THE RURAL 
NEW-YORKER 
945 
is repeated twice more, in all four times, 
Then cream, butter, sugar and if liked a 
little pepper is added. In short after 
pouring off the water for the fourth time 
it is prepared exactly as canned corn. 
The process of removing the salt by a 
swift boiling water process instead of a 
slow cold water process seems to leave 
the corn as fresh as when taken from the 
cob. 
We are also told that corn may be 
canned uncooked. Remove husks and 
silk, break into pieces large enough to fit 
into two-quart cans. Season cold water 
with just enough salt to taste. Then fill 
the cans up with this salt water; have 
new rubbers for cans, and when you have 
got the air bubbles all out seal your cans 
and stand them upside down to see 
that they do not leak. If they do not 
your corn will keep all right. Some cut 
it off and can same way, but always fill 
the can first and then put in the salt 
water. We are told that this corn keeps 
perfectly, but have not tried it. If we 
attempted it we should boil the water 
thoroughly, and then let it go cold b :fore 
using, in an effort to make it sterile. 
Canned Baked Apples; Grape Sauce. 
I have canned quite a lot of baked 
sweet apple (page 853) and find it very 
nice, especially with good thick cream 
to go on it. I have canned them whole, 
but we like them best pared and quar¬ 
tered, put in an agate pan. earthen pot, 
bean pot or porcelain preserve kettle, add 
water, brown sugar and a pinch of salt, 
cover and bake, then can as any fruit. 
We like brown sugar better than white. 
A quicker way to make grape sauce 
is to cook grapes skin, seeds and all, 
mash through a wire strainer fine 
enough to retain the seeds, then reheat 
and bottle. The less water used the 
richer the sauce, and you get all that 
thick pulp without the bother of taking 
time separating pulp and skins. We add 
sugar as we open it for use. It is fine 
added to mincemeat. 
ANNA D. LOVERING. 
Meringue Suggestions. 
To make a perfect meringue, use whites 
from fresh cold eggs, and whip with a 
pinch of salt on a plate, using a wire 
egg-whip or a kitchen fork instead of an 
(gg-beater and a deep dish. In whipping, 
use a quick even stroke, passing the whip 
through up and out and over the whites, 
thereby whipping in cold air at each 
stroke until the inflated (egg balloon) 
mass will remain on the inverted plate 
or platter, then whip in with three or 
four strokes one rounded tablespoonful 
of granulated sugar. 
With the hot pie filling in a cold crust, 
slip half the whites (of two eggs) there¬ 
upon and deftly cover the filling, then by 
forkfuls drop the remaining whites on 
here and there, and with dry fingers, 
sprinkle over all a perceptible amount 
of granulated sugar and place on the top 
grate of an oven heated as for a covered 
loaf cake, and watch for the golden brown 
tint which should come quickly. 
MEDORA CORBETT. 
“A Merringue Problem,” page 881, is 
very easily solved if these directions arc 
carefully followed. Beat the whites of 
two or three eggs (there must be no par¬ 
ticle of yolk) adding one-quarter tea¬ 
spoon cream of tartar and a pinch of salt 
to each egg, then beat until dry, all ap¬ 
pearance of moisture should have van¬ 
ished. Then add a heaping tablespoon 
of sugar (either granulated or pulver¬ 
ized) for each egg and flavor to taste. 
We like one-half teaspoonful vanilla. 
Heap on pie or pudding and brown in a 
hot oven, a warm oven will make the 
meringue tough. Eggs should be cold 
and beaten with fork or egg-whip rather 
than with dover egg-beater. c. w. b. 
Pantry and Cabinet. 
The majority of housewives feel that a 
well-lighted and ventilated pantry is a ne¬ 
cessity, and a cabinet a kitchen conven¬ 
ience—a great step and time-saver. But 
no cabinet located in a kitchen (especial¬ 
ly a “hot stuffy one”) can possibly take 
the place of a pantry, any more than a 
set of clothes-arms behind the kitchen 
stove can take the place of a well-strung 
clothesline in the back yard. 
