438 
March 12, 1921 
WOMAN AND HOME 
From Day to Day 
Cedars 
Dear ladies, in your gowns of green. 
You watchful stand beside my gate 
And gaze at me with kindly mien, 
Is for my steps you gracious wait; 
Steadfast you are though wild winds 
blow, 
Your friendship firm through storm and 
snow. 
Fond memories I know you own ; 
I often dream your talk must be 
Of absent birds, the stars you’ve known. 
The haunting love winds from the sea; 
Of smiling children who have played 
In innocence beneath your shade. 
Long may you stand beside my gate, 
All garbed in green, and I implore 
Your welcomes though rny years be late, 
And I shall wander oceans o’er; 
If in the arms of death I sleep 
O calm eyed cedars, vigil keep. 
—Aileen Ward in Toronto Globe. 
* 
Thk U. S. Department of Agriculture 
has issued a bulletin on “The Care of 
Leather,” which gives a great deal of ad¬ 
vice on taking good care of shoes so as 
to conserve the wearing quality. It first 
suggests that the same shoes shall not be 
worn two days running; let the leather 
have a day to dry thoroughly. Wet 
leather is softer than dry and the stitches 
cut through it more readily. Drying a 
wet shoe calls for knowledge. The shoe 
.should be cleaned and in the case of a 
farmer, golfer or other outdoor man 
should be at once greased or oiled. Then 
the shoe should be straightened into shape 
and the toe stuffed with crumpled paper. 
To put a wet shoe in a place where it be¬ 
comes hotter than the hand .can bear 
means ruin to the shoe, for wet leather 
burns more readily than dry. 
It is impossible to have both water¬ 
proofing and high polish in the same shoe. 
But if a man or •woman wants to treat a 
shoe with oil so as to keep it pliable, pre¬ 
serve the leather and still make it amena¬ 
ble to the brush this can be done, and 
castor oil is the answer. It should be ap¬ 
plied lightly to a clean, dry shoe and 
rubbed into the leather until it is dry. If 
the. application is light enough the shoe 
may be polished immediately afterward, 
but it is better to wait until the next 
morning. The following formulas are 
given for making shoes waterproof: 
“No. 1. Neutral wool grease, 8 ounces; 
dark petrolatum, 4 ounces; paraffin wax, 
4 ounces. 
“No. 2. Petrolatum, 1 pound ; beeswax, 
2 ounces. 
“No. 3. Petrolatum, 8 ounces; paraffin 
wax. 4 ounces; wool grease. 4 ounces; 
crude turpentine gum, 2 ounces. 
“No. 4. Tallow. 12 ounces; cod oil, 4 
ounces.” 
Each of these mixtures should be pre¬ 
pared and applied warm, but not very hot: 
The edge where sole and welt meet should 
be smeared most generously, as that is 
the point where shoes leak most. The 
sole itself can be waterproofed by letting 
the shoe stand for fifteen minutes in a 
shallow pan containing the warm mix¬ 
ture. 
* 
A reader in Connecticut asks for a 
recipe for “Irish bread.” Our guess is 
that this refers to some special bread in 
which potatoes are used, but we do not 
know. Who can give us a recipe for 
“Irish bread”? 
* 
We often hear of church or Grange sup¬ 
pers where the usual custom is reversed, 
and the men are elected to cook and serve 
the meal, largely as a joke. In a recent 
affair of this sort given by a young peo¬ 
ple’s society the joke was on the girls. 
Most of the young men had seen service 
in army or navy, so they appeared in uni¬ 
form and announced that an army supper 
would be served. The girls were formed 
in line, and each received a tin plate, tin 
cup and little paper cup. Then they 
marched into the mess kitchen, where the 
K. P. stood dealing out rations. First 
came a dab of salmon right out of the 
can, then a spoonful of baked beans from 
a huge dish; a spoonful of prunes was 
put in the paper cup. and the tin cup was 
filled with hot coffee. There was no sugar 
or milk in the coffee, the prunes were un¬ 
sweetened, the canned salmon was in its 
natural tinny condition and the slices of 
bread were unbuttered. Some of the girls 
professed that they could not eat such un¬ 
adorned food, but most of them \tero. as 
the boys said, “good sports.” and made 
Jbt RURAL NEW-YORKER 
merry over the army supper. There 
was much fun and laughter, and the girls 
feel that they must be prepared with some 
original feature for the next gathering. 
