THE RUE AT NEW-YORKEK 
1143 
gooseberry sauce enriched with cream; 
American authorities, however, use eggs 
and butter instead of cream. To make it 
English fashion, stew either green or ripe 
gooseberries, after topping and stemming 
them, until tender, in just enough water 
to prevent burning, strain through a sieve, 
sweeten and then stir in as much rich 
cream as taste dictates; pour into a glass 
dish and set away in a cool place. A 
very delicious dessert is made by using 
this gooseberry fool as filling for char¬ 
lottes. lining either one large mold or 
small individual cups with ladies’ fingers 
or small slices of sponge cake, and then 
filling with the gooseberry mixture, put¬ 
ting whipped cream on the top. The 
American recipe adds to one quart of ripe 
gooseberries, stewed and strained, the 
yolks of four eggs, one cupful of sugar 
and one tablespoonful of butter, beaten 
together until light. Pour into a glass 
dish, and heap on top the whites of the 
eggs, beaten with two tablespoonfuls of 
powdered sugar. 
Gooseberry Pudding.—Line a mold with 
suet crust, fill with gooseberries liberally 
sugared, sprinkle a little water over them 
to start the syrup, cover with paste, and 
steam three hours. For the suet crust, 
mix one cupful of good hard beef suet 
chopped to powder with three cupfuls of 
sifted flour and a little salt. Moisten with 
milk or water, but use just as little liquid 
as will make the paste roll out; if too 
wet it will be heavy. Some use a little 
baking powder in it, but the old-fashioned 
English housekeepers do not. Sometimes 
an egg is used in suet crust, but we 
make it without the egg. This is our 
favorite crust for a boiled’ beefsteak or 
apple pudding. 
Gooseberry Flummery. — Stew ripe 
gooseberries till soft, sweeten to make 
a rich syrup, with all the sugar fully dis¬ 
solved, then thicken with cornstarch dis¬ 
solved in a little water. Let it boil up 
to thicken, just like a blanc mange, then 
pour into a serving dish or mold, and 
serve cold with cream. Other fruits that 
make delicious flummery are strawberries, 
raspberries and blackberries. 
Gooseberry Trifle.—Stew either green 
or ripe gooseberries, sweeten and when 
cold stir in some cream, as for gooseberry 
fool. Cover the bottom of a serving dish 
with sliced sponge cake, and pour the pre¬ 
pared gooseberry over this. Then cover 
the top with stiff whipped cream and dec¬ 
orate with blanched almonds, split in half 
and stuck upright over the cream. 
Excellent jelly is made from gooseber¬ 
ries, also a highly flavored catsup or chut¬ 
ney. 
Sweet Mixed Pickles Wanted. 
I want a recipe for sweet pickle, really 
sweet, with the liquid part yellow and 
rather thick. We have to buy the goods 
to make it, so if cabbage and cucumbers 
and onions could form a good part of it, 
so ibuch the better, as they are about the 
cheapest for the most bulk. Tomatoes 
are not popular with one member of the 
family. If you can help me out I will 
surely appreciate it. 
I had the most gorgeous success with 
a meringue that I am almost afraid to 
try another lest my newly acquired repu¬ 
tation is lost. I combined the informa¬ 
tion in the recipes in The R. N.-Y. and 
had the meringue in the oven nearly an 
hour! The domestic science teacher in 
one high school told me it was essential 
to have a very hot oven—the result of 
this, with me, was a flat bit of leathery 
substance as soon as it cooled. 
I do hope that bean canning recipe 
with cream of tartar will be spread broad¬ 
cast. It is excellent in its simplicity and 
keeping abilities. A. E. F. 
Sweet Green Tomato Pickles 
I have an unfailing recipe for sweet 
green tomato pickles. Select the small 
ones with the seeds not developed much. 
Cut off blossom end and sprinkle with 
salt, a half cup to a gallon of tomatoes. 
In the morning drain and cook in weak 
vinegar until each tomato can be pierced 
with a straw. Skin out carefully into a 
stone crock and prepare two quarts of 
quite strong cider vinegar with three cups 
of brown sugar, a handful of whole 
cloves, cinnamon, mace and preserved or 
candied lemon and orange peel or the fresh 
if obtainable. Heat this mixture boiling 
hot and pour over the pickles. The peel 
and spices should be tied in a thin bag. 
