1142 
THE RT_JRA.Lt NEW-YORKER 
WOMAN AND HOME 
From Day to Day. 
Home. 
Home, to the hills and the rough, run¬ 
ning water; 
Home, to the plain folic and cold 
winds again. 
Oh, I am only a gray farm’s still 
daughter, 
Spite of my wandering passion and 
pain! 
Home, from the city that snares and 
enthrals me; 
Home, from the bold light and bold 
weary crowd. 
Oh, it’s the blown snow and bare field 
that calls me; 
White star and shy dawn and wild 
lonely cloud ! 
Home, to the gray house the pine-trees 
guard, sighing; 
Home, to the low door that laughs to 
my touch. 
How should I know till my wings failed 
me, flying, _ 1 
Home-nest—my heart s nest—I loved 
you so much? 
—From Fannie Stearns Davis’s “Crack 
O’Dawn” (The Macmillan Company). 
* 
Try baked tomatoes filled with corn; 
the corn is cut off the cob, mixed with 
the tomato pulp and well seasoned. Af¬ 
ter filling the tomatoes with the prepared 
corn lay a slice of bacon over the top; 
the fat from the bacon gives a very nice 
flavor to both corn and tomatoes. Nice 
bacon fat, tried out in frying, is ex¬ 
cellent for use in tomato preparations. 
* 
The papaya or papaw of the tropics 
has been described several times in The 
R. N.-Y. Bulletin 108 of the Office of 
Foreign Seed and Plant Introduction 
gives this information from Mr. M. Cork 
of Port Antonio, Jamaica: 
There are several ways of using the 
papaya in cooking meat; the fruit is used 
green, peeled, cut in slices and laid on 
the meat, left there for 10 or 15 minutes. 
Then the meat is cooked ; or the leaf and 
stalk can be bruised and the juice put 
on the meat which is cooked at once. 
There is an old saying here that if an 
animal were to be tied under a papaya 
tree and left there for an hour it would 
die. My cook uses the stalk of the pap¬ 
aya leaf When cooking steak, peels the 
stalk and cuts it in slices, then puts it 
on the steak and beats it gently so that 
the juice comes on it. She then pours 
a little vinegar over it all and leaves 
it to soak into the steak for five or 10 
minutes. She then puts it on the fire 
and covers it up, and when it begins to 
steam takes the papaya away. That with 
the vinegar gives a nice flavor to the 
meat. Of course if the meat is very 
tough it may Tequire longer than 10 or 
15 minutes to make it tender. Another 
way is to bruise the leaf and wrap the 
meat in it, but five minutes ought to be 
long enough done in that way. Always 
use a little vinegar; it helps both to 
make the meat tender and gives a nice 
flavor. 
* 
We spoke last year of the convenience 
of a little card cabinet to hold recipes. 
Hardly a day passes without a request 
from some reader for a lost recipe, 
which, we are usually told, was cut out 
of the paper and then mislaid. Very 
often we are able to send the lost re¬ 
cipe at once, but there are many cases 
where the description given is indefinite, 
and quite frequently the item asked for 
was printed in some other paper. There 
are a great many cases too, where full 
name and address are not given in the 
letter of inquiry, so we are unable to 
give it personal attention. As a substi¬ 
tute for the card cabinet sold by sta¬ 
tioners, one may use very satisfactorily 
an ordinary shoe box, though a narrow¬ 
er box would be better. Cards either of 
stiff wrapping paper or pasteboard may 
be cut to fit the box, with guide cards at 
intervals projecting above the others to 
show the alphabetical index. With a 
tube of library paste handy, it is very 
easy to paste a clipping on one of these 
cards, and it is always handy for refer¬ 
ence with little risk of its becoming 
mislaid. When recipes are kept in a 
book, it is not easy to index them proper¬ 
ly ; in the card cabinet, one only has to 
slip the card into its proper sequence. 
If the cardboard box used for a home¬ 
made cabinet is covered with cretonne 
or wallpaper, neatly pasted on, it will 
not split at the corners, and looks much 
nicer. 
* 
At this season some children are quite 
subject to earache, usually the Tesult 
of being chilled, especially in a strong 
wind, when tired. Sometimes standing 
around until the feet get very cold will 
bring it on. In such cases it is com¬ 
monly an inflammation of the inner ear, 
that yields to warmth. The pain is ex¬ 
tremely distressing, and effort should be 
made to avoid it, but it is very unwise 
to drop medicaments into the ear, unless 
it is specifically advised by a physician. 
A bag of hot dry bran laid over the seat 
of the pain is usually comforting, and 
is much better than a hot-water bag, be¬ 
cause it is light, and accommodates it¬ 
The Rural Patterns 
In ordering patterns, always give 
number of pattern and size 
desired. Price of each 
pattern 10 cents. 
8737—Blouse with 
Vest Effect, 34 to 
42 lrnst. 
8736 — Princosse 
Slip for Misses and 
Small "Women, 16 
and 18 years. 
8725—Gown with 
Three-piece Skirt, 34 
to 42 bust. 
