190,1 
THE RURAL NEW-YORKER. 
779 
Culinary Notes from Kansas. 
I have put up elderberries in various 
ways, and prize them much for pies and 
sauce also. Alone they are insipid. In 
New York I used the following recipe: 
Three pounds of sugar and one pint of 
strong cider vinegar fo seven pounds of 
fruit, brought to a boil and canned. 
When used for pies more sugar will be 
required. Since then I have canned 
them with pieplant, one-tnird pieplant 
to two-thirds elderberries, but if I 
should can again would have half of 
each. It makes a delicious pie, the pie¬ 
plant giving it a delightful tartness and 
the mingling of flavors seems to nick 
well. Plums and grapes are tine to can 
with elderberries, and if one has the 
several tart fruits it is nice to try each 
with them. They also make a fine 
jelly, mixing plum or grape juice with 
it. Dried elderberries are not to be de¬ 
spised. Before the day of canning fruit 
dawned the housewife made much of 
dried elderberries. I remember when 
a child visiting at a place with my 
mother when there were tarts for sup¬ 
per; they were large and deep, regular 
little pies we would call them now, and 
the filling was something wonderful, 
and to my delight mother asked what 
it was. “Oh, it’s elderberries, dried 
ones, and currants. I cook them to¬ 
gether, putting in plenty of sugar and 
boiling slowly until thick,” replied the 
hostess. With all our modern cooking 
those old-time sweetmeats rise up in 
our memory as something unsurpassed. 
There were rows of stone jars with cov¬ 
ers in the cellar in the “old home on 
the hill” in New York, where cherry, 
plum, peach, pear and quince preserves 
v/ere kept, made pound for pound, and 
other jars of sweet pickles that were 
almost as rich, but we did not have 
them every day; they were for great 
occasions and company. There was 
apple sauce always, and pies for every 
day, cucumber sour pickles, baked ap¬ 
ples, etc. 
We make our mincemeat and can it 
now', making pies as we want them. In 
the old times “pie day” was quite an 
event with us children. Father chopped 
the meat and apples the night before; 
we stoned the raisins, ground the spices 
and tasted to see when it was right. 
Then mother made a lot of crust, flaky 
and rich, and when we were allowed to 
fill the pies after the crust was on the 
tins how proud we were. The oven wa.s 
filled time after time with this delecta¬ 
ble sweetness. As the pies got cold 
they were taken from the tins and more 
made. When all were done the big plies 
of pies were taken to the dark closet 
upstairs, where they kept long into the 
Winter. Sometimes they are frozen, 
but when put into the oven a short time 
they came out rich, crisp and delicious. 
Those pies cannot be duplicated in these 
days. Why? I suppose it is in us, not 
in the pies. The fruit cake baked in a 
pan, pound cake frosted (who ever heard 
of frosted cake every day as we have 
now?) were made as the cold weather 
came on and stored away 'in that won¬ 
derful closet at the head of the stairs, 
and when company came (as it often 
did to the old homestead) our table was 
burdened with good things to eat. 
I made pumpkin pies last week with¬ 
out eggs. I never heard of such a 
thing,” remarked a neighbor. My 
mother never used eggs iin pumpkin 
pies, and I have followed her recipes, 
itich milk, with a tablespoonful of flour 
10 a pie, and a pinch of soda to each, 
sugar, ginger and cinnamon make a pie, 
when rightly baked, fit for a president 
of these United States. “They are bet¬ 
ter than mine, and I used two eggs to 
two pies,” is the verdict. 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
A delicious cake can bo made without 
eggs. One cupful sugar, one-third cup¬ 
ful lard or butter, one scant cupfuli 
sweet milk, winter.green for flavoring, 
one heaping teaspoonful of cream of 
tartar, two-thirds teaspoonful soda, IVz 
cupful flour, or if very light and sifted 
several times more is required. Bake 
in layers. Frosting, one cupful sugar, 
half cupful sweet milk, boiled together 
until it begins to thicken. Stir until 
( ooVthen put between layers and on top. 
Why buy eggs when such cake and pies 
can be made without them? When I 
have plenty of eggs I sell to other peo¬ 
ple who must have them. 
MRS. FREDERICK C. JOHNSON. 
The Rural Patterns. 
