THE RURAL NEW-YORKER. 
1907. 
691 
Candied Citron Peel. 
Will you tell me how to prepare dried 
citron, such as is bought at stores, and mar¬ 
kets? (MBS.) C. P. 
The candied citron of commerce is 
the rind of a large tropical fruit belong¬ 
ing to the orange tribe, Citrus medica 
cecjra, not the Citrullus known as the 
citron melon, so common in gardens. The 
true citron rind is first soaked in brine, 
then freshened, boiled in syrup and 
candied by drying. The citron melon 
does not compare with it in flavor, but it 
is treated in similar fashion, and some 
housekeepers express entire satisfaction 
with it. Directions for preparing it were 
given on page 594, issue of August 3. 
Late Slimmer Preserves. 
Spiced Cantaloupe.—Cut small canta¬ 
loupes into halves; remove seed, cut into 
quarters and pare. Weigh. To each 
pound allow four pounds of sugar, a pint 
of vinegar, half ounce of ginger root, 
teaspoonful ground cloves, two of cinna¬ 
mon and half teaspoonful of ground 
mace. Put vinegar and sugar in porce¬ 
lain-lined kettle. Mix spices and divide 
into four parts; tie each part in small 
square of cheesecloth ; throw in the sugar 
and vinegar and bring to the boiling 
point. Add the cantaloupe; cook slowly 
until perfectly tender, soft and quite 
dark, then remove each piece carefully 
with a skimmer and place in glass jars. 
Reduce the syrup to one-half. Pour while 
boiling hot into jars, adjust the rubber 
and seal. 
Damson Preserves.—Wipe the damsons 
and prick each fruit five or six times with 
a large needle. Weigh. Take three- 
fourths their weight in sugar and one 
cup of water for each pound of sugar. 
Put to cook in the preserving kettle. As 
soon as syrup reaches the boiling point 
skim ; add the plums, one layer at a time, 
so that the fruit may keep in shape while 
cooking. When perfectly tender put into 
glass jars. When all are cooked pour 
the syrup over and seal. Do not cook 
more than three pounds of sugar and 
four pounds of fruit at a making, as the 
fruit must not be broken. 
Preserved Ginger.—Clean and wash 
some fine green ginger roots, let them lie 
several hours in cold water, drain and 
place the roots in a kettle of boiling 
water, cook twenty minutes; drain and 
rinse off with cold water; return the gin¬ 
ger to the kettle, cover with fresh boiling 
water and cook until the ginger is soft; 
drain and put in cold water. Next day 
drain the roots in a sieve and weigh 
them; allow for each pound one pound 
of sugar and one-half pint of water; boil 
sugar and water five minutes, add the 
ginger, boil a few minutes, remove and 
pour the ginger in a bowl. Twelve hours 
later drain off the syrup, boil it three 
minutes and pour it over the ginger; re¬ 
peat this twice more. Then drain off all 
the syrup, place over the fire, boil to a 
soft ball, add the ginger, cook two min¬ 
ute and fill into jars. 
Plum Relish.—To four quarts plums 
take four oranges and one lemon, four 
pounds sugar, two pounds seeded rai¬ 
sins. After stoning plums, chop them 
with raisins, pulp of oranges and lemon 
and rind of one-half orange very fine. 
Boil twenty minute after it has begun 
to boil. 
Peach Conserve.—This is an old-fash¬ 
ioned sweetmeat. Pare and halve the 
peaches. Take out the stones. Have 
plenty of powdered white sugar on a 
plate or dish. Roll the peaches in it un¬ 
til they will not take up any more. Place 
them singly on a plate, with the hollow 
side up, so that the juices may not run 
out. Lay them in the sun. The next 
morning roll again. As soon as the juice 
seems set in the peaches turn the other 
side to the sun. When they are thor¬ 
oughly dry pack them in glass jars, 
sprinkling in a. little powdered sugar. 
They are delicious for a sweetmeat in 
Winter. These may be dried in the 
warming oven, but Should be carefully 
watched. 
Catskill Preserves.—This is blue plums 
put up with maple sugar. Melt the sugar 
in a little water, allowing one pound of 
sugar to one pound of fruit. When the 
sugar is melted put in the plums and 
cook slowly till tender. 
The Rural Patterns. 
