C'Atf RURAL NEW-YORKER 
eai 
cup raisins, ^4 teaspoon salt, one tea¬ 
spoon baking powder; flavoring; milk 
enough to make a stiff dough. Steam 
about 2 y 2 hours. .<3. b. 
Cold Pack Method of Canning Fruit* and 
Vegetables 
A few years ago the housewife canned 
her tomatoes, preserved her fruit and 
thought she had exhausted the possibili¬ 
ties of canning. This was a great mis¬ 
take and she is realizing today that it is 
just as easy to can corn or string beans 
as it is to can tomatoes. But how? It 
is a very simple matter for a housewife to 
run a miniature canning factory in her 
own kitchen and by following these di¬ 
rections she should be able to conserve 
many of the products of farm or garden 
that would otherwise go to wa^ste. There 
are numerous canning outfits available 
for the heginner. 
1. The homemade outfits such as wash- 
boilers, tin pails, wash tubs, and lard 
pails. A false bottom, preferably made 
of a medium-sized galvanized iron netting, 
i« necessary in these. 
2. the water-seal outfits, having an 
inner seal and jacket and a cover that 
passes between the outer and inner jack¬ 
et. A higher temperature may be main¬ 
tained in these than in the homemade 
outfits and this is valuable in canning 
vegetables and meats for saving time, fuel 
and energy. They cost between .$10 and 
$15. 
3. Steam pressure outfits. These are 
made to carry from five to 30 pounds 
steam pressure and may be regulated to 
maintain the different temperatures nec¬ 
essary for various vegetables and food 
products. 
When the housewife has provided her¬ 
self with some sort of an outfit and the 
necessary glass jars she is ready for her 
actual canning. The products to be 
canned must be fresh and in good con¬ 
dition. Never can those that have ma¬ 
tured or commenced to harden, or those 
that have withered and begun to decay. 
Vegetables that are young and tender and 
have been gathered in the early morning 
will give the best results. 
When the vgetables are gathered, the 
next step in canning is to sterilize the 
jars, for it is upon comi)lete sterilization 
that successful canning depends. To ster¬ 
ilize jars in a wash boiler, wash the jars 
as <,*leau as possible, fill with cold water 
and adjust the lids; if screw top jars, as 
tightly as you can easily with thumb and 
little finger; if glass top jars, place the 
top spring in position and leave the side 
spring up. Place jars in wash boiler on 
wire rack and cover with cold water. Al¬ 
low water to come to boiling point and 
boil 15 minutes. 
During this process the vegetables' may 
be prepared, washed, tied in cheesecloth 
(for convenience in handling), and drop¬ 
ped into a saucepan of boiling water. 
This is called blanching and is a process 
necessary to retain the natural color of 
the vegetable, to remove an acid that 
causes sour jars and to .shrink the vege¬ 
table so that the finished jar may be full. 
The time for blanching varies with dif¬ 
ferent classes of vegetables; three to five 
boiling water for three minutes. Re¬ 
move, put into cold water and then pack 
upright in jars. Add a level teaspoon of 
salt, put on the rubber, fill jar with 
boiling w'ater, partially seal and sterilize 
one and one-half hours. 
To can rhubarb. Wash, cut in inch- 
long pieces but do not skin. Dip into 
boiling water for one to three miniites (do 
■not let water continue boiling), then into 
cold water and pack in sterilized jars. 
Fill the jar with boiling syrup (one cup 
sugar to two cups water), partially seal 
and .sterilize 1.5 minutes (12 minutes in 
water-seal outfit). 
:NtRS. F. W. STILLMAN. 
Wheat-Saving Breads 
The following recipes, worked out in 
the experimental kitchen of the United 
States Food Administration, are for yeast 
bread containing 50 per cent wheat flour, 
38 per cent wheat flour substitute, and 12 
per cent potato. These dougha must be 
stiffer than ordinary bread dough: 
Ground Rolled Oat Bread.—One-half 
cup (107 c. c.) liquid, one tablespoon 
.syrup, one teaspoon fat, one-half cake 
comi)rcssed yeast, one teaspoon salt, one 
and one-half cups (6 oz.) wheat flour, 
one cup (4% oz.) ground oats, three- 
fourths cup (6 oz.) mashed potato. 
Cornmeal Bread—One-half cup (107 
c. c.) liquid, one tablespoon syrup, one 
teaspoon fat, one-half cake compressed 
yeast, one teaspoon salt, one and three- 
fourth cups (7 oz.) wheat flour, one cup 
(5 oz.) cornmeal, three-fourths cup (6 
oz.) mashed potato. 
