The RURAL NEW-YORKER 
1163 
Saving Work in Hot Weather 
During the hot weather I make an 
especial effort to lighten the work in 
every way possible. I have as many 
labor-saving devices as I can afford, and 
they are my greatest helps. J know there 
are some women who do not like to cook 
on an oil stove, because there is so much 
less heating space than on a range ; but 
I find that by planning ahead it is pos¬ 
sible to cook for quite a large family on 
a three-burner stove. The tireless cooker 
is equally valuable. Here is how I man¬ 
age my cooking in hot weather, so that 
while we have good, nourishing meals, 
they are got with the .minimum of effort. 
Xo matter whether I cook vegetables or 
meat, or if I make a dessert, I always 
cook enough at one time for three or four 
meals. This saves both labor and fire. 
Kept in an ice box the food will not 
spoil for several days. And. by the way. 
no woman who wishes to save time and 
labor should attempt to do without ice 
in Summer. In the country there are 
very few people, indeed, who cannot put 
up their own supply during the Winter, 
but it is so often neglected year after 
year when it could be done as well as not. 
I do not like stab* pies, so I prepare 
enough crust, roll out, and put on pie 
plates, for several days; These I put in 
the ice box and add the filling when 1 
am ready to bake them. In Summer I 
always have cold suppers, with the ex¬ 
ception of one dish that can be kept 
warm in the fireless cooker. My family 
prefer cold drinks, such as lemonade or 
iced tea. Everything is prepared when 
I get the dinner, and my afternoons are 
free. I believe most women do not mind 
if they do have to work hard in the fore¬ 
noons if they can have the afternoons 
to sit down and sew, mend or read. I 
believe it is possible for every woman 
to have at least three hours in the after¬ 
noons on most days in which she can 
at least do sitting down work. 
One thing I find a great help is to have 
picnic suppers very frequently in the 
Summer out under the trees on the lawn. 
With paper plates, napkins and drinking 
cups, that can be thrown away when 
used, the dishwashing problem is solved 
for that night, with the exception of a 
few knives, forks and spoons. It cer¬ 
tainly is a relief for the housewife who 
is tired to be able to sit down to the 
table and not feel that she has an hour's 
work clearing up after the meal. 'This 
kind of meals also keeps the table linen 
clean longer, too, no small item to the 
one who launders it. 
We live practically out of doors in Sum¬ 
mer. and that means much less cleaning 
in the house. I have found that the work 
of cleaning can be done more easily and 
quickly if I clean a number of rooms at 
one time, performing a certain task in 
one room, and then repeating that same 
work in the others, before 1 finish the 
rest of the work in the first room. We 
all know that in factories everything is 
done to facilitate speed. They do the 
work there in the way that it can l>e 
done best and most speedily. There each 
workman does a particular task, piece 
work, a large number of men contributing 
labor to make a single article. When 
they have done a certain task for a few 
times they are “speeded up” on that 
particular work, and can accomplish far 
more by repeating that work than by 
going on to something else. For instance, 
if I sweep three rooms in succession, then 
dust the three, then replace the furniture 
in the three. T can do the work in con¬ 
siderably b*ss time than if I clean out 
one room entirely before I go on to the 
next. I have timed myself by doing tin* 
work both ways, and have found the time¬ 
saving by the first method to be con¬ 
siderable. 
I think everyone tries to make the 
washing and ironing as light as possible 
in hot weather. I have found that 1 can 
save most labor along this line by using 
almost exclusively paper towels and nap¬ 
kins. Since we no longer need to con¬ 
serve the paper there is no reason why 
full use should not be made of these 
helps. The cost might deter some people 
from using, but I find them much cheaper 
than hiring a woman to wash, and cer¬ 
tainly very much cheaper than having a 
spell of sickness from overwork. 
MBS. CI1AK1.KS .JOHNSTON. 
Renovating Window Shades 
T cannot. I am sorry to say. give you 
a recipe for dyeing discolored white 
shades green, but have you ever turned 
soiled window shades bottom end up? 
Fsually only the lower half of a shade 
becomes soiled, and I have hit upon the 
idea of turning them with great satis¬ 
faction. I remove the ring and stick 
and stitches from the lower end. but do 
not cut off any of the shade on either 
bottom or top unless it is very much torn 
or soiled, for it does not show when the 
curtain is put up again. If the top is 
torn or marked by the tacks 1 sometimes 
cut off a couple of inches. In the top 
end 1 sew a hem by machine after re¬ 
moving the tacks, and one must be careful 
not to remove the tack which holds the 
spring in the end of the roller. Also, in 
tacking shade on roller again, be sure 
spring end is on left of inside of shade. 
