48 
WOMAN AND HOME 
From Day to Day 
Sweet Are The Thoughts 
Sweet are the thoughts that savor of con¬ 
tent ; 
'^riie (|uiet mind is richer than a erown ; 
Sweet are the nights in careless slumber 
si)ent; 
The i)oor estate scorns fortune’s angry 
fi-own ; 
Such sweet content, such minds, such 
sleep, such bliss. 
Beggars enjoy, when i)rinces oft do miss. 
^J'he homely house that h irbors quiet rest; 
The cottage that afl'ords no pride nor 
care; 
The mean that ’grees with country music 
best; 
The sweet consort of mirth and music’s 
fare; 
Obscured life sets down a type of bliss : 
A mind content both crown and king¬ 
dom is. 
—Itohert Grceiw (1500V—1502). 
* 
Toasted cheese with bacon is a favor¬ 
ite supper dish in Winter. Cut the slices 
of bread in half and lay over eaci. piece 
thin slices of cheese, with a piece of bacon 
on top. I’ut in the oven long enough to 
crisp the bacon and melt the cheese, nd 
serve hot. It is very savory and nour¬ 
ishing. 
♦ 
In “The Housekeeper’s Apple Book,” 
by B. Gertrude MacKay, we find the fol¬ 
lowing ‘Statement of the nutritive and 
medicinal value of the apple, by Prof. M'c- 
Alpine of Tasmania: 
Suppose an apple to be the size of a 
large breakfast cup and into this cup you 
l)ut nearly half a pint of water and stir 
into it a half teaspoonful of concentrated 
food like that contained in an egg; of fat¬ 
ty stuff like butter, a little less than half 
a teaspoonful; of both cane and grape 
sugar, two table.spoonfuls; of mineral 
matter, as much as will lie on a sixpence ; 
of acids, a little more than a teaspoonful; 
of .skin and core, a little more than two- 
thirds of a teaspoonful. 
IMiss MacKay’s recipe for apples in 
maple syrup is suitable for these sugar¬ 
less days. Cut eight apples in halves and 
remoye the core with a teaspoon, put into 
a baking pan with one cup of maple 
syrup, cup water, and two tablesi)oons 
butter. Bake until the syrup is thick. 
AVe are told to nerve with whipped cream, 
w.hich is delicious, but not war economy. 
The demand for warm clothing for 
Our soldiers has been so great that 
our knitters cannot keep up with it, 
and a New York woman. Mrs. David 
Graham Evans, has invented a vest 
and helmet of cloth that can be made 
(luiekly at less expense than the knitted 
articles. The material originally used 
was double-faced eiderdown flannel of 
the proper color, but a special cloth is 
now made for the purpose; the vest is 
closed with snap fasteners which, in Bed 
Cross or other workrooms, are put on by 
machine, the closing being faced with 
khaki or other stout cotton goods. Bat- 
terns can be secun'd for both vest and 
helmet, and we shall give details of ma¬ 
king later. There is every reason to keep 
on knitting, but in the meantime we can 
luovide emergency garments of the eider¬ 
down flannel that are quickly made and 
less expensive than the knitting yarn. 
* 
It is no news to country women to be 
told that babies’ underwear can be made 
from old union suits, vests, etc., but the 
work now being done to clothe desti¬ 
tute French children is teaching economy 
to many American women who had given 
little thought to it before. All sorts of 
discarded garments are being made over 
ill war relief workrooms. There is urgent 
need for babies’ outfits—and indeed for 
every necessity of life—and this is work 
in which every American woman should 
be interested. Anyone who wishes to help 
in this work with material, labor or 
monev should apply to her local branch 
of the Bed Cross for details and informa¬ 
tion. 
and what are those who have to buy go¬ 
ing to do? At Kingsport, about 20 miles 
from here, they were paying such high 
prices in the Fall they say lots of moun¬ 
tain folks sold everything they had. The 
money goes, of course, and then hard 
times set in. Why will people be so 
foolish? I have known women to slip 
grain out and sell it for clothing when 
they knew it was needed for bread. It 
is the other way around with me ; I jiaid 
the fertilizer bill last year to k(‘ep our 
wheat for bread, and we were a little 
short, but I bought some flour when I 
sold my turkeys. By Spring one will have 
to go up in a balloon to reach the price. 
If I could receive city prices for the 
pies I have baked last Summer I would 
surely take a vacation, A man dropped in 
today and asked for his dinner, AVith 
eggs ’way up, I cooked three, and three 
slices of fresh ham, made coffee and baked 
biscuits, had potatoes, jelly, butter, chow- 
chow, etc., on the table. He ate the 
eggs, part of the meat, 11 biscuits and 
thr<-e cups of coffee with other things 
thrown in ; where he put it I cannot tell, 
but he left a quarter in his plate. It 
'Uhe RURAL NEW-YORKEK 
size; 81, undershirt, one size; 50, con¬ 
valescent robe, two sizes, medium and 
large; 55, convalescent robe, two sizes, 
medium and large; 60, pajamas or con¬ 
valescent suit, two sizes, medium and 
large; .Oo, taped bed shirt, two sizes, me¬ 
dium and large; 2, trench foot slipper, 
one size; .80, hospital bed shirt, two sizes, 
medium and large; Go, bed jacket, two 
sizes, medium and large. 
