122 
January 2G, 1918 
Ishe RURAL NEW-YORKER 
:{ WOMAN AND HOME | 
From Day to Day 
Gifts of the Dead 
Yo who in Sorrow’s tents abide. 
Mourning your dead with liidden tears, 
I’.etliink ye what a wealtli of pride 
'I'hey've won you for the coming years. 
(irievous the pain ; hut, in the day 
When all the cost is counted o'er: 
Would it be best that ye should say : 
“We lost no loved ones in the war’”? 
Who knows? But proud then shall ye 
stand 
'I'liat best, most honored boa.st to make : 
"My lover died for his dear land.’’ 
Oi'. “My son fell for England’s sake.’’ 
Christlike they died that we might live; 
.\nd our redeemed live.s would we bring. 
With aught that gratitude may give 
To serve you in your sorrowing. 
And never a pathway shall ye tread. 
No foot of seashore, hill, or lea, 
But ye may think : “The dead, my dead. 
(lave this, a sacred gift to me.” 
—llabberton Lulham 
in the London Spectator. 
Of 
The Ma.ssiichusetts 'Woman’.s (’omniit- 
tee of National Defence has given a warn¬ 
ing which may well be borne in mind by 
all of ns who have friends in government 
service. 
Never indulge in war talk of any kind 
outside of your own home. 
Never leave about carelessly letters 
from men in sendee which tell of juvs- 
sible movements or camp conditions. 
Head and destroy. 
Never indulg(* in tele])hnne conversa¬ 
tions upon these subjects; even wires 
sometimes leak. 
It is well for us all to remember that a 
casual word in a public idace may giv(‘ a 
clue to some unsuspected enemy as to 
movements of troops or supplies that will 
cost us dearly in cherished live.s. 
d'liE National Food Administj-ation 
gives the following recijits for wheatless 
pie crust: Two cups barley flour, one- 
half teaspoon salt, one-third cup vege¬ 
table fat, one teaspoon baking powder, 
water to make a stiff dough. Combine 
as any other crust. This is said to be 
especially good for mince. ai)ple ami 
jaimpkin pies. Another wheatless crust 
is made of finely ground oatmeal. It calls 
for two cups finely ground oatmeal, one 
cuj) boiling water, and one teasi)oon veg¬ 
etable fat. Scald the oatmeal with water, 
add the fat. mix thoroughly, and roll 
vc'i'y thin. This is said to be very good 
for making little tarts filled with pre¬ 
serves or marmalade. 
Ax ingenious woman says that she uses 
the eyelets of old corsets to keep her iron¬ 
ing-board cover in place. The strips con¬ 
taining eyelets are ent from the corset 
with about an inch of material, then 
stitched to the sides of the cover. The 
cover is then laced over the board with 
string or laces, and is easily made so 
tight that it stays in place. 
Of 
Most country people feel that people 
in villages and cities spend too much 
time and money at the mo\Mes, and that 
this- results largely from a lazy mental 
attitude and desire for amusement. In 
the great cities, however, there is another 
side that thb dweller in a comfoi-table 
farm home is likely to overlook. In 
('very city there are thousands of lonely 
l)eoide whose only home is a small sleep¬ 
ing-room. often shared with another i)er- 
son. and. in many cases, poorly heated 
and lighted. Such people go to the w(dl- 
lieaK'd and w(dl-lighted movies as a ref¬ 
uge. There are also many families so 
poorly housed, and so crowdi'd. that there 
is .•il'„solutel.v no place to sit in quiet, and 
here again the movies give comfort as 
w(‘ll as amusement. An old story told by 
a religious worker in the slums of l^on- 
don years ago was of a case where four 
families lived in a single room, and got 
along very well, until the family in the 
northeast cornei' started to take in 
boarders, and while we do not expect to 
find (|uite this d('gree of congestion among 
movie patrons, there are man.v of them, 
in ev('r.v city, who go to the movies be¬ 
cause there is no room at home for them 
to spend their evenings in comfort and 
qui('t. 
