634 
The  RURAL.  NEW-YORKER 
April  21,  192.1 
From  Day  to  Day 
The  Ways 
To  every  man  there  openeth 
A  Way,  and  Ways  and  a  Way, 
And  the  High  Soul  climbs  the  High  way, 
And  the  Low  Soul  gropes  the  Low, 
And  in  between,  on  the  misty  flats, 
The  rest  drift  to  and  fro. 
But  to  every  man  there  openeth 
A  High  way  and  a  IjOw, 
And  every  man  decideth 
The  Way  his  soul  shall  go. 
— JOHN  OXEN II AM. 
* 
Just  what  are  the  women  on  the  farm 
getting  out  of  the  radio?  We  know  how 
enthusiastic  the  men  and  boys  are,  but 
we  would  like  to  know  mother’s  attitude. 
Does  it  rest  her,  soothe  her,  and  make 
her  feel  a  part  of  the  great  w'orld?  Does 
it  add  to  her  personal  culture?  We  al¬ 
ways  find  that  mother  puts  herself  in 
sympathy  with  any  pleasure  that  appeals 
to  her  family,  but  so  far  wre  have  not 
heard  much  about  the  radio  from  her 
personal  point  of  view. 
* 
Looking  at  the  many  costume  blouses 
now  featured  we  find  the  old  familiar 
“tuck-in”  quite  supplanted  by  the  over¬ 
blouse;  either  the  jacquette  shape  or 
those  with  a  cluster  of  swirling  folds  to 
envelope  the  low  waist  line.  Many  of 
these  blouses  are  very  elaborately  beaded 
or  embroidered ;  others  are  of  the  gay 
printed  silks.  A  great  many  of  these 
'blouses  are  finished  by  a  huge  bow  on  one 
hip.  The  fine  handmade  wash  waist  is 
sure  to  be  seen  with  plain  tailored  suits, 
but  for  the  present  blouses  of  the  costume 
type  hold  the  preference. 
* 
The  school  problem  is  country-wide, 
and  the  following  letter  'from  a  New 
Hampshire  woman,  printed  in  the  New 
York  Times,  points  out  some  conditions 
she  sees  in  that  State : 
New  Hampshire’s  educational  policies 
just  now  command  the  attention  of  ex¬ 
pert  educators  out  of  all  proportions  to 
the  State’s  size  and  economic  importance. 
For  New  Hampshire  is  that  delight  of 
the  public  school  expert,  an  experiment 
station  where  under  the  law  of  1919  al¬ 
most  unlimited  school  authority  is  given 
to  a  small  group  of  educators.  Under 
conditions  so  favorable  from  the  educa¬ 
tional  expert’s  standpoint,  results  have 
more  than  a  local  interest.  Intensive 
education  has  reached  its  fullest  realiza¬ 
tion.  All  the  schools  of  the  State,  save 
in  one  city,  have  'been  reduced  to  an 
eight-year  elementary  course.  More  than 
half  the  supervisory  districts  of  the 
State  have  already  been  organized  on  the 
junior  high  plan,  and  it  is  the  avowred 
purpose  of  the  State  authorities  to  make 
this  plan  uniform  all  over  New  Hamp¬ 
shire.  The  junior  high  plan,  which  is  the 
fad  of  the  day,  'further  reduces  the  ele¬ 
mentary  grade  work  to  six  years.  That 
is,  at  the  end  of  six  years  all  formal  in¬ 
struction  and  drill  in  reading,  writing, 
spelling,  arithmetic,  English  grammar 
and  geography  is  finished. 
Nevertheless,  we  have  accumulated 
some  reliable  and  very  illuminating  evi- 
rence  showing  a  shocking  inefficiency  in 
grade  preparation  under  this  six-year 
plan.  Too  long  continued,  this  means 
utter  demoralization  of  the  teaching  force 
of  the  State,  which  must  conform  to  the 
standard — promote  your  pupils  or  lose 
your  job.  Pupils’  future  interests  and 
teaching  standards  are  being  sacrificed  by 
this  policy  of  junior  high  school  in  New 
Hampshire,  and  Newr  Hampshire  is  set¬ 
ting  the  fashion  for  the  country. 
One  thing  stands  sure  in  all  this  dis¬ 
cussion  over  “What  Is  a  School  For?” 
and  that  is  that  no  true  culture  or  capa¬ 
ble  workmanship  is  possible  except  on  a 
basis  of  thorough  fundamental  training 
in  English  and  arithmetic ;  nor  is  safe 
character-building  possible  on  the  basis 
of  the  present  superficial  standards  of 
the  intensive  plan  of  junior  high  school 
in  New  Hampshire. 
