990 
The RURAL. NEW-YORKER 
July 12, 1924 
WOMAN AND HOME 
From Day to Day 
The Fatherland 
Where is the true man’s fatherland? 
Is it where he by chance is born? 
Doth not the yearning spirit scorn 
In such scant borders to be spanned? 
<), yes! his fatherland must be 
As the blue heaven wide and free! 
Is it alone where freedom is, 
Where God is God, and man is man? 
Doth he not claim a broader span 
For the soul’s love of home than this? 
O, yes! his fatherland must be 
As the blue heaven wide and free! 
Where’er a human heart doth wear 
Joy!e myrtle-wreath or sorrow’s gyves, 
Where’er a human spirit strives 
After a life more true and fair, 
There is the true man’s birthplace grand, 
Ilis is a world-wide fatherland! 
Where’er a single slave doth pine, 
Where’er one man may help another,— 
Thank God for such a birthright, 
brother,— 
That spot of earth is thine and mine! 
There is the true man’s birthplace grand, 
His is a world-wide fatherland! 
—J. It. Lowell. 
* 
We are asked to repeat the recipe for 
canning corn given last year. This must 
be canned as soon as possible after gath¬ 
ering, and should be just right for table. 
Remove husks and silk. Blanch on the 
cob in boiling water for five minutes. 
Plunge in cold water, then cut from cob, 
and pack into jar within one inch of top. 
Add one teaspoon of salt and one of sugar 
to a quart, adjust rubber, cover, and 
clamp lightly. Set at once in the boiler 
to process. It is much better if two per¬ 
sons can work together, one to prepare 
corn and one to process. Process for 
four hours, then seal tight. 
* 
Farm children can get into mischief, 
as every farm mother knows, but there 
are plenty of opportunities in towns and 
villages that are absent in the open coun¬ 
try. One of our friends tells us how she 
watched two little girls with some anx¬ 
iety as she waited for a trolley in a 
suburban place. They were children of 
apparently about three and five, prettily 
dressed in clean gingham frocks, each car¬ 
rying a dime to be spent, no doubt, in 
ice cream cones or similar goodies. They 
were entirely alone, and apparently came 
several blocks, lingering as they came to 
play on the trolley tracks. When they 
came to the little trolley shelter they de¬ 
cided to play there awhile, climbing on 
the seat to clamber out of the open win¬ 
dow, and then drop to the ground outside. 
Each of them would drop her dime from 
time to time, and then pick it up and put 
it in her mouth. Our friend watched 
them in silent anxiety until they began to 
amuse themselves by ,pidking up dis¬ 
carded cigarette butts, putting them in 
their mouths and making believe they 
were smoking. This was too much ; the 
horrified spectator told them to drop the 
disgusting things, and explained what a 
shocking thing it was to do. Then her 
car came, and she left with much relief, 
wondering what mischief those children 
would get into next. They showed the 
lack of a nicety that would be instinctive 
in the children of a careful and refined 
mother; apparently their mother was 
careful enough to give them pretty frocks, 
but not to give them pretty manners. 
The irreponsible way in which many town 
mothers permit very small children to 
go alone to buy something, with the risk 
of straying into a roadway or meeting 
some very undesirable stranger, would 
horrify a careful farm mother. 
Three Summer Desserts 
Cherry Cobbler.—Make a good short 
pie crust and line a buttered, square, shal¬ 
low pan with it, finishing the edge by 
crimping with the floured tines of a fork. 
Fill the crust with seeded cherries, add a 
cup and a half of sugar. Dredge the pie 
with one-fouctli cup of sifted flour, dot it 
with a little butter and turn over it a 
small tumbler of melted currant jelly. 
Bake the pie until the cruet is done and 
the fruit well cooked. Serve it cold, with 
whipped or plain cream. 
Rhubarb Tarts.—Wash, trim and dice 
enough rhubarb to make three cups, 
riace it in a saucepan, then cover it with 
boiling water, and let stand for five or 
six minutes, to draw out the acid. Drain 
it and let stew, then add sugar to taste, 
cooking till it is all melted and there is a 
rich juice. Make the tart crust and when 
the rhubarb is cold fill the tarts with the 
solid part. Dredge the filling with a lit¬ 
tle flour and bake the tarts in quick oven. 
Use a little jelly to glaze them with while 
hot. 
Strawberry Pie.—Bake a rich pastry 
shell. Fill the cruet with strawberries 
and cover with the following syrup: Add 
one-half cup sugar and one-half cup 
strawberries to two cups of boiling water, 
Boil two minutes and strain. Mix one 
tablespoon cornstarch with a little cold 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2059. Ladies’ dress, 
with panel front 
and straight back; 
draped collar and 
long or three-quar¬ 
ter length sleeves. 
Sizes 36, 38, 40, 42 
and 44 in. bust. 
