038 
THE RURAL, NEW-YORKER 
May 3, 
Woman and the Home 
From Day to Day 
THE -DISTINGUISHED SERVICE OR¬ 
DER.” 
Give me not a Paradise of Pleasure, 
Unimagined bliss, 
Idle bands that, filled with cloying treasure, 
.'Joy of service miss, 
Worlds around me, merely beyond measure 
Lovelier than this. 
With my wounded comrades in the valley 
Bid me still abide; 
In the dark street and the noisome alley 
Broken men beside; 
That the vanquished, making one last rally, 
Find me at their side. 
—Carol Ring in the Englishwoman. 
* 
Here is a tested receipe for dropped 
doughnuts: One and one-half cup milk, 
\ l / 2 cup sugar, grated rind of three 
lemons, 4J.4 cups flour into which three 
heaping teaspoonfuls of baking powder 
have been sifted, three eggs beaten sep¬ 
arately, one teaspoonful of salt, one 
teaspoonful of nutmeg. The doughtnuts 
are too soft to roll, and must be dropped 
from the spoon. 
* 
I 
It is stated that a massage institute 
has been opened in Paris in which all 
the operatives are blind. This suggests 
a new field of work for sightless men 
and women, for their sensitive finger¬ 
tips make them especially desirable. We 
understand that one hospital in Phila¬ 
delphia has given such training to blind 
men and women, fitting them for a use¬ 
ful and fairly paid occupation. In Japan 
the blind have long been trained for 
such work, which is .regarded as espe¬ 
cially belonging to them. 
* 
A cure for influenza or a bad cold 
used by one English physician was com¬ 
plete rest in bed for 48 hours, giving 
the digestion rest by abstaining from 
all food except the juice of fresh fruit 
in water, taken as freely as desired. Ap¬ 
ple juice, orange or grape juice were 
most commonly used. Of course the ab¬ 
solute bodily rest in bed is necessary; it 
would be very unwise to try to keep 
about as usual while fasting in this 
way. People who have tried it report 
excellent results from this “cure.” We 
have always found that careful dieting 
was a necessary part of the treatment 
for any cold or influenza. 
* 
As the title of the little poem above 
may be puzzling to some of our readers, 
it may be explained that the Distin¬ 
guished Service Order, the most coveted 
distinction of the British Army, is given 
only for some action of personal valor 
that involves great benefit or assistance 
to the service or nation. The Victoria 
Cross is given for personal valor with¬ 
out special reference to the service 
rendered—such as the rescue of a com¬ 
rade under fire. There are several well- 
known men who have the honor of writ¬ 
ing both D. S. O. and V. C. after their 
names. After all the centuries in which 
we have given highest honor to the war¬ 
rior, we now realize that the greatest 
conflicts are waged, and the greatest 
honors won, as the poem suggests, 
where we fight misery and wrong as sol¬ 
diers of the common good. 
* 
Bulletin 82 of the Office of Foreign 
Seed and Plant Instruction contains a 
note about turmeric, which most house¬ 
keepers use as a coloring and flavoring 
matter for mixed pickles. The bulletin 
states that this plant, Curcuma longa, 
“resembles ginger in the nature and 
form of its rhizomes and rounded tub¬ 
ers, but larger and shorter. In com¬ 
merce they are separated into longs and 
rounds. In India much of the turmeric 
is used for dyeing silk, because the tub¬ 
er contains a starch associated with a 
coloring matter (curcumine), of a beau¬ 
tiful orange yellow. Because of its es¬ 
sential aromatic oil, it is used as a con¬ 
diment in the Far East and especially in 
the manufacture of curry. Many tribes 
of Polynesia use it to stain their bodies 
and their hair. Curcuma is known still 
in the spice trade under the name of In¬ 
dian saffron, and in the West Indies un¬ 
der that of coolie saffron.” 
Using the Pineapple. 
Pineapple Pie.—Grate one small pine¬ 
apple. Beat one-half cupful of butter 
and one cupful of powdered sugar until 
creamy, then add the beaten yolks of 
two eggs and the pineapple. When well 
mixed add the whites of the eggs beaten 
to a stiff, dry froth, mix lightly and 
turn into the pieplate. Bake with an 
undercrust only. 
Pineapple Sponge.—Simmer together 
1/4 cups of grated pineapple, three- 
fourths cup sugar and one-half cup 
water for fifteen minutes; add one- 
fourth package gelatine soaked in. one- 
fourth cup cold water and strain through 
a cheese cloth, pressing the juice from 
the pulp; set in a pan of cracked ice and 
stir constantly till it begins to set; now 
add juice of half a lemon and beaten 
whites of two eggs and beat till stiff; 
turn into a mold and set in a cold place. 
