934 
W* RURAL NEW-YORKER 
WOMAN AND HOME 
From Day to Day 
My Garden 
Were you ever in a garden on a fragrant 
Summer night, 
When the silvery rain had slackened and 
the moon was shining bright? 
Through the broken clouds above you 
The stars came out to keep 
Their tryst with fairy blossoms 
That would open in their sleep. 
When the scent of mint and clover rose as 
incense on the air 
And the corn’s fantastic tassels waved 
like specters grim and spare? 
Tall sunflowers at the corners— 
Their faces bending low 
As if their bedtime’s coming 
And they said their prayers to go. 
You forget the world is sordid and your 
body aches with toil 
When you stand amid the wonders that 
have risen from the soil. 
You feel the moon’s wild magic 
And no conceit seems vain 
When you see the matchless beauty 
Of a garden in the rain. 
JESSAMINE S. FISHBACK, 
in Arkansas Gazette. 
Readers are asking us again for that 
method of canning string beans with 
cream of tartar. Wash and cut the beans 
in inch pieces. Add water enough to cov¬ 
er, and to each quart of water add one 
teaspoon of cream of tartar. Boil 20 min¬ 
utes and "seal in fruit cans. When using, 
pour off the water, rinse in fresh cold 
water and cook like fresh beans. We can 
our beans according to the cold pack 
method wtih entire success, but many 
correspondents tell us that they 4ind this 
cream of tartar canning more certain. 
* 
Tiie New York Tuberculosis Associa¬ 
tion gives out the following rules for the 
prevention of tuberculosis. The advice is 
so sensible that it ought to be remembered 
—not only for the prevention of tubercu¬ 
losis, but for the sake of general health : 
1. Fresh Air.—Don’t work or sleep in 
rooms where there is no fresh air. Al¬ 
ways have at least one window open in 
your bedroom. The window should be 
open at the top as well as at the Bottom. 
If possible, walk in the open air every 
day. Never ride if you can walk. Open 
the doors and windows of your room sev¬ 
eral times a day and let the stale air blow 
out and the fresh air come in. 
2. Food.—Eat wholesome and nourish¬ 
ing food. Eat slowly and chew your food 
well. Don’t eat between meals. Drink 
water freely between and during meals. 
3. Clothing.—Clothing must be suitable 
to the seasons. Wear warm underwear in 
cold weather. The use of a chest protec¬ 
tor is harmful. It is of the utmost impor¬ 
tance to keep the feet warm as well as 
dry. Wear rubbers in damp or snowy 
weather, and woolen stockings in Winter. 
4. Cleanliness.—Keep yourself clean. 
Take a warm bath with soap at least once 
a week, and a daily shower if possible. 
Wash your hands thoroughly before each 
meal. Brush your teeth twice a day, in 
the morning and before going to bed. 
5. Rest.—Take some time to rest dur¬ 
ing the day. When, you get home from 
work, rest, if only for a few minutes, be¬ 
fore eating the evening meal. Get plenty 
of sleep. Don’t hurry. Don’t worry. If 
you have a cough or cold that “hangs on” 
go to a doctor or to the nearest tubercu¬ 
losis clinic for examination. 
6. A Warning.—There is no medicine 
that cures tuberculosis. All medicines ad¬ 
vertised as “cures” are cruel frauds. Don’t 
waste your money or your time on them. 
side, so the cement did not show; other¬ 
wise a coat of paint would have been 
necessary after it set. 
A leak in a large galvanized iron bucket 
was stopped by spreading the cement on 
the outside of the seam. A small coal 
oil can#was treated in the same way. 
We are going to use this preparation 
on a crack in the bowl of our heating 
stove. A friend mended a base burner 
that way, and it held well. By doing it 
this Summer it will be thoroughly hard¬ 
ened in plenty of time, and we can leave 
it on the back porch until the tar odor 
has passed off. It is almost impossible 
to get stove repairs in any reasonable 
length of time, and it is also expensive. 
Readers who have been interested in 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2067. 
misses 
women, 
years. 
Press 
9908. Long-waist- 
etl dress with ac¬ 
cordion plaited skirt, 
. for misses and small 
and small ■vvomen, io and 18 
a 2r •years. 1072. Em- 
. lool. Design broidery design for 
for e m b r o idering ^] 10 f ron t an( j sleeves 
front, sleeves of 0 f a M 0 uge or dress, 
blouse or dress, with with straight band- 
straight banding to ing to niat.ch. The 
match. The 16-year i0-7ear size will re¬ 
size will require 5 qu i're 4 yds. of mn- 
yds. of material .86 terial 44 in. wide, 
in. wide, 4% yds. 44 gy 2 y( j s . 54 . Each 20 
or 54. Each 20 cents, cents. 
