476 
The RURAL NEW-YORKER 
March 15, 1924 
WOMAN AND HOME 
From Day to Day 
A Robin’s Egg 
Only think of it—joy and song, 
The passionate joy of the Summer long. 
Matins and vespers, ah, how sweet, 
A nest to be in the village street. 
A red breast flashing in happy flight, 
Life’s full of ecstasy and delight, 
Thrilling God’s minstrel through and 
through, 
All of them packed in this egg of blue. 
Would you believe it, holding dumb, 
Line and pigment ’twixt finger and 
thumb? 
Would you believe there was love within 
Walls so brittle and cold and thin? 
Such a song as you heard last night. 
Thrilling the grove in the sunset light. 
Out of the casket in which we dwell 
AVhat may issue? Can you foretell? 
Can you say when you will not spread 
Bits of your eggshell, we are dead? 
Can you think, if this shell be crushed. 
All that was in it is cold and hushed? 
Look once more at this bit of blue— 
Has it no message of hope for you? 
—Author Unknown. 
* 
Some time ago one of our readers 
asked for information about cooking a 
Smithfield ham. She had been presented 
with this ham, but found it so lean and 
hard that it was, to her mind, a much 
over-rated delicacy. We have always 
heard of the Smithfield as the aristocrat 
of all hams, but it is hard, and often 
looks moldy, and is very different in tex¬ 
ture from the ordinary corn-fed pork, so 
that special cooking is needed. The fol¬ 
lowing method of cooking is from the 
Tribune Institute, whose household spe¬ 
cialists are so helpful to readers of the 
New York Tribune: 
“Wash thoroughly, first with a weak 
soda solution, then with cold water. 
Place in a large kettle, add two quarts 
of sweet cider, a slice of onion stuck with 
cloves, 4 in. of stick cinnamon, 10 pep¬ 
percorns and enough water to cover. Let 
stand for 24 hours (sometimes if very 
dry even 48 hours is desirable), then 
bring to a boil over a moderate heat, 
Lower the heat and let the ham simmer 
till tender, about five hours for a 7-lb. 
ham. 
“The poetic cook says to lay the ham 
skin down and let it boil until it “turns 
over.” Allow to cool in this liquor, then 
remove the black outer skin, being care¬ 
ful not to tear the fat, dust with brown 
sugar, brush over with beaten egg and 
cover with ground bread crumbs. Insert 
whole cloves and brown in a rather hot 
oven. 
“If you want to pile Ossa on relion, 
spare nothing to do honor to the Smith- 
field ham, then you boil it in undiluted 
cider and while browning in the oven, as 
•a last rite, you baste it with maple syrup. 
This is really done, and when the ham is 
c>'t in paper-thin slices it will present all 
th» different sweetnesses that the palate 
of nan can detect, set off by the tang of 
the cider and the saltiness of the ham. 
Se-'e with it buttered asparagus tips 
on toast and delicate creamed potatoes. 
Slip's of roast chicken also set it off. 
Fol: >w with a fruit salad, camembert 
cheese and coffee, and say grace before 
and after—you Avill be bursting with 
thankfulness.” 
* 
Another reader desires full directions 
for a clambake—the materials required 
and the method and time needed for the 
cooking. We think some kind friend 
along the seacoast can give us this in¬ 
formation,telling us just how to start the 
cooking, and the length of time required, 
how to prepare the food, and what is 
needed for a well-supplied clambake. The 
clambake is a truly American institution, 
derived, we believe, from the aboriginal 
dwellers of the Atlantic coast. Let us 
know just how to plan it. 
Bitter Orange Marmalade 
Use three lemons to every dozen or¬ 
anges; 1 lb. oranges (bitter), two lem¬ 
ons, 2 lbs. sugar, 1 % pints water. Grate 
the rinds from fruit and tie in cheese¬ 
cloth bag. Quarter the fruit and boil 
with the gratings slowly for two hours. 
