1270 
Tt* RURAL NEW-YORKER 
October 4, 1924 
WOMAN AND HOME 
From Day to Day 
The Tuft of Wool 
(In Sussex in Lambing Time) 
Over tlie Downs in lambing-time 
The bells of a Sunday call; 
Whether or no, I must bide from church 
With my ewes and the lambs, and all 
Fine folk passing shake their heads, 
Good folks’ kind hearts grieve; 
I’d like to be doing my bit of praise 
If my ewes would give me leave. 
Choose firm, perfect grapes before they 
begin to turn. With a sharp knife cut 
in half and remove seeds, which come 
out easily. To one pound of prepared 
grapes add one pound of sugar and wa¬ 
ter enough to prevent scorching. Sim¬ 
mer slowly until grapes are a fine color 
and the syrup will jelly when tested. Put 
in small jars or jelly glasses and seal 
with paraffin. 
* 
The following popular recipe for pep¬ 
per relish was given in 1922 : 
Tompkins County Pepper Relish. — 
Chop very fine two dozen each of red and 
green peppers and the same number of 
But He that took on Him shepherds’ job 
Still walks with my flock and me; 
Any Sunday at lambing-time 
I can say my prayers at His knee. 
When my time comes, fold in my hand 
A tuft of wool from my sheep; 
(Bury ine where the Downs shall watch, 
Motherlike, o’er my sleep.) 
So, when I come to the Gate of Heaven, 
Peter will not refuse 
To let me in, though I stopped from 
church, 
Because of my lambing ewes. 
—Ethel M. Hewitt in Harper’s 
Magazine for September, 
sk 
At this season, every mail brings us 
requests for recipes of pickles and pre¬ 
serves. Many ask that the recipes be 
sent by return mail—evidently materials 
are waiting. In the majority of cases we 
are asked to supply a recipe previously 
printed which was “the best we ever 
tried, but we have lost the recipe.” We 
are always glad to help, but a card cata¬ 
logue of recipes would save much delay. 
It need not even be one of the inexpensive 
cabinets sold in the shops; a shoe box. 
with pieces of pasteboard cut to fit, on 
which the clipped recipes are pasted, can 
be arranged alphabetically quite as read¬ 
ily and will be a great convenience. Fol¬ 
lowing are some of the recipes that are 
asked for every season : 
5k 
Green Tomato Pickle. — Slice four 
quarts of green tomatoes without peeling, 
and six large onions. Mix them together, 
and stir in one quart of vinegar, one cup 
brown sugar, a tablespoonful each of 
salt, pepper and mustard seed, and half 
tablespoouful each of ground cloves and 
allspice. Cook gently until tomatoes are 
soft, then put in jars and seal. 
5k 
Tomato Sweet Pickle.—Scald to re¬ 
move skins. The yellow plum tomatoes 
are nice for this. Weigh, and prepare 
syrup as follows: For 8 lbs. fruit, use 4 
lbs. brown sugar, one quart vinegar, and 
one cup of mixed whole spices, stick cin¬ 
namon, cassia buds, allspice and cloves, 
less cloves than of the other spices. Tie 
the spices in a bag, and boil with the 
vinegar and sugar. Skim well, and add 
the fruit. Cook 10 minutes, or until 
scalded and tender; try to avoid break¬ 
ing the tomatoes. Skim out the fruit, 
put in jars, boil the syrup five minutes 
longer, then pour over the fruit. The 
following morning pour off the syrup, boil 
it. and pour over the fruit again. Do 
this three successive mornings, then seal. 
>k 
Sweet Cucumber Pickles.—Wash cu¬ 
cumbers, pack closely in a jar, and pour 
over them boiling brine made with one 
cup of salt to one gallon of cucumbers, 
and water enough to cover. Let stand 
24 hours, drain, wipe dry, and cover with 
weak vinegar, boiling hot. Drain, and 
cover with fresh vinegar, prepared to 
taste with spices and brown sugar. Boil 
the spiced vinegar five minutes, then add 
drained cucumbers, heat through, and 
then put the pickles, covered with the 
hot vinegar, in sealed jars. 
