924 
RURAL NEW-YORKER 
WOMAN AND, HOME 
From Day to Day 
From “ Hands All Round ” 
Gigantic daughter of the AVest, 
AVe drink to thee across the flood, 
AVe know thee most, we love thee best, 
For art thou not of British blood V 
Should war’s mad blast again be blown, 
IVrmit not thou the tyrant powers 
To fight thy mother here alone. 
But let thy broadsides roar with ours, 
Hands all round! 
(iod the tyrant’s cause confound ! 
To our great kinsmen of the AA'^est, my 
friends, 
And the great name of England round 
and round. 
O rise, our strong Atlantic sons, 
AVhen war against our freedom springs! 
O spea'k to Europe thro’ your guns! 
They can be understood by kings. 
You must not mix our queen with tho.«e 
Tlwit wish to keep their people fools; 
Our freedom’s foemen are her foes. 
She comprehends the race she rules. 
Hands all round ! 
God the tyrant’s cau.se confound ! 
To our great kin.smen of the AVest, my 
friends. 
And the great cau.se of Freedom round 
and round. 
•—Alfred Tennvson, l.So2. 
» 
Most housekeepers will sympathize 
with the efforts of New York beau growl¬ 
ers, who desire the Food Administration 
to list beans among the wheat substitutes. 
Over and over again w^e have heard pur¬ 
chasers ask for beans when buying wiieat 
flour. Undoubtedly rice has taken the 
place of beans in many households, be¬ 
cause it must of necessit.v be purchased 
with cereals, and it jnay be scalloped, 
served with cheese or tomato, or other¬ 
wise used as a vegetable dish. AA’’e hear 
from up-State points that there is no sale 
for beans, yet they are not cheap at re¬ 
tail. If they could be purchased as “sub¬ 
stitute cereals” the present stock w'ould 
be very quickly absorbed, and there would 
be more encouragement for the 1918 crop. 
•I# 
•1* 
Caurage is usually boiled too long for 
digestibility, and many wdio cannot eat 
it without discomfort would find no 
trouble if cooked as follows; Shred the 
cabbage as for cold slaw, or run it through 
the meat chopper. Have plenty of water 
boiling briskly in a kettle, salt it, and 
add the cabbage. Do not cover, but keep 
it boiling furiously ; do not let it get off 
the boil for a minute. Cook exactly 12 
minutes, drain, season with butter, pep¬ 
per and salt. It will be delicate in fla¬ 
vor, Avith no strong “cabbagy” odor, and 
easily digested. The Chinese cabbage, 
pe-tsai, as served in Chinese restaurants, 
is chopped and added to soup just before 
serving, so that it is scalded but not 
actually oookod. If boiled long pe-tsai is 
more watery than ordinary Summer cab¬ 
bage. It has a rather mustard-like flavor. 
This year it was ready for use in mid- 
.Tune, w’hile Swiss chard Avas still too 
small, owing to the cold season, Avhich 
.seemed A^ery faA'orable to the Chinese cab¬ 
bage. and Ave found it a pleasant variation 
in greens. 
* 
Every one of us Avho has sent some 
one overseas has one very simple duty, 
and that is to Avrite letters—cheerful let¬ 
ters full of home thoughts and recollec¬ 
tions—just as often as Ave can. Some¬ 
times it AAull seem rather like dropping a 
stone into a A\*ell, for aa’c may write and 
AAu-ite without receiving an anSAA'er. 
There are certain AA'ar zones A\here mails 
are sure to be irregular and delayed, and 
letters may quite conceivably be lost in 
transit. But that is all the more reason 
Avhy AA'C should keep on Avritiug. If A\'e, 
in familiar surroundings, A\fith all the 
comforts of home and friends, become dis¬ 
couraged because son or brother or friend 
is .so far aAvay, and Ave hear from him 
so rarely, just think hoAV much lonelier 
he must feel if the home letters fail to 
greet him overseas! Let the letters be 
brave and cheerful ones, too; if wet 
AA'eather and late frosts have injured the 
crops, there is no need to tell him—he is 
meeting cold and storm under grimmer 
suri-oundings than yours. Shortage of 
labor on the farm A\’ill not impress him 
very strongly after he has seen shell-torn 
fields tilled by Avonien and children. AATiat 
AA-e must do is to make the boy abroad 
still feel he is a part of the family at 
-- -- July 27, 1918 
home, and that home is still the dearest vegetables nicely AA’ithout meat we have to layers with salt; use salt one-fourth of 
and most restful spot on earth. So Avrite adopt the French kitchen, AA’hereby vege- the weight of the beans. AA'^eight down 
letters, and if there is no one of your tables are boiled tender (if you have a .so that brine aauII rise on top. If brine 
own household “over there,” see if there steamer so much the better) in salted does not rinse add brine, 1 lb. salt to 2 
is not some one else Avho needs your cheer water, drained and stewed Avith butter, quarts Avater. For use, soak beans over 
and friendship, and keep on writing gravy or a white milk sauce. night to extract brine; cook like fresh 
letters. Potatoes are another important food, string beans; when cooked add one 
I knoAV that American people claim to chopped onion to 1 quart of beans, butter 
get tired of potatoes, but I think it is and a little water; mix, put on fire again 
that they don t cook them as we Holland for 10 minutes. Onion must not become 
people do, who don’t think a dinner com- brown. These beans are especially good 
plete without potatoes. May I tell you served Avith boiled beef or 
War Vegetarianism 
“AA’’ell, well, so you don’t eat meat?” 