Keeping Scrapple 
I saw a request for information regard¬ 
ing the keeping of scrapple through the 
season. I put down some a year ago in 
the same Avay that ham is put down, i. e., 
by partly cooking, packing in jars, and 
covering with lard. It needs to be sea¬ 
soned higher, as the lard absorbs some of 
the seasoning. The last of mine was as 
good as the first, when we butchered this 
Fall. AAlien I wish to take up some, I 
take the lard off from the top, heat and 
return to the jar; then with a spoon care¬ 
fully lift a piece at a time and let the hot 
lard pass under it, and it will come out 
in good shape. E. n. S. 
Tennessee Notes 
High price of foods causes us all some 
worry. AAniile we have a good lot of eat¬ 
ables on hand it takes it for seven regular 
and more often 10, 12 or 15. but it is not 
lor myself alone that I think. So many 
I know of are now living from hand to 
mouth, and no regular work or any in¬ 
come. Another thing. I fear our farmei-s 
have all scrimped themselves in wheat. 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9301 Empire Negli¬ 
gee. Three sizes, 34 
or ,3(1. .38 or 40, 42 
or 44 bust. 
iTlce 15 cents. 
9540 Press for 
M Is s e s and Small 
Women, 10 and 18 
years. 
Trice 15 cents. 
9288 Blouse with 
Chemisette, 34 to 42 
bust. Price 15 cents. 
9325 Gathered Skirt 
with Front Yoke, 24 
to 32 waist. 
Price 15 cents. 
9481 One-piece 
Dress, 34 to 42 Imst. 
Price 15 cents. 
Suggestions from Delaware 
Here is my recipe for vanilla wafers, 
which are better than I can buy: Cream 
one-half cup butter and two cups sugar, 
add two eggs, well beaten, three-fourths 
cup cold water, two heaping teaspoons 
yeast powder and enough flour to make a 
very stiff batter. Flavor with vanilla. 
Drop on a well-greased baking pan and 
bake in a moderately quick oven until a 
light brown, 
I have also a delicious dessert, of which 
I do not know the name: Into a pint of 
cream that has 'been whipped, beat a cup 
of nut meats, a cup of marshmallows, 
four oranges and four bananas. The fruit 
is cut into small pieces, and the bananas 
are not cut until very near the time for 
serving, as they will turn dark. Sei’ve 
in sherbet glasses with vanilla wafers. 
Use a cherry to decorate each. This 
amount Avill serve 10 people. 
Often when making pies I have a bit of 
crust left over. If it is large enough to 
line one or two mufiiu rings, I use it in 
that way, filling with a bit of left-over 
preserve, and have a “goody” for the lit¬ 
tle girl’s lunch basket. 
I recently made good use of an old 
white bedspread, which was past darning. 
A number of towels and wash-cloths were 
cut from the good parts, and have been 
found very soft and nice. L. S. 
.January 12, 191S 
dry place, to conserve cookery utensils. 
A new washboiler is an item not to 
be ignored. They get bad treatment 
when half full of water, if they are 
shoved about the top of a stove, wear¬ 
ing the bottom out and straining every 
seam. A boiler should never be placed 
across the front of a stove; instead, 
place it lengthways over the draft of 
heat from the fire-box to the oven, and 
dip the hot water out before lifting the 
boiler from the stove, to be cleaned and 
dried as soon possible. This method 
leaves one hole free for heating water 
in a big kettle or for cookery, and for 
adding more fuel if needed, although 
coal or wood can be inserted in the nar¬ 
row front door, a very useful door 
when the top of a coal stove is entirely 
occupied. A clotheswringer will last 
much longer if kept clean, dry and well 
oiled, and the rubber rollers never left 
pressed hard together. A coalscuttle will 
last a long time after the first small 
leak in the bottom, if a piece of soft 
paper is fitted therein, removed and 
trimmed to fit and used as a pattern 
for a second one of strong paper, and 
one of boxboard. On the clean, dry bot¬ 
tom paste the soft pattern, over this 
paste the boxboard, and on the outside 
of the bottom i aste the strong paper, 
using plenty of paste. Yes, indeed, a 
small economy—but, a coalscuttle that 
does not leak is worth while compared 
to one that does. 
No rural housewife could possibly 
resent the national war measure re¬ 
quest for the elimination of household 
wastefulness, should she see what the 
garbage men and the junkmen see, and 
know what the gro^'^ry men know about 
the big bills that young married men 
are paying from week to week, a third, 
if not half, due to inefficient conservation. 
MEDOKA CORBETT. 
seemed so funny to take money for any¬ 
one eating a meal; why I know that I 
feed on an average—^.well, I just don’t 
know! Batnrday night throe, Sunday for 
dinner four, today two, and maybe no 
more now until next Saturday night, and 
maybe five or six. My aunt kept an ac¬ 
count of the meals outsiders ate for one 
Conserving Household Furniture 
Part III. 
