1908. 
THE RURAL NEW-YORKKR 
/Lfi 
“Best Yet” Lemon Pie. 
If you think you would like a lemon 
pie as easily prepared as a custard, and 
by far the best lemon pie you ever ate, 
try the following: 
Lemon Cream Pie.—Beat together one 
cupful of sugar, one level tablespoonful 
of flour, juice and grated yellow rind of 
one lemon, yolks of three eggs. Just 
before putting the filling in the crust 
add one and one-fourth cupful of milk, 
which must be fresh. Bake carefully. 
Do not bake too long. Frost with the 
whites of the eggs. This is excellent. 
In my opinion it is so far ahead of the 
ordinary cornstarch and water lemon 
pie that I have used no other -recipct 
since trying this one. This is much 
more easily prepared than the ordinary 
lemon pie. 
Many a beginner does not know the 
exact proportion of flour, lard, water, 
etc., that is needed in making crust for 
one pie. To make more than is neces¬ 
sary is a waste. Learn to make just 
enough. In making three pies or more 
one can take a little less than three 
times as much as allowed for one pie. 
For pies of ordinary size allow one cup¬ 
ful of flour for each pie—by all means 
have a measuring cup, as they cost only 
five cents, and nowadays one seldom 
sees a cup that holds just one-half pint, 
which is what we mean by a cupful. 
For one pie take one and one-quarter 
cup of flour, a small half cup lard, one- 
fourth cup ice water, a saltspoon of 
salt, a large pinch of baking powder. 
Place flour in a pan, sift the salt and 
baking powder over it, add the lard and 
with a chopping knife mix the lard 
thoroughly .with the flour. It is well to 
provide more than the exact amount of 
ice water, but be careful to use as little 
as will readily get the crust into shape. 
Mix with the tips of the fingers, adding 
but little water at a time, and handling 
as little as possible. Endeavor as you 
become experienced to roll your crusts 
to the dimensions of your pans so that 
there may be little to cut off and mold 
over. Have all the ingredients as cold 
as possible. Mix only just enough 
thoroughly to incorporate the ingre¬ 
dients and put pie at once into a hot 
oven. A very short crust with a little 
baking powder in it will not be soggy, 
especially if the pan be placed on some¬ 
thing that will allow the air to circulate 
underneath when taking from the oven. 
One lady told of putting hers on the 
potato ricer, and I have found an un¬ 
used burner of a gasoline stone an ex¬ 
cellent place. 
MARGARET CAVANAUGH DALY. 
Savory Relishes. 
Grape Ketchup.—Wash a basket of 
grapes, stem them, put in a porcelain- 
lined preserve kettle quarter their bulk 
of water and cook until so tender their 
pulp can be rubbed through a sieve, 
leaving the seeds and skins behind. To 
six pounds of this pulp add two pounds 
of brown sugar, one pint of vinegar , 1 one 
tablespoonful each of ground cinnamon, 
mace, cloves, allspice and white pepper, 
and a teaspoonful of salt. Put all to¬ 
gether over the fire, stew until thick, 
stirring constantly to prevent burning; 
bottle and seal while hot. 
East India Chutney.—Into three pints 
of vinegar put a bag containing ; two 
ounces of ground mustard, four ounces 
of mustard seed, one ounce of cayenne 
pepper and one-quarter buns.’: of 
turmeric. Add a pound of brown sugar 
and scant half-pound of salt. Chop to¬ 
gether thirteen large ripe apples, one 
pound of seeded raisins, seven large 
ripe tomatoes, four small onions and 
two cloves of garlic. Mince fine. Boil 
in the vinegar mixture for two hours. 
Press through- a colander and bottle 
while hot. 
Another Indian Chutney.—One and 
one-half pounds of moist sugar, one- 
quarter pound of dried chillies, three- 
quarters of a pound of salt, one-quarter 
pound of onions, three-quarters pound 
of ginger root, one-quarter pound of 
garlic, three-quarters pound of mustard 
seed, the same weight of stoned raisins, 
two bottles (two quarts) of the best 
vinegar and thirty large unripe apples. 
