107 
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Phases 
Quickly Made 
Clean and 
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with Full 
Directions, 106 
About “Foundlings.” 
I N reading an article written by Mabel 
B. Castor about the “Hen With One 
Chicken,” on page 106S, I note that she 
gives the woman who takes a tiny baby 
to raise a great deal of credit, and rather 
belittles the one who takes the child of 
six or eight. She speaks of getting a 
child after the “bothersome age” is past, 
as if that were a sure warrant that the 
child would turn out to bt the “village 
hoodlum.” As a matter of fact the baby 
has about a hundred chances to a good 
home where the child of six has one. 
Only recently I talked with a man who 
has placed thousands of orphans in 
homes, and he told me that the supply 
of babies never had equaled the demand. 
At that time he had 84 applicants for 
babies, and was searching diligently for 
homes for boys of six and eight. The 
poor orphan of six or older has to pass 
a very rigid examination at the hands 
of people who want to adopt a child, 
while the baby Is received with open 
arms. I know of one couple who have 
waited four years for a girl baby, and 
have about given up in despair. I know 
another who waited two years for their 
baby. Friends of these people have 
urged them to take older children, but 
they will not, so boys and girls who are 
unfortunate enough to be past the baby 
age have to go to institutions. 
I have known a good many adopted 
children in my time, and have always 
found that they compare very favorably 
with those who have been with good par¬ 
ents all their days. I have in mind one 
old couple who were supported in their 
years of helplessness by a foster son, 
while their own children did nothing for 
them. Many a woman would adopt a 
little boy or girl but is held back by that 
dark remark of “real mothers,” who 
shake their heads dolefully and remind 
the prospective parents that you never 
know how such children will turn out. 
True enough, but you never know how 
your own children will turn out. I know 
one mother of five who talks down the 
“foundling” and does not treat her own 
children as if they were entitled to any 
sympathy and love. One of our near 
neighbors has a girl of 12 who has never 
been to Sunday school or church services, 
though living a short distance from both, 
and seldom does this mother take her 
little flock elsewhere. 
As to the bothersome age, is that age 
ever past with children? I saw one dis¬ 
couraged mother this Summer worrying 
and pleading with her daughter of 17, 
a pretty wayward girl, and I began to 
think that babyhood and childhood with 
all their interruptions and added duties 
were as nothing to the "bother” that 
may come later in life. This mother has 
worked with might and main to bring 
up her sons and daughters in right 
paths, and was most unhappy. She was 
forced to stay up till all hours of the 
night waiting for her children to come 
in, had to get extra meals and endure 
their impertinence as well as try to put 
a good face on the matter before the 
world. It is easy to say “she should 
have raised them right,” but mothers 
who have passed through such exper¬ 
iences are not much comforted by such 
insinuations. And if real sons and 
daughters can make their parents’ hearts 
bleed it is not right to expect foster 
children to be angels. 
To any woman who is thinking about 
taking a little orphan for her own I 
would say do not listen to the croakers. 
I know by experience what rich blessings 
are in store for foster parents, and can 
heartily commend this highest type of 
charity to all who long to adopt a home¬ 
less little one. The best orphan’s home 
in the land is not good enough for any 
little child. I sincerely hope that the 
time may come when our charitable in¬ 
stitutions will be merely used as places 
where children are kept while waiting 
for foster parents to come and get them. 
There are enough homes in the land for 
every homeless little one, if only people 
were encouraged to adopt orphans. 
A FOSTER MOTHER. 
sauce on one-half the circle and fold the 
other over it. Moisten the edges and 
crimp firmly together. Fry in smoking 
fat. 
Some people use the baking powder bis¬ 
cuit dough, containing a small amount of 
shortening and add one egg. This pre¬ 
vents soaking fat. Others double the cir¬ 
cle over, fry, and fill with sauce after 
they are cooked. These are all tested. 
