1028 
RURAL NEW-YORKER 
Auffust ol, 1918 
WOMAN AND HOME 
From Day to Day 
When They'Come Back 
They will come back, America’s brave 
sons. 
From war-torn fields, when victory and 
peace 
Have stilled the augrj' thunder of the 
guns 
And brought to suffering hearts a quick 
release. 
They will come back from anguish deep 
and strife. 
From sights and sounds that only they 
could know, 
Hack to (he fullness of a richer life— 
The great reward because they chose 
to go. 
They will have felt the flames of cleans¬ 
ing tires. 
Have passe(l the tests that try the 
hearts of men, 
Have learned in sacrifice of dear desires 
That souls can rise to splendid heights 
again. 
They will lone i)roved that wrong can 
hold no .sway. 
Have .seen it>e darkness change to ra¬ 
diant light, 
Have felt the I’resence, “Lo—with you 
nlwa|-,” 
And heard ITis voice in silences at 
night. 
.\iid we v.bo wait and pray for them at 
home 
3Iay one great prayer in soul and spirit 
burn : 
That we may keep the faith until they 
come, 
Be not unworthy of a bright return— 
A prayer exoresscd in every deed and 
thought. 
In every ta.sk of willing heart and 
hand. 
A purnose out of pure desire wi’ouglit—• 
fl'o learn of them and some day under¬ 
stand. 
—Alison Brown of (he Vigilantes in New 
York livening Sun. 
* 
tiou.” The Canadian authorities also 
have announced their intention of rigidly 
enforcing the sugar regulations there. In 
most cases where violations have been de¬ 
tected the punishment has been a iail 
.sentenei* in addition to a heavy fine. The 
false rei)ort circulated in this country is 
no doubt another case of enemy propa¬ 
ganda. 
* 
O.VF. of our friends sends us a conser¬ 
vation recipe for fish balls made with 
cornn)eal mush, which sounds very good. 
It calls for two cupfuls of cold white 
cornmeal mush, one cupful shredded cod¬ 
fish, one egg. one tablespoonful butter. 
Pick over and soak the codfish, if it needs 
freshening, then combine the ingredients, 
seasoning with pepper as desired. I )rop 
by .simonfuls into hot fat. These fish 
balls are said to be very nice, and when 
one is cooking mush its use would save 
the labor of preparing potatoes. 
Canning and Preserving Tomatoes 
Tomatoes for Stewing.—Wash and 
blanch for one to two minutes or until 
the skins are loose. Dip in cold Av.ater, 
cut in pieces and pack tightly in steril¬ 
ized jars. Add salt and boiling tvater (if 
necessary! and sterilize 1.5 minutes in 
washboiler or 10 minutes in Avater seal 
canner. 
Tomatoe-; for Salads.—Separate the 
firm one-i from the soft ones, and blanch 
until the skins are loose. Dip in cold 
Avater, remove the skins and pack the firm 
tomatoes in the sterilized jars whole. 
Cook the soft and large tomatoes to a 
pulp, put them through a sieA-e and pour 
the hot pulp over the Avhole toniafioes. 
Add salt and sterilize 15 minutes in wash- 
boiler or 10 minutes in water seal canner. 
Tomatoes for Frying.—Cut firm, me¬ 
dium-sized tomatoes into three .slices and 
blanch for Iaa-o minutes (like fruit, do not 
let (he Avater boil). Dip in cold water 
and pack in sterilized jars Avithout re¬ 
moving the .skins. Add salt and boiling 
Avater or pulp and sterilize as above. 
Wide-mouth jars are especially nice to 
use for these slices of tomatoes, as they 
are easier to pack Avithout breaking the 
slices. 
Tomato Soup.—Cook together one 
quart of tomatoes cut in pieces, one pint 
of Avater, 12 peppercorns, a bit of bay 
leaf, four cloves, one slice onion and one 
teaspoon salt. Strain and pour into ster¬ 
ilized jars and sterilize as above. To use 
add two teaspoons of sug.ar and one- 
eighth teaspoon soda. Melt kwo table- 
si)oons fat in sauce])an, add three table¬ 
spoons of flour and blend, then add 
enough of the hot mixture to make a con¬ 
sistency to pour. Add to the .soup, thor¬ 
oughly mix and seiwe hot. Tomato jndp 
may be canned to use in cream of tomato 
soup. 
Preserved (Ireen Tomatoes.—Cook one- 
fourth pound of ginger root in Avater 
until ginger is .soft. Cut up eight pounds 
of green tomatoes, add the ginger mixture 
and coA'er Avith Avater. Simmer until to¬ 
matoes are tender. Add four pounds of 
sugar and boil one hour. White corn 
syrup may be .substituted for one-half the 
sugar. 
Tomato Jam.—FiA’^e pounds of toma¬ 
toes, 3% pounds of sugar, rind and juice 
of tAvo lemons. Cook until thick, as other 
jams. 
Tomato Conserve.—Peel one gallon of 
ripe tomatoes and cut into slices. Cut 
six lemons into thin slices and remoA’e 
seeds. Put tomatoes and lemon into the 
l)reserviiig kettle and add one-half pound 
of raisins and four pounds of granulated 
sugar. Heat sloAvly to the boiling point, 
then simmer until thick like mush. Stir 
fre(|uently to prevent burning. Pour into 
sterilized glasses and .seal. 
