1184 
Th*  RURAL.  NEW-YORKER 
September  15,  1923 
MORE  than  a  million  happy  homes  now  enjoy 
better  light  at  lower  cost,  thanks  to  the  COLE¬ 
MAN  QUICK -LITE  Lamp.  And  what  wonderful 
light  It  Is— 300  candle  power  of  pure-white,  natural 
brilliance— easy  on  the  eyes— no  glare,  no  flicker! 
The  figures  below  show  that,  If  you  are  using  an 
old  style  oil  lamp,  you  are  really  paying  for  all  the 
wonderful  light  the  QUICK-LITE  gives,  and  you  might 
as  well  have  it.  You  will  have  it,  too,  just  as  soon  as 
you  get  your  QUICK-LITE  and  start  using  its  bright, 
cheery  radiance  In  your  home  every  night. 
See  your  nearest  hardware  or  general  store  mer¬ 
chant  and  have  him  show  you  just  how  the  QUICK- 
LITE  will  pay  for  Itself  In  a  year  In  fuel  saved  alone, 
and  leave  a  _  __ ....  .  .  _ _ _ 
generous  COLEMAN  LAMP  CO. 
balance.^*-^  m.  WICHITA,  KANSAS 
'mV  Philadelphia  Chicago 
>SX\  Los  Angeles 
_  mV  Toronto, Ontario,Canada 
Xo  \ 
.  ^ - Q 
■A 
in  n  nearby  factory.  The  mother,  who 
had  also  been  a  teacher,  was  the  equal 
of  her  wealthier  neighbor  in  everything 
but  wealth.  Both  of  these  women  and 
their  children  attended  church.  The 
wealthy  woman  was  immediately  called 
upon  by  all  the  leading  members  of  the 
church,  invited  to  join  the  church  societies 
and  warmly  welcomed  in  every  way.  The 
second  woman  was  hardly  noticed ;  no 
member  of  the  church  ever  called  upon 
her.  The  pastor  called  once,  his  wife 
never,  although  calling  right  in  the  vicin¬ 
ity.  She  was  never  asked  to  join  any 
society,  although  a  very  bright  capable 
woman,  who  could  and  would  have  done 
much  for  the  church.  No  member  ever 
came  to  her  house,  even  to  solicit,  but 
would  stop  her  on  the  street  and  ask  for 
contributions  which  she  always  gave.  She 
finally  gave  up  going  to  church,  as  she 
felt  rather  unwelcome,  lias  not  the  snob¬ 
bery  of  small  rural  villages  something  to 
do  with  empty  churches?  u.  v. 
Fruit  Butters 
The  following  recipes  are  from  a  bul¬ 
letin  issued  by  the  United  States  Depart¬ 
ment  of  Agricultuure : 
Apple  Butter  with  Lemons. — Slice 
four  lemons,  cover  with  water,  let  stand 
over  night.  Next  morning  put  them  in 
preserving  kettles  with  8  lbs.  apple  pared, 
cored  and  sliced.  Cook  one  hour,  add  3 
lbs.  sugar;  cook  slowly  with  frequent 
stirring  hours  longer,  or  until  proper 
thickness  comes.  Pack  in  sterilized  con¬ 
tainers. 
Apple  Butter  with  Grape  Juice.-- 
To  each  gallon  of  peeled  and  sliced  ap¬ 
ples  cooked  into  sauce  and  strained,  add 
one  pint  grape  juice,  one  cup  hi  own 
sugar,  half  teaspoon  salt.  Cook  and  stir 
slowly  for  two  hours,  then  put  in  one 
teaspoon  cinnamon  a/id  pack  in  hot  con¬ 
tainers  and  sterilize. 
Peach  Butter. — Put  peaches  in  wire 
basket,  dip  in  boiling  water  a  few  sec¬ 
onds  and  the  skin  then  rubs  off  easily. 
Mash  pulp  and  cook  in  its  own  juice 
without  adding  water.  Put  through 
colander  to  make  butter  of  fine  texture. 
To  each  measure  of  pulp  add  half  a 
measure  of  sugar ;  cook  slowly ;  stir  often. 
When  proper  consistency  is  reached  and 
the  butter  is  still  hot,  pack  in  jars  and 
sterilize. 