Housewives who have invested largely 
in the up-to-date cooking utensils of 
various kinds of material will do well 
to conserve their most expensive pieces, 
and return to their neglected castiron 
kettles and frying pans, for with intel¬ 
ligent care they will last, if not forever, 
until present high prices have become 
but a memory. Nothing is better than 
an iron kettle for meat, A\'iut('r beans, 
corumeal mush, and the loot vegetables. 
To prevent a crack in iron, never add 
even boiling water to an empty smoking 
iron kettle—let it cool somewhat first. 
With the greatest of care, cooking utensils 
will become scorched—a spot now and 
then, which can be mostly removed by 
soaking in hot water, then rub with a 
thumb-piece of coarse sandpaper. Noth¬ 
ing is so safe and efficient as sandpaper 
in cleaning all scorched spots from all 
kinds of cooking dishes. Sandpaper 
Big Hominy 
AA’e have given, more than once, meth¬ 
ods of preparing hulled corn, also called 
Ij'e hominy. The TJ. S. Food Adminis¬ 
tration gives the following recipes, under 
the title of “Big Hominy” ; 
Select sound white flint corn. Be- 
move chaff by pouring from one pan to 
another. Do this where there is a strong 
breeze, AA’’ash grain thoroughly in water. 
To a pint of corn add a heaping table¬ 
spoon of soda. (’over with water and 
soak overnight. Drain and wash thor¬ 
oughly in two waters, rubbing the corn 
with the hands. This removes the hulls, 
which will rise to the top and may bo 
poured off. 
Boiled Homiuy.—Salt and boil coni 
slowly until thoroughly tender. This caa 
he served instead of potatoes for lireaU- 
fast, dinner or supper. AATth milk and 
salt it makes an excellent breakfast food. 
Browned Hominy.—Heat in an iron 
skillet a teaspoon of fat. Fill skillet with 
boiled hominy and press down tight. Bake 
in oven until a thick rich crust is formed 
on bottom and sides. Tjoosen from skillet 
and turn out on fiat dish, lirowii side up. 
Serve at any meal; it is always .good. 
Hominy and Cheese.—Put in greased 
baking dish alternate layers of boiled 
hominy and grated cheese. Pour over it 
enough milk to come halfway to tlui top. 
Cover with buttered crumbs and brown. 
Serve this as a siihstitnte for meat. 
year just for a curiosity; it was 450! If 
one had to buy everything one conhl not sheet; by using only a 
stand up to it, but v e on no ice, we thumb just where 
iust eat back” now and then, and that * -ii i * 
• ^ mi i. • needed, a square of the paper will last 
is all there is to it. That is most of our i 
enjoyment, visiting. 
D. 
Red Cross Patterns 
Official patterns for hospital garments 
are now standardized and issued by pat¬ 
tern companies with the approval of the 
American Red Cross. These patterns are 
used by all Bed Cross chapters engaged in 
this class of work. The following pat¬ 
terns can be supplied by The B. N.-Y., 
price of each being 10 cents: 
Pattern 20, operating cap and mask; 
40, operating gown for doctors and nurses, 
two sizes, medium and large; 10. one pat¬ 
tern, including sheet.s. pillow cases, ice 
hag cover, hot water i):ig cover; 1, bed 
socks, bandaged foot socks and operating 
loggins, one size; 80. under drawers, one 
a long time. Sifted coal ashes are as 
good as any of the scouring mixtures and 
always at hand. 
The housewife who kept her first 
water dipper 15 years, felt a justifiable 
pride, even when the handle came off 
and the dipper split from the top down¬ 
ward, without a pin-hole in the bottom. 
She has to date used her second big. 
dipper 24 years, the handle having been 
the only needed repair. Her method is 
simply never to leave it in water when 
not in use—always turning it upside 
down, and hanging it on its own nail, 
after washing it the same as table 
dishes three times a day. Avoid burning 
food; scour as little as possible; wash 
and make perfectly dry and keep in a 
Salad Dressing 
One cup milk, one cup vinegar, yolks 
of three eggs, four tablespoons melted 
butter, two small tablespoons flour and 
the same of sugar, one small tablespoon 
mustard, half as much salt, and a speck 
of cayenne pepper. Beat butter while 
hot in saucepan; add flour, and stir un¬ 
til smooth. Add milk and boil, then place 
saucepan in another of boiling water. 
Beat eggs, salt, pepper, mustard and sugar 
together, and add vinegar. Stir these 
into the boiling mixture until it thickens 
like custard. If put away in a cool place 
this will keep a long time. This recipe is 
one used by a famous caterer. 
grace F, TIMMERMAN. 
Eggless Cake 
Cream one-half cup butter (or lard) 
and one cup .sugar; one cup sour milk, 
one teaspoon soda, one-half cup chopped 
raisins, all kinds spices, two cups flour. 
I use this for layer cake, leaving out the 
raisins and .spices. MRS. R. E. A. 