9908. Long-waist- 
„ , ed dress for misses 
2027. One - piece and small women, 
dress, 34 to 44 bust. 10 and 18 years. The 
The medium size will 16-year size will re¬ 
require 4 Vi yds. of quire 4% yds. of ma- 
mnterial 36 in. wide, terial 40 in. wide, 
4% yds. 40, 4 yds. 314 yds. 44. 20 
44 or 54. 20 cents. cents. 
Tar and Feathers 
A pound can of plastic roof cement, 
price 20 cents, may save a much larger 
expenditure if the repairing is something 
that can be done by an amateur. We first 
used it for the purpose indicated by its 
name, and stopped a leak in a flat tin roof 
where the seams bad spread a trifle. I 
used the cement on another roof and 
stopped a leak that carpenters and tin¬ 
ners had tried in vain to locate.» 
The next place that received an appli¬ 
cation was a kitchen window. One pane 
was badly cracked, and we thought we 
would see how the cement would do be¬ 
fore buying new glass. The sasb was 
taken out, laid flat and the cement spread 
all along the crack. It was left in this 
position until tlie cement was somewhat 
set. There was a very small bole at one 
corner of the crack where a splinter of 
glass had broken off, and it, too, was 
mended. A bit of adhesive tape was first 
used to cover the hole, then the cement 
plastered thickly on both sides. For some 
time afterward the heat of the sun would 
soften it a little, but it finally hardened 
and has now given satisfaction for a year. 
It is not at all noticeable, being in the 
lower half of the window, and a sasb cur¬ 
tain always in use. Some of the putty 
had loosened and fallen off, so we used 
the cement in its place, with good results. 
The frame was painted black on the out- 
Loganberries in Many Ways 
Loganberry Pudding.—Make a custard 
of one quart of milk, one cupful of sugar 
and the yolks of four eggs, flavor with 
vanilla. Spread the bottom of pudding 
dish with slices of plain, stale cake. Cover 
with custard, then a layer of fresh logan¬ 
berries, add another layer of cake, then 
custard, then loganberries, until dish is 
full. Cover w> f h a meringue made with 
the whites of iwo eggs, sweetened and 
slightly browned in the oven. 
Loganberry Fancy.—One pint of logan¬ 
berry juice and pulp prepared by press¬ 
ing the berries through a sieve to" remove 
seeds; one-half ounce of granulated gela¬ 
tine softened in cold water, one-half cup¬ 
ful of sugar, one cupful of boiling water. 
Mix the fruit, sugar and water together 
and pour over the softened gelatine. Pour 
into a mold and chill. Serve with a thin 
custard or with whipped cream. This is 
made doubly attractive by slicing bananas 
and oranges into the mold before pouring 
in the jelly. 
Loganberry Sponge. — Soak one-half 
ounce of gelatine in one-fourth cupful of 
cold water, and dissolve in one-fourth cup¬ 
ful of hot water. Add one cupful of 
sugar. Stir until dissolved, and strain 
into a dish standing in ice water. When 
cool, add one cupful of loganberry juice 
and pulp, and beat until light. Then beat 
in gradually the beaten whites of three 
eggs, and continue beating until stiff. 
Pour into a wet mold. When set, turn 
out and garnish with whipped cream and 
whole berries. 
Loganberry Junket.—Make a plain 
junket with one junket tablet, crushed 
and dissolved in one tablespoonful of cold 
water, one quart of lukewarm milk and 
one-half cupful of sugar. Tint a delicate 
pink with fruit coloring, and partly fill up 
with fresh loganberries and top with som e for making short cake than for biscuits* 
whipped cream. but it should not be as rich as pie crust’ 
Loganberry Sauce.—Rub together two The dough is divided into two parts which 
July 16, 1921 
butter into this. Add three tablespoons 
vinegar and 1% cups boiling water. Boil 
about 10 minutes and serve hot. 
A little sugar can be added to the 
dough of cobblers, which is made shorter 
than the biscuit recipe. This dough can 
be cut into rounds and laid in a baking 
pan containing hot sweetened fruit, or it 
can be made softer and dropped bv spoons¬ 
ful on top of the fruit. Sugar is 
sprinkled on top, and it is then baked' in 
a moderate oven. Apples, cherries, ber¬ 
ries and other fruits make good cobbler. 
Dutch apple cake is always liked. For 
this make a rich biscuit dough, slightly 
sweetened and rather soft. Lay this in 
a greased pan and on top place rows of 
apples cut in eighths. Sprinkle well with 
sugar and cinnamon and bake in a mod¬ 
erate oven. The apples used should be 
good cooking apples. This can be served 
with cream or with the sauce given above. 
