1009 . 
suit the individual taste. There are, 
however, many variations to this for¬ 
mula which give a delightful novelty 
to this most popular dessert. I give 
below a few of these, any one of which 
I think you will find an agreeable 
change if not an improvement. 
Banana Custard Pie.—Mash fine two 
ripe bananas; add to the beaten eggs 
and whip all together until light and 
frothy; proceed as with regular cus¬ 
tard. 
Sour Cream Custard.—Add to regu¬ 
lar formula, just as the pie goes into 
the oven, two large tablespoonfuls of 
thick, sour cream, which materially 
changes the flavor. 
Apple Custard Pie.—Have ready 
some apple sauce, stewed, sweetened 
and mashed smooth, and add a cupful 
to regular rule. Either sweet or sour 
apples may be used for the sauce, the 
flavors differing somewhat in the pies. 
Peach Custard- Pie.—Spread the pie 
paste thickly with ripe peaches, cut 
fine, or with canned peaches; pour cus¬ 
tard over, and bake as usual. 
Grape Custard Pie.—Use regular for¬ 
mula for custard pie, only substitute 
clear, sweetened (cooked) grape juice 
for half the quantity of milk usually 
used; warm the milk and mix with 
eggs and sugar before adding the grape 
juice a little at a time, so it will not 
curdle. This is delicious. 
Chocolate Custard Pie.—Melt in top 
of teakettle two squares of chocolate; 
when soft rub smoothly into eggs and 
sugar; add milk, slightly warmed, and 
proceed as usual. 
Cocoanut Custard Pie.—Add a half 
cup of dessicated cocoanut (which has 
been soaked for some time in a part 
of the milk) to the usual custard mix¬ 
ture. 
Date Custard Pie.—Wash, stone and 
chop fine a half pound of dates, and 
add to the custard. 
MAUDE E. S. HYMERS. 
Varied Soups. 
Scotch Broth.—Two pounds of neck 
of mutton, a large slice of turnip, two 
slices of carrot, one onion, a stock of 
celery, half a pint of *barley, three pints 
of cold water, one tablespoonful of 
flour, one tablespoonful of butter, one 
teaspoonful of chopped parsley. Cut 
the meat from the bones and remove 
all the fat. Cut the meat into small 
pieces and put into the soup pot with 
the vegetables cut fine, and the water. 
Simmer gently two hours. Put one 
pint.of water on the bones, simmer two 
hours and strain into the soup. Cook 
the flour and butter together until 
smooth; stir into the soup, and season 
with salt and pepper 
Cream of Lettuce Soup.—Separate 
and wash four heads of lettuce and put 
them into a saucepan with three quarts 
of boiling water, to which has been 
added two teaspoonfuls of salt. Par¬ 
boil for ten minutes uncovered. Skim 
out into a pan of cold water, then drain, 
chop fine and rub through a sieve. Scald 
one quart of mi’k in a double boiler. 
Mix one tablespoonful of butter with 
two level tablespoonfuls of flour until 
smooth; add gradually to the hot milk 
and stir until creamy; add the lettuce 
pulp and another teaspoonful of salt, 
one-half a saltspoonful of white pepper, 
and simmer for four or five minutes. 
Put one beaten egg into the soup tureen 
and one teaspoon ful of finely minced 
parsley. Pour the soup over it. 
Black Bean Soup.—One pint of black 
beans, two quarts cold water, one small 
onion, two teaspoonfuls salt, one salt- 
spoonful pepper, one-half saltspoonful 
cayenne, one saltspoonful mustard, one 
tablespoonful flour, two tablespoonfuls 
butter, one lemon, two hard-boiled eggs. 
Soak beans over night. Boil in two 
quarts cold water. Fry onion in but¬ 
ter, add to beans. Simmer till done 
very soft. Rub beans through colander. 
Put to boil, add salt, pepper and mus¬ 
THE RURAL NEW-YORKER 
with the flour, which cool mix with a quart of the crushed 
tard. Thicken 
has been cooked with the butter. Slice 
lemon and eggs in tureen and pour the 
soup over them. 
Creamed Tomato Soup.—Put a cup¬ 
ful of tomatoes into a saucepan with 
pulp. Pack in freezer and half-freeze. 
When this stage is reached add the 
whites of one or two eggs that have 
been beaten stiff with a tablespoonful 
of sugar for each egg. Return to the 
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BOX 1075, BAINBRIDGE, N. Y. 
half a small onion chopped fine and freezer, pack solidly; cover with heavy 
cook half an hour after the boil begins, cloths and let stand two hours to ripen. 
