1102 
7ht RURAL NEW-YORKER 
September 9, 1922 
WOMAN AND HOME | 
From Day to Day 
“Behold, It Is the Lord” 
“Mary !” 
In the gray dusk of morn she stands. 
The spikenard fragrant in her hands: 
She sees a dim form through the mists, 
A footfall coming near she lists. 
No strange, sweet thrill of holy fear 
Foretells her heart of faith's reward; 
“He comes, the gardener." she says; 
And lo. it is the Lord ! 
“Mary!’’ 
We stand amid the mists like thee! 
The dose at hand we cannot see; 
Not knowing what they bring, we greet 
Each day, and every soul, we meet: 
But what seems sorrow’s darkest hour. 
May bring us faith’s reward. 
And when we say, “the gardener," 
Behold, it is the Lord! 
-MARIAN DOUGLAS. 
* 
We have made our peach jelly by add¬ 
ing one-third apple juice, thus providing 
sufficient pectin to stiffen the jelly. The 
commercial pectin made from apples is 
sure aud convenient. The manufacturers 
give the following recipe for peach jelly: 
Do not peel but pit 2% qts., or 3% lbs., 
ripe peaches. Crush them thoroughly and 
add % cup water. Stir until boiling, 
cover pan ami simmer five minutes. Place 
fruit in jelly bag and squeeze out juice. 
Measure (> l ,4 leveled cups (2% lbs.) 
sugar and three cups (1 *4 lbs.) juice 
into large saucepan, stir and bring to 
boil. At once add one bottle (scant cup) 
commercial pectin, stirring constantly. 
Continue to stir and bring again to hard 
boil over the hottest fire for one minute, 
stirring continually. Take from fire, let 
stand one minute, skim aud pour quickly 
into sterilized glasses. The following 
recipe is given for peach jam: T se fully 
ripened fruit for finest flavor: peel, re¬ 
move pits and thoroughly crush about 2*4 
qts. or 3 lbs. Measure four level cups (2 
lbs.) crushed fruit into large kettle. Add 
eight leveled cups (Sf4 lbs.) sugar and 
mix well. Stir hard and constantly and 
bring to a vigorous boil over the hottest 
fire. Boil hard for one minute With con¬ 
stant stirring. Then take from fire, add 
one bottle (scant cup) commercial pectin 
and stir it in well. Skim and pour quick¬ 
ly. This makes 11 half-pound glasses of 
jam. The great advantage in using this 
pectin is the brief boiling required. The 
product is not greatly reduced in vol¬ 
ume, so one has more of and the fresh 
fruit flavor is retained. 
* 
One of the handy little kitchen tools 
recently noted in the housewares depart¬ 
ment of a big store was an aluminum egg 
slicer. for cutting up hard-boiled eggs, It 
sliced the whole egg neatly at one opera¬ 
tion, and only cost 34 cents. Another 
convenience was a vegetable scraper, cost¬ 
ing 23 cents, with which one could re¬ 
move the skin very easily from potatoes, 
carrots, etc. Nut graters, to prepare nuts 
for cake or pastry, are made on the prin¬ 
ciple of a food chopper, and cost from 49 
cents to $1.88, according to size. 
5}r 
We always cook our apple sauce in a 
closed casserole in the oven, and think 
the product is much better than when 
cooked on the top of the stove. Further¬ 
more, it needs no stirring or,other atten¬ 
tion until it: is done, when it is beaten 
with a perforated spoon to make it 
smooth, and a little nutmeg or other spice 
added. Oven cooking is excellent for 
many fruits, and with present prospects 
for fuel shortage it is necessary to make 
full use of the kitchen stove. Efforts 
should be made to use the oven while a 
brisk fire is needed for other things on 
top of the stove. 
.Sometimes, in the busy, hurried life 
that comes to so many of us, we feel that 
the one real need, next to daily food for 
the body, is understanding sympathy that 
furnishes food for the mind and spirit. 
Letters sometimes come lo ns from stran¬ 
gers, so poignant in their revelation of 
unhappiness and despair that we hardly 
know how to answer them without fur¬ 
ther wounding the bruised reed. It is the 
overflowing of intense feeling that brings 
these letters to us, and it is reasonable to 
assume that for oue who takes courage to 
write, there are perhaps a hundred equal¬ 
ly in need of sympathy. We always feel, 
not only that such confidences are a 
sacred trust, but also that even when we 
cannot give advice that is helpful in a 
purely material way, our sympathy and 
understanding must give some relief to 
the surcharged feelings, aud unite us in a 
spiritual bond with the unknown friend 
who seeks our aid. 