Considerably more shortening is used 
tablespoonsful of butter and the same of 
flour, add a half cupful or more of sugar. 
When blended, add one cupful of stewed 
loganberries and work in smoothly. Then 
place on stove or in a double boiler, and 
add boiling water, boiling until smooth 
and of the desired thickness. 
Loganberry Cake Filling.—Beat to¬ 
gether until smooth and stiff one cupful of 
sugar, white of one egg and one cupful of 
fresh loganberries, crushed. This is an 
attractive and delicious filling used with 
any good layer cake. 
Loganberry Ice Cream.—Scald two 
quarts of cream (or one quart of milk 
and one quart of cream) in double boiler, 
then dissolve two eupsful of sugar in it. 
When partly frozen add one pint of fresh 
loganberries, crushed and sweetened. 
Serve covered with nut meats and cocoa- 
nut sprinkled on top. 
Loganberries and Apples Canned.—Add 
to two parts of tart apples one part of 
loganberries, crushed, sweeten to taste 
and can. This is a variation on the ordi¬ 
nary apple sauce. 
Loganberry Jelly.—Crush the berries, 
boil for an hour. Strain through a jelly 
'bag overnight. Measure the juice and 
bring to a boil, add a pound of sugar for 
every pint of juice, boil until it begins 
to thicken and pour into jelly glasses. 
HELEN A. LYNAN. 
Good Things from Biscuit Dough 
Anyone who can make good biscuit 
(and anyone can who follows a good 
recipe) need not be at a loss to vary the 
menu. Biscuits are easy to make, and 
desserts made of biscuit dough are much 
ifiore healthful for children than rich 
cakes and pastries. 
After the flour, baking powder and salt 
are sifted, the shortening should be well 
worked in and the milk added gradually. 
The dough should be handled as little as 
possible; it takes a light hand to make 
flaky biscuits. Do not use a rolling pin, 
but place on a floured board and pat to 
desired thickness. 
This is- a reliable recipe for baking 
powder biscuits: One quart Hour, one 
teaspoon salt, four teaspoons baking pow¬ 
der, one-third cup shortening, about two 
cups milk. 
are -rolled thin to fit a cake pan; place 
one round in the cake pan, rub on this 
a little melted butter, add the other round 
and bake until well done. Split apart 
while still hot; spread the lower layer 
with butter and then crushed, sweetened 
berries or other fruit, replace top layer, 
spread with the crushed fruit and, if ber¬ 
ries are uc:d, a layer of whole ones on 
top % Serve with cream while hot. 
When eggs are high, cinnamon rolls are 
more economical than cake, and will be 
hailed with delight by the children. Make 
a short biscuit dough, use half at a time 
and roll thin, spread with rich milk or 
cream, sprinkle thickly with sugar and 
cinnamon, roll Lke a jelly roll, cut cross- 
ways in inch slices, place in a greased 
pan, not too close together, sprinkle again 
with sugar and cinnamon, and bake in a 
moderate oven until well done. Currants 
may be spread over the dough also before 
rolling it. 
The children will also be pleased with 
nut bread for lunches or picnics. To the 
biscuit recipe, add one-half cup sugar, 
two eggs and one cup walnuts. Do not 
add as much milk as called for. Form 
into loaves and bake about 45 minutes 
in a moderate oven. Cut in slices when 
cold, and spread with butter to make 
sandwiches. 
A change in the breakfast biscuits can 
he made by rolling biscuit dough about 
V-i in. thick and placing between two 
rounds a slice of cheese or spoonful of 
jelly. Bake as usual. 
If one keeps cove oysters on her emer¬ 
gency shelf, an excellent “main dish” can 
lie made very quickly. Make two cups 
of cream sauce, add a large can of oysters, 
drained, a large lump of butter, white 
pepper, a dash of celery salt, add juice of 
half a lemon. Place in a baking dish 
and over it lay a crust made from half 
the biscuit recipe made slightly richer, 
bake slowly. Chicken and meat pies are 
made with a similar crust. m. a. 
the feather mattress symposium might 
like to know the price charged by com¬ 
panies which make a business of renovat¬ 
ing feather beds and making them into 
mattresses. Representatives of a Cincin¬ 
nati firm have been working this section 
for a number of weeks, and have secured 
many orders at $6 per mattress. They 
call for the bed and deliver the mattress. 
One is not always sure, however, of get¬ 
ting back as many feathers as one sent 
when dealing with unknown companies, 
and I presume everybody’s feathers are 
dumped in together, though that would 
make little difference if they are fumi¬ 
gated properly. ruth w. Gordon. 
