964 
WOMAN AND HOME 
From Day to Day 
A Ballad of Buddha 
Who is the woman that oometh 
Where the Buddha sits at rest, 
Sobbing the while she beareth 
Her dead child on her breast? 
“Help me!” the cry of her anguish; 
“Help me, Enlightened One! 
Hast thou the power and the mercy 
To give me back my son?” 
Answers the Buddha kindly, 
“Thy grief it shall pass away. 
And thy son shall be thine forever. 
And thy night be turned to day. 
“Bring me the seed of mustard. 
Though but a single seed. 
If it come from the place appointed. 
That shall be all we need.” 
“What is the place appointed? 
Tell me, Enlightened One. 
Where .shall I find the mustard 
That will give me back my sou?” 
Answers the Buddha kindly, 
“In hovel or hall of pride 
Where never a Avife or husband 
Or parent or son has died.” 
Searching, the woman wanders 
Afar on her eager quest 
For the seed that will soothe and banish 
The pain that gnaws her breast. 
But in every home she enters. 
()r hovel or hall of pride. 
There are hearts bowed down in sorroAV 
For loved ones who have died. 
Their .sorrow calls for service. 
And the while she lingers there 
She lifts a bit the burden 
That comes with grief and care. 
Then lo! her search is ended; 
Her night becomes the day; 
For in the grief of others 
Her own has passed away. 
—.Tohu Clair Minot. 
Vhe R U R AL N E W-YO R K E R 
and wife in each case. They were not sen.sitive. good, practical girl to the town 
the only woman delegates, however. The for one of the many positions that are 
spectacle of a Avoman going to a political floating around. L. ,s. 
convention Avith her husband, possessing - 
equal poAver, will be .saddening to those 
anti-suffragists aa’Iio thiuk that politics 
will separate the mutual interests of hus¬ 
band and wife. 
The Federal Food Board has forbidden 
bakers to use sugar for icing or sprink¬ 
ling on the tops of cakes, crullers, crack¬ 
ers or pastry. This is classed as a non- 
essential use of sugar. We are sure that 
patriotic housekeepers Avill feel that this 
order applies to them aTso, and bar icings 
for the present. Our standard war cakes 
are various forms of molas.ses cake or 
gingerbread, in which substitute flours 
may be used, and oatmeal cookies, or 
crisps, Avhich are ahvays popular. 
Boarding the Teacher 
It seems to me that very feAV communi¬ 
ties liaA-e any conscience relative to board¬ 
ing the teacher. It is true that it suits 
very fcAV farm women to undertake this 
work. They haA*e their hands full and 
^th(‘re is no profit. Tlie teacher does not, 
as a rule, receive enough to pay more 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
Those who do not care to drink plain 
milk between meals will find a milk shake 
refreshing and delicious on a hot day. 
Put three tablespoonfuls of fruit syrup 
into a chilled glass, fill up with rich cold 
milk, add three tahlespoonfuls of shaved 
ice, shake vigorously, and serve at once. 
To shake any drink successfully one re¬ 
quires a shaker, Avhich is a tin A^essel 
shaped like a tumbler, but a little larger, 
so that it Avill fit doAvn over the glass con¬ 
taining the liquid. By holding the tAA’O 
vessels close together, Avith the two hands, 
they can be Avhirled and shaken violently 
Avithout losing any of the liquid. A rather 
larger glass, fitting over another, can he 
used in default of a regular shaker. The 
rich syrup from preserves may be used 
to flaA'or a milk shake. Children who 
grow tired of milk in hot Aveather often 
enjoy it when prepared in this Avay. 
The Woman Citizen says that in the 
Grain Growers’ Association, one of the 
most powerful organizations of Western 
Canada, women are entitled to exactly 
the same standing as men. For certain 
I)urpo.ses, hoAvever, special .women’s sec¬ 
tions are provided to do special Avork. 
The objects of these sections, as set forth 
at the last annual meeting of the associa¬ 
tion, are: 
To establish libraries, library societies, 
reading rooms, arrange lectures and to 
further extend the knoAA'ledge of the mem¬ 
bers and their families along social and 
economic lines, with a vioAV to eleAmting 
the standard of Ihdng in the rural com¬ 
munities. 
To encourage members to provide suit¬ 
able halls and meeting places and prop¬ 
erly equip and furnish the same for the 
social and educational benefits of the 
members. 
To foster and encourage the co-oper¬ 
ative method of distribution of farm prod¬ 
ucts, and the supplying of staple com¬ 
modities. 
To make farm life moi'e attractive, 
thereby keeping the young people on the 
farm. 
To beautify the home, the home sur¬ 
roundings and the school. 
To increase the efficiency of the home- 
keeper and raise the ideal of home life 
and work. 
To work for better school boards with 
women among the trustees. 
To ascertain the vioAvs of the members 
of the Provincial Eegislature on questions 
directly affecting farm Avomen. 
To foster and develop local taste for 
literature, music, and the finer things of 
life. 
