1913. 
THB RURAL NEW-YORKER 
639 
The Rural Patterns. 
When ordering patterns alivays give 
number of pattern and measurements 
desired. 
The first group shows 7803 tucked 
blouse for misses and small women, 14, 
16 and 18 years. 7812 child’s dress, 2 to 
6 years. 7808 semi-princesse dress for 
misses and small women, 16 and 18 
years. 7802 girl’s dress, 8 to 14 years. 
7784 four gored skirt, 22 to 34 waist. 
The second group includes 7813 blouse 
with Robespierre collar, 34 to 44 bust. 
7787 Russian blouse for misses and 
small women, 16 and 18 years. 7801 
waist with over blouse and tunic, 34 to 
42 bust. 7795 girl’s sailor dress, 8 to 
14 years. 7792 one-piece straight skirt, 
22 to 30 waist. Price of each pattern, 10 
cents. 
Pickling Tongue. 
Sprinkle the tongue all over with com¬ 
mon salt, let it stand for two days, then 
wash off all the salt. Make a pickle of 
one pound of saltpetre with one heap¬ 
ing tablespoonful of coarse brown sugar, 
rub this well into every part of the 
tongue and let it remain in the pickle 
for three weeks. Turn the tongue over 
every day and baste it well with the 
pickle. Before cooking soak it in water 
for two hours. A tongue requires great 
care in cooking; it should never be al¬ 
lowed actually to boil, but as soon as if 
gets near the boiling point, remove the 
saucepan to the back of the stove and 
there keep it constantly simmering until 
cooked. One weighing three pounds will 
take about two hours and a quarter. 
x. A. G. 
The Welcome Apple. 
“Health’s best way, 
Eat apples every day.” 
The most common way of cooking 
apples is for sauce. Did I hear someone 
say, “Any cook can make apple sauce” ? 
Yes, there is apple sauce and applesauce, 
but what a difference, and all in the 
preparation. Do you always make it 
the same way ? Many do, and no won¬ 
der the family soon tires of it. I give 
several ways of making good sauce if 
prepared carefully, although the variety 
of apple used has much to do with it; 
for instance, quite a difference in sauce 
made from the Northern Spy and that 
made from the Ben Davis. 
Pare, quarter, core and wash the ap- 
ties, drop them into sufficient boiling 
water to about half cover them, cover 
closely and let boil rapidly till tender, 
watch carefully so they do not get too 
soft, move to back of stove, remove 
cover, add sugar to taste and let simmer 
slowly till transparent. Serve either 
warm or cold. For variety, a bit of 
lemon juice, nutmeg or cinnamon may 
be used at different times, or some 
quince or pineapple may be cooked with 
the apples or they may be cooked in 
some strawberry, raspberry or grape 
juice. 
Another method is to prepare apples 
as above and drop them into boiling hot 
syrup and let cook as before. This 
makes a richer sauce and the apples are 
more apt to remain whole. Sauce made 
by either method may be served as fol¬ 
lows : While hot, stir and mash the 
apples; add a little butter and set away 
to cool. A liberal use of sugar is more 
agreeable when served this way. But 
the finest way of all to make delicious 
apple sauce is to cook it in the oven, 
prepare as for boiled sauce, cut into 
eighths, arrange in layers in an earthen¬ 
ware vessel, sprinkling each layer with 
a little sugar. Do not add any water, 
as they will form their own syrup. 
Bake in a moderate oven till a rich 
dark red; the flavor will be entirely 
different from the boiled sauce. Serve 
cold with whipped cream and you will 
surely have a dish fit for anyone. 
Baked apples are always relished. 
Core and place in a deep pan with some 
water and sugar; bake in a moderate 
oven, turning and basting often; the 
juice should become jelly-like. For va¬ 
riety sprinkle with cinnamon or nut¬ 
meg, add lemon juice or fill the cavi¬ 
ties with chopped quince, pineapple or 
nuts, or for a change try this: Pour 
over the apples a little weak vinegar 
in which has been steeped cloves, all¬ 
spice and cinnamon; add sugar to taste; 
cover closely and bake slowly a long 
time. 
Scalloped apples are delicious when 
served with sugar and cream. Melt a 
heaping tablespoon of butter and add a 
cup of dry bread crumbs; let brown 
slightly, stirring frequently. Cover the 
bottom of a buttered pudding dish with 
some of the crumbs; add a layer of 
thinly sliced apples, sugar and spice to 
taste; add more crumbs and apples; 
last layer should be crumbs. Bake 3(1 
or more minutes in a moderate oven; 
cover at first to keep crumbs from burn¬ 
ing or browning too quickly. 
