1906. 
THE RURAL NEW-YORKER. 
671 
Tomato Catchup. 
We are asked to give a recipe for to¬ 
mato catchup and two excellent ones are 
appended, which vary somewhat in flavor. 
They are both endorsed by Miss Parloa 
in her excellent cook book. We like them 
both, but rather prefer the second, though 
we add to the flavoring a clove of garlic, 
which is a matter of personal taste. Mrs. 
Rorer’s recipe for this catchup contains 
asafetida and alcohol, which sounds so 
weird that we have never ventured to try 
it, though she says it is pronounced per¬ 
fect. We infer that the alcohol is used 
to dissolve the asafetida, as the gum is 
not readily dissolved by heat. No doubt, 
in the catchup, the asafetida gives a sug¬ 
gestion of garlic, as its strong, fetid odor 
is distinctly alliaceous or garlic-like, but 
we see no reason for using it in place of 
the homely vegetable. 
T welve tomatoes, peeled; two large 
onions, four green peppers, chopped fine; 
two tablespoonfuls of salt, two of brown 
sugar, two of ginger, one of cinnamon, 
one of mustard, one nutmeg, grated; four 
cupfuls vinegar. Boil all together for 
three hours, stirring frequently; bottle 
while hot. For the second recipe, skin 
the tomatoes and cook them well. Press 
through a sieve, and to each five pints 
add three pints of good vinegar. Boil 
slowly for about two hours, until it be¬ 
gins to thicken; then add one tablcspoon- 
ful of ground cloves, one tablespoonful 
allspice, one tablespoonful cinnamon, one 
tablespoonful pepper, and three grated 
nutmegs. Boil until very thick (between 
six and eight hours) and add two table¬ 
spoonfuls fine salt. When thoroughly cool 
bottle, cork and seal it. 
The Hay-box Cooker. 
A few years ago we heard much of the 
Aladdin oven, an insulated cooking box 
whose heat was supplied by a kerosene 
lamp. The late Edward Atkinson did 
much to disseminate information con¬ 
cerning this, considering it a great econ¬ 
omy, and he gave much thought to its 
improved construction. Since then we 
have learned much of the fireless cooker 
described, in its simplest form, as the hay- 
box cooker. The principle involved is 
that of conservation of heat; when food 
is boiling rapidly the vessel in which it 
is contained is removed from the stove, 
completely insulated, and thus kept for a 
number of hours at a point where the 
cooking will continue. Meat stews, pot 
roasts, soups, cereals, and all vegetables 
that require long slow cooking are ex¬ 
cellent prepared in this way. The hay 
box is especially useful in the Summer in 
avoiding heat as well as saving fuel, and 
it seems a necessity to any economical 
housewife who uses gas. 
In its simplest form, as made at home, 
any wooden box secured at the grocer’s 
may be made into a fireless cooker, by 
covering it inside and out (including a 
well-fitting lid) with several thicknesses 
of paper. It is then well stuffed with 
hay. The food is put in granite pails, 
with tightly-fitting lids; the hay stuffed 
around on all sides, the box closed, and a 
cover put over all. In addition to the 
home-made article, the “Mystic” fireless 
cooker, now offered for sale in some of 
the large stores, carries out this principle, 
only instead of the crude hay-stuffed af¬ 
fair we have a neat varnished box look¬ 
ing like an ice chest, which is provided 
with a number of cushions stuffed with 
insulating material, which are packed 
around the cooking vessels. 
Of course the use of this hay box 
seems, at first, so different from the top 
of the stove that the housekeeper may be 
puzzled, especially as to the length of 
time required. This need has called out 
“The llay-Box Cook Book,” by Sarah 
Pamelia Redfield, a modest little volume 
in stiff paper covers, which tells both 
how to make the box, and how to use it. 
It contains 58 recipes, and will suggest 
many more, for any housekeeper can 
adapt her own ways to the hay-box after 
studying the instructions. This book will 
be very helpful to anyone wishing to 
lighten her work in this Way. The book 
costs 50 cents, and may be obtained from 
the author, Sarah Pamelia Redfield, 819 
Chase Avenue, Rogers Park, Chicago. 
