1008. 
THE RURAL NEW-YORKER 
630 
Canning Green Beans. 
On page 575 Mrs. B. asks for a recipe 
for canning green beans. I have found 
the following most simple and satisfac¬ 
tory: Can in half gallon or gallon 
buckets such as syrup comes in. I save 
mine for this purpose. Prepare your 
beans as for a meal and boil until done. 
Then salt as for the table. Do not add 
anything else. Pack in the bucket and 
cover with the water they were cooked 
in. Put the lids on tightly, after first 
driving a nail through the center from 
the under side, and seal. When the 
beans are nearly cool and all steam has 
escaped at the nail hole, put a drop of 
sealing wax over this also, and set away 
in a cool, dark place where any kind 
of fruit is kept. On opening all that is 
needed is the addition of some nice 
meat fryings and a little heating. If 
kept until beans were again in season, 
one who didn’t know they were canned 
would never guess they had not been 
picked from the bushes just before. I 
have the yellow pods without strings. 
I would be glad to have some one tell 
me how to keep endive or Winter let¬ 
tuce for Winter use. Also is it possi¬ 
ble to keep heads of other lettuce into 
the Winter? roxie wood. 
R. N.-Y.—On the approach of cold 
weather we lift the endive plants and 
set them in boxes of soil, placing these 
in the potato cellar. The soil in the 
boxes is watered occasionally, so as to 
keep it moist, but tbe endive plants 
should not be wetted as it induces rot. 
If the cellar is too light to blanch the 
leaves, put boards over them. We re¬ 
gard Winter endive as a salad luxury. 
We have never kept true lettuce into 
the Winter. _ 
Notes From My Kitchen. 
When making ground cherry pre¬ 
serves last Fall I had about half a can¬ 
ful left over. Later I made preserves 
of citrons, and at last did not have 
enough to fill a can, so I mixed the two 
together, boiling a few minutes, and 
filling the can. The combination looked 
very pretty, and when opened a short 
time ago we found it a beautiful quivery 
jelly, transparent and simply delicious. 
We wished then the entire output had 
been combined. Often we stumble on a 
success, as it were. 
I preserved some yellow tomatoes 
(pear shaped) last Fall, and a few were 
quite green, just began to turn a little. 
I put them all together, and I find they 
keep their form perfectly, and the flavor 
is very fine. Another year I hope to 
make more and will preserve before 
ripe. After taking off the skin sprinkle 
the sugar to be used over them, let stand 
over night, which hardens the fruit; 
skim from the juice, boil syrup until 
thick as desired, then put in tomatoes 
and cook slowly for half hour before 
canning. I use three-fourths pound of 
sugar to one pound of tomatoes, using 
lemons for flavoring; some like ginger 
root better. Fruit is very scarce this 
year, and high, so everything is utilized 
in fruit and garden stuff. Pumpkins 
are useful in so many ways beside pies. 
The real true sweet pumpkin when 
stewed down thick makes a good sauce 
with meats. I remember at my old 
home the big bowl of pumpkin which 
flanked the platter of roast pork or 
beef, and the big spoonful Mother al¬ 
ways put in the johnny cake, which gave 
it a flavor which was delicious. After 
being prepared for pies if any was left 
over we considered it a treat to have a 
dish of it. Dried fruits will be used 
more extensively, and they are not to 
be despised by any means if properly 
prepared, soaking over night and cook¬ 
ing slowly. A friend told me not long 
ago that a friend of hers put up 300 
quarts of fruit last year; she had over 
100 quarts left over, which came in very 
nicely this year when there was no 
fruit. She could not endure seeing it 
go to waste, so kept putting it up, al¬ 
though only herself and husband in the 
family. I learned recently that by pour¬ 
ing boiling water over rhubarb when cut 
ready to can or stew, let stand a few 
moments, then pour off, it takes away 
much of the acid and requires less 
sugar. 
Soda is better than salt to rub tea 
and coffee stains from tea cups, etc., as 
it does not scratch delicate china. I 
have tried both and I have no use for 
the salt in that direction. 
MRS. FREDERICK C. JOHNSON. 
Jelly Making. 
Having made various kinds of jelly 
during a period of nearly 30 years of 
housekeeping without a failure, the uni¬ 
formity of success is attributed to thor¬ 
oughly cooking the fruit before strain¬ 
ing and measuring, thus getting all of 
the juice, and at the same time getting 
rid of as much water as possible. 
In making jelly it should be kept in 
mind that the bulk of all fruit juice is 
water. Water boiled with a like amount 
of sugar yields at first a thin syrup, 
then a thick syrup, and then sugar, the 
water having passed away through evap¬ 
oration. Although having had no fail¬ 
ures, it is assumed that when a fruit 
juice containing a surplus of water is 
boiled with an equal measure of sugar, 
the thick or heavy syrup condition is 
reached with little or no indication of 
jelly, owing to the surplus of both 
water and sugar. It -stands to reason 
that continued boiling would get rid of 
the water, but not the surplus sugar, 
and the color, and the fine fresh flavor 
of the fruit would be lost, even if a 
thick jelly was finally obtained and in 
an unscorched condition. 
