778 
Woman and the Home 
From Day to Day. 
WHO CAN TELL? 
IIow do we know what hearts have vilest 
sin? 
How do we know? 
Many like sepulchres are foul within 
Whose outward garb is spotless as the snow, 
And many may be pure we think not so. 
IIow near to God the souls of such have 
been ! 
What mercy secret penitence may win ! 
IIow do we know? 
IIow can we tell who have sinned mote 
than we? 
How can we tell? 
We think our brother walked guiltily, 
Judging him in self-righteousness! Ah, 
well. 
Perhaps had we been driven through the 
hell 
Of his temptations we might be 
Less upright in •our daily walk than be¬ 
llow can we tell ? 
Dare we condemn the ills that others do? 
Dare we condemn? 
Their strength is small, their trials are not 
i few, 
) The tide of wrong is difficult to stem. 
And if to us more clearly than to them 
Is given knowledge of the good and true, 
More do they need our help and pity too ! 
Dare we condemn? 
God help us all and lead us day by day ! 
God help us all! 
We cannot walk alone the perfect way; 
Evil allures us, tempts us, and we fall ! 
We are but human and our power is small; 
Not one of us may boast, and not a day 
Polls o’er our heads but each hath need to 
pray, 
God help us all! 
—Harry Larkvn. 
* 
There is much wisdom in the asser¬ 
tion of the Amsterdam (Mo.) Enter¬ 
prise that no one was ever hurt while 
taking a joy ride on a pair of plow 
handles. 
* 
One absent-minded housekeeper has 
an alarm clock in the kitchen, which 
she sets at the time bread should be taken 
from the oven, or vegetables placed over 
the fire, when she is working in another 
room. It seems a useful idea, for it is 
very hard to keep track of the time when 
absorbed by other work; yet a little 
neglect may have troublesome results. 
The alarm clock may be a decided help 
in kitchen occupations. 
* 
Nuns’ toast with cheese is tasty and 
very appetizing for supper. Beat an egg. 
Add a cup of milk, and mix thoroughly. 
Dip and turn slices of stale brefld, cut 
in symmetrical pieces and with with 
crust removed, into the egg and milk, 
and when well saturated saute on one 
side in the frying pan to a golden brown. 
Melt two tablespoonfuls of butter in the 
pan before putting in the bread. When 
the bread is browned turn, and sprinkle 
lightly with grated cheese. While the 
second side is browning the cheese will 
melt. 
THE RURAh 
sieve. Return juice to stewpan, adding 
salt to taste, and one dessertspoonful of 
mixed spice to each pound of tomato. 
Cook over a slow fire until boiled down 
thick, cool in an earthen basin, and 
when quite cold put in bottles; stand 
the bottles in a saucepan containing 
water and cook for 15 minutes, seal up 
and keep in a cool, dark place. This 
conserve can be added to soup stock, 
stews or gravy, or used with macaroni 
or rice; it keeps well and is very nice 
in flavor. The Italians preserve whole 
tomatoes as follows: Place whole to¬ 
matoes, sound and ripe, in a glass or 
earthen jar. Make a pickle of half a 
pound of salt to each quart of water, 
boil this brine, and allow it to become 
perfectly cold. Pour the cold brine into 
the jars, putting inside each jar a small 
saucer to keep the tomatoes from float¬ 
ing above the brine. Put on lid or cork; 
if not a sealed preserve jar tie parch¬ 
ment over the top, too; keep in a cool 
place. 
* 
The new boarder had never been on 
a farm before, says the Youth’s Com¬ 
panion. She was filled with interest 
and delight in everything she saw. On 
the morning after her arrival she saw 
Mrs. Howe apparently picking berries 
from some pretty green plants beyond 
the wall, as she strolled in the road. 
“Those are charming little plants,” 
she said, pausing, with her eyes fixed on 
a pail which hung on Mrs. Howe’s 
arm. “What kind of berries grow on 
them? Does it take long to fill a pail 
like that?” 
