714 
THE RURAb NEW-YORKER 
Woman and the Home 
From Day to Day. 
THE BANNER OF GLORY. 
Let it idly droop or sway 
To the wind's light will; 
Furl its stars or float in day, 
Flutter or be still! 
It has held its colors bright 
Through the war-smoke dun; 
Spotless emblem of the Right, 
Whence success was won. 
Let it droop in graceful rest 
For a passing hour— 
Glory’s banner, last and best, 
Freedom’s freshest flower! 
Each red stripe has blazoned forth 
Gospels writ in blood ; 
Every star has sung the birth 
Of some deathless good. 
Let it droop, but not too long 
On the eager wind 
Bid it wave to shame the wrong; 
To inspire mankind 
With a larger human love; 
With a truth as true 
As the heaven that broods above 
Its deep field of blue. 
In the gathering hosts of hope, 
In the march of man, 
Open for it place and scope, 
Bid it lead the van; 
Till beneath the searching skies 
Martyr-blood be found, 
Purer than our sacrifice, 
Crying from the ground; 
Till a flag with some new light 
Out of Freedom’s sky. 
Kindles through the gulfs of night 
Holier blazonry. 
Let its glow the darkness drown ! 
Give our banner sway 
Till its joyful stars go down 
In undreamed-of day! 
—Lucy Larcom. 
* 
A correspondent of the Transvaal 
(South Africa') Agricultural Journal, 
Mrs. M. Celliers of Bethal, Transvaal, 
gives the following recine for canned 
sausage: Make the sausage in the usual 
way. Coil it into wide-mouthed canning 
jars, pressing the end down the centre 
of the coil so as to get as much as possi¬ 
ble into the jar. Fill with warm water. 
Stand the jars in a steam cooker or a 
saucepan of water. (If the latter, put a 
cloth or some straw under them). Boil 
for an hour and a half, then screw down 
and set aside to cool. In eight or ten 
hours screw tighter and store. When 
needed the sausages can he grilled, fried, 
boiled in the jar, or cut up in stewed 
beans, etc., always using the liquor for 
making gravy. Mrs. Celliers says she 
has kept sausages in this way for nine 
months. 
* 
Some time ago “The Ladies’ World” 
printed the following recipe for layer 
cakes, as light, moist, economical, and 
quickly made: Put into the mixing bowl 
one cupful of flour, one cupful sugar, 
pinch of salt, and a level teaspoonful of 
baking powder, and mix well together, 
dry. Melt in the measuring cup a piece 
of butter size of an English walnut; 
break into this an egg (without beat¬ 
ing) and fill the cup with milk. Pour 
into the mixing bowl and beat all to¬ 
gether rapidly for a minute. Flavor 
to suit taste, and bake in a hot oven. 
A woman who uses this recipe a good 
deal says: “With one-fourth the amount 
of sugar it makes the ‘best ever’ muffins 
or gems. A friend to whom I passed 
it along uses it for her steamed batter 
pudding; another for her cottage pud¬ 
ding, either steamed or baked. I some¬ 
times add nuts, raisins and spice, bake 
in tins—delicious ‘hermits’ the result. 
The favorite, however, is orange cake; 
the recipe: Bake in a loaf, ice thick with 
pulverized sugar wet with orange juice, 
the grated rind part of it added for 
color and flavor.” 
* 
Without wishing to be thought prim 
or old-fashioned, we do wish that more 
girls were taught nowadays, as they 
were in our grandmothers’ time, that it 
is not graceful to sit with the knees 
crossed. It is surprising to notice, in 
any public conveyance, how many girls 
and women sit in awkward sprawling or 
lnmched-up attitudes, with crossed knees 
and protruding feet, often nervously 
trotting the dangling foot, as though to 
call attention to the ungraceful atti¬ 
tude. Indeed, in many cases the atti¬ 
tude is worse than ungraceful. There 
is a wide margin between hoydenish 
awkwardness and mincing primness, and 
one of the important things for every 
nice girl to learn is to sit gracefully, 
and to remain seated with quiet com¬ 
posure, without crossing her knees,' trot¬ 
ting her feet, incessantly snapping the 
clasp of her purse, twiddling her para¬ 
sol up and down, or indulging in any 
other little annoying mannerisms, which, 
while they may result from carelessness, 
nervousness or lack of poise, always 
give an impression of poor breeding. 