Apple bread has been highly com¬ 
mended for its wholesomeness. Pare, 
quarter and core the apples and cook 
in as small amount of water as possi¬ 
ble till tender. While warm, mash and 
add double the amount of flour and 
some yeast; mix into a soft loaf. Do 
not add any water, as the juice will 
furnish the liquid. Let rise over night, 
form into loaves and when quite light, 
bake. 
Apple Pudding.—Make a dough as 
for shortcake, just stiff enough so it 
will stir easily with a spoon. Place 
sliced apples, sugar and seasoning in a 
pudding dish; pour over it the dough 
and bake slowly. Serve with cream and 
sugar or fruit juice. 
Apple Pie.—Two large apples chopped 
fine, one cup of sugar, one egg, juice of 
one lemon; mix all together and bake 
with two crusts. 
Apple Salad.—Four large, tart apples 
diced, one cup each of chopped celery, 
dates and walnuts, two oranges peeled 
and sliced; mix all together and serve 
with this dressing: One cup of cream, 
one tablespoon of flour, three table¬ 
spoons lemon juice, two. tablespoons 
sugar, two tablespoons of oil or butter, 
one teaspoon mustard, whites of two 
eggs; heat cream almost to boiling, stir 
in flour wet with a little milk, boil two 
minutes, stirring all the time; add 
sugar, remove from fire and when 
nearly cold beat in the whipped whites, 
the mustard and a little salt; when 
ready to serve add lemon juice and 
pour over salad. 
Apple Filling for Cake.—-White of 
one egg well beaten, one cup of sugar 
beaten in, pare and grate one tart apple 
into the sugar and egg, and spread be¬ 
tween layers of cake. Must be served 
at once or the apples will turn dark. 
MRS. e. m. s. 
Prize Pumpkin Pie. 
To-night I am stewing pumpkin for 
pies, and as a reader, also a contributor 
of The R. N.-Y., asked me to send in 
my recipe, thought I would do so. I 
do not know that it differs greatly from 
other recipes, but as I have been 
fortunate enough to get first prize, two 
years in succession at Grange suppers, 
it must have been fairly good. We 
certainly had quite a bit of fun over 
the judges eating 19 pieces of pie; don’t 
think there were quite so many pies the 
second year. 
I think the taste of the pie depends 
a good deal on the thorough cooking of 
the pumpkin. I have it pretty well dried 
out, then put it through a colander so 
there will be no lumps. For one pie, 
one cup pumpkin, one egg, one cup 
sugar, one teaspoon cinnamon, one-half 
teaspoon cloves and enough milk to 
make it quite thin. When the ingredi¬ 
ents are all put together I put the pan 
over a kettle of hot water and let it 
thicken up; if it thickens too much thin 
again. Some advocate baking the crust 
before putting in the filling, but I do 
not; the crust will bake nicely while 
the filling is baking. A pumpkin pie 
does not want a very hot oven, just 
moderate. When the pie is done the 
little bubbles that come up will be clear. 
If I make three pies I only use two 
eggs, but allow the rest as stated for 
each pie. housewifd. 
You shut out all the rain when 
you button a 
FISH BRAND REFLEX 
SLICKER 
This design shows you why. 
PATENTED 
See those edges turned back, or Re¬ 
flexed ? When the Reflex Slicker is 1 
buttoned they catch all the water that | 
runs in at the front and conduct it to j 
the bottom. 
Sold everywhere at $3.00 
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THE RUDOLPH WURLITZER CO., 
185 E. 4th St. Cincinnati 608S. Wabash Av. Chicago 
The Power of Silent Service 
If the crowd on the stock ex¬ 
change kept quiet and let one man 
talk, that man could be heard in 
every corner of the room. But the 
shouting members produce a com¬ 
posite of sound, so that no one 
trader is understood except by a 
small group around a particular 
trading post. 
If everyone were able to shout 
twice as loud, the result would be 
only a greater noise, and less 
intelligible. 
For communication to be univer¬ 
sal there must be silent transmis¬ 
sion. In a noisy stock exchange 
where the voice, unaided, cannot 
be understood across the room, 
there are hundreds of telephones 
which carry speech half way across 
the continent. 
The telephone converts the 
spoken words into silent elec¬ 
trical impulses. 
In a single Bell telephone cable, 
a hundred conversations can be 
carried side by side without inter¬ 
ference, and then distributed to as 
many different cities and towns 
throughout the land. Each conver¬ 
sation is led through a system of 
wire pathways to its proper desti¬ 
nation, and whispers its message 
into a waiting ear. 
Silent transmission and the in¬ 
terconnecting lines of the Bell 
System are indispensable for uni¬ 
versal telephone service. 
Without such service, our cities 
would be slow of speech and the 
States would be less closely knit 
together. 
American Telephone and Telegraph Company 
And Associated Companies 
Every Bell Telephone is the Center of the System 
