i 90 i 
keep It from spoiling. PTere are a few 
good recipes for its use. 
Grape Nectar.—Take the juice of two 
lemons and one orange, one pint of 
grape juice, one small cupful of sugar, 
and a pint of water. Serve ice cold. If 
served from punch bowl, sliced lemon 
and orange add to the appearance. For 
an invalid drink, put in the bottom of 
a wineglass two tablespoonfuls of grape 
juice; add to this the beaten white of 
one egg and a little chopped ice; 
sprinkle sugar over the top and serve. 
This is often served in sanitariums. 
Grape Punch.—Boll together one 
pound of sugar and half a pint of water 
until it spins a thread; take from the 
fire and when cool add the juice of six 
lemons and a quart of grape juice. 
Stand aside over night. Serve with 
plain water, apollinaris or soda water. 
Grape Sherbet.—For eight persons mix 
one pint of grape juice (unfermented), 
juice of lemon, and one heaping table¬ 
spoonful of gelatine, dissolved in boiling 
water; freeze quickly; add beaten white 
of one egg just before finish. For grape 
Ice cream, use one quart of unfermented 
grape juice, one quart of cream, one 
pound of sugar and the juice of one 
lemon. 
Syllabub.—One quart of fresh cream, 
whites of four eggs, one glassful of 
grape juice, two small cupfuls of pow¬ 
dered sugar; whip half the sugar with 
the cream, the remainder with the eggs; 
mix well; add grape juice and pour over 
sweetened strawberries and pine apples, 
or oranges and bananas. Serve cold. 
Bohemian Cream.—One pint of thick 
cream, one pint of grape-juice jelly; stir 
together; put in cups and set on ice. 
Serve with lady fingers. 
Pickles and Relishes. 
Sour Cucumber Pickles.—Dissolve one 
pint of salt in one gallon vinegar; wash 
the cucumbers and pour over them some 
boiling water, let stand five or 10 min¬ 
utes, then pack closely in cans, pour 
over the salted vinegar and seal. These 
are very crisp and nice and will keep as 
long as you will let them. The salty 
flavor is especially fine. 
Spanish Sauce.—One peck green toma¬ 
toes, one quart onions, six large sweet 
peppers, four quarts ripe tomatoes, two 
heads celery chopped fine, two pounds 
brown sugar, one gallon vinegar, one 
teaspoonful cayenne pepper, three table- 
spoonfuls cinnamon, one tablespoonfui 
each of allspice, mace and cloves. Chop 
green tomatoes, onions and seeded pep¬ 
pers, salt and let stand over night. In 
the morning strain through a cloth un¬ 
til perfectly dry. Then mix all the in¬ 
gredients and boil until tender. A very 
nice sauce with cold meats. 
Sweet Cucumber Pickles.—Two gal¬ 
lons small cucumbers, two pounds sugar, 
three small onions sliced, two three-inch 
sticks of cinnamon, half a cupful of 
scraped horseradish, one tablespoonful 
each of ginger, allspice, turmeric and 
mixed mustard, two teaspoonfuls each 
of cloves and white mustard seed and 
one teaspoonful black pepper. Sufficient 
vinegar to cover. Make a brine strong 
enough to float an egg, into this put the 
cucumbers and leave six weeks. Be sure 
to keep them well covered with the 
brine. Soak the cucumbers 24 hours or 
until fresh enough, then put them in a 
porcelain kettle, cover with vinegar and 
cook until tender. Place in cans or jars 
with the onion, horseradish and half of 
the spices sprinkled through them. Now 
take new vinegar and add to it the sugar 
and the remaining spices, boil 10 min¬ 
utes, then add the turmeric and mixed 
mustard and pour over the pickles. This 
is a delicious pickle. 
Tomato Catsup.—Pare one-half bushel 
tomatoes and cook until vei’y soft, sift 
them, taking all the seeds out. Then 
cook until as thick as you desire the 
catsup and then add one quart vinegar, 
MOTHERS.—Be sure to use“Mrs.Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
THE RURAL NEW-YORKER. 
6i0 
one-half pint salt, and the following 
apices: One tablespoonful each of cloves, 
ginger and cinnamon, two tablespoon- 
fula each of mustard, black pepper and 
allspice, and one-half teaspoonful cay¬ 
enne pepper. Let it cook 10 minutes, 
then bottle and cork tight, no further 
sealing is needed as it will keep for 
years simply corked. I pare the toma¬ 
toes by dipping them in a wire baskel 
into boiling water and slipping the skins 
off. It will be much easier to keep the 
catsup from sticking to the bottom of 
the porcelain kettle, if the thin juice is 
boiled by itself until thick and then the 
pulp added a short time before the vine¬ 
gar, salt and spices are put in. This cat¬ 
sup is a nice red color and is liked very 
much. E. V. Y. 