Mrs. Howe looked down into the pail 
with a meditative air, and answered the 
second question. 
“I should hope ’twould,” she replied. 
“What kind of berries are they?” per¬ 
sisted the young woman. “I can’t quite 
see. What are you picking?” 
“ ’Tater bugs,” said Mrs. Howe, as 
she made another contribution to the 
depths of the pail. 
The National Educational Associa¬ 
tion has just elected a woman as presi¬ 
dent, for the first time in its 48 years 
of existence. Mrs. Ella Flagg Young, 
of Chicago, who received this honor, 
is the head of the educational system of 
that city, and has shown remarkable 
efficiency in her office. She is a woman 
of brilliant and forceful personality, long 
a successful teacher. She obtained a 
university training in middle life, get¬ 
ting the degree of Pli.D. from the Uni¬ 
versity of Chicago when 55 years old. 
The distinctions she has obtained are 
gratifying evidence of women’s progress. 
* 
Italian tomato paste or conserve is 
sold in foreign groceries here, and is a 
great convenience in making soup, 
sauce, etc., in the Winter, as it is well 
seasoned and always ready. The fol¬ 
lowing is an Italian recipe for making 
it: Put in an earthen pan or porcelain- 
lined stewpan as many sound, ripe to¬ 
matoes as required. Cook over a very 
slow fire until the skin is loose, then 
press through a hair sieve with a 
wooden spoon, throwing away the first 
watery liquid that passes through the 
Household Expenses. 
In answer to Jonathan Carmel, who 
asks if $2.50 per capita a week is right 
for “boughten food” when eggs and 
milk are produced on the farm, permit 
me to say: We are a family of 10 and 
have our own milk, eggs, poultry, pota¬ 
toes, some fruit and vegetables. We 
buy each week, flour, $1.50; sugar 50 
cents (except canning season, or when 
we are eating canned fruit in rich 
syrup) ; meat, 75 cents; coffee, 20 cents. 
We use about 20 to 50 cents’ worth of 
kerosene, depending on the season, and 
about 25 cents’ worth of soap. I (mother 
and housekeeper) believe our living is 
fully one-half supplied by our cows, as 
we use at least 12 quarts of fresh milk 
a day. We use a great deal of butter 
and cream. We like Dutch cheese and 
drink buttermilk. We are not a great 
family for cereals or breakfast foods, 
having used a good deal of whole wheat. 
Occasionally I buy some fruit or vege¬ 
table that we lack. I think I can safely 
say that 50 cents per capita is all that 
it costs us, but I can see where one 
could spend more. Fresh meats (espe¬ 
cially of the better cuts), baker’s 
bread and other things, chocolates and 
canned goods might bring up our bill 
so high it couldn’t be met. We pay 
spot cash and are free to go to any store 
in town. Michigan woman. 
NEW-YORKER 
wash boiler on boards, pour in water to 
come two-thirds up the sides of jars, 
bring to a boil, and boil 30 minutes. See 
that the jars are full to overflowing (fill 
up with boiling water if shrunken), seal, 
and store in a cool dark place. One 
housekeeper tells us that she does not 
skin tomatoes, but bottles without peel¬ 
ing, believing she loses less by fermen¬ 
tation this way, and the skins are easily 
slipped out when preparing for the table. 
2. Eggs are packed away in table salt, 
and usually keep fairly well, but we be¬ 
lieve the water glass process is better. 
Dilute one part of water glass with nine 
parts of water that has been boiled and 
cooled; put in an earthen vessel (never 
use metal), and immerse strictly fresh 
eggs in this, keeping them well covered 
with the solution. After several months 
they are almost equal to fresh eggs— 
but they must be new when put away. 
Keep in a cool, dark place. 
Dainty Puddings. 
Cream Pudding.—One pint of bread 
crumbs, the yolks of three eggs well 
beaten, a cup of sugar creamed with 
butter the size of an egg, the grated rind 
of one lemon. Bake until solid like 
custard. Beat the white of three eggs, 
add one cup of sugar, the juice of one 
lemon. When the pudding is cold, 
spread a layer of tart jelly over it, add 
the frosting and brown quickly. 