This is*usually served with whipped cream, 
but some will find it preferable without, 
if the digestion is not equal to the com¬ 
bination. 
Pineapple Jelly.—Soak two-thirds of a 
box of gelatin in enough cold water to 
just cover it, for an hour. Shred or 
chop fine two small pineapples (canned 
pineapples may be used). Strain over the 
fruit the juice of one lemon and stir 
through it one pint of granulated sugar. 
Add a pint of boiling water to the 
soaked gelatin and when it is all dis¬ 
solved turn it over the prepared fruit. 
Put into an enameled mold which has 
been wet with cold water and place .on 
the ice until it hardens. Serve with 
whipped cream or boiled custard if 
wished. When gelatin is used with fresh 
pineapple it should not stand more than 
an hour or two, as the acid in the pine¬ 
apple will turn the gelatin to liquid. 
Pineapple Junket.—Heat to lukewarm 
three cupfuls of milk; dissolve in it 
three tablespoonfuls of sugar; flavor 
with half a teaspoonful of vanilla. Dis¬ 
solve one junket tablet powder in a 
tablespoonful of cold water, stir it in 
the milk and let it stand without stir¬ 
ring, in the warm kitchen until it jellies. 
Then set-it in a cold place until ready 
to serve. Serve in junket cups with a 
tablespoonful of preserved pineapple 
poured over each one and the top piled 
high with whipped cream. 
Pineapple Fritters.—Melt one-fourth 
a cup of butter. Cook in this a scant 
half a cup of cornstarch and one-fourth 
a teaspoon ful of salt. Then stir in, 
gradually, the juice of half a lemon, one 
pint of grated pineapple, and one-third 
a cup of sugar. Let simmer five or six 
minutes, then gradually pour over one 
egg, beaten very light without separat¬ 
ing. Return to the fire, to cook the egg, 
if needed, and then turn into a well- 
buttered shallow dish, having the mix¬ 
ture half an inch in thickness. When 
cold cut or stamp out into such shapes 
as desired. Dip each in batter and fry 
in deep fat until colored a delicate 
brown. Drain on soft paper, and 
sprinkle with powdered sugar or serve 
with a sauce. 
Pineapple Pudding.— (Marion Har- 
land). Peel and chop a pineapple, cover 
with granulated sugar, and set in a cold 
place for an hour, then drain off the 
juice, adding to it two teaspoonfuls of 
lemon juice. Butter a pudding dish, put 
a layer of split lady fingers in the bot¬ 
tom, moisten the cake with the pine¬ 
apple juice, and then put in a layer of 
pineapple. Continue with alternate lay¬ 
ers of cake and fruit, moistening the 
cake with juice as in the first case, and 
having the top layer of the moistened 
cake. Cover, set the dish in an outer 
pan of water, and bake a full hour in a 
steady oven. Uncover and brown light¬ 
ly; serve hot, with lemon sauce. 
Preserved Pineapple.—Remove the 
skin and eyes, take the pineapple in the 
left hand, and with a silver fork begin 
at the stem end and shred out small bits. 
This leaves the dry core untouched. 
Weigh the pineapple when thus pre¬ 
pared, and sprinkle over it three-quar¬ 
ters of a pound of sugar for each pound 
of fruit. When a syrup is formed, cook 
the whole slowdy until the fruit is trans¬ 
parent, then remove fruit and boil the 
syrup a little thicker before pouring over 
the fruit in the jars. Another method 
is to slice the pineapple into half-inch 
•slices, cutting out the core, then cook¬ 
ing in the syrup. The cooking must be 
carefully done, so that the slices are 
transparent, but are not allowed to 
break. _ 
Fireless Cooker Recipes. 
Do you know that the much abused 
and despised dried prune when properly 
prepared is one of the most nutritious 
and wholesome of fruits? As a tonic 
and regulator of the digestive system 
the modest prune has unequalled value, 
so when you are inclined to take bit¬ 
ters or patent medicines to try to tone 
up your system you would better eat 
prunes. They are cheaper than medi¬ 
cine, besides being much easier to take. 
Wash carefully and if they seem to be 
strong pour very hot water over them 
and let stand at least five minutes, then 
drain and put to soak at least 10 hours. 
If you wish them sweetened add the 
sugar when you put them to soak. When 
well soaked place on the stove and let 
come slowly to a boil. After boiling a 
few minutes remove to the fireless for 
four hours or more. I generally put 
mine in over night. Cooked in this way 
they remain whole, are tender and deli¬ 
cious, and when served with cream make 
an ideal breakfast food. 
