■which the oil stove helps out that, did we 
not use it in the preparation of the regu¬ 
lar meals, every kitchen should have one. 
The easily regulated, uniform heat of the 
oven insures success with delicate cakes, 
pies and bread. Light meals are quickly 
and easily prepared on the oil stove in 
half the time required for heating the 
wood or coal stove, and when the flame is 
turned off the heat diminishes at once. 
The oil stove is also very useful when 
canning is being done, making the work 
rapid and pleasant. The processing of 
vegetables or fruits is done with the 
greatest ease with the use of the oil 
stove. An ordinary lard can makes a 
most excellent boiler for use. Prepare 
the vegetables, pack in jars and place 
jars in can, with false bottom under to 
prevent breakage, put lids on loosely and 
cover with water, place lid on lard can, 
making holes to allow steam to escape, 
and place on Stove. Note time when 
boiling begins, and the stove may be de¬ 
pended on to keep the boiling going the 
required time. 
Flatirons heat quickly and well on the 
oil stove, which means much comfort to 
those with much ironing to do during the 
warm months. If the washing is done on 
the stove, much of the discomfort will be 
gone if an oil stove is used. 
Many farm women hesitate using oil 
stoves on account of fire hazards. There 
is no just cause for this. The late model 
oil stoves are absolutely safe, and so 
simple in construction that any woman 
should be able to operate them with no 
trouble whatever. Properly handled they 
will prove themselves a Wonderful boon 
to the overworked farm women, and espe¬ 
cially so during the Summer months, 
when harvest, thrashing and haymaking 
makes much extra cooking necessary. 
MRS. LIT.LIE YORK. 
Tennessee Notes 
Frogs and katydids are going over their 
nightly program. I can get a bit of en¬ 
joyment out of the frogs’, concert, be¬ 
cause they vary, but there is a sameness 
about the katydids’ rasping that gets on 
my nerves, especially when they are 
drawn taut as a fiddlestring. Charlie, the 
eldest lad, had his finger taken off Wed¬ 
nesday, and while I am thankful it was 
no worse, I am very sorry for him. Lee, 
the youngest, is out beyond the prescribed 
time, and one has a thousand thoughts 
and fancies; yet I find myself sitting per¬ 
fectly quiet and writing, but could one 
just see inside my head and see those 
thoughts, like wild goats, chasing one an¬ 
other around, around, you would say 
“WeH, well ! Who would ever think of so 
many things as that?” 
It is the age-old problem, just how 
much rein can we give? The breaking 
point is so close, and one wants so to do 
the right, but what is best? If we exact 
implicit obedience, as one of. our neigh¬ 
bors did, we may, as he is, be minus a boy. 
If we give too much liberty the boy may 
get into trouble, and yet they must stand 
on their own feet. Only one thing I 
want, and that is, if at all possible to 
come home at the specified hour, because 
beyond is a time of agony to parents, with 
the knowledge of so many accidents daily 
occurring. Who can solve the problem? 
Not I, 'for I do not know the answer; 
only to do our best in love and faith, and 
trust our Heavenly Father with the rest. 
The past weeks have been very busy. 
Our young trees were loaded with early 
apples, and not so many of the late ones. 
The Transparents, Early Harvest and 
Astrac-hans have been divided with our 
neighbors, and the surplus canned. We 
like the baked apples in the Winter. I 
halve and core large smooth apples, place 
in pans and bake in oven until easily 
pierced by a broom straw. Meanwhile I 
boil a syrup, using two cups of sugar to 
three of water and one teaspoon of fruit 
acid. The apples are placed in jars, jars 
lightly shaken and then filled to over¬ 
flowing with the syrup, sealed and set 
away. To prepare for table use, place in 
a pan, add a bit of butter and a pinch of 
spices, bake, and serve hot; or they are 
delicious served out of the jar. 
Beans, owing to the ravages of the 
bean beetle, have been rather scarce. Our 
wild blackberries are not a bountiful crop 
this year, and my cabbages are rotting at 
the roots and falling over before large 
enough to eat, but I have good neighbors 
more fortunate, and have exchanged yel¬ 
low plums for cabbage for chow chow. 
