1410 
December 3, 1921 
WOMAN AND HOME 
From Day to Day 
The Empty Stockings 
The streets are thronged with shoppers in 
their holiday attire, 
The homes are decked with holly, and 
around the blazing fire ' 
The glad faced children gather, while 
their happy voices ring 
In gay anticipation of what Christmas 
morn will bring. 
lake silver chimes their laughter rings 
this merry Christmas Eve, 
Their thoughts are all of Santa Claus, 
and what they will receive 
When early in the morning, from their 
cosy beds they creep, 
To find the bulging stockings that grew 
heavy while they sleep. 
Oh! happy are the dreams they dream. 
the waking better still— 
But what of those icee stockings that no 
Santa Claus will fill? 
Those little ragged stockings that are 
hung up hopefully 
In chilly, dreary tenements and homes of 
poverty, 
In dens of vice and misery, in haunts of 
shame and sin, 
Where little waifs are huddled and. like 
cattle, herded in. 
For poverty that wastes the cheek and 
stunts the childish form 
Has pity on the tiny buds of hope that 
brave life’s storm, 
And so, in trustful innocence, these chil¬ 
dren of the slums 
Hang up their tattered stockings for the 
gift that never comes ! 
Oh! blissful are the dreams they dream, 
oh! bitterly they waken, 
To find the stockings empty still and feel 
themselves forsaken. 
But, surely, high above the hymns of 
praise that thrill the air 
God hears the feeble echo of each wistful 
childish prayer ; 
And sends His white robed angels of pity 
from above, 
To plant on earth the deathless seeds of 
charity and love. 
That they whose little ones are fed may 
heed the orphan’s cry 
And prove to hungry souls that God still 
watches from on high, 
To turn the thoughts of those whose lives 
are blessed with wealth and ease 
To homes of woe and want, that they may 
minister to these. 
Oh! blessed be the hand stretched forth 
to help and to relieve— 
That fils the empty stockings that are 
hung ■up Christmas Eve. 
— IDA G. MORRIS, in New York Sun. 
WP 
IT 
It is strange that our new national 
holiday, Armistice Day, falls on a date 
that has long been celebrated in memory 
of a soldier saint. It is the feast of St. 
Martin, or Martinmas, and has been as¬ 
sociated with feasting and jollity for cen¬ 
turies. St. Martin’s charity is remem¬ 
bered in the legend that tells how he cut 
his military cloak in two with his sword, 
that he might cover a shivering beggar. 
Many Martinmas customs were similar to 
those of Christmas; apples and nuts were 
given to the children, and there was 
much feasting, roast goose being a fav¬ 
orite Martinmas dish. Mythologists tell 
us that many old customs connected with 
St. Martin’s Day are survivals from an¬ 
cient pagan festivals commemorating the 
coming of Winter. Wc now give the day 
new significance, for it means the comiug 
of peace, and turns our thoughts to the 
great feast of the Nativity, with its ideals 
of peace on earth, good will to men. 
We note a new substitute for the hot 
water bottle in some of the stores. It is 
a rubber bag enclosing another bag of 
heavy duck containing some dry chemical. 
To heat, one ounce of water is poured 
into the inner bag. which is closed and 
slipped inside the rubber bag. The heat¬ 
ing bag may be used four times, after 
which it must be replaced with a “refill.” 
The original bag costs $1.50 and $2; re¬ 
fill bags are 15 cents. We do not know 
what is used to produce the heat. Its 
convenience lies in the fact that it is a 
tireless heater. 
A Gift Hint for the Sick Room 
A gift which is sure to he welcomed by 
the invalid or sick person is a frame with 
several interchangeable pictures. The 
frame, which need not be expensive, 
should have a removable back. Any num¬ 
ber of pictures may accompany the ‘frame, 
four being a good number, and they may 
be typical of the four seasons or varied 
to suit the fancy. Lovely pictures may 
be obtained from calendars and maga¬ 
zines now, and these may be cut to fit the 
frame or mounted on cardboard to make 
them the right size. Thus the pictures, 
like the frame, may be inexpensive; how¬ 
RURAL, NEW-YORKER 
ever, they should be clean and whole, also 
cheerful and pleasing to the eye. 
