078 
The  RURAL  NEW-YORKER 
July  21,  1923 
g  -  ■  ■=== 
j  WOMAN  AND  HOME 
From  Day  to  Day 
Where  Is  Heaven? 
Where  is  Heaven  ?  Is  it  not 
Just  a  friendly  garden  plot, 
Walled  with  stone  and  roofed  with  sun, 
Where  the  days  pass  one  by  one, 
Not  too  fast  and  not  too  slow, 
Looking  backwards  they  go 
At  the  beauties  left  behind 
To  transport  the  pensive  mind. 
Does  not  Heaven  begin  that  day 
When  the  eager  heart  can  say, 
Surely  God  is  in  this  place, 
I  have  seen  Him  face  to  face 
In  the  loveliness  of  flowers, 
In  the  service  of  the  showers. 
And  His  voice  has  talked  to  me 
In  the  sunlit  apple  tree. 
—BLISS  CARMAN,  in 
The  Christian  Century  (Chicago). 
•We  have  been  wondering  how  many 
farm  households  where  coal  is  the  main 
fuel  for  heating  have  already  laid  in 
their  stock  for  next  Winter.  We  are  apt 
to  take  the  optimistic  view  that  the  farm¬ 
er  always  has  plenty  of  wood.  This  is 
often  true  as  far  as  cooking  is  concerned, 
but  a  great  many  farm  households  are 
dependent  on  coal  for  heating.  We  saw 
too  much  real  suffering  due  to  fuel  short¬ 
age  last  Winter  to  look  upon  this  matter 
lightly.  In  our  own  district  we  hear  of 
continual  advances  in  coal  prices,  and 
there  are  still  pending  demands  for  in¬ 
creased  wages  on  the  part  of  mine  work¬ 
ers.  Hauling  coal  in  Spring  or  early 
Summer  is  a  hardship,  if  not  an  impos¬ 
sibility,  on  overworked  farms,  but  it  is 
necessary  to  make  provision  early  to 
avoid  suffering  next  Winter  throughout 
t he  northern  tier  of  States. 
* 
We  think  more  housekeepers  are  now 
canning  fruit  juice,  unsweetened,  to  make 
up  into  jelly  when  desired  in  the  Winter. 
It  is  very  important  that  such  juices  be 
sealed  absolutely  airtight,  to  avoid  fer¬ 
mentation.  This  plan  is  economical  for 
two  reasons ;  sugar  is  usually  a  little 
cheaper  in  Winter,  and  more  firing  is 
needed  than  in  Summer,  when  extra  fuel 
must  usually  be  burned  to  make  the  jelly. 
Choke  Cherry  Juice 
There  are  those  who  value  their  grape 
juice,  there  are  those  who  are  proud  of 
their  red  currant  juice,  but  what  I  cher¬ 
ish  is  my  chokeqherry  juice.  It  all  came 
about  as  a  real  inspiration.  One  after¬ 
noon  when  I  was  making  chokecherry 
jelly  the  children  were  stirring  up  lem¬ 
onade  for  an  afternoon  party  under  the 
trees.  One  of  them  added  a  little  of  my 
juice  to  a  glass  of  drink,  and  then  we 
all  became  interested  and  stood  around 
the  kitchen,  spoons  in  hand,  tasting, 
commenting,  suggesting.  commending, 
and  exclaiming.  We  tried  all  combina¬ 
tions  and  permutations.  We  tasted  until 
we  could  taste  no  more.  We  had  made 
a  discovery.  We  perfected  our  invention. 
We  were  as  proud  as  punch. 
Punch  is  what  we  called  it,  too — choke- 
cherry  punch.  It  was  good  to  look  at, 
all  rich  and  red  in  the  glasses ;  it  was 
good  to  taste,  and  it  was  something  new. 
