VAe  RURAL  NEW-YORKER 
163 
will  be  needed  for  the  third  and  last 
boiling.  When  thoroughly  cold  or.  bet¬ 
ter  still,  on  the  following  day,  drain  off 
the  sirup  and  spread  the  berries  out  on  a 
lightly  buttered  plate  or  a  sheet  of  clean, 
waxed  or  lightly  buttered  paper  until 
the  surface  of  the  berries  dries.  The 
berries,  if  directions  have  been  followed, 
will  candy  separately  and  not  into  a 
sticky  mass. 
“To  make  a  delicious  ice  cream  add 
one-half  to  three-fourths  of  a  cup  of 
chopped  berries  to  each  quart  of  the 
cream  mixture.  They  also  can  be  com¬ 
bined  with  bits  of  candied  orange  or 
lemon  peel,  or  other  glace  fruits  to  make 
tutti-frutti  ice  cream.  The  sirup  left 
over  after  the- berries  are  candied  has  a 
pleasant  sweet-acid  flavor  and  fine  color 
and  is  excellent  in  pudding  sauce  or  even, 
when  diluted  with  water,  for  use  on  pan¬ 
cakes,  waffles,  etc.” 
Curing  Beef  at  Home 
The  University  of  Missouri,  advising 
the  home  curing  of  beef,  says  that  any 
of  the  brine  or  dry  mixtures  which  give 
good  results  in  curing  pork  can  be  used 
satisfactorily  for  beef,  but  as  beef  is 
leaner  than  pork,  it  should  not  be  al¬ 
lowed  to  remain  in  the  brine  or  mixture 
quite  as  long,  or  it  will  become  hard  and 
salty. 
Dried  beef  should  have  the  same  cure 
as  corned  beef,  care  being  taken  not  to 
let  it  get  too  salty.  It  should  then  be 
washed  to  remove  the  excess  of  the  cure, 
and  smoked  if  you  like  the  smoke  flavor. 
A  very  good  country  practice  is  to  dry 
cure  the  beef  with  salt  and  brown  sugar, 
using  about  a  fifth  as  much  sugar  as 
salt,  rubbing  the  meat  very  thoroughly 
with  the  cure  every  two  or  three  days 
for  about  two  weeks.  It  should  then  be 
washed,  wiped,  and  hung  up  to  dry  in 
a  warm  place  if  you  do  not  wish  to 
smoke  it,  or  transferred  to  the  smoke 
house  and  given  a  light  smoke. 
Corned  beef  is  at  its  very  best  when 
it  has  been  in  the  cure  about  10  days. 
Tf  kept  in  the  cure  more  than  a  mouth, 
it  needs  considerable  freshening  before 
cooking.  If  you  wish  to  preserve  the  red 
color  of  the  beef,  you  should  use  a  small 
amount  of  saltpeter,  not  more  than  two 
ounces  to  each  hundred  pounds  of  the 
meat.  This  improves  the  color  of  the 
meat  hut  is  detrimental  in  that  it  tends 
to  harden  the  lean  fibres. 
Early  Christmas  Shopping 
The  idea  of  shopping  early  and  mail¬ 
ing  early  for  Christmas  is  certainly  get¬ 
ting  into  our  systems.  This  year  I  took 
my  packages,  with  their  “Do  not  open 
until  Christmas”  stickers  on  them,  to  the 
jiostoffice  five  days  before  Christmas.  To 
my  surprise,  I  had  to  wait  behind  a  line 
of  some  dozen  of  people  who  were  bent 
upon  the  same  errand  as  I  was.  There 
seemed  to  be  the  same  degree  of  work 
for  the  office  clerks  as  there  had  former¬ 
ly  been  two  days  before  Christmas.  This 
thoughtfulness  on  the  part  of  those  who 
buy  and  mail  their  Christmas  packages 
early  must  surely  be  a  great  saving  of 
physical  force  for  all  concerned.  I  think 
we  buyers  have  learned  or  arc  learning 
what  it  means  for  ns,  and  the  plan  which 
may  have  been  started  through  consider¬ 
ation  for  others  becomes  a  habit,  really, 
because  we  soon  learn  of  the  greater 
satisfaction  and  benefit  to  ourselves. 
A  stationer  who  deals  in  Christ¬ 
inas  cards  and  the  little  odds  and 
ends  that  go  to  make  our  packages 
attractive  told  me  that  he  advertised  his 
wares  a  month  before  Christmas,  appeal¬ 
ing  to  the  people  of  the  village  to  come 
to  his  store  early  in  order  to  get  the 
choice  of  everything.  An  interesting,  if 
annoying,  study  of  human  nature,  es¬ 
pecially  woman  nature,  was  given  him. 