* 
We have been figuring lately some at¬ 
tractive patterns for misses and small 
women, cut in 16 and 18-year sizes. Un¬ 
fortunately many do not realize that 
these patterns are not made in larger 
sizes, and we get orders for 36-inch 
bust measure or over in misses’ patterns. 
Remember that these measurements run 
as follows: 14-year, 31j4-inch bust meas¬ 
ure; 16-year 33-inch bust-; 18-year 34^2- 
inch bust. There are manv slender 
women who will find these patterns a 
convenience, but do not order them in 
larger sizes. Neither is it wise to send 
for a last year’s pattern without first 
ascertaining that it can be supplied. 
Most patterns are withdrawn from stock 
after a time, because of changing styles, 
the exceptions being conservative arti¬ 
cles in underwear or accessories, which 
do not become out of date. If vou are 
unable to find the pattern you desire 
among those illustrated, write us just 
what you want, and we shall be glad to 
advise you. The pattern department is 
intended solely as a help to readers, and 
we are glad to extend its usefulness 
where possible. 
* 
One of the prettiest cotton materials for 
a useful Summer dress is cotton foulard, 
which at this season is reduced in price 
to 15 or 20 cents a yard. It is smooth 
in weave, with a mercerized surface, 
so that it mav be taken for silk at a 
casual glance, and it is made in the 
colors and patterns of real foulard. 
White disks in close rows on a colored 
ground are rather more popular than 
large figures, while “pied de poule” 
(chicken foot) checks are newest of all, 
this being a tiny chicken-foot figure 
close together that it gives the effect 
of a check. This material will make up 
into a very cool and pretty gown that 
saves washing. Very smart indeed is 
black-and-white foulard with a touch of 
color—rose pink, lettuce green or pastel 
blue—in the trimming. Another Sum¬ 
mer material attractive enough to make 
a best gown is jacquard at 28 cents 
a yard, a combination of silk and cotton 
with a soft fine weave and high lustre, 
having a self-colored figure showing as 
in damask. Midsummer is the time to 
buy such fabrics at great reductions, 
and anyone who can plan to purchase in 
advance can make considerable savings. 
Corn and Beans. 
Succotash.—When I first began cook¬ 
ing and everything seemed difficult and 
important, I wrote out explicit directions 
for New England succotash. Possibly 
some other young cook may find it help¬ 
ful to know the “just how.” For a 12- 
o’clock dinner we put a large iron kettle 
containing nearly two quarts of water 
over the fire, and then sit down to shell 
the beans. These were always pole 
Limas, and we would have nearly a half 
peck before shelling. At 10 o’clock the 
water would be boiling and a piece of 
salt pork, measuring about four inches 
square on the rind, would be put in, a 
lean streaked piece being chosen if con¬ 
venient. At 10.45 the beans would be 
added with a tablespoonful of salt. Bring 
six ears of corn fresh from the garden 
and after cutting it from the cob put the 
July 9, 
cobs into the kettle to boil until nearly 
time for serving. Tender young corn 
does not need to cook more than 10 
minutes. Therefore at about a quarter 
of twelve take out the cobs and scrape 
off any parts of the kernels which may 
cling to them, after which add the corn 
and let boil up. A generous piece of 
butter or a cup of sweet cream should 
be added before serving, or if the water 
boils away sufficiently, milk may be 
added and allowed to heat but not boil. 
String Beans Creamed—Boil the beans 
as usual, being sure that they have time 
to become very tender. Just before they 
are wanted drain off the water and cover 
with milk. When this is hot thicken 
with a little flour stirred smooth in a 
trifle of cold milk. Let boil till the 
flour is thoroughly cooked then add but¬ 
ter and send to the table. Those who 
use a fireless cooker know how excel¬ 
lent are the string beans that have had 
its long slow heat to make them tender. 
