1474 
SS6c RURAL. NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
The Dawn of Liberty 
Around the world truth speaks in new 
found voices; 
'J'lio darkness flees and all the world re¬ 
joices. , 
'The people’s God has heard the peoples 
plea; 
It is th(> dawn—the dawn of liberty. 
God shakes all thrones; the jewelled 
crowns are falling. 
“To serve, to serve —this is the clear 
cry calling. 
'The hosts of earth shall see a world set 
free; 
It is the dawn—the dawn of liberty. 
Xo longer shall the war lords strike with 
terror; ■, r 
'The end has come for darkness and tor 
error. , 
The light of truth shall rest on land and 
sea; 
It is the dawn—the dawn of liberty. 
—Thomas ('urtis (Mark, in 'The l.iving 
(Miurch. 
A NEW sugar substitute devised by an 
Italian scientist is graiie syrup, which re¬ 
sembles honey in consistency. It is said 
tliat this form of grape sugar will be espe- 
< ially useful in preserving, and in flavor¬ 
ing fruit .syrups and non-alcoholic bev¬ 
erages. 
if 
().\E of our friends says that when a 
bedspread is too thin and worn for fur¬ 
ther use, she cuts it up and uses the best 
portions for bath towels', crocheting an 
edge all around. 'They are soft and ab¬ 
sorbent and give good service. 
Insertion in Filet Crochet 
Chain .MO. (Ch. 2, miss 2. 1 d. c. into 
ne.\t will be called one space, for brevity. 
Every M d. c. will be called one block.) 
First Itow—1 d. c. into (ith st. of ch., 
1 block, a spaces. 1 block, 1 space. 1 block, 
1 space, .5 ch. 'Turn. 
Second Itow—1 d. c. into d. c. of last 
row. 1 block, 1 space. 1 block, 1 space, .M 
blocks, 1 space, 1 block, 1 space, a ch. 
'rurn. 
'JMiird Row—1 d. c. into d. c. of last 
row, 1 block'T 1 space, 1 block, 1 space, M 
blocks, 1 space, 1 block. 1 space, a ch. 
Turn. 
Fourth Row—1 d. <•. into d. c. of last 
row, 1 block, .’j spaces, I block, 1 space, 1 
block. 1 si)ace, ch. 'Turn. 
Fifth Row—1 d. c. into d. c. of last 
to handle pull very fast and as long as 
you can until it gets hard, then cut in 
small pieces. 'To have it become creamy, 
put in a warm place and in two or three 
days it will be dry and not sticky. 
Maple Fudge.—^Two cups maple sugar, 
one-half cup cream, one half cup chopped 
nuts. Boil the sugar and cream until they 
make a soft ball when dropi)ed in water. 
Remove from the stove, put in the nuts 
and beat until cool. Pour on plates and 
when cold cut in squares. 
iNlaple Snowflakes. — Two cups m.-iple 
syrup, white of one egg. one-half cup 
chopped nuts. Boil the syrup until it 
L- 99 ■ fta 
'It err 
Design for Insertion in Filet Crochet 
I.\ the dearth of reliable dyes, those 
who wish to color carpet rags will get a 
good orange shade from boiled onion skins. 
'This is an old-fashioned dye, which used 
to be used especially for Easter eggs. 
\Txkgak left from pickles should be 
bottled and then used in salad dressings. 
'JMie flavor is excellent for this use. Rem¬ 
nants of pickle can be made into sauce 
for use with boiled beef or mutton. Drain 
the |)ickle from vinegar, chop, and then 
add to cream sauce when it is thickened 
and ready to take from the fire. We use 
this in place of caper sauce with boiled 
mutton. 
Irish potato scone made with rye flour 
is excellent hot, and will help out on a 
“wheatless” day. 'Place in a mixing 
howl one cup of creamy cold mashed po¬ 
tatoes. Add one cupful and a half of rye 
flour, half a teaspoonful of .salt and two 
teasi)oonfuls of baking powder. Rub in 
with the finger tips a scant ta'blespoonful 
of clarified beef driiiping and wet with 
cold sweet milk to a dough that can be 
handled. Handle as little as pos.sible; 
roll out lightly on the broad board ; shape 
into a circle !ind lay in a greased pan. 
(''ut in wedge-shaiied pieces, brush over 
with a little melted butter and bake in a 
(juiek oven until crisp and brown. 'This 
cake is to be split open and .served with 
butter. Old-fashioned English j)otato 
scones are shortened with beef suet chop- 
1 ) 0(1 to a powder; they call for one cup 
warm mashed potato, two cups flour into 
which one teaspoonful baking powder has 
b(mn sifted, and one cup of powdered beef 
suet, a little sugar. Mold into round bis¬ 
cuits, bake in a quick oven and s('rve hot. 