The sugar must be made into a syrup, 
the garlic, onions and ginger root must 
be chopped fine, the mustard seed 
washed in cold vinegar and dried in the 
sun. The apples are peeled, cored and 
sliced, then boiled in a bottle and a half 
of the vinegar; when this is done and 
they are quite cold put them into a 
large pan and mix in the rest of the in¬ 
gredients, including tha remaining half¬ 
bottle of vinegar. Stir until the whole 
is well blended, and then put into bot¬ 
tles. Seal with new corks and cover 
with wax or paraffin. 
Tomato Soy.—Peel and chop fine a 
peck of ripe tomatoes. Place in a pre¬ 
serving kettle with a scant half teacup 
of whole cloves, same of whole all¬ 
spice, a scant teacup of salt, a table¬ 
spoon of black pepper, three red pep¬ 
pers and five onions, all of which have 
been chopped fine. Let the ingredients 
boil together fully an hour, and imme¬ 
diately add a quart of the best cider 
vinegar. When the soy has cooled suffi¬ 
ciently it may be bottled. If corked 
and sealed tightly it will keep all Win¬ 
ter or even longer. 
Spiced Grapes.—Take seven pounds 
of Concord grapes, a little less than 
five pounds of granulated sugar, one 
pint of cider vinegar, two even table¬ 
spoons each of ground cinnamon and 
cloves. Pulp the grapes (preserving 
the skins) and cook the pulps until 
soft enough to be put through a fine 
strainer. When this has been done add 
the skins and the other ingredients, and 
cook slowly for an hour and a half 
from the time it commenced to boil. 
When cool, place in individual jars, or 
in a large crock, with a tight cover. 
With the addition of a little more 
sugar the same recipe may be used in 
spicing curr ants. _ 
Seasonable Dainties. 
This is a wonderful year for peaches 
on our farm, and I am using a great 
many in various ways. First came two 
trees that were clingstone. I am busy 
with baby, and my husband is working 
on the cellar of our new house, and 
after the chores are done it is too late 
to pick fruit, so they are a little bruised, 
but deliciously juicy and of the finest 
flavor. At first I tried canning them 
whole, but cutting out the bruised spots 
did not improve the appearance, so I 
cut them from the stone as quickly as 
possible and cooked with plenty of 
sugar until quite thick, almost a mar¬ 
malade in fact. Then we have had 
peach pie and peach shortcake made like 
strawberry shortcake. Of course 
whipped cream as “frosting' makes a 
richer dessert. Again I cut the fruit in 
slices from the stone, sprinkle thickly 
with sugar and used as a filling for 
Washington pie. 
Cauliflower is coming along now and 
there are a number of hcaJs which get 
colored by the sun, and are not salable, 
so I pick them into florets and boil in 
salted water, dressing with a drawn- 
butter sauce. 
People laugh at canning apple sauce, 
nevertheless it may be made in such a 
manner that an epicure would ask for 
a second helping. Pane and quarter 
fine juicy apples; I think nothing equals 
a good Porter. Make a little syrup of 
sugar one cup, water two cups, and a 
bit of nutmeg. Cook the apple very 
carefully, so that it will not break, until 
perfectly transparent and tender. Place 
carefully in glass jars and pour the 
syrup over them. I have been making 
mincemeat of the early apples and can¬ 
ning that, since we have only a few 
Winter apples. -Then, too, when we 
plan for a day’s drive to the beach I 
can open a can fop turnover^. My 
father always liked to pickle a few 
small cucumbers, some string beans and 
cauliflower to take along on -our beach 
trips, too. 
