1294 
The  RURAL  NEW-YORKER 
October  13,  1923 
WOMAN  AND  HOME 
From  Day  to  Day 
Exiled 
•  It  comes  to  me  often  in  silence, 
When  the  firelight  splutters  low — 
When  the  black,  uncertain  shadows 
Seem  wraiths  of  long  ago ; 
Always  with  a  throb  of  heartache, 
That  fills  each  pulsive  vein, 
Comes  the  old,  unquiet  longing 
For  the  peace  of  home  again. 
I’m  sick  of  the  roar  of  the  cities, 
And  of  faces  cold  and  strange ; 
I  know  where  there’s  warmth  of  welcome, 
And  my  yearning  fancies  range 
Back  to  the  dear  old  homestead, 
'With  an  aching  sense  of  pain, 
But  there’ll  be  joy  in  the  coming, 
When  I  go  home  again. 
When  I  go  home  again  !  There’s  music 
That  never  may  die  away, 
And  it  seems  the  hands  of  angels, 
On  a  mystic  harp  at  play, 
Have  touched  with  a  yearning  sadness 
On  a  beautiful,  broken  strain, 
To  which  is  my  fond  heart  wording — 
When  I  go  home  again. 
Outside  of  my  darkened  window 
Are  the  great  world’s  clash  and  din, 
And  slowly  the  Autumn  shadows 
Come  drifting,  drifting  in. 
Sobbing,  the  night  wind  murmurs  _ 
To  the  splash  of  the  Autumn  rain, 
But  I  dream  of  the  glorious  greeting 
When  I  go  home  again. 
— Eugene  Field. 
* 
A  correspondent  who  does  not  give 
her  name  asks  how  to  can  mushrooms  by 
the  cold-pack  method,  and  how’  they  may 
be  prepared  in  different  ways.  We  have 
never  yet  had  enough  mushrooms  to  can 
them,  but  a  reader  gave  us  the  following 
instructions  several  years  ago,  and  others 
who  have  tried  it  report  entire  success: 
Select  fresh  young  mushrooms,  wash 
carefully,  and  cook  in  an  enamel  kettle 
for  45  minutes.  Fill  cans  with  mush¬ 
rooms  and  add  lightly  salted  water  to 
within  one  inch  of  top ;  close  the  jar 
after  usual  directions,  and  process  for 
three  hours  in  water-bath  outfit,  or  for 
75  minutes  at  228  degrees  with  5  lbs. 
steam  pressure. 
* 
As  for  methods  of  using  mushrooms, 
they  are  many  and  varied,  always  re¬ 
membering  that  their  characteristic  flavor 
must  not  be  lost.  Mushroom  catsup  is  a 
delicious  seasoning  for  many  meat  dishes, 
especially  mutton  or  poultry.  The  fol¬ 
lowing  is  an  old  English  recipe  which  we 
have  used  with  satisfaction :  Examine 
fresh  mushrooms  carefully  for  lurking  in¬ 
sects  ;  wipe,  but  do  not  wash.  Put  a 
layer  of  mushrooms  in  an  earthen  dish, 
sprinkle  with  salt,  then  another  layer 
and  more  salt,  and  continue  until  all  are 
used.  Cover  with  a  cloth,  and  put  in  a 
cool  place  for  24  hours.  If  put  in  a 
warm  place  the  juice  will  ferment.  Then 
mash  and  strain  through  a  coarse  bag. 
To  every  quart  of  liquid  add  one  ounce 
of  pepper  corns,  and  boil  slowly  in  a  pre¬ 
serving  kettle  for  30  minutes ;  then  add, 
for  each  quart,  %  ounce  whole  allspice. 
1/2  ounce  sliced  ginger  root,  one  dozen 
whole  cloves  and  three  blades  of  mace. 
Boil  15  minutes  longer,  then  stand  aside 
to  cool,  strain  through  flannel,  and  put 
in  small  bottles,  filling  to  the  top.  Cork 
tightly  and  dip  corks  in  melted  paraffin. 
* 
The  simplest  way  to  serve  mushrooms, 
and  one  that  preserves  the  flavor,  is  as 
follows :  Peel  carefully  without  breaking, 
cut  off  stems,  and  lay  in  an  earthen  dish 
or  casserole,  gills  up.  Dust  with  salt  and 
pepper,  put  a  bit  of  butter  on  each,  close 
the  dish,  and  cook  in  a  hot  oven  until 
fender.  Serve  on  hot  buttered  toast, 
pouring  the  juice  over  them.  They  may 
also  be  cooked  in  the  same  way  in  a 
closed  frying  pan,  but  the  flavor  is  best 
preserved  by  cooking  in  an  earthen  dish. 
Cooked  in  this  way  they  are  delicious 
laid  upon  beefsteak,  or  on  sliced  roast 
beef  or  mutton  that  bas  been  reheated. 
They  are  excellent  in  chicken  fricassee. 
Another  method  is  to  fry  in  butter,  after 
peeling  and  cutting  up  both  mushroom 
and  stems,  then  add  strained  tomato 
sauce,  seasoned  with  a  little  onion,  salt 
and  pepper,  boil  up,  and  serve  very  hot. 
