672 
THE RURAL* NEW-YORKER 
May 14, 
Woman and the Home 
From Day to Day. 
MARJORIE’S ALMANAC. 
Robins in the tree-top, 
Blossoms in the grass, 
Green things a-growing 
Everywhere you pass ; 
Sudden little breezes, 
Budding out anew ; 
l’ine-tree and willow-tree, 
Fringed elm nz.d larch— 
Don't you thiDk that May-time’s 
Pleasanter than March ? 
Apples in the orchard 
Mellowing one by one; 
Strawberries upturning 
Soft cheeks to the sun; 
Roses faint with sweetness, 
Lilies fair to face, 
Drowsy scents and murmurs 
Haunting every place; 
Lengths of golden sunshine. 
Moonlight bright as day— 
Don't you think that Summer’s 
Pleasanter than May? 
Roger In the corn patch 
Whistling negro songs; 
Pussy by the hearthside 
Romping with the tongs; 
Chestnuts in the ashes 
Bursting through the rind; 
Red leaf and yellow leaf 
Rustling down the wind; 
Mother “doing peaches” 
All the afternoon— 
Don’t you think that Autumn's 
Pleasanter than June? 
Little fairy snowflakes 
Dancing in the flue; 
Old Mr. Santa Claus, 
What is keeping you? 
Twilight and firelight 
Shadows come and go; 
Merry chime of sleigh bells 
Tinkling through the snow; 
Mother knitting stockings 
(Pussy’s got the ball) 
Won’t you think that Winter’s 
Pleasanter than all? 
—Thomas Bailey Aldrich. 
* 
fried with good results. Broiled ham 
with poached eggs makes a pleasant 
■change from ordinary ham and eggs. 
Remnants of the ham too small to serve 
in slices are chopped in a meat chopper 
and used as a filler in minced ham 
sandwiches, in ham fritters, ham cro¬ 
quettes and ham omelette. Mixed with 
bread crumbs, seasoned with ham fat 
and herbs, the minced ham forms a 
filling for stuffed tomatoes, stuffed cab¬ 
bage or stuffed peppers. 
* 
Fancy quills of lace, satin ribbon or 
straw braid are among millinery novel¬ 
ties. The midrib is made of stout 
silk-covered wire, the pleated lace or 
ribbon, .or the straw braid on either 
side of the rib following the shape of a 
real quill. These quills are not difficult 
to make, and are very inexpensive if 
odd bits of material are at hand. The 
quills are fastened to the hat by a 
fancy cabochon or plaque, for which a 
number of materials may be utilized. 
As a foundation a round piece of heavy 
canvas or crinoline has four slits cut 
around the edge, which are slightly- 
lapped, so that the foundation curves 
out a little in the middle. For covering 
one may use out-turning pleatings of 
lace or silk, or passementerie or straw 
braid put on plain; the middle may be 
a silk-covered or beaded button, or a 
flat flower. Another finish for quills or 
aigrette, in place of a disk or rosette, is 
a triangular torch-holder, which is seen 
on many handsome hats, the feathers 
springing from the broader top of the 
triangle. It should be made on crino¬ 
line, slightly padded, and may be cov¬ 
ered with passementerie or beading, the 
edge finished with a metal cord. Such 
trimmings are expensive to buy, and 
give a very smart look to the hat. 
A rack for holding saucepan lids is 
a great convenience in pantry or kitch¬ 
en. A narrow strip of wood is nailed 
to cleats about 10 inches below the shelf 
on which the saucepans are kept, and 
the lids slipped behind this, the handles 
preventing them from sliding through. 
They are thus neatly arranged, out of 
the way, and where any size of lid 
can be found without hunting for it. 
* 
A great many hats this Spring are 
trimmed with a cocarde—a flat rosette 
of flowers, sometimes of one kind only, 
and sometimes a center of one kind 
bordered with contrasting blossoms. 