After three years of use my white 
shades throughout the house looked 
shabby, so T have just recently turned 
them, and they look “just like new.” I 
put the hem in before I tack the shade 
on the roller, as it is much easier to 
handle them. The soiled lower part 
rolled in during the day is not seen, and 
during the evening is hardly detected 
When the shades are lowered. I hope you 
will find this method usable in the event 
you do not find a better one or a way of 
dyeing shades. m. w. f. 
I notice on page lOfll an inquiry about 
restoring old window shades, or changing 
color. I have had some experience in 
that line, and find the best thing is flat 
interior house paint or gloss finish, as 
may be desired. I.ay the shades on the 
garret floor, or any other smooth surface, 
or suspend them on the sides of a build¬ 
ing. After painting 1 hang them in their 
own brackets, with an inclined stick be¬ 
hind them, one end resting on the floor, 
to keep the shades off the window casing 
until dry, which is only for a short time. 
1*. 0. K. 
Chop Suey 
Will you give me a recipe for Chinese 
chop suey and American chop suey? 
MRS. j. F. 
Chinese chop suey is a variable dish ; 
the Chinese restaurants here offer plain 
chop suey, mushroom, chicken, sweet-and- 
sour, IJong Kong style, etc. 'The one 
it. was suggestions about food for hearty 
men that the inquirer wanted. I would 
say use the home products, plenty of 
milk, even if it does bring $3 or over a 
hundred pounds. Eggs, though high 
priced, are cheaper than fresh meat, good 
homemade bread and real butter, not 
oleo. Farmers who work from 14 to l(i 
hours a day in haying and harvesting 
need an abundance of the most nourish¬ 
ing food. Cheese should be on our tables, 
even if it is high. With plain cake or 
feature common to them all is the sauce, 
doughnuts it helps wonderfully to satisfy 
and give strength. Fresh fruit should 
lie in abundance on every farm, though 
some men folks claim they cannot take 
time to care for berries, etc., but let them 
put in an acre or half an acre less of 
corn or oats, and use the time and labor 
to provide delicious fresh fruit which 
helps so much in time and is more appre¬ 
ciated than puddings or pies, though one 
must prepare those sometimes. 
Good baked beans with pork, if pre¬ 
pared and baked slowly all the morning, 
are acceptable for supper once in awhile, 
but not too often. Eggs carefully pre¬ 
pared and served are always appreciated, 
and one need not have qualms of con¬ 
science if they are 48 cents a dozen. 
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Two d.-signs Hi. t will appeal to the housewife are the little show towels No. 1.770. 
They should both he emhroid, red in blue. The china towel is for outline embroidery with 
(lowers formed of French knots. Tim glu» towel is for outline embroidery. The designs 
are on striped cotton toweling and with lucre.rized tloss to complete embroidery, costs for 
the pair tiO cents. 
soy, made from fermented Soy beans, 
which has a peculiar pungent natty taste. 
1 Main chop suey consists of bean sprouts, 
the tender white sprouts of Soy beans, 
boiled or steamed, in which are mixed 
sliced onions, fried brown, sliced uncooked 
celery, and shreds of tender frizzled pork, 
the whole moistened with it thick brown 
sauce made of heated Roy. Chicken chop 
suey lias the shredded white meat of 
Toast chicken laid over the top; if the 
mushroom variety, sliced mushrooms are 
mixed through it. while pineapple is used 
with the sweet-and-sour. Jerusalem arti¬ 
choke is also used with it 
A recipe given us for American chop 
suey calls for one dozen almonds, one 
dozen hazelnuts and one dozen English 
walnuts, blanched and chopped fine; one 
Brazil nut peeled and shredded. Pare 
the flesh from one chicken gizzard and 
simmer till tender. Take one-fourth the 
breast meat from a cooked chicken and 
one ounce of smoked beef and run through 
the* food chopper. In a saucepan cook 
two teaspoons of butter till it bubble's, 
add four laldespoons of chicken broth, 
one tablespoon of tomato catsup, tin* nuts 
and prepared meat. Cover and simmer 
10 minutes. Scrape two ..1-sized 
Jerusalem artichokes, cut in thin slices, 
add to the other ingredients, and cook 
10 minutes, season with salt and paprika, 
ami serve. This may be called a chop 
suey substitute, as it is very different 
from the real article. 
