1914. 
THE RURA.L. NEW-YORKEK 
913 
“ Best Yet” Lemon Pie. 
I HAVE for years used a recipe, ob¬ 
tained from your paper, and called 
“best yet” lemon pie, but I have re¬ 
cently lost it and would like very much 
to get another copy of it. M. o. H. 
This recipe was sent us in 1008 by 
Margaret Cavanaugh Daly, and has given 
great satisfaction. Beat together one 
cupful of sugar, one level tablespoonful of 
Hour, juice and grated rind of one lemon, 
yolks of three eggs. Just before putting 
the filling in the crust add one and one- 
fourth cup of fresh milk. Bake carefully 
and not too long. Beat the whites stiff, 
add one-third cupful of sugar, cover pie 
with this meringue, and brown lightly in 
the oven. 
Tomato Recipes. 
W ILL you give some different ways of 
using tomatoes? MBS. s. P. 
We have given many ways of using 
tomatoes, but will repeat some of them, 
and add others, avoiding the familiar 
ones that “every woman knows.” 
Tomato Conserve.—This may be called 
condensed tomato sauce; it is sold by 
Italian grocers, and put up by Italian 
housekeepers, who use it in all sorts of 
cooking where tomato is desired. It may 
be diluted for sauce, added to soups and 
stews, etc. Put in an earthen stewpan 
as many sound ripe tomatoes as desired; 
cook over a very slow fire until the skin 
slides off; then strain through a hair 
sieve, pressing with a wooden spoon. Do 
not keep the first watery liquor that 
passes through the sieve. Replace in 
stewpan adding a dessertspoonful of 
mixed spice to each pound of tomatoes; 
salt to taste. Stir over a slow fire until 
very thick, then cool in an earthen basin. 
When cool put in wide-mouthed bottles, 
stand the bottles in a kettle of water, like 
any other preserves; boil for 15 minutes, 
then cool. 
Italian Stuffed Tomatoes.—Required, 
six tomatoes, two ounces bread crumbs, 
one ounce cheese, four eggs, parsley. Cut 
the stem pieces off six tomatoes, remove 
cores and seeds and fill with the following 
mixture: Two ounces of bread crumbs 
soaked in vinegar and strained, one 
ounce grated cheese, two hard-boiled eggs 
finely chopped, a dessertspoonful finely 
chopped herbs (basil or savory), pepper 
and salt to taste. Mix well with two 
beaten eggs, and fill tomatoes with the 
mixture. Cover the top of each tomato 
with bread crumbs mixed with finely 
chopped parsley, put a small piece of 
butter on each, and put on a greased 
baking pan. Cook in a slow oven 20 
minutes. 
Panned Tomatoes.—These are excellent 
served with roast meats. Put in a pan 
with two ounces of butter six firm toma¬ 
toes that have been cut in halves. Cook 
slowly on the top of the range for 10 
minutes, then brown quickly in the oven. 
Remove the tomatoes to a hot platter, 
and make a sauce by adding to the 
browned butter two tablespoon fills of 
flour, and after it is rubbed smooth one 
pint of milk. Stir until boiling. Season 
well with salt and pepper and pour over 
the tomatoes. Garnish with parsley und 
points of toast. 
Scallop of Tomatoes and Potatoes.— 
Season a pint of peeled and chopped to¬ 
matoes with salt, pepper and onion juice 
to suit the taste, and add enough potatoes 
to make a cupful when chopped fine. 
Butter a baking dish and sprinkle with 
bread crumbs and put in half of the to¬ 
matoes ; then a layer of soft crackers, 
buttered and broken in coarse bits. Cov¬ 
er the crackers with two heaping table- 
spoonfuls of grated American cheese. 
Then add the remainder of the tomatoes, 
more cracker crumbs and bits of butter 
and place in a hot oven. Bake 20 min¬ 
utes. Serve at once. 
Fried Green Tomatoes.—Cut both stem 
and blossom end from large green toma¬ 
toes, cut in thin slices, roll in flour, and 
fry in hot butter. Sprinkle with salt, 
pepper and a little sugar, and cook until 
brown. A little onion may be fried with 
them if desired. 
Tomatoes and Cheese.—Cut the stem 
end from large ripe tomatoes, and with a 
small spoon scoop out the inside. To 
each two tablespoonfuls of the pulp add 
one teaspoonful of bread crumbs and the 
same amount of cheese crumbled fine. 
Season, fill the tomatoes with this mix¬ 
ture, replace the stem ends, and bake 
for 20 minutes. Tomatoes may be 
stuffed with green corn, boiled rice, 
chopped meat or macaroni, and many 
tasty dishes may be made in this way. 
