December 16, 1922 
1b* RURAL. NEW-YORKER 
members. While Hie task, nr rather 
pleasure, of milking the boiled fondants, 
pulled candies ami cooked fudge of the 
proper creamy consistency necessarily 
falls to mother's lot, there are many 
dainty sweets that little lingers can man¬ 
age all alone—and such pride in their 
achievements l 
The containers, loo, which play such a 
large part in the attractiveness of the 
gift, may lie entirely made by the chil¬ 
dren. The small ratlin baskets which 
most children are taught to make in the 
public schools today sire ideal. Lacking 
these, simple little boxes or cornucopias 
of birch hark tied with hits of red rib¬ 
bon at the corners serve equally well. 
Both boxes and baskets tuny be made 
with or without covers, but in either case 
small sprays of evergreen, mountain holly 
or bittersweet on the top add much to 
the festive appearance. 
A good beginning may be made with 
“uncooked Neapolitan fudge.” Bake two 
medium-sized potatoes until fine and 
menlv, pul through a line hair sieve; 
Add a rounding tablespoon of butter incit¬ 
ed to the hot potato and approximately 
2 lbs. of the finest confectioners' sugar. 
Separate the mixture into two parts. To 
the first add two-lbirds cup chopped des- 
sicated cocoa nut am! quo- third teaspoon 
vanilla. Mix well and spread on a slab 
or tin, well dusted with confectioners* 
sugar. Next melt two squares of cooking 
chocolate and pour carefully over this. 
And last of all spread on the top the rest 
of the potato mixture to which has been 
added a bit of pink coloring and n half 
teaspoon of strawberry flavoring or a 
tablespoon of sifted strawberry jam. If 
the jam is used it will be necessary to use 
a bit more sugar. Let stand over night 
and cut in squares with a very sharp 
thin knife. The squares pack more at¬ 
tractively if wrapped in waxed paper. 
This may sound complicated, but it is 
not, and the fudge in layers appeals espc* 
dally to the children. 
A simple “nut brittle” is also easily 
and quickly made. Two cups of nut 
meats, one kind or an assortment may be 
used, broken in coarse pieces and spread 
on a buttered tin. Put three cups of 
granulated sugar in a saucepan (I prefer 
a frying-pan) and stir carefully until a 
delicate brown. Pour over the nuts as 
evenly as possible. Break in irregular 
pieces when cold. 
Dipping candies in melted chocolate is 
a comparatively easy task. Plain cook¬ 
ing chocolate, the less expensive brands 
of sweet chocolate, or especially prepared 
dipping Chocolate, may be used for this. 
Simply melt the chocolate over hot water, 
taking care that the water does not boil 
at nn.v time, and immerse the candies one 
at a time until well coated, and remove 
to a slab covered with waxed paper. Put 
in a cool place at once. A fork seems to 
be the handiest for small hands to use 
during this process. 
The old-fashioned fondant for choc¬ 
olate centers is easily made by the chil¬ 
dren, and while not as smooth as the 
more difficult boiled fondant, it need not 
be despised when offered in a variety of 
flavors. The potato fondant as for fudge, 
may be used as a basis, or the white of 
an egg with enough confectioners’ sugar 
added to make it of a workable consis¬ 
tency. Vanilla and chopped cocoanut 
added to the plain fondant are good. 
This may be made Into small balls and 
dipped in chocolate. Melted chocolate 
and chopped outs make another good 
eombina t ion. F, it her strawberry or rasp¬ 
berry jam added, with a bit of pink col¬ 
oring. and extra sugar to fake lip the 
moisture in the jam, are delirious. For 
orange and lemon centers we prefer to 
use a hit of lemon juice and the finely 
grated peels for flavoring. Chopped pine¬ 
apple is always good. Dates and Jigs 
may be split and stalled with plain va¬ 
nilla fondant, then rolled in granulated 
sugar. Large firm raisins may be partly 
covered, or the two halves of any nut 
meats may be put together with the fon¬ 
dant between. Raisins, plain nut meats, 
dates, or pieces of nut brittle dipped in 
sweet chocolate are all highly acceptable. 
