1244 
WOMAN AND HOME 
From Day to Day 
An Aviator’s Prayer 
I leave tbe oarlii and lake to wing 
And soar aloft in spiral flight; 
The while I hoar the angels sing, 
And see afar celestial light. 
For Thee, O Hod, I nionnt on high, 
Ky aid of swift propeller blade. 
Guide Thou my conr.se until I die, 
Embarked on this supreme crusade. 
—Chaplain Thomas F. Oakley, in 
Stars and Stripes. 
* 
“The good-will of good cooks is, after 
all, the cornerstone of conservation,” says 
the F. S. Food Administration. The good¬ 
will of the cook is also the cornerstone of 
domestic harmony, and is best conserved 
by a convenient kitchen, easily accessible, 
food supplie.s, and abundant fuel and 
water. 
* 
A Pennsylvania woman tells how she 
mixes rye bread with cornmeal made into 
mush, as follows: 
“Make mush, not gruel, out of corn- 
meal like that eaten with milk. After it 
is wf'll cooked, take buttermilk, cool and 
thin your mush to the thickness of yeast 
or buckwheat batter. Mix your bread 
with this instead of using water, and you 
will .say as I do that you have never 
eaten better rye bread. Just the same as 
you usually make it. only using mush and 
buttermilk instead of water, I have made 
good Wheat bread with the mush and 
milk.” 
* 
Creole eggs with cheese will make a 
hearty supper dish. Fry in one and a 
half tablespoonful of shortening half a 
small minced onion, half a finely chopped 
green popper and one tablespoonful of 
shredded parsley. When tender add a 
piece of bay leaf, one cupful of strained 
tomato pulp, one clove, salt and paprika 
to taste; a pinch of powdererl thyme and 
the .same of ground mace. Simmer all 
for five minutes and thicken by the addi¬ 
tion of one scant tablespoonful of flour 
mixed with a little cold water. Stir until 
the sauce boils and remove from the fire. 
Arrange in a buttered baking dish alter¬ 
nate layers of .sliced hard-boiled eggs (use 
four eggs), the strained sauce and grated 
chec.se. Have the last layer of sauce. 
Dust thickly with cru.shed dried bread 
crumbs and bake in a hot oven for ten 
minutes. 
* 
Prof. Snyder’s book on “Human Foods 
and Their Nutritive Value,” has this to 
say regarding homemade baking powder : 
“Baking powders can be made at home 
for about one-half what they usually cost, 
and they will give equal satisfaction. The 
following will make a long-keeping j^ow- 
der: Cream of tartar, eight ounces; bak¬ 
ing soda, four ounces; cornstarch, three 
ounces. For a quick-acting powder use 
but one ounce of starch. The materials 
should be thoroughly dry. Mix the soda 
and starch fir.st by shaking well in a glass 
dr tin can. Add the cream of tartar and 
shake again. Thorough mixing is essen¬ 
tial to good results.” Keep the powder in 
gla.ss or tin cans. It is probable that 
there would be less economy in home¬ 
made baking powder now than some years 
ago, when druggists’ materials wei-e 
lower in price. A hou.sekeeper should 
figure on what she must pay for material, 
and compare with what she pays for the 
commercial article, before making it at 
home. 
* 
We are a.sked how to make the “apple 
slump.” beloved of New Englanders. No 
doubt there are many variations of this 
old-fashioned dish, but the following is a 
stand.ard method : Peel, core and slice good 
mellow cooking apples. Put in an agate 
saucepan, first rubbing it with butter; 
grate nutmeg over the top, and sugar ac¬ 
cording to judgment; dot bits of butter 
over the top, and pour in a little water, 
a teacup or less, according to whether the 
apph's are very juicy or not. Cover, and 
put on to cook while you mix the crust. 
Sift a pint of flour with a teaspoonful of 
baking powder and a little salt, rub in a 
tablespoonful of shortening, and mix with 
milk to the consistency of a soft biscuit 
dough. Boll this out until it is the right 
size to fit the inside of the saucepan, then 
lay OA'er the apples, noticing tlmt there is 
water enough, and a place left for the 
steam to escape. If desired, the dough 
can be cut into biscuit form, and these 
bi.scuits laid close together over the top of 
the apple. Cook from 12 to 15 minutes, 
and serve quickly, like a potpie; the dough 
must not be permitted to become sodden. 
Fried Pies 
My grandmother always made them on 
stiite occasions, and as I am (50 I think 
hers must have been the genuine old- 
fashioned kind. I never have known any¬ 
one else who made them. Hers were in¬ 
variably cranberry and were made like 
turnovers; that is, a piece of pie cnist 
was rolled thin, a spoonful of thick sauce 
laid on, the edge turned over and the pie 
pressed out with a saucer, leaving plenty 
of room for the filling. The pie was 
pricked two or three times with a fork 
and fried a delicate brown in deep fat. 
like a doughnut. Indeed, she always made 
zr/^e RURAL NEW-YORKER 
November 2, 1918 
at the same time, a dish of small, heart- 
shaped doughnuts. mas.sachusetts. 