Chickens are very scarce; am puzzled 
as to their ailments, and nothing seems 
to help. I have 20 old hens left, and 30- 
odd young ones. 
Our children’s day passed off with all 
success, and now we are working on a 
play to be given to raise the balance of 
the money for seats. We have to depend 
on ourselves this day and time. We were 
promised seats when the sehoolhouse was 
built, promised them again last year, and 
this Spring. Now we are told if we will 
furnish half the money the county will 
furnish the other half, and our aim is to 
make them come across. Every member 
of our school board is locally interested 
in a consolidated or high school, and it 
makes hard sledding for primary schools, 
yet our little sehoolhouse has been worth 
more to our own neighborhood alreadv 
than all the combined schools of the 
'■aunty have ever been or could be to us, 
because it is accessible, and the others 
are not. There is not an acre of our land 
exempted from taxation. Why should 
any of our children be debarred from 
Ihe RURAL. NEW-YORKER 
school privileges? I believe the State 
should give every child an equal chance, 
in books, tuition and school facilities, 
until every child has completed the eighth 
grade. mrs. d. b. p. 
The Delectable Tomato 
There is no vegetable which can be 
served in so many attractive, wholesome 
ways, or that is more generally liked, 
than the tomato. Every housewife has 
many ways of serving this vegetable 
which are favorites in her own family. 
Among these are tomato soup, cream of 
tomato soup, tomato sauce with onion, 
with seasoned white sauce, with butter 
and bits of broken bread ; savory of rice 
and tomato, escalloped tomatoes, tomato 
gravy ; tomatoes with puff balls, with 
dumplings or macaroni; and fresh to¬ 
matoes in salads. The tomato is a very 
good substitute for fruit. It may appear 
in almost every course of luncheon or 
dinner, from soup to confections. Both 
green and ripe there are other ways of 
serving it, not so well known, which you 
will like to try ; ways that are really de 
licious. 
'Broiled Tomatoes (plain).—Slice fresh 
tomatoes about half an inch thick, or in 
halves. Place on a toasting iron ; brown 
quickly on both sides. Serve on a hoc 
platter, with a light sprinkling of salt 
and a bit of butter on each slice. (With 
Sauce).—Season slices, dip in fine bread 
crumbs, broil over a hot fire. Pour over 
them one cup of white sauce. 
Baked Tomatoes (plain).—In a but¬ 
tered pan lay ripe tomatoes cut in halves. 
Cover with buttered crumbs and bake 
till brown. Serve. This is also very 
good with a cup of white sauce poured 
over. 
2 . Oreole Style.—Use large, firm to¬ 
matoes. Halve crosswise. (Scald, dip in 
cold water and skin, if desired.) Ar¬ 
range in buttered baking dish or casse¬ 
role, cut side uppermost. Sprinkle with 
salt. Using one green pepper and one 
small onion for each half dozen tomatoes, 
cover tomato halve** with chopped onion 
and pepper. Dot with bits of butter or 
buttered crumbs. Serve. This is even 
better with a white sauce poured over it 
of two tablespoons butter, two table¬ 
spoons flour and one cup of rich milk. 
Thicken over flame and serve. 
3. Breaded. — Select nice tomatoes. 
From each cut a small plug of uniform 
size. Into each put one scant teaspoon 
sugar, a small bit of butter and a cube of 
bread. Bake one-half hour in a slow or 
moderate oven. Remove tomatoes care¬ 
fully to a dish and keep hot. Slightly 
thicken 'the sauce in the pan, allowing it 
to boil a few minutes. Season and pour 
over the tomatoes. 
Tomatoes and Corn.—Wash, peel and 
stew tomatoes until rather thick. Salt 
to taste. Take six ears of tender corn. 
Cut the grains and scrape to get the yel¬ 
low eye and center of the grain. You 
should have about equal quantities of 
corn and tomatoes. Cook until done, add 
a genereus lump of butter, and one tea¬ 
spoon sugar if you wish. Serve hot. 
