1906. 
THE RURAL NEW-YORKER 
575 
Cucumber Pickles. 
Please give me a recipe for putting up 
cucumber pickles. f. w. b. 
Maine. 
The following are reprinted from previ¬ 
ous issues of The R. N.-Y. 
Choose small cucumbers free from 
spots. Put a layer of cucumbers in the 
bottom of a cask, then a layer of coarse 
salt, about one-fourth inch thick, then 
another layer of cucumbers, more salt, 
and so on until all are used. Place 
a board on top of the pickles, with a 
heavy stone to keep them down. Then 
pour in about a quart of water to moisten 
the salt, which, with the juice exuding 
from the cucumbers should make sufficient 
brine to cover. Continue to add cucum¬ 
bers as they are gathered, in layers as be¬ 
fore ; a few cabbage or horse-radish 
leaves on top, under the board, will pre¬ 
vent molding. When the cask is full, tuck 
a cloth closely around the edges, put 
board and weight on top, and cover close¬ 
ly, and the cucumbers will keep for a 
year or two. When cucumbers are wanted 
for pickling, remove cloth, board and 
stone, and wash them well in warm 
water; wipe all scum from sides of cask 
with a clean cloth, take out cucumbers, 
and then cover any remaining as before. 
Soak cucumbers for three days in cold 
water, changing water each day; drain 
and wipe carefully. Half fill a large 
porcelain-lined preserving kettle with 
good cider vinegar, put in as many cu¬ 
cumbers as the vinegar will cover, with a 
piece of alum the size of a hazelnut; heat 
to boiling point, stirring with a wooden 
spoon so that they do not soften at bot¬ 
tom of kettle, and then drain, throwing 
away the vinegar. Cover with fresh cold 
vinegar, spice if desired. A little chopped 
horseradish at top will prevent molding. 
They will be ready for use in about a 
week. A great many cucumber pickles 
are sold direct from the brine. 
Small cucumber pickles are prepared as 
follows Wash and wipe; place in jars, 
and cover with boiling brine, strong 
enough to bear an egg. Let stand 24 
hours; pour off the brine, wipe, and place 
in clean jars. Cover with hot vinegar, 
spiced in the proportion of one onion, 12 
whole cloves, one ounce of mustard seed 
and three blades of mace to 100 cucum¬ 
bers. They will be ready to use in two 
weeks. 
Sweet Cucumber Pickle.—Cut large yel¬ 
low cucumbers in two lengthwise and 
cover with alum water, allowing a tea¬ 
spoonful of powdered alum to each pint 
of water. Bring the alum water and 
fruit very slowly to a boil, and then 
draw the kettle containing them to the 
back of the range and leave it there for 
two hours. At the end of that time take 
out the cucumbers and rinse thoroughly 
in cold water and chill in ice water. Boil 
together two cupfuls of vinegar, two 
pounds of sugar and two tablespoonfuls 
each of stick cinnamon and whole cloves 
tied up in a bag. Put in the cucumbers 
and cook 10 minutes. Then turn into a 
stone jar. Drain off the syrup and scald 
it for three successive mornings, pouring 
it hot over the cucumbers each time. 
Four Frozen Desserts. 
Velvet Milk Sherbet.—Scald ope quart 
of milk in a double boiler. Add two cups 
of sugar and stir until dissolved and the 
milk looks blue, then set away to cool. 
Pack the freezer. Pour into the can the 
cold milk and let stand for five minutes, 
turning occasionally until it seems icy 
cold, then add the strained juice of three 
lemons. Turn until the sherbet is quite 
thick, add the whites of two eggs whipped 
to a meringue with two tablespoons of 
powdered sugar. Work thoroughly to¬ 
gether, finish freezing, repack and set 
away for two hours to ripen. 
Chocolate Cream Mousse.—Stir into a 
pint of thick sweet cream half a cupful 
of granulated sugar and a teaspoon ful of 
vanilla. Put a layer of the cream in a 
deep dish, sprinkle thickly with very fine¬ 
ly grated sweet chocolate, then another 
layer of the cream; next a layer of 
chopped nuts and raisins. Alternate in 
this fashion until the dish is full; then 
pack in salt and ice, and allow it to stand 
for four or five hours. 'Hie raisins should 
be kept in boiling water for half an hour 
before using. 
Frozen Maple Pudding.—Three eggs, 
three-fourths cup maple syrup, one pint 
sweet cream whipped stiff( measure be¬ 
fore whipping), one cup English walnuts, 
cut in quarters, one dozen macaroons. 
Beat yolks of eggs light; add slowly to 
them the maple syrup, cook in double 
boiler until like custard, stirring constant¬ 
ly. Beat whites of eggs to a stiff froth, 
add to custard while it is hot. Cool, then 
stir in lightly the whipped cream, reject¬ 
ing any part refusing to be whipped. Last 
stir in the nuts. Line a mold or dish 
with macaroons, pour in the mixture. 
Pack in ice and salt for three hours. 
Peach Sherbet.—One quart of water, 
two cups of sugar, one teaspoonful of 
gelatin, 10 peach kernels, the juice of two 
oranges and one lemon, and one pint of 
peach pulp. Boil the water, peach ker¬ 
nels and sugar 20 minutes; add the gela¬ 
tin, softened in two tablespoonfuls of 
cold water, and strain. When ice cold 
12 to 16 years. 
add the peach pulp (peaches pared, stoned 
and the pulp passed through a ricer or 
sieve), the orange and lemon juice. Freeze 
as usual and serve from the freezer as 
usual. _ 
I relieve in a spade and an acre of good 
ground. Whoso cuts a straight path to 
his own living by the help of God. in the 
sun and rain and sprouting grain seems 
to me a universal working man. He 
solves the problem of life, not only for 
one but for all men of sound body.— 
Emerson. 
