roaster,  Laving  first  removed  the  tray. 
Add  one  large  cup  of  water.  Cook  with 
ventilators  closed  until  fat  is  tried  out. 
Then  remove  cover  and  allow  the  scraps 
to  become  a  nice  brown.  Do  not  have 
your  oven  too  hot.  Strain  the  fat  and 
you  will  find  you  have  accomplished  what 
was  formerly  a  disagreeable  task  without 
having  filled  the  kitchen  with  a  greasy 
odor. 
Steamed  Fruit  Pudding. — Fruit  pud¬ 
dings  may  be  cooked  in  the  roaster  and 
“Dough  for  several  months  may  he  made 
and  cooked  at  one  time.  Fruit  pudding, 
like  fruit  cake,  improves  with  age.  The 
rule  given  below  is  a  favorite,  and  the 
HiiiiiiiiiiiimiimiiitinitmiiUMiMDIin'iiluliiMlilMMitiiiiiiiHiftillUfilnMtMiiiMiiiiiiiiiiiiiiiiiniiiijiitv 
Embroidery  Designs 
No.  427  it-  n  Clothespin  Apron.  Tlie  apron  is 
worn  wlii'ii  out  lutiigltig  up  the  wash,  and  used 
as  a  luiK  within  doors.  To  form  the  apron  it  is 
only  necessary  to  lay  the  front  over  the  back 
and  licm  around,  leaving  the  pockets  on  either 
aide  open.  It  is  of  heavy  brown  art  linen,  and 
the  embroidery  which  is  (Voile  in  color  is  for 
outline  and  Fridlch  knot  stitch. 
No,  427  stumped  on  heavy  brown  art  linen. 
Price,  including  mercerized  floss,  50  cents. 
t'M'MimniiiHiiHiMitiliriiUMMH iMiftMMi-i  i  iimii'i  iiiiiiiiiii|jiii!ipiiuuii::uuiiiimiiiiii:iiiitiiiin 
quantity  given  just  fills  two  one-pound 
coffee  cans:  One  cup  molasses,  one  cup 
sour  milk,  one  cup  chopped  suet  or  2-3 
cup  butter,  one  cup  chopped  raisins,  one- 
half  cup  chopped  walnuts,  two  level  tea¬ 
spoons  soda,  three  level  teaspoons  cin¬ 
namon.  one  level  teaspoon  cloves,  one 
level  teaspoon  salt.  Flour  to  make  quite 
stiff.  Place  molasses,  milk  and  suet  in 
mixing  bowl.  Stir  in  flour  into  which 
has  been  sifted  salt,  soda  and  spice.  Add 
fruit  and  nuts.  Put  into  tins,  being  sure 
the  covers  fit  tightly,  place  in  roaster 
(without  tray),  nearly  fill  roaster  with 
boiling  water  and  cook  from  three  to  five 
hours.  Be  sure  to  keep  plenty  of  water 
in  roaster  and  keep  the  ventilators  closed. 
Of  course  the  rule  given  may  be  multi¬ 
plied  or  divided  to  suit  oue’s  convenience, 
and  a  loaf  or  two  of  brown  bread  (Bos¬ 
ton)  may  be  cooked  at  the  same  time. 
To  Can  Fruit  or  Vegetables. — By  using 
a  meat  roaster,  instead  of  a  wash  boiler, 
the  canning  of  fruit  and  vegetables  may 
be  much  simplified.  Prepare  the  fruit 
and  vegetables  as  usual.  Place  a  thick 
towel  in  bottom  of  roaster,  put  in  cans, 
fill  bottom  with  cold  water,  boil  the  re¬ 
quired  length  of  time  with  the  cover  of 
roaster  on.  Six  or  seven  cans  may  be 
cooked  at  once.  By  vising  the  roaster  the 
top  of  the  stove  may  be  used  for  ironing, 
etc.,  and  the  house  is  free  from  steam. 
BERT1IA  HORNE  ALLEN. 
Candied  Fruits 
Will  you  give  some  recipes  for  making 
candied  citron,  oranges,  lemons  and  cher¬ 
ries?  MRf5.  F.  p.  G. 