Strain and rub through a colander and For some uses, or for a change, this 
return to the fire. Season with pepper, is fine if frozen firm after the egg is 
salt and a teaspoo-nful of white sugar added, and before packing to ripen 
Stir in by degrees two tablespoonfuls of the flavors. 
butter, cut up and rubbed into two ta- Mangoes.—Open the side of small 
blespoonfuls of flour. Have ready in green (not ripe enough to eat) melons ! BOSS CREAM RAISER 
-*-'—V~- «*»*./»/»«%_». .. r,f tw-wllinnr miHr i . t , .1 _ t —1 -1-- _ will raise tlie cream 
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give you sweet skim 
milk for house and 
stock. Ice not necessa¬ 
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work. No skimming, 
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another saucepan a pint of boiling milk alK j take out the seeds and membrane; 
in which has been dissolved a bit eff put into a fairly strong, cold brine and 
soda not larger than a pea. Let the 
soup simmer for three minutes after 
butter and flour go in, stirring well and 
let stand 24 hours. Drain well and 
stuff with a rnixture of chopped cab¬ 
bage, green tomatoes, cucumbers and 
often; pour into a tureen, add the boil- h orse radish seasoned with salt, pepper 
ing milk, mix well and §end to table. 
If milk and tomatoes are boiled to¬ 
gether, they will form a curdled com¬ 
pound in spite of the soda. 
(a red pepper chopped with the cab¬ 
bage is fine), cloves and cinnamon, or 
whatever spices suit the family taste. 
Stuff the melons full; sew up the side; 
pack in jars and cover with cold vin- 
Muskmelon in Many Ways. egar. The next day put all into a 
\\ hen selecting mtiskmelons see that kettle and simmer gently for about 20 
the color has a yellowish tinge and minutes. Lift out the mangoes; put 
that there are no rough edges. Then, j n th e j ar an( ] cover vv ith fresh, cold 
too, it should yield slightly to pressure vinegar. After another 24 hours drain 
at the ends and give off a decidedly ^his vinegar; bring to boiling heat 
spicy fragrance if the skin is opened an( j p Gur (while hot) over the man- 
with the thumb-nail—near the stem. goes. Cover closely and keep in a 
Another good test is the “hefting ’ one coo ] pi ace 
as given for watermelon. Muskmelons p or preserves; pickles (both spiced 
are, usually, served as a first course 
and should be very, very cold. Cut 
small ones in halves or slice larger 
ones; remove seeds and membranes, 
sending only the edible part to the 
table, and serve salt, pepper and pow¬ 
dered sugar with it—to provide for dif¬ 
ferent tastes. 
WESHIPoiAPPlOVAL 
without a cent deposit, prepay the freight 
and allow 10 DAYS FREE TRIAL. 
IT ONLY COSTS one cent to learn onr 
unheard of prices and marvelous offers 
on highest grade 1909 model bicycles. 
FACTORY PRICES ffedS 
a pair of tires from anyone at any price 
until you write for our large Art Catalog 
and learn our wonderful proposition on first 
sample bicycle going to your town. 
RIDER AGENTS STzrJrSS 
money exhibiting and selling our bicycles. 
We Sell cheaper than any other factory. 
Tires, Coaster-Brakes, single wheels, 
parts, repairs and sundries at half usual prices . 
Do Not Wait; write today for our special ojfer. 
MEAD CYCLE CO.. Dept. B -80. CHICAGO 
GENUINE BARGAINS IN HIGH-GRADE UPRIGHT 
Pianos, Slightly used instruments: 12 Stein ways 
from 8350 up; 8 Webers front 3250 np; 9 Krakauer 
from §250 up; 7 Knahes from §250 up; 3 Gliiekerings 
from 8250 up; also ordinary second-hand Uprights 
and plain), the recipes used for water 
melons are as good as can be found P: >‘p" al , s ‘l \ 10 T ery P*“ n ? s al,out 
° i h».if Write for full particulars. Hash or wwv 
half. Write for full particulars. Cash or easy 
if the muskmelotl is used when slightly monthly payments. Lyon & Healy, 62 Adams St., 
. b J Chicago. We ship everywhere on approval. 
under-ripe—as they should be for all 
uses where cooking is called for. The i 
heavy preserves may be drained from 
their syrup; dried on plates; rolled in 
fine sugar and packed between waxed 
papers. In a cool place they keep a 
Delicious fritters may be made from long time and make a very toothsome 
melons that are not quite ripe enough 
to be eaten raw. Pare the melon and 
cut into strips an inch thick and two 
inches long, or any small shapes. 
