1908. 
THE RURAb NEW-YORKER 
443 
Apples and Oranges. 
With the advent of Spring, the appe¬ 
tite often grows capricious and uncer¬ 
tain. The system demands a change 
from the rich, heavy dishes that were 
acceptable in cold weather. There is an 
instinctive craving which is probably as 
old as the race itself for a bit of tart, 
vegetable freshness with the daily 
bread. For the housekeeper who dwells 
in the city, the satisfying of this need 
is an easy matter; she has only to step 
to the telephone and call to the grocer 
to supply her table with southern-grown 
fruits and vegetables. The woman in 
the country, with no such source of sup¬ 
ply, may, at least, console herself with 
the reflection that a large indulgence in 
these luxuries makes a thin purse. She 
must then set her wits at work to make 
the best possible use of such materials 
as lie within her reach. Spinach ranks 
first among Spring vegetables, for it is 
rich in blood-giving elements. If sown 
in August _ or September in a warm, 
light soil, it will be ready for Spring 
use at a surprisingly early date. Water¬ 
cress can be grown in any stream or 
spring which does not dry up in Sum¬ 
mer. Even the humble dandelion is not 
to be despised if gathered before the 
leaves grow tough and bitter with age. 
The choice of fruits lies between 
oranges and apples. The former are at 
their best and are cheap enough to be 
within the reach of all. Apples are past 
their prime but may still be served up 
in many delicious dishes that will cast 
a potent spell over the mind and 
stomach of fickle man and cause him to 
forget his hankering for half-ripe straw¬ 
berries at 30 cents per quart. 
One of our favorites at this season is 
apple or orange fritters served with new 
maple syrup. A plain fritter batter 
that can be relied upon is made of two 
cups of flour, a cup of milk, an even 
teaspoonful of cream of tartar, a half 
teaspoonful of soda, a tablespoonful of 
olive oil or melted butter and an egg. 
Beat the batter very hard until it blis¬ 
ters, stir in the fruit, cut in thin slices, 
and drop it a spoonful at a time into 
hot fat. 
Spiced apples is an excellent dish to 
serve with meat. This is one of a few 
good ways I have found of cooking 
the Ben Davis apple. If a barrel of this 
slighted variety is left in the cellar after 
the others are gone, try some of them 
spiced. They should first be pared and 
quartered, then simmered slowly in a 
syrup made by adding a cupful of vin¬ 
egar to three pounds of sugar with 
the accompaniment of whole cloves, cin¬ 
namon and a few pieces of ginger root. 
Ground spices tied in a bag may be used 
if preferred. Another way is to flavor 
them with an orange sauce. Core the 
apples and cook with the skins on in 
boiling water until tender. Remove 
them to a plate and strip the skins off 
carefully. Reduce the juice to a cup¬ 
ful, add a cupful of sugar, the juice of 
two oranges, also some of the grated 
find. Boil down till a thick sprup is 
formed and pour over the apples. 
Orange pudding and orange float are 
two delicious ways of serving sweet, 
juicy oranges.. To prepare the former, 
remove the skins and divide six oranges 
into sections. Make a boiled custard of 
one pint of milk, the yolks of three 
eggs, two teaspoonfuls of cornstarch, 
four tablespoonfuls of sugar, and pour 
over the oranges. Beat the whites of 
the eggs to a stiff froth, add a little 
sugar, . and spread over the pudding. 
Place it in the oven to brown slightly, 
then set in a cool place. To prepare 
an orange float, six oranges are cut up 
and sprinkled with powdered sugar. 
J ake one pint of hot water, add a very 
little salt and thicken slightly with corn¬ 
starch. Let this become completely cold. 
Grate the rind of one lemon and add 
this with the juice to the cornstarch 
dressing. Pour this over the oranges. 
I happened in at a cousin’s the other 
day and found her making a compound 
that seemed halfway between orange 
marmalade and jelly. It was tart and 
wel-flavored and I commend it as a 
toothsome dainty with which one may 
fill the gaps that Winter consumption 
has made on the store-room shelves. For 
this orange preserve, one dozen oranges, 
navel preferred, and the juice of three 
lemons are required. Peel the oranges 
and cut them into quarter sections, dis¬ 
carding the white skin at the ends. Then 
slice them as thinly as possible length¬ 
wise. To one measure of sliced fruit 
add two of water, and let stand 24 
hours. Then cook until tender. Let 
stand 24 hours again. To one pint of 
fruit add. one pound of sugar and cook 
until a little of the mixture will jelly 
when cooled. m. e. colegrove. 
The Rural Patterns. 