Shirt waists made with pointed capes 
and detachable tunics are among the 
latest novelties offered. This one is 
♦B39 B 10 U.S 0 Waist. 32 to 40 bust 
made of pale blue veiljng with antique 
lace dyed to match and can be made 
with the cape and tunic, as illustrated, 
or plain, as shown in the small sketch, 
when preferred. When made with the 
cape and skirt portions it becomes suit¬ 
ed to outdoor as well as indoor wear 
and is appropriate for all the season’s 
materials. When plain it becomes a 
simple shirt waist and is suited to the 
fabrics used for the purpose. The 
model is made over a fitted lining, but 
that can be omitted when washable ma¬ 
terials are used. The waist consists of 
the fitted foundation, on which ard ar¬ 
ranged the fronts and back of the waist 
proper, the cape, tunic and sleeves. The 
back of the waist is plain but the fronts 
are tucked from the shoulders to yoke 
4540 Child’s “Cholea” Frock, 
2 to 8 years. 
depth, so providing becoming fullness 
over the bust. The cape is cut in deep 
points over the shoulders and is square 
across the back. The sleeves are tucked 
above the elbows and are full below, 
and the tunic is cut in points at both 
back and front. The quantity of ma¬ 
terial required for the medium size is 
514 yards 21 inches wicle, 5 yards 27 
inches wide or 2% yards 44 inches wide. 
The waist pattern, 4539, is cut in sizes 
for a 32, 34, 36, 38 and 40 inch bust 
measure; price 10 cents. 
The “Cholea” frock is the latest ar¬ 
rival from the East, and seems likely to 
be received with all the favor that ha.s 
been given the kimono. It is designed 
for small folks’ wear and is made after 
the manner of all Oriental garments 
with sleeves and body portion in one. 
It is the easiest possible garment to 
make, as it involves no fitting and the 
minimum amount of sewing. The origi¬ 
nal garments are made from tan-colored 
linen and finished with bands of the 
same material in blue or red, but the 
design suits a’,! the fabrics of children’s 
w'ear and is likely to be westernized in 
the matter of materials as well as in 
shape. In its native state it is low at 
the neck, but the needs of colder 
weather have demanded the addition of 
the high yoke and collar which can be 
used when preferred. It is suited to 
both sexes and has been adapted to the 
wee small boys and to girls to the age 
of eight years. The garment is made in 
one piece with an applied yoke. An 
opening is cut at the center front and 
the neck can be made either square or 
high. The closing can be effected by 
means of straps as illustrated or lacings 
and eyelet-holes. There is a beR which 
confines the garment at the waist. The 
quantity of material required for the 
medium size [4 years] is 2% yards 27. 
or 32 inches wide or 1% yard 44 inches 
wide, with % yard for yok'e and trim¬ 
ming. The pattern 4540 is cut in sizes 
for children of 2, 4, 6 and 8 years of 
age. Price, ID cents. 
In comparing Grain-O and coffee 
remember that while the taste is 
the same Grain-O gives health and 
strength while coffee shatters the 
nervous system and breeds disease 
of the digestive organs. Thinking 
people prefer Grain-O and its ben= 
efits. 
When you write advertisers mention The 
I t. N.-Y. and you will get a quick reply and 
“a square deal." Sec our guarantee 8th page. 
A FREE game—60 kinds—inside 
each package of 
Lion Coffee 
a-" Safety 
Will you invest your money and “suppose” 
it is safe, or will you take 5 per cent, and 
krvow it is safer Every dollar invested 
through this Company is secured by sub¬ 
urban home property (the best security in 
the world) and partial payments are made 
by the borrowers monthly. Testimonials 
and complete information will be sent 
promptly on request. Write us. 
6 per cent, per annum— 
quarterly, by check. With¬ 
drawal at ynur ])Icr.hui*<*, 
and full uarniiikH paid to 
then from the day your 
funda were received. 
ASSETS, • 
SrRPU’SA? 
rUOFIT, 
$1,700,000 
$175,000 
Under Neto York Bankiny Department Biij>errinion. 
li^DUSTKlAIi liOAiV CO*, 
1184 PaOADWAY, NEW YOltK. 
== Simply= 
Send a Postal 
TRY IT TO-DAY. 
Atgrocerg everywhere; 16c. and 26c. per packages 
Better Clothes 
FOR 
Less Money 
The '’Glen Rock’’ Kind 
Direct from Mill. 
