823 
Iht RURAL NEW-YORKER 
steam or boil in pot of water two and one- 
half hours. Serve with cream. 
Flannel Cakes.—Heat a pint of milk 
and butter size of an egg, but do not scald. 
Beat four eggs and mix with a pint of top 
milk or cream. Dissolve a yeast cake in 
this and stir in flour for stiff batter. 
When raised fry like any fritters, on but¬ 
tered griddle. Serve with hot syrup made 
by cooking together one part butter to 
four parts sugar. Brown sugar is espe¬ 
cially toothsome, while honey or maple 
syrup is delicious. Whipped cream, added, 
is excellent. 
Bread Crumb Cake.—One cup brown 
sugar, maple syrup or honey, creamed 
with one-half cup butter; stir in the beat¬ 
en yolks of three eggs, three-fourths cup 
rich milk, one teaspoon cream of tartar, 
scant one-half teaspoon soda, cup chopped 
peanuts and bread crumbs for batter. 
Crumbs from dry white bread may be 
used, or white and brown bread mixed. 
Add the whipped whites of eggs and bake 
in wide, shallow pan. 
Sour Milk Cheese Tart.—One and 
one-half cups sour milk cheese, one 
cup milk, one cup honey or maple syrup 
(or brown sugar brought to a boil in half 
cup water), butter size of an egg, one 
lemon, juice and grated rind. Bake in one 
shell, and serve with or without meringue. 
Bean Loaf: One cup each cooked beans, 
cottage chee.se, peanuts, chopped, or pea¬ 
nut butter and bread crumbs. If peanuts 
instead of peanut butter are used, add 
butter half size of an egg. Half cup 
chopped onion, half teaspoon mace and 
pepper, each, pinch salt. Two tablespoons 
milk, or enough to soften the mixture. 
Spread in greased pan, level the whole 
work that efficiency counts for but little; 
so many girls can work in the kitchens 
who from lack of education are unquali¬ 
fied to till other positions. [Not so in the 
East, where domestic helpers are scarce 
and wages high.—Eds.] These girls man¬ 
aged to get along at such work until final¬ 
ly they got a job in the telephone central 
office. Here the price is much more satis¬ 
factory and the hours are limited. While 
not on duty their time is theirs to spend 
as they like. 
I also happen to know a cousin of-these 
girls who is not yet twenty. Through the 
strictest self-denial of her parents she was 
given a fair education. She has tuijght 
two terms of school. She receives $.80 a 
month for her service in the schoolroom, is 
only on duty eight hours in the day. five 
days in the week, and is allowed to attend 
all teachers’ meetings, reading circles, 
etc., while her pay still goes on. ()f 
Course, there is competition in her field, 
too. But it is not nearly so strong, for 
we find in all the higher classes of labor 
that ability for superior work is an ad¬ 
vantage, as was the case with this girl. 
Before her first term of school closed the 
board asked her to take the next term 
at an increased price. Of course, one may 
find many positions more lucrative than 
teaching; but the girl who realizes that 
she must work in the future should lose 
no time in preparing herself for some pro¬ 
fession above that of ordinary housework. 
We do not forget that housework must be 
done, and every woman should be capable 
of doing all kinds of housekeeping in her 
own home, but when we must take up 
kitchen work as a means of support or 
wage earning, surely no other vocation 
There is always room about the house for :i pretty pillow. Our illustration. No. 1544. 
shows an exceptionally pretty design for cross-stitch embroidery. The flowers are for rose, 
the leaves and vines green and the ribbon red. The design is stamped and printed on white 
art fabric, size. lS.xZZ inches, and with mercerized tloss to complete embroidery, costs <50 cents. 
with a coating of olive oil or drippings, 
and bake half an hour. Serve with veg¬ 
etables like fried parsnips with white 
sauee made by boiling cornstarch in water 
and a little butter. Browned Hour may 
be substituted for t rnstarch. 
LILLIAN TKOTT. 
offers so little compensation for time and 
labor as does ordinary house aud kitchen 
Work. LILLIE REED YORK. 
