924 
■Uhe RURAL NEW-YORKER 
I WOMAN AND HOME 
From Day to Day 
America—1917 
God of all worlds, to Thee, 
Spirit of unity. 
To Thee we pray. 
Grant us the vision clear. 
Save us from hate and fear, 
Help us Thy word to hear; 
Thine be “Tim Uay' ; 
I’eace and on earth good will! 
In this quest may we still 
Face martyi'dom. 
If we must die to save. 
This the reward we crave, 
Victory beyond the grave; 
Thy Kingdom come! 
Let us go forth to fight. 
Our faces toward the light. 
Our flag unfurled. 
Not for ourselves alone, 
Not to save state or throne. 
But to give Thee Thine own ; 
God save the world ! 
—Committee of Public Safety, Common¬ 
wealth of Pennsylvania. 
Porcelain wash-bowls and bathtubs 
often become stained with a dark ring 
from discolored water. A good way to 
remove this is to rub with a flannel cloth 
wetted w'ith kerosene, then wash well 
with hot water containing a little wash¬ 
ing soda. 
* 
Poached eggs wdth cheese will be 
found a nourishing dish for a meatless 
meal. Arrange poached eggs on a shal¬ 
low baking dish, and sprinkle with grated 
cheese. Pour over the eggs a pint of 
white sauce, cover with stale bread 
crumbs, and spidnkle with grated cheese. 
Put in oven long enough to brown the 
crumbs. The same dish may be prepared 
with tomato sauce. 
♦ 
Old-fashioned raspberry vinegar is 
made as follows: Mash the berries, and 
when reduced to a pulp, add enough vine¬ 
gar to cover them. Set close by the stove 
for 12 hours, stirring often. Strain and 
press; add as many raspberries, mashed, 
to the vinegar as before; cover and leave 
in the kitchen, or in the hot sun, for six 
hours. Then strain and measure the 
.mice; add half as much, water as juice, 
and stir into this five pounds of granu¬ 
lated sugar for every three pints of liquid. 
Bring slowdy to a boil, let it boil up once, 
and strain. Bottle, cork and seal. Black¬ 
berry vinegar is made in the same way, 
except that 5% pounds of sugar are used 
to three pints of liquid. 
* 
The following suggestions for reducing 
household expenses are among those pre¬ 
pared by the president of the Home Eco¬ 
nomics Association, and issued by the 
New York Mayor’s Committee of Women 
on National Defence: 
Estimate food needs of family, both 
children and adults, from standard tables 
printed in books on food ; keep a house¬ 
hold budget with an itemized food bud¬ 
get ; find stores that sell cheaply because 
of lack of delivery system, unless it is 
necessar.v to spend carfare that will off¬ 
set the money saved; make a list of all 
foods that have advanced most in i)rice, 
and learn their equivalent in food values, 
so that possible substitution may be 
made; join with a group of families and 
bu.v quantities to get the benefit of whole¬ 
sale prices. 
There is a useful bulletin in the Cor¬ 
nell Reading Course called “Short Cuts 
for the Home Dietitian,” which will be 
very helpful in giving food values and 
their equivalents. The time is coming, if 
not already here, w’hen every housewife 
may help her country by catering for her 
family on the basis of actual food value, 
rather than considering taste or custom 
alone. The farm housekeeper has a 
great advantage in using nearby or locally 
grown food. Every pound of grain, veg¬ 
etables or meat produced at home is not 
only a personal saving, but is also a 
saving of transportation imperatively 
needed for national service. 
* 
The American Society for the Preven¬ 
tion of Cruelty to Animals issues, for the 
benefit of city teamsters, a little leaflet 
entitled, “Hot Weather Hints for Horse 
Users.” It includes the following in¬ 
structions for the treatment of a horse 
suffering from heat exhaustion : 
At the first sign of exhaustion stop 
and bathe the animal’s head and neck 
witih cold water. In case of complete 
exhaustion or sunstroke, endeavor to got 
animal in shade, remove all harness ex¬ 
cept bridle, and apply ice packs to top 
of head and neck. Packs can be made by 
wrapping cracked ice in piece of old blan¬ 
ket, feed bag, or any material handy. If 
ice cannot be obtained, pour cold water 
slowly over head, neck and shoulders 
from pail or hose. Care should be taken 
not to get water in ears of animal. En¬ 
deavor to keen rnimal in prostrate posi¬ 
tion, bead ‘■iightl.v elevated, with folded 
blanket or other soft material underneath 
to prevent injury by threshing ai-ound or 
struggling. 
Seen in New York Shops 
Scotch sweaters made on the Island of 
Arran, are knitted of Scotch wool, in a 
variety of very vivid colors, also navy 
blue and black. They are collarless, with 
two pockets, and cost $4.50. 
An emergency medicine case for mili¬ 
tary use would be found convenient for 
the home tr.aveler, too; it contains first 
aid .supplies and simple remedies in very 
compact form ; price $1.50. 