Make a rich, thin batter (as for grid¬ 
dle cakes) ; dip each piece in this and 
fry in deep, boiling fat. Dust with 
powdered sugar before serving. If. 
something especially fine is wanted 
sprinkle the pieces with lemon juice, 
fine sugar, and cinnamon an hour be¬ 
fore dipping and frying. If the juice 
that “draws” during this seasoning 
process is added to a plain sugar syrup 
it makes a fine dressing for the frit¬ 
ters—the syrup to be cold when served- 
The syrup will keep several days and 
is fine for serving with puddings, the 
combination of flavors (melon, lemon 
and cinnamon) being especially pleas¬ 
ing. 
Small melons cut in halves, the seeds 
and membranes removed and the space 
filled with plain ice cream, halves 
tied together (securely) and packed in 
ice for a couple of hours are “better 
than good.” The melon flavor pene¬ 
trates the ice cream and when the 
“halves” are separated and served, one 
to each person, it is a combination of 
melon and cream perfectly blended. 
Needless to say for this purpose the 
melons should be fully ripe, yet not 
over-ripe. 
For a mousse, put the edible part 
of the melon with half its weight of 
sugar and stew until quite thick, then 
put through a sieve and return to the 
fire. For each pint of the sifted pulp 
dissolve half a box of gelatine in a 
little cold water and add to it half 
a pint of boiling water. Add this to 
the cooked melon and stir until cool. 
Put in molds; pack in freezer and 
freeze until “mossy.” 
Muskmelon Sherbet.—Take the part of 
the pulp that would be eaten from fully 
ripe melons, and crush it thoroughly. 
Make a syrup by boiling a pound of 
sugar and a pint of water together for 
10 minutes, then add boiling syrup to 
a tablespoonful of gelatine that has 
been dissolved in a little cold water. 
Stir until gelatine dissolves, and when. 
sweetmeat—especially those where gin¬ 
ger root was added to the syrup. 
EVA RYMAN-GAILLARD. 
NO ZERO WEATHER 
In Tidewatey Virginia and Carolina. Kicii lands. 
Delightful climate. Three and four crops a single 
season. No heavy frosts, blizzards or droughts. 
Fertilizing and irrigating unnecessary. Best prices. 
Unequalled railroad service. Everything from 
onions to eotton. Best corn, hay, potato and truck 
lands. Lands on easy terms. For full particulars, 
write 
F. L. MERRITT Land &. Indust'l Agent, Norfolk and Southern 
Railway, 36 Citizens Bank Building, Norfolk, Va. 
Quality Calicoes 
Our grandmothers believed in 
high quality—and they got it. 
They bought Simpson-Eddy- 
stone Solid Black cotton dress- 
goods. Standard 65 years ago 
—standard today. Intense fast 
color, and of great durability. 
Ask your dealer for Siinpson-Eddystone Prints. 11 he 
hasn't them write ns 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 oi 
Simpsons have mode 
wREG.U.S.PAT.OF'^’ 
lDdysto: i 
PRINTS 
Founded 1842 
Better and 
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You Yourself Can Nail It to Studding—Ready for Immediate Decoration 
This wonder-worker in building construction 
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in hot Asphalt Mastic, which is surfaced with 
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4 x 4 ft. sheets, and shipped in crates ready for 
immediate application and decoration. 
Bishopric Wali. Board is clean, sanitary 
and odorless; is guaranteed not to shrink, 
warp, crack, flake or blister ; is proof against 
moisture, vermin, heat or cold. Being a non¬ 
conductor, it saves fuel in winter and keeps 
the building cool in summer. 
It is suitable for costly dwellings, modest 
cottages, bungalows, flats, pleasure and health 
resort buildings, office and factory buildings, 
new partitions in old buildings, finishing at¬ 
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garages, poultry houses, dairy barns and build¬ 
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hundred purposes. 
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Dealers Should Write for 
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The Mastic Wall Board & Roofing Co. 43 East Third Street, Cincinnati, Ohio 
^ ^NoWax No Labor No Dirt 
A self-sealing tm fruil jar thal seals itself perfectly by 
simply pressing down the lid. Guaranteed to preserve aQ 
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and lasts longer—preserves the fruit better. Our patent 
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Can Your Fruit the Ideal Way 
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we will send free, our "Ideal Receipt Book" filled from cover to cover with the choicest and most valuable 
receipts lor Canning. Preserving. Cooking, Baking and Candies, if you will send us your address and the 
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THE AKRON MANUFACTURING COMPANY 
723 SOUTH HIGH STREET 
AKRON. OHIO. 
I. U. S. A. Vi 
