1350 
September 13, 1910 
WOMAN AND HOME 
From Day to Day 
“Sleep Well’’ 
I hear thy voice, dear Lord. 
I hear it by the stormy sea. 
When Winter nights are black and wild, 
And, when, affright, I call to Thee; 
It calms my fears and whispers me, 
“Sleep well, my child.” 
I hear thy voice, dear Lord, 
In singing winds, in falling snow, 
The curfew chimes, the midnight bell: 
“Sleep well, my child,” it murmurs low ; 
“The guardian angels come and go— 
O child, sleep well.” 
I hear thy voice, dear Lord, 
Aye. though the singing winds be stilled ; 
Though hushed the tumult of the deep. 
My fainting heart with anguish chilled 
By the assuring tone is thrilled— 
“Pear not and sleep." 
Speak on—speak on, dear Lord! 
And when the last dread night is near, 
With doubts and fears and terrors wild. 
O let my soul expiring hear 
Only these words of heavenly cheer, 
“Sleep well, my child.” 
—Eugene Fields. 
* 
The recipe for cucumber relish, given 
in 1914, is repeated for the benefit of 
recent inquirers. One quart sliced cu¬ 
cumber, one onion sliced fine, one chopped 
green pepper. Sprinkle with salt, let 
stand three hours, drain well, and add 
one cup sugar, one teaspoonful white mus¬ 
tard seed, a little pepper, 20 cloves. Add 
vinegar to cover, scald, not boil, put in 
jars and seal. 
* 
The following recipe for preserved 
pumpkin was given two years ago. by a 
correspondent who used the red variety 
for it, with excellent results: Pare and 
cut in square blocks one good-sized pump¬ 
kin. sail well in a crock. Let stand 10 or 
12 hours, then wash and let stand in fresh 
water, three or four hours. Make syrup 
of three-quarters pound sugar to one 
pound pumpkin. When boiling add the 
pumpkin Dlocks; let simmer till trans¬ 
parent and syrup is in proper condition. 
Add a sliced lemon or more when near 
done. 
* 
Among useful Farmers’ Bulletins is¬ 
sued by the 17. S. Department of Agri¬ 
culture is one on “School Lunches.” by 
C. L. Hunt (Farmers’ Bulletin 712, free 
on application). This will be found sug¬ 
gestive by mothers who wish to consider 
the child's nutrition intelligently. Farm¬ 
ers’ Bulletin 717. also free, is “Food for 
Young Children,” also by C. L. Hunt. 
This is very helpful also. Many women 
do not realize how much information may 
be obtained from State or National Gov¬ 
ernment bulletins. It often appears that 
those especially in need of the informa¬ 
tion fail to get in touch with it. 
if 
We have lmd several requests for 
method of canning green corn on the cob. 
This is so wasteful of space that we do 
not advise it. but if one wishes boiled 
corn on the cob in "VS inter, this is the 
way to do it: Blanch in boiling water 
for 10 to 15 minutes (after removing 
husk and silkt. Plunge into cold water 
and drain. Pack in glass jars, alternat¬ 
ing tips and butts. Add a very small 
quantity of boiling water, but do not fill 
can with water, and add one level tea¬ 
spoonful of salt to each quart can. Ad¬ 
just rubber and top, am, close loosely. 
Process in boiler for four hours, then 
remove jars, tighten covers, and invert 
to cool. 
Dried Apples for Hers' Green Food 
I wonder if any of your readers have 
ever tried drying apples for Winter green 
food for chickens? I usually raised cattle 
beets, which took rich ground, much weed¬ 
ing. and heavy lifting carrying into and 
out of cellar. This Spring when cleaning 
my pantry I threw out some old dried 
apples. The chickens paid no attention 
to them then, but a heavy rain fell dur¬ 
ing the night and the next morning the 
apples were well soaked, when I saw the 
hens eating them greedily. I had so many 
early windfall apples that were not 
needed for other stock, or cider, that this 
Gummer I collected some of them each 
day, sliced through the centre with the 
peeling on, laid in old incubator trays 
The RURAL NEW.YORKER 
and dried on a tin porch roof. This was 
light work, requiring but little time, and 
I have several large flour sacks full dried 
for next Winter. M. R. p. 
