880 
July 14, 1917. 
WOMAN AND HOME 
From Day to Day 
The Green Blades 
Adding the strength of their blades to the 
combat 
Sharpened for freedom and keen for a 
blow, 
I'orth from the sca])bard of earth wliere 
tliey rested 
All the green swords have been drawn 
on the foe. 
Pressing and swaying in undulate masses, 
Over the acres in mighty expanse. 
Bright in the sunlight and white in the 
moonlight 
All the green lances are riding for 
France. 
Beady to fight in democrac.v’s battle, _ 
Fixed for the thrust with a soldierly 
I'ristling and shiuiug in phalanx on 
phalanx 
All the green bayonets point to the 
Rhine. 
—Mcljandburgh AVilson in New York 
Sun. 
* 
Bakkd asparagus with cheese is a sim¬ 
ple but savory dish. Boil tender stalks 
of asparagus, then lay them, whole, in 
a baking dish, piling up with a sprink¬ 
ling of grated cheese between the layers 
of stalks, and seasoning with a little salt 
and pepper. Put a tablespoonful of but¬ 
ter in a frying pan, and fry in it an 
onion chopped fine; when brown, turn 
the onion and the butter in which it was 
fried over the asparagus, sprinkle with 
grated cheese and cover all with fine 
bread crumbs. Bake until a delicate 
brown, and serve hot. 
Recently Dr. Wilbur of the Food 
Oonservation Department, addressing a 
gathering of women at W^ashington, 
called attention to the vast amount of 
food that might be conserved by giving 
up the use of starched garments. It was 
suggested that by next season stiffly 
starched shirts and other starched gar¬ 
ments might be out of style. According 
to report, a similar economy is already in 
effect in Great Britain, where the food 
controller only permits a limited use of 
laundry starch. At the present time very 
little starch is used in women’s garments, 
so the man who wears stiff collars and 
shirts is chiefly re.spousible for this food 
waste. 
* 
Tn a demonstration of “dehydrating” 
fruits and vegetables at one of the large 
department stoi-es, we were interested in 
the drying racks, which could easily be 
made by the home carpenter. They were 
wooden frames of i^x2i^-in. scantling, 
covered with galvanized netting of half¬ 
inch mesh. A covering of cheapest grade 
white cheesecloth was drawn over the 
netting, thus preventing the drying pro¬ 
duct from touching the metal, and also 
avoiding risk of small pieces falling 
throngh. The racks, being separated by 
the 214-in. frame, could be piled one on 
lop of the other to the full capacity of 
the oven, while allowing the dry air to 
circulate freely. 
* 
The Department of Agriculture gives 
the following directions for canning fruits 
Avithout syrup: 
Fan the product the .same day it is 
picked. Cull, stem, or seed, and clean the 
fruit by placing it in a strainer and i)Oui- 
ing water over it until it is clean. Pack 
the product thoroughly in glass .iars or 
tin cans until they arc full; use the han¬ 
dle of a tablespoon, wooden ladle, or 
table knife for packing purposes. Pour 
over the fruit boiling Avatcr from a kettle, 
place rubbers and caps in position, par- 
ti.ally seal if using glass jars, .seal com¬ 
plete!.,' if using tin cans. Place the con¬ 
tainers in a sterilizing vat such as a 
wash boiler with false bottom, or dther 
receptacle improvised for the purpase. 
If using a hot water bath outfit, process 
for .”,0 minutes; count time after the 
water has reached the boiling point; the 
water must cover the highest jar in con¬ 
tainer. After sterilizing remove packs, 
seal glass jars, wrap in pai)er to prevent 
bleaching and store in a dry, cool,plaee. 
If j’ou are canning in tin cans it will 
iinjirove the product to plunge the cans 
(luickly into cold water immediatel.v after 
sterilization. When using a steam pres¬ 
sure canner instead of the hot water 
bath, sterilize for 10 minutes with five 
I)ounds of steam i)n‘ssure. Never allow 
the pressure to .go over 10 pounds. 
Seen in New York Shops 
A three-piece camping suit consists of 
skii’t, middy and bloomers of khaki-col¬ 
-Uhe RURAL NEW-YORKER 
ored galatea. The middy is an attractive 
slip-on style, with long .sleeves and a 
patch pocket, Tlie skirt buttons all the 
way down tlie front, and is gathered at 
the back; there are two patch iiockets 
with buttoned flaps. The full bloomers 
.are i)lcatod into an adjustable waistband. 
Tliis suit comes in sizes 14 to 20 years, 
price vH. j'5. AV’hile this is designed as a 
camp suit, most country girls would find 
it useful for boating and picniC 
where perishable clothes are undesirable 
Another sports suit of khaki-colored gal¬ 
atea has a belted coat with four patch 
pockets, very military iu cut, and a skirt 
opening down the front, with two patch 
pockets like those on the coat. It is well 
tailored and costs $0.95, 
There are .a number of attractive books 
especially prep.ired for graduation pres¬ 
ents. Among these i.s “School Day Mem¬ 
ories,” on the style of the old-fashioned 
autograph album, price 54 cents; “My 
Golden Schooldays,” similar iu st.vle, with 
humorous verses, is 49 cents. “Aly Grad¬ 
uation Days,” price 88 cents, is a broad 
book like a postcard album, having spaces 
for all sorts of mementoes, photographs, 
etc. “Commencement Memory Book,” 
price $1..24 iu cloth, $2.09 in red leather-, 
gives spaces for teachers, class prophecy. 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9414 —Plain Blouse’ 
34 to 42 bust. 
