Tm RURAL. NEW-YORKER 
751 
Homemade Yeast 
I have been much interested in the 
good bread discussion in Talc K. N.-Y. 
Good bread is one thing that every house¬ 
wife aspires to making, and, in truth, a 
meal may be easily spoiled by poor bread. 
As a general thing, bread is perhaps bet¬ 
ter when made of fresh compressed yeast. 
But for rhe farm \\;oman who makes large 
quantities of bread, baking at least twice 
a week, the yeast, is not only quite an ex¬ 
pense, but is also ofttimes inconvenient 
to get froth so often. 
Every woman gets accustomed to bak¬ 
ing with her own particular brand of 
yeast, and dislikes to try auy other. After 
all. baking good bread is about half know¬ 
ing how. and half experience, 1 knew 
one woman who sent back from Ohio to 
Missouri for a kind of yeast common out 
(here, declaring she could not hake good 
bread without her old yeast. When she 
made the move she did not include a can 
of her special yeast in her moving. 
1 am very partial to baking bread with 
compressed yeast, but I always bake 
twice a week, and a large baking, and 
aside from buying tbe yeast it m not al¬ 
ways convenient to get the fresh yeast, as 
we are quite a way from the store. I 
evolved my own method of making yeast, 
which r have used for several years. 
Boil three medium-sized potatoes at 
noon, mace one-fourth cup sugar and 
one tablespoon salt in a kettle, add the 
potato water and the mashed iiotatoes. 
Add enough warm water to make two 
quarts of “beer,” Add two cakes of fresh 
compressed yeast and let stand until 
evening. In the evening take out one 
quart of the mixture, after beating thor¬ 
oughly, and set on cellar floor for the 
“starter” for the next baking. If for 
Strawberry Jelly.—With a sharp knife 
remove all the outside, thin, yellow rind 
from oranges. Squeeze out tbe juice and, 
with a spoon, scrape off any remaining 
pulp. But the thick, white inner peel 
through a meat chopper; there should be 
one cup ; add the juice of one lemon and 
let stand one hour. Add three cups of 
water; bring to the boiling point and 
boil five minutes. Bet stand over night; 
again bring to the boiling point and boil 
10 minutes. Add one quart of strawber¬ 
ries (washed, hulled and mashed); boil 
15 minutes. Drain through jelly bag. 
Boil juice from five to seven minutes; 
add an equal quantity of sugar; boil five 
minutes "and pour iuto sterilized glasses. 
There is a commercial “pectin" on the 
market now that may be used successful¬ 
ly in place of the orange “pectin.” 
Pineapple and Strawberry Marmalade. 
— Place in an agate preserving kettle 
three cups of prepared pineapple, three 
cups of crushed strawberries and three 
cups of sugar. Cook together until of a 
jam-like consistency Pour into steril¬ 
ized glasses, cool and cover with paraffin. 
MRS. T. W. STILLMAN. 
Fudge Cake 
I noticed some time ago a request for 
fudge cake, but as yet have not seen 
the recipe I use. To three tablespoons 
shortening add one cup of sugar and 
cream together, then add one unbeaten 
egg. Mix thoroughly. Mel two squares 
of unsweetened chocolate and add to the 
mixture, together with one-half teaspoon 
vanilla and one-third cup milk. Sift one 
cup flour and one teaspoon linking pow¬ 
der and add, mixing well. One-half cup 
nut meats (chopped) may be added also 
if desired. Spread evenly on a shallow 
Let the children share 
this mealtime beverage 
No NEED to warn the little folks away 
from the table beverage when Postum is 
served; every reason to invite every mem¬ 
ber of the family to join in the enjoyment of 
No. 1004 is n very pretty design that may be used as an oval doilie as illustrated, an oblong 
cloth, or :is a pillow. The cutting line does not. show on the design, hence its adaptability to 
varied uses. The dowers are formed with the dat lazy-daisy stitch in pink, blue and mauve, 
with green French knots for the seed centers. The leaves are for the lazy-daisy stitch in green. 