» 
At the Republican State convention at 
Saratoga, N. Y., tAvo women accompanied 
their husbands as delegates, that honor 
having been confeiTed on both husband 
Flour Saving 
Since the neccs.sity for saving flour has 
bevome so urgent I have experimented 
Avith various war breads, and the one 
liked best by our family is made of about 
three-fourths of middlings, or “shorts,” 
:.s it is sometimes called, and the rest 
Avhite flour. I tried barley and corn flour 
in combination AA'ith the Avliite flour in 
making bread with fair results, but the 
resultant bread was not nearly so satis¬ 
factory or palatable as that made with 
the middlings. My neighbor Avas buying 
it from a nearby mill for chicken feed 
when I determined to get some, too, and 
experiment with it for human consump¬ 
tion. It cannot be sold as a AA’heat sub¬ 
stitute when buying Avhite flour, howeA'er. 
When I get my white flour I take oat¬ 
meal, cornmeal, etc., for substitutes, and 
use these for muffins and other warm 
breads. Then, b.v using the middlings for 
three-fourths of the material (for my 
bread, and the white flour only for the 
remaining one-fourth, I can effect a very 
considerable saving of Avhite flour. We 
are also getting an extra supply of pro¬ 
tein, as the middlings contains this in 
much larger measure than does the white 
flour. Muffins made from it are very 
good, as Avell as bread. 
Another wheat saving is in the almost 
complete elimination of pie from our bill 
of fare. I believe that our stomachs arc 
also benefited by the change, so that “two 
birds are killed with one stone.” 
As no meal is complete without dessert, 
I prepare cornstarch, tapioca, gelatin and 
junket in various Avays, depending on dif¬ 
ferent flaAmrings and methods of serving 
to lend variety. Any of these mixtures 
look most appetizing when molded in a 
pretty form, and should be packed in ice 
for scA'eral hours so that they may be 
served ice cold, for a lukewarm dessert of 
this is a very different sort from one 
that is cold. We like crushed fruit or 
berries, sweetened and combined with a 
gelatin mixture. This is A'ery easily pre¬ 
pared and is delicious when served very 
cold. None of these desserts take as much 
time to prepare as does a pie, and not 
one requires half as much heat to cook it. 
This means a saving of fuel, too, and no 
busy housewife but will be glad of a few 
minutes less each day in a hot kitchen. 
When I make a dessert of cornstarch 
or tapioca I usually prepare enough for 
tAVO meals, as it Avill easily keep until the 
next day if stored in a cold place. One 
Avomaii demurred when I spoke of doing 
this, saying that her family would not 
want the same dessert two days in suc¬ 
cession. Yet she does not hesitate to bake 
enough of one kind of pie to last a Avook, 
and if her family do not get tired of the 
same kind of pie for seven days, with the 
iucA'itable fcJoggy crust that the most 
flaky pie will have in a few days, I do 
not believe that a dessert of cornstarch or 
tapioca Avould pall on them at the second 
eating. This Avoman has baked pie for so 
than it cofets to board her, to say nothing long that I believe she considers it a 
of the trips when she must he taken to staple, as she does bread, and never cou- 
and from the school in bad weather. It siders it in the light of a dessert at all. 
is vexatious, also, to have the school To such women it is not safe to suggest 
worries to thiuk over, if the teacher is not an innovation. Let Mr. Hoover do so at 
discreet enough to keep them to herself, bis peril! Yet I and my family like a 
But I insist that the best homes in the fresh, juicy pie with flaky crust, too, but 
community should be open to the teacher; -^ve are getting along very well indeed. 
Oirl’s Dross 
Avith P.ox Plaited 
Skirt, 8 to 14 .A-ears. 
Price 15 cents. 
9435. Dressing .Tack- 
et, 34 to 30, 38 to 
40, 42 to 44 bust. 
Por tlie niPdiiiin size 
Avill be needed 1% 
yards of material. 
Price 10 cents. 
8982. Work Apron 
and Cap, 34 or 36, 
38 or 40, 42 or 44 
bust. Price 10 cents. 
9002. Girl’s Box 
Coat. 8 to 14 years. 
Perforated for Keef¬ 
er length. I’riee 15 
cents. 
that every once in a while each home- 
keeper should feel it her turn to take up 
this duty for a year. I do not mean that 
anyone should approach the teacher offer¬ 
ing to board her; she should choose her 
own place and be not refused, unless poor 
health interferes. Some women have said, 
“I do not feel that I should bother to 
although we have not had one on the table 
for at least four mouths, and may not 
have one for as many more. 
MRS. CHARLES JOHNSTOX. 
