OCR Text |
Show jj tj i Inkrest Eddy TMers . THE SISTERS OF MEKCY. j ' ' (An Idyll of the Hospital.) All the night long- from ward to ward she Hoc?. j And none can hear the Sister's footsteps f fall. i .A tenuor petal plucked from Sharon's I rose, 1 The hoi.v blossom of that hospital, t'i Thus on ;i mission ever sweet and blest, j To chr the sick and help the sore dis- .1 tnsecl. I j The silent Sisior in the flowing- weeds. 5 The silent Sister with the prayerful lips, And one by one and one by one her beads I Are dropping softly through her linger J tip.--. ! And wnen a near she hears a bitter call, ; She iifis her face to heaven and prays for all. .Her soft white lingers clasp a fevered j hand. I Her Kentl( voice is whispering hope and peace. f To him she corner from some high, better ! land. A painless land, the country of Sur- I cfase. " V:r all the sick are brothers unto her, She smooths the brow of every sufferer. They were hungered and ye gave them j food. " My 1 ' were naked, and ve clothed j them a'.!: -- " j i Vc made no difference 'twixt the bad. or I j good. f Hut gave ihctn comforts in Mine Hos- t Ioing your thankless duty ever blest. - I S Enter, ye loyal workers, to My Rfst! The Khan. ! ! THE WOMAN WHO CHARMS. It is not necessary to be beautiful in , order to be charming. On the contrary, some of the most charming women recorded re-corded in history have not been by any ; means the most beautiful. i i . The charming1 woman is the woman who is sympathetic alike to rich an; I v poor, old and young. When with others ' 2 she invariably puts herself in the back- j j ground, and is more interested in listen- I ing to the recital of their sorrows and I f joys than in discoursing about herself. 1 mm - iMmJm- I A Coat Clear to Her Feet. She is a good listener ,and this is. perhaps, per-haps, the most important point of all, because there are so many people who are only too ready to talk, and so few who are willing to listen. Whether she is interested or not she always tries to appear interested. She is a good conver- sationalist, but she knows when to be silent. She changes her moods and her ' conversation to suit the people in whose company she happens to be. She is al ways sympathetic with those in trouble, merry with those who are gay, and ever ready to do a fellow crcature a gcd tu.-n. ?ut withal her changes of mood she is perfectly natural. In their eagerness to charm, so many women overstep the boundary and become that most terrible creature a gusher. Now, gush is always al-ways patent to the most casual observer, obser-ver, and as it is in most cases a sign' of insincerity, it would be as well to avoid both the woman who gushes and the habit of gushing. The charming woman always endeavors endeav-ors to appear at her best, whether in public or in the privacy of her own home. She does not scorn the obvious advantages of pretty clothes, but always al-ways dresses as well as her income will permit. She' is never put out at the appearance ap-pearance of an unexpected visitor, because be-cause she is always fit lb be seen. She treats servants as if they were inde- pendent human beings,' not mere working work-ing machines, and consequently they go about their daily duties with a cheerfulness cheer-fulness and zest that would astonish some housewives who are always complaining com-plaining that servants will never 'work unless they are driven. All men single out the charming &k Jl A Cloth and Chinchilla Coat. woman, passing by many younger and prettier women in their eagerness to talk to her. They, naturally enough,' yearn for sympathy, and they know that she invariably talks to them about themselves. The charming woman soon discovers what sort of woman a man likes, and for the time being she is that woman. If he wants to be amused she endeavors to amuse him;, if he wants to talk she lets him talk, listening listen-ing with rapt attention to all he has to say, even though in reality she is being most terribly bored. She never forgets that all men like women to appeal ap-peal to them, and to rely on their superior su-perior strength in any little difficulty. The go-ahead, very-much-up-to-date woman never yet succeeded in charming charm-ing the opposite sex. They may like her companionship occasionally, but it is the womanly woman, with her gentle, gen-tle, appealing ways and winning, sympathetic sym-pathetic manner, who charms and holds them. ,. THE FASHION" IN JEWLERY. , What an extraordinary amount of money is spent nowadays in jewelry! I do not mean only by the very wealthy, on costly gems and magnificent ornaments orna-ments which can be worn for a lifetime life-time and handed down to their fortunate fortu-nate offspring, but by the ordinary purchasers pur-chasers of useless and more -or less expensive ex-pensive trinkets; fads of the moment, which go out of favor as quickly as they come in. Earrings have been a great deal worn this year ,and it Is said they will become much more general. gen-eral. The old-fashioned long hanging earring has been adopted by some brave women, and proved very becoming, becom-ing, a fact they probably made cer-tam cer-tam of before attempting to start this mode. BIRDS ON WOMEN'S HATS. This year ia distinctly a bird year. Birds have never been so much in evidence evi-dence as they are today. It is not merely a question of a couple of wings, or a few plumes, or even a breast, but j the whole bird. The head is placed rig'ht in the middle of the front of the hat, and the bird being split in half, the body and tail encircle the crown, meet, ing in the middle of the back. The woman of today, therefore, wears the whole bird in her latest millinery confection. con-fection. The most fashionable birds in the new millinery appear