20 
The RURAL NEW-YORKER 
January 5, 192® 
WOMAN AND HOME 
From Day to Day 
Outlook 
Upon the threshold of the year 
We stand and hesitate; 
Perchance to listen, thus to hear 
And keep inviolate 
The call for something better far 
Than mem’ries of the dead year are! 
We know the days behind us flown 
Were often sadly scarred, 
We would that those before, unknown, 
• Be clean, and never marred 
By thoughts and deeds we should repress, 
But that our lives, our faith express! 
So on this New Year’s morning fair 
We enter a new world, 
Where light and joy are ours to share 
And darkness back is hurled! 
God grant us life and help to rear 
A shaft of progress through this year! 
FREDERICK M. STEELE 
in Los Angeles Times. 
* 
Looking at the asbestos pads for cov¬ 
ering the top of a dining table, we find 
that the old style, covered with canton 
flannel, is now superseded by pads cov¬ 
ered on top with white oilcloth, and on 
the bottom green baize. They are rather 
thicker than those covered with canton 
flannel. These pads come in sectional 
end pieces, and leaves 9 in. wide to put 
between them when the table is extended. 
The advantage of the new style is that 
the oilcloth is so readily wiped off and is 
thus always clean. The disadvantages 
are that the tablecloth has a much nicer 
surface over the soft canton flannel than 
over the hard oilcloth, and we do not see 
how it would be possible to avoid mark¬ 
ing the oilcloth with hot dishes, and 
sometimes causing the tablecloth to stick 
to it. 
* 
We are asked to print once more the 
formula for making candy fondant with 
nashed potato. It calls for four level 
teaspoons of mashed potato and 1 lb. of 
confectioners’ sugar. The potato is 
mashed perfectly smooth, without any 
seasoning, and the sugar gradually stirred 
in and then beaten so that it is very 
white. It may then be flavored as de¬ 
sired. Some of our readers say that this 
makes a very good cake icing. 
* 
PiNEArn.E delight is a most delicious 
dessert, quickly made. The following 
recipe is given by the New York Tribune: 
Turn half a can of grated pineapple over 
34 lb. of fresh marshmallow and let stand 
for six or eight hours. Then add half a 
pint of stiffly whipped, sweetened cream, 
a tablespoon of orange juice and three 
tablespoons of grated cocoanut. Serve in 
sherbet glasses and pour over each por¬ 
tion two tablespoons of maraschino cor¬ 
dial. 
* 
Candied sweet potatoes in the South¬ 
ern style vary with different cooks. A 
correspondent of the New York Tribune 
gives the following as unusually delicious, 
being the method used by a colored man 
of exceptional culinary skill; Boil the 
sweet potatoes until they are nearly ten¬ 
der. After they have cooled, peel them 
and cut into slices about a half inch 
thick. Oil a shallow pan and arrange the 
potatoes therein. Now cream together a 
cup of brown sugar and a quarter cup of 
butter. Spread this over the slices in the 
pan. Let fall a few drops of vinegar 
upon each slice from the tip of a spoon. 
Place the pan in a medium hot oven and 
bake from a half to three-quarters of an 
hour. This is especially good with roast 
chicken, turkey or pork. 
How I Made My Prize Loaf 
There is neither hidden art nor unfail¬ 
ing key to success in the making of high- 
quality bread. The fundamentals neces¬ 
sary to success in turning out light, 
spongy loaves, evenly browned and with 
a crust so delicately tender and possess¬ 
ing that rich, nutty flavor so desirable in 
good bread, are, first, using only good 
materials, a high grade of hard wheat 
flour, pure lard or butter, and a good 
yeast which, however, may be some of the 
"commercial dry yeasts or any one of the 
good yeasts made at home. Every house¬ 
wife has her favorite kind of yeast, and 
sticks to this for best success. 
I use a homemade, moist yeast, known 
as everlasting yeast, which, while per¬ 
haps no better, I prefer to the commer¬ 
cial yeasts from the fact that results are 
always satisfactory and it is economical 
as well. At first I encountered the dis¬ 
advantage of having to renew my yeast 
bv baking twice to three times each 
week; otherwise the yeast would smell 
very sour and, if left too long, would 
lose its leavening qualities ; now I avoid 
this trouble by thickening a portion of 
yeast with cornmeal, as our grandmoth¬ 
ers did their much-praised hop yeast, and 
drying in the shade. This is put in a pint 
fruit jar and will keep its leavening for 
weeks. 
