'1360 
RURAL NEW-YORKER 
December 7, 1918 
WOMAN AND HOME 
From Day to Day 
To the Christ Child 
You little children, in whose eyes 
I'lie undiinmed light of heaven glowe; 
Whose di’eains are bright of I’aradise; 
Whos<* thoughts are whiter than the 
snows ; 
From holy lips and iindefilcd _ 
Ilreathe vour soft prajers like Christ 
the Child. 
And you whose thinning locks are sprent 
With unreturning Autumn’s Time ; 
Whose forms, like wind-worn trees, are 
bent 
Beneath the heavy storms of time; 
Take Christ the Child to be your guide 
I’ast the dim shoal where shadows bide. 
O saving hands! O Thou that hcai« 
An earthly mother’s lullabies; 
Who sharest all our doubts and fears; 
Whose bosom trembles to our sighs; 
Teach us Thy gospel i)ure and mild ; 
Make us like Thee, O Christ the Child. 
—Credit Lost. 
* 
A RECKXT inquirer asks how to can 
spare-rib. As canned meat is usually put 
up without bone, while the spare-rib has 
more bone than meat, it does not seem 
very economical for canning; there would 
certainly be a lot of waste space. How¬ 
ever, it may be that others have canned 
it, and are able to offer an opinion. We 
think spare-rib is at its best when freshly 
roasted. Its season is sometimes pro¬ 
longed by putting in a light pickle, like 
ham. but we do not think it would be de¬ 
sirable to keep long in a stronger pickle,- 
like salt pork. The pickled spare-rib is 
boiled with greens. Roast pork is canned, 
but the bone is removed; as a rule the 
meat is browned, then put in the cans, 
lu one method a stock made by boiling 
bones and pigs’ feet until the liquid will 
form a jelly when cold, is poured over the 
browned meat, which is then processed in 
the cans. 
IS 
To many of us the war period has 
meant greater self-denial, rather than 
greater thi'ift, for people who are always 
frugal cannot be much more so Avithout 
personal deprivation. But there is no 
doubt that many people learned to save, 
who had never saved bef()re. and this is 
especially true of those living in the cities 
and towns. It is the general opinion that 
women in the United States have learned 
to cook more carefully, and to secure 
better results from their materials, and 
we believe this is true. The discussion 
of food saving, and the many recipes sent 
out by State and National food authori¬ 
ties, have given moi-e pride in cooking, 
and in securing better results from given 
materials. We think our younger women, 
especially, feel a greater interest in cook¬ 
ing than ever before. There is no doubt 
that our young men who have been over¬ 
seas will come back yearning for Ameri¬ 
can cooking, but they would be more than 
human if they did not tell the home cooks 
Avhat wonderful dishes they had eaten in 
France, and also what toothsome results 
were obtained from the limited materials. 
(^AN any of our readers give a tested 
recipe for “ham bologna” sausage? The 
ordinary recipes given for bologna call 
for a proportion of three-fifths beef to 
two-fifths pork, and are smoked before 
boiling. We are told in a Government 
bulletin that the beef should be “cured” ; 
that is, choi)ped, salted, and stood aside 
for 3() to 48 hours, as it will not keej) 
well if filled into skins without this cur¬ 
ing. Other recipes say noUiing of this 
preliminai'y curing. If high-grade bo¬ 
lognas can be made on the farm in con¬ 
nection with butchering, we should like to 
have some experience, giving recipe, meth¬ 
ods, cooking and smoking. A farmer who 
butchers both beef and pork has material 
for making better sausage than that com¬ 
mercially made from “bologna cows.” 
Furnace Alarm Clock and Coal Gas 
A few years ago some alarm clock de¬ 
vices were mentioned in the “Woman’s 
I’age” by which the draft of the furnace 
would be automatically turned on at any 
time for Avbich the alarm was set. This, 
however, necessitates putting on an extra 
supply of coal at night, and we have been 
greatly annoyed by a house full of coal 
gas. In one person it caused a cough so 
persistent that .she had to go away. The 
cough ceased immediately, and the cause 
was traced to the coal gas. We have 
remedied this lately by putting on the 
draft for about 10 minutes after putting 
on the coal, before closing it up for the 
night. DOBBS. 
Christmas Recipes 
Roast Turkey with a Blanket.—Select 
a plump young turkey and clean carefully 
at least one day before cooking. Allow’ at 
least 20 minutes to the pound in a well- 
heated oven. Pour in enough hot w'ater 
to keep it from burning to the pan, and 
baste often. Stuff the turkey in any Avay 
that is liked by the family, but do not 
season so highly that the real turkey 
flavor is hidden. An hour before dinner 
make the blanket, w’hich is a baking pow¬ 
der biscuit crust made rather stiff and 
with less shortening and baking pow’der 
than for biscuit. Roll out about oue- 
fotirth inch thick and spread carefully 
all over the turkey. This keeps in the 
juices and makes it very tender. Baste 
often, keeping enough w’ater in the pan 
,so there will be enough for gravy. Gut 
blanket into nice pieces and serve with 
the turkey. 