to be several species spe-cies of duck, the English pheasant and the beautiful blue and green breasted pheasant, the dark gray body of which forms such a beautiful color scheme to the iridescent breast plumage that has always made it a favorite with women in hat decoration. The bird of paradise still holds its own, and as it is the most expensive of any of the fancy feathers it is still very exclusive. But when one stops to realize that a spray costing $7 represents repre-sents the death of one bird, it is hard to discriminate whether it is philanthropy philan-thropy or expense which, makes us hesitate. The feather merchant contends that all birds used for milinery purposes- are not what they seem.' Many of the so-called so-called ducks, pheasants, gulls and other favorite varieties are only the feathers of our domestic barnyard friends, doctored, doc-tored, dyed and made over. A STYLISH PROMENADE COSTUME. COS-TUME. A handsome and stylish costume shows a skirt of smooth face gray cloth,, trimmed with black satin feath-erbone feath-erbone rolls. A Persian lamb short jacket, with collar and revers of chinchilla, chin-chilla, a gray velvet hat with light gray satin rolls diagonally across the I brim, -and a long gray plume at the side. A low jabot softens the effect of the severe style of the costume. A PRETTY FROCK. Blue taffeta in light shade with trimmings trim-mings of embroidery and lace insertions Mr , Tfti f If -3r 0:4 Paris Model of Velvet and Ermine Coat For Little Girl. froms this dainty frock for party occasions. oc-casions. Lace epaulettes fall over the puffed sleeves, which are completed with wide lace rufiies. The belt and shoulder bows are of darker blue velvet. vel-vet. For .a girl of C years about eight yards of silk will be required. HOUSEHOLD HINTS. Upon the authority of a French cook we are assured that there is no word in the English language corresponding to te French word saute. It differs from frying in this: That to fry any object ob-ject requires fat enough to immerse that object; while to saute it reo.uires just enough to prevent it from scorching. scorch-ing. Vegetables, omelets, etc., are sauted saut-ed arid not fried. Msat or fish cooked in a frying pan with a little butter or fat is sauted, and net fried; but the term fried is most generally used, the other being only known to professionals. profession-als. To saute requires a brisk fire: the quicker an object is cooked by saute-ing saute-ing the better. A Simple Luncheon Dish. A good dish for luncheon is made by scalloping potitoes with Parmesan cheese. The bottom of a baking dish is covered with the sliced boiled potatoes, pota-toes, then pepper and salt are added, and a very little white sauce. A liberal amount of cheese ,s scattered over, and then anotlfer lajer of potatoes. The cheese should torm the top layer, and the whole should nave a thorough cooking, cook-ing, the cheese browning well at the last. Something very different but equally as good tor luncheon or dinner is made of boiled sweet potatoes cut into halves ana rolled in caramel or melted browned sugar. They are laid in a tin in the feI1 for fifteen minutes before sending to j.ie table. How to Serve Ham The size' of a ham has much t, o with the way in which it should be served. A whole ham will boil more satisfactorily than a part of it. r broiling or frying, never use a ham ol let?s than fourteen pounds, and one weighing fifteen or sixteen pounds is better still for this purpose. Only the center of such a ham, however, should be sliced. Take off at least two inches from the large end of the ham in one cut. Then slice up the remainder as it is needed, until un-til the upper joint in the bone is reached. reach-ed. This shank, with the other end first taken off, may be used to advantage. advant-age. , J A Practical Hint to Mothers. Apples are now being stored in the cellar for winter use, and very soon they invariably become covered with moid or mildew often invisible. This mold consists mostly of microscopic plants, including numerous species of fungi, all of which are more or less poisonous. Throughout the winter mothers are in the habit of giving little children these apples to play with without first giving the entire surface a thorough wiping, and the babies try' to tat them, the entire moldy surface coming in contact with the lips. Phy sicians say that rney have traced cases cf diphtheria in children to the use of ; apples on which there has been an invisible in-visible mold. See that all apples are thoroughly washed and polished before being given to the babies or the older children. Angel' Caka. Use one cup of the white of. eggs, three-fourths cup sugar, one-fourth cup corn starch, oaa-third cup flour, cne-haif teaspoon vanilla. Beat whites of eggs until stiff and dry, add sugar gradually and continue beat- . ing, then add flavoring. Cut and fold in corn starch, flour, tult and cream tartar," mixed and silted. Bake forty- j five to lift: minute:; in an unbuttered ; angel cake pan in a moderate oven. I Dark Fruit Cake. Use one-half a cup of butter, three-fourths three-fourths cud of brown sugar, three-fourths cup of -raisins, seeded seed-ed and cut in pieces, three-fourths cup currants, one-half cup citron thin- . ly sliced and cut in strips, one-half cup molasses, two eggs, one-half cup of j milk, two cups flour, one-half teaspoon soda, one teaspoon mace, cne-fourth teaspoon cloves, one-half teaspoon allspice, all-spice, one teaspoon cinnamon, one-half teaspoon lemon extract. Mix dry ingredients in-gredients and mix and eift baking powder pow-der and E'oices with flour. Put butter in bowl, work till soft, add sugar gradually. grad-ually. Add eggs beaten until light, the liquid, then the flour mixture. |