THE RURAL, NSW-VO'R KER 
1036 
Woman and the Home 
From Day to Day 
The Glory of War. 
Hoof beat and trumpet blast 
And banners in tbe dawn ! 
And what of tbe grain in the fallow field 
When the husbandman has gone? 
Sword song and battle roar, 
And the great grim fighting line! 
And what of the woman in the door 
And the blown grape on the vine? 
Drum beat and draped flag 
And he beneath his shield— 
And what of the woman weeping low, 
And the dead grain in the field? 
—Dana Burnet in the New York Sun. 
* 
C ORRESPONDENTS sending inquiries 
to this department are requested, in 
all cases, to give full name and address. 
This will not be published but is re¬ 
quired as a guarantee of .good faith. It 
also enables us to reply by letter, where 
this seems advisable. We are often asked, 
by a hurried correspondent, to reply in 
the next issue of the paper, at a time 
when that issue is already on the press. 
Some questions, too, while of vital import¬ 
ance to the inquirer, are not of general 
interest, and we feel unable to print 
them, though very glad of an opportunity 
to answer by letter. 
* 
T HE Children’s Bureau of the Depart¬ 
ment of Labor has issued a bulletin 
on “Laws Relating to Mothers’ Pensions 
in the United States, Denmark and New 
Zealand.” From this we learn that Mis¬ 
souri was the first State to pass a law 
providing such pensions. In 1913, of the 
42 State Legislatures then in session, 2? 
had before them bills providing for the 
support of dependent children in their 
own homes out of public funds. The 
bulletin includes a list of references on 
“mothers’ pensions,” which will be help¬ 
ful to anyone making a study of this 
subject. 
* 
A RECIPE index file is much handier 
than a book for keeping one’s col¬ 
lected recipes. Such a file consists of a 
well-finished little cabinet of oak or beech, 
containing 100 ruled cards, 5x5 inches, 
with 23 guide cards to classify the re¬ 
cipes. It is very easy to slip a card into 
its place, arranging alphabetically, and 
it is taken out, and may be pinned up, or 
otherwise conveniently arranged, while 
being consulted. We all know the bother 
of flattening out a bulky recipe book, and 
making it stay put, while we get together 
the materials needed. The recipe file 
described costs SO cents. 
* 
H OURLY nursing service for persons 
who do not need to go to a hospital, 
but who require the skilled attention of 
a trained nurse, is to he established by 
the Nurses’ Registry Association of this 
City. The charge is to be 75 cents an 
hour. There are many patients who can¬ 
not afford to pay a weekly salary to a 
trained nurse, yet who need skilled at¬ 
tention at intervals, and this service will 
be of enormous benefit to them. We 
think very often of the need for such 
skill in isolated country places, and we 
hope, some time, to learn of a rural nurs¬ 
ing system, similar to the Australian 
Plunkitt nurses. Why could not some 
strong Grange send one of its own farm 
girls to a good nurses’ training school, to 
return, after finishing the course of in¬ 
struction, to take up this work in her 
home district? 
Seen in New York Shops. 
OCKEY caps have appeared as a new 
mode in millinery. They are exact¬ 
ly like the real jockey’s headgear, a 
round cap put together in sections, with 
a projecting visor; the only trimming is 
a flat button on top, and a ribbon band 
with a small bow at the back. Some are 
made entirely of black velvet, some are 
black and white striped satin with black 
satin visor, and others are of white 
serge. Some of them have soft draped 
balloon crowns. They are likely to be 
worn a good deal by those who like ex¬ 
treme models, but they give the wearer 
a sort of bold jauntiness that is not ad¬ 
mirable. Prices of the caps run from 
$2.75 to $4.50. 
Blouses of polka-dot lawn are pretty 
and new. They are made of fine lawn, 
with pink or blue dots, the sleeves being 
set in with hemstitched white lawn, the 
rolling collar and turn-back cuffs being 
of the white hemstitched lawn. Ready¬ 
made, they cost $3, but this is a style 
which might well be copied by the home 
dressmaker; there are few localities 
where polka-dot dawn is not obtainable. 
Among little girls’ dresses we see a 
greater tendency to do away with petti¬ 
coats, and substitute bloomers of the 
same material as the dress. These bloom¬ 
ers are attached to a sleeveless under¬ 
waist. Some beautiful little frocks are 
made of homespun linen decorated with 
colored embroidery worked like the peas¬ 
ant embroidery of Roumania and other 
Balkan States. Such dresses are made 
like plain slips with kimono or raglan 
sleeves, the embroidery decorating neck, 
sleeves and hem. 