Seen in New York Shops 
Standard Hed Cross aprons, with 
sleevc.s, cost, readymade, ,$1.29, $1.99 and 
$1.79, as to (puility. * They have long 
sleeves and belt, high neck, and are fas¬ 
tened with tape at the back. The white 
veil to wear over the hail', hemstitched 
all around, costs 40 cents. It is oblig¬ 
atory to wear this cover-all apron and 
veil when making surgical dressings for 
the Hed Cross. 
Knapsack letters consist of pajier and 
envelopes in convenient size enclo.sed in 
khaki-colored paper wrapper—24 cents a 
packet. 
Among cotton fabrics noted in the ,lan- 
uary white sales is butchers’ cloth, u.'^ed 
for nurses' uniforms, dresses and child¬ 
ren’s garments, and taking the place of 
the more exjiensive linens. It was 20 
cents a yard. 90 inches wide. Mercer¬ 
ized white Cotton poplin, excellent for 
skirts and middies, was 29 cents a yard. 
90 inches wide ; 99-inch voile. 22 cents a 
yard; fine chiffon voile. 44 inches wide, 
49 cents a yard ; .90-inch crinkle crepe, 
used for underwear and childi'en’s clothes, 
22 cents a yard up. 
Japanese quilted robes for babies, in 
pink, blue or white silk, or floral satin. 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
O.'iSf! Coat for Misses 
and Small Women, 
ir. and 18 years. 
Trice I.") cents. 
0.519 Fancy lUouse. 
34 10 42 bust. Price 
15 cents. 
9528 Panel Skirt, 24 
to 32 waist. Price 
15 cents. 
9481 One-piece Dress, 
,34 to 42 bust. I’rice 
15 cents. 
04(>5 mouse with 
Square Neck. ,34 to 
42 l)ust. I'rice 15 
cents. 
9395 Skirt with 
S t r a i g li t Lower 
Edge. 24 to 34 
waist. Price 15 
cents. 
are $9.2f) to $4.89. the more expensive be¬ 
ing hand embroidered. 
Babies' sk'eping bags of blanket cloth, 
blue or itink, bordered or in ;i block pat¬ 
tern, are bound with silk, and cost $2.1!); 
just the thing to keep the baby warm 
when taking an open-air nait. 
Baby Bunting robes with hood of 
double-faced eiderdown, are $9.49; the 
hood is silk-lined, and the robe bound with 
ribbon. The same style in corduroy, silk- 
lined throughout, is .$4.S!1. 
Soda Crackers 
In response to Mrs. R. B.’s request for 
a soda cracker recipe, I send the follow¬ 
ing from the “Great Arm and Hammer 
Cook Book.” I hiive not tried it myself; 
One half yetist cake, one and one-half 
quart flour, one-half ounce salt, one- 
fourth cup sour milk or wtiter, one scant 
pint warm water, one-third cup lard, one 
teaspoonful .soda. In the evening set 
sponge of yetist. warm water and flour 
(sifted). Let rise ov(\r night. In the 
moring work into it the lard, salt and 
soda, dissolved in the sour milk or w;it<>r. 
M'ork all well together, using enough 
more sifted flour to make a stiff dough. 
Pound with rolling pin and double over, 
keep repeating until dough is smooth. 
Then roll out into a thin sheet and punch 
holes into it with a large fork. Cut out 
round or s<juare and bake on cookie tins 
or in large dripping pans. Bake in hot 
oven. It takes but a few minutes to bake 
them. Have pans heated before putting 
the crackers on them, and do not grease 
them. MitS. .1. F. A. 
Chicken Recipes 
A good many lotifer hens are being 
sent to the kitchen this AVinter. and a 
bird a year or more edd is very nice 
boiled. The bird is dressed tind trus.sed 
as for roasting, but not stuffed in the 
ordiiiiiry manner. If one wishes it may 
be stuffed with a pint of oysters, cut in 
half. !ind seasoned with jiepper, stilt and 
butter. Rew the chicken up in a pii'ce of 
cheesecloth, and put in boiling water, 
salted, to which a little vinegar is added. 