Hereafter all patterns numbered 8772 and 
higher will be cut with a SEAM ALLOW¬ 
ANCE, basting line being shown by a line of 
small perforations. Those who do not want a 
seam allowance may trim it off along the 
basting line. Directions as to basting line 
are given on envelope containing the pattern. 
self to the outline it lies upon. Some¬ 
times severe earache, followed by tem¬ 
porary deafness, is due to impacted wax 
in the ear. Delicate and anemic children 
are subject to this, and this deafness 
causes much alarm, though the doctor 
will rectify it very readily. Whenever 
a child is subject to frequent and severe 
earache it is wise to have prompt medi¬ 
cal advice, and this is emphatically called 
for whenever there is any discharge from 
the ear. 
Government Canning Recipes. 
The following recipes are sent out to 
girl’s canning clubs by home canning spe¬ 
cialists of the Department of Agricul¬ 
ture : 
Grapes.-—Use fresh fruit evenly ri¬ 
pened. Pick from the stems, wash, and 
pack in glass jars. Cover with a thin 
syrup, boiling. Put rubbers and caps 
in position, not tight. (Cap and tip if 
using enameled tin cans.) If using hot- 
water bath outfit sterilize 20 minutes, if 
using water-seal outfit sterilize 15 min¬ 
utes, if using five-pound steam-pressure 
outfit sterilize 15 minutes, or if using 
pressure-cooker outfit sterilize eight min¬ 
utes. Remove jars. Tighten covers. In¬ 
vert to cool and test the joint. Wrap 
jars with paper to prevent bleaching, and 
store. 
Wild Grapes.—Use fresh fruit evenly 
ripened. Pick from stems and wash. 
Pack in glass jars. Cover with thick, 
boiling syrup. Tut rubbers and caps in 
position, not tight. (Cap and tip if using 
enameled tin can.) If using hot-water 
bath outfit sterilize 20 minutes, if using 
water-seal outfit sterilize 15 minutes, if 
using five-pound steam-pressure outfit 
sterilize 12 minutes, or if using pressure- 
cooker outfit sterilize eight minutes. Re¬ 
move jars. Tighten covers. Invert to 
cool and test joint. Wrap jars with pa¬ 
per to prevent bleaching, and store. 
Wild Plums and Damson Plums.— 
Grade fruit for size and ripeness. Wash 
and pack in glass jars. Fill with thin or 
medium syrup boiling. Put rubbers and 
caps in position, not tight. (Cap and 
tip if using enameled tin cans.) If using 
hot-water bath outfit sterilize 16 min¬ 
utes, if using water-seal outfit or five- 
pound steam-pressure outfit sterilize 12 
minutes, or if using pressure-cooker out¬ 
fit sterilize eight minutes. Remove jars. 
Tighten covers. Invert to cool and test 
joint. Wrap jars with paper to prevent 
bleaching, and store. 
Huckleberries.—Stem and clean huckle¬ 
berries. Pack in glass jars or enameled 
tin cans. Fill with thin syrup, boiling. 
Put rubber and cap in position, not tight. 
(Cap and tip if using enameled tin cans.) 
If using hot-water bath outfit, sterilize 
20 minutes, if using water-seal outfit or 
a five-pound steam-pressure outfit steril¬ 
ize 15 minutes, or if using pressure-cook¬ 
er outfit sterilize 10 minutes. Remove 
jars. Tighten covers. Invert to cool and 
test joint. Wrap jars with paper to pre¬ 
vent bleaching, and store. 
Figs.—Select and grade stock. Bleach 
six minutes in boiling water and cold 
dip. Pack in glass jars or tin cans. 
Fill with medium syrup. Put rubber and 
cap in position, not tight. (Cap and 
tip if using enameled tin cans.) If using 
hot-water-bath outfit, sterilize 40 minutes; 
if using water-seal outfit, sterilize 30 
minutes; if using a five-pound steam-pres¬ 
sure outfit, sterilize 25 minutes; or if 
using a pressure-cooker outfit, sterilize 20 
minutes. Remove jars. Tighten covers. 
Invert to cool and test the joint. Wrap 
jars with paper to prevent bleaching, and 
store. 
Seen in New York Shops. 
Some years ago college girls who 
wanted a sensible and thoroughly rain¬ 
proof outfit to wear about the campus 
adopted masculine “slicker” coats topped 
off by a sou’wester hat. One of the firms 
dealing in outdoor and sporting goods 
now offers a “campus coat” for women 
and girls modeled on this style. It comes 
in black or tan rubber plain mannish 
slip-on style, guaranteed waterproof; 
price $5. A sou’wester hat to match, 
with a crown that will fit a feminine 
head, is .$1. Such an outfit would be a 
great comfort to a girl in the country, 
who has to drive or walk on regular er¬ 
rands in all sorts of weather. 
Spike hairpins are a new model; in¬ 
stead of the double prongs they consist 
of one tapering spike with a fancy head. 
