1300 
November 10, 1917 
WOMAN AND HOME 
From Day to Day 
A Hymn for the Aviators 
r“IIe shall defend thee under his wiiiffs.”] 
Almighty Father, Who canst still 
The raging of the storm at will, 
And guardest all on land and sea. 
And where Thou art no harm can he. 
O God, extend Thy saving care 
To those in peril in the air. 
Direct with Thine all-seeing eye, 
Watch each dread journey through the sky ; 
Though tempest tossed, guide with Thy 
hand. 
Tiring each brave pilot safe to land. 
O God, extend Thy saving care 
To those in peril in the air, 
—Miss Hamilton. 
* 
I‘''akmeks’ Bulletin 850, “How to ^lake 
Cottage Cheese on the Farm,” is a recent 
issue from the Department of Agricul¬ 
ture, which may be obtained free on ap¬ 
plication. It will be found very usciful 
and instructive, giving full details of the 
work, both by the ordinary souring pro¬ 
cess, and by the rennet or pepsin process. 
Instructions are given for preparing 
homemade “starter” where the first pro¬ 
cess is used. Where a farmer retails his 
own products, cottage cheese is often prof¬ 
itable, and it often forms a valuable part 
of the home dietary. It will pay to study 
the best way of making it. 
The Department of Agriculture has is¬ 
sued several bulletins on bird houses, 
while Farmers’ Bulletin 844, “How to 
Attract Birds in the Middle Atlantic 
States,” gives good advice about their 
protection and feeding. The children on 
the farm are sure to be interested in feed¬ 
ing the wild birds during the Winter, 
and food shelves or trays will be found 
very attractive. ^More elaborate /ood 
houses are figured in the above bulletin, 
and advice is also given for feeding seed¬ 
eating and fruit-eating birds, by provid¬ 
ing plants and shrubs that will supply 
them. It is time to consider provision 
for our feathered friends, before snow 
and rough weather work hardship among 
them. 
* 
The wristlets being knitted now in ac¬ 
cordance with Red Cross specifications 
have a thumb-hole at both top and bot¬ 
tom. They can thus be changed to save 
wear. In addition to the army knitting 
that is occupying so many of us, and the 
perennial sweaters, we see many knitted 
mufflers and caps Avorn by women and 
girls, and the shops offer knitted helmets, 
like those made for soldiers, but sur¬ 
mounted by a pompon, for skating wear. 
One very attractive muffler noted, of old 
blue wool, was made entirely of purling 
running lengthwise, with fringed ends, 
it was about two yards long and 10 
inches wide. The purling made a much 
handsomer scarf than plain knitting. 
Xew’’ Tork hotel and restaurant men 
have voted for meatless Tuesdays and 
wheatless Wednesdays, as a part of the 
present food-saving movement. People 
w'ith slim purses, who are obliged to pat¬ 
ronize the city restaurants, begin to feel 
as though they might be driven from a 
meatless and a wheatless to an eatless 
day, considering the steady jump in 
prices. At the inexpensive restaurants a 
baked apple is now 10 cents; with cn'am 
15 cents, which is rather discour.iging to 
the Apple Consumers’ League. One big 
New York hotel made a decided innovo- 
tion October 19 when it gave notice that 
sugar, two lumps, w'as an extra, costing 
five cents, while powdered sugar was 10 
cents a portion. Maple sugar or tiny 
pitchers of maple syrup were served free 
if desired. The hotel manager recom¬ 
mended mai)le sugar as a very desirable 
sweetener for coffee. 
* 
Many recipes for soups and gravies tell 
one to thicken with bix)wn flour. This 
does not mean graham or entire wheat 
flour, but ordinai’y white flour, which has 
been browned in the oven. Put the flour 
on a tin pie plate, and put in a hot oven, 
stirring frequently when it) begins to 
brown, until it is all a nice color, but do 
not let it scorch. It may be put away in 
a closed vessel, and is then always ready 
for service. It gives a nice color to 
gravy, w'^hich is often too pale when white 
flour is used for thickening. 
C'Ae RURAL N 
Seen in New York Shops 
Medicine spoons of china or glass co.st 
10 cents. They are very convenient, hav¬ 
ing a deep oval bowl marked to mca.sure 
teaspoon, dessertspoon or tablespoon, and 
a little handle like a teacup. 
