1242 
■Uhe RURAL, NEW-YORKER 
Oftohor 27. 1917 
WOMAN AND HOME 
From Day to Day 
The Bishop to His Dog 
I am quite sure he thinks that I am 
(lod— 
Since He is God on •whom each one de¬ 
pends 
For life, and all thlng.s that His bounty 
sends— 
My dear old dog, most constant of all 
friends. 
Not too quick to mind, but quicker fai¬ 
th an I 
To Him whom God I know and own ; his 
eye 
Deep brown and liquid, watches for my 
nod. 
He is more patient underneath the rod 
Than I, when God His wise correction 
sends. 
He looks love at me, deep as words 
e’er spake; 
And from me never crumb nor sup will 
take 
But he wags thanks with liis most vocal 
tail. 
And when some crashing noise wakes all 
his fear, 
He is constant and quiet if T am near, 
Secure that my protection will prevail. 
So. faithful, mindful, thankful, trust¬ 
ful, he 
Tells me what I unto my God should be. 
—Right Rev. W. C. l)oane. 
* 
Who can tell us how to make “turn¬ 
pike?” A correspondent who wishes to 
get this rediie says it was an old- 
fashioned yea.st cake made from corn- 
meal and cut in squares, which kept in¬ 
definitely. 
Every year w-e are asked to repeat the 
recipe for “Vermont olives.” They are 
made as follo-ws: Take a bushel of green 
and half ripe tomatoes, wash clean, 
then pack in a big jar or tub, mixing 
with them five pounds of fine salt and 
ont-half pound of whole mixed spices. 
Weight down and cover with clear cold 
w-ater. In two weeks they are ready for 
use, and will keep a year if weighted 
down «o as to stay under the brine. The 
little plum tomatoes are nice to use in 
this way. 
* 
Mussels are an abundant and nutri¬ 
tious shellfish, and their use is urged 
as an addition to our food supply. Fish 
markets in this city usual.iy sell them in 
vinegar, but the fresh mussels may be 
cooked in a variety of ways. Mus.sel 
chowder may be made as follows: Wash 
half a peck of mussels, steam till the 
shells open, and remove the beard—the 
black fringe that is inedible, being con¬ 
sidered poisonous by old-fashioned cooks. 
Strain off the liquor and save it. Fry 
three slices of pork cut into small pieces ; 
fry with the pork two sliced onions. 
Do not let the pork and onions become 
too bro'vi'n. Add a teaspoonful of flour, 
and stir 'it well into the pork fat. Then 
add the liquor from the mussels, with 
an equal amount of hot water; let all 
come to a boil, and put in three good- 
sized potatoes cut into dice. Season, 
and boil until potatoes are tender, then 
add the mussels and a pint of hot milk ; 
let boil up and serve with crackers. 
If 
At the present time one million two 
hundred and fifty-six thousand women 
are doing W'ork in England today which 
was done formerly by men, who have 
joined the army or been set free for 
other fonns of war service. The figures 
are from the latest official report of the 
industrial branch of the Board of Trade. 
Replacement of men by women has 
been most successful in government 
services, in banking and in transporta¬ 
tion. In government establishments, 
aside from the civil service and local 
government, the number (d women em¬ 
ployed prior to the war was 2,000; now 
it is 198,000. In the civil service and 
local government women employes have 
increased by 140,000 and 124,000 men 
have been replaced. The Board of Trade 
reports show that there are now 4,538,- 
000 women and gilds employed in the 
classified trades under its jurisdiction. 
This does not include domestic servants, 
women employed in small workshops 
and women employed on farms; nor 
does it include women at w’ork in mili¬ 
tary, naval and Red Cross hospitals. It 
is estimated, therefore, that the total 
number of women employed in all oc¬ 
cupations in England to-day is well oyer 
five million. It is also interesting to 
note that the service given by the Wom¬ 
en’s Auxiliary Army Corps is so valuable 
that the British Government is great¬ 
ly increasing its numbers. These 
“Waacs,” as they have been christened, 
are working in France and Belgium as 
cooks, waitresses, clerks, typists, ac¬ 
countants, telegraphers, and a variety 
of other occupations where they release 
men for the firing line. It is said that 
women cooks in military service have 
proved far more economical than men, 
and give better results from the same 
food. 
Pork Sausage 
Will some one give me an inexpensive 
recipe for pork sausage? w. F. M. 
No pork sausage may be termed inex¬ 
pensive, at the present price of pork. 
T7se trimmings from cutting hams and 
shoulders and any other odd pieces, all 
fresh and nice. Tenderloin is excellent, 
if you care to use it. Sometimes the 
head is used, but this is better for head 
cheese or souse. Use two parts lean 
meat to one part fat. Weigh the meat; 
prepare seasoning in the proportion of 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9510 Evening 'Wrap. 
0472 Cont, sizes 10 34 or 30, 38 or 40, 
and 18 years. Price 42 or 44 bust. Price 
15 cents. 15 cents. 
9475 Three - Piece 
Skirt, sizes 10 and 
18 years. Price 10 
cents. 
9.531 Food Conserva¬ 
tion Uniform, 30, 40, 
44 bust. Price 10 
cents. 
9520 Prince.ss Coat 
Dress, 30 to 40 bust. 
I’rice 15 cents. 
Seen in New York Shops 
Miniature service pins, in design like 
the service flags, show that a member 
of the wearer’s household is in the coun¬ 
try’s service. They cost 25 cents each. 
