The  RURAL.  NEW-YORKER 
955 
The  novelist  paints  life;  some  attempt 
ft)  do  it  in  a  very  realistic  way,  others  in 
a  fantastic  way.  It  is  safer  to  choose 
the  novel  that  has  stood  the  test  of  time. 
You  will  be  sure  you  are  not  wasting 
your  time  if  you  read  Jane  Austen,  and 
you  will  be  surprised  to  note  that  her 
heroines  would  fit  very  easily  into  our 
own  day.  It  mav  be  out  of  date  for  our 
girl  to  read  Sir  Walter  Scott,  yet  she  is 
not  educated  in  English  if  she  has  neg¬ 
lected  him.  She  must  submit  herself  to 
the  spell  of  Scott’s  lyrical  muse  and  read 
“Marmion”  and  “The  Lady  of  the  Lake,” 
and  the  Waverly  Novels. 
It  may  seem  difficult  to  get  interested 
in  Dickens,  but  certainly  when  one  gets 
into  his  stories,  and  thinks  and  feels  with 
him,  there  is  no  temptation  to  lay  the 
book  down  unfinished.  George  Eliot— 
what  great  novels  she  has  left  for  us.  _  I 
do  not  know  which  is  the  more  deeply  in¬ 
teresting.  the  “Life  of  George  Elliot,”  as 
written  by  her  husband,  or  her  novels. 
How  delicately  attuned  she  was  to  life, 
and  how  delicately  she  has  portrayed  life 
and  its  finer  attributes. 
In  my  own  girlhood  my  mother  re¬ 
quired  me  to  read  two  books  which  made 
a  far-reaching  influence  on  me.  One  was 
“The  History  of  Methodism,”  and  the 
other  the  story  of  the  great  African  mis¬ 
sionary,  William  Taylor.  Both  were 
great  large  volumes,  and  I  thought  it  a 
task  then,  but  I  am  thankful  now'  for 
this  wise  reading.  While  I  do  not  re¬ 
member  all  that  was  in  those  evolumes, 
yet  I  was  impressed  with  the  nobility  of 
sacrifice  for  a  cause,  and  I  decided  then 
that  to  get  anything  across  in  this  life 
required  sacrifice  and  devotion. 
■In  conclusion  I  want  to  quote  some 
words  that  I  committed  at  one  time — 
words  that  were  written  by  the  beloved 
Margaret  E.  Sangster,  who  died  some 
years  ago,  and  who  left  her  mantle  to 
fall  upon  the  shoulders  of  the  present 
Margaret  E.  Sangster,  wTho  is,  I  believe, 
a  grand-daughter  of  the  first  Margaret 
E.  Sangster.  These  words  are  taken 
from  “Winsome  Womanhood” — a  little 
volume  that  has  been  a  guide  for  me  for 
many  years: 
“A  well  furnished  mind  is  like  a  beau¬ 
tifully  appointed  home;  it  has  room  for 
many  things  and  must  be  kept  in  con¬ 
stant  vigilance.  Moth  and  rust  mar  and 
ruin  the  house  in  which  no  one  lives. 
Simple  neglect  is  more  destructive  than 
continual  use.  We  often  meet  women 
who  have  ceased  to  grow  because  they 
have  ceased  to  study,  have  ceased  to  be 
receptive  and  responsive.  A  girl’s  great¬ 
est  charm  is  not  in  a  graceful  figure  nor  a 
beautiful  face  ;  it  is  in  her  power  to  in¬ 
terest  those  whom  she  meets.  To  be  an 
interesting  woman  one  must  have  a  bright 
and  wideawake  mind,  and  must  so  use 
her  talents  that  they  will  increase.  It  is 
eternally  true  that  to  him  that  hath  shall 
be  given,  while  “from  him  that  hath  not 
shall  be  taken  away  even  that  which  he 
hath.”  MAY- HOOVEB  MUMAW. 
Salting  Sweet  Corn 
Last  year  you  printed  a  recipe  for  put¬ 
ting  down  sweet  corn  by  the  gallon  with 
a  certain  amount  of  salt.  It  is  made 
something  on  the  order  of  sauerkraut, 
but  found  the  recipe  too  late  in  the  sea¬ 
son  to  try  it.  Will  you  reprint  it? 
MKS.  J.  G.  S. 
We  have  printed  two  different  recipes 
for  salted  corn,  which  are  as  follows : 
1.  Gather  the  corn  just  right  for  the 
table,  remove  husks  and  silk,  and  boil 
until  milk  is  set.  When  cool  enough  to 
handle  cut  from  the  cob.  Put  one  quart 
of  the  corn  in  a  smooth  layer  in  a  stone 
jar,  cover  with  one  pint  of  salt,  then  put 
in  another  quart  of  corn,  cover  with  a 
pint  of  salt,  and  continue  until  the  jar  is 
full,  having  the  top  layer  of  salt.  Tie  a 
cloth  over  the  jar,  and  store  in  cellar. 