Velvet Pudding.—Five eggs, one and 
one-half cupfuls sugar, four table¬ 
spoonfuls cornstarch, three pints milk. 
Dissolve the cornstarch in a little cold 
milk and add one cupful of sugar and 
the yolks of the eggs beaten. Boil three 
pints of milk and add the other ingredi¬ 
ents while boiling; remove from the fire 
when it becomes quite thick; flavor 
with vanilla and pour into a baking 
dish; beat the whites of the eggs to a 
stiff froth; add one-half cup sugar; 
turn over the pudding and place it in 
the oven and let it brown slightly. 
Huntington Pudding (Miss Farmer). 
—Mix one-half cup of cornstarch, one- 
fourth cup of sugar and one-fourth of 
a teaspoon of salt. Dilute with one- 
half cup of cold milk and add to four 
cups of scalded milk. Cook constantly 
in a double boiler for fifteen minutes, 
stirring until the mixture thickens, and 
then stir occasionally. All one and one- 
half teaspoons of vanilla and the whites 
of three eggs, beaten stiff. Mix thor¬ 
oughly, turn into a mold, first dipped 
in cold water, and then chill. Remove 
from the mold and surround with 
sweetened crushed strawberries (rasp¬ 
berries, blackberries or peaches), gar¬ 
nish with whole berries and whipped 
cream that has been sweetened and 
flavored. 
Orange Pudding.—One cup stale 
bread crumbs, one-half orange grated 
with juice, one-half cup of sugar, two 
yolks of eggs, four whites of eggs (add 
a little sugar to them when beating), 
one-half saltspoon of salt. Cover bread 
crumbs with milk. Beat yolks of eggs, 
grated orange and juice together; mix 
with bread crumbs. Beat whites of eggs 
and add to the mixture. Bake in but¬ 
tered pudding dish and serve cold with 
cream. 
Raisin Puff.—Cr earn two tablespoon¬ 
fuls of butter with two of sugar, add a 
cupful of milk, two well-beaten eggs, a 
half teaspoonful of salt, one cupful of 
cleaned and seeded raisins and two cup¬ 
fuls of fine bread crumbs; turn into a 
well-greased pan and steam for one 
hour. Serve hot with lemon sauce. 
August 6, 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal." See guarantee page 8. 
Figure How Much 
You Can Save 
by having a good light in your barns. You 
can save at least 15 minutes a day on the 
chores and milking for yourself and each 
man you hire. Put that extra time in the 
field and figure how many days it totals up 
to in a month. 
Farmers all over the country are going in 
strong for bright, safe light in their barns. 
The past year 30,000 farmers put in home¬ 
made gas light. The 
Acetylene 
Generator 
makes it cost less than kerosene for the same 
amount of light. Besides, it is the safest light 
in the world. 
The best part of this good, bright light is 
that it makes your home and your family so 
much more cheerful and comfortable in the 
evenings. And it saves the women folks so 
much work. It’s the finest thing in the 
world for cooking. 
There is nothing too good for your family 
if you can afford it—and you can afford this. 
Why not let your family join the thousands 
Who are getting good light—NOW? 
This Colt Generator is the one used in United 
States Lighthouses and also by the Signal Corns in 
the Army. This is the only home-made gas light 
ever given a gold medal under com petition. 
It is the safest light in the world. It requires 
less than 15 minutes work a month. Enjoy it 
NOW—don’t go without its advantages any longer 
—for it is an actual saving and the best investment 
er. v / you can make. Send NOW for 
' \ .1 | / our free book, 17 on “Modern 
\V' '// ^ Lighting” —NOW—while you 
v - ' ^ ’• of it. 
CIDER PRESSES 
THE ORIGINAL MT. GILEAD HY-. 