SiLVER-m.ooM is the name given to a 
lustrous mohair that costs $1.19 a yard, 
45 inches wide. It is smooth and wiry, 
and comes in a variety of broad stripes, 
black and white, gray and white, and 
other combinations, cool-looking and ser¬ 
viceable. White washing corduroy, 30 
inches, is 40 cents a yard. 
A very convenient little handbook for 
civil or military use abroad, is “The Sol¬ 
diers’ English and French Conversation 
Book,” price .30 cents net. It contains 
hundreds of useful sentences and words, 
with correct pronunciation, which will 
enable those going t broad to exchange 
ideas, if not actually converse, with our 
French and Belgian Allies. It is also a 
useful book for one who wishes t gain a 
handy working knowledge of French 
phrases in daily use. Most of our public 
schools have appeared in the past to give 
rather more prominence to the study of 
the German language than the French, 
and the rank and file of our first mili¬ 
tary contingent is reported to be reduced 
to the sign language in their French con¬ 
versation. 
Shetland floss, a loosely twilled wool, 
is most in demand for knitting Summer 
sweaters. It costs 30 cents a skein, and 
eight skeins are required for a Avoman’s 
sweater. Silk Shetland is another sweat¬ 
er material; a sweater requires 24 balls 
at 27 cents a ball. Vicuna at 45 cents a 
ball, is also popular; 12 balls are needed. 
The fleecy wool called eyknet, at 51 
cents a ball, is used for collars, cuffs and 
belt. Yarn for Red Cross or military 
service, khaki color, light gray and gun 
metal, is 61 cents a skein, and is made 
into mufflers, wristlets, sleeveless sweat¬ 
ers, caps, etc. 
Pessimist and Optimist 
Yesterday a pessimist drove up here to 
borrow a farming implement. He could 
not resist delivering himself of a few 
grumbles. He “couldn’t get nobody to do 
nothin’. The world Avas simply goin’ 
wild, and it AAms education and automo¬ 
biles as Avas doin’ it.” 
I simply couldn’t stand by and listen 
without ansAvering, for, while I do know 
that help is scarce and that reckless per¬ 
sons do drive automobiles, it is still my 
conviction that people are happier and 
just as considerate of others as they used 
to be. I told this mournful one of my 
OAvn morning’s experience, a busy Mon¬ 
day morning, too. I came up from the 
vegetable garden with my first peas, to 
find a neighbor’s little boy with about 
half a peck of their early peas for me. 
He said they did not think ours were on. 
A little later I ansAvered the telephone to 
have a similar offer from another neigh¬ 
bor. A teacher friend in town called on 
the telephone to ask me if I would come 
into town that afternoon to advise her 
about placing furniture in a house for a 
crowd of girls Avhom she Avas chaperoning. 
A little later a friend called and said: “I 
want to take you over to see Mrs. D.— 
this afternoon.” 
“But,” I replied, “I am afraid that I 
cannot go. I haA'e two errands up in 
town.” 
“Well,” she said, “if I take you in the 
car you can do your errands and go to 
Mrs. D.’s also in the same time you 
could make your errands Avith your 
horse.” I agreed to go. 
As I hustled about my sister drove in. 
She had been to see a sister-in-laAV, Avho 
Avas not Avell. She had SAvept and made 
bread for dinner, and had brought the 
youngest child home Avith her to relieve 
the ailing mother. She had stopped here 
to ask me for some pieces of Avhite goods 
suitable for use in lengthening some little 
dresses. And nnAA' this man Avas here to 
borroAV an implement. 
Is the Avorld going mad, and are peo¬ 
ple thinking only of money and them¬ 
selves? I find very little evidence of it. 
I liA'e out-of-the-Avay, but in my little 
piece of the world Ave are A'ery dependent 
upon one another. The Monday morning 
of Avhich I have told you is only one 
morning, and in the life of one Avoman. 
It has its counterpart in nearly every 
life, and Ave should be very grateful for 
this consideration of others for ns, and 
more so for the opportunity to do little 
things for them. And it is in line Avith 
this to remember that our little State of 
DelaAA’are,* asked to give $2.50,000 to the 
Red Cross, is giving a million. L. s. 
Salting Cucumbers 
Will you give recipe for salting doAvn 
cucumbers for pickles? ,T. P. 
