752 
June 1, 1918 
WOMAN AND HOME 
From Day to Day 
New England’s Croix de Guerre 
I. 
Who said New valor was a 
tale that had been told. 
That she’d lost the soul that made her 
great in epic* day.s of old, 
That her sturdy sons deserteu her to 
hasten to the <juest 
Of the gold that comes to flickers in that 
wonderland, the West? 
II. 
W-lio said that where their scions fought 
to make a nation free. 
Who shed their blood to found a flag from 
Champlain to the sea, 
There dwelt a race degenerate, forgetful 
of the fame 
That had given world-wide glory to the 
meaning of her name? 
Hi. 
AVho said New England’s lonely farms 
were symbols of a soul 
That had lo.st the light of liberty and 
sought a lesser goal. 
That a people great at TiOxington, and 
dear to Tdncoln’s heart. 
Had grown too weak and worldly to act 
the hero’s part? 
IV. 
Your sonsf have given them the lie who 
doubted that you’d rise 
To fight and die for Freedom beneath 
the Flemish skies; 
And, lo, the world is ringing with Avhat 
you do and dare, 
And on New England’s valiant heart 
Fi'ance pins the Croix de^ Cuerre! 
—Kt)WARn s. VAN ZII.E. in New York Hun. 
li: 
In making oatmeal bread, we find it de¬ 
sirable to bake it in a narrow tin, such .‘is 
we usually use for sponge cake. It may 
be cut with much less crumbling than 
when baked in a wider tin. 
We like ITooverized cheese straws, made 
as follows: Sift one-half teaspoon of salt 
into one-half cu;> of cornmeal and out into 
it one tabh'spoonfu! of fat, our choice 
being nut margarine. Mix in one-half cup 
of m.ished potato, mix all well together, 
and add about one ta'blespoonful of water, 
or just enough to roll out. The dough is 
very crumbly. Roll very thin on a 
floured bread board, and lightly roll in on 
top a little grated cheese, adding at the 
l;ist a dusting of i)aprika. Cut into two- 
inch diamonds, use a knife blade to put 
th(>m on the greased pan. and brown in 
a (piick oven. They are very good. 
One of the needs of military or naval 
hospitals that people are not likely to 
think of is vases to hold flowers sent to 
the sick soldiers and sailors. It is a de¬ 
cided embarrassment to have a lot of flow- 
er.s, and an inadecpiate supply of disused 
l)itchers and preiJerve jars to put them in. 
Clear glass vases of sufficient height to 
hold long steins, as well as smaller ones 
for pansies, violets, etc., are very welcome, 
and (let us whisper this) may be secured 
u.sually at a 10-cent counter, if the giver's 
meansi do not permit greater expense. 
Tho.se who live near camps and hosiiitals 
should be sure that this need is supplied. 
.. Tins is the Children’s Year. April 0 
the V. H. Children's Bureau and the Child 
Welfare Department of the Women's 
Committee of the Council of National De¬ 
fense began a special campaign for the 
care of children, mental, moral and jiliysi- 
cal. It is a patriotic duty to conserve 
child life and welfare. Foreign countries 
are making a sjieeialty of “health visitor.^’’ 
engaged in this service, and in spite of 
war conditions, which include greater in¬ 
dustrial activity on the part of mothers, 
we are told that the rate of infant mor¬ 
tality in Great Britain is now lower than 
ever before. This present campaign in 
this country is to protect children in every 
way; to see that war conditions do not 
break down the requirements for school 
attendance, or allow children to be ex¬ 
ploited industrially, and to provide for the 
health, morals and educational needs of 
the children who are the hope of the fu¬ 
ture. Every woman is intereslted in this, 
and no country home is too remote or too 
isolated to feel concern in the rainbow* 
promise of the Children’s Year. 
Seen in New York Shops 
All slorts of plaid woolens are very 
much in style, and among the newest are 
C/>e RURAL NEW-YO.RKER 
“.\rmy-and-Navy'' jilaids—combinations of 
blue and khaki, in a great variety of 
styles. 'J'ussah royale, offered as a spe¬ 
cially serviceable material of Hummer 
weight, is a wool and mohair fabric 40 
inches wide, that comes in all the popular 
colors. It is $1 Sn a yard. 
Infants’ i;crambulator.s, and “Pullman 
sleei»ers" (in other words, up-to-date 
b.-iby carria'tes*) are always quite expen¬ 
sive, but some wf>cd-body perambulators 
recently noted, enameled ecru or dark 
blue, were considered good value at $ 2 . 0 . 
Colored madras curtains include .solid 
colors in merc('rized cotton, .'ll inches wide, 
no cents Ji yard ; figured madras the same 
width, at H4 cents, while the 4.o-inch mad¬ 
ras Avas noted in solid color at O'-l cents, 
and figured or shot with silk at $1..24. 
Among new^ separate skirts we see some 
of checked cross-bar muslin, such skirts 
being gathered into a dra.ped belt, and 
finished with pockets. Huch a skirt will 
be crisp and cool and more easily laun¬ 
dered than heavier material. Huch a 
skirt is offered ready-made for $4. 
All the stores are now offering “effi¬ 
ciency'’ housework and gardening cos¬ 
tumes ; a new’’ one is the bloomer-smock, 
which consists of a long belted smock, 
with ankle-lengtii Turkish trousers 1)C- 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
n.'TS. Aniiv Sliirt. 30 
to 4t Trice 
l.-| 
noOO. Dress with 
Deep Coliiir, 3(> to 
44 bust. Price 15 
rents. 
