925 
Utilizing Old Table Linen 
Every week, when The R. N.-Y. comes. 
I turn to the woman’s page first and 
wonder “What new thing this week?” 
Recently it was the “Make-Over Lady,” 
for me. Although she wasn’t new I liked 
her just the same, something like seeing 
an old friend: 
O the Make-over Lady 
From Make-Believe Street, 
Comes skipping, comes singing. 
Her gowns are all stylish. 
Her hats are all neat. 
She always is tidy. 
She always is sweet. 
Much joy she always is bringing. 
Dear Make-over Lady from 
Make-Believe Street. 
What housewife does not just love nice 
table linen, and cut glass and china, and 
silver, but that is another story. Why, 
I fairly wept when my wedding table¬ 
cloths began to wear out and I darned 
them as long as I could. Indeed, I was 
very proud of that darning; didn’t know 
but what I could make a whole cloth that 
way. At last they turned into napkins 
for the home folks and bibs for the baby. 
The bibs were very fancy with the neck 
bound with braid left long at each end 
for ties, threads pulled out at the bottom 
for fringe, and cats and birds outlined in 
the centre. Then more tablecloths got 
worn out. We cut out some little towels 
and embroidered a stork in a corner of 
each, for another baby; his mother lilu-d 
them very much, they were so soft. 
Well, we kept trying to think of ways 
to make the most out of our table linen. 
One day I was calling upon a friend who 
was making table mats. She said she 
never could get enough. In the Summer 
she did not use a long tablecloth, but 
just a centerpiece, and gave each mem¬ 
ber of her family a mat or doiley for his 
plate. If anyone spilled milk or food it 
only soiled his own doiley and not a 
whole cloth. After each meal she picked 
up the doileys and wiped off the table 
with a damp cloth. Once in a while she 
polished the table with some sort of fur¬ 
niture polish. We have started a set like 
that out of our worn-out tablecloths. 
The largest piece we have taken for the 
centerpiece and the smallest pieces for 
the tumblers, I cut a square, draw a 
thread one inch from the edge. If one 
wants the fringe longer draw the thread 
farther from the edge. Then sew where 
the thread is drawn upon a sewing ma¬ 
chine. These arc fringed doilies, the 
stitching looks like hemstitching. Pull 
out the threads on the outside of the 
stitching. Helen southwobtii. 
A Jelly-making Test 
The “Weekly News Letter” of the 
United States Department of Agricul¬ 
ture, gives the following advice, which 
will save sugar in jelly-making: 
Much waste of sugar and spoilage of 
jellies can be avoided by using a simple 
alcohol test recommended by the Bureau 
of Chemistry, United States Department 
of Agriculture. To determine how much 
sugar should be used with each kind of 
juice put a spoonful of juice in a glass 
and add to it one spoonful of 95 per cent, 
grain alcohol, mixed by shaking the glass 
gently. Pour slowly from the glass, not¬ 
ing how the pectin—the substance in 
fi-uits which makes them jell—is precip¬ 
itated. If the pectin is precipitated as 
one lump a cup of sugar may be used for 
each cup of juice; if in several lumps the 
proportion of sugar must be reduced to 
approximately three-fourths the amount 
of the juice. If the pectin is not in lumps 
but is merely precipitated, the sugar 
should be one-half or less of the amount 
of the juice. If the juice shows no pre¬ 
cipitation under this test, it is unsiiit- 
able for jelly making and must be com¬ 
bined with apples or other juices rich in 
pectin. 
The housewife will do well before mak¬ 
ing the test, to taste the juice, as fruits 
not as acid as good tart apples probably 
will not make gowl jelly unless mixed 
with other fruits which are acid. 
Notes from a Tennessee Farm 
Such a busy time, one has scarcely 
time to bre:ithe. To-day is the I’mirth 
of July; and how do you supi)ose we 
celebrated? In the harvest field, the 
berry field, and bean patch. Dewberries 
a bit scattering, but I have put up .‘10 
quarts, some jelly, and we are beginning 
to tire of pies. Beets will soon be ready 
to can. I use but little sugar in can¬ 
ning beets or cucumbers; we prefer sour 
pickles. Salad peas have come and gone ; 
the chickens helped me haiwest them. 
CAc R U RAL N 
They are now investigating my beans, 
Irish potatoes and cabbage. Deliver me 
from the Brown Ijeghorns; excellent lay¬ 
ers, but far too shifty. I have decided to 
change back to a mixed breed of 
Plymouth Rocks and Leghorns. They 
make excellent layers and good-sized 
fowls. The feed bill has been quite an 
item with us this year, and so I have 
raised but few young chickens. Eggs at 
25 cents per dozen pay better than fi-yers 
at 80 cents per pound, unless one has in¬ 
cubators and brooders. 