Women’s Work in Oklahoma 
The wise parents who are. bringing up a 
large family of girls, and. whole 'income is 
limited, realizing that their daughters will 
likely have to make their way in the world 
aud perhaps help iu bringing up the 
younger children, should spare no sacrifice 
in preparing their girls for positions 
wbieli are lucrative as well as pleasant. 
Surely the most disliked, ill-paid vocation 
which girls can fill is that of servant iu 
the kitchen, yet many girls who have not 
education enough to fill other callings 
must resort to kitchen work as it means 
of breadwinning, generally speaking, the 
comforts of the hired girl are few. She 
is expected to work from early until late 
seven days in the week, with perhaps a 
few few hours Sunday evening off. 
I have iu mind some dear good girls 
whose father dic'd, leaving their mother 
with six little ones to raise. Owing to 
the fact that they failed to get school 
advantages, they were forced to take up 
kitchen work. These girls were neat and 
cleanly in their habits, willing, capable 
cooks, and never failed to give satisfac¬ 
tion, unless it was that they could not do 
enough work to suit some of the house¬ 
keepers with whom they stayed. One of 
these girls told me that while she was 
employed only to work in the kitchen, she 
was usually required or asked to do much 
work iu other parts of the house. One 
lady in particular employed her to help 
with the kitchen and dining-room work, iu 
a family of 13, including boarders. Find¬ 
ing that her help was capable and willing, 
the employer gradually dropped out of the 
cooking, until the greater part of the 
work of both places was left for the girl 
to do, and it did not <ud here. When the 
girl was through with the work in those 
rooms, and sat down to rest, the mistress 
of the house would pur her gently on the 
head aud say, “Oh, honey I am so iired; 
will you please go upstairs and right Miss 
<l.’s room?” And thus it went mi from 
day to day. And what was the pay re¬ 
ceived for such work? Only $2.50 per 
week for 10 and 12 hours a day. with a 
few hours off on Sunday afternoons. 
Competition is so strong in this class of 
Homemade Yeast 
Several readers have asked recently for 
recipes for homemade dry and liquid 
yeast. The following have given satisfac¬ 
tion to many readers: 
Liquid Yeast.—Pare aud boil four good- 
sized potatoes; wheu done mash them fine. 
Put half a cupful of dried hops into one 
quart of water and boil 15 minutes. Put 
one pint of flour into a bowl, strain over 
it the boiling hop water, add the mashed 
potatoes, and beat until smooth, then add 
a half cup of sugar and two heaping table¬ 
spoons of salt. Turn into a stone jar or 
bowl and t let it stand until lukewarm, 
cover and ferment three or four hours, stir 
it down every time it comes to the top of 
the vessel, then put it into a jar or large 
bottle, or something you can cover tightly, 
and stand iu a place where it will keep 
very cold, but not freeze. It will keep 
two weeks. Save one cupful of this yeast 
to start with next time. 
Virginia Dry Hop Yeast.—Take as 
>ny hops as you can grasp in your hand 
out of a sack for a few more won't hurt), 
l»ut in a porcelain or granite pan, then 
add two quarts c Id water; boil briskly 
for one-half hour; have boiling water 
ready to fill up pan as full as before boil¬ 
ing. Then have ready a gallon jar with 
1*4 cups wheat flour, one large spoonful 
of sugar, one teaspoonful of salt: mix all 
together and strain the hop tea iu jar. 
Stir all lumps out, set away to cool. 
Wheu lukewarm add a good yeast cake or 
any good raising to start it. Then let it 
stand oue day and night, stir down once 
or twice during this standing: tin u pour 
iu pan, take oue part wheat flour, two 
parts cornmeal. make as stiff as dough 
for light, wheat bread. Make in small 
cakes like those you buy : put on floured 
cloth ou a board to dry, turning till real 
dry. Put iu paper sack, keep tied tight. 
Keep where it will not freeze. This will 
last a family of seven or eight for five 
months. 
