7ht RURAL NEW-YORKER 
153 
worm watpr, and wh<?n it boils drain and 
add fresh water. Let the corn took in 
this last water until tender, salting to 
taste. If the hulls do not come off readily 
let the coni boil an hour longer, adding 
a teaspoon more saleratus. 
Methods with Popcorn 
Always have a brisk fire for popping 
corn. To be the best, popcorn should be¬ 
gin to pop in IK minutes. Xever nut 
more corn in the popper than will just 
cover the bottom of the popper one grain 
deep. Popcorn, to pop well and be its 
best, should be allowed to ripen on the 
stalk. When preparing corn for the fol¬ 
lowing recipes. always remove ail 
scorched and no popped grains. 
Popcorn Crispettes.—Place in a kettle 
two cup- sugar, one-third cup corn s.vrup 
and one-half cup water; stir till melted, 
then boil to .'110 deg. or crack ; th< .1 add 
one-third cup molasses and boil to _70 
deg., or till very brittle in cold water. 
Add one-quarter teaspoon salt, one tea¬ 
spoon vanilla, and rwo tablespoons but¬ 
ter; pom - over six quarts freshly popped 
corn, stir till corn is well coated, then 
put in pons greased with butter, and mark 
into 3-in. squares with a sharp knife. 
Popcorn Nut fakes. — Use the same 
recipe as above. When the syrup is renrh 
to pour, add three-quarters cup roasted 
peanut meats to the syrup before pouring. 
Flavor syrup with one teaspoon vanilla. 
Crystallized Popcorn.—Boil one cup 
sugar and one-third cup water until it 
spins a thread, or 230 deg. by the cnnd v 
thermometer. Add one teaspoon vanilla, 
and pour over four quarts popped corn, 
stirring it with a fork a- you pour; then 
sprinkle while stirring with granulated 
sugar until the grains are well coated and 
will separate. Spread out on wax paper 
to dry. For [.ink corn, add a little red 
friiL coloring to The syrup. For variety, 
fh.ror the syrup with maple flavor, or use 
maple syrup or sugar to make the syrup, 
making the finished product brown. Al¬ 
ways use white granulated sugar to 
sprink e after any kind of colored syrup. 
Sea oam Popcorn.—Proceed as for the 
above recipe until the syrup is poured 
on tho corn : then sprinkle with powdered 
sugar instead of the grnioiinted. until the 
kerne s separate. Spread out on wax 
paper to dry. Different colored swops 
may also be used to make this if desired. 
Po'tcorn Crisp.—Put lb, cup sugar, 
one-‘ bird cup corn syrup and one-third cup 
water into a kettle, and stir til! it begins 
to boil. Wash tfown the sides of the kettle 
with a damp cloth. Cover th* - kettle and 
steam three minutes; remove cover, put 
in the thermometer, and cook to 2::0 deg., 
or until it will form a hard ball when a 
bit is rolled between the fingers in cold 
water. Xow add one-third onp molasses, 
two table-(toons butter and one-quarter 
teaspoon salt, and 'tir until it becomes 
very brittle when tried in a little cold 
water. Pour at once over four quarts of 
popped corn, stirring constantly to make 
sure that all the corn is covered with the 
syrup. Spread the corn out on wax pa¬ 
per so that if will not pack down, which 
it would do if left in the pan. 
Popcorn Balls.—Put one cup sugar, 
one-half cup corn syrup, and one-third 
cup water into a kettle and stir till it 
begins to boil: wipe down the sides of 
kettle and steam: cook to 23S deg., or 
soft ball. Then add one teaspoon vanilla, 
and pour over four quarts of corn, stir¬ 
ring as yon pour. Now moisten the hands 
with water and make the corn into balls 
of the desired size. Maple sugar may be 
used instead of the white sugar, and for 
variety, color the white syrup pink, flavor 
ns desired. Any desired nut meats may 
be added to the syrup before pouring. 
Thus added to the syrup, they will be 
more evenly distributed through tho corn 
than if they are mixed with the corn 
before the syrup is poured on. because the 
tints will settle to the bottom while you 
are stirring, if there is no syrup <ui them 
to hold to the kernels of corn. 
Chocolate Popcorn Balls.—Stir 144 
cups sugar, one-third cup corn syrup aud 
one-half mp wafer over the fire until 
melted: then wipe down kettle, cover and 
steam. Then cook to the hard ball, or 
240 dpg.: add one-third cup molasses and 
three tablespoons butter, and eook until 
when dropped in cold water it will be 
brittle. Remove from fire, add three 
squares chocolate, shaved fine, and one 
teaspoon vanilla, and stir thoroughly. 
