190!). 
■q 3.yurio v*wavi ' - 
THE RURAL NEW-YORKER 
63 
Pastry From a Southern Kitchen. 
Whenever I hear an individual say, 
“I don’t like pie,” I think he has per¬ 
haps been given soggy crusts with blue 
streaks between them. A rightly made 
pie well baked is not injurious, and for 
myself there is nothing more acceptable 
than a generous wedge of pie to finish 
on. Perhaps a few general rules and 
directions will prove acceptable to more 
than one. 
A good all-purpose pie pastry is made 
as follows: Five cupfuls of flour sifted 
with one teaspoonful of baking powder; 
rub in one cup of butter and one lard, 
until perfectly smooth. Mix with one 
cupful of water, work smooth and roll 
thin. 
Apple Pie—Line a deep pie pan with 
a thin crust, add one quart of finely 
chopped pared apple, one cup of sugar, 
a dash of spice or cinnamon, if pre¬ 
ferred; one tablespoonful of butter, and 
a top crust. Seal smoothly around 
edges. Perforate top with fork or 
knife, bake until apples are tender and 
crust brown on top and bottom, serve 
warm. Apple pie to be eaten cold 
should have less apples and butter be 
omitted, as the cold pie. is usually eaten 
with cream. 
For “stew pie,” crust should be 
formed of biscuit dough, only rather 
stiff; cut in thin slices, line a baking 
pan or deep pudding dish, fill two- 
thirds full with chopped apples or 
peaches; add one-half cup of butter and 
a top crust. Cover with boiling water, 
bake in a slow oven two hours, serve 
warm with rich cream sweetened to suit 
Lemon Pie.—Boil \]/ 2 cup of milk, 
add three tablespoonfuls of cornstarch 
dissolved in a little cold milk. When 
it reboils remove from stove, have 
ready the yolks of four eggs, juice of 
two lemons, one cup of sugar, and 
two tablespoonfuls of butter, add more 
flavoring if desired. Beat this into the 
mixture, pour in a deep pan lined with 
pastry or two shallow pans, bake in a 
rather quick oven 25 minutes. Make 
a meringue of the four whites by beat¬ 
ing to a stiff froth, adding one scant 
cup of sugar, one teaspoonful of lemon 
extract. When custards are done, 
spread evenly over the top, set back 
in oven until a light brown. Orange 
pie may be made the same except the 
rind of one orange should be grated 
in the mixture, being careful not to use 
the white skin next the meat, as that 
is bitter when cooked. 
Chicken Pie.—Any fresh meats may 
be used, chickens, squirrels, partridges, 
pheasants, etc. The meat must be 
stewed in water salted to suit the 
taste, until a fork will penetrate the 
flesh, but not so the meat will fall to 
pieces. The liquor is used to pour over 
the pie. Cut the pastry in blocks about 
four inches wide, six inches long, and 
one-half inch thick. Line a deep bake 
pan or dish, sides and bottom. Put 
in layers of the meat, then drop in 
thin bits of the pastry, bits of butter 
and a dash of pepper; more meat, and 
so on until all is used. Add top crust, 
cover with the boiling hot gravy, set 
in a medium hot oven, bake one hour. 
Stir one tablespoonful of flour in one 
pint of sweet cream, add one-half cup 
of butter, remove top crust, pour this 
in pie, replace top, bake one-.ialf hour 
longer. 
Dried Apple or Peach Pie.—Stew 
fruit until tender, mash fine or rub 
through a colander. Allow one pint of 
fruit to each pie, two tablespoons of 
butter, three of sweet cream, four of 
sugar if fruit is tart. Mix well before 
placing in shells, add a dash of spice to 
dried apple pies, nutmeg to peach pies; 
put on top crust and bake until crusts 
are thoroughly done. 
Pieplant Pie.—Cut one quart of pie¬ 
plant fine, line a deep pie pan with paste, 
add the pie plant, sprinkle over the top 
one cupful of sugar, one tablespoonful of 
butter in broken bits, and two table¬ 
spoonfuls of flour sifted in; then put 
on top crust. Bake about 45 minutes 
or until done. Serve warm wPh cream. 
Chess Pie.—The yolks of three eggs, 
one-half cup of butter, one-half cup of 
sugar, one teaspoonful of vanilla, and 
three tablespoonfuls of sweet cream, 
beaten well together; bake in two shal¬ 
low pie pans lined with rich pastry. 
Bake until the crusts are done. Beat 
the three egg whites to a stiff froth, 
add one-half cup of sugar and a few 
drops of vanilla. Spread evenly over 
the top of pies, bake a light brown. 
Pumpkin Pie.—One pint of stewed 
pumpkin, three well beaten eggs, one 
pint of sweet milk, one-third teaspoon¬ 
ful of baking powder, one-half teaspoon¬ 
ful each of ground spice, cloves and 
cinnamon, one cupful of sugar. Beat 
altogether well, and bake with one 
crust in one deep pie pan or two shal¬ 
low pans 30 minutes, or until mixture 
is firm in center. 