The largest woolen mill In the country sell¬ 
ing IVlen’e and Hoys’ Olothinn direct to 
the wearer—ready made or to measure—at a 
saving of 60 percent, and over. Made to order 
Men’s Suits, which would cost |18.00 to 
| 2 j.OO at your tailor’s, we are able to sell at 
97.50 and 910.00 because everything from 
the weaving of the cloth from the raw material 
to turning outthellnishcd suit is under oneroof. 
All cloth used Is made trom line selected wools. 
Every garment is handsomely linished, bears 
our label, is guaranteed for one year, and will be 
replaced if It does not wear satisfactorily. Suits 
at above prices have 
Hand-shrunk CoUaes, 
Hand-made Button Holes, 
Padded Shoulders- 
Handsome lines of Fall and Winter Overcoats 
at an equal saving. Men’s all wool and worsted 
trousers, f2, f2.5o and |3; handsomely made and 
trimmed. VVehavethe cheapest, strongest and 
best all wool boys’ clothing. Also cloth by the 
yard or piece, and ladies’ suitings and skirtings, 
write to.day for samples, etc. 
GLEN ROCK WOOLEN MILLS, 
Somerville, N. J. 
A RURAL MAIL BOX 
Should be 
simple, neat, 
strong, and 
durable. 
A box maybe 
approved by 
the P. M. (Gen¬ 
eral and still 
not bo satisfac¬ 
tory to tho pur¬ 
chaser. 
Our “Uncle 
Sam’s Favor¬ 
ite” hasolHcial 
approval and 
also tho ap¬ 
proval of thou¬ 
sands who are 
using it and 
know It’s all right. 
BOND STEEL POST CO., 
Adrian, Mich. 
INCUBATORS 
From $G up. Best reasonable priced 
hatchers on the market. 
Brooders, $-1 up. None better at any 
£ rieo. Fully warranted. Catalog free. 
..A. BANTA, LIGONIER, IND. 
SQUABS PAY 
Easier, need attention only part of 
time, bring big prices. Baisedinone 
month. Money-makers for poultry- 
men, farmers, women. Send for FREE 
BOOKLET and learn this rich home 
Industry. PLYMOUTH BOCK SQUAB 
CO., 4A Friend Street. Boston. Mass. 
and ask us to mail you our new illustrated stove 
catalogue, and we will forward postpaid our 
complete catalogue of stoves and ranges, which 
illustrates and describes everything In the 
stove line for cooking and heating worthy of 
your consideration—all at prices decidedly low. 
We sell only the best grades, avoiding the very 
cheapest. If you want an honestly made stove 
you cannot afford to place your order until you 
have seen our stove catalogue. A postal card 
will bring It. 
OO Is our 
M Vf 
price for 
a good stove 
with a 9K- 
inchfirepot. It 
is a much bet¬ 
ter stove than some 
firms sell at a higher 
price, but If you want 
the best send for our 
stove catalogue and 
read about our 
famous Home Oak 
stoves. The illus¬ 
tration shows our 
well known Homo 
Oak stove; a very 
powerful heater 
made of No. 18 
gauge cold rolled 
steel and finish¬ 
ed with artistic 
nickel plated 
trimmings It is 
43 inches high, 
9^4 inches 
round and 
weighs 63 
pounds. 
S4.S3 buys 
larger size 
weighing 
75 lbs. 
is the price of the most pop¬ 
ular size of the Home Oak 
stove. 48 Inches high, 13H 
Inches round, 13^ Inchflro- 
pot,weight 108 pounds. The Home 
Oak stoves are the best, not the 
cheapest, and are fully guaranteed. 
Air-tight heater made better 
than others on the market and 
cheapest at our price. We do not 
sell the cheapest that we can 
make. This air¬ 
tight heater at 
$1.14 is a bettor 
bargain than 
others at 95 cents 
up. It pays to buy 
the best. 
for an 
hon¬ 
estly 
made 
kerosene oil 
heater. Other 
styles, $3.35, 
$3.68, $4.80, 
$7.00 and 
$7.35. ,4 
Don't waste your money by purchasing a 
cheap stove. Get an honestly made one even 
if does cost a trifle more. Our stoves are all 
honestly made and sold at remarkably low 
prices. Our free stove catalogue describes 
our handsome base burners, also a score of 
other styles—all good, all low priced. You can¬ 
not afford to buy until you have heard from us. 
Simply write a postal card and ask for stove 
catalogue. We will send it promptly. Address 
MONTGOMERY WARD £vCO. 
Michigan Avenue, Madison dr’Washington Streets 
CHICAGO ■ ii-i— 
