1114 
RURAL NEW-VORKER 
WOMAN AND HOME 
From Day to Day 
The Will to Serve 
Not every man may carry a gun, 
Else I would be carrying one; 
Yet, please God, for the Flag of the Free 
I will do my best as it comes to me. 
And whether with hand, or voice of cheer. 
Whether it costs me little or dear, 
Whatever the task, may it only be 
Within the strength that is given me. 
Not every man may carry a gun, 
Eut for those who stay there is work to 
be done. 
God help me find to mj’ hand some deed 
That I may do for my country’s need. 
If only to w'eld a spade or a hoe. 
To smooth the way of those who go. 
For whether we go, or whether we stay. 
It’s the will to serve that shall wdn the 
day. 
—Thomas Addison of the Vigilantes, 
in the Wells Fargo Messenger. 
* 
Quince honey is one of the recipes we 
are asked to repeat over and over, every 
year. It is made as foll6w*s: Pare three 
large quinces, core, and grate smooth. 
Place in a pre.serving kettle with three 
pints sugar and two pints water; boil 
for about 30 minutes. The fruit should 
remain in small particles, while the syrup 
forms a jelly. Put in glasses and cover 
with paraffin. Delicious. 
* 
Muskmeeon and plum is combined to¬ 
gether to form an excellent preserve. It 
calls for four pounds of melon, sliced, 
seeded and cut into dice, four pounds of 
plums, and five pounds of sugar. Halve 
and stone the plums, and mix with half 
the sugar; mix the remainder of the 
sugar with the melon, and let both stand 
for several hours. Then put the melon 
on to cook fii’st, let it come to a boil, 
then add the plums with their syrup, and 
cook all slowly until it will set like 
marmalade, 
* 
We were asked recently to give a 
recipe for mu-skmelon preserves. A Gon- 
necticut correspondent sends us the fol¬ 
lowing, which is prepared much like wa¬ 
termelon rind preserves: Peel and cut into 
slices the hard green part of mus'kmelons, 
and soak in weak brine over night. Then 
rinse in cold wmter, drain, and scald in 
boiling water for a few minutes, and 
drain. Make a syrup of tw'o pounds of 
sugar to a scant quart of w'ater, boil, 
and add one thinly sliced lemon for each 
two pounds of sugar, and a few whole 
cloves, st’ck cinnamon and a little ginger 
root in a spice bag. The quantity depends 
on taste, but should not be exces.sive. or 
the flavor of the melon is destroyed. 
Skim the syrup when it boils, then add 
the melon, and cook till transparent, but 
not broken. Put the fiuiit in small jars, 
let the syrup boil up again, pour over 
the fruit, and seal. Muskmelon butter is 
a good way of utilizing a quantity of 
fruit Select ripe melons, remove rind, 
seeds, and soft parts, and out in slices. 
Put in a preserving kettle W’ith a little 
water and boil until tender. Put through 
a sieve. To each quart of pulp add one- 
half cup sugar, the juice of half a 
lemon, and a very little ground cinnamon. 
Boil until it is thick, fill into cans while 
hot, then process in w'ater bath 15 min¬ 
utes, tighten tops, and set away to cool. 
* 
The U- S. Department of Agriculture 
adv.’’ses the use of pulp from jelly-making 
in the manufacture of fruit paste. For 
apricots, gooseberries, and other acid 
fruits use one pound of pow'dered sugar to 
one pound of fruit pulp; for quince use 
three-ouarters pound powdered sugar to 
each pound of pulp; and for apples half- 
pound powdered sugar for ecah pound of 
fruit pulp. If desired, pulp from sev- 
ral kinds of fruits may be mixed. If 
acid fruits predominate in this mixture, 
use approximately one pound of sugar to 
one pound of fruit mixture? if sweet 
fruits predominate, use less sugar. Rub 
the fruit pulp through a puree strainer 
and weigh it Add the sugar, put the 
mixture over a slow fire, and. cook until 
^ery thick, so that w'hen a spoon has 
been passed through it the mass does 
not run together immediately. Pour the 
paste in a half-inch layer on flat dishes, 
marble, or glass slabs, which have been 
rubbed with a cloth dipped in a good 
.salad oil. Expose the dishes to draft for 
a couple of days and then cut the paste 
into figures. If the paste is w^ell boiled 
down it is dried more easily. The paste 
also can be cut wuth a common knife or 
with a fluted vegetable knife, or it can 
be cut in round cakes, the center of 
which is again cut with a smaller cir¬ 
cular cutter; there will thus be both 
rings and small round cakes. Place the 
cut fruit paste on paper and sprinkle 
with crystallized sugar or common gran¬ 
ulated sugar. Allow it to stand again a 
couple of days exposed to draft, dip in 
crystallized sugar, and pack in a tin or 
wooden box lined with parchment paper 
and with layers of the same paper 
placed between the layers of paste. The 
paste can be kept tTius and served as 
dessert, or as garnislr'ng on creams and 
custards, frozen creams, largo cakes, 
etc. 