* 
A  Connecticut  correspondent  asks 
for  advice  on  catering  for  Summer  board¬ 
ers.  Some  of  our  readers  have  had  ex¬ 
perience  in  this  line.  Perhaps  they  would 
help  the  inquirer.  She  asks  what  to 
serve  for  supper,  and  for  the  hot  meal  in 
the  middle  of  the  day.  We  think  the 
most  important  thing  in  catering  for 
Summer  boarders  is  to  be  liberal  with 
fresh  fruits,  vegetables  and  milk.  A  good 
garden  should  be  arranged,  for  its  pro¬ 
ducts  are  “sold”  to  the  boarders.  We 
should  like  all  the  suggestions  possible  on 
this  live  topic. 
A  Garden  of  Wild  Flowers 
With  the  papers  full  of  flower  gardens 
I  want  to  add  mine  to  the  collection.  I 
have  three;  one  is  of  perennials  and  an¬ 
other  is  of  annuals ;  the  third  would,  I 
am  sure,  take  first  prize  for  its  economy. 
In  it  are  Hepaticas,  purple,  wThite  and 
yellow  violets,  dog-tooth  violets,  Dutch¬ 
men’s  breeches,  jacks-in-the-pulpit,  false 
and  true  miterwort,  bellwort,  blue  flag 
Iris,  bloodroot,  tall  coneflower,  Trilliums, 
forget-me-nots,  ginseng  and  honeysuckle 
or  columbine.  All  these  we  have  gath¬ 
ered  from  nearby  wmods  and  transplanted 
to  a  corner  among  a  coarse  growth  of 
ferns.  In  a  pool  below  the  -watering  tub 
we  put  a  clump  of  cowslips  and  more  vio¬ 
lets  and  forget-me-nots,  to  be  rewarded 
by  rank  growth  and  plentiful  blooms. 
Over  the  side  door  Virgin’s  bower  or  wild 
Clematis  is  planted  with  woodbine,  and 
makes  a  pretty  picture  in  Summer,  w'ith 
its  delicate  white  flow'ers,  and  in  the  Fall 
with  the  gray  fuzz  has  gained  for  it  the 
name  of  old  man’s  beard. 
These  are  all  easily  and  cheaply  ob¬ 
tained;  and  are  fully  as  beautiful  as  more 
expensive  ones,  making  an  early  display 
of  bright  foliage  and  gay  and  delicate  col¬ 
oring.  There  are  many  more  that  wre  have 
not  located  yet.  There  are  many  wild 
plants,  too,  that  have  a  brightly  colored 
seed  pod. 
Care  must  be  used  that  no  pest  is  trans' 
planted.  Queen  Anne’s  lace  and  devil’s 
paintbrush  are  beautiful,  but  wre  want  to 
eradicate  them,  not  nurture  them.  About  a 
mile  from  our  home  several  acres  present 
a  snowr-like  appearance  in  early  Summer, 
being  covered  writh  what  looks  to  me  to  be 
beard-tongue  or  Pentstemon,  a  splendid 
array  of  blossoms,  but  w’asted  and  unpro¬ 
ductive  acres. 
iSuch  is  my  wild  flower  garden,  and  I 
pass  on  the  idea,  that  possibly  someone 
else  may  have  one,  too.  w.  J.  L. 
Cottage  Cheese 
All  Summer  long  there  is  usually  an 
abundance  of  sour  milk  on  the  farm. 
This  milk  may  be  made  into  a  very  valu¬ 
able  food  product — cottage  cheese.  It 
contains  most  of  the  protein  of  the  whole 
milk,  a  part  of  the  lime  and  phosphorus, 
and  some  of  the  vitamines.  As  a  protein 
food  it  is  a  valuable  meat  substitute.  The 
whey  which  is  drained  from  the  curd  in 
making  the  cheese  has  nutritive  value 
also,  and  can  be  used  with  good  results 
in  breads,  cakes,  gelatin  desserts  and 
pudding  sauces. 
The  following  recipes  illustrate  some 
wrays  in  which  cottage  cheese  may  be 
served : 
Cottage  Cheese  with  Preserves. — Sea¬ 
son  moist,  creamy  cheese  with  salt  and 
paprika.  Make  into  tiny  balls  and  use 
as  a  garnish  around  a  dish  of  strawberry 
or  cherry  preserves.  Serve  with  bread  or 
crackers.  A  very  dainty  dish  may  be 
made  by  dropping  a  bit  of  jelly  into  tiny 
“nests”  made  of  cottage  cheese. 