Candied  Cherries. — Select  large  sound 
cherries,  wipe  gently  and  cut  off  stem, 
to  avoid  tearing  the  fruit.  Weigh  the 
cherries,  and  weigh  an  equal  allowance  of 
sugar.  Sprinkle  a  little  sugar  over  the 
cheries  and  let  them  stand  all  night; 
with  the  rest  of  the  sugar  make  a  thick 
syrup  and  let  that  stand  also.  In  the 
morning  bring  the  syrup  to  a  boil,  put 
in  the  cherries,  and  boil  five  minutes. 
Let  stand  24  hours,  then  drain  off  syrup 
and  boil  it  until  it  is  as  thick  as  it  was 
at  first,  and  pour  over  the  cherries.  The 
next  morning  drain  off  the  syrup  and  boil 
to  candy  degree.  Dip  each  cherry  in  this 
and  put  on  a  sieve  in  a  warm  place  to 
dry.  When  perfectly  dry  pack  in  glass, 
or  in  layers  with  waxed  paper  between 
layers. 
Oranges. — Peel  the  oranges  and  separ¬ 
ate  the  sections  without  breaking  the 
white  skin  that  covers  them.  Place  on 
plates  and  put  in  a  warm  place  till  dry. 
Make  a  syrup  of  granulated  sugar,  boil 
till  it  will  thread  and  then  add  two 
tablespoonfuls  of  vinegar  for  each  pound 
of  sugar.  Boil  until  it  begins  to  show 
straw-colored.  The  instant  this  change 
Ctte  RURAL  NEW-YORKER 
723 
of  color  shows  lift  the  pan  off  the  stove 
and  set  in  a  pan  of  boiling  water.  Take 
the  sections  of  orange  on  a  greased  fork, 
dip  them  carefully  in  the  syrup,  and 
drop  on  waxed  paper  to  dry.  Lay  the 
orange  on  the  fork,  never  stick  the  fork 
through  it.  If  the  syrup  begins  to  hard¬ 
en  it  may  be  heated  again.  Do  not  stir 
the  syrup,  and  dip  pieces  in  very  gently, 
or  it  may  be  spoiled  by  granulation.  It 
is  not  advisable  to  use  more  than  a  pound 
of  sugar  at  a  time.  This  is  the  ordinary 
glue6  fruit,  but  both  orange  and  lemon 
are  candied  in  slices  by  a  different  pro¬ 
cess.  The  fruit  with  peel  left  on,  is  cut 
across  in  slices  about  one-fourth  inch 
thick.  Weigh,  and  allow  one  pound  of 
sugar  to  each  pound  of  fruit.  Hake  a 
syrup,  allowing  one  cup  of  water  to  one 
pound  of  sugar.  When  boiling  lay  the 
fruit  in  this  syrup  and  cook  carefully, 
without  crowding,  so  as  to  keep  slices 
intact.  Lift  the  fruit  out  and  lay  on  plat¬ 
ters,  boil  the  syrup  until  very  thick,  lay 
the  fruit  back,  stir  gently  until  candied 
and  covered  with  sugar.  Lay  on  platters 
and  put  in  any  airy  place  to  dry,  before 
packing  away  in  layers  between  oiled  pa¬ 
per.  Care  is  needed  to  prevent  juice  from 
thinning  the  syrup  too  much. 
Candied  Citron. — We  infer  that  the 
citron  melon  is  meant,  not  the  true  citron. 
Peel,  remove  seeds,  and  cut  into  strips. 
Weigh,  allow  one  pound  of  sugar  to  each 
potirnl  of  fruit,  and  make  a  syrup  with 
one  cup  of  water  to  the  pound  of  sugar. 
Boil  the  strips  of  fruit  in  this  until  ten¬ 
der,  then  lift  out.  add  a  little  green  gin¬ 
ger  and  lemon  juice  to  the  syrup,  and 
boil  it  down  until  thick.  Then  return  the 
fruit  to  the  syrup,  stir  until  the  sugar 
crystallizes  and  coats  the  fruit,  and  then 
spread  it  out  to  dry  before  packing  away. 
Sunshine  is  a  help  in  drying  the  crys¬ 
tallized  fruit. 