Sweet Potato Custard.—Mash one 
pint of cooked potatoes, add one cupful 
of sweet milk, two well beaten eggs, 
one tablespoonful of butter, one cup of 
sugar and any desired flavoring; bake 
6176 Infant’s Wrapper. One Size. 
with one crust until done. A pinch of 
baking powder added to any custard ! 
prevents falling when removed from 
stove. 
Stickies.—Roll a thin crust of pie pas¬ 
try, spread evenly with soft butter, drop 
over this bits of jelly or jam, then 
spread evenly with sugar, about one cup 
for each panful. Roll up the pastry in a 1 
loose coil, cut with a sharp knife in 
half-inch slices or rings. Place in a 
well buttered pan, bake in a slow oven 
until sugar is crusted, watching care¬ 
fully they do not burn. 
MRS. D. B. PHILLIPS. 
The Rural Patterns. 
The simple little wrapper shown is a 
necessity for every baby. It can be made 
in any soft warm material, flannel, chal- 
lis, albatross or outing flannel. The 
wrapper is made with fronts and. back 
which are tucked at the centres and is 
finished with a flat rolled-over collar 
which is held by ribbon ties. There are 
comfortable sleeves finished with 
rolled-over cuffs. The quantity of ma¬ 
terial required is 254 yards 24 or 27, 
154 yards 32 or 44 inches wide. The 
pattern 6176 is cut in one size only; 
price, 10 cents. 
An effectively trimmed blouse fasten¬ 
ing invisibly at the back is shown in No. 
6174. The blouse is made with a fitted 
lining and itself consists of fronts, 
6174 Fancy Blouse, 32 to 40 bust. 
backs, vest portions and chemisette. 
1 lie fronts and backs are tucked and 
the various parts are joined and ar¬ 
ranged over the lining, trimming straps 
serving to finish the front edges. The 
sleeves are in one piece each, tucked 
to form cuffs. The quantity of mate¬ 
rial required for the medium size is 
4~/$ yards 21, 2^4 yards 32 or 2K yards 
44 inches wide with y 2 yard any width 
for the collar and chemisettes, 3 yards 
of ribbon for frills. The pattern 6174 
is cut in sizes for a 32, 34, 36, 38 and 40 
inch bust measure; price 10 cents. 
Calico House-dresses 
Charming inexpensive gowns made 
of Simpson - Eddystone Silver Grey 
cotton prints are worn by thousands of 
women to-day. The fast color, beau¬ 
tiful designs and fine fabrics have made 
these dress-goods the standard for over 
65 years. 
Some designs with a new silk finish. 
Ask your dealer lor Simpson-Eddystone Prints. If he 
hasn’t them write us his name. We’ll help him supply 
you. Don’t accept substitutes and imitations. 
The Eddystone Mfg. Co., Philadelphia 
Established by Wm. Simpson, Sr. 
Three generations 0! 
Simpsons have made 
7 
PRINTS 
Pounded 184 a 
homier 
DffWT 
The induce! draft system 
in the Sterling “All Fuel” 
Heater is worth knowing 
about The air instead of being forced through 
the flues, as in all other stoves, is literally 
pulled around the entire flue system, because 
a section of the up flue is inside the combus¬ 
tion chamber. As the heat strikes it, the air 
inside becomes heated and arises, causing 
suction and an induced circulation through the 
entire flue system of the 
JU.L FUEL 
In this way more heat than can be obtained 
from either hard and soft coal, or wood, by 
any other means is generated, and this is the 
only base heater in the world, in which you 
can burn either. Did we tell you how the 
Sterling “ All Fuel ” burns up all combus¬ 
tible matter as it escapes from the fire? Tak¬ 
ing in air from the hottest part, it is injected 
through openings over the fire, and these open¬ 
ings are so located at the mouth of descending 
flues that the entire combustible product passes 
them before entering the complete flue system. 
None of the gases or smoke can possibly pass 
this hottest blast, and the result is that 
the combustible matter, instead of 
going up the chimney, may be 
seen burning in gas-fike jets at 
each hot air inlet. You must, 
f or the sake of your own 
comfort and pocket book, 
write us for full particu¬ 
lars regarding this great¬ 
est stove of the age— 
there’s none other to 
compare with it. 
Don’t delay; 
Write today. 
Sill Stove Works, 
Dept. B, 
Rochester, S’. Y. 
You Cannot Live 
long enough to wear out a Syracuse 
nofi-friction steel washer. It saves 
its price four times every year, aDd 
solves your washing problem for 
all future time. Our free book, 
pages 32-34, tells you how washing 
and bleaching are done in one oper¬ 
ation. Ask for it now. Agents Wanted- 
DODGE & ZUILL, 1 
224 C Dlllayo Bldg , Syracuse, N. Y./ 
A Complete Lighting System 
for Homes. Stores. 
Churches, etc. 
