746 
THE RURAL NEW-YURKER 
Woman and the Home 
From Day to Day. 
WHY DO WE WAIT? 
Why do we wait till ears arc deaf 
__ Before we speak one kindly word, 
And only utter loving praise 
When not a whisper can he heard? 
Why do we wait till hands are laid 
Close-folded, pulseless, ere we place 
Within them roses sweet and rare, 
And lilies in their ilawless grace? 
Why do we wait till eyes are sealed 
To light and love in death’s deep trance— 
Dear, wistful eyes—before we bend 
Above them with impassioned glance? 
Why do we wait till hearts are still 
To tell them all the love in ours, 
And give them such late meed of praise 
And lay before them fragrant flowers? 
How oft we, careless, wait till life’s 
Sweet opportunities are past, 
And break our “alabaster box 
Of ointment” at the very last. 
Oh, let us heed the living friend 
Who walks with us life’s common ways, 
Watching our eyes for look of love, 
And hungering for a word of praise! 
—Credit Lost. 
* 
One of our friends suggests putting 
rollers under the kitchen table as a 
means of saving steps; it can then be 
rolled close to the sink while washing 
dishes, rolled near the china closet to put 
the clean dishes away, pushed over near 
the flour bin or pantry when baking, and 
best of all, moved about easily for sweep¬ 
ing and cleaning. After tugging at a 
heavy table (and the kitchen table us¬ 
ually is heavy) every time the kitchen is 
cleaned, a housekeeper is in a receptive 
mood toward anything that will save 
strength. We save a good many steps 
by using a tray in carrying to and from 
pantry or dish closet, and in setting and 
clearing the table. There is no sense in 
taking one journey for plates, another, 
for cups and saucers, and a third for 
other dishes, when all could be put on a 
tray at once and carried without trouble. 
Another saving of nerves, if not of 
strength, is the use of rubber heels, 
which absorb the jar in walking. Trained 
nurses, waitresses, and many others 
whose duties compel them to be much on 
their feet, testify to the relief afforded 
by this little aid, and a rubber-tired 
An attractive dessert, which tastes as housewife is a natural extension of 
good as it looks, is grape snow pudding, modern methods in a field where there is. 
Soak two tablespoonfuls of gelatine in 
enough water to cover it. At the end of 
an hour add to it a quart of heated grape 
juice, stir over the fire until the gelatine 
is dissolved, add the juice of one lemon, 
and sugar to taste. Take from the fire, 
and, as it cools, beat into it gradually 
the stiffened whites of four eggs. Beat 
until the mixture begins to stiffen, then 
turn into a wet mould and set in the ice- 
chest. When firm, turn upon a chilled 
platter and serve with whipped cream. 
* 
The Melbourne Australasian tells 
about a local gardener who is a very 
much place for the saving of bodily 
energy, as well as of time and labor. 
The Trick in Making Conserves. 
If recipes for the ingredients used in 
making conserves do not include the 
method of making the one following 
them will have, as a result, extra heavy 
and rich preserves—but not a true con¬ 
serve. It must be kept in mind that 
while a conserve is a sort of glorified 
preserve, it is not to be served in the 
same way. When ice cream or any simi¬ 
lar dessert is served at the end of a meal 
a slice of conserve placed on the plate 
with it adds the last touch of delicious¬ 
ness—as well as style. Again, if serving 
light refreshments at “afternoon tea” or 
to the casual caller, at any hour, the 
pious member of the Salvation Army, slice of conserve is served with wafers 
He has a habit of carving texts on the or light cakes and a cup of chocolate, or 
rinds of melons and pumpkins while 
they are young and tender, the carving 
making a permanent scar that shows up 
very plainly as the fruit increases in 
size. His employer requested the gar¬ 
dener to send a couple of fine melons to 
a neighbor, Mrs. Blank, and was rather 
puzzled by a subsequent coolness of man¬ 
ner on the part of that lady. She learned 
later that Mrs. Blank, whose hair and 
complexion were conspicuously artificial, 
had received two melons inscribed as 
follows by the pious gardener: “Vanity 
of vanities.” “Be sure your sin will 
find you out.” We think, so long as the 
gardener continues to adorn his innocent 
melons with moral reflections it would 
be wise to edit them judiciously before 
tea. If a little more than this is wanted, 
the correct thing is a hall of soft cheese, 
or a puff of whipped cream. To be 
served in such ways the conserve must 
he solid enough that it may be sliced, as 
cheese is, and it should be almost as 
smooth. This condition does not imply 
that the .conserve will be dry enough to 
eat from the fingers, for it will not, but 
there is another type of conserve known 
as “dry conserve” that may be eaten 
from the fingers, like candy, if desired, 
but is served under the same conditions 
as the other, and makes a beautiful gar¬ 
nish for the ice cream . 
Almost any combination of fruits may 
be used, but all should be brought to 
the pulp stage and cooked together until 
smooth, then measured and, for very tart 
fruits, an equal measurement of sugar 
added, for sweeter fruits three-fourths 
as much sugar as fruit will be enough. 