Cucumbers in Barrels.—Choose small 
cucumbers free from spots. I’ut a layer 
of cucumbers in the bottom of a cask, 
then a layer of coarse salt, about one- 
fourth inch thick, then another layer of 
cucumbers, more salt, and so on until all 
are used. Place a board on top of the 
pickles, Avith a heaA y stone tc keep them 
doAvn. Then pour in about a quart of 
Avater to moisten the salt, which, Avith the 
juice exuding from the cucumbers should 
make sufficient brine to cover. Continue 
to add cucumbers, as they are gathered., in 
layers as before a feAV cabbage or horse¬ 
radish leaves on top, under the board, 
AAull prevent molding. When the cask is 
full, tuck a cloth closely around the 
edges, put board and Aveight on top, and 
cover closely, and the cucumbers Avill 
keep for a year or two. When cucum¬ 
bers are Avanted for pickling, remove 
cloth, boai'd and stone, and Avash them 
Avell in warm water; wipe all scum from 
sides of cask with a clean cloth, take out 
cucumbers, and then cover any remaining 
as before. Soak cucumbers for three 
days in cold AAmter, changing AAmter each 
day; drain and Avipe carefully. Half fill 
a large porcelain-lined presening kettle 
with good cider vinegar, put in as many 
cucumbers as the vinegar will cover, 
July 28, 1917." 
with a piece of alum the size of a hazel¬ 
nut ; heat to boiling point, stirring Avith 
a Avooden spoon so that they do not soften 
at bottom of kettle, and then drain, 
throAving aAvay the vinegar. Cover with 
fresh cold vinegar, spice if desired. A 
little chopped horseradish at top Avill 
prevent molding. They Avill be ready for 
use in about a week. A great many cu¬ 
cumber pickles are sold direct from the 
brine. 
Brine for Cucumbers.—To six parts of 
AA’ater use one part .salt, and one part of 
cider vinegar. Keep the pickles Avell un¬ 
der the brine, and they Avill keep longer 
and be more brittle than Avhen laid down 
in salt, in the old Avay. 
Pickle for Cucumbers.—One-half ounce 
of black pepper, one and one-half ounce 
of ginger, one ounce of allspice, one ounce 
of cloves, one ounce of mustard seed, 
three-fourths of a pound of salt, half a 
teaspoon cayenne pepper, one ounce 
ground mustard, one ounce turmeric, and 
six quarts of vinegar. The spices are to 
be scalded in the vinegar, except the mus¬ 
tard and turmeric Avhich should be added 
when the vinegar is cold. For a good 
pickle without mustard: Put a teacup¬ 
ful of salt and a tablespoonful of pow¬ 
dered alum into a gallon of vinegar. Pick 
small cucumbers and pour a weak brine 
over them, boiling hot. I^et stand over 
night; drain, and put into prepared vine¬ 
gar. Add cucumbers as convenient, and 
Avhen as many have been put into the 
vinegar as it Avill cover scald them up, 
and put into fresh vinegar, to which has 
been added a little red pepper and horse¬ 
radish. 
Apple Catsup and Preserves 
Apple Catsup.—Quarter, pare and core 
12 sour apples. Put in a saucepan, cover 
Avith water and let simmer until soft. 
Nearly all the Avater should be evapor¬ 
ated. Rub through a sieve, and add the 
folloAving to each quart of pulp: One 
cup of sugar, one teaspoonful of cloves, 
one teaspoonful of mustard, two tea¬ 
spoonfuls of cinnamon, and one table¬ 
spoonful of salt, two cups of vinegar, 
and two grated onions. Bring the catsup 
to a boil and let simmer gently for one 
hour. Bottle, cork and seal. 
Apple Conserve.—For each pound of 
quartered and pared apples alloAV one 
pound of sugar and half a pint of Avater. 
Boil sugar, and Avater, add apples and 
simmer until clear. Take up apples, 
lay on plates and dry in sun. Roll in 
sugar and pack in tin boxes lined with 
wax paper. 
Apple Chips.—Cut eight pounds of 
SAveet apples, into pieces. Don’t pare; 
add four pounds of sugar and one-fourth 
of a pound of Canton ginger. Add sugar 
and ginger to the apples, let stand 24 
hours, add four lemons, cut into small 
pieces, rejecting seeds. Cook sloAvly three 
hours. Put into glasses or jars; cover 
with paraffin. 
Preseiwed Apples.—Quarter and core 
apples, fill an earthen crock tAvo-thirds 
full, cover and bake slowly for several 
hours. Seal in airtight jars. When 
ready to use stand the jar in a kettle of 
Avater and heat. They taste like freshly- 
baked apples Avhen served with cream 
and sugar. Helen a. lynan. 
Economical Walnut Cake 
We are all trying these days to prac¬ 
tice economy in our cooking especially if 
it can be combined with toothsome flavor. 
The following recipe combines admirably 
the two qualities and is a favorite in our 
family. The recipe calls for butter, but 
other shortening can be used. 1 cup 
sugar, % cup butter, 1 cup sweet milk, 
2 eggs. 2 y 2 cups flour, 2 teaspoons 
(heaped) baking poAA'der. This is baked 
in four thin layers and the following fill¬ 
ing placed betAveen: Mix three-fourths 
cup of sugar and one tablespoon of corn¬ 
starch Avith a small cup of milk. Put in 
a double boiler and boil for 10 minutes 
after the mixture has started to boil. 
After taking from the stove add about 20 
drops of maple flavoring and the meats 
of dozen black walnuts, chopped fine. 
I feel quite sure that any one who tries 
it Avill be as enthusiastic over the good¬ 
ness and cheapness of the recipe as I am. 
MRS. CHARLES JOHNSTON. 