We  wanted  an  excuse  for  a  big  party 
where  we  could  serve  it.  It  cried  out — 
or  bubbled  out — for  a  real  party.  It 
wasn’t  like  anything  else  and  we  were 
sure  everyone  would  say  it  was  very, 
very  good.  It  wasn’t,  in  fact,  even  like 
chokecherries  themselves ;  it  had  none 
of  the  bitter  taste  which  is  all  some 
people  have  noticed  about  chokecherries, 
but  something  delicately  aromatic  in  its 
place.  A  transformation  had  taken  place. 
In  talking  it  over  we  figured  out  the  phil¬ 
osophy  of  it  to  be  something  like  this. 
Choke  cherries  grow  in  a  highly  concen¬ 
trated  form  of  color  and  flavor.  They 
contain  the  essence  of  flavoring  between 
their  stony  hearts  and  their  tight  red 
•skins.  It  is  just  because  they  seem  to 
have  so  little  meat  and  that  so  bitter 
that  they  have  been  scorned  by  all  but 
the  children  and  birds,  and  left  to  waste 
their  sweetness  on  the  mountain  and 
roadside  air. 
Since  their  value  is  their  flavor,  and 
that  is  so  concentrated,  the  thing  to  do  is 
to  dilute  the  juice  or  to  use  it  as  flavor¬ 
ing.  We  decided  after  all  our  tasting 
that  the  best  proportions  are  one-eighth 
as  much  chokecherry  juice  as  lemonade. 
Then  sometimes  for  special  occasions  we 
cut  up  whatever  fruit  we  had  into  little 
pieces  and  added  that. 
We  have  talked  about  freezing  the  mix¬ 
ture  into  glorified  chokecherry  ice,  but 
we  haven’t  been  able  to  make  our  freezer 
work,  and  so  we  cannot  be  sure  what 
the  results  would  be. 
We  put  this  juice  or  essence  of  choke¬ 
cherries  into  bottles  now' — that  is.  what 
w'e  do  not  make  into  jelly — ‘just  as  other 
people  do  their  currant  or  grape  juice, 
and  we  keep  it  all  Winter,  or  until  it  is 
*rone. 
Chokecherry  and  Apple  Jelly. — Choke- 
cherry  jelly  is  best,  I  have  decided  after 
experimenting  with  various  proportions, 
if  between  o’ne-tenth  and  one-half  as 
much  extracted  chokecherry  juice  is  used 
as  extracted  apple  juice.  The  flavor, 
color  and  texture  are  better,  I  think. 
The  chokecherries  lose  their  bitter  taste 
if  mixed  wTith  other  fruit  juices.  In  their 
natural  state  their  flavor  is  too  thick  and 
heavy,  because  it  is  so  condensed.  Then, 
too,  many  people  have  trouble  in  making 
plain  chokecherry  juice  jell,  and.  of 
course,  anybody  can  make  chokecherry 
juice  and  apple  juice  jell  if  it  is  mostly 
apple  juice.  iielen  rand. 
Grandmother’s  Rainy  Day 
July  3.  This  morning  was  rainy,  for 
the  first  time  in  a  month.  Even  our 
thunder  showers  have  “gone  around  , 
most  of  them,  leaving  us  high  and  dry 
with  a  vengeance.  The  garden  was  so 
dry  that  all  the  tender  vegetables  looked 
wilty  in  the  heat  of  the  day,  in  spite  of 
frequent  running  of  the  wheel-hoe.  My 
garden  contains  one-sixth  of  an  acre,  be¬ 
side  the  strawberries  and  asparagus,  and 
this  year  I  have  done  all  the  work  in  it, 
except  plowing  and  harrowing. 
So  this  morning  when  I  heard  the  ram 
pattering  on  our  steep  roof  I  got  up  early, 
ambitious  to  do  some  transplanting.  It 
wasn’t  really  early,  only  a  quarter  of  five, 
standard,  but  grandfather  had  been  out 
for  some  time,  as  there  are  10  cows  to 
milk  and  the  dairy  company  goes  by  day¬ 
light  saving.  After  a  solitary  cup  of 
coffee  with  my  inevitable  bread  and  honey. 