Cook very slowly, stirring well, until a 
presenting them where their messages little dropped on a cold plate will not 
spread. Turn into cups or tempered 
glasses and cook in a cool oven for 10 
might be misunderstood. 
* 
A soft collar, rolling away from the 
base of the neck, is so much cooler than 
any high neck-dressing that it is -no won¬ 
der everyone is wearing it this Summer. 
While the broad stiff linen collars of the 
Eton type look well with a young face, 
they have a tendency to age their elders, 
but a narrower turn-down linen collar 
will be found generally becoming, and 
gives a neat look to the simplest house 
hours. Larger dishes might be used, but 
the smaller ones make nice shaped slices 
when served. 
Grapes and pears in combination make 
a delicious conserve and to give one full 
explanation of the work will describe it: 
Pop grapes from their skins and cook 
the pulps .with a little water until the 
seeds loosen, then put through a fine 
colander to separate the seeds from the 
pulp. Add an equal weight of peeled 
and sliced pears and cook until smooth 
and about one-fourth cooked away. Now, 
dress. Soft rolling collars of fine muslin add as much sugar as there is of the pulp 
or lace are more becoming, and very 
comfortable. This season pleated collars 
are especially liked, and with cuffs to 
match they make a plain gown quite 
dressy. There is also a return of the 
frilled fichu, leaving the neck open in 
V-shape. It is surprising to see how low 
and any flavoring desired. Cook until 
stiff as already described; put in cups 
and finish off in the oven. It is hard to 
describe the exact quality of a good con¬ 
serve, but it should he of a consistency 
a little more solid than jelly and not 
quite as solid as cheese. 
Another recipe: Cook three pounds 
of fine, tart apples, slowly, in a pint of 
the collarless necks are cut in the case cider until soft, then add three pounds 
of street dresses; many of them really of chopped and seeded raisins, a cupful 
seen, intended for evening wear. Apart "SfP ^ 
irom any question as to the propriety of colander and treat as the others, 
such styles for street wear, they often For a conserve of citron melon: Peel 
show such unattractive throats, such 
dingy skins and prominent bones, or go 
to the other extreme of flabby corpulence, 
that we really wonder how the wearer 
can appear so complacent. Current fash¬ 
ions give a fine field for the exercise of 
the magic gift of seeing ourselves as 
others see us. 
and dice eight pounds of the citron; 
cover with a weak lime water and let 
stand six hours; drain; cover with clear 
cold water; bring to a boil and drain 
again. To the citron add three large 
lemons, sliced, and three pounds of 
sugar. Let stand 24 hours. Add three 
pounds more of sugar and three ounces 
of ginger root and cook as directed. Re¬ 
move the pieces of ginger root before 
placing in the cups. (While I have not 
tested the matter, I can see no reason 
why the meaty part of the watermelon 
might not be as fine as the citron. Last 
season I preserved the pink part of the 
watermelon, using sliced lemons and 
ginger root for flavors, and it was super¬ 
fine.) If no conserve was prepared last 
season and it is wanted for present use, 
or before fruits will be with us again, 
drain the juice from canned fruits and 
use the solid fruits, with less sugar, and 
good results may be obtained. 
The “dry conserve” is, essentially, like 
candied fruit, and may be prepared" from 
cherries, peaches, pears, quinces or any 
fruit that will hold its shape during the 
cooking process. Pit the cherries; peel 
and halve the peaches, and put other 
fruits into suitable shape. Make a heavy 
syrup from as much sugar as there is 
fruit to be cooked and a little water. 
When the syrup has been boiling a min¬ 
ute or two begin putting in the fruit. 
Cook it until permeated through and 
through with the syrup, then drain, put 
on plates and finish the cooking in the 
oven. If the sun is very bright the fruit 
may be covered with glass and sun- 
cooked. There is another form of dry 
conserve and to illustrate it we will, 
again, use the citron melon. Pare a fine, 
fresh one and chop it. Cover with water, 
slightly salted, and cook until tender. 
Drain and cover with cold water made 
sharp with lemon juice (a bit of citric 
acid will answer the same purpose) and 
let stand 24 hours. Drain from the 
acidulated water, and to each pound of 
citron add three-fourths of a pound of 
sugar. Cook slowly until it becomes a 
heavy, green paste, then add half a cup¬ 
ful of rosewater and cook until a little 
dropped in cold water will form a ball 
(as in candy making). When this stage 
is reached pour into greased pans, to 
a depth of half an inch. Cook in oven 
10 hours. Cut into fancy shapes, and 
pack between layers of granulated sugar. 
Any of the dry conserves should be 
packed in sugar (over, under, and be¬ 
tween) and kept in airtight receptacles. 
Tin boxes that fine wafers come in are I 
good, as are tin pails with tight-fitting 
covers. The other type, packed in cups 
can be treated just as jelly is; covered 
with paraffin, with a paper dipped in the 
white of an egg, if the cup has a cover, 
or the way the maker is accustomed to. 
EVA RYMAN-GAILLARD. 
July 23, 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 8. 
V. 
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A" 
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Brooklyn, N. Y. 
M 
From Bakery to Farm 
Soda crackers are a long time 
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(Never Sold in Bulk) 
NATIONAL BISCUIT COMPANY 