said my kind-looking old neighbor when 
I visited her for the first time, as her 
_ —- _ _, o T . - meat. 
skillful hands cut a piece of cheek out of way. New potatoes are scraped im- This is a popular method of storing the 
a salted pig’s head. “But then you use °i®<ii‘‘itely before boiling, put on the stove beans in Europe. 
with boiling Avater, salted highly (for one Another method of serving is to cook 
.salt)^ the .salted beans and ordinary dried white 
pea or navy beans separately, then mix 
lard, don’t you?” 
“No, ma’am.” 
“Oh, I think you like chicken and tur¬ 
key better!” 
“I don’t use foAvls either, ma’am !” 
Her round, ro.sy face became more and 
more surprised. 
“But fi.sh? You eat fish, don’t j'ou?” 
“No; no fish cither !” 
and season, .serving together. This is a 
Belgian recipe, and it has the merit of 
being highly nutritious, as well as giving 
a pleasant change from the dried or salted 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
O.'ill. Blouse A\-itIi 
A’estec, 34 to 44 
bust. Price 15 cents. 
9(i25. Straight Skirt 
with yoke, 24 to 30 
waist. To Iw plaited 
or gatliered. Price 
15 cents. 
9.545. O n e-)) i e c e 
dress, 34 to 40 bust. 
Price 15 cents. 
8073. Bodice Avith 
Tunic for misses and 
small women, 10 
and 18 years. 
9538. T Av o-p i e c e 
Skirt for misses and 
small women., 1C and 
18 years. Price 15 
cents for the bodice 
Avith tunic, 10 cents 
for the skirt. 
9508. F o u r-j) 1 e c e 
Skirt, Avith over-i)od- 
Icc, 84 to 40 bust. 
8078a. Plain Guimpe, 
30 to 40 bust. I'rice 
15 cents for the 
over- bodice and 
skirt, 10 cents for 
the guimpe. 
Fruit Leather 
The folloAA'ing recipe for fruit leather 
Is given by the U. S. Food Adminis- 
When a fork pierces them easily, pour off 
all the AA'ater by sliding the cover a little 
bit away, and inverting kettle, but be sure 
you get out the last drop, and don’t burn 
your hands on the steam. Put kettle on 
back of stove on asbe.stos mat, leave cover beans'co'oked'alone 
half on, and shake frequently, so that all _ 
the potatoes AA'ill get thoroughly dry and 
mealy. Served in this AA-ay, real hot, Avith 
a nice broAvn graA^y, you never get tired of 
them. 
When potatoes get older they are better tration : 
peeled a few hours before boiling, keep- “Leather” may be made from berries, 
ing them in fresh water, but never boiled cherries, figs, apricots, peaches, and blue 
in the same Avater. Winter potatoes are plums. Overripe peaches and apricots 
best when peeled the night before, letting are best for leather, and all fruits should 
them stand in a cool place in fresh water, be thoroughly ripe. Mash to a pulp, 
They must be put on the stove AA'ith cold spread on lightly oiled platters and dry 
Avater. Some kinds of potatoes AA'ill get in the suu or the dryer. When dry 
.soft on the outside befoi'e they are done, sprinkle A\dth sugar, roll up like a jelly 
and cause the AA'ater to get thick aud roll cut in slices, sprinkle wfith sugar 
mealy. A tablcspoonful of vinegar in and pack aAA-ay in jars or very tight 
the water AA’ill help, and make them stay boxes lined Avith Avax paper. Peaches or 
half-and-half peaches and figs make de- 
I his is the AA'ay I fry eggs : Put your licious leather and need only a sprinkling 
griddle (a thin one AA'ill do better than a of sugar. 
tliick one) over the fire till real hot. For Serve this leather in Winter instead of 
every egg put in a small teaspoonful of candy or A\dth cream cheese and nuts for 
butter. It must broAvn immediately, dessert. Fruit leather may be soaked in 
When burning brown break in your eggs Avater aud used for pies, shortcake, pud- 
quickly, and Avork AA’ith knife or cake dings and sauces. AVhen intended for 
turner all the time so that butter can run 
underneath everyAvhere. Have a good 
fire, not too hot. They are done in a 
moment, get crisp and nice broAAm under¬ 
neath, and you don’t get tired of them so 
quickly. 
The use of cold bread sliced thin, in- 
this purpose omit the sugar. 
