I 194 
Iht RURAL NEW-YORKER 
September 1”, lf>24 
WOMAN AND HOME 
From Day to Day 
Dream Ship 
There’s a Dream Ship out on a starry 
sea; . 
I wait on the shore, will it come to me. 11 
The waves are blue and the waters are 
ftreen, . , . . , , 
With white, white breakers in between. 
There’ll be treasure rare in the shining 
hold— 
.Toy—sans jewels, and love—sans gold . 
Oh, ship, let your small boat down for 
see— 
I w r ait to learn what your cargoes be . 
The slim goes by, on the starry sea. 
I am here on the shore. It was not for 
me. 
The waves are blue, and the waves are 
green, 
With white, white breakers in between. 
It is cold on the shore, and the night is 
late. 
Oh, the hours—the hours that we watch 
and wait! 
But I tell my heart, for the stars still 
shine, 
That the next bright Dream Ship may 
be mine! 
—Barbara Young in New York Sun. 
One of our readers in New Jersey 
asks for advice on the subject of board¬ 
ing hired men. She has to board sev¬ 
eral men, many staying only a month 
or so, when new ones arrive. She has 
three young children, who naturally re¬ 
quire different food from farm hands. 
This inquirer would like to know the 
best dishes to please hungry men, and 
would also like recipes that are not too 
expensive, nor too troublesome to pre¬ 
pare. Some years ago we had a number 
of articles on this subject, and we 
should like further experience. Where 
a number of men are boarded there is 
a great deal of cooking for one woman 
to do. Will some of our friends tell us 
how they would meet this problem and 
give advice that will be helpful to the 
New Jersey inquirer? 
* 
A correspondent in North Carolina 
wants recipes for pickles that are made 
without any cooking. She says: “I'd 
like a lot of these recipes—just as many 
of all kinds as I can get." The last 
time we asked for a certain pickle recipe 
we got over two hundred replies, so if 
our friends will be equally generous 
with uncooked pickles the North Caro¬ 
lina inquirer will be well supplied. The 
following is a- excellent recipe for un¬ 
cooked cucumber pickles: One gallon 
cold cider vinegar, *4 lb. salt, % lb. 
onion and ground mustard, a little horse¬ 
radish, two ounces cinnamon, one ounce 
of cloves and one ounce ginger, one 
green pepper. Stir frequently, that all 
may dissolve; do not wash cucumbers; 
wipe them dry a few at a time, or as you 
have them. Throw them in the stone 
jar an-’ stir them up. 
* 
Oed-fashioned apple dowdy is an ex¬ 
cellent recipe for using a loaf of rather 
stale bread. Butter a baking dish and 
line the bottom and sides with buttered 
slices of bread. Fill the dish with apples 
pared, cored and sliced, sprinkled over 
the top with a little cinnamon or nut¬ 
meg. Mix half a cup of water with half 
a cup of maple syrup, and pour over the 
apples. ' Then sprinkle with half a cup 
of brown sugar or grated maple sugar, 
and cover the top with buttered bread, 
butter side up. Cover the top of the 
baking dish, and bake one hour in a 
steady oven. Serve hot with sugar and 
cream. 
An Oregon Farm Dinner 
Recently I visited a farm woman 
whose folks are very busy on a new 
farm, which they are hewing out of cut¬ 
over land. It was Monday forenoon. Of 
course she was busy, but her work was 
well planned. The wash was out and 
the rooms were tidy. Dinner was 
planned to require little extra work. It 
was simp’,3 but good. This is what we 
ate out on the vine-clad porch : 
Bacon and vegetable stew;’ croutons, 
bread and butter, lettuce salad, raspber¬ 
ries and cream, sponge cake, mint lem¬ 
onade and cold milk. I think it was the 
very best dinner that I have ever tasted. 