Feather Puff and Mattress 
A very good substitute for a down puff 
can be made from a goose-feather bed. 
Make a case of fancy ticking and leave 
18 inches open on one end. Rip open the 
feather bed on one end. and sew these two 
openings together. Then carefully push 
one-half the feathers into the new con¬ 
tainer. Rip apart and sew' up both ticks 
The original bed can be used for a second 
puff. , Make a pretty cover of thin mate¬ 
rial to go over it. 
About 12 years ago a concern then lo¬ 
cated at Springfield. Mass., took a feather 
bed and mado it into a mattress. The 
agent said he came around about every 
seven years. I have not seen him since. 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9884. Girl’s Dress. 
6 to 12 years. The 
medium size ■will re¬ 
quire 2 % yds. ol! 
material 36 in. wide, 
2% yds. 44. 1% yds. 
54. 20 cents. 
9460. Overall 
Dress, 34 to 42 bust. 
The medium size will 
require 8 V 1 yds. of 
material 27 in. wide, 
3% yds. 36 or 44. 
20 cents. 
2019. Girl’s Dress, 
2 to 8 years. The 
6 -year size will re¬ 
quire 3 yds. of ma¬ 
terial 36 in. wide, 
2% yds. 44. 2 % yds. 
54 . 20 cents. 
The mattress made then has been in con¬ 
stant use and is satisfactory. One side 
is composed of compartments 0(A inches 
wide by 114 inches deep and 54 inches 
long. The last measurement is the width 
of the mattress. There are eight of these 
sections, and the other side of the tick is 
plain and boxes in these eight sections. 
I keep the mattress covered and find quite 
a few feathers have worked out around 
the seams. mrs. j. w. s. 
Making a Feather Mattress 
The inquirer on page 242 can make a 
feather mattress as follows: Measure 
ticking and allow eight inches longer than 
one wishes bed to be ; sew the ticking in 
the shape of an ordinary feather bed, only 
leaving one side of the length open. Lay 
tick out flat, measure compartments cross¬ 
wise of your tick. Get them as near 
eight inches as you can. sew on machine 
and fill the pockets with feathers. I use 
a yardstick to punch in feathers, basting 
each one as I get it filled ; when all are 
done turn in edge and sew up on ma¬ 
chine. It is far ahead of any old-fash¬ 
ioned feather bed, and if made at home 
you know what goes into them. Don’t 
fill your compartments too full. Mine are 
all made of duck feathers and they are 
easy to handle and nice to air. 
You ask for the methods customary 
among old housekeepers to cure duck and 
goose feathers. I pick my feathers off dry 
if possible into a dry clean box or tub. 
put them in a room where the air and 
sunshine will penetrate them. Leave a 
week or two and put in pillow or mat¬ 
tress. The short airing sweetens them 
and they lose the fowl smell. Be very 
sure to put in pillows before the moth has 
a chance to lay eggs in them. A. e. v. 
Supper for Two Hundred 
We have just served a real nice supper 
to the members of our Grange which cer¬ 
tainly gave good satisfaction and did not 
tire us all out. It cost us a little less 
than 35 cents a plate, which was not bad 
these times, and there were liberal help¬ 
ings for everyone. The meat cost the 
most. We had 25 lbs. of home-cooked 
ham. This was sliced thin and served 
with hot mashed potatoes. It took a 
bushel of potatoes and our committee 
pared and cooked them at the hall. We 
put in plenty of hot milk when we mashed 
them, which made them light and fluffy. 
