1905. 
463 
which must be perfect ripe fruit, weigh, 
and put in a preserving kettle, allowing 
three-quarters of a pound of sugar to each 
pound of fruit. Do not add any water; 
the juice and sugar make the syrup. 
Bring to a boil, and boil for 20 minutes, 
stirring to avoid burning and skimming 
to keep clear. Skim out the fruit, putting 
on shallow platters, pour the syrup over, 
and cover with clean panes of glass. 
Put the platters out in the sun, and keep 
outdoors three days, bringing in at night. 
Then put in jars, like any other preserve. 
The sun cooks the syrup to a honey-like 
consistence, and the flavor is delicious. 
Strawberries cooked the same way have 
all the rich fragrance of the fresh fruit. 
Nutritive value is not so much the 
point considered in table oil as flavor. 
A purified cotton-seed oil, from which 
the strong flavor is eliminated, is sold 
under the name of “table oil’’ for about 
$1 a gallon. It is satisfactory for many 
cooking purposes, for frying fritters, cro¬ 
quettes, etc., but is not considered so 
desirable for cooking fish or oysters, as it 
shrivels them somewhat. It is not found 
agreeable as a salad oil by those accus¬ 
tomed to good olive oil, as there is a 
certain rankness of flavor; however, we 
are told that much “olive oil’’ on the mar¬ 
ket is really cotton-seed oil strained 
through olive pomace. Many .of the man¬ 
ufactured fats sold as substitutes for lard 
consist of cotton-seed oil in combina¬ 
tion with beef suet or other tallows. We 
do not use these manufactured fats other 
than lard, preferring to “try out” and 
clarify suet or drippings ourselves, as we 
dislike the flavor of the manufactured 
combinations. There is. of course, a de¬ 
cided difference between “table oil” (cot¬ 
ton-seed) at $1 a gallon, and imported 
olive oil at CO cents a quart can, hut so 
long as we continue to eat salad our 
preference will be given to the latter. 
It appears, too, that olive oil is assimilated 
much more readily than cotton-seed oil, 
which would give a higher nutrient value, 
even if it is not shown by chemical an¬ 
alysis. _ 
Suggestions ill Mush. 
I Tot Molded Cereal.—Cook rolled wheat 
the evening before needed. Any oilier 
cereal may be used. Turn into cups to 
mold. In the morning put the cups in a 
steamer over boiling water until hoi; 
unmold and place three or four stoned 
dates on the top of each mold. 
Virginia Mush.—Boil two and one-half 
quarts of water iu iron or porcelain ket¬ 
tle. When boiling hard sprinkle slowly 
into it one pint sifted cornmeal, stirring 
constantly. Add two teaspoonfuls salt and 
boil evenly and slowly for about an hour, 
when it should be boiled down one-half. 
Serve with cream and butter. What re¬ 
mains is excellent fried or scalloped with 
cheese. 
Farina Mush.—Put in a kettle one quart 
fresh milk and .. teaspoonful of butter; let 
it boil; add a scant teaspoonful of salt and 
stir in a small teacupful of farina; let it 
slowly sift through the finger.s to prevent 
lumps, stir until as thick as oatmeal mush. 
Cook 20 minutes and serve with sugar 
and cream. Ground cinnamon spread over 
it tastes very good. 
Graham Mush. — Stir two cups of 
graham flour into one quart slightly salt¬ 
ed boiling water; boil until thick. Just 
before removing from fire add one-half 
cup each of chopped figs and seedless 
raisins. 
Brewis.—Put through the grinder dried 
brown bread until you have a large cof- 
« fee cupful. Stir in a saltspoonful of salt 
and a scant pint of boiling milk, with a 
lump of butter the size of a walnut melted 
in it. Let thicken and serve. 
Whole Wheat.—Select a good quality )f 
grain, new if possible; wash through sev¬ 
eral waters, and boil like rice, in plenty 
of water, till tender. Drain, and when 
served heat in a steamer or double boiler, 
and serve with cream, milk or stewed 
fruit. Heated in milk, with sugar, spice 
and raisins, we have frumenty or fur¬ 
mety, still a Christmas dish in some parts 
of England, and supnosed to be the orig¬ 
inal ancestor of plum pudding. 
THE RURAL NEW-YORKER. 
The Rurtil Patterns. 
Simple blouses made with shallow 
squares of lace at the neck arc much in 
vogue and are exceedingly becoming to 
young girls, In whom their simplicity is 
well suited. No. 4949 is shirred over 
the shoulders and on to the sleeves, so giv¬ 
ing the broad effect, and also includes 
sleeves made with double puffs above the 
elbows. The waist is made with a fitted 
lining on which the full front and backs 
are arranged, and is closed invisibly at 
the center back. Both front and backs 
are shirred at the shoulders and gathered 
at the waist line, and the square of lace, 
or tiny chemisette, is arranged over the 
lining on indicated lines. The sleeves are 
made over fitted linings, which are faced 
to form the cuffs, and which serve to 
hold the shirrings in place. The belt is 
one of the shaped ones of the season 
and is closed with the waist at the back. 
The quantity of material required for the 
medium size is 3->4 yards 21, 2J4 yards 
27 or 144 yards 44 inches wide. The pat¬ 
tern 4949 is cut in sizes for girls of 12, 
14 and Id years of age; price 10 cents. 
Skirts slightly gored and shirred at their 
upper edges to give a yoke effect are 
among the latest shown for young girls. 