Many new Fall skirts are of side 
pleating, attached to a deep yoke. These 
yokes are often outlined with braid and 
finished with buttons. Anyone who has 
saved a separate skirt in good preserva¬ 
tion from the time when pleats were “in” 
can remodel it by cutting off the top, 
which used to be pleated right up to the 
belt, and using some of this material to 
form a plain yoke. Skirts are not as 
long as they have been; indeed, some of 
them are short enough to look rather 
awkward, according to recent standards. 
Jet ear-rings are extremely popular, 
especially hoops and long pendants. Of 
course they are made with the screw 
loops that obviate the necessity for pierc¬ 
ing the ears. A regular 1S70 effect is 
given by long jet ear-rings where the 
wearer has her hair drawn high, a little 
flat hat perched on one side, and a long- 
waisted basque over a pleated skirt. An¬ 
other old fashion revived is the wearing 
of a band of black velvet high up around 
the throat. Jet bangle bracelets and 
necklets are also much worn. The hand¬ 
some cut jet is quite expensive, but there 
are many cheaper imitations. 
Infants’ diapers of soft absorbent paper 
cost 10 cents a dozen. They are placed 
inside the ordinary diaper. 
Many white satin hats are seen in 
small close shapes. The new styles in 
hairdressing are very close to the head, 
the hair being drawn up to the top, hence 
new hats are quite small in the crown, 
though some new models are wider in the 
brim. The little white satin hats are 
trimmed entirely in white, many with 
wreaths of wheat. The wheat used in 
millinery, which comes in all sorts of 
colors unknown to normal cereals, is al¬ 
ways of the bearded variety, and gives a 
very odd effect when the wreath is used 
to edge the brim, the wearer-’s face -be¬ 
ing surrounded by an aureole of bristles. 
The vogue of the V-shaped neck con¬ 
tinues. though some waists show square 
necks with odd flaring collars. The long 
popular “Dutch” neck is absolutely ob¬ 
solete. The round collars of baby Irish 
worn two years ago would mark the 
wearer as old-fashioned, for baby Irish is 
obsolete too, but such things may be laid 
away carefully; “real” lace always has 
value, and these out of date shapes will 
all come in again. In the meantime, flar¬ 
ing collars of organdie cost next to noth¬ 
ing, and 
ing. 
Some New Ways of Serving Fruit. 
T this season of the year when de¬ 
licious fruits are abundant and low 
in price they should be included in the 
dietary as often as possible, whether 
eaten au nature! or otherwise. Here are 
some fascinating new ways of using them 
which will appeal to those tired of the old 
ones. 
Grapes are always delightful no mat¬ 
ter how they are served, and wonderfully 
decorative, too, when arranged with due 
consideration to their beautiful coloring. 
A tall glass dish filled with clusters of 
green and red ones, with a few of their 
silvery leaves and dainty tendrils falling 
over the edge, will rival the most elabor¬ 
ate of floral pieces as a table centrepiece, 
or, for a more simple picture of luscious¬ 
ness heap a low basket of rough, brown 
bark high with Concords and Niagaras, 
and you will be charmed with the effect. 
Reaches, pears, plums, and apples, as 
well as the golden cantaloupe, have an or¬ 
namental value, either used along with 
their own green leaves, or when arranged 
with other fruit. 
For a delicious dessert, nice to make 
while grapes are plentiful, extract the 
juice from three quarts of Concords, by 
first separating the skin from the pulp, 
and heating all slowly together until the 
juice begins to flow, and drain through 
cheesecloth. To the juice add an equal 
amount of water, the juice of two 
oranges, and one-half lemon, then strain 
again, and sweeten to taste. Soften two 
tablespoonfuls of gelatine in a little cold 
water, and dissolve, then stir it into the 
fruit mixture; turn into the freezer, and 
when partly frozen add one pint of well 
whipped cream, and continue freezing 
until firm. 
Peach delight is a nice simple dessert 
suitable for a company luncheon, or at 
any time when a frozen sweet might be 
used. Bake a simple one egg cake in a 
thin sheet, or a stale sponge cake may be 
August 22, 
used. Cut the cake into squares or 
rounds; pour over each piece a little 
orange juice if you like, although this is 
not necessary. Pare and halve perfectly 
ripe peaches; remove the stones, and dis¬ 
pose one-half on each piece of cake; dust 
with powdered sugar, and surmount with 
a spoonful of sweetened whipped cream. 