Ann Arbor Lighting Systems are 
brighter than gas, steadier and clearer 
than electric light, and cost about one- 
tenth as much to operate. Each lamp 
gives 300 to 500 candle power for less 
than l A cents per hour. Fuel is gaso¬ 
line, perfectly safe. 
Price $10 up, according to number of 
lamps desired. We make inverted area 
especially adapted for use in stores 
halls, factories, etc. 
We Want Agents, 
who will push our line. Special terms 
to those who write early. Catalog and 
prices on request. 
SUPERIOR MFG. CO. 
305 Second St., Ann Arbor, Mich. 
<3* 
w-A'd- ' 
The 
Kewanee 
System of 
RunningWater y J“r Home 
You can have every conven- 
ience of the best city water 
supply—plenty of water 
delivered under strong 
pressure to the bath 
room, kitchen, laun¬ 
dry, barn, lawn.gar- 
den —- anywhere. 
This service, to¬ 
gether with 
protection, A f Water Supply 
will be yours X n 0 elevated or attic tank to 
if you install X leak, freeze, overflow or col¬ 
lapse. The Kewanee Tank to 
located in tho cellar or buried ia 
the ground and tho water is do- 
r ' liverod by air pressure. Tank 
made of steel and will last almost 
indefinitely. Pump the water from 
well, cistern or other source, into 
tank by means of any good pumping 
power. Our engineers will plan your 
water fljBtein without charge. Satisfactory 
results guaranteed. Complete plants $75 
and up, depending upon requirements. 
Over 9,000 Kewanee Systems in suc¬ 
cessful operation. Writo for free 64- 
page illustrated catalog which explain 1 ) 
everything. Ask for Catalog No. 47. 
Kewanee Water Supply Co. 
Kewanee, Illinois. 
1566 Hudson-Terminal Bldg., 
60 Church St., New York City. 
710Diam9nd Bank Bldg., Pitts burg. 
1212 Marquette Bldg., Chicago. 
'SB; 
DIRECT from FACTORY at 
Wholesale Prices, Freight Paid 
We sell to you at the same price we would sell to 
the dealer—pay the freight besides. Stove pol¬ 
ished, ready to set up, safe delivery insured. 
Then, after , 
ONE YEAR’S TRIAL 
we refund your w' i, . " ~ ^ ~ ? d,B 
money if you are A r ?. m 
not satisfied. rfifesi llljt ljaBn $5.00 
Gold Coin 
Stoves and Ranges 
standard for fifty 
years. 
Ourllluitr&ted 
Stove Book, 
free, tells all 
about stoves, 
drafts, chimneys, 
etc. Send for it. 
Gold Coin Stove fto. 
3 Oak St. Troy.NY. 
HORTON FARM REPORTS 
are especially valuable for owners living away 
from their farms, and are useful for any farmer 
who keeps records of his business. Send for sam¬ 
ple and circular. H. C. HORTON, 
West New Brighton, New York City. 
WESTERN CANADA 
320 Acres Instead of 160 Acres 
As further inducement to set¬ 
tlement of the Wheat-Growing 
lands of Western Canada, the 
Canadian Government has in¬ 
creased the area that may be 
taken by a homesteader to 320 
acres—160 free and 160 to 
be purchased at only $3.00 
per acre. These lands are in 
the grain-raising area, where 
mixed farming is also carried 
on with unqualified success. 
A railway will shortly be built 
to Hudson Bay, bringing the world’s 
markets a thousand miles nearer these 
wheat fields, where schools and 
churches are convenient, climate 
excellent, railways close to all set¬ 
tlements and local markets good. 
“It would take time to aasimilate the reve¬ 
lations that a visit to the great empire lying 
to the North of us unfolded at every turn.' ’ 
Correspondence of an Illinois Editor, who 
visited Western Canada in August, 1908. 
Lands may also be purchased from Railway 
and Land Companies at low prices and on 
easy terms. For pamphlets, maps and infor¬ 
mation as to low Railway Ratos, apply to Sup’t 
of Immigration, Ottawa, Can., or to the 
authorized Canadian Government Agent. 
J. O. Duncan. Canadian Govern¬ 
ment Agent. Room 30, Syracuse Bank 
Building. Syracuse, N. Y. 
0PPOH1MTY 
X 
Ve# 5 ? 
/; t 
/ 5 i 
» * 
-set. 
roe':' 
w* 
The opportunity of a lifetime awaits 
the home-seeker in the “Land of the Man¬ 
atee,” where the climate is delightful, 
where there are no droughts, where the 
finest fruits and vegetables grow, matur¬ 
ing months earlier than other sections, 
and hence bringing the highest prices. 
You could soon become independent in 
this land of plenty. One grove of Grape¬ 
fruit netted $2,500 an acre this year. 
Vegetable crops often net $1,000 an acre. 
This book tells of splendid lands in this 
section that can be procured very reason¬ 
ably. Sent FREE while edition lasts. 
Address J. W. WHITE, Gen’l Industrial Ag’t. 
Dept, 18, Seaboard Air-Line Railway, Portsmouth. Va. 
