1040 
T*t RURAL. NEW-YORKER 
-' ==j) 
|| WOMAN AND HOME 
From Day to Day 
Trailmen of the Air 
The Northwest Mounted Police may 
use airplanes in their work of running 
down fugitives from justice.— News note. 
Over the pines, where we used to go under. 
And the world all white below. 
With the eagle watching our flight in 
wonder, 
On the lawbreakers trail we go; 
Thief of a Cree, with a sledful of takings. 
Frenchy who murdered a pai d : 
They and their kind are our combings 
and rakings 
Since the airplane crew stands guard. 
Over the pin ins. where we plodded long 
hours 
To the squeak of the suowshoe thongs. 
Now we look down, as from sky piercing 
towers, 
While the motor is droning its songs. 
Weary the miles that we made in the 
saddle ; 
Short are those miles today ; 
And yet for the pony, the sled and the 
paddle 
We long as we wing our way. 
—ARTnTJB chapman in N. Y. Herald. 
We are often asked to give a recipe for 
soda crackers that will be “just like those 
sold at the store.” So far we have never 
succeeded in getting this recipe, and 
should like to hear from anyone who can 
give it. The following makes nice water 
crackers. Sift, a little salt into one pound 
of flour, and rub in one tablespoonful of 
butter. Moisten with very c-old water, a 
little at. a time, using just as little as 
will hold the flour together; it must be a 
very stiff dough. Poll very thin, cut into 
small crackers, prick, put in greased pan, 
and bake light brown in a quick oven. 
A Spanish omelet is very savory and 
appetizing, and merely requires the sim¬ 
ply made sauce added to one’s tested 
omelet reeip. Some recipes mix a por¬ 
tion of the sauce in with the eggs before 
pouring into the pan to cook, but we 
prefer to make the omelet as usual, and 
add the sauce as dressing. For the sauce 
put a tablespoonful of butter in the fry¬ 
ing-pan, put in one teaspoonful chopped 
onion and one tablespoon chopped green 
pepper. Scald three tomatoes, remove 
skins and cores, cut up, and add when 
onion and pepper are lightly browned. 
Cook all together for about 15 miu- 
utes, until well blended, and season 
with salt and pepper. When the omelet 
is cooked, before doubling over, put about 
half of this sauce in the middle, and pour 
the rest, around it on the dish. 
The following recipe for sour cucum¬ 
ber pickles, given in the Rural Cook 
Book, was sent to us many years ago. If 
is our favorite recipe for plain cucumber 
pickles, as it is so easy to put up a quart 
jar of small cucumbers at any time they 
are the right size. Dissolve one pint of 
salt in one gallon of cold vinegar; wash 
the cucumbers, pour over them some boil¬ 
ing water, let stand five or 10 minutes, 
then drain, pack closely in cans, pour the 
salted vinegar over, and seal the jars. 
They are very crisp and nice, and keep 
well. 
We wish to remind readers once more 
of the two excellent bulletins issued by 
the Children’s Bureau, United States De¬ 
partment of Commerce and Labor, en¬ 
titled “Prenatal Care” and “Child Care.” 
Every mother, however experienced, will 
gain by l'eading them, and those approach¬ 
ing maternity especially need their wis¬ 
dom. Our Government issues a vast 
library of helpful information in many 
lines, but a great proportion of our popu¬ 
lation is not in touch with any part of 
it. and there is need for help in bringing 
the seeker close to the sourc of knowledge. 
Sewing Hints 
In making buttonholes in a serge coat I 
found it impossible to work them without, 
or rather before cutting, although I do 
this on other material; so I marked each 
buttonhole, overcast it with a tight, short 
stitch, cut between these stitches, then 
buttonholed it. giving a strong, smooth 
finish. 
To prevent garments from slipping 
while stitching them with the sewing ma¬ 
chine, slip an old pillow case over the 
leaf of your sewing machine and pin it so 
that it’will be stretched tightly. When 
sewing dark materials, cover the ^leaf 
with a piece of dark cloth.- as the white 
lint is likely to adhere to most materials. 
To press tatted or crocheted work you 
have finished, lay it smoothly between 
the pages of a book, place a large iron or 
other weight on the book, and allow it to 
remain for an hour or more. In this 
way the work will be nicely pressed ; if 
the pressing is done the first time with a 
hot iron the thread is never so glossy 
again. 
