841 
Hoe Hinta From a Woman Farmer 
In this war time many a woman’s 
hand that never handled any tool but 
pencil and needle will be working with a 
hoe, and these girls and women probably 
will find out that hoeing in the beginning 
is a difficult and tiring job. Hoeing is an 
art, just as much as writing and draw¬ 
ing, and just the same as you have to 
learn how to hold your pencil, how to 
place your arm, your body, your head, in 
learning these things, so you have to 
learn how to handle your hoe. Out of a 
hundred farmers, 99 will forget to tell 
these things to their new-comers, because 
handling a hoe is to them what sucking 
is to a calf; they don’t know they ever 
bad to learn it. 
Here are a few hints I found out my¬ 
self in my four years’ experience. I had 
to learn hoeing when I was 29 years old, 
and without the help of a farmer-teacher. 
Hold your hoe as loose as possible. 
Keep body erect. Most people hold their 
hands too low, and are stooping down and 
tiring their backs unnecessarily. 
That hand that is nearest to the iron 
part does the most heavy work. When 
you get tired, change your hands; take 
the hoe along the other side of the body, 
and so learn to use both hands. 
AVhen working on sloping land always 
stand on the lowest spot. 
When working in the sun, try to stand 
so that the sun is on your back. 
Don’t wear gloves. They make your 
hands perspire. Yes, hoeing in the hot 
sun without gloves will destroy beautiful 
soft white 'hands. But I think every 
horny spot in a woman’s hand, obtained 
by farm work, will be, after the war is 
over, what the medal will be to the sol¬ 
dier. 
And last, but not least, don’t wear 
skirts, but a garden dress with bloomers! 
MRS. WTLT.Y SCnEPP-COR:NELISSEN. 
Sliced Cucumber Pickle 
My wife wishes me to say that last 
year she clii)ped from The R. N.-Y. a 
recipe for sliced green cucumber pickle 
that beat anything yet for pickles. A 
freakish wind wiiisked it away, and she 
wishes very much that you will reprint 
it in the near future. G. S. ir. 
Oiie quart cucumbers sliced thin, but 
not pai’ed, one onion sliced, one .small 
green pepper finely chopped. Sprinkle 
with salt, let .stand three hours. Drain, 
add one cup brown sugar, one-half tea¬ 
spoonful cloves, one-fourth teaspoonful 
turmeric, one tablespoon grated horse¬ 
radish and enough vinegar to cover. Let 
this heat well, but do not boil. 
Cheese Cake; Crumb Coffee Cake 
Will you tell me how to make old- 
fa.shioned cheese cake with curi’ants; also 
the top on crumb cake ? a. c. r. 
Cheese cakes are made by adding egg, 
sugar and flavoring to fresh curd, such as 
is used for cottage cheese. Add one egg 
to one cupful of curd, beat smooth, and 
beat in one-half cup of cugar, and a 
l)iece of butter the size of a walnut; flavor 
with vanilla, nutmeg, or any other spice. 
I.iiie a pie plate with paste, and fill w ith 
this mixture; bake without a top crust. 
Sometimes currants are added to the 
curd. If one has a little cream to add 
to the curd, instead of the piece of but¬ 
ter, it is richer in flavor. 
Crumb Coffee Cake.—One tablespoon 
butter, one-half cup sugar, one egg, pinch 
of salt, one and one-half cups flotu*, three 
level teaspoons baking powder, about one 
cup milk, very little flavoring. Bake this 
in tw’o layer cake pans. 
Crumbs.—Two tablespoons butter, one 
tablespoon lard, melt in frying pan, then 
add one cup flour, two tablespoons pow¬ 
dered sugar, tw'o tablespoons granulated 
sugar, one-fourth teaspoon ground cinna¬ 
mon, pinch of salt. Mix well, sprinkle 
on batter in pans and bake. 
A quick coffee cake that will be found 
excellent in an emergency is made as fol¬ 
lows : Sift together three cupfuls of flour, 
half a tea.spoonful of salt, three table¬ 
spoonfuls sugar and tw'o teaspoonfuls bak¬ 
ing powder. Rub in very lightly two 
heaping tablespooufuls butter. Beat two 
eggs till light, add two-thirds of a cupful 
of milk and stir into the dry ingredients, 
adding more milk if necessary, but the 
batter should be very stiff. Grease a pan 
thoroughly, and spread the batter about 
three-fourths of an inch thick. Mix to¬ 
gether two teaspoonfuls of flour, four 
Vhe RURAL NEW-YORKER 
granulated sugar, two 
■ tablespoonfuls granulated sugar, 
tablespoonfuls of butter and a teaspoon¬ 
ful of cinnamon. Mix these ingredients 
until crumbly, and spread quickly over 
the top of the batter. Bake in a moder¬ 
ately hot oven for half on hour. 
