The RURA.L NEW-YORKER 
923 
an’efs and lemon, then squeeze the juice 
out. Boil the tough white part in a little 
water and let it stand over night, too. 
In the morning mid the raisins to the 
rhubarb, and boil until tender; then add 
the peaches. Boll until thick, then add 
the orange and lemon juice, the grated 
rind and the water o(T the thick inner 
lining. This latter may he boiled again 
iugt before time to add it. Boil a little, 
then can. We used this recipe first with 
apples, but last year we had no apples, 
so substituted the canned peaches. We 
like it better than with the apples. The 
peaches were sweetened at the rate of 
4 oz. of sugar to 1 lb. of raw peaches. 
We also substituted peaches for apples 
in green tomato mincemeat. The propor¬ 
tions are as follows: 
Breen Tomato Mincemeat.—Six and 
one-half pounds green tomatoes, 4lbs. 
sugar, 1 qt. peaches (sweetened), one 
and two-thirds pounds raisins, three or¬ 
anges, one lemon, one-lialf teaspoon cloves, 
1% teaspoons nutmeg, one teaspoon cin¬ 
namon. Chop tomatoes and drain the 
juice off. Cook all together except the 
peaches and oranges and ’ mons. When 
almost done, add the peaches, and when 
thick enough add the orange and lemon 
juice and grated rinds. Boil a few min¬ 
utes more, then can. 
Plum Conserve.—Five pounds plums 
(seeded), 5 lbs. sugar, 1 lb. raisins 
(chopped), three oranges. To the plums 
add the sugar and raisins. Boil until 
thick, then add orange juice, grated rinds, 
and water in which the lining has been 
soaked and boiled. Boil a few minutes, 
then can. 
Tomato Conserve.—Four pounds ripe 
tomatoes. 3 lbs. sugar, one cup raisins 
(chopped), one lemon. Peel and seed 
tomatoes. To the tomatoes add the sugar 
and raisins. Boil until thick, then add 
juice of the lemon, the grated rind and 
the water in which the tough lining has 
been soaked and boiled. Boil a few min¬ 
utes, then can. £. P. 
Notes from Oklahoma 
This season has been a promising one 
so far here in the West. We have had 
during the Spring. Much cotton is grown 
here, and the hoeing of this calls for all 
the help available at this season. Cotton 
is planted in May, and the first hoeing 
is done about the middle of .Tune, just 
when the long, hot. days are here, and 
again the last, of June, or first of July. 
If the work is well done, and season is 
not too wet, going over twice with the 
hoes is all that is needed, and this, with 
from four to six plowiugs, finishes the 
cultivation. 
Cotton, corn, wheat, oats, sorghum 
cane, potatoes, peanuts, hay, cow peas and 
Kafir corn arc our most important crops. 
All do not thrive every year, but seldom 
is there a season that part of these do 
not, give satisfactory returns. Quite a 
hit of live stock is produced here among 
the hills of the eastern part of the State, 
while farther west there are some good 
herds of purebred cattle and hogs. 
MRS. I.II.I IE YORK. 
Grape Juice; Canned Lima Beans 
Will you give n simple recipe for mak¬ 
ing grape juice, also for canning Lima 
beans? mrs. d. v. k. 
We prefer grape juice made after an 
extremely simple recipe that has been 
printed in The R. N.-Y. a number of 
times. Wash and sterilize two-quart pre¬ 
serve jars. Wash the grapes and pick 
them off the stems. Into each two-quart 
jar put a scant quart of the grapes, 
put in one cup of granulated sugar, 
and then fill the jar to overflowing wdth 
hoiliug water. Put on rubber and lid 
and clamp tight immediately. While the 
jar is cooling it should be lifted carefully 
and shaken gently hack and forth, so as 
to mix up the sugar with the berries and 
cause it to dissolve thoroughly. Other¬ 
wise there is some risk that some of the 
sugar will form a cake in the bottom of 
the jar. It is ready to use in about two 
months, and by the end of the season 
there is nothing left in the jars except the 
skins and seeds, the remainder of the 
grapes being dissolved in the water. This 
is delicious grape juice, without any 
cooked flavor. The original recipe, re¬ 
ceived from a grape grower in Pennsyl¬ 
vania, advised only two cups of grapes to 
the two-quart jar, but we have doubled 
the quantity to get a richer product. 
