, 1192 
WOMAN AND HOME 
From Day to Day 
The First School Day 
A valiant man. ho started forth to school, 
His cap slung slantwise on his curly 
head. 
One baby arm clasped close his treasured 
book. 
Each page unsullied, and each word 
unread, 
And I—I watched him go with misty 
eyes. 
My new-found pride at bitter war with 
‘ this, 
That ’neath his schoolmates’ gaze his 
baby pride 
Had first refused his mother’s proffered 
kiss. 
A weary baby came he back from school, 
With tear-brimmed eyes, and wistful, 
drooping lip. 
With crumpled book, and little ink- 
stained hands 
That let their unaccustomed burden 
slip. 
And I—I silenced swift my crying heart, 
Forgot the long days' heritage of pain— 
I only knew I held within my arms 
My louely baby, gathered home again. 
-MARTHA HASKETT. CLARKE, 
in The Housekeeper. 
* 
It is worth while to repeat the recipe 
for lemon syrup, which will enable one to 
make lemonade of superior quality quick¬ 
ly. Boil together two quarts of water 
and four cups of sugar for 10 minutes, 
skimming and stirring so as to make a 
smooth syrup. Beniove the syrup from 
the fire and add 4*4 cups of lemon juice. 
Let the mixture cool, then seal in glass 
jars, and keep in a cool place. When 
you wish to make lemonade, dilute a lit¬ 
tle of the syrup with ice water. If the 
lemon juice is boiled in the syrup the fine 
flavor is lost, but the boiled sugar syrup 
gives a much smoother and richer flavor 
to any fruit beverage than merely sweet¬ 
ening with uncooked sugar. The lemon 
syrup may be used with currant or other 
fresh fruit juice, and plain lemonade is 
also very nice with a sprig of fresh mint 
in each glass. 
* 
To make old-fashioned raspberry vine¬ 
gar. pour two quarts of cold cider vinegar 
RURAL N 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
closing in back, for with pointed vest 
misses and small portion. 16 and 18 
■women, sizes 16 and years. Price 20 
18 years. Price 20 cents. 
cents. 
0020. Slip-on blouse 0014. Dress with 
and skirt. 8 to 14 straight or puffed 
years. Trice 20 tunic, 10 to 14 years, 
cents. Price 20 cents. 
EW-YORKER 
over four quarts of fresh raspberries 
Cover, and put in a cool place for two 
days, then strain, and pour the strained 
viuegar over four quarts of fresh berries, 
and let stand another two days. Strain 
off the vinegar, add three quarts of sugar 
and beat slowly to the boiling point, then 
boil for 2C minutes. Skim as necessary, 
fill into sterilized bottles, and seal. Two 
tablespoons of the vinegar in a glass of 
water, eithei hot or cold, will he found 
delicious an refreshing. 
* 
We have been asked to repeat a recipe 
given some time ago for making vinegar 
from molasses. This recipe was given us 
several years ago, and excellent results 
are reported from it: One quart bakers’ 
yeast, one quart sugar, one quart New 
Orleans molasses. Stir thoroughly and 
add nine tpiarts soft cold water. Stir well, 
and put into a stoneware or glass vessel; 
tie a thin cloth over the mouth; do not 
cork; stand in a warm (not hot) place. 
In three weeks fermentation will be com¬ 
plete, all impurities settling to the bot¬ 
tom, when it should be poured off care¬ 
fully into a clean vessel. By “baker’s” 
yeast is meant the mild, pleasant-tasting 
fermentive used by all bakers in the mak¬ 
ing of bread before the existence of com¬ 
pressed yeast, and yet used by the frugal 
housewife living far from compressed 
yeast. If compressed yeast is used, break 
a cake into small pieces, put it into a 
vessel and pour over it a small cupful of 
lukewarm water and let stand until en¬ 
tirely dissolved, stirring occasionally. At 
the same time put into a vessel that will 
contain about two gallons, a pint of flour 
aud pour upon it about a quart (uot 
more) of scalding water. Pour slowly 
aud stir vigorously all the time until all 
lumps have disappeared, then beat well 
and let stand until cool. Now add the 
dissolved yeast cake, and a teaspoon of 
salt, beat well, cover with a cloth and 
stand in a warm place. Let it rise 24 
hours, stirring down in the meantime half 
a dozen or more times. By this time it 
will have done rising, and you cau proceed 
to make your vinegar, using the measure¬ 
ments already given. This vinegar is rec¬ 
ommended as excellent in flavor. 