“Surprises” for soldiers are packed 
and shipped by one of the large stoi-es. In 
a good-sized tin box are eight kinds of 
“homemade” cake, a package of dates, r 
one teaspoonful salt, one teaspoonful 
dried sage leaves, powdered and sifted, 
and one-half teaspoonful white pepper, 
to each pound of the meat and fat. Mix 
one-half of the seasoning through the 
meat and fat, and put it through the 
meat grinder; then scatter the remainder 
of the seasoning over the sausage meat, 
and run it through the grinder again. 
This mixes the seasoning perfectly. Some 
add a little mace to the seasoning, but 
the mixture given is very nice, and al¬ 
ways liked. One may make sausage “go 
further” in the home commissariat by add¬ 
ing some bread crumbs, well worked 
in, before cooking, but, of course, this 
cannot be done when the sausage is to 
be sold. 
package of raisins, a bar of milk choco¬ 
late. a bottle of lemon drops, and one 
of lime drops, and a package of pepper¬ 
mints. This package of “surprises,” 
packed for a long journey, costs ,$3. 
We saw a very convenient “soldier’s 
diary,” or “sailor’s log’’ offered in one 
shop for 23 cents. It was in convenient 
form, with places for clippings, snapshots 
and matters of identificarion. 
Women's “sports” stockings of heavy 
wide ribbed cotton cost $1.25 a pair, and 
come in a great variety of shades, in¬ 
cluding old rose, sky blue, brown and 
gold. They are very fashionable for 
country wear with heavy shoes, and have 
the merit of being sensible too. 
Some very attractive lisle union suits 
for women have glove silk tops; price 
$1.25. 
Many new Fall and Winter gloves for 
women have deep gauntlets. An attrac¬ 
tive style is a gray military gauntlet of 
ibex leather, with strapped wrist, price 
$3.50. There are washable white leath¬ 
er gauntlets at $2..50, and dark gray 
capeskin with strapped wrists and soft 
cuffs at ,$2. “Captain Kidd” gauntlets 
•have high cuffs stiffened with whalebone, 
which fold into sections; they are made 
in washable tan leather, and also black, 
costing .$(>..50. 
Shetland spencers, those comfortable, 
close-fitting little knitted jackets to 
wear under a woman’s coat, cost $1.05, 
machine knitted; hand-knitted, imported 
from Scotland, they are $3. 
Children’s linen school handkerchiefs, 
medium wright, colored borders, were 
good value at t>0 cents a dozen. 
Nourishing Supper Dishes 
A corn or fish chowder is sufficiently 
substantial for a workingman’s supper, 
and requires comparatively small outlay 
of time and fuel. No hard and fast rule 
for these chowders is required, for the 
principal ingredients may be varied con¬ 
siderably in quantity to suit convenience. 
Cut two or three slices of fat salt pork 
into small cubes and fry them brown. 
Pare and cut into small pieces enough 
potatoes to make a quart or .so, and put 
into stew kettle with several onions pared 
and sliced. Add the fried pork with its 
fat. Rinse out frying pan with hot water 
and pour the water into the kettle, adding 
enough water to cove* contents of kettle. 
Put on stove to boil and when the vege¬ 
tables are tender, add one or two cans 
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Paint Bills 
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Get my FREE DELIVERY offer. 
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LET us TAN 
YOUR HIDE. 
Horse or Ccw hide. Calf or other skins 
•with hair or fur on, and make them 
Into coats (for men and women), robes, 
rujrs or g-loves when so ordered. Your 
fur goods will cost you less than to buy 
them and be worth more. 
Our Illustrated catalog ^ves a lot of 
information. It tells how to take off 
and care for hides; how and when we 
pay the frcifrht both ways ; about our 
sale dyeing process on cow and horse 
hide, calf and other skins; about the 
fur goods and game trophies we sell, 
taxidermy, etc. 
Then we have recently got out an¬ 
other we call our Fashion book, wholly 
devoted to fashion plates of muffs, 
neckwear and other fine fur garments, 
With prices ; also fur garments remod¬ 
eled and repaired. 
You can have cither book by sendin ; CiS 
irnuT correct address naming which, or 
both books if you need both. Address 
The Crosby Frisian Fur Company, 
571 Lyell Ave., Rochester, N. Y. 
RETAILERS’ 35c QUALITY 
COFFEE 
From Wholesaler Direct, fresh off the Roaster 
S POUNDS FOR 1 O Cr 
Bean or Ground Jl • 
DELIVERED FREE WITHIN 300 MILES 
10 lbs. DELIVERED FREE 1000 MILES 
Satuifaf’tion Guaranteed or Money Refunded 
GILLIES COFFEE CO., 233-239 Washington St, New York 
RSTABLISIIKD 77 YKARS 
Books Worth Buying 
Plant -Diseases, Massee. 1.60 
Landscape Gardening, Maynard.... 1.60 
Clovers, Shaw . 1.00 
How Crops Grow, Johnson. 1.60 
Celery Culture, Beattie.60 
Greenhouse Construction, Taft. 1,60 
THE RURAL NEW-YORKER, 
333 WEST 30th ST., NEW YORK. 
••F’vps Tired 
«Not With This Lamp” 
To make writing more comfortable or reading more pleasant, use a Rayo 
Lamp. Its soft mellow light is easy on your eyes. 
RAYO LAMPS give a steady, bright light without flicker or flare. Easy to 
light—no need to remove either chimney or shade. Attractive in design 
and finish. Easy to keep clean. 
Use So-CO-ny Kerosene in Rayo Lamps. It is pure, carefully refined the 
oil for light. And ask for Rayo Lamps by name. 
STANDARD OIL COMPANY of NEW YORK 
PRINCIPAL OFFICES 
NEW YORK 
BUFFALO BOSTON 