Boil gently 20 minute.s for each pound in 
weight. Reive with white sauce to which 
chojqted parsh'y. oysters, or chopped hard- 
boiled egg is added. Boiled chicken is 
very nice cold, or to u.se in salad, patties, 
or creamed. 
As an attractive way of serving canned 
chicken, or cold cooked fowl, chicken cut¬ 
lets will be very nice. To every pint of 
the meat tillow the following sauce; Put 
half a jiint of milk on in the double boiler, 
and when hot thicken by the tiddition of 
one tablespoonful of melted butter rubbed 
to a paste with two tablespoonfuls of 
flour. Allow the sauce to boil, stirring 
constantly; remove from the fire, add the 
prejiared chicken and one large table¬ 
spoonful of cliopiK'd parsh'y. one tea¬ 
spoonful of onion juice, one tetispoonful 
of salt tind ti pinch ('ach of ground nut¬ 
meg and paprika. Be.-it the mixture well 
and turn out on a hirge iilatter to cool. 
AV'hen cold shape with flouri'd hands into 
small flitt cutlets, egg jtnd bretid crumb 
them and fry in deeji hot f;it by means 
of a frying basket. Rerve g.-irnished with 
parsley. 
For Miiryhind chicken, joint a young 
chicken, roll in seasoned flour, then egg 
and crumb the joints. Ltiy in a dripping 
pan and on each joint lay a thin slice of 
fat bacon. Bake twenty minutes in a 
very hot oven, removing the bacon to a 
platter when thoroughly crisp. Arrange 
the joints with the bacon, thicken the fat 
in the pan with two level tablespoons of 
flour, add one cup of thin cream, and 
when thoroughly blemU'd, strain over the 
meat. 
Creamed chicken in potato ettses Avill 
use up small jiieces of chicken, and also 
left-over mashed potatoes. Be sure that 
the potatoes are free from lumps, moisten 
with a little milk and beat with a fork. 
Arrange in a layer on a greased bttking 
s'heet, cut in squares and scoop out the 
center from each sfiimre. Brush over the 
potato with a little beaten <'gg and bake 
in a quick oven until browned. Fill the 
depressions in the centers of the squares 
with creamed chicken that has been sea¬ 
soned with salt, celery salt, jniprika and 
chopped iiarsley. Transfer the cases to a 
hot platter and serve etich portion with 
the aid of a pie slice. 
Chicken roll is prepared with rice as 
follows: Take one cup of boiled rice 
(cold) iind two cups of cold chicken 
chopp('d fine, one-half teaspoonful of salt, 
one egg tind enough crticker crumbs to 
make stiff enough to mold into a loaf. 
Put the loaf in a baking pan with a lit¬ 
tle water and bake twenty minutes. (If 
rice and chicken Imve been well .seasoned 
very little salt will be needed.) Mttki' ti 
dressing as follows: One tabb'siioonful of 
butter tind two of chicken (chopped), 
one-third teaspoonful of salt and a sprin¬ 
kle of pepper. Iletit until butter is melt- 
(*d. then stir in one tablespoonful of Hour, 
.stirred smooth in some milk. Add a cof¬ 
fee cupful of milk, make a smooth gravy, 
pour over the roll, siirinkle with parsley 
and serve at once. 
Rpanish .stew will make rather elderly 
hens into ii savory dish. One pound of 
fat salt pork cut fine. Put into a stiuce- 
pan with one pint of water; stew down 
20 minutes on ti slow fire. Don’t let it 
stick to the bottom. Two young chick¬ 
ens jointed and two quarts of tomatoes 
straiiK'd through a colander, one teaspoon- 
Absolufeli 
Get a water system / / 
that does all you want q 
it to do. Every drop 
brought from springer well by a Mil¬ 
waukee System is fit to drink. It conies 
“Direct from the Well” through the 
pipes — no stored water. 
Save your time by equipping your 
house, barn and yard with a 
WATER SYSTEM 
omrCT fROM THE Wf II 
Have a modern bath room, hot wat¬ 
er and all the other home conveniences 
a water system gives. It also reduces 
feeding costs; increases the output of 
milk, meat and eggs; gives you a better 
garden. It’s the best investment you 
can make, because it works every day 
of the year, „ ... 