G. R. B. 
Another Velvet Cake 
A request for velvet cake recipe was 
made in your pages recently. I have 
The Rural Patterns 
In ordering always give number of pattern 
•nd sire desired, sending price with order 
2082. One-piece dress for misses and 
small women, 10 and 18 years. Emb. 1078. 
The 16-year size will require 3% yds. of 
material 3*3. 40 or 44 in. wide. Each 20 
cents. 
2117. Box coat. 34 to 44 bust. 9593. 
Two-piece skirt, 24 to 32 waist. Tlie me¬ 
dium oiize will require 3% yrds. of ma¬ 
terial 30 in. wide. 2 R i yds. 44, 2'4 yds. 54 
for the coat. The medium size skirt will 
require 2u. yds. of material 36, 44 or 54 
in. wide. Width of skirt, 1 yd. 25 in. 
Each 20 cents. 
never found any velvet cake recipe that 
can equal the following, nor have I ever 
eaten a more delicious white cake. But 
it takes work to make this cake, and 
plenty of time. Only on the farm can it 
be made economically. A baker who had 
turned farmer gave me the recipe, and 
made the cake for me. so that I might 
learn all the details. He mixed the but¬ 
ter and sugar in a large wooden bowl 
with his hands until the butter and sugar 
were snowy white and frothy. The milk 
and essence were next added, then the 
stiffly beaten whites of eggs rubbed well 
in, and last, the flour folded in with as 
little stirring as possible. It was baked 
in an angel cake pan with legs, and 
allowed to drop out of the pan of its own 
accord. If cut from the pau it will be 
soggy where it rests while cooling. It is 
a characteristic of this cake to crack 
across the top when almost baked. It 
must have a slow oven, about like angel 
cake. The following recipe makes a 
medium-sized cake, and will serve with 
generous slices about seven people. When 
doubled, it makes a very handsome large 
cake. The texture is velvety, and is like 
no other cake I have ever seen. Warm 
the milk a trifle so that the blitter and 
sugar will not curdle when mixed with 
it. It is wisest to measure egg whites, 
as the eggs differ in size, and to weigh 
flour, as it takes more of soft, wheat than 
hard, and sometimes flour is a mixture of 
the two. Sift the sugar once and the 
flour three times. Sugar, 1 1/6 cups; 
butter, 14 lb., scant; milk. *4 cup; 
vanilla, % teaspoon; egg whites, one cup, 
full; flour. 9 oz.; baking powder, 14 tea¬ 
spoon. AXXIE PIKE GREENWOOD. 
A Maryland Method for Curing Meat 
Often I see in the columns of your 
paper (which I think I have been taking 
for about 25 years) good recipes for dif¬ 
ferent things, and as I think I have three 
that are very hard to beat I send them 
along that others may have the benefit. 
Ever since I was a boy on the farm, and 
helped my father salt the family supply 
of bacon, it was cured according to an old 
recipe that had been used by the family 
and in the neighborhood for nobody knew 
how long. This called for one-half bushel 
of salt to 1.000 lbs. meat, and then that 
meat and salt at the end of two weeks 
was covered with brine strong enough to : 
hear a potato, and left in for four weeks 
more. The result was a lot of hard, 1 
salty bacon that nobody cared much for. I 
I thought that meat could be cured with 
much less salt, and after tryiug a number 
of recipes find the following are by far 
the best I have been able to find. One 
of them I doubled, and salted only part 
of my meat by it at first, but after a 
trial used it altogether, and the person 
who gave it to me told me he had hams 
three years old salted by it which were 
good. The pickle formula is almost as 
good. If you think they are worthy of a 
place in your columns print them, and 
I think anyone that tries them will do 
so a second time, and will have the best 
meat he ever cured on the farm. 
To have good bacon you must have a 
good hog to start with, and one 12 months 
old is better than one of eight months. 
Cure him with the following proportions: 
Twelve quarts salt, 6 lbs. brown sugar. 
iy 2 lbs. black pepper, % lb. saltpeter. 14 
lb. red pepper. 14 lb. baking soda. Mix 
all together thoroughly, and dissolve with 
foleman Quick-Lito 
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