1904. 
THE RURAL NEW-YORKER. 
595 
Green Corn Recipes. 
Since the days our forefathers learned 
from the Indians the food value of maize 
to the present time, green corn has re¬ 
mained a standby for our Summer tables. 
To this day we retain the original Indian 
names in succotash, samp, and hominy. 
Green corn when boiled properly is a 
royal dish. The ears should be right in 
their prime, the water should be kept 
boiling, and in half an hour at the longest 
the corn should be served to be eaten im¬ 
mediately. Some cooks claim that if the 
inner leaves are left on while the corn 
is boiling it gains an added sweetness. 
The silk, of course, is to be taken off. 
Some prefer to salt the water. 
Fried Green Corn.—Cut a sufficient, 
quantity of boiled corn from the cob, sea¬ 
son with pepper and salt. Put in frying 
pan a sufficient amount of butter and lard, 
half and half; when hot put in the corn. 
Stir frequently to keep from burning. 
If any corn is left on the cob from dinner 
it can be warmed up in this way. 
Baked Corn.—One quart corn scraped 
from cob; one and one-third cupful 
cream; one heaping tablespoonful of but¬ 
ter; season with salt and pepper. Bake 
one hour. 
Corn Fritters.—Cut corn from six large 
ears. Add one beaten egg. Season with 
salt and pepper. Drop in spoonfuls in 
hot butter or lard in frying pan. 
Green Corn Omelette.—Boil one dozen 
ears corn. Scrape corn from cob, first 
splitting rows lengthwise so as to keep 
out as many of the hulls as possible. Add 
the corn to five well-beaten eggs, the 
whites and yolks having been first beaten 
separately. Season with salt and pepper. 
Cook in hot frying pan in butter or lard 
like any omelette. 
Green Corn Soup.—Cut corn from one 
dozen ears. Cover cobs with three pints 
of boiling water. Boil for half an hour. 
Take out cobs, and add corn to the water, 
cooking till tender. Add when done one 
pint of milk or milk and cream. Season 
with butter, pepper and salt. 
Creamed Corn.—Cut a sufficient quan¬ 
tity of corn from the cob. Cover with 
water, cook till tender. Add enough milk 
and cream to make the corn thin. Sea¬ 
son with butter, pepper and salt. 
Corn and Tomatoes.—Cook in separate 
dishes equal quantities of corn and to¬ 
matoes for 20 minutes. Mix and cook 
for a few minutes before serving. Sea¬ 
son with butter, pepper and salt. This 
dish can ue baked. Canned corn is so 
difficult to keep that we prefer to dry the 
corn. Many delicious dishes can be pre¬ 
pared from this dried corn, after it has 
been soaked in Winter. It can be used 
in succotash, with canned tomatoes, baked 
or creamed. 
Corn Vinegar.—A friend says she pre¬ 
fers this to cider vinegar: One pint corn 
cut from cob; one pint of brown sugar 
or molasses, to one gallon of rain water. 
Put in a large jar. Keep covered with a 
cloth. Set in the sun. In a month you 
will have good vinegar. As 1 intend try¬ 
ing this myself this Summer , I send it 
in time for others who may wish to do so. 
HELEN C. ANDREWS. 
All Sorts. 
A Good Ironing Board. —A woman who 
has washed and ironed for a living all her 
life and whose work commands the best 
prices makes her ironing boards in this 
way: First she nails several strips across 
on the under side of the board to keep it 
from warping, and then covers it thickly 
with cotton batting. A pound is used 
for an ordinary board and more for the 
extra long ones. This is then covered 
with six thicknesses of old cotton cloth, 
and lastly the top sheet is tacked firmly 
on. This last is always of firm new 
goods, like heavy sheeting, or dress lin- 
ng, so it will last a long time. When 
the board is finished there is a thick, 
clastic cushion all over it about two 
inches thick. In time it wears down to 
some extent, but the springy surface is 
excellent for ironing, as it- saves work and 
prevents the wrinkles so common when a 
thinly covered board is used. It is well 
to have some one to help put the first 
cover in place to keep from making lumps 
in the batting. Tack all around the edge 
with brass-headed tacks and you have a 
valuable servant for ironing day. 
