1206 
The RURAL NEW-YORKER 
October 7, 1922 
WOMAN AND HOME 
From Day to Day 
“A Seaplane Was Sighted Today Over 
Nazareth’’ 
Nearly two thousand years ago 
From'here lie watched the Summer Sky: 
llis wistful eyes sought through the blue 
For grace to live and strength to die— 
What visions must have floated by 
Across the skies of Nazareth ! 
Perhaps He had llis boyish dream 
Before too much of grief lie knew; 
While yet the vision of the dross 
Seemed too far distant to be true 
I think some magic shadows flew 
Across the skies of Nazareth. 
l’erhaps lie sow the tickle crowd 
That hailed Him King before lie died, 
Hin ggntlc heart a moment touched 
With just a simple human pride; 
Or were such dreams to Him denied 
The King who lived in Nazareth i 
Fast. Present, Future are but words 
To those Eternity makes wise— 
I think His boyish heart beat last 
And brighter shone those wistful eyes 
To see a seaplaue cross the skies. 
The Summer skies of Nazareth. 
—I,APT CONGREVE, 
In ‘The Castle, and Other Verses.” 
* 
One of our readers asks us how she 
can keep canned fruit and preserves dur¬ 
ing the Winter in au unheated house. It 
is a Summer home in Northern New 
Jersey, which is unteuanted. except at 
occasional intervals during the Winter. 
Canned things are stored in the cellar, 
and it is not certain that this is frost¬ 
proof. Wrapping the jars in newspaper 
had been suggested, but this hardly seems 
sufficient if the cellar is not frostproof. 
The old-fashioned custom of banking 
around the foundation or cellar wall 
would seem desirable in such a ease. It 
is suggested that the fruit he wrapped 
in paper and then set in boxes or barrels 
where the jars are surrounded on all sides 
with sawdust. This insulation should 
keep frost out in Northern New Jersey: 
hut we would like to hear from house¬ 
keepers in sections where the Winters are 
severe, and where stoves are the only 
means of heating. How is frost kept out 
of the storage rooms or pantries.' 1 We 
are told that, old-fashioned New England 
housekeepers made stacks of mince and 
pumpkin pies which were stored away 
where they would freeze, and then thawed 
out as needed; but frozen fruit involves 
the danger of broken bottles. 
4= 
Several readers have asked for the 
“starter” yeast recently veferred to by 
our cor'respondent, G. A. T. It is as 
follows: “Save water from boiled pota¬ 
toes, or boil and mash one small potato. 
Dissolve two dry yeast cakes and place 
in a 1-qt. jar. with one-half cup sugar, 
and fill jar to within 1 in. of top with 
lukewarm potato water containing only 
enough potato to color it somewhat 
mildly. (More potato can be added in 
mixing the bread.) Flaee bottom of can 
in warm water and stand in a warm 
place, stove shelf preferred, for hours, 
until it ceases .O boil up from the bottom. 
When making the yeast for the first time, 
begin in the morning, aud it will be ready 
for use by bedtime. Afterward, in making 
it. begin at noon, or not later than " p. in. 
"In mixing bread, use all except that 
left for a starter, about 2 in. depth in 
the bottom of the can. Add warm water, 
as desired, with or without more potato 
(I use a little l, and flour in the propor¬ 
tion of one level quart to each pint of 
liquid. Add salt to bread (never to yeast 
iu can). laird can be used if desired, 
but is not needed. Mix either at night or 
in the morning, hut if the yeast, is not 
used till morning, sec that it is kept 
cool, but not chilled, from the time it 
ceases to boil up. If the bakings are 
not more than a week apart, the yeast 
will keep in good condition with the ad¬ 
dition of a half yeast cake once a month, 
or whenever it seems a little slow. Keep 
the starter cool between bakings, and each 
time used add one-half cup sugar, or a 
little less, filling the eau with lukewarm 
potato water, as at first.” 
We are asked to give a recipe for can¬ 
taloupe preserve. Here is a good one: 
Take nmskmelons suitable for eating, 
not green or poor fruit, remove the cen¬ 
ters and trim away the rind and hardest 
part next to it. Cut the remainder into 
little even pieces or cubes about three- 
fourths of an inch in size, Weigh them 
and put into an earthen or granite dish 
and sprinkle through it an equal weight 
of sugar, letting it stand over night. You 
will find that a syrup will have been 
formed, and tile melon made firm. No 
water should be added to cook the pre¬ 
serve, which is very rich, and is pretty 
on the table. Large raisins are sometimes 
added in cooking, hut it is delicious with¬ 
out. and can he put into jelly glasses or 
sealed in fruit jars. 