Price 10 cents. 
9413^irl’s Coat 
Suit, 10 to 14 years. 
I’ricc 13 ct8. 
9441—Coat Middy, 
sizes 10 luid 18 
years. 
Price 10 cents. 
9426—Dress with 
Russian Tunic, sizes 
10 iuiil 18 years. 
Price 15 cts. 
etc., and will give a good deal of pleasure 
and amusement to .young people. 
Regulation army sweaters cost .$0; re¬ 
versible rubber capos. $7.50; ponchos, $5, 
jHid army .slickers, $5.50. 
Steel mirrors for army use are light, 
.small and unbreakable; made of material 
that cannot be harmed by wat'v ; they are 
.$ 1 . 
A little .soldier’s tool kit, very handy 
and compact, costs $1.50, and contains 
knives, files, screw-drivens, awls, etc. 
Fi('ld lockers, .serviceable, strong 
trunks of army size and color, cost $10. 
Being au nviator calls for special and 
exp(‘nsive equipment. Aviators’ suits of 
leather or gabardine are made to order at 
one famous shop for $100. 
Tested Cakes 
German Cookies (delicious). — One 
pound pulverized sugar ami six eggs; 
heat until light, place di.sh iu a pan of 
hot water and stir until the mixtiire is 
warm, then place it in cold Avater and 
stir until cold. Add about two teaspoons 
of vanilla, a pinch of salt and flour 
enough to make batter stiff enough to 
drop from spoon; drop on to greased 
pans, leaving room to spread, and leave 
unbaked over night. Bake in a moderate 
oven, but do not bake brown. 
Fruit and Nut Drop Cakes.—Ci-oam to¬ 
gether one cupful shortening, one and 
threo-fiuarters cups sugar, add throe aa'cII- 
beaten eggs, one-half teaspoon grated nut¬ 
meg and jtiice of one-half lemon, one 
small cui)ful of SAveet milk and two tea- 
si)oons of baking powder sifted with 
enough flour to make batter to drop from 
a si'oon. Add a half cup of chopped 
raisins and nut meats, and drop by the 
small spoonful on a buttered baking 
sheet. Allow room to spread and bake 
until crisp and broAvn. 
This is a recipe I made up myself, 
and have had a great many compliments 
on m.v cream. For a six-quart freezer I 
use four quarts of new milk and put into 
home-made double boiler, or set on the 
stove, and if any danger of scorching 
remove to another pan. AVhen scalded 
mix one cup sugar and six big table¬ 
spoons of flour, moisten and add to the 
milk, then add the well-beaten yolks of 
four eggs, and if I do not have cream I 
put a piece of butter the size of an egg. 
lict cook for ten or fifteen minutes, then 
let cool and before fro(>zing add another 
cup of sugar and flavoring, and if cream 
is used boat and add after the cream 
starts to freeze. Then use the egg whites 
for a cake, which makes a very economical 
des.sert. 
AVhite Cake.—Use one cup sugar and 
one-half cup shortening creamed, add one 
cup sweet milk, a pinch of salt and 
flavoring, add two cups of flour with two 
teaspoons baking poAvder, then add the 
Avell-beateii Avliites of the four eggs and 
boat Avoll. Make a try cake, as it may 
need more flour. This makes a fine cake, 
hut be sure to cream it Avell aud beat 
well after the beaten Avhites are added. 
I sometimes t.ake a little of the batter 
and color it pink aud streak through the 
Avhite before baking. 
If I wish to make a chocolate cake 
when making a large recipe of any com¬ 
mon cake, or even the white cuke, I use 
part of the batter aud add one tablespoon 
dark molasses and two or three table¬ 
spoons of cocoa or melted chocolate. 
When making boiled frosting, add a 
pinch of cream of tartar to the b(‘aten 
Avhite of egg, aud let sug.ai- boil until it 
threads 'and makes soft hall Avben 
dropp('d in cold Avater. For a fudge 
frosting use one cup sugar (using one- 
half cup brown is better), two table¬ 
spoons cocoa and five tablespoons milk or 
cre.am, boil three minutes, until it makes 
a very soft ball in cold water, and beat, 
I 
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530 Pages. Nearly 
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This book will bo sent to any address prepaid for 
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THE RURAL NEW-YORKER, 333 W. 30th St.. N. Y. 
NEW PEP^CTIO 
OIL COOK OVEbte 
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Plenty of hot water whenever you want it if you use the 
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To get best results use SOCONY Kerosene 
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Modern Dairy Farming 
n''HOROUGH sterilization of dairy utensils makes better milk i.nd 
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