54 
Tfce  RURAL  NEW-YORKER 
January  13,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
The  Things  That  Live 
“'The  timid  hand  stretched  forth  to  aid 
A  brother  in  his  need ; 
The  kindly  word  in  grief’s  dark  hour, 
That  proves  a  friend  indeed ; 
The  plea  for  mercy,  softly  breathed, 
When  justice  threatens  high  ; 
The  sorrow  of  a  contrite  heart — 
These  things  must  never  die.” 
— Attributed  to  Charles  picKEns. 
* 
Many  of  our  readers  canned  surplus 
poultry  last  Summer,  and  it  is  likely  that 
a  quantity  of  the  cans  are  being  opened 
now.  The  work  is  now  past  its  experi¬ 
mental  stage,  but  we  should  like  to  know 
whether  farm  housekeepers  have  modified 
their  original  methods  of  canning  meat, 
and  just  how  they  are  now  doing  it. 
Which  do  you  prefer,  to  give  partial  cook¬ 
ing  before  putting  in  the  cans,  or  to  pack 
uncooked?  Do  you  can  chicken  only,  or 
do  you  can  beef,  veal  and  pork?  We  re¬ 
ceive  a  great  many  questions  from  be¬ 
ginners  in  the  process,  and  many  of  them 
express  a  wish  to  hear  more  from  other 
farm  housekeepers.  Any  details  covering 
personal  experience  in  canning  meat  will 
be  helpful.  A  great  many  rural  house¬ 
keepers  are  using  pressure  eanners,  but 
there  are  still  many  others  who  process 
meat  in  the  cans  in  an  ordinary  boiler. 
An  anonymous  correspondent  asks  us 
to  give  a  recipe  for  lebkuchen.  We  should 
have  been  glad  to  send  this  recipe  direct, 
in  time  for  Christmas,  if  the  writer  had 
given  her  name.  The  following  recipe 
was  sent  us  some  years  ago  by  a  German 
correspondent :  Take  a  cup  of  butter  and 
one  of  sugar ;  pour  over  them  two  cups 
of  honey  heated  to  the  boiling  point.  Add 
a  generous  handful  of  almonds,  shelled 
and  blanched,  a  grated  nutmeg  and  a 
teaspoon  of  cinnamon.  Dissolve  a  scant 
teaspoon  of  soda  in  wafer  and  add  to  the 
ingredients.  Stir  all  thoroughly  and  mix 
with  flour  until  stiff.  Roll  out  like 
cookies,  cut  out  in  oblong  cakes,  and  bake 
till  well  browned.  Ice  with  a  thin  coat¬ 
ing  of  white  icing. 
* 
Last  year  we  asked  a  number  of  our 
friends  what  they  considered  the  best 
Christmas  present  they  ever  had.  and 
their  responses  suggested  some  new  angles 
on  Christmas  giving.  We  have  never  be¬ 
lieved  that  farm  women  and  girls  were 
only  entitled  to  “useful”  presents,  and 
know  they  appreciate  beauty  and  charm 
just  as  much  as  their  city  cousins.  The 
real  essence  of  any  gift  is.  of  course,  the 
thought  and  affection  of  the  giver.  While 
our  Christmas  presents,  both  given  and 
received,  are  still  fresh  in  mind,  it  is  a 
good  time  to  think  over  suggestions  for 
next  Christmas.  We  like  to  keep  a  list, 
which  reminds  us  not  only  of  what  we 
have  already  given,  but  may  include  notes 
as  to  the  tastes  of  our  friends.  We  also 
keep  a  “Christmas  trunk”  in  the  attic. 
Here  are  stored  Christmas  tree  orna¬ 
ments,  left-over  Christmas  labels,  ribbons, 
paper  or  cord,  and  here  we  put  articles 
bought  or  made  during  the  year  to  be 
used  as  presents.  This  prevents  storing 
things  away  so  carefully  that  they  can¬ 
not  be  found  when  needed.  We  also  find 
the  Christmas  trunk  a  great  institution 
when  there  is  a  sudden  and  unexpected 
demand  for  the  fancy  table  at  a  church 
fair,  or  some  similar  contribution.  We 
can  usually  find  a  trifle  in  the  Christmas 
trunk  that  justs  meets  the  emergency, 
and  as  the  expenditures  are  spread  over 
the  whole  year,  they  do  not  seem  so  heavy 
at  one  time.  Of  course  the  family  gifts 
that  must  be  kept  secret  are  not  put  in 
the  Christmas  trunk. 