Picnic Meats 
The following recipes for cold meat 
board the teacher; I have no children in dishes, suitable for supper or for picnics, 
school.” The fact that one does not have are sent out by the United States Food 
children in school does not relieve anyone Administration. They would not he spe- 
of responsibility in this matter, unless cially economical for the town house- 
one confesses to selfishness. These homes keeper, because beef tongue, for example, 
where there are no school children are is high pi-iced, but some of the material 
often havens of rest for the tired teacher, may be utilized where home-raised meat 
I feel that the farm woman who can- is used, and they would, in any case, be 
not leave her duties to do Red Cross work cheaper than the canned product. It is 
or some other war service is doing quite very necessary to conserve the nation’s 
her hit if she will board the teacher, make supply of canned meats, 
her comfortable and happy, thus iuflu- Pressed Beef Tongue. — One beef 
encing indirectly a Avhole community, tongue, one veal shank, cayenne, salt, 
Teachers are very scarce this year and pepper, two tablespoonfuls catsup. Boil 
very little things, such as feeling that she tongue and veal shank together for three 
is not wanted in the homes, will send a hours, putting it on to boil in cold water. 
August 10, 1918 
This will draw out all of the gelatin of 
the veal bone. When tender, skin the 
tongue, cut in slices or put through a 
coarse meat grinder. Add salt, pepper, 
cayenne and catsup, put into a mold and 
cover mixture with the liquid in which it 
has been boiled, when cold, turn, out on a 
platter, slice and serve. 
Pickled Tongue.—Boil a fresh tongue 
by placing it in hot AA’ater, let come to a 
boil and boil gently for three hours or 
until tender. When cooked, remove from 
water, skin, put back into water and let 
get cold. Slice in thin slices, put one 
layer of sliced tongue in bottom of an 
earthenware crock, then one layer of 
sliced onions, a fcAv thin slices of lemon, 
salt, pepper, a little sugar and mixed 
spices. Repeat until all material is used 
up, having the onion and lemon on top. 
Cover all with vinegar. If vinegar is too 
strong, use two-thirds vinegar and one 
part Avater. 
Calfs-head Cheese.—One calf’s head, 
one tablespoon chopped herbs, pepper, 
salt. Put calf’s head in enough water to 
cover, let come to a boil and boil gently 
until meat leaves the hone. Take up 
Avith a skimmer, put into an earthen bowl, 
season AA’ith salt, pepper and chopped 
herbs. Lay a cloth in a colander, put 
minced meat into it. Fold a cloth over 
the top, weight down with a plate. When 
cold, slice and serve with mustard. 
Potted Liver.—Wash and cut up two 
pounds of beef liver. Cover with cold 
water, let come to a boil, and simmer 
until tender. Press through a potato- 
ricer; add one-half cupful of butter, one- 
half teaspoonful of salt, and a dash of 
pepper. Beat the above mixture to a 
smooth paste. Mince a good-sized onion 
and a few sprigs of parsley and stir into 
the mashed liver. Put in jars in a cold 
place and it Avill keep for some time. 
Pork Loaf.—One pound chopped ham, 
one pound chopped fresh pork, three table¬ 
spoons chopped onion, one tablespoon salt, 
one teaspoon pepper, 1^4 teaspoon curry 
poAvder, one tablespoon sage, one egg, one- 
third cup cream. Chop meat and onion 
and mix together. Add egg and cream. 
Shape into loaf and tie in cheesecloth. 
Simmer 2% hours in tBree quarts of boil¬ 
ing Avater, to which one teaspoon salt and 
four tablespoons vinegar have been added. 
Brain, i)ress and cool. 
Earning War Savings Stamps 
The question Avas ask^d recently how 
country women can earn War Savings 
Stamps. I thought I would tell you how 
I have earned a good many dollars. I 
began 11 years ago to raise sweet peas to 
sell, and later China asters; have sold 
to flower shops, then made up bouquets 
for table or to take to the cemetery for 
25 cents. Thei*e is always a demand for 
floAvers. At one time my little girl used to 
take them out and had her regular cus¬ 
tomers. MRS. F. B. A. 
Economy in Buying 
While the city folks tell us that the 
farmer is rapidly becoming rich, that his 
living costs him nothing, and much more 
to the same effect, still when he or hi.s 
wife go to the store for the clothing that 
his family needs in common Avith other 
folks, and he starts to spend that mag¬ 
nificent income, it melts away in pre¬ 
cisely the same manner as if it were not 
derived from the soil. In view of the 
fact that farmers’ wives do have to prac¬ 
tice economy, city writers to the contrary, 
notwithstanding, I thiuk a few hints as to 
the art of buying may not be amiss; for 
here, I believe, is the root of all economy. 
Several things which I have learned 
and on which I have been enabled to ef¬ 
fect considerable saving, I would like to 
pass on, for I believe we can all learn 
from each other. Most people visit the 
larger stores several times a year at least 
to purchase the family’s supply of cloth¬ 
ing. In these days of automobiles, many 
go much oftener. The remnant box found 
in most of these stores has been the place 
where I have been able to find real bar¬ 
gains. To buy here wisely requires an 
exact knowledge of how many yards are 
required for the various outer and under 
garments worn by herself and children. 
If she cannot remember these amounts 
she should have a list with her ou which 
they are marked. It is a waste to have a 
yard or two left of percale or gingham 