Just leave it to the children and you 
will surely have the variety, coupled with 
the greatest enjoyment on both sides. 
MRS. J. L. 
We cut up our meat in pieces suitable 
for cooking when needed. lb-move till 
the hones with a sharp knife that we can 
conveniently. Have a tub of cold water 
at hand, enough to cover the meat loosely, 
l'laee the meal in this and leave it just 
six hours liy the clock. I’vepjire l> lbs. 
of salt, 2 lbs. of granulated sugar. V4 oz. 
saltpeter; mix in a pun or pail. When 
the meat is ready to take from the water 
hath, let it drain for a half hour. Roll 
each piece iu the salt mixture, pack 
tightly in a crock. When all is in. place 
a plate on top with a heavy weight on it. 
In a day or two it will have made a 
brine for itself, This amount of salt 
and sugar ought, to he enough for t»0 lbs. 
or more of meat. For less meat, prepare 
less; % 11). salt. !i lb. sugar, saltpeter 
to your liking. It is a tine preservative. 
We keep our meal crocks in the cellar, 
and cover over with light-weight c-lolli. 
WOMAN AND HOME 
From Day to Day 
Child s Christmas 
Who has not loved a little child, lie knows 
not Christmas Day— 
The wondered, breathless waking through 
fir-sweet morning gray. 
White tropic forests on the pane against 
the dawn-streaked skies, 
The awe of faith unhesitant iu lifted 
childish eyes; 
The spluttered, spicy, teasing joy of 
kitchen fragrance sweet; 
The sting of frost upon his face, the 
snow-c-reak 'neath his feet; 
The swish of runners, song of bells, the 
Iangbing-echoed ca 11 
From drifted hilltops, sparkling white; 
the blue sky folding all; 
The holly-berried tabic ^tom the feasting 
and the fun. * 
With Christmas ribbons strewing all un¬ 
til the day is doue; 
The hush of candle-lighting time, the 
hearth-flame flickered red, 
The warm soft clasp of clinging hands up 
shadowed stairs to bed ; 
The crib-side talk that slacks and stills 
on stumbled drowsy note. 
The love that stings behind your eyes, 
and catches in your throat; 
The hopes, the fears, the tenderness, the 
Mar.v-prayer you pray— 
Who lias not loved a Little child, he 
knows not Christmas Day. 
—MAKTIIA ITASKELT, CLARK 
in December Scribner’s. 
* 
Many housekeepers believe that if 
boiled, stewed or fricasseed chicken is left 
in the cooking vessel, with the lid tightly 
closed, while the meat cools, there is 
some chemical reaction that renders the 
meat unfit for food. It is believed that 
food poisoning may result from meat 
cooled in this way. This belief has 
never seemed reasonable to us, though 
we always raise the lid while cooked meat 
is cooling, because this prevents a heavy 
condensation of steam within the vessel. 
We wrote recently to the Bureau of 
Chemistry of the United Stales Depart¬ 
ment of Agriculture at Washington, ask¬ 
ing for light on this point. Their reply 
follows: 
This bureau has no information which 
would lead to the belief that chicken 
stewed or boiled and left in the vessel to 
cool with the lid closed would undergo a 
dangerous chemical reaction in the time 
necessary to cool. The possibility that 
food of this kind cooled in tile liquor and 
held there is subject to a bacterial con¬ 
tamination of the partially cooled liquor 
which. would become dangerous is entirely 
open, it is. however, well known that 
chicken broth and canned chicken which 
is cooked in the tin after sealing does not 
become dangerous, even though cooled in 
a hermetically sealed container. It would 
not seem reasonable to believe that chick¬ 
en which is cooked in the household prop¬ 
erly, then cooled without exposure to con¬ 
tamination, would become dangerous. So 
far as ou • information goes, such a pro¬ 
duct could only become dangerous as a 
result of bacterial multiplication in the 
product after cooking. 
We are sending your letter to the of¬ 
fice of Home Economies for further com¬ 
ment. 
