
when serving codfish. Aside from po¬ 
tatoes, there are only a few vegetables 
which can be served with codfish cooked 
in milk, and these are fried parsnips, 
green peas, asparagus and string beans. 
Onions and turnips are too pronounced 
in their flavors, and corn contains too 
much milk. Cabbage, or beans with 
vinegar, tomatoes or pickles, or any 
sour sauce, or sour dessert, is undesir¬ 
able. A milk dessert of any kind is in 
poor taste, making too much of a good 
thing in the way of milk. A fresh 
mince or grape pie, black or huckle¬ 
berry, sweet cherry or warm apple pie 
are each suitable; but the ideal des¬ 
sert is warm black raspberry pie and 
warm gingerbread to serve with creamy 
golden appetizing codfish. 
MEDORA CORBETT. 
Admiral 
percales 
w hen you ouy 
Kd r these attractive goods you 
get your full money's worth. 
I JW For every home 
use they are ad-' 
mirabie. 
The patterns and 
colon are the best. 
Try them for Kimonos, 
House Gowns andl 
Waists. Also for yourj 
husband’s Shirts. 
36 inches wide 
1 A CENTS 
1U A YARD 
You should find 
them in every good ' 
retail store. We 
will send you samples 
if you like. 
HAMILTON 
MFG. CO. 
93 Franklin St. 
BOSTON 
If You Dread 
WASH DAY 
—Read This— 
You can do in 
one hour, what now 
requires a whole day. 
1 hour of easy turning of a 
wheel while you sit. Clothes 
will be whiter, will last longer. 
Use an 
O. K. Washer 
Large tub of red cypress, will never 
warp, cannot wabble. 
Lid is steam-proof, keeping water 
hot. No strength needed to operate. 
Simple Roller Gearing makes It 
easy for child to operate. Our 
guarantee with 
each. 
H. F. Brammer 
Mfg. Co. 
Dept. 1454 
Davenport, la. 
Write For 
Free Book 
25,000 'know 
that the IMPERIAL SELF 
HEATING FLAT IRON makes 
Ironing Comfortable. 
>ve—No Charcoal— 
or Tubing—No Dirt 
walking back amt 
forth. Iron where it is cool. 
Money back if not suited. 
Agents Wanted. 
Standard Supply Co., Chatham, N. Y. 
WESHIP° n APPR0V4L 
•without a cent deposit , prepay the freight 
and allow 10 DAYS FREE TRIAL. 
IT ONLY COSTS one cent to learn our 
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on highest grade 19x0 model bicycles. 
FACTORY PRICES a bicycle or 
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until you write for our large Art Catalog 
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RIDER AGENTS 
money exhibiting and selling our bicycles. 
We Sell cheaper than any other factory. 
TIRES, Coaster-Brake roar wheels, 
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Do Not Walt; write today for our special offtr. 
MEAD CYCLE CO., Dept, c 80 CHICAGO 
MEND THE LEAKS IN YOUR 
granite, tin, aluminum and 
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Quick and easy. No solder, 
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of 25, assorted sizes, 10’. 
Agents postpaid. Regular pack- 
Wanted age, 25c. 
PECK & CO., 168 Main St., Batavia, N. V. 
Here Is Something New 
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Prove for yourself in your own home, that the Kalamazoo is the most 
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Send for Catalog No. 114 with special terms and compare Kalamazoo prices with others 
Cash Or Time Payments 
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you like. Hither way—you save $10 to $20 on any stove in the catalog, Wt 
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Kalamazoo Stove Co, 
Kalamazoo, Mich. 
Direct to You 
