XI-II3 RURAb NEW-YORKER 
227 
1015. 
“D' 
A Wise Woman Says. 
^OES self sacrifice bring love?” The 
questioner sat with Mrs. Sage on 
the moonlit veranda, and that usually 
talkative woman was, for once, slow with 
her reply. When it came it was merely 
a hesitating, “Yes.” 
“Now look here,” the younger woman 
spoke with the earnestness which springs 
from tumultuous thought. “Here is a 
woman who gives up everything, her 
time, her strength, her every effort to 
the well-being of her family. She asks 
nothing for herself, no pretty clothes as 
long as they are well dressed, no recrea¬ 
tions, nothing about her room or personal 
belongings that is attractive or pleasing, 
but always she is on the lookout for some¬ 
thing the girls will enjoy, some treat for 
the boys. She will sit up nights to make 
the raised cake or doughnuts that 
‘Father’ likes. After everyone else is in 
bed, or off pleasuring, her tired feet will 
go here and there taking her to the at¬ 
tic after something that someone will 
want next day, to the cellar to fetch or 
carry supplies, to the front door to see 
if the girls brought in the books and 
cushions, to the wood shed to make sure 
that the dog’s bed was put back after the 
sweeping. Now is that woman loved in 
proportion to what she gives up for 
others?” 
“Yes. They may not tell her that they 
love her, they may not show it by any 
word or deed, but they do love her and 
they love her more than the selfish woman 
is loved.” 
“Yes, after she is dead.” 
“One must not ask too much of hu¬ 
man nature. Young people are constitu¬ 
tionally selfish, in the main. I was. I 
can look back and see how important my 
own affairs seemed to me and how tire¬ 
some the ways and failings of others 
often appeared in my eyes.” 
“Oh yes. The girls wish mother, or 
auntie, or grandma would dress more be¬ 
comingly. They think her manners are 
not always quite the thing. And the boys 
don’t see why one need drop into a chair 
with a long breath just because it is the 
end of the day, or why a fellow can’t 
have a bit of company or a handful of 
spending money without somebody count¬ 
ing costs as if it were such a tremendous 
thing. I don’t mean that you were ever 
inconsiderate in those ways, or in any 
way. Probably you made up in loyalty 
and cheerfulness and in being an extreme¬ 
ly nice girl for any and all of the faults 
you now reproach yourself with. I 
know what you mean. Young people 
can’t be expected to xinderstaud.” 
“We do not want them to, do we? It 
is their care-free irresponsible ways that 
charm us and make us forget our own 
less cheerful mental attitudes. Some day 
they will have homes and cares of their 
own and then they will remember and 
love their mothers as never before. Youth 
and middle age are no more alike than 
May and September and they are not 
made to be. We want each in its time.” 
"I suppose so. But,” and the speak¬ 
er’s voice grew resentful again. “What 
I think so hard is that often a selfish 
woman who happens to have a pretty 
way with her, or the art of making others 
think wliat she washes them to think, 
will be looked up to and really loved more 
than the self sacrificing one who has no 
such gifts.” 
“I think you are wrong there. In the 
<*nd, children are very keen observers. 
They may be ruled and managed for a 
while but, if they live to grow up, the 
’ tt 1 ' will dawn upon them some day, 
narry, if not before. Some 
other innuence will come in and selfish¬ 
ness will stand forth in its true light. I 
have known of one or two such mothers 
and their last days were far from happy. 
Maybe they never saw from whence their 
loss of prestige came but they knew the 
loss keenly enough and were wretchedly 
unhappy over it.” 
“Well I have known wives who held 
their supremacy to the end. And how 
they got it in the first place and why 
they were able to be such queens on into 
an unlovely old age no human being could 
unriddle.” 
“Oh now you are straying into some 
of the deep mysteries of life! Did not 
Solomon own that the subject was too 
much for him? Self sacrifice does not 
bring that sort of love, certainly not.” 
“First you said it did bring love and 
now you say it does not.” 
“Yes, but I cannot tell you why it is 
so.” 
“Then you are not so wise after all,” 
and the younger woman laughed and 
leaned over for a caress which made 
Mrs. Sage smile and explain, “I never 
laid claim to unusual wisdom, I hope. 
It is a joke if ever you hear me called 
wise. But let me tell you, my dear, that 
I firmly believe in a love more deep and 
sure than any we poor mortals can give 
one another. We only make ourselves 
unhappy if we look for perfection in any 
of our earthly, human relations. Come, 
let’s go in and have some music. I want 
to hear you sing; you remember those 
lines: 
‘There’s a wideness in God’s mercy. 
And the heart of the eternal, 
Is most wonderfully kind.’ ” 
A. T. S. 
Cooking Sausage. 
B AKED SAUSAGE.—Curl the sausage 
in a frying-pan and cover with a 
tin cover. Place in a moderate oven for 
one hour, turning once or twice. This 
makes it a delicate brown and it is thor¬ 
oughly cooked. 
Baked Sausage With Dressing.—For 
this do not use very fat sausage. Make 
a dressing with three cups of dry bread 
soaked in cold water. Press out the water 
and season highly with pepper, salt and 
sage or grated onion. Some housekeepers 
like both sage and onion. Pile up the 
dressing in the middle of the frying pan 
and curl the sausage around it. Cook 
without a cover, basting often. Take out 
the meat and dressing on a platter and 
pour off some of the surplus fat. Add 
one pint of hot water and a thickening 
made of two tablespoons of flour rubbed 
smooth in a little cold milk. Have the 
gravy thick, smooth and a rich brown. 
