1260 
WOMAN AND HOME 
From Day to Day 
Judgment 
Take ine o’er the trail I've trod, 
When the last black tide is in ; 
And upon the hands of God 
Lie my virtue and my sin. 
Let there be no empty tears; 
Let no mourners go before me 
When I travel through the years 
Backward to the land that bore me. 
Where a steeple reaches high 
Through the elms where robins sing; 
When against the Summer sky. 
You can watch the gilt vane swing. 
Take me. Up the narrow aisle 
Bear my body to its place. 
Leave it there a little while; 
Let it rest an hour’s space. 
They will come to meet me there, 
From the years of long ago; 
Ere is said the final prayer 
They will come, though none will know ; 
They will look their last on me; 
They will judgment pass, unseen. 
One, the boy I used to be; 
One, the man I might have been. 
—New York Tribune. 
One of our readers asks about meth¬ 
ods of removing fruit and vegetable stains 
and similar discolorations from the hands, 
without the use of lemon. Lemons are 
not always at hand, and they are often 
quite expensive. All stains cannot be re¬ 
moved with the same cleaning agents, but 
as long as tomatoes are at hand it will 
be found that their acid juice removes 
many stains from the hands. Cider vin¬ 
egar, not too strong, is almost as good as 
lemon juice, especially if a little salt is 
used with it. We find that a little salt 
adds much to the cleaning effect of lemon 
juice, and it seems to make the skin 
smoothed than when the lemon is used 
alone. Some stains yield to moistened 
sulphur, while others require an abra¬ 
sive like pumice stone. If one keeps a 
piece of pumice and a little sulphur, salt 
and vinegar accessible to the sink, it is 
an easy thing to remove stains. We find 
that when peeling potatoes or preparing 
other vegetables and fruit, much discol¬ 
oration is avoided by wearing finger stalls 
of heavy material on first finger and 
thumb. Of course rubber finger stalls 
would be better still, but it is easy to cut 
them with a sharp vegetable knife, and 
they soon go to pieces. 
Apple and raisin jam is worth trying. 
It calls for 12 large apples, 4 lbs. seedless 
or seeded raisins, one pint sweet cider, 1 
lb. sugar. Wash the apples and cut into 
eighths. Place in a preserving kettle 
with the cider, and cook gently until ten¬ 
der. Press through a sieve so as to re¬ 
move skin, seeds and cores. Return to 
the kettle, add raisins and sugar and sim¬ 
mer for half an hour. Seal in glasses, 
sk 
Here is a savory way to use cold roast 
lamb. Mince fine enough to make a cup¬ 
ful of the meat, season with salt, pepper 
and a teaspoonful of grated onion. Add 
enough stock or gravy to moisten well. 
Put in little individual bakers, well but¬ 
tered. Put on the top of each a spoonful 
of mashed potatoes, well seasoned, an.l 
mixed smooth with cream or rich milk, 
dot little bits of butter on top, and put in 
the oven until the potato is browned and 
the meat heated through. The meat may 
be prepared in the same way in one large 
rather shallow baking dish, the potato 
being put on the top in rounded spoon¬ 
fuls close together, rather than smoothed 
over in one solid crust. 
Feather Puffs 
I made my feather puffs by taking 
feathers from the bed until I had left in 
the old bed about the quantity I thought 
I needed, leaving them in the tick. Then 
I covered top and bottom of feather bed 
as I would cover the filling of any com¬ 
fortable, leveled the feathers evenly, and 
marked and tied in 2-in. squares, which 
will hold the feathers in place. If the 
regular ticking is thought, too heavy ma¬ 
terial for the inside, a good grade of cot¬ 
ton cloth can be used, but I prefer reg¬ 
ular feather ticking, as I am then sure 
my quilt will not shed feathers. Any 
pretty material may be used for covers 
to the quilt, and where it is to be used in 
a room with color scheme, either white 
tied with the color of the room or a cover 
to match the room tied with white is ex¬ 
tremely pretty, also either color with 
reverse figures are very attractive, as 
white with rose or blue figures, or rose 
or blue with white figures. Sateen makes 
1?* RURAL. NEW-YORKER 
a good, durable cover for these quilts, 
and they can be quilted instead of tied 
if one wishes. Plain hen feathers make 
a nice warm bed covering, although some¬ 
what heavier than goose or duck feathers. 
JESSIE. 
Pickling Beets 
In answer to J. M.’s inquiry about 
pickling beets, here is a recipe that keeps 
perfectly, but is a quicker method tha’ 
the one on page 1(X)1 : 
Look young, tender beets (as soon as 
pulled) until done, but not too soft. 
Plunge into cold water and slip off skins. 
If small, pack into jars whole, but if large 
slice as for table, and pack into hot steril¬ 
ized jars while still hot. Have new rub¬ 
bers sterilized and grit wiped off. soaking 
in boiling water. Use cider vinegar, and 
if very strong use as much water as vine¬ 
gar. Have this heating while packing 
beets into jars, and to the vinegar add 
one teaspoon salt, one heaping teaspoon 
brown sugar and a few whole pickling 
spices for each quart of beets. Pour the 
boiling vinegar over the beets and be sure 
that there are no air spaces left. Fill to 
overflowing and seal. As soon as cool 
store in a cool, dark place. I will guar¬ 
antee that anyone having beets put up 
this way will not care for them stored in 
the cellar in the ordinary way. c. e. m. 