Say “Bayer” and InsistI 
The Rural Patterns 
In ordering always give number ot pattern 
and size desired, sending price with order 
Unless you see the name “Bayer” on 
package or ou tablets you are not get¬ 
ting the genuine Bayer product pre¬ 
scribed by physicians over twenty-two 
years and proved safe by millions for 
Colds Headache 
Toothache Lumbago 
Earache Rheumatism 
Neuralgia Pain, Pain 
Accept “Bayer Tablets of Aspirin” 
only. Each unbroken package contains 
proper directions. Handy boxes of 
twelve tablets cost few cents. Drug¬ 
gists also sell bottles of 24 and 100. 
Aspirin is the trade mark of Bayer 
Manufacture of Monoaceticacidester of 
Snlicylicacid. 
Z010 
9593 
t Mv coffee i* no good thnt oeople who 
drink it never change. 
You couldn't make good breed of 
(lour ground from shriveled or 
mouldy wheat. Small, unripe, brok¬ 
en coffee berrie, will not make 
wholeaomc coffee. 
My coffee it delicious because it ,« 
ground from large, plump, KICK 
berries, ft is satisfying and heiiltliv. 
It soothes tin- tirrvr, soil help, di¬ 
gestion 
You can DRINK ALL YOU WANT! 
Send only ft.oo i cheek, money order or cash) for 3-lb. 
trial order. Money baok l( it does not please vou. 
(All postsgelpuid by me. 
lick or 2070. Long wnlsted 
for Klutme with ttiuie, 
HtnrrII 34 to 44 bust. To 
id IS be worn over uuy 
J-ymir two-piece iskirt. 
; Two - piece 
■ at 3<i Skirt, 24 to 32 
2 % wa 
ynri|» The mmlium size 
with Mouse with Unite 
1% will require 1% 
the yni-du of material 
cent*. 30 or 44 inches wide 
for the lilmiMe. with 
a _ 2 yards 3(1 or 44 ri¬ 
ft vail tea for tlie skirt. 
BL I 'I The medium size 
GB 1 skirt will require 
Y,' f ”'i yards 30. 44 or 
-Aj M 04 inches wide. 20 
Ml cents. 
ALICE FOOTE MACDOUGALL 
Dept. A 73 Front Street, New York, N. Y, 
Skin Tortured Babies Sleep 
Mothers Rest 
After Cuticura 
Soap.Ointmrnt.Tnlrnm.2Sc. every where. For samples 
address: Cut lcur* Labor.tor let ,D«pt. O, Uddan.Hui. 
9340. Child's Cape, \ 1 
2 to a years. iV il / 
OHlii. (;lrl'< Dress, a ot*> ' 
C, to 12 years. V i la i 
Tin- nitdUuui »ize /m-ro „ 
cipc will require S0 ‘ 8 ' Brft ‘"' lere 01 
S'-k yard* of male Under Waist. 3d h 
I'Ll! inches wide. 4 ,; l, UH t. Tlu- me 
“ : *s yards 3(>, 11)4 
yards 44 or 54. The wlu re 
8 year si/.,- dress quire N yard ol 
will require 2 l & material 3(1 iliohei 
vards of material . , , 
3d iIll-Ilea wide. 2 .wide, •*» yard 40 
yards 44. 20 ecu la. r s, yard 44. 20 cents 
Here is a recipe for delicious little 
cakes that are called “trifles.” and they 
certainly are “trifles light as air": Take 
one egg, one tablespoon butter and enough 
flour to make a stiff dough, similar to 
noodle dough. Roll out as thin as a sil 
ver dollar, cut in shapes to suit, and cook 
in boiling fat. When they float and turn 
over, take out, drain fat off, and put on 
waxed paper to cool. They may he topped 
with a spoonful of jelly, or jam, or sprin¬ 
kled with, confectioners’ sugar. 
your ol«i knroinitf lumpt an«i 
ImiUTUd ahino with » brilliant noft, 
whit**light. Nou-bfcakablu atari in with*. 
Noamoko. Nunoot. Ueliewi rye af rain. 
