i '0 
THE RURAL MEW-YORKER 
376 
The Sunny Side of the Farm Home. 
We read so much of late of the 
woman on the farm, mostly written in 
a pitying tone, and I do not feel that 
it is quite fair to our men. I have seen 
men read these articles and really . p- 
pear hurt. I am a farmer’s wife, have 
no help and work as hard as any of 
them. There is no doubt that the farm¬ 
er’s wife, in a great many instances, 
is placed in such a position that she 
has more work to do than one woman 
should have to do, especially when her 
family is young, but in no case in my 
knowledge is this the fault of the 
farmer. As a usual thing he is will¬ 
ing for his wife to have conveniences, 
but the average farmer with a growing 
family cannot afford many, either for 
his wife or himself, and she is the first 
to oppose the expenditure. There are so 
many ways on the farm that a woman 
can save and, she does it; so many 
way that she can earn a little, and she 
does that; and those two things com¬ 
bined with the necessary routine, make 
the tired woman, and while she feels 
overburdened at times, she has a great 
reward. 
If I were not to care for the Jersey 
heifer that the hired man neglects; were 
I not to set every hen that I could 
persuade to sit; have my own vegetable 
garden; raise some flowers to sell, and 
so on, but simply cook, bake, sweep, 
wash, sew, and scrub, my husband 
would love me just as well and probably 
I would save myself many a backache. 
But if the first named tasks were taken 
from me the farm would lose much of 
its charm. In doing those extra things 
I really do not expend any more 
strength, than the town woman, who 
has her club, her gymnasium, etc., who 
has to promenade on a sidewalk with 
her baby for its fresh air, while mine 
has it all the time, without my prom¬ 
enading. I think of each of my farmer 
neighbors in turn, and in not one in¬ 
stance can I think of a farmer being 
the cause of his wife’s overworking. In 
every case he would be glad to pay for 
help if she could get it. 
We live in what would he termed only 
a fairly well-to-do neighborhood; no 
rich farmers, no fine houses. I 
know one farmer who is ill. He 
has a large, young family, and his 
wife has more than I like to see 
her do, but they are poor—cannot afford 
competent help, so they just do the best 
they can, and I contend that she is bet¬ 
ter off and does not have such a hard 
life as a farmer’s wife as she would 
if they lived in town. I have another 
neighbor who has an invalid wife. She 
is in her bed nearly all of the time. 
He is poor, but he hires a half-grown 
girl, helps to care for his wife, cans the 
fruit, farms, and attends market and de¬ 
clares that she, on her sick-bed, is more 
help to him than any able-bodied woman 
he knows could be, and she is. She man¬ 
ages and keeps the loose ends gathered 
up. I think the greatest mistakes that 
farmers’ wives are making is the shield¬ 
ing of their daughters. A neighbor will 
tell me: “My girls will never be the help 
to me that the boys are to John.” 
“Why?” “Because I will not put it 
on them.” 
A farmer neighbor and his wife work 
very hard. They have three grown 
daughters. They are educated, accom¬ 
plished, and are now having a “gocd 
•time.” 'I hey have a team of their own 
and are going most of their time. Now 
they are wild for the father to leave 
the farm, which he loves, and move 
to town. And I believe he will do it. 
And I am sure that mother would not 
for anything want one of her girls to 
marry a farmer and work as she has 
worked—yes, for three selfish girls. 
She should have demanded the help 
of one of those girls, and the other 
two should have contributed in some 
way to lighten the father’s burden, and, 
moreover, they should have been taught 
that such a life of usefulness was the 
beautiful life. I have a sensible neigh¬ 
bor, who has a daughter of 14. That 
child is bright and healthy, can cook, keep 
house; in fact, in a day can make a 
shirt waist, apron or child’s dress. She 
has entered the first year of the high 
school in our nearest town and a sweet 
little woman is she bound to be. l. s. 
Canning Peas. 
Mrs. M. C. B. asks for a rule for can¬ 
ning peas. I' find this rule reliable; 
have never had a can spoil. Fill cans 
with peas; put on rubbers; fill can to 
overflowing; put on cover, leaving it 
loose; put in boiler of cold water; let 
boil three hours. Remove from boiler 
screw covers down tight. Do not remove 
covers after putting into boiler. 
I salted some corn last Fall after the 
recipe in Rural Cook Book. The first 
of the Winter it was fine. Now 
some of the kernels are brown; it tastes 
all right, but does not look nice and 
white as it was at first. Can you tell 
me what is the trouble with it? 
MRS. W. R. S. 