Creamed Tomatoes.—Cut ripe tomatoes 
in thick slices, fry until tender in hot 
butter, and then set on a hot platter in 
the open oven. .Stir a tablespoonful of 
flour into the butter in the pan. let it 
cook till well blended, and then stir in 
a cupful of milk in which a pinch of 
soda has been dissolved. Stir and cook 
to a smooth sauce, season and pour over 
the tomatoes. This may be varied by 
adding a teaspoonful of curry powder to 
the cream sauce. 
Curried Tomatoes.—Put in the frying 
pan a heaping tablespoonful of butter 
and half a small onion, grated. Cook 
about two minutes, then stir in a scant 
teaspoonful of curry powder. Cut to¬ 
matoes in slices, fry brown in the sea¬ 
soned butter, sprinkle with salt, and serve 
on a hot platter. 
Cooling Drinks for Summer. 
T HE Summer drink should not only 
be daintily prepared, but attractive¬ 
ly served; thin glasses, a pretty tray, or 
one neatly covered with a doily, straws 
with which to imbibe, a few flowers, and 
a plate of tempting sandwiches or dainty 
little cakes, are all pleasing and import¬ 
ant accompaniment. 
To make a delicious plain lemonade, 
wash and dry four large lemons. Cut 
them into halves, reserving four thin 
slices; squeeze the juice into a bowl, and 
strain; then add one cupful of sugar and 
four cupfuls of boiling water, and blend 
thoroughly. Cover closely, and allow it 
to stand until cold. Serve well iced, with 
one thin slice of lemon in each glass. 
Some like a dash of ginger or nutmeg 
added. Orangeade may be made in the 
same manner, with the exception of the 
juice of one-lialf lemon added to that of 
every four oranges, or if th oranges are 
tart a little less sugar. The water used 
boiling hot in the making of these drinks 
develops the fruit flavor far more de¬ 
liciously than if used cold. 
A delightful fruit punch is made by 
boiling three cupfuls of sugar, three pints 
of water, and the grated rind of three 
lemons and two oranges for eight min¬ 
utes. In the meantime cook two cup¬ 
fuls of grated pineapple in two pints of 
water for 20 minutes; then add the 
syrup and cool. When perfectly cold add 
one pint of raspberry or strawberry juice, 
with the juice of the three lemons and 
two oranges; blend well, and strain. 
Serve in tall glasses with cracked ice, 
and a thin slice of orange or a few tiny 
cubes of pineapple, added to each glass. 
If one wishes a little nourishment in 
the form of cooling drink, iced chocolate, 
egg-nog. or any of the milk preparations 
are especially useful. A beaten egg add¬ 
ed to a glass of lemon or orangeade not 
only improves it but makes it a nutritious 
drink. 
Chocolate syrup is nice to have on hand 
as well as the lemon, make it in this 
way: Melt two squares of unsweetened 
chocolate with two tablespoonfuls of hot 
water, over hot water, then add two cup¬ 
fuls of boiling water, and one cupful of 
sugar. Cook five minutes, add one table¬ 
spoonful of vanilla extract, strain, and 
bottle. Keep this also in a cool place un¬ 
til needed. 
For a delicious egg-nog, particularly 
nice for children’s lunches, beat the white 
and yolk of one egg separately, to the 
yolk add a speck of salt, and two tea¬ 
spoonfuls of sugar, and one teaspoonful 
of crushed ice, and beat thoroughly; then 
add one cupful of ice-eohl milk, three- 
fourths of the beaten white of egg, and 
one teaspoonful of vanilla. M'x well, 
and pour into glasses. Sweeten and fla¬ 
vor the remaining white of egg, and garn¬ 
ish the top with it. Egg-nog should be 
used at once after it is made, for the 
egg loses much of its freshness and light¬ 
ness by being exposed to the air. 
Kumiss is a beverage that can be en¬ 
joyed by the non-invalid as well as the 
invalid, it is partially predigested milk, 
containing carbonic acid and a little al¬ 
cohol, both of which have a tonic effect. 
To prepare it: Dissolve one-fifth of a 
two-eeut cake of compressed yeast in a 
little water and mix it with one quart of 
perfectly fresh milk, and one tablespoon¬ 
ful of sugar. Put the mixture into strong 
bottles—beer-bottles are best—cork tight¬ 
ly with well-fitting stoppers, and fasten 
down securely with a piece of picture 
wire or stout string. Shake the bottles 
well to mix the ingredients thoroughly, 
then place them on end in the ice-box, or 
some cool place, to ferment slowly. At 
the end of the third day lay the bottles 
on their sides, turning them occasionally. 
From four to five days is required to 
complete the fermentation; it is then 
ready for use. Rosamond lampman. 
Tested and Tried. 
Keep a pair of carpenter’s clamps for 
use in the kitchen. By clamping the 
molding board to the end of your work 
table you may add much to the capacity 
of the table when baking is in progress. 
Use it also to clamp the ironing bo .rd to 
the table to avoid it slipping about; or 
the sleeve board to the larger board. 