One very appetizing Chinese dish quite 
adaptable to American taste* is chow 
main. This consists of slender noodles 
that are boiled, drained, and then fried 
till crisp, and mixed with fried onions, 
fried pork cut into shreds, and shredded 
raw celery, sliced chicken laid over the 
top. The combination of noodles browned 
in butter with onions fried separately and 
shreds of bam will be found very savory. 
If we were trying to make an imitation 
chop suey we should boil Jerusalem arti¬ 
choke cut in shreds as a substitute for 
the beau sprouts, and mix this with fried 
onions, shreds of bam and celery, and 
then make a highly seasoned strained 
tomato sauce* to moisten it. It would 
not be Chinese, but would be savory and 
nourishing. The Chinese do not appear 
to cook e-elery, adding it raw to the other 
ingredients just before* serving: at least 
we have never met with it cooked, while 
if is used raw in many dishes. The same 
is true of cabbage; the* Chiu esc* cabbage 
or pe-tsai is chopped and added raw to 
chicken soup and other dishes just before 
serving. When’cooked we find it watery 
and of indifferent flavor, hut it is a de¬ 
sirable addition to various dishes when 
raw, or merely scalded. 
Catering for Hired Men 
i >in* who lias tin* cure* of little children, 
and a number of hearty men folks, surely 
has heart, mind and bands full, but as 
Potato salad with cold boiled eggs is 
excellent, with bread and butter. I have 
always lived on a farm, and in haying 
we were a little more particular to have 
an abundance of everything. We planned 
for chicken dinners part of the time, 
perhaps once a week fresh beef, and as 
our garden then began to furnish let- 
radishes and young onions it was 
bard to have a variety. Noodles, if 
has beef broth, are generally liked 
easy to prepare. 
Coffee, rolled oats with good milk or 
cream, bread, butter and cheese, with 
doughnuts or brown cookies, makes a 
good breakfast, but don’t skimp on what 
you have, and don't talk about high 
prices at the table. "The laborer is 
worthy of bis hire” (and board). 
A. B. 
VIRGINIA FARMS 
1 ait cun become happy anil independent farming 
in Virginia. Yon can grow profitably alfalfa and ali 
grasses, corn, fi nite, grains, beef and daily cattle. 
Virginia boasts the finest apple growing section in 
the world. Prices very reasonable, but advancing. 
We welcome you. Write now for hand book and 
maps. K0INER, State Commissioner of AgrL, Richmond. Ya. 
tuee 
not 
out* 
;iud 
FARMS in York Co., Pa. 
are being sold for less money than anywhere else 
in the country, all things considered. Stock, grain, 
dairy, fruit, and truck farms for sale; best markets, 
churches and schools. Improved farms within ten 
miles of county seat with 6o,000 population, from 
$.i0 to tl.V) per acre. Ask me questions. 
C. H. GROSS. - Manchester, York Co., Pa. 
40 Acres 
Canning Strawberries 
My answer to Mrs. 11. S. II.. who asks 
what to do with strawberries that are 
canned and go to t>*p. is that instead of 
being mixed in syrup use about one 
quart berries to every pint jar you cook I 
and one cup sugar and a little water 
(enough to have one pint when cooked).! 
Cook slowly, perhaps 10 minutes, seal 
and turn jar upside down and leave so 
lor four or five days at least, when 
fruit and juice are thoroughly mixed. 
Keep in a dark closet, as light is uot good 
for strawberries or tomatoes. 
MRS. E. B. W. 
9-room House, 2 Barns, nice 
home, outskirts of Village. 
Buildings good; painted, 
papered, and location fine. 
Bart rich loam fiats; fruit and nice location. To 
settle estate only $2,000; $1,200 cash. Let us tell you 
about it. Hall's Farm Agency, Corning. N.Y. 
Acroc C\> miles. Port Jervis, Orange 
rarm 30 HCre5> <’o.. X. v.; m ile Huguenot; 
- mostly level state road; 7-room house, 2 
barns; fair condition. S7.S00 ; possession at once. 
Easy terms. HARRY VAIL. New Milford. Orange Co.. N. Y. 
P*Q WlM #k If priced right and within 150 miles from 
d 11 H iyi A here, we can sell you** farm. Submit de 
tails. E. E. SLOCUM, 141 Broadway, New York City 
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