A Handy Roaster. —The stores are sell¬ 
ing earthenware roasters just now at 
rather extravagant prices, but anyone 
may own one of these useful articles at 
moderate cost with a little trouble. I 
had a large stone crock that would hold 
a medium-sized chicken which I took to 
the store, and had the clerk hunt till he 
found a lid to fit it. The lid belonged to 
a defunct stone jar, but does nicely for 
the crock. 1 do not like the arrangement 
inside the store roasters for holding up 
the meat from the gravy, but if I did 1 
could easily use a small old saucer or pan. 
Even if one’s crock is too small to admit 
a whole fowl the meat is delicious cut in 
pieces and baked with sweet and white 
potatoes. Beef, mutton, duck and, in 
fact, every kind of meat can be cooked 
without fear of scorching in this sensible 
contrivance, and it is particularly fine for 
Sunday dinners when the whole family 
wants t.o attend church. 
Homemade Magazine Stand. —Take 
one of the old-fashioned wash stands with 
a rim of wood around the back and a 
deck beneath, and remove the rim. Fit 
in a shelf midway between the deck and 
the top, and paint the whole thing two 
coats of white or cream. The little 10- 
cent cans of paint now sold in hardware 
stores hold enough for a chair or stand, 
and are cheap and convenient. If the top 
is given an extra coat of paint or var¬ 
nished it is nicer to use without a cover, 
as the magazines soon disarrange the 
spread, whereas the smooth surface is ad¬ 
mirable for the purpose, and is easily kept 
clean. 
A Box Lounge. —When closet space is 
limited a box lounge made of a long pack¬ 
ing box is very useful. Have a heavy lid 
with hinges and cushion the top as people 
do the shirt waist boxes. One woman 
who was not equal to making the box 
lounge used several small boxes and 
slipped them under a common cot that 
was padded with an old comfort and 
draped with a cast-off curtain to resemble 
a couch. The children’s clothes were kept 
separate in that way, and it was really 
easier to find things than in one large box. 
_ HILDA RICHMOND. 
The Rural Patterns. 
The simple sailor dress is made with 
fronts and back and shaped by means of 
shoulder and under-arm seams. The box 
pleats are laid for its entire length and at 
each under-arm seam are additional in¬ 
verted pleats in the skirt that provide the 
necessary fullness. The neck is finished 
with the collar and the shield is attached 
beneath, the right side being stitched per- 
4782 Child’ Frock, 1, 2 and 4 yrs. 
manently, the left buttoned into place. The 
sleeves are tucked to form box pleats to 
the elbows and form full puffs below and 
are gathered into straight cuffs. The 
quantity of material required for the me¬ 
dium size (8 years) is 5J4 yards 27 inches 
wide, 454 yards, 32 inches wide or 3 yards 
44 inches wide, with 54 yard of contrast¬ 
ing material 27 inches wide for collar, 
cuffs and shield and 4)4 yards of braid to 
trim as illustrated. The pattern 4784 is 
cut in sizes for girls of 4, 0, 8, 10 and 
12 years of age; price 10 cents. 
The pretty little warm weather frock 
No. 4782 consists of the front and backs 
of the yoke, front and backs of dress, 
epaulettes and sleeves. The dress is gath¬ 
ered at its upper edge and again on two 
succeeding indicated lines, and is either 
joined to the yoke or stayed by means of a 
straight band of insertion. The epau¬ 
lettes are tucked and arranged over the 
shoulders on indicated lines, while the 
sleeves arc simple full puffs held by straight 
bands. The quantity of material required 
for the medium size (2 years) is 254 yards 
27 inches wide, 3 yards 32 inches wide or 
2 yards 44 inches wide, with 2)4 yards of 
edging and 154 yards of insertion to trim 
as illustrated. The pattern 4782 is cut in 
sizes for children of 1, 2, and 4 years of 
age; price 10 cents. 
A quaint little long-waisted frock is 
shown in No. 4776. It consists of the 
body lining, which is optional, waist and 
skirt. The yoke is formed by facing the 
4776 Girl s Frock, 2 to 8 years. 
lining to indicated deptli and the waist is 
gathered at both upper and lower edges. 