Cooked  in  butter,  then  with  enough  cream 
added  to  make  a  sauce,  seasoned  with  salt 
and  pepper,  and  simmered  a  few  minutes, 
they  are  extra  good  served  on  toast.  But 
don’t  experiment  wnth  strange  fungi  if 
you  know  little  about  them. 
Another  Rug  Hook 
I  like  my  rug  hook  the  best  of  any  I 
ever  saw  or  used,  both  for  hooking  and 
crocheting  rugs.  The  handy  man  made  a 
well-shaped  wooden  handle  and  burned  a 
hole  through  the  center  lengthwise.  A 
spike  was  put  through,  the  hole  fitting 
the  spike  tightly.  Next  he  filed  a  hook 
on  the  pointed  end  of  the  spike.  This 
makes  a  hook  that  doesn’t  cramp  the 
hand.  mother  bee. 
Favorite  Pickles 
The  following  pickle  recipe  has  been 
used  in  our  family  for  years  and  we  are 
very  fond  of  it :  One  quart  young,  tiny 
The  Rural  Patterns 
In  ordering  always  give  number  of  pattern 
and  size  desired,  sending  price  with  order 
1856.  Jacket 
blouse,  with  surplice 
closing,  having 
crushed  girdle  that 
ties  at  the  side,  and 
short  kimono  sleeves 
with  cuffs;  for 
ladies  and  misses. 
Sizes  34,  36,  38,  40 
and  42  in.  bust.  Any 
size  requires  3  yds. 
40  -  in.  material. 
Worn  with  Skirt  No. 
1851,  with  plaits  at 
side  closing,  and 
with  or  without  set- 
in  pocket.  Sizes  26, 
28,  30  and  32  in. 
waist.  Size  28  re¬ 
quires  214  yds.  40- 
in.  material,  cut 
lengthwise.  Blouse, 
15  cents;  skirt,  20 
cents.  Fashion  cat¬ 
alog,  15  cents. 
1914.  Two  -  piece 
dress  for  stouts,  sur¬ 
plice  or  slip  -  on 
blouse,  and  two- 
piece  skirt,  with  or 
without  side  panels; 
sleeves  attached  to 
a  body  lining.  Sizes 
44,  46,  48  and  50  in. 
bust.  Any  size  re¬ 
quires  5%  yds.  40- 
in.  material,  with 
1 %  yds.  36-in.  lin- 
i  n  g  .  Embroidered 
with  Transfer  No. 
11077.  Dress,  25 
cents;  transfer,  20 
cents. 
1940 
1940.  Children’s 
dress,  with  left  side 
closing,  having  ki¬ 
mono  sleeves  with 
seams  on  shoulders 
and  full-length  ex¬ 
tensions.  Sizes  2, 
4  and  6  years.  Size 
4  years  requires  1% 
yds.  30-ln.  material. 
15  cents. 
[159 
1159.  Boys’  bloom¬ 
ers  and  straight 
trousers.  Sizes  4,  6. 
8.  10,  12  and  14 
years.  Size  8  years 
requires  1%  yds. 
36-in.  material.  15 
cents.  1048.  Boys’ 
one-piece  suit,  con¬ 
sisting  of  sports 
blouse  and  under¬ 
garment,  having 
long  or  short  sleeves 
and  two-piece  back; 
to  be  worn  with 
separate  trousers. 
Sizes  6,  8,  10  and  12 
years.  Size  8  years 
requires  2%  yds. 
36-in.  material.  15 
cents. 
cucumbers,  not  over  2  in.  long,  two 
quarts  very  small  white  onions,  two 
quarts  tender  string  beans,  each  cut  in 
half,  three  quarts  small  green  tomatoes, 
two  heads  cauliflower,  broken  in  pieces 
After  preparing  ifhese  vegetables  mix 
them  together,  sprinkle  salt  between 
sparingly.  Let  stand  24  hours,  then 
drain.  Now  put  these  vegetables  in  a 
preserving  kettle  over  the  fire,  sprinkling 
through  them  an  ounce  of  turmeric  for 
coloring,  six  red  peppers  chopped  coarse¬ 
ly.  four  tablespoons  of  mustard  seed,  two 
tablespoons  celery  seed,  two  of  whole  all¬ 
spice,  two  of  whole  cloves,  a  coffee  cup 
of  sugar,  two-thirds  teacup  of  ground 
mustard.  Pour  on  enough  best  cider 
vinegar  to  cover.  Simmer  well  until 
cooked  tender.  Seal  in  glass  jars. 
Our  favorite  cucumber  pickle  recipe 
may  cost  a  little  more  in  the  beginning, 
but  pickles  will  keep  more  than  a  year 
if  stirred  often  : 
One  gallon  cold  cider  vinegar.  %  lb. 
salt,  i/l  lb.  onion  and  ground  mustard,  a 
little  horseradish,  two  ounces  cinnamon, 
one  ounce  of  cloves  and  one  ounce  gin¬ 
ger,  one  green  pepper.  Stir  frequently, 
that  all  may  dissolve ;  do  not  wash  cu¬ 
cumbers  ;  wipe  them  dry  a  few  at  a  time, 
or  as  you  have  them.  Throw  them  in  the 
stone  jar  and  stir  them  up.  MRS.  G.  C.  M. 
