288 
7*f RURAL NEW-YORKER 
February 19, 1921 
WOMAN AND HOME 
From Day to Day 
The Heritage 
The rich man’s son inherits lands, 
And piles of brick and stoiw and gold, 
And he inherits soft white hands, 
And tender flesh that fears the cold, 
Nor dares to wear a garment old; 
A heritage, it seems to me. 
One scarce would wish to hold in fee. 
The rich man’s son inherits cares; 
The bank may break, the factory burn ; 
A breath may burst his bubble shares; 
And soft white hands could scarcely 
earn 
A living that would serve his turn ; 
A heritage, it seems to me. 
One scarce would wish to hold in fee. 
The rich man!s son inherits wants. 
His stomach craves for dainty fare; 
With sated heart he hears tin 1 pants 
Of toiling hinds, with brown arms bare, 
And wearies in his easy chair; 
A heritage, it seems to me. 
One scarce would wish to hold in fee. 
What doth the poor man’s son inherit? 
Stout muscles and a sinewy heart, 
A hardy frame, a hardier spirit; 
King of two hands, he does his part 
In every useful toil and art; 
A heritage, it seems to me, 
A king might wish to hold in fee. 
What doth the poor man’s son inherit? 
A rank adjudged by toil-worn merit. 
Content that, from employment springs 
A heart that in his labor sings: 
A heritage, it seems to me. 
A king might wish to hold in fee. 
What doth the poor ma:' • eon inherit? 
A patience learned < " eiug poor; 
Courage, if sorrow com* 1 to bear it, 
A fellow feeling that is sure 
To make the outcast bless his door; 
A heritage, it seems to me, 
A king might wish to hold in fee. 
O rich man’s son ! there is a toil 
That with all others level stands; 
Large charity doth never soil. 
P.ut only whiten, soft white hands— 
This is the best crop from thy lands; 
A heritage, it seems to me. 
Worth being rich to hold iu fee. 
O poor man's son ! scorn not thy state; 
There is worse weariness than thine, 
In merely being rich and great; 
Toil only gives the soul to shine. 
And make rest fragrant and benign— 
A heritage, it seems to me. 
Worth being poor to hold in fee. 
■—.Tames Russell Lowell 
* 
One of our readers asks the recipe for 
an Austrian or Czechoslovak dessert made 
of rich paste filled with chopped almonds, 
apples and raisins. We think the in¬ 
quirer means “strudl,” which we have 
heard of as a delicious preparation, but 
it sounds rather difficult to make: Mix 
three-quarters of a cup of warm water, a 
tablespoonful of butter and one egg. put 
a cup of flour on the board, make a small 
cavity in the center, pour into it the 
warm water mixture and sjowly work 
into a thin dough, adding as much flour 
as necessary. Knead long and hard, then 
wrap in a clean napkin or cloth and let 
it lie under an inverted warm dish for 
about fifteen minutes. Meanwhile pre¬ 
pare peeled and sliced apples, chopped 
almonds, sultana raisins, cinnamon, but¬ 
ter and sugar. Spread a clean cloth on 
the table, roll out the dough a little and 
then gradually stretch it over the cloth. 
When very thin, cover with the sliced 
apples, almonds and raisins, and sprinkle 
cinnamon, sugar and bits of butter over 
all. Roll up by lifting the corners of the 
cloth. Do not try to ’-oil up with the 
hands, as that will cause the dough to 
tear. Place into a buttered baking-dish 
and bake an hour in a moderate oven. 
When done, turn it on a platter, cut into 
slices and sprinkle with powdered sugar. 
* 
Several disastrous fires reported in the 
newspapers lately, which involved loss of 
life as well as property, were noted as re¬ 
sulting from hurrying a fire with kero¬ 
sene. In one case gasoline was said to 
have been used, though it is hard to be¬ 
lieve that any sane person would pour 
gasoline into a stove. To pour kerosene 
over fuel already in the stove is wasteful 
and slatternly, even if the fire is entirely 
dead, but to pour it into a stove where 
a spark of fire remains is an invitation 
to death and disaster. Every “accident” 
of this sort is merely evidence that the 
housewife’s fuel supply was neglected, 
for with plenty of dry wood and properly 
split kindling there is no need of kerosene. 
Foresight in the woodshed may save life 
and property, as well as temper. 
Doughnuts 
The doughnut is popular with nearly 
everyone, but especially with the men 
and children. There is nothing complex 
in the making of them, but they are so 
often soggy or grease-soaked. The fat for 
cooking doughnuts should be hot enough 
to brown a crumb of bread in 60 seconds, 
and they should be turned as soon as they 
rise, and often after that, until done. 
This is the great secret of doughnut fry¬ 
ing. and makes the texture fine and uni¬ 
form. If the doughnuts crack they have 
been nixed too stiff, and a little milk 
should L- added; if they soak up the 
gro; when it is sufficiently hot. they are 
likely too soft; in this case add a little 
flour. 
The loose flour which sticks to the 
dough sinks to the bottom and burns; 
dusting the cut dough with a cloth helps 
this. The fat should always be strained, 
when reheating, to remove these particles. 
