478 
7*e RURAL NEW-YORKER 
March 1.',, 1924 
and it is still in use, having given con¬ 
tinual service. Aprons rubberized on the 
wrong size of goods I find liable to be¬ 
come sticky and to injure the clothing 
beneath. g. a. t. 
Blessings 
It was pleasant and warm in the kitch¬ 
en this afternoon, so I sat there doing 
some necessary sewing. It was not elab¬ 
orate work, so I could let my thoughts 
wander around the room and consider the 
newer equipment that I had been able 
to get recently. “Blessings,” I mentally 
called these additions, for they have 
brought me much comfort in my house¬ 
hold work. And so I would like to tell 
you all about them. 
To begin with, there is rny source of 
heat. I have become the proud possessor 
of an oil burner for my range, and for 
the first time in the Winters I have lived 
here my kitchen is pleasantly warm, my 
boiler always full of hot water, and I 
have become a baking enthusiast. We 
burn an oil which is less expensive than 
kerosene in this burner, and find it some 
cheaper and very much cleaner than coal, 
which we cannot always get in the correct 
size. I find the burner very simple to 
operate ; it gives more heat than coal, and 
it stays at the same temperature at 
which' you wish it. The tank holds 
enough oil for more than a day’s use, and 
there is no carrying of coal or wood or 
ashes. I am looking forward to using it 
this Summer with enjoyment, for while 
it gives an intense heat, it need be.burn¬ 
ing only during the actual cooking of 
the food. 
Closely allied to heat in the Winter 
time is a good light to work by at night. 
I have that, too, in a popular make of 
mantle lamp which burns either kerosene 
or gasoline. We use gasoline, because, 
having a car. there is always some to be 
had, but most of our neighbors are using 
kerosene in theirs. It is truly a blessing, 
for it gives such a bright, clear, white 
light that it seems just like daylight. It 
is dependable, too. for it cannot explode, 
it burns very little fuel, and is entirely 
odorless. It' seems to me worth .the cost 
■just not to have to trim the wicks and 
clean the chimneys of the old kerosene 
lamps. 
The closet door was partly open, and I 
could get a glimpse of my pressure cooker, 
“precious cooker,” my family call it. It 
is a large kettle of aluminum, with a lid 
which is clamped down tight by means of 
numerous thumb screws. It has a safety 
valve in the lid for the escape of steam, if 
the pressure is too high, and a gage which 
tells you just how much pressure you 
have. I use my pressure cooker for my 
canning, as well as for cooking. If .saves 
considerable time when compared to the 
old washboiler method, and does away 
with all the hot water necessary for the 
boiler. An instance of time saved in can¬ 
ning can be found in the fact that I cook 
corn in the jars for one hour m the 
cooker, where it used to take three hours 
in the boiler. I have also canned more 
than 100 quarts of meat .in the pressure 
cooker, cooking the meat in the jars from 
three-fourths to one hour s time. 
A great deal of time can be saved by 
cooking in a pressure cooker. Meats that 
usually require several hours’ cooking at 
a low temperature become deliciously ten¬ 
der in half an hour under 10 lbs pres¬ 
sure. I have cooked successfully old 
chickens, a ham and corned beef in less 
than an hour’s time. Last Winter we 
made scrapple in the cooker and thus did 
awav with the long stirring over the fire 
with the fear of its burning even then. 1 
am planning now to “bake” a fruit cake 
in it soon. Folks say they are delicious 
cooked this way, and so much easier, too. 
So you see why we call it a “precious 
cooker.” 
That should be enough new equipment 
for one housewife in such a short time. 
It is the extent of the large pieces, but. I 
find mvself noticing the steel wool, with 
the patent, soap, for cleaning my cooker 
and other aluminum utensils; . the stain¬ 
less steel paring knife, which is such an 
improvement over the old one: the wire 
dish drainer, bought one day at the five 
and teii-cent store and which fits so nicely 
on the draining board at the left of the 
sink; and the dustless dusters that I 
told you how to make a long time ago. 
