1656 
‘Jbr RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
Angels 
How shall wo tell an angel 
From another guest? 
How, from the common worldly herd. 
One of the blest? 
Hint of the suppressed halo, 
Rustle of hidden wings, 
Wafture of heavenly frankincense. 
Which of these things? 
The old Sphinx smiles so subtly : 
“I give no golden rule, 
Yet would I warn thee, World: treat well 
Whom thou call’st fool.” 
—Gertrude Hall. 
* 
We should like to obtain information 
about homemade dyes. This is always 
interesting, and many women wish to 
learn more on this subject. Can anyone 
tell us about the use of commercial lye, 
in place of lye leached from wood ashes, 
making dye with copperas? The old 
fashioned home dyers went so largely by 
‘‘rule of thumb” that it is very diflicult 
to get exact information. Who can tell 
tis about the use of white oak bark, hick¬ 
ory and sumac in dyeing. We think 
sumac bark was used to produce slate 
color. Was it not bark of some kind that 
Ellen Montgomery’s aunt used to dye the 
little girl’s white stockings, in ‘‘The Wide, 
Wide World?” Most of the recipes we 
have had for homemade dyee came from 
the South; perhaps New England can 
give us something useful in this line. 
* 
From: time to time we have pointed out 
the inflammable nature of cotton mater¬ 
ials having a soft woolly nap, such as 
cotton eiderdown flannel, outing flannel, 
etc. One of our young friends, who was 
blessed by nature with a mass of wavy 
golden hair, is now wearing her hair 
bobbed, and thanking the Providence that 
protected her from disfigurement or death. 
She was wearing a bath robe of material 
with a long fleecy nap when she acci¬ 
dently brushed against a gas jet. In an 
instant the flame ran along the nap and 
reached her loose hair. Fortunately help 
was at hand, but her hair was so burned 
that “bobbing” was a necessity. Such in¬ 
stances should be borne in mind; we all 
have to wear woolen substitutes these 
days, and we must remember the inflam¬ 
mability of cotton nap. 
* 
Going through the art embroidery de¬ 
partment of a great city store recently we 
saw a group of about a dozen earnest 
women “parked” in a little enclosure. 
About half of them were feverishly knit¬ 
ting, learning how to make a new style 
of sweater under the guidance of the 
store’s instructor. The others were mak¬ 
ing silk lampshades. Making lampshades 
is not handy “pick-up” work, but appar¬ 
ently New York women have a sudden 
craze for doing it, for the counter where 
they sell frames and materials is always 
crowded. It is awkward work to handle, 
but the instructor teaches just the right 
knack. First the wires of the frame are 
tightly wound with tape, the same color 
as the silk shade, then fhe silk, fitted and 
stitched, is drawn over and firmly at¬ 
tached. Materials are .expensive, but the 
finished article, readymade, is still more 
costly, and many women like to know just 
how to do the work properly. 
• 
One of our Christmas treats is real 
Scotch shortbread, a dainty unknown to 
many Americans. The following recipe 
comes from an old Scotch lady, in whose 
family it has been used for at least GO 
years. It calls for 1 lb. sifted flour, % 
lb. butter. M lb- sugar. No wetting of 
any kind is used. Work together with the 
hands until a smooth paste, divide in 
two, and roll out on pastry board to 
about two-thirds of an inch in thickness. 
It makes two rounds about the size of a 
layer cake. Prick over with a fork, and 
bake in a moderate oven 10 or 15 minutes, 
until a light brown. As the paste is very 
short, some cooks press it into shape with 
their hands, instead of rolling it. When 
served it is carefully broken into suitable 
pieces, as it is too brittle to cut. Scotch 
bakers sometimes decorate the flat cakes 
with “Merry Christmas” in white icing. 
One of our Scotch relatives told us of a 
housekeeping tragedy when she made her 
first batch of shortbread as a young bride. 
Either she put in too much butter, which 
did not cost 68 cents a pound then, or 
else she did not mix the flour and 
butter properly. When she opened the 
oven door, instead of the crisp brown 
cakes her tins contained a liquid mass of 
melted butter, with a floury lump float¬ 
ing here and there! It was many years 
before she had courage to tell the story 
of her first shortbread. 
Canning in Two-quart Jars 
Two-quart cans or jars may be used for 
cold pack process as well as one-quart 
jars if the contents are processed twice as 
long, or just as long again as the one- 
quart cans. The only difficulty is in get¬ 
ting the contents in the two-quart jar 
packed as solidly as in the one-quart jar. 
For this purpose I use a small wooden 
potato masher with a handle made long 
enough to' reach the bottom of the two- 
quart jar, and enough longer to furnish a 
good hold for the hand besides. By the 
way, I have never but twice in over 40 
years’ canning processed anything after 
putting into the cans. Then I broke all 
the cans. I simply cook as for use, then 
put into cans and add a level tablespoon 
of salt, placing in top of jar just as I 
place the cover on, and seal, and I have 
never in that time lost the contents of a 
single jar. Of course, only vegetables, ap¬ 
ples canned for pies, etc., can be salted, 
but if I am in doubt about any other fruit 
keeping I pour just a thin coating of par¬ 
affin on top before placing covers and seal¬ 
ing, and have no trouble. I never turn 
Embroidery Designs 
We are now coining into the season 
when we must begin to make those arti¬ 
cles which we propose to use as holiday 
gifts. 
