1908 . 
63 ' 
Preserving Between Seasons. 
By the time the holiday rush is over 
many fruit cans and jelly glasses have 
been emptied, and some of them, at least, 
should be filled with things that will he 
a treat and a convenience in late Spring 
and Summer. 
Cranberry jelly, or conserve, will be 
relished with cold ham or other meats 
at next Summer’s picnics as much as 
with the Thanksgiving or Christmas 
fowls. Every housewife knows how to 
make the jelly, but this conserve may be 
new. To make it: Peel the rind from 
five large oranges; boil it until tender, 
changing the water two or three times 
to get rid of all bitterness. Chop the 
boiled rind with two pounds of seeded 
raisins. Put the chopped fruit with the 
juice and pulp of the oranges; five 
pounds of sugar, and five pounds of 
cranberries (which have been coarsely 
chopped) into a preserving kettle and 
simmer slowly until reduced to a thick 
jam. Seal in small cans, or glass cups. 
Every housewife makes occasional 
use of dried prunes but, usually, pre¬ 
pared in some way for immediate use, 
and they are rarely found in the pre¬ 
served forms, ready for the emergency 
call. Pickled by the following method 
they are better than good: Clean four 
pounds of large, fine prunes; soak them 
in cold water for 24 hours; drain off 
any water the prunes have not absorbed 
and then steam them for 20 minutes. 
Put in a preserving kettle two pounds 
of sugar, a pint of vinegar, one ounce 
each of whole cloves and stick cinna¬ 
mon (broken) and one-fourth ounce 
ginger. Boil the sugar, vinegar and spices 
for about 10 minutes, then add the 
prunes and simmer until tender. Cart 
and seal. 
For a delicious prune marmalade clean 
and soak three pounds of prunes for 24 
hours, then steam or simmer until ten¬ 
der; let them get cool enough to handle 
and remove the pits. Peel, core and 
slice eight large, tart apples. Add these 
to the prunes, with one pound of sugar 
and the juice of two large (or three 
small) lemons. Simmer very gently 
with freciuent stirrings until of the con¬ 
sistency of a rich marmalade. Put in 
cups, or cans as for other marmalades. 
Figs are not wonderfully cheap fruit, 
hut things made from them are so ex¬ 
ceedingly “good” that housewifely pride 
in the table tempts one to keep a few on 
hand, and the following method gives 
something to be really proud of. Pick 
over the figs to remove stems; wash 
them thoroughly and put to soak in just 
water enough to cover them nicely. The 
next day drain as dry as possible, then 
weigh and to each pound allow three- 
fourths pound of sugar and one-half 
cup of water. Steam the figs for 15 
minutes while the sugar and water is 
being blended and brought to boiling 
heat, then add figs to syrup and simmer 
until they look clear (nearly transpar¬ 
ent). Skim out any that seem to get 
clear before the others. When all are out 
cook the syrup until rich and heavy, 
then put the figs in again and bring just 
to boiling point, ready to put into cans. 
A suspicion of vanilla flavor may be 
added the very last thing. The figs 
need careful handling to keep them 
whole, and if they can be had the figs 
that come in bags are better than those 
that are boxed, because they are less 
compactly pressed. 
To make a delicious jam from the 
homely carrot wash and peel them; cut 
into small pieces and weigh. Steam 
until tender and press through a sieve, 
then add to each pound of carrot one 
pound of sugar, the grated rind and 
strained juice from two lemons, and 
half an ounce of blanched and shredded 
almonds. Cook for 20 minutes, or until 
thick. Stir enough to prevent sticking 
to bottom of kettle. 
Pumpkin prepared, steamed and 
weighed as the carrot was, needs but 
half the weight of sugar and half 
the amount of lemon juice (with no 
rind used), and the substitution of spices 
in place of almonds to make a conserve 
that will deceive an epicure—if not in 
the secret. 
Orange, lemon and grape-fruit mar¬ 
malades are too well known to need 
more than a reminder that now is the 
time to make them. Apricots, raisins 
and many other fruits (not forgetting 
the apple) may be made into forms that 
will be welcome additions to many a 
meal in the months to come, or for serv¬ 
ing with the dainty little refreshments 
one likes to serve to the chance guest. 
Meats are not usually classed as “pre¬ 
serves,” but no supply shelf is quite 
complete without its potted meats, and 
the season when fires must be kept 
going, and meats are most commonly 
served is the time for their preparation. 
iWhatever one prefers, if cooked spe- 
IlniiiiumtiiiiitM. itiiibiiiimu 
THE RURAL. 
daily for the purpose, or whatever one 
happens to have more than enough of 
may be “preserved” for future needs. 
Cook ham, beef, tongue, liver, fowl, or 
anything in the way of meat until very 
tender; chop as finely as possible, and 
then rub to a paste in a mortar (a heavy 
bowl will serve the purpose). While 
working to a paste add such spices as 
are liked by the family. When perfectly 
5780 House Jacket, 32 to 40 bust. 
blended and smooth, pack solidly in 
small cups and cover with paraffin or 
clarified butter. Keep in a cool place. 