'They are very good with mon' sugar, cui'- 
rants and shredded candied peel added. 
* 
When getting dinner there are always 
some pans, kettles, bowls or spoons that 
are out of use before all is dished, aud 
the sink becomes sufficiently piled with 
soilwl utensils to discourage the dish¬ 
washer before dinner is over. It is our 
plan to wash such articles as we go along; 
there are always odd minutes during the 
progress of dinner-getting, while one waits 
for a vegetable to finish cooking, or for 
.some tardy person, and it is quite as rest¬ 
ful to use this time in “washing up” as in 
wishing everything w'as ready. If the 
supply of hot w'ater is not large, there is 
time during the meal to heat more. There 
is a great comfort, after a meal, in re¬ 
flecting that all the cooking vessels are 
ready to put away, aud that there is only 
the crockery to wash. 
row. 1 block. 1 space, 1 block, u spaces, 1 
block, 1 si)ace, .5 ch. 'Turn. 
.Sixth Row—1 d. c. into d. c. of last 
row, 1 block, 1 space, 3 blocks, 1 space, 1 
'Turn. 
.Seventh Row—1 d. c. into d. c. of last 
row, 1 block, 1 space, 3 blocks, 1 space, 1 
block, 1 space, 1 block, 1 space, 5 ch. 
'Turn. 
Eighth Row—1 d. e. into d, c. of last 
row. 1 block, 1 space, 1 block, 5 spaces, 
1 block, 1 space, 5 ch. Turn. 
Repeat from the first row for the 
length desired. 
EUZARKTII M’SPABRAN. 
Sugarless Candies 
Maple Sugar Candy.—^Two cups maple 
sugar, two cups maple syrup, one-half tea¬ 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
ns.") Design for Eni- 
!)474 Snri)liee Hloiise, broidering an Ann 
.S4 to 42 bust. I’rice nag. Driee 10 eents. 
1 !) cents. 
cents. 
n.oSS Olrl’s Itunga- O.o.oO Four - Plec(. 
low Apron, 8 to 14 .skirt, 24 to 32 
years. Price 10 waist. I’rice 1.1 
cents. cents. 
spoon cream of tartar, lump of butter size 
of a walnut, one tablespoou of vinegar. 
Boil until it will crackle, or is brittle 
when put in water. 'Take off aud pour on 
buttered plates to cool. When cool enough 
spins a thread, take from the stove and 
add to the beaten white of egg. Beat un¬ 
til nearly cool and add the nuts. 'When 
quite stiff drop in size of candies desired 
on oiled paper. 
Nut aud Fruit Bonbons.—Oue cup nut 
meats, oue cup raisins, one-half cup cocoa- 
nut, four figs. Put all together through 
a meat chopper. Either press oil a flat 
surface, cut into squares and wrap iu wax 
paper, or form in balls, dip in melted 
chocolate and place on wax paper to 
cool. EEIZAUETH CHAMBERS. 
Potato Bread 
Pare and boil about 32 small potatoes, 
or four large cups when mashed. Add 
salt, one pint cold water, and one com¬ 
pressed yeast cake, dissolved in half a 
cup of warm water. Stir all together 
Add the cold water to potatoes immedi¬ 
ately after mashing, which makes the 
right warmth needed for raising. Put 
into the bread pan nine good cups of flour 
ami sift the potato mixture into it through 
a flour .sifter. (One can u.se a potato 
ricer or any other sifter, but I u.se a flour 
.sifter, which works (luickly and pulverizes 
the potato.) Knead all together until 
dough sticks to pan. *lt will be very stiff 
at first, but will gradually work moist. 
Let rise until light, which is .seven or 
eight hours under good couditions. I*ut 
into bread pans and let rise until double 
in hulk. Bake oue hour. 'This recipe 
will make three good-sized loaves, aud is 
economical, quickly made, and good, keep¬ 
ing moist up to the last bit. 
MRS. F. K. 1>. 
Corn Sticks; Pumpkin Butter 
Someone asks for a recipe for corn- 
sticks. 'The following makes delicious 
ones, and if properly baked will be golden 
brown on all sides. 'To two cups corn- 
meal use cups buttermilk, two eggs, 
one teaspoon salt, oue tablespoou soda, 
one tablespoon shortening. Add all of 
ingredients to the corumeal, beating the 
eggs in last. Pour mixture into hot 
slightly greas(‘d corn-stick pan aud bake 
in hot oven. 