9.577. Doy's Suit, 2 
to 0 years. I'rice 
10 cents. 
34 or .3(i, 38 or 40, 
42 or 44 bust. Price 
19 rents. 
neath. lu chambray, the bloomer-smock 
costs .$.4.49. 
Among practical garden clothes for 
Avomcti farmers one of the shops on Fifth 
Avenue offers “putnees”—trt)users that 
can he transformed from breeches to 
hloomei’iJ by adjusting the stj-ap at the 
knee. In blue or khaki-colored galatea 
the i)utnees cost ,$4. “Tahiirds” for we.-ir 
over a blouse tire like the coats Avorn by 
medieval heralds, being sleeveless, open 
under the arm, but covering back and 
front, and held together by a belt, 'fab- 
ards cost $l.r)() in gjilatea ; smocks of the 
same material are .$4, and stitched khaki 
hats $1. Women’s cowhide puttees, in 
tan or black, are $3.50. It is now fash¬ 
ionable for women to do farm work, and 
the shops; are meeting the demand. 
Six Meatless Soups 
The quantities given in each recipe will 
niiike two portions. Use half-pint tin 
measuring cup. Hee that the milk is 
fresh and sweet.. Mix flour and milk to 
a smooth consistency before adding to 
rest of soup. Use granite pans aud see 
that your measuremeuts are accurate. 
I’eauut Houp.—Three level tablespoons 
p(>amit butter, one measuring cup boiling 
waiter, one and one-third measuring cups 
rich sweet milk, two level teaspoons flour, 
one-half level teaspoon salt (scant). Put 
peanut butter into granite pan. pour on a 
little boiling water, stir and then add a 
little more until one measuring cup is 
used and it is very smooth. Piit milk, 
flour and salt into first mixture and boil 
three or four minutes. There is a vast dif¬ 
ference in the various brands of peanut 
butter. Be sure to get a good one. 
Dried Hweet Corn Houp.—Three- 
eighths measuring cup dried sweet corn, 
two cups sweet milk, one-third level tea¬ 
spoon salt, two level teasi)Oon.s butter, tAVO 
level teaspoons flour. Hoak SAveet corn 
in granite i)an Avitli hot water for one 
hour, then boil briskly for one hour; rub 
through sieve, add milk, salt, butter and 
flour, and boil three or four minutes. It is 
a little bother to get the corn through the 
sieve, but with rimsing with the milk and 
patient nibbing it can be done, and it 
makes a fine soup if the sweet corn is 
good. Himmer corn dowm almost dry be- 
Sore putting througii sicA'e. 
Fresh Pea Houp.—One-half measuring 
cup fresh peas cooked fiA'e minutes in 
boiling water. Turn Avater off, add tw’O 
onions size of hulled walnuts (cut onions 
up), cover with water and boil together 
for one hour. i et water simmer down 
A'cry low. put through sieve, add one and 
tliree-fourths measuring cups sw'eet-milk, 
two level teaspoons *lnitter. one level tea¬ 
spoon flour, two-thirds level teaspoon salt 
and boil together for three minutes. Rerve 
very hot. 
Pea Houp (canned peas).—One-third 
measuring cup canned peas; pour boiling 
water over them twice and drain quickly 
each time. Cook one onion size of a large 
hulled •walnut in Avater for one hour; 
after it has cooked 45 minutes add peas 
and cook together for 15 minutes; then 
put jieas and onion through sieve, add 
one and one-half cups sweet milk, one 
level teaspoon butter, one level teasi)oon 
flour, one-half level teaspoon salt. Boil 
three minutes and serve A'^ery hot. The 
peas Avill need to have boiling Avater 
poured over them* even though blanched 
Avhen canned. This will give the .soup a 
better flavor. 
As]i:(ragus Houp.—Three-fourths meas¬ 
uring cup of tender, fresh asi)aragns cut 
into OTic-iiich lengths; use extreme tips, 
too. if desired ; one and three-fourths 
cup rich sweet milk, one onion size of 
hulled waliuit. one-half level teaspoon but¬ 
ter, one-lmlf ^e\’el teaspoon salt, one 
level teaspoon flour. Put asparagus into 
granite pan, cover with watei- and boil 
Inird for three minutes; then drain Avater 
oft’ this to remove rank flavor; at the 
same time put the onion to cook in au- 
Plentq 
Food 
of 
^ WithConservo 
Vou may can 14 
quart jars of 
'fruit or vegetables 
at one time—with 
bnservoyou can 
cook an entire 
meal at one 
time—over one 
burner of your 
stove. 
Can: 
. CON6ERyt5/FOOO-rUE:L-TIME; 
Conservo is indispensable 
for canning by cold pack 
process,which the Government 
recommends. Conservo-canned 
fruits and vegetables retain 
fresh flavor; keep perfectly. 
Store food now when abundant 
and keep winter living costa 
down. Conservo cooking is 
delicious — foods cooked in 
I own moisture saving valuable 
mineral salts Foods cannot 
burn. Needs no watching. 
FREE BOOK: "SeeretB of Cold 
Park Canning” and Conservo 
cooking recipes. Mention dealer’s 
name. 
TOLEDO COOKER CO 
Dept. 36 Toleao, Ohio 
__ * 
AtOnelim 
BOOKS on all subjects of farming by leading 
authorities are for sale by The Rural New- 
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