1912. 
803 
THE RURAb NEW-YORKER 
The Rural Patterns. 
The group of underwear shows 6562, 
infant’s long dress, one size. 5991, in¬ 
fant’s Bishop dress, one size. 7104, 
girl’s chemise nightgown, six to 12 
years. 7126, close dart-fitted drawers, 
22 to 32 waist. 5887, infant’s single or 
double cape; one size with hood or col¬ 
lar. Price of each 10 cents. 
The useful embroidery designs in¬ 
clude 610, a design for an embroidered 
table or dresser scarf. Two ends four¬ 
teen inches wide are given. 524, design 
for a braided corner. Four corners are 
given, four and one-half yards of braid 
will be required for each corner. 467, 
design for embroidering a corset cover. 
632, design for embroidering a doiley 
1014 inches in diameter. 627, design 
for. embroidering a hatpin case. 608, 
design for embroidering wreaths. 388, 
initial letters in old English style. 622, 
design for embroidering a handker¬ 
chief case. 611, design for an embroid¬ 
ered pillow top 17 inches sauare. Price 
of each design 10 cents. 
Peach Desserts. 
Peach Betty.—Butter a pudding dish 
and cover the bottom with fine bread 
crumbs. Stick bits of butter over these. 
Now, pare quickly eight large peaches, 
or twelve small, and cut into small 
pieces. Do not bruise them by chop¬ 
ping. Put a layer of these on the 
crumbs, sugar plentifully and sprinkle 
with butterbits and a little mace. More 
bread crumbs and proceed in the order 
given until the peaches and a cupful of 
crumbs are used. The top layer should 
be of crumbs. Cover closely, and bake 
for forty-five minutes in a steady oven. 
Life the cover and brown quickly. Send 
to table in the dish. Eat with sugar 
and cream. 
Mrs. Rorer’s Peach Pudding.—Sepa¬ 
rate two eggs; beat the yolks; add a 
cupful of milk, half a teaspoonful of 
salt and a tablespoonful of melted but¬ 
ter. Mix and beat in a cupful and a 
half of flour that has been sifted with 
three level teaspoon fuls of baking pow¬ 
der. Stir in carefully the well-beaten 
whites and pour the batter into a shal¬ 
low, greased pan. Put halves of canned 
or fresh peaches over the top, sprinkle 
with six tablespoonfuls of granulated 
sugar and bake in a quick oven half an 
hour. Serve warm with peach sauce, 
hard sauce or cream. Make the peach 
sauce from the liquor in the can. 
Cold Peach Pudding.—Boil one cup¬ 
ful of rice in water, to which add half 
a teaspoon salt and juice of one lemon; 
when tender, press rice through a col¬ 
ander. To this puree add half a cup 
sugar, one pint fresh peach pulp, half 
teaspoon almond extract, one tcaspoon- 
ful butter, one-half cup cream; place on 
stove to become hot; then pack into a 
buttered mold and set on ice to chill. 
Serve with whipped cream. 
Peach Cream Pudding.—One quart of 
pared and sliced peaches, three eggs, 
one pint of milk, three-quarters of a cup 
of sugar, two tablespoonfuls of flour, 
saltspoonful of salt, generous half tea¬ 
spoonful extract of vanilla. Heat the 
milk in a double boiler. Beat the eggs, 
sugar, flour and salt well together. 
Pour a little of the hot milk on this 
mixture. When well blended return all 
to the double boiler. Let it cook about 
ten minutes, stirring frequently. Re¬ 
move it from the fire, strain into a bowl, 
add the vanilla and set away to cool. 
Place the peaches in a deep dish, and 
when the cream mixture becomes cool 
mix together and set it in the refriger¬ 
ator for three hours or more to chill 
it thoroughly. 
Canning Notes. 
I have just finished canning rhubarb, 
and it was so nice I want to tell about 
it. I took four quarts of tender rhu¬ 
barb cut in pieces and one dozen or¬ 
anges. The oranges were peeled, being 
careful not to get any of the white skin 
under the yellow; this was put through 
the grinder, the white peel was taken 
from the oranges, and thrown away. 
