810 
June 12, 191.". 
WOMAN AND HOME 
l From Day to Day. 
The Ship of State. 
Thou. too. sail on, O Ship of State! 
Sail on, O Union, strong and great! 
Humanity, with all its fears, 
With all the hopes of future years, 
Is hanging breathless on thy fate! 
We know what Master laid thy keel, 
What Workman wrought thy ribs of steel, 
Who made each mast, and sail, and rope, 
What anvils rang, what hammers beat, 
In what a forge, and what a heat. 
Were shaped the anchors of thy hope! 
Fear not each sudden sound and shock; 
’Tis of the wave, and not the rock; 
’Tis but the flapping of the sail, 
And not a rent made by the gale! 
In spite of rock and tempest’s roar, 
In spite of false lights on the shore, 
Sail on, nor fear to breast the sea ! 
Our hearts, our hopes, are all with thee; 
Our hearts, our hopes, our prayers, our 
tears, 
Our faith triumphant o'er our fears, 
Are all with thee—are all with thee! 
—Longfellow's “The Building of the 
Ship.” 
❖ 
Blue and white or red and white 
crash toweling is seen among covers for 
porch cushions, also checked gingham of 
the apron variety. Such covers are some¬ 
times finished with an edge of old-fash¬ 
ioned rick-rack, white or colored, put on 
plain like furniture gimp. There are also 
blue and red cotton fringes used to trim 
the check toweling cushion covers, rather 
suggestive of the European peasant han¬ 
dicrafts. Smooth material, that will be 
cool to the touch, is always desirable for 
cushion covers in Summer. 
* 
An English writer recently observed 
that American cooks had at least 57 
ways of preparing stuffed tomatoes, and 
here is one of the number: Wash smooth, 
even-sized tomatoes, cut off the tops and 
scoop out the pulp with a small spoon. 
Mix with one cup of pulp one cup of 
chopped cabbage, one-half cup of bread¬ 
crumbs, and one-half cup (less if pre¬ 
pared) of chopped onion. Season high¬ 
ly with salt, pepper and powdered herbs; 
fill the mixture into the tomato shells, dot 
with butter, and bake until the tomatoes 
are fully cooked, but not broken. 
* 
A South Carolina correspondent of 
the Department of Agriculture has this 
to say regarding the educational needs of 
farm women : 
The country woman needs education, re¬ 
creation, and a better social life. If 
broad-minded, sensible women could be 
appointed to make monthly lectures at 
every public schoolkouse throughout the 
country, telling how and what to do, 
getting them together, and interesting 
them in good literature and showing 
them their advantages, giving good ad¬ 
vice, sometimes like a “woman’s depart¬ 
ment” in magazines, this would fill a 
great need in the life 1 of country women. 
Increase our social life and you increase 
our pleasures, and an increase of pleas¬ 
ure means an increase of good work. 
That opinion will be echoed by many 
other women. The farmers’ club in New 
York State, referred to by Mrs. Boyce 
on page 530, is filling the need suggested 
by travel studies and stereopticou views. 
Mr. Gilbert, the “Pastoral Parson,” :s 
projecting afternoon gatherings with 
good company and a cup of tea, as an 
addition to the cross-roads social. In the 
vicinity of this office the poor woman of 
the city is provided with social and edu¬ 
cational opportunities by guilds, sodali¬ 
ties, settlement classes and free lectures, 
to say nothing of gymnasiums and pub¬ 
lic baths. Country women have many 
compensations, but what Mr. Gilbert 
says about the ache of loneliness is en¬ 
tirely true. We must consider this so¬ 
cial need in planning for the improve¬ 
ment of rural life. 
* 
A special toothbrush day, with a 
week’s instructions in dental hygiene, 
was recently appointed for the city 
schools. When we consider how much 
the teeth have to do with bodily health, 
we realize the value of instruction in 
this line. In one of the recent Govern¬ 
ment bulletins relating to conditions 
among farm women, one man tells how 
he took his wife to the dentist, and found 
that to have her teeth put in order would 
cost one hundred dollars, which he could 
not possibly afford, so that the sufferer 
must lose her teeth. The farmer said he 
had raised 3,500 bushels of grain, but un¬ 
favorable market conditions prevented 
THE RURAL. NEW-YORKER 
him from receiving any adequate return 
for his labors. But the visit to the den¬ 
tist evidently disclosed conditions of 
long neglect, and this neglect is 
always costly. A generation ago we 
often saw men and women of early 
middle age with a complete set of 
artificial teeth; now we see people of 
60 or more with their own natural teeth 
complete, or nearly so. The whole dif¬ 
ference is that we have preventive, rath¬ 
er than curative dentistry. We must 
begin, with the child's first teeth, to see 
that they are cleaned regularly, and also 
watched over for any defects. Special 
care must be given after sickness; such 
eruptive diseases as measles and scarlet 
fever often affect the teeth seriously, in¬ 
juring the enamel, and giving an oppor- 
The Rural Patterns 
f in ordering patterns, always give | 
number of pattern and size 
desired. Price of each 
pattern 
I 8679— BathintT Suit 
= with Circular Skirt. 