Another good and simple method is as 
follows: Pick 10 pounds of grapes from 
stems. Wash and simmer until soft, in 
two quarts of water. Mash through a 
colander and drain all over night in a 
jelly bag. To one quart of juice add one 
cup of sugar. Bring to the boiling point, 
pour into hot sterilized jars or bottles 
and process for eight minutes. Then seal 
tight. 
To can Lima beans, pick before they 
become dry and can as soon as possible 
after picking. Shell them, but do not 
blanch or plunge into cold water. Pack 
lightly into sterilized jars to within one 
inch of the top. Do not press down. Add 
a teaspoon of salt to the quart jar and 
fill up with boiling water. Adjust the 
rubber cover and seal without clamping 
the wire down tight. Then process for 
three hours. Seal tight without opening 
jar and set away to cool. 
Patching Children’s Stockings 
The accompanying sketch shows how I 
quickly patch the children’s stockings. 
Cut out worn heel with two straight cuts, 
sew in a seam, bringing the worn knee 
under the leg where patches do not show, 
and seam on instep does not bother. 
MRS. M. K. 
Sweet Chunk Fickle? 
These are very nice. Thirty cucumbers 
cut 1 in. thick, one quart onions after 
sliced quite thin, one cup salt, one gallon 
cold water. Stand over night. Drain m 
morning thoroughly. Take one quart 
vinegar, two teaspoons white mustard 
seed, two teaspoons celery seed, two tea¬ 
spoons cassia buds, two small teaspoons 
turmeric powder, one-fourth teaspoon 
cayenne pepper. Boil all together and 
theD pour over pickle and gently boil for 
about 20 minutes. Bottle in fruit jars or 
keep in crocks. anna R. baines. 
Johnny Cake Toast 
Johnny cake toast was a favorite dish 
in m.v mother’s family years ago. I can¬ 
not give measurements, as I never heard 
any, but can give a general idea. Farm¬ 
ers’ meal is preferred to store meal, as 
for any other johnny cake. S4tir rather 
still, with no egg, sugar nor shortening, 
only buttermilk (or sour milk), meal, 
salt, soda and little flour. Mark in 
squares (square tin is best) and not very 
deep in tin. Bake till well done. Break 
into squares and pour over it gravy 
made as follows: Regular milk gravy, 
milk thickened with flour and piece of 
butter, only much richer than the usual 
sauce, probably twice as much butter as 
usual, and sweet cream if you have it. 
It makes a hearty supper dish. My 
father was Welsh, and they used jokingly 
to call it a Welsh dish. mrs. c. h. d. 
Canning Beans Without Cooking 
I have received many good things from 
reading The R. X.-Y., so will send an 
item that, may help others. To can beans 
without cooking, cut beans lengthwise, 
being sure every bean is cut; fill jars as 
full as possible; fill with cold water. 
Every day for three days renew water 
each day; on the fourth day empty out 
the water and refill foil of water; put a 
tablespoon of olive oil in each jar, and 
seal tight. Will he found good next Win¬ 
ter. J. M. S. 