Plum  Butter. — iWash  plums,  cook 
with  a  little  water  until  soft.  Then 
separate  skins  and  pits  by  rubbing  pulp 
through  a  colander.  If  pulp  is  thin,  boil 
it  down  somewhat  before  sugar  is  added. 
For  each  measure  of  pulp,  whether  put 
through  colander  or  not,  use  half  to  three- 
fourths  measure  of  sugar  and  cook  slowly 
with  frequent  stirring  until  butter 
reaches  thickness  desired.  If  a  tart  but¬ 
ter  is  favored,  use  less  sugar.  Cinnamon, 
cloves,  allspice  should  be  added  to  suit 
the  taste  when  cooking  is  finished.  Ster¬ 
ilize  after  packing  in  jars. 
To  sterilize  butters  set  containers,  filled 
with  butter,  and  tops  on,  in  a  vessel  fitted 
with  false  bottom  and  deep  enough  to 
hold  in  the  steam,  and  set  over  fire. 
Count  time  after  steam  starts  to  escape ; 
allow  five  minutes  for  quart  or  smaller 
sized  jars,  10  minutes  for  half  gallon,  and 
15  minutes  for  gallon ;  take  containers 
out  to  cool.  Then  set  them  away  for 
future  use.  Do  not  disturb  covers  until 
butter  is  to  be  used.  If  covers  do  not  fit 
tightly,  place  waxed  paper  in  them  to 
make  a  tight  fit  before  sterilizing,  as  this 
sterilization  prevents  molding,  spoiling  or 
infection.  This  process  should  always  be 
used  with  butters  where  possible,  but  if 
impractical,  be  sure  to  pour  hot  paraffin 
over  fruit  butters  to  protect  them  from 
spoiling. 
Canning  Vegetable  Soup  Mixtures 
These  recipes  are  from  Farmers’  Bul¬ 
letin  1211,  United  'States  Department  of 
Agriculture : 
Tomato  Sauce  or  Ptt?ee. — If  a  more 
economical  utilization  of  space,  within 
the  jar  is  desired,  a  more  concentrated 
mixture  can  be  packed.  This  method 
also  provides  for  the  use  of  small  or 
•broken  tomatoes  and  large  tftnatoes  un¬ 
suitable  for  canning.  Cut  the  tomatoes 
into  medium-sized  pieces ;  add  one  large 
onion  chopped  and  one  cup  of  chopped 
fresh  pepper  to  each  gallon  of  tomatoes. 
Cook  until  tender,  put  through  sieve,  and 
add  1*4  teaspoon  of  salt  and  3  teaspoons 
of  sugar  to  each  gallon  of  pulp.  Cook 
until  the  consistency  of  ketchup,  stirring 
constantly.  Pack  while  boiling  hot  into 
jars  and  process  in  water  bath  or  water 
seal  for  25  minutes  or  under  5  lbs.  steam 
pressure  for  15  minutes  or  under  10  lbs. 
for  10  minutes.  Remove  the  jars  from 
the  canner  and  seal  at  once.  Tin  cans 
should  be  plunged  immediately  into  cold 
water  and  cooled  as  quickly  as  possible. 
When  cool,  store  in  a  dark.  dry.  cool 
place. 
Corn  and  Tomato. — Prepare  each 
vegetable  as  for  canning.  Chop  the  to¬ 
matoes  into  medium-sized  pieces  or  heat 
to  the  simmering  point  and  put  them 
through  a  sieve.  Mix  thoroughly  two 
parts  of  tomatoes  to  three  parts  of  corn. 
Pack  into  hot  glass  jars  or  enameled  tin 
cans.  Add  one  level  teaspoon  of  salt. 
Process  in  water  bath  or  water  seal  for 
two  hours  or  under  10  lbs.  steam  pres¬ 
sure  for  60  minutes.  Remove  the  jars 
from  the  canner  and  seal  at  once.  Tin 
cans  should  be  plunged  immediately  into 
cold  water  and  cooled  as  quickly  as  pos¬ 
sible.  When  cool,  store  in  a  dark,  dry, 
cool  place. 
