1913. THE) RURAL, NEW-YORKER 
A Woman’s Farm Factory. one onion minced, fine; one bay leaf,-,Jithe crystals are very small, and are 
“Out in Kansas” there lives a woman ° ne f teaspoonful of salt, and pepper to'' - generally used for sprinkling over ber- 
, , . , . taste; when this thickened up nearly a' ries or fruit. Granulated sugar made 
who has demonstiated that whatever q uar t Q f stock, made by boiling the feet ifl from sugar beets or sugar cane has 
and giblets the day before, was added.' practically the same composition, viz., 
When all had boiled up and thickened about 99.8 per cent sucrose. The beet 
man county. During the season of 1910, we ] 1 ® he P oured tl } c ? rav y into a pot sugar generally has a harder grain, 
^ it • - . and then put in the browned chicken, consequently takes longer to dissolve, 
the Dalis laised a small ciop of broom drumsticks first, breasts last, and set There has always been an impression 
corn—a ton or tw r o—and found that the pot on the back of the stove to that beet sugar could not be used for 
there was no market at hand, and to simmer until time to serve. Patty’s putting up fruits or making jams and 
eu 
man has done, woman can do. This 
woman is Mrs. Annie Dali, of Horge- 
mother watched the fire and did not let 
the chicken burn. Patty had her table set. 
She got out the finest damask tablecloth 
that had been used on state occasions for 
the last 20 years, fringed napkins that 
Chemists generally concede that the 
. . • n i . jmi-icu uiu-iaamuutu, anu we uicuv uiu sugar which occurs in the sugar cane is 
necessary machinery was installed and flowered china that her mother had used “cntitti l t JL ro ™ °L AH ™. 1 . 0 *, 1 
for over a quarter of a century. In 
ship it would take all the profits. So 
Mrs. Dali set out to solve the problem 
of making that crop pay in one way if 
not in another. In a feed room of the 
barn she fitted up a broom shop. The had n ° fc ^'} ^ed of late, because con¬ 
sidered old-fashioned, and the pretty old 
jellies, but the California Experiment 
Station a number of years ago did some 
experimental work along this line, thus 
referred to in Farmers’ Bulletin No. 
329: 
a supply of handles and trimmings pur¬ 
chased and she began to turn her un¬ 
salable crop into a marketable product. 
composition and structure with that found 
in the sugar maple, sugar beet, and many 
the center of the table on a drawnwork other vegetable products. As it occurs in 
doilv of linen she placed a pot of scarlet na ture, the sugar is accompanied by various 
- - other materials dissolved in the plant juice. 
T)i,; c v .,oc dnne nt nrlrl times cn.nre VH U <- wuttaicu uy <x wnuc and }£ j s the presence Of more or less of 
This work was done at odd times, spare j apanese nap ki n tied with baby ribbon), such bodies which 
geraniums (pot concealed by a w 
. „ _- r ____ r __ __y ribbon), such bodies which gives certain commer 
days and rainy afternoons, for Airs. Dal! either side a small cut s^lass dish con- cisl sugar products, like molasses and 
has a house to keep and is the mother taining clear rose-hued quince and apple Sshioned^browrf'sug^^maple sugarj crude 
beet sugar, butternut sugar, and other 
similar sugars differ in appearance, flavor, 
and palatability, owing to the character 
of the plant products which remain with 
the sugar, but from all of them it is pos¬ 
sible to obtain pure, colorless crystals, like 
those called rock candy, identical in ap¬ 
pearance. flavor, and other characteristics. 
If the crystals are fine and separate, we 
have granulated sugar, while if they ad¬ 
here together in large masses, lump sugar, 
cube sugar, or loaf sugar results. 
The cane-sugar industry is much older 
than the beet-sugar industry, and since 
the days when the latter first assumed 
commercial importance there has been 
more or less popular discussion regarding 
the identity of the sugar from these two 
sources and regarding the relative merits 
for household purposes of the two sorts as 
they are found on the market. It has 
often been said that beet sugar is not as 
sweet as cane sugar, notwithstanding the 
fact that chemists have known that, pro¬ 
vided the two sorts of sugar are of equal 
degrees of fineness of granulation, and 
hence alike as to the ease or quickness 
with which a given quantity will dissolve, 
there is no difference in sweetness, for 
instance, when a spoonful is added to a 
cup of tea. Another common statement is 
that beet sugar can not be used success¬ 
fully for canning, jelly making, and pre¬ 
serving. In earlier times, before methods 
of refining had been perfected, there may 
have been some warrant for such a belief, 
but methods of purifying beet sugar were 
long ago perfected and such sugar has 
■ ,, r n . , , , , been used for many years in this country 
jelly, iollowed by two plates of neatly and Europe for all household purposes., 
printed “homemade” butter (old-fash- The utter folly of this idea that beet 
i °r • . , a ( A ioned surelv) then two olates of nolden su S ar t-an not he used for canning purposes 
dozen brooms were finished, Mrs. Dali ", PL; ,,° es ot g° iae, i i s further emphasized by the fact that 
drove to a town nearbv sold them and caidldower pickles, one larger plate ot practically all the sugar used in Germany 
.. \e to a town neaiDj, sold tnem, ana sma fl cucumber pickles. On a high glass and France for the purposes of canning 
took orders for more. Other trips cake stand she piled her angel food, and preserving is from the beet, and for 
were made to other towms, and soon she 
had established a good trade. Some 
towns at a distance of 20 miles were 
on her list, but she made the drives 
herself and disposed of her wares while 
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THE FARM BROOM-MAKER AT WORK. Fig. 200. 