Remove gratings and strain through a 
telly bag. Heat the sugar and add to 
juice. Boil about 25 minutes, skimming 
carefully; test some in saucer as in or¬ 
dinary jelly. Then add the gratings, boil 
a minute or two. This is an old family 
recipe. One may use one grapefruit, one 
orange and two lemons in the above when 
unable to find bitter oranges. 
The following recipe was printed in 
The R. N.-Y. some time ago, and is very 
good: 
Material required, one orange, one 
grapefruit, two lemons, 3-lbs. sugar, 
three pints water. Cut fruit into small 
pieces, removing seeds and “rag'’ from 
center of grapefruit. Put fruit in pre¬ 
serving kettle, add water, and let it stand 
over night. In the morning put the fruit 
on to cook, heating it slowly to the boil¬ 
ing point, and cook until tender. Then 
add the sugar, and boil until the marma¬ 
lade is clear and thick. The original 
recipe called for 20 minutes boiling, but 
this is not long enough, the marmalade 
being watery ; when properly cooked the 
tender fruit is embedded in rich jelly 
L. L. H. 
Eggless Recipes 
When the hens are “on a strike and 
the busy housewife has neglected to put 
down eggs, it is often a problem to know 
what cake to make. Here are a few egg- 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
front, roll collar 
and revers; for 
ladies and misses. 
Sizes 34. 36, 38, 40, 
42 and 44 in. bust. 
Size 38 requires 3% 
yds. of 36 to 40-ln. 
material. 20 cents. 
2056. Girls' coat, 
with double cape; 
slashed and gath¬ 
ered at the hip line. 
Sizes 6, 8, 10, 12 
and 14 years. Size 
10 years requires 4)4 
yds. of 40-in., or 
3% yds. of 54-tn. 
material. 20 cents. 
2041. Slip-on blouse 
with bateau necK 
and with raglan 
sleeves in either ot 
two lengths; for 
ladies and misses 
Sizes 34, 36, 38, 40 
and 42 in. bust. Size 
38 requires 214 .vds. 
of 40-in. material. 
20 cents. 
and coat. Dress 
slashed to form par¬ 
tial yoke. Coat with 
gathers at yoke. 
Sizes 6 months 1 
and 2 years. Size 1 
year requires 1% 
yds. of 36-in. mate¬ 
rial for dress and 
1*4 .vds. of 36-1 u. 
material for coat. 
20 cents. 
less recipes. They are all delicious. I 
have used them for years. 
Chocolate Loaf Cake.—One-half cup 
milk, one tablespoon butter (before melt¬ 
ing), one-half cup chocolate. Cocoa may 
be substituted, dissolved in a very little 
hot water. Boil this mixture until it 
thickens. Remove from the fire and cool. 
Then add one cup sugar, one teaspoon 
soda dissolved in one-half cup sweet milk.. 
Add two scant cups of flour. Flavor 
with vanilla. 
Apple Sauce Cake.—One and one-half 
cups apple sauce, two teaspoons of soda 
mixed with apple sauce, one cup of sugar, 
one-half cup butter or other shortening, 
one cup chopped raisins (either mix with 
melted shortening or flour), two cups 
flour (before sifting), one teaspoon cin¬ 
namon, one teaspoon cloves. Bake in 
slow oven. This cake is very good served 
as a pudding with pudding sauce. It can 
be kept on hand and simply steamed when 
wanted. 
Graham Bread.—Two cups graham 
flour, one cup wheat flour, two cups 
sour milk, two teaspoons soda (dissolved 
in milk), one-half cup molasses, salt. 
Johnny Cake.—One cup cornmeal. one 
cup flour, three tablespoons sugar, two 
small cups sour milk, one teaspoon soda 
(dissolved in milk), three tablespoons 
melted shortening. 