Pour the gravy over the meat and dress¬ 
ing on the platter or serve separately. 
Sausage With Vegetables.—Take sweet 
potatoes, carrots and potatoes enough to 
make 1*4 cup of each. Cut in small 
pieces and partly cook in boiling salted 
water. The carrots will need more cook¬ 
ing than the others. Put the vegetables 
in a casserole or deep pudding dish and 
season with salt and pepper. Curl the 
sausage above them so the drippings will 
season the vegetables. Cook very slow¬ 
ly for an hour and a half, nave the 
vegetables boiling hot when you place the 
sausage on top. Serve from the casser¬ 
ole. 
Sausage With Sauerkraut.—Early in 
the morning put on the kraut with a 
little water to cook slowly on the back 
of the stove. Watch that it does not 
scorch, and about an hour and a half 
before dinner time put in enough sausage 
for dinner. Cover with the hot kraut 
and cook carefully till done. 
Sausage Stuffing.—Take sausage meat 
or press stuffed sausage out of the case 
to make one cupful. Put it in a frying 
pan and very lightly brown it on the 
back of the stove. Pour off all the fat 
and allow the sausage to get cool. Have 
ready four cups of soaked bread highly 
seasoned with salt, pepper, sage and 
grated onion. Mix in the sausage lightly 
and stuff the fowl, or use with beef or 
pork roast. 
Sausage With Tomato Sauce.—Take a 
half can of tomatoes, one cup finely 
minced celery, two onions (medium) 
chopped fine and salt and pepper to 
taste in a granite saucepan. Simmer on 
the back of the stove until the celery 
and onion are tender. Add a little water 
if too thick, but this is not likely to hap¬ 
pen. If too thin add a little flour rubbed 
smooth in cold water. Have ready the 
sausage baking to a light brown in the 
oven. Pour off all the fat and arrange 
on a deep platter. Pour over the meat 
the tomato sauce and serve some of it 
with each piece of sausage. 
HILDA RICHMOND. 
The Useful Carrot. 
A STORY is told, of a woman, who 
understood her doctor to prescribe 
a raw carrot a day when he really said 
a glass of claret, and how the raw car¬ 
rots restored her to health. -A well- 
masticated raw carrot has a pungent, 
nutty flavor that is very pleasant, and 
we hear it said we would have a good 
complexion if we would eat one a day— 
but we don’t do it. Americans, as a 
class, do not appreciate the carrot. In 
Europe it is served in an endless variety 
of ways, but our use of it is chiefly for 
flavoring meats and soups. Try some of 
the following recipes and see if your 
family does not like them : 
Carrots Stewed.—Scrape and wash 
young carrots, boil quite rapidly, in 
water to cover with cover partially or 
entirely off, when nearly done add salt. 
When tender drain, cut into strips, re¬ 
turn to stew-pan with a generous 
amount of butter, seasoning and cream. 
Let come to a boil and serve hot. For 
a change in place of the cream use some 
meat or chicken broth or some lemon 
juice. For variety use three parts car¬ 
rots to one part sliced onions, cook and 
serve as above. 
Carrots and Onions.—Scrape, slice 
and boil carrots until tender. Slice 
onions and fry in bacon or ham fat, and 
when nearly done add the carrots, sea¬ 
son, stir well, cover and let cook very 
slowly, stirring frequently to keep from 
burning. This is a good way to pre¬ 
pare them in late Winter or early Spring 
when they are old and strong flavored. 
Carrots and Beets.—Put one cup of 
diced, boiled carrots with two cups of 
diced boiled beets into a stew-pan with 
two tablespoons each of vinegar and 
butter, season, heat very hot and serve. 
Carrots are also very good as you pickle 
beets or pickled with beets. 
Carrots and Celery.—Cook diced car¬ 
rots until tender adding salt when nearly 
done. Have ready an equal amount of 
boiled celery cut in pieces. Mix and 
add one cup of hot milk, one tablespoon 
each of flour and butter rubbed smooth, 
salt, pepper and pinch of nutmeg. Let 
boil five minutes stirring constantly, 
then serve at once. This is an excel¬ 
lent dish for nervous people. 
Carrot Timbales.—Two cups ground 
carrots, one-half cup cream, four eggs 
beaten very light, salt and pepper. Fill 
small cups, stand in pan of boiling water 
and bake in a moderate oven 30 minutes. 
Carrot Pudding.—One cup grated car¬ 
rots, one cup grated potatoes, one cup 
raisins, one cup flour, one-half cup milk, 
three-fourths cup sugar, one teaspoon 
soda, steam three hours. Serve with 
cream sauce. mrs. geo. sheppard. 
Family Jars. 
Jars of jelly, jars of jam, 
Jars of potted beef and ham, 
Jars of early gooseberry nice, 
Jars of mince-meat, jars of spice, 
Jars of orange marmalade, 
Jars of pickles, all home-made, 
Jars of cordial, home-made wine, 
Jars of honey, superfine— 
Would the onlv jars were these 
That were found in families! 
—“Evening Standard.” 
Oh, Adam was a gardener, and God who 
made him sees 
That half a proper gardener’s work is 
done upon his knees, 
So when your work is finished, you can 
wash your hands and pray 
For the Glory of the Garden, that it may 
not pass away! 
And the Glory of the Garden, it shall 
never pass away! 
—Rudyard Kipling. 
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