820 
June 13, 
THE RURAL NEW-YORKER 
Woman and the Home 
From Day to Day 
The Fatherland. 
Where is the true man’s fatherland? 
Is it where he by chance is born? 
Doth not the yearning spirit scorn 
In such scant borders to be spanned? 
Oh, yes! his fatherland must be 
As the blue heaven wide and free! 
Is it alone where freedom is, 
Where God is God and man is man? 
Doth he not claim a broader span 
For the soul’s love of home than this? 
Oh, yes. his fatherland must be 
As the blue heaven wide and free! 
Where’er a human heart doth wear 
Joy’s myrtle-wreath or sorrow’s gyves, 
Where’er a human spirit strives 
After a life more true and fair, 
There is the true man’s birthplace grand, 
IIis is a world-wide fatherland! 
Where’er a single slave doth pine. 
Where’er one man may help another.— 
Thank God for such a birthright, 
brother,— 
That spot of earth is thine and mine! 
There is the true man’s birthplace grand, 
His is a world-wide fatherland! 
—James Russell Lowell. 
L OBSTER sandwiches, which are sav¬ 
ory and unusual, may be made from 
canned lobster where fresh sea food is 
not available. Mince the lobster fine, add 
half the quantity of shredded lettuce, a 
little chopped cucumber pickle, and 
enough mayonnaise dressing to moisten. 
Mix well, and spread between either 
white or brown bread, which should be 
buttered. Cut into small triangles. 
❖ 
H OUSEKEEPING on the great Ger¬ 
man steamer Vaterland, which re¬ 
cently made her first appearance in the 
harbor of New York, means catering for 
a family of about 5,000. Electricity is 
largely used in all sorts of kitchen work. 
There is an electric toaster, which makes 
6,000 slices of toast a day. An electric 
machine whips cream ; in about five min¬ 
utes it can whip enough for 1,500 peo¬ 
ple. A row of kettles, electrically heated, 
boil the eggs, which are put in wire 
baskets attached to a complicated device, 
which registers the time required for 
cooking, and automatically lifts the eggs 
out at the proper time. A revolving 
meat-cutting machine cuts 82 slices of 
cold ham in a minute, while the bread- 
slicer cuts 64 slices a minute, all of uni¬ 
form thinness. A whole kitchen is given 
over to making tea, coffee and chocolate. 
Of course the silverware is all polished 
by machinery, and the newest devices 
in vacuum cleaners are used. The first, 
second, third and steerage cabins have 
separate kitchens, cooks and stewards. 
• 
O LD-FASHIONED English housewives 
used to make a poultice of scraped 
potato to relieve pain from swollen 
bruises or burns. A doctor writing to 
the London Lancet recently endorsed this 
treatment in cases of gout, lumbago, 
rheumatism and bruises, especially in re- 
ducing swellings in cases of synovitis (in¬ 
flammation of the membranes lining 
joints, as knee, ankle or wrist, or sheath¬ 
ing tendons). In acute cases the raw 
potato juice was made into a fomentation 
with hot water, and was found to give 
great relief. The actual medicinal agent 
of the potato juice seems unknown. We 
do not believe in substituting amateur 
dosing for trained medical care, in the 
case of any serious ailment, but there 
are many occasions in isolated homes 
where the home doctor is obliged to give 
first aid, and we are always rather 
pleased to learn that some of our home 
remedies have a sound basis for belief in 
them. 
* 
I N warring against flies the housekeeper 
must remember that care about the 
born is not the only thing; she must do 
her # part also. Her efforts must include 
proper care of all kitchen wastes. Such 
things as are intended for pigs or chick¬ 
ens must be kept in closed receptacles, 
while absolute waste, such as tea and 
coffee grounds, and other inedible or de¬ 
leterious substances, should be burned or 
buried. On small suburban lots it is a 
common custom to make a shallow hole 
to receive vegetable wastes, each layer 
receiving a sprinkling of lime, and the 
hole being gradually filled with earth. 
This is a good plan, for it not only does 
away with the offense of the rotting, re¬ 
fuse, but also forms a useful compost. 
Wire garbage incinerators are made, 
which are simply like a tall upright bas¬ 
ket of heavy wire, reenforced with iron 
hoops, and standing up several inches on 
iron feet; with a little kindling and, if 
need be, a little kerosene carefully used, 
garbage is quickly burned with the good 
draft provided, and it is much safer than 
a bonfire. Of course the cellar windows 
should be just as carefully screened as 
the rest of the house. It is an excellent 
plan to have a fruit and vegetable closet 
in the cellar enclosed in wire netting, 
raised fi-oin the floor, preferably on cas¬ 
tors, and with netting shelves. This al¬ 
lows a free cii'culation of air, and if a 
tight-fitting door is kept closed thei-e is 
no trouble from those exasperating little 
flies that are so troublesome with juicy 
fruits. Of course there should be a 
netted meat safe or cooling closet, which 
should be a valuable annex to the ice¬ 
box. If ice is out of reach, some of the 
evaporating systems of cooling food will 
be desii’able. 
with a contrasting color. Stamped and 
tinted on art crash, 17x54 inches, 'with 
mercex-ized floss to work, 40 cents. 
No. 684. A design for an embi-oidered 
center cloth twenty-two inches in diam¬ 
eter. One transfer is given. The scal¬ 
loped edges are to be padded and button¬ 
holed. The leaves and flowei-s can be 
worked solidly or as eyelets. The stems 
are to be outlined. Stamped on best 
white Scotch linen, with mercerized floss 
to work, 55 cents. 
quart 
quarts of 
quart of 
shortening. 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements de¬ 
sired. Price of each pattern 10 cents. 