Ovrr a milllua MilUfUri mart* Gunnkntood 
«iurabl> , jvllalilA. OftmpUlft iartipl<\ 
60 rU.itunlsialthimpMjreolut 3 lor $1 .*25. 
Yiiur mmifv l«4«*k 11 not ka(Ull*<1. 
L\H Jt«pr#«f»inntri MiinfAl 
WHITE FLAME UCHT CO. 
Grand Rapid*, Mich. 
l Mir corned beef is fine in May. Other 
meats may be treated in the same man* 
per. 
For the second method, cut meat in 
convenient size pieces for cooking. Lay 
in cold water bath six hours. in the 
meantime prepare a brine in this way: 
Use boiled water and let it settle; drain 
off the clear water. Take as much water 
as you think it will take to cover the 
meat well, dissolve in this salt to make 
it strong enough to float an egg standing 
ou end. Add Vj lb. of granulated sugar 
and teaspoon of saltpeter to each gal¬ 
lon of brine, I Mace meat in crock, not 
too tightly, and when brine is cool pour 
over the meat and place a plate and 
weight on it : have plenty of brine to 
cover well. This is an exi-elh-nt formula, 
the bl’iue is always the right strength, 
and the quantity easily adjusted to the 
amount of meat, I never thought much 
of the old-fashioned way father used to 
have it. taking off the brine and scalding 
and skimming and, 1 think, destroying 
the goodness of the meat. Any time 
after three weeks I can cook this for 
canning for Summer and Fall use. 
Mils. m. E. M. 
US Clark liullding 
| or woman — your boy or 
a girl —reauiresan abundance 
| of nourishment rich in vita- 
mines to assure normal 
I growth and strength. 
DEAF ? HEADNOISES ? 
I'npo'aTHKKAI'HONE Ear am] Treat¬ 
ment *t<*L'U» iirogrrii, ttlvr a-?mi*rnl r«ltuf ami 
health. Writ*) lor Kurrn tlB, 
The EVOLUTION PHONC CO., Inc. 
48-WM Grwenwlcli Avenue Now York City 
One of our correspondents reminds us 
that extract of witch hazel is an excellent 
remedy for chilblains, line application, 
says D. L. R„ Union, N. Y„ cured him, 
and he has had no return of the trouble. 
We think that where a person is suscep¬ 
tible to chilblains, a careful rubbing of 
the feet with witch hazel after chilling 
and exposure, or nt bedtime, will be 
found helpful and comforting. 
nmilltnl N»limr»f«M»mNO l.Uait.of 1‘ui'iiet- 
Kr If Iwl I III tl Iittl SiiiihIiIiio. I'll m a mi Land nom by. 
1 m Hound trill, • 70 H >*fl up, Attrartiv,. 
Tour* nml Ticket a Kvaryn liar- I t at, -a. Inf or-uia- 
tion five, Ol.llllh 'i Hints, * III Wait 3Uh VurkOItf 
All Wool Knitting Yarn w 
a pound. J'otitujf** pHid oil Ifvt? dollfir oitIcij*. yy i It** for 
sample*. II. A. UAKTLKTT • lltirmony, Mnlne 
bearing I 
of pure vitamine 
cod-livei oil should be a 
part of the diet of 
most children. It CM 
abounds in vitamine- f 
elements that aid Ju[ 
growth and assist in 
the formation of strong 
bones and healthy dentition. 
Scott & Bowne, Bloomfield. N. J. 22-46 
n • i- _ ivrsoiml or bmlnro. Letterhead*. envelope*. 
rrinting t>iiui«n.i«, <•« Eoweiir*, wi-tw- vour 
■un-do, sample, free. f HANOI IN fit SS, Nltll.,4, < f J- N.w Ntmp. 
THE HOPE FARM BOOK 
Thia Attractive 234-page book haa some of the 
beat of the Hope Farm Man’o popular aketche* 
- philosophy, humor, and sympathetic 
human touch. Price $1.50. 
For Sale by 
Rural New-Yorker, 335 W.30th St., New York 