In mending men’s heavy woolen stock¬ 
ings at the heel, trim the hole oil' and be¬ 
gin crocheting, catching the stitches at 
the edge. Draw in as necessary as you go 
along round and round to form the heel. 
Finish up in center. If extra strength is 
wanted, use a cotton thread with the 
wool. It will then outwear the sock. I 
knit in the toe part when that is needed. 
Instead of cutting your thread each 
time after finishing a leaf petal or other 
portion of an embroidery design, fasten 
it securely and then go across to the next 
leaf, fasten the thread well, and work 
2008A. 0iris’ sleeveless dress, with guimpe, 
6 to 14 years. The medium size dress will re¬ 
quire 2% yards of material 32, 3<> or 44 inches 
wide, with 1% yards 32, 1% yards 30, 1% yards 
44 for the blouse. 20 cents. 
2000A. Sleeveless blouse, 34 to 44 bust. The 
medium size will require 1% yards of material 
32, 30 or 44 inches wide. 20 cents. 
that one, continuing in this way through¬ 
out. It requires less time, since one’s 
thread is very apt to pull through once or 
twice in making a fresh start each time, 
and takes but little more floss, which is 
soon clipped when the work is completed. 
A beautiful pillow may be made by a 
combination of applique and cross stitch. 
For a blue and white pillow take an lS-in. 
square of gingham in a small check. From 
flowered chintz cut a dozen pansy blos¬ 
soms in dark blue or purple shades and 
applique them on the gingham by working 
a buttonhole stitch around the edge of 
each. The blossoms should not be ar¬ 
ranged in regular order, but should be 
scattered over the gingham in careless 
profusion. When they are all appliqu<5d 
in place, cross stitch the rest of the pil¬ 
low solid with white cotton. The pansies 
will show up most effectively. 
Here is a rapid method of sewing lace 
on ruffles, etc., that can scarcely be dis¬ 
tinguished from hand sewing. Allow 
one-fourth inch if tiny hem is desired, and 
place lace face down on goods with top 
edge of lace one-fourth inch from lower 
edge of ruffle. With fine thread and 
needle stitch as close to top of lace as 
possible. Turn over, crease back hem so 
lace lies flat, with no stitching showing 
on the right side. Crease hem width de¬ 
sired and stitch or simply fold back and 
stitch, and cut oil’ close to .stitching. A 
narrow foot hemmer can very success¬ 
fully be used by working from wrong 
side of work. 
A convenient scrap basket for the sew¬ 
ing room is made of screen wire. The 
one J have in mind was four-sided, flar¬ 
ing at the top. The sides were 24 in. 
long. 0 in. wide at the bottom, and 12 in. 
at the top. Each side piece was bound all 
around with narrow strips from :i dis¬ 
carded window shade, green cord being 
used for the stitching. They were then 
hound tog-flier with an X-stireh and fas¬ 
tened to a (i-in. square which formed the 
bottom. This square was covered on top 
and bound similar to the sides. A nar¬ 
row wooden slat, painted green, extended 
from top to bottom at each corner in¬ 
side. to strengthen the basket and pre¬ 
vent bulging. File basket occupied very 
little space, was light in weight, and had 
the advantage of displaying most of the 
scraps through the screen sides without 
I he necessity of emptying out the contents 
to find what was wauted. A basket made 
in cylinder form with a frill of cambric 
around the top and strengthened with 
two opposite wooden slats, would be more 
easily made and probably would answer 
the purpose as well. 
MI’S. M. 11. X' \DEKWOOI). 
Grape Recipes 
Will you give me a few recipes for us¬ 
ing grapes, such as jelly, jams, conserve? 
Last year I made grape fudge, which was 
delicious. Fan anybody supply me with 
the recipe? ht?s. g. w. b. 
The following recipes are from the 
Rural Cook Book: 
Grape Marmalade.—Choose ripe grapes 
of any familiar kind, and place them in 
the preserving kettle with just enough 
water to prevent their burning. Cook 
slowly at the side of stove until they are 
well broken and mashed. Then press 
through a sieve and measure the pulp. 
For each pint allow half a pound of 
sugar. Place the grape pulp over the fire, 
boil for 20 minutes, add the sugar and 
boil from 10 to 20 minutes longer, or until 
a drop of the mixture when put on a 
plate will retain its shape without spread¬ 
ing. Stir constantly while cooking. Skim 
carefully from time to time and when 
done pack i”. small jars. 
