Jjhe RURAL NEW-YORKER 
385 
More About Those Canaries 
[Many of our women readers were in¬ 
terested in the article on canaries by Mrs. 
S. I!. Taber Willets, some time ago. There 
have bet'ii a number of letters, and Mrs. 
Willets has sent us another letter about 
the birds.J 
I will tell those who care tin* manner 
of management- if management it is— 
that I installed when birds came into my 
care. A few years ago my son brought 
me a little canary he had from bis house¬ 
boat, which was sold. I do not like to see 
birds caged, so purchased another for 
company and then built a roomy bay win¬ 
dow-like projection from a southeast sit¬ 
ting-room and turned them loose therein 
with the care as mentioned, and they 
have multiplied, and only once did I con¬ 
sent. to part (not for money) with a few 
to an Italian boy who seemed so fond of 
them. I built (had built for them) a 
similar bay window from his house, and 
described the care, but they did not thrive. 
Many years ago I had many canaries 
which were turned free in a large bay 
window-like addition to my dining-room, 
where I also luul unite a number of large 
and small potted plants. Although the 
doors of the room wore always a-swing. 
and the liberty of a large house was 
theirs, they never flew out of the bay win¬ 
dow extension except occasionally one 
would fly to the opposite side of the din¬ 
ing-room. but immediately glad to fly 
back at home. I also had a curious red 
and black troupial that was sent me from 
South America; it had a large reed cage, 
the door open also, and a belated female 
oriole also found refuge with the others, 
but never left that end of the room. I 
cannot tell why. except they were happy 
and contented. For the oriole I opened 
the window when Spring came and it flew 
away, but returned in the Fall and stayed 
till Spring again. 
Their hath saucers and bread and milk 
were both outside of the cages and on the 
sills, but they usually roosted in their 
cages. In freedom they lived, and I think 
knew they were safe there in their own 
little space and cared not to fly to other 
realisms (ills! they knew not of. 
s. I*. TAKKK Wtl t.KTS. 
It. N T .-Y.—The troupial from South 
America, to which Mrs. Taber Willets 
refers, was no doubt one of the large yel- 
low-and-blaek or orange-and-hlaek orioles 
native to South and Central America, 
some of which are naturalized in tin* West 
Indies. In a broad sense, any of the fam¬ 
ily Ieterkhe, which includes our black¬ 
birds, graekles and orioles, is a troupial. 
White Cornmeal 
Will you give a recipe for bread to he 
made out of white corn flour, a tested 
recipe? M. P. 
White cornmeal may be used in any 
recipe used for the yellow meal. In our 
issue "f May 11. 19 IS. page 6S1. there is a 
recipe for corn bread raised with yeast, 
and the while meal is excellent for this. 
This is a recipe furnished by the United 
States Food Administration. We use 
white cornmeal in preference to yellow in 
making war bread, using il with wheat 
flour. The result is a white bread of ten¬ 
der grain, with a sweet and delicious 
flavor. 
Corn and Wheat Bread 
I should like to suggest that former 
ini|iiircrs try scalding the granulated 
cornmeal well with boiling water, then 
when milk-warm add yeast and allow to 
rise, after which flour, whole or white, 
should be worked in. constituting about 
a third, as for johnny cake, together 
with salt and brown sugar or cooking 
molasses in necessary amount to sweeten 
it, as in brown bread. Put into receptacle 
and steam three hours, then bake just 
long enough to dry off, or hake in steady 
but not too hot oven one hour or a little 
more. This is old brick oven rule. 
L. H. 
Nourishinn Foods from Maine 
Packing, ’l'lie small hoy of the family 
styled it packing, and packing it has re¬ 
mained because it tills an often-felt want: 
Toast a decided brown on hoih sides, 
thin slices of bread. Raised bread is 
preferable, and graham or oatmeal bread 
still more toothsome. Roll, and cover 
to soak soft with rich milk or sweet, 
cream. Fry in butter, pork, or beef drip¬ 
pings. three big onions sliced lino, and 
mix with three large boiled potatoes. 
Beat three eggs, and mix with the whole, 
using as much of the bread, in bulk, as 
of the potatoes. Add a quart chopped 
chestnuts or peanuts, season with mace, 
sago, a trifle of salt and a quarter pound 
butter. Place all in an earthen dish, and 
cover with the stock which is kept in 
every well-ordered refrigerator. Juices 
left from all kinds of meats, kypt in 
tight glass jars come in handy at this 
time. Rake in covered dish. This furn¬ 
ishes a hearty dish, for luncheon, and 
some children like to take it to school, 
a generous spoonful or more in a sauce 
dish. Canned or corned meats may be 
substituted for the nuts. The more 
cream and butter used the more delicious. 
