THE re URAL NEW-YORKER 
995 
A Simple Edging and Insertion. 
“V” Lace.—Make a chain of the re¬ 
quired length. First Row—1 d. c. into 
5th stitch from needle, 1 ch., 1 d. c. into 
7th stitch, 1 d. c. into 9th stitch. Con¬ 
tinue to end of row. Turn. 
Second Row—9 ch. into 2nd d. c., 9 
ch. into 4th d. c. Continue to end of 
row. Turn. 
Third Row—7 ch. into 5th stitch of 
1st ch., 3 ch. into 5th stitch of 2nd ch. 
Continue to end of row. Turn. 
Fourth Row—(1 s. c., 5th c., 1 s. c.) 
over 1st 3 ch., (1 s. c., 5 d. e., 1 s. c.) over 
2nd ch. Continue to end of row. 
“V” Insertion.—Make a chain of the 
required length. First Row—1 d. c. into 
“ V” Lace and Insertion. 
5th stitch from needle, 1 ch., 1 d. c. into 
7th stitch, 1 d. c. into 9th stitch. Con¬ 
tinue to end of row. Turn. 
Second Row—9 ch. into 2nd d. c., 9 
ch. into 4th d. c. Continue to the end 
of row. Turn. 
Third Row—7 ch. into 5th stitch of 1st 
ch. of row before, 3 ch. into 5th stitch 
of 2nd ch., 3 ch. into 5th stitch of third 
ch. Continue to end of row. Turn. 
Fourth Row—5 ch., 1 d. c. into 3rd 
stitch of ch., 1 ch., 1 d. c. into 5th stitch 
of chain. Continue to end of row. 
ELIZABETH MC SPABRAN. 
English Gingerette. 
About two years ago you published a 
recipe for making a Summer drink 
called gingerette, which the men enjoyed, 
but I lost the recipe. Would you re¬ 
publish it? L. H. 
This is an English recipe. It calls for 
essence of lemon, one ounce; essence of 
cayenne, two ounces; essence of ginger, 
two ounces; burnt sugar, one ounce; 
citric acid two ounces. Dissolve three 
pounds of granulated sugar in three pints 
of boiling water. When cold, add the 
Other ingredients, shake well and bottle. 
It will keep indefinitely. Use about a 
tablespoonful and a half of the mixture 
in a tumbler of hot or cold water. 
Meringue; Cream Cakes. 
On page 8S1 A. E. F. asks how to 
make meringue for pies. If she will take 
her whites off the day before she wants 
to beat them and let them stand on ice 
over night she will have better success, 
provided she uses the methods below. 
Beat your whites very slowly for the first 
three minutes then beat very quickly and 
when stiff add six ounces of sugar to half 
pint of whites, one ounce at a time; beat 
each in thoroughly. Make sure all uten¬ 
sils are absolutely free from grease, be¬ 
fore putting whites in them. Washing 
with salt water will remove all grease. 
A half pint of whites is enough for eight 
to 10 pies, such as are sold in New York 
City for 10 cents each. 
Mrs. G. E. W., on the same page, asks 
for cream puff recipe. This is my mix¬ 
ture : Half pint water and four ounces 
of butter sot to boil. Make sure the but¬ 
ter is entirely dissolved before adding 
flour, five ounces, stirring in well with 
a stick until it is a ball which leaves 
the pan. Stir for a few minutes to cool 
a little, then add six eggs, one at a time. 
Bake in a moderately hot oven (not very 
hot) for 10 minutes, then open door a 
little and let them slowly dry out. A 
cream cake which is not quite baked 
crackles when you take it out of the 
oven and hold it to your ear. There is 
no sound in a baked cream cake. Cream 
cake is a very particular mixture, and 
all ingredients should be weighed and 
measured exactly. These are recipes I 
am using in my trade as baker. n. J. 
A Woman Pioneer. 
A woman pioneer of the Pacific Coast 
is Mrs. Abigail Scott Duniway. When 
equal suffrage was carried in Oregon, 
Governor West invited Mrs. Duniway to 
write his official proclamation of the fact, 
and to add her name to his when he 
signed it. In her autobiography Mrs. 