Green Tomato Pie 
Will you give recipe for making green 
tomato pie? MRS. M. R. 
The following is a Pennsylvania recipe: 
Peel the tomatoes, and with a sharp 
knife slice very thin. Proceed as for 
apple pie; put with the tomatoes one 
cup of sugar, mixed with a teaspoonful 
of flour (more or less, according to juici¬ 
ness of tomatoes ) ; dot sparingly with 
lemon, cover with top crust, and bake 
40 to 45 minutes. Unlike most pies, this 
is said to be better the day after it is 
baked. 
Another recipe calls for the green to¬ 
matoes sliced very thin, sprinkled with 
lemon juice and sweetened with brown 
sugar. A lump of butter, the size of an 
egg, is then dotted over the filling in 
small pieces, some preserved ginger cut 
in little bits, a little chopped lemon peel 
and a dusting of cinnamon. Then dredge 
a little flour over it to prevent it from 
being too juicy, and cover with pie crust. 
The preserved ginger gives a richer flavor 
than the dried root. 
Bottle Feeding of Infants 
The Children’s Bureau, in a little cir¬ 
cular on bottle feeding, gives the follow¬ 
ing rules as to amount of whole cow’s milk 
to be given to a well infant: 
The amount of milk to be given in 24 
hours to an infant depends on his age, 
weight, and digestive powers. Most in¬ 
fants under one year need l 1 -^ ounces of 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9832. Itus.sinn 
mouse with Kimono 
Sleeves, 34 to * 44 
bust 
The medium size 
will require 2>4 yds. 
of material 36 ins. 
wicfe, 1% yds. 40 or 
44, with % yd. 36 
for banding. 
9854. Girl's Dress, 
8 to 14 years. 
The 12-year size 
will require 3 yds. 
of material 36 or 44 
ins. wide, 1% yds. 
54 with 2 yds. 36. 
1% yds. 44, 1% yds. 
54 for the blouse. 
9848. Blouse with 
or without panels, 
34 to 42 bust. 
The medium size 
will require 3% yds. 
of material 27 ins. 
wide. 2% yds. 36, 
2V* yds. 44. 
9846. Kimono 
Blouse with Gather¬ 
ed Vestee, 34 to 42 
bust. 
The medium size 
will require 2% yds. 
of material 36, 40 
or 44 ins. wide, with 
% yd. 36 extra for 
full vestee. 
milk to every pound of their own weight. 
With very young infante, or when wean¬ 
ing, it is safer to begin at one ounce for 
every pound of weight. Two ounces of 
whole mixed milk is more food than most 
infants can stand, and more than they 
need if other foods are used in their diet. 
Decide on the amount to be fed at a 
single feeding and the total number of 
feedings in 24 hours. Take the amount 
of whole cows’ milk suited to the weight 
and digestive capacity of the infant, dilute 
the milk with sufficient boiled water or 
cereal water to bring it up to the desired 
amount for the total number of feedings. 
One-half to one ounce of sugar (for cane 
Sugar, three to six level teaspoonfuls) 
should be dissolved in the boiled water or 
cereal water before adding it to tin* milk. 
Mix well and divide it into the desired 
number of feedings. 
Cereal water instead of boiled water 
may be used after the first months for 
diluting the milk. During the early 
months, it should be made by using only 
one-half a level teaspoonful of flour (bar¬ 
ley or wheat) to a pint of water. This 
may be gradually increased to two level 
tablespoonfuls at six months and three 
level tablespoon fuls at niue months. 
In making cereal water, mix the flour 
in a little cold water until it is a smooth 
paste and then stir this into a pint of 
boiling water. Let the mixture cook over 
a flame until it thickens and then cook 
slowly in a double boiler for at least one 
hour. Do not salt for young infants. 