A  few  followed  his  advice  and  secured 
the  choice.  But  a  great  number  delayed 
until  the  assortment  was  picked  over,  or 
even  gone.  A  few,  who  came  after  the 
stock  was  sold  out,  seemed  quite  un¬ 
reasonable  because  he  could  not  supply 
them,  and  in  their  desperation  bought 
New  Year’s  cards  to  send  instead  of 
their  Christmas  greetings.  Their  pur¬ 
chase  cost  the  last-named  just  as  much 
in  money,  with  additional  feelings  of 
annoyance  and  dissatisfaction. 
Really,  January  is  none  too  early  to 
commence  planning  for  next  Christmas, 
and  one  finds  it  a  most  delightful  little 
game  to  play  through  the  year.  First, 
collect  all  the  unused  cards,  stickers,  and 
boxes,  the  odds  and  ends  of  bright  rib¬ 
bon,  twine,  and  tissue  paper  that  may 
have  been  left  from  your  own  prepara¬ 
tions  or  that  may  have  accumulated  as 
you  unwrapped  the  gifts  that  came  to 
you.  Put  all  of  these  tilings  in  a  drawer 
or  box.  If  you  have  the  time  and  talent 
for  fancy  work,  you  will  find  constant 
pleasure  in  causing  your  store  to  grow. 
When  you  make  an  apron  for  yourself 
make  another  for  a  Christmas  gift. 
If  you  give  books  to  your  friends,  buy 
them  now  and  then,  as  you  can,  and  read 
Embroidery  Designs 
No,  895 — Design  for  embroidering  an  in¬ 
fant's  dress.  The  scalloped  edges  are  de¬ 
signed  to  be  padded  and  buttonholed,  the 
flowers  and  leaves  worked  in  solid  embroidery, 
as  eyelets  or  in  a  combination  of  solid  em¬ 
broidery  with  eyelets,  the  stems  are  to  be 
outlined  and  the  dots  may  be  worked  solidly 
or  as  eyelets.  Price  of  transfer  pattern  10 
cents. 
them  to  your  family,  even  the  children's 
hooks  to  your  little  ones.  As  you  read, 
you  will  decide  more  definitely  to  whom 
that  particular  book  will  appeal.  If  she 
be  an  understanding  soul,  she  will  like 
for  you  to  mark  lightly  those  passages 
which  seem  especially  good  to  you.  As 
one  friend  told  another  who  followed  this 
id  an,  "It  seemed  just  as  if  I  were  read¬ 
ing  the  book  with  you.”  I  know  well 
how  I  rejoiced  in  this  inscription  which 
came  in  a  book  to  me,  “I  love  for  those 
I  love  to  love  the  books  I  love.” 
The  magazines  can  help  us  all  in  this 
matter  of  quiet  preparation,  by  each 
month  suggesting  articles  that  we  might 
make  and  buy  and  by  explaining  their 
making  and  cost.  Those  women  who 
follow  this  plan,  as  I  know  from  exper¬ 
ience,  will  not  only  find  greater  joy  in 
the  giving,  but  they  will  not  be  obliged  to 
take  up  the  sad  strain  that  "Christmas- 
giving  has  become  such  a  strain  upon 
the  nerves  and  upon  the  purse.”  L.  s. 
Parsnip  Recipes 
Pot  Roast  Parsnips. — Prepare  a  pot 
roast  of  beef  in  the  usual  fashion  and  at 
the  same  time  cook  parsnips  until  tender 
in  salted  water.  Drain  the  parsnips  and 
put  them  in  the  pot  roast  gravy  after 
removing  the  meat.  Add  a  little  water 
if  there  is  not  enough,  but  do  not.  cover 
the  vegetables.  Turn  carefully  to  avoid 
breaking  and  then  add  a  little  thicken¬ 
ing  made  of  flour  and  water.  Season 
well  and  serve  very  hot. 
Boiled  Parsnips. — Take  a  pork  shank 
or  piece  of  lean  pork  and  put  to  cook  in 
boiling  water.  Two  hours  before  dinner 
time  add  enough  parsnips  for  dinner  and 
cook  gently  to  avoid  breaking.  Season 
with  salt  and  red  pepper  and  cook  down 
until  there  is  very  little  water  left.  Po¬ 
tatoes  can  be  added  if  liked. 
Casserole  Parsnips. — Cut  the  peeled 
parsnips  in  thick  slices  and  parboil  in 
salted  water  for  twenty  minutes.  Drain 
and  place  in  the  casserole  with  butter 
and  pepper.  If  you  have  rich  beef  drip¬ 
pings  use  half  butter  and  half  drippings. 