Duniway thus tells of a fateful day on 
her husband's farm : 
After dishes were washed, beds made, 
rooms swept, and when dinner was over 
for the family and hired men ; after the 
week’s washing was finished and the 
churning done, and I was busy in an out¬ 
house picking ducks—for those were 
pioneer days, and even our pillows, like 
our stockings, were home-made—a man 
came up from the village to our wood- 
pile, where my husband was at work, and 
asked him to become surety for a consid¬ 
erable sum, with interest at two per cent, 
per month, to be compounded semi-an¬ 
nually. The two men parleyed awhile 
and then went into the house. It dawned 
upon me suddenly, as I was picking a 
duck, that it would ruin us financially if 
those notes were signed. I tried hard to 
be silent, being a nonentity in law, but 
my hands trembled, my heart beat hard, 
and I repaired to the living room. My 
husband had already signed two notes, 
and was in the act of signing the third, 
when I leaned over his shoulder and said 
tremulously: “My dear, are you quite 
certain about what you are doing?’ The 
other fellow looked daggers at me, but 
said nothing and my husband answered, 
as he signed the last note: “Mamma, you 
needn’t worry; you'll always be pro¬ 
tected and provided for!” I never al¬ 
luded to the notes afterwards. But hard 
times came, crops failed, my butter and 
egg money all went to pay interest and 
taxes. A great flood swept away the 
warehouse on the Yamhill River, carry¬ 
ing off the year’s harvest, and the un¬ 
paid notes, with accrued interest, all fell 
due at once. 
One busy day, when I had added to my 
other duties several rapid hurries down 
the hillside to scare the coyotes away 
Embroidery Design 
No. 857—Child’s Dress. The scallops at 
neck, sleeves and bottom are to be button¬ 
holed 1 , the flowers and leaves embroidered 
with satin stitch and the stems outlined. 
The dress stamped on flue India linon, and 
is for a child of 1, 2, or 4 years old. The 
price, Including one dozen skeins of mercer¬ 
ized floss, is one year 85 cents, two years 90 
cents, four years .$1. Be sure to mention 
size wanted. Transfer pattern, 10 cents. 
from the sheep, and just as dusk was 
coming on—my husband having been 
away all day—the sheriff came to the 
house and served summons on me for 
those notes. My husband came home, 
and, after he had eaten his supper, and 
while he was playing with the children, 
the hired men having gone to their quar¬ 
ters, I served those papers on him. I 
had framed up a little “spiel,” which I 
meant to practise on him, but he turned 
so pale and looked so care-worn I couldn’t 
even say, “I told you so!” 
The farm was sold for the debts, says 
the Woman’s Journal. Soon after, the 
husband was permanently disabled by an 
accident, and Mrs. Duniway had to as¬ 
sume the support of the family. She 
worked incredibly hard, kept boarders, 
cooked, taught school, and ran a millin¬ 
ery business, and succeeded in bringing 
up and educating her five sons. It was 
the result of her experiences that spurred 
Mrs. Duniway on in efforts to improve 
women’s legal status through a married 
woman’s property law. 
Pickled Walnuts. 
Will you give the recipe for pickled 
walnuts which I think was published in 
your paper about a year or so ago? 
MRS. F. II. M. 
The following recipe, from the Rural 
Cook Book, was given in response to pre¬ 
vious inquiry: 
The walnuts must be gathered while 
young and green, and be laid in strong 
brine. Leave them in this for a week, 
changing it every other day. Take them 
out, dry them between two cloths and 
pierce each with a large needle. Throw 
them into cold water and leave them sev¬ 
eral hours before packing them in small 
jars and pouring over them scalding hot 
seasoned vinegar, prepare in the following 
proportions: Four quarts of vinegar, one 
cupful of sugar, three dozen cloves, three 
dozen black peppers, IS whole allspice 
and 12 blades of mace boiled together for 
five minutes. This recipe is used for 
Persian or English walnuts; we have 
never tried the native Black walnut. 
Canned String Beans. 
About a year ago you published a re¬ 
cipe for canning string beans, using cream 
of tartar as a preservative. I have mis¬ 
laid our copy of Tiie R. N.-Y. containing 
this recipe which I used last year with 
success. I have forgotten the quantity 
of cream of tartar; would you repeat it? 
o. A. D. 
Wash and cut the beans in inch pieces. 
