1022 
<Iht RURAL NEW-YORKER 
August 19, 1922 
WOMAN AND HOME 
From Day to Day 
Lords of Creation 
Lords of Creation men are called. 
Ami they think that they rule the whole. 
But they're much mistaken, after all, 
For they’re under woman’s control; 
As, ever since the world began. 
It has always been the way. 
For did not Adam, the very first man, 
The very first woman obey? 
Ye lords who listen to my song, 
I know you'll quickly say. 
Our size more large, our nerves more 
strong, 
Shall the stronger the weaker obey? 
But think not. when your words we hear. 
We'll e'er mind a thing you say. 
For, as long as a woman's possessed of 
a tear, 
ShVll certainly have her own way. 
But should there he so strange a wight. 
As not to be moved by a tear. 
Though much astonished at the sight. 
We still have no cause to fear; 
For let them boast themselves a while 
Upon their fancied sway, 
But as long as a woman is blessed with a 
smile, 
Their power will vanish away. 
Them ladies, since we’ve made it plain, 
Thai the thing is really so. 
We’ll ever let them hold the retu, 
But we'll show them the way to go; 
As, ever since the world begau. 
It Has always been tbe way, 
And we'll manage it so, that tbe very last 
man 
Shall tbe verv last woman obey. 
—Old Song, Author Unknown. 
Six years ago tbe general convention 
of the Episcopal Church appointed a 
joint commission on home and family lite, 
which is to present a report of its find¬ 
ings to the triennial general convention 
at Portland. Ore., next month. Y’ottug 
people of the present generation are gen¬ 
erally condemned for low standards in 
manners and morals, but this commis¬ 
sion places tbe blame squarely upon the 
parents, in statements already presented 
by the daily papers: 
“We touch the root of our family prob¬ 
lem when we point to the lack of religion 
in tbe home.'’ the commission declares. 
“It is paralyzing to think of the average 
American family going on from the rising 
to the retiring hour as if God had no ex¬ 
istence. Sunday is a day for extra sle«p, 
motoring, Sunday papers in many vol¬ 
umes, comic supplements. If American 
children are not to be taught of God in 
the schools and He is unnamed in the 
home, what can we expect but that at 
this moment tbe United States is actually 
developing into a non-Christian nation? 
“Wo believe the young men and wom¬ 
en of today are more amenable to strong, 
viriie leadership than those of any pre¬ 
vious epoch. Keen, alert, quick to dif¬ 
ferentiate between the real and spurious, 
accustomed to think for themselves, they 
will respond readily to that reasoning 
and reasonable presentation of serious 
truths which will appeal to the best and 
highest and strongest tb&t is in them. 
Hence we believe that no half way meas¬ 
ures will suffice to save the homes of 
America.” 
* 
Half-pound cake is an old recipe, but 
worth repeating. It is one of our stand¬ 
ard favorites in loaf cakes. One pound 
of sugar, 1 Ih. of flour, lb. of butter, 
one teacup of milk, four eggs. Flavor to 
taste. Whip up the sugar and eggs, put¬ 
ting in one egg at a time. Then stir in 
the milk and flavoring, following this 
with the flour, which must be very thor¬ 
oughly beaten into the batter. Pour into 
paper-lined tins and bake in a steady 
oven for 4i> minutes. This quantity 
should make two loaves. The oven must 
be well regulated, and care taken to 
avoid any jar. or the cake will be apt to 
fall in the middle. 
4 : 
How do you make Washington cake, 
and what is shoe-fly pie? A Pennsyl¬ 
vania reader asks for the above, and we 
should be glad to receive the recipes, A 
reader in North Carolina asks whether 
anyone can give experience in crystalliz¬ 
ing fruit. No doubt some among our 
readers have information that will help 
these inquirers. 
Dried Apples 
Will you give the process for sulphur 
apples for Winter apple sauce and pies? 
We like them, and have early apples that 
go 'to waste. mbs. ,t. ir. n. 