The decorative lilies and the basket are for dat stitches in bine. The material is white Belfast 
lin.sii Indian Head, size 18x22 in., and, with doss to complete embroidery, costs 60 cents. 
any reason you do not want to bake as 
often as twice a week, when boiling po¬ 
tatoes for a meal, make a fresh “starter,” 
minus ibe compressed yeast. This seems 
to renew it and give it fresh life, 
(tore a month or so I add one cake of 
compressed yeast to my “beer” to keep 
it full of life. I bake four or five loaves 
of bread and a pan of rolls at a baking, 
and 1 have found that it requires at least 
one quart of the "starter"' to bake this 
amount of bread. Bread that rises quick¬ 
ly is sweeter and a better flavor than 
bread that is slow rising, Hence it is 
good policy to have plenty of “starter." 
M AY HOOVER M V M AW. 
Strawberry Preserves 
Canned Strawberries.—Select fresh, 
ripe, firm strawberries; wash and hull. 
Put % lb. sugar and two tablespoons wa¬ 
fer in a shallow saucepan ; add one quart 
of berries. Allow to cook gently for 15 
minutes, or until the berries are flat and 
rather browu looking. Then let berries 
cool and remain in covered saucepan 2-4 
hours. During this time turn them over 
in the syrup three or four times. At the 
end of 24 hours pack the cold berries in 
sterilized jars and sterilize four minutes 
in boiling water. Remove jars and seal. 
Berries canned by this method will not 
rise to the top of the syrup. 
Sup-preserved strawberries.— Pse me¬ 
dium-sized tart berries. Wash, hull and 
put into an agate preserving kettle. To 
one heaping cup of berries add one cup of 
sugar. Let stand over night. In the 
morning bring quickly to a boil and boil 
five minutes. Skim off the froth- Re¬ 
move berries with a skimmer to deep 
platters. Put one layer of fruit on each 
platter, dividing the juice evenly among 
them. Pet stand in the sun all day for 
three days, turning berries with a fork 
night and morning. They will then have 
plumped out like fresh berries, will be n 
semi-transparent, glowing red. with de¬ 
licious. jelly-like juice. Put cold in glass 
jars, cover with paraffin and seal. 
Jam from Uncooked Berries.—Wash 
and hull berries. Crush and add sugar in 
the proportion of I Th. to one pint of 
fruit. Fill into sterilized jelly glasses, 
cover with paraffin as for jelly and store 
away. The jam will keep perfectly and 
he a delight all Winter. 
Strawberry .lam Cooked.—Wash and 
hull *4 lbs. of strawberries. Mash the 
berries; add 2T'» lbs. of sugar and cook 
30 minutes, stirring frequently to prevent 
sticking to the bottom of the kettle. Pour 
into sterilized glasses; when cool cover 
with paraffin and store away. 
greased cake pan, and bake from 20 to 
30 minutes in a slow oven. Cut in 
squares before removing from pan. I do 
not know how this keeps, as we eat it 
too rapidly to keep much over. The 
recipe was handed to me by a friend, and 
wc like it very much. mrs. r. j. t. 
A Home Laundry Business 
I always read with interest the letters, 
recipes, etc., to be found -on the Woman’s 
Page of The R. N.-Y. We take many 
farm papers, but I always reach first for 
Fhe. R. N.-Y. I feel as if 1 would like 
to visit face to face with many of the 
farm women who write, too, and whose 
letters appear here. I wish some of them 
would write of some ways to earn money 
besides chickens and keeping boarders. 1 
have a gasoline power washing machine, 
and I am going to try to do washing for 
other people besides my own this Sum¬ 
mer. I am told 7 cents a pound for just 
washing and 12 cents for washing and 
ironing is a fair price. I pay postage 
one way and the customer the other. 
1 have a bit of advice to offer anyone 
who is thinking of purchasing ft power 
washer. Get a double-tub washer. They 
cost but a very little more, and do twice 
the work, and it will pay for itself Twice 
over in a year in health and strength 
saved. If I had my life to live over 
again, when I was first married I would 
borrow money and buy a power washer; 
then take in washings and pay for it. 
MRS. R. M. R. 