Tightly packed button rosebuds are often 
used with a. border of violets, but flow¬ 
ers, small fruit and foliage can be com¬ 
bined in great variety, unripe hazelnuts 
and their foliage forming one model. In 
addition to these cocardes, flat small 
garlands are used like buckles, and 
these are made of any small flower, 
sewn upon wire. It is quite easy for a 
home milliner to arrange these trim¬ 
mings. Some handsome large Summer 
hats are made of black crin or chip, 
with a black lace scarf draped around 
it, one flat garland or cocarde where 
the brim is turned lip at side or front, 
and another at the other side with the 
lace threaded through it. 
* 
Boiled ham is not always used as 
economically by ordinary housekeepers 
as by city restaurant cooks, who do not 
waste any part of it. As soon as the 
ham is boiled it is plunged at once into 
ice water, which makes the fat firm 
and white and the meat a fine pink. The 
liquor in which it was boiled is saved 
as a basis for soup, and the fat is used 
in a variety of cooking. It is used to 
fry vegetables for chowder, as a sea¬ 
soning for spinach, in cooking German 
fried potatoes, etc.. Fried and broiled 
ham is prepared from this boiled ham, 
wherever economy is considered. It cuts 
to better advantage. Thin slices of 
boiled ham quickly toasted on a hot 
broiler are very delicate in flavor, and 
much more digestible than when fried, 
though the boiled ham may be quickly 
Puddings Boiled and Baked. 
My Dutch grandmother’s rule was a 
different pudding each day in the week. 
Her favorite method of preparing them 
was to boil them. One special iron pot 
was kept for that purpose, and some 
large squares of homespun and woven 
flax cloth, bleached white. The mix¬ 
tures were carefully prepared, the water 
started to boil, cloth dipped in boiling 
water and inside dredged with flour, 
then pudding laid on, the corner of cloth 
brought up and tied securely leaving a 
good margin for the expansion of con¬ 
tents. The ends were plastered with a 
bit of wheat dough to prevent water 
leaking in. A plate with a nick broken 
from one side was placed in the bottom 
of the pot, and pudding droped in, cov¬ 
ered with a perforated lid and boiled 
two, three or four hours according to 
size or ingredients. When thoroughly 
done the pudding was dipped in cold 
water, string untied and contents turned 
out. 
Cornmea! or Indian Pudding.—Boil 
one quart of sweet milk. While hot mix 
with it one pint of best molasses, and 
let cool. Chop one pint of suet fine and 
add to the milk. Beat six eggs light and 
add slowly to the mixture, stirring well; 
add yellow cornmeal until a rather stiff 
dough is formed. Have ready one pound 
of raisins, seeded and dredged with 
flour; add a few at a time until all are 
used. Stir in one heaping teaspoonful 
of ground cinnamon and place in pudding 
bag. Boil four or five hours; in fact, 
the longer the better. It is delicious 
served with spiced cream or soft butter. 
Brown sugar may be used instead of 
the molasses. 
Currant Pudding, Baked.—Prepare one 
heaping quart of ripe currants and the 
same quantity of bread.sliced in blocks. 
Cover a baking dish with slices of the 
bread and bits of butter; add a layer of 
currants and one of sugar, another of 
bread, and continue until all are used. 
Cover the top with fine bread crumbs 
and bake 40 minutes. 
Fruit Pudding, Boiled.—Prepare half 
a gallon of any desired fruits, such as 
berries, cherries, gooseberries or cur¬ 
rants. Mix with one cup of sugar. 
Make a paste of three pints of flour and 
one cup of butter, and water enough to 
form a stiff dough. Work and beat 
well, roll thin, and spread with one cup 
of butter; fold and roll to the -thickness 
of two pie crusts. Transfer dough to 
pudding bag, add fruit, and fold over 
like dumplings; tie and make secure. 
Boil two hours. 
Lemon Pudding.—Mix the juice of 
three lemons with one pint of sugar; add 
one cup of butter, stir until light, beat 
six eggs light, add three tablespoonsful 
of flour. Have ready one pint of bread 
crumbs; add a-handful of crumbs and 
a spoonful of the eggs to sugar and but¬ 
ter until all are used. Place the con¬ 
tents in pudding bag, and boil for two 
hours. Serve with lemon sauce. 