The leaky rubber water bottle may be 
made to do duty in an emergency by 
filling with hot salt. Fine gravel may 
be sifted and kept on hand for this pur¬ 
pose, either salt or gravel having the ad¬ 
vantage over hot water that they retain 
the heat longer. 
The funnel is a better egg separator 
than anything sold especially for the pur¬ 
pose because easier to clean. Break the 
egg carefully into the funnel, when the 
white will slip through leaving the yolk 
unbroken. 
If you cannot get bitter oranges for your 
marmalade you may add to the bitter flavor 
of marmalade made from sweet oranges 
by the use of the seeds. Save both or¬ 
ange and lemon seeds when cutting up 
the fruit, cover with water and let stand 
overnight. This will develop into a 
jelly which, when added to the fruit, will 
greatly aid in the jellying pre ess as well 
as add to the flavor of this imitation 
Scotch marmalade. M. E. s. H. 
Canned String Beans. —Wash and 
cut the beans in inch pieces. Add water 
When you write advertisers mention 
The It. N.-Y. ami you'll get a quick 
reply and a ‘square deal.” See guaran¬ 
tee editorial page. : : : : 
To prove to you that it costs less 
money, takes less time, makes better 
food, to cook in 
“Wear-Ever” 
ALUMINUM UTENSILS 
We wish to send this one-quart stewpan 
for only ten 2-cent stamps. 
More than a quarter of a million women 
have tested “Wear-Ever” ware in this way. 
“Wear-Ever" utensils save fuel because 
they get hot quickly and stay hot longer than 
any other kitchen ware. 
They save work because in them your food 
bakes without turning the pan, boils without 
stirring, roasts without basting. 
Replace utensils that wear out 
with utensils that “Wear- Ever” 
Send for booklet, “The ‘Wear-Ever' Kitchen ” 
(free) which tells you how to Unprove your cook¬ 
ing and cut down expense. 
W 1 MTCn. Men to demonstrate and sell “Wear- 
W All 1 E.L/. Ever” Specialties. Only those who 
can furnish security will be considered. 
The Aluminum Cooking Utensil Co. 
Dept. S 3 , New Kensington. Pa., or 
Northern Aluminum Co., Ltd., Toronto, Ontario 
Send prepaid i-qt. “Wear-Ever” Stewpan. Enclosed 
*o c. in stamps—money refunded if not satisfied. 
Name. 
Address. 
DRY YOUR FRUIT 
and Vegetables on the “Granger” Fruit and 
Vegetable Evaporator. Cheaper than canning— 
No loss—Dries fruit in two hours. Cost. $3.00 $5.00 
and $8.00. Send for catalogue. EASTERN MF(i. 
COMPANY, 259 So. 4th Street, Pliila. Pa. 
riAKV PI V IfTl ! FB placed anywhere, 
i/Ald I rLl ISJLLLtY attracts and kills 
all files. Neat, clean, 
ornamental, conven¬ 
ient, cheap. Lasts all 
season. Made of 
metal, can’t spill or tip 
over; will not soil or 
injure anything:. 
Guaranteed effective. 
Sold by dealers, or 
6 sent by express pre« 
paid for $1. 
enough to cover, and to each quart of hakold somebs, xoo DeEaib Ava.. Brooklyn, n. r. 
beans, add one teaspoonful cream of tar¬ 
tar. Boil 20 minutes and put in fruit 
cans. When using them pour off the 
water; rinse well in cold water. Cook 
in usual way, adding one teaspoonful 
baking soda to each quart of beans. This 
is a tested recipe and the beans are 
as nice as those that are boiled several 
hours in the cans. m. p. 
Cider Presses 
You can earn money wher¬ 
ever apples grow if you own 
a Monarch. ’ A Monarch 
S ets all the cider—you 
ave satisfied custom¬ 
ers. We also make 
apple-butter cook¬ 
ers and evaporators, 
A. B. Farquhar Co., Ltd. 
'Box 130, York. Pa. 
Write for 
FREE 
Catalog 
1914 
Indian Bead Work 
NTOTHING is more fascinating or more in vogue at this time 
^ than Indian Bead Work articles. We have pro¬ 
cured an outfit for making these articles, which will be sent, 
delivery charges prepaid, for 
ONE NEW YEARLY SUBSCRIPTION 
OR 
THREE YEARLY RENEWAL SUBSCRIPTIONS 
( One of these may be the renewal of vour own subscription for one year. ) 
This outfit consists of a Patented Loom for making articles, an instruc¬ 
tion and design book, a spool of cotton, twelve H. Milward Sons’ needles, 
seven bottles of colored beads—dark blue, green, light blue, black, red, 
yellow and white—a complete outfit to start the work. 
Every woman knows and appreciates the value of these home-made 
articles. 
Your neighbor needs The Rural New-Yorker. If he is not a reader 
get his subscription. If he is a subscriber get his renewed. 
THE RURAL NEW-YORKER, 333 W. 30th St., NEW YORK CITY 