Make sure that the fat is deep enough : 
otherwise they will not fry nicely ; and a 
kettle large enough to hold six or eighr 
doughnuts is much more convenient than 
a small vessel. The doughnuts look nicer 
cut rather thick, with a small hole in the 
center: so many cutters have a rather 
large hole, but I never use that kind. 
After removing from the fat. set the 
doughnuts on a folded soft paper in a 
warm place, so that the paper will absorb 
the surplus fat, then roll in sugar. Dough¬ 
nuts made of yeast dough are better if 
eaten when quite fresh. 
We like the vegetable fats best for fry¬ 
ing. but if lard is used it is made more 
delicate by adding a little chicken or tur¬ 
key fat. It is claimed that a little ginger 
added to the dough helps to keep it from 
absorbing too much grease. I am not 
sure about this, but I often use it because 
we like the flavor. 
When done the doughnuts should be 
of a fine, uniform texture throughout 
with a very thin crust of deep brown, and 
not grease-soaked in the least. Some 
people think that greasiness is character¬ 
istic of the doughnut, but correctly made 
and fried doughnuts are not greasy. The 
following are some of my favorite recipes 
and are very good: 
My Stand-by.—544 cups flour. 4 tea¬ 
spoons baking powder. 1 teaspoon salt. % 
teaspoon mace or nutmeg, 1 tablespoon 
shortening. 2 eggs. 1 1/3 cups sugar. 1 
cup milk. Sift flour, baking powder, salt 
and nutmeg or mace together, work iu 
shortening. Beat the eggs and add to 
them sugar and milk ; then stir into the 
dry ingredients. Roll on a floured board 
and cut with doughnut cutter. Fry in 
deep, hot fat. 
Potato Doughnuts.—1% cups flour, 1 
teaspoon salt. 1 teaspoon mace. 4 tea¬ 
spoons baking powder, 44 teaspoon soda, 
3 eggs, 1 cup sugar, 1 cup mashed po¬ 
tatoes. 2 teaspoons melted shortening, 
2/3 cup sour milk. Sift together flour, 
salt, mace, baking powder and soda. Beat 
the eggs, add sugar, shortening, potato 
and milk. Mix with the dry ingredients. 
Roll a little of the dough at a time on a 
floured board. Cut with doughnut cutter 
and fry in deep, hot fat. Roll iu sugar. 
Puffballs.—3 eggs. 1 cup sugar. 2 cups 
milk. 2 heaping teaspoons baking powder, 
1 teaspoon salt. 1 teaspoon mace, flour. 
Beat the eggs, add sugar and milk : into 
one cup of flon” put the baking powder, 
salt and mace, add to the liquid ingre¬ 
dients and then add enough more flour 
so that the spoon will stand upright in 
the mixture. Beat all until very light. 
Drop by the dessertspoonful in very hot 
fat. Drain and .priukle with powdered 
sugar. These are very nice to eat warm 
and fresh. 
Yeast Doughnuts.—1. cake compressed 
yeast, 144 cups milk, scalded and cooled. 
1 tablespoon sugar, 444 cups flour, 44 cup 
sugar. 3 tablespoons shortening. 44 tea¬ 
spoon nutmeg. 1 egg, 44 teaspoon salt. 
When the milk is lukewarm, dissolve in it 
the yeast and one tablespoon of sugar. 
Cover and set in warm place for about 
an hour. Then add to this the sugar apd 
shortening creamed, nutmeg, egg. the rest 
of the flour, and the salt. The dough 
should be rather soft. Knead lightly and 
put in a greased pan to rise for about 144 
hours, or until light. Turn on n floured 
board and roll until about one-tliird inch 
thick, cut with doughnut cutter, place on 
floured board, cover with a cloth and let 
rise again in a warm place until- light; 
about 45 minutes. Drop into deep, hot 
fat, with the side uppermost which has 
been next to the board. Be sure that the 
grease is hot enough, but not hot enough 
to burn. When done, drain on soft paper 
and roll in sugar. 
Doughnuts made from bread dough take 
a little longer to fry than the other kind. 
M. A. 
Tested Rye Bread 
Two cups sour milk or buttermilk, one- 
half cup molasses, two scant teaspoons 
soda, one scant teaspoon salt, 1 table¬ 
spoon cooking oil, two cups rye meal (not 
rye flour), 144 cups wheat flour, one-half 
cup seedless raisins. This quantity will 
make two small loaves or one loaf and 
one-half dozen muffins. This bread is 
specially good for sandwiches, using 
cream cheese and nuts as filing. 
MRS. II. M. V. O. 
Bolivars 
One pint New Orleans molasses, one 
cup water, one-fourth cup sour cream or 
milk, one-half cup lard, two teaspoons 
soda, one teaspoon giuger. and sufficient 
flour to make a stiff dough. Roll out 
thick, cut out with scalloped Cutter. Wash 
with milk. Bake in hot oven. mrs. h. p. 
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THE RURAL NEW-YORKER 333 W 30th St.. NewYorkCity 
