1014 
RURAL NEW-YORKER 
t 
WOMAN AND HOME 
From Day to Day 
Prospice 
The ancient and the lovely land 
Is sown with death; across the plain 
T'ngarnered now the orchards stand, 
The Maxim nestles in the grain. 
The shrapnel spreads a stinging flail 
AVhere pallid nnns the cloister trod, 
The air-ship spills her leaden hail; 
But—after all the battles—God. 
Athwart the vineyards ordered banks. 
Silent the red-rent forms recline. 
And from their stark and speechless 
ranks 
There flows a richer, ruddier wine; 
While down the lane and through the 
wall 
The victors writhe upon the sod. 
Nor heed the onward bugle-call; 
But—after all the bugles—God. 
By night the blazing cities flare 
Like mushi'oom torches in the sky; 
The rocking ramparts tremble ere 
The sullen cannon boom rej)ly. 
And shattered is the temple-spire. 
The vestment trampled on the clod. 
And every altar black with fire ; 
But—after all the altar.s—God. 
And all the prizes we have won" 
.Vre buried in a deadly dust; 
The things we set our hearts upon 
Beneath the stricken earth are thrust; 
Again the Savage greets the sun. 
Again his feet, with ftiry shod. 
Across a world in anguish run; 
But—after all the iinguish—God. 
The grim campaign, the gun, the sword. 
The (juick volcano from the sea. 
The honor that reveres the word. 
The sacrifice, the agony— 
’^riiese be our heritage and i)ride. 
Till the last despot kiss the rod. 
And. with man’s freedom purified, 
We mark—behind our triumph—God. 
—Alan Sullivan in Toronto Globe. 
* 
If well supplied with pears that are 
rather small for canning, they may be 
made into pear butter. Wash the pears, 
cut out any specks, and then, without 
])eeling, boil until very soft; then put 
tlirough a colander to remove cores and 
seeds. Put the pulp in a double boiler; 
add half as much sugar .as there is i)ulp. 
and flavor tO' taste with ground ginger 
or other spices. Boil slowly until 
thick; then seal tight while hot in jars 
that have been sterilized. 
Owing to the high cost of blackberry 
jam. the AVar Department is comsidering 
changing the regulation jam ration of the 
Ignited States Army from blackberry 
straight to alternating kinds, including 
peach, strawberry and plum. The Coun¬ 
cil of National Defense says it is not 
difficult to get blackberry jam for 75,000 
ineiv. but it is not practical to get it for 
more than a million. The Army would 
recpiire annually for 1.300.000 men 220,- 
042 cases of 24 tins each, which is good 
news for fruit growers. 
We have had several questions about 
canning ham. We have always consi¬ 
dered that with proi)er storage room no 
other way of keeping ham equals hang¬ 
ing it, whole, after smoking, in a dark, 
airy place, screened against the en¬ 
trance of insects. It should be wrapp('d 
first in iiaper. then in a muslin bag" that 
is painted with melted paraffin, applied 
liberally, especially around the .seams. 
Alost housekeepers who wish to insure 
keeping of ham through the Summer 
slice, fry and then pack solidly in crocks. 
l)Ouring melted lard over all. so that 
the meat is entirely covered. The lard 
is scraped off and the ham reheated 
when used. AAT' should like to know, 
however, whether any of our friends 
can smoked ham by slicing, packing in 
jars, and then processing in a kettle of 
water, just as they would cook canned 
fruit. There seems no reason why this 
should not be done. If such a plan is 
practical and satisfactory, we should 
like to know of it. Packing in lard is 
open to some objectilon; it must in¬ 
evitably soak up fat and it is quite easy 
to fry it too hard. 
❖ 
One of our correspondents observes 
that she has been irritated by the flood 
of food-saving suggestions sent out by 
various State and national organizations 
and yet, in spite of her prejudice, she has 
been able to adopt some helpful ideas 
from them. We think many other wom¬ 
en will agree with this. We are all glad 
to receive concrete suggestions that ap- 
jdy to our daily work, but the author¬ 
ities have been too ready to suggest 
that all women are careless and extra¬ 
vagant in catering for their families. 