Size 38 requires 4 Vs 
yds. of 40-in., or 3 
yds. 54-in. material, 
with % yd. 36 to 
40 - in. contrasting 
material for draped 
collar. 20 cents. 
2051.' Girl’s cape 
costume, consisting 
of a one-piece dress 
with short kimono 
sleeves, and short 
detachable cape. 
Sizes 8, 10, 12 and 
14 years. Size 10 
years requires 1% 
yds. 54-in. material, 
with 1% yds. 40-in. 
contrasting for trim¬ 
ming and cape lin¬ 
ing. 20 cents. 
2004. Dress, hav¬ 
ing kimono - sleeve 
blouse with round 
or bateau neck, and 
with or without 
sleeve extensions. A 
tiered skirt with 
straight or scal¬ 
loped lower edges; 
for ladies and miss¬ 
es. Sizes 34, 36, 38, 
40, 42 and 44 in. 
bust. Size 38 re¬ 
quires 4% yds. 40- 
i n . material. 20 
cents. 
1995 
1 9 9 5. Children’s 
coat with kimono 
sleeves, seamed on 
shoulders; with neck 
band or scarf. Sizes 
1, 2, 4 and 6 years. 
Size 4 years requires 
2Vi yds. 40-in. ma¬ 
terial, with 1V4 yds. 
36-in. lining. 20 
cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Book, 35 cents, 
water and add this to the syrup. Boil 
for three minutes, stirring constantly, 
then let simmer until thick. Pour into 
pie shell and let cool. Serve. 
MRS. J. W. RAY. 
Canning Pineapple 
I would like a recipe for canning pine¬ 
apple by cold pack; also open kettle 
method. c. c. d. 
The following is the cold pack method 
of canning pineapple: Pare and core 
pineapple. Cut in 1-in. slices, and quar¬ 
ter or leave slices whole, as preferred, 
Tie in cheesecloth and blanch one minute 
in boiling water. Plunge in cold water. 
Pack in jars, fill crevices with thick eyrup 
to 1 in. of top, adjust rubber, cover, and 
seal lightly. Process for 20 minutes. To 
make the thick syrup, put three quarts of 
sugar and two quarts water in a preserve 
kettle, stir till sugar is dissolved, and 
then boil until it will drop from the side 
of the spoon in drops. The same formula 
is used for all cold pack syrups, boiling 
one minutes for thin syrup, five minutes 
for medium thin, and 10 minutes for me¬ 
dium thick. 
Shredded pineapple is preserved in the 
open kettle as follows: Peel the fruit, 
remove eyes, then pick into pieces with a 
silver fork. Weigh; to every pound of 
picked pineapple allow three-quarters of 
a pound of sugar. Put in a preserving 
kettle, and allow the sugar to melt over 
a moderate heat, then cook over a mod¬ 
erate fire 10 minutes, can and seal. If 
cooked too fast or too long, the fruit is 
likely to be tough. Either method is good, 
as to whether you wish the fruit sliced or 
shredded. 
Suggestions for the 
Preserving Season 
Or-ra-cur.—Five pounds of currants, 5 
lbs. of sugar, juice and grated rinds of 
three oranges, 1 lb. of raisins, chopped 
and stoned ; boil all together for 20 min- 
uates, and put away in jelly glasses. 
Elderberries.—These may be combined 
with gooseberries, crabapples and green 
grapes, equal parts of either, making a 
piquant table sauce, while pies made from 
them might please the individual who 
does not care for the flavor of the single 
fruit. For Winter use elderberries may 
be preserved in either of the above com¬ 
binations and treated as other fruit, or 
canned plain without sugar for use in 
pies only. When making pies from plain 
canned fruit it is wise to cook the berries 
with the same proportion of sugar, flour, 
etc., as given for fresh berries, filling the 
pie paste when cold. This insures a 
jelly-like consistency. 
Prserved Elderberries.—Seven pounds 
of elderberries, 3 lbs. of granulated sugar, 
three lemons sliced thin; put the elder¬ 
berries alone in a stone jar in warm salt 
and water over night. Next morning 
drain them in a colander, make syrup of 
the sugar and lemons and one pint of 
water, then put elderberries in the syrup 
and cook. When they begin to boil hard 
time them 20 minutes, then pour in a jar 
or can ready for use. 
Preserved Elderberries No. 2.—Shell 
berries. To an eight-quart panful use a 
heaping tablespoon of salt, pour on hot 
water and let stand half an hour; drain 
well. To 7 lbs. of berries thus prepared, 
use 3 lbs. of sugar and one pint of vine¬ 
gar ; boil well. If one wishes to keep in 
jars without sealing they should be boiled 
down thoroughly. For pies add a little 
sugar and flour enough slightly to thicken 
the juice. 
Spiced Elderberries. — Nine pounds 
cleaned elderberries, 3 lbs. brown sugar, 
one ‘pint vinegar and one ounce each of 
cloves, cinnamon and allspice. Put sugar 
and vinegar in a two-gallon granite ket¬ 
tle over a slow fire and let come to a boil. 