of three small daughters for whom she 
does all the sewing. When the first 
her husband was busy with the regular l us * before putting them into the oven 
to bake—were served warm. 
frnsterl nnrl cut in cmmroe a Tnw o-1-isc nlan - v .wars American refined beet sugar 
osted and cut in squares, a low glass was uso d without complaint in this coun- 
dish she tilled with gold loaf cake, with try, because the mass of the people were 
white frosting and cut in small, thin not awa £ e tlmt it: was derived from the 
snHares T icrht rolls onlrlen brown beet - rluS su & ar Was brought here as 
squares. Light rolls golden brown— raw sugar from Europe aud refined at 
ratty s secret is brushing them over American refineries, 
with the well-beaten yolk of an egg 
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work of the farm. The experiment was 
a success and the sum realized by manu- 
After the guests were seated Patty 
brought in the chicken on a large platter 
factoring the brush into brooms was garnished with parsley, and the browned 
more than the raw material would have gravey on the same plate. Patty was 
brought at a good market. Mrs. Dali is almost embarrassed by the ' shower of 
a young woman of medium height and compliments bestowed on her chicken, 
build, a good housekeeper, a good For dessert she served “floating island” 
mother and has by her small factory, made according to her grandmother’s 
recipe. Patty told her friends, and it 
is worth passing on. Two quarts of 
fresh milk put on to boil in a double 
boiler. “I make it in two batches, one 
quart at a time, it’s safer,” explained 
Patty—the beaten yolks of eight eggs, 
two cups of sugar mixed with the eggs, 
proved herself a financier. 
E. G. 
KENYON. 
An Old-fashioned Meal. 
“Chicken, of course, but how shall I 
serve it?” said Patty. “It seems to me 
there are 57 different wavs of preparing , ,, . , . 
it for the table and all quite delicious, 1 ire , e tablespoonfuls of cornstarch— 
if properly done. Last year I made d™' 1 § et t( ?° m “ ch in—mixed vyith one 
salad, so I think I’ll have croquettes or 
sliced pressed chicken this time—only 
it does take so many croquettes for a 
party of 12, it will take an age for me 
to make them.” 
“Oh, don’t mince good chicken all 
cup of cold milk (reserve this from 
the original amount given) ; then mix 
the cornstarch, sugar and eggs in one 
bowl and stir into the milk when the 
latter is at the boiling point; stir con¬ 
stantly until it thickens and is smooth 
Up,” said Patty’s mother; “put it on t0 the taste - Remove from stove ltnrne- 
the table whole, it will be lots nicer.” diately, pour into a large bowl and add 
Patty is a great hand to figure on two teaspoonfuls of vanilla and a pinch 
things, while her-mother always jumps of salt ‘> then beat the ei S ht whites of 
at conclusions and “arrives” on the e SSS very stiff and drop by the table- 
right track nine times out of ten. Two spoonful into a pan of boiling water. 
Plymouth Rock cockerels weighing six Cook less than one minute and add to 
pounds each were beheaded, 0 dressed the custard lightly. “Be very careful 
and luing up in the Summer kitchen for n °t to cook the whites too long or the 
24 hours. Patty found a “browned product will be tough, and not too little 
£•£&«** * _:_il. i *i i i nr if vi'ill liP wofprv * \\rr% c finol 
or it will be watery, 
admonition. 
was Patty’s final 
IKXTA DYKENS. 
fricassee” recipe that suited her—a 
compromise in serving the birds whole, 
for she knew she never could carve 
them gracefully at the table. The meal 
was to be served at 4 o’clock. At 11 
o clock in the morning Patty disjointed 
her chickens carefully, reserving the 
Th< k \ri! ld r- n< - Ld<s b>r sou P u e ^t day. ls coarsej SO mo tine, some sacks label© 
_if otner pieces she rolled in flour “Al.” “Berry.” “Fruit" and "Pure Cane. 
How can you tell beet sugar? c. w. j. 
Dr. Doolittle of the Bureau of Chem¬ 
istry, U. S. Department of Agriculture, 
says that in trade one finds coarse, fine 
Cane and Beet Sugar. 
Will you explain tlie different grades of 
pure granulated cane sugar? Which is 
the best grade? Which is the best for 
putting up fruit, making jelly, etc? Some 
is coarse, some fine, some sacks labeled 
and proceeded to brown in a frying pan, 
in which she had put two tablespoon fills 
ot lard to heat; pieces of breasts were 
pnt in first, skin side down, then the 
'Mugs, second joints and drumsticks, and extra fine granulated sugar, berry 
took just about 20 minutes to brown and fruit sugar or sometimes marked 
ovm mcely. Then she poured off the 3X sugar. The latter three come from 
,A ‘ n V put a large tablespoonful of grinding coarse grain granulated sugar. 
'•!. cr into the pan, with three of flour, They are crystalline in structure, but 
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