Fruit for jelly should be treated the 
same as for marmalade, cooked to a 
condition of collapse, strained, measured 
and allowed to boil before adding the 
sugar, measure for measure. When the 
scum begins to thicken, test with a cold 
silver spoon and a cold saucer until a 
drop of jelly will keep its shape. The 
scum can be removed just before plac¬ 
ing jelly in glasses with the least pos¬ 
sible waste.. For the present writer this 
process has never failed, always yield¬ 
ing a jelly and never a heavy syrup. 
Some housewives boil their fruit juice 
and sugar by the clock, 20 minutes. 
But suppose the clock should stop! This 
supposition recalls a passage in one of 
Dickens’ stories concerning a Christmas 
pudding. “Suppose some one should 
have got over the wall of the backyard, 
and stolen it!” medora corbett. 
Late Preserves. 
Some of the very best preserves may 
be made in the Fall, when work is not 
so pressing, so if you have missed the 
seed fruits of June and .July do not 
despair. You still have a wide range 
of good things to select from, and will 
be free to take more pains in making 
your preserves. 
Crab Apple Preserves.—Core but do 
not peel bright red crabs. Cook in a 
small amount of water till almost ten¬ 
der, and then add an equal amount of 
sugar. After the sugar is added cook 
very slowly in an earthenware crock till 
a rich dark color, and the juice will be 
like jelly. 
Grape Preserves.—Pulp the grapes 
and cook the inside till tender enough 
to free from the seeds by passing 
through a colander. Add the skins and 
cook slowly till done, when add an 
equal amount of sugar. A small tea¬ 
spoon of ground cloves to six quarts 
of preserve improves the flavor for 
some. 
Tomato Preserves.—Select small yel¬ 
low fruit free from imperfections. 
Prick each tomato once or twice with 
a fine needle (this is not as hard nor as 
tedious as it sounds) and cook without 
stirring a few minutes. Begin with 
only a pint or so of water—just suffi¬ 
cient to keep from burning—and when 
thoroughly hot turn over the fruit a 
syrup you have had boiling on the stove 
made in this proportion—half a pound 
of sugar to half a pint of boiling water. 
Have your sugar all melted before pour¬ 
ing over the fruit, and for each quart of 
tomatoes allow the half pound of sugar. 
Slice one lemon for each two quarts of 
fruit and cook all slowly about two or 
three hours on the back of tbe stove. 
If made right this will be a rich golden 
color and be delicious. Large red or 
yellow tomatoes can be used, but are 
not as pretty as the small ones. 
Plum Jam.—Take equal parts of Dam¬ 
son plums and sugar, and cook slowly 
till thick and smooth. Stir often and 
add a small quantity of ground cinna¬ 
mon just before sealing, if you like the 
flavor. A teaspoonful to five or six 
quarts will give just a hint of the spice 
and improve the jam. 
Lemon Peach Preserves.—Take halves 
of ripe but solid peaches and drop them 
into boiling syrup made by taking one 
pint of boiling water to two pounds of 
sugar. When the sugar is melted add 
one lemon to each pound of fruit, and 
cut the lemon into eights or smaller 
pieces, but not slices. Cook till the 
lemon looks clear, and then add enough 
peaches to make one can. Boil hard till 
the peaches are transparent, and then 
can with plenty of the syrup. This is 
rather a tedious process, but it pays, 
for the preserves are delicious. Aim to 
have only enough peeled fruit to keep 
from turning dark, and pop it at once 
into the boiling syrup. Add the next 
sugar and lemon to the syrup in the 
kettle without water, and proceed with 
the second can as with the first. 
Pear or Quince Preserves.—Cook 
either fruit in plenty of water very 
rapidly without stirring till done. This 
may be done in a granite kettle over a 
hot fire, and when the quarters are 
tender turn the hot fruit into a large 
stone jar. For pears use half the quan¬ 
tity of sugar and for quinces three- 
fourths. Place the jar in the oven and 
let the fruit cook for several days. The 
thick jar will hold the heat almost all 
night if a stick of wood is left at bed 
time, and in the morning the cooking 
will begin again. They are out of the 
way of dust, and may remain a week 
if necessary before canning. All pre¬ 
serves should be thick and imbedded in 
clear syrup if properly made. 
HILDA RICHMOND. 