Add water enough to cover and to each 
quart of beans, add one teaspoonful 
cream of tartar. 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 teaspoon¬ 
ful baking soda to each quart of beans. 
Catsup, Chow-chow and Chili Sauce. 
« 
Could you give a good recipe for to¬ 
mato catsup, chow-chow and chili sauce? 
We do not like the catsup sour. Would 
it be possible to make it without vinegar? 
F. P. C. 
We have never made tomato catsup 
without vinegar, but it need not be sour. 
The following is not at all vinegary, and 
if desired a little more sugar may be 
added : Slice a peek of unpceled tomatoes 
with six white onions and boil together 
until soft enough to rub through a co¬ 
lander. Then strain through a sieve and 
return to fire with three bay leaves, a 
tablespoonful each of powdered mace, 
pepper, cloves, sugar, salt, a half tea¬ 
spoonful of paprika, and a tablespoonful 
of celery seed tied up in a small cheese 
cloth bag. Boil for six hours, stirring 
frequently. Remove the bag of celery 
seed, add a pint of vinegar, and bring 
to a boil again, then remove from the 
fire. When cold bottle and seal, • This is 
Marion Harland’s recipe. 
Chili Sauce.—Peel and chop fine one 
onion and six large tomatoes, add one 
green sweet Spanish pepper and one 
small hot chili pepper, chopped; then 
season with one cupful of vinegar, one 
tablespoonful salt, two teaspoonfuls 
brown sugar, one teaspoonful each of 
ground ginger, cinnamon, cloves and 
black pepper, and half a nutmeg. Boil 
slowly until very thoroughly cooked, then 
bottle and seal when cold. 
Chow-Chow.—Wash thoroughly and 
chop without paring half a peck of green 
tomatoes; chop fine one large head of 
white cabbage; pare and chop six large 
cucumbers; clean thoroughly and cut into 
small dice one bunch of celery and finely 
chop one large white onion. Mix all to¬ 
gether, add half a cup of salt and let 
stand over night. Clean 100 tiny pickles 
and fifty small silver-skinned onions; put 
into separate jars, cover with strong salt 
water and let them stand over night. The 
next morning drain the first mixture 
thoroughly, wash off the pickles and 
onions and wipe dry. Chop fine one large 
red mango pepper. Put all together into 
a preserving kettle, add two quarts of 
the best cider vinegar (dilute somewhat 
if very strong), half a pound of granu¬ 
lated sugar, half an ounce each of 
turmeric and celery seed, one ounce of 
ground mustard seed. Cook 30 minutes, 
then bottle and seal. 
Virginia Chow-Chow.—This is an old 
recipe. One peck each of green and ripe 
tomatoes, one large, firm head of cabbage, 
six each of green and ripe peppers, six 
large white onions and two bunches of 
celery. Chop the vegetables fine, sprinkle 
over them a cupful of coarse salt and let 
them soak 24 hours. Drain all the liquid 
off, cover with best cider vinegar, stir 
in one pound of dark brown sugar, one- 
half cupful of grated horsr-radish, two 
tablespoonfuls of white mustard seed, one 
tablespoonful of ground ginger, one tea¬ 
spoonful of ground cloves and the same 
amount of allspice. Let the pickle come 
slowly to the boiling point, then remove 
to the back of the range and let it stand 
for one hour. Seal up in Mason jars, 
and it will be ready for use in a week, 
but will improve with age. 
* nmiiii 
Improve your 
cooking by using 
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Aluminum utensils 
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from thick, hard ' 
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None but the best metal can withstand the 
pressure of the huge rolling mills and stamping 
machines used in making “Wear-Ever” utensils. 
Replace utensils that wear out 
with utensils that “Wea r-Ever ’* 
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It tells you how to save fuel, time and strengt h 
WANTED- Men to demonstrate and sell “Wear- 
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The Aluminum Cooking Utensil Co. 
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Northern Aluminum Co., Ltd., Toronto, Ontario 
Send prepaid, 1-qt. “Wear-Ever’’ stewpan. Enclosed 
is 25c in stamps or coin— money refunded if not 
satisfied. Offer good until Sept. 20th only. 
Name.. 
Address. 
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DRY YOUR FRUIT 
ar.d vegetables by steam in two hours on the 
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THE RURAL NEW-YORKER 
333 West 30th Street, New York 