For a variation of this dish cut the 
cake into short, narrow strips, a little 
shorter than lady fingers. Une glass ser¬ 
ving dishes with the strips of cake. Pare 
mellow peaches; stone, and mash them 
walnut meats; sweeten and chill. Fill 
the dishes with this, and top with the 
whipped cream. 
Peaches are specially nice served with 
muskmelon. Use the small nutmeg va¬ 
riety, wash them well, and chill, then cut 
into halves crosswise; remove the seeds 
and shreds neatly, and fill the centre with 
sliced, well-sugared peaches. Even a 
Plain cornstarch pudding will look elab¬ 
orate. and taste delicious, if molded, then 
turned out on a pretty plate, and sur¬ 
rounded with whipped cream and halves 
of fresh peaches. 
For an excellent peach ice cream, 
easily made, crush the fruit, and to each 
cup of the pulp add one-half cup. of sugar, 
an 1 one cup of thin cream, and freeze 
stiff. Or, if one likes the fruit frozen 
without the cream, add the unbeaten 
whites of six eggs to each quart of pulp, 
and freeze. This is exquisite served in 
the muskmelons with whipped cream. 
Pears are usually considered only fit 
for canning and pickling, yet there are 
many pleasing ways of utilizing them for 
the table outside the preserving kettle. 
One of these is in the form of a particu¬ 
larly pretty salad. Wipe and pare me¬ 
dium-sized Bartlett pears*- and cut into 
halves lengthwise; remove the core, and 
drop each piece when finished into ice 
cold water to which a little lemon juice 
has been added, to prevent them from be¬ 
coming discolored. Pur crisp lettuce in a 
salad dish, and arrange the halves of 
fruit around the edge. Have ready some 
fresh cream cheese, seasoned and moist¬ 
ened with a little French salad dressing, 
made up into tiny balls, about the size 
of a walnut, pile these in the centre, and 
sprinkle them over with a little very 
finely chopped parsley, then moisten the 
whole with the simple dressing of oil and 
vinegar. 
Pear fritters make r nice luncheon 
or supper dish, to make them, pare not 
too ripe pears, cut into halves and core. 
Make a batter of one cup of flour, two 
teaspoonfuls of baking powder, a speck 
of salt, one tablespoonful of sugar, and 
one-half cup of milk, and the beaten 
white of an egg. Dip each piece of pear 
in this, and fry in deep, hot fat. Drain 
on a napkin, or a piece of soft paper, and 
sprinkle with a little powdered sugar. 
Reserve the stems of the pears, and in¬ 
sert one in the pointed end of each 
fritter. 
Pears are delicious baked. For this 
the small old-fashioned Seckels are best; 
wipe them, and put into a granite bak¬ 
ing dish, pour a little molasses over them, 
and add one cup of boiling water; cover 
closely, and bake until tender. Serve 
either warm or cold. 
ROSAMOND LAMPMAN. 
Hominy Croquettes, With Cheese 
Sauce.—This is savory and nourishing 
for a meal served without meat. Mix 
three cupfuls of boiled hominy with two 
eggs, form into croquettes and fry a 
golden brown. Serve with this sauce: 
Put four tablespoonfuls of butter in a 
saucepan, and when melted, make smooth 
with three tablespoon fills of flour; add a 
dash of paprika, salt and celery salt, and 
cook slowly while adding half a cupful 
of milk. When this has boiled for three 
minutes turn in a cupful of grated cheese. 
Marlboro Pie.—Into two cupfuls of 
stewed and sifted apple sauce stir, while 
still hot, two tablespoonfuls of butter. 
Beat the yolks of two eggs, add one cup¬ 
ful of sugar, the juice of one lemon and 
the grated rind, a pinch of salt and half 
a cupful of fine cracker crumbs. Mix 
thoroughly and turn into a plate lined 
and bordered with rich pastry. Bake, 
and when done whip the whites of three 
eggs, four tablespoon fills of sugar and 
half a tablespoonful of chopped candied 
orange peel. Pile it lightly over the pie 
and serve very cold. 
to a smooth pulp, then add a little lemon 
are both fashionable and becom- juice, and one-fourth cupful of crushed 