In regard to the question about can¬ 
ning vegetables; first, I always use the 
"Lightning fastener” for peas, beans, 
corn, pumpkin, etc. I am always careful 
about having new rubbers, and cans 
well sterilized. Peas and beans and 
corn should be canned the same day 
they are picked, never allowed to stand 
over night. I fill my jars full as can 
be with the peas, and then fill with cold 
water, put on the rubber and cover and 
just bring the wire to the can up over 
the top, put in cold water and let boil 
three hours. I remove from the water 
and spring down the other wire which 
fastens it tight, never lifting the cover 
after first putting it on. Of course, 
the can will not be full, as it will shrink 
some in cooking, but I think you will 
find this all right. I have tried it for 
several years with great success. My 
peas, shell and string beans, could not 
be nicer, and I never lost but one can 
of peas yet. M. e. w. 
I think the trouble with Mrs. M. C. 
P.’s canned peas is that the ferment 
germs have plenty of chance to get in 
while she is putting rubbers and tops 
on. I and several neighbors have had 
unfailing success when strictly adhering 
to the following side with peas and 
string beans. We use Lightning jars, 
fill full of peas, put a little salt in 
and enough water to fill jar about two- 
thirds full. Put on new rubbers, lay 
tops on and spring the top wire only, 
which leaves them a little loose. Place 
in boiler or covered kettle of cold 
water with rack or cloth under and 
around them; boil steadily three hours. 
Tighten covers and cool slowly. Do 
not under any circumstances take the 
covers off. We can string beans the 
same way, also corn, without water. 
MRS. w. f. w. 
Angel Food. 
Good angel food hangs on the baking, 
therefore look after your oven first. If 
a range is used, clean the ashes 
thoroughly from under the oven, and 
brush the soot and fine ashes off the 
top of same so that the fire will burn 
clear and bright. Then build a mod¬ 
erate fire, for the oven must be several 
degrees below what is termed moderate 
when the cake is put in to bake. While 
I prefer a range T have baked angel 
food successfully in a gasoline oven 
by turning its burners very low for 
the first 20 minutes and then slightly 
increasing the heat. A square tin with 
loose bottom, rubbed bright with silver 
polish and dusted lightly with flour, is 
the kind to use. 
The whites of nine large eggs, or 10 
small ones, equal to one pound, 
1/4 cups of granulated sugar, one cup 
of flour, ]A teaspoon of cream of tar¬ 
tar. Sift the flour six times, the sugar 
twice, and pour both into the sifter for I 
the . final mix-up; whip the whites of the 
eggs on a large meat platter with a flat 
wire beater, using long, swift strokes; 
add a pinch o-f salt; and when about 
half done add the- cream of tartar and 
whip until the mass forms into sea- 
shells—which it ought to do in 15 min¬ 
utes. Add the flour and sugar lightly, 
mixing with the wire beater and hurry 
into the oven. The mixture must re¬ 
main fluffy; if it should be “runny’’ 
the cake will be tough. Bake 45 min¬ 
utes and do not open the oven door dur¬ 
ing the first half of that time. When 
done slip from the tin and sprinkle 
over the top one-half teaspoonful of 
vanilla. 
Make a gold loaf of the yolks of 
eggs as follows: Eight yolks of eggs, 
one cup of sugar, V 2 cup sweet milk, 
1 Vi cup flour, y 2 scant cup of butter, 
two teaspoonfuls baking powder. Flavor 
with lemon and bake in a long, narrow, 
buttered tin. Beat the eggs up very 
light, cream the butter and sugar; add 
flour and baking powder and beat hard. 
Put the cake in the oven wth the angel 
food—it takes just about 20 minutes to 
make the loaf cake. Increase the heat 
of the oven and bake the loaf 55 min¬ 
utes. For icing put one cup of sugar on 
to boil with one-half cup of water, beat 
one white of egg slightly and add a 
tiny bit of cream of tartar; when the 
icing forms a soft ball in cold water 
pour over to the egg and beat hard; 
flavor with a few drops of vanilla and 
spread on the cakes while hot 
Little sponges are also nice made of 
the yolks of eggs. Eleven yolks beaten 
light; l]/ 2 cup sugar; x / 2 cup cold water; 
two cups of flour; two teaspoons bak¬ 
ing powder. Add a pinch of salt and 
half the juice of one lemon. Bake in 
well-greased muffin irons, and ice the 
tops. They are nice for children’s birth¬ 
day cakes. 
Children also love oatmeal cookies, 
made as follows: One cup of lard and 
butter; two cups sugar, scant; three 
eggs; /> cup of sweet milk; one tea¬ 
spoonful of soda, scant, dissolved in a lit¬ 
tle warm water; one teaspoonful of cin¬ 
namon ; two cups of rolled oats and 
three cups of flour mixed together with 
one cup of chopped raisins. Drop from 
spoon on well-greased tins and bake 
in a moderate oven. docia dykens. 
Steamed Pudding Without Eggs.— 
Use one heaping cupful of bread 
crumbs, two scant cupfuls of flour, one 
cupful each of suet chopped fine, raisins, 
currants, molasses and sweet -milk, one 
teaspoonful each of salt, cloves and cin¬ 
namon; one tcaspoonful of soda. Mix 
in order named, except to add the 
(loured fruit last. Steam in well-greased 
mold for two and one-half hours. 
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