774 
JT/ic R U RAL N EW-YO R K E R 
June 8, 1918 
WOMAN AND HOME 
From Day to Day 
All-Saints 
One feast, of holy days the crest, 
I. though no Churchman, love to keep, 
All-Saints,—the unknown good that rest 
In God’s still memory folded deep ; 
The bravely dumb that did their deed. 
And scorned to blot it with a name. 
Men of the plain heroic breed. 
That loved Heaven’s silence more than 
fame. 
Such lived not in the past alone. 
But thread today the unheeding street. 
And stairs to Sin and Famine known 
Sing with the welcome of their feet; 
The den they enter grows a shrine. 
The grimy sash an oriel burns, 
Their cu)) of water warms like wine. 
Their speech is filled from heavenly 
tirns. 
About their brows to me appears 
An aureole traced in tenderest light. 
The i-ainbow gleam of smiles through 
tears 
In dying eyes, by them made bright. 
Of souls that shivered on the edge 
Of that chill ford repassed no more. 
And in their mercy felt the pledge 
And sweetness ot the farther shore. 
—.Tames Russell I.,owell. 
Tite Rev. Antoinette Brown Blackwell, 
the first woman preacher in America, 
and a pioneer of the equal suffrage move¬ 
ment, celebrated her 0.‘?d birthday May 20. 
She was ordained a minister more than 
VA) years ago. A good many of her con¬ 
temporary critics, who asserted that 
women were too delicate mid fragile for 
higher education and public work, have 
long joined the choir invisible, but Mrs. 
Blackwell is still enjoying good health 
and the full possession of her faculties. 
However, she is still denied the right of 
suffrage for which she has so long con¬ 
tended, being a resident of New .Tersey. 
Fakmeus’ Bui.i.etin Ol.S, “Killing 
Hogs and Curing Pork,” issued by the 
Touted State Department of Agriculture, 
posses.ses special interest for housekeep¬ 
ers. as it contains tested and standard 
recipes for smoking and curing me'at and 
making various kinds of sausage. Home 
pork-making will have more interest than 
ever this year, and efiicient care of all 
pork products is a patriotic duty. The 
bulletin gives valuable directions for pre¬ 
serving smoked meats, including .a recipe 
for the yellow wash applied to the cover¬ 
ing of hams; there are also plans for a 
farmer’s smokehouse and icehouse. This 
bulletin may be obtained free from the 
Division of Publications. United States 
Department of Agriculture, AVashiugton, 
D. C. 
Ttie following recipe for barley sponge 
cake is endorsed by the Tfnited States 
Government: Barley flour, one and one- 
third cups ; sugar, one cup; eggs, four; 
lemon jtiice, one tablespoon; salt, one- 
eighth teaspoon. Measure very accu¬ 
rately : mix and bake like any other 
sponge cake. 
* 
We were recently discus.sing the mak¬ 
ing of a last will and testament, and a 
lawyer present remarked that much 
trouble, anxiety and expense falling upon 
a surviving family could be obviated if 
this were done. No matter how small the 
estate, any man or woman possessing 
real estate or personal property should 
devise it by will, and entrust the drawing 
up of the will to a trustworthy attorney, 
whose moderate fee is an investment 
against future trouble. Many persons 
have a prejudice against making a will; 
it is a reminder of mortality, and of our 
invariable end; yet how unreasonable 
such a prejudice really is! In a ca.se 
coming under our observation a widower, 
whose children all predeceased him, died 
without making a will. He had been an 
invalid for many years, and was tenderly 
nursed by his daughter-in-law. widow of 
his son. This poor woman was childless, 
and had no means of her own, her hus¬ 
band having died young without any es¬ 
tate. She naturally thought that in the 
eyes of the law she took a daughter’s 
place. Her father-in-law took the same 
view, and made no provision for her, but. 
as she could only inherit through her 
husband, who had died before his father, 
the estate devolved upon nephews and 
nieces who were blood relations. If she 
had children they would have their fath¬ 
er’s interest in the property. In a case 
like this, suffering and want may be the 
direct result of a failure to make a will, 
and as laws differ in different States, 
though mostly a survival of the British 
common law, the will should be drawn by 
a competent attorney, duly witnessed and 
safely stored. 
Seen in New York Shops 
Old-fa.shioned candle wicking is offered 
by one large department .store for 10 
cents a ball; the same firm sells candle 
molds. 
A baby milk-warmer for solid alcohol 
fuel costs .$2..50; it consists of a disk 
stove with a little boiler attachment, into 
which the baby’s bottle fits. This would 
be a convenience in a household where 
wood is burned, and where the kitchen 
fire is allowed to die down at times. A 
sad iron outfit, consisting of a metal 
frame to support an iron above a can of 
solid alcohol, costs .$1, and this would 
be very handy when dressmaking. A 
solid alcohol kitchenette is a small stove 
with burners like a gas stove, but fitted 
to hold a can of solid alcohol Tinder each 
burner. With one burner the kitchenette 
costs two burners, $2. 