Tennessee Notes 
“Good wishes surely help.” Our school- 
house is going fine. Two weeks ago today 
the cornerstone was laid, and today the 
frame is up. weatherboardiug on. window 
frames in. sheathing on for roof, metal 
roofing material on the ground, as well 
as brick, lime aud sand for flue. The 
building is ."0x40 ft-, with bungalow 
roof; 10 windows, cloak-room and raised 
platform. The sound of several hammers 
makes me hopeful. We will he ready for 
school in September. 
We have made two runs of apple hot¬ 
ter. 23 gals, in all. We want to make 
some cider butter next, by boiling down 
sweet cider to one-lialf and using no 
water in apples: not more than half the 
usual amount of sugar is required. Spiced 
and well-cooked, it is delicious. 
1 tried a new dish of corn recently, 
and we found it liue. Chop one pod of 
green pepper line, cut 1 qt. of tender corn, 
add one-half clip of butter, 1 pt. of sweet 
milk, I wo teaspoonfuls of sugar, one tea- 
spoonful of salt and some of black pep¬ 
per ; cook 2fi minutes. 
Now and then 1 give the family a dish 
of salmon. I prepare it as follows: Open 
can and empty contents iu a deep dish,, 
crumble iu about half a pint or mere ol 
bread crumbs, add two eggs, well beaten. 
Have a frying pan hot. with grease well 
over bottom. The crumbs should make 
the mixture still' enough to make into soft 
cakes, rolled in flour. Drop lightly in hot 
grease, fry brown on both sides, and serve 
hot. 
(»ne of their favorite supper dishes is 
baked dumplings. Feel, halve and cove 
ripe, tart apples. Make a rich biscuit, 
dough, roll pieces of sufficient size !■> 
cover one apple, piuehiHg sides and ends 
together as for boiled dttnrplings. Lay 
them iu a deep baking pan, not touching. 
Sprinkle tops with sugar and cinnamon, 
hake until apples are partly done. Add 
1 pt. of boiling water, set hack In oven, 
and simmer slowly until apples are ten¬ 
der Serve warm will* cream and sugar. 
Eggs are only 12e per dozen at tin- 
present. and one serves them often, be¬ 
cause there is nothing fine can buy for 
12 c that contains the same amount of 
nourishment. One dozen eggs are boiled, 
shells removed, eggs cut into halves, yel¬ 
lows placed in a small dish, and crushed 
up. A bit of melted butter is added, two 
tablespoons of vinegar, pepper and salt, 
and a bit of rich cream, beaten well to¬ 
gether. and the mixture heaped in the 
whites. It disappears rapidly on our 
table. Again 1 place a generous quantit.v 
of 15c a pound butter iu a shallow bak¬ 
ing pan, break eggs one at a time iu a 
cup and pour iti the hot butter, sprinkle 
with a bit of sail and dash of pepper: 
then set them in a hot oven until the 
whites are set. These are easily digested, 
and go fine for hreakfuet. MRS. D. R. J\ 
Texas Notes 
This part, of the country lias been suf¬ 
fering with a drought since June, and 
the hottest weather iu 80 years, so say the 
old settlers. The thermometer has stood 
between HO and 102 degrees with us, bn I 
in town it bus gone to 110 every day. 
We are Blinking about the cooler weather 
that will soon beldne. as the prolonged 
beat bus been very wearing, (of course, 
it has had ils e(l>H on the crops. We 
had a big rain in June, just iu time to 
save the corn, hut nothing but a shower 
since. The cotton and feed stuff are sttf 
fering. The grain crop around here was 
a total failure; not enough wheat and 
oats made to pay for the seed. We are 
still boiling for a big rain to help the feed 
and cotton. 
Cattle are looking well, as the pastures 
have been good, but there is hardly any 
sale for them, and what has been sold 
hag brought very low prices. A good 
fat cow will only bring about $30, and 
yearlings about $12. We hear all about 
ns the same tale of hard times; but even 
with il there is a note of hope for a better 
year to come. 1 believe a farmer is a 
hard man to discourage. There seems 
always to he something to look forward to. 