The following morning drain off syrup 
into a kettle, add two cups more sugar 
and boil down tc quite a thick syrup; 
pour over the pickles and when they are 
cold weight with a small saucer and tie 
paraffin paper on top of crock. H. W. 
Light Layer Cake. 
In response to R. T. C.’s request for 
a good recipe for light layer cake to put 
chocolate icing on, would say that I have 
used the following recipe for 31 years 
and it has never failed me yet: One 
cup sugar, one-half cup butter, three- 
quarters cup sweet milk, one and three- 
quarters cups flour, one-quarter cup corn¬ 
starch, two teaspoons baking powder. Sift 
flour, cornstarch and baking powder to¬ 
gether three times before using. Whites 
of three eggs, one-half teaspoon lemon 
extract; cream butter and sugar, then 
add milk, flour, cornstai-ch, baking pow¬ 
der, lemon extract and lastly the well- 
beaten whites of the eggs. I always try 
a small amount of the cake dough in a 
gem pan to see if it is all right; if too 
thin add a little more flour, if too thick 
add a little milk. This recipe makes two 
Embroidery Designs 
No. 577 is a design for a scalloped border. 
Transfer pattern, one yard, 10 cents. 
If [ MU- K N 
Q V l! R ST V 
v vn z 
No. 903 is a design for an alphabet in Japan¬ 
ese style. Two complete alphabets, one includ¬ 
ing letters one inch in height and one including 
letters one-lialf an inch in height are given. 
The letters also can be combined to form mono¬ 
grams, as suggested in the illustration. The 
work is to be done in solid embroidery or satin 
stitch. To make solid embroidery or satin 
stitch, pad the stamped letters by darning back¬ 
ward and forward, then cover closely with over 
amr over stitches, working in an opposite direc¬ 
tion from the padding. Price of transfer pat¬ 
tern, 10 cents. 
layers nine and one-quarter or three 
layers eight and one-quarter inches in 
diameter. mbs. h. o. p. 
I notice on page 1019, Mrs. R. T. C. 
asks for light layer cake recipe. My 
favorite is cup sweet cream in which dis¬ 
solve one-lialf teaspoon soda, add one egg 
well beaten with pinch salt, then one 
cup sugar and flour, about one and one- 
half cups, well sifted with one teaspoon 
cream of tartar. Or the same recipe with 
one cup sour cream instead, using two 
teaspoons cream of tartar and one of 
soda. Either makes nice light cake. 
Another stand-by is butter size of egg 
creamed with cup sugar, add well beaten 
egg, one-half teaspoon soda dissolved in 
one-half cup sweet milk, one cup flour 
which has been sifted with one teaspoon 
cream tartar. Then add alternately the 
remaining one-half cup milk with another 
cup flour. There are other good recipes re¬ 
quiring more egg. Then here is a simple 
one requiring no eggs: 
Cream one cup sugar and butter size 
of egg together. Sift one cup flour, two 
teaspoons baking powder, one table¬ 
spoon cornstarch together. Mix together 
and wet up with one cup sweet milk. I 
have been much interested in the sugges¬ 
tions concerning meringues, as I seem to 
have lost my knack for it lately. Also 
for the dustless duster and many, many 
other suggestions. mbs. l. c. l. 
I notice that R. T. C. asks for 
a layer cake. Here is a very inexpen¬ 
sive one: One cup sugar and one-quarter 
cup of butter, two eggs beaten light, 
one cup milk, two cups flour and two 
rounded teaspoons baking powder; flavor 
to suit. H. B. B. 
Combination Canned Vegetables. 
These recipes were given by canning 
specialists of the Department of Agricul¬ 
ture to girls’ canning clubs: 
Corn and Tomato (Combination).— 
Blanch fresh corn on the cob six minutes. 
Cold dip. Cut corn from cob, cutting 
from tip to butt. Blanch tomatoes 1% 
minutes and cold dip. Remove skin and 
core. Chop tomatoes into medium pieces. 