A miniature talking machine costs 
,$4.49, and its little records are five cents. 
It is small enough to be curried around 
with ease, and while it does not take the 
place of a real “grown-up” machine, it 
will give pleasure to adults as well as 
juveniles. 
Among ready-made aprons are middy 
coveralls of chambray or striped poplin, 
belted, at ,$1.79. 
Canning of Peas 
Peas properly canned will insure a con¬ 
tinued food .supply throughout the year 
and also prove a valuable substitute for 
high-priced meats and other protein foods. 
Before preparing the peas, which are to 
be gathered the .same day they are canned, 
all the gla.ss jars which are to be used 
should be cleaned and placed in cold 
water over a fire to heat. They will be 
boiling and ready for use when the peas 
are all shucked. The canning i)rocedure 
by the one-period cold-pack method con¬ 
sists of five steps—scalding or blanching, 
cold-dipping, packing, processing and seal¬ 
ing. When I blanch the peas I place them 
in a cheesecloth and dip them into boil¬ 
ing water and allow them to remain for 
five to 10 minutes. Blanching reduces the 
bulk, eliminates the objectionable acids, 
makes the intermittent pi’ocess or three- 
day heating unnecessary. As soon as I 
remove the peas from the boiling, they are 
dipped into cold, clean water, and imme¬ 
diately removed and drained for a few mo¬ 
ments. Cold-dipping hardens the pulp 
under the skin, coagulates the coloring 
matter which keeps the natural color of 
the peas, and also helps to make the inter¬ 
mittent process unnecessary. Then I pack 
the peas quickly into hot glass jars, until 
they are about one-fourth inch from the 
top, also being careful so as not to 
bruise or crack the outside covering of 
the peas. I put in a teaspoon of salt for 
each quart jar and pour boiling Avater 
into the jar until it is level with the top. 
The scalded rubbers and tops of jars a: > 
put into place and fastened enough so as 
not to be forced off by the boiling, but 
never tightened, because the rubbers will 
be forced out. The jars are then placed 
into a hot-water bath, pressure cooker or 
other similar device for processing, which 
is the final application of heat to sterilize. 
Not possessing a pressure cooker, which is 
the best, I used a pail that held three 
quart jars, which is about all anyone 
wants to do in one day with peas. I 
fixed a false bottom of wire .screen and 
pieces of Avood .so as to prevent direct 
contact with the heat, also to permit a 
free circulation of Avater in the pail and 
under the jars. The jars are placed in 
the pail and filled Avith clean, warm water 
until the water is about tAvo inches aboA'e 
the jars. As soon as the Avater begins to 
boil the tim.e is taken and boiled continu¬ 
ously for three hours. •After the termina¬ 
tion of the pi’ocessing period, the jars are 
removed and Avhile still hot they are 
sealed and placed upside down to cool. 
The .secret of canning peas is to get 
the peas into the jars and boiling as 
quickly as possible. If you stop just 
after dipping into cold Avater to ansAver 
the telephone or to talk to a neighbor, do 
not put them into the can and continue 
Avith the canning and expect them to keei). 
This is AA'hat many peoi)le do and then 
they say the method AA'orks only for cer¬ 
tain people. Last Summer I canned .‘>2 j 
quarts and every one kept. If Ave Avould 
have had to buy these peas at the gro¬ 
cery it Avould have amounted to nearly , 
.$10, because a quart of peas canned at 
home contains as much as t\A-o quart cans. ! 
reckoned as costing 15 cents. 
Some cans may “flat sour.” The only 
way of preventing this is to can the peas 
as soon as picked and not alloAA' to 
stand o\mr four hours before being put 
into cans. ’I'liis Summer I intend to can 
more and use them not only as a A'cge- 
table, but as a meat extender. The fol- 
loAving recipes containing peas takes the' 
place of meat Amry Avell: 
Scalloped 1‘eas.—Place in a baking 
dish a layer of peas Avith some meat 
chojTped fine Avhich was left OA'er from 
previous meal; add a layer of dried bread 
crumbs or crackers until the dish is filled. 
Sprinkle pejjper and salt over the top. 
with a little fat. and add enough milk to 
moisten the bread crumbs Avell. Bake in 
the oven for 45 minutes. Carrots and 
other A'cgetables aa Inch are cooked may 
also be added Avith the peas and give more 
flavor to the dish, if desired. 