THE® 
*ICHT 
WAY 
for farm work, and all sorts of farm crops 
have done fairly well. Oats have been 
damaged somewhat by excessive rains 
during the early Spring; wheat promises 
a better yield than oats; both were being 
harvested in June. The binder is used 
in most fields, yet some farmers having 
only small patches, and owning no binder, 
use the old-time cradle for harvesting the 
crop. Thrashing will begin within the 
next few days. In many parts of the 
West the thrashing is douc bv what is 
called independent, crews, which means 
that practically the entire crew of hands 
accompany the machine. They also have 
their own cooking car, which feeds the 
men, so that the farm women have no 
bother with the thrashing work; but. here 
in the eastern part of the State the old 
plan is still followed, and the coming of 
the thrasher means a lot. of wortc for the 
women folks, as there is much cooking 
to do, and it takes a lot of provisions to 
satisfy the appetites of a bunch of hun¬ 
gry men who work at the machiue from 
early to late six days in the week. Then, 
too, many housewives add to the work 
by trying to prepare so any different 
dishes, when really the busy workers do 
not care for any extras, just plenty of 
plain, nourishing food. 
The strawberry crop was good this 
season and brought in neat sums for 
many farmers, besides many cans being 
filled for the home table. Many farmers 
have set from one to five acres of berries 
this Spring, and if these do well, many 
carloads will leave our county for the 
markets next season. All of the timbered 
section of Eastern Oklahoma, which em¬ 
braces several counties, is ideal for the 
growing of fruits, berries and grapes, but 
as yet development, is lacking, ami hun¬ 
dreds of farms do not produce fruit or 
berries for home use. However, our 
present County Agent is working hard to 
arouse interest along this line, and a plan 
is under way to induce farmers to plant 
several hundred acres to grapes this Fall, 
and luter establish a factory for utilizing 
the crop in manufacturing grape juice. 
Twenty years ago there, were hundreds 
of acres of wild blackberries scattered 
about over the country, bnt with the set¬ 
tling up of a country and the need of 
more farming lands, these have been al¬ 
most eliminated, and the farmer mutt now 
grow bis own berries, which is better 
after all, since the women and children 
do most of the picking of the berries, and 
having them near home is very helpful. 
Very few raspberries are grown about 
here. IVaches arc ripening now; the crop 
is unusually line, and nice ones come to 
the door at $1.2o a bushel. However, 
prices will no doubt drop below HOe later 
on. and then canning will keep us busy 
for some time. Wild huckleberries are 
scarce, the first selling for $1 per gallon, 
although prices have dropped to about 
half that price now. 
Gardens and truck have been fine here 
this year, and there is an abundance of 
beaus, onions, peas, beets, cabbage, kohl 
rabi ami potatoes for the table. Frost¬ 
proof cabbage and Bermuda onions have 
grown finely. Those two vegetables should 
have a place in every garden where early 
vegetables are desired. 
The combined task of cultivating the 
row crops and harvesting the grain crops- 
is keeping farm folks busy now: most of 
the ■vvuuicn and girls work in the fields 
Care for your Teeth 
In regulating an incubator, running a tractor, or cleaning dairy 
utensils, great care must be taken to do the work in the right way. 
It’s just as important to clean the teeth the right way. A good 
farmer would no more buy a gritty, soapless dentifrice for his 
family than he would use a gritty soap to wash the high polish 
of his car. Nor would he give the children a “druggy” tooth 
paste with strong chemicals any more than he’d use a spraying 
material so strong as to burn the foliaee of his orchard. 
Cleans Teeth the Right Way 
"Washes’* and Polishes — 
Doesn’t Scratch or Scour 
Colgate's Ribbon Dental Cream has just the combination you need 
(1) Its specially prepared chalk with rounded (2) Its "washing” quality gently clei 
edges cleans and polishes safely. the teeth and inside of your mou 
If your store doesn’t carryall the Colgate 
products listed below, send in the coupon. 
/ R.N.-Y. 
_ y 7-22-22 
✓ COLGATE 
✓ &.CO. 
Jr Finn Household, 
t Dent. IX 
199 Fulton Street, 
' New York. N.Y. 
Please send me sampin 
of the following arti¬ 
cles. I enciose amount 
of stamps shown for 
each one checked. 
i Face Powder .... 
| Rally Talc ... 
Rapid Shave Cream . 
] Ribbon Dental Cream 
Dealer's Name 
Address 