We infer that dried apples bleached 
with sulphur are referred to. If the 
apples are carefully prepared and rapidly 
dried they will he light and attractive in 
color without sulphuring. Peel the ap¬ 
ples, core and cut into eighths, or out 
crosswise into Kf-iu. slices. The fruit 
may be prevented from browning before 
being placed in the dryer by dropping 
slices in water containing one teaspoon ef 
salt to the gallon. A simple homemade 
dryer consists of a series of trays with 
wire mesh bottoms. These trays lit closely 
together, the heat is applied underneath, 
and the warm air takes the moisture up 
and out of the evaporator. The dryer 
may consist of one to 11> tra.vs. The 
wire mesh should be screen wire in the 
upper trays and larger mesh in the lower, 
as this tends to give a more uniform 
temperature. The trays should not be 
deep, as one layer of the fruit spread on 
the tray gives the best results. 
The dryer may be used on a gas or oil 
stove or n coal range. To prevent over- 
beating tbe trays should be raised 10 in. 
above the source of heat on a wooden box 
from which top and bottom have been 
removed. The box should be raised 4 in. 
by placing a brick under each corner. 
This will permit a free circulation of hot 
air through the trays. 
It is advisable to use a thermometer 
to see that the temperature is known and 
regulated. An oven thermometer may he 
used, or a small hole may be made in the 
side of each tray, so that a glass rod 
thermometer may be inserted. A temper¬ 
ature of 120 to 100 degrees (average 140) 
is desirable. The temperature may be 
raised by putting a piece of thin cloth 
over the top tray, this being removed 
when the heat is sufficient. Most fruits 
may be dried in three hours at tin average 
temperature of 140 degrees. During the 
drying process the apples should be 
stirred occasionally, If beads of moist¬ 
ure come out. and the apples become very 
sticky, I lie temperature is too high. Ap¬ 
ples are sufficiently dry when they will 
give the following tests; Impossible to 
press water out of the freshly-cut ends 
of the pieces; sufficiently elastic not to 
break when pieces are rolled tightly; 
when a mass of slices is pressed firmly 
into a ball, the slices should separate at 
once when released; surfaces should be 
soft and adhere slightly to the fingers. 
Store in a dry place in a tin box, paper 
bag or carton. Sulphur is merely used 
for bleaching, and if the product is 
quickly prepared and dried there is no 
need for it. < >lil-fashioned drying was 
slower and less careful, and often re¬ 
sulted in a discolored product. The mod¬ 
ern commercial system results in a light- 
colored product of high quality. 
Hot Milk Sponge Cake 
I have a good recipe for a hot milk 
sponge cake: Four eggs, two cups sugar, 
two cups flour, two teaspoons baking 
powder and one cup boiling sweet milk. 
First bent the eggs well, then add granu¬ 
lated sugar, then flour and baking pow¬ 
der together, then add boiling milk last, 
I always had good luck with this cake. 
I am a girl 18 years old; I always bake 
the cake for my mother. I love to bake 
cakes. n. G. s. 
Keeping Tomatoes in Brine 
Will the correspondent who wrote about 
keeping tomatoes in brine tell how strong 
a brine to use? I used three cups barrel 
salt to one gallon water, but my tomatoes 
did not keep. 8otno complain that they 
are too salty to use, kept in this way. 
MRS. It. L. D. 
I do not know why that inquirer's to¬ 
matoes did not keep, unless it was the 
method used, or perhaps imperfect fruit. 
The brine is made exactly ns for laying 
down pickles. 1 lb. of suit to 1 % gals, 
of water. Boil and skill), and when cold 
put iu receptacle and add the tomatoes 
until the receptacle is filled or all the 
fruit used. Cover with a cloth or grape 
or cabbage leaves, as any pinkies, and 
weight down to keep under brine, I >o not 
use a heavier weight than is absolutely 
necessary to keep under brine, ns the 
fruit being ripe might be crushed, and 
therefore spoiled. Perfect fruit must be 
used in order to keep well, that is. there 
must be no decayed spots or brown spots 
on it, as the dry brown spots indicate a 
kiud of decay which begins in the interior 
of the fruit aud works outward, giving 
the fruit a bitter taste, which is fatal to 
the keeping qualities. I used refined 
table salt for niy brine, as I had no other, 
but if the salt is thoroughly dissolved 
and the brine boiled, skimmed and cooled. 