Then pour over four quarts popped corn, 
stirring as you pour. Then, with the 
hands moistened in cold water, press 
lightly into balls. Have the corn warm 
in a warm bowl. 
Cracker‘nek.—T T se the above ’ recipe, 
omitting, the chocolate, and boiling until 
very brittle, being careful it does not 
burn : flier add one pint '■foaumh peanuts, 
or anv preferred nuts, and poor over four 
quarts of coni, stirring constantly. Spread 
on wax paper to harden: add one-quarter 
teaspoon salt with nuts. 
MARY A. KTXTIGII. 
Homemade Linoleum 
A linoleum cau be made from old one- 
pots that will last for years if properly 
cared.for. Wo have a homemade one on 
our kitchen floor, and like it much better 
than a bought one. The foundation is an 
old, heavy Brussels carpet turned wroim 
side up. stretched smoothly and tacked 
firmly. Flour paste was rubbed into it 
thoroughly ninl allowed to dry; then it 
was given several fonts of paint, some 
linoleum varnish being mixed with the 
last coat. This was during the war, so 
wo used rye flour, and it made a good 
paste, but wheat flour will do instead. I 
first tried to rub it in with a whitewash 
brush, as tve had read to do; then I tried 
a big spoon, hut found I could do much 
better by rubbing it iu with my hand. 
The object in applying the paste is to 
fill all 1 lie little spaces and make a smooth, 
solid surface for the paint, otherwise the 
paint would soak" in and several more 
coats be necessary than by this method. 
Fse good floor paint, any color desired. 
A brownish yellow or gray has the ad¬ 
vantage of showing dust less than darker 
colors. Ours is shite (blue-gray) to cor¬ 
respond with the walls, which are painted 
very light blue, and the white Woodwork. 
This linoleum should have a coat of paint 
every year, and b.v doing that there is no 
wear- 011 1 to it. A coat of linoleum or 
floor varnish is optional. 
This floor covering is easily mopped up, 
the floor is much wanner than with com¬ 
mon oilcloth or linoleum, and it is a great 
deal easier on the feet, because of the 
soft, springy carpet, foundation. Like 
rubber, it deadens the sound, and in every 
way is superior to an ordinary painted 
floor. I do not know whether ingrain 
carpet could be used or not, but I doubt 
its being very satisfactory. However, I 
do know of people who have successfully 
used rag carpet in this way, so am sure 
that anyone can use either rag or Brus¬ 
sels carpets without fear of making a 
mistake. The results are so good that 
one F well repaid for the time and labor 
required. 
If 1 he carpet is worn in spots, darn 
the places with wrapping cord before 
tacking it down. Be sure the seams are 
well sewed, too. ruth g. Gordon. 
A Kitchen Blackboard 
One of the conveniences of rny kitchen 
is a blackboard. It is huilt in between 
an outside window and door, and meas¬ 
ures ,"1 ft. wide by 4 ft. high. It is made 
of three planed aud matched boards, fit¬ 
ted in above the wainscoting. Three coats 
of blackboard paint were used, and each 
year I put on a new coat of paint. 
Now, to tell you some of the uses I 
find for this board. First. I pul down at 
one side a list of any needed groceries or 
other supplies. At times I have a list of 
odd jobs that need ro be done, hoth for my¬ 
self and other members of the family. I 
find this a real help, a- grown-ups as well 
as children like to rub out each job as it 
is dene aud see how quickly they can fin¬ 
ish the list. 
At the top of the board I always have a 
verse or some helpful quotation; these I 
change every few weeks. I find this plan 
an inspiration and help. In your daily 
work these words are always before yoii 
and are soon committed to memory In 
the past 10 years there have been stored 
in our minds many bits of helpful philos¬ 
ophy, and information about almost every¬ 
thing under the sun. from Article X fo 
Einstein theory, all learned from our 
kitchen blackboard. 
Another tisp at times has been a list 
of unfamiliar words that I find while 
reading; I keep a paper and pencil handy 
and jot down the words I find that are 
new to pie. then look up the meaning in 
the dictionary and write the words and 
definitions on the blackboard. After hav¬ 
ing them before you for a week or two 
they are usually well learned. 