EVA RYMAN-GAILLARD. 
The Rural Patterns. 
The simple house jacket shown in 
No. 5780 is a useful garment, which may 
be made as plain or as ornamental as de¬ 
sired. The jacket is made with the 
full fronts which are attached to the 
pointed yoke, and a plain back. It can 
be gathered at the waist-line and 
finished with a belt or can be adjusted 
by means of a belt of ribbon as in this 
instance. The sleeves arc of moderate 
fulness. Those of elbow length are 
finished with straight bands over which 
the embroidery is arranged while the 
long ones are gathered into deeper, 
shaped cuffs. The quantity of material 
required for the medium size is 3 yards 
27 or 32 or 2 yards 44 inches wide with 
Ya yard of tucking and 1)4 yards of 
embroidery to make as illustrated; 3)4 
yards 27 or 32 or 2)4 yards 44 inches 
wide to make with sailor collar and long 
sleeves. The pattern 5780 is cut in sizes 
for a 32, 34, 36, 38 and 40 inch bust 
measure; price 10 cents. 
The plain sacque nightgown, shown in 
Fig. 5540 is a comfortable model, easy 
to make and to launder. The night¬ 
gown is made with fronts and back and 
when the yoke is desired it is applied 
over indicated lines. There are hems at 
the front edges and the roli-over collar 
finishes the neck. The sleeves are in one 
piece each, gathered into straight bands. 
The quantity of material required for 
5540 Sacque Night-Gown, 
34 to 46 bust. 
the medium size is 6J4 yards 27 or 5)4 
yards 36 inches wide with 2 yards of 
embroidery for the frills. The pattern 
5540 is cut in sizes for a 34, 36, 38, 40, 
42, 44 and 46 inch bust measure; price, 
10 cents. 
If wisdom’s way you’d wisely seek, 
five things observe with care: Of whom 
you speak, to whom you speak and how 
and when and where.—Credit Lost. 
We are all sculptors and painters, and 
our material is our own flesh and blood 
and bones. Any nobleness begins at 
once to refine a man’s features, any 
meanness or sensuality to imbrute them. 
—Thoreatt. 
I > 11 it 1 11 n n i >* * * 'iiiimuM,ui t • i. • 
NEW-YORKER 
That Necessary Expensive Boy. 
Every rural reader who has to do with 
the bringing up of boys will take a 
lively interest in what the Massachu¬ 
setts and the Michigan mothers had 
to say on page 819, and everyone of 
experience will say amen to every state¬ 
ment. Boys are expensive luxuries, ex 
pensive to keep shod and fed and 
clothed, and to the money outlay all 
worthy of being parents add care and 
solicitude, praying over and teaching 
beyond all price, because dollars can¬ 
not buy the eight sort. Boys break 
and tear, they lose and spoil and make 
mistakes till at the moment of trial the 
demand upon one’s patience seems end¬ 
less. But with the next breath we say, 
“My boy loves me and means to do 
right,” and the debt is canceled. These 
are things for grown-ups to keep in 
mind as their parents grow old. Then 
patience must often turn about, and, in 
many cases, then comes opportunity to 
pay back some fraction of what our own 
bringing up has cost. 
For young people beginning matri¬ 
monial life there is a still higher law to 
be considered. A right demand always 
brings its own supply. We all know 
that the new baby always “brings his 
love with him.” He also brings the ex¬ 
penses of his bringing up. By the spir¬ 
itual law of supply the father will make 
so much the more money, the mother 
have so much the more strength and pa¬ 
tience. No one can tell how it is, but 
look about and see if the childless 
couples reach middle life much more 
prosperous financially than those who 
have families of reasonable size. Do 
you know of a sonless household you 
would wish yours to be like when gray 
hairs come and the warm chimney cor¬ 
ner is dearer than any place of amuse 
ment? 
The discussion was hinged upon* not 
does it pay, but how great is the rea¬ 
sonable cost in hard cash? But individ¬ 
uals will naturally ask, “How can we 
afford it?” And the answer always is, 
“Yes, you can afford to do well by the 
boy because if you do your part the 
money will come. Every merchant 
knows that whereas he may not be able 
to spend a thousand dollars on any 
luxury, however much desired, he can 
nevertheless easily pay out of his busi 
ness twice that amount if the payment 
may be spread over several years, and 
made in small sums No parent needs 
urging that the money put into his boy's 
necessary expenses is well invested.” 
_ R. ITHAMAR. 
Thickening for Stews. —Instead of 
flour thickening for meat and vegetable 
stews, try a handful of rolled oats. It 
is easier and gives a better flavor. 
s. B. R. 