Last year when strawberries were 
plenty I canned several bushels, and 
this Summer I have served the berries 
on ice cream and made a delicious 
drink from the juice. Being a juicy 
berry anyway I had some over when I 
cooked them. I experimented with it 
for jelly, but it refused to jell. Then 
I added lemon juice to give a little 
sprightliness and put it in jelly tumb¬ 
lers, a thick syrup like molasses. We 
have discovered that it is very appetiz¬ 
ing on fritters, and diluted with hot 
water, brought to a boil and poured 
over soaked gelatine and apples or 
pears, makes a fine gelatine pudding. 
ADAH COLCORD BARNES. 
Three generations ol 
Simpsons have made 
EDdystonE 
PRINTS 
Founded 1 S 42 
Ask your dealer for 
Simpson - Eddy stone 
Black & Whites 
The well-known ««f?lmoson’* F rints 
made only In Eddystor.e. 
First get quality in the cloth. Next a 
stylish pattern in absolutely fast color. 
Then you will have a dress worth the mak¬ 
ing. You get both durability and beauty. 
Simpson-Eddystone Prints. Some designs 
in a new silk finish. 
If your dealer hasn’t Simpson-Fddystone Prints write 
us his name. Wc ’ll help him supply you. Declinesub* 
stitutes and imitations • 
The Eddystono M?<£. Co., Philadelphia 
Established by Win. Simpson, Sr. 
sc**/' a 
Clothin' 
Made 
to Order 
at the 
Buy your clothing di¬ 
rect from the mill. Cut 
out the dealer’s profits. 
Suits and overcoats 
MADE TO ORDER 
handsomely trimmed 
and guaranteed to give 
satisfaction. Many pat¬ 
terns to choose from. 
Men’s Youth’* Suits 
and Overcoats! 
MADE TO ORDER 
$10— to $ 18=22 
Our $12.50 Suits 
A BIG VALUE 
We make a specialty of suits at this 
price. They are of exceptional value. We 
have sold thousands of these suits, and we 
have testimonials from satisfied customers 
in all parts of the country. 
Express charges paid east of the Mississippi River. 
Allowances made on all orders west of the Mississippi. 
Write for samples of cloth and style book. 
GLEN ROCK WOOLEN CO., 
203 IVlain St., Somerville, N. J. 
IF YOUVE 
NEVER WORN 
■\eww 3 > 
!' £■»' 5 
V) As* BRAS® 
FLICKER 
you've yet 
to learn the bodily 
comfort it gives in 
the wettest weather 
MADE FOR- 
HarekSE.R v i c E 
-AND 
GUARANTEED 
WATERPROOF 
4*300 
AT ALL GOOD STORES 
CATALOG FREE 
_ A J. TOWER CO. BOSTON. U.S.A. 
TOWED CANADIAN CO. LIMITED. T0B0NT0.CAR 
Home Water Works 
Have running water where and when you want 
it. Use the nearby brook., spring or pond. 
POWER SPECIALTY CO. RAMS 
raifla water to any height, in any 
quantity. Reliable, economical, no 
exponse or troublo to operato. Free 
Catalog gives valuable iuggestiouB. De¬ 
scribes and illustrates Rife and Foster 
Hydraulic Rams. Wo Guar an too Satla- 
*3** faction. Write today. 
POWER SPECIALTY COMPANY. Ill Broadway, New York Ctta 
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 Cortlrfndt Bldg.. New York 
THE OLD RELIABLE’ 
THERE ARE NONE "JUST AS GOOD” 
WHEN YOU BUY A LANTERN INSIST ON A “ D I ETZ ’ * 
madeoyR. E. DIETZCOMPANYnewyohk 
Largest Makers of Lanterns in tbe World 
ESTA BT.ISITRP 1S40 
PIONEERS AND LEADERS 
YOU aro in want of anything for 
Orchard, Vineyard, Lawn, Park, 
Street, Garden or Greenhouse, 
why not patronize the old, 
reliable, un-to-dato, S. & H. 