I .74 to 44 bust. 
cents. 
8676—Gown with § 
Circular Flounce, 34 | 
to 42 bust. 
8659 — Coat with 1 
Bell Sleeves. 34 to 1 
42 bust. 
8635—Empire Com- f 
bination with Envel- a 
ope Drawers. Small 1 
34 or 36. Medium 38 § 
or 40, Large 42 or | 
44 bust. 
tunity for future decay. Milk of mag¬ 
nesia is a very useful mouth wash for 
such cases. But the greatest safeguard 
is cleanliness, and every mother should 
see that her children are instructed in 
“toothbrush drill.” Everyone is not 
gifted by nature with a set of even and 
beautiful teeth, but even a Polynesian 
savage with a piece of tough stick chewed 
into a brush can keep his teeth clean. 
Much pain, much mortification, and much 
expense in later life is saved by constant 
cleanliness and early care, which often 
forestalls costly dentists’ work later. 
* 
Seen in New York Shops. 
Bamboo porch screens have pulleys for 
raising and lowering. They are 4x8 feet 
in size, and the price begins at 64 cents. 
Striped canvas for awnings, screens or 
cushion covers costs 25 cents a yard; 
readymade awnings for bungalows are 
priced at $1.10; they come in three sizes. 
White Tam-o’-Shanter hats of corduroy 
cost $1.49, and are used for motoring 
and sports wear. 
Garden smocks are loose blouses made 
on the lines of the old-time smocks worn 
by English farm laborers. They are of 
linen in a variety of colors and white, 
the fullness in front being smocked with 
fancy colored embroidery. These smocks 
are offered for both children and adults, 
and though introduced as a startling new 
fashion they have the merit of being sen¬ 
sible and comfortable. “Garden skirts” 
of flowered cretonne are offered to wear 
with them. It is at last fashionable to 
be interested in gardening, hence these 
gardening garments. 
A somewhat surprising hat was a flat 
sailor of transparent white tulle, trimmed 
all around the crown with bunches of 
black cherries with white leaves. A good 
many of the new Summer hats are quite 
large, with wide brims, contrasting 
strongly with the close little toques of 
early Spring. 
Sweaters of fibre silk are shown in all 
sorts of beautiful colors, orauge, apricot, 
old rose, willow green, pastel blue, etc., 
as- well as darker shades. They have a 
V-neck, and a sash of the same knit 
fibre; price $7.50. 
Black and white belts of patent leath¬ 
er and kid are offered in surprising val¬ 
ues at 50 cents. Some are striped, either 
vertically or horizontally, others ar¬ 
ranged in checkerboard blocks, and a va¬ 
riety of other designs. They are meant 
both for small children and their elder 
sisters. Such a belt used on a dress, 
suit or coat made at home will often add 
wonderfully to its appearance. The black 
and white leather belt is fashionable with 
blue serge, or with natural and colored 
linen. 
Plain tailored waists of “tub” silks iu 
awning stripes were recently seen for $2; 
the stripes were pink, blue or lavender. 
Two-piece middy dresses consist of a 
blouse of white drill accompanied by a 
pleated skirt to match, or in a contrast¬ 
ing color, tan, Copenhagen or navy. 
These are made iu sizes six to 14. and 
are pretty and practical. Prices vary 
from $1 up. 
“Canned heat” or solid alcohol is fuel 
for use in alcohol stoves. It is a paste 
which burns as soon as a match is 
touched to it. Its convenience is that it 
cannot be spilled, there is no breakable 
bottle, and no wick (though the best 
alcohol heaters are now wickless). This 
solid alcohol costs 10 cents a can. One 
handy contrivance where there is a bot¬ 
tle-fed baby is a baby milk warmer. 
This consists of a sort of double boiler 
to contain water, w ith a v receptacle in 
which the bottle stands. This warmer 
alone, nickel plated, is 74 cents; with a 
polished nickel plated stand and can of 
solid alcohol it is $1.50. It would be a 
great convenience for one traveling or 
boarding who has to consider a baby’s 
bottle. 
Half a Score of Small Economies. 
Cold Mashed Potato.—One cup of cold 
mashed potato will make potato puffs 
sufficient for two, and will be an appe¬ 
tizing addition to the children’s luncheon. 
Mash the potato well, and add one table¬ 
spoonful of melted butter, and beat to a 
white cream. Add one egg beaten very 
light, one-half teacup of milk, aud season 
with salt aud pepper. Beat all together 
and bake in a small deep dish until nicely 
browned. The potatoes should come from 
the oven light and puffy, and be served 
in the dish in which they were baked. 
Pie-crust.—Small pieces of pie-crust 
may be made into cheese fingers which 
are delicious served with hot cocoa, or 
for the school-girl’s lunch-box. Boll 
paste very thin, sprinkle with grated 
cheese and a dash of cayenne pepper, fold 
over and again roll out thin, and cut into 
fingers three-quarters inch wide, and two 
inches long. Bake iu hot oven, watch 
closely, and remove when a delicate 
brown. 