1  donned  a  raincoat  over  bloomers  and 
went  out  to  transplant  the  celery.  Some 
of  it  had  been  pricked  out  weeks  ago.  but 
only  half  the  plants  lived,  on  account  of 
the  hot,  dry  weather.  The  rest  was  still 
in  the  seed-bed,  though  well  grown,  but 
alas!  a  woodchuck  has  discovered  its 
whereabouts,  and  evidently  appreciates 
the  flavor.  So  I  began  by  re-enriching 
the  ground  between  two  rows  of  early 
peas  and  there  I  set  out  some  75  or  80 
little  celery  plants.  I  sow  White  Plume, 
the  stalks  are  so  tender,  and  some  years 
I  have  been  able  to  keep  it  in  good  condi¬ 
tion  until  late  February.  Soon  the  pea- 
vines  can  be  pulled  up  and  thrown  on  the 
compost-heap,  where  I  religiously  deposit 
all  refuse  suitable  to  produce  garden 
humus  for  another  year’s  fertility. 
By  this  time  grandfather  appeared  and 
we  had  breakfast.  Cereal  cooked  with 
plenty  of  raisins  is  our  main  standby  for 
this  meal,  but  today  I  ate  ripe  Juneberries 
in  place  of  raisins.  I  am  surprised  to 
And  that  many  people  who  live  in  the 
country  do  not  even  know  the  delicious, 
sweet  fruit  of  the  shadbush  or  service 
berry  (Amelanehier  Canadensis).  They 
are  extra  fine  and  abundant  this  year ; 
one  bush  near  our  house  must  have  held 
at  least  six  or  eight  quarts,  but  oh.  how 
the  birds  do  love  them  !  I  have  counted 
five  flying  out  at  once  as  I  went  by.  The 
flavor  is  quite  distinctive. 
After  breakfast  had  been  eaten  and 
cleared  away  I  went  back  to  set  out  cauli¬ 
flower  and  Brussels  sprouts.  I  am  trying 
a  new  “dry  weather”  cauliflower  this  year. 
Can  anyone  tell  me  why  my  Brussels 
sprouts  usually  refuse  to  “brussel”? 
Should  the  lower  leaves  be  picked  off  the 
stalk?  I  only  get  a  few  sprouts  just  as 
freezing  weather  comes  on.  I  consider 
cauliflower  one  of  the  best  worthwhile 
vegetables  to  put  up  in  cans  for  Winter. 
Both  that  and  my  tender  green  asparagus 
served  in  a  big  casserole  at  Christmas  or 
Thanksgiving  dinner,  or  as  a  salad  for  the 
late  supper,  are  always  highly  appreciated 
by  my  city  friends. 
All  this  time  it  was  raining  lightly,  and 
the  ground  so  nice  and  wet  that  I  did  not 
need  to  “puddle  in”.  All  the  members 
of  the  cabbage  tribe  transplant  easily, 
and  do  not  require  shading  for  the  first 
day  or  two,  which  means  a  saving  of 
labor.  Next  I  thinned  the  kohlrabi  and 
set  out  as  many  of  the  thinnings  as  I 
needed.  We  like  this  A'egetable  better 
than  Summer  turnip,  which  it  resembles, 
though  some  tliiok  the  taste  more  like 
cauliflower.  I  also  solved  some  seed  in 
order  to  have  a  succession,  as  it  tends  to 
grow  woody  if  allowed  to  stand  long  after 
becoming  large  enough  to  cook. 
It  was  too  wet  to  hoe,  but  a  fine  time 
to  pull  weeds,  should  one  be  so  unfortu¬ 
nate  as  to  have  any  of  a  size  to  be  pulled 
by  hand !  I  have  to  confess  that  I  found 
a  goodly  array  of  lamb’s-quarters  and 
ragweed  between  my  Lima  bean  poles  and 
around  the  cucumbers. 
