The Home Circle.
NOT IN VAIN. If I have helped some struggling man to master His baser self, a noble life attain— If by my love some heart has beaten faster— I have not lived in vain. If I have sown the seeds of peace and gladness. If 1 have caused sad lips to smile again. If I have eased some other’s ache and sadness— I have not lived in vain. If I have made one weary life the brighter. If I have eased another’s toil and pain, If I have made some comrade’s burden lighter— I have not lived in vain. —Norman Cole in Sydney Mail. 3K THE HEART OF WOMAN IS EVER THE SAME. Now and then the columns of the daily papers contain a bit of nows that shows a real throb of the human heart, untainted by the spirit which scoffs at sentiment as at a sham. Romance and tragedy joined hands the other day, with Bellevue Hospital for a meeting-ground, and the old story of woman’s sacrificing love was told again. Sweethearts since their childhood in Scotland, James Drysdale and Christine Johnstone were engaged •to be married, and were living near each other in Brooklyn, when he was carried to Bellevue Hospital, his back broken by a terrible fall. When it became evident that only an operation would save his life—and even that was doubtful—their marriage was arranged. With the knowledge that the most to be hoped for was that he would be a cripple for life, he demurred at the sacrifice she was making. She insisted on the ceremony, and they were made man and wife in the hospital ward. A weeUc later he died.
Women will understand perfectly—only a man could wonder at her act. What is there that the loving heart of a woman will not suffer, will not sacrifice, for the sake of her love ? Every woman who has ever known love in its full truth will know that there could be no hesitation at the prospect the man wished to save her from. The crowning glory of a woman’s love is its capacity for forgetting all ■the world and all the worldly considerations that ordinarily govern the lives of people. In a woman love that is less than this is not worthy of tire name. —American Magazine. ae HOW TO COOK RICE. At one hotel in Kew York rice is perfectly cooked by an East Indian cook, who has special charge of this one work. Ho first washes the rice through five or six cold waters, then drains it and allows it to stand for two hours. Then a quantity of water in the proportion already stated is put into a large kettle, and when it is boiling the rice is slowly sifted in, so as not to stop the boiling. The rice is also tossed almost constantly with a large wooden fork, for ten minutes.
The Kettle is then put on the back of the stove, with the lid removed, and allowed to steam slowly for the next ten or fifteen minutes, when the rest of the water will be absorbed, and the rice will have the requisite virtue of being dry, white, and fluffy. This East Indian method requires more skill than the first, anti it is to be noted that good authorities differ as to the advantages of tossing or not tossing the rice while it is cooking. The most important point is to cook all the water off of it, and to •get it thoroughly dried out before it is served.
I know one cook who, after the rice has been boiled without stirring for fifteen or twenty minutes, transfers it. from the pot to a collander, pouring through it a quart of cold water. She then pots the collander on a plate or dish and sets it in the oven, tossing it occasionally, and taking great care not to break the grains. Nothing could induce her to curtail this process, for her rice certainly is always a success, each grain about four times the size it was before it was coolkfed, and as white as snow. Some cooks insist on steaming rice. This can be done'in an old-fashioned perforated steamer over a kettle of boiling water. It requires a much longer time, however —abou t forty minutes, in fact—and even when it is
done- it should be. dried and tossed before serving. After the rice is properly boiled by any of the above methods, turn it into a deep baking-dish and cover the | top with a thick grating of cheese. Set in the oven and brown, and you have a nice "au gratin,” a most delicious dish. One method, popular in Havana is to stir into the boiled rice a pint of tomatoes and two chopped onions. —Selected. X LITTLE THINGS ABOUT THE HOUSE. Old brass or copper kettles make artistic receptacles for flowers. These can be swung from the porch ceiling or mounted gipsy fashion on poles. Hot water and soda will usually remove grease stains from wood, such as the floor, table, etc. Several thicknesses of unpainted netting wire make a good rest for flat-irons, and is also good to clean them on. Perspiration stains may be removed by immersing the stained parts of the article in soap solution and drying in the sunshine. Ordinary spots and stains in wash goods will yield to the application of the yolk of an egg if applied before washing the article. A little chloride of lime dissolved in warm, water makes an effective deodorizer for vessels to which the odour of kerosene clings. Do not waste time and strength ironing knit underwear. If folded down smoothly when taken from the line those garments will need no ironing.
If whiting is used for polishing glass, put it in muslin bags. Dampen the glass lightly, then rub with the bag, and polish with crumpled newspapers.
If cold water is poured on grease immediately after it has been spilled on the table or floor it will harden it so that it can easily be removed with a knife.
Shellac poured over the worn places in granite ware, and the vessel held over the tire so that 'the shellac can cook hard, will make them usable for a long time. To freshen up old potatoes and withered apples soak them in cold water over night. The potatoes should be pared, but the apples should be soaked with their skins on-
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The Home Circle., Southern Cross, Volume 14, Issue 51, 16 March 1907
The Home Circle. Southern Cross, Volume 14, Issue 51, 16 March 1907
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