190 
<TLI13 R UJ R AL NEW-YORKER 
February 7, 
Woman and the Home 
From Day to Day 
I WANDERED LONELY AS A CLOUD 
J wandered lonely as a cloud 
That floats on high o’er vales and hills, 
When all at once I saw a crowd, 
A host of golden daffodils: 
Reside the lake, beneath the trees, 
Fluttering and dancing in the breeze. 
Continuous as the stars that shine 
And twinkle on the milky way, 
They stretched in never-ending line 
Along the margin of a bay; 
Ten thousand saw I at a glance, 
Tossing their heads in sprightly dance. 
The waves beside them danced, but they 
Outdid the sparkling waves in glee:— 
A poet could not but be gay, 
In such a jocund company; 
I gazed—and gazed—but little thought 
What wealth the show to me had brought: 
For oft, when on my couch I lie 
In vacant or in pensive mood, 
They flash upon that inward eye 
Which is the bliss of solitude, 
And then my heart with pleasure fills 
And dances with the daffodils. 
—William Wordsworth. 
* 
Fisn and potato salad is prepared as 
follows: Slice six medium sized boiled 
potatoes, and mix with one cup of cold 
boiled fish (cod, salmon, halibut, or 
canned tuna). Pour over the following 
dressing: Three tablespoonfuls melted 
butter, three tablespoonfuls cream, one- 
half teaspoonful salt, one-fourth teaspoon¬ 
ful pepper, one-fourth teaspoonful mus¬ 
tard. Stir in one cupful of vinegar, and 
bring to a boil, stirring well. Then add 
three eggs, beaten well, to the hot dress¬ 
ing, remove from the fire, and beat five 
minutes. Let it cool, then pour over 
the salad. Serve in a nest of lettuce 
leaves, garnished with rings of hard- 
boiled eggs. 
* 
Here is a wonderful walnut cake. Its 
peculiarity is the absence of flour: Ma¬ 
terials required are one pound of Eng¬ 
lish walnuts, six eggs, one cup of sugar, 
one teaspoon flavoring, 1^ teaspoon 
baking powder. Grind the nuts in a meat 
chipper. Beat the whites of the eggs 
quite stiff, and add sugar. Beat yolks 
until creamy, add them, and then flavor¬ 
ing. Mix baking powder thoroughly into 
the walnuts, then carefully fold into the 
egg mixture. Bake in two layers and 
put together with a layer of whipped 
cream. 
A mixture used by professional clean¬ 
ers to take milk and coffee stains out of 
woolen and mixed fabrics consists of one 
part glycerin, nine parts water and one- 
half part ammonia. This mixture is ap¬ 
plied with a brush and allowed to re¬ 
main for 12 hours, the moistening being 
occasionally renewed. After this the 
stained place is pressed between cloth 
and then rubbed with a clean rag. Dry¬ 
ing, and if possible a little steaming, 
completes the cleansing process. The 
first-aid process for removing milk or 
coffee and milk stains from black gar¬ 
ments, used in quick lunch restaurants, 
is an immediate application of hot black 
coffee, and this is very efficacious. Milk 
and coffee stains on delicate silks are 
quite hard to remove, but a mixture used 
quite successfully is five parts of glycerin, 
five parts of water, and one-fourth part 
of ammonia. Before using this mixture 
a little must be tried on some part of 
the garment where it will not be noticed, 
to see whether the color is changed by it; 
if so the ammonia must be omitted. If 
it does not change, or regains color after 
drying, the mixture is brushed on with 
a soft brush, allowed to remain for six 
or eight hours, and is then rubbed with 
a (Van cloth, any remaining dry sub¬ 
stance being carefully taken off with a 
knife. The spots are then brushed over 
with clean water, pressed between cloths, 
and dried. If some of the stain still per¬ 
sists, it may be removed by rubbing with 
dry bread. If the finish of the silk is 
affected it is usually restored by brush¬ 
ing with a thin solution of gum arabic, 
drying, and then ironing carefully. 
Lard That Keeps. 
I noticed recently one woman has trou¬ 
ble to keep her lard. When I began 
housekeeping, which was many years ago, 
I had a lot of trouble that way. I kept 
my lard in the cellar as a matter of 
The Magic Flight of Thought 
course, to keep cool, but it would get 
green and unfit for use. I read in a pa¬ 
per, “Never keep your lard in the cellar, 
but in the upper part of the house.” I 
have since done that way, and have no 
more trouble. Two years ago this Win¬ 
ter I put my lard in gallon and half-gal¬ 
lon jars, covering with waxed paper and 
placing them in the upstairs chamber, 
bringing a jar down when needed and 
kept in the pantry to be handy until each 
jar was used. I used the last in Novem¬ 
ber of last year, and apparently it was 
as sweet and fresh as at first. Think it 
would keep over two years if one wished 
to keep it that long. It seems to need a 
dry place, and hot weather does not seem 
to hurt it at all. m. a. c. 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
7773 Blouse with vest. 34 to 50 bust. 
With or without peplum and chemisette. 
S115 Fancy blouse, 34 to 42 bust. With 
long or three-quarter sleeves. 8106 Three 
piece skirt with simulated tunic, 22 to 
32 waist. With high or natural waist 
AGES ago, Thor, the cham- 
pion of the Scandinavian 
gods, invaded Jotunheim, the 
land of the giants, and was 
challenged to feats of skill by 
Loki, the king. 
Thor matched Thialfi, the 
swiftest of mortals, against Hugi 
in a footrace. Thrice they swept 
over the course, but each time 
Thialfi was hopelessly defeated 
by Loki’s runner. 
Loki confessed to Thor 
afterwards that he had de¬ 
ceived the god by enchant¬ 
ments, saying, “Hugi was my 
thought, and what speed can 
ever equal his?” 
But the flight of thought is 
no longer a magic power of 
mythical beings, for the Bell 
Telephone has made it a 
common daily experience. 
Over the telephone, the 
spoken thought is transmitted 
instantly, directly where we 
send it, outdistancing every 
other means for the carrying 
of messages. 
In the Bell System, the tele¬ 
phone lines reach throughout 
the country, and the thoughts of 
the people are carried with 
lightning speed in all directions, 
one mile, a hundred, or two 
thousand miles away. 
And because the Bell System 
so adequately serves the practi¬ 
cal needs of the people, the 
magic of thought’s swift flight 
occurs 25,000,000 times every 
twenty-four hours. 
American Telephone and Telegraph Company 
And Associated Companies 
line. 8099 Over-blouse with tunic and 
skirt, 34 to 42 bust. To be worn over 
any guimpe. 81 OS Feg top skirt for 
misses and small women; 16 and 18 
years. With high or natural waist line. 
8091 Fancy blouse, n4 to 42 bust. 
With long or three-quarter sleeves. 8105 
Fancy blouse, 34 to 44 bust. With three- 
quarter or long sleeves. 8124 Empire 
negligee, 34 to 42 bust. With three-piece 
skirt, elbow or long sleeves. 8092 One- 
piece skirt, 22 to 30 waist. With high 
or natural waist line, with or without 
frill. S120 Two-piece skirt, 22 to 32 
waist. With high or natural waist line. 
Pi-ice of each pattern, 10 cents. 
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