The RURAL NEW-YORKER 
programs that merely entertained, and 
an oyster dinner, etc. 
The league meetings and entertainments 
are about the only occasions afforded by 
our community for the people to meet to¬ 
gether aside from oh”rch services. This 
is only a village, oft •ailroad ; has two 
stores and two churches and school, so I 
think the meetings have been instructive 
as well as entertaining. e. f. it. 
It. N.-Y.—These community leagues are 
doing great work, ana the following from 
the annual report of the Co-operative 
Education Association of Virginia points 
out a healthful idea for other States: 
‘‘The great State department? of this 
Commonwealth organized to care for the 
several interests of the people have set 
the example to the citizens who have 
created these organizations by finding a 
definite basis of co-operation. 
“Through our Association the Depart¬ 
ments of Education, Health, Highways, 
Dairy and Food, and Charities and Cor¬ 
rection are touching elbows and finding 
some common ground for co-operation in 
reaching the people of the several dis¬ 
tricts. 
“The Department of Education is seek¬ 
ing through this organization to make the 
public school the community center and 
it is endeavoring to bring to the attention 
447—Transfer Design for Baby's Pillow. Price 
cf Transfer 10 cents. 
of the people of these several school com¬ 
munities the necessity for co-operation 
between the citizens and the school offi¬ 
cials in order to secure the best equip¬ 
ment. organization and results. 
“The Department of Health is seeking 
through these citizens’ organizations that 
are making the schools the community 
center to bring to the attention of the 
people the layman's relation to the prob¬ 
lems of the prevention of disease. This 
department solicits the assistance of the 
people in these community organizations 
in keeping the community in a healthy 
physical condition. 
“The Department of Highways desires 
the support of the community leagues in 
convincing the people that the problem of 
good roads is in fact a community prob¬ 
lem. They can more readily reach the 
people through the Community League 
and give instructions on how to keep the 
neighborhood roads in good repair, and at 
the same time aid in the development of 
the main highways. 
"The Dairy and Food Division of the 
Department of Agriculture utilizes the 
co-operation of the community organiza¬ 
tions in developing a greater interest on 
the part of each household and on the 
part of the entire community in produc¬ 
ing better and more diversified dairy and 
food products. 
“The Department of Charities and Cor¬ 
rections seeks to bring to the attention of 
the community through the Leagues the 
necessity for making the moral and social 
life what it should be, that the people 
may. by united effort, prevent or care for 
child delinquency and dependency, re¬ 
move immoral influences, bring about a 
very healthy social condition; that they 
may in a very definite way study and 
attack our real social and moral prob¬ 
lems, endeavor to prevent crime and pau¬ 
perism, and save these unfortunates to 
society. 
“Now that these State departments are 
all seeking through the Co-operative Edu¬ 
cation Association to reach the commun¬ 
ities through a definitely organized Com¬ 
munity League, the citizens of the State 
should place themselves in that organized 
state that will enable these great depart¬ 
ments to be of the greatest benefit to 
them. \Ye trust, therefore, that our most 
progressive citizens in every community 
will insist on having such an organiza¬ 
tion that will bring to the community 
this assistance and thereby provide a 
larger and richer community life and ex¬ 
perience.” 
Cake and Cookies Without Eggs 
In a recent issue a request was made 
for cake and cookies without eggs. There¬ 
fore I am sending some choice recipes 
that I have personally tested and found 
most satisfactory. 
Fruit Cake that Will Keep Indefinitely. 
—Four cups diced sweet apples (sour will 
do, but sweet ones preferable), one cup 
molasses, one cup brown or white sugar, 
one cup shortening (lard compound pre- [ 
ferred), one teaspoon cinnamon, one tea- i 
spoon nutmeg, pinch of salt. Place all 
the above ingredients in a granite basin 
on stove and cook until apples commence 
to get soft. When cold add cup sour milk, 
two tablespoons soda and flour enough to 
hold spoon up quite firmly, or until the 
dough mixture will stay in a little rift for 
a couple of minutes or so after removing 
the spoon. This recipe will make two or¬ 
dinary cakes in bread tins. 
Good Fruit Cake.—One cup sugar, one- 
half cup molasses, one half cup butter or 
meat drippings, one cup sour milk, one 
rounding teaspoon soda, one-half teaspoon 
baking powder, one teaspoon cinnamon, 
one-fourth teaspoon cloves and' same of 
nutmeg, three-fourths cup chopped raisins 
and two rounding cups flour. 
Nut Loaf Cake.—One cup sugar, butter 
the size of large egg creamed with the 
sugar, one cup sweet milk, two rounding 
teaspoons baking powder, one and one-half 
cups flour; flavor with one teaspoon lemon 
or vanilla; add two-tliirds cup of nut 
meats of any kind, broken in small pieces. 
Beat the mixture very hard for one min¬ 
ute before putting in tin. A thorough 
beating is very important. 
Best Molasses Cookies.—Two cups good 
molasses, one cup sugar, one cup shorten¬ 
ing, one cup hot water, two level tea¬ 
spoons soda, one teaspoon ginger, pinch of 
salt. Add just enough flour to handle 
and roll it soft as possible. 