When  used,  soak  in  clear  water,  drain  off 
and  use  clear  water  a  second  and  third 
time,  and  parboil,  changing  the  water 
until  it  is  freshened. 
2.  To  10  cups  corn,  cut  from  cob,  add 
one  cup  sugar  and  one-half  cup  salt. 
Add  a  very  little  water  if  it  seems  dry, 
and  cook  in  a  kettle  till  heated  through, 
stirring  to  avoid  scorching.  When  heat¬ 
ed  through,  pack  in  glass  jars  with  new 
rubbers.  Freshen  before  using. 
'We  consider  the  corn  is  much  better 
either  canned  by  the  cold  pack  process, 
or  dried,  than  it  is  when  salted.  It  is 
excellent  dried  or  dehydrated  and  is  con¬ 
venient  to  store.  Around  Lancaster,  Pa., 
there  is  a  very  large  trade  in  dried  sweet 
corn. 
Additional  Recipes  for  Canning  Meats 
Meat  Loaf. — Scraps  of  meat  may  be 
cooked  thoroughly  and  canned  in  the  fol¬ 
lowing  manner :  Run  the  meat  through 
the  meat  grinder  twice,  and  for  each  5 
lbs.  of  meat  add  five  tablespoons  bread¬ 
crumbs,  salt  to  taste,  1%  teaspoon  pep¬ 
per,  three  teaspoons  poultry  seasoning, 
one  teaspoon  cloves,  %  teaspoon  thyme, 
two  or  three  bay  leaves  broken  up  finely, 
two  teaspoons  crushed  celery  seed,  onion 
juice  to  taste,  two  eggs  beaten  together  or 
one  package  of  gelatin  dissolved  in  a  lit¬ 
tle  cold  water,  one  or  two  cups  of  soup 
stock,  according  to  the  dryness  of  the 
meat.  Mix  thoroughly  and  heat,  fill 
while  hot  into  pint  jars  to  within  one 
inch  of  the  top.  Process  for  one  hour  at 
10  lbs.  steam  pressure  or  for  three  hours 
in  washboiler  type  of  outfit. 
Mock  Turtle  Soup. — Soak  a  calf’s  head 
in  cold  water  for  one  hour,  then  wash 
thoroughly.  Put  head  in  soup  kettle 
and  cover  well  with  cold  water,  adding 
one-half  cup  salt,  three  or  four  bay 
leaves,  three  or  four  white  cloves  and  a 
pinch  of  cayenne  pepper.  Let  this  sim¬ 
mer  three  hours,  or  until  the  meat  begins 
to  drop  from  the  bones.  Take  head  out 
and  strain  liquid  through  a  sieve.  Put 
liquid  back  in  the  kettle,  add  two  cups 
of  browned  flour,  rubbed  to  a  smooth 
paste.  Add  also  the  brains  and  the  tongue 
cut  in  small  pieces.  Let  this  cook  until 
thickened.  Pour  into  sterilized  jars  while 
hot  and  process  one  hour  at  10  lbs.  steam 
pressure,  or  for  two  hours  in  washboiler 
outfit.  When  wishing  to  use,  add  the 
yolk  of  a  hard-boiled  egg,  mashed,  and 
line  the  soup  tureen  with  slices  of  lem¬ 
on.  Other  meat  from  the  head  may  be 
canned  and  used  to  cream  or  devil. 
Fricasseed  Chicken  (from  “Successful 
Canning.”) — Clean  chicken  in  the  usual 
manner  and  cut  in  pieces.  Put  in  a  ket¬ 
tle  with  enough  water  to  cover.  Tie  in 
a  bunch  for  each  2^  lbs.  of  chicken  two 
branches  of  parsley,  one  small  piece  of 
celery,  one  sprig  of  thyme,  one  bay  leaf 
and  small  piece  of  leek.  Add  one  tea¬ 
spoon  salt  and  one-half  teaspoon  pepper. 
Let  boil  15  minutes.  Add  12  small  peeled 
white  onions  and  one  large  potato  cut  in 
little  cubes.  Cook  for  one-half  hour.  Re¬ 
move  chicken  and  herbs.  Cut  meat  from 
bones  and  return  to  kettle.  Bring  to 
boiling  point  and  then  pack  hot  in  cans 
to  within  one  inch  of  top  of  can,  distrib¬ 
uting  meat  and  soup  evenly  in  all  cans. 
