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<Ibe RURAL NEW-YORKER 
April 12, 1924 
WOMAN AND HOME 
From Day to Day 
Kitchens in Heaven 
There will be kitchens up in heaven, I 
think— 
I Jig country kitchens ’neath the golden 
eaves, 
With herbs and jelly tumblers round the 
sink ; 
A Welcome rug; and “slipped” geranium 
leaves. 
There will celestial corn on beams hang 
high, 
And early apples ripen in a row, 
A drowsy clock tick out Eternity, 
A drowsy cat purr tranquilly and low. 
There morning sunshine will forever lie 
Impartial on the woodbox and the settle, 
There live immortal smells of apple pie, 
Undying music of the simmering kettle. 
By the “best” window toward the street 
must sit 
A Saint wdio’ll rock and knit and rock 
and knit!—Helen Mitchell Rich¬ 
ards in The Stepladder. 
* 
A bulletin issued by the Ontario 
(Canada) Department of Agriculture 
gives the following excellent general 
rules for making pastry: 
1. Use pastry flour. If bread flour is 
salt with the flour, rub in the shortening 
lightly, add the water gradually, cutting 
it in with a knife. Toss on a floured 
board, pat and roll out. 
Flaky Paste.—Take one and one-half 
cups flour, one-half teaspoon salt, one- 
quarter cup lard, one-quarter cup butter, 
cold water. Sift the salt with the flour, 
rub in the lard, gradually add enough 
water to mix to a paste, cutting the wa¬ 
ter into the flour with a knife. Toss on 
a floured board, pat and roll out to one- 
half inch in thickness. Dot the paste 
with small pieces of butter using one- 
third the quantity of butter. Fold the 
paste over, roll and repeat until all the 
butter is worked into the paste. Roll 
out, shape, chill and bake in a hot oven. 
Puff Paste.—Take four cups flour, one- 
half teaspoon salt, one cup lard, one cup 
butter and about one cup cold water. 
Work the butter with a wooden spoon 
until it is waxy. Sift the salt with the 
flour, rub in the lard, add the water 
gradually cutting it in with a knife. Toss 
on a floured board, pat and roll to about 
one-half inch in thickness. Take about 
one-quarter or less of the butter and dot 
it over half the surface of the paste, 
fold the paste over and roll. Repeat 
four or five times. Chill for at least 
one hour, roll out and shape. Bake in 
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Some' Pretty Curtains With Gingham Trimmings 
used a larger quantity of shortening is a hot oven. During the rolling and fold- 
required, making the pastry more expen- ing. process, if the shortening begins to 
give and less wholesome. come through the paste, set aside to chill. 
2. A mixture of lard and butter makes In fact, the paste is improved by chilling 
an excellent shortening. Sweet clarified after each folding, 
dripping, or fat from chicken, duck oi 
goose may be used. There are many 
good commercial shortenings, of both 
animal and vegetable fats. 
Baking-powder is sometimes added 
to the flour. It makes a porous pastry, 
considered by some people to be more 
digestible, but it is not so flaky as other 
pastry. 
4. Have materials as cold as possible. 
5. Sift flour two or three times; this 
makes the pastry lighter. 
0. Rub the shortening into the flour 
lightly, using the tips of the fingers. 
T. Add tne water gradually, cutting it 
in with a knife instead of stirring with 
a spoon. 
S. Keep the paste as dry as possible 
using only enough water to hold it to¬ 
gether. 
Left-over Gingham for Kitchen Curtains 
Bright kitchen curtains do a great deal 
towards making an attractive room. 
However, they become soiled so quickly 
that it is almost necessary to have sev¬ 
eral pairs. I have been using Cheese¬ 
cloth. old curtains and left-over apron 
and dress gingham, and have succeeded 
in having some much admired curtains. 
I enjoy the different varieties very much. 
Any kind of gingham, plaid or stripe 
will do for valance and tie-backs, the 
large patterns being just as pretty as 
the small ones. If the gingham is to be 
sewed right onto the curtains, a heavier 
material than cheesecloth will have to 
be used. However, if the curtains are 
separate from the gingham, stiffly 
starched cheesecloth is most attractive. 
MRS. E. M. CLARK. 
10. Never “knead” paste; it toughens 
Slarl'llCU UICWCLIULU AC 
9. In plain paste the shortening is all Tlie illustration shows several ways of 
rubbed into the flour. In flaky and puff us } llg U p left-over ginghams that will 
paste, part of the shortening is rubbed &( j ( j a new i ouc h to your kitchen, 
into the flour, the rest is rolled and 
folded into the paste after the liquid has 
been added. 
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Once more housecleaning time is upon 
Zero Outside 
June Warmth Inside 
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11. When rolling and folding paste us and we are beginning to marshal our 
keen it rectangular in shape, so the edges forces, so to speak, and most of us already 
Keep it rectangular ® * have pictured in our mind’s eye just how 
will be even. . we plan to improve some particular room 
12. Use as little flour as possible m this year As ug , ua i toward Spring, the 
rolling floor' question comes up. Those which 
13. Mi Itehtl, so as aot to ctusb oat Si 
the air. there are others to which we wish sorne- 
14. As far as is possible, roll in one thing could be done. Our own house, 
•direction rolling backward and forward which is nearly 100 years old, lias old- 
, , fashioned hard pine floors with wide 
toughens the dough. boards, and I was almost discouraged 
15. Paste may be covered aud kept over w j ien j saw the number and length of un¬ 
night. rolled out and baked the next day. sightly cracks which came to view when I 
Puff paste, at least, is improved by this courageously took up every last tacked- 
. , ’ ’ . . _ ,, „ down carpet for the last time. But I 
method. Of course bakmg-powdei pa_t went a t it with will and determination. 
could not be kept in this way. First all squeaky spots were nailed down 
Plain Paste.—Take two cups sifted more securely, and each floor was given 
flour, one-half teaspoon salt, oile-qiarte ^ ^ r y out f ol . a f ew <j a ys. (Of course 
cup lard, one-quarter cup butter, about t h e woodwork, windows, etc., were al¬ 
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THE RURAL NEW-YORKER 
333 West 30th Street, New York City 
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