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THE RURAL. NEW-YORKER 
November 15, 
Woman and the Home 
From Day to Day 
WHAT ARE YOU WEAVING? 
Children of yesterday, 
Heirs of to-morrow, 
What are you weaving? 
Labor and sorrow? 
Look to your looms again; 
Faster and faster 
Fly the great shuttles 
Prepared by the Master, 
Room for it—room ! 
Children of yesterday, 
Heirs of to-morrow, 
Lighten the labor- 
And sweeten the sorrow, 
Now, while the shuttles fly 
Faster and faster, 
Up and be at it—- 
At work with the Master. 
He stands at your loom, 
Room for Him—room ! 
Children of yesterday, 
Heirs of to-morrow, 
Look at your fabric 
Of labor and sorrow, 
Seamy and dark 
With despair and disaster, 
Turn it—and lo, 
The design of the Master; 
The Lord’s at the loom, 
Room for Him—room ! 
—Mary Artemisia Lathbury. 
(1841-1913.) 
* 
Broiled salt codfish is very simple but 
savory. Soak boneless codfish over night, 
drain and dry, cut into neat squares, rub 
with butter and broil quickly. Serve 
with melted butter and lemon juice. 
* 
An ugly and commonplace brass lamp, 
“too good to throw away,” may be en¬ 
tirely transformed by painting with dull 
black metal paint, which makes it look 
like wrought iron, and then mounting 
with a picturesque geisha shade. 
* 
Here is a man’s expedient for prevent¬ 
ing eyeglasses from slipping in hot weath¬ 
er. He keeps a little powdered resin in 
his waistcoat pocket; rubs a tiny pinch 
on each side of his nose, adjusts the 
clips, and the glasses stick as though 
glued on. 
Tiie new tariff law which prohibits 
the importation of aigrettes has in¬ 
creased the price of white horse hair; it 
is reported that the hair has reached 
$2.50 a pound. Long white horse hair 
has been used for some time in making 
imitation aigrettes, and new methods pro¬ 
duce a very clever imitation, almost as 
airy and graceful as the prohibited 
feathers. It is quite possible that there 
will be an increasing demand for choice 
plumage from domestic fowls as a result 
of the present tariff ruling, as poultry 
feathers are so largely used in making 
what are known as fancy feathers. 
* 
The New York State School of Agri¬ 
culture at Morrisville has added dress¬ 
making and millinery to its course, with a 
full equipment of apparatus for the work. 
The courses occupy one year, and are 
eligible to girls of 17 years and over 
who have good moral character and have 
completed the work of the eighth grade 
in public school. Such a course is not 
only useful to girls and young women 
who intend to take up dressmak¬ 
ing and millinery as a profession, 
but also to those who wish to do 
their own sewing acceptably. Pat¬ 
terns and pictures and instructions will 
not be really helpful without the man¬ 
ual dexterity which some women find so 
hard to acquire, and a skilled teacher in 
these lines will have a far-reaching in¬ 
fluence among the rural women of the 
State. 
Winter Squash. 
The large dark green Winter or Hub¬ 
bard squash will keep usually till Christ¬ 
mas if stored in a warm dry place, away 
from mice and rats. The shell is often 
so hard that it has to be hacked open 
with a hatchet, or a hammer and sharp, 
strong carving knife, but it is well worth 
the trouble. When the squash shell 
shows signs of decay, usually very small 
flecks or spots on the sides, or a soft 
spot at the stem end, it is best to can 
what is not wanted for immediate use 
at once, as a few days will be sufficient 
time for the flecks of dry rot to work all 
through the vegetable, rendering it unfit 
for use. To can, boil the squash, after 
cutting up and peeling, in as small an 
amount of water as possible, stirring fre¬ 
quently till soft and broken, then rub 
through a coarse colander or strainer, 
fill into lightning cans, put on the rub¬ 
bers and lift upper wire to position, set 
in a boiler on a rack on straw, surround 
with cold water, and bring to a boil. Let 
boil four hours steadily, then move the 
boiler to the back of the range and let it 
stand covered 15 minutes to allow the 
squash time to settle in the cans. If the 
cans are opened while boiling the squash 
will bubble out. Meantime heat the tea¬ 
kettle of water to boiling point. Re¬ 
move the cans one at a time from the 
boiler, carefully lift the lid and fill up 
with the boiling water, clamp down again 
and set out of draughts to cool. When 
partially cool, paint around the rubber 
with melted paraffin, holding the can on 
its side over the paraffin pan to allow the 
surplus to drip back. It will seem that 
it all runs off, but really a very thin film 
will adhere, and often prevent leakage. 
If air bubbles persist in squeezing in, in 
spite of repeated treatment with paraffin, 
the can must be allowed to cool, opened 
and examined for any nicks or curves in 
the top of the can rim, or the edge of 
the lid, and a new rubber put on and a 
different lid, if it seems to close too easily 
then boil up and paraffin again. The 
cans are supposed to all be made the 
same size and have interchangeable lids, 
but often a slight variation in the length 
of the wires or in the thickness of the 
lid will allow one lid to fit very loosely, 
and another will be just right. A little 
“fussing” will show which lid fits which 
can the best. The squash should be 
stored in a cool dark place. 
Squash* pie, very best, quantity for one 
large thick pie. Line a deep pie tin with 
good crust, build up well around the 
edges. Prick and set in a hot oven to 
partially bake. Set two cups of milk 
in a saucepan to heat to scalding. Mix 
1 ]/ 3 cup hot sifted squash with one table¬ 
spoon butter, one-half teaspoon salt, one- 
fourth teaspoon each of cinnamon and 
ginger, one-third cup sugar, two table¬ 
spoons molasses and the yolk of one egg, 
and beat together well; add scalding milk 
and lastly beat in the white of the egg, 
which has been beaten stiff. Fill into 
partially baked crust, set in hot oven, 
and bake three-quarters of an hour. This 
beats anything in the pie line that grand¬ 
mother ever made, and the only trouble 
with it is that a pie won’t last long 
enough. 