The Rural Patterns. 
A sailor blouse is very becoming to a 
slim figure, and is well suited for a 
washing gown. The blouse is made with 
a plain back and full fronts, that are 
gathered and joined to a smoothly fitted 
yoke, and is fitted by means of shoulder 
and under-arm seams. When used the 
collar is joined to the neck and front 
edges. The shield is entirely separate 
and closed at the back while the blouse 
closes at front. The sleeves are simply 
full and can be finished with the deep 
cuffs or cut off below the elbows and 
gathered into bands. The quantity of ma¬ 
terial required for the medium size is 4)4 
yards 21, 4)4 yards 27 or 2)4 yards 44 
inches wide with )4 yard of silk for the 
tie. The pattern 5375 is cut in sizes for 
a 32, 34, 36, 38 and 40-inch bust measure; 
price 10 cents. 
The misses’ sailor costume is suitable 
either for heavy wash goods or woolens. 
The costume consists of the blouse and 
the skirt. The yoke is applied over the 
blouse, and there is an opening cut at 
the front for a portion of its length, 
which is held together by means of lac¬ 
ings and eyelets, while the neck is fin¬ 
ished with the sailor collar. The shield 
is separate and is closed at the back, and 
the sleeves are tucked at the wrists and 
gathered at the shoulders. A casing is 
applied over the waist line of the blouse 
and in this casing are inserted tapes or 
elastic that regulate the size. The skirt 
is seven gored, laid in inverted plaits at 
the back. The yoke is applied over the 
side and back gores and laced together 
at the back while the front gore is left 
plain and the opening is made at the left 
side. The quantity of material required 
for the medium size (14 years) is 9% 
yards 27, 6 yards 36 or 4)4 yards 44 
inches wide with 6% yards of banding. 
The pattern 5383 is cut in sizes for girls 
of 12, 14 and 16 years of age; price 10 
cents. _ 
The Bookshelf. 
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Letters' of inquiry solicited 
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INDUSTRIAL SAVINGS AND LOAN CO. 
5 Timus Bldg., Broadway, New York. 
COLORADO , CALIFORNIA AND ALL 
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Extremely low round trip rates for 
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Choice of routes west of Chicago. 
Before arranging for your trip call on or 
Clovers and How to Grow Them; by 
Thomas Shaw; 345 pages; illustrated; 
published by the Orange Judd Co.. New 
York. This is one of the most valuable 
books for the general farmer that we 
have seen. The importance of the clov¬ 
ers, both as fodder plants and soil im¬ 
provers is well known, and Prof. Shaw 
has done excellent work for agriculture 
in putting so much needed information 
regarding varieties, •uses, culture, etc., 
in convenient form. Price, $1 net, post¬ 
age 12 cents additional. For sale by The 
R. N.-Y. 
Coniston, by Winston Churchill. This 
new novel has no connection with the 
author’s series of historical romances— 
“Richard Carvel,” “The Crossing,” and 
“The Crisis,” but it is none the less 
American history of a stirring type. With 
a background of spruce-clad mountains 
in northern New Hampshire, it tells the 
story of a political boss, the taciturn, il¬ 
literate tanner whose ambitions control 
the State. His final struggle with the 
railroad bosses in which he abdicates as 
the price of a girl’s happiness, is power¬ 
fully drawn, nor can we doubt that Jethro 
Bass was drawn from a veritable per¬ 
sonage. Indeed, the book abounds in a 
homely realism that makes its people live 
and breathe before us, and there is a 
lightness of touch and gaiety of humor 
that Mr. Churchill has never approached 
before. The plain country people—the 
stage driver, the soldier postmaster, the 
selectmen—are drawn by a loving hand, 
giving a picturesque phase of American 
life now passing away. It will live to 
tell a new generation of political hazards 
in the days when the “silent soldier” sat 
at the President’s desk, and when the 
great corporations now struggling to re¬ 
tain supremacy were yet unborn. There 
is a charming heroine, and a wholesome 
love story, and over it all the genuine 
atmosphere of American rural life. Pub¬ 
lished by the Macmillan Company. New 
York; price $1.50. 
write 
A. W. ECCLESTONE, D. P. A., 
385 Broadway, New York City. 
A BREAKFAST SET. 
This is a premium we have secured espe 
daily for the good women of The It. N.-Y. 
family. It is a beauty, and we are able to 
give a great bargain in it. 
It is a 31-piece breakfast set in Prince 
decoration, which is a beautiful pure gold bor¬ 
der with a decalcomania flower in the centre 
of each piece. The flower is fixed perma¬ 
nently by this process, and the design is very 
pretty aud popular. The set consists of six 
plates, six cups, six saucers, six butters, six 
oatmeal and one meat plate. 
We will send this set by express safely 
packed to every woman reader who will send 
us a club of five new yearly subscribers, 
at $1 each. The new subscribers will get the 
Rural New-Yorker for a year, and a copy 
of “The Farmer’s Garden,” described pre¬ 
viously. Now, ladies, this is your oppor¬ 
tunity. Get after your friends; you ought 
to have a set. 
THE RURAL NEW-YORKER, NEW YORK. 
EDdystonE 
PRINTS 
Simpson - Eddystone 
Silver Greys 
Fast color is not merely a name but 
a splendid reality in these dependable 
dress-goods. They wash repeatedly 
without fading. Appropriate to wear 
any time of year. 
Ask your dealer /'or 
Simpson-Eddystone Silver Greys. 
Three generations of Simpsons 
have made Simpson Prints . 
The Eddystone Mfg Co (Sole Makers) Philadelphia 
T . You cannot be well unless your stomach and bowels are right. 
Jayne’s Sanative Pills 