Add berries and let simmer two and a 
half hours. Tie spices in little muslin 
bags and add when nearly done. Seal in 
air-tight cans. 
Housekeeper’s Notes 
When tipping and tailing gooseberries 
we found that the strawberry huller 
worked better than our fingers, besides 
being far easier. They also keep the 
children interested when there is a lot of 
beans to tip. Lacking a huller a toy or 
tin ice-cream spoon makes a fair straw¬ 
berry huller. 
By far the easiest way to clean silver 
is to put it in an aluminum pan with y 2 
teaspoon salt and % cake white eoap 
shaved, cover with cold water and let 
boil a few minutes, rinse and dry. Also 
clean your pan but this is far easier and 
quicker than the silver. Boil tomatoes or 
apple or rhubarb in it. If one will lay 
the cake of soap on the stove shelf or 
some warm place an hour or so it will 
be far easier to shave up for washing or 
cleaning. 
I have been making sheets, towels, etc. 
—funny work for this time of year you 
may think, but I can hem such things 
when too tired to think from garden, 
canning and other Summer work, while 
in the Winter I do all important sewing 
when I can sew day after day and keep 
my mind on it. I stitch back and forth 
several times on each end of the hems. 
It doesn’t look bad and then they* never 
fray out and have to be mended. And I 
always hang my sheets on the line by 
the hems. This not only saves their 
whipping out, but they are always 
straight and easy to fold. Why don’t 
more people do this? One rarely sees it 
done. 
I have had a high stool in my kitchen 
for years and would not be without it. 
For your own good get the habit of never 
standing to do what you can do sitting. 
Are there really people who cut up 
beans one at a time instead of a handful 
on a board like you do bread? 
Some time ago some one spoke of cocoa 
and sugar for children. I know when I 
was a child my brother thought this fine. 
Something easier is to buy loaf sugar. My 
children think this is as good as candy, 
and it is far cheaper than even the cheap¬ 
est candy which I wouldn’t be guilty of 
giving children. For a change some of 
it can be put in a covered dish or bowl 
with a few drops of wintergreen (or any 
flavor) or pieces of orange peel. The 
flavor seems to draw through. Also it 
is easily dipped in melted chocolate, 
oyster crackers are nice dipped in choco¬ 
late too. But the plain sugar blocks are 
a standby as are raisins, and with a lit¬ 
tle other for a change occasionally 
solves one’s problems. mrs. e. h. g. 
melts 
like a snowflake! 
For canning, pickling or putting down 
kraut, this salt assures an even cure—and 
the kraut retains its natural white color. 
No waste; no undercure; no spoilage. 
Send for booklet,“NewTruth About Salt.” 
THE COLONIAL SALT CO. 
Dept. 19, AKRON, OHIO 
Chicago - Boston - Buffalo 
Atlanta - Dallas • Pittsburgh 
Colonial 
Special Farmed 
Salt 
There’s a Colonial Salt for every purpose” 
New Oil-Gas Burner for Old Stoves 
# 
Put this new principle oil-gas burner in your coal 
or wood range. This Is the day of oil burners. 
New principle turns low-cost kerosene or furnace 
oil (not fuel oil) into gas giving more heat. 
Perfectly safe—no danger of gasolene or coal 
fumes—no carbon sticks on burner—is cheaper than 
coal—easy to install—positive in regulation. Simply 
keep the tank supplied and the HOME ECONOMY 
OIL-GAS BURNER does the rest. A special con¬ 
trol valve makes this burner the most efficient on 
the market. 
Price complete—ready to install by setting on the 
crate of any stove, old or new, is very low. Two 
Units for cook stove is even lower per unit—Pays 
for itself in f’ - .,, saving. 9 
Write todavlfor tree folder and price list with our 
10-day guarantee of satisfaction or money back. 
Agents —Write for wonderful opportunity 
E. R. CALDWELL & SON BRASS CO. 
Dept. 10, Syracuse, N. Y. 
FOR INDIGESTION 
254 AND 754 PACKAGES EVERYWHERE 
LOOMS $9.90 
AND UP. BIG MONEY IN 
WEAVING AT HOME 
necessary to weave 
rugs, carpets, etc., .n 
UNION LOOMS from rags and 
waste material. Home weaving is 
fascinating and highly profitable. 
Weavers are rushed with orders. 
Bo .ure to send for freeloom book. It 
tells all .boutwesvln? and our wonderi 
f ullr I ow-pricod. essily-opermted 1 oomsl 
UNION LOOM WORKS 48BFaclor» St. BOONVILLE, N.V. 
llllillllimillllllllllllllllllllllllllllMMMIMI 
Commercial Poultry Raising 
by Roberts. 
An all-around book; $3 postpaid, by 
Rural New-Yorker, 333 W. 30th St., New York 
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