Another recipe that is both timely aud 
economical is that for making pumpkin 
butter. Cook the pumpkin as for making 
pies, aud to each cup of cooked pumpkin 
add two scant cups of molasses. Cook to 
the desired thickness and season with 
ground cinnamon. 'This makes a splendid 
substitute for jams and jellies, a delight¬ 
ful and uutritious spread for the chil¬ 
dren’s lunch basket aud satisfies our de¬ 
sire for sweets without the use of sugar 
while that commodity is so .scarce and 
high. EIT.NICE E. PENNY. 
December 29, 1917 
Home-ground Entire Wheat Flour 
We are using entire wheat bread for 
three months, and find it better, whole- 
.somer and more economical than any 
other kiud tried before. We use a hard 
Wiut('r wheat, but 1 have uo experience 
with other kinds. Our grinder is a grist 
mill (cost $3.65). It is rather heavy 
grinding, aud we crack the wheat first, 
unscrewing the bolts, then screwing them 
tighter, grinding real fine. 'Three quarts of 
wheat will make four quarts of meal, aud 
it tak(>s a quarter of an hour to grind it. 
My recipe is a very economical oue, n.s 
we have to economize on fat and milk. 
Having no room that is warm over night, 
I u.se the quick method for raising: 
Dissolve three cakes of soft yeast iu 
one quart lukewarm water and one table¬ 
spoon molas.sps. After 15 minutes pour 
this over the flour, add two tablespoonfuls 
of .‘(alt and one pint warm water, aud 
mix it five minutes iu the bread-mixer. 
I think kneading this dough by hand 
must be very heavy. Most times iu 
kneading I add a little more warm water. 
'The dough must be real soft. I let it rise 
for two hours in a warm place, knead it 
down, mixing again .some warm water, as 
entii-e wheat flour absorbs water slowly. 
It is now put in the tins and plac(>d in a 
warm place. I always put it iu the 
upper closet of the stove. lYith a big 
nail I jirick each loaf six or nine times to 
prevent a hollow crust. After an hour’s 
rising it is baked iu a good warm oven 
for oue liour. Four quarts flour will give 
five loavo.s. 
For the last two weeks I have used a 
perpetual yeast that brings my three 
yeast cakes back to one. and it seems to 
work all right. Here it is: Boil four 
potatoes iu three pints of water. Take 
tliem out and mash them. Dissolve three 
cakes yeast in the lukewarm potato water. 
After dissolving, mix the mashed pota¬ 
toes. put the liquid in a half-gallon jar, 
and keep warm for six hours at least. 
Take all the liquid out except one teacui), 
])our next day the lukewarm potato water 
from dinner in the jar aud iu mi.xing 
the dough take out the liquid except one 
cup; add one tablespoon molasses and 
one yeast cake and dissolve. 'They claim 
that you can go on iu this way for months 
MR.S. AV. J. SCIIEPP-CORNELIS.SEN. 
Paper Beads 
Among new ideas in faneywork are 
paper beads, though no one, looking at 
them, would realize their humble origin, 
for they look like the gaily-painted spin¬ 
dle-shaped porcelain beads used to make 
elaborate iiecklacedJ Colored magazine 
covers are especially desirable as the 
paper is firm, aud when rolled up irregu¬ 
lar streaks of color are shown, pictures 
and print being blended together. The 
method of making is very simple. 'IMie 
diagram shown is five inches long from 
straight edge to point, and IVt inches 
wide at the broader end. The broad end 
is rolled in, the gradual narrowing jiro- 
Diagram of Paper Bead 
ducing the spindle shape as it is rolled. 
Cut magazine covers or other paper, cdI- 
ored especially, according to triangle dia- 
gi-am, being sure to get top straiglit. 
Then roll on hatpin tightly, being careful 
to roll straight. Then unroll aud juit 
paste on, rerolling tightly to form bead. 
String, put shellac on each bead, and hang 
up to dry. using 17 of these beads to the 
string. Betwe(‘u each paper bead put 
three round beads of some kind, one large 
and two small. String them on a .strong 
linen thread and tie. This makes an at¬ 
tractive gift for the holidays. At the re¬ 
cent war relief bazaar in New York. Hero 
I.aiid. there were some very beautiful 
necklaces of paper beads. Wallpaper is 
sometimes u.sed for this purpose. In ad¬ 
dition to their use iu necklaces, these beads 
may be made into friuges or tassels to 
trim the ever-needed knittiug bags. 
Those who make the least noise do the 
most work. An engine that expends all 
Its steam in whistling has nothing left 
with which to turn the wheels.—Charles 
Wagner. 