We had to have something hot and 
hearty to go with the ham. and this time 
we had a scalloped dish called American 
chop suey. We generally have salads, but 
this time we wanted a little change. We 
prepared this at the hall and baked it 
about three-quarters of an hour in 20 
baking dishes which could be set on the 
table. For the chop suey we allowed 10 
lbs. of macaroni, 12 lbs. of good Ham¬ 
burg steak, 12 tin cans of tomato soup, 
3’ lbs. of onions, a good pound of butter 
(it could easily take more) and seasoned 
it well with salt and pepper. The chair¬ 
man of our supper committee cooked the 
macaroni in salted hot water at home, and 
brought it over all ready to mix with the 
raw meat and chopped onion and cold to¬ 
mato soup. We added enough water to 
make it mix well, filled the dishes, dotted 
them over with butter and baked them 
good and brown. Of course we seasoned 
the dishes well with salt and pepper. It 
was something on the order of a meat 
loaf, which we sometimes have, but just 
different enough to make a pleasant 
change. Anyway, our members liked it 
so well that they cleaned the dishes all 
out, so that our committee even had 
scarcely a taste. The ladies furnished 
homemade pickles and cake. We had 20 
good-sized cakes, and 25 would have been 
better, for our homemade cake is very 
popular, and certainly a lot of it disap¬ 
pears. We like to plan to have some cake 
left over, because several of our ladies 
like to buy plates of the different kinds— 
a little treat, as it were. 
The finishing touch of our supper was 
the dessert—a pineapple marshmallow ar¬ 
rangement. Our members like a little 
change, and this was quite a surprise. 
We have never had it before. We serve 
ice cream quite often, but this is much 
easier to serve and prepare. We allowed 
10 lbs. of marshmallows (cut up with the 
scissors at home the night before), 12 
cans of sweetened grated pineapple and 
12 jars of cream. We mixed this at the 
hall late in the afternoon. We poured the 
grated pineapple over the marshmallows 
and stirred them good and plenty, which 
fluffed them all up; then just before sup¬ 
per we added the whipped cream, which 
we had sweetened a little. Be sure not 
to get it too sweet when all mixed—just 
sweet enough. It makes a finb dessert; 
no cooking, carries well and everyone 
seems to like it. It is also very nice made 
with canned peaches, and in that case 
save out some nice pieces of the peach to 
garnish it with. We served this in large 
glass dishes and the members helped 
themselves. Every bit of that went, too; 
all the glass dishes were empty when we 
cleared the tables. 
We always have plenty of hot rolls, 
which we buy. This time we had 33 
dozen, and they were round and flat, with 
a lot of nice crust. We furnished S lbs. 
of butter. 
We pride ourselves on serving good cof¬ 
fee, and buy the best we can find and find 
it more satisfactory than the cheaper 
kinds; it is stronger, goes further and 
gives satisfaction. Six pounds of finely 
ground coffee served our crowd very well. 
We put our coffee into two well-scalded 
cheese-cloth bags, leaving plenty of room 
for the coffee to swell and do not add it 
to the fresh boiling water until about 10 
minutes before we want to serve it. We 
think it makes it bitter-to let it stand too 
long on the grounds. We make.it in a 
good, large wash-boiler, kept for just this 
purpose, and we have to be sure to have 
a tea-kettle of boiling water to add as it 
needs it. We tic old napkins around the 
necks of our coffee-pitchers to catch all 
the hot drops that run down. We wish 
that we could use all cream for our cof¬ 
fee. but it costs a lot. and when the cream 
runs short we have to piece out with milk 
and evaporated milk. This time we used 
eight cans of the evaporated milk mixed 
with plain milk and what cream we could 
get. Whenever we get up a supper some¬ 
one of our members furnishes a large can 
of milk, and we generally use every drop 
of it. We’d feel lost without that milk. 
The ladies of our supper committee al¬ 
ways dress in white, which lends a party 
touch. We lay our tables with white 
paper, which we buy in large rolls, and 
which saves much washing and confusion. 