Tomatoes Stuffed with Corn.—Choose 
smooth, well-ripened tomatoes. Remove 
the top and scoop out the centers. Cut 
some tender corn from the cob. Put 
through the fine knife or cutter of the 
food chopper; season with pepper, salt 
and a little sugar. Fill the cavities of 
the tomatoes and pour a teaspoon of melt¬ 
ed butter on the top of each tomato. Bake 
in a hot oven 15 or 20 minutes until soft. 
Fine bread crumbs, softened slightly in 
milk, may be substituted for part of the 
corn, and one well-beaten egg may be 
used to bind together, if preferred. 
Tomato Escallop (Spanish style).— 
Peel and slice enough tomatoes to make 
one quart, removing most of seeds. Green 
or ripe tomatoes may be used. Cut in fine 
pieces three green peppers (removing 
seeds and inner membrane), and mince 
four onions. Simmer together at least 30 
minutes. Season with salt and pepper. 
Prepare two cups stale bread crumbs and 
six tablespoons butter or oil. In an oiled 
baking dish arrange alternate layers of 
the tomato mixture and bread crumbs. 
Moisten each layer of crumbs with oil 
and cover top with crumbs. Bake one 
hour in a slow or moderate oven. Two 
or three tablespoons of sugar may be used 
in the tomato mixture if you like, but we 
think it better without. 
Fried Green Tomatoes.—Cut from 
large green tomatoes both the blossom 
and stem ends. Cut in fairly thin slices, 
salt and allow to stand a few moments. 
Roll in flour or cornmeal ,and fry in hot 
butter or oil till brown. Sprinkle with 
salt, and a little sugar if you wish. A 
few slices of onion mlay be fried with 
them, if you like; or green and half-ripe 
sour apples combine with the tomatoes 
pleasingly. 
Fried Tomatoes with Toast (Indian 
blanket style).—Cut slices of bread and 
French-fry them as follows: Half cup 
flour, one-half cup milk, one well-beaten 
egg, onesfourth teaspoon salt. Dip slices 
(or half slices) quickly into mixture, fry 
brown on both sides. If slices are large, 
cut into two for serving. Cut firm, ripe 
tomatoes into thick slices (two for each 
person), and prepare thin slices of green 
tomato (one for each person). Fry in 
hot oil or butter. On each slice of fried 
bread or toast place three slices of fried 
tomato, with the green slice between the 
two ripe tomato dices. Serve hot. 
DA VIDA R. SMITH. 
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Don't be a Slave- 
to thePump an dPailf 
How many miles do you walk—how many 
tons of water do you carry between the 
house and the pump in a year ? 
Let a Delco-Light Pump_ carry the load 
for you. 
A Delco-Light Pump furnishes a constant 
supply of fresh running water at the turn 
of the tap located wherever it is most con¬ 
venient—at the kitchen sink, in the bath¬ 
room, in the laundry or at the watering 
trough—water that is fresh and cool— 
not warm and stale. 
A Delco-Light Pump is simplicity itself. It 
operates from any kind of electric current 
—direct from a light socket. It is automatic 
—requires hardly any attention except oil¬ 
ing in one place once in six months. 
No pump house to build—no pit to dig. 
Low prices—lower than you think—and 
convenient terms. 
YOU should have a Delco-Light Pump. 
DELCO-LIGHT COMPANY, Dayton, Ohio 
Subsidiary of General Motors Corporation 
DISTRIBUTORS : 
Domestic Electric Co., Inc., 43 Warren St., N. Y. City 
E. B. Dunigan, - 715 Main Street - Buffalo, N. Y. 
V 2 horsepower Delco- 
Light deep well pump 
for U9e in wells with a 
water lift up to 250 feet 
Vi horsepower Delco- 
Light shallow well 
pump for wells not 
over 22 feet deep 
DELCO-LIGHT 
PUMPS 
for Country & CitfHomes 
Delco-Light Company, Dayton, Ohio 
Please send the Delco-Light pump catalog, 
prices and details of easy payment plan. 
Name ....... 
Street (or R. F. D.) . 
Tow ft....* ....._... 
County . State..* . 
B.N.-Y.-9 
