THE RURAL NEW-YORKER 
1041 
not let everything go to pieces. Father 
used to say “The necessities we must 
have, but the superfluities we can get 
along without.” In my part of the 
world everybody works; it is considered 
disgraceful not to, and successful is that 
man who likes his “job.” I suppose we 
can all learn to like our “jobs” if we try. 
I would advise each husband to send 
his wife away, for at least a week’s visit 
each year. You know she gets horribly 
tired of washing that old separator and 
those milk pails and cream cans. Of the 
women and men I know it seems to me 
that the women tire of doing, over each 
day, the same kind of work, sooner than 
men tire of their work. One man said 
his work was his vacation. But I am 
supposed to be talking of women now. 
We all like a change once in a while, so 
w * go visiting and visit and visit and vis¬ 
it, and our friends feed us, and set us 
down, and rest us. Then they take us 
all around to see the sights. We have the 
time of our lives, and then come home, so 
tired but O, so happy, just to get home. 
HELEN SOUTH WORTH. 
More About Apples. 
Apple Chutney.—This recipe, received 
originally from Indiana, is an exceeding¬ 
ly appetizing relish: Twelve sour apples, 
one mild onion, three peppers (one red), 
one cup of seeded and chopped raisins, 
one pint of pure cider vinegar, one-half 
a ctip of curant jelly, two cups of sugar, 
the juice of four lemons, one tablespoon 
of ground ginger, one-fourth a teaspoon 
of cayenne, one tablespoon of salt. Chop 
the apples, onion and peppers very fine; 
add the vinegar and jelly and let simmer 
one hour, stirring often; add the other 
ingredients and cook another hour, stir¬ 
ring constantly. Store as canned fruit. 
Apple Marmalade.—This was given 
some years ago in the Chicago Record: 
Select for it the best cooking apples with 
a tart flavor. Remove cores and seeds, 
but do not pare. After preparing, weigh 
the apples, put in a preserving kettle, 
cover with water and cook very slowly 
until soft. Strain. Return the pulp to 
the kettle with three-quarters of a pound 
of granulated sugar to every pound of 
apples. Set over the fire and cook very 
.'lowly until thick and clear. Add for 
every two pounds of apples the juice of 
half an orange or lemon, when the mar¬ 
malade is half cooked. If it is possible 
to get quinces, add one quince, pared, 
core removed and sliced thinly, to every 
two pounds of apple when first putting 
to cook. Pack while hot into small jars. 
Cover with melted paraffin. 
Baldwin Apple Relish.—Chop fine one 
large onion and two Baldwin apples that 
have been pared and cored. Ileat one 
cupful of weak vinegar. Blend one tea¬ 
spoonful each of mustard, sugar and corn¬ 
starch, half a teaspoonful of salt and the 
yolks of two eggs. Stir this into the 
boiling vinegar and cook until thick; add 
the apple and onion and serve cold or hot, 
according to the family taste. 
Baked Apple Pudding.—Butter an agate 
taking dish. Slice into this tart apples 
enough to fill the dish; sprinkle with salt 
and pour in two or three tablespoonfuls of 
water. Sift together a cup and a half 
<»f flour, three teaspoonfuls of baking 
powder, and one-fourth teaspoonful of 
salt. Into this work with the tips of the 
fingers three tablespoonfuls of butter. 
Beat an egg, add three-fourths of a cup of 
milk (scant measure), and stir into the 
dry ingredients. When thoroughly mixed 
-pread over the apples. Bake in a quick 
oven about 25 minutes. Invert the dish 
no as to have the apples on the top. 
Serve hot with butter and sugar or syrup. 
Apple Meringue.—Peel and halve tart 
apples. Make a syrup of granulated 
sugar and water and put the apples in it, 
letting them cook until they can be 
pierced with a straw. Arrange the ap¬ 
ples on the platter they are to be served 
in; boil the syrup down and pour over 
the apples. When cold, heap irregularly 
ith a meringue of the whites of four 
Kgs, four heaping tablespoonfuls of pul¬ 
verized sugar and the juice of a lemon. 
Sprinkle with chopped almonds and set 
• n the oven on a board and brown quick¬ 
ly. Serve very cold, with a rich custard. 
Apple and Bago Pudding.—Core and 
!>eel enough apples to fill an ordinary 
ized baking dish. Fill the centre with 
NUgar and nutmeg. Wash a cup of sago 
and cook it in water to cover, until it 
is clear. Pour all around the apples and 
bake one hour in a good oven. Add more 
water if it becomes dry before it is done. 
Serve it cold with cream. 
Ways With Pears. 