I notice they are talking of a maxi¬ 
mum price for the farmer's product, but 
I see no talk of a maximum price for 
what he has to buy. Our merchants are 
talking of ten-dollar shoes; other articles 
we have to buy accordingly. Of course, 
we farm folks have always had the price 
fixed for us going and coming; in fact, 
they have fixed it so well that there is not 
sufficient to go around among the fixers. 
Maybe a real scarcity once will be an 
eye-opener, and they will fix it in a bet¬ 
ter manner for the producer as well as 
the consumer. Let us hope so anyway. 
One may just as well pitch straws 
against the wind as to try to change the 
plans of the universe or politics, and we 
farm folks are still better off than many 
others. We draw no salaries, but we can 
EW-YO R K E R 
Various Recipes 
Catsup.—1 peck of ripe tomatoes 
boiled until tender and put through a 
sieve, add 1 pt. vinegar, 1 cup sugar, 2 
tablespoons salt and 10-cent box of 
mixed spices put in a bag. Boil for about 
an hour and seal and if one likes can 
add doz. onions to tomatoes and a 
dash of red pepper. 
A very good cold tomato sauce.—One 
peck ripe tomatoes, chop and drain, not 
using the juice; 3 red peppers chopped, 
1 cup horseradish grated, 6 medium sized 
onions, 1 cup celery chopped, cup salt, 
cup white mustard seed, 1 tablespoon 
celery seed, 2 lbs. of brown sugar, 1 oz. 
of cinnamon, 1 qt. cider vinegar. Let 
stand over night and seal without 
corking. 
The following recipe for sweet cucum¬ 
ber pickles we think the best we have 
tried; perhaps A. W. L. will like it too. 
Wash cucumbers and pack closely in jar, 
make brine of one cup salt to a gallon of 
cucumbers (have boiling hot) pour ove» 
and let stand 24 hours. Wipe dry and 
cover with weak vinegar (boiling hot) 
and let stand another 24 hours. Drain; 
spice last vinegar with mixed spices, 
nasturtium seed, brown sugar to suit 
taste, and two green peppers. Boil mix¬ 
ture five minutes, add pickles and just 
A design that is deeidedl.v nnusnal and beautiful when embroidered, is the Beehive 
Centeniiece No. 1075. Aside from ttie scallops, which are for buttontiole stitch in blue, no 
other stitch l)ut the outline is used on the design, except for the eyes of tlie bees, which 
require Erencli knots. The iiive is for blue, the honeycomb in very light yellow, the bees 
Idue and brown with black eyes. Hope lioss is t)est for this d'esign, wliicli is stamped and 
tinted on white courtrai, size Z7 inches and with mercerized floss to complete embroidery, 
costs 75 cents. 
go to our giirdt'iis and gatlnir our fresh- 
grown vegetables, go to our dairies, bring 
in our milk, butter and cream, gather 
fresh eggs, slice our boitie-cured bacon 
iuid bake our home-raised bread, and un¬ 
less they take it away from us by force 
or the seasons prevent we need not go 
hungry or hear our children cry for 
bread. The days are long and filled with 
hard labor, but when night comes we feel 
that we are one day farther from actual 
want. We view the clouds and weather 
forecasts with as much real anxiety as 
the speculiitor watches the moving points 
on the tape in the brokerage office, for 
well we realize the delayed rain may 
mean not only failure, but actual want. 
Then how reiilly glad I am when all 
those empty jars and crocks are filled and 
set aside for Winter use! No need of 
telling us country housewives to can sur¬ 
plus products; not one of my acquaint¬ 
ances but what knows her own bu.siness, 
but, of course, there is a limit to human 
endurance; one pair of hands is capable 
of only so much work and my advice to 
some (perhaps they are not common in 
all places), who are riding around in 
cars advising overworked housekeepers 
what to can and so on, is to get home 
and play shut-mouth, and go to work; 
practice what they preach. Sometimes I 
think treating such persons with cour¬ 
tesy ceases to be a virtue, and some time 
—well, there is always the lust straw 
that breiiks the Ciimel’s biick ! d. b. P. 
heat through—put into jars and seal, as 
they will keep in crocks but a month or 
two. MBS. F. IC. B, 
Nut Bread.—2 cups of whole wheat 
flour, 2 cups of white flour, 1 egg, 1 cup 
ground walnut meats, cups milk, 4 
teasponfuls baking powder, 1 cup molas¬ 
ses. Sift flour, add salt, nuts and baking 
powder, the egg (well beaten), imolassea 
and milk. Mix well and turn into well- 
buttered tins. Let raise 20 minutes arrd 
bake slowly one hour. 
Milk Rolls.—One-half pound of flour; 
pinch of .salt, one teaspoonful baking 
powder, one ounce butter, one egg; milk 
to nuike a stiff dough. Mix the floui’, salt 
and baking powder together in a bowl 
and then rub in the shortening. Beat the 
egg, keep a little for brushing over the 
rolls, mix the rest with enough milk to 
make a stiff dough when added to the dry 
ingredients. Turn on to a floured board, 
divided into eight pieces, form into rolls, 
lay on a greas(;d tin and brush over with 
ego- Bake at once in a quick oven for 
about 10 minutes. 