DKAULIO PRESS produces more cider') 
from less apples than any other and is i 
BIG MONEY MAKER 
Sizes 10 to 400 barrels daily, hand_ 
or power. Presses for all pur- 
poses, also elder evaporators, 
apple-butter cookers, vino- , 
gar generators, etc. Cata¬ 
log free. «-We are manufac¬ 
turers, not jobbers. 
HYDRAULIC PRESS MFG. CO.,, 
(Oldest and largest manufacturers of cidor 
presses in the world.) 
137 Lincoln Avenue, Mount Gilead, Ohio 
Or Room 119 L 39 Oortlandt St., New York, N. Y. 
Famous’ 
For 
Over 
33 
Years 
Turn your surplus fruit into 
money. You caa make 
handsome promts from tha 
sale of cider, vinegar or 
fruit) ulcos. Write tor 
catalog of outflts. 
THE BOOMER S BOSCHEUt 
PRESS CO.,312 Water SI, 
Syracuse, N. Y. 
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 
Thomas-Albright Co., NEW YORK.N.Y. 
Canning Vegetables; Preserving Eggs 
1. Can you give me recipe for canning 
coni, string beans and tomatoes plain so 
they will keep? 
2. Can eggs be packed in salt and be 
kept fresh for Winter use, and is it table 
salt that is used for it? e. c. n. 
1. Instructions for canning corn and 
string beans are given on page 747, issue 
of July 23. Directions for canning to¬ 
matoes whole for salad were given on 
page 650, issue of June 11. For ordi¬ 
nary canned tomatoes, scald to remove 
the skins, put in the jars whole or 
halved, fill up with cold water, stand in 
NEW YORK STATE FAIR 
SYRACUSE, SEPTEMBER 12TH TO 17TH 
AGRICULTURAL and INDUSTRIAL EXPOSITION 
EDUCATIONAL FEATURES IN ALL DEPARTMENTS 
$75,000 PREMIUMS and PURSES $75,000 
ATTRACTIONS PROVIDED FOR THE EXHIBIT OF 
SPECIAL FEATURES AND 
FARM, BREEDING and DRAFT HORSES 
The aim being to bring before the public classes 
of horses in greatest demand and which may be 
produced with the greatest profit by the farmers 
of the State. Liberal prizes—large classification. 
CATTLE-SHEEP-SWINE—POULTRY 
More money than ever offered in these depart¬ 
ments. Classification revised and brought up to 
date. Extra classes added in Cattle Department. 
In some breeds in the Sheep Department a 5th and 
6th prize has been added. The Poultry Exhibit in 
its new and enlarged quarters will include every 
feature of the industry. 
MACHINERY EXHIBIT 
will be the largest in years. Agricultural machin¬ 
ery of every description including the latest im¬ 
provements on labor-saving devices for use on the 
farm and in the home. 
DAIRY PRODUCTS 
New educational features added to this depart¬ 
ment. Increased number of prizes. Liberal awards 
to be distributed. Every person engaged in the 
manufacture of dairy products should exhibit in 
one or more classes. Ample refrigerator space. 
Well lighted floor area for the exhibit of dairy 
products in the magnificent New Building erected 
last year. 
FRUITS 
Changes in classification. Additional premiums 
offered. No entry fee on single plates. Spocial 
inducements for New York State Fruit Growers. 
FLOWERS 
Complete classification. Prizes provided for 
amateur and professional growers. 
FARM PRODUCE 
Revised classification. Increased exhibit in this 
department as a result of the liberal prizes offered. 
ART—NEEDLEWORK—CULINARY 
Special inducements made in the domestic de¬ 
partment are sure to bring out the largest exhibit 
ever shown. All branches of the handiwork of 
woman represented. 
S E 3NT 3D FOR 3T» R I 25 ZES Ij 1ST 
SHOWING THE PRIZES OFFERED AND THE DATE OF THE CLOSING OF ENTRIES IN EACH DEPARTMENT 
NEW YORK STATE FAIR COMMISSION, SYRACUSE, NEW YORK 