COLGATE’S  ss 
Helps  You  Smile  Through  The  Years 
“1  was  only  eighteen  then ,  my  dear.” 
“But  you*ve  the  same  smile  now ,  Qrand - 
mother — it’s  hardly  a  day  older.” 
Beautiful  teeth  are  treasures  increasingly 
precious  as  the  years  slip  by.  To  go 
smiling  through  your  years,  choose  a 
dentifrice  that  is  safe  —  one  that  pre¬ 
serves  the  natural  beauty  of  your  teeth. 
Colgate’s  Ribbon  Dental  Cream  is  safe 
because  it  “washes”  and  polishes;  does 
not  scratch  or  scour  your  delicate  tooth 
enamel.  It  cleans  teeth  thor- 
The  Colgate  habit  is  a  health  habit 
easily  formed,  and  a  safe  habit  for  a 
lifetime.  Large  Tube  25c. 
COLGATE  &  CO, 
Established  1806 
If  Your  Wisdom  Teeth 
Could  Talk  They’d 
v  Say, “Use  Colgate’s” 
T ruth  in  Advertising  Implies  Honesty  in  Manufacture 
Y  CLEANS  \ 
'  TEETH  THE 
RIGHT  WAY 
\^4shesa„,/  Ioliskes 
v  Doesn't  Scratch  . 
or  Scour  /, 
•'xty&K  «, , 
oughly  and  that  is  all  any  tooth 
paste  or  powder  can  do. 
Sold  Direct  to  You 
We  save  you  20  to  35  per  cent 
on  all  standard  water  or  steam 
pipeand  fittings.  We  pay  freight 
and  guarantee  satisfaction. 
Save  yourself  money  on  plumb¬ 
ing  supplies,  water  systems,  gas¬ 
oline  engines,  pulleys,  saw  outfits 
and  heating  furnaces.  We  save 
money  by  cutting  out  in-between 
profit  and  bookkeeping.  You  get 
that  saving. 
Get  oar  catalog  and  prices  now. 
SMYTH-DESPARD  CO. 
801  Broad  Street  Utica,  N.  Y. 
/CANVAS  COVERS  * 
FOR  ALL  PURPOSES  __ 
Protect  your  machines,  wagons  and  tools  from  the  sun 
and  storms  and  they  will  last  twice  as  long.  We  make 
canvas  covers  of  all  sizes.  Write  for  prices  today 
BOWMAN  -  DURHAM  -  ROBBINS,  Inc.' 
Dept.  B,  26  Front  St.,  Brooklyn,  N.  Y. 
Fine  Quality-Rich  Flavory 
OFFEE 
Fresh  from  Roasier 
y^BLEND  of  the  best  high 
p X#  grown  mountain  coffee 
' —  -*•  with  a  tantalizingly  fra¬ 
grant  aroma  and  a  highly  appe¬ 
tizing  and  satisfying  flavor  that 
will  delight  the  most  particular 
1  person.  Roasted  dally  and  ship- 
f  ped  to  you  at  the  wholesale  price 
of  35c  a  pound  in  5  pound  lots. 
Known  as  our  Hotel  Blond  and 
the  product  of  our  S3  years’  experience 
in  the  coffee  husiness.  In  the  whole  bean  or 
^ground.  This  quality  usually  retails 
at  45  cents. 
PAY  ON  DELIVERY 
plus  few  cents  delivery  charges. 
Money  Back  promptly  If  n#l  satisfied. 
Send  10  cents  to  cover  postage  and 
packing,  on  large  free  sample  of  our 
Hotel  Blend  coffee— enough  to  make 
1  Z  cups— and  experience  for  your¬ 
self  its  delicious,  refined  flavor  and  incomparable 
aroma.  State  if  whole  or  ground  bean  is  desired. 
GILLIES  COFFEE  CO.,  Dept.  E-1 
235  Washington  Street,  at  Park  Place,  New  York 
PRINTING  I  Envelopes.  Letterheads,  Billheads,  Circulars. 
Write  needs.  Samples  free.  FRANKLIN,  PRESS.  B-2I,  Milford.  N.H 
|  All  FINE  WHITE  ENVELOPES  neatly  printed  with  your  re- 
I  11(1  turn  name  and  address  on  corner,  mailed  postpaid  for  only 
SO  Cents  Write  for  samples  of  LetterHeads  and  other 
kinds  printing  R.  N.  HOWIE.  Printer.  BEEBE  PLAIN,  VT. 
LARGE 
SAMPLE 
r„,  Pa|a  ALL  WOOL  II AND 
rOl  OalB —  AND  MACHINE 
Knitting  Yarns 
GOLF  AND  PLAIN  SOCKS.  We  also  can  work  your  wool 
into  yarn.  H.  A.  Bartlett,  Harmony,  Maine 