Children’s dresses are prettier than 
ever this season, and the majority of 
them are very simple, showing the long- 
waisted effect which has been so popular 
during the last few years. Some of them 
are worn with guimpes, and these are 
made with waists cut on the ever 
popular jumper design. No. 2262 is a 
boys’ Russian suit, consisting of a blouse 
closed at right side of front and knicker¬ 
bockers. Suitable for serge, mohair, 
cambric or khaki, with collar, cuffs, 
bias band and belt in a contrasting 
color, trimmed with braid; four sizes, 
two to five years. No. 1923, girls’ 
jumper dress, with a separate guimpe. 
Plain colored challis, or English delaines 
are suitable for this attractive jumper 
dress, worn with a guimpe of white 
dotted swiss; four sizes, six to 12 years. 
No. 2252, girls’ one-piece dress, with 
guimpe; flowered or plain dimity or 
challis, with a guimpe of all-over em¬ 
broidery, and trimming of velvet ribbon 
makes this little frock dainty enough for 
any occasion. Four sizes, six to 12 
years. No. 2270, child’s tucked French 
dress, with yoke. White or light-colored 
Persian lawn or dimity are suitable for 
this frock. Four sizes, two to five years. 
No. 1974, child’s plaited one-piece dress, 
with or without epaulettes. Mohair, 
cashmere, voile, henrietta cloth, cham- 
bray or French gingham are all service¬ 
able for this style. Four sizes, one to 
seven years. Price of these patterns, 10 
cents each. 
The bell skirt which is once more com¬ 
ing back into favor, is suitable for wash 
goods, as well as for the thin woolen 
materials, and both plain and plaited 
skirts with and without the trimming of 
bias bands are to be worn during the 
coming season. No. 2125 is a ladies’ 
seven-gored bell skirt, in round or ankle 
length. Serge, mohair, cheviot and any 
of the light cotton washable materials 
develop well in this style; eight sizes, 
22 to 36 waist measure. No. 2254, misses’ 
nine-gored ripple skirt. A suitable model 
to wear with the separate shirt-waist; 
four sizes, 14 to 17 years. No. 2269, 
ladies’ work apron. Plain or figured 
gingham, chambray, or dimity all de¬ 
velop well in this style, and khaki is now 
being used to a great extent for these 
work aprons ; four sizes, 32, 36. 40 and 
44 bust measure. No. 2280, ladies’ fifteen- 
gored skirt, with an inverted box-plait 
at centre-back seam and side-plaits be¬ 
low hip at the other seams. A stylish 
model which develops best in heavy ma¬ 
terials ; seven sizes, 22 to * 34 waist 
measure. No. 2277, ladies’ eleven-gored 
ripple skirt; striped or plain materials, 
either French worsteds or washable 
goods may be used for this pattern; 
seven sizes, 22 to 34 waist measure. 
Price of all patterns, 10 cents. 
Irish Stew. 
Will you toll me how to make Irish stew? 
North Carolina. j. d. S. 
“Irish stew” is an exceedingly elastic 
term, for it is commonly applied to al¬ 
most any stew where potatoes are boiled 
in with the meat. A standard recipe is 
as follows: Cut about two pounds of 
neck of mutton into neat pieces. Put 
some of the fat into a stewpan; when 
it becomes smoking hot slice into it four 
onions; stir for ab- t 10 minutes over a 
hot fire; then put in the meat, sprinkled 
with salt, pepper and about two table¬ 
spoonfuls of flour. Stir 10 minutes, then 
add three pints of boiling water and sim¬ 
mer for an hour and a half or two 
hours. Then slice in six large potatoes 
and cook for an hour longer. We like 
to add a little Worcestershire sauce. 
This is an inexpensive dish, but very 
good if properly cooked; that is, sim¬ 
mered slowly to form a rich thick gravy. 
We often make Irish stew with cold 
roast meat, either beef or mutton, cut¬ 
ting it Tip nicely, rejecting any gristle, 
and adding any gravy we may have to 
the water in which it is stewed. The 
meat and onions are not browned in the 
fat as when uncooked meat is used, but 
put on together to stew, with the addi¬ 
tion of a little carrot and seasoning. 
The potatoes are added later, as in the 
first recipe, and if a little canned or 
stewed tomato is at hand it will be 
found an agreeable addition. 
The Bookshelf. 
Southern Agriculture, by F. S. 
Earle. This treats a wide range of sub¬ 
jects in a clear and practical manner, be¬ 
ginning with climate, soil and general 
farm management, and passing from this 
to the treatment of particular crops. The 
pages on soil improvement are very in¬ 
structive, and any southern farmer may 
read the discussion of green manuring 
crops with profit. A good deal of space 
is given to the different crops, which 
are treated at length. Published by the 
Macmillan Company, New York; 297 
pages, illustrated; price $1.25, postage 28 
cents additional. 
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