792 
<Iht RURAL NEW-YORKER 
May 17, 1924 
1 WOMAN AND HOME 
From Day to Day 
i5aby 
Where did you come from, baby dear? 
Out of the everywhere into here. 
Where did you get those eyes so blue? 
Out of the sky as I came through. 
What makes the light in them sparkle 
and spin? 
Some of the starry spikes left in. 
Where did you get that little tear? 
I found it waiting when I got here. 
What makes your forehead so smooth and 
high? 
A soft hand stroked it as I went by. 
What makes your cheek like a warm, 
white rose? 
I saw something better than anyone 
knows. 
Whence that three-cornered smile of 
bliss? 
Three angels gave me at once a kiss. 
Where did you yet this pearly ear? 
God spoke and it came out to hear. 
Where did you get those arms and hands? 
Love made itself into bonds and bands. 
Feet, whence did you come, you darling 
things? 
From the same box as the cherub’s wings. 
How did they all just come to be you? 
God thought about me, and so I grew. 
Hut how did you come to us, you dear? 
God thought about you, and so I am here. 
—George Macdonald. 
* 
Manufacturers of linoleum say that 
plain or inlaid linoleum should be pol¬ 
ished the same as a parquet floor, being 
rubbed once a month with wax polish. 
This prolongs the life of the linoleum, 
and retains the brightness of the color. 
Printed linoleum should be varnished. A 
coat of good varnish once a year will 
preserve the original design, and make 
the linoleum easier to clean. Strong 
scouring soaps, or any harsh cleansing 
material, should never be used on lino¬ 
leum. 
5k 
An old-fashioned method of removing 
smoke from a lamp or stove from walls 
or ceiling is to apply a coating of starch 
mixed with cold water. It is allowed to 
dry, and then rubbed off, removing the 
grime. There are some conditions where 
this is more satisfactory than trying to 
wash the smoke off. 
sk 
A four-leaf screen seen in one of the 
large stores in New York was covered 
with natural linen, each panel having the 
linen bound with black tape. It was or¬ 
namented with fashion pictures cut out 
of the old colored plates of Gody’s Lady’s 
Hook, and with colored flower pictures 
of the same period, these all being pasted 
flat on the linen. The price of the screen 
was $75. 
5k 
The following little story from the 
Boston Transcript has a real moral: 
'Six-ypar-old Walter’s patience was at 
an end. “Mother,” he demanded, “don’t 
you want baby sister to be a good wife 
when she grows up?” 
“Of course, I do, dear.” 
“Well, then, why don’t you start her 
right? You keep giving her my play¬ 
things just because she’s a girl an’ lit- 
tler’n me, but you’re a lot littler’n daddy, 
an’ yet every night when he comes home 
you jump up out of the armchair an get. 
his slippers an’ his magazine an every¬ 
thing.” 
Before his surprised mother could 
frame a reply Walter swooped down and 
tore his favorite toy from the hands of 
the screaming baby. 
“She’ll be a turrible wife if we don’t 
begin to train her,” was his parting shot 
as he strode from the room, his treasure 
under hie arm. 
Canning Meat and Chicken 
In reeponse to your request for practi¬ 
cal methods of canning meat and poultry 
I will give our experience. We have been 
very successful with beef and chicken, 
using the washboiler to can in, as we 
have no pressure cooker. 
For beef we prefer to roast it until 
half done, having seasoned it with salt 
and pepper as for the table, then cut in¬ 
to pieces that will go into the can easily, 
rejecting all bone; pack in thoroughly 
sterilized can to within an inch of top, 
and fill with broth ; put on lid but not the 
rubber and process for three hours. 
Twenty minutes before the time is up 
remove the lids and put on the rubbers 
(which have been sterilized) and finish 
boiling. When done, remove cans, seal 
tightly and cool quickly. Do not add any 
more liquid after the can is first filled, 
and have the broth as free as possible 
from fat as the f-».t will boil out. Tin 
cans may be used but we have always 
used glass. We have boiled some of the 
meat instead of roasting it, but it is not 
so good. 
For chicken we cook it until done 
enough to remove the large bones with a 
sharp knife, place pieces in cans, fill 
with broth and proceed as with the beef. 
Do not put the liver in the can, as the 
flavor is too strong. We do not can the 
bony pieces, either. When wanted for 
use it can be served in various ways, as 
stewed chicken, with dumplings, in cro¬ 
quettes, salad or creamed. 
In canning spare-ribs of pork, cook the 
meat until the ribs can be removed, then 
proceed as for other meat. 
Any canned product is improved by ex¬ 
posure to the air for a few hours before 
using, and this is especially true of meat, 
so if we know in advance that we are 
going to have the meat or chicken we 
like to open the can, turn the contents 
into a dish and let it stand over night. 
When unexpected company arrives half 
an hour before dinner time this is impos¬ 
sible. but that is the time that a can of 
meat is most appreciated, for it is quick¬ 
ly heated. The meat is so rich and the 
stock (it will be a jelly) so concentrated 
that it will bear a great deal of diluting, 
so one will have plenty of gravy. We 
have used this stock in cases of sickness 
where a broth or tea was needed. 
We use both quart and pint cans. If 
the work is done properly the canned 
meat or chicken will keep for years. Dur¬ 
ing the Winter from January and Feb¬ 
ruary and on until Spring, we often can 
a pint of chicken when we kill a large 
one, as our family is small, and we have 
plenty for a meal or two after canning a 
portion. In this way it is little trouble, 
requires no extra fuel, and by the time 
warm weather arrives a number of jars 
have been added to our emergency shelf. 