Tomato Butter.—^Ten pounds of toma¬ 
toes, four pounds of sugar, one quart of 
viiK'gar, tAVo tablespoons orange peel, one 
tables|)oon ground cinnamon, one of 
ground cloA'es. Pet it boil until <|uite 
thick, then store in sterilized glasses. 
Chili Sauce.—Take 24 ripe tomatoes of 
medium size, one fuiion and 10 green pep- 
])ers Avith some of the seeds left in. Choj) 
all (|uite fine, adding tAvo tablespoons 
salt. OIK' rablespoon ginger, allspice, nut¬ 
meg and cloves, two-thiixls cup of broAvn 
See Lalley-Light 
In Action at the Fair 
Tui: following recipe for apple catsup 
is .sent out by the TTuited States Food Ad¬ 
ministration : One quart aiqde sauce, 
one teaspoon pepper, one teaspoon ginger, 
one teaspoon mustard, one teaspoon cin¬ 
namon. one teaspoon onion extract, one 
teaspoon cloves, tAVo teaspoons salt, one 
pint vinegar. Simmei- .sIoaa-I.v until thick, 
bottle and seal. A similar catsup can be 
made from plums or grajies, and spiced to 
ta.«te. Borghum or molas.ses may be added 
if a SAAcet sauce is liked. 
The Cornell Beading Course has sent 
out a bulletin on “Preserving Vegetables 
Avith Salt.” and one on “Drying Fruits 
and Vegetables in Noav York State.” 
The bulletin on salted vegetables contains 
a number of recipes for their use, AA'hich 
Avill be found helpful. One recipe new to 
us is for stuffed green tomatoes. The to¬ 
matoes, which are packed in brine for 
Winter use, are soaked in cold Avater for 
tAvo hours to freshen them, then a thin 
slice is removed from the top of each, 
and the seeds taken out. The c.aA’ity is 
then filled with boiled rice, grits or bar¬ 
ley, seasoned Avith onion, pepper and 
ground peanuts. The tomatoes are then 
put in a baking dish AA'ith suflicient stock 
almost to cover them, the dish is covered, 
and the tomatoes baked until tender, 
about one hour. Green tomatoes are 
usually plentiful in Fall, and .salting 
them Avill add variety to the Winter bill 
of fare. 
N.A.STTTKTiUAf pods are used in pickles 
and also to flavor vinegar. To make nas¬ 
turtium vinegar, fill a bottle Avith the 
pods, adding a few pepper corns, then 
cover with boiling vinegar. Let stand 
three weeks, then pour off the vinegar 
and bottle. Tender green nasturtium 
pods may be pickled in brine for Winter 
use. being used like capers in making 
sauce for boiled meats. 
* 
A REPORT ha.s been current in this 
country that Canada had placed no re¬ 
striction on the use of sugar. Coming at 
a time Avhen people in the United States 
had been placed on an honor ration of 
tAvo pounds a month, the assertion that 
sugar could be obtained in unlimited 
quantity across the border Avas naturally 
calculated to cause discontent. So far 
from this being true, the Canada Food 
Board recently issued a statement calling 
for a reduction of sugar consumption 
throughout the Dominion to 1% pounds 
a person each month, half a pound less 
than the present American “honor ra- 
Lalley-Light will be exhibited, 
and in operation, at most of the 
county and state fairs this fall. 
We ask you to note particularly 
the way it runs, and the character 
of the electric light and power it 
produces. 
If you will do this, we count on 
the plant itself to convince you 
of the superiority it has proven 
in eight years of every day farm 
use. 
You probably will b^ impressed, 
first, with its extremely smooth 
running; and the fact that a low 
hum is all you hear when it is 
running. 
You will see that the electric 
lights are strong and steady all 
the time—without even a sugges¬ 
tion of a flicker. 
You will observe, also, the same 
steady flow of power to the elec¬ 
trical machines which may be ex¬ 
hibited. 
The men in charge will explain 
that Lalley-Light furnishes light 
and power from two sources—the 
storage battery; and the genera¬ 
tor, independently of the battery. 
That means with Lalley-Light 
you are doubly sure of having 
light and power. 
Even if you are not of a mechani¬ 
cal turn, you can’t help admiring 
the unusual simplicity of the 
plant, and its very compact de¬ 
sign. 
We urge you to study Lalley- 
Light, because it points the way 
to a great saving of farm labor 
and an equal increase of comforts 
and conveniences on the farm. 
Next year the farmer’s need for 
Lalley-Light’s reliable, economi¬ 
cal power and light will be even 
greater than this year. 
You should prepare now to meet 
that need. 
If Lalley-Light should not be dis¬ 
played at your home fair, write 
to us for details and name of the 
nearest Lalley-Light merchant. 
Lalley Electro-Lighting Corporation 
777 Bellevue Ave. Detroit, Mich. 
DISTRIBUTORS: 
Robertson-Cataract Electric Company 
147 Mohawk St., Buffalo, N. Y. 
Abeles Lalley Light Corporation 
19 West 62nd St., New York, N. Y. 
Generating plant is 27 inches long, 14 
inches wide, 21 inches high. Storage 
battery is included in complete outfit. 