The shirt waist shown is excellent for 
Fall materials, giving a broad effect with 
the plain tailor style. The waist is made 
with fronts and back. It is laid in wide 
plaits over the shoulders and these plaits 
are stitched for a short distance below 
that line. The long sleeves are the regu¬ 
lation sort finished with over-laps and 
6757 Blouse or Shirt Waist, 
32 to 42 bust, 
cuffs and the elbow sleeves are gathered 
into straight bands. The quantity of 
material required for the medium size is 
3 % yards 21, W/ 2 yards 27 or 2 yards 
44 inches wide. The pattern 5757 is cut 
in sizes for a 32, 34, 3(5, 38, 40 and 42-inch 
bust measure; price 10 cents. 
Unquestionably the plaited walking 
skirt is the favorite one of the time and 
it has many advantages tq commend it. 
It is very graceful and becoming, yet 
simple, and it can be finished in various 
6749 Straight Plaited Walking Skirt, 
22 to 30 waist. 
ways. In this case three folds are applied 
and the plaits are stitched flat over the 
hips; but, if the wearer be shorter than 
the average, it would be well to omit the 
uppermost fold and to content herself 
with two. The model is simplicity itself, 
being cut in one piece and is adapted to 
all skirtings of the lighter weight. The 
skirt is made in one piece, being per¬ 
fectly straight at the lower edge. The 
folds are arranged on indicated lines and 
the fullness is laid in backward turning 
plaits. The quantity of material required 
for the medium size, is 10 yards 21, 8 
yards 27 or 5 yards 44 inches wide with 
2 l / 2 yards of additional material 21, 2 
yards 27 or 1% yards 44 inches wide for 
the folds. The pattern 5749 is cut in sizes 
for a 22, 24, 2G, 28 and 30-inch waist 
measure; price 10 cents. 
Four Ways With Macaroni. 
Macaroni and Peanuts.—One cup of 
macaroni, broken into about l^-inch 
pieces, one-half pound peanuts, one pint 
milk, three tablespoonfuls flour, three 
tablespoonfuls butter. The macaroni is 
put into two quarts of rapidly boiling 
water in which one tablespoonful of salt 
has been dissolved, and is cooked at least 
20 minutes. It is then drained. The 
butter is melted in a pan, the flour added, 
and thoroughly cooked. Then the milk is 
added and the mixture cooked until of a 
creamy consistency. Salt, pepper, and the 
ground peanuts arq next added to the 
cream sauce. Now a layer of the maca¬ 
roni is put in a baking dish and a layer 
of the sauce and peanuts is poured on. 
Then another layer of macaroni and then 
more cream sauce and peanuts are used 
until the materials are consumed. But¬ 
tered crumbs are now placed on top, and 
the dish is placed in the oven until 
browned on top. 
Macaroni With Clams.—Chop 15 clams 
very fine, drain off all the liquor, scald 
and skim it; add one sliced onion, a very 
little salt and pepper, and simmer ten 
minutes. Put in another saucepan one 
tablesnoonful of butter and one of flour; 
when melted and bubbling add one cup of 
rich milk and stir until it thickens; stir 
into this the clam juice and cook a 
minute. Fill a buttered dish with alter¬ 
nate layers of boiled macaroni (one-half 
pound) and clams, making the top layer 
macaroni. Pour over this the sauce, put 
a few bits of butter over the top, and 
brown in a quick oven. Oysters may be 
substituted for the clams. 
_ Baked Macaroni With Cheese.—Boil 
six ounces of macaroni in plenty of boil¬ 
ing salted water until tender. Warm a 
deep pudding dish and butter well; place 
in this a layer of the macaroni, then a 
layer of cheese grated or cut into small 
bits; sprinkle over this salt and pepper 
and small pieces of butter; then add an¬ 
other layer of macaroni and cheese, fin¬ 
ishing off with the cheese; pour over one 
cup of rich milk or cream and bake three- 
quarters of an hour. 
Macaroni Pudding.—Take 2 T ^ ounces 
of macaroni, fwo pints of milk, rind of 
half a lemon, three eggs, sugar and nut¬ 
meg to taste.. Put the macaroni with a 
pint of the milk into a saucepan with the 
lemon peel and.let it simmer gently until 
tender; then put it into a pie dish with¬ 
out the peel, mix the other pint of milk 
with the eggs, stir these well together, 
adding the sugar, and pour the mixture 
over the macaroni which has been 
drained. Grate a'little nutmeg over the 
top and bake in a moderate oven for half 
an hour. 