When you write advertisers mention The 
K. X.-Y. and you’ll fret a quick reply and 
“a square deal." See guarantee 
Seeds, Plants, Roses, 
Bulbs,Vines, Shrubs, Fruit and Ornamental Trees 
The host by 54 years’ test, 1200 
acres, 6© In hardy roses, nonebet- 
ternrown, 14 greenhousesof Palms, 
Perns. Pious, ©omniums. Ever- 
blooming Kosos and Other 
things too numerous to men¬ 
tion. Seeds, Plants, Kosos, 
etc., by mail, postpaid, sufo 
’urrlvnl and ■utlsfuotlon 
Kunruntocd, larger by express 
or freight. 50 choice collec¬ 
tions cheap in Seeds, Plants, 
Kosos, Trees, etc. Elegant 
168-page Catalogue FREE. 
Send for it today nnd see 
what values wo give for a 
little money. 
THE STORRS & HARRISON CO. 
Box 184, PAINESVILLE, OHIO. 
GOOD SEEDS 
THE BEST EVER 
GROWN 
Prices lowest of 
all. Postage paid. 
A lot of extra packages given free 
with every order of seeds 1 fill. Send 
name and address for my pnrp 
big catalog. Over 700 en- lllCE 
gravings of vegetables and flowers. 
H. SHUMWAY, Rockford, Illinois 
BLIZZARD 
L 9 ■ ’M ■ WO 
prow them 
by the million. To 
prove they are healthy and 
vigorous wo offer 6 fine Spruces 2yr. 
old Free to property owners. Mailing 
expenso 5 c.t., wh ich send or not. A post- | 
al will bring them. Cataloguo free. 
I Gardner Nursery Co., Box 66, Osage,Iowa.^ 
D DO If CM PnnmCQ-We offer an exceptional 
DnUhLll uUUMLO trade in good, clean, fresh 
broken cookies of the same high quality that has 
made our products famous. Sold in boxes of iiO to 35 
lbs. at $1.50 per box, f. o. b. Worcester. Check or 
money order must accompany order. 
New England Biscuit. Co., Worcester, Bass. 
Buy— INGERSOLL’S — Best 
MIXED PAINT 
Direct from Factory. Delivered FREE. 
YOU SAVE 50c. ON EVERY GALLON. 
All Colors. In use 63 YEARS. Endorsed by Grange. 
Satisfaction Guaranteed. Write for Prices, Samples, and 
"INGERSOLL PAINT BOOK,”all about Paint and Painting 
C, w. INGERSOLL. 246 Plymouth Street, Brooklyn, N. Y. 
TEAS AND COFFEES 
AT & PRICE 
Finest Teas 19c, 27c and best 37c a lb. 
Finest Coffees lie, 13c, 18c & best 26c a lb. 
NO GOODS SOLD AT RETAIL. 
The supplying of Farmers, Granges, Institutions, 
Clergymen ami large Consumers a Specialty, 
l For full particulars write t'O.NSllMEKS 1 >1 - 
I PORTING TEA CO., 66 Church Street, 
P. O. Box 290, New York City, 
Water for Your 
Country Home w . 
A first class and sanitary water supply u-"'' J ' ~ ‘ 
makes life on the farm worth livi 
It is now possible to have all the con 
veniences, comforts and protection 
of the best city water works. 
This means plenty of water de 
livered under strong pres 
sure, in the bathroom, 
kitchen, laundry, garden, 
lawn or barn — any 
where you want it. 
This is accom¬ 
plished by 
The 
Kewanee 
System of 
Water Supply 
You can avoid the unsightly and un¬ 
safe elevated tank, which may leak, 
freeze or collapse. The Kewanee System 
does away with the attic tank, which is 
dangerous and inefficient. 
Instead, install a Kewanee Pneumatic Tank 
in your cellar. Use hand pump, wind mill, gas 
engine, hot-air engine or other good power—pump 
the water into this tank from your own well, cistern 
or other natural source. This creates air pressure in 
the tank, which delivers the water to the fixtures and 
hydrants. 
Everything is frost proof and protected from ex¬ 
tremes in temperature. Tank is made of steel and rests on 
solid ground. C. W. Welman, Sullivan, Ind., writes: 
“The Kewanee System which I installed in 
my country home two years ago gives per¬ 
fect satisfaction. It is always in order, 
always works perfectly and ire have not 
spent 5c for repairs since it w&s put in.’’ 
We will plan your whole water system free of charge. 
Over 8,000 Kewanee Systems in successful operation. 
Plants furnished in ail sizes for any require¬ 
ments, from a cottage to a town. There may be 
some in your neighborhood—our catalogue tells. 
Write for our 64-page illustrated catalogue 
which explains everything. Mention 
i t.• this paper and ask for catalog No. 47. 
Kewanee Water Supply Company, 
Kewanee, Illinois. 
No. 32 Broadway, New York City. 
820 Marquette Bldg., Chicago. 
404 Equitable Bldg,, Baltimore, Md. 
§ 
1 
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