1905. 
65 < 3 
Canning Okra, 
Will you publish a recipe for canning okra 
without any other vegetable? M. n. 
We have never canned okra, and would 
like to hear from anyone who can give the 
recipe. Our plan is to dry it, and we have 
done this successfully for many years. 
We cut the pods across in quarter-inch 
slices, and dry like any fruit, either near 
the stove or in an airy place. When fully 
dry the okra is stored away in bags, and 
kept in a drv place. It requires little 
soaking, and is tender and well-flavored 
when cooked._ 
Household Congress. 
Jumbles or Cookies. —Mix one table¬ 
spoonful sugar and two teaspoonfuls of 
baking powder together (sift), then add 
one eggs and three teaspoonfuls milk, half 
a cup of butter, flavoring as desired; then 
add flour to make stiff dough; roll and 
cut thin and sprinkle sugar or currants 
on top. Very good. H. 
Summer Drinks. —In warm weather tea 
and coffee may well be dispensed with, for 
dinner and supper, at any rate, while cold 
drinks take their places. Milk is liked 
very much in our family. It is much more 
palatable if cold, and I hang the can down 
the well, not having ice. I make sure 
that the rope is very strong, for dropping 
even a small quantity of milk into the 
water means cleaning the well out. If I 
happen to be short of milk, at any meal, 
lemonade makes a good drink to be used 
in its place, and is liked almost as well. 
One can make very pleasing variations in 
lemonade by adding grape juice or any 
fruit syrup that is on hand. s. b. r. 
Tested Cucumber Pickles. —In reply 
to J. J. J. ! s request for recipe for pick¬ 
ling cucumbers, I would say that the fol¬ 
lowing cannot be beaten in any way: 
Wash and fill two quart can with freshly 
picked cucumbers of any desired size. Add 
to them two heaping tablespoonfuls dry 
mustard; two heaping tablespoonfuls salt, 
and fill can with good cold cider vinegar. 
It doesn’t matter whether you have an air¬ 
tight top or not; a cork with cloth tied 
over, or put in crock. If you like more 
mustard or salt it will do no harm. I 
have had them keep crisp and good in an 
old-fashioned can with cork in until cu¬ 
cumbers came the next year. a. d. j. w. 
Sweet Cucumber Pickles; Can¬ 
ned Mushrooms. 
Will you give recipes for sweet cucumber 
pickles and canned mushrooms? l. n. m. 
For sweet cucumber pickles, let the cu¬ 
cumbers stand in salt water three days. 
Heat the brine once or twice and pour 
over them. Drain; put in a jar and pour 
over them hot vinegar, with two-thirds 
cupful sugar to one quart of vinegar, flav¬ 
ored to taste with cloves and cinnamon in 
a bag. Put in a little alum to make them 
brittle, and with horseradish on top the 
pickles will keep well. This recipe was 
given us by a reader, who has long used 
it in her household. 
We have never canned mushrooms. 
Commercially, only the small immature 
“buttons” are canned, with their stems; 
never larger than a silver quarter, and 
many much smaller. If we were exper¬ 
imenting in this line, we should use these 
young mushrooms, and can them like 
peas; that is, fill up a can with the young 
mushrooms, put in enough cold water to 
come to the top, lay the lid on the jar, 
stand the jar in a kettle containing water 
enough to reach two-thirds up it, and boil 
for 30 minutes, filling the jar with boiling 
water if the contents shrink down, before 
screwing on ‘lie cover. If any of our 
readers have had experience in this line 
we should like to hear from them. 
Older mushrooms may be made into cat¬ 
sup; the following recipe has been used 
in our family 'or half a century: I he 
mushrooms must be freshly gathered and 
carefully examined to see that they harbor 
no insects; wipe them clean, but do not 
wash them. Put a layer of mushrooms in 
the bottom of an earthen dish, and sprin- 
THE RURAL NEW-YORKER. 
kle well with salt, then another layer of 
mushrooms and more salt, continuing un¬ 
til all are used. Cover with a folded 
towel, and stand in a cool place for 24 
hours; then mash and strain through a 
coarse bag. If put in a warm place the 
juice will ferment. To every quart of juice 
add one ounce of pepper corns, and boil 
slowly in a porcelain-lined kettle for 30 
minutes; then add one-fourth ounce whole 
allspice, one-half ounce sliced ginger root, 
one dozen whole cloves, and three blades 
of mace. Boil 15 minutes longer, then take 
from the fire and set aside to cool. When 
cool, strain through flannel, and put in 
small bottles, filling to the very top. Cork 
tightly, and dip cork in sealing wax. 
Easy Desserts. 
Rice With Strawberry Sauce:—Boil the 
rice in salted water until tender, fluffy and 
dry. Have ready a box of strawberries, 
hulled and thoroughly mashed, covered 
with two cupfuls of granulated sugar. 
The fruit should stand long enough to 
dissolve the sugar, before serving. Serve 
the rice in deep saucers and pour a gener¬ 
ous allowance of fruit over it. Raspber¬ 
ries, peaches or currants are equally good. 
Cherry Pudding.—Make a rich biscuit 
dough : a quart of flour, butter half cup. 
Two teaspoonfuls baking powder, enough 
sweet rich milk to make a stiff cake 
dough. Add a cupful of stoned cherries 
and steam until well cooked. I use the 
iron dinner kettle, and set the pudding 
(in a two-pound lard pail) in it. Serve 
in slices with a cream sauce. Lemon 
sauce is very good with many kinds of 
pudding, particularly apple-dumpling. 
Juice of half a lemon, white of one egg 
and two teaspoonfuls of granulated sugar. 
Beat together to a stiff froth. 1 his is 
made richer by adding two or three table¬ 
spoonfuls of cream before beating. 