The Milwaukee Water System is simple 
and as thoroughly reliable as any other 
farm machinery. _ _ 
^nd for our BIG FREE book—PRI¬ 
VATE WATER SYSTEMS—and the 
Information Blank, which enables you 
to learn what a water system for your 
place will cost. 
Milwaukee Air Power Pump Co. 
863 Third St. Milwaukee, WU. 
Get Wholesale 
Stove Prices. 
Save 
MONEY! 
The price is the 
only difference be¬ 
tween Kalamazoos and 
the best stoves and ranges 
made. Send for our new catalog and 
learn what you can save. See newest 
stj^os, beautiful mission designs. 
Cash or easy payments. 
30 days’ trial. Quick 
shipment.we pay freight. 
Ask for Catalog No. 1 14 
KALAMAZOO 
STOVE COMPANY 
Manufacturers 
KALAMAZOO MICHIGAN 
Write fer 
Stove Catalogue 
A KeaemtAzss 
'Resiatcrcd Direct to Mbu” 
Inventions perfected 
Patents procured 
As engineers we can gii'e special technical aid in 
developing an idea and making the 
result c o in Ill e r o i a 11 y practieal. 
Send for circular. 
SAFETY SERVICE CORPORATION 
29 BROADWAY NEW YORK CITY 
Nursing Course 
THREE YEARS INCLUDING MEDICAL, 
SURGICAL. OBSTETRICS, CONTAGION 
AND CHILDRENS DEPARTMENT 
Allowance, eightdollars periiionth and hoard. Care¬ 
ful supervision liy competent registered nurses. One 
year of high school or its equivalent. THE STATEN IS¬ 
LAND HOSPITAL (a branch of the University of New 
yorkl.Tompkinsville.N.Y. CHAS.W. GOODWIN, M.D..Supt. 
1 Small Calilornla Farm 
crops you know about—alfalfa, wheat, b.n'ley, etc.— 
also oranges, grapes, olives and tigs. Ideal for 
dairying, pigs, and chickens. Ko cold weather; rich 
soil; low prices; easy terms; good roads; schools 
and churches. Enjoy life here. Newcomers wel¬ 
come. Write forour San Joaquin Valley also Dairy¬ 
ing and I’onltry Raising Illustrated Folders, free. 
C. L. SEAGRAVES, Industrial Commissioner A. T. & S, F, RY., 
1963 RAILWAY EXCHANGE, CHICAGO 
The Farm Brokers’ Association, Inc. ef-s^for‘‘good 
farms and other country real estate everywhere in New 
York State. I’ersonally inspected properties. Careful 
descriptions. Right ju'ices. CEN'TRAL OFFICE .\T 
OKElliA, N. Y., other ottices throughout the State. 
FARM for SALESVo'‘?:?ri'! 
near Salisbury, Maryland. The land is fertile and 
this is a section where farming pays. For p;irticu- 
lars address SAMUEL P. WOODCOCK. Salisbury. Maryland 
Standard Fruit Books 
Successful Fruit Culture. Maynard-$1.00 
The Nursery Book. Bailey. 1.60 
American Fruit Culturist. Thomas.... 2.60 
Citrus Fruits. Hume. 2.60 
California Fruits. Wickson. 3.00 
Dwarf Fruit Trees. Waugh.60 
Plums and Plum Culture. Waugh..... 1.60 
Fruit Ranching in British Columbia. 
Boalby . 1-60 
Farm and Garden Rule Book . 2.00 
Live Stock — Poultry 
Types and Breeds of Farm Animals. 
Plumb .$2.00 
Poultry Feeding and Management. 
Dryden . 1.60 
Swine in America. Coburn. 2.60 
Diseases of Animals. Mayo. 1.60 
Principles of Breeding, Davenport.2.60 
FOR SALE BY 
RuralNew-Y®rker, 333 W.30thSt., NewYork 
