I 164 
September G, 1924 
WOMAN AND HOME 
- ■ ■ ■ - - 
From Day to Day 
Barter 
Life has loveliness to sell, 
Music like a curve of gold, 
Scent of pine trees in the rain," 
Eyes that love you, arms that hold, 
And for your spirit’s still delight, 
Holy thoughts that star the night. 
Life has loveliness to sell, 
All beautiful and splendid things; 
Blue waves whitened on a cliff, 
Soaring fire that sways and sings, 
And children’s faces looking up, 
Holding wonder like a cup. 
Spend all you have for loveliness, 
Buy it and never count the cost; 
For one white singing hour of peace 
Count many a year of strife well lost, 
And for a breath of ecstasy 
Give all you have been, or could be. 
—Sara Teasdale. 
* 
A reader who does not give her name 
asks us to repeat the recipe given last 
year for canning beans in brine, without 
cooking. It is as follows: 'Nine generous 
cups of beans, tipped and broken, one 
cup of sugar, one cup of salt, just level 
full. Mix and stand over night (they 
make their own brine) ; fill jars full of 
beans and pour brine over; then seal air¬ 
tight. When cooking, pour boiling water 
over twice to freshen. Then cook the 
same as you would fresh snap beans. 
* 
'We were asked some time ago how to 
cook a Virginia ham. We are told that 
Mr. Fairfax Harrison, president of the 
Southern Railway, in his book on “Cato 
and Agriculture in Roman Times,” gives 
the Virginia recipe for cooking hams, and 
he intimates that agriculture and pigs 
have not changed much since the days of 
Cato. The recipe, as follows, is reprinted 
from “Poor Richard’s Almanac” for 
1924: iSoak over night in cold water, 
having first scrubbed the ham with a 
small brush to remove all the pepper, 
saltpetre, etc., left from the curing pro¬ 
cess. Put on to boil next morning in 
tepid water, skin downwards, letting it 
simmer on back of stove, never to boil 
hard. This takes about four hours (or 
until it is done, when the ham is supposed 
to turn over, skin upwards, of its own 
accord, as it will if the boiler is large 
enough). Set aside over another night in 
the water it has boiled in. The following 
day, ekin and bake in the oven, having 
covered the ham well with brown sugar, 
basting at intervals with cider. When it 
is well baked, take it out of the oven and 
baste another 10 to 20 minutes in the pan 
on top of the stove. The sugar crust 
should be quite brown and crisp when 
done. 
* 
The National Plant, Flower and Fruit 
Guild is seeking to increase its activities, 
especially through the formation of coun¬ 
try branches. This organization, formed 
in 1893, seeks to brighten the lives of 
the poor and sick in cities, and to give 
kind-hearted people in the country an op¬ 
portunity to share with those less for¬ 
tunate their surplus of flowers, fruit, veg¬ 
etables and jellies. In addition to this 
it organizes Guild Garden Clubs, so that 
garden lovers may exchange experience 
and work together to improve home gar¬ 
dens and the surrounding community. A 
great variety of other activities are cov¬ 
ered, including the furnishing of nature 
study material to schools, and the plant¬ 
ing of school and playground gardens, 
etc. The work of the organization, in 
one or more of its many forms, would ap¬ 
peal especially to the young people, who 
may be able to collect and ship material 
contributed by their elders, and it will 
also give a group of rural women an op¬ 
portunity to unite in philanthropic ef¬ 
fort. Full information about the work 
may be obtained from the National 
Plant. Flower and Fruit Guild, 70 Fifth 
Ave., New York City. 
Uses for Sweet Apples; 
Dried Corn 
What do we do with sweet apples? 
Boil them, and they never taste better 
than when prepared the old-fashioned 
way. Wash and remove any bad spots, 
also blossom end. Put in a big iron ket- 
Iht RURAL NEW-YORKER 
tie and add a generous amount of brown 
sugar, plenty of water, and boil gently 
until almost done, changing the upper 
ones with the lower ones. Finish cook¬ 
ing without cover and let simmer unti 
only a rich syrup remains, which is 
poured over the apples on a platter. 
These are certainly delicious and better 
flavored and tenderer than baked apples. 
No doubt they could be canned the same 
as baked apples, but we find enough to 
do to keep the family supplied while they 
are in season. They are nice to serve for 
thrashers and as a company dish also. 
One could serve them with cream, but we 
are satisfied with them “as is.” 
I must try the corn custard recipe on 
page 1077. At home it went by the name 
of corn pudding, and was made largely 
by guess, and to serve as many as hap¬ 
pened to be on hand. We just cut the 
corn from the cob. not too deep, and with 
•the back of the butcher knife scraped the 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2 OBJ 
2083. One - piece 
dress for large wom¬ 
en; oval neckline and 
shoulder fastenings; 
made with or with¬ 
out separate plaits; 
three-quarter or el¬ 
bow length sleeves. 
Sizes 42, 44, 40. 48 
and 50 in. bust. Size 
40 requires 5% yds. 
of 36-in. material. 
20 cents. 
2019 
2098. Kimono-sleeve 
dress, having apron 
front slashed and 
gathered at sides to 
form tunic effect; 
one-piece back; for 
ladies and misses. 