When ready to make bread I add one 
pint of warm water to yeast jar, stir up 
well and sift in one heaping pint of flour, 
stirring all into a good thick batter;.this 
is done at night and the jar set in a 
warm place until morning, when the 
mass will be light and foamy. I set in 
a vessel of warm water until after break¬ 
fast, also sift four quarts of flour into a 
large mixing pan and set about stove to 
get warmed up; this is stirred up occa¬ 
sionally so as to be warm throughout. 
After breakfast I make hole in flour, 
pour in all of yeast except about two 
cups, which is saved for the next bak¬ 
ing, stir about three tablespoons of sugar 
in this, cover and set away. I now add 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
1982 Three tier 
skirt on two-piece 
foundation. Sizes 
2G, 28, 30, 32 and 
34-in. waist. Size 
28 requires 2% yards 
54-in. material 
with 1% yards 36- 
in. material for 
foundation. 20 cents. 
with or without col¬ 
lar and pockets, and 
with long or short 
sleeves. Sizes 1, 2, 
4 and 6 years. Size 
4 years requires 
2 >4 yards of 36-in. 
material. 15 cents. 
2025. One-piece 
slip-on dress, with 
vest, long or short 
sleeves, and with or 
without pockets and 
trimming bands. 
For ladies and miss¬ 
es. Sizes 36, 38, 
40, 42 and 44-in. 
bust. Size 38 re¬ 
quires 3% yards of 
54-in. material. 25 
cents. 
one-piece rompers, 
buttoned at lower 
edge; with or with¬ 
out collar, and with 
long or short 
sleeves. Sizes 1, 2 
and 4 years. Size 2 
requires 1% yards 
of 36-in. material. 
15 cents. 
Catalog of Fashions and Embroidery Trans¬ 
fers, 15 cents, 
one quart of warm water, two table¬ 
spoons of sugar, lard size of egg and a bit 
of salt to the bread, mix ingredients well 
together, then knead in flour until quite 
stiff. The mass is then kneaded 15 to 20 
minutes, or until a rather stiff, smooth 
dough, which does not adhere to board or 
hands, is made. It is then placed in a 
well-greased crock, pail or jar; a jar is 
best in cold weather; greased on top and 
set in a warm place to rise; this will re¬ 
quire two to three hours, according to 
temperature. When light, the dough is 
worked down lightly, which starts the 
yeast germs to working more rapidly. 
Cover and let rise again, which will re¬ 
quire about one hour. It is now ready to 
be made into loaves and placed in a well- 
greased baking pan for the final rising, 
which will require about one more hour. 
When risen to twice the original size 
the loaves are ready for the oven. Be¬ 
fore placing in the oven, brush over even¬ 
ly with a soft cloth, or small brush, dip¬ 
ped in cream or sweet milk ; this gives a 
delicate, even brown to the. loaves when 
done. About 40 minutes are required for 
baking. Ten minutes should be used in 
bringing the oven to the required heat, 
20 for baking with a steady heat, not too 
hot, and 10 minutes of receding heat. If 
bread is. browning too fast, cover with 
cardboard, or invert another pan over it. 
Turn pan around when half done, so as 
to insure even cooking on all sides. 
There are several ways to test as to when 
bread is well done : if all sides are brown 
and edges of bread leave sides of pan, it 
is apt to be done. Take from pan and 
stand on edge, first brushing surface well 
with butter, stand on edge until cold, 
when it may be placed in the bread box, 
and will remain sweet and tender until 
Beware of Imitations! 
Unless you see the “Bayer Cross” on 
package or on tablets you are not get¬ 
ting the genuine Bayer Aspirin proved 
safe by millions and prescribed by 
physicians over twenty-three years for 
Colds 
Toothache 
Neuritis 
Neuralgia 
Headache 
Lumbago 
Rheumatism 
Pain, Pain 
Accept “Bayer Tablets of Aspirin” 
only. Each unbroken package contains 
proven directions. Handy boxes of 
twelve tablets cost few cents. Drug¬ 
gists also sell bottles of 24 and 100. 
Aspirin is the trade mark of Bayer 
Manufacture of Monoaceticacidester of 
Salicylicaeid. 
A Kedamazoe 
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My Heart atThySweetVoice 
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Anvil Chorus (II Trovatore) 
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Medleys (Pinafore) 
| Dreamt I Dwelt in Marble 
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Caro Nome (Rigoletto) 
Soldiers Chorus (Faust) 
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