Bread Pudding (in disguise).—The last 
time I made bread it baked too hard. I 
took half a loaf, broke it into pieces and 
soaked them in milk, just what the bread 
will take up. Then I added an egg -and 
a cup of sugar and a cup of rich, 
creamy milk in which I put half 
teaspoonful of saleratus and teaspoon¬ 
ful of cream of tartar. Baked until 
light and well browned in a medium oven. 
To serve pour a little maple syrup over 
each dish. We liked this so well that I 
used up two big loaves of bread, which 
was quite a satisfaction. There are many 
simple things one can invent for desserts 
in hot weather that save working over 
a hot stove, and they are better after a 
hearty meal than rich pies and cakes. 
Fruit and cream is always good and “fit to 
set before a king.” 
ADAH E. COLCORD. 
Removing Grass Stains. 
IIow can I remove grass stains out of 
worsted canvas cloth (ladies' dress goods) ? 
MRS. B. W. A. 
This case may be complicated by the 
color of the fabric; therefore it may be 
wise to practise on a piece of the goods 
first, to see whether it is injured by the 
applications advised. Grass stains dis¬ 
solve in alcohol, which ordinarily removes 
them very quickly. While fresh, they can 
often be washed out in ammonia and 
water. Wash goods of fast colors are thus 
treated very easily. Where ammonia or al¬ 
cohol are likely to affect the color, keep 
the stain moist in the sunshine until the 
green stains turns brown, then wash out. 
Still another method is to spread molasses, 
or a paste of soap and cooking soda, over 
the stain, leave it for several hours, and 
then wash out. We hesitate to give ad¬ 
vice about the removal of stains unless 
we are sure that the color of the goods 
will stand; so many modern chemical dyes 
cannot be depended upon. In a recent 
case under observation attempt was made 
to rinse out, with cold water, a stain in 
dark blue taffeta—one of those silks our 
grandmothers would have dropped into 
the washtub without fear. The water en¬ 
tirely removed the dye, and the garment 
was ruined. 
The Bookshelf. 
The Memoirs of an American Citi¬ 
zen, by Robert Herrick. This book pic¬ 
tures the rise of a country lad, who enters 
Chicago in the busy days of 1877, walks 
the streets penniless, like many another, 
finds humble work in a meatshop, enters 
the “yards,” and is finally seen, rich and 
powerful, on his way to Washington as 
United States Senator. But it is not a 
tale of the olden style, in which industry, 
perseverance and lofty honor gain wealth 
and fame for the hero. Van Harrington 
is a hero of the modern type; he is indus¬ 
trious, energetic and resourceful, but he is 
absolutely devoid of scruples and without 
any moral sense. His energy and force 
will command respect, but when he wants 
to lay a new switch through the street he 
bribes a corrupt city council to grant the 
permit, and when a rival corporation gets 
an injunction that will hamper his business 
he bribes a corrupt judge to dissolve the 
Injunction. Throughout the book the hon¬ 
est folk are driven into the mire of pov¬ 
erty, while the base and unscrupulous 
flourish like the green bay tree. It is a 
powerful book, but a saddening one; it 
seems too much like the real life depicted 
in the daily papers. It remains, however, 
a vividly-drawn picture of modern Amer¬ 
ican life; anyone familiar with the work¬ 
ing side of Chicago will be impressed by 
its keen insight into local characteristics. 
Published by the Macmillan Company, 
New York; price $1.50. 
Three little rules we all should keep 
To make life happy and bright—• 
Smile in the morning; smile at noon; 
And keep on smiling at night! 
—Credit Lost. 
PISOS CURE FOR 
CURES WHERE ALL ELSE FAILS 
Best Cough Syrup. Tastes Good. 
Use in time. Sold by druggists. 
CONSUMPTION 
MRS. WINSLOW’S 
SOOTHING SYRUP 
hu been n*ed by Millions of Mothers for their 
ohlldren while Teething for over Fifty Years. • 
It soothes the child, softens the gums, allays < 
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remedy for diarrhoea. ♦ 
TWENTY-FIVE CENTS A BOTTLE. 
TANKS and TOWERS 
vve Build All Sizes and Kinds 
CALDWELL TANKS don't leak. 
CALDWELL T OWE US don’t L.11 
down. 
Get Illustrated catalogue: also 
ask for prices, erected ready for 
use. 
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Louisville, Ky. 
Protect Your Face 
Keep it soft and smooth 
and enjoy shaving by 
using 
WILLIAMS’ t H 5 v i M ? 
Sold everywhere. Free trial sample 
for 2-cent stamp. Write for “The 
Shavers Guide and How to Dress 
Correctly.” 
The J. B. Williams Co., Glastonbury. Conn. 
1% HIGHER DIVIDEND 
25% MORE INCOME 
885 upward, with¬ 
drawable oil 30 
days’ notice. 
Investments bear earn¬ 
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to day withdrawn. 
Supervised by New York 
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S KARCH1NG in ventilation of 
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preterit standing, and its con¬ 
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We pay you 5 p. c. per annum 
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handling accounts by mail. 
Write for particulars. 
Asset#, • SI,700,000 
Surplus and Profits, 
8160,000 
Industrial Savings and Loan Co* 
STlmesBl'd’g, B’wy,N.Y. City 
Simpson -Eddystone 
Black fit Whites 
stand for the best calicoes— 
best designs in fadeless color; 
best fabrics of utmost durability. 
Make beautiful dresses. 
Ask your dealer for 
Simpson-liddystone Black Whites. 
EDdystonE 
PRINTS The Eddystone Mfg Co (Sole Makers) Philadelphia 
Three generations of Simpsons 
have made Simpson Prints. 
Fire, 
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