Page 20 



BETTER FRUIT 



August 



SIMONS, SHUTTLEWORTH & CO. 



LIVERPOOL AND MANCHESTER 



SIMONS, JACOBS & CO. GARCIA, JACOBS & CO. 



GLASGOW LONDON 



Agencies and Representatives in Every Important European Market 



European Receivers of American Fruits 



FOR MARKET INFORMATION ADDRESS 



SIMONS, SHUTTLEWORTH & FRENCH CO. 

 204 Franklin Street, New York 



SIMONS FRUIT CO. 

 Toronto and Montreal 



SIMONS, SHUTTLEWORTH, WEBLING CO. 

 46 Clinton Street, Boston 



OUR SPECIALTIES ARE APPLES AND PEARS 



climatic conditions. Many epicures 

 have never seen a real loganberry, and 

 perhaps they never will, just as it comes 

 in from the Oregon vines, the dew still 

 on its cheek. It does not grow every- 

 where. It is too soft, too juicy for sat- 

 isfactory shipping in boxes; a day is too 

 long for it to stand after picking, to be 

 at its best. 



The berries are all picked in the 

 early morning; never later than ten 

 o'clock. The pickers start in at day- 

 light, about four o'clock. The canes 

 are thorny, necessitating gloves for 



Make a Profit 

 onWasteApples 



WHY not make your wind- 

 falls, culls and unmarket- 

 able fruit pay you a good profit — 

 turn your usual orchard losses 



into real money? With this Orchard 

 Queen you can extract every drop of 

 juice — no ivaste or loss at all. 



ORCHARD QUEEN 

 CIDER MILL 



Simplest, cleanest, most easily operated 

 of all cider mills. 



Does not crush apples, but grates or grinds 

 Ihem, breaking the cells, so that when pom- 

 ace is pressed in sanitary cloth-lined forms. 

 all the juico is extracted. Insures greatest 

 quantity and highesiquality of cider. Easily 

 operated by hand or power, 

 ■Write NO^V for full information about how 

 to turn your orchard losses into profits. 



PUFFER-HUBBARD 

 100% \il MFG. CO. 



Juice T 3222.26th St., E. 



MINNEAPOUS. MINN. 



comfort, but as they are grown and 

 trained on wire trellises, and easily 

 reached from both sides, the picking is 

 not bad. The plant is in reality a trail- 

 ing bush or vine, like its dewberry an- 

 cestor. The vines will grow to a length 

 of several feet in a season; these canes 

 will bear the next year's crop. The old 

 canes are cut away in the fall, after 

 bearing, and burned so as to destroy 

 any possible insect contagion. The 

 plants are set in rows eight feet apart 

 and eight feet in the row. They are 

 trained up on stout, smooth wire trel- 

 lises, usually running north and south 

 so as to give sunshine on both sides of 

 the row. 



There is a reason for the popularity 

 of the new fruit, in whatever form it 

 may be marketed. It is a true citric 

 product — the last great member of the 

 citrus quartette composing the limes, 

 the lemons, the oranges and the grape- 

 fruit. The sweetening base of grape- 

 juice is glucose, with tartaric and tanic 

 acids. That of the loganberry is citric 

 acid; it is the only red citric acid fruit 

 in the market. There are stomachs 

 that cannot assimilate grape juice be- 

 cause of its tannin and glucose. If there 

 are any that cannot take kindly to the 

 citric acids — the lime, the lemon, the 

 grapefruit and the loganberry — let 

 them step sublimely solitary to the 

 front as a new kind of horror. With 

 the coming of prohibition in so many 

 states, and national prohibition already 

 in sight, the soda fountain is coming to 

 be one of the most outstanding features 

 of American social life. To date there 

 is no other juice or extract product on 

 the market that can surpass the citric 

 acid tang of the loganberry. Millions 

 of homes, too, now buy these delightful 

 non-alcoholic products where once the 

 lord of the household drank stronger 

 beverages over the bar — and the sur- 

 plus funds wouldn't go around for the 

 family use. 



The Yakima Valley Fruit Growers' 

 Association, one of the pioneers in co- 

 operative fruit marketing, has carried 

 out a change voted some time ago and 

 has become an incoporated company. 

 It has a capital stock of $15,000. 



Combination MuflSns, Using No Wheat 



Method of Mixing. — Add to the cup of milk 

 the melted fat, syrup and slightly beaten egg; 

 sift the salt, baking powder and flour together. 



Use a coarse sieve so that no part of the flour 

 is wasted. Combine the two mixture, stirring 

 lightly without beating. Bake in a hot oven 

 (437° F. or 225° C.) for twenty to thirty min- 

 utes, depending upon the size of the mufllns. 

 These recipes make twenty-four small mufllns, 

 three of which make a two-ounce serving, or 

 eight very large mufllns. The ground rolled 

 oats are the same as rolled oats ground in a 

 food chopper. When using oats, mix them with 

 the other sifted dry ingredients. When corn 

 meal is used, mix, do not sift, the ingredients. 



Suggestions. — The wheat substitute recipes 

 given below show that a wide variety of com- 

 binations is possible even when limited to the 

 use of a few substitutes. All of the combina- 

 tions are good. In nearly all cases a combina- 

 tion of substitutes makes a better product than 

 the use of only one substitute. Mufllns con- 

 taining oats have a particlarly pleasant flavor. 

 Other substitutes used with buckwheat will 

 modify the color and improve the flavor of the 

 product. The use of molasses will also do this. 



Combination Substitute Muffins. — Barley 50 

 per cent, oats 50 per cent, 1 cup liquid, 1 table- 

 spoon fat, 2 tablespoons syrup, 2 eggs, 4 tea- 

 spoons baking powder, 1 teaspoon salt, 1V4 

 cups barley flour (4 oz.), % cup ground rolled 

 oats (4 oz.). 



Combination Substitute Muffins. — Barley 75 

 per cent, corn 25 per cent, 1 cup liquid, 1 table- 

 spoon fat, 2 tablespoons syrup, 2 eggs, 4 tea- 

 spoons baking powder, 1 teaspoon salt, 2% 

 cups barley flour (6 oz.), % cup corn flour 

 (2 oz.). 



Combination Substitute Muffins. — Ground 

 rolled oats 50 per cent, corn flour 50 per cent. 



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