We are having some oil exeitemenl 
near us. Within a radius of 10 miles 
there are six wells being drilled for oil. 
We hear talk of good prospects for some 
of them to “come in.” They are ail “wild¬ 
cats,” as wc are “0 miles from any pro¬ 
ducing wells. But I think very few 
really are counting on having nil! For 
years the land has been leased ; every few 
years the leases run out or are turned 
back to the laud owners. There is so 
much specula I ion in oil leases that we 
have grown careful about lea-dug now 
But if one of these wells proves to be a 
real well, it will help everybody, so we 
hope for the best, and look forward to 
better times. .miss, m, ii. m. 
The supreme test of salt is in reaching this inner circle 
There’s the spot 
that tells the tale! 
How every portion of the meat can hare the 
same flavor—natural color and fine texture 
Only with an instantly and completely dissolving 
salt can you cure meat perfectly. No other kind will 
go right to the heart of the meat and give the whole 
piece an even cure. Salt of hard granular crystals or 
flakes, is slow dissolving and forms a salt crust that 
is merely wasted and performs no work. With the 
cost of salt so small you can’t afford to risk possible 
spoilage of your meat. 
Colonial Special Farmers Salt is the only salt of soft, porous 
flaky texture that “melts like a flake of snow”—instantly and 
completely. It’s this porous texture in these flakes that brings 
out all the meat flavor, preserves the natural color and 
keeps the meat firm and tender. 
For Cooking , Waking—All Farm Uses 
A 70-lb. bag of Colonial Special Farm¬ 
ers Salt is as large as a 100-lb. bag of 
ordinary salt, because it is pure salt, all 
salt, in a lighter, fluffier form, with all 
moisture removed. Best for cooking, 
baking, meat curing, butter making, 
and table use. 
Dealers who are anxious to give the 
best salt value for the money handle 
Colonial Special Farmers Salt. Ask for 
it by name. Let us send you our latest 
free booklet on “Meat Curing and 
Butter Making on the Farm.” 
The Colonial Salt Company 
Akron, Ohio 
CHICAGO BUFFALO ATLANTA 
COLONIAL farmers SALT 
For Stock Salt— Use Colonial Block Salt —Smooth — Hard— Lasting— Won't Chip 
Made from Evaporated Salt 
Pul up in 70-lb. bags ot linenized 
material that makes fine toweling. 
Tests prove the 
Colonial Specie 
Farmers -*»«' 
dissolves f... 
times as fast 
ordinary salt. 
Good Coffee Never Hurt Anyone! 
My cofl'oe is humi-picksd. I use 
only IftriiB, Uniform, sound cof¬ 
fee berries that aio fully ripe. 
The coffee is carefully rousted ; 
not too much—which makes it 
bitter; not too little --which 
makes it indigestible but 
.1 UST KIliHT TO DRINK! 
My coffee is delicious, satisfy- 
iuK and healthy, Sootl es the 
nerves and helps digestion. 
Tou can DRINK ALL YOU WANT! 
Send only $1.00 (check, money order or re eh for fl-lb, 
trial order. Money hunk if it does not plenae you, 
AU pontage paid hy me. 
ALICE FOOTE MACDOUGALL 
Dept. A 73 Front Street. New York, N. Y. 
I 
l 
SPECIAL CHRISTMAS OFFER 
3 Pieces 
Genuine 
Cut Glass 
This handsome sugar bowl. cream pitcher and 
bonbon dish, cut in striking Horal design—all 
three for such n ridiculously low- price! Makes 
handsome table set. or may bo given away as 
separate gifts. Send $1. money order or check. 
If west of the Miss, add 20c postage. We guar¬ 
antee prompt, safe delivery. Money back ii 
you are not delighted. 
Dept. R-10 KrpJal Kraflers Trenton, N. I., 
HEALTHFUL HOME HEATING 
With The Wonc/erfu / NEWIDE. A Pipeless Furnace 
T^KEPS every room delightfully comfortable in the coldest weather. 
Burns little coal or wood. Is thoroughly durable and reliable. 
Installed in one day. No pipes in the cellar, will not spoil fruit or 
vegetables. Send for free copy of “Warmth and Comfort.” 
UTICA HEATER COMPANY. Ill Whitesboro St., UTICA, N Y 