•Concentrated  Vegetable  Soup  Mix¬ 
ture. — Any  desired  mixture  of  vegetables 
may  be  packed  for  home  use.  A  good 
combination  consists  of  one  quart  of  con¬ 
centrated  tomato  pulp,  one  pint  of  corn 
or  tiny  Lima  beans,  one  pint  of  okra,  one 
small  onion  chopped,  half  cup  of  chopped 
sweet  red  pepper,  1*4  teaspoons  of  salt, 
and  three  teaspoons  of  sugar.  Cook  the 
tomatoes,  pepper,  and  onion  ;  put  through 
a  sieve  to  remove  seeds ;  and  cook  down 
to  about  the  consistency  of  ketchup. 
Measure,  add  the  corn  or  beans  and  okra, 
which  have  been  prepared  as  for  can¬ 
ning.  Add  the  seasoning  and  cook  all 
together  for  10  minutes.  Pack  at  once 
into  hot  jars,  and  process  in  water  bath 
or  water  seal  continuously  for  two  hours 
or  under  5  lbs.  for  60  minutes  or  under 
10  lbs.  steam  pressure  for  40  minutes. 
Remove  the  jars  from  the  canner  and 
seal  at  once.  Tin  cans  should  be  plunged 
immediately  into  cold  water  and  cooled 
as  quickly  as  possible.  When  cool,  store 
in  a  dark,  dry,  cool  place. 
Perfect  Parker  House  Rolls 
It  is  not  at  all  unusual  to  hear  an 
otherwise  efficient  housewife  say,  “No,  I 
never  make  Parker  House  rolls.  I  have 
tried  them,  but  my  efforts  have  proven 
complete  failures.”  The  writer  could  not 
attempt  to  say  just  why  succcess  has  not 
been  hers,  but  she  will  give  a  very  de¬ 
pendable  and  delicious  recipe,  which,  if 
followed  out  exactly  as  directed,  is  prac¬ 
tically  certain  to  be  a  success: 
Two  cups  of  milk,  two  teaspoons  of 
salt,  four  tablespoons  of  butter,  four 
tablespoons  granulated  sugar,  one  cake  of 
yeast  dissolved  in  half  cup  lukewarm 
water,  eight  cups  of  bread  flour.  Scald 
the  milk  and  stir  into  it  the  salt,  sugar 
and  butter,  after  which,  set  aside  to  be¬ 
come  lukewarm.  When  it  reaches  this 
temperature,  add  the  yeast  cake,  dis¬ 
solved  as  directed  above.  Stir  in  very 
slowly  enough  of  the  flour  to  form  a  stiff 
batter,  and  beat  until  perfectly  smooth. 
Set  in  a  warm  place  to  lighten,  cover 
with  a  warm  towel  and  let  stand  until 
spongy,  which  will  take  about  two  hours. 
It  will  then  be  ready  for  the  balance 
of  the  flour,  which  should  be  added  very 
gradually,  and  thoroughly  worked  and 
kneaded  in.  At  this  point  kneading  must 
be  very  thoroughly  done,  and  not  too 
much  flour  used  on  the  board  or  hands. 
Let  it  be  as  soft  as  possible.  Place  in 
a  well  greased  bowl,  cover  with  a  towel 
wrung  dry  out  of  hot  water,  and  set  in 
a  warm  place  to  rise.  Allow  to  remain 
until  it  doubles  its  bulk. 
Place  on  a  slightly  floured  board  and 
knead  for  about  five  minutes.  Break  off 
small  pieces  of  the  dough,  of  uniform 
size,  and  shape  into  smooth  balls.  Place 
them  between  the  folds  of  a  floured 
towel  and  let  stand  15  minutes  in  a  warm 
place.  Flatten  them  about  three-fourths 
with  a  rolling  pin,  brush  with  butter,  fold 
nearly  in  half,  place  about  one-half  inch 
apart  in  a  well-greased  pan,  brush  tbs 
tops  with  melted  butter,  cover  closely 
and  allow  to  stand  in  a  warm,  not  hot, 
place,  until  they  ^become  Itwice  their 
size.  Bake  in  a  quick  oven,  350  degrees 
F.,  for  20  minutes.  Serve  with  butter 
as  soon  as  possible  after  taking  from 
the  oven. 
All  measurements  are  taken  level. 
HELEN  N.  UPSON. 