Cream Raspberry Tart.—Line a deep 
earthen pie dish with pie crust and fill 
the dish up with the berries, sprinkling 
them thickly with sugar. Roll out an 
upper crust a little thicker than the 
under crust and larger than the top of 
the pie. Spread this on top, but do not 
press down the edges. Bake in a mod¬ 
erate oven. Make a custard as follows: 
Put a cup of rich milk in a double boiler 
and place over the fire to scald. Mix a 
level teaspoonful of corn starch with a 
little cold water or milk and add to the 
hot milk; then add a tablespoonful of 
sugar. Beat the whites of two eggs and 
add to the mixture. Stir and cook a 
moment, then remove from the fire and 
stand the dish in a basin of cold water 
and stir until the custard is cold. When 
the pie is baked carefully remove the 
top crust and pour the custard over the 
fruit; replace the crust and let the pie 
get perfectly cold before serving it. 
THERE; ARE NONE “JUST AS GOOD" 
WHEN YOU BUY A LANTERN INSIST ON A “ D I ETZ ’ ’ 
MADE BY R. E. DIETZ COMPANY NEW YORK 
Largest Makers of Lanterns in tbe World 
Esta blished 1840 
PIONEERS AND LEADERS 
The Old Reliable” 
Ten Days 9 Free Trial! 
allowed on every bicycle we sell. 
We Ship on Approval and trial 
to anyone in U. S. and prepay the freight. 
If you are not satisfied with bicycle after 
using it ten days don't pay a cent. 
Factory Prices Sc y "£ * 0 T t 
pair of tires from anyone at any price until 
you receive our latest Art Catalogs of high 
grade bicycles and sundries and learn our un¬ 
heard of prices and marvelous new oj/ers. 
it Only Costs a cent to write a postal 
and everything will be sent you FREE 
by return mail. You will get much valuable 
information. Do Not Wait; write it Now ! 
Tires, Coaster Brakes, single wheels, 
parts, repairs and sundries at half usual prices . 
MEAD CYCLE CO., Dept. B 80 , Chicago 
A LABOR SAVING device 
for WOMEN la a 
RELIANCE MOP 
WRINGER 
Do not wring a filthy mop 
with your IihihIh: nor stoop 
over a pail of dirty water and 
Inhale the offensive fumes. 
Everyone expresses their de¬ 
light with the “Reliance.” 
livery wringer guaianteed to 
give satisfaction. 
LEE CHAIR CO., Box C, Oneida, N.Y. 
TOWER SPECIALTY COMPANY, 
Have RunningWatei" 
In house, stable and anywhere else, If 
there’s a brook, spring or pond near you. 
Power Specialty Co.’s 
Free Book about Rife and Foster 
Rams will tell you how 
and inexpensive it is. Kama 
any height. They pump 
wator power. No troublo or ex- 
maintain. Write Today foi 
BOOK of suggestions. 
Ill Broadway, New York Cltj 
FUMA 
nPRIBI A ”, kills Prairie Dogs, 
™ ™ ^ Woodchucks, Gophers, 
and Grain Insects. 
"The wheels of the gods 
grind slow but exceed¬ 
ingly small.” So the weevil, hut you can stop their 
*with “Fuina Carbon Bisulphide are doing. 
EDWARD R. TAYLOR, Penn Tan, N. Y. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; also 
gasoline engines, 
steam engines, 
sawmills, thresh. 
— —“ ers. Catalog free. 
Monarch Machinery Co., 609 Cortlandt Bldg.. New York 
CIDER 
MACHINERY 
We have had 35 years’ ex¬ 
perience in furnishing out¬ 
fits for both Custom and 
Merchant Cider Mills. 
Our Goods Are the Standaro. 
Send for catalogue. 
Boomer &. Boschert Press Co., 
312 West Water St., Syracuse, N. Y. 
/TT WE want Agents to 
represent us at the 
Fairs. Send for our Cash 
Terms to Agents and 
Rewards now. 
THE RURAL NEW-YORKER, 
409 Pearl Street, 
New York. 
^ Three fenerations of 
Simpsons have made 
SM 
wREG.U.S.PAT.OFF.w* 
EDdystoNe 
PRINTS 
Founded l&jl 
Ask your dealer for 
Simpson=Eddystone 
Fast Hazel Brown 
The fastest and most beautiful 
Brown on the market. 
Never before have you been able to 
make dressesof such rich, fast, and stylish 
brown calicoes. This beautiful shade can¬ 
not be moved by sunlight, perspiration, or 
soap. The up-to-date designs and splen¬ 
did quality of these cotton dress-goods 
give unequalled service and satisfaction. 
, Beware of aii imitations Browns. They are not 
•just as good.” If your dealer hasn’t 8impson- 
Budystone Fast Hazel Brown, write us his name. 
We’ll help him supply you. 
The Eddystone Mfg Co Phila, Pa. 
Established by Wm. Simpson, Sr. 