Squash Custard.—To one quart squash 
pulp allow a quart rich milk or sweet 
cream and four to six eggs, although less 
nmy be used. Salt, a dash of nutmeg, 
two cups sugar, and a tablespoonful best 
molasses, stir well, and steam or hake in 
individual cups. The latter cooking is 
most appetizing, but harder on the cups, 
unless they are set in a pan of water and 
covered. May be served hot, but is best 
cold, from the refrigerator, and is good 
alone or with whipped cream. In the 
latter combination, it may he cooked in 
a single dish, like pudding, and served in 
saucers. The busy housewife, cooking 
for children and hearty men, will lind it 
is appreciated just as fully if squash is 
not. sifted. Simply put a whole Hubbard 
squash in the oven when baking other 
things, and when cooked, halve, remove 
seeds and stringy portion, atul with big 
spoon scrape the pulp from the hard 
Hubbard shell, and save time by beating 
it directly into the milk. Many cooks 
make squash puddings, pies, and cus¬ 
tards without eggs, when the latter are 
high, using flour or corn starch instead. 
But these dishes are designed as much 
for their highly nutritive properties as 
for their palatability. 
Indian 1‘udding. ITeat milk over slow 
fire, then gradually sift in and stir as it 
thickens, fresh cornmeal, making sure it 
does not taste mouldy <>r old. When 
rather thicker than batter for cake, add 
good molasses, a cupful to three pints of 
the first mixture, a little salt, and the 
Juice and grated rind of a lemon. Rake 
in covered pudding dish. After the first 
hour add two beaten eggs stirred first 
into a pint milk, and a cup or more seed¬ 
ed raisins. Half a day’s slow baking 
will not be too much. Some cooks do 
not use the eggs, but it makes a more 
nutritious dish thus. It may be served 
hot. hut sliced cold and served with rich 
cream and a little nutmeg, it forms one 
of the hot weather dishes which is hearty 
and nourishing and delicious unheated. 
It can he kept indefinitely, may be baked 
in a fireless cooker, and almost any fruit, 
like prunes, instead of raisins, may be 
used, or it is good without fruit, ft has 
the added quality of being easy to pre¬ 
pare. L. L. T. 
Thrift Cake 
One cup sugar, one egg, one level table¬ 
spoon butter, two-thirds cup water one- 
half eup cornstarch, one-half cup corn 
flour, two-thirds cup wheat flour, a little 
salt, two teaspoons baking powder; flavor 
to taste. Rake in square tin in a hot oven 
until it will not stick to toothpick or 
broom straw. m. k, p. 
No men living are more worthy to he 
trusted than those who toil lip from pov¬ 
erty ; none less inclined to take or touch 
aught which they have not honestly 
ea rued.— Lincoln. 
Born Cooks and Others 
The woman on the farm, though she may be a born cook and a 
peerless housekeeper, is sometimes handicapped by a lack of informa¬ 
tion concerning certain new methods that have been adopted in the cities. 
To some extent this has been true in the case of Jell-O, which in the 
cities has for several years been the most popular preparation for des¬ 
serts and salads. 
As rapidly as possible steps have been taken to spread among all 
women complete knowledge of the subject. 
In Domestic Science and Home Economics classes in city and coun¬ 
try, trained women have demonstrated the simple and economical Jell-O 
: way. and recipe books have been distributed with care and thoroughness. 
As Jell-0 is now sold in practically every general store in the country, 
farmers’ wives are enabled to share the privilege enjoyed by their city 
sisters. 
The Jell-0 Book, containing recipes for all kinds of plain and elab¬ 
orate desserts and salads, and explaining the easiest and cheapest way 
to make them, will be sent free to every woman who writes and asks us 
for it. It is a book which every housewife in America should possess. 
Jell-0 is put up in six pure fruit flavors: Strawberry, Raspberry, 
Lemon, Orange, Cherry, Chocolate. Each 13 cents or two packages far 
25 cents. 
THE GENESEE PURE FOOD COMPANY, 
Le Roy, N. Y., and Bridgeburg, Ont. 
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OneRegister 
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one fire to feed and take 
care of. Just one register. 
No torn-up floors and parti¬ 
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cold air duct in basement. Space, annoyance, time, labor, fuel 
—all saved. Also adapted for stores, halls, churches, schools, etc. 
WILLIAMSON Sffi 
Saves In Many Ways 
Pipeless 
Furnace 
Burns large chunks of wood, coke, 
soft coal or hard coal with equal ease 
and efficiency. And you get the full 
benefit of every single heat unit—at a big 
saving. The Williamson Pipeless Fur¬ 
nace draws down the cold air from all 
over the house and then sends it back 
perfectly warmed. Your root crops are 
also protected against freezing, but 
cellar is not heated to such an extent as 
to cause them to spoil. 
Send For Free Book 
The Williamson Pipeless Furnace is 
made by a company that has been en¬ 
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of heating equipment for the last thirty 
years, it has many advantages partic¬ 
ularly its own. Send for interesting 
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ing problems from A to Z. Don’t delay. 
Mail the coupon—• today I 
The Williamson Heater Co. 
4‘»3 West 5th Street Cincinnati, Ohio 
Maker « of /.'is .famous Williamson 
UNDERFEED Furnace. 
■ The Williamson Heater Co., 
493 W. 5th St., Cincinnati, Ohio 
Without cost or obligation to me please 
I send book describing the Williamson Pipc- 
| less Furnace. 
| Name___ 
I. 
Address. 
