1903 
THE RURAL NEW-YORKER. 
117 
Tested Apple Recipes. 
Apple Custard Pie.—Peel and cut 
apples very fine. Line a deep pan with 
crust, put in the apples; scatter over 
them small pieces of butter and a cover¬ 
ing of granulated sugar. Then pour 
over all a cupful of sweet cream and 
bake until the apples are cooked. Serve 
just before it is quite cold. 
Apple Pudding.—Make a dough as for 
baking powder biscuit; roll out one- 
quarter inch thick. Peel and slice good 
tart apples rather thin; put them in the 
middle of the dough, put on them half a 
cupful of sugar, tablespoonful of butter, 
and nutmeg. Wet the edges, lap over 
the apples well to keep the juice in, put 
over the apples a little water, put pud¬ 
ding in a cheesecloth bag, and boil two 
hours steady. Eat with good cream. 
Bird’s-eye Pudding.—Peel and quarter 
apples (I use Vandevere or Bellfiower); 
put them in a bread pan or large pud¬ 
ding dish. Make a batter with one quart 
of fresh buttermilk, two eggs, one cup¬ 
ful granulated sugar, one teaspoonful 
soda, pinch of salt, butter the size of an 
egg, and suflicient flour to make it like 
cake batter. Pour over the apples and 
bake until the fruit is cooked in a steady 
oven. Serve warm with any pudding 
sauce desired. magoie d. banta. 
Apple Todst.—Toast three slices of 
stale bread a golden brown, butter well, 
put in a deep dish. Stew ripe tart ap¬ 
ples in a cupful of sugar with plenty of 
juice. Pour over the toast, cover close¬ 
ly. Very good with cream or sauce made 
as follows: One cupful of sugar, one 
pint of boiling water, one pinch of salt; 
flavor with lemon or vanilla. 
Apple Potpie.—Make apple sauce and 
when just about done drop dumplings on 
top, closely cover saucepan and let cook 
six minutes, I use one tablespoonful of 
flour for each person, a little salt, bak¬ 
ing powder and milk, making just stiff 
enough to drop from the spoon. Eat 
with hard sauce. Good, quickly made, 
and substantial desert, m. e. l. 
New Jersey. 
Apples in Syrup.—Take good cooking 
apples, pare and core them. Make a 
syrup of a cupful of sugar and a pint of 
water; let boil up, put ihe apples in 
whole, cover closely, cook slowly until 
tender and take up on a pretty glass 
dish; sprinkle sugar on them; they are 
as good as they look. 
Baked Apples.—Pare and core cooking 
apples; put in a granite baking pan; put 
over them a cupful of sugar, butter the 
size of a walnut, cover; bake until al¬ 
most done; take the cover off and let 
them brown. 
Brown Betty.—Peel and slice cooking 
apples fine, put stale bread in the oven 
until a light brown and crisp, roll it 
with the rolling pin until fine. Put a 
layer of the apples and a layer of the 
bread crumbs in a granite baking pan. 
Sprinkle plenty of sugar on them, lots 
of butter and nutmeg between each 
layer; add a good pint of boiling water. 
Let bake until thoroughly done. Grease 
the pan before putting in appies and 
bread, west Virginia fabmer’s wipe. 
Plantiitig the Flower Garden. 
It is with a feeling of delight that the 
flower lover turns from other reading 
for a season to her annual perusal of 
the seed catalogue. The size and loca¬ 
tion of her flower beds are the main fac¬ 
tors in aiding her to come to a decision 
of what she can grow most successfully. 
Next must be taken into consideration 
the time of blooming, so that the beds 
may be gay from June till frost comes. 
Before ordering the sun-lovers and 
shade-lovers, she must be sure she can 
give them a suitable home. Fortunate¬ 
ly the majority of annuals, like people, 
thrive best where the sunlight is tem¬ 
pered by shadows. In selecting seeds, 
It is advisable to choose a package of 
one color, rather than one in which the 
colors are mixed. A bed of pink Phlox 
is far more attractive than one in which 
the undesirabie magenta and purple 
shades predominate. 
The wise woman plans for no more 
varieties than she can care for properly. 
Flowers are of too fine and delicate a 
nature to warrant our ill-treating them. 
Color should also be studied. For in¬ 
stance you choose white, pink, blue and 
yellow. For the first two colors there 
are a number of different plants from 
which to make a choice. Phlox, Asters, 
Verbenas and pinks all being most sat¬ 
isfactory. For blue the choice is some¬ 
what limited. Two years ago I raised 
for this color Anchusa capensis, a most 
pleasing flower, but one rarely grown. 