Shoofly Pie 
Liue pan with under crust. Take one- 
third cup light baking molasses, one-third 
cup boiling water and scant one-half tea¬ 
spoon soda; mix well and pour into crust. 
Take one-half cup flour, o'ue-half cup 
sugar, piece of butter about size of an 
ordinary egg. Bub together thoroughly 
and sprinkle evenly over top of the pie. 
Bake half an hour in a moderate oven. 
Serve cold. mrs. a. u. 
As a reader is askiug for shoofly pie 
will tell you how a Pennsylvania German 
neighbor taught me to make it. They 
use tin* deep stoneware pieplates. The 
stores in town sell throe sizes, costing 13, 
15 and 18 cents. First line three deep 
pieplates with piecrust. Sift three cups 
of flour and a little salt into a bowl. Mix 
into that one-third cup of lard, Then add 
one-half cup of brown sugar. Stir flour, 
lard and sugar together. Take out about 
one-third cup of this mixture to sprinkle 
on top of pies. In another bowl place one 
cup of molasses. Tinder the name mo¬ 
lasses I find lcaro, corn syrup, and refin¬ 
ers’ syrup in use hero in Pennsylvania. 
Dissolve in a little vinegar one teaspoon 
of soda and add to the molasses. Also 
add one cup of boiling water. Now pour 
slowly the flour, lard and brown sugar 
into the liquids, stirring constantly, re¬ 
serving one-third cup for sprinkling on 
top. This will make filling for three 
nine-inch pie plates. Cinnamon or nut¬ 
meg may be sprinkled on top of the pies. 
It is my sincere wish that this may 
help the reader, even as I have been 
helped by the “Woman and Home” page. 
LOIS. 
I have been helped so often by the good 
recipes I have found in your valuable 
paper that I was wondering if 1 might he 
of use to another by answering the re¬ 
quest for shoofly pie recipe. The first 
recipe our folks think the “best ever,” 
and the second one is also good. Shoofly 
pie is a Pennsylvania favorite that makes 
friends everywhere. Fse three even cups 
of flour, one cup of brown sugar, three- 
fourths of a cup of butter aud lard mixed, 
and one teaspoon of baking powder. Mix 
these ingredients together into crumbs 
and reserve about one-half cup of the 
crumbs to sprinkle over the tops of pies. 
Mix one cup of black baking molasses, 
one cup of boiling water and one-half tea¬ 
spoon of baking soda. Pour tiiis over the 
crumbs and mix lightly. Line pies with 
crust; pour in mixture and sprinkle 
crumbs on top; then bake. The quantity 
will make filling for two big pies. 
Second Sliooflv Pie.—One cup molas¬ 
ses. one cup boiling water, one teaspoon 
baking soda. Put soda In bowl, then 
pour in hot water and then molasses. 
Put in piecrust. Then put in crumbs, 
made as follows: Two cups flour, one 
eup brown sugar, butter size of egg. Do 
not stir, but sprinkle crumbs in. They 
will not be covered, but the oven will do 
its duty to them. This makes two me¬ 
dium-sized pies. MRS. F. T. 
Pear Recipes 
Canning Pears.—Plain canned pears 
are good, and many persons seem never 
to have thought or heard of any other 
kind. Years ago my mother began mak¬ 
ing little variations in canning pears 
which arc easily done and truly delicious. 
t. With Lemon.—Add several slices, or 
about half of a lemon, to four quarts of 
pears when cooking. Place a slice or two 
of the lemon in each can as it is filled 
with the sauce. 
2. With Raisins.—A half cup of rai¬ 
sins will give a delicious flavor to four 
or five quarts of pears. Cook the raisins 
with the pears. 
If the cold pack method is employed 
the lemon or raisins may be used just the 
same, putting some in each can as it is 
filled with the fruit. The most tasteless 
pears may be made very palatable by 
these variations. 
Pear and Plum Conserve, — Six cups 
pears, three cups plums, one cup raisins, 
3% clips sugar. Pare, quarter and cole 
pears; skin, halve and pit plums. Place 
fruit, raisins and sugar in preserving 
kettle and cook until thick, Stirring fre¬ 
quently to blood ingredients and prevent 
sticking to kettle. Seal in sterilized jars 
with paraffin same as jelly. 