CO., who have made a spe¬ 
cialty of dealing direct with 
planters over half a century? 
Seeds, Bulbs, Roses, Shrubs, 
Vines, Mail-Size Trees, Etc. 
by mail, postpaid, safo arrival 
and satisfaction guaranteed. 
Largo orders and largo trees 
by express or freight. Cata¬ 
logue No. 1FREK to buyers of 
Fruit gnd Ornamental Trees: 
No. 3 to buyers of Hollund and 
other Bulbs, Rosos, Ferns, 
Palms and Greenhouse Plants 
in general. Try us. 54 years. 
44 greenhouses. 1200 acres, a 
THE STORRS & HARRISON CO. 
Box 8, Painesville, Ohio. 
DKOKEN CRACKERS are as fresh as whole 
ones and can be bought at $2 per barrel f. o. b. 
Worcester (about 50 pounds to the barrel) from the 
factory of NKW ENGLAND BISCUIT CO.. 
Worcester, Mass., manufacturers of the famous 
“Tonstcd lluttcr ('ruckers,” “Little Ilrothcrs Lunch Biscuit,^ 
etc. Check or money order must aoconipany order. Write ns. 
Try a Boss Cream Raiser 
In your homo, if not 
as represented return 
at our expense. More 
satisfactory than a 
$100 Separator. Runs 
Itself, raises cream 
quickly, Gets More 
Cream, keeps milk 
and cream sweet dur¬ 
ing hotesfc weather,no 
skimming or crocks 
and pans to handle. 
60,000 Gravity Separators sold In 1907. Moro Boss than 
any other kind. Price $3.25 and up. Write today for 
free Catalogue. It will save you money. ' 
BLUFFT0N CREAM SEPARATOR CO. BOX M, BLUFFTON, 0. 
Or, Dairymens’ Supply Co,, Lansdowne, Pa. 
-NEW LOW DOWN— 
AMERICAN CREAM 
SEPARATOR 
Guaranteed to skim closer 
than any separator in the 
world. Sold direct from the 
factory. We are the oldest 
exclusive manufacturers of 
hand separators In America. 
You save all agents', dealers’ 
and even mail order house 
profits. We have the most 
liberal 30 DAYS’ TRIAL, 
freight prepaid offer. Write 
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low down, waist high 
separator Is the finest, 
highest quality machine on 
the market; no other sep¬ 
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close skimming, ease of 
cleaning, easy running, sim¬ 
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Our own (the manufactur¬ 
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^on every AMERICAN ma¬ 
chine. We can ship im¬ 
mediately. Write for our 
great offer and handsome 
free catalogue on our new waist high model. Address, 
AMERICAN SEPARATOR CO ■ Bainbridge, N. Y. 
At WHOLESALE PRICES, DIRECT from FACTORY, 
We make our own stoves complete, FREIGHT 
sell direct to you (without agents or 
dealers) and save you $ 5.00 to $ 20.00 on 
every stove you buy. 
PAID 
$5.00 to 
GOLD COIN 
g have been the standard highest grade 
for 50 years, both in material, design, 
workmanship and efficiency. Equipped 
with special grates for fuel saving, oven 
thermometer if desired, every ia- 
bor-saving attachment, handsomely 
ornamented, with nickeled parts re¬ 
movable for cleaning. 
We polish your stove readyfor 
use, insure safe delivery, prepay 
freight, and give a written guaran¬ 
tee to take the stove back at our 
expense and pay your money back 
if you are uot satisfied after 
ONE YEAR’S TRIAL 
We gladly send, on request, our Free 
Illustrated Stove Book, containing 
information about cooking and heating 
stoves, and gives illustrations, descriptions, 
terms and prices of Gold Coin Stoves. Write 
for it at once. 
GOLD COIN STOVE COMPANY 
3 Oak Street, Troy, N. Y. 
Successor to Bussey & McLeod. Established 1860 
$ 20.00 
SAVED 
