7b* RURAL NEW-YORKER 
677 
■bedbugs” in this household, though it does 
not end my watchfulness. We never 
travel on the train or eorne home after 
being in public places without inspecting 
our clothing. Au experience such as we 
have had makes one willing to be cau¬ 
tions. The careful person is always in 
danger from the untidy one. though bed¬ 
bugs and lice do not proclaim one as un¬ 
tidy or even filthy. It's keeping such 
things that tells, the twins’mother. 
Some Choice, Well-tested Recipes 
A Mock Date Candy.—One pound 
pumpkin, squash or sweet potatoes, 1 lb- 
sugar. 1 lb. walnut meats (we some¬ 
times substitute peanuts), *4 teaspoon 
vanilla. \\ teaspoon salt, one teaspoon 
lemon extract. Cook pumpkin or sweet 
potatoes till dry and tender, put through 
a colander and weigh. Cook with the 
sugar until you have, a thick, dry paste. 
Add nut meats, coarsely chopped, vvith 
salt and extracts. Cool and form into 
balls and flip in melted sweet chocolate, 
or cut into bars and roll in sugar and 
powdered cinnamon mixture.' This may 
be used as a tilling for cake or cookies. 
Date Cookies No. 1.—"»e cup sugar, 
to cup shortening, two eggs, one table¬ 
spoon molasses, one teaspoon cinnamon, 
one level teaspoon soda, two teaspoons 
baking powder, three cups flour. Add 
three or four tablespoons of milk. Fill¬ 
ing: Due cup dates, one cup raisins, two 
c-ups of water. Cook till tender. Then 
chop and add one cup sugar and cook till 
thick. 
Dare Cookies No. 2.—One cup butter 
or mild sweet shortening, one-half cup 
lard, one cup brown sugar, one cup sou- 
milk. three cups of Hour, three cups of 
oatmeal, one teaspoon soda and one tea¬ 
spoon of salt. Filling: One package 
dates, one cup sugar, one cup water, one 
teasqioon vanilla. Roil. Spread when 
cold. These arc splendid. 
Good Eggless Cookies.—Two cups of 
sugar, one cup lard, one cup of sour milk, 
one teaspoon soda. Seasoning. Mix soft, 
roll, sprinkle with sugar and roll lightly 
again. 
Oatmeal Nut Crisps,—One egg, one-half 
tablespoon butter, one-half cup sugar, 
one-fourth teaspoon salt, one teaspoon va¬ 
nilla. 1*4 cups erf rolled oats, one tea¬ 
spoon baking powder. Beat together till 
light the egg. butter, sugar, salt and va¬ 
nilla. Then stir in the oatmeal and bak¬ 
ing powder, mixed together. Drop on 
greased pans. 
Nut Bread.—One cup sugar, one small 
teaspoon salt, two eggs, two cups milk, 
one cup walnuts, five cups flour, five tea¬ 
spoons of baking powder. Let stand in 
greased tins -40 minutes; then bake very 
slowly for one hour. 
Salmon Soup,-—-Four cups milk, one cup 
minced salmon, the liquor from one can 
of salmon, one large tablespoon of butter. 
Seasoning to taste. Bring all to a boil 
slowly. This is a very good substitute 
for oyster soup. 
Indian Pudding (Baked).—One quart 
milk put on to boil. When hot. add a 
piece of butter about the size of ati egg. 
Stir one cup of coarse cornmeal with one 
cup of cold milk. Beat six eggs, or less, 
with one cup powdered sugar and one 
teaspoon each of ginger and nutmeg. Stir 
all three mixtures together and have it 
thick enough to pour into the buttered 
dish. Bake in a quick oven, stirring 
about twice before it has finished baking. 
For a sauce: Beat to a cneam one cup 
of powdered sugar and one-half cup but¬ 
ter. and flavor with nutmeg. 
Apple Dumplings.—First make this 
sauce and set aside till the dumplings 
are ready for the oven: One tup of 
sugar, one tablespoon butter, one-half 
teaspoon salt, one tablespoon flour. Mix 
well, add slowly one cup of hot water, 
stirring well, and boil three minutes. 