Nourishing Cornmeal Dishes 
The following recipes, .sent out in the 
Cornell Reading Course, give methods of 
using cornmeal in savory and nourishing 
ways. 
Peanut Scrapple.—One cup fine corn¬ 
meal, 1 cup hominy grits, 2 teaspoons 
salt, 2 quarts boiling water, or milk, and 
water, 1 cup ground peanuts. Sift the 
cornmeal and the grits into the boiling 
salted water, stirring it constantly. Cook 
it for at least 1 hour, stirring it oCca- 
.sionally. Five minutes before removing it 
from the fire, add the peanuts. Pack the 
mush in a deep pan, and store it in a 
cool place. When ready to use it, cut it 
in %-inch slices, and brown it in a small 
amount of hot fat. Grated cheese may be 
substituted for the peanuts. When ready 
to use the scrapple, cut it in cubes, roll 
them in grated cheese, and pile, them on a 
grea.sed tin. Bake them in the oven until 
the cheese is toasted. 
Cornmeal Polenta.—I’olenta is a stand¬ 
ard Italian dish, prepared in a variety of 
ways. One cup cornmcjil. 2 teasjioons 
salt, 1 cup milk, 2^2 cui)s boiling water. 
1 egg, 1 tablespoon fat, cup grated 
cheese, dash of cayenne. Mix the corn¬ 
meal, the .salt, and the cold milk. Add 
this mixture carefully to the boiling 
water, and cook it over direct heat, stir¬ 
ring it comstantly until it thickens. Cook 
it over hot water for 4 hours. Add the 
beaten egg. the fat, and the cheese, and 
pour the mixture into a shallow pan. 
Cool it, cut it into cubes, arrange them in 
a pyramid on a flat dish, and sprinkle 
them with paprika and grated cheese. Re¬ 
heat the polenta before serving it. 
Scalloped Cornmeal and Chee.se.—Into 
a buttered baking-dish pour thick corn¬ 
meal mush and chee.se sauce in alternate 
layers, using about 1 cup of sauce to 2 
cups of mush, (lover the top with but¬ 
tered crumbs, and bake the mixture for 
30 minutes in a moderate oven. Prepare 
the cheese sauce as follows: Three table¬ 
spoons butter, 3 tablespoons flour, 1 cup 
milk, salt, fiaprika, 1 cup cheese, grated. 
Melt the fat, remove the pan from the 
heat, add the flour, and stir the mixture 
until it is smooth. Add the milk, return 
the pan to the heat, and cook the sauce 
Tintil it thickens, stirring it constantly. 
Place the pan over hot waiter, add the 
cheese, and allow it to melt. 
Indian Rabbit.—One-half cup corn¬ 
meal, 1 teaspoon salt, V 2 cup cold water, 
1^/2 cups hot water, 2 tablespoons fat. 
Vi pound cheese, (lash of cayenne. Wet 
the cornmeal with the cold water, add it 
carefully to the hot water, and cook it 
over direct heat until it thickens, stirring 
it constantly. Place it over hot water, 
and steam it for four hours. Before serv¬ 
ing it, add the cheese, grated or in small 
pieces, and the fat. When the cheese 
melts, serve the rabbit on crisp toast. 
Southern Spoon Bread.—^Two cups 
scalded milk. li/t> cups cornmeal, 1 tea- 
spo()n salt. 2 tablespoons fat, 1 or 2 eggs. 
Sift the meal and the salt into the scald(?d 
milk. Cook the mixture for five minutes 
in a double boiler, and add the fat. Al¬ 
low it to cool. Add the yolks of the eggs, 
and fold in the well-beaten whites. Turn 
the mixture into a well-greased baking- 
dish, and bake it in a moderate oven for 
,30 minutes. Serve it hot in the baking- 
di.sh. _ - 
Candy Baskets 
Will you give directions for making red 
and white peppermint baskets, the kind 
that are used at Christmas? i. w. D, 
To make these candy baskets requires 
the skill of a trained confectioner. The 
candy is rolled into sticks, then coiled into 
the little baskets before it hardens. Such 
work does not appear practical for one 
who has had no training. 
To Make the Old Look New 
The writer has seen so many women 
carrying rusty leather handbags and pock¬ 
et-books as to infer that it cannot gener¬ 
ally be known that liquid shoe dressing 
w’ill restore freshness to these articles. 
The blacking will not rub off w’hen dry. 
It is wi'll to use an application of oil or 
vaseline, to .soften the leather after it 
has dried. I have used liquid blacking on 
old kid gloves, but prefer ink for that 
purpose. G. A. T. 
Dried Beef 
To every 20 pounds of beef, use one pint 
of salt, one teaspoon of saltpetre, and one- 
quarter pound of brown sugar. Mix well, 
divide in three equal parts. Rub all sides 
of the meat with one-third of it each day 
for thr(‘e successive days. Let it lie in 
the vessel in the pickle it makes for six 
or seven days, turning it every day. It 
will then be ready to hang up in the 
kitchen, or some place where it can get 
luuit and air, for several days, until the 
outside is quite dry, then put in bags and 
hang in the cellar. I have used this recipe 
for years and it has never failed me. 
