1102 
THE RURAL NEW-YORKER 
November 26, 
Woman and the Home 
From Day to Day. 
TIIANKSGIVING TllOUGJ1TS. 
It was the time of Autumn 
When the leaves were turning brown— 
Green to yellow and pied and black; 
And some were tumbling down. 
It was the time of Autumn, 
When fruits are gathered in ; 
Some for the press, some for the vat, 
And some for the miller's bin. 
Then poor men fell a-playing, 
For their work was o’er; 
And rich men fell a-sighing 
That they could play no more. 
For the Summer is a merry time. 
If a man have leisure to play ; 
I5ut the Summer is a weary time 
To him that must work all day. 
Them thanks to God the giver. 
Who loves both great and small ; 
To every one he sometimes gives. 
But to no man giveth all. 
employed only by members of the so¬ 
ciety. A member can always get all the 
excellent help she needs if she will pay 
a fair price. When the girls join the so¬ 
ciety they are placed at a small salary 
with the most capable housewives in the 
membership, and they get the finest 
training. The girls are shifted as their 
skill increases. It was remarked that the 
emigration of girls from Germany to 
this country has almost ceased in the 
last year or so. The society is mostly 
supplied by Austrians, Hungarians, Bo¬ 
hemians and Slavs nowadays. This is 
said to be because the Germans became 
aware of what they were losing and 
made better offers to their servants. Last 
year 3,400 persons were helped in some 
way by the society and 972 girls were 
put into situations. The society is 16 
years old and was originally founded to 
protect immigrants from being abused. 
The rich, who careth for himself, 
Finds after pleasure pain; 
But the toiler, whom God careth for. 
Bests and is glad again. 
—Author Unknown. 
* 
A cooking stove designed for burning 
coke is a new household appliance. It 
is said by its introducers to be much 
more economical than a coal range, free 
from smoke or dirt, and to give an ideal 
heat for all cooking processes. We have 
never had any personal experience with 
coke, but know it is used in heating 
large buildings, providing steam power, 
etc. 
* 
In packing away white Summer 
dresses remember that if wrapped in 
dark blue paper the fabric will not turn 
yellow, no matter how long it lies by. 
It is often possible to get such paper 
from the local dry goods merchant, as 
most white linen and cotton goods come 
from the mills wrapped in it. It is a 
good plan to wrap rarely used table linen 
in such paper. 
* 
One thing to bear in mind with a 
beaver hat is that it must not be brushed. 
Brushing mats down the pile and it soon 
becomes sleek and flat, entirely losing 
the soft wooliness that is the beauty of 
beaver. The beaver hat should only be 
shaken to dislodge dust, a vigorous 
shaking in a strong current of air cleans¬ 
ing it as well as a brushing, while leav¬ 
ing the soft pile undisturbed. 
* 
Here is a baked breakfast dish sub¬ 
stantial enough for a cold morning: To 
two cups of seasoned mashed potato add 
a half-cup of hot milk; beat thoroughly 
and add one-third of an onion, grated, a 
tablespoon fill of chopped parsley and six 
tablespoonfuls of finely chopped cold 
cooked ham. Pour the mixture into a 
buttered baking dish, cover the top with 
a half-cup of cracker crumbs, moistened 
with a tablespoonful of melted butter, 
and put into a hot oven for 15 minutes; 
remove from the oven, make five de¬ 
pressions in the loaf and drop in each 
an egg; sprinkle with a half-saltspoonful 
of salt, a light dusting of pepper and re¬ 
turn to the oven just long enough to 
“set” the eggs. 
* 
The German Housewives’ Society of 
this city gives yearly prizes to domestic 
workers with good records for contin¬ 
uous service. These prizes are bracelets, 
rings and stickpins, all adorned with the 
society’s emblem of a busy bee. The 
first prize went to a domestic who had 
been 14 years in one position, while the 
second had a record of 10 years. After 
four years in one situation a $10 gold 
piece is a regular prize. The organiza¬ 
tion is mutually beneficial. The girls are 
cared for free of charge when they are 
ill, they are placed in houses with mis¬ 
tresses who are congenial, they are pro¬ 
tected when they come to this country 
ignorant of the language and if they are 
respectable and hard working their rec¬ 
ord entitles them to demand increases in 
salary at stated intervals. The girls are 
A Good Fruit Cake. 
Some time ago, I think it was during the 
Summer of 1907, you printed a recipe for 
fruit cake with full instructions for baking. 
Would you print it again? 
A CONSTANT READER. 
The following is a tested recipe one 
of our friends first found in the Ohio 
Farmer; the directions are so good that 
they are worth reprinting: 
To make a really good fruit cake de¬ 
mands the leisure of two days. On the 
first day seed the raisins, slice the citron, 
brown the flour and measure the spices. 
On the second day, mix and bake the 
fragrant compound. Be very careful to 
beat the eggs thoroughly, whites and 
yolks separately. The oven must be 
well considered. Fruit cake should be 
put in a slow oven, as it requires long 
baking to induce a richness of flavor. 
Keep the heat as regular as possible, 
and do not open the oven door for at 
least 10 minutes after it has been put in. 
When opening the oven, be careful that 
no cold draft of air from an open win¬ 
dow or door strikes in. Do not slam 
the oven door shut or jar the pan by 
moving it unnecessarily. Measure every¬ 
thing carefully, using a cup holding half 
a pint. This cake is comparatively in¬ 
expensive and it improves with age. 