For the dumplings, two cups flour, two 
teaspoons baking powder, one teaspoon 
salt, two tablespoons lard or butter, seven- 
eighths cup of sweet milk. Mix well and 
roll out about one-half inch thick. Spread 
over the dough six apples stewed slightD. 
sprinkled with one teaspoon cinnamon 
and a little sugar if the apples are tart. 
Boll the paste up aud cut into 12 slices. 
Lay, with sliced cut side down, in a sin¬ 
gle layer, in a well-greased pan. Pour 
the prepared sauce over them and imme¬ 
diately bake one-half hour. These are 
Very good warm, and quite appetizing, 
even when cold. 
< hieken Salad.—Two cups chopped po¬ 
tatoes, two cups chicken, one cup English 
walnuts, one-lmlf a small onion, celery 
salt and one-half cup of chopped celery 
served on top. Servo with French dress¬ 
ing on render cabbage leaves or lettuce. 
Tomato Salad. Remove the seeds and 
puln from medium-sized tomatoes. Mix 
the pulp with chopped cabbage and eelorv 
and fill the tomato eases. Pour over salad 
dressing and garnish with parsley. This 
makes very pretty individual salads. The 
tomato eases may be filled with a mixture 
of the pulp and cabbage slaw made with 
sour cream dressing, if celery is uot avail¬ 
able. 
Sour Cream Cabbage Slaw.—Take a 
small head of cabbage, wash well, and cut 
very tine with slaw-rot lor or the food 
chopper. Season with sali and pepper. Mix 
in three gond-s : zod tablespoons of thick, 
spur cream, and from one teas oou to one 
tablespoon fas your taste prefers) of 
sugar. Mix. and : f not sour enough add 
good, sour vinegar to taste. Try this if 
you do not 'ike cabbage slaw. Add two 
small onions ohonoed fine, if preferred. 
In our family, however, we like slaw best 
without, them. davtda b. smitu. 
Cakes and Candies 
Fruit Cake Par Excellence.—Take two 
teacups of butter, three cups brown sugar, 
four eggs, whites and yolks beaten sepa¬ 
rately, 1 lb. of raisins, seeded, one of 
currants, washed and dried, four ounces 
of citron, four ounces of lemon or orange 
pee], or four ounces of each, chopped very 
fine, Yj lb, mirs, also chopped, half a cup 
of cooking molasses and half a cup of 
sour milk. Stir the butter and sugar to 
a cream, add to that half a grated nut¬ 
meg, one tablespoon ground cinnamon, 
one teaspoon cloves and oqe of mace. 
Add the molasses and sour milk. Stir 
all well ; then put in the beaten yolks of 
eggs, a wineglass of grapejuice or any 
fruit juice; stir again thoroughly, and 
then add four cups of sifted flour alter¬ 
nately with the beaten whites of eggs. 
Dissolve a level teaspoon of soda and 
stir in thoroughly. Mix the fruit to¬ 
gether and stir into it two heaping table- 
Embroidery Designs 
No. 1737. Tubby eat. Stamped anil colored, 
ready for sewing together and stuffing. Some¬ 
times either the Peter Pan doll. No. 1730. or the 
t&bhy are stuffed with balsam pine needles, so 
ns i,, in,at the healthful fragrance of the woods. 
Price 50 cents. 
spoons of flour, then stir it in the cake. 
Butter two common-sized baking pans 
carefully, line them with waxed paper 
and bake in a moderate oven two hours. 
When it is baked let it cool in the pan, 
then put in a tight can. If possible, it 
is a good plan to let it remain in the 
baking pans and cover tightly. 
Layer Fruit Cake.—This is a good 
fruit cake, which is very cheap. Take 
one cup of sugar, half a cup of butter, 
1*4 Clips of flour, half a cup of grape 
juice, or any fruit juice, one cup of 
raisins, two eggs ami half a teaspoon of 
soda. Nuts, lemon peel or citron may be 
added if desired. Put the ingredients to¬ 
gether in the same general plan as the 
above. Bake in three layers and put 
frosting between. The frosting may be 
make of the whites of eggs with enough 
powdered sugar to thicken it. The top | 
may be frosted if you choose. 