These are some of the many uses of a 
blackboard; it is also handy for any 
mathematical work or plants you wish to 
draw. And I mustn’t forget to tell of 
the pleasure my neighbor’s small children 
take in marking on the board when they 
come in to visit me. I always leave the 
bottom space for unimportant things, and 
the children know they can mark or draw 
there, and never erase what T have writ¬ 
ten higher up. I have written at some 
length about my blackboard, but I believe 
if any farmer’s wife had one it would be¬ 
come as indispensable to her as any other 
necessary kitchen furnishing, f. e. v. 
Making an Old-fashioned “Comforter” 
.Some time ago ,T P. asked how to make 
one of the old-fashioned “comforters.” 
As a child T know that my parents had 
just such covers as he describes. It may 
aid him to some extent in making his cov¬ 
ers if I describe the quilting frames my 
mother used. 
Take four pieces of lumber, 2x2 ft., 
cut about 15 in. longer than the required 
size of the quilt; that is, cut two of the 
sticks about <> in. longer than the length 
of the cover required and two of the 
sticks <> in. longer than the width of the 
cover. Ttu-k strips of heavy ticking along 
one edge of each stick to within about 3 
in. of each end. so that the ticking ex¬ 
tends beyond the edge of the stiok. Then 
procure four small damps (they can be 
purchased at any oe and 10c store) for 
the purpose of clamping the quilting frame 
together, with, of course, the ticking on 
inside. 
By placing the completed frame on four 
chair backs the cheesecloth nr unbleached 
muslin can readily be basted or over- 
handed to the ticking after sufficient 
widths of the muslin have been sewn to¬ 
gether on the machine. The wool can 
then he spread, after it is properly cleaned 
and dried, upon the stretched layer of 
cheesecloth and after it is evenly dis¬ 
tributed then cover the wool with the top 
layer of cheesecloth and baste or stitch it 
to all four edges, the same as the bottom 
layer of cheesecloth. The entire cover is 
then ready for quilting or knotting, and 
as the quilting progresses—that is. after 
quilting toward the center for say front 
12 to 1(i inches—unfasten the corner 
clamps and turn the side pieces over and 
over until the quilted space is wrapped 
around the side stick, and continue with 
tho quilting and turning until the center 
of the quilt has been reached from both 
sides. 
This is a rather difficult operation to 
describe, and it is very possible that quilt¬ 
ing frames have been described manv 
times in The R. X.-Y. anna hubnek. 
There is no man so friendless but what 
he can find a friend sincere enough to tell 
him disagreeable truths.—Lord Lytton. 
In keeping the dairy and farm build¬ 
ings sanitary—the orchard and fields 
free from insects and plant diseases, ex¬ 
treme care must be taken to select the 
right cleansing agents and spray materials. 
Likewise in caring for the teeth, progressive 
farm families, through their dentists and phy¬ 
sicians, have learned that the most desirable 
dentifrice is one which “cleanses” naturally. 
They select one that doesn’t “scratch” or 
“scour” the teeth with soapless grit. 
COLGATE'S CLEANS 
THE RIGHT WAY 
The combined action of norngritty, specially 
prepared chalk and pure soap cleanses thor¬ 
oughly and does not irritate the delicate mouth 
tissues or “scour” the precious enamel. 
So, if your teeth are “on edge” from using 
a harsh, gritty, soapless tooth paste, try a safe, 
common sense dental cream. Try Colgate’s 
Ribbon Dental Cream with its delicious flavor 
that makes tooth brushing a pleasure—there’s 
no disagreeable “druggy” taste. 
More dentists recommend Colgate’s than 
any other dentifrice. You can get a large tube 
of Colgate’s Ribbon Dental Cream at your 
store for considerably less than fifty cents. 
If you wish samples of the other 
Colgate products mentioned in the 
coupon, check those desired and 
mail it to us. 
X COLGATE 
X &.CO. 
X tarn. Hour-hold 
X Dept. 42 
X 199 Fulton Street, 
/ NewYotk.N.Y. 
X Please send me aamftlta of 
S the following articles. 1 on- 
i- close the amount of stamps 
shown for each one ehecked. 
’ Face Powder - - • - 6c 
,, Baby Tale . . . - - 4c 
Shaving Cream - - - 4c 
’ Ribbon Dental Cream, Free 
Name 
CLEANS 
TEETH 
1 THE 
( RIGHT 
WAY 