I’u rnpike Yeast.—Take one quart hops, 
boil in three quarts water for about one- 
half hour, drain and scald with this water 
as much cornmeal as this will take up. 
Let this cool. Mix in a light sponge made 
with wheat flour. Let rise over night.: in 
the morning roll out. adding more meal if 
necessary. Cut iu small cakes and dry 
thoroughly on boards in shade; turn each 
day. 
If it hasn’t this trademark, 
it isn’t a Victrola 
You can readily identify the Victrola by the famous 
Victor trademark "His Master’s Voice.” It is not a Victrola 
without the Victor dog. This trademark is on every 
Victrola. It guarantees the quality and protects you from 
inferior substitutes. 
The word "Victrola” is also a registered trademark of 
the Victor Talking Machine Company. It is derived from 
the word "Victor” and designates the products of the 
Victor Company only. 
As applied to sound-reproducing instruments, ''Victrola” 
refers only to the instruments made by the Victor Company 
—the choice of the world’s greatest artists. 
Look inside the lid—insist upon seeing the famous Victor 
trademark. On the portable styles which have no lid, the Victor 
trademark appears on the side of the cabinet. 
Victor Talking Machine Co., Camden, N. J. 
COLORED S. NATURAL 
VARNISHES 
Chi-Namel varnishes are for 
new and old hard or soft wood, 
imparting highly protective lus¬ 
trous surfaces equal to “factory 
finishes.” Being self-leveling, 
they can be applied by anyone 
without laps or brush marks. 
Tough, elastic, waterproof. 
Cost least by the square foot 
on account of great covering 
capacity. 
VISIT THE NEAREST 
CHI-NAMEL STORE 
where in 5 minutes you can learn how to 
re-finish everything in the home and 
save the expense of re-furnishing. It’s 
a progressive store—look for the sign— 
if you don’t find one readily write us. 
THE OHIO VARNISH CO.. CLEVELAND. O. 
Tom 
Thrift 
“You realize more 
and more what a good 
watch means to you every time 
you consult it.” 
See Paste 334 of “Your Bargain Book.” 
This page and the ones following 
sh jw a large assortment of men’s and 
women's watches ranging in move¬ 
ments from Swiss to the best American 
Manufacturers. There is a genuine 
15-Jeweled Elgin at $21.40. The others 
are quoted at figures far below what 
you are usually asked to pay for 
watches of equal value. 
“Your Bargain Book” is FKEE. Send 
today. 
_ The Charles William Stores 
357 StonM Buildtaa N«w York cay W 
What Every Home 
Canner Should Have 
One of our II & A HAND POWER DOUBLE 
SEAMEKS. The only adjustable Hand Power 
Double Seamer built that will seal all sizes of 
sanitary fruit and vegetable cans. Write for prices 
and descriptive matter to Dept. K. 
HENNINGER & AYES MFG.'CO.. Portland. G.-e. 
Builders of Steam Pressure Canning Outfits and Double Seamers 
Better Home Cooking J4 
Money From Canning ym ? 
By Steam Under Pressure" [B 
__ Steam cooking is common, but c 
National cooking and cauniug by su-um COViN—K* 
“under pressure’* is different and distinctly better. 
National Cooker saves food, fuel and time in the 
kitchen. Makes common cuts of meat delicious, the 
Wiiole local better, the whole family healthier. 
National Canner insures better cold 
packed canned goods for home use than 
you can buy; big profits on all the surplus 
you can put up. So simple any one can 
operate it. All sizes from $18 home out¬ 
fit to $2000 community or factory size. 
Write for full information and fine 
recipe book. 
Northwestern Steel & Iron Works 
815 Spring St. 
EauClaue, Wis. ] 
CANNER. 
THIS IS REAL CHARITY 
We ask assistance in finding homes for Cath¬ 
olic children. Send the name of a Catholic 
family who can offer a home to a boy seven to 
twelve years. We ask your loyal aid. 
PLACING OUT BUREAU 
417 Broome Street NEW YORK 