Example—A well baby, six months of 
age, weighing 14 pounds, has a stomach 
capacity of six ounces; therefore, if six 
meals a day are given, the total amount 
to be given would be 36 ounces; if five 
meals a day are given, the infaut could 
safely be given seven ounces at a feeding, 
making a total amount of 35 ounces; al¬ 
lowing iy 2 ounces of milk to the pound 
weight gives a total of 21 ounces. 
Feeding Formula.—Milk (whole), 21 
oz. ; water, 14 oz; sugar, 1 oz. (dis¬ 
solved). Total, 35 ounces. 
Summer Salads 
French Dressing.—One-half teaspoonful 
of salt, y 2 teaspoonful of pepper, 2 table¬ 
spoonfuls of vinegar and 4 tablespoonfuls 
of salad oil. Put all the ingredients in a 
small bottle or jar and shake well. Use 
with lettuce as “dressed lettuce” or salads 
made of a combination of fruits or vege¬ 
tables. To marinate means to let a salad 
mixture stand in French dressing until 
well seasoned. 
Boiled Dressing.—One-fourth teaspoon- 
ful of salt, 1 teaspoonful of mustard, 1 y> 
tablespoonfuls of sugar, few grains of 
cayenne, 1 y> tablespoonfuls of flour, 1 egg, 
94-cup of milk, and 14 -cup of vinegar. 
Put sugar and vinegar in a saucepan 
and let come to the boiling point. Mix 
dry ingredients, add beaten egg, 1 y 2 
tablespoonfuls of melted butter, and then 
the vinegar and sugar slowly. Cook over 
boiling water until mixture is thickened. 
Mayonnaise Dressing.—One teaspoon¬ 
ful of mustard, 1 teaspoonful of salt, 1 
teaspoonful of sugar, few grains cayenne, 
yolks 2 eggs, 2 tablespoonful lemon juice, 
2 tablespoonfuls of vinegar, iy> cups of 
salad or olive oil. Mix dry ingredients, 
add egg yolks; mix well and then add y> 
teaspoonful of vinegar. Add oil gradual¬ 
ly, drop by drop at first, and stir con¬ 
stantly. As mixture thickens add a little 
lemon juice or vinegar. Add oil and vine¬ 
gar until all is used. 
Sour Cream Dressing—One cup of sour 
cream, 1 teaspoonful of lemon juice. *4 
teaspoonful of salt, *4 teaspoonful of 
paprika. Beat all together until firm and 
use with a mixed vegetable salad. 
Cucumber Salad with Watercress.— 
Pare one cucumber, chill and cut in one- 
half inch dice. Prepare watercress and 
serve as a garnish to the cucumbers. Pass 
French dressing. 
String Bean Salad.—Marinate 2 cups 
of cold string beans in French dressing. 
Add 1 teaspoonful finely chopped chives. 
Pile on a bed of lettuce leaves and gar¬ 
nish with radishes cut to l’epresent tuiips. 
Tomato and Celery Salad.—Peel me¬ 
dium-sized tomatoes, cut thin slice .from 
the top and remove seeds and some of the 
pulp. Sprinkle with salt, invert and let 
stand y 2 hour. Fill with equal parts of 
finely cut celery and apple. Garnish with 
shredded lettuce and serve with mayon¬ 
naise dressing. Cucumbers cut in small 
cubes and mixed with mayonnaise dress¬ 
ing make a good filling for tomatoes. 
Tomato Jelly Salad.—To 1 pint stewed 
and strained tomatoes add 1 teaspoonful 
each of salt and powdered sugar, and two- 
thirds of a box of gelatin which has been 
soaked five minutes in % cup of cold 
water. Pour into small cups and chill. 
Serve on lettuce leaves with mayonnaise 
dressing. 
Cheese Celery—Mash a cream or yellow 
cheese, adding a little cream, pepper, 
salt and a small Spanish pepper cut fine. 
Put in creases of celery, chill and serve 
on lettuce leaves. Cottage cheese may be 
used in place of the cream cheese. 