Some Points in Home Nursing 
. In giving doses to a small patient I find 
it helps to put pills in capsules; they can 
be cracked to fit. Often when only half 
a dose is needed a cracked pill in a “pil- 
- a ... . ,, a , , . . ^9 w • Ci ^ s< ;' , is given. If capsules are too 
Sift together flour, salt, baking powder, big it helps to snip off a bit of the capsule 
work m shortening, add milk. As some then fit together again. ’ 
Liquids, if given in small and pretty 
glass or cup, do not look so big to the 
young invalid. 
The dreaded castor oil is nearly taste¬ 
less if given with orange juice first, then 
more juice on top of the dose. Keep the 
child’s interest off the medicine as much 
as possible. 
M e make a point of explaining the uses 
of simple medicines, also teach that the 
ugly marks on a bottle mean poison, 
though we never allowed poison to be 
where small bands could get at it. 
A flat bottle filled with warm water 
makes a good substitute for a hot-water 
bottle ; filled with cold salt water it is a 
cold pack. 
Now that poison ivy season is at hand, 
our remedy is as much Epsom salts as 
will dissolve in any amount of water 
used. Bathe often, allowing the solution 
to dry on the spot. We use for stings 
one-half cup cornmeal, scalded to a mush, 
add a few drops of turpentine and apply. 
The first aid is a soaking in warm water. 
For sunburn, bathe and apply equal 
parts cornstarch and boric acid sifted and 
rubbed lightly. 
I do not know if there are government 
bulletins dealing w'th simple home reme¬ 
dies or drugs and their uses. If not 
there, should be, for in this line a little 
learning is indeed a dangerous thing, and 
extreme care must be used in even simple 
cases. mrs. c. c. m. 
As some 
flour absorbs more liquid than others, the 
measure of milk cannot be exact, but 
enough should be used to make a soft 
dough, which can be handled. Roll about 
% in. thick and cut into small rounds. 
The biscuits should not be large, because 
an oven hot enough for biscuits will brown 
a large one on the outside before the cen¬ 
ter is entirely done. Not more than 15 
minutes should be iiecessary for the bak¬ 
ing. . 
For a delightful change try scones. 
These can be baked in the oven or fried 
slowly on a rather hot griddle. Use one- 
half the baking powder biscuit recipe, 
making it slightly richer, add two beaten 
eggs in place of part of the milk. These 
should be rolled somewhat thinner and 
cut in strips four inches long and one 
inch wide. 
Dumplings are ruide like biscuits, but 
no shortening is added unless the stew 
has very little fat in it, in which case a 
little shortening can be worked into the 
flour. Add a little more milk, so that the 
dumplings can be dropped from a spoon. 
Fruit dumplings are delicious. Have 
ready a kettle of boiling sweetened fruit— 
apples, raspberries, apricots or almost any 
fruit will do—mix regular biscuit dough 
soft enough to drop from a spoon, and 
drop by spoonsful into the fruit. Place 
cover on the kettle and simmer for 15 
minutes. Serve with the fruit juice. 
Baked apple dumplings are easily made 
and are a favorite with most men. They 
are fine for filling out a light meal. Make 
biscuit dough a little richer than recipe, 
roll % iu. thick, divide in six or eight, 
squares. In each of these put several 
tablespoons of sliced apples, sprinkle 
rather thickly with sugar and a little cin¬ 
namon, add a small piece of butter, draw 
up the corners, but before fastening to¬ 
gether add about a tablespoon of cold 
water. Pinch dough together, cut several 
slashes in each dumpling, place in a 
greased pan, pour a little hot water in 
the pan and bake in a moderate oven 
about three-quarters of an hour. Keep 
a little liquid in the pan and baste fre¬ 
quently. Serve with the following sauce: 
Stir well together one cup sugar, one 
rounded tablespoon cornstarch, one-quar¬ 
ter teaspoon salt, one-quarter teaspoon 
nutmeg. Cream one rounded tablespoon 
French Mustard 
Mix one-half cup dry mustard with 
one-quarter cup powdered sugar and a 
level teaspoonful of salt. Scald a pint of 
vinegar and pour it slowly over the above 
ingredients, stirring it carefully until it 
is smooth and thick. If it should lump 
up at all, just beat it a few times with 
the egg-beater. This prepared mustard 
keeps a long time if covered, and is a 
very convenient thing to have in the 
house. 
A fine economical salad dressing is 
easily made by beating up a tablespoonful 
of this prepared mustard and half a cup 
of evaporated milk. Beat it with the 
egg-beater and it will be thick and smooth. 
Try it! mabel howabd. 