Grape a* i Apple Marmalade.—Many 
people do not care for the flavor of the 
Clinton grape, but it is excellent. 1o use 
with sweet apples.in manual.-! following 
a New England recipe, in which the wild 
frost grape is ordinarily used. Heat four 
pounds of stemmed and pulped grapes 
until the seeds are free of pulp. Have 
four pounds of sweet apples pared, cored 
sliced and steamed until tender. Sift the 
grape pulp, add the apples, turn into a 
kettle set. on asbestos mat or back of 
range and simmer slowly for two hours: 
measure, add sugar in the proportion of 
three-quarters of a pound to a pint of 
pulp, and cook until a little chilled on ice 
shows that it. is stiff enough to retain 
its shape. Turn into jelly glasses and seal 
Grape Preserves.—Press the pulp out of 
each grape; boil the pulps until tender, 
then press through colander to remove the 
seeds; mix the skins with the pulp and 
juice; add as many cupfuls of sugar as 
there are of grapes and boil together until 
thickened. Green grapes are preserved by 
cutting each grape in halves, taking out 
seeds, then adding an equal quantity of 
sugar and boiling all together until the 
right consistency; seal while hot. 
Spiced Grapes.—Press the skins from 
the grapes and put the pulp through the 
colander; add the skins and weigh. To 
every pound of grapes add one cupful of 
vinegar, two ounces of powdered cinna¬ 
mon. one ounce of powdered cloves and 
three and a half pounds of sugar; boil 
an hour and a half until thick, then bottle. 
Small damson plums are very nice pre¬ 
pared in the same way. 
Grape Jelly.—The wild grapes gathered 
just as they begin to turn are the best for 
jolly. Free them from their stems and 
wash them, mash them, and heat slowly; 
cook them until the juice is well drawn 
out; turn into a flannel bag and let it 
drip without pressure; measure the juice, 
and, if cultivated grapes are used, allow 
an equal amount of sugar; if the wild 
grape, allow a little more than an equal 
measure. Heat the sugar (put in a pan 
in the oven and stir often) ; boil the 
strained juice 15 minutes; skim and strain 
again, add the sugar, boil until the sur¬ 
face looks wrinkled, skim well and turn 
into glasses. 
Green Grape Jelly.—Select; the grapes 
when full grown, just before they begin 
to turn purple. After separating from 
the stem, wash, adding a little water if 
the grapes are not very juicy. Mash and 
.stew until the skins are cooked. Strain 
first through the colander, then through 
the jelly bag. Measure the juice, measure 
the same amount of sugar, putting it in 
the oven while the juice is being boiled. 
The boiling will take half an hour. Now 
add the hot sugar, which you must be 
careful not to scorch, boil about five min¬ 
utes longer, and then the jelly should be 
ready to pour in glasses. Jelly made from 
the green grapes is solid, of a delicious 
flavor and of a pretty green tint. 
Spiced Grape Jelly.—This is delicious 
served with cold meats. Take equal 
amounts of grape juice and sugar. Add 
one-half teaspoonful of ground cloves 
and one tablespoonful of cinnamon to each 
quart of juice. Add the sugar as directed 
iu recipe above. 
A recipe for grape conserve is given on 
page 1.000, issue of August 6. The follow¬ 
ing recipe was giveu last year; 
Grape Catsup.—Cook stemmed tart 
grapes with a little water until tender, 
then rub through a sieve and measure the 
pulp. To each S 1 /* cups of grapes, add 
August 20, 1021 
two heaping cups of sugar, one cup of 
vinegar, two teaspoons each of ground 
cloves, cinnamon aud mace, one teaspoon 
each of powdered ginger, allspice and pep¬ 
per. and half a teaspoon salt. Boil gent¬ 
ly until quite thick; when cold bottle and 
seal tightly. 
Green Grapes 
Few housekeepers realize that delicious 
jelly can be made of green grapes. The 
wild oik's are plentiful and can be had 
for the picking. Choose grapes that are 
full size, but before they show signs of 
turning. Pick from stems, wash and put 
in kettle with enough water to prevent 
burning; simmer gently till tender, drain 
through jelly hag. and to every pint of 
juice allow 1 lb. of sugar. Boil 20 min¬ 
utes before adding sugar and 10 minutes 
after. 
Green Grape Preserves.—Choose firm, 
perfect grapes before they begin to turn. 