These are my kitchen blessings. Ex¬ 
pensive. did I hear you say? Yes. some¬ 
what, but not nearly as expensive as 
manv a new piece of equipment bought 
for the farm work. You will be surprised 
to know that all of them together only 
cost a little over $60, and they have re¬ 
turned many times that amount in happi¬ 
ness and houshold comfort. 
MRS. F. WM. STILLMAN. 
R. N.-Y.—This is the method of mak¬ 
ing the dustless dusters Mrs, Stillman 
refers to: Cut squares of a good grade 
of cheesecloth into pieces of the desired 
size, and hem. Mix % oz. oxalic acid 
with % lb. whiting in 1 qt. of gasoline. 
Blend well, saturate the cloths with the 
compound and hang in the open air to 
dry. At the same time saturate a dish 
mop in the compound and dry it. It will 
admirably take the place of the old-time 
feather duster, and will enable you to 
flick the dust from high or low places 
without the risk of setting it loose in the 
air again. 
Phonetic Reading 
In a recent number of The B. N.-Y. 
mention was made of methods of teaching 
reading to the little ones at home. It 
would not be possible to explain in de¬ 
tail the present method in general use. 
But one detail it is possible for any moth¬ 
er to use, and it makes the whole matter 
of reading so much easier. Instead of 
Embroidery Designs 
11009. Basket and flower sprays for Ap¬ 
plique and embroidery. Ten motifs in the 
pattern, as follows: Design A, flower 
spray 0% by 10% in., two in pattern; De¬ 
sign B, Rambler rose spray 5% by 3% 
in., six in pattern; Design C, basket of 
flowers 4 by 8 in., two in pattern. 20 
cents. 
learning all the letters of the alphabet 
before putting them together into words, 
the children now learn a simple word, as 
boy, and the first letter. Then that letter 
is known by its sound rather than by its 
name, and‘the child is taught to name 
other names which begin with this sound: 
baby, ball, bunny, etc. These words are 
recognized by sight, but no effort is made 
at first to name the other letters in the 
word. In other words, it is not orally 
spelled. Each consonant of the alphabet 
is thus learned, not at first by name, but 
by its sound. It is not hard for any little 
one to tell you a word beginning with 
the h sound; hat, horse, hand. But it is 
hard for him to give words beginning 
with “aitch,” until he has first learned 
that “aitch” is the name given to the h 
sound. 
Once the child knows the sounds of the 
consonants and vowels, it is a most sim¬ 
ple matter for him to progress to the 
recognition of words. My little son. who 
has been in school five months, will spell 
a word which he finds on cereal box, val¬ 
entine, or most anywhere, and ask what 
it is. Perhaps spelled it sounds like 
this: Ilaitch, o, em, i, en,wy. He knows 
the names of the letters, but who could 
figure out the pronunciation of the word 
from the above array of sounds? I tell 
him to “sound the letters,” and he be- 
gins again, giving sounds instead of 
names; h-o-m-i-n-y. At first very slowly 
lie sounds them, then more rapidly, until 
the sounds blend together into a word, 
and often he recognizes it without further 
help. It is not a long task to teach the 
little one the alphabet sounds, and then 
the putting together into words, or the 
dividing of the printed word into its let¬ 
ter sounds, is a simple matter. This is 
but a crude explanation of the modern 
method of teaching reading, but I hope it 
may help some mother who is endeavoring 
to do a bit at home with the beginner. 
MRS. E. E. L. 
Canning Meat in Pressure Canner 
I have canned chicken, beef, pork, sau¬ 
sage and mutton, all with pressure ca li¬ 
ner, and have been very successful—never 
lost a single can. I roasted the mutton, 
then packed in jars and processed accord¬ 
ing to directions furnished with canner. 