Cottage  Cheese  Salad. — Mix  thoroughly 
1  lb.  of  cottage  cheese  with  iy2  table¬ 
spoons  cream,  one  tablespoon  chopped 
parsley  and  salt  to  taste.  Add  one-fourth 
cup  chopped  English  walnut  meats.  Pack 
into  a  mold,  lined  with  waxed  paper,  in 
three  layers,  putting  two  or  three  par¬ 
allel  strips  of  pimento  between  each  layer. 
Cut  in  slices  and  serve  on  lettuce  leaves 
with  French  dressing. 
Cheese  Sauce. — Thicken  one  cup  of 
milk  with  two  tablespoons  of  flour.  Boil 
one  minute.  Add  two  tablespoons  cot¬ 
tage  cheese  and  salt  and  pepper  to  taste. 
This  sauce  is  very  good  to  use  when  pre¬ 
paring  creamed  eggs  on  toast.  A  little 
more  cheese  may  be  added  for  a  sauce  for 
macaroni. 
Pimiento  and  Cottage  Cheese  Roast. — 
Two  cups  of  cooked  Lima  beans.  14  lb. 
cottage  cheese,  five  canned  pimientoes, 
chopped  bread  crumbs  and  salt.  Put  the 
first  three  ingredients  through  a  meat 
chopper.  Mix  thoroughly  and  add  bread 
crumbs  until  stiff  enough  to  form  into  a 
loaf.  Cook  in  the  oven  until  brown,  bast¬ 
ing  occasionally  with  butter  and  water. 
Cottage  Cheese  Pudding  as  a  Main 
Dish. — -Season  one  cup  of  cheese  with 
one-half  teaspoon  salt,  one  tablespoon 
chopped  onion,  paprika  and  two  teaspoons 
chopped  pimientoes.  Put  squares  of  but¬ 
tered  bread,  butter  side  down,  in  the  bot¬ 
tom  of  a  baking  dish  ;  put  in  the  cheese 
on  top  of  the  bread ;  then  put  more 
squares  of  bread,  butter  side  up,  on  top 
of  the  cheese.  Beat  together  one  egg  and 
one  cup  of  milk.  Pour  over  the  bread 
and  cheese  and  cook  in  a  moderate  oven 
until  brown  and  firm  like  custard.  The 
onion  and  pimiento  may  be  left  out,  and 
sugar,  raisins  or  nuts  may  be  added.  This 
will  make  a  very  hearty  dessert  to  serve 
with  a  simple  meal. 
Cottage  cheese  club  sandwich  is  made 
of  two  good-sized  slices  of  toasted  bread 
spread  with  well-seasoned  cottage  cheese 
and  combined  wuth  tomato,  lettuce  and 
mayonnaise  dressing,  or  with  thin  sliced 
cold  ham  spread  wdth  mustard,  lettuce 
and  mayonnaise  dressing. 
MRS.  F.  W.  STILLMAN. 
Canning  Milk 
I  note  Mrs.  S.  B.  G.  says  she  cans  milk. 
Would  you  ask  her  to  send  you  her  meth¬ 
od  of  doing  so?  This  -would  be  of  real 
value  to  many  farm  people  who  keep  only 
one  cow,  and  have  no  milk  during  the 
“dry”  spell  of  a  month  or  six  weeks. 
Mrs.  F.  A.  S. 
For  canning  I  use  home  boiler  with  slat 
in  bottom  of  boiler  made  of  laths.  I  wrrap 
each  can  with  cloth  to  prevent  the  cans 
touching,  or  touching  the  boiler;  this  pre¬ 
vents  breakage.  To  can  milk  and  cream, 
fill  cans  full  of  cold  new  milk  or  cream, 
put  on  new  rubbers  and  glass  top,  not 
putting  clasp  dowm.  Put  in  boiler,  fill 
boiler  with  cold  water  to  shoulder  of  cans. 
Sterilize  1%  hours.  Remove  from  stove 
and  put  clasps  down.  The  milk  is,  and 
tastes  like,  scalded  milk,  but  for  every 
use  it  is  perfectly  satisfactory.  The  cream 
can  be  used  for  every  purpose  for  which 
fresh  cream  is  used.  A  little  milk  some¬ 
times  needs  to  be  added  for  whipped 
cream.  If  the  process  of  whipping  be 
continued  a  little,  delicious  butter  will 
be  obtained.  I  opened  a  can  that  had 
been  canned  two  years  and  found  it  all 
right.  MRS.  s.  B.  G. 