Oatmeal.—Cooked in the fireless the 
steel cut or pinhead oatmeal is far supe¬ 
rior to the rolled oats. Use one cup of 
oatmeal to three cups of water. Stir 
the meal into the boiling, salted water, 
boil about five minutes and place in the 
cooker over night. I prepare mine in 
a small granite pail, then set it in my 
largest cooker well filled with boiling 
water. If not hot enough in the morn¬ 
ing to serve reheat on the stove. Serve 
with butter or cream. 
Whole Wheat.—Use clean, plump 
wheat. To clean, put a handful at a 
time on a paper or oil cloth and separate 
the good from the bad. Wash, cover 
well with cold water and let soak about 
16 hours. Place on back of stove and let 
heat very slowly, adding salt and more 
water if necessary. Let boil at least 15 
minutes and place in cooker over night. 
Serve hot with either butter or cream. 
This is one of our favorite breakfast 
dishes. 
Cornmcal Mush.—When thoroughly 
cooked cornmcal has high food value 
and a sweet, corn flavor. Pour one-half 
cup milk and V/i cup water over one cup 
of cornmeal, stir up well and pour it 
into two cups of boiling, salted water. 
Let cook about 15 minutes, stirring fre¬ 
quently to keep from sticking. Place in 
the fireless ten hours or over night. Eat 
with butter or cream, or when cold cut 
in thin slices and fry in hot fat. 
_ e. m. s. 
Keeping Autumn Leaves. 
Will you give directions of bow to dry, 
press and wax or preserve Autumn leaves? 
f. u. F. 
A tested method of preserving such 
foliage is to sprinkle a little powdered 
rosin on each leaf, and then press it 
with a flatiron just hot enough to melt 
the rosin. This can be done without any 
preliminary pressing, or without remov¬ 
ing the leaves from the branches. They 
will of course curl somewhat in the 
course of time, but keep very well. The 
leaf-stem may be prevented from part¬ 
ing company with the branch by a little 
twist of fine bouquet wire, which will 
not show. 
Save s 5 to s 23 
Factory Prices—Freight Paid—One Year's Trial 
Gold Coin 
Stoves and Ranges 
Buy direct from factory 
and get a better stove for 
less money. Freight pre¬ 
paid—stovecomes all pol¬ 
ished, ready tu set up. Uso It one year—if 
you aren't satisfied wo refund your money. 
Write for Catalog and Prices. Big Free 
Catalog shows why improved fcaturcsof Gold Coin 
Stoves make them fuel-savers and Bploudid hukers 
—why they have given satisfaction for 03 years. 
Gold Coin Stove Co., 3 OakSt.,Troy,N.Y. 
'T'HE salt that melts in 
the butter makes the 
butter that melts in your 
mouth. 
Fancy butter is mostly a matter 
of cream. But don’t forget that it’s 
partly a matter of the right salt. 
Ordinary bitter salt handicaps 
your butter; holds back or alters 
its flavor. 
Worcester Salt—without a trace 
of bitterness—brings out the full 
flavor. .Its even texture and uni¬ 
form grains make it the easiest salt 
to work into your butter. 
WORCESTER 
SALT 
The Salt with the Savor 
Send us your dealer’s name and 
address and we will mail you, free 
of charge, our booklet, Butter 
Making on the Farm.” 
For farm and dairy use, Worces¬ 
ter Salt is put up in 14-pound cotton 
bags and 28 and 56-pound Irish linen 
bags. Good grocers everywhere 
sell Worcester Salt. Get a bag. 
WORCESTER SALT COMPANY 
Largest Producers of High - Grade Salt in the IVirld 
NEW YORK 
The Farmers Typewriter $18 
Bennett Typewriter for SIS does work | 
I of $100machines. Durable; modern. Just like big 
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I Save time and keep copies of everything you write. Can 1 
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1366 Broadway _ New York ] 
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SHADE ROLLERS 
Bear the script name of 
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Wood Rollers Tia Rollers 
T YOUR IDEAS 
$9,000 offered for i-ertain inven¬ 
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i "What to Invent” sent free. St-nd 
rough sketch for free report as to patent¬ 
ability. Patents advertised for snlo at 
our expense In Manufacturers’ Journals. 
CHANDLEE & CHANDLEE, Patent Alt’ys 
Eittbllulied 16 Years 
B86 F. Street, Washington, D. C. 
B Need little attention and pay big profits 
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w w *-* sample copy of Gleanings in Beo Culture, 
for the Also a bee supply catalog. 
c THE A. I. ROOT CO. 
Harm Box 350. Medina, Ohio. 
55 kills Prairio Dogs, 
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