Many of us know that only close fig¬ 
uring will enable the family income to 
meet the family budget. Many wom¬ 
en are very conservative in their house¬ 
keeping, and show an inclination to stick 
to the same foodstuffs, whether high or 
low. It is far better to accustom the 
famil.v, and especially the younger 
members to variety in food, and to 
make them able to enjoy a meal that 
may be formed of unfamiliar dishes. 
Rules that apply to the city do not by 
any means apply to the country, for a 
family with a well-filled garden can in¬ 
dulge in a variety that would be extra¬ 
vagant where everything was bought. 
Food conservation should also involve as 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
0407 Coat Dress for 
Aliases and Small 
Women, l(i niicl 18 
years. I’rlee 15 
cents. 
0490 Fane.v Jabots, 
One Size. I’riee 10 
cents. 
years. I'riee 15 
cents. 
9508 mouse, 34 to 
42 bust. I’rice 15 
cents. 
9483 Bungalow Dress 
or Apron, sizes 10 
ninf 18 years. I’rice 
15 cents. 
9479 Tailored Blouse, 
34 to 42 bust. Price 
15 cents. 
9482 Three - Piece 
.Skirt, 24 to 34 
waist. Price 15 
cents. 
much use iis possible of the fireless cook¬ 
er, for this means saving of both fuel 
and nutrient value. 
Canning Corn and Tomatoes; Salting 
Swiss Chard 
AA’ould some one give me a recipe for 
canning corn and tomatoes together, also 
sjilting doAvn Swiss chard, and just how 
to prepare it for the table in the AViuter? 
In measuring half a cup shortening I 
take my measuring cup and fill it half 
full of w'ater. and then add enough short¬ 
ening to make the water come to the 
edge of the cup. That is easier, I 
think, than the old way. airs. b. C. 
AA’’e are unable to give directions for 
salting down Swiss chard. The chard 
may he canned like other greens, with 
excellent results. The Department of 
Agriculture gives the following dii-ections 
for canning corn and tomatoes together. 
Prepare washboiler. jars. etc., as 
usual. AA’'ater in boiler should cover the 
jars two inches deep. Remove husk and 
silk from corn; blanch corn in boiling 
water five to 10 minutes, plunge in cold 
Avater, then cut from cob, and cook 10 
minutes. Steam tomatjoes 1^4 minute, 
plunge in cold water, peel and core, then 
chop into medium-sized pieces. Mix 
thoroughly one-third corn to two-thirds 
tomatoes, pack in hot glass jars, and add 
one teaspoonful salt and a little sugar to 
each jar. Place rubbers and tops on 
jars, not tight, put in boiler, tAVO inches 
under W’ater. Boil three hours, counting 
from time the Avater begins to boil. Re¬ 
move jars, tighten tops and invert to 
discover leaks before storing aAvay. 
Tennessee Corn Notes 
Part I. 
Corn forms an important part of our 
diet, from the time the first fcAV roasting 
ears can be found to add their delicious 
flaA’or to our green beans and bacon. AA'e 
serve green corn fried, boiled on the 
cob, in soups, puddings, etc. AA’e pack 
aAvay .stone jars full by cutting from 
the cob, placing a layer of corn, a 
sprinkle of salt, another layer of corn, 
etc., until jar is nearly full, then place 
a clean board on top of corn, a light 
Aveight added, covered securely, and set 
aside for AA’iuter. AA’hen Avanted for 
use Ave Avash to remove excessive salt, 
SAveeten and cook as usual. Green beans 
are broken and packed in the same man¬ 
ner. 