Bits of Cheese.—Small pieces of hard 
cheese may be grated and baked with 
macaroni, and a very nutritious dish will 
result. Macaroni coutains a large pro¬ 
portion of gluten, and the cheese adds 
piquancy to this very palatable entree. 
Break the macaroni into inch-lengths, 
drop into boiling, salted water, and allow 
to boil slowly, stirring frequently to pre¬ 
vent it settling to the bottom. It does 
not reach its full size if boiled rapidly, 
and an hour's cooking will be required. 
Drain well, and arrange a layer in a but¬ 
tered puddiug dish ; over it strew a part 
of the grated cheese and bits of butter; 
also a sprinkling of salt and pepper. Add 
another layer of macaroni, then cheese 
as before, and fill the dish, having 
macaroni on top. well buttered. Add 
a few spoonfuls of milk, aud bake till 
brown, serving in the dish in which it 
was baked. 
Cold Fish.—Cold fish, separated from 
the bone and skin, and flaked, may be 
made into delicious croquettes, and like 
all food to be fried in deep fat. are bet¬ 
ter for being allowed to stand awhile be¬ 
fore being cooked. If wanted for break¬ 
fast, these croquettes may be made ready 
for the frying basket the day before. 
Mix a pint of the flaked fish with a pint 
of hot mashed potatoes, adding a table¬ 
spoon of butter to the hot potato; then 
beat in thoroughly one egg, well beaten, 
one cup of hot milk, pepper and salt 
to taste, and one-lmlf teaspoonful of 
chopped parsley. When the mixture is 
cold, shape into balls, dip them into beat¬ 
en eggs, then roll in cracker-crumbs or 
fine bread-crumbs. 
Stale Cake.—Stale sponge cake, or iin- 
frosted cake of any kind may be used in 
making a plain charlotte russe, which, 
when served, will be called for again. 
Prepare a soft custard; bring to a boil 
one pint of milk, reserving four table- 
spoonfuls. Place two tablespoonfuls of 
the cold milk with one tablespoon¬ 
ful of corn-starch and stir well. Beat 
the yolks of two eggs light, add 
the same quantity of milk to them, stir 
until smooth, and then place with the dis¬ 
solved corn-starch. Add the mixture to 
the boiling milk, cook three minutes, 
and allow to cool. An hour before serv¬ 
ing time, place the slices of stale cake 
in a deep dish, glass is preferable, aud 
soften slightly with cold milk. Pour over 
it the custard, to which has been added 
a pinch of suit and a teaspoonful of van¬ 
illa. and make a meringue with the whites 
of the two eggs. Beat the whites very 
stiff, add to them two tablespoonfuls of 
powdered sugar, aud stir well. Heap the 
meringue roughly over the custard, aud 
serve very cold. 
Mutton Bones.—When buying mutton 
or lamb for a roast, bring home also, the 
bones which the butcher removes, and 
make a nutritious broth for lunch. Put 
the bones into the soup-kettle, cover with 
three pints of cold water, add four table- 
spoonfuls of pearl barley, aud allow to 
heat slowly. When boiling, skim care¬ 
fully, and set the kettle back, that the 
broth may simmer for two hours. Sea¬ 
son well with salt, and serve very hot in 
bouillon cups. 
Bice.—Left-over cold boiled rice may 
be added to soups, griddle-eakes or muf¬ 
fins, and each article of food is greatly 
improved by the addition. Also, a sav¬ 
ory hash may be made, which will prove 
a very acceptable supper dish. Chop one 
cupful of cold beef, not too fine. Upon 
the fire place one cupful of milk, and 
when hot, add the chopped beef, one cup¬ 
ful cold boiled rice, two tablespooufuls of 
butter, and season highly with salt and 
pepper. Stir the mixture till very hot. 
then remove from the fire and add one 
egg, well beaten. Turn the hash into a 
baking-dish, and bake 20 minutes. Al¬ 
low to brown well, and serve in the bak¬ 
ing-dish. 
Cold Bread Pudding—The usually 
hopeless cold bread pudding may be suc¬ 
cessfully disguised aud satisfactorily dis¬ 
posed of by being baked or steamed to¬ 
gether with four peeled and chopped ap¬ 
ples. Separate the pudding into small 
pieces, and mix lightly with the chopped 
apple, using more of the fruit than speci¬ 
fied, if particularly liked by the family. 
Place the mixture iu a generously but¬ 
tered baking-dish, smooth the top, and 
cover with one-half cup of sugar mixed 
with one tablespoonful of cinnamon. 
Place bits of butter over top of pudding, 
sprinkle lightly with water, and bake, 
covered, for half-hour iu hot oven. Be- 
move cover, aud allow to brown, aud 
crust over. Serve with hot maple syrup. 
Cold Muttou.—Often the remains of a 
really fine roast “go begging,” and the 
housewife’s skill is taxed to the utmost 
to dispose of it economically, and pala¬ 
tably. A really fine supper dish may be 