Molasses Cookies.—Two cups molas¬ 
ses. one-half cup brown sugar, one cup 
hot water, one cup shortening, four tea- 
AMERICAS 
”°stfamou 
S d |ssert 
LE COLOR 
°OD CO , ** 
nettwgt 
SilXTbRr 
orr 
DELICATE 
MSffiEgSv 
PRinvSlM 
PURE FRUIT 
THE/f/#y E CETAB LE 
cJELL-0 
i Americas most famous dessert 
— for high teas 
Jell-O makes a perfect dessert for tea suppers, 
whether the meal is formal or just family. It is 
a temptingly pretty dish, with a fine fruity flavor 
that everyone enjoys and children shout over! 
Jell-O is prepared in a few minutes and set 
away several hours before it is time to set the 
table. Ask for a Jell-O Recipe Book, and try 
some of the novel Jell-O salads and desserts. 
THE GENESEE PURE FOOD COMPANY 
LE ROY NEW YORK 
RECIPE 
Raspberry 
Bavarian Cream 
Wash one box of ber¬ 
ries; sprinkle with four 
tablespoonfulsofsugar. 
Dissolve a package of 
Raspberry Jell-O in 
three-fourths pint of 
boiling water; when 
cold and still liquid, 
whip. Then fold in 
the raspberries and 
juice. Set in a cold 
place to harden. Serve 
with whipped cream 
and garnish with fresh 
berries. 
10,000 miles guaranteed 
and yet you save l /s 
I 
Riverside^? Tires 
Riverside Oversize Cord Tires are guaranteed for 10,000 
miles and in actual performance give up to 18,000 miles. 
Can any other tire do more? 
So why not save one-third and use Riverside Cords? 
What more will any other tire do? Then why pay more? 
And this 10,000 miles service is backed by a guarantee 
that has stood for fifty-one years. Does any other tire 
carry a better guarantee? 
Quality is built into Riverside Cords 
This guaranteed mileage is _ built into 
Ward’s Riverside Cords High treads, 
thicker and stronger, of tough, live rubber. 
This exceptional quality of Ward's 
tires alone has made us the largest re¬ 
tailers ot tires in the country. The 
tires themselves have convinced thou¬ 
sands that Riverside Cords are best. 
You Don’t Risk One Cent 
Before you buy any tires send for River¬ 
sides. Inspect them. Compare them with tires selling for $5.00 
or $15.00 more. 
Send them back if you do not find them the equal of any 
first-quality oversize cord made. We will refund your money. 
These prices buy 10,000 miles of service—and more. 
* I have used River- 
aide Tires for the 
E ast four years. I 
ave never had to 
send a tire back for 
adjustment. 
Ihave tried several 
different highly ad- 
v ertised makes 
alongside of River¬ 
sides and have not 
found a superior." 
Walter M Schworro. 
Nessen City, Mich. 
CATALOGUE No. 464M00—Be sure to give size. 
SIZE 
30x314 
32x4 
33x4 
34x4 
PRICE 
$ 9.75 
16.95 
17.45 
18.25 
POSTAGE 
28c 
42c 
43c 
43c 
SIZE 
32x414 
34x4)4 
33x5 
35x5 
PRICE 
$20.95 
21.95 
28.75 
29.95 
POSTAGE 
45c 
48c 
58c 
61c 
"I have used two I 
Riverside Cords on I 
the rear wheels of I 
my car for two I 
yeara They have I 
gone over 12.000 [ 
miles now and have [ 
never been off the 
wheels — and they f 
still look tine." 
August Wm. Schultz 1 
B - 56 - R 2 
Van Horn. Iowa 
Wire your order. 
Orders received by tele¬ 
graph will be shipped 
the same day C. O. D. 
Write today to 
* * *-*- ourhousenear- 
est you for free Auto 
Supply Book. Address 
Dept— 64-T 
Montgomery Ward <S>. 
1 
Chicago Kansas City ^St. Paul Portland, Ore. Oakland, Cat Ft. Worth New York Atlanta, 6*. 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a square deal.” See guarantee editorial page. 