We have heard of several farm house¬ 
keepers who are using the hay-box, and 
hope to hear of many more. With suffi¬ 
cient hay-box accommodations, a house¬ 
keeper might let her fire go out after 
breakfast, and yet have an ample hot 
dinner at noon, without the wasted bent 
that makes the kitchen unfit to work in. 
This mode of cooking has long been used 
in northern Europe, and indeed it goes 
back to unknown antiquity. 
Canning Corn. 
This recipe for canning sweet corn has 
been used for 18 years, and it never failed. 
When the corn is just right shave from 
the cob a panful at a time, or smaller 
amount; have the cans thoroughly clean 
and good rubbers, new ones preferred. 
Fill in the can a layer of corn raw just 
5427 Men’s Outing Shirt, 
34 to 44 breast. 
as it comes from the cob, and press down 
in the can till most of the kernels are 
mashed, with a small rolling pin or some¬ 
thing like it; then another layer and press 
the same till the milk comes out of the 
corn, then another layer and so on till the 
can- is full, and last press the top till the 
milk runs over the sides of the can. Wipe 
off the top of can, clean and rinse the top 
and rubber in clean cold water, and put 
on can as tight as possible. Place right 
side up in cold water and heat slowly 
till it comes to a boil, and boil for three 
hours. Take out of the water and tighten 
again; set away, cover over with a cloth 
till cold. ARLIE. 
The corn should be canned when in its 
best condition for the table, not too hard, 
and as soon after being taken from the 
stalk as practicable. I clean the silks 
5428 Boy’s Russian Suit, 
2 to 6 years. 
from the ears with a stiff scrub brush kept 
for the purpose, and cut the grain from 
the cob with a sharp knife, without cut¬ 
ting the cob. Then, into a porcelain or 
aluminum kettle, without any water more 
than its own juice, 1 nut 12 cupfuls of the 
corn, one cupful of granulated sugar and 
one cupful of salt, mix thoroughly to¬ 
gether and let stand in a warm place two 
hours, then boil in the kettle 10 minutes 
and pack in glass cans. The corn should 
be packed in the cans until the can is 
filled nearly to the top, but do not fill the 
can too full of corn, as the brine must 
cover the corn, even after it is cold, or 
the corn will not keep so well. In pre¬ 
paring for the table, put it into a colander 
with small holes and wash in several 
changes of water, then soak in cold water 
for two hours, or until the corn is fresh 
enough, and cook as you would fresh 
corn. I use milk and butter, and cook 
about 10 minutes. A friend tells me she 
has good success in keeping corn put up 
as I do, except that she us J es a little 
more sugar and a little less salt, and 
her corn requires no soaking. Her for¬ 
mula is: 15 cupfuls of corn, one cup of 
salt and 1)4 cupful of sugar. 1 purpose 
to try some in this wav this year. 
_MRS. G. H. Y. 
The Rural Patterns. 
The lamp is yet to be made 
for which I haven’t made a 
chimney that fits. 
Macbeth on lamp-chimneys 
means fit and freedom from 
all chimney troubles. 
The outing shirt figured, consists of 
fronts and back. When the yoke is used 
it is plaited over the back and the turn¬ 
over collar of neck-band is seamed to the 
neck. 1 he sleeves are in regulation style 
and there is the usual box-plait effect at 
the center front. The quantity of mate¬ 
rial required for the medium size is 4J4 
yards 27 or 3^4 yards 36 inches wide. 
The pattern 5427 is cut in sizes for a 34, 
36, 38, 40, 42 and 44-inch bust measure; 
price 10 cents. 
The Russian suit shown consists of the 
blouse and knickerbockers. r \ he blouse is 
made with a separate shield that is closed 
at the back, and itself consists of the 
fronts and the back. It is finished with 
the big sailor collar and beneath this col¬ 
lar is buttoned to the shield while the 
closing below the collar is made with but¬ 
tons and buttonholes worked in a fiy. The 
sleeves are tucked to give a box-plaited 
effect at their lower edge. The knicker¬ 
bockers are simply full, drawn up by 
means of elastic inserted in the hems. The 
quantity of material required for the me¬ 
dium size (4 years) is 3$4 yards 27, 2/g 
yards 36 or 2'/$ yards 44 inches wide with 
Wa yards of wide and 4^4 yards of nar¬ 
row braid to trim as illustrated. The pat¬ 
tern 5428 is cut in sizes for boys of 2, 4 
and 6 years of age; price 10 cents. 
