1903 
27 
The Nurse’s Vocation. 
We are often asked to advise country 
girls who think of becoming trained 
nurses, many of them with but little 
knowledge of what the work really in¬ 
volves. We think this one of the finest 
professions in the world for the woman 
who is really suited to it, but anyone 
who imagines it to be light and remu¬ 
nerative work is sorely in error. Good 
health, abundant common sense, seren¬ 
ity of temper and the soldier’s obedience 
to orders are the first requisites for the 
profession. The girl who goes to a hos¬ 
pital for training, with the impression 
that her chief duty is to wear a becom¬ 
ing uniform soon awakens to some very 
stern and unpleasant realities. If she 
possesses real ability, the repugnant de¬ 
tails present in all nursing are soon 
glorified by her enthusiasm; if not the 
term of probation convinces her that a 
trim seersucker frock and becoming 
cap cannot compensate for the burdens 
that go with them. Many Canadian 
girls come across the line and enter this 
field in the United States, and the sweet¬ 
faced nurse who srtiiles at us in Fig. 13 
is one of them. Our sisters from the 
north have a fine reputation for superb 
A FAIR CANADIAN. Fig. 13. 
health and serenity of disposition, the 
natural results of a fondness for out¬ 
door sports, and they are admirably 
adapted for the work of the trained 
nurse. 
Puttipkitt Pies in Winter. 
How dear to our hearts is the old yellow 
pumpkin, 
When orchards are barren of stuffing for 
pies. 
When peaches and apples have proven a 
failure, 
And berries of no kind have greeted our 
eyes. 
How fondly we turn to the rugged old 
cornrteld 
And gather the fruit we can never 
despise; 
The bright golden pumpkin—the savory 
pumpkin— 
The sweet, mellow pumpkin we make into 
pie,s. —Credit Lost. 
Guests at my table invariably exclaim 
over it as a phenomenon whenever they 
encounter, as they frequently do, fresh 
pumpkin pie in Winter. And yet it is 
not an impossibility to serve this fa¬ 
vorite Yankee dainty throughout the 
Winter season, as others beside myself 
may have learned. My family has al¬ 
ways been fond of pumpkin pie, so jeal¬ 
ously fond that it would accept no sub¬ 
stitutes for the genuine article; powders 
and dried pastes purporting to be as 
good as the original literally would not 
go down, and of course the fruit never 
would keep long enough. If it escaped 
Autumn eating it invariably went into 
a decline so early in the season that by 
Christmas pumpkin pie was only a 
legendary memoi*y. Acting upon the 
advice of an old-time cook I tried can¬ 
ning the mashed fruit in the hope of 
preserving it for Winter delectation, but 
it spoiled in the waiting. I was in de¬ 
spair until a young friend well up in the 
science of cookology, a graduate of a 
cooking school, by the way, told me the 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
THE RURAL NEW-YORKER. 
secret that has enabled us to indulge 
in pumpkin pies as often through the 
Winter as the scarcity of the fruit and 
the supply of Mason’s sealers will per¬ 
mit of the canning. 
The priceless secret is this: Do not 
mash the fruit (vegetable, if you like) 
until ready for use. Cut the pumpkin 
in thick, even slices, pare and remove 
seeds and fiber, cutting the slices into 
cubes about IV 2 inch square. Throw 
these into a steamer and steam slowly 
over a generous quantity of water until 
thoroughly done. Have cans scalded 
and piping hot, pint cans are best, as 
they hold just enough for one pie; re¬ 
move the pumpkin cubes carefully, lift¬ 
ing each one singly by a fork so as not 
to break them, and put into the hot 
cans, shaking slightly to fill in the 
chinks. When full pour on water from 
the kettle over which the fruit has 
steamed, which must be boiling hot, 
thrust a knife around the inside of the 
can to remove every suggestion of an 
air bubble, wipe off and apply rubber, 
which should be new or without sus¬ 
picion of a flaw. Let cool, test to see 
that the cans are airtight and set away 
in a dark place. This last is important. 
Now whenever the pumpkin pie hun¬ 
ger assails you, open a can and throw 
the cubes into a colander; when drained 
thoroughly pour off the water and rub 
thi-ough colander to insure smoothness. 