Mailing Photographs Over Seas 
Is it permitted to mail a photograph 
(portrait) mounted, on card in the usual 
way, to a soldier in the American Ex¬ 
peditionary Force overseas. IMay such a 
stead of hot breads (aat use graham light photograph be mailed to Great Britain? 
bread, cornbread, Boston broAAUi bread or 
rye bread) is a great help to prepare submitted this question to the Ex- 
quick meals. Our breakfast consists of ecutive Postal Censorship Committee, 
cold light bread, fried, boiled or scrambled whose chairman advises us that there is 
eggs, butter, peanut, jams, molasses, fruit no objection to the sending of such plio- 
and milk, and in AA’inter time hot cereal tographs either to the Expeditionery 
or griddle cakes. Forces or to England, provided there is 
Our dinner consists of potatoes Avith no contraband or unmailable matter con- 
good gravy or melted butter, plenty of tained therein. 
vegetables, some kind of pie, cake or __ 
cereal with fruit, such as rice AA’ith cur¬ 
rants, barley with raisins, rolled oats Avith 
prunes, fruit soup, cream of Avheat Avith 
fresh fruits, buttermilk mush, etc. AA’e 
often have soup Avith milk toast, vege- 
Some Wartime Make-Overs 
The folloAving are some of my best dis¬ 
coveries in make-overs. I have tried 
them or seen them tried until I knoAV 
table soup, tomatoe bisque, asparagus, bave^ Pi'otty girdle, a hat, 
lentil, broAvn bean, celery, green pea, etc.. 
Her bauds rested on the meat she A\’as 
cutting; she looked at me in astonish¬ 
ment, as if she saw something that she 
knew could not exist. 
“But, child,” she then said in a rather 
pitying voice, “what do you live on then? 
AA'liat is left Avhou you don’t cat meat?” 
This conversation took place four years 
ago. Noav meatless days have taught 
everybody that one can stay alive and 
even get enough AA’ith bread, butter, cheese, 
milk, eggs, vegetables, fruits and nuts. 
all very nice Avithout stock. Most times 
there are some A’egetables aud potatoes 
loft for supper. AATth the help of flour, 
milk, hardboiled and raAV eggs, nutmeg, 
mace, curry poAvder, melted cheese, to¬ 
matoes and parsley, nearly every leftover 
can be made into nice croquettes. I mix 
ahvays all the ingredients to a stiff batter 
and fry in little^cakes, three in a grid¬ 
dle, in A'egetable fat, till brown on both 
sides. These, with lettuce, cold bread, 
peanut, jams, fruit and tomatoes, giA’e an 
easily prepared and nutritious supper. 
We drink tea, milk, buttermilk and coffee 
substitutes. 
Lettuce is one of the most healthful 
vegetables, especially for children. Ours 
AA’ill eat it Avith nothing but a sprinkling 
of granulated sugar. Most children are 
fond of it AA’heu you put sugar and a feAV 
drops of lemon juice over it tAvo or three 
hours before serving. AA’e groAvu-ups use 
it AA’ith the salad dressing given in The 
R. N.-Y. 
For those Avho fear that meatless days 
But noAV there has arisen another com¬ 
plaint; meatless meals are so tasteless, will make them weak, I can .state from 
aud nrenariuff them* coshs so mnob ninrc eight years’ experience that I grew heal- 
aud preparing them costs so much more 
time. May I tell you my experience as a 
busy trucker’s Avife, who devotes nearly 
all her time to garden Avork, and who for 
eight years has prepared the meatless 
meals for a family of five seven days a 
week? 
My main helps in giving more taste to 
the meals are fried onions, parsley, kitch¬ 
en bouquet, soy and cheese. To prepare 
thier and stronger from my A’egetarian 
diet, and that our cbildreu are rosy- 
cheeked. healthy and strong. 
MRS. AV. Y. SCIIEPB-CORNELISSEN. 
Salted Beans 
The folloAviiig is a tested method 
preserving string beans for AA'’nter use: 
AA’ash beaus, shred, put in crock in 
of 
collar and cuffs, or baby bootees, may be 
made from an old silk or linen umbrella 
or parasol cover. The heavy black silk 
from a torn umbrella gave a neat ruffle 
for a petticoat flounce. 
The tops of four heavy Avhite ribbed 
stockings and a neat crochet edge caught 
into the edges gave a child’s jersey cloth 
guimpe. The sleeves Avere all made, a 
leg cut open for backs and front. 
AA'hite hose cut and stitched together 
like quilting, then neatly bound, make 
soft bibs for the little felloAv.s. Again 
silk hose may be neatly j)ressed. doubled, 
cut and stitched into ties for the .school 
child, or the better parts cover a ve.st 
or collar form for an adult. 
AATndow shades often contain strong 
material which can be boiled aud cleaned 
and made into aprous or a child’s .slip-on 
dress. 
A pair of child’s leggings are often 
needed. These can be made from bits out 
of the ragbag, or parts of worn trousers. 
First try the pattern on any old material, 
as they must fit closely. 
Dainty sacques for avoo ones are made 
from old crepe de chine blouses arid 
woolen Avaists, using the crepe as lining. 
An outgroAvn coat of the three-year-old 
made neAV cbinchilla collar and cuffs on 
mother’s old coat. fl’lie loose belt of 
patent leather was recut for inother’.s 
house dresses. 
A pi’etty camisole was the skirt of a 
child’s dress, Avhich was embroidered ; put 
the bottom of skirt at the top of the 