Experience will teach one about how long 
to leave it in the pickle, and how long to 
let it dry before putting away. Of course, 
a small or thin piece would not require 
as long a time as a real large piece. 
M. E. S. 
ANOTriER Dried Beef Recipe. —I hav# 
been reading the recipes for smoked dried 
beef given last year, and think our way 
is the best of all, ns it can be left in the 
pickle as long as one chooses, and it is 
not necessary to use two jars to salt it 
In. Just pack it all down together; when 
you come to the beef you wish to dry, 
take It out, smoke and dry it, and th« 
best of all is, it will keep one month or 
five years. It needs no freshening or 
washing, just take out a piece and cook 
It just right for eating. Here is the 
recipe: KM) pounds beef, seven pounds 
•nit, three pounds sugar, three ounces 
•nltpetre. Mix salt, sugar and salt¬ 
petre, cut beef small, especially the 
bony pieces; pack closely and distribute 
the salt, etc., through it. Gut a sound 
hard wood board to fit just inside the jar, 
lay it on the beef and a heavy stone top 
of It. No brine. You can put up your 
beef this way and forget it if your jar 
does not leak. We keep getting good 
things from The R. N.Y. ; maybe this 
will do someone else good. F. M. P. 
Sorghum Recipes 
The following recipes for the u.se of 
.sorghum syrup are given by the U. S. 
Food Administration : 
Gingerbread. — Two tablespoons light 
syrup, 2 tablespoons shortening, 1^/4 tea¬ 
spoons soda, 1 teaspoon salt, tea- 
.spoons ginger, % teaspoon cinnamon, 1 
teaspoon mace, 1 teaspoon allspice, 1 egg, 
% cup sorghum, 1 cup buttermilk, 2^/^ 
cups barley flour. Cream syrup and 
shortening, add soda, salt, spice.s. Beat 
in egg, acid sorghum and buttermilk. Mix 
thoroughly, ad(l flour and mix lightly. 
Hermit Cookies.—One-half cup sugar. 
WhentiieTkicbff 
IsFarAuxui 
When the doctor is ten 
or twenty miles away, it’s 
a mighty comforting feel¬ 
ing to know you’ve got a 
jar of Musteroie handy in 
the house. 
For first aid in many ill- 
nesses-f or relief from cold s, 
congestions,aches and pains 
—Musteroie is uncommonly 
effective. 
It is better than a mustard 
plaster—gives quicker re¬ 
lief, and there’s no fuss, 
muss or blister. 
Just rub a little of this clean, 
white ointment on the aching or 
congested spot. Almost instantly 
you feel a pleasant warm tingle, 
then in a moment or two a sooth¬ 
ing, delightful coolness; but way 
down deep underneath the cool¬ 
ness, good old Musteroie gener¬ 
ates a peculiar heat which dis¬ 
perses congestion and sends the 
pain away. 
Musteroie is made with oil of 
mustard and a few home simples. 
Try it for coughs, colds (it often 
prevents pneumonia), bronchitis, 
sore throat, croup, stiff neck, 
neuralgia, headache, rheumatism, 
lumbago, pains and aches of the 
back, sore or strained muscles, 
and chilblains. 
Many doctors and nurses recommend ito 
30c and 60c jars; hospital size $2.50. 
The Musteroie Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
Grangers Attention 
1st.—Have you appointed your purchasing 
agent ? 
2nd.—If not, attend to it at your next regular 
meeting. 
3rd.—Select a man who will have the confid¬ 
ence of YOUR MEMBERS. 
4th.—As soon as we are notified of such selec¬ 
tion we will immediately make arrange¬ 
ments with him to keep YOU posted on 
prices and secure YOUR orders. 
5th.—We extend our services to Farmers and 
Cooperative Associations who are not 
Grangers and solicit their business. 
New York Grange Exchange, Inc. 
611 Dfllaye Building SYRACUSE, N. Y. 
PRODUCTIVE POULTRY HUSBANDRY, 
by Harry R. Lewis; $2. A popular Poultry 
work. For sale by Rural New - Yorker 
Loans to Farmers 
Long Time Low Interest 
No Commissions—No Renewal^ No Worry 
Under the Federal Farm Loan Act, we will loan money to actual 
or prospective farmers with which 
To buy or improve farm lands and erect buildings 
To buy live stock, fertilizers, and equipment 
To pay off existing mortgages and debts 
We will loan you from $100 to $10,000, according to your needs and 
security. The interest rate is 5%%. The mortgage will be complete¬ 
ly “wiped out” at the end of 35 years by paying 6%% annually—6%% 
for interest and 1% on principal. Or you may pay off all or any part 
of the principal after 5 years. 
Write today for full particulars—if you live in any of the following 
states: 
Maine New Hampshire Vermont Massachusetts 
Connecticut Rhode Island New York New Jersey 
THE FEDERAL LAND BANK 
145 State Street, Springfield, Mass. 
When Writing Be Sure to Give the Location of Your Farm 