Take four cups white flour, place on a 
baking pan and set in an open oven to 
dry and slightly brown. Stir it occasion¬ 
ally and cool before using. Measure one 
cup butter and one cup of sugar.' Mix 
them to a smooth cream, add one cup 
each of molasses and sweet milk. Beat 
four eggs separately, the yolks until 
thick and the whites to a stiff snow. 
Add the yolks to the butter and sugar. 
Sift the flour with a level teaspoonful of 
soda (do not use any cream of tartar) ; 
seed and chop one pound raisins, and 
slice one-quarter pound citron. Mix the 
fruit together, and stir it into the flour. 
Mix one teaspoonful each of cinnamon 
and cloves, and a whole nutmeg grated. 
Add the spices to the butter and sugar 
mixture, then add the flour and lastly 
the whites of the eggs. Have ready a 
pan lined with three layers of light 
brown paper. Pour in the mixture and 
bake at least four hours. Should it be 
inclined to burn on top, cover with sev¬ 
eral layers of paper and place a small 
pan of cold water in the oven. When 
done frost it, wrap it in waxed paper and 
keep in an earthen jar with. a close 
cover. It will keep for a year and is ex¬ 
cellent for a standby, not too rich, yet 
of perfect and exquisite flavor. 
Meatless Mincemeats. 
To mention a meatless mincemeat 
seems rather a joke, but the fact has 
been demonstrated that even this is pos¬ 
sible, and that a dessert material so like 
the original delicacy as to defy detection, 
may be made entirely without meat. 
And this with the price of meat still 
soaring skyward, should invite atten¬ 
tion and investigation. It might be well, 
however, to repeat the warning against 
letting the family into the secret of the 
subterfuge, since many imaginations are 
so great as to affect the appetite un¬ 
pleasantly when there is even a hint of 
substitution. Call it mincemeat without 
the adjective, and let the palate pass 
judgment without bias. Either of the 
formulas given, when carefully com¬ 
pounded, will satisfy the longing for the 
old-fashioned mince pie of our grand¬ 
mothers, and at no great expense. 
Nut Mince.—Put one cupful walnut 
meats through the finest cutter of the 
food chopper, and two cupfuls sliced 
apples through the coarsest. Add one- 
half cupful of vinegar, the same of 
water or fruit juice, one and one-half 
cupful of sugar, one teaspoonful each of 
cinnamon and allspice, one-half tea¬ 
spoonful each of cloves and salt, and one 
cupful of raisins coarsely ground or cut 
in two as preferred. Mix all together 
and heat thoroughly, when it is ready 
for use. This quality makes two large 
pies. 
Lemon Mince.—Boil six lemons until 
tender enough to pierce with a straw. 
Drain and weigh them; take an equal 
quantity each of pared and cored apples, 
seeded and chopped raisins, cleaned cur¬ 
rants and finely shredded beef suet; one- 
half their weight in candied orange peel 
and citron and a quarter of their weight 
in sugar. Cut open the lemons, remove 
seeds and chop as fine as possible. Add 
to all one small nutmeg grated, one tea¬ 
spoonful salt, one scant teaspoon ful each 
of mace and ginger, one-quarter tea¬ 
spoonful of cloves and three ounces of 
crumbled stale macaroons or stale 
sponge cake. Add sufficient sweet cider 
or other fruit juice to moisten, and put 
in jars. It will be ready for use in 
three weeks. 
Mock Mince.—For four pies take 12 
crackers rolled fine, one cup hot water, 
one-half cup vinegar, and one cupful 
each of molasses, sugar, currants and 
raisins, with spices to suit the taste. 
Blend thoroughly and bake at once. 
MAUDE E. S. HYMERS. 
When you write advertisers mention The 
B. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 12. 
Economical Dresses 
You can have remark¬ 
ably stylish cotton dresses 
ia the cost will be ex¬ 
tremely moderate if you 
select 
Simpson- 
Eddystone 
Silver Grey Prints 
These calicodress-goods 
are of the highest quality 
— recognized as the stan¬ 
dard for over 65 years. 
The cloth is well-woven 
and durable ; designs are 
new and artistic ; color is 
rich and will not fade. 
Show this advertisement to your deal¬ 
er when you order, and don’t accept 
substitutes. If not in your dealer’s 
stock write us his name and address. 
We’ll help him supply you. 
The Eddy stone Mfg.Co., Philadelphia 
established by Wm. Simpson, Sr. 
The Rochester Radiator will 
SAVE HALF YOUR FUEL 
or give youdoublethe amount 
of heat from the same fuel, if 
you will give it a trial, or we 
will refund the money paid 
for it. Write for Booklet on 
heating homes. 
ROCHESTER RADIATOR CO. 
•>> Furnace St.,Rochester,N.Y. 
Prices from 
$ 2 to $12 
For hard or 
Soft Coal 
wood or gas 
Fits any 
Stove or 
Furnace 
Absolutely safe. Makes and burns its own 
gas. Brilliant BOO candle power light. 
(•CfLSts no shadow. Costs 2 cents per 
week. No smoke, grease, nor odor. Over 
200 styles. Every lamp warranted. Agents 
wanted. Write for catalog. 
THE BEST LIGHT CO. 
401 E. 5th St., Canton, O. 
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 fresk, 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 