Pears in Cider.—One of our friends 
reports that Kieffer pears are delicious 
canned in sweet cider. The customary 
syrup is made by melting sugar in the 
'• kler, and the pears are cooked in this 
(not over-cooked) either in the jars or 
in a kettle. The cider is said to give 
much richness of flavor. Pears were also 
canned in perry (pear cider), but the 
result was not considered so desirable as 
where the apple juice was used. 
Pear Chips.—Four pounds of Duchess 
or other hard pears sliced thin, four 
pounds of sugar, the juice of three lemons 
and grated rind of one, one ounce of dry 
or green ginger root chopped fine and one- 
Embroidery Designs 
No. £93.—Baby Bib, to be embroidered 
solid xvitli tlie satin stitch or as eyelets, 
outlining the stems and buttonholing the 
scalloped edge, or the whole design with 
the exception of the scalloped edge may lie 
outlined. The price of a pair of these bihs 
stamped on finest small cord' white pique 
with mercerized (loss to complete embroid¬ 
ery, one in white and the other in baby 
blue is 25 cents; transfer pattern 10 cents. 
905.—Design for Diamond Smocking. Two 
sizes are given. The smaller size is adapt¬ 
ed to children’s gnimpes and dresses and to 
dainty garments. The larger size K adapt¬ 
ed to garden smocks, women’s skirts, etc. 
Transfer pattern 10 cents. 
half tumbler of water. Cook until clear, 
then seal in jelly glasses. 
Bear Syrup.—Very nice syrup may be 
made from pears, core ami pare then; 
cover with cold water and set on back of 
stove, let simmer until soft, then dip off 
juice carefully or strain through a col¬ 
ander. If the juice is not clear strain 
through a fine strainer. Return to the 
fire and boil down rapidly to about one- 
quarter, then add sugar, about as for 
jelly, a cupful of sugar to a cupful of 
juice. Boil until the syrup is thick as 
you wish and put in glass jars. This, 
when properly made, is thought to be as 
nice as maple syrup. The flavor may 
he varied a little by using a very little 
lemon juice or green ginger. If desirable, 
the cooked pears may be used by boiling 
them a short time with a little sugar, or 
with sugar and vinegar. 
The above recipes, from the Rural 
Cook Book give a little variety from the 
plain canned fruit. The following are 
also good: 
Spiced Pears.—Cut in half and pare 
seven pounds of the best Winter pears— 
those commencing to soften are best. 
Pour a pint and a half of a good cider 
vinegar over three pounds of granulated 
sugar. Put the vinegar and sugar in a 
preserving kettle, add one ounce of whole 
cloves, one-half ounce of mace and half a 
dozen pieces of ginger root. Boil, and 
skim well. When clear, put in the fruit, 
and cook slowly for two hours; when 
cold put in jars and seal air tight. 
Sweet Pickled Pears.—Five pounds of 
firm, just ripe pears, three and a half 
pounds of granulated sugar, one quart of 
vinegar, one tablespoonful of ground cin¬ 
namon, one lemon sliced very thin and a 
hit of mace. Stick two whole cloves in 
each pear, one at the blossom, one at the 
stem end. Put the fruit in the cold vin¬ 
egar, with sugar and spices; boil until 
soft; take out and put in jars, allowing 
the vinegar to boil until reduced to the 
quantity needed for filling the jars; pour 
it over the fruit. In three days pour off 
the vinegar, bring to a boil and pour 
again over fruit. 
Chicken Salad Without Mayonnaise. 
Can you give me a recipe for making 
chicken salad without mayonnaise dress¬ 
ing? M. M. w. 
Where mayonnaise is not desired, the 
salad is mixed with plain French dress¬ 
ing only. The simple French dressing 
consists of one saltspoonful salt, one-half 
saltspoonful pepper, three tablespoonfuls 
oil, one tablespoonful vinegar: Mix in 
the order given, adding the oil very slow- 
ly. Cut into dice one pint cold boiled or 
roast chicken and one half pint celery 
(some use an equal quantity of celery), 
and stir in the French dressing. Chill 
in the icebox until served, then arrange 
on lettuce leaves and garnish with rings 
of green pepper or slices of hard-boiled 
egg. or hard-boiled egg yolk pressed 
through a sieve. Some like one-fourth 
teaspoonful of onion juice added to the 
dressing, or a small quantity of made 
mustard rubbed in. 
Labor Saving and Meringues. 