Fur cloth is much used for coats, stoles, 
muffs and trimmings. It really looks 
like fur, and wears well. Seal cloth in 
brown or black is from $0.50 to $28 a 
yard; mole nutria, gray, taupe and black, 
$8 to $15 a yard. Very handsome wide 
scarfs are made of the fur cloth, lined 
with i)laiu or figured silk. Black plush 
scarfs were seen as low as $5, while 
plush scarfs that imitated moleskin cost 
from $6 to $12. 
A down comfortable covered with 
brown sateen, extra long, is offered for 
camp use, price $12. Abdominal belts 
for soldiers, natural wool, are $1 and 
$1,50. American-made socks, black or 
white ribbed wool, are 75 cents a pair; 
The Rural Patterns 
. In ordering always give number of pattern 
and size desired, sending price with order 
9562—P Iain and 
Eancy Capes, 34 or 
SO, 38 or 40, 42 or 
44 bust. 1‘rice lOe. 
9557—(J Ill’s Ki¬ 
mono, 8 to 14 
years. I’riee lOe. 
9553 — ()ue-Pioae 
Dress for Misses 
and Small Women, 
10 to 18 years. 
I’rice 15e. 
0548—Child’s Empire 
Dress, 4 to 10 years. 
Price 10c. 
0527—Child’s Paja- 9.')63—Boy’s .Suit, 2 
mas, 2 to S years, to 6 years. I’riee 
Price 10c. 10c. 
heavier grade, British make, $1.25 a pair. 
A sleeping bag for military use has a 
kapok-filled mattress and waterproof cov¬ 
er; it is said to be exceptionally warm 
and costs $15. Kapok, w’hicb is much 
used in cu.shions, mattres.ses and stuffed 
furniture, is the silky fiber surrounding 
the seeds of the Ceiba or silk-cotton tree, 
several varieties of which are grown iu 
Asia, Africa and tropical America. 
Carrot Salad; Boiled Apple Dumpling 
Will you please give recijies for carrot 
salad and boiled apple dumpling? 
MRS. A. c. 
Carrot salad is something new to us, 
aud we must ask our reiiders to supply 
this recipe, if possible. 
Boiled apple dumplings are made in 
two ways; the individual dumpliugs, as 
made for baking, or a boiled pudding of 
sliced apples cooked in one mold, which 
some cooks describe as apple dumpling. 
Recipes follow’: 
No. 1.—Sift a quart of flour twice with 
half a spoonful of salt and 1% teaspoon- 
E W-YO R K E R 
ful of baking pow’der. Chop into this one 
tablespoonful lard and one of butter, and 
mix into a soft dough with tw’O cupfuls of 
milk. Roll into a sheet half an inch 
thick, and cut into five inch squares. Peel 
and core large tart apples, put one in the 
middle of each square of paste, fill the 
core W’ith sugar, then fold the corners of 
the paste together, covering the apple, 
and pinching the paste close around it. 
Tie each dumpling in a square of cheese¬ 
cloth that has heen dipped in boiling 
water and w’ell floured. Drop the dump¬ 
lings into boiling w’ater and cook fast for 
one hour. Dip each dumpling in cold* 
water for a moment to loosen the cloth, 
then turn out on a hot dish. Serve with 
hard sauce. 
No. 2.—Fill a two-quart granite pan 
two-thirds full with tart apples, peeled 
and cut into eighths, and add half a cup 
of w'ater. Butter the edge of the pan, and 
the inside of the cover. Cover the apples 
with a nice biscuit crust. Cover closely 
and steam one hour. To serve, remove 
cover, and invert the pan over a large 
plate, leaving the crust on the plate, aud 
the apples on op. Serve hot with lemon 
or molasses sauce. 
Snet ennst is also desirable for dump¬ 
lings made of the individual apples, or 
.sliced. We like to line a basin with suet 
crust, fill with sliced apples, sw’eetened 
and spiced, and cover with crust, tying a 
floured cloth over the top, and either boil¬ 
ing or steaming. Good hard beef suet, 
chopped to a poivder, must be used, one 
cupful to two cupfuls of flour, aud mixed 
very .stiff with cold water. 