Squash Muffins.—Add one-fourth cup¬ 
ful of sugar to half a cupful of cooked 
squash, half a teaspoonful of salt and a 
large tablespoonful of melted butter, then 
stir in gradually one-half cupful of 
scalded milk. Let cool, and add one- 
quarter dried yeast cake dissolved in a 
quarter cupful of water, and sufficient 
flour to make a batter so stiff that the 
spoon will stand upright in it. Cover 
and let rise in warm place over night. In 
the morning, toss out on floured board, 
cut in pieces to a size to two-thirds fill 
buttered muffin rings. Cover and let rise 
till rings are full, bake in hot oven 20 
to 25 minutes. 
Baked Squash.—Cut the squash in 
good-sized pieces, remove seeds, but do 
not peel, lay in a dripping pan with a 
very little water in the bottom, and bake 
1 V -2 to two hours, or until soft. Scrape 
the flesh from the skin or shell, mash, 
and add a few spoonfuls of cream or 
butter, salt and pepper to taste and a 
bit of sugar. Serve very hot. 
Squash Puff (from the Rural Cook 
Book).—To a half pint of strained 
rather dry squash, add two tablespoonfuls 
melted butter, one-quarter of a cup of 
milk, seasoning of salt and pepper, one- 
half teaspoonful sugar, and beat in two 
egg yolks. Fold in the whites of the eggs, 
beaten dry, and bake in an oiled pan set 
in a pan of hot water, in a hot oven un¬ 
til center is firm. Serve with cream 
sauce. 
Scalloped Squash.—To two cupfuls of 
strained squash add two eggs, a table¬ 
spoonful of melted butter, half a cup of 
milk, half a teaspoon of sugar, salt and 
pepper to season, and beat light. Pour 
into buttered casserole, sprinkle crumbs 
over top, dot with butter and bake, cov¬ 
ered, half an hour. Uncover to brown 
fifteen minutes before serving. 
MRS. E. L. K. 
Kind deeds and words—that’s the true 
blue of pity; to hope the best, do the 
best and speak the best.—R. L. Steven¬ 
son. 
Old Dutch Cleanser lessens work in scores of ways. 
Takes The Drudgery From 
Scrubbing And Cleaning 
In the dairy, milk cans, pans and pails clean 
much easier and quicken 
Saves Work And Time in cleaning harness, 
feed boxes, carriage tops, etc. 
Many Uses and Full Directions 
on Large Sifter Can — 10c 
Don’t Be Without It. 
Do Your Own Butchering 
This Fall—It Will Pay 
own butchering and get retail prices for the meat. 
Sausage is easy to make, and there is no danger 
of spoiling when you use an 
ENTERPRISE 
Sausage Staffer and Lard Press 
Cylinder Bored True 
with the patented corrugated spout. Makes sausage that 
keeps because it stuffs casings free from air bubbles—the 
only machine that fills casings perfectly. You will find it a 
great convenience to own an Enterprise Meat AND Food 
Chopper—a machine especially made for chopping 
meat. Chopping is done by knives—an exclusive 
Enterprise device. Insist on 
your dealer showing you these 
machines. Their advantages 
are so great you cannot afford to 
be put off with substitutes. Say 
"Enterprise,” and insist upon it. 
2, 4, 6, and 
8 quarts. 
4-qt., Japanned, $5.50. 
Tinned and Japanned. 
Invest 4c in a 200-recipe book for your wife. Handsomely illus¬ 
trated and full of splendid suggestions for the table and 
kitchen. We have just printed a new edition of this book, 
“The Enterprising Housekeeper.” 
THE ENTERPRISE MFG. CO. OF PA. 
Dept. 69 , Philadelphia, Pa. 
When wanting Fruit or Wine Presses, Cherry or Raisin 
Seeders, Coffee Mills, Bone Mills, etc., it is worth 
Uthile to see that they are stamped Enterprise. 
All sizes, hand 
steam and elec 
trie power. 
No. 6, Family 
$1.75. 
No. 10, Large 
$2.50. 
No. 22, Farm 
$4.00. 
Vaseline 
REG. U. S. PAT. OFF. 
For all affections and irritations of the skin, “Vaseline” 
is the purest, safest and most efficacious of simple remedies. 
Relieves throat irritations, too. 
There area variety of “ Vaseline ” preparations—home 
remedies—for all the minor accidents and ills. Especially 
needed for the children. Free booklet tells why. Write today. 
In metal capped glass bottles, everywhere 
Chesebrough Manufacturing Company 
35 State Street (Consolidated) New York 
MAKE BIG PAY DRILLING 
WATER WELLS 
Our Free Drillers’ Book with 
catalog of Keystone Drills 
tolls how. Many sizes; trac¬ 
tion and portable. Easy 
terms. These machines 
make good anywhere. 
KEYSTONE WATER DRILL CO 
Beaver Falls. Pa. 
CASH Z BAGS 
Turn your old bags into money. t\ e buy them in 
any quantity, sound or torn, at a liberal price and 
jmy the freight. Write for particulars and state 
number you have. Reference: Citizen's Bank. 
Iroquois Bug Co., 450 Howard St., Buffalo, N. Y. 
When you write advertisers mention The R. N.-Y. and you’ll get a quick reply 
and a “square deal.” See guarantee editorial page. 