7465, child’s one-piece dress, 2 to 6 
years; embroidei’y pattern 386 for seal- 
684. 
lops; embroidery pattern 652 for daisy 
spray. 8259, plain blouse, 34 to 44 bust. 
7612, corset cover with straight upper 
edge, 34 to 42 bust. 8253, two-piece pet¬ 
ticoat for misses and small women, 16 
and 18 years. 
No. 774. Design for enxbroidering the 
ends of a table or dresser scarf. Two 
ends 12 inches wide are given. The de¬ 
sign can all be worked solidly, all in 
outline or in a combination of solid work 
and outline; or the material can be tinted 
between the lines and the design outlined 
Graham-Flour Recipes. 
G RAHAM Yeast Bi-ead.—Take one 
quart of liquid yeast, three 
graham flour and one 
white fioui-, salt and 
and two tablespoonfuls 
of brown sugar. Let rise once, then put 
in pans, raise, being careful not to get 
too light, as it will fall if you do. Bake 
about 45 minutes. 
Graham Muffins.—One quart of sweet 
milk, one egg, one-lialf teaspoon salt, two 
teaspoons melted shortening, one table¬ 
spoon brown sugar, two tablespoons bak¬ 
ing powder, graham flour to make stiff 
batter. Bake about 30 minutes in hot 
oven, in muffin rings. 
Graham Wafers.—One-half cup butter 
or any pi-epared shortening, four table¬ 
spoons sugar, one well-beaten egg, one- 
half teaspoon salt, one -teaspoon of soda 
dissolved in two tablespoons hot water, 
one-half cup sweet milk. Beat mixture 
thoroughly and then add as much graham 
flour as .the mixture will hold, knead un¬ 
til it sticks togethei’. Roll very thin and 
cut into wafers. Bake in a moderate 
oven until a golden brown and very crisp. 
Splendid for tea or school lunches. 
Graham Pudding.—One pound dates, 
one cup nut meats, one cup sugar, one 
cup graham flour, one quart of water. 
Salt to taste. Boil 15 minutes. Sex-ve 
cold with whipped cream. No one would 
suspect its ‘humble origin. 
Graham Cake.—Two cups buttermilk, 
two cups -brown sugar, two tablespoons 
melted butter, two -teaspoons soda, one 
teaspoon salt, one teaspoon each of cin¬ 
namon, cloves and nutmeg, one cup rais¬ 
ins, one egg, one cup white flour, graham 
flour to make a stiff battei*. 
MRS. F. c. G. 
Cottage Cheese Variations. 
P LAIN Cottage Cheese.—Take the clab¬ 
bered milk and put it on the back of 
the range to ‘heat and curd, taking care 
that the w-hey does not boil. Pour off 
the whey and put the curd in a sugar bag 
to drip. 
Another method: Take the clabber and 
pour into it boiling water Jo curd the 
solid part of the clabber quickly. Cut 
several -times with a knife and drain as 
above. Each method has its advocates. 
Mash the drained curd very soft and 
smooth with a silver spoon much as you 
would mash potatoes until all the lumps 
are gone. Add one tablespoon of thick 
sour cream to each pint of curd and 
three tablespoons of sweet cream, with 
salt and pepper to taste. Beat well till 
it is light and fluffy. 
Cottage Cheese with Chives.—Make 
your cottage cheese as above and just 
before serving add to each cup of cheese 
two tablespoons of chives washed, drained 
and chopped fine. Mix well and serve at 
once. 
Cottage Cheese with Sweet Peppers.— 
Make the cottage cheese as above and 
just before serving mix lightly into it 
long ribbons of red, yellow and green 
sweet peppex-. A pair of kitchen shears 
will cut -the peppei-s finer than an or¬ 
dinary knife. 
Cottage Cheese Salad.—M'ake the 
cheese in the usual way and form it into 
little balls or pats. Ax-range individual 
small plates with ribbons of lettuce and 
on each green mound put a ball or pat of 
cheese. Over the top just befox-e serving 
put a spoonful of golden mayonnaise. 
Cottage Cheese Sandwiches.—Mix into 
each cup of cheese one cup of minced 
boiled ham and season to taste. Spread 
rather thickly on thin slices of buttered 
bread and cover with another slice. Good 
for hot evenings. iiilda Richmond. 
Mrs. Caustic — “Yesterday Annie 
asked nxe if I believed any girl 
ever died for love, and I said, 
‘Yes, lots. They marry and then 
work themselves to death for 
their husbands.’ ” 
Anty Drudge —“Well, they needn’t. 
And I don’t believe any woman 
does, any more, since Fels-Nap- 
tha Soap was made. It does the 
work and leaves women time for 
rest and pleasure.” 
Don’t make 
yourself sick do¬ 
ing work the hard 
way when there’s 
a better way to do 
the same work 
and it’s easy. 
Fels-N aptha 
Soap in cool or 
lukewarm water 
does the hard part 
of your work for 
you. Clothes are 
sweeter, cleaner 
and whiter in less 
than half the time, 
and don’t have to 
be hard-rubbed 
nor boiled. And 
for washing dishes 
and all kinds of 
cleaning, it has 
no equal. 
Fels-Faptha saves your strength. 
Buy it by the carton or box and fol¬ 
low the easy directions on the lied 
and Green Wrapper. 
Fels & Co., Philadelphia. 
A blessed companion is a book— a 
book that fitly chosen is a lifelong friend. 
—Douglas Jerrold. 