The kitchen cabinet was designed as a 
table, and a receptacle for a limited 
amount of flour, sugar, spices, etc., also 
the small cookery utensils and possibly a 
drawer for kitchen towels, dishcloths and 
holders. A pantry worthy the name, is 
a place for milk and cooked food during 
the Winter season, and baked food 
throughout the year. A good clean pan¬ 
try in cool weather is more sanitary than 
the average cellar, which may or may not 
always be properly ventilated. 
A well-located kitchen cabinet is a 
worthy cause for enthusiasm, but when 
it reaches the degree of “eliminating” 
either a rural or a town-house pantry, 
then enthusiasm has lost its logical dis¬ 
crimination between a sanitary necessity 
and a kitchen convenience. 
MEDORA CORBETT. 
Ground Cherries in Colorado. 
Ground cherries grow wild in the corn¬ 
fields of Illinois, Iowa and Nebraska. If 
sown in a garden they come up year 
after year. In the West they are not 
tasteless, flat or insipid, but a most de¬ 
licious flavor, very little tart. They grew 
in our garden one year in Nebraska, and 
I made several glasses of preserves; at 
the same time had a little citron preserve 
left, and combining the two left-overs I 
had a pint can of most delicious preserve 
of jelly-like substance and lovely in 
looks. This year we had many quarts 
of the purple husk tomato. They grow 
very rank and are more easily raised 
here than tomatoes generally. They hung 
loaded with fruit, over half of them be¬ 
ing as large as a Japan plum, and none 
smaller than a large sweet cherry. As 
soon as turned purple I pick them put 
in a basket in the house, and they keep 
for weeks, or until I am ready to pre¬ 
serve them. They are quite tart, more 
so than the yellow, but not so pleasant 
to taste to eat out of the hand. I sent 
to a seed house for the seed several years 
ago. Husk and wash the fruit, make a 
syrup of one pound of sugar to one of 
fruit, add just enough water to dissolve 
the sugar. When boiling put in the fruit. 
Stir frequently; if the kettle is on an 
asbestos mat it is much better, as care 
must be taken not to let it burn or stick 
on. They will pop, pop, as they boil; 
one must use her own judgment when 
they are ready to can. Try them often; 
when they thicken up when some is 
cooled they are ready to can. If one has 
but a small amount jelly glasses are 
best; cover with paraffin. I had several 
quarts, so put in pint cans. They need 
no lemon or tartness put in. If I had 
plenty of citron (which I did not this 
year) I should put up some half and 
half for a change. In this dry plains 
country one tries all sorts of things to 
take the place of fruit. The garden 
huckelberry is thought much of by some, 
and it does well in the sandy soil. 
Great quantities of muskmelons, water¬ 
melons, citron, Hubbard squash and 
pumpkin are raised. Pickles and pre¬ 
serves are made of the first two and even 
the pumpkin is made into jams, butters 
and preserves by putting ginger root or 
lemons with it. Pumpkins are not plant¬ 
ed with corn, but are grown as a separ¬ 
ate crop. Our nearest neighbor had an 
acre or so close to his hogyards, and as 
they ripened were fed to the hogs. Wag¬ 
onloads of pumpkins and squashes are 
fed to hogs and cattle. Out in the “sand 
country” they are a great crop. Home¬ 
steaders bring into town loads of fine 
Hubbard squashes, what they cannot 
sell feed and eat. They are fine eating 
too; no call for sweet potatoes when a 
rich Hubbard squash can be had. 
I have made gallons of preserves of 
sweet apple and quince in New York 
State. We prepared one-third quince to 
two-thirds of Tolman Sweet apples. Tol- 
man Sweet is a close-grained and very 
sweet rich apple. The quince requires 
cooking awhile first. I used quince 
quarters cut in three or four pieces to 
the apple in quarters. That way there 
was not so much difference in time of 
cooking. Two-thirds pound of sugar f-o 
one of fruit w’as our rule. My mother 
used to make a very fine sweet pickle 
of quince and sweet apples, not peeling 
either fruit, cooking the quince in clear 
water until nearly tender, then making 
a syrup of vinegar, sugar and spices, 
adding the water the quince was cooked 
in, and then cooking apples (in halves) 
and quince together until tender, putting 
the fruit in stone jars, boiling down the 
syrup somewhat and pouring over the 
fruit when hot. Only the stone cover 
kept it from the air. It was always kept 
in the cellar and remained good until all 
used. Then the delectable juice was 
either used in mince pies or sweet apples 
cooked in it made another pickle. Since 
leaving old York State Tolman Sweet 
apples are not seen, save once many years 
ago my parents sent us a half bushel 
with some quinces and other fruit. Here 
on the great plains we cannot go for 
wild plums or grapes along the streams 
even, as in Nebraska. The creeks are 
usually dry all the year, save perhaps 
after a heavy rain. I am told that along 
the South Platte River such things grow, 
also sand cherry and choke cherry. But 
we are thankful for what we have. 