A  city  woman  who  summers  nearby 
was  much  surprised  to  be  told  by  a  neigh¬ 
bor’s  boy  who  works  in  his  garden  that 
it.  was  “no  day  to  hoe ;  them  weeds  ’ll  all 
take  a  hold  an’  grow  again.”  His  further 
adjuration  that  she  instruct  her  lawyer 
husband  to  scrape  the  dirt  off  his  iioe 
before  hanging  it  up,  struck  her  as  in¬ 
tensely  amusing. 
Dinner  at  11 :30,  mostly  from  the  gar¬ 
den.  'We  had  green-pea  omelet,  beets,  head 
lettuce  and  the  last  of  the  strawberries 
with  cream.  My  strawberries  this  year 
are  Lucky  Boy,  and  I  think  them  a  de¬ 
cided  improvement  over  the  old  Progres¬ 
sive. 
After  a  rest  and  writing  up  my  garden 
book,  I  defied  the  proprieties  for  grand¬ 
mothers  and  determined  to  pick  the  cher¬ 
ries  before  they  should  spoil.  By  this 
time  the  sun  had  come  out,  so  I 
scrambled  into  the  big  Biguarreau  tree 
which  grandfather  grafted  25  years  ago, 
by  means  of  a  convenient  hayrake,  left 
beneath  it  until  next  hay  day.  Alas!  I 
had  delayed  too  long.  Those  big  maroon- 
black  beauties  were  already  half  of  them 
spotted  with  rot.  It  wnll  not  do  with 
these  cherries  to  wait  until  they  are  dead 
ripe  or  you  will  lose  them.  However,  I 
got  a  few  quarts  and  proceeded  to  can 
them,  saving  out  a  few  for  supper.  I 
really  prefer  the  old-fashioned  small  juicy 
black  cherries,  but  our  old  trees  are  dead, 
and  is  it  because  of  my  own  advancing 
years  that  the  fruit  of  the  young  seedling 
trees  has  a  bitterer  twang  than  of  yore? 
While  I  was  picking  cherries  out  came 
the  oldest  grandson,  stretched  out  his 
hands  with  a  seraphic  smile,  and  de¬ 
manded  “Wa-wa”.  This  originally  meant 
water,  but  now  is  used  to  include  all 
forms  of  sustenance,  desirable  or  other¬ 
wise.  For,  although  28  months  old.  and 
comprehending  the  English  language  quite 
completely,  this  small  boy  resolutely  de¬ 
clines  to  enlarge  his  vocabulary. 
GRANDMOTHER  ROSE. 
Sunshine  Boxes 
Have  you  any  friends  who  are  ill  or 
unhappy  t  If  so,  why  don’t  you  send 
them  a  sunshine  box?  They  always  give 
pleasure,  and  help  so  much  to  vary  the 
monotony  of  an  invalid’s  dull  days,  for 
we  are  all  children  at  heart,  and  even  the 
sternest,  most  practical-minded  person 
cannot  help  being  excited  over  a  number 
of  packages  which  he  can  look  at,  but  can 
only  guess  the  contents  until  the  appoint¬ 
ed  day  comes  for  opening  them. 
A  sunshine  box  may  cost  very  little  or 
very  much  in  money,  but  it  must  be  at¬ 
tractive  to  look  at,  the  separate  packages 
neatly  wrapped  and  plainly  marked  as  to 
when  they  are  to  be  opened,  and  they 
must  be  appropriate  for  the  person  for 
whom  the  box  is  intended.  If  given  by  a 
club,  each  member  may  contribute  a 
trifling  gift  with  a  gay  verse  or  line  of 
greeting,  and  the  assembled  combination 
will  always  be  interesting  and  amusing. 
It  is  a  fine  idea  for  the  school  children 
to  send  a  sunshine  box  to  any  of  their 
schoolmates  who  have  to  be  absent  for 
any  length  of  time  because  of  illness. 
Each  child  will  want  to  contribute  some¬ 
thing,  but  a  10-cent  limit  should  be  the 
rule.  Some  suggestions  are  a  box  of 
crayons,  an  orange,  homemade  candy,  a 
tiny  box  of  raisins,  a  pad,  pencil,  paints, 
popcorn  balls,  puzzle,  game  or  magnet. 