Christmas Stew’ed Goose.—A stewed 
goose can be made to serve more persons 
than it does in the ordinary w’ay of roast¬ 
ing. Clean goose the day before you wish 
to cook it, rub it Avith salt, pepper and 
ground ginger. Cut off Avings, legs, neck, 
and cut the rest into pieces. Place in a 
saucepan, barely covering Avith Avater; 
add a feAV Avhole black iieppers, a bay 
leaf, a sliced onion, tAvo tablespoons of 
canned tomatoes, a few celer.v tops, a 
bunch of parsley and a small clove of 
garlic. I>et goose cook .sloAvly for four 
hours. When tender, thicken gravy Avith 
a tablespoon of flour. 
Stewed Che.stnuts.—Pour boiling water 
on a (|uart of chestnuts. Take skin off. 
Put them in a stCAA-pan and pour OA’cr 
them a good pint of beef stock. Cut up 
an apple and put in. Season with pepper 
and salt. When soft serve Avith the roast 
turkey or the Christmas bird. 
Christmas Nut Soup.—One large onion, 
two canned tomatoes, one tablespoon 
of peanut butter, one cup of soaked entire 
Avheat bread crumbs. Di.ssolve nut but¬ 
ter in a little water. If liked, curry pow’¬ 
der may be added. For ordinary taste 
Avhen flavoring Avith curry powder use 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
and Small Women, aoiiO. Gii'l!s..I)ress, 
10 to IS years. 0 to 12 years. Price 
Price 15 cents. 15 cents. 
much less thau the recipes for curried 
dishes call for; in this a scant teaspoon- 
ful dissolved in a tablespoon of water. 
Boil for 40 minutes, take from the fire 
and put through a coarse strjiiner. The 
result is a brown soup, thick as cream. 
Oyster Croquettes with Roast Turkey. 
—Place tAvo tablespoons of butter in a 
saucepan; AA’hen melted, stir in three 
tablespoons of flour, and when blended stir 
in a pint of hot milk; season Avith salt 
and pepper and carefully stir in a cup 
of ovsters Avhich are cooked in their OAvn 
liquor. Spread two inches thick on a 
buttered plate, and Avhen cool form into 
rolls; roll in cracker crumbs and beaten 
egg, R'y a delicate brown in hob fat, drain 
and surround the turkey with them. 
Christmas Southern Baked Ham.— 
Scrub a six-pound ham, cover with Avater 
to Avhich has been added a pint of sweet 
milk. I,et stand over night. Drain and 
boil for tAvo hours, then remove the tough 
skin, Stick one dozen cloves over the lop 
of ham, make a soft paste of one pint 
flour, and enough Avater to handle it 
easily. Cover the ham Avhere the skin 
Avas Avith this paste, put in the baking 
pan with one quart of the stock in Avhich 
it Avas boiled and one-fourth cup broAA’n 
sugar. Bake three hours. Baste several 
times. About one hour before it is done 
pinch the crust in a number of places and 
baste. 
Diced Turnips.—Pare, slice and cut in 
dice an inch square, boil till nearly done 
in as little Avater as possible to one quart 
of turnips, add one tablespoon of sugar, 
salt to make as palatable. When they are 
boiled as dry as possible, add three spoons 
of cream and a beaten egg, and serve. 
(^elery Croquettes.—One cup mashed 
potato, three-fourths cup fiuely sliced 
AN INIERESTING SHORT STORY 
We cannot prepare any better advertisement for 
GOM-BA ULT'S 
CAUSTIC "BALSAM 
than the folloAving voluntary testimonial from a man who stands 
very high in all business and social circles where he is known: 
GOMBAULT’S CAUSTIC BALSAIVf has had a steady, reliable 
sale in France, where it is made, for forty-five years. In the United States and 
Canada, with only moderate advertising, it has had an increasing sale for thirty- 
five years. The demand is produced strictly by its merits. Price $1.75 per bottb. 
Sold by druggists, or sent by Parcel Post on receipt of price. Guaranteed to 
give satisfaction. For further particulars and imlimited testimonials, address 
The Lawrence-Williams Co., Cleveland, Ohio 
Soh Proprietors and Distributors for the U. S and Canada 
No. 2131 Wyoming Avenue, Washington, D. C., 
November 26, 1917. 