They were then sliced and cooked with 
the rhubarb with six cups of sugar, ana 
just enough water to keep from burning. 
Boil until thick like honey and put in 
jelly cups, cover with paraffin. Another 
nice way is to place the rhubarb in the 
double boiler after cutting in small 
pieces, add your sugar to taste, and let 
cook all morning; take out the rhubarb, 
place in a dish, then boil the juice left 
until, like jelly. Turn over the fruit, 
and it will be a decidedly different dish 
from the old way of cooking. 
,We are very fond of pineapple, and 
though it is rather tiresome work to 
can it, we always like to include it with 
our supply of fruit. Cooked a long 
time slowly in sugar the pineapple turns 
a beautiful amber, and is delicious. I 
always like to save some of the pine¬ 
apple juice for flavoring other jelly as 
I make it. Tf sealed in small bottles 
it .makes a welcome change in jelly. 
Juice from currants, strawberries, cher¬ 
ries and raspberries combined makes de¬ 
licious jelly, and has a delicate flavor. 
We like the old way best for canning 
fruit, at least most fruit, as we like a 
rather heavy syrup with it. With 
strawberries I take two quarts of ber¬ 
ries, V/ 2 cup sugar, with just water 
enough to melt the sugar to prevent 
burning. Let it come to a boil, can and 
seal. Then as they cool roll the cans 
occasionally and the fruit will be 
evenly distributed through the syrup 
and keep its shape. Wrap in paper and 
keep in a cool place. The syrup must 
be boiled down between cans to keep it 
thick. 
For a change I like to can raspberries 
this way: Fill a can with nice large 
berries. Take lRj cup sugar, boil in 
water to a thick syrup, turn over the 
berries in the can and seal. They will 
not spoil and are fine. 
Red Astrachan apples are much liked, 
and we make quantities of jelly. I take 
the leaves of rose geraniums and hold in 
the boiling jelly for a change of flavor. 
One day, after enjoying a piece of Red 
Astrachan apple pie, my husband said, 
“I wish I could have pie like that all 
the year,” so I thought I would try can¬ 
ning some. I peeled them and cooked 
until soft, then canned without sugar. 
They were fine, and we have never 
failed to have a generous supply canned 
since. We had a tree of Bough Sweets, 
which, by the way, are superior to any 
sweet apple I have ever eaten; they are 
lighter, tenderer and more juicy than 
Golden Sweets. These I quarter, core, 
boil in syrup and can. If there is any¬ 
thing the Hope Farm man would pre¬ 
fer to a baked apple, I believe it would 
be a can of these. 
Grapes are much liked this way: Pick 
them from the stems, add one-third 
their amount of tart apples quartered 
and cored, boil till soft, then run 
through the colander; add sugar to 
taste, boil until thick and seal. They 
never form the crystals that grapes 
alone do. One year when fruit was 
quite scarce, one of the neighbors 
brought me a basket of wild plums. 
They were very sour; my husband said: 
‘‘Wild plums have a peculiarity that no 
other fruit has; do you know what it 
is? The more sugar you add to them 
the sourer they are.” I combined those 
plums with Maiden Blush apples, and 
we all thought they were fine, putting 
them through the colander, and using 
only the pulp, sweetened to taste. My 
mother always made apple butter, and 
after living for years where apples were 
a luxury I wanted to make some. Not 
having any sweet apples I used Maiden 
Blush, and found they worked admir- 
ably, and cooked much quicker and 
smoother. 
When doing up quantities of fruit as 
we have here, I always like to bake 
some this way, pears are especially fine: 
Prepare as for canning, then use the 
customary amount of sugar, place the 
fruit in a porcelain kettle and let cook 
all the morning in the oven. The fruit 
will not burn easily, and will be a rich 
dark red, and taste entirely different 
trom canned fruit. Apples this way are 
line; do not use any water, they form 
their own syrup. Quinces baked this 
way are delicious and will form a jelly 
when turned out. 