As soon as our supper is over our mem¬ 
bers pass their dishes down to the end of 
the table nearest the serving-room door 
and pile them up as neatly as possible 
This saves our ladies lots of steps and 
helps to clear the tables very quickly. 
Tile silver is collected in large pans. We 
own a good assortment of dishes, and use 
them as far as possible. When we serve 
pies our members mark the bottom of the 
plates and call for them before going 
home. This is quite a help. 
We try to vary our suppers as much as 
possible, and seldom serve baked beans 
nowadays. 
Creamed or fricasseed chicken is a 
favorite supper with us all. but it means 
considerable work and also expense.. M e 
occasionally serve a real old-fashioned 
boiled dinner, with plenty of vegetables, 
but find that a hard meal to prepare in 
our hall. 
Salads and scallops are our standbys, 
served with plenty of good pie or cake. 
MABEL HOWARD. 
Easy to Make up Jell-O 
For making the newest things in 
desserts and salads, Jell -0 is being 
used by the best cooks as well as by 
women in millions of homes who do 
all of the work about the house as 
well as the cooking. 
Cooks use Jell -0 because it is more 
satisfactory than anything else for 
the finest desserts and salads. 
Women generally use 
first of all, because better things can 
be made of it, at the price, than 
anything else. 
In homes of the well-to-do Jell-O 
is popular because it is too good to 
"go without.” 
With people of moderate means 
it is a part of the noon-day or eve¬ 
ning meal regularly for the reason 
that it costs only a few cents and 
can be made up into the most deli¬ 
cious and beautiful desserts and 
Other dishes by any woman, cook or 
no cook. 
Jell -0 is sold in all grocery stores 
and general stores, 2 packages for 
25 cents. There are six different fruit 
flavors: Raspberry, Strawberry, 
Lemon, Orange, Cherry, Chocolate. 
The new Jell -0 Book describes 
new Jell -0 salads, "whips,” knick- 
knacks, and dainties of almost un¬ 
limited variety. Recipes for every¬ 
day salads and desserts are given 
first place in it, and particularly the 
new things in fruity JCU-0 desserts. 
A copy will be sent to you free if you 
will send us your name and address. 
THE GENESEE PURE FOOD COMPANY 
Le Roy, N. Y. t and Bridgeburg, Ont. 
Combination Offer; 
5 Gillies’ A-RE-CO. 4 « A A 
lbs. COFFEE I *1100 
3 Sample Mixed [ 
lbs. TEA j Sm 
Buy direct from wholesaler and save 10c on every pound 
SENT PARCEL POST PREPAID ON RECEIPT OF YOUR 
CHECK, MONEY ORDER OR CASH 
Satinfactio7i Guaranteed or Money Back 
GILLIES COFFEE COMPANY, 
Established 81 Years 
233-239 Washington St. 
New York City 
CALIFORNIA FARM LAND 
will make you more money with less work. Raise the 
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enjoyment out of life. Delightful climate. Rich, fertile 
soil. Moderate prices. Easy terms. Irrigation is crop 
assurance which makes sure profits. Hospital),le neigh¬ 
bors. New comers welcome. Wonderful roads schools, 
churches. Write for our California Illustrated Folder, 
free. C L. SEAGRAVES, Supervisor of Agricul¬ 
ture, Santa Ke It}., 910 Kailua} Exchange, Chicago. 
Virginia Farms and Homes 
FREE CATALOGUE OF SPLENDID BARGAINS 
K. It. CHAFFIN & CO., luc., Richmond, Va. 
For Sale-Dairy, Fruit, Poultry and Boarding House 
rv__„ in the Catskills. Any size at the right price, 
farms HENRT RAUCH, 804 Mill.itlo Aviv. Jamaica, I.. I.. X. Y. 
POULTRY BREEDING 
AND MANAGEMENT 
By JAMES DRY DEN 
A standard book by an eminent 
poultry authority. Price $ 2 . 00 . 
For Sale by 
THE RURAL NEW YORKER 
333 West 30th St., New York City 