I never put in any bones. The chicken I 
cut from bones and packed as solidly as 
possible, adding nothing but a little salt ; 
do not put in giblets. The. sausage I 
packed in jars as soon as possible after if 
was made, to insure that “fresh” taste 
it loses to some extent after standing. I 
never cook it before canning. The pork 
and beef I cut in slices, then in strips 
easily packed, and processed according to 
directions. I never can pints and quarts 
at the same time, as the pints would be 
overdone or the quarts underdone. 
I also can all vegetables obtainable, 
and very seldom lose any, never if jar. 
cover and rubber are perfect. I see no 
reason why one would not be as success¬ 
ful with a boiler or other large kettle by 
using proper care. Never use the three- 
day method with any meat. 
Bacon can be kept perfectly in this 
manner. After slicing pack a layer in a 
stone jar, pound thoroughly with a wood¬ 
en potato masher or something similar, 
add another layer, pound again; con¬ 
tinue until jar is full to within 2 in. of 
top ; then fill with melted lard. The ob¬ 
ject of the pounding is to exclude all air. 
When air remains there will be a moldy 
spot. Ham may be treated the same way. 
but will not keep as long as bacon. I 
have kept bacon until September, prob¬ 
ably would have been good longer, only 
needed to use it. Never try to can any 
smoked meat, as the smoke flavor makes 
the canned meat taste “spoiled.” I can 
heartily recommend the pressure canner. 
Anyone can learn to use one with no 
trouble. They are very good for cooking 
tough cuts of meat, old fowls, etc. Mine 
is made of boiler steel, and is heavy; 
would advise the purchase of an alumin¬ 
um one instead. I have canned pumpkin 
with splendid results, too. B. M. s. 
LOOK for the II RED WHEEL 
- ^ 
Blue Flame Strikes Against Cooking Utensil 
H ERE’S a stove that burns oil with very rapid and efficient 
cooking qualities. It’s a short-chimney-type burner which 
produces a clean, odorless, blue flame that strikes directly 
against the cooking utensil. That’s because it’s equipped with 
Lorain High Speed Oil Burners. 
For nearly twelve years the Lorain needs cleaning. The Lorain Wick 
High Speed Oil Burner has given won’t stick. The vital parts won’t 
perfect satisfaction in thousands burn out—read the Guarantee. 
upon thousands of 
homes. Each year 
its popularity has in¬ 
creased and last year 
the demand for oil 
stoves equipped with 
this remarkable 
burner was over¬ 
whelming. 
The reasons for this 
popularity are obvi¬ 
ous. Lorain gives 
forth an intense heat. 
It’s simple in con¬ 
struction. Easy to 
operate. Never gets 
out of order. Seldom 
Guarantee 
Should the inner combustion tube 
of the Lorain High Speed Oil 
Burner burn out within io years 
from date of purchase, replace¬ 
ment will be made entirely free 
of charge. 
Many famous makes of Oil Cook 
Stoves arc equipped with Lorain 
High Speed Burners, including: 
Direct Action—National Stove Co. 
Div., Lorain, Ohio 
New Process— New Process Stove 
Co. Div., Cleveland, Ohio 
Quick Meal — Quick Meal Stove Co. 
Div., St. Louis, Mo. 
Clark Jewel—George M. Clark & 
Co. Div., Chicago, Ill. 
Dangler— Dangler Stove Co. Div., 
Cleveland, Ohio 
So efficient and satis¬ 
factory is the Lorain 
High Speed Oil 
Burner that dozens of 
well-known oil cook 
stoves now have it as 
standard equipment. 
Among so many good 
oil stoves you’ll sure¬ 
ly be able to find one 
that will please you 
as to size, style, color 
and price. If there’s 
no Lorain dealer 
near you, ask us 
for the name of the 
nearest one. 
AMERICAN STOVE COMPANY, ST. LOUIS, MO. 
Sole Manufacturers ofQas Ranges Equipped with the Lorain Oven Heat Regulator 
World’* Largest Manufacturers of Cooking Appliances 1924 
J 
HIGH SPEED OIL BURNER 