'When  the  _  box  is  contributed  by  mem¬ 
bers  of  the  invalid’s  family  the  presents 
will  probably  be  more  expensive,  and  inav 
include  a  pretty  bag  to  hang  by  the  bed¬ 
side.  a  good  pen,  any  number  of  good 
books,  not  all  novels,  a  wool  shawl  or 
sweater,  a  compact  manicuring  set,  a 
new  record  for  the  vietrola,  and  a  pretty 
vase  for  flowers. 
The  prettiest  sunshine  box  I  have  ever 
seen  came  one  day  in  a  terrific  blizzard  ; 
the.  storm,  was  so  bad  that  the  usually 
genial  mail  carrier  who  delivered  it  in¬ 
dignantly  cried  he  was  not  going  to  try 
to  wade  through  such  roads  as  these 
again.  But  we  all  speedily  forgot  the 
weather  when  we  opened  the  box.  and 
thought  only  of  June  and  roses,  for  it 
was  a  dream  of  pink  and  white,  each 
package  wrapped  in  pale  pink  and  white 
crepe  paper,  with  the  ends  brought  up 
on  top  and  tied  to  form  a  rose,  and  the 
delightful  scent  of  rose  perfume  was  over 
all.  The  parcels  contained  many  delight¬ 
ful  surprises.  The  first  box,  marked  “To 
be  opened  at  once,”  contained  cut  flow¬ 
ers  ;  the  next  was  labeled  “Take  off  my 
cover,  place  me  in  the  window  and  I  will 
do  the  rest.”  It  was  a  jar  of  moist 
earth,  and  the  little  green  shoot  that 
poked  its  nose  out  proved  to  be  a  pink 
hyacinth.  In  .  the  other  packages  were 
chocolate  cookies,  a  fine  linen  handker¬ 
chief.  hand  hemstitched  with  tatting 
edge,  sugar  cookies  that  were  a  surprise 
in  themselves,  for  they  contained  a  filling 
of  raisins  and  figs,  a  box  of  writing  paper, 
a  jar  of  peach  marmalade,  a  dainty  hand¬ 
kerchief  case  of  rose  colored  ribbon,  and 
in  another  package  were  dozens  of  clip¬ 
pings,  some  amusing,  some  serious.  Last 
was  a  bottle  of  pink  candies  to  be  taken 
when  blue.  They  proved  to  be  a  “sure 
cure,”  and  as  it  is  always  more  blessed  to 
give  than  receive,  the  dear  friend  who 
sent  this  box  must  have  spent  many  hap¬ 
py  hours  preparing  these  gifts. 
A  FARM  WOMAN. 
Some  Supper  Recipes 
Perhaps  some  other  farm  housewives 
feel  as  I,  that  supper  is  the  hardest  meal 
to  get.  It  must  be  substantial,  yet  dif¬ 
ferent  from  dinner,  and  easy  to  prepare. 
We  do  not  care  much  for  meat  after  hav¬ 
ing  it  at  dinner,  so  I  plan  to  use  cheese, 
or  eggs  when  they  are  plentiful,  and 
vegetables.  Also  dishes  having  milk  as  a 
foundation,  such  as  cream  soups  and  pud¬ 
dings.  Many  of  the  left-overs  can  be  used 
in  making  good  wholesome  supper  dishes. 
I  find  that  it  is  a  big  help  to  plan  the 
meal  ahead.  It  seems  a  meal  planned  is 
half  prepared.  Oftentimes  part  of  the 
food  for  supper  can  be  cooked  while  pre¬ 
paring  dinner,  thereby  saving  time  and 
fuel.  The  following  are  some  of  our  fav¬ 
orite  recipes,  and  would  be  glad  to  see 
others  along  this  line  : 
Toasted  Cheese  Sandwiches. — Cut  dry 
bread  in  thin  slices  and  cut  each  slice  in 
two.  Between  two  slices  of  bread  place 
a  thin  piece  of  cheese.  Fry  on  each  side 
a  golden  brown.  Serve  piping  hot. 