A pint can full of the cubes will give 
you IV 4 , cupful of the pulp, to which add 
a half cupful of sugar, half teaspoonful 
of cinnamon, teaspoonful of ginger (or 
less according to taste), pinch of salt, 
one egg well beaten, two teaspoonfuls 
of molasses, and cupful of good rich 
milk, cream is bettey. Have your pan 
lined with good paste put on a little 
thicker than for other pies, and built 
up higher i-ound the edge by the manip¬ 
ulation of thumb and finger; brush it 
over with white of egg and set the crust 
in the oven, or better still on top of the 
stove long enough to glaze the egg. This 
will insure a crisp under crust, instead 
of the soggy thing we are so often 
tempted to leave dismantled on our 
plates. This is the conventional rule 
for pumpkin pie, but there are varia¬ 
tions dictated as often by choice as by 
necessity. For instance, many people 
use a tablespoonful of cornstarch in 
place of the egg, even when the hens 
are not “on strike.” Rub the corn¬ 
starch with the sugar and fold into the 
pumpkin and it will not lump, and your 
pie will be as fine grained and delicious 
as the egg variety. I prefer it, as there 
is not the danger of that watery condi¬ 
tion, the result of overbaking. If your 
milk is not sufficiently rich add a lump 
of butter, or lend me your ear while I 
whisper—if your supply of fresh milk 
is exhausted dissolve two teaspoonfuls 
of condensed milk in a cupful of the 
drained pumpkin juice and the family 
will never know but that it is the best 
Jersey brand. Another hint, if your 
crop of pumpkins was limited you can 
piece out your pie material with 
squashes to the satisfaction of all con¬ 
cerned. Indeed, many housewives pre¬ 
fer a mixture of squash and pumpkin 
in the proportion of one part of the 
former to two of the latter, believing 
that it gives a richer, more appetizing 
pie. MAUI>E E. .SMITH-IIYMEKS. 
THE ODD PENNIES. 
For the sake of saving odd 
pennies don’t buy an inferior 
emulsion when you really need 
Scott’s Emulsion. 
The difference in price is 
pennies. The difference in re¬ 
sults is pounds—pounds of 
new flesh—and days of 
strength and comfort. 
Those who have lost flesh 
can regain it more quickly by 
means of Scott’s Emulsion 
than in any other way. 
Send for Free Sample. 
SCOTT & BOWNE, Chemists, 409 Pearl St., N. Y. 
G 
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^B( 
in 
Ho 
til* 
Ov 
- a 
'February ist the subscription price of 
The Saturday Evening Post will be doubled. 
It will be better and larger. We shall double its 
value and give you more of it for your money. 
Until FEBRUARY 1st you can 
have it a whole year-52 weeks- 
FOR ONLY ONE DOLLAR 
After Feb. ist the price will be $ 2.00 per year. 
Has been regularly published for 174 years, and now has 
a paid circulation of more than 400,000 copies weekly. 
Save a dollar now by sending a dollar TO-DAY, for the 
oldest, strongest and best weekly magazine. Handsomely 
printed and illustrated. 
THE CURTIS PUBLISHING COMPANY 
PHILADELPHIA, PA 
Farmers’ 
Telephoives 
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800 Elm St.. Butler. Pu. 
BIG WAGES 
Mr. Tassell made $1,500 the first 
TO MEN 
and 
WOMEN 
, Tassell made $1,500 the first five months. 
, Mr. Wise, of S.D., $ 12 . Ist day. Mr. Clay, 
of Vt., $9 first day. Mr. Doerge, of Me., 
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WORLD M’F’G CO.. 621 World Bldg., Cincinnati. 0. 
ONLY $1.00 
Cut this ad. 
out and send 
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you 
this hand¬ 
some 
RESERVOIR 
COOR 
STOVE. 
by freight C.O.D., 
subject to exam¬ 
ination. You can 
• xamino It at 
your nearest rail¬ 
road station, and 
f found perfectly 
satisfactory, ex¬ 
actly as represented, the equal of stoves 
others sell at 115.00 to 120.00, then pay the 
agent OurPli fiJ and freight charges, less 
arauini. >RICE... SlltO^ the $1.00 Hat with order. 
This Is the regular S-lg sixe, 18x17x11 oven, MxM top, 
weighs 300 pounds, burns coal or wood, handsomely 
nickel trimmed, large porcelain lined reservoir, made In 
our own foundiV and one of the beet ceoN etovee built, 
WE SELL STEEL RANGES AT $12.98 “trZ 
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cost, with but our one small percentage of profit added. 
Write for FREE STOVE CATALOGUE. Address. 
SEARS, ROEBUCK 3l CO., chicabo, ill. 
RDCAT TTTU U A VPl? DUDUETTIAY Sold for Cash or on Monthly Payments. 
ADoULUlu ilAilliEi rllittrHit 1 lull Money Refunded afterC Months’ Trial If 
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rHFQTFD n n HDD Practical stove and Range Man, 
LmLi^ILA U, LL/lrr , «02 summit street. TOLlfiHO.OHIO 