AA’hen the roasting stage is passed, 
Ave search out some of the hardest ears, 
shell and dry, grind or grit the grains 
and bake some ucav corn broad. Old corn 
makes bitter meal, and the bread or 
mush is vastly improved by the addi¬ 
tion of a tablespoonful of sugar to each 
quart of sifted meal. The method of 
scalding meal is never used here. 
For quick corn bread, break one egg 
in three pints of sour milk, add tea- 
sitoonful of soda, the same of .salt and 
sugar, then add sifted meal to make a 
stiff hatter. Beat briskly and pour in a 
hot Avell-greased pan. Bake in a quick 
oven until broAvn. Some cooks use three 
or four eggs, but Ave do not like the 
egg taste; one Avill make the bread fluffy 
and light. 
Corn dodgers are best baked in an 
old-fashioned iron oven Avith coals un¬ 
derneath and on the lid. To make them, 
sift half gallon of meal, mix one-third 
teaspoonful of soda, one-half teaspoon¬ 
ful of salt and pinch of sugar; pour 
in sufficient milk to make a stiff dough. 
Add the milk sloAvly and stir Avell. AA’heu 
thoroughly mixed take up a large hand¬ 
ful iind make into an oblong cake, lay 
it doAvn gently in a Avell greased pan or 
hot oven, add another until all are in, 
hake sloAvly one hour. 
Alush.—Bring to the boil one gallon 
of Avater in a stcAV kettle, add one heap¬ 
ing tablesi)oonful of salt and one of 
sugar, AA'ith a flat paddle or long- 
handled A'egetable masher stir in sloAvly 
sufiicient meal to make a rather thick 
hatter. Took sloAA-ly and sfir occasion¬ 
ally for ,30 minutes. 
And noAA' for the “Before the Civil 
AA’ar” recipes. Here you Avill find your 
rye bread, etc. As these are copied from 
old-time recipes, the stone ovens take the 
place of open fires and the baking board 
is laid flat on bottom of oven, or else 
raised on tAvo small pieces of iron, and 
the stove kept at an even temperature. 
The hoe cake may be baked by cainpei's 
as directed. 
Common Hoe Cake.—Fill mixing pan 
half full of sifted meal, add salt and 
sugar in the usual portions. Have ready 
a kettle of boiling Avater. I’our into the 
meal Avater (a little at a time) so 
make a stiff dough, stirring with a 
spoon as you proceed. Alix thoroughly 
and stir hard. If cakes are Avanted for 
breakfast, mix the night before; set pan 
in a cool i)lace to prevent souring, or if 
intended for dinner, mix early .in the 
morning. To bake on griddle—grease or 
dredge griddle Avith flour, take out the 
dough, handful at a time, flatten and 
shape it Avith your hands into cakes 
about the size of a saucer, and half an 
inch thick. AA^'lien the griddle is quite 
hot, lay on as many cakes as it Avill 
hold. Bake broAvn on both sides. Eat 
Avarm Avith butter, molasses, or Avhat- 
eATr is handy. AA^here Avood fires are 
used a good Avay to bake these cakes is 
August 25, 1917. 
to clear a clean place in the hottest part 
of hearth or from flat rocks heated for 
that ijurpose in camp fire, and having 
Avrapped eaek in paper lay it on rocks 
and cover Avith hot ashes. Replemish 
heat by throAving on fresh embers and 
hot ashes. Thin cakes should hake in 
20 to 30 minutes. Our early settler.s 
frequently baked their cakes by this 
method, or else on flat hoards set slant¬ 
ing before the fire. ’Fhe name Avas given 
it because in some parts of America it 
Avas customai’y to bake it on the iron 
part of a hoe, stood up before the fire. 
Plain .Tohnny Cake.—Sift one quart 
of meal into a pan. Alake a hole in mid¬ 
dle, pour in a pint of Avarm Avater. add 
a level teaspoonful of salt. AA’ith .a 
spoon mix meal and Avater into a soft 
dough. Stir very hard for 15 minutes 
or longer, till dough becomes light and 
spongy; then spread dough smooth and 
evenly on a stout flat board, place the 
board nearly but not quite upright be¬ 
fore the fire, bake avcII ; eat hot. 