Split  Pea  Soup. — One  cup  split  peas, 
one  teaspoon  sugar  and  one  of  salt,  one 
tablespoon  butter,  dash  of  pepper  and  one 
quart  of  milk.  Cook  the  split  peas  one 
hour  and  add  seasoning  and  milk.  There 
should  be  very  little  water  in  the  dish 
when  milk  is  added. 
Cream  of  Corn  Soup. — :Put  two  cups  of 
cooked  corn  into  a  saucepan  with  one 
pint  of  hot  water  and  a  slice  of  onion. 
Simmer  for  20  minutes,  rub  through  a 
sieve  and  add  one  pint  of  milk.  Blend 
together  three  tablespoons  flour  with 
three  of  butter.  Add  the  hot  soup  grad¬ 
ually,  so  it  will  not  be  lumpy.  Stir  until 
thickened.  Add  salt  and  pepper.  Serve 
at  once. 
Creamy  Bice  Pudding. — To  one  quart 
new  milk  add  one-half  cup  rice  washed  in 
cold  water.  Add  three  tablespoons  sugar 
and  a  pinch  of  salt.  Flavor  with  nutmeg. 
Stir  all  together,  place  in  a  moderate 
oven  and  bake  two  hours.  Stir  once  dur¬ 
ing  the  first  hour.  A  cup  of  raisins  may 
be  added  if  a  rich  pudding  is  liked. 
Paprika  Potato  Cubes. — Cut  cold  boiled 
potatoes  in  small  cubes ;  there  should  be 
two  cupfuls.  Put  in  saucepan  and  add 
2 y2  tablespoons  butter,  and  stir  until  but¬ 
ter  is  melted  ;  then  sprinkle  with  salt  and 
generously  with  paprika.  Add  milk  to 
cover  and  cook  very  slowly  until  potatoes 
have  almost  absorbed  milk,  the  time  re¬ 
quired  being  about  40  minutes. 
Macaroni  and  Salmon. — Cook  one  cup 
macaroni  in  boiling  salted  water  till  ten¬ 
der.  Drain.  Open  one  can  salmon  ;  break 
salmon  apart  with  fork.  Make  a  cream 
sauce  with  two  tablespoons  butter,  one 
tablespoon  oil  drained  from  salmon,  three 
tablespoons  flour  and  two  cups  milk. 
Arrange  the  macaroni  and  salmon  in 
layers.  Pour  sauce  over  each  layer. 
Sprinkle  buttered  crumbs  over  the  top. 
Bake  in  a  hot  oven  30  minutes. 
Potato  Puffs. — This  is  a  good  way  to 
use  cold  mashed  potato.  For  two  cups  of 
the  potato  use  one  beaten  egg.  one  tea¬ 
spoon  grated  onion  and  a  little  milk  if 
needed.  Beat  until  smooth  and  drop  by 
spoonfuls  on  a  greased  tin.  Bake  in  a 
quick  oven  until  light  and  brown. 
Salmon  Patties. — One  cup  salmon,  one- 
half  cup  cracker  crumbs,  one  beaten  egg, 
one-fourth  cup  milk,  one  tablespoon 
melted  butter,  and  salt  and  pepper  to 
taste.  Fry  in  hot  fat. 
Codfish  Balls. — Soak  the  codfish  in  cold 
water  three  hours  before  using.  For  a 
cupful  of  the  fish  use  two  raw  potatoes 
cut  into  dice.  Put  the  fish  and  potatoes 
together  in  a  saucepan  and  cover  with 
boiling  water.  .  Bring  slowly  to  the  boil¬ 
ing  point  and  cook  for  10  minutes ;  drain 
thoroughly  and  mash  fine  with  wire  potato 
masher.  Add  one  egg  and  pepper  and 
salt  if  needed.  Form  into  balls  with  a 
spoon  and  fry  until  well  browned. 
MRS.  H.  H. 