The spike has a slight wave in it to 
prevent its slipping out. 
Strainers begin at four cents, for the 
small size with wire handle, such as may 
be used over a teacup; a better fin¬ 
ished one at nine cents has a neat wood¬ 
en handle. Bowl-shaped strainers of 
quart or three-pint size are 22 cents, 
with a wire handle at one side, and a 
hook at the other side to support it over 
a bowl. A very convenient strainer is a 
bowl shape set in a frame of stout wire, 
which can be slid out at each side so as 
to support the strainer over a large ves¬ 
sel. This costs 38 cents in three-pint 
size. 
Sweaters of fibre silk are greatly re¬ 
duced, many being on sale at $4.50 the 
first week in September. They are soft, 
clinging and lustrous, in all sorts of 
yivid colors; orange, peacock blue and 
September 18, 1915. 
old rose being especially pretty. Many 
are two-toned, giving a changeable effect. 
A dainty collar is of chiffon, fichu 
shape, laid in folds, edged with an ac¬ 
cordion-pleated frill, price 85 cents. In 
neckwear of organdie and net, there is 
always a wide range of choice from 50 
to 75 cents. 
Money belts for travelers are made 
of gray suede leather, divided into a 
number of compartments closing securely 
with stout snap fasteners; they buckle 
around the waist; price $1. Safety 
pockets for women have a stout webbing 
belt, with the pocket hanging from this; 
a pocket of gray suede closing with snap- 
fasteners has an inside purse, and costs 
SI. Another style, costing $1.25, has a 
stout khaki pocket closing with snap 
fasteners, fitted inside with a number of 
small compartments, all closed securely 
with separate fastenings. Small jewel- 
bags of gray suede attached to tape, so 
that they may be hung around the neck 
under one’s clothes, cost 50 and 75 cents. 
White “leatherette” gloves at $1 have 
stitching on the back of lavender, purple, 
Burgundy or old blue. They are the 
washable fabric that looks like doeskin, 
but washes so much more easily. 
Unsweetened Canned Fruit. 
The amount of sugar necessary to car¬ 
ry the average household through the 
canning season is no small item in the 
weekly accounts, and without doubt in 
many cases, fruit cans remain empty 
and much fruit is allowed to waste 
through the desire to use no more sugar 
than is actually needed in canning a 
goodly variety of fruits; and yet every 
housewife knows that the amount of 
sugar used in stewed fruit has no keep¬ 
ing qualities whatever—the fruit is sim¬ 
ply sweetened and ready for eating. 
With empty cans and good if not new 
rubbers and plenty of home-grown fruit 
at hand, all kinds may be canned without 
a particle of sugar. It is an easy mat¬ 
ter to drain the juice from a can of un¬ 
sweetened fruit to a stew kettle, add the 
desired amount of sugar and when suffi¬ 
ciently boiled, turn the fruit in, shake 
and let boil up once, remove from the 
fire and keep covered until cold. Canned 
fruit juice and fruit pulp from fruit used 
for such purposes can be converted into 
jellies and marmalades at any future 
time and in small amounts if canned in 
pint cans, or opened in cold weather, and 
the sugar used will not be noticeable, or 
the time required more than a quarter 
to a half hour of any one day—forenoon, 
or while doing the dinner dishes. 
All unsweetened canned fruits are bet¬ 
ter for pie and drop-batter puddings, 
using sugar the same as with fresh fruit 
after draining off the juice for pies and 
most of the juice for puddings, using 
left-over juice for pudding sauces. It is 
a wise housewife who cans Winter ap¬ 
ples when at their best, and that saves 
many that would naturally decay and 
thereby has at any time as good as 
freshly-made warm apple sauce between 
the Winter apples and those of the early 
Fall-time of another year. 
JIEDOBA COIIBETT. 
Gooseberry Recipes. 
Over in England where they are so 
fond of gooseberries, what do they make 
of them besides jam? e. s. k. 
They are used in tarts or pies, pud¬ 
dings and a variety of other sweet dishes; 
also for desseit fruit, for the large Euro¬ 
pean gooseberries, fully ripened, reach a 
perfection in size and flavor rarely at¬ 
tained here. The English gooseberry tart 
is ordinarily made in a deep pie-dish, 
without a bottom crust, so there is no 
sodden paste and a liberal allowance of 
fruit. Devonshire clotted cream is some¬ 
times served with it. The following are 
tested English recipes: 
Gooseberry Charlotte.—Stew a pint of 
ripe or nearly ripe gooseberries for 10 
minutes very slowly, not to break thmn. 
Cut six or eight slices of stale plain cake; 
line the buttorn of your pudding dish with 
them ; put next a layer of the gooseber¬ 
ries sprinkled thickly with sugar; more 
cake, more berries, and so on until the 
dish is full. Cover closely and cook in 
a moderate oven 20 or 25 minutes. You 
will find the juice of the berries sufficient 
moisture. Serve hot with a good pud¬ 
ding sauce. 
Gooseberry Fool. — According to the 
original English recipe it was merely 