Hasty Pudding.—Dissolve four table- 
spoonsful of cornstarch in half a cup of 
sweet milk. Bring to the boil one quart 
of rich sweet milk. Beat two eggs light, 
add them to the cornstarch. When milk 
boils remove from stove, add one cup 
of sugar, one teaspoonful of any desired 
flavoring. Stir in the eggs and starch, 
pour in molds, set away to cool, serve 
cold with cream and sugar. 
Quince Pudding, Baked.—Stew what 
will make one heaping pint of quinces, 
sweeten well with sugar and mash fine. 
Allow fruit to cool, beat the yolks of 
five eggs and whites of two until light. 
Beat up with the fruit and place in a 
rather deep buttered baking dish. Cover 
the top with powdered sug^r, set in the 
oven until puffy. Beat the three remain¬ 
ing whites to a stiff froth, add one cup 
of sugar and lemon flavoring, heap on 
pudding, bake a few minutes. 
MRS. D. 13 . PHILLIPS. 
The Word was first, says the Revelation; 
Justice is older than error or strife, 
The Word preceded the Incarnation 
As symbol and type of law and life. 
And always so are the mighty changes; 
The Word must be sown in the heart 
like seed : 
Men's hands must tend it, their lives de¬ 
fend it 
Till it hurst into flower ns a deathless 
Deed. 
—John Boyle O'Reilly. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and 
“a square deal.” See guarantee 
When you buy 
these attractive goods you 
get your full money’s worth, 
JW For every home a 
m use they arc 
1 mirable. jSmA X? 
The patterns and M* ,T/ 
colors are the best. i— 7 .5 
Try them for Kimonos, 
House Gowns andH 
Waists. Also for your 
husband's Shirts. l( 
36 inches wide 
1 A CENTS 
IUa yard 
You should find j 
them in every good V 
retail store. We ^ 
will send you samples 
if you like. 
HAMILTON 
MFG. CO. 
93 Franklin St. > 
BOSTON | 
^.dmiral 
flflA/FV I’m*- Sas.fi Honey direct from bees. Finest 
aMaJIva- a table delicacy, 10c. per lb., freight prepaid. 
Generous sample by mail, 10c. stamps, which may apply on 
order. Spencer Apiaries, N ord ho If, Cal. 
BROKEN CRACKERS are as fresh as whole ones and 
can be bought at $2.50 per barrel f.o.b. Worcester 
(about 50 pounds to the barrel), from the factory of 
NEW ENGLAND BISCUIT CO..Worcester, Mass., 
manufacturers of the famous "Toasted Butter 
Crackers,” "Little Brothers Lunch Biscuit." etc. 
Check or money order must accompany order. Write us. 
C*0nf| BROFIT AN ACI!E.-Strawberry grow- 
V 0 U U ing gives big profits. Twenty-two and a 
half acres, one-half mile from town. $550. Get 
our list. KYON & STEWART, Georgetown, Del. 
©VIRGINIA 
We have new lint of select Va. farms now 
ready. All special Bargains. Rich lands $10 
per acre and up. (’lose to big markets. Mild, 
healthy climate. Catalog tells all about this 
country; sent free. Write at once. Come to 
Va. and let us show you. Dept. D, 
Middle Atlantic limn. Co., Com- 
monwealth Rldg., Richmond, Va. 
From Oven Door 
to Farm House Door 
% 
That sums up the whole story 
when you buy soda crackers by 
name- 
Uneeda 
Biscuit 
As soon as they are baked they are 
placed in moisture-proof packages. In 
this way they are kept free from dust, 
damp and other harmful conditions. 
This means that you are always 
assured of fresh, clean, crisp, unbroken 
soda crackers no matter where you 
buy them or when you eat them. 
They come in five cent packages. 
(Never sold in bulk) 
NATIONAL BISCUIT COMPANY 