Bacon and vegetable stew: The bacon 
(salt pork can be used 1 is cut into cubes 
and slightly browned before putting to 
cook with the vegetables. The fat from 
this frying is used instead of oil in the 
French dressing for lettuce. Young car¬ 
rots, green onions, and potato cubes were 
cooked with the bacon cubes. Two table¬ 
spoons of flour for kettleful were stirred 
in to slightly thicken the gravy. Browned 
croutons were served instead of dump¬ 
lings, as this farm woman considers 
dumplings unhealthful for her little folk. 
The sponge cake was so good that I 
asked her for the recipe. It is simple 
to make and inexpensive: 
Velvet Sponge Cake.—Three eggs, 1 % 
cups sugar, 2 cups flour, 2 teaspoons 
baking powder, % cup boiling water, 
teaspoon salt, 1 teaspoon vanilla. Beat 
eggs and sugar five minutes; add flour, 
baking powder and salt which has been 
sifted twice. Stir in the hot water and 
turn into cake pan quickly. The pan 
should be greased and ready before be¬ 
ginning the cake. Bake in a moderate 
oven until well done, 35 to 40 minutes. 
Mint leaves, from a flourishing mint 
bed. were bruised and left in a cup of 
hot syrup a few minutes, then the syrup 
was strained into lemonade pitcher. 
When cool, lemon juice and ice cold 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
1864. Apron frock 
or house dress; may 
be made with square 
or round neck; for 
ladies and misses. 
Sizes 34, 30. 38, 40, 
42, 44 and 46 in. 
bust. Size 40 re¬ 
quires 3‘/8 yds. of 36- 
in. material. 20 
cents. 
1820 
1 8 2 0. One-piece 
dress, with front 
closings; may be 
made with long or 
short sleeves; for 
ladies and misses. 
Sizes 34, 36, 38, 40. 
42 and 44 in. bust. 
Size 38 requires 3% 
yds. of 30-in. ma¬ 
terial. with % yd. 
contrast for trim¬ 
ming. 20 cents. 
_ 2002. Slip-on over- 
1802. Girls’ dress, blouse, fitted at low 
with inverted pleats, waist line; for ladies 
fastening on shoul- and isses. Sizes 34, 
ders; scalloped collar 30, 38, 40 and 42 in. 
and cuffs. Sizes 2, 4, bust. Any size re- 
0 and 8 years. Size quires 1% yds. of 36- 
8 years requires 2% in. material, with Vi 
yds. 36-in. material, yd. contrast for trim- 
20 cents. 
mine. 20 cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Book, 35 cents. 
spring water were added. Each glass 
contained a whole mint leaf. 
French carrots.—Scrape, slice and 
cook as usual. When thoroughly done, 
drain. Save liquid for next day’s vege¬ 
table stew. Melt two tablespoons butter 
in sauce pan; toss carrots lightly into 
this butter; add chopped parsley and 
.just before serving sprinkle lemon juice 
over carrots. Mrs. j. w. R. 
Canning Meat 
1 have canned meats of various kinds 
for several years. So far we have put all 
of our meats, except pork tenderloin in 
without cooking at all, and have thought 
it very nice. We simply brown our ten¬ 
derloin because we found it hard to 
brown when taken from the jars, and 
•like the brown meat, but I always cook 
it four hours the same as uncooked meats. 
Chicken I cut up. but leave the bones in, 
not using backs or necks, but use them 
for broth. It is surprising what a large 
chicken will go in a quart jar when you 
learn to pack properly. Always my last 
piece in is a leg with the bone down. 
Bull this out first; it will make the 
other pieces easier to take out whole. 
Until a year ago I used a washboiler. 
with a homemade wire bottom and had as 
good success as with my pressure cooker. 
I like the cooker principally because it 
lessens the time. Four hours is the time 
I have always given in the water bath 
for uncooked meat.’ keeping the water 
boiling hard all of the time. I like meats 
well seasoned in the jar and think chick¬ 
en especially needs more salt than other 
meats. I add no water at all to the raw 
meats and the juice in the jar is pure. I 
always buy new cold pack jar rubbers to 
insure success and so far have had no 
trouble. . e. c. b. 
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172 Rochester Ava. 
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A Kaieotvazoe 
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