War  Bread  in  Peace  Times 
Our  editor  asks  how  many  of  his  read¬ 
ers  have  kept  up  the  use  of  war  bread, 
and  goes  on  to  speak  of  the  superiority,  of 
the  nil  thrown  loaf.  In  my  own  family, 
at  least  four  times  out  of  five,  we  have 
brown  rather  than  white  bread  on  our 
table,  and  find  it  more  pleasing  to  the 
palate,  as  well  as  more  wholesome  and 
satisfying.  In  fact.  I  scarcely  ever  make 
white  bread  now,  but  once  a  week  or  so 
I  buy  a  baker’s  loaf,  and  occasionally 
make  rolls  or  rusks.  1  do  not  find  gra¬ 
ham  or  whole  wheat  flour  an  economy, 
however;  it  is  a  little  dearer-and  much 
harder  to  obtain  than  the  bolted  product. 
Of  course  this  would  not  be  so  if  the  de¬ 
mand  were  more  general.  Rye,  cornmeal 
and  household  bran  in  bulk  are  less  ex¬ 
pensive.  and  if  one  has  a  little  liand- 
mi. 1,  delicious  and  healthful  wheat  flour 
can  be  produced  at  home  at  small  cost. 
I  read  somewhere  the  other  day,  apropos 
of  advertising  food  produc.s.  that  “nearly 
everybody  likes  honey,  and  yet  compara¬ 
tively  few  people  buy  it  regularly.”  I 
think  the  same  thing  is  true  of  brown 
bread,  as  I  notice  that  where  both  kinds 
are  offered  it  is  almost  always  preferred. 
One  lady  belonging  to  a  local  organiza¬ 
tion  always  brings  to  our  luncheons  de¬ 
liciously  fine  and  light  entire-wheat 
bread,  and  how  many  times  I  have  heard 
the  exclamation:  “I  would  rather  have 
your  bread  than  cake !”  or  “How  I  wish 
you  would  make  bread  to  sell !”  To  most 
people,  however,  its  health  value  is  the 
great  point  in  favor  of  brown  bread. 
White  bread  has  a  strong  tendency  to 
clog  the  internal  machinery,  while  the 
darker  and  coarser  breads  have  just  the 
opposite  effect,  and  their  laxative  value 
is  increased  by  the  use  of  molasses  or 
honey,  raisins,  dates  or  nuts. 
On  our  table  the  brown  bread  appears 
in  great  variety.  For  yeast  bread  I  ring 
the  changes  on  fine  whole-wheat  flour, 
coarse  graham  flour,  oatmeal  and  bran, 
while  the  buttermilk  breads,  gems  and 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
2138.  Dress  with 
kimono  sleeves  with 
overdress,  for  misses 
ad  small  women.  10 
and  18  years.  The 
16-year  size  will  re¬ 
quire  4%  yards  of 
figured  material  40 
or  44  inches  wide, 
with  3%  yards  of 
material  40  or  44 
for  the  overdress. 
20  cents. 
and  18  years.  The 
10-year  size  will  re¬ 
quire  3%  yards  of 
material  36  inches 
wide,  3%  yards  40 
or  44,  with  1% 
yards  extra  any 
width  for  the  drap¬ 
ery.  20  cents. 
muffins  are  legion.  A  few  general  rules 
should  be  borne  in  mind,  however.  Brown 
flour  is  heavier  than  white,  and  requires 
a  little  more  yeast  or  other  leavening 
agent ;  the  dough,  as  mixed  or  kneaded, 
should  be  a  little  softer,  and  the  oven 
should  be  a  little  cooler  for  the  baking. 
Graham  or  Whole-wheat  Bread. — One 
cake  com  Dressed  yeast  (less  if  set  over 
night),  one  cup  milk  (scalded  and  cooled, 
or  of  potato  water),  one-fourth  cup  mo¬ 
lasses  or  honey,  one  cup  water,  two 
tablespoons  shortening,  one  quart  gra¬ 
ham  flour,  one  cup  white  flour,  one  tea¬ 
spoon  salt.  Have  the  liquid  lukewarm. 
