881 
RURAL NEW-YORKER 
but bp surp to turn on cake before it 
starts to set. For the orange sponge 
cake use the white of one egg well beaten, 
the juice of one orange and thicken with 
pulverized sugar. isernice goggin. 
A Canning Convenience 
I went to a canning demonstration re¬ 
cently where the lecturer used a handy 
little article with which to put the jars 
into the sterilizer and to take them out. 
Almost any man or woman could easily 
make one like it. It consisted of a hori¬ 
zontal piece of wood resembling the wood¬ 
en part of a chopping knife. Precisely 
around the middle of this a coarse wii'e is 
wound, and extends perpendicularly about 
eight inches, tei’minating in a small hook 
to slip under the wire part of the can. 
A. D. 
Graham Crackers 
I noticed a recent request for recipe for 
graham crackers, and I send one that my 
family has enjoyed for years, though I 
do not claim that they are identical with 
the bought ones: Two cups granulated 
sugar, 1 cup shortening, grated nutmeg to 
taste; mix well, then add % teaspoon of 
soda dissolved in cup sour milk. Stir 
in half graham and half wheat flour until 
stiff enough to handle, using wheat flour 
the following recipe used in my mother’s 
family for 50 years or more: Prepare 
your fruit as you would for canning, 
stoning it; fruit seven pounds; brown 
sugar, ,3% pounds; stick cinnamon, one 
ounce; sprig (or whole) mace, one ounce; 
whole clovers one ounce; vinegar, one 
pint. After fruit is prepared put it (un¬ 
cooked) in a stone jar. Boil together, 
the vinegar, sugar, and spices, until well 
dissolved; skim, pour over the uncooked 
Pickled Walnuts 
Will you give me a recipe for pickled 
walnuts? F. II. c. 
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, dr>’ them between two cloths and 
))ierce 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, prepared in the follow¬ 
ing proportions : Four quarts of vinegar, 
one cupful of sugar, three dozen cloves, 
three dozen black peppers, IS whole all¬ 
spice and 12 blades of mace boiled 
togi'ther for five minutes. 
This genuine 
Victrola for $15 will 
play any music in 
the Victor Record 
catalog. 
Write to us for the handsome illustrated 
Victor catalogs, and the n.amc and address 
of nearest Victor dealer. 
.Victor Talkintr Machine Co. 
Camden. N. J. 
Buy Direct from the Importer 
COFFEE 
A Canning Time Table 
The Department of Agriculture, in a 
recent circular, gives the following time 
table for scalding, blanching and steriliz¬ 
ing of fruits and vegetables by the oue- 
poriod cold-pack method. The blanching 
is done by plunging them for the time 
indicated in boiling water, then removing 
from the boiling water and putting in 
cold water, the colder the better. Drain 
immediately; do not let them soak in the 
cold water: 
on the kneading board. Mold soft, bake 
in (luick oven. m. f. 
Another Kule: 1% cup of sugar, 1 cup 
shortening, 1 cup sweet milk, 1 teaspoon 
salt, y teaspoon baking powder, graham 
flour to make a stiff dough. Roll very 
thin and hake quickly. 
iIRS. J. UOUQIITON. 
Pickled Peaches 
Not only the best but the easiest made 
pickled poaches I ever ate were made by 
fruit iu the jar. While the liquid is boil¬ 
ing hot, cover jar, stand aside for two 
days. Then pour off the vinegar, etc., 
put it on to boil. When hot pour in the 
fruit and boil all together until clear and 
trjinsparent. Return to jar, tie up with 
thick paper. This pickle will keep as 
well as that made by the tedious and re¬ 
peated scaldings, usually recommended. 
I’ears, pickled by this recipe are fine; 
preferred to peaches, by many of the 
family. x. Y. z. 
PRODUCT>S 
Fruits of All Kinds 
Apricots . 
Blackberries. 
Blueberries. 
Cherries (sweet) . 
Dewberries. 
Crapes. 
Peaches . 
Plums. 
Raspberries. 
Strawberries. 
Citrus Fruits . 
Cherries (sour) . 
Cranberries. 
Currants. 
Cooseberries. 
Rhubarb (blanch before jiaring) 
Apples .. 
Pears . 
Figs. 
Pineapple . 
Quince. 
Special Veget.mu.es ,\.\i) 
Co.MRI.NATIONS 
Tomatoes. 
Tomatoes and corn. 
Eggplant. 
Corn on cob or cut oil’. 
Pumpkin . 
Squash . 
Hominy. 
Cabbage or .sauerkraut. 
Greens or Pot IIerhs 
Asparagus. 
Bru.ssels sprouts . 
Cauliflower. 
Pepper cress . 
I^amb’s quarters . 
Sour dock . 
Smartweed sprouts . 
Puicslane or “pusley”. 
I‘okeweed. 
Dandelion . 
Marsh marigold . 
Wild mustard . 
Milkweed (tender sprouts and 
young leaves) . 
Pod Vegetables 
Beans (Lima or string). 
Okra. 
Peas . 
Roots and Turers 
Beets. 
Carrots . ... , 
Sweet potatoes . 
Other roots and tubers, as 
parsnips or turnips . 
Soups, all kinds . 
Shell fish . 
Poultry and game ...!!!!!!!! 
Fish. 
Pork and beef . ' 
Minutes 
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Water Seal Out* 
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Minutes 
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Drying Tomatoes 
Some years ago among recipes for pre¬ 
serving tomatoes for Winter use, I 
found one way which was to cook them, 
then dry them. I do not remember how it 
was done. Can anyone give this method? 
We shall need knowledge of all ways of 
preserving food now. w. M. 
5 lbs. Bsan or Ground 
7 f Satisfa 
$ 1.00 
Satisfaction guaranteed. 
Deiivered I'Yee 
within 300 miles. 
51 Barclay St. 
NEW YORK 
IF you want books on farming of 
any kind write us and we 
will quote you prices 
THE RURAL NEW-YORKER 
333 West Thirtieth Street. New York 
6 
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>USE 
m 
X'y 
I* n‘ / 
I''', 
To Keep Your 
Milk Cans Scientifically Clean Use 
20 Mule Team Borax. Whether you ship whole 
milk or deliver at the creamery, it will pay you to 
keep your milk cans sweet and germ proof. This 
"Borax will do it. It is a harmless antiseptic and 
cleanser. Use it when you clean your separator. 
In both laundry and kitchen you will find constant 
use for 
MULE TEAM Borax 
It makes the clothes white—saves scrubbing—helps the soap 
do its best work. Sprinkle ,*ome in the water when you wash 
your dishes—it cuts the grease and puts a shine on your china and 
glass ware. In the bath tub, 20 Mule Team Borax cleanses the 
pores, refreshes the skin and kills perspiration odors. 
20 Mule Team Borax Soap Chips 
Soap in chip form. SaTcs you soap cuttiot. Blended in the ri^ht propor* 
Cmu6» one part Borax to three parts soap. /Vsf a substitute for Borax but • 
time, labor and money saver that will pay you to use every wash day. Sac the 
picture ot the famous 20 Mules on eachoftbe above packages* Sold by all dealers. 
I 