Nice Johnny Cake.—Sift one quart 
of meal in mixing pan. rub in tAA’o 
tablespoonfuls of melted butter, add one 
small cup of molasses, a teaspoouful of 
ground ginger and pour on by degi'cos, 
stirring hard, sufficient boiling AAmter to 
make a moderately soft dough. Bake on 
a greased board before an open fire or 
in a greased shalloAV pan in hot oven 
until broAvu on both sides. 
iiRS. 1). n. i>. 
Shell Lace 
Alake a chain of 17 stitches. Turn. 
First I’OAV—Alake I s. c. into 8th st. 
from hook, ••‘.5 ch., skip 3 ch.. make I 
s. c. into next ch. st., * repeat from * 
once, 3 ch. Turn. 
Second ro\A' —Make one shell of 4 d. 
c. into s. c., make I s. c. into middle of 
next ch., ■' 5 ch., I s. c. into middle fo 
next ch., ’’reiteat fi'oin ’’ once, <5 ch. 
Turn. 
Third roAV—I s. c. into middle of ch.. 
5 ch., I .s. c. into middle of next ch., I 
shell of 5 d. c. into middle of next cli., 
I s. c. into middle of shell, I shell of 5 
d. c. into last d. c. of shell, 3 ch. Turn. 
Fourth roAV —Alake I shell of 4 d. c. 
into d. c., I s, c. into middle of shell, 5 
Shell Lace 
ch., I s. c. into shell, I shell of 5 d. c. 
into s. c., I s. c. into middle of next ch., 
5 ch., I s. c. into middle of ch., 0 ch. 
Turn. 
Fifth roAA’—I s. c. into ch., I shell of 
5 d. c. nto s. c.i, I s. c. into middle of 
shell, 5 ch., I s. c. into next ch.. 5 ch.. 
I s. c. into middle of shell, I shell of 
5 d. c. into last d. c. of shell. Turn. 
Sixth roAV —Alakc I si. st. into ecah of 
the first 2 d. c. of shell, I s. c. into tiiird 
d. c., I .shell of 5 d. c. into s. c., 5 ch., 
I s. c. into middle of ch., 5 ch., I s. c. 
into middle of shell, I hsell of 5 d. c., 
I s. c. into shell, 5 ch., I s. c. into middle 
of ch., (i ch. Turn. 
Seventh roAV —I s. c. into middle of 
ch., 5 ch., I s. c. nto middle of shell. I 
shell of 5 d. c. nito s. c., I s. c. into ch., 
I shell of 5 d. c. into s. c., I s. c. into 
middle of shell. Turn. 
Eighth roAA'—Alake I si. st. into each 
of the first 2 d. c. of shell. I s. c. into 
third d. c., I shell of 5 d. c. into s. c.. I 
s. c. into middle of shell, 5 ch.. I s. c. 
into middle of shdl, 5 ch., I s. c. into ch.. 
() ch. Turn. 
Ninth roAA' —I s. c. into middle of ch., 
5 ch., I s. c. into ch., 5 ch.. I s. c. into 
middle of shell, 3 ch. urn. 
Repeat from second roAV for length 
desired. Elizabeth mcsparrax. 
Homemade Laundry Starch 
At the present time Ave are being 
urged to make as little use as possible 
of laundry starch, and as the price has 
advanced Avith otlier household comforts 
and necessities, it is undoubted economy 
on the part of the houscAvife to do so. 
Let me tell yon my method of making 
fine starch for laundry purposes. Avhich 
I learned from my mother, and Avhich 
AA’ill not conflict Avith your p.ntriotic or 
economical purposes. As it means a little 
extra Avork. and the cost of starch has 
been trifling, I haA’e not been making it 
until recently, since Avar has made con- 