Mix  and  knead  as  usual,  let  it  rise  twice, 
and  bake  one  hour  in  a  slow  oven.  This 
makes  two  small  loaves. 
Oatmeal  Bread. — 'Two  cups  of  rolled 
oats  covered  with  two  cups  of  boiling  wa¬ 
ter,  and  allowed  to  stand  until  lukewarm. 
Dissolve  one  cake  of  yeast  in  half  a  cup 
of  warm  water,  add  one-fourth  cup  of 
brown  sugar,  two  tablespoons  of  shorten¬ 
ing  and  one  cup  of  white  flour,  and  add 
to  the  oatmeal,  to  make  a  sponge.  Beat 
well,  and  let  it  rise  in  a  warm  place  for 
an  hour ;  then  add  flour  for  a  dough 
(about  three  cups),  and  one  teaspoon  of 
salt.  Knead  and  let  it  rise  until  double 
in  bulk ;  mold  into  loaves,  let  it  rise 
again,  and  bake  45  minutes.  Oatmeal 
requires  a  hot  oven.  I  often  add  all  the 
flour  at  once,  using  a  bread  mixer  in  the 
usual  way.  Nuts  or  raisins  are  a  good 
addition. 
Here  is  a  recipe  for  a  loaf  that  took 
first  prize  in  a  war-baking  contest — the 
only  cornbrenu  I  know  of  that  is  good 
cold:  Four  cups  of  cornmeal.  two  cups 
rye  flour,  one  cup  molasses,  two  cups  but¬ 
termilk.  one  cup  water,  one  teaspoon 
soda,  two  teaspoons  baking  powder,  two 
tablespoons  shortening,  one  tablespoon 
salt,  one  cup  raisins. 
Wheat  and  Rye  (two  loaves).- — One 
cake  yeast,  one  pint  lukewarm  water  or 
milk  and  water,  one  tablespoon  shorten¬ 
ing.  one-half  cup  molasses,  two  teaspoons 
salt  (scant),  two  teaspoons  caraway 
seeds,  three  cups  rye  flour,  three  cups 
white  or  whole-wheat  flour.  Mix  in  a 
bowl  or  bread-mixer,  let  rise,  and  when 
light  knead  down  and  put  in  pans.  When 
it  has  risen  again,  bake  one  hour  in  a 
the 
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Is  there  a  single  book  in  the  public 
library  in  your  town  which  gives  an  ac¬ 
curate  picture  of  farm  life  or  au  interest¬ 
ing  story  of  real  farm  people? 
Many  city  people  form  their  opinion  of 
tarmacs  anti  farm  life  from  the  books  they 
read.  Therefore,  there  ought  to  be  at 
least  one  good  book  picturing  real  farm 
life,  with  its  mixture  of  bright  aud  dark 
sides*  in  every  town  or  grange  library. 
“Hope  Farm  Notes”  is  a  well-printed 
224-page  book,  containing  25  interesting 
stories  of  farm  life  and  country  people. 
Many  consider  it  the  best  book  of  country 
life  which  has  ever  been  published. 
Ask  for  this  book  at  your  library,  and 
if  it  isn’t  there  tell  them  they  ought  to 
have  it.  You  will  enjoy  the  book  your¬ 
self,  and  it  will  give  those  not  familiar 
with  farm  life  a  better  understanding  of 
real  country  people. 
Many  people  are  making  a  present  of 
this  book  to  city  friends  or  to  their  town, 
grange  or  school  library,  and  it  is  always 
considered  a  welcome  aift. 
The  price  is  only  $1.50.  postpaid.  Just 
fill  out  the  coupon  below  and  mail  with 
a  check  or  money  order. _ 
'■■■■■■■■■■■aaaaaaaasaBaaBBaaaBaB*aaaaaaaaaaMaaaa*saa*a»>*a*aMM 
RURAL  NEW-YORKER, 
333  West  30th  St.,  New  York. 
Gentlemen. — Enclosed  find  $1.50,  for  which 
mail  me  a  cloth-bound  copy  of  Hope  Farm  Notes. 
Name  . . 
Street  or  R.  F.  D . 
Postoffice  . 
State  . 
When  you  zvrite  advertisers  mention  The  R.  N.-  Y.  and  you’ll  get  a 
quick  reply  and  a  “square  deal.”  See  guarantee  editorial  page. 