The one piece skirt is straight, gathered 
at its upper edge, and is joined to the 
waist, the sash concealing the seam. The 
quantity of material required for the me¬ 
dium size (6 years) is 3 yards 27 inches 
wide, 254 yards 32 inches wide or 2*4 
yards 44 inches wide, with 54 yards of all- 
over embroidery and 7 yards of edging 
to trim as illustrated. The pattern 4776 
is cut in sizes for girls of 2, 4, 6 and 8 
years of age; price 10 cents. 
— 
5% 
THE PERFECT 
INVESTMENT 
Per annum 
Must be First, safe; Second, reason¬ 
ably profitable; Third, imme¬ 
diately available if reuuired for 
Under N.Y.Bank¬ 
ing Department 
Supervision. 
other purposes. Your sav¬ 
ings placed with The Indus¬ 
trial Savings and Loan Co. 
fulfill all these requirements. 
They will bear earnings at 
5 p. c. per annum 
for every day in our care. Subject to 
your withdrawal at any time. 
Pull particulars upon request. 1 - 
rAW\ 
[<S> A PER 
P\ 
\ eJ 
Assets, ... >1, 100,000 
Surplus and Profits, . $160,000 
Industrial Savings and Loan Co., 
1131 Broadway, New York. 
No Dessert 
More Attractive 
Why use gelatine and 
spend hours soaking, 
sweetening, flavoring 
and coloring when 
Jett-O 
produces better results in two minutes? 
Everything in the package. Simply add hot 
water and set to cool. It’s perfection. A sur¬ 
prise to the housewife. No trouble, less ex¬ 
pense. * Try it to-day. In Four Fruit Fla¬ 
vors: Lemon, Orange, Strawberry, Rasp¬ 
berry. At grocers. 10c. 
etc. 
rrmt Driers, Prices from 
$3.40 Up. 
Yon can save ail your fruit, berries, 
sweet corn, etc., and are a first-class 
kitchen safe for keeping pies, cakes, 
Address d. STUTZMAN, Ligonier, Ind. 
from FACTORY 
to KITCHEN 
at wholesale prices. 
$ 3.22 
upwards. 
Hoosier 
Kitchen 
Cabinet 
modernizes kitchen system. Saves thousands 
of steps. Store room—work table—pantry in 
one. Well arranged, compact, dust and mouse 
proof. Casterea; easily moved. Hardwood; 
made with experienced skill. Sold under 
written guarantee of “ perfect satisfaction or 
your money back.” « 
Shipped direct from Our Own Factory. No 
middleman's profit added. Vrito for catalogue 
of Cabinets, card, sowing and folding tables. 
The Hoosier Mfg. Co., P.0. Box 126 New Castle, Ind. 
Originators and plouter makers of Kitchen Cabinets. 
ANDREWS 
SCHOOL DESKS 
urch Furniture 
Opera Chairs 
Hall Seating 
None Better Nor Cheaper 
The Popular Anti-Trust House 
Established 1865 
THE A. H. ANDREWS CO. 
174 (Sb 176 Wabash Ave. 
Department S F CHICAGO 
s 
TEHAPDIDIIV Buok 
I tNUUnArni assess; 
Situations for all graduates.Complete Course 
for Home Study, *5. Catalogue free. • 
C. C. GAINBS, Box 637, Poughkeepsie, N. Y n 
or 119 West 125th Street. New York, N. Y. 
BORN 
Steel Ranges 
THE reliable make 
Correctly built of the right materials, they 
save fuel ami give years of satisfactory 
service. Sizes for every requirement. 
Catalog free. 
The Born Steel Range Co., 
Originators of the 
STEEL RANGE 
Cleveland, ----- Ohio. 
SAMSON 
Bridging Telephones 
DON’T COST MUCH. 
EVERY FARMER KNOWS ITS 
“The Phone to Own” 
No. 49 
Lightning Arresters. 
Write for the Green Catalogue, SURE PROTECTION. 
KEYSTONE ELECTRIC TELEPHONE CO., Pittsburg, Pa. 
JAYNE’S TONIC VERMIFUGE 
CURES DYSPEPSIA and BRINGS HEALTH 