Baked Pears. Plain and Spiced.— 
Baked pears are a delicious dainty which 
many may not have tried. Some varieties 
are so sweet that they only need a 
little water added after they have 
been washed and placed in a baking 
dish. Baked this way Flemish Beau¬ 
ties are sweet enough when thor¬ 
oughly ripe. Some varieties which are 
not so sweet may he cut in halves length¬ 
wise and cored. Place in baking dish 
with cut side up. put a little sugar or 
syrup on each half and sprinkle on a 
little cinnamon or nutmeg. A few drops 
of lemon juice squeezed onto each half 
makes another pleasing variation, either 
with or without the spices. Bake the 
same as apples with a little water in the 
baking dish. All of these variations are 
delicious. g. r. b. 
Tomato Sauce: Baked Beans with 
Tomatoes 
Would you print in The R. N.-Y. a 
recipe for Italian tomato sauce; also a 
recipe for baking beans with tomato 
sauce? m. a. w. 
There are many different forms of to¬ 
mato sauce prepared by Italian cooks. 
The following is the sauce used with 
macaroni or spaghetti cooked in the Nea¬ 
politan way: Took together in a sauce¬ 
pan two tablespoons of butter aud one of 
flour, and pour upon them a pint of 
strained tomato. Stir to a smooth sauce, 
then season with onion juice, celery salt, 
pepper and four tablespoons of grated 
cheese. 
Perhaps your inquiry relates to tomato 
paste, which is prepared by many Italian 
housekeepers for use in soups, sauces, 
etc., in Winter. Boil the tomatoes until 
soft, (’rush thoroughly and pass through 
a tine sieve or screen to take out the skins 
and woody portions of the pulp. Place the 
pulp and juice which pass the sot-eon in a 
shallow pan and boil down gently over a 
slow fire to a thick consistency. Then 
place it over hot water or in a slow oven 
where the heat is not sufficient to cause 
the paste to stick to the bottom of the 
pan. Allow the pulp to evaporate until it 
reaches the consistency of peanut butter. 
While still hot add about two ounces of 
salt to a gallon of the paste and pack 
into hot scalded jars or hoi ties. Sterilize 
in washboiler from half hour to an hour. 
Baked Beans with Tomato Sauce.—- 
Soak one quart of beans over night in 
warm water. In the morning parboil, 
drain, aud put in an earthen pot. Par¬ 
boil a piece of salt pork, about a pound, 
and score the rind. Half bury the pork 
in the beans, and pour over them a large 
cupful of strained stewed tomatoes sea¬ 
soned with pepper, sugar, onion juice and 
a good lump of butter, but no thicken¬ 
ing. Cover closely ami cook for three 
hours. 
The Essence of Choke Cherries 
I have been experimenting witn choke 
cherries with the help, advice, condemna¬ 
tion, criticism, suggestions, and approval 
of the entire family. Jusl now I am at 
an enthusiastic stage and am sure there 
is still much more one can do with what 
we call the essence of choke cherry. 
For several years I have made jelly of 
choke cherry and apple juice. This year 
someone had a conviction that a drink 
could be made flavored with choke cherry. 
Somehow wo must get the flavor without 
the bitterness. If 1 could do ir I would 
put up bottles of it to last all year. 
Yesterday we had a family picnic to 
get the cherries. When we got homo. I 
pUt them on the stove with jusl a little 
water to start them boiling. When I 
thought the juice was properly extracted 
I strained it through a doth and began to 
stir it up with whatever combinations I 
had resolved to try. 1 had a demonstra¬ 
tion right then and there of choke cherry 
punch. It was lemonade with about three 
teaspoons of choke cherry essence to a 
cup, with little pieces of the banana I 
found in the pantry. Several of us are 
sure we never tasted better punch, 
1 put the juice back on the stove, boiled 
it for a few minutes and added just u lit¬ 
tle sugar aud theu put it into bottles. It 
certainly looks good. 
In the meantime two other members 
of the family were squeezing the choke 
(,-herries from which the juice had been 
extracted through a potato ricer to get 
the pulp. We all helped at that till late 
last night. This morning we continued 
our process by gathering the apples that 
had fallen to the ground. Then we all 
gathered round the table and cut up the 
apples and cut out the worms. Every¬ 
one. even to the youngest, helped with 
this. I extracted part of the apple juice 
and am now in the process of making 
jelly in our good old way, with part of 
the choke cherry juice which I saved out 
last night for the purpose. 1 like the 
jelly best if it is mostly apple, with not 
more than one-third choke cherry juice. 