Corn Soup.—An appetizing and nour¬ 
ishing soup can be made from a can of 
sweet corn and a quart of milk. One 
need not buy the most expensive brand 
of corn for this, as the soup will be 
good even if the corn was too mature 
for best flavor when canned. Put the 
corn into the milk and cook slowly for 
nearly an hour. Then work the corn 
through a colander. It will not all go 
through, but the soup will be nicelv flav¬ 
ored. A colander is better than a strain¬ 
er of wire cloth, for it lets more of the 
corn pulp pass through. Rub a table¬ 
spoonful of butter and one of flour 
smooth and turn the hot milk and corn 
over this, slowly at first and stirring 
carefully to blend all to a smooth liquid; 
add salt to taste and let boil to cook 
the flour smooth. This is an excellent 
way to use corn from the garden in 
Autumn after its tenderest condition is 
passed. 
Baked Corn.—Another way to use corn 
scarcely tender enough for boiling is to 
bring three or four ears fresh from the 
garden, and, after drawing a sharp knife 
through the kernels, scrape the pulp into 
a baking dish. Beat up an egg, add salt, 
a trifle of sugar and a cup or two of 
milk. Mix this thoroughly with the 
corn, dot with bits of butter and bake 
20 minutes. 
Corn Pudding.—This is not unlike the 
foregoing, but has features of its own. 
Drain the liquor from a can of corn and 
chop the kernels very fine. Rub together 
a tablespoonful of butter and one of 
sugar, add a beaten egg, and two small 
cups of milk. Stir in the chopped corn, 
salt slightly and bake half an hour in 
a good oven. This last is recommended 
as a welcome hot course for the supper 
table, and either the soup or baked corn 
will be well received in most house¬ 
holds when it is desirable to serve some¬ 
thing heartier than “flour victuals” at the 
last meal of the day. 
Corn Fritters, No. 1.—Cut sugar corn 
from the cob, slicing off only the tips 
of the kernels and then scraping the 
milk and pulp out with a stout knife. 
Have a quart of this cut corn and add a 
teacup of milk, two eggs, salt, and a tea¬ 
cup of wheat flour. Fry in a hot pan, 
using butter or pork fat, drop in spoon¬ 
fuls and brown nicely on both sides. 
When you write advertisers mention The 
R. N.-Y. and you ? ll get a quick reply and 
“a square deal.” See guarantee page 8 . 
Your 
home—every home 
—needs good mu¬ 
sic and fun to help 
make life worth liv¬ 
ing. The Victor sup¬ 
plies it as no other 
instrument can. 
Why not hear the Victor? Write us 
today and we’ll send you complete cata¬ 
logues of the Victor and Victor Records 
and tell you the name of the nearest Victor 
dealer. He will gladly play the Victor for 
you, and sell you a Victor—$10 to $250—on 
easy terms if desired. 
Victor Talking Machine Co. 
20th end Cooper Sts., Camden, N. J. 
Borlmcr Gramophone Co., Montreal, Canadian Distributors 
To get best results, use only 
Victor Needles on Victor Records 
Victor 
NsUrrsVsify 
F PATENTS fortune! 
U RIZES for patents. Patents secured 
through us advertised without charge. 
New lists of inventions needed and possible 
buyers. ‘‘Hints to inventors.” “Why some 
inventors fail.” Book on patents. Send us 
rough sketch or model for search of Patent 
Office records and report on patentability. Special 
agents in 600 cities and towns. Mr. Greeley while 
Acting Commissioner of Patents had full charge of 
U. S. Patent Office. GREELEY & McINTIRE, 
Patent Attorneys, Washington, D. t. 
Hydraulic ^ Cider Presses 
, All sizes. We have had 33 
years' experience and 
can save you money. 
Also Steam and Gaso¬ 
line Engines, Boilers, 
Sawmills, etc. 
Catalogue 
Free 
Thomaa-Albright Co., NEW YORK.N.Y. 