Green Corn Variations. 
One of the most delicious of all the 
vegetable* the Summer offers is green 
corn, but too often we tire of it while 
still in its prime. This may be due 
either to improper cooking, or to lack of 
variety in serving, for to most cooks 
green corn means nothing but boiled 
corn. Few^ palates will welcome for 
long the same dish cooked and served in 
the same way, but an occasional sur¬ 
prise In the manner of presentation will 
serve not only to lend variety, but also 
to lengthen the period of our apprecia¬ 
tion. Corn of a good quality, with ker¬ 
nels well filled out but still in the milk, 
so that if you press them the milk will 
flow freely, should be chosen. For boil¬ 
ing a portion of the husks should be left 
on; these may be turned back, the silk 
removed, and the husks tied over the 
tips with a bit of thread. Drop the ears 
in cold water (many cooks use hot 
water, but this toughens the grains), 
slightly salted, and cook exactly four 
minutes from the time it begins to bub¬ 
ble. The husks may be removed before 
serving if preferred, though if allowed 
to remain they assist in retaining the 
heat. Corn cooked in this way will be 
found to retain all its natural sweetness 
and delicacy of flavor. But corn on the 
cob, however daintily cooked and serv¬ 
ed will pall in time, when it is well to 
try some of the following variations. 
Corn Timbales.—Score six ears of 
sweet corn and press out the pulp. To 
one cupful add one tablespoonful melted 
butter, half a teaspoonful of salt, a lit¬ 
tle paprika, the beaten yolks of three 
eggs, then the stiffly-beaten whites and 
one tablespoonful of flour; butter molds, 
then fill with the mixture two-thirds 
full; set in a pan of hot water and bake 
until firm. Unmold on to a hot plate. 
Corn Omelet.—Grate eight ears of 
corn, or split grains with a knife and 
scrape. Dissolve one teaspoonful of 
cornstarch in two-thirds cupful of milk, 
adding an even teaspoonful of sugar and 
a teaspoonful of salt. When mixed add 
four eggs, beaten, and one heaping tea¬ 
spoonful of baking powder. Finish' as 
any other omelet. This quantity is suf¬ 
ficient for two pans. 
Corn Ragout.—Cut the corn from 12 
ears, not too closely, and put into a 
granite dish with just enough water to 
cook. While this is cooking scrape each 
cob to save the'milk, which add to the 
dish just before it is done. (If added 
'sooner it would be more likely to scorch 
and spoil the dish.) Season highly with 
butter, salt and pepper, with cream to 
make sufficiently liquid. 
Corn Soup.—One pint of grated corn 
pulp, one pint of water, one quart fresh 
milk, tablespoonful of flour rubbed with 
three tablespoonfuls butter and a little 
salt. Cook the corn in the water for 15 
minutes, when tender add the milk; 
when this boils stir in the flour and but¬ 
ter, cook smoothly and serve with crisp 
crackers. 
Succotash.—Cook one pint of corn 
pulp in as little water as you can with¬ 
out scorching. Put the cobs in a quart 
of water and boll hard for 20 minutes; 
remove cobs and in this water boil one 
pint of shelled beans until tender; drain 
and mix with the corn. Add butter the 
size of a walnut, pepper, salt and half a 
cupful of thick cream, more if liked. 
Serve hot. 
Corn Oysters.—To one quart of corn 
pulp and two well-beaten eggs, add two 
cupfuls of milk, with salt and pepper to 
taste. Sift one teaspoonful baking pow¬ 
der into two cupfuls flour and fold in 
smoothly. Drop by teaspoonfuls on a 
hot griddle and fry slowly until done. 
They shomu be golden in color and 
about the size and shape of fried 
oysters. 
Corn Pudding.—Two coffeecupfuls of 
green corn pulp, one cupful of new 
milk, three eggs, two heaping table¬ 
spoonfuls of butter. Pour one pint of 
the milk over the corn and set on the 
fire until scalding hot. Beat the yolks 
of the eggs and add the pint of cold milk 
and half a cupful of sugar. Put the but¬ 
ter in the corn over the fire, and then 
add the milk and yolks of eggs and a 
little salt Put in a buttered pudding 
dish and bake slowly. Make a meringue 
of the whites of the eggs and powdered 
sugar and spread over the top when 
pudding is done, browning slightly. 
Escalloped Corn.—Into a buttered dish 
put a layer of green corn pulp, 
sprinkling with salt and bits of butter. 