Watch  closely  and  add  a  few  tablespoons 
of  water  if  they  seem  too  dry.  Bake  two 
hours  or  until  the  parsnips  are  very  ten¬ 
der  and  jelly  like. 
Browned  Parsnips. — Cut  the  parsnips 
lengthwise  and  cook  till  done  in  salted 
water.  Have  ready  a  frying  pan  in 
which  fresh  pork  or  beefsteak  lias  been 
cooked.  If  not  very  fat  add  some  butter. 
Mix  one  tablespoon  of  flour  with  a  little 
cold  milk  and  then  add  gradually  one 
pint  of  milk.  Pour  this  into  the  hot  fat 
and  when  thick  and  smooth  pour  over 
the  parsnips.  iiilda  Richmond. 
The  Best  Liked  Syrup 
From  Ocean  to  Ocean 
Housewives  Save  $1.40  on  This  10K“hu;h 
Solid  Aluminum  Griddle 
As  long  as  they  last,  we  will  send  one  of  our  Karo  Aluminum 
Griddles— that  sell  regularly  at  $2.25—  for  85  cents  in  stamps  or  money 
order,  and  labels  from  59  cents  worth  of  Karo. 
Thousands  of  women  have  already  received  theirs. 
Without  a  doubt  this  Aluminum  Griddle  bakes  the  finest  griddle  cakes 
in  the  world— that’s  why  we  are  making  this  special  offer.  We  want 
every  Karo  user  to  share  in  the  opportunity. 
Easiest  griddle  to  keep  clean  and  bright  on  both  sides.  Can’t  rust. 
Needs  no  greasing — therefore  no  smoke.  Heats  evenly  all  over  — 
every  cake  baked  all  over. 
Get  the  Karo  today — and  send  for  your  griddle  at  once. 
Corn  Products  Refining  Company 
Dept.  204  New  York  P.  O.  Box  161 
AMERICA  is  the  land  of  cakes — and  Karo  is  the  Nation¬ 
al  Syrup.  Everybody  likes  Karo — on  corn  cakes,  wheat 
cakes,  buckwheats  and  on  all  the  rest  of  the  tempting 
cakes  that  come  hot  off  the  griddle. 
Karo,  too,  is  a  wonderful  aid  in  cooking,  preserving  and  candy-making. 
Housewives  all  over  the  country  are  sending  for  the  Corn  Products  Cook 
Book  and  making  useof  the  Karo  recipes.  The  book  is  free — sendforit. 
Be  sure  to  keep  plenty  of  Karo  on  hand  —  order  by  the  half 
dozen  or  dozen. 
Write 
for 
Manufacturer’s 
Price 
^Kalamazoo  Pipeless 
k  (One  Register)  Furnace 
A  Here’s  furnace  comfort  at  retail 
A  K&lanvazoe 
,  Direct  to  You 
stoveccist.  Low  factory  to  y  mi  price — top- 
quality  thrmiglmul  has  no  equal  for  get¬ 
ting  (float.  heat  from  little  fuel  used.  Cosy  to 
setup  iu>  pipes  to  (it  oeept  smoke  pipe.  Iicat3 
thn  whole  houso.  Write  at  once  for  details. 
CASH  OR  CREDIT-FREE  TRIAL 
We  pay  freight  and  ship  within  21  hours  1100,001 
F’  guaranty.  Wo  also  sell  pipe  furnaces  and  supply 
complete  [itons  FRKE  prepared  by  experts.  W  nU 
today  and  .l-sk  for  Fumaco  Catalog  No.  910 
Kalamazoo  Stove  Co..  Mfrs..  Kalamazoo,  Mich. 
btuvcH,  Kantrrs,  (jaa  Stov«*«,  Furnaceo,  White  Enameled  Metal 
Kitchen  KaMnota  and  Tables.  4  catalogfl — aaj  irhich  yuu  Rant. 
COLEMAN  GAS  LANTERN 
Send  your  name 
row.  Write  today  for 
tills  big  FREE  book. 
Over  I IX)  New  1916 
Wall  Paper  Designs 
to  choose  from. 
Every  sample  is  cut 
from  the  paper  itself  and 
shows  the  exactcolors  anddesigns; 
f>rice8  on  the  bark  of  each.  lYices  are  very  low— 
ess  than  wie-lialf  of  retail  in  nto5l  instances.  From 
Sc  to  60c  per  double  roll.  Think  of  this — 
65c  Papers  a  Room  12x14x9  Ft. 