Pea Timbales.—Press the canned jAeas 
through a sicA'e until there is a cupful of 
pulp. Make a AA'hite saqce as folloAvs’. 
Melt two tablespoons of butter, add one 
tablespoon flour and cook until it bubbles; 
add one-half cup of milk gradually, stirring 
constantly, until a smooth, medium-thick 
mixture results. To the Avhite sauce add 
three eggs well beaten, a feAv drojAs of 
onion juice, one-half teaspocAii of salt, 
cayenne pepper to taste, and the pea- 
jAulp. Beat well together, lAut into small 
greased molds and bake in a pan of water 
until .set. Turn out on a hot dish and 
surround Avith more Avhite sauce or to¬ 
mato sauce. 
Pea Loaf.—Four cups of pea pulp, tAVo 
cups of bread crumbs, one tablespoon of 
minced parsley, celery or other flaAmring. 
En|oy 
Electric Light 
on Your Farm 
A SYCO-LIGHT 
Plant on your farm 
—will give you safe, 
brilliant light in house, barn, 
farm-buildings and yard. 
Power forpump, churn,milking- 
machine, separator, cutter, grind¬ 
stone or saw. Currentforelectric 
iron and other appliances. 
tg pTRiC Uiii 
imioi 
.4 
is self-starting; semi-automatic; 
easily installed anywhere and 
cared for by anyone. 
Write for descriptive folder 
of S YCO-LTGIIT—ihe si mplest, 
safest, most economical 
farm light and porver 
plant made. 
BEAUDETTE & GRAHAM 
ENGINEERING CO. 
10 Lincoln Street 
Boston. Mass. 
Delicious, 1 
Pure, 
^ull Strength 
CO 
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Direct from Importer 
Saves you 10 to 15 cents per pound 
5 lbs. Genuine Maracaibo Coffee a i 
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1 lb. Best Tea, 1 lb. Best Coffee. I- 
and 1 lb. Best Cocoa for | 
Money back if you are notdelig-hted Avith the quality. 
Parcel Post free within 300 miles. Send for Price List. 
WRITE NOW for one of the $1.00 OFFERS 
JAMES VAN DYK CO. ‘ 
oj. 431 Market St., 
51 Barclay St., 
New York, N. Y. 
Pittsburgh, Pa. 
_ EVER^fiiWOMAN'j ' K 
f ^'canning .book "'[ u 
^ 4- .MAIiYu HlJGlir ^ J , I 
EVERYWOMAN’S 
CANNING BOOK 
The A B C of Safe Home Canning and Preserving 
MARY B. HUGHES 
This book has bsen examined before publication and is 
found to conform to the principles of theHUnitsd Statm 
Pood Administration in regard to the conservation of foods. 
E A'EKY housekeeper is planning for i-enewed 
effoi-ts iu canning this year, and there is a 
wider interest in modern practice than 
ever before. Methods haveeiianged greatly 
within a comparatively shoi't period, and many 
Avomen feel the need of up-to-date recipes, brought 
together in convenient form. “Evorywoman’s 
Canning Book** is calculated to meet this need ; 
it is practical, modei n and complete, 
av Fruits, vegetables and meats'are discussed from 
^ t. e housekeeper’s standpoint, and the condensed 
form and moderate price meet popular demands. 
The inexiiorienced canner will find it a safe guide, 
and the experienced worker will find something 
new and helpful between its covers. Bound 
attractively in clotli, 91 pages, five pages of index. 
^AVill be sent postpaid for THREE YEARLY 
^SUBSCRIPTIONS to The Rural New-Yorker 
(new or renewal.) Three subscriptions to three 
different addresses. (One of tlie tlirae may be the 
renewal of your own sulAscription.) 
Will bs mailed to any address upon receipt ot 7Sc 
Address Department "D” 
RURAL NEW-YORKER 
333 West 30th Street, New York City 
AND 
WITH 
" Cheap cuts of meat make - 
delicious dishes Avhen cooked by in a . 
Aluminum Steam Pressure Cooker. Redimes cost ® J”j 
Tuindreds of homes. Cooks or cans. Used and recommentled by 
' County Agents and Home Demonstrators because of its si^haty, 
rPl C HftW kfety and economy. Fitted with adjustable safety valve-no other 
«LL^ HOVt it—which assures correct cooking pressure at all times. 
'REE 
Aluminum 
or Steel 
steam PRESSURE . 
CANKERS AND COOKERSI 
All Sizes 
and Prices 
‘"^'"“^truSons^cTvtrinrCoH ptek by Pr^um Me^ 
-Tm,, tested reciues—facts every thrifty housewife should know atxiut eteam coo k 
m and caaning, given in Free BoolCt Write for it today* 
t^nnn Northwestern Steel & Iron Works 
FOR 
OR. FACTORY 