The Lawrence-Williams Co., 
Dear Sirs:-1 have had GOMBAULT’S CAUSTIC 
BALSAM constantly in my home for thirty-three 
years and have used it for a large number of. ani¬ 
mal and human ailments. It is by far the most 
effective, reliable and economical medical prepara¬ 
tion that I have ever known. Its persistent use 
for chronic rheumatism, lumbago, neuritis and 
kindred troubles bring sure relief. For sore throat, 
pains in chest and acute cramps it penetrates and 
relieves pain. For mosquito bites, bee stings and 
bites of all other vermin it instantly stops all irri¬ 
tation.^ For itching between the toes and on 
limbs, it is an instantaneous cure. For fresh cuts, 
wounds and old sores, it eliminates all danger from 
Uood poisoning and hastens a cure. A few drops 
of CAUSTIC BAI^AM is more effective than half 
a bottle of any other application that I know of. 
Truly yours. M. J. LAWRENCE. 
Yes, Sir! 
You CAN 
Save Money!’ 
,.^Del Dane 
1 “The Old Stove 
'M; ‘ Master” 
F orget 
“high 
prices 
Send me a postal and 
get this book. I’m smashing 
prices this year on Kalamazoo 
Stoves, Ranges, Furnaces, Gas 
Ranges and Kitchen Kabinets 
Write Today 
that’s the way to get the whole 
story. Save a smashing big lot of 
money. Ask for Catalog No.ll4 . 
KALAMAZOO STOVE CO. 
Manufacturers 
KALAMAZOO MICHIGAN 
AKdd&meLZ^ 
D ir(^t to 
1 Valuable 
Information 
You will find valuable information 
in the following booklets—they 
are based on the latest and best 
medical knowledge. 
Nujol Laboratories 
STANDARD OIL CO. (NEW JERSEY) 
50 Broadway, New^ Y ork 
Send me without charge the booklet checked 
1—1 "THIRTY FEET OF DANGER" 
1_1 Constipation-auto-intoxication in adults 
1—1 "AS THE TWIG IS BENT” 
1_1 Constipation in infancy and childhood 
1—1 "THE DAYS THAT GO BEFORE” 
1_1 Constipation in pregnancy and nursing 
1—1 "WAGES OF NEGLECT” 
1_1 Constipation os a cause of piles 
1—] "AS THE SHADOWS LENGTHEN” 
1_ 1 Constipation in old age 
- 
WELL WELL 
Own a machine of your own. Cash or easy 
terms. Many styles and sizes for all purposes. 
1 Write for Circular 
■WILLIAMS BROS., 432 W. Stale S»., |ftgca. N. V- 
SAVE HALF Your 
Paint Bills 
BY USING Ingersoll Paint. 
PROVED BEST by 75 years’ use. It will 
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by th' “GRANGE” for 43 years. 
Made in all colors—for all purposes. 
Get my FREE DELIVERY offer. 
Prom Factory Direct to You at Wholesale Prices. 
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Tells all about Paint and Painting for Durability. Valu¬ 
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Write me. DO IT NOW. I WILL SAVE YOU MONEY. 
Oldest Ready Mixed Faint House in America—Estab. 1842. 
0. W. Ingersoll, 246 Plymouth St., Brooklyn, N .Y. 
GRIMM’S Maple Syrup Evaporators 
What the GRIM5I EVAPORATOR has done for others— 
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Ask for catalog 
*\B " and state 
number ot trees 
you tap. 
Rutland, Vt. 
G. H. GRIMM ESTATE 
FAMOUS HOTEL BLEND 
COFFEE 
DIFFERENT FROM ORDINARY COFFEES 
In 5-Ibs. Lots or Over ^ 
From Wholesaler Direct ■ B.. * 
Bean or Ground ID- 
CJ We’re acccptinj? orders from families direct for this 
remarkable blend, used by leading N. Y. Hotels 
Satisfaction Guaranteed or Money Back 
0 Lbs.Del.P'ree 300 Miles.'*10 Lbs. Del. Free 1000 Miles 
GILLIES COFFEE CO., 233-239 Washington St., New York 
Established 78 Years 
Fanners, Attention 
1st—Are you using Grange Exchange Feeds 
and Grains? 
2nd Do you know that we are offering mixed 
feeds that contain no by-products ? 
3rd—The Exchange State Brands of fertilizers 
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4th—We have closed contracts with reliable 
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Farm and Garden Seeds, Spraying Mate¬ 
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supply you with anything else you want. 
Write for information. 
New York Graage Exchange, Inc. 
308 South Salina Sfrfec! SYRACUSE, N. Y. 
FERTILIZERS AND CROPS by Dr. L. L, Van 
Slyke, Price, $2.50. The best general 
farm book. For sale by Rural New-Yorker 