Homemade Table Pad 
Everyone needs a pad or silence cloth 
for the dining table. The “bnnghteu" 
ones, of asbestos, with the extra leaves, 
cost quite a bit. A fine one can be made 
at home in little time with hardly any 
cost. Take some very heavy brown paper, 
or better still, purchase asbestos paper at 
the hardware store, by the yard or sheet, 
Cut this the size of table top. Cut it in 
half, so when finished the leaves will fit 
between. Cut the size of the extra leaves 
also. Take an old outing sheet or old 
bed spread and cut same as paper. Two 
of each will be needed for top and bot¬ 
tom. White grain bags are fine for the 
top if not enough of the other is avail¬ 
able. Place paper or asbestos between 
(loth and baste edges. Bind with wide 
bias seam binding, “boughten” or home¬ 
made. Hot mats made the same way are 
fine with neat slip-on covers for table 
use. F. K. SOUTHERN. 
this wholesome, satisfying drink. 
Postum is made from Nature’s best grain 
—wheat, and contains nothing to harm 
nerves or digestion. 
You’ll greatly relish its full-bodied flavor 
and aroma. 
■VaevwGE i 
isfutn Onr**T C ztv p a r. 
FARMS ,n N.T J fr y h " n 
for ©«jr free. illustrated ' ntilogxu-, map and photon de- 
tiArirui rf« around BEAUTIFUL VINELAND 
counti.», aim, iw»r Coast: cU>sa to Atlantic city, thi ,.|ay- 
Khuind of Aimu-ica : eau .t fruit ami uuullry center and 
the worhl fl boat market; •pecmHxtn* In fiuit duul poultry 
ftiuia, aUo rrnin, Juiry. truck and tretJt?r»i fmms, at owners' 
lowest PtlCOS Not connected with any City farm andndes. 
I « c (anoDAllr Ihspcet each and every farm we offer. Prices 
rarttfe from $1,000 tip Many with only $500 cash, stocked 
and equipped. Tell us what yog want. Write today. 
VINELAND FARM AGENCY. 549-K brum Ate., ViikUmL N. J. 
For Sale—Who Wants a 170-Acre 0 V*5 Cheap Farn 
6 miles from Binirst.iwn. N. J. House, Burn, S4 
miles N. Y. city, $3,500, cash. Also 68-Acre es¬ 
tate. 3 miles P aiuCeut, N J., 27 miles N. Y. city. 
Large house rarn, pouttry house. Price, $30,000; 
part cash. Harry Vail,Warwick, Orjiige Cu .N.Y . 
GENTS *° * e ” PECK’S S0FT METAL RIVETS for 
utn 1 ^ mending pots ami pans Every house- 
l wife a prospect . 100% profit. Trial box 10C, regu¬ 
lar size. 25c E. E. PECK CO , Dept D3, Medina, N. Y. 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a *•square deal.” See guarantee editorial page. 
Stop, Look and Listen 
.Natural larn Cotton bocks. Not dyed or 
bleached. Just as they come from the 
machines. Real comfort for 
tender, swollen or blistered 
feet. Give twice the wear of | 
dyed stockings. Send 20 cents ; ; j 
for single pair; 95 cents for hal f / l - .1 
dozen; or $1,80 per dozen. Sizes j . . ljS| 
954-11^4- Prices west of the Mis- jS 
sissippi River. $1.00 for half ; | 
dozen or $1.90 per dozen. Stale t, i 
si zb of shoe. ' t ■■ i 
Natural Yarn 
Hosierv Mills 
Fleetwood Penna U.S.A. 
This attractive 234-page book has some of 
the best of the Hope Farm Man’s popular 
sketches—philosophy, humor, and sympathetic 
human touch. Price $1.50. 
For Sale by RURAL NEW-YORKER 
335 West 30th Street, New York 
Your grocer has Postum in two formst 
Instant Postum (in tins) made instantly in 
the cup by the addition of boiling water. 
Postum Cereal (in packages of larger bulk, for 
those who prefer to make the drink while the 
meal is being prepared) made by boiling for 
fully 20 minutes. 
Postum for Health 
“There’s a Reason” 
Made by Postum Cereal Company, Inc. 
Battle Creek, Michigan 
THE HOPE FARM BOOK 