Over this spread a layer of cracker 
crumbs, seasoned and moistened slight¬ 
ly with milk.. Pill the dish with alter¬ 
nate layers of corn and cracker crumbs, 
with crackers for top layer and plenty of 
milk over the whole. Cover and bake 
one hour. 
Corn Fritters.—Two cupfuls cold 
sweet corn cut from the cob. Two eggs, 
one cupful sweet milk, one-fourth tea¬ 
spoonful of salt and half a teaspoonful 
of soda, and two tablespoonfuls of melt¬ 
ed butter. Stir In flour to make a bat¬ 
ter, and fry until brown. 
Corn Chowder.—Fry out a large slice 
of fat, isalt pork, and slice six potatoes 
and one small onion. Do the frying in 
the kettle in which you make your 
chowder; when the meat is fried to a 
crisp take it out, put in the vegetables 
and just cover with boiling water. Cook 
until potatoes are done, then add one 
pint sweet corn and a quart of rich milk 
(corn having previously been cooked). 
Season with butter, salt and pepper, let 
come to the boiling point and serve hot. 
MAUDE E. SMITH HYMEKS. 
Will produce a full crop of berries 
next Juue, if planted this Summer. 
DREER’S 
Mid-Summer Gafafogue 
offers a choice line of these; also Celery, 
Cabbage, Cauliflower and other season¬ 
able plants. Write for copy, FREE, 
HENRY A. DREER, 714 Chestnut St., Phila., Pa. 
Plants 
There is Just One Washer 
that cleans the clothes without rubbing: them 
The Syracuse Easy 
Works easy because it doesn’t rub. 
Saves tlie woman and saves the clothes. 
Made of steel, gralvanized, is clean and durable. 1 1 
cannot shrink, swell, fall to 
pieces, or absorb and retain 
filthy impurities, as wooden 
washers do. On rollers, it 
moves without lifting, is 
noiseless in operation, and 
convenient in every detail. 
Prove what we say by a 30 
days’free trial. Wepayall 
freight. Our book of mod¬ 
ern laundry formulas, free. 
IKU)CE & ZCILI. 
fi'l’J Clinton St., Syracuse, N. Y. 
k 
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. No 
grain coffee compares with it in 
flavor or healthfulness. 
TRY IT TO-DAY. 
At grocer* everywhere; 16c. and 26c. per package 
THE HESSLER IS THE BEST. 
Price, 
$1 EACH. 
Discount Dozer 
Lots. 
Simple, Durable, 
Kconomical. 
Round,stbong, 
Heavy. 
Lowest in price, 
highest In quail 
ty. A sample best 
evidence. Keap- 
proved .Tan. 25th, 
i90H. Circulars 
sent free. Orders promptly shipped. Wo soil direct 
to the fai-iucr. U. K. HKSHLKH CO-. 8yracu.se, N. V 
RtniAT. Mail Box. 
TELEPHONES 
For Farmers’ Lines. 
iy 
Organize an exchange in your 
community. Full particulars fur¬ 
nished. Catalogue free. 
THE NORTH ELECTRIC CO., 
152 St, Clair Street, 
C- N. 301. CliEVEIiAND, O. 
ALfiBASTINE 
L. 
Is the only 
wall coat- 
, ,, , Ing recom¬ 
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hot and cold water kalsomines and wall paper. 
Alabastlne Is a rock base coating as enduring 
as the wallHn handsome tints and effects. 
Free information. 
Alabastlne Co., Grand Rapids, Mich, 
and 105 Water Street, New York City. 
EVEHY WUMAN 
ii pair ui our extra 
quality light weight wash¬ 
able Ureas Shields. By mail 12 cents per pair. 
Agents wanted. CONNECTICUT RUBBER CO, 
Hartford, Conn. 
ApPi^Vnili 
UULU 
If you raise apples—few or many 
—send for our booklet “ Turning 
Apples into Gold” and see how 
you can do it. 
[ Goodell Company, 70 Main St.,Antrim,N.H. 
“ The Heart of the Continent.” 
11,126 MILES 
of railway east, of Chicago, St. 
Louis and the Mississippi River, 
with eastern terminals at New 
York, Boston and Montreal, are 
embraced in the 
NEW YORK CENTRAL LINES. 
For No. 3 of the Four-Track Series, con¬ 
taining a map showing this Central Railway 
System of America, send a two cent stamp 
to George If. Daniels, General I'asseiiger 
Agent, New York Central U. R., Grand Cen¬ 
tral Station, New York. 
WRINCERS 
as they should be are illustrated in the fine cata- 
logrue of the AMERICAN WRINGER CO., 
99 Chambers St., New York. 
Write them before you buy. 