It is hardy, a free bloomer, something 
after the order of the forget-me-not, the 
flowerets being rather larger. It is of a 
most beautiful shade of blue with a 
clear, well-marked white eye. Last 
Spring I found to my surprise that the 
Anchusa had lived unprotected through 
the Winter, The plants were trans¬ 
planted to a fresh bed, where they 
bloomed freely all Summer. I have 
found the blue Torenia one of the dain¬ 
tiest and prettiest of flowers, a most 
satisfactory plant for the hanging 
basket. This plant is one of the shade- 
lovers. The blue Lobelia with Its sturdy 
dwarf branches, makes a charming mass 
of color. Yellow Is found In several 
easily grown annuals. There Is the 
Golden Wave Coreopsis, with its wealth 
of yellow blossoms borne on long stiff 
stems admirably adapted to cutting. 
A touch of green proves restful to the 
eye when the free bloomers cover their 
foliage with their gay colored flowers. 
The old-fashioned Ambrosia is fine with 
its daintily cut green foliage. This 
planning for one’s flower garden will 
prove both pleasant and profitable. 
HELEN C. ANHREWS. 
The Household Congress. 
A Pumpkin Note. —When making 
pumpkin pies if you have more than 
enough for the time, put what you do 
not need all ready for use In Mason’s 
jars or any other covered receptacle. 
They need not be airtight if you have 
a cool room In which to keep them. We 
use the Cushaw pumpkin, which grows 
to an immense size. Is of the finest grain 
and richest flavor of any that we have 
ever tried. It is shaped like the crook¬ 
necked squash, the bulb only containing 
the seeds. The neck alone will make 
from eight to twenty pies. “Eat all you 
can, and what you can’t eat, you can.’’ 
M. E. L. 
An Improvement in Rugs. —On page 
58 I noticed directions for knitting rugs. 
Some time ago I began knitting a rug in 
a similar manner, and found it a labor¬ 
ious task; and ere it was finished had 
discovered a far better way. I cut the 
cloth in strips about three inches wide, 
and using ticking or other firm goods 
for a foundation, lay the strips on dou¬ 
ble, treble or more, according to weight 
of goods, and stitch through the center 
w'ith the sewing machine. Stitch the 
strips as close together as possible, and 
with a pair of sharp shears slash into 
fine fringe. In this way a much firmer, 
heavier and handsomer rug is made with 
less work. If desired the colors may be 
arranged in a simple pattern, adding 
greatly to the beauty of the rug. Simi¬ 
lar rugs are made by stitching strips of 
old rag carpet to a foundation, and 
drawing out the warp, and very pretty, 
fin-ry looking ones are made of burlap, 
dyed any desired color, cut in bias strips 
six inches wide, stitched to a foundation 
and fringed out with a hairpin, an awl 
or other convenient tool. Burlap also 
makes a good and inexpensive lining. 
MARION LAWRENCE. 
Rural Recipes. 
Codfish a la Mode.—One teacupful of 
salt codfish picked up fine, two teacup¬ 
fuls of mashed potatoes, one pint of 
cream or milk. Mix them well together, 
and then add two eggs well beaten. Stir 
them in thoroughly, and then add half 
a cupful of butter, and salt and pepper 
to taste. Put In a baking dish and bake 
20 or 30 minutes. 
Cider Pudding.—Cream table¬ 
spoonful butter, add three tablespoon¬ 
fuls granulated sugar and one egg. Beat 
all together until very light. Add half 
a cupful of cider. Into one cup of flour 
put one-half teaspoonful cinnamon, one- 
quarter teaspoonful grated nutmeg, and 
onc-elghth teaspoonful of ground 
cloves. Sift this into the batter and 
add a quarter cupful each of currants 
and Sultana raisins mixed with a quar¬ 
ter cupful of flour. Add one-quarter 
teaspoonful baking soda with the last 
bit of flour and beat briskly for a min¬ 
ute or two. Pour into a well-greased 
mold and steam one hour and a half; 
turn out carefully, as the texture is deli¬ 
cate, and serve hot with orange sauce. 
The coffee habit is quickly over¬ 
come by those who let Grain-O 
take its place. If properly made 
it tastes like the best of coffee. N o 
grain coffee compares with it in 
flavor or healthfulness. 
TRY IT TO-DAY. 
At grocers everywhere; 15c. and 26c. per package. 
No Smoke Honse. Smoke meat with 
KRAUSERS.’ LIQUID EXTRACT OF SMOKE. 
Made from hickory wood. Gives delicions flavor. 
Oheaper,cleaner than old way. Send for oir- 
colar. E. Kranser Se Bro.> Milton, Pa. 