1 do not see why barrel salt would not 
answer just as well, unless the lime and 
Other impurities, or rather foreign min¬ 
erals. being present iq larger quantities 
should be deleterious. 
Last year I had a quantity of fruit 
that were slightly imperfect, and I put 
them in a tub by themselves, and used 
them first, and they ketit well until all 
were gone; but I did not mix with perfect 
fruit, nor try to keep them for any length 
of time. If the fruit is firm and the skins 
unbroken, the fruit will not absorb too 
much salt, and can be scalded aud used 
is any way exactly as fresh fiuit is used. 
Possibly the trouble may be something 
due to the abnormal weather of the past 
season, as neither fruit nor vegetables 
were keeping well the past Winter season. 
There may have been a slight frost or 
bruise that wet weather or dry may have 
affected. 
1 was told last week of a novel method 
of keeping green tomatoes. Cut the per¬ 
fect green fruit from the vines before 
frosted, leaving as long a stem as could 
be left ; cover llie cut stem with wax to 
seal the juices in the stem, wrap each 
tomato in a separate paper and place in 
layers in a box or crate, and place in the 
cellar or any cool place where they will 
not freeze, and during the Winter the 
fruit will ripen and can lie used as when 
fresh cut from the vines. 1 have ripened 
green tomatoes in the house without wrap¬ 
ping. but they were inferior iu flavor, 
having a wilty taste. 
A quick toiqato soup may he made from 
these brined tomatoes or from canned 
fruit. Take one quart of fruit, place in 
preserving kettle, and set 0 n hack of stove, 
and simmer until the water is evaporated, 
being careful not to let it scorch. Heat 
to the scalding point, but do not boil, one 
pint or one quart of milk, add to tbe hot 
fruit pulp, into which has been stirred 
one level teaspoon fill of soda. Season 
with one tnblespoouful of butter, salt and 
pepper to taste, and serve at once. Do 
not let the milk boil after adding to fruit, 
as the acid will cause curdling. Crisp 
crackers or stale bread may be served with 
this soup. If the creamed soup is liked, 
the tomatoes will require fewer cans and 
less space than the elaborately made 
canned soups. jessie. 
Oil Ibo quilt, No. 17T0, wo ;tro anticipating a style Hint is to he introduced in the Fall to 
repine,- :i|, 11 ii, 11 ii : ilial is. tiand sleiieiled pieces done in oil colors, lor iilnmst all household pur¬ 
poses. The 11 ui1 1 i> very huiidenmn when made lip, aud limy tie made with rose red, blue, yellow 
and lavender dowers, all with green leaves, or in one color, such as rose red or blue*. Each square 
is IS in. aud bus a slerieiled border. In making this quilt, remember that while U may lie em¬ 
broidered with iIn- outline stitch, the idea Is not to embroider q at all. it takes just 'one half 
hour h- sew rhe squares together on a machine for a quilt to fit a double size bed. For a coueli 
cover 11* squares are required: for a single bed 15 square- are required; for a double bed i’ll squnr«-s 
are required. The oust of these hand-stenciled squares, No. 177U, are 20c each. Please mention 
if you want mixed colors or one color, aud the number of squares. 
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233-23* Washington Street. New York Oily 
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Soap to cleanse. Ointment to aoothe..Taicum to pow¬ 
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Yarn 
finest 
quality 
14S'c. to 25e. per oz. Peace 
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A 100 samples sent fr«n*. 
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25 Madison Aw., New York. 
EDMONDS’ 
POUITRY 
ACCOUNT 
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RURAL NEW-YORKER 
333 West 3#rti St. ■ New York 