It seems to me too bad to tell women 
who probably have barely time to whisk 
up a meringue with au egg-beater that in 
order to have them good they must do 
it with a fork. When I was first married 
I had no. egg-beater and had to use a 
fork, and it is a good deal of work, and 
takes time which is valuable. I had a 
friend who said her meringues always 
were tough. I wished to find out what 
could make thorn so. I never had any 
trouble that way. I tried doing all sorts 
of things to the eggs, and I never yet 
made a tough meringue, so cannot sal 
what makes them tough, but I do know 
that a good clear egg white beat up with 
an egg-beater is good enough for the 
President. I beat the egg till stiff, put 
in sugar, much or little as I want. I 
never put in flavoring. Put it in a fair¬ 
ly hot oven on the top grate and watch 
it, for it burns readily. airs. e. m. e. 
Spanish Rice. 
One cup rice, one cup tomato, one tea¬ 
spoon salt, two cups cold water, one ta¬ 
blespoon butter, one onion diced (small), 
paprika. Wash rice thoroughly and 
drain well. Melt the butter in a frying 
pan and heat very hot; add the rice and 
stir constantly until well browned (about 
the color of cocoa). Push the rice to one 
side, add the diced onion and brown. Stir 
up well and add salt and cold water and 
boil rapidly until rice is well done and 
the kernels stand up big and round. Add 
tomato and paprika and let simmer un¬ 
til well heated; serve hot. If preferred, 
rich milk may be used in the place of the 
tomato and a beaten egg may be added. 
Rice browned is very easy to digest. Any 
loft over can be used in vegetable or in 
stock soup. e. m. s. 
Plain Pancakes.—Sift into a bowl two 
cupfuls of flour with a well-rounded tea- 
spoonful of baking powder, a half tea- 
spoonful of salt and a scant tablespoon¬ 
ful of sugar. Beat to foaming lightness 
one egg and add with enough milk to 
make a rather thin batter. Bake brown 
on a well-greased hot griddle. 
Oregon Apple Sauce Cake.—One cup 
sugar; one-half cup butter; two cups 
flour; three eggs; four tablespoons sour 
milk; one cup tart apple sauce; one tea¬ 
spoon soda; one teaspoon each cloves, 
cinnamon and nutmeg. Beat the eggs, 
add sugar and beat well, then the butter, 
beat till it creams; add milk, apple sauce 
and spices, sift the flour and soda to¬ 
gether, and beat in gradually. Bake in 
layers or loaf. It is very nice with this 
apple filling: White of one egg beaten 
stiff, one cup sugar beaten in, and one 
large tart apple grated. Spread between 
layers and serve at once. 
MRS. GEO. SHEPPARD. 
When you write advertisers mentiou The 
R. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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Good CIDER 
Will make you big profits. 
Mount Gilead Cider and Grape Juice Presses 
produce 10 to 400 barrels daily. 
All sizes, hand or power. All 
power presses have steel 
beams and sills. 
Fully Guaranteed 
We make cider evaporators, 
apple-buttercookers, vinegar 
generators, cider and vine¬ 
gar filters. Writo for catalog. 
HYDRAULIC PRESS MFG. CO. 
137 Lincoln Ave., Mount Gilead, Ohio. 
Or Room 119 I 39 Oortlandt St., New York, N. Y. 
Presses 
We furnish outfits for any 
size mill, from the small¬ 
est to the largest. Our 
Presses. Graters, Evap¬ 
orators, Pumps, etc., 
are 1 ‘the standard ’ ’ 
leOSCHERT PRESS CO. 
I2W,Water St.,S>racus8.N.Y. 
Established 1872. 
SAVE YOUR 
With a Monarch Hydraulic Cider Press 
you can turn your culls into good selling 
cider. You can u.so do custom pressing 
fer your neighbors. Our improved 
high pressure construction gets alt 
the juice from the apples with min¬ 
imum power. All sizes of 
Presses, from 15 to400barrels 
a day. A small investment 
will start you in a profitable 
business. Ask for free. 
Catalogue describing our 
l A. B. FARQUHAR CO., Ltd., Box 130, 
DRY YOUR FRUIT 
ar.d vegetables by steam in two hours on the 
“Granger” Fruit and Vegetable Evaporator. 
Cheaper than canning—Less work—No loss— 
t ost, $3.00, $5.00 and $8.00. Send for catalog F. 
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C' A VU A C wagons, hay stacks, waterproof 
Y fit) duck, etc. Canvas bags for all pur¬ 
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State size required. W. STANLEY, 50 Church St., N.Y. 
For One New Yearly Subscrip¬ 
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This “American Maid” 
Non-Breakable 
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It is 14 inches high, pat¬ 
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face, stuffed with pure, 
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This doll will not be given with subscriptions—they are 
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subscriptions as indicated. 
THE RURAL NEW-YORKER 
333 West 30th Street, New York 