TRY 'PHEM FOR 
CougiLS, Colds, 
iQAsthina, Bronchitis, 
Hoarseness, 
and Sore Throat. 
Fac-Simile 
Signature of 
on every 
box. 
V'i 
'GOOD 
HORSE, 
SENSE 
) 
will teach you that 
coffee in an air-tight, 
sealed package is 
purer, cleaner and 
fresher than coffee 
kept in open bins. 
llion coffee 
is never sold in bulk. 
Gold Blast Lanterns. 
They burn fresh cold air and that means 
strong, pure white, steady light. For 
perfect convenience and safety, there Is 
nothing that will so certainly suit your 
needs as 
Ihe niFTZ Blizzard 
It is the cold blast kind. It can’t blow 
out. Just the right size, and its generous 
oil pot runs it 19 hours with one filling. 
It’s the all-service, all-season lantern to 
go with you and make the way plain 
about a hundred household duties. Side 
lever raises the globe for trimming, 
lighting and extinguishing, and then 
lowers and locks it to the burner for ab¬ 
solute safety. Look for Dietz stamped on the 
oil pot when you go to buy. If it’s not there 
don’t take It. The dealer will get you a Diets. 
Write for our free catalogue to choose. 
R. E. Dietz Company, 
87 Lalght Street, New York. 
JSstablithad 1840 . 
WE GUARANTEE 
ON YOUR SAVINGS 
No 
Speculation. 
Business 
Established 
I THE INDUSTRIAL SAVINGS 
A AND LOAN CO. Is thoroughly 
responsible, and has always lived 
up to Its agreements. Our depos¬ 
itors, many of the most prominent 
clergymen and professlonal men 
In the country heartily indorse 
our methods. 
Ten Years 
Under State 
Bunking 
Department 
Supervision. 
Accounts of conservative deposi¬ 
tor* solicited, upon which we pay 
5 per cent per annum. 
Deposits may be made or with¬ 
drawn at any time, and bear 
earnings for every day Invested. 
Full particulars sent upo7i request. 
Paid In Capital. Assets. Surplus. 
ti.noojoo ?i,(ioo.ooo imixio 
Industrial Savings and Loan Co., 
1134 Br<mdway, New York. 
MADE $ 105 THE FIRST MONTH 
writes FRED. BLODGETT, of N. Y. J. L. 
BARRIOK, of La., writes: “Am making 
13.00 to *8.00 every day I work.” MBS. L. 
M. ANDEB80N, of Iowa, writes: “I 
made $3.80 to $6.60 a day ’’ Hundreds 
doing likewise. So can you. 
$5.00 to $10.00 daily made pla¬ 
ting jewelry, tableware, bicy¬ 
cles, metal goods with gold, sil¬ 
ver, nickel, etc. Enormous de¬ 
mand. ’We teach you CDCC 
Write—offer free. rnC.Ca 
Q. ORkT A CO., Plating Work*, k Si.mt Kldg., Cincinnati, 0* 
Dairying 
In Nebraska 
If you are interested in Dairying 
the illustrated pamphlet we have 
just published will give you new 
ideas on the subject. Few people 
realize, for instance, that one of the 
largest Creameries in the world is in 
Lincoln, Neb., and that Nebraska 
climate, forage and water make it 
an ideal and most profitable field 
for the Dairyman. The pamphlet 
will be mailed to any address with¬ 
out charge. Send for it TO-DAY. 
P. S. EUSTIS, Passenger Traffic Manager C. B. & Q. Ry. Co., 209 Adams St., Chicago. 
Cherry Pectoral 
“ I contracted a severe cold on my 
lungs which continued spite of all I 
could do. I then tried Ayer’s Cherry 
Pectoral and was quickly relieved.” 
Miss Emma Miller, Ft. Snelling, Minn. 
No medicine like it for stopping coughs, healing sore lungs, 
quieting inflammation in the bronchial tubes, and prevent¬ 
ing serious lung troubles. Ask your doctor about this. If 
he has better advice, follow it. Doctors have known this 
standard cough medicine for 60 years, au drugg’isL Loweif, Masai 
THE 
Farmers’ 
Telephones 
are not untried novoltlei. 
Thousands now use them 
dally. For this purpose there 
Is DO instrument better than 
Our Sia.i\d'A.rd No. 2, 
which Is shown in thecut This Is 
no trust nor monopoly phone. No 
rents, no royalties. All your 
own. Simple, perfect In calling, 
sending and receiving. Equal to 
any phone made. We furnish 
switchboards and all access¬ 
ories. Does it Interest 
yout Write for our 
catalogne. Sent free. 
U. S. ELECTRIC MFC. CO.. 