War Recipes From Colorado 
Oatmeal Light Bread.—Four cups 
rolled oats placed on the stove in two 
quarts of cold water and allowed to come 
to a boil; after this has sufficiently 
cooled, add to it one cake of yeast w’hich 
has been dissolved in lukewarm water 
and a tablespoonful of sugar. Into this 
stir four cups of cornmeal and about four 
one ounce of salt, and two tcaspoonfuls of 
vinegar, put in porcelain or enamel ves¬ 
sel, and bring to the boiling point. Put 
the mushrooms in the boiling liquid, a 
few at a time, stir them briskly, but with¬ 
out bruising, until they are soaked 
through, then cover and give 10 minutes 
boiling. Remove from the kettle with a 
skimmer, and plunge several times into 
cold, fresh water; drain, and place in 
jars. For liquid use the salty, acidulated 
water in which the mushrooms were 
boiled. Close and process for 90 minutes. 
Prof. McCarthy’s rule is to process for 
30 minutes, three days in succession, but 
most housekeepers now give^ one pro- 
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tablespoons lard substitute; in the morn¬ 
ing mix bread stiff by adding sufficient 
flour to bind it; if more moisture is 
needed, add a little warm water. This 
amount will make seven loaves. 
Oatmeal Cookies,—Three cups oatmeal, 
one-half cup sugar (more if desired), 
one-third cup lard, one-third cup butter, 
one-half teaspoon salt, one egg, three tea¬ 
spoons baking powder. Make thick 
enough to drop from a spoon with flour 
on greased tins and bake a nice brown. 
Barley Muffins.—Two cups sour milk, 
two tablespoons sugar, one egg, one tea¬ 
spoon soda, one teaspoon salt, three table¬ 
spoons melted fat, four and one-half cups 
barley flour, four teaspoons baking pow¬ 
der. Beat well. Method : Beat egg, add 
•ugar and salt, also soda dissolved in a 
little water, sift flour and baking powder 
and add them; add melted fat. I have 
fine luck with these, and they are all bar¬ 
ley (no wheat), so hope they will help 
someone else. They may seem too stiff, 
but are all right. mrs. h. h. 
Oriental Jam 
Cook five quarts red euxTants a« for 
jelly, with stems on. Strain the juie* 
as for jelly and allowing one cup granu¬ 
lated sugar for each cup juice, boil 20 
minutes. Then add 1% pounds of seeded 
raisins and the grated rind and juice of 
six large oranges. Cook slowly for an 
hour and put in jelly glasses. I find 
that five quarts currants makes about 
three cups of rich juice, so as I do not 
always have the oranges where I hava 
currants I save three cups currant juice, 
and though the recipe does not so direct, 
I put the raisins through the coarse part 
of my food grinder, mrs, w. II. A. 
Hydraulic Cidei 
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Canning fn Steam Cooker 
I am sending you a picture of a steam 
cooker; I have one like it. Is this the 
so-called steam pressure outfit, mentioned 
on page OSl by Mrs. F. W. Stillman? I 
wish to can a lot of vegetables this Sum¬ 
mer, but as yet have never had good luck. 
I use snap-top glass jars. mbs. e. p. 
The cooker pictured is not the steam 
pressure outfit used for canning. You 
may cau in it successfully, however, us¬ 
ing the cold pack method. You must cook 
your vegetables in the jars for an hour 
and a half (corn three hours), the same 
as in a wash boiler, because you have no 
way of knowing the amount of steam c-on- 
fined in your cooker, and therefore can¬ 
not cut on the time. The commercial 
steam pressure outfits are fitted with 
thermometers for this purpose. I advise 
you to use your “steamer” for canning, as 
I know that others like it have been used 
successfully. mrs. f. w. stillman. 
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NEW PERFECTION 
Canning Mushrooms 
I would like to get a recipe for canning 
mu.shrooms. Are they canned by the cold 
pack method ? mbs. n. t. v. 
Mushrooms are canned as follows: Se¬ 
lect fresh young mushrooms. Wash care¬ 
fully, and boil in an enamel kettle for 45 
minutes. Fill cans with mushrooms and 
add very light salt water to within an 
inch of the top. Close the jar after usual 
directions, and process for 75 minutes at 
228 degrees, 5 pounds pressure, or three 
hours in water-bath outfit. Another meth¬ 
od, given by Prof. McCarthy of the North 
Carolina Department of Agriculture, is 
as follows: Prepare one quart of water, 
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