Easy  Mending 
Nearly  every  child,  both  large  and 
small,  now  wears  bloomers,  and  they  will 
wear  out  in  the  most  difficult  place  to 
mend,  and  also  the  most  conspicuous; 
the  inside  of  the  leg  around  to  the  knee. 
To  patch  them  or  darn  them  nicely  is  a 
difficult  task,  unless  the  elastic  is  re¬ 
moved  and  the  gathers  pressed  out 
smoothly.  Instead  of  going  through  this 
tedious  process,  I  reinforce  these  places 
with  self  material  when  I  make  the  bloom¬ 
ers.  Cut  the  pieces  to  fit  exactly  into 
the  seams,  and  first  stitch  on  the  cloth 
flat,  the  edges  will  not  ravel,  and  stitches 
will  not  be  noticeable  when  the  cloth  is 
gathered  with  the  elastic  band ;  they  will 
not  be  bungling  at  all.  'When  the  bloom¬ 
ers  begin  to  show  signs  of  wear  the  patch 
is  right  there  on  the  garment,  perfectly 
fitted  and  an  exact  match  as  to  color,  as 
it  has  faded  with  washings  to  match  the 
cloth. 
Stockings  can  be  rendered  almost  as 
god  as  new  ;  five  minutes  will  be  ample 
time  to  mend  one  pair.  This  remedy  is 
for  stockings  that  are  past  darning, 
cither  men’s,  women’s  or  children’s ;- if 
the  knees  are  worn  they  can  be  reversed. 
Smooth  the  stocking  flat,  as  when  first 
purchased,  start  at  the  heel,  above  the 
worn  part  and  cut  out  whole  length  of 
foot,  probably  about  one  and  one-h'alf 
inch  deep.  If  the  end  of  toe  is  worn  cut 
off  straight  across.  Lay  the  parts  cut  off 
on  the  better  part  of  another  stocking  o  1 
any  suitable  material,  and  cut  out  foot 
double  and  a  seam  larger  than  pattern. 
Sew  up  heel.  You  may  think  it  will 
make  an  uncomfortable  seam  at  the  heel, 
but  if  sewed  up  on  the  machine  it  will  be 
flat.  Spread  the  stocking  foot  flat  and 
stitch  on  the  toe-piece  once  across  flat. 
Turn,  stocking  wrong  side  out,  slip  new 
foot  into  place  right  side  to  right  side, 
and  heel  to  heel,  and  stitch  in  just  as  you 
would  a  dress  sleeve ;  the  seams  will  be 
smooth.  Press.  This  is  very  much  easier 
than  my  explanation  sounds,  and  when 
you  once  start  you  can  easily  see  what  I 
mean,  and  will  soon  be  able  to  refoot  a 
sock  in  record  time.  These  stockings 
can  be  worn  with  low  shoes,  and  pieces  of 
an  old  jersey  dress  are  soft  and  warm 
for  new  feet  in  (Winter  socks  for  the  men 
and  children.  FLORENCE  HADLEY. 
Massachusetts. 
Notes  From  Vermont 
The  fern  industry  is  booming  in  town. 
The  packer  told  husband  today  he  had 
already  paid  out  $10,000  for  ferns  and 
he  hoped  to  pay  out  $15,000  more  this 
season.  In  one  day  he  paid  out  nearly 
$1,000.  and  every  day  one  and  several 
days  two  truckloads  of  ferns  go  to  the 
warehouse  in  Springfieldj  Mass.  Two 
kinds  of  ferns  are  picked,  the  fancy  or 
lace  and  the  dagger  fern,  but  many  more 
dagger  than  lace  are  picked.  The  best 
wages  any  of  the  family  have  earned  yet 
was  earned  by  one  of  the  boys  who  earned 
$5.75  in  3%  hours,  but  that  was  in  an 
exceptional  chance.  I  have  been  out 
ferning  with  husband  twice  this  year  and 
it  is  my  first  season.  I  find  I  can  pick 
ferns  as  fast  as  he  can,  but  he  can  tie 
three  bunches  to  my  one,  but  he  has  tied 
a  good  many  hundred  bunches.  With 
experience  I  would  gain  speed,  and  I  love 
the  woods.  Usually  when  they  go  fern- 
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