A novelty that would l>e a very useful 
present is the watcti case No. 900. The 
illustration shows the piece as it would 1 
appear in use at the most handy point, 
that is, buttoned over the rung of n bed. 
The men folks will appreciate this article, 
as it affords them a convenient place to 
put the watch on retiring. The embroidery 
is to be done with the outline and lazy- 
daisy stitch. The design is on white art 
fabric and with floss to complete em¬ 
broidery, costs 20 cents. 
my jars upside down to cool. All meats I 
cover to a depth of oue inch with pure 
lard compound, then a film of paraffin, and 
have no trouble. Salt and parowax are 
my stand-bys for canning everything. 
JESSIE. 
November 8, 1919 
Pear Chips; Preserved Citron; Mustard 
Pickles 
Will you give recipes for homemade 
mustard pickles, pear chips and preserved 
citron, using ginger root. mrs. ii. ,s. s. 
Pear Chips.—Four lbs. of pears, 4 lbs. 
of sugar, four ounces preserved ginger, 
three lemons, juice and rind, sliced thin, 
one-half pint water; cook all together un¬ 
til well done. The pears, which should 
be rather hard, are peeled and cut into 
small slices. Slow boiling is necessary. 
Seal in jars or glasses. 
Preserved Citron.—Peel the citron, re¬ 
move seeds, cut in strips, and weigh. Add 
1 lb. of sugar to each pound of citron, and 
let it stand over night in a large bowl, as 
it makes a good deal of syrup. Put on 
stove, and let boil slowly, adding a little 
green ginger root, or preserved Canton 
ginger. When nearly cooked add one 
thinly sliced lemon for each 3 lbs. of cit¬ 
ron. Cook until the fruit is transparent 
and syrup thick, then seal. This is much 
richer than where the syrup is made with 
water. If desired, however, a syrup may 
be made, 1 lb. of sugar to each pound of 
fruit, and one cup of water to the pound 
of sugar. Bring syrup to the boil, then 
add the pared and cored fruit, and cook 
as above. 
Mustard Pickles.—One quart each of 
cauliflower, broken into florets, small on¬ 
ions, tiny cucumbers and green tomatoes, 
three green peppers. Slice tomatoes and 
let all stand over night in brine poured 
on hot. Drain and prepare the following 
mixture: Six tablespoons ground mus¬ 
tard, one cup sugar, iy> cups flour, oue 
tablespoon turmeric and three quarts boil¬ 
ing vinegar. Cook until thickened, heat the 
pickles in this, bottle and seal while hot. 
When Good Fellows Get Together 
I T’S likely to be pretty tame with¬ 
out some music. What you need 
is a Gulbransen Player-Piano 
to get them started. 
Every fellow likes a chance to do 
his clog, or his stunt with banjo, 
mandolin or bones — or at least join 
in the chorus. And the Gulbransen 
is always ready for anybody to play, 
no matter if some one forgot his 
music or couldn’t come. 
Every song you ever heard of is available 
in player-rolls. The latest dance songs and 
love songs. The topical, joking songs from 
the new operas. The boisterous “all- 
together now’’ songs and the old close 
harmonies. 
Below are a few songs that will wake up 
any crowd and give them the kind of a time 
that does us all good. 
Every fellow will want his turn at the 
Gulbransen—it’s so Easy to Play—and with 
fine expression, too. You never tried such 
an easy player. 
Songs the Fellows Will Join in On 
Glorious 
I Want a Doll 
Howdv 
Oh! Helen 
Stein Song 
Sweet Adeline 
Come on, Pa Pa 
Madelon 
The Wild Wild 
Women 
Say, Young Feller, Where’d You 
Get That Girl? 
Where Do We Go From Here, 
Boys? 
There’s a Meeting Here Tonight 
A Hot Time in the Old Town 
Pack Up Your Troubles in Your 
Old Kit Bag 
Does She? I’ll Say She Does 
Everybody Shimmies Now 
There is so much pepjand “come back” 
in the Gulbransen you can “just make it 
talk.*’ Try it yourself at the Gulbransen 
dealer’s. Try playing some of these songs. 
The dealer has them. 
Then you will see why our trade mark 19 
the Baby at the Pedals. Easy to Play! A 
real baby did play the Gulbransen just a9 
shown in the picture and gave us the idea 
for our trade mark. 
You can tell the Gulbransen dealer’s store 
because he shows this Baby at the Pedal9 
in his window and newspaper advertising. If 
you haven’t seen it, write us for his addxesa 
and our catalog. 
NATIONALLY PRICED 
Three models, all playable by hand or by 
roll, sold at the same prices to everybody 
everywhere in the U. S., freight and war tax 
paid. Price branded in the back of each 
instrument at the factory. 
White House Model $675 Suburban Model $495 
Country Seat Model $585 
GULBRANSEN-DICKINSON CO. 
815 No. Sawyer Ave., Chicago 