Mix two parts of tomatoes with one 
part of corn and mix thoroughly. Pack 
in glass jars or tin cans. Add a level 
teaspoonful of salt per quart. Put rub¬ 
ber and cap in position, not tight. (Cap 
and tip if using enameled tin cans.) If 
using hot-water-bath outfit, sterilize 00 
minutes; if using water-seal outfit, ster¬ 
ilize 75 minutes; if using a five-pound 
steam-pressure outfit, sterilize GO min¬ 
utes; or if using an aluminum pressure- 
cooking outfit, sterilize 45 minutes, Re¬ 
move jars. Tighten covers. Invert to 
cool and test the joint. Wrap jars with 
paper to prevent bleaching, and store. 
Corn, Tomatoes, and String Beans 
(Combination).—Use one part of corn, 
one part of green string beans, and three 
parts of tomatoes. Blanch fresh corn on 
the cob for six minutes and cold dip. 
Cut corn from the cob, cutting from tip 
to butt. Prepare string beans and cut 
into convenient lengths. Blanch four 
minutes and cold dip. Blanch tomatoes 
one to three minutes and cold dip. Re¬ 
move skin and core. Cut into medium 
pieces. Mix thoroughly. Pack in glass 
jars or enameled tin cans. Put rubbers 
and caps in position, not tight. (Cap 
and tip if using enameled tin cans.) If 
using hot-water-bath outfit, sterilize 90 
minutes; if using water-seal outfit, ster¬ 
ilize 75 minutes; if using a five-pound 
steam-pressure outfit, sterilize 60 min¬ 
utes; or if using an aluminum pressure- 
cooker outfit, sterilize 45 minutes. Re¬ 
move jars. Tighten covers. Invert to 
cool and test the joint. Wrap jars with 
paper to prevent bleaching, and store. 
Watermelon Syrup. 
The Department of Agriculture at 
Washington gives the following direc¬ 
tions for making an excellent table syrup 
from watermelons: 
Remove the pink flesh and seeds from 
the rind of sweet, fully ripe melons. 
Crush the flesh with a potato masher or 
by running it through a meat chopper. 
Place the crushed pulp and seed in cloth 
bags and squeeze out the juice, which 
flows out readily. About five-sixths of 
the pulp will squeeze out as juice. About 
13 gallons of the juice will make one 
gallon of syrup. This amount of juice 
can ordinarily be secured from 10 water¬ 
melons weighing from 22 to 25 pounds 
each. 
The juice is then boiled down into a 
syrup in an ordinary preserving kettle. 
The juice boils without much foaming 
until it begins to thicken, when the fire 
should be slackened to prevent foaming 
and burning. The red coloring matter 
in the juice coagulates during boiling, 
and part of it rises to the surface, where 
it can be removed by skimming. The re¬ 
mainder floats about in the juice, form¬ 
ing red particles which gather near the 
top. Toward the last of the boiling the 
syrup must be watched constantly. If 
the housewife has a candy thermometer, 
she should take the syrup from the fire as 
soon as it reaches a temperature of 220 
deg. F., otherwise she should let it cook 
until a small sample on cooling is about 
as thick as maple syrup. When the boil¬ 
ing has finished, the syrup can be set 
aside to cool in covered vessels or can be 
poured while hot into cans or glass con¬ 
tainers and sealed. Where a cider press 
is available the melons can be cut into 
pieces and arranged on the press so that 
the pressure will extract the juice of the 
pulp before it presses the rind. The 
juice of the rind is not so rich in sugar, 
and experiments with rind juice alone in¬ 
dicate that it is not suitable for syrup. 
If it is desired to make syrup free from 
red particles, start the syrup boiling, 
and when some of the coagulated matter 
has been removed by skimming, transfer 
the juice to tall glass jars or other tall 
containers and allow it to settle and cool 
for a few hours. This allows the red 
particles to settle to the bottom. The 
upper part of the juice can then be 
poured off and boiled into syrup. 
nnisn your floor or any piece of 
furniture — to bring: back to life and 
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Office 19 
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84 
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Vaseline” Camphorated is also strong¬ 
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ointment for gathered breasts. 
Put up In handy metal capped glass bottles. 
At drug and general stores everywhere. 
Illustrated booklet describing all the‘‘Vase- 
line” preparations mailed free on request. 
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(Consolidated) 
6o State Street. New York City 
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Ill Chambers Street New York City 
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333 West 30th St. New York City 
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When you write advertisers mention The R. N.-Y. and you’ll get a quick reply 
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