Figure Your Paint 
by the Year 
Never make the mistake of think¬ 
ing you can judge the real cost of a 
ready-mixed paint by the price you 
pay per can. The real cost of paint 
depends on liow many years it will wear. 
CARTER 
Strictly Pure 
White Lead 
will wear for years after a substitute 
paint mixture lias cracked, scaled and 
caused the double expense of burning 
off’ and replacing. 
Carter White Lead not only costs 
less figured by the year, but its first 
cost is usually less than other paints, 
because it covers at least 25 per cent, 
more surface. It spreads evenly and 
wears long, because every atom is paint. 
Our booklet, “ Pure Paint” tells 
how to figure the cost, how to paint 
farm buildings any color, and bow to 
avoid worthless paint imitations. 
Sent FREE with six beautiful color 
schemes. Address Dept. A, 
CARTER WHITE LEAD CO., Chicago, III. 
Factories: Chicago — Omaha. 
MORE 
GOOD 
CIDER °» 
JUICE 
can bo made from a given amount c 
apples or grapes with one of our 
presses than with any other. 
The juico will bo purer and 
bring higher prices, while 
the extra yield soon pays 
for the press. Wo mako 
HYDRAULIC RS., 
in all sizes, hand or pow- ■ 
or. 25 to 600 barrels per day. 
Also Steam Evaporators, Ap- £ 
plo-butter Cookers,etc. Kul ly“ 
guaranteed. Catalog FREE. 
The Hydraulic Press Mfg. Co. " 
37Main Street, Mt. Gilead, Ohio 
t or Room 124L, 39 Cortland St., New York. N. Y. 
Durable Harness^ 
Your harness will always 
look well aud wear well, 
and will give double service 
if treated with 
EUREKA 
Harness Oil 
Prevents rotting. Gives a glossy 
black finish Makes leather 
soft, strong and durable. 
BOSTON COACH AXLE OIL 
is tha best axle lubricant. Will 
not gum or corrode. Superior 
to castor oil and more ecuomi- 
cal. Sold everywhere— all 
sizes. 
Made by STANDARD OIL CQk 
Incorporated 
Simpson-Eddystone 
Silver Greys 
do not cost as much as other 
beautiful materials, yet the many 
artistic patterns in Simpson-Eddy- 
stone Prints make stylish and effect¬ 
ive costumes. 
EDdystonE 
PRINTS The Eddystone Mfg. Co. (Sole Makers) Philadelphia. 
Ask your dealer for Simpson- 
Eddystone Silver Greys- 
Three generations of Simpsons 
have made Simpson Prints 
| JAN. | FEB. | MAR. | APR. | MAY [JUNE |JULY | AU 
No manufacturer of High Grade Standard ranges and heating stoves ever made a 
m proposition as liberal as ours. We save you $5.00 to $20.00, which otherwise the dealer 
would make. We sell you direct from our factory by mail 
GOLD COIN STO,,s 
RANGES 
AT WHOLESALE PRICES 
read 
We prepay the freight and guarantee safe deliver 
1^1° Put in your home. You may try it a ‘ 
■ of a finished, polished Gold Coin 
1 guarantee sate delivery of a ti 
. -. ^ ou may try it a WHOLE YEAR—See Guarantee, 
litre are no better stoves, and no manufacturer who saves you as much money on 
a good stove. We do not compete with inferior mail order dealers. We sell a good 
stove at the dealer’s price for a poor stove. 
Our Stove Art Catalog is Free—illustrating and describing our complete line of 
Kanges and rieating otoves saves you money, time and labor. A postal will bring it. 
GOLD COIN STOVE COMPANY, 3 Oak Street. Troy, N. Y. (Successor to Bussey & McLeod, Est. i 860 ) 
■ l-OCT. | NOV. IDEG. 
EG.") 
1 ^ 
DIRECT FROM FACTORY 
ONE YEAR ON APPROVAL 
GUARANTEE: 
Use this stove one 
year, and if not satis* 
Hed. send it back at 
our expense and we 
will refund all your 
monty. 
Fifty years of standard 
stove making makes this guar¬ 
antee safe for you and foi us. 