I put 10 times as much apple pulp 
through the potato ricer as I had choke 
cherry pulp, and added sugar to this un¬ 
til it tasted right. Some of the others 
thought I added too much, and ibe vest 
thought it was still dreadfully soui no¬ 
body said it was biller. Perhaps it would 
have been better with even more apple 
pulp, and I am rather sure that a larger 
proportion of choke cherries would have 
been bitter, I cooked this mixture ot 
apple and choke cherry pulp and sugar, 
without adding any water, slowly, for 
about four hours. Now tile most enthu¬ 
siastic of us think that it is jam of the 
first class, while the most skeptical ad¬ 
mit that it will probably taste very good 
tomorrow, but they say they have tasted 
so much these last two days that every¬ 
thing has the same taste. The two small¬ 
est boys still say that it is wonderful on 
bread. Helen rand. 
Starting Roses 
This is the way we start tender and 
rambler roses, and seldom fail. When the 
petals front a tender rose Fall, instead of 
just snipping off the dead flower, cut the 
branch back two to four leaves, accord¬ 
ing to the size aud shape of plant. Gut 
off the faded flower and all hut one or two 
leaves at the top. place these slips in a 
wide-mouthed bottle in a sunny window, 
fill iip the bottle with fresh water as it 
evaporates, but do not empty out the first 
water and fill with fresh. Let the slips 
remain until caUused: that is, a knobby 
growth of cream color forms on the end 
in the water, or in some varieties roots 
start. Now plant in sandy loam, cover 
with a glass, set in a sunny window. Be 
careful not to overwater nor to let the 
slips get dry ; try to keep little drops of 
moisture on the glass at all times. Soon 
little leaves w ill begin to grow, and when 
these are an inch long remove ‘he glass 
for an hour in the morning, gradually 
lengthening the time. 
The rambler rose cuttings are also 
taken ns the flowers fade, but do not cut 
these: break them down to have a heel: 
then the process is the same. 1 keep 
these in an unheated room until there is 
danger of freezing, then place in the cel¬ 
lar until March, then bring gradually to 
light and beat. Our Winters are too cold 
for ramblers their first Winter to plant 
in the open ground. 
Hardy Hydrangea cuttings can be 
taken of this year’s growth, just before 
it turns woody, and root readily in the 
same way ns ramblers, and also Chinese 
matrimony vine. MOTHER BEE. 
Washington Cake and Jumbles 
T note you want recipe for Washington 
cake. When Washington was in King¬ 
ston. N. Y.. in 1782, the ministers, di¬ 
vines and elders of the First Reformed 
Church gave him a reception. In the 
evening the general and his staff rode to 
the tavern of Evert Rogardus, which 
stood ou the northwest corner of Fair 
Street and Maiden Lane, flic site of the 
present house of Myron Teller. The 
horses were put up and the company pro¬ 
ceeded to the home of Judge Derek Wyri¬ 
ll on p on Green Street, to dine. The din¬ 
ner was an event long remembered in the 
village. The estimable wife of Judge 
Wynkoop presented this recipe to one of 
Kingston’s highly honored citizens many 
years ago when the last century was 
new ly born, and faithfully that family has 
made the cake each year in commemora¬ 
tion of Washington’s Birthday. Here is 
the recipe: 
The Washington Cake.- One pound 
sugar, *4 lb. butler, four eggs, one-half 
pint milk, one teaspoon soda, 1 lb. flour, 
14 lb. raisins and currant a. 
The Jumbles,— One pound sugar. ^4 lb. 
butter, 1 lb. flour, five eggs, pinch of soda, 
rose water, Drop on buttered paper, 
sprinkle sugar over when they begin to 
run. 
It is said the guest par excellence of 
the day ate bis cake aud jumbles with the 
greatest relish. w. n. b. 
We have illustrated in No. 1775 a wonderfully pretty tea set for patchwork and outline 
embroidery. The patches for the corner pieces are colored, the flowers lire pink and blue. Tbe 
patches are to he buttonholed on their respective places in blue and then embroidered in white. 
The connecting Hues arc for the outline stitch in blue. The material is unbleached sheeting. The 
tx-a cover is 311 inches square, ami with patches and (loss lo complete embroidery costs tm cents. 
The set of four napkins, 18 indies square. No. 1775a, with patches and (loss, is tin cents. 