Linoleum  on  Uneven  Floor 
We  have  a  pine  floor  in  our  dining 
room  that  is  very  much  worn.  We  tried 
to  put  carpet  lining  down  and  then  oil¬ 
cloth  on  top.  but  the  uneven  spots  wear 
through.  Would  it  be  possible  to  cover 
the  boards  with  a  thin  layer  of  concrete 
or  something  similar  and  then  put  inlaid 
linoleum  down?  We  do  not  care  to  lay  a 
new  floor  if  it  can  be  avoided. 
Washington.  MRS.  E.  s. 
Linoleoum  requires  a  smooth  base  for 
successful  laying.  It.  is  recommended 
that  the  floor  be  first  made  smooth, 
builders’  felt  paper  then  fastened  to  the 
floor  with  a  good  adhesive  paste,  and 
finally  the  linoleum  cemented  to  this  felt 
paper  with  a  cement  furnished  by  the 
linoleoum  manufacturers  and  according 
to  directions  furnished  by  them.  A  floor 
laid  in  this  manner  makes  a  durable,  san¬ 
itary  floor  and  one  that  can  be  easily 
cared  for.  Where  the  floor  beneath  is 
badly  worn  it  is  more  difficult  to  get  a 
satisfactory  laying  surface.  Nails  should 
be  driven  flush  or  countersunk,  and  sharp 
edges  dressed  off  with  a  plane.  Also  any 
projecting  knots  should  be  cut  down  with 
the  plane  or  adze.  Worst  worn  sections 
of  the  floor  might  be  taken  up  and  new 
pieces  set  in.  leveling  up  the  floor. 
Easy  Pickles 
I  see  that  pickles  seem  to  be  the  order 
of  the  day,  and  pass  along  my  recipe : 
One-half  cup  sugar,  one-half  cup  salt,  one- 
half  cup  mustard.  Mix  to  a  paste,  ther 
stir  mixture  into  one-half  gallon  of  cold 
vinegar.  Wash  pickles  thoroughly  and 
add  whenever  convenient.  This  recipe  is 
a  godsend  to  people  with  a  tiny  pickle 
patch,  since  as  few  as  10  pickles  may 
be  added  at  a  time  after  the  vinegar  mix¬ 
ture  is  put  in  a  crock.  Be  sure  to  stir 
up  occasionally.  mbs.  b.  j.  t. 
Fruit  Juice  for  Winter  Use 
With  sugar  high  in  price  during  the 
canning  and  preserving  season,  I  put 
away  much  fruit  juice  for  Winter  use. 
I  can  raspberry,  Loganberry,  blackberry 
and  grape  juice  when  the  fruit  is  in  sea¬ 
son,  and  when  sugar  can  be  purchased 
reasonably  I  make  my  jelly.  I  also  can 
all  kinds  of  berries  and  make  mv  jam  and 
butters  any  time  in  the  Winter.  The 
way  I  do  it  is  as  follows : 
Wash  and  stem  the  berries  and  grapes 
and  place  in  a  preserving  kettle.  Crush 
lightly  with  a  wooden  spoon.  Cover  with 
water  and  cook  for  30  minutes,  stirring 
frequently.  Remove  from  the  stove  and 
pour  the  juice  through  a  moistened  cloth 
(Preserve  the  pulp  for  a  butter  or  mar¬ 
malade  mixture).  Pour  the  strained  juice 
into  a  clean  kettle,  boil  for  five  minutes 
and  skim.  If  the  fruit  juice  is  being  pre¬ 
pared  for  a  beverage,  add  a  cup  of  sugar 
to_  each  quart  of  juice,  and  boil  for  five 
minutes.  Pour  into  hot  sterilized  jars 
close  immediately  and  set  aside  to  cool. 
Store  in  a  dry,  dark  place.  mrs.  j.  w.  r. 
Policeman  :  “Didn’t  you  hear  me  call 
you  to  stop?”  Driver:  “I  didn’t  know  if 
was  you.  I  thought  it  was  someone  I’d 
run  over.” — London  Mail. 