Baked  Eggs  With  Cheese. — Cut  slices 
of  bread  a  little  thick  and  scoop  a  hollow 
in  the  center  of  each,  leaving  the  crust  as 
a  rim.  Grate  some  cheese,  season  it  with 
salt  and  ptfprika,  moisten  it  with  milk 
and  spread  the  mixture  on  the  bread. 
Then  turn  an  egg  without  breaking  the 
yolk  into  each  piece,  dot  it  with  butter 
and  bake  about  ten  minutes, 
Easter  Cheese  Cakes. — This  is  a  very 
rich  English  dainty,  which  used  to  be  the 
Easter  dessert  with  many  families. 
Cream  four  ounces  of  butter  in  a  warm 
pan,  add  four  ounces  of  sugar,  and  beat 
well ;  add  the  yolk  of  one  egg,  beat  well 
then  add  one  whole  egg,  and  boat  again 
thoroughly,  then  mix  in  four  ounces  of 
currants.  Line  patty  pans  with  rich  pie 
crust  or  puff  paste,  fill  with  mixture, 
shaken  little  sugar  over  the  top,  and  bake. 
Scalloped  Nuts  With  Cheese. — Either 
almonds  or  English  walnuts  may  be  usel ; 
if  the  former,  they  should  be  blanched 
and  slightly  toasted.  Place  layers  of 
chopped  nuts  in  the  pan,  alternating  with 
layers  of  grated  cheese  and  grated  bread 
crumbs,  season  with  butter,  salt  and  pep¬ 
per,  soften  with  boiling  water,  and  bake 
20  minutes.  The  boiling  water  melts  the 
cheese  more  readily  than  milk.  This  dish 
is  delicious  served  with  toasted  crackers 
and  hot  coffee. 
Jersey  Fruit  Cake. — 1  cup  strong  cof¬ 
fee,  1  cup  butter,  1  cup  sugar,  1  cup  mo¬ 
lasses,  4  cups  flour,  2  lbs.  raisins,  2  lbs. 
currants,  J/4  lb.  citron,  2  tablespoonfuls 
vinegar,  1  teaspoonful  soda,  2  teaspoon- 
fills  cream  of  tartar.  This  makes  two 
good-sized  loaves  and  is  excellent.  It 
also  improves  with  age.  k.  c.  w. 
Ohio. 
“Good  morning,  Mr. 
Mason;  I  see  you’ve  got 
a  new  sign  in  your 
window.” 
“Oh!  yes.  TheSOCONY 
Sign.  Yes,  that’s  been  up 
ever  since  the  first  of  the 
week.  What  do  you 
think  of  it?” 
“I  think  it’s  fine.  I’d  a 
whole  lot  rather  buy  kero¬ 
sene  with  a  name  and  a 
pedigree  than  just  any  old 
oil  the  dealer  happens  to 
have  in  his  tank.  SOCO- 
NY,  you  call  it?” 
“That’s  right.  So-CO-ny. 
It’s  the  Standard  Oil 
Company  of  New  York’s 
best  grade  of  refined  oil. 
We’ve  always  carried  it 
because  ,we  wanted  our 
customers  to  have  the 
best.  Now  it’s  got  a 
name — SOGONY — an  d 
nobody’s  gladder  than  I 
am.  Maybe  now ,  people 
will  begin  to  realize  that 
all  kerosene  is  not  alike.” 
“There’s  a  difference,  is 
there?” 
“I  should  say  so.  Just  as 
there’s  a  difference  in  eggs 
and  a  difference  in  butter. 
SOGONY  Kerosene  Oil 
is  clean,  clear-burning, 
absolutely  reliable.  Every 
gallon  is  exactly  the  same 
as  every  other  gallon.” 
STANDARD  OIL  COMPANY  OF  NEW  YORK 
PRINCIPAL  OFFICES:  NEW  YORK 
ALBANY  BUFFALO  BOSTON 
We  recommend  the  following  oil  burning  devices  as  the  best  of  their  kind:  New  Perfection  Oil 
Cookstoves  and  Water  Heaters.  Perfection  Smokeless  Oil  Heaters.  Rayo  Lamps  and  Lanterns. 