Connecticut. m. g. e. 
them without stirring the sauce will be 
better. And the longer I cook them the 
richer the sauce will be, only I am to 
use judgment. Grandma is always say¬ 
ing that, but how can I use judgment 
when I haven’t any?” 
LINA MENKE. 
New England Fried Pies. 
O N page 15, you inquire about the real 
fried pie of New England. I think 
this is the genuine old-fashioned way: 
Take the regular soda biscuit dough and 
roll out quite thin ; cut out large circles, 
i'lace a spoonful of preserve or rich 
A Little Girl’s Cooking. 
Part II. 
iiT’YE learned to poach an egg,” Sallie 
X announced a week later as she seat¬ 
ed herself on the arm of Grandpa’s chair. 
“How do you do it?” asked Grandpa, 
who loved the feeling of Sallie’s hand 
smoothing his hair and the sound of her 
cheerful voice, whatever she said. 
“It’s not easy to keep one or two eggs 
from spreading all over in the hot water,” 
she explained seriously. “If the water 
is bubbling hot it tears the white into 
shreds. Grandma had some muffin 
rings you could drop the eggs in, but Olga 
doesn’t know where they are, so Grand¬ 
ma told me to have the water steaming 
but not bubbling in the little fry-pan and 
to tip the pan by putting the poker or 
stove lifter under one side. Then when 
the water has stopped sloshing and is 
still, slip the egg, which you have broken 
into a saucer, into the deep water and do 
not stir the pan till the white has set. 
After it begins to turn white you can set 
the pan straight and with a spoon ladle 
the water over to cook the top. You salt 
it, of course. Then you lift it, when it 
is done, carefully onto a slice of nice 
buttered toast, lmu can turn off most 
of the water first if you want to, and 
finally you heat a little salted milk in 
the pan to moisten the toast slightly. An¬ 
other way is to drop the egg into milk 
instead of water, then if it cooks less 
round, it matters less, as you use all the 
milk on the toast. But it looks nice to 
have the egg yolk hidden in this white 
and Grandma likes them in water best 
because the milk gets such a scalded 
taste. Sometimes invalids are quite 
fussy, she says.” 
“How about cooking a lamb chop?” 
asked Grandpa smiling. “Tomorrow be¬ 
ing Saturday I thought you would be 
here and could attend to it. So you will 
find some in the ice chest.” 
That night Sallie drew a very deep 
breadth as Grandpa seated her on his 
knee and asked how the cooking lesson 
had gone, for he had been away all day. 
“Meats are harder,” she sighed, “but I 
guess the chop was all right. Grandma 
ate it and said ’twas good. I wanted to 
broil it, but Olga said the fire was not 
right. So Grandma said ‘go out and get 
some chips, or cobs, and if I found any 
bark that would make the hottest fire of 
all. She said to get the fry-pan real hot 
before I put the chop in, and to keep 
turning it often; to sprinkle a little salt 
on just before it was done and that lamb 
needed rather more cooking than beef, 
so I was to have it all done on the out¬ 
side and just a little pink inside when 
I cut into it with a sharp pointed knife. 
She said to cook chops or beef so slowly 
that the juice ran out was to almost 
spoil them.” 
“Your Grandma is an excellent cook,” 
sighed Grandpa, thinking perhaps of the 
supper Olga had served them. “You 
don’t suppose you could learn to make 
apple sauce, do you, Sallie? It seems 
a simple matter and the Pippins have 
been unusually good this Fall, but some¬ 
how I don’t relish it as I always have.” 
“I know,” sympathized the little girl. 
“Olga’s looks brown and has seed husks 
and hard places in it. I’ll ask Grand¬ 
ma. I guess I can make some right 
after breakfast.” 
When she came for her good night kiss 
she remarked cheerfully. “I’ve learned 
something about making apple sauce. 
You must have it cook up quickly. 