Sizes 34, 36, 38, 40 
and 42 in. bust. Size 
38 requires 4*4 yds. 
of 36-in. material. 
20 cents. 
ZI01 
2101. Misses’ dress, 
with bateau neck; 
deep scalloped col¬ 
lar, and sleeves in 
either of two styles; 
tucked skirt gathered 
in semi-fitted bodice. 
Sizes 16, 18 and 20 
years. Size 18 years 
requires 6 yds. of 32- 
in. material. 20 
cents. 
2075. Girls’ dress, 
with kimono sleeves, 
side front closing 
and slightly shaped 
skirt. Sizes 4, 0, 8 
and 10 years. Size 8 
years requires 2 yds. 
of 32-in. material 
and % yd. contrast¬ 
ing material for 
trimming. 20 cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Book, 35 cents. 
remaining from cob, broke in two or three 
eggs, beat well, added salt, granulated 
sugar, melted butter and milk in propor¬ 
tion, as far custard pie; if anything a 
little more, as the corn is starchy. The 
secret seems to lie in the slow, even bak¬ 
ing; it is surely a tasty dish, and so 
easily made. 
The favorite way for preparing corn to 
dry, as given by a lady in our neighbor¬ 
hood, is as follows: Melt a teaspoon of 
butter in a frying pan, stirring to grease 
the bottom and sides, add corn cut from 
-cob and scraped, place over fire and stir 
constantly with a spatula on pancake 
turner until gummy. Then place on tins 
to' dry, and melt butter for the next 
batch. She says that this is the easiest 
and safest way she has ever tried, with 
very little danger of any souring. I have 
eaten it dried this way and the flavor is 
delicious, so no more canned or pickled 
corn for me. She uses it in various ways 
during the Winter, first soaking it over 
night, adding it to pancakes, making corn 
oysters or cream of corn soup. 
patsy’s wife. 
Sweet apples make delicious sweet 
pickles. Pare and halve them, remove 
the cores, stick a clove into each piece, 
and for 10 lbs. of fruit take 5 lbs.'sugar, 
one pint vinegar. Cook till soft, and seal. 
Any good rule for peaches or pears can be 
used. 
Sweet apples make fine sauce or des¬ 
sert. Cut in quarters, remove cores, but 
not the peel. Cook till well done; make 
them sweet with either brown or white 
sugar cooked in. They are good warm or 
cold, and may be served with cream. Very 
little work to prepare, and will keep sev¬ 
eral days, or may be put into cans. 
Stewed sweet apples are good with the 
flaked breakfast foods. m. f. k . 
PLUMBING FIXTURES 
Standard" kitchen sinks, “yardstick high,” provide 
comfort and prevent backstrain. How high is yours? 
Whether you are fitting bathroom, kitchen or laundry, 
the catalogue, Standard" Plumbing Fixtures for the 
Home” will be an aid in the selection of plumbing fix¬ 
tures. Write for it. 
Standard .Sanitary Tt)fe. Co., Pittsburgh 
=s= ^- . ■■ . 
The 
“Pride” 
Send for 
Catalog 80 
A Modern Bathroom, $60 
Just one ot our wonderful bargains. Set com¬ 
prises s 4, 4>4 or 6 foot Iron enamelled roll rim 
bath tub, one 19 Inch roll rim enamelled flat- 
back lavatory, and a syphon action, wash-down 
water closet with porcelain tank and oat post 
hinge seat; all china Index faucets, nickel-plated 
traps, and all nickel-plated heavy fittings. 
J. M. SEIDENBERG CO.. Inc. 
254 W. 34 St. Bet. 7th and 8th Ave*. N. Y. C. 
Pipeless 
Furnace 
We beat them all on many points 
-quality and satisfaction 
Guaranteed 
Lowest prices—warranted efficiency' 
Freight prepaid to your R. R. Depot 
Hold your order until you get our free cat¬ 
alog. New electrical department included.; 
Smyth-Despard Co. 
907-915 Broad St. Utica, N.Y. 
7Ae Greatest Advance /n Rang? Constraction 
7/ie SumntiiSi/pfionFIue - Makes Perfet I Baking Sure 
You will never again experience the annoyance of a slow and 
unevenly heated oven if you own a Summit Range equipped 
with the patented Syphon Summit Flue. Perfect baking is 
assured—because you get more heat evenly distributed to 
every part of the oven. 
The Syphon Summit Flue is attached in the oven 
as illustrated. It not only draws more heat into 
the oven, but at the same time keeps the heat 
circulating, thus insuring proper temperature— 
top and bottom—for perfect baking. Even with 
a low fire your oven is always ready and it is 
never necessary to force the fire for good results. 
Syphon Summit 
Ranges 
The Summit Syphon Flue is patented and 
made exclusively by us. It can be fitted 
to all Summit coal burning ranges, includ¬ 
ing our combination coal and gas ranges, 
which are made in Pearl Gray, Turquois 
Blue, Brown or White Porcelain Enamel. 
Write for name of nearest dealer. 
Summit Foundry Co 
Geneva. N.Y 
