1906. 
THE RURAL NEW-YORKER 
53 
Canning Beef at Home 
IIow may a farmer can beef in glass jars 
that he may have practically fresh beef all 
Summer? u. g. s. 
Instructions for canning beef were 
given by our correspondent, Marion Law¬ 
rence, in January, 1902. She recommends 
a wide-mouthed jar—such as the "Royal” 
ana other modern preserve jars, which 
are more convenient than the smaller 
Mason jars. Her process is as follows: 
Boil fresh beef till tender, adding pepper 
and salt to taste. Slice, and pack in glass 
cans, cover with the water in which it was 
boiled (which should be boiling hot) and 
seal. When wanted for use, set the can 
in warm water for a few minutes, so that 
it may be taken out easily. Lamb may be 
canned in the same way. Keep in a cool 
dark place. The liquid should be boiling 
when poured into the jars, to insure ster¬ 
ilization, filled brimful, and scaled imme¬ 
diately. Our correspondent says she has 
been successful with this process for 
years. If corned beef is preferred make 
four gallons of brine for each 100 pounds 
of beef as follows: To each gallon of 
water add V /2 pound salt, one-half pound 
brown sugar, and one ounce saltpeter. 
Boil and skim. Cover the beef with this 
brine, and let it remain six weeks before 
canning. The special points to be borne 
in mind are prompt sealing, while the con¬ 
tents of the jar are boiling hot, and cool 
dark storage._ 
Eggless Cakes and Desserts. 
If Charity Sweetheart will try the fol¬ 
lowing recipe for pumpkin pie, I believe 
she will find it quite as good as, if not 
better than, that made with eggs, partic¬ 
ularly if these are somewhat stale. Let 
the pumpkin be of the pie variety, small, 
close-grained, and sweet. Steam it until 
tender, then press through a colander. To 
a pmt of sifted pumpkin add one quart of 
rich milk, two level tablespoonfuls flour, 
one cupful sugar, two teaspoonfuls ginger 
and a pinch of salt. This is sufficient for 
two pies. Fill the crusts, sift on a little 
sugar and a dust of nutmeg, and bake. If 
the pumpkin is not up to the standard, one 
egg may be added, but not as a substi¬ 
tute for the flour, which gives body and 
smoothness to the filling. It is well to 
have some recipes for eggless cakes and 
desserts to depend upon when the hens 
are on strike, and a few are added in the 
hope that they may be useful to R. N.-Y. 
readers. 
Raisin Layer Cake.—One cup brown 
sugar, two tablespoonfuls butter, one cup 
molasses, one cup buttermilk, three cups 
flour, one rounding teaspoon soda, one 
teaspoonful cinnamon, one-third teaspoon¬ 
ful cloves and allspice. Bake in three lay¬ 
ers, Filling: One cup raisins chopped, one 
cup sugar, a very little water. Cook to¬ 
gether until the raisins are soft. Add one 
teaspoonful cornstarch and cook a little 
longer. 
Eggless Coffee Cake.—One cup sugar, 
one-half cup butter, creamed together, one 
large cup cold coffee, one large cup mo¬ 
lasses, one teaspoon, rounded, of soda, one 
cup raisins, one teaspoon each of ginger, 
cinnamon, nutmeg, allspice, four cups 
flour. 
Spice Cake.—Two cups sour cream, two 
cups sugar, one-half cup butter, two tea¬ 
spoons soda, one cup raisins, four cups 
flour, one teaspoon each of nutmeg, 
cloves and cinnamon. 
Buns.—Two cups of bread dough, one- 
half cup butter. Work the butter thor¬ 
oughly into the dough and let rise. Roll 
out very thin. Spread with butter and 
sprinkle thickly with sugar and cinna¬ 
mon. Scatter a few currants over the top 
and roll up in a tight roll. Cut into inch 
lengths and set the rolls close together in 
a baking dish.. Let rise and bake until 
brown. Very nice for the children’s school 
luncheons. 