Celery Relish 
AVill you i)ub]ish a recipe for celery 
relish? ^ 
The following is our recipe : .80 ripe to¬ 
matoes, three green pe()pers, four bunches 
(small) celery, cut in small pieces, four 
onions, three cups cider vinegar, ly^ cup 
brown sugar, four tablespoons salt. Chop 
fine and boil slowly three hours. 
Til A f nlf Lighting 
1 lie \/0ll. and Cooking Plant 
Has won the endorsement of 
25,000 users 
From these users we have received 
thousands of letters testifying that the 
“Colt” furnishes brilliant light for house 
and barns and fuel for the kitchen range 
at a LOWER COST than other light 
plants furnish light alone. 
These letters one and all tell of the 
economy and satisfaction of this double 
service, and of the permanency and 
reliability of the plant. 
Read for yourself this typical 
quotation from letter 236 
Rosenberger, Va.. Sept. 30, 191,5. 
“The light is worth more to me than it cost and 
it certainly saves me lots of work. No lamps to 
fill and clean every day or two as 1 had when we 
used coal oil. The children find it fine to study by 
nights and us ‘grown-ups’ have a fine light to sow 
and read by. I would not be fair to myself if I 
neglected to say that the acetylene hot plate we 
bought with our plant has been a great convenience 
to me, fbr 1 can tell you a cool kitchen in summer 
means a great deal to a housekeeper and even in 
winter it is very handy to be able to hurry some¬ 
thing up on the gas hot plate. We are so well 
pleased that both my husband and 1 have recom¬ 
mended it to friends and relatives, that they put 
in plants like ours.’’ ^RS. C. A. McILWEE 
Don’t choose a Lighting Plant until 
you have investigated the Colt two-in-one 
service. Write for complete information. 
J. B. COLT CO., 42d St. Bldg., New York City 
The BEST DRIER on the Market 
Highly Recommended 
by Food Experts 
Dries All Kinds 
of Fruits and 
Vegetables 
CONVENIENT 
ECONOMICAL 
INEXPENSIVE 
*Ihe 
EVAPORATOR 
COMPANY 
Price ^(>.00 (.Phis Express') 55 LlMrly Stretl, New York 
Satisfaction guaranteed. 
Delivered Free 
within 300 miles. 
51 Barclay St. 
NEW YORK 
Hydraulic 
Write for FREE, 
BOOKLET 
based 
thirty years U ' 
PRACTICAL 
.Also Gas¬ 
oline 
and 
iSteam 
_ Enjm nes. Boilers, 
Sawmills. Get our prices. 
EXPERIENCE. 
E. B. VAN ATTA « C0„ 108 Penn nve.. Clean. N.Y. 
TO THE CONSIGNOll CKEUITORS 
OF H. K. WILSOX ife CO. 
You and each of you, as consignor creditors of 
H. K. Wilson & Co.mpany, 314 Washington Street, 
New York, N. Y., for farm produce consigned to the 
said H. K. Wilson & Company to bo sold on com¬ 
mission. and all persons having claims against the 
said H. K. Wilson & Company for farm protluce con¬ 
signed to the said commission merchants to be sold 
on commission, are hereby notified, in pursuance of 
chapter 544, Laws of 1917, that you are required to 
file a verified statement of such claim against the 
said commission merchants with the undersigned, 
as Commissioner of Agriculture, at Agricultural 
Hall, corner of Htate and Lodge Streets. Albany, 
N. Y., on or before September 4, 1917, and you are 
further notified that claims not so filed on or before 
th.at date will not receive consideration in any 
action or proceedings upon the bond heretofore 
filed by the said H. K. Wilson & Company. 
Dated. Albany, N.Y. Chaklks S. Wilson, 
June 111, 1917. Commissioner of Agriculture. 
The Gasoline 
Engine on 
The Farm 
Xeno W. Patoam 
Its Operation 
Repair and 
Uses 
530 Pages. Nearly 
180 Engravings 
This is 
the kind 
of a book ' 
every far¬ 
mer will ap-' 
predate and ^ 
every f a r m ' 
home ought 1 
have. Iiidudes 
selecting the 
most suitable 
engine for farm work, its most convenient and ef¬ 
ficient installation, with chapters on troubles, their 
remedies, and how to avoid them. The care and 
management of the farm tractor in plowing, har¬ 
rowing, harvesting and road grading are fully cov¬ 
ered: also plain directions aro given for baudliug the 
tractor on the road. 
This book will bo tent to any address prepaid for 
sending us Two New Yearly Subscriptions or Four 
Yearly Renewal Subscriptions or One New Yearly 
Subscription and Two Renewal Subscriptions. 
THE RURAL NEW-YORKER, 333 W. 30th St.. N.Y. 
