076* 
1909. 
have been taken it is needless to ex¬ 
pect uncooked fruits to ‘‘keep” unless 
kept in a very cool place. 
Cold-Water Method. —Grapes, peach¬ 
es, and other fruits that are finest when 
not crushed need water for filling the 
spaces between fruits. Peel and halve 
peaches and other fruits of the class. 
Grapes, cherries, and fruits (small) 
that can be preserved whole should be 
picked carefully with the stem on—to 
prevent the bruise caused by pulling 
them out. Prepare fruit; wash and 
drain, then fill into cans and set them 
on ice for 10 hours or longer. Boil 
water 15 or 20 minutes and set aside 
to chill—safely shielded from germs of 
all sorts. When fruit is chilled fill the 
cans as full as possible with the ster¬ 
ilized water and return to refrigerator. 
After 24 hours examine the cans, and 
if the water has been absorbed and a 
space left in top of can open it and 
fill with more water, sterilized of course. 
Have covers as perfect as for hot- 
process fruit. Keep in a cool, dark 
place—if the cupboard is not dark wrap 
cans in paper. Pieplant cut in pieces, 
cranberries, and other tart fruits keep 
a long time in this way, and are vast¬ 
ly more reliable than when put away 
in unsterilized water. 
Crushed Fruits. —Wash and drain 
currants, berries and other small fruits, 
then crush every piece to a pulp. This 
is such a particular part of the work 
that only a few can be crushed at a 
time, in the usual way, but is quickly 
and more thoroughly done by running 
the fruit through the food chopper. 
When crushed add a pound of sugar 
for every pound of fruit (a little more 
sugar if the fruit is very sour) and 
mix well. Let stand several hours, in 
a cool place, then stir well and fil.l 
into cups. Cover with paraffin. Some 
use a paper dipped in brandy (laid di¬ 
rectly on the fruit) with a layer of 
cotton-batting over that: the regular 
cup-cover covering all. 
There is no limit to the time these 
fruits will keep if left in the refriger¬ 
ator (it is practically cold-storage, and 
a shelf in the ice-house* will answer 
if the cans are covered), but even in a 
cool place, without ice, they keep long 
enough to pay for the worx involved. 
Crushed strawberries to serve on ice 
cream long after strawberries are out' 
of season are worth the trouble. Any 
fresh (?) berries for a short-cake in 
early Winter will be a treat. Chill 
fruit and cans. Sterilize and chill wa¬ 
ter; keep as cool as possible. Look 
the cans over frequently and if any 
show indications (by bubbles) that the 
fruit is not keeping perfectly open the 
can and boil the fruit; a fine marma¬ 
lade will be the result. 
EVA R Y MAN -GAILL ARD, 
Mrs. Spraker Talks. 
“I wish I could make decent biscuits,” 
I wailed. “I’ve tried every way and 
they are just horrid every time. If I 
put in shortening they are heavy, and 
if I don’t they are tough. I don’t care 
to make them very often, for I don’t 
suppose they are very wholesome, but 
when I do have occasion to make them, 
I'd like to have them fit to eat.” 
“How much soda and cream of tartar 
do you use?” asked Mrs. Spraker. 
“Just twice as much cream of tartar 
as soda,” I said; “that’s what I’ve al¬ 
ways been told.” 
Mrs. Spraker beamed upon me. “I’ll 
tell you a secret,” she said in a confiden¬ 
tial tone. “You want to use more than 
twice as much cream of tartar and you 
won’t need to use any shortening, 
either.” 
“Can you give me the exact propor¬ 
tions ?” 
“Take a good full quart of flour and 
put some salt in it and three level tea¬ 
spoonfuls of soda and seven of cream 
of tartar. This may seem like a large 
THE RURAL NEW-YORKER 
quantity, but you’ll find if you take the 
trouble to measure, that it is no more 
than two heaping teaspoonfuls, which 
the baking powder recipes call for. Mix 
your flour and rising thoroughly by 
sifting together twice, then mix up 
quickly with about a pint of milk, 
rather scant.* I think you will find 
them all right.” 
“I’ll try it,” I said, but without en¬ 
thusiasm, I’d had so many failures. To 
my amazement and delight the biscuits 
were delicious, tender, light, a beauti¬ 
ful brown outside and snow white in¬ 
side. I rolled one up in a napkin and 
ran over to Mrs. Spraker with it. 
“They are actually good,” I cried. 
“I knew they’d be,” she said, as she 
tasted it. “Now if you have any left 
over, you can freshen them up for 
breakfast so they will be almost as 
good as new. Put them in a baking tin 
and sprinkle them with cold water, then 
put them in a hot oven a few minutes, 
till they are hot all the way through 
and the outside is crisp and tender. 