I wonder if any of our people have 
ever tried elderberries and pieplant? 
ft is very good for a change, as is the 
old way of allowing nine pounds fruit, 
three of sugar and one pint of vinegar, 
boil until thick and seal. 4 his is nice 
for pie. 
If I were to go through all the 
trouble canning fruit, some people think 
it necessary to do, I should never get 
much canned. When taking fruit from 
the cans I make sure they are well 
washed and rinsed, keeping the old ring 
if it is good, put in the oven until dry 
and warm, drop the rubber in the can, 
turn the top on loosely and set away, 
being sure to keep each can and cover 
together. When ready to can again I 
place the cans in the warming closet 
until they are warm, wrap in a clean 
cloth, fill and seal. I put up over 300 
quarts of fruit last year, and did not 
lose a can. mabelle. 
When you write advertisers mention Trim 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
HIRES 
Household Extract 
will enable you to make Root- 
beer that does more than please 
the palate and quench the thirst. 
It benefits the system. It is made 
of roots, herbs, bark and berries 
—Nature’s wonderful restorer. 
Ono package makes 5 gallons. If your grocer 
Isn’t supplied, we will maU you a package 
on receipt of 25c. Please give his name. 
Write for premium puzzle . 
THE CHARLES E. HIRES CO. 
225 North Broad St., Philadelphia, Pa. 
HIRES’ 
HOUSEHOLD EXTRACT 
making old fashioned 
HOME-MADE ROOTBEER 
DAISY FLY KILLER 
placed anywhere, sV 
tracts and kills all 
flieB. Neat, clean, or¬ 
namental, convenient, 
cheap. Lasts all 
season. Made o£ 
metal, can’t spill or tip 
over; will not soil or 
injure anything. 
Guaranteed effective. 
Sold by dealers, or 
6 sent prepaid for Jl. 
HAROLD SOMERS, 150 DeKalb Ave., Brooklyn, H. T 
10 DAYS FREE TRIAL 
Wo ship on approval without a cent 
’ depo.it, _ freight prepaid. DON’T 
- AY A 'CENT if you are not satisfied 
aftor using she bicycle 10 days. 
DO NOT BUY of tires from anyone 
at any price until you receive our latest 
art catalogs illustrating every kind of 
bicycle, and havo learned our unheard of 
prices and marvelous new offers . 
hNF nFNT *■ ifc will cost you to 
^ Vfcll I 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 
7 TIRES, Coaster - Drake rear 
Wheels, lamps, sundries at half usual prices. 
Mead CycloCo. Dept fbo Chleage 
Anty Drudge saves John’s shirts 
Mrs. Field —“My John has become so fussy since he 
started to take Mame Kiauder out buggy riding, 
that I believe he has more shirts in the wash than 
all the other boys put together. Why, I sometimes 
have a whole boilerful of shirts on the stove at one 
time. And they don’t seem to wear any time at all.” 
Anty Drudge— “It’s not because John is hard on his 
shirts that they wear out. It’s because you boil the 
life^out of them. No shirt can stand that. Why 
don’t you use Fels-Naptha Soap—you need use only 
cool or lukewarm water—then see how much longer 
the shirts will last.” - 
There is no drudgery about spring 
cleaning done the Fels-Naptha way. Why 
don t you try it? Fels-Naptha Soap cleans 
everything--carpets, oil cloth, woodwork, 
windows, paint, pots and pans, dishes, just 
as it does clothes. 
\ ou don t have to use hot water; 
simply cool or lukewarm. It dissolves dirt 
as the sun melts snow, but does not eat it 
like a chemical compound. Will not harm 
the most delicate fabric or the tenderest 
hands. Try it for housework as well as 
for washing. Full directions on the red 
and green wrapper . 
For fid! particulars, write Fels-Naptha, Philadelphia 