Seen in New York Shops 
Among boysi’ clothes is a new’ military 
mackinaw of cheviot overcoat cloth in a 
khaki shade, having brass buttons with 
an eagle emblem. The coat is lined with 
red flannel, and is very warm and ser¬ 
viceable. A handsome military suit for 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
Trice 1,5 cents. 
S484 .Six - Gored 
Skirt, :i4 to 32 
wiii.sf. Trice 15 
cents. 
9.521 Trincesse (^oat 
Dress, 34 to 42 bust. 
Trice 16 cents. 
9511 Itloiise with 
Vestee, .S4 to 44 
bust. I’rice 15 cents. 
(•482 Tliree - Tiece 
Skirt, 24 to 34 
waist. Trice 15 cents. 
9532 One - IMece 
Dress, sizes l(i and 
18 year. Trice 15 
cents. 
boys made of khaki cloth has all the 
points of a real uniform, including laced 
knee breeches; it was offered for $7.49. 
Another uniform suit at the same price 
w'as of navy blue serge; the sleeve had 
two w’h’te service bauds and the Eton 
collar had a yellow star in each corner. 
Soldier and sailor styles are in high favor 
for boys of all ages. 
The official food service uniform, re¬ 
cently pictured, is offered by one shop 
for $2.95. It is made of gray-blue cham- 
bray, with deep detachable elbow cuffs 
and long collar of white pique. The 
wlrte pique cap costs 50 cents extra. 
The official shield of service is on the 
cap and left sleeve. 
Automobile flag holders, with the 
three Allied flags of United States, Great 
Britain and France are 25 cents. 
Convenient paring ku’ves, with alum¬ 
inum handles were seen in a recent 
housewares sale for 18 cents. 
In new' neckwear, there are many large 
collars of American Beauty satin, costing 
from 75 cents up; some are plain, some 
braided in soutache; also in black, pur¬ 
ple and white satin. Such collars are of¬ 
ten helpful to the home dressmaker, in 
giving a finishing touch to a plain gown. 
“Castilian jewelry,’’ so-called, shows 
smooth, round or oval opaque stones 
(artificial, of course) mounted in quaint 
settings of heavy silver, some very pret¬ 
ty, and some rather barbaric. 
Packing Ham 
The recent inquiry in The R. N.-Y. in¬ 
dicates that some readers have not yet 
learned the value of canned ham. A.s we 
have no satisfactory idacc for storing 
hams in hot weather, w'e alw’ays pack 
them in early Spring, and can a quantity 
of the meat. The boiled ham can be 
used in many ways in which the fried 
product is not satisfactoiy. It is always 
ready for sandw’iehes and is delicious 
served as a cold meat. We boil the hams 
for canning before packing the fried ham, 
thus .securing fat for the frying. Put the 
ham into cold water and very slowly 
bring to boiling point. Drain and again 
cover with cold w'ater. Fat may be 
skimmed from this first W'ater if allowed 
to cool. Let ham simmer until bones 
can be removed. Cool in the stock, and 
cut into convenient clilinks for packing 
into jars. Pack solidly into tested and 
sterilized wide-mouthed jars, filing all 
sjiaces possible. For packing meats I find 
a wooden potato masher most convenient 
if cut down to a size that will just 
slip into tlie jar. It is unnecessary to 
add water or stock to the meat in jars. 
Adjust covers on jars, using new rubbers 
of good qual’ty, but do not clamp dowm. 
Place jars on rack in boiler or cooker, 
add water to reach nearly to tops and 
steril’ze for three hours, then seal and 
store in a cool dark place. The meat is 
easily removed from jars if first .sliced 
entirely to bottom of jar, cutting thick 
slices, then cutting once through the 
middle of slices. 
In packing ham for frying we do not 
partly fry in the old w'ay. but immerse 
the slices in very hot deep fat for a few' 
minutes. When thoroughly heated remove 
to draining basket to drain w'ell. then 
pack into crocks while still warm, weight 
heavily until cold, then cover w'ith melted 
lard. With two or three kettles on the 
stove the ham is quickly done and is not 
as hard as when fried. When slicing the 
hams we trim off part of the fat and try 
this out for frying and packing the meat. 
MBS. II. B. 
Variety in Oriental Jam 
You recently asked for the recipe for 
Oriental jam. I wonder if it is w'hat my 
cooking teacher calls Oriental apple jam? 
This calls for 2 qts. apples, 1 oz. ginger 
root, 1 lemon, sugar by w'cight. Pare, 
core and slice apples. Mae a syrup as 
for preserves of 1 lb. of sugar to 1 lb. of 
fruit, one cup sugar to. 2 cups w'ater. Boil 
syrup until cleax'. Skim carefully. Boil 
the apple in the syrup w'ith the grated 
rind, lemon ju'ce and ginger root, un¬ 
til the jam looks clear and yellow, or 
light brown. Care should be taken not 
to let the jam get too sw'eet. c. B. G. 
I think the follow'ing recipe must be 
W'hat your correspondent w'auts, although 
my cook book calls it Oriental conserve. 