Cinnamon Drops.—One cup sugai*, one 
cup sour ci'eam, one teaspoon soda, small 
pinch salt, two and one-half cups flour, or 
thick enough for drop cookies. Drop by 
spoonfuls on cookie pan, sprinkle with 
cinnamon and sugar just before placing 
in oven. 
. An eggless icing I find a great favorite 
is made the following way : One cup con¬ 
fectioners’ sugar; add hot milk in small 
amounts until it is of a creamy consis¬ 
tency ; then add one heaping teaspoon 
peanut butter and stir well. Good on any 
kind of cake. mbs. g. h. l. 
A Cure for Chilblains 
This cure will stop chilblains almost in¬ 
stantly : Take alum and dissolve in wa¬ 
ter; make it strong and warm. Put the 
feet in; soak them. I never knew it to 
fail; used it for over 30 years. My daugh¬ 
ter had her feet frozen and suffered for 
years until I found this. A very few 
times using cures them. j£. 
Fruit Parings for Vinegar 
Cover any parings with water and boil 
until tender, drain off the juice and boil 
it down some; then put it in a cask or 
jug and add some vinegar “mother.” 
Whenever you have parings, more juice 
may be prepared and added. Any fruit 
juice from canned fruit may be used 
also. Keep the receptacle slightly open. 
The vinegar is ready soon after you 
cease to add juice. Keep in the cellar 
during the process. s. K. h. 
Time-saving Sausage Making 
When meat is cut ready for the grinder, 
to every crock full of cut meat put on 
two tablespoonfuls of salt and one of 
pepper. The spoon should be just a little 
rounding full, if more seasoning is 
wanted make spoon a little fuller. Put 
279 
into a large pan and mix well, then grind, 
and it is ready for the stuffer without 
further mixing; 1 think much better 
mixed than the old way. Can be tried 
when first gallon is ground and vary the 
seasoning accordingly. b f k 
Yankee Doughnuts 
One pint, milk, one egg, one-half cup 
shortening, one cup sugar, one teaspoon 
cinnamon, yeast and salt, flour for a stiff 
dough I take a compressed yeast cake 
and dissolve it in about a cup of luke¬ 
warm water, then thicken it slightly with 
flour, let it stand while the shortening is 
melting. To_ the melted shortening add 
the milk. When lukewarm mix with the 
other ingredients. The dough should be 
just stiff enough not to be sticky. Set it 
m a warm place until it commences to 
nee. Then set in about the same temper¬ 
ature as for bread, let it rise until it has 
increased to at least three times its bulk 
Then roll out and cut in cakes. Let them 
rise until so light they will float on the 
fat when placed on it. Fry in hot fat. 
I raise mine over night and fry in the 
morning. This is a long-tested family 
recipe- g. k. d. 
Peanut Cookies.—Chop one pint of pea¬ 
nuts finely; rub to a cream two table¬ 
spoons of shortening and one cup of 
sugar; add two large spoons full of milk, 
one-fourth teaspoon of salt; the peanuts 
and flour to make a soft dough. Roll out 
cut in desired shapes, bake in a rather 
slow oven. 
mmiiiiimiiniiitniiiiiiiiniii!iiiiiiiii!iiiiiiiiimiiitiriiiiiiiiiiiimiiiHiiiiiiiininiiirinni!iTiriiiii!itiiiiiniiiiniiiiiiimniiiiiiiiiniiiiniiiiiriii,ntiiiiiiiiiiinii,iiiiiiinmiiimiiiiifiiiiiiiii(iniiiiiimimii„„iiiiiii..ri.i...i..iii,.' 
........... 
Swift & Company’s 1918 profits 
shown in this book 
Send for a copy. Contains facts and figures that will give you a 
better understanding of the conditions that govern the sale of your 
cattle, hogs, and sheep. Write for your copy NOW —it is free 
Do you understand clearly the 
things that determine the prices 
paid for your live stock? 
Do you know why the packers 
are interested in stockyards? 
Do you know how the packer’s 
dollar is disposed of—how much 
goes to you for your live stock, 
how much of it goes for actual cost 
of doing business, and how much 
is left the packer for his services? 
Do you want to know the real 
facts about the Federal Trade Com¬ 
mission’s investigation of the pack¬ 
ing industry? 
There is no mystery in the live 
stock and meat business. It oper¬ 
ates under conditions of intense 
competition and, like every other 
industry, is controlled by funda¬ 
mental business principles. 
Swift & Company’s 1919 Year 
Book contains many pages of val¬ 
uable information along the lines 
of the foregoing questions—facts 
and figures that will give you a 
clearer understanding of market 
conditions and the sale of your 
animals. 
It presents a review of Swift & 
Company’s operations during 1918, 
and shows that the profits earned 
(about 2 k cents on each dollar of 
meat sales) were too small to have 
any noticeable effect on live stock 
and meat prices. 
Send us your name for this val¬ 
uable book now —a postal will do. 
Address 
Swift & Company 
4151 Packers Avenue, Union Stockyards, Chicago, Ill. 
Established 1868 
A nation-wide organization owned by more than 23,000 stockholders 
ZZ.ZZZZZZZZm.m^^^.................. 
11 . .. 
