1185 
RURAL NEW*YORKER 
children, or grown people either, possess. 
A dainty luncheon with each separate 
article wrapped in waxed paper and put 
in a plain pasteboard box, if the child 
has no lunch box, will be more trouble 
to prepare, without question, but the 
results are well worth the extra labor. 
No one appreciates the fact better than 
I do that the farmer’s wife is already 
over-busy, but providing proper nourish¬ 
ment for her children is the most im¬ 
portant task she has. The children 
should be taught to assist in the house¬ 
hold tasks and the housewife should 
avail herself of every labor-saving de¬ 
vice that she can afford, and in this way 
much time can be saved. 
A simple, plainly written book on 
dietetics is one of the first needs of any¬ 
one who is striving for the best re¬ 
sults in cooking. A little study will give 
all the knowledge needed as to food 
values and balanced meals. 
For the child’s lunch, waxed paper 
^lould be provided. It can be bought 
very cheaply by the roll. Paper napkins 
should always be packed with the lunch. 
The tiny casseroles are excellent for the 
simple pudding or custard that can be 
baked in them and packed dish and all 
in the lunch box. These desserts are* 
so much better for the child than the in¬ 
digestible pie or cake. Of course, a little 
plain cake is allowable now and then 
and makes a welcome change. You will 
be surprised, if you have never studied 
the subject, to learn how many different 
kinds of puddings and custards there are. 
If the men of the family think they can¬ 
not get along without pie, when you 
make pumpkin or custard pie, fill the lit¬ 
tle ramekin with some of the filling, 
omitting the crust, and you have a 
suitable dessert with very little more 
bother than usual. We always save cold 
cream jars, ^r any little glass jars with 
a screw top, for stewed fruit or any¬ 
thing of the sort that needs a tight 
cover. 
Learn the art of sandwich making if 
you wish to have the foundation for a 
good lunch. Dates, figs, rai.sius, peanut 
butter, olives and pimentos are all ex¬ 
cellent as filling for sandwiches, and form 
the basis for a number of variations. 
Try to have several different kinds for 
each lunch and a change each day. Cut 
the bread quite thin and wrap each one 
sei)arately in the waxed paper. The 
pleasure of the child when he comes 
upon some dainty surprise will fully re¬ 
pay the extra effort. 
I have a picture in mind that stands 
out in pleasant contrast to the majority 
of such scenes: Two little girls in one 
school which I taught, opening a dainty 
box and carefully spreading a white pa¬ 
per napkin on their desk, as well as on 
their lap, then arranging a well-prepared 
luncheon on the desk, along with silver 
knife, fork, and spoon. A thermos bot¬ 
tle always supplied a steaming hot bowl 
of soup or cup of cocoa in cold weather, 
and an ice-cold liquid on the warm days 
of Spring and Fall. Their manners were 
perfect, and I could easily tell from what 
kind of a home they came and the kind 
of mother they possessed before I had 
seen either. They were the best kind 
of leaven in that school, too. It wasn’t 
long until more paper napkins and dainty 
lunches began to appear’. 
If the country mothers will get to¬ 
gether and secure the teacher’s co-opera¬ 
tion, which is usually an easy matter, a 
school equipment of kerosene stove and a 
few cooking utensils can be secured, 
with which, under the teacher’s super¬ 
vision, food can be re-heated in a few 
minutes. 
I would like to give a sample lunch 
that was prepared by a teacher in home 
economics in one of our State colleges. 
The food is varied and nutritious, com¬ 
bining all the elements needed in their 
proper proportions. Please note the 
cost, which was the value of the articles 
in a community where food prices are 
unusually high: 
1 egg sandwich .0228 
1 ham sandwich.016 
2 nut bread sandwich.046 
6 date sandwich with peanut ibutter .02 
1 piece cheese.004 
1 piece ginger bread .00520 
1 cup milk.01 
Total .12.409 
This cost of a little more than 12 
cents was, of course, for the person who 
must buy everything. On the farm the 
most of the materials will be on hand 
and would not represent that much 
value. The sandwiches were made quite 
small, not enough of any one thing to 
cloy the child’s appetite, but enough of 
all to satisfy a hungry child and supply 
the elements needed for brain and body 
building. 