One pint straw'berries, 1 pt. cherries, 1 
pt. currants, 1 pt. gooseberries, 1 pt. 
raspberries and 1 pineapple, a pint of 
sugar to each pint of fruit. Cook all to¬ 
gether for 20 minutes. Put in jelly glasses 
and cover with paraffin. c. M. w. 
Cook 5 qts. of currants as for jelly 
with stems on. Strain thi’ough a flannel 
or double cheesecloth. Add 1 cup sugar 
to every cup juice, boil 20 minutes, and 
add 1% lbs. seeded raisins, and the juice 
and grated rind of six oranges. Cook 
slowlj' for three quarters of an hour. Seal 
in glasses. mbs. w'. b. p. 
Tomato Paste 
Let me pass along something I have 
tried to advantage. I have used surplus 
tomatoes to make a concentrated tomato 
sauce. This is the method (of Ital'au 
origin. I believe) : Cut aw'ay any bad 
parts from tomatoes and use only ripe 
ones. Cut in small pieces and put on to 
boil until soft enough to press through a 
September 22, 1917 
sieve or fine colander. Turn into same 
and allow to drain before pressing through 
until most of the w'ater has drained off, 
throw water away. Replace pulp on fire 
after pressing through the sieve. It 
will then be minus skins and most of 
seeds. Add parsley or other herbs or 
spices, according to taste; also salt, about 
1% tablespoons to two quarts of pulp. 
Allow it to boil until very thick, stirring 
often to prevent burning. Then turn out 
on dean board (I use the bottom side of 
my pastry board) and stand in the sun. 
Turn over with wooden spoon occasion¬ 
ally to dry evenly. It should be about 
the cons’lstency of a pie dough W'hen done. 
Work into a ball and put away in cool 
place. In the Fall these can be put in 
crocks for Winter One should moisten 
the hands with a little olive oil or salad 
oil when w'orking the pulp into a ball. 
In the Fall w'hen you have made all 
you w'ant, w'ork it over again in the 
hands, placing it all together in the 
crock in one solid mass. This will keep 
for years in a cool place and a little 
di.ssolved in hoil'ng water makes a deli¬ 
cious tomato sauce w'hich requires prac¬ 
tically no boiling w'ben used. My hus¬ 
band is a market gardener, and when 
packing tomatoes we fihd many which 
are slightl.v cracked or bruised, therefore 
unsalable. I use them all up in the fore¬ 
going manner. mbs, a. j. 
Canning Salted Corn 
On page 980 .T. vS. M, asks about 
canning corn, I should like to tell how 
I have canned corn for several yeai's, 
always with .satisfaction. Remove 
husks and cut from cob. To every nine 
cups corn allow half a cup salt; quar¬ 
ter cup water, stir until it begins to boil; 
when it has boiled 10 minutes, seal in 
glass jars. When w'anted for use, I take 
amount w'unted. cover liberally with wa¬ 
ter, and bring to a boil, turn off water 
and prepare with milk and butter and 
pepper. Canned in this way it will 
keep for some time after the jar has 
been opened. l. b, \v. 
Salting Swiss Chard 
I note on page 1014 an inquiry from 
Mr.s. B. C. for recipe for salting down 
Swiss chard. The following is offered: 
Wash and place a thin layer in earthen 
crock, cover, with a layer of salt, repeat 
till crock is full and weight it down. To 
prepare for use freshen and cook in 
usual way. All greens can be kept in 
this way. w. \v. 
Canning Ham and Greens; Sweet 
Cucumber Pickles 
In regard to inquiry on canning ham. 
I always used to partly cook and pack 
in crocks, but it took so much lard I 
tried canning. Slice and fry (not too 
hard) and pack in hot in sterilized fruit 
jars, and pour 1% to 2 inches of fat 
drippings into can; seal, and invert un¬ 
til cold, then place in cool dry place and 
it will keep perfectly. I keep mine up- 
stair's-, as the cellar is apt to be damp. 
Y'^ou can also put sausage and fresh pork 
up in same manner. 
I also noticed query in regard to 
greens. I never have any trouble in 
keeping them, and I can all kinds. I 
cook in salted w-ater until quite tender, 
pack in jars after draining, pour boiling 
water made slightly sour with vinegar 
and seal. Reheat when w’anted for use. 
Here is a suggestion for sweet cu¬ 
cumber pickles if you are lucky enough 
to have a store where they have the bulk 
sweet pickles. I purchase the liquor 
left in tubs at 15 to 20 cents per gallon. 
Pour boiling water over small pickles 
after salting, I use one cup salt to one 
gallon crock of pickles, let stand 24 
hours, drain, pack in jars (after steriliz¬ 
ing, of course,) pour liquor hot over them 
and seal, and I guarantee they will be 
the best ever, as crisp and spicy as those 
you buy and far cheaper, mbs. f. h. t. 
CnoKE-OHEBEY Jellt. — Cook chokc- 
cherries and tart apples, half and half, 
till thoroughly done; drip, then boil tliG 
juice as for any other jelly, using one 
cup of sugar to each cup of juice. 
MBS. E. jr. L. 