Grandma thinks Olga pares the apples 
and then lets them stand around and 
turn dark, or that she keeps it on the 
back of the range. The Pippins are gone, 
but I am to use Greenings and I shall 
not leave a single seed pod in if I know 
it. I am to take a cupful of sugar and 
a cup of water and let it boil, then put 
in the apples and have them cook up 
quickly. But I must watch or they will 
soon burn on. I can shake the sauce¬ 
pan to loosen them, but if I can cook 
Invalid Diet. 
A NOURISHING diet is one of the 
most effective weapons in the present 
war that is being waged against tuber¬ 
culosis. So much is said nowadays in 
favor of fresh air that the value of good 
food is sometimes forgotten. Those who 
are suffering from this dread disease re¬ 
quire so much more nourishment than 
others ; the very name—consumption— 
tells us that the strength of the body is 
being consumed by the disease. The 
nourishment should be given at short in¬ 
tervals during the day. 
“Fanny, I am hungry,” said a suffer¬ 
er from the complaint to his wife in the 
middle of the afternoon. 
“You wouldn’t eat anything at dinner 
time,” she answered. 
“I wasn’t hungry then,” said the in¬ 
valid, but there was nothing in readiness 
to satisfy his craving for food. That 
woman did not understand, or she would 
have prepared him at once a little meal. 
A small piece of bacon fried or toasted 
with a slice or two of graham or whole 
wheat bread put in the fat that runs 
from the bacon, or a poached egg laid 
on a slice of buttered toast would have 
supplied the necessary nourishment. 
Watercresses are considered good as they 
are stimulating and cleansing to the 
blood. Wash them well and shake them 
free from the water. These may be 
eaten with bread and butter dipping each 
piece of cress in a little salt. A cup of 
cocoa served with this would make a 
slight repast, that gives a little change. 
A strong broth for those who have a 
tendency to lose weight or strength may 
be made in the following way; Take a 
knuckle of veal and three pounds of the 
neck of lamb. Wash the veal and lay 
the lamb in salt and water; this is ne¬ 
cessary as the scrag of the neck is used. 
After washing well put all into a large 
saucepan with two quarts of cold water; 
add a teaspoonful of salt and six pepper 
corns and leave all to simmer gently for 
two hours and a half. Take the meat 
out, pour off the broth, and let it stand 
until cold, then take off all the fat. The 
meat taken from the bones, chopped and 
seasoned with pepper, salt, and a tea- 
spoonful of sweet herbs makes an excel¬ 
lent breakfast relish for those who are 
in health. This broth is a change from 
beef-tea and will work wonders in bring¬ 
ing back strength to the weak. A break¬ 
fast cupful should be warmed and given 
three or four times a day with a piece of 
toast. It will even help to alleviate the 
suffering of one who is in an advanced 
stage of the disease. Do not think it is 
not worth while, that the patient is too 
far gone, for so long as there is life the 
good nurse always hopes for recovery. 
I. A. G. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Water Power 
A small brook or spring 
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FITZ WATER WHEEL COMPANY 
Penn 8 Gearpe Sts., Hanover. Pa. 
MAPLE SYRUP MAKERS! 
With The GRIMM Evaporator 
you will make bet¬ 
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different sizes. 
Write for catalogue and state nnmber of trees you tap 
Grimm Manufacturing Co., 
619-621 Champlain Ave., Cleveland. Ohio 
More CIDER 
from less apples can be produced with 
Original Mount Gilead Cider and Grape 
Juice Presses than any other. This 
press is a 
„ T BIG MONEY MAKER 
We can show you how $1200 
year can be made in the cider 
business. Sizes 10 to 400 bar¬ 
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iwwer presses here steel beums and 
sills. We make eider evaporators, 
apple-butter cookers, vinegar generators, altera, 
Pc' 1 ? ruaranteed. Write for Catalog, 
HYDRAULIC PRESS MFC. CO. 
137 Lincoln Ave^ Mt Gilead. Ohio. 
Or Room 119 L 39 Oortlandt 8t., New York, N. Y. 
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Linesville, Pa. 
“Maple” Evaporators 
Our Maple Evaporator Is the 
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