Almost every State college now has 
an extension department in home econo¬ 
mics, whose representative is only too 
glad to aid the rural woman in every¬ 
thing that pertains to the home. Write 
to her for information and advice. The 
government, too, publishes some excel¬ 
lent bulletins on food and cooking. 
Most of these can be obtained free of 
cost on application to your representa¬ 
tive, or if not available for free distri¬ 
bution they can be purchased at the 
nominal price of five cents each. 
MRS. CIIAS. JOHNSTON. 
Green Tomato Pie 
Will you give recipe for making green 
tomato pie? n. c. 
The following is a Pennsylvania recipe : 
Peel the tomatoes, and with a sharp 
knife slice very thin. I’roceed as for 
apple pie; put with the tomatoes one 
cup of sugar, mixed with a teaspoonful 
of fiour (more or less, according to 
juiciness of tomatoes) ; dot sparingly with 
Embroidery Designs 
No. .')94 is a unique and unusually pret¬ 
ty design for laundry bag in cross-stitch 
embroidery. The lettering is all the em¬ 
broidery there la to be done, and it is 
best in either deep blue or red, prefer¬ 
ably the former. The bag is a large size, 
finished measuring 18x27 inches and is of 
white linette. The cost with mercerized 
floss and silk cable cord for draw strings 
is 50 cents. 
lemon, cover with top crust, and bake 
40 to 45 minutes. Unlike most pies, 
this is said to be better the day after 
it is baked. 
Another recipe calls for the green to¬ 
matoes sliced very thin, sprinkled with 
lemon juice iind sweetened with brown 
sugar. A lump of butter, the size of an 
egg, is then dotted over the filling in 
small pieces, some preserved ginger cut 
in little bits, a little chopped lemon 
peel and a dusting of cinnamon. Then 
dredge a little flour over it to prevent 
it from being too juicy, and cover with 
pie crust. The preserved ginger gives a 
richer flavor than the dried root. 
Preserved Pumpkin 
I believe this is something new. I 
tried the experiment and find it a suc¬ 
cess, so will hand it to others through 
Tke R. N.-Y. : Pare and cut in square 
blocks one good-sized iiumpkin, salt well 
in a crock. Let stand 10 or 12 hours, 
then wash and let staufUin fresh water, 
three or four hours. Make syrup of 
three-quarters pound sugar to one pound 
pumpkin. When boiling add the pumpkin 
blocks; let simmer till transparent and 
syruj) is in proper condition. Add a sliced 
lemon or more when near done. Try this; 
it is fine. I used the red variety, v. n. m. 
They shall beat their swords into plow¬ 
shares and_ their spears into pruning 
hooks; nation shall not lift up sword 
against nation, neither shall they learn 
war any more !—Micah. 
NoMoney bi Advance 
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Use any article we send you 30 days. If, for any reason, you 
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If you keep it, make first payment infiOdays. 
Balance in payments 60 days apart. 
No Money In Advance On This 
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^ Can be tipped over or turned up¬ 
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Burns either kerosene or gas¬ 
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base in. Nickel finish with 12 
inch amber dome shade ornament¬ 
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464 
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Elite Burning Oil 
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THE STUDY HOUR 
Abraham Lincoln learned to read by the fitful flare of pine 
knots in the log cabin fireplace. It was a gruelling trial for 
his eyes, and an indication of his indomitable will to succeed. 
Our young folks don’t have to study by a flickering fireplace 
light. They have the Rayo Lamp that makes hours of study 
into hours of comfort. 
RAYO LAMPS give a soft, mellow light that does not irri¬ 
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Use So-CO-ny Kerosene for best results. 
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