Send  for  a  copy  today,  study  the  Ue-igns  raid  prices. 
You  wilUxi  surprised  to  r.ec  how  in  urn  you  can  save 
Luy  iug  will!  tAtpet  pithE b  am  M 6iit  gxntict  y  W aid  &  Co. 
New  York  Chicago  Kama*  City  Ft.  Worth  Portland 
Write  house  moot  convenient. 
Makes  and  Duma  Ita  Own  Gaa 
Givfin  300  rand?*  power  of  oopd  otrnnff  oteady  light. 
.  Can't  blow  out  or  inr  out.  Nickiiletl  limits  with  Mica 
Glob*.  SLtnti*  /all  h.u  .1  knock *i .  Ui»o  it  in  fued  lota. 
i uru:«,  cow  uhvdx ,  chicken  hoiiM-n,  cnllurs,  etc. 
nil  H  only  onco  n  week  •-Clean  it  only  once  a  year. 
No  wicks.  No  chimneys.  No  danger  even  if  rolled 
around  in  straw.  Can't  explode.  Can't  aplll.  CJimr- 
5  yean .  If  not  on  i*ulo  in  your  town  yet,  write 
for  catalog  of  ao  diHWent  kinds  of  Cusolimi  Lun 
V  Table  1  -unps,  etc.  Deal*  re  or  ogento  wonted 
lor  csl 
iKIlfl, ' _ 
|o  VWery  locality. 
THE  COLEMAN  LAMP  COMPANY 
si!  No,  S'v  KjMid*.  .  Wield Lu,  Knmuu, 
Last  dLh  Sir e*t t.  .  St  I'aul,  Mlnu. 
JOt.il  ?iuni|tilt  Street,  •  •  ToTomo,  Ohio 
Arc.\r<l  ritTi  f.t,  *  *  DaJjuo.  Th.xhh 
36Soath  Clinton,  -  -  Chicago,  Illinois 
IT  YOUR  IDEAS 
$9,000  offered  for  certain  in¬ 
ventions.  Book  “How  to  Obtain 
,  a  Patent”  and  “What  to  Invent” 
■aunt  free.  Send  rough  sketch  for  free  report 
f  unto  patentability.  Manufacturers  constant¬ 
ly  writing  uh  for  patents  we  have  obtained, 
j  Patents  advertised  for  sale  at  our  . expense. 
*  CHANOLEE  &  CHANOLEE. Patent  Atty's 
Eit.i»Yc.ir».  804  F  st.,W4.»hington.P.C. 
AGEN 
■cA.  Make  $25.00 
A  WEEK  in  their  Spare 
Time  Selling  KNIGHTS’ 
400  CANDLE  POWER 
LANTERN 
One  filling  of  gasoline 
costs  about  3  cents  and 
will  keep  It  In  operation 
for  15  hours.  Xo  wicks 
to  trim,  no  chimneys  to 
clean  and  no  glassware  to 
break.  Just  the  thing  for 
Poultrymen.  Dairymen, 
Farmers  and  all  outdoor 
purposes. 
Write  today  foe  our  offer  if  ye  a  want 
to  make  money  in  yoar  spare  time. 
KNIGHT  LIGHT  CO. 
549  Knight  Bail  dim,  Chicago 
Water  Pumps  Water 
with  a  Rife  Ram.  Plenty  of  it  for  every 
purpose  about  your  eountry  home  — with¬ 
out  fuel,  labor,  freezing  or  repairs.  A 
small  stream  operates  the  Rife  Ram  and 
fills  high  elevated  tanks  or  operates  air 
pressure  system.  Easy  to  install.  First 
cost  the  only  cost.  Always  on  the  Job  day 
and  night,  winter  and  summer.  11,000  in 
_tlo  Q  'a  dally  use.  Send  for 
>clir*-  ~~ jkS  free  Cal alog today. 
rife  ENGINE  CO. 
3429  Trinity  Bldg..  New  York 
BOOKS  WORTH  READING 
landscape  Gardening  Parsons .  2.00 
T.nwn  Making.  1’n  rrnn .  1.10 
Agriculture  and  Chemistry.  Storer.  6.00 
Fertilisers  and  Crops.  Van  Sly  Ice....  2.50 
Weeds  of  Farm  and  Carden.  Pammel  1.50 
Book  of  Wheal.  Dorullinger . 2.00 
Successful  Fruit  Culture.  Maynard.  1.00 
Irrigation  and  Drainage.  King....  1.50 
Study  of  Corn,  Slioesuilth . 50 
The  Soil.  King .  1,60 
THE  RURAL  NEW-YORKER 
333  W.  30th  St.,  New  York  City 