July 10, 1020 
Canning Without Sugar 
As the season for canning has arrived, 
with no prospect of cheap sugar, I have 
thought that perhaps some of your read¬ 
ers might be interested in knowing how I 
can without sugar. 
Blueberries and elderberries I have al¬ 
ways canned without sugar. After look¬ 
ing them over, I put enough to fill three 
or foxir quart jars iu the kettle and add 
a little water. As soon as they are boil¬ 
ing briskly I begin canning and work as 
quickly as possible. I keep a silver knife 
in hot water to remove the air bubbles 
which will get into the cans. If all the 
juice is used before the last jar is filled, I 
pour on boiling water. Last Summer I 
used the same method succesfully with 
blackberries. This year I am going to try 
canning strawberries and raspberries this 
way. Only enough berries for three or 
four jars should be cooked at a time. 
I also use honey. We grow our own 
raspberries, and I pick in the afternoon, 
as it is too wet in the morning. I look 
the berries over and add one cup of 
honey to four quart baskets as usually 
sold. This fills two quart jars. I let 
the berries stand over night. In the 
morning they are floating in juice. I 
bring them to a boil and can as above. 
The honey does not flavor the berries. 
This year I am going to can strawberries 
by this method. Last year I used both 
honey and sugar. It is only fair to say 
that I used honey in canning pears, but 
did not care for them. Peaches should be 
fine, as peaches cut up, sweetened with 
honey and served with cream, are delici¬ 
ous. In that case a syrup should be made 
to suit your taste, the peaches put in 
when it comes to a boil; the peaches and 
syrup brought to a boil again and then 
canned. It is uot necessary to cook the 
peaches in the syrup, and the flavor of the 
honey is~likely to be impaired by long 
boiling. 
Jams may be made with from two- 
thirds to three-fourtlis part honey to one 
of fruit, by weight. Honey is a splendid 
food. It consists of about four parts 
sugar to one of water. It contains mag¬ 
nesia, lime, phosphoric acid, iron and 
other mineral substances, and probably 
some vitamines. Last Fall when sugar 
was 20c per lb. and honey 30e at the 
apiary, one cup of sugar weighing *4 lb. 
was worth 10c; a cup of honey weighing 
12 ounces was worth 22%c. I, however, 
generally use one-half cup of honey where 
other women xise a cup of sugar, and that 
would make the expense about equal. 
Honey could be bought in quantity for 
less than 30c per lb. by dealing directly 
with a beekeeper. You could readily se¬ 
cure the name of one from your county 
agent. Iu canning with honey, fewer 
jars are necessary than with the sugar 
syrup and the cold pack method. 
MRS. A. L. ROE. 
DIRECTIONS 
Boil half a can of GIANT High¬ 
est Test LYE and a half ounce of 
alum in 9 gallons of water. Place 
fruit in wire basket or thin cloth 
and suspend in hot solution for 
one minute. Rinse in cold water 
twice. For small quantities of 
fruit use 4 tablespoons of GIANT 
and a pinch of alum to one gal¬ 
lon of water. 
And you get better preserves, because the 
best flavored portion, that next to the skin, is 
saved. Get a can of Babbitt’s Concentrated Lye 
at your dealers today and test for yourself this 
quick, easy, modern way of peeling fruit. 
Write for booklet, giving many other labor- 
saving uses for Babbitt’s Lye. 
8 T. BABBITT, Inc., 15 W. 34th St., New York 
It enables you to peel a basket of peaches, for 
example, in about one-fifth the time necessary 
by the old-fashioned method of paring. 
A DIP 
AND IT’S DONE! 
T HAT’S the Babbitt way — the quick, easy, 
modern method of peeling Peaches, Pears and 
Plums for preserving. If you are still tediously 
paring off the skins, wasting time, labor and the 
best flavored part of the fruit, you will be interested 
in this better Babbitt way. It’s the method used 
by the big California fruit canners. 
The U. S. Government Board of Food and Drug 
Inspection has ruled that this method does not 
injure quality or flavor of the fruit. 