Candied Citron 
Can you give me a recipe for candying 
citron, such as is used for cake? 
MRS. M. F. S. 
The citron used for cake is the thick 
rind of the true citron, a fruit belonging 
to the same family as the orange. The 
citron melon is entirely different, and 
though you can prepare this melon in the 
candied form, it is not the same as true 
citron, nor does it possess the same flavor. 
Citron melon may be candied as follows: 
Peel citron, cut into strips and remove 
seeds. Weigh the fruit and allow a pound 
of sugar to each pound of citron. Make a 
syrup, allowing a cupful of water to each 
pound of sugar. Cook the citron in this 
until it is tender; remove and spread on 
dishes. Boil in the syrup enough ginger 
root to. give a slight flavor, and when the 
syrup is very thick stir in a little lemon 
juice. Lay the strips of citron back in 
the boiling syrup, and stir until candied 
and coated with sugar. Lay on a platter 
to cool and dry. 
Tested and Tried 
Mustard Pickles.—Two large heads of 
cauliflower (picked to pieces), two quarts 
of small white onions, l 1 /^ quarts of Lima 
beans (partly cooked), two red peppers. 
one quart small cucumbers. Put these 
in salt and water for 24 hours. Boil in 
the same water until vegetables are ten¬ 
der, then drain in colander. Then pre- 
'I he Rural Patterns 
In ordering always give number of pattern I 
ai.J size desired, sending price with order 
2082. One-piece dress for misses and 
small women, 16 and 18 years. The 16- 
year size will require 3% yards of material 
36. 40 or 44 in. wide. 20 cents. 
pare the mustard sauce. Two cups granu¬ 
lated sugar, two quarts vinegar, four 
tablespoons ground mustard. 
Grape Juice.—Stem and wash grapes 
(wild grapes are better, but cultivated 
October 22, 1921 
grapes can be used). Put one cup of 
grapes and three-fourths cup of sugar in 
a quart fruit jar, fill with boiling water 
and seal. Let the boiling water overflow, 
as you would for fruit. 
Pickled Beets.—Boil one pint vine¬ 
gar. one quart cold water, one cup granu¬ 
lated sugar, one teaspoon salt. Fill jars 
with small beets, which have been cooked 
until done. Put five whole mixed spices 
of any kind on top of beets before seal¬ 
ing. ROCK ARBOUR FARM. 
Puffballs 
’Some time in the Spring I found a 
recipe for “puffballs” in an issue of The 
R- N.-Y. I failed to copy it and now 
have mislaid the paper. Can you give me 
a copy of the recipe? mrs.w. g. b. 
The following is the recipe desired: 
Three eggs, one cup sugar, two cups milk, 
two heaping teaspoons baking powder, 
one teaspoon salt, one teaspoon mace, 
flour. Beat the eggs, add sugar and milk; 
put baking powder, salt and mace into 
one cup of flour, add to the liquid ingre¬ 
dients, and then add enough more flour 
so that the spoon will stand upright in 
the dough. Beat all till very light. Drop 
by the. dessert spoonful into very hot fat, 
and fry like doughnuts. Drain and 
sprinkle with powdered sugar. 
Two Tomato Recipes 
Ripe Tomato Pickle Without Vinegar. 
—Take one peck of ripe tomatoes, scald 
and remove the skins, and place a layer 
of tomatoes in the bottom of a jar. Sprin¬ 
kle brown sugar over them, then another 
layer of tomatoes, inore sugar, and so on 
until the jar is full. Tie a cloth over, 
and every other day for two weeks stir 
them well. They will make their own vin¬ 
egar and be ready for use in three or 
four weeks. 
Ripe Tomato Jam.—Scald and peel 
ripe tomatoes, take out all seeds, put in a 
granite kettle with half a pound of sugar 
to each pound of prepared tomatoes. Boil 
two lemons soft, "emovo seeds, and mash 
fine. Add to the tomatoes; boil slowly 
mashing to a smooth mass. When thick 
pour in glass jars and seal. This is fine. 
MRS. G. B. 
Excellent Pie Filling 
This is on the order of mince pies, but 
not so rich as to fats. Chop 1 lb. raisins, 
1 lb. currants; add one quart green or 
canned apples, % lb. of chopped citron, 
two cups sugar, one-half cup butter. 
Steam slowly for 15 minutes, add spices to 
taste, and bake with one or two crusts. 
MRS. C. C. M. 
PIPELES#FfR.NACE 
WILL tin TT 
WARMTH AND COMFORT AT LOW COST is what the SUMMIT Pipeless 
gives you, and there are thousands of owners who will tell you so. Not ex¬ 
pensive to install in either new or old houses. A few hours’ work, and your 
heating plant is ready for operation. 
No Cold Air Drafts Over Your Floors If Your 
House is Heated with a SUMMIT Pipeless 
In this great improvement over the old type of Pipeless Furnace, the SUMMIT led the 
wa Y- The special SUMMIT installation, eliminating cold air floor drafts, was the first, 
and it still stands as the best system. If you are interested in heating a home, a store, a 
shop, a hall, a school, a church write us now for further particulars and name of near¬ 
est dealer. 
SUMMIT FOUNDRY CO., Geneva, N.Y. 