“Another thing,” she went on, with a 
slight air of hesitation, “I don't know 
as I ever noticed, but I hope you are 
a tidy cook. Making biscuits is a sure 
test. I’ve had folks go into my pantry 
to make them, and when they got 
through there'd be flour and floury 
finger marks everywhere. The only 
way to avoid getting flour around is to 
have everything you are going to use all 
ready before you begin.” 
“I always do,” I said. 
“I’m glad to hear it,” she said in a 
tone of intense relief. 
SUSAN B. ROBBINS. 
Suggestions in Corn. 
Creole Corn.—Cut the corn from six 
ears of young, tender corn, leaving as 
much of the hull on the cob as possi¬ 
ble. Add one-half green pepper 
chopped fine, a little grated onion and 
three peeled tomatoes cut fine. Heat 
the whole to boiling point, then let 
simmer about fifteen minutes. Add 
one-half teaspoonful each of salt and 
sugar, and just before removing from 
the fire two teaspoonfuls of butter. 
Corn Pudding (Mrs. Rorer).—Score 
each row of grains of twelve ears of 
corn and press out the pulp. Separate 
three eggs (four are better), beat the 
yolks, add one-half pint of milk; pour 
this slowly into one-half pint of flour; 
when perfectly smooth strain the mix¬ 
ture into the corn, add a level teaspoon 
of salt, a saltspoon of pepper, and fold 
in carefully the well-beaten whites. 
Pour the mixture in a shallow, buttered 
baking pan and bake in a moderate 
oven for thirty minutes. Serve at 
once. i 
Baked Corn with Peppers.—Score the 
ears and scrape from the cobs enough 
raw corn to measure one pint. Wipe 
two green peppers, put in boiling wa¬ 
ter five minutes, .then rub the skin with 
cloth. Cut open, remove stem and 
seeds and shave very fine. Put corn 
and peppers in layers in buttered bak¬ 
ing dish, sprinkle with one-half tea¬ 
spoon salt. Pour over one cupful cream 
in which is mixed one beaten egg: add 
one tablespoon butter. Bake in quick 
oven forty minutes. 
Corn Oysters.—Grate the corn from 
six ears and mix it with the yolks of 
four eggs, beaten thoroughly; adding 
two tablespoon fuls of flour and sea¬ 
soning with pepper and salt. Whisk 
the whites to a stiff froth, stir them 
in and put a tablespoonful of the mix¬ 
ture for each oyster in the pan of hot 
lard and fry to a light brown. Keep 
hot and crisp till served. 
Corn Timbales.—Score kernels, and 
press out enough pulp to make one 
cupful. Add two well beaten egg yolks, 
one-half teaspoon salt, one-eighth tea¬ 
spoon white pepper, one tablespoon 
melted butter, one level teaspoon oi 
sugar, and four rounded tablespoons 
of fine soft white bread crumbs. Mix 
well, then add the stiffly beaten whites. 
It should be firm enough to just drop 
from the spoon. If too stiff add cream; 
if too thin add more crumbs. - Turn 
into well-buttered timbale molds till 
two-thirds full. Place in a pan of hot 
water, cover with buttered paper. Bake 
twenty minutes, or until puffed up all 
over. Turn out on a warm, shallow 
dish and garnish with parsley. 
Corn Chowder.—Cut enough corn 
from the cob to make a pint, adding 
it to a quart of milk thickened with 
one ounce each of butter and flour 
melted together. Bring these ingredi¬ 
ents to a boil, stirring in then the beat¬ 
en yolks of two eggs. Have some toast¬ 
ed crackers ready and place in the bot¬ 
tom of the tureen. Pour the chow¬ 
der over them and serve very hot. An¬ 
other corn chowder is made as follows: 
Put two tablespoonfuls of butter in 
stewpan and add one minced onion 
(small). Let brown delicately, then 
add one and one-half pint milk, one 
can corn or an equal amount freshly 
cut from the cob, and one pint diced 
raw potatoes, salt and pepper to taste. 
Let simmer gently until potatoes are 
soft. Add one tablespoon ful minced 
parsley and serve with croutons. 
Night is a dead, monotonous period 
under a roof; but in the open world it 
passes lightly, with its stars, and dews, 
and perfumes, and the hours are marked 
by changes in the face of Nature. What 
seems a kind of temporal death to peo¬ 
ple choked between walls and curtains 
is only a light and living slumber to the 
man who sleeps afield. All night long 
he can hear Nature breathing deeply and 
freely; even as she takes her rest, she 
turns and smiles; and there is one stir¬ 
ring hour unknown to those who dwell 
in houses, when a wakeful influence goes 
abroad over the sleeping hemisphere, 
and all the outdoor world are on their 
feet. It is then that the cock crows, 
not this time to announce the dawn, but 
like a cheerful watchman speeding the 
course of night. Cattle awake on the 
meadows, sheep break their fast on 
dewy hillsides and change to a new lair 
among the ferns, and houseless man who 
has lain down with the fowls opens his 
dim eyes and beholds the beauty of the 
night.—R. L. Stevenson. 