Suet for Shortening 
Suiiie time ago I noticed a request for 
different ways of rendering suet for 
culinary use, and will give our way. We 
usually have somew’here from five to ten 
Iiounds at a time. Slice the suet, then 
gi-ind it in the meat grinder. But it on 
the stove to cook in an iron kettle w'th 
!i half-pint of water, watching iind Stir¬ 
ling occasionally. When the water is 
Ixiiled away move it ro the back of the 
stove and cook slowl.v until the scraps 
turn brown and look dry. Then take a 
small tin strainer wlh a handle and a 
.small dipper and strain the suet iuto a 
gjillou crock or granite basin, w’hich place 
on the stove beside tne kettle. We get 
alxiut three quarts strained suet from five 
lioimds. We used to put the sliced suet 
into cook without grinding,, until some 
one told us to grind it, which W’e like 
much better. The ground suet will cook 
in about half the time, and there are 
no larger pieces that do not get well 
fhtiK'. Best of all the scraps do not need 
. <iii<-<-zing. r.. ti. 
Your Carving 
will call for no apol- 
o^es this Thanks¬ 
giving Day if done 
with a Keen Kutter 
Carving Set. 
There’s a temper in the forged 
steel blades of Keen Kutter. 
Carvers that makes them take 
and hold a keen and lasting edge. 
You’ll lose all nervousness over 
can’Ing before your guests the 
very moment you get a 
Keen Kutter in your hand. 
• 
And that holds good for every 
meal for years and years to come. 
Keen Kutter Carving Sets 
are inexpensive and guar.inttid 
—satisfaction oryour money hack. 
Ask your dealer to show them. 
Tn 
SIMMONS 
HARDWARE CO. 
Manufacturers and Distributers 
St. Louis New York Philadelphia 
Toledo Minneapolis Sioux City 
Wichita 
*The rert*ttrc*ion of OXTAhf7*)rremainfi lono 
ajter tne PHlCtS isforgotun.'* 
C, SIMMONS. 
Trade Mark Kegistered. 
Not a cent to pay m advance for anything you buy from Hartman. Here are two special 
bargains which show you how you can get the biggest value and pay on terms so easy you will 
never feel the cost. Your simple request will bring either or both. Send no money 
No Money Bn Advance Cn TIdds 
“C entury” Regent Range 
Improved model. Bums coal or wood. Sheet flueconstme- 
tion. Duplex grate. 4-Piece sectional top. Strong steel base 
Roomy reinforced steel oven with wire rack. Drop type bal- 
Six ^inch lids. Oven 20x19x11 in. Eire Box 
'5; • Wrt. with reservoir 280 lbs. Without reservoir 
260 lbs. Shipped from our Foundry in Central Ohio, 
n 369MA13. Price without reservoir S29.7S. 
?? 54.96 every two months. With reser¬ 
voir 536.75. Pay 56.15 in 60 days. 56.12 every two months. 
Free Bargain Catalog 
454 page book sent free upon request. Shows thousands 
of amazing bargains in ^miture. Stoves, Carpets, Chinaware, 
Silverware, Sewing Machines, Lamps, Talking Machines, Farm 
Engin^, Separators and other necessities for farm and home. 
No C. O. D. No deposit. 80 days’ free trial and and a year 
to pay on anything you select. A post card brings it. 
LaSalle Street 
■ 817 Chicago 
Days’ Free Trial—A Year to Pay 
Whatever you buy here is yours to use absolutely free for 30 days. If. 
for any reason, you aro not satisfied, send it back and wo will pay freiirht 
you kccp it, xnako first payment in sixty days. Balance in 
payments sixty days apart. Open a charge account with Hartman now. 
No IVQoDtey In Advance On This 
Hariomian Oak Kiltchen Cabinet 
Send for it our 80 days’ free trial offer. Then decide whether 
to buy or not. See what a convenience it is. We take ail risk. 
No oblifTation on your part. Solid oak. Has 40 Ib. capa¬ 
city flour bm with metal sifter. Spice drawers. 7 lb. capacity 
Roomy china cupboard. 42x25 in. 
wbitewood table top. Removable kneading board. Handy 
utensil cupboard with wire rack. Bread and cake box. Drawer 
split. Base mounted 
® s^lyfs. Moves easily and does not scratch floor. 
°sk finish. Shipped direct from 
Order^by nI" 2T?IvrA3^''* Shipping weight about 176 lbs. 
Price $17.C5, Pay no 
money in advance. 
$2.05 in €0 days. $2.94 
every two months 
The Hartman Co., C 