5k 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2114. Misses dress 
consisting of jump¬ 
er and separate 
guimpe with round 
collar, and long or 
elbow length sleeves. 
Sizes 10, 18 and 20 
years. Size 18 years 
requires 5% yards 
32-in. material for 
jumper, and l'/a 
yards 36-in. for 
guimpe. Twenty 
cents. 
2 117 
2117. Ladies’ one- 
piece dress with 
box-plait in center 
front, and sleeves 
in either of two 
lengths. Sizes 34, 
36, 38, 40, 42 and 
44-in. bust. Size 38 
requires 4 J /s yards 
36-in. material with 
% yard contrasting 
for trimming. Twen¬ 
ty cents. 
2 IIS 
2113 
2115. Tunic over- 
blouse with vest 
front and 'short ki- 
2111 Girls one- ,m 0 no sleeves with 
piece dress, with , 
cape-back and short lon ® sleeve exten- 
kimono sleeves with sion; for ladies and 
«r without long U1 }sses. Sizes 36, 
sleeve extension. . .. . 
Sizes 8, 10, 12 and 38 - 40 > 42 and 44 -m. 
14 years. Size 10 bust. Size 38 re- 
yards ae* ? uireS yards S6 ' 
material. Twenty material. Twen- 
cents. ty cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Hook, 35 cents. 
silver-skinned onions, not too large. Cover 
with boiling water and let stand 10 min¬ 
utes, and drain. To the mixture add a 
quart of vinegar, four cups of sugar, four 
tablespoons of salt, and boil for five min¬ 
utes. Store in glass jars and seal. 
* 
Cauliflower Pickles. — Two cauli¬ 
flowers broken up, one pint small onions, 
three medium sized red peppers. Dis¬ 
solve one cup salt in water enough to 
cover the vegetables, and let stand over 
night, then drain, and steam till tender. 
Heat two quarts of vinegar with three 
level tablespoons of mustard (less if de¬ 
sired) until it boils, pour over vege¬ 
tables, pack in jars, and seal while hot. 
Mixed Sweet Pickles.—Boil one gal¬ 
lon cucumbers, three cauliflowers, two 
quarts onions, two quarts green beans, in 
one gallon vinegar diluted with one quart 
water and one handful of salt, until ten¬ 
der, but not too soft. Drain and place 
pickles in jars. Prepare one gallon vine¬ 
gar, 1 lb. sugar, % lb. mixed pickling 
spices, bring to a boil, and boil five minu¬ 
tes. Pour hot vinegar over the pickles 
and seal the jars. 
>k 
The following recipe for green grape 
preserves was printed in August, 1921: 
Uncooked Pickles 
I read your request for recipes for 
pickles without cooking, and am sending 
you my recipe, which is quite a favorite 
with my family as well as my friends. I 
do not know any special name for it. 
Two quarts green tomatoes, 2/3 quart 
chopped onions, two large bunches cel¬ 
ery, three green peppers. 1 lb. brown 
sugar, % cup salt, one quart vinegar. % 
lb. white mustard seed. I made this first, 
two years ago. I had only been keeping 
house a short time and had never made 
pickles before, so when I chopped the in¬ 
gredients for this pickle I put everything 
7 / r/~HEN dirt lodges in the small crevices of wheat ker- 
rr nels and is not thoroughly washed out it goes into 
the flour with the result that everything baked from such 
flour is only partly clean and partly wholesome. 
In the OCCIDENT mills every kernel in every bushel 
of the wheat used is thoroughly washed and scoured in 
pure, warm water. 
Be sure that the flour you use is OCCIDENT. If you 
are not satisfied that it is better than any other flour, 
return the unused portion of the sack and get your money 
back. Your dealer will refund it without argument. 
Look for the slip contained in every sack 
of Occident Flour giving you the privilege 
of sending for a copy of "The Children’s 
Party Book,” a 40-page book of parties, 
games and recipes. 
If you don’t know the OCCIDENT dealer 
nearest you, write us. 
RUSSELL-MILLER MILLING Co., General Offices, Minneapolis, Minn. 
WXX7S 
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