CIDER PRESSES 
TIIE ORIGINAL MT. GILEAH HY- 
DRAULIC PRESS produces more cider 
from less apples than any other andisa 
BIG MONEY MAKER 
Sizes 10 to 400 barrels daily, hand 
or power. Presses for all pur¬ 
poses, also cider evaporators, 
apple-butter cookers, vine¬ 
gar generators, etc. Cata¬ 
log free. We are manufac¬ 
turers, not jobbers. 
HYDRAULIC PRESS MFG. CO 
(01de3t and largest manufacturers of cider 
presses In the world.) __ 
137 Lincoln Avenue, Mount Gilead, Ohio 
Or Room 119 L 39 Oortlandt St., Now York, N. Y. 
DELAWARE IS THE STATE 
OF HAPPY HOMES 
Enjoy¬ 
ment, 
comfort¬ 
able liv¬ 
ing, gen¬ 
ial climate, warm and sunny in winter, cool 
most of the summer. Famous for fruit; good 
for general farming. Land values are increas¬ 
ing, but are still low for the advantages 
enjoyed. For information address 
STATE BOARD OF AGRICULTURE, Dover, Delaware. 
Corn Fritters, No. 2.—To a pint of 
grated sweet corn add one teaspoonful of 
milk, the well-beaten yolks of three eggs, 
teaspoonful of salt, and flour to form a 
batter. Beat the mixture very hard, then 
ad the whites of three eggs which have 
been beaten white and dry. Drop spoon¬ 
fuls in hot fat and fry a light brown. 
PATTIE LYMAN. 
©VIRGINIA 
THE 
GARDEN 
SPOT 
M'SHEftS! 
NVe have new list of select Va. farms now 
ready. All special bargains. Itich lands $10 
per acre and up. Close to big markets. Mild, 
healthy climate. Catalog tells all about this 
country; set t free. Write at once. Come t<> 
Va. and let us show you. Dept. D, 
Middle Atlantic limn, CoCom¬ 
monwealth Bldg., Richmond, Va. 
10 DAYS FREE TRIAL 
We will ship you a 
"RANGER” BICYCLE 
___ ___ _ on approval, freight 
prepaid to any place in the United States without a cent deposit in advance , and 
allow ten days free trial from the day you receive it. If it does not suit you in 
every way and is not all or more than we claim for it and a better bicycle than you can get 
anywhere else regardless of price, or if for any reason whatever you do not wish to keep it, 
ship it back to us at our expense for freight and you will Tiot be out one cent. 
I fill! CAPTHRY DRIPFQ We sell the highest grade bicycles direct from factory 
LU I» iHU I will rniVLw to rider at lower prices than any other house. We 
save you gio to $25 middlemen's profit on every bicycle. Highest grade models with 
Puncture-Proof tires. Imported Roller chains, pedals, etc., at prices no higher than cheap 
mail order bicycles; also reliable medium grade models at unheard of low prices. 
Din CD APCIITC UfAAITCn in each town and district to ride and exhibit a sample 
ItlUCtf AUCH Id II nil I ELU 1910 “Ranger” Bicycle fumishedby us. Youwilbo 
astonished at the -wonderfully low prices and the liberal propositions and special offer we will 
give on the first 1910 sample going to your town. Write at once for our special offer. 
DO NOT BUY a bicycle or a pair of tires from anyone at any price until you receive our catalogue 
and learn our low prices and liberal terms. BICYCLE DEALERS, you can sell our bicycles under 
your own nameplate at double our prices. Orders filled the day received. 
SECOND HAND BICYCLES —a limited number taken in trade by our Chicago retail stores will 
be closed out at once, at $3 to $8 each. Descriptive bargain list mailed free. 
TIDCC flflACTCD DDAIfC rear wheels, inner tubes, lamps, cyclometers, parts, repairs 
I Ifl Cd, vllHw I bit DflHIVb and everything in the bicycle line at half usual prices. 
OO NOT WAIT but write today for our Large Catalogue beautifully illustrated and containing a great fund of 
Interesting matter and useful Information. It only costs a postal to get everything. Write it now. 
MEAD CYCLE CO. Depl.C 80 , CHICAGO, ILL. 