LOOK  FOR  THE  RED  WHEEL 
Every  oil  cook  stove  equip' 
ped  with  Lorain  High 
Speed  Burners  has  one  in¬ 
terchangeable  Qiant  Cfiim- 
ney  which  makes  any 
standard  Lorain  Burner  a 
Super-heating  Qiant  Bur¬ 
ner — an  entirely  new  prin¬ 
ciple  in  Oil  Cook  Stove 
CorutrMCtion. 
Read  ttie  “Loi-ain” 
Guarantee 
BECAUSE  the  short  chimney  oil 
stove  burner  produces  an  intense 
flame  which  strikes  directly  on  the 
bottom  of  the  cooking  utensil,  the 
heat  generated  has,  in  the  past,  caused 
the  early  destruction  of  its  vital  part, 
the  inner  combustion  tube. 
This  fault  has  been  completely  elim¬ 
inated  in  the  Lorain  High  Speed  Oil 
Burner  by  making  tlje  inner  combus¬ 
tion  tube  of  “Vesuvius  Metal”  which 
is  not  affected  by  the  destructive  ac¬ 
tion  of  this  intense  heat. 
Therefore,  American  Stove  Com¬ 
pany  now  gives  the  following  un¬ 
conditional  guarantee  with  each 
Lorain  Oil  Burner. 
Should 
the  inner 
combustion  tube  of  the  Lorain 
High  Speed  Oil  Burner  burn 
out  within  10  years  from  date 
of  purchase,  replacement  will 
be  made  entirely  free  of 
charge. 
Guarantee 
Flame  Strikes  Against 
Cooking  Utensil 
IF  you  want  an  Oil  Cook  Stove  that  cooks  as 
quickly  and  as  well  as  a  Gas  Stove  you  must 
get  one  with  a  short  chimney  burner,  where  a 
clean,  odorless,  blue  flame  strikes  directly 
against  the  cooking  utensil. 
For  more  than  ten  years  the  Lorain  High  Speed  Oil 
Burner  has  given  perfect  satisfaction  in  thousands  upon 
thousands  of  homes.  It  gives  an  intense  heat.  It’s  easy 
to  operate.  It  seldom  gets  out  of  order,  or  needs  clean¬ 
ing.  The  wick  won’t  stick,  and  the  vital  parts  won’t 
burn  out.  Read  the  Guarantee. 
Many  famous  manufacturers  of  oil  cook  stoves  now 
have  adopted  the  Lorain  High  Speed  Burner  as  standard 
equipment.  Among  these  many  makes  you’ll  surely  find 
a  stove  that  will  exactly  suit  you  in  size,  style,  color  and 
price.  If  you  can’t  locate  a  dealer  near-by,  write  us,  and 
we’ll  gladly  send  you  the  name  of  the  nearest  one. 
Special  Features 
Patented  Wick-Stop  stops  wick 
at  Correct  Lighting  and  Burn¬ 
ing  Point 
Boil -  Overs”  Can 't  Reach  Wick 
Wick  Seldom  Requires 
Trimming 
The  Wick  Won’t  Stick 
Easy  to  Re-Wick 
Many  famous  makes  of  Oil 
Cook  Stoves  are  now  equip¬ 
ped  with  the  Lorain  High 
Speed  Burner,  including 
QUICK  MEAL-Quick  Meal  Stove 
Co.  Div.,  St.  Louis,  Mo. 
DIRECT  ACTION— National  Stove 
Co.  Div.,  Lorain,  Ohio. 
DANGLER— Dangler  Stove  Co. 
Div.,  Cleveland,  Ohio 
CLARK  JEWEL— George  M.  Clark 
&.  Co.  Div.,  Chicago,  I1L 
NEW  PROCESS — New  Process  Stove 
Co.  Div.,  Cleveland,  Ohio 
AMERICAN  STOVE  COMPANY,  St.  Louis,  Mo. 
Sole  Manufacturers  of  Gas  Ranges  Equipped  with  the  Lorain  Oven  Heat  Regulator 
World’s  Largest  Manufacturers  of  Cooking  Appliances 
LORAIN 
HIGH 
SPEED 
OIL  BURNER 