MRS. FREDERICK C. JOHNSON. 
When yon write advertisers mention The 
Rural New-Yorker and you’ll get a quick 
reply and a “square deal.” See guarantee 
editorial page. 
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Water Power 
A small brook or spring 
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FITZ WATER WHEEL COMPANY 
Penn 8 George Sts., Hanover, Pa. 
A Dustless Duster. 
F. D., no address, asks us to repeat a 
recipe for making dustless dusters. We 
are unable to find this item in our files, 
so infer that the inquirer saw the item 
elsewhere. We gave a formula for sweep¬ 
ing powders, which included the oils used 
to absorb dust. These were paraffin oil 
and mineral sperm oil, and we be¬ 
lieve these oils are used to sat¬ 
urate the dusters. It is some sort 
of very heavy oil. Several correspond¬ 
ents have told ns that they use a little 
kerosene on their dustcloths with good 
results, but in onr own practice the reg¬ 
ular use of a vacuum cleaner keeps down 
dust so well that we have not felt the 
need of oiled dusters, to which we have a 
dislike, which may be purely prejudice. 
Keep a Record 
of What You 
Write 
Notes from My Kitchen. 
Occasionally, I buy a piece of round 
steak, cut about two inches thick; place 
it in a pan, lay three or four thin slices 
of bacon and a small onion, sliced, over 
the top, and dredge with salt, pepper 
and flour. Add no water. Keep in a 
hot oven until the bacon is well browned, 
then cover the meat with boiling water, 
put on a lid and simmer on the back of 
the stove for two or three hours. When 
ready to serve, remove the steak to a 
platter, thicken the gravy and pour over 
the meat. Every bit of an otherwise 
tough steak is good. 
When you wish to mash potatoes, al¬ 
ways have your butter and milk heated. 
A baking day variation is to bake the 
rolls in muffin-tins. A roll that is brown 
and crusty all around is thus obtained. 
The oil-stove oven retains the heat 
much better if several layers of newspa¬ 
pers are laid on the top. 
Baked shad seems much improved if a 
few thin slices of bacon are placed on 
the fish, and, if, while baking, a cup¬ 
ful of vinegar is added, with which the 
fish is basted. 
“Cry-babies” are very good, soft mo¬ 
lasses cakes. They are made from the 
following ingredients: One cupful each 
of lard, sugar and molasses, one egg, 
one tablespoonful soda dissolved in one 
cup of boiling water, five cups of flour 
and one teaspoonful of salt. Dr«p with 
a teaspoon in a greased pan, allowing 
room to spread. Bake quickly. L. s. 
DUSINESS MEN recognize I 
the importance of keeping 
carbon copies of every letter, 
contract and transaction. It is a 
protection against forgetfulness, 
errors and dishonesty. One of 
the reasons why farmers should 
use typewriters is that it enables 
them to keep on file complete 
records of correspondence, crop 
reports and whatever is neces¬ 
sary to put farming on a busi¬ 
ness basis. 
FILL OUT THIS COUPON AND MAIL 
--------- TODAY 
L.C. SMITH & BROS.j 
Typewriter Co. [ 
Syracuse, N. Y. 
I 
Please send me information as checked: ■ 
( ) Send me free catalogue. 
( ) How can I get a Factory Rebuilt L. C. ■ 
Smith & Bros, machine ? 
a 
( ) What about trading in old machines? B 
1 
Name.... 
P. O 
| State 
IU-.K 
I 
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