A Macbeth chimney doesn’t 
break from heat. 
My Index gives a fuller explanation of 
these things, and may be had for the asking. 
Address, MACBETH, Pittsburgh. 
TELEPHONES 
AND LINE MATERIAL FOR 
FARMERS' LINES 
so simple you can build your own line. 
Instruction book and price list free. The 
Williams Telephone & Supply Co. 
78 Central Ave., Cleveland,O. 
SAVE HALF YOUR FUEL 
BY USING THE 
Rochester Radiator 
Kits any Stovo or Furnace. 
Guaranteed to do all wo claim 
or money refunded. 
Wrltefor booklet on beating homes. 
Rochester Radiator Co., 
3!) Funnies St., Korheater, Pi V. 
I’rice from 
$•2.00 to 
$12.00 
For hard or 
soft coal, 
wood or gas. 
WE’LL PAY THE 
and send 4 Buggy Wheels, Steel 
With Rubber Tires, <11 8.50. Ir 
tread. Top Buggies, $28-76: Harness $4.26. Write for 
catalog. Learn how to buy direct. Repair Wheels $3.75. 
Wagou Umbrella FRKK, VV.R. ROOK, Cincinnati,O. 
FREIGHT 
Tire on . * 7 . 75. 
nfg. wheelH to 4in. 
That Dainty MintCovered 
Candy Coated 
Chewing Gum 
Cljtclels 
At All the Better kind of Stores 
5 cents the Ounce 
or in 5*.,10*.and 25<,Packels 
REALLY DELIGHTFUL 
If your neighborhood store can’t supply you send us 10c for sample packet. 
. RANK H. FLEER & COMPANY, INC., Philadelphia, U. S. A., and Toronto. Can ! 
■B38&9MBEB-- 
Oar 
Oven 
Ther¬ 
mom¬ 
eters 
Make 
Good 
Wholesale Prices FR P E ^ D HT 
The stove you select is sent on a year’s approval, safe delivery ipiaran- 
teed, freight prepaid, choice of latest designs and appliances, handsomely 
ornamented, highly polished, ready to put in your home. The real 
GOLD COIN stoves 
on a Year’s Free Trial 
Our patent grate tree 
THE GOLD COIN STOVE CO., 3 Oak St., Troy, N. Y. 
.. ___!___ly oU 
years, sent directly from our factory («ave« $8 to $26 on a Btov.i and, if 
at any time within a year the stove is not perfectly satisfactory to you, 
wo will return your money and take tho stove hack. Flrat, write for our 
ILLUSTRATED STOVE BOOS- -free Learn about styles and prices in this 
famous line—both Range, and Heating Stoves. It pays to get a good stove. 
(Successor to Bussey & McLeod. Est. 1860) 
HOWTNETELEP«ONE| 
HEI RSTHEEARME R 
YouWaotTbis Free Book] 
Of course you need a telephone. You need it 
for business, for the family, in sickness, in case 
of fire, or in danger of any kind. The ques¬ 
tion is—how can you get one on your farm? 
T his little book which we send free the same 
day we get your request answers the question 
perfectly and tells you how to get the greatest 
convenience of the twentieth century so easily 
and cheaply that it becomes a positive saving 
and a money-maker, instead of an expense. It 
tells all about 
Stromberd-Carlson 
Telephones 
which are made in the largest independent telephone 
plant in the world. These are the best instruments for 
farmers’ lines, because they have been constructed by 
experts for this particular purpose. They are described 
in detail in the booklet, together with full information 
on the organization of farmers’ lines, the manner in 
which they are built, cost of material, etc. You want 
this book, F 102“How the Telephone Helps the Farmer.” 
Write for ii today. 
Stromberd-Carlson 
Telephone Mf{£. Company 
ROCHESTER. N. Y. 
CHICAGO. ILL. 