Peach Roll.—Into four cups of flour sift 
two teaspoons of baking powder, add two 
cups sour cream, one teaspoon soda and 
a pinch of salt. Roll out thin and cover 
with canned peaches which have been 
drained from the juice. Sprinkle with 
sugar. Cut the dough into strips and roll 
up. Bake or steam one-half hour. If 
baked, pour a little water into the pan. 
Serve with the reserved juice or with 
cream and sugar. 
Steamed Chocolate Pudding.—Boil one 
quart of fresh milk and pour over one 
pint grated bread crumbs, one-fourth cake 
grated chocolate, one cup sugar, one cup 
flour, one cup butter, two teaspoons baking 1 
powder, one cup raisins, one cup chopped 
nuts. Steam two hours and serve with a 
sauce.' 
Graham Date Pudding.—Stone a cupful 
of dates and add them to a pint of boiling 
water, two tablespoons of sugar and a 
pinch of salt. Set on the fire and stir in 
Graham flour to make a moderately thick 
porridge. Cook thoroughly and set away 
to get cold. Serve with whipped cream. 
_ M. E. C. 
The Rural Patterns. 
The bolero still remains a favorite in 
fancy waists, and it is often very useful 
in remodeling a garment to give it more 
modern style. As shown, the waist con¬ 
sists of the fitted lining, which closes at 
the center front, the back, the fronts and 
the jacket, while the closing of the waist 
is jnade invisibly at the left of the center. 
The sleeves are in themselves novel and 
6229 Slilrr^d Blouse with Bolero, 
32 to 40 bust. 
attractive and are shirred to form frills 
at the lower edges. At the waist is worn 
a wide shirred girdle. The quantity of 
material required for the medium size is 
'i /2 yards 21, 2;4 yards 27 or 1)4 yard 
44 inches wide, with 2/ yards of all-over 
lace for bolero and cuffs, /% yard of silk 
for belt and 2 yards of lace for frills to 
make as illustrated. The pattern 5229 is 
cut in sizes for a 32, 34, 36, 38 and 40 
inch bust measure; price 10 cents. 
The circular skirt illustrated combines 
a narrow front gore with the circular por¬ 
tions. The original is made long and is 
trimmed with applied bias folds between 
which are rows of soutache braid, but' the 
folds are optional and the skirt can be left 
plain and trimmed in any manner that 
may be preferred. Again, the folds can be 
used and the braid between applied in any 
pattern or design that may be liked or 
omitted altogether. The fullness at the 
6233 Three Piece Skirt, 22 to 30 waist. 
upper edges is collected in narrow tucks 
that extend well over the hips, doing away 
with all fullness at that point, and the 
skirt can be cut off in walking length if 
desired. The skirt is made in three pieces 
and is laid in inverted plaits at the center 
back. The folds are bias, made double, 
and arranged over it on indicated lines. 
The quantity of material required for the 
medium size is 12 yards 21 or 5 yards 44 
or 52 inches wide with 45 yards of 
soutache ’'aid to trim as illustrated. The 
pattern -33 is cut in sizes for a 22, 24. 26, 
28 am. 30 inch waist measure: price 10 
cents. 
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If we don’t heed prevention, we will need a cure. The Old-Monk-Cura 
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IT CURES ALIKE THE WHOLE LOT. 
Simpson - Eddystone 
Black & Whites 
Nothing prettier or more appro¬ 
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Absolutely fast color and a high 
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Ask your dealer for 
Simpson-Eddystone Black Whites. 
Three generations of Simpsons 
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IEDdystonE 
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SS6.GQ AM ACRE 
Western 
Canada 
is the amount many 
farmers will realize 
from their wheat crop 
this year. 
25 Bushels to the Acre 
will bo the 
Average Yield of Wheat 
The land that this was grown on cost 
many of the farmers absolutely noth¬ 
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an acre. 
Climate splendid, schools and 
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Send for pamphlet ‘'20th Century Can¬ 
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rate, etc-, to Superintendent of Immi¬ 
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THOS. DUNCAN, CnmuHan Government Agent 
Syracuse Hank Building, SYRACUSE, N. Y. 
Mention this paper. 
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