Date and Cheese Salad.—Remove pits 
from y> pound dates, stuff cavities with 
cream or Neufchatel cheese, arrange on 
lettuce leaves and serve with mayonnaise 
dressing. Cottage cheese seasoned with 
salt, moistened with a little cream and 
added to Vi pound chopped peanuts makes 
a good mixture for date salad. 
Pineapple Salad.—On a lettuce leaf 
place a slice of pineapple, then a thick 
slice of orange, then one of tomato. Pour 
over a thick mayonnaise dressing and 
serve with toasted butter thins. 
Green Pepper Salad.—To cottage 
cheese add pimento and a few chopped 
nuts or chopped olives. Pack hard into 
green pepper cases which have been care¬ 
fully washed and have had the seeds re¬ 
moved. Chill, cut in thin slices and serve 
on lettuce leaves with French dressing. 
Asparagus, String Bean and Pea Salad. 
—Use fresh cooked or canned vegetables; 
drain thoroughly and mix each separately 
with oil and vinegar, salt, pepper and 
onion pulp. Let stand an hour. Set in 
groups in a bed of lettuce leaves and 
sprinkle with finely chopped egg, parsley 
and olives. 
Cold Slaw.—Choose a medium-sized, 
firm cabbage head; cut in fine pieces, 
sprinkle with salt and mix with hot boiled 
dressing. Cool and serve with meat at 
dinner. 
Sardine Salad.—Remove skin and bones 
from sardines, and mix with an equal 
quantity of hard-boiled egg yolks. Ar¬ 
range in nests of lettuce leaves and serve 
with mayonnaise dressing. 
Salmon Salad.—Flake left-over boiled 
or canned salmon. Mix with French dress¬ 
ing and arrange on nests of lettuce leaves. 
Garnish with hard boiled eggs—“the yolks 
forced through a ricer and the whites 
cut in strips. 
MRS. F. WM. STILLMAN. 
IsAll You Send 
WithYour Order 
Have thla big, beautiful Rocket 
Bent on 80 days* free trial. Frame 
of high quality kiln dried hardwood, 
elegant carved effect, exposed parts 
being genuine selected oak; bent 
runnera beautifully curved. 
Handsome golden finish. 4 easy 
strong springs in the seat, sup¬ 
ported on steel bands. Upholstered In imitation 
Spanish brown leather, very elegant and durable. A 
wonderful bargain. Height of seat from floor 16 in. 
Depth of seat 18H in.— width 19 in. Width over all 
27Hin. Shippingweightabout851be. Shippedfrom 
Chicago warehouse or factory in Western New 
York State. Order by No. 74BMA3. Price 
$8.79. Send only $1 now. Balance $1 a month. 
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Enclosed is $1. Send the 
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to haveSOdays’ trial. If not 
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and you will refund my 
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Name. 
Address. 
Occupation, 
Why not save money? 
3 1 lbs. of Best 01 Of) 
4 Combination yl«— 
(Ground Only) 
PARCEL POST FREE WITHIN 300 MILES 
To combat the high cost 
of coffee we have com¬ 
bined the finest coffee 
grown with health-giving 
roasted cereals and the 
highest grade chicory. 
The flavor is delicious ! 
MONEY BACK IF NOT SATISFIED 
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51 BARCLAY ST., NEW YORK CITY 
Branch Stores Everyw <iere. 
l&B' 
- 
The Farmer His 
Own Builder 
By II. Armstrong Roberts 
A practical and 
harnlv book of all 
kinds of ’’’building 
information from 
concrete to carpen¬ 
try. Price $1.50. 
For sale by 
THE 
RURAL NEW-YORKER 
33; W. 30th St.. N. Y. 
INTERESTING GARDEN BOOKS 
A Woman’s Hardy Carde.i—tip Mrs. 
H. R. Elu .$1.75 
Old Time Garden*—/?(/ /. At Earle 2.50 
Flowers and Fern* in Th rir Haunts— 
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Plant Physiology —Bu Euggan . . 1.60 
For sale by Rural New-York, r. 333 W. 30th St.. N.Y. 