Wiili a sharp-pointed knife cut grapes in 
two and remove seeds; they come out 
easily. To 1 lb. of prepared grapes add 
1 lb. sugar and water to prevent burn¬ 
ing. Simmer rill grapes are a fine color 
and syrup will jell when tested. Pour 
into small jars; seal with paraffin. 
C. W. G. 
Preserving Cantaloupes; Honey Trees 
L I would like to get a recipe to pre¬ 
serve cantaloupes, in whatever way they 
could be put up for Winter. 2. Can you 
name all the ornamental trees and shrub¬ 
bery which attract honey bees? 
c. g. n. 
1. Few housekeepers try to preserve 
cantaloupes, because the product is likely 
to be soft in texture and fiat iu flavor. 
One of our readers tells us that she makes 
marmalade by combining muskmelon. 
peeled, seeded and sliced, with tart red 
plums, boiling to a thick marmalade with 
half a pound of sugar to tiie pound of 
fruit, or more if liked. Melons are also 
made into butter, peeled, seeded, and 
sliced, then cooked down until thick, and 
sugar added as desired, about one-half 
liournl to the pound of melon. It is then 
cooked until the sugar is well dissolved 
and boiled, and put in jars. 
An old family recipe for preserved 
melon was used for the fragrant, highly 
flavored melons grown under glass in 
Europe. A rich syrup of granulated 
sugar and water was prepared and 
brought to the boil. The melon was 
peeled, cut into segments or slices the 
full depth of the fruit, these being left 
in the crescent shape, not cut up smaller. 
The slices of melon were laid carefully 
in the kettle and simmered until well 
done, then skimmed out without breaking 
and put in a wide-mouthed jar. The 
syrup was then boiled down until nearly 
as thick as strained honey, a little lemoii 
juice added, and poured over the fruit, 
the jar being sealed. This made a very 
rich and attractive sweetmeat of delicious 
flavor, but the ordinary garden canta¬ 
loupe is not as rich in flavor, aud person¬ 
ally we should not care to make such pre¬ 
serves. unless very short of other fruits. 
2. A list of all the trees and shrubbery 
that attracted honey-bees would require a 
volume, including many tropical and semi- 
tropical varieties. The following trees 
and shrubs are listed among honey plants. 
Barberry, basswood, black haw, box elder, 
buckeye, button-busli, Catalpa, cherry, 
currants and gooseberries, Indian currant 
or coral berry, hawthorn, heather, hop 
tree (Ptelea), holly, honeysuckle, horse 
chestnut, locust, magnolia, maples, white 
alder or pepper bush, plums, raspberry, 
willow. No doubt many other ornamental 
shrubs provide both pollen and nectar. 
The nectar obtained from Rhododendrons 
is said to.be poisonous, producing nausea 
and giddiness. The following are im¬ 
portant in supplying the bees with pollen : 
M illows, elders, maples, box elder, wal¬ 
nut. hickory, ash, beech, birch, chestnut 
and aspen. Many flowers are visited for 
pollen rather than for nectar. 
Two Ways of Canning Beans 
I saw in The R. N.-Y. a request for 
a good method for canning string beans. 
Three years ago I learned a much simpler 
way than the cold pack process, and just 
as satisfactory. When the beans have 
been washed and cut as fine as desired 
put into an agate or porcelain kettle in 
the following proportions: Five quarts 
of the cut beans, four quarts boiling 
water and one large cup fine salt. Put 
over the fire and bring to a boil. Let 
them boil fast 15 or 20 minutes, then 
dip them, while boiling, into your steril¬ 
ized jars. Be sure to have the top covered 
to overflowing with salt water, and seal at 
once. When required for use I open a 
jar in the morning, drain off the water 
and put in a saucepan of fresh water to 
soak two or three hours. Change the 
water aud boil like fresh beans. They will 
not need to boil quite as long as the 
freshly picked ones, as they have already 
had some boiling. Everyone who eats 
them thinks they are quite equal to the 
cold pack process. If the jars and rub¬ 
bers are perfect and tilled when the beans 
are boiling they will never spoil. 
H. A. DORR. 
I have raised and cauued beans four 
years with the best of success, and I will 
defy anyone to fiud any difference, in 
either looks or taste, between the canned 
aud fresh ones. 
Always can your beaus the same day as 
picked, this is very important. Pick, 
snap ends, break into pieces about two 