We have canned both young and old 
chickens, but the older ones are by far 
the richest and best flavored. 
RUTII W. GORDON. 
The Household Debris 
Every Spring and Fall the thrifty New 
England housewife finds many articles 
that “it seems too bad to throw away,” 
but really are no use as they are. Here 
are a few hints for the economically in¬ 
clined. 
Worn sweaters make fine bed socks for 
children; baby bootees and the light-col¬ 
ored ones make excellent linings for hold¬ 
ers. The better parts of worn beach 
jackets are cut into mittens for the chil¬ 
dren for play or bringing in wood. 
Felt hats were a puzzle at first, but 
from soft felt, babies’ bootees can be cut 
and the edges buttonholed with contrast¬ 
ing shades. Inner soles cut from felt hats 
keep the feet warm when the shoe soles 
are getting thin. 
From the backs of old mackinaws, chest 
protectors are cut for the faithful team 
in windy weather. 
From any firm heavy cloth, a chair 
cushion cover can be cut, and flowers, 
leaves, etc., cut for applique work. 
If the bed blankets are getting thin 
in the center, split them through the cen¬ 
ter, sew the outer edges together and hem 
the raw edges. 
Old sheets and pillow cases, any soft 
white cloth, should be torn into bandages 
of various width, some torn into squares 
for folding into pads, and all thoroughly 
sterilized, then stored in a sterilized fruit 
jar. When bandages are needed they are 
usually needed in a hurry with no time 
for sterilizing. 
Every piece of old flannel should be 
saved, and kept from moths for use in 
cases of influenza, etc. 
Old silk stockings are lovely to braid or 
crochet into little mats. Old silk, cut like 
any carpet rags, is pretty crocheted in 
porch pillows. 
Bed blankets, when completely worn 
out, heavy underwear, light colored sweat- 
ters, can be flat-seamed together to use 
instead of batting in quilts. Four thick¬ 
nesses of blanket make a good weight 
quilt. With our cold Winters, I like a 
wool quilt for each bed, with an outing 
flannel lining, and ladies’ coats or over¬ 
coats of light tan and gray make a good 
inner lining. These quilts, if used care 
fully, need not be washed often. Hang 
them on the line on good windy days or 
shake and brush, sponging off any spots, 
each Spring. Dark overcoats can be used 
for lining the horse’s stable blanket. Sew 
it in carefully and quilt it 8 or 10 inches 
apart, and the life of a blanket is doubled, 
besides being very comfortable. 
Old tablecloths make good napkins for 
the school children, or to put under then- 
plates at table, also dish towels and wash 
cloths. Old bed spreads can be used the 
same way or for quilt inner linings. 
MOTHER BEE. 
Easy Orange Marmalade 
Here is an easy-to-make recipe for 
orange marmalade: two oranges, two 
lemons sliced very thin and one quart 
and one small pint of water to every 
pint of fruit. Let stand 20 hours. Cook 
one hour and then let cool. This makes 
about 2i/ 2 quarts of mixture. Add two 
quarts of sugar and boil one hour. Put 
in jars. rosina. 
What Type of Oil Stove Do Most Women Prefer? 
OST women 
prefer an oil 
stove with the short chimney 
burner because of its speed, effi¬ 
ciency and economy. Of all short 
chimney burners they find the Lor¬ 
ain High Speed Burner most effi- 
wick at the cor¬ 
rect starting and 
burning point (see illust. No. 3.) 
This saves fussing and bothering 
about “getting the wick just right.” 
For twelve years oil stoves equipped 
with this burner have given perfect 
cooking satisfaction in thousands 
upon thousands of homes. And 
last year’s sales proved conclusively 
that an oil stove equipped with 
Lorain High Speed Oil Burners 
is the type that most women 
prefer. 
cient. It transforms the oil into 
gas, and then burns the gas with a 
clean, ordorless blue flame of great 
intensity, which comes in direct 
contact with the cooking utensil 
(see illust. No. 1). This means well- 
cooked food without waste of time. 
Then there’s the improved oil well 
construction. This allows an extra 
Illustration No. t 
wide space between the wick and 
the outer tube (see illust. No. 2.) 
This is an exclusive Lorain feature 
which absolutely prevents wick- 
sticking and makes re-wicking 
easy. Again, the Lorain patented 
wick-stop automatically stops the 
GUARANTEE 
Should the inner combustion tube of 
the Lorain High Speed Oil Burner bum 
out within io years from date of pur¬ 
chase, replacement will be made entirely 
free of charge. _____ 
Many famous makes of Oil Cook 
Stoves are equipped with the 
Lorain High Speed Burner, in¬ 
cluding: 
DANGLER- 
Dangler Stove Company Div., Cleveland, O. 
DIRECT ACTION— 
National Stove Company Div., Lorain, Ohio 
NEW PROCESS- 
New Process Stove Co. Div., Cleveland, O. 
QUICK MEAL- 
Quick Meal Stove Co. Div., St. Louis, Mo. 
CLARK JEWEL- 
George M. Clark St Co. Div., Chicago, Ill. 
Illustration No. 3 
Before you buy any oil stove, ex¬ 
amine one of the many famous 
makes equipped with Lorain Burn¬ 
ers. If there’s no Lorain dealer 
near you, write us—we’ll give you 
the name of the nearest one. 
Illustration No. 2 
AMERICAN STOVE COMPANY, St. Louis, Mo. 
Sole Manufacturers of Qas Stoves equipped with the Lorain Oven Heat Regulator 
World’s Largest Manufacturers of Cooking Appliances 
1924 
HIGH 
SPEED 
OIL BURNER 