Add  one-half  teaspoon  finely  chopped 
fresh  parsley  to  each  can.  Process  one 
hour  at  15  lbs.  steam  pressure,  or  for 
three  hours  in  washboiler  type  of  outfit. 
To  serve,  pour  contents  of  jar  into  sauce¬ 
pan  to  heat  and  add  a  little  flour  mois¬ 
tened  with  cold  water.  .Serve  on  toast. 
Rabbit. — Cook  the  rabbits  in  the  usual 
manner  until  the  meat  can  be  removed 
from  the  bones.  The  meat  is  then  sea¬ 
soned  and  packed  into  the  jars  in  one  of 
several  ways.  It  can  be  packed  in  whole 
pieces  with  a  little  boiling  water  added ; 
it  can  be  run  through  a  meat  grinder  and 
packed  minced,  or  it  can  be  “picked”  be¬ 
fore  placing  in  the  jars.  In  any  case  the 
meat  should  be  packed  into  the  jars  while 
hot  and  processed  for  one  hour  at  15  lbs. 
steam  pressure. 
Spare  Ribs. — Roast  the  spare  ribs  as 
usual,  seasoning  to  taste.  Cook  until 
done,  browning  nicely.  With  a  sharp 
knife  cut  down  the  inside  .of  each  rib 
and  remove  the  rib  bone ;  cut  meat  into 
pieces  that  will  pass  through  the  opening 
in  a  wide-mouthed  jar.  Make  a  gravy 
from  the  fat  in  the  pan.  Pour  gravy  over 
the  meat  in  the  jars  to  within  one-half 
inch  of  the  top  of  the  jar.  Process  for 
one  hour  at  15  lbs.  steam  pressure. 
Sausage  Cakes. — Form  sausage  meat 
into  cakes  and  fry  until  nicely  browned. 
Pour  off  excess  grease,  add  water  and 
make  a  gravy.  Pack  the  browned  “cakes” 
into  jars,  fill  in  with  hot  gravy  to  within 
one-half  inch  of  fop  of  jar,  and  process 
for  one  hour  at  15  lbs.  steam  pressure. 
MRS.  F.  WM.  STILLMAN. 
Canning  Sweet  Potatoes 
In  answer  to  Mrs.  E.  II.  G.’s  inquiry 
on  canning  sweet  potatoes,  would  say 
these  are  one  of  the  easiest  vegetables  to 
can.  Put  sweets  in  boiling  salted  water 
and  cook  about  15  minutes;  take  skins  off 
and  put  into  sterilized  jars  without  wa¬ 
ter.  Put  on  covers,  not  tight,  and  sterilize 
45  minutes  in  wash  boiler,  seal  jars  and 
cook  45  minutes  to  one  hour  more.  If 
sweets  are  put  in  cold  water  they  get 
mushy  on  the  outside,  and  I  find  they  are 
much  nicer  if  firm  when  put  in  jars. 
They  can  be  sliced  if  preferred.  I  usual¬ 
ly  do  both,  putting  sliced  ones  in  one- 
quart  jars  and  whole  ones  in  two-quart 
size.  MRS.  M.  c. 
Rub  :  “Was  the  President’s  message 
to  Congress  a  success?”  Dub:  “Oh,  ab¬ 
solutely.  Both  Houses  are  mad.” — Amer¬ 
ican  Legion  Weekly. 
Once  it  was  thought  that  potatoes  should  be 
planted  only  by  the  light  of  the  moon.  You’ve 
seen  many  other  fads  in  farming  come  and  go. 
And  fads  in  dentifrices,  too.  From  time  to 
time  drugged  preparations  and  gritty  pastes 
have  shouted  quack  and  cure-all  claims.  But 
authorities  agree  that  a  dentifrice  should  do 
but  one  thing — clean  teeth  thoroughly .  No 
claims  are  made  that  Colgate’s  does  more 
than  clean  teeth  — but  it  does  possess  this 
virtue  in  a  high  degree. 
Wash  your  teeth  with  this  safe,  common 
sense  dentifrice.  Colgate’s  Ribbon  Dental 
Cream  contains  no  grit,  no  harmful  drugs 
or  chemicals.  You  can  use  it  during  a  long 
lifetime  without  in  the  slightest  degree  in¬ 
juring  the  enamel  of  your  teeth.  It  is  rec¬ 
ommended  by  more  Dentists  than  any  other 
dentifrice. 
Colgate’s  cleans  teeth  the  right  way  and 
sells  at  the  right  price — 25c  Large  Tube 
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By  H.  ARMSTRONG  ROBERTS 
—  A  practical  and  handy  book  of  all  kinds 
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