No. 4948 is laid in three tucks of gen¬ 
erous width and is well adapted to all 
seasonable materials, the many washable 
ones as well as wool and the like. The 
4948 Misses’ Tucked Five Gored Skirt, 
12 to 16 yrs. 
skirt is cut in five gores, which provide 
sufficient fullness at the upper edge, with 
graceful and becoming folds at the lower 
portions, and are so shaped as to launder 
with success. The quantity of material 
required for the medium size is 5)4 yards 
21, 5)4 yards 27, or yards 44 inches 
wide. The pattern 4948 is cut in sizes for 
girls of 12, 14 and 1G years of age; price 
II) cents. _ 
Convenient Screens. 
The person who planned the cottage in 
which we live arranged things so con¬ 
veniently that 1 have been wondering why 
all men could not do the same. The one 
thing that appeals to me so particularly 
just now does not seem to be very diffi¬ 
cult or expensive. Every door, window, 
and ventilator about the place is well 
screened, even to those going under the 
house. By the way, his manner of ven¬ 
tilating, for a small unpretentious place, 
is away ahead of any 1 have heretofore 
met with. It is a one-storied cottage, 
and over the stove in the kitchen there is 
a ventilator up through the roof, another 
like it goes up in the center of the bath¬ 
room, and still another from the dining¬ 
room into the garret, where a pipe lets the 
heated air outside. But the screens over 
these, and all other openings, were what I 
wanted to call especial attention to. 
The windows have full-length wire 
screens, on good frames, which are 
fastened to the casing above, while the 
lower half is hinged to the upper, with a 
hook at the bottom to catch into a staple 
in the sill. When flies get in the 
room the window shade can be pulled 
down half way, when they will settle on 
the lower half of the screen, which, be¬ 
ing shoved outward, a quick “swish” of 
the duster will send them out of doors. 
It is the very easiest way of getting flies 
out that T have ever tried. Both sashes 
of the windows raise and lower with 
pulleys in the casement, so that, with the 
screens so arranged, both sashes can be 
washed, outside and in, without climbing 
on a chair, or doing any reaching. 
Having the screens the full length of the 
window allows a thorough ventilation of 
ihc rooms, above and below, which we all 
know to be the only perfect way. The 
kitchen door opens on a small porch, and 
is so close to a “built-in” cupboard that 
the doors would interfere but for strong 
spring hinges on both, and the former has 
the upper panels cut out smoothly, and 
wire screen put over the outside, which 
does away with the bother of an extra 
door on a small porch, also the opening 
and shutting of the two, cool or rainy 
days. The panels are fixed so that they 
can be replaced at any time, having a 
ridge to set them in and a button to hold 
them in place. 
T do not see that any of this would be 
very expensive, considering the fact that 
the screens will last many years longer if 
put up in this way, and the time it would 
take extra would be overbalanced by the 
saving it would be of repairs in the fu¬ 
ture, for you know how often a good 
piece of screen is ruined by the usual care¬ 
less way of putting them up. Then what 
a convenience to the housekeeper, who 
has so many things, great and small, to 
do during fly time. hale cook. 
The Bookshelf. 
William Htckling Prescott, by Harry 
Thurston Peck. This biography is a re¬ 
cent issue in the English Men of Letters 
series. Prof. Peck gives a careful study 
of Prescott’s character, and of the causes 
that led him to take up historical compo¬ 
sition. Every reader of The Conquest of 
Mexico or of Ferdinand and Isabella will 
gain insight into the historian’s style by 
a careful reading of his biography. Prof. 
Peck acknowledges his indebtedness to 
Ticknor’s earlier biography of Prescott, 
but many other sources of information 
have been studied and referred to. The 
book is pleasantly written, and will prove 
as interesting to the general reader as to 
the student. Published by the Macmillan 
Company, New York; cloth; ISO pages; 
price 75 cents net; postage, six cents ad¬ 
ditional. 
flow to Know Wild Fruits, by Maude 
Gridley Peterson. Many a flower lover, 
who is “getting acquainted” with the 
wild plants, finds himself puzzled when 
flowers give way to fruits. Even the 
most casual acquaintance with botanica 
description enables one to identify indi¬ 
vidual blossoms, but it is more puzzling to 
look at unknown fruits or berries, later 
in the season, when mature growth al¬ 
ters the appearance of the plant. For 
this reason Mrs. Peterson’s hook will be 
welcome to a great many; it is profusely 
illustrated, and gives clear, concise de¬ 
scriptions of about 200 familiar plants. 
Care has been taken in giving common, 
proper and varietal names, following fa¬ 
miliar usage as well as the latest scien¬ 
tific ruling. From early Summer unti 
the fall of the leaf this book will form 
a useful companion for a country ram¬ 
ble. Well printed and handsomely bound/ 
340 pages; published by the Macmillan 
Company. New York; price $1.50 net; 
postage 12 cents additional. 
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MAKING 
Can be made profitable if the 
right kind of machinery is used. 
WE 9UKK TIIE UIGIIT KIND. 
Send for catalogue. 
Boomer & Boschert Press Co., 
118 West Water St., Syracute, N. Y. 
Monarch 
Hydraulic 
PRESS 
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etc. Greatest ca 
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Monarch Machinery Co., 
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Galled horses—best, cheapest 
Pratts Vet. Healing Ointment. 
Made by Pratt Food Co., Pliila. Over 30 years old. 
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FUNIA” 
Woodchucks,Gophers, 
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gods griud slow but 
exceedingly small.” 8o the woovtl, but you can stop 
u ”w“S"‘“ , Funia Carbon Bisulphide 
EDWARD It. TAYLOIt, Penn Yaw, N. Y. 
BUILD UP 
your Health and 
Strength with 
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SET for WOMEN, CHILDREN ^nd MEN. 
DRUGGISTS ALL SELL IT. 