Candied Popcorn.— Put in a kettle one 
tablespoon of butter, three tablespoons of 
water and one cup of white sugar. Boil 
until ready to candy. Then throw in 
three quarts of nicely popped corn. Stir 
vigorously until the sugar is evenly dis¬ 
tributed over the corn. Take the kettle 
from the fire and stir until it cools; in 
this way the sugar will be very evenly 
distributed over the corn. This must ail 
be done carefully to prevent scorching. 
Nuts are good candied in this way. 
ITorehound Candy.—Boil two ounces of 
dried horehound iu 1% pints of water 
for about half an hour. Strain it and 
add 3*4 lbs. of brown sugar. Boil over 
a hot fire until sufficiently hard. Pour 
out iu flat well-greased tins, and cut into 
sticks or small squares as soon as hard 
enough to retain its shape. 
Butterscotch. — Three cups of white 
sugar, half a cup of water, half a cup of 
Vinegar or half a teaspoon cream of tar¬ 
tar, a tablespoon of butter and eight 
drops of ext' act of lemon. Boil without 
stirring until it will snap and break. 
Just before taking from the tire add a 
quarter of a teaspoon of soda. Pour into 
well-buttered tins about Vi-in. thick. 
Mark off into inch squares when partly 
cold. MRS. B. S. H. 
Spiced Beets 
Will you reprint the recipe for spiced 
beets, given two years ago? E. s. b. 
For spiced beets, boil small beets, skin 
thorn, and pack while hot into hot steril¬ 
ized jars. Pour over them a boiling hot 
pickle in the proportion of one cup sugar 
to one quart vinegar, with one tablespoou 
of whole mixed spices added. Seal while 
hot. 
Cooking made easier and 
more economical 
And you burn the New 
Perfection only while you 
are actually using it. 
You can put it out, and 
save fuel, as quickly as 
you can light it—in an 
instant! 
Over 4,000,000 New 
Perfections in use today 
the world over. 
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26 Broadtvay ♦ ♦ ♦ • 
NEW PERFECTION 
| Qj] Cook Stoves j 
A NEW Perfection stove 
is more convenient 
and reliable the year round 
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when you use a New Per¬ 
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a large part of the drudg¬ 
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with every kitchen. 
^Whether kneeling or standing users $et perfect results tronf 
WI11TING-ADAMS BRUSHES, 
Made of bristles exactly adapted to 
the purposes for which they are intended. 
Securely held in ferrules bv methods which 
insure against shedding of bristles or failure. 
Send far Illustrated Literature 
JOHN L. WHITING-J.J. ADAMS CO. 
Boston, U.S.A. 
Brush Manufacturers for Over lie Years and the 
Largest in the World 
Stop, Look and Listen 
Natural Yarn Cotton Socks. Not dyed or 
bleached. Just, as they come from the 
machines. Heal comfort for 
tender, swollen or blistered 
feet. Give twice the wear of 
dyed stockings. Send :it) cents 
for single pair; 95 cen 1 s for hal f 
dozen; or 31.80 per dozen. Sizes 
l'Vll/4- Prices west of the Mis¬ 
sissippi River. $1.00 for half 
dozen or $1.90 per dozen. Sr,ni¬ 
si ze of shoe. 
Natural Yarn 
Hosiery Mills 
Fleetwood Penna U.S.A. 
Retailer’s Regular 35c. Grade 
In 5-lb. Lots 
Bean or Ground 
Fresh From Wholesale Roaster 
A Delicious bieud supplied 
direct to homiies at a whole¬ 
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Scut Parcel Post Prepaid on Receipt of Your Check, 
Money Order or Cash. 
SATISFACTION GUARANTEED OR MONEY BACK 
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NEW YORK CITY Established SI years 
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Write for full particulars. 
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iinuiiuin* 
| The Farmer 
| His Own Builder 
= By H. ARMSTRONG ROBERTS 
~ A practical and handy book of ail kinds 
— of building information from concrete to 
= carpentry. PRICE $1.50 
— For sale by 
1 THE RURAL NEW-YORKER 
333 West 30th Street, New York 
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