Reliable 
as the 
“BELL” 
Rural telephones 
should be as high 
grade instru¬ 
ments as the 
Standard “Bell” 
Telephones—dist¬ 
ances are longer in rural service 
and reliable apparatus is even more 
necessary than in the cities, where 
repairs can be made quickly. 
Western fkctric 
Rural Telephones 
are made by the manufacturers of 
the “Bell” Telephones and are of 
the same high standard of quality. 
If you are interested in establish¬ 
ing or extending a telephone system 
cut out this advertisement, write 
your name and address on the margin 
and mail it to us. 
We will send you, 
at once, our 
Free Bulletin 
No. 48 on 
How to Build a 
Rural Telephone 
Line 
WESTERN ELECTRIC COMPANY 
Eastern Central Western Pacific 
Philadelphia ^^Toolls fan 
Boston Indianapolis Denver Los Angeles 
Pittsburg ■ Cincinnati Dallas Seattle 
Atlanta Minneapolis Omaha Salt Lake City- 
Northern Electric and Manufacturing Co., Ltd., 
Montreal and Winnipeg. 
Write Our Nearest House 
Rural Telephones a Specialty 
GENUINE BARGAINS IN lUGH-GUADE UP¬ 
RIGHT PIANOS—Slightly used instruments: 12 Stein- 
ways from $350 up: 6 Webers from $250 up; 9 Krakauer 
froin $250 up; 7 Kiialies from $250 up; 2 Chlckerings 
from $260 up; also ordinary second-hand Uprights 
$75 up; also 10 very fine Parlor Grand pianos at about 
half. Writd for full particulars. Cash or easy 
monthly payments. Lyon & Hcaly, 62 Adams St!, 
Chicago. We ship everywhere on approval. 
10 DAYS FREE TRIAL 
We ship on approval, without a cent 
depoait, freight, prepaid. DON’T 
BAt A CENT If you are not satisfied 
after uiing the bicycle 10 deys. 
DO HOT DU Y qf fires from anyone 
at any price until you receive our lateet 
art catalogs illustrating every kind of 
bicycle, and have learned our un heard of 
prices and marvelous new offers. 
fl 11C O C U T *' *" i* will cost you to 
*“HI write a postal and every¬ 
thing will be sent you free postpaid by 
return mail. You will get much valuable in¬ 
formation. Do not wait, write it now. 
TIKES, Coaster-Brakes, Built. 
up-Wheels and all sundries at half usual prices. 
MEAD CYCLE CO. OeptBSO, CHICAGO 
THE FARMER’S WEALTH 
comes from the soil; the richer the soil the more 
money made. No better land anywhere than 
Tidewater Virginia and Carolina. Fine climate, 
with long growing-seasons; three crops a year 
from same field. Yet lands are cheap and can 
be bought on easy terms—a gold mine for an 
industrious man. Write for booklet. 
F. L. MERRITT Land & Indusi'l Agent, Norfolk and Southern 
Railway, 36 Citizens Bank Building, Norfolk, Va. 
21 
No Wax No Labor No Dirt 
A self-sealing hn fruit jar that seals itself perfectly by 
simply pressing down the lid. Guaranteed to preserve ail 
kinds of fruit indefinitely. Gists only half as much as glass 
and lasts longer—preserves the fruit better. Our patent 
double-friction top automatically seals the can and keeps 
it absolutely air-tight. You can open it any time, remove 
a part and reseal it perfectly by replacing the lid. 
Simple and Easy 
Can Your Fruit the Ideal Way 
FREE In order to get every woman familiar with our 
- ■ i common sense, cheap and easy self-sealing 
IDEAL PRY-OPEN FRUIT CANS 
we will send tree, our "Ideal Receipt Book" filled from cover to cover with the choicest and most valuable 
receipts lor Gnning, Preserving. Goking, Baking and Gndies, if you will send us your address and the 
address of your dealer handling fruit cans. Send us no money — FREE — vend only your addrcWon a postal card lo 
THE 
723 SOUTH HIGH STREET 
AKRON MANUFACTURING COMPANY 
AKRON, OHIO. U.S. A. 
I 
iimiiiiiiiii 
Dress Economy 
Simpson-Eddystone calico prints are 
fine long-wearing cotton goods. The 
patterns are stylish and beautiful, and 
the colors are absolutely fast. Some 
designs in a new silk finish. They 
solve the problem of stylish dressing 
at little cost. 
Standard for over 65 years. 
Ask your dealer for 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 of 
Simpsons have made 
PRINTS 
F ounded 1842 
