1913. 
THE) RURAL NEW-YORKER 
1211 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurement de¬ 
sired. 
8055 coat in Russian style for misses 
and small women, 16 and 18 years. 
8000 waist with plaited peplum for 
misses and small women, 16 and 18 years. 
With long or three-quarter sleeves. 8063 
Long Coat, 34 to 42 bust. 7546 five gored 
skirt for misses and small women, 14, 16 
and 18 years. 7070 three-piece plaited 
skirt, 22 to 32 waist. 
8029 fancy blouse, 34 to 42 bust. With 
long or elbow sleeves, with or without 
peplum and chemisette. S037 fancy 
blouse, 34 to 42 bust. SOSO semi-princess 
gown, 34 to 42 bust. 8058 two-piece 
skirt, with drapery, 22 to 32 waist. 7833 
three-piece skirt, 22 to 32 waist. Price 
of each pattern 10 cents. 
Canned Sweet Potatoes; Preserved 
Green Tomatoes; Caramel Cake. 
1. How can I can sweet potatoes? 
Can sweet potatoes bo dried for Winter 
use? 2. Give recipe for preserving green 
tomatoes. 3. Give recipe for caramel 
cuke. E. e. s. 
1. The following method for canning 
sweet potatoes is given by Prof. Gerald 
McCarthy in a bulletin issued by the 
North Carolina Department of Agricul¬ 
ture : Wash and boil the sweet potatoes 
until the skin cracks. Peel and slice 
or quarter. Pack solidly in quart cans. 
Add no liquid. Process by standing jars 
m kettle containing water, and boil for 
-0 minutes three days in succession. In 
a closed kettle they are processed at a 
temperature of 240 degrees once only, 
hut as this temperature is not reached in 
the open kettle three successive cookings 
effects complete sterilization. It is prob¬ 
able that the sweet potatoes could be 
dried, as white potatoes are, but we have 
no knowledge of the process. If you 
have a warm dry place for storage, we 
would prefer keeping them in their nat¬ 
ural state. 
2. One recipe for green tomato pre¬ 
serve is given on page 1091, issue of 
October 4. The following recipes are 
from the Rural Cook Book: 
Green Tomato Butter.—Select toma¬ 
toes that are full grown, but quite green. 
Slice them thin. Make a syrup in pro¬ 
portion of one pound of suga'r to two 
pounds of tomatoes. Boil down slowly 
for four hours or until the butter is 
smooth and thick, stirring frequently to 
prevent sticking. Flavor with lemon 
when done. 
Green Tomato Conserve.—For one 
peck of green tomatoes, slice six lemons 
without removing the skin, but taking 
out the seeds. Put to this quantity six 
pounds of sugar and boil until trans¬ 
parent and the syrup thick. Ginger root 
may be added if liked. 
Caramel Cake.—Sift together three 
cupfuls of pastry flour and three tea¬ 
spoonfuls of halving powder. Cream one- 
half cupful of butter and two cupfuls of 
sugar. Beat the yolks of four eggs until 
thick and lemon-colored. Add one cup¬ 
ful of milk and alternately the well- 
beaten whites of the eggs and the flour. 
Then add one teaspoonful of vanilla ex¬ 
tract and one teacupful of chopped wal- 
nuts. Bake in a loaf and when done 
cover with the caramel frosting. Make 
the caramel by putting a cupful of sugar 
over the fire with one-fourth cupful of 
water, and let boil till the syrup begins 
to change color. Tip the saucepan from 
side to side so that it may brown 
equally. When nearly black, but before 
it chars, add a cupful of boiling water 
very carefully, so that it does not spat¬ 
ter, or the cook may be badly burned. 
After this boil until it is a thick dark 
syrup. For the frosting, cook together 
one tablespoonful of butter, three-fourths 
cupful of cream, and half a cupful of 
white sugar. Boil all together till they 
will spin a thread, add four tablespoon- 
fids of the caramel and a teaspoonful of 
vanilla, and set aside to cool before 
using. The caramel syrup may be 
bought ready prepared from some gro¬ 
cers. The above recipe is given in 
Marion Harland’s “Complete Cook 
Book.” 
Popcorn Recipes. 
Farmers’ Bulletin No. 554, issued by 
the U. S. Department of Agriculture, en¬ 
titled “Pop Corn for the Market” tells 
all about varieties, culture and storage 
of this corn, and refers to its value in 
the market. It states that in New Eng¬ 
land shelled popcorn in one-pound pack¬ 
ages sells extensively for home popping, 
and this suggests another possible pro¬ 
duct for parcel post sales. Here are 
some good popcorn recipes: 
Chocolate Popcorn.—Two cupfuls of 
white sugar, one-half cup of corn syrup, 
two ounces of chocolate, one cup of water. 
Put these ingredients into a kettle and 
cook them until the syrup hardens when 
put in cold water. Pour over four quarts 
of crisp, freshly popped corn and stir well 
to insure the uniform coating of the ker¬ 
nels. 
Sugared Popcorn.—Make a syrup by 
boiling together two teacupfuls of gran¬ 
ulated sugar and one teacup of water. 
Boil until the syrup strings from the 
spoon or hardens when dropped into cold 
water. Pour over six quarts of freshly 
popped corn and stir well. 
Fopcorn Balls.—One pint of syrup, one 
pint of sugar, two tablespoonfuls of but¬ 
ter, one teaspoonful of vinegar. Cook till 
the syrup hardens when dropped into cold 
water. Remove to back of stove and add 
one-half teaspoonful of soda dissolved in 
a tablespoonful of hot water, and then 
pour the hot syrup over four quarts of 
freshly popped corn, stirring till each 
kernel is well coated, when it can be 
moulded into balls or into any desired 
form. 
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Weeping, thou sat’st while all around 
thee smiled; 
So live, that sinking to thy life’s last 
sleep. 
Calm thou may’st smile, whilst all around 
thee weep. 
—Sir William Jones. 
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