Rice Flour Bread.— One-half cup (107 
C. c.) liquid, one tablespoon syrup, one 
teaspoon fat, one-half cake compressed : 
yeast, one teaspoon salt, one and one-half 
cups (6 oz.) wheat flour, one cup (4% 
oz.) rice flour, three-fourths cup (0 oz.) 
mashed potato. 
Buckwheat Bread.—One-half cup (107 
c. c.) liquid, one tablespoon syrup, one 
teaspoon fat, one-half cake compressed 
yeast, one teaspoon salt, one and three- 
foui'th cups (7 oz.) wheat flour, one cup 
(5 oz.) buckwheat, three-fourths cup (0 
oz.) mashed potato. 
Barley Bread.—One-half cup (107 c. 
c.) liquid, one table.spoou syrup, one 
tea.spoon fat, one-half cake compressed J 
yeast, one tea.spoon salt, one and oue-half 
cups (6. oz.) wheat flour, one and two- 
third cups (4% oz.) barley, three-fourlhs 
cup (6 oz.) mashed potato. 
Cornflour Bread.—One-half cup (H)7 
C. c.) liquid, one tablespoon .syrup, one 
teaspoon fat, one-half cake compressed 
yeast, one teaspoon salt, one and two- 
third cups (6% oz.) wheat flour, one and 
one-fourth cups (4% oz.) corn flour, three- 
fourths cup (6 oz.) ma.shed potato. 
1. The weights in parenthesis are exact, 
the household measures given approxi¬ 
mate as nearly as possible these weights. 
2. If dry yeast is used, make the 
sj)ouge with one-eighth to one-fourth cake 
and allow it to rise over night. If liquid 
yeast is preferred, substitute one-fourth 
cup for one-half cake of the compressed 
yeast and reduce the liquid in recipe to 
one-fourth cup. 
minutes for peas, beans and asparagus, 
six to eight minutes for carrots, beets 
and turnips, and 12 to 15 minutes for 
spinach, Swiss chard and greens. From 
the blanching water the vegetables ai-e put 
into cold water (“the cold dip”) to set 
the color, to wash off any acid left, to 
Bhrink the vegetable further, and to make 
packing ea.sy. 
By this time the jars will be sterilized 
and they may be removed from the boiler 
and the water emptied out of them. Then 
the vegetables are packed into them as 
tightly as possible without crushing or 
breaking. Peas, Lima beans and corn are 
an exception to this; with these vege¬ 
tables jtack the jars to within two inches 
of the top to allow for swdling during 
cooking. Next add a level teaspoon of 
salt to each quart jar, put a good rubber 
in place, fill the jar to overflowing with 
boiling water, partially seal and put back 
into the wash boiler. Again let the water 
come to the boiling point and boil one 
hour and a half (one hour in a water- 
seal outfit). Remove the jars from the 
boiler and seal tightly. 
To can asparagus. Absolutely fresh 
asparagus is necessary. Wa.sh, cut each 
stalk the length of the jar and blanch in 
4'i'uth is the secret of eloquence and of 
virtue, the basis of moral authority; it is 
the highest summit of art and of life.— 
Henri Frederic Amiel. 
Saves Housework 
Stop filling and cleaning kerosene lamps. 
Stop running a coal or wood fire for summer 
cooking and ironing. Make your own gas 
with a SUNLIGHT 
ACETYLENE GAS 
GENERATOR, 
which has safety feed 
and patented night 
Light with Ga« 
Cook with Gas 
Iron with Gas 
supply hopper, and requires no outdoor pit. 
Just the thing for Farm, all-year Home or 
Summer Cottage. 
SUNLIGHT GAS GENERA TOR 
with three burner gas stove, port 
able oven, and acetylene gas 
iron with 6-ft. flexible tubing. 
Better tlian easoline or kerosene. Cheaper than electricity. 
Cleaner, handier and cooler thaa coal or wood. 
Sunlight Gas Machine Co. 
68 Summit Street Brooklyn, N. Y. 
CA 
;$150 
Gas Stove Comfort 
Kerosene Cost 
Cook with kerosene—it costs little 
and is sold everywhere. 
And do V^onderful cooking—with 
the New Perfection Oil Cook 
Stove. 
No ashes, coal or wood to add 
to your hard work. 
Steady, smokeless heat at the touch of 
a match. On or off instantly—readily 
adjusted for any kind of cooking—real 
gas stove comfort with kerosene. 
3,000,000 users prove the worth of the 
New Perfection, 
Made in 1, 2, 3, 4-burner sizes, with or 
without cabinet top. 
STANDARD OIL CO. OF NEW YORK 
Principal Offices 
New York Albany 
Buffalo Boston 
NEW PERFECTION 
OIL CO^STOVES, 
Ask your dealer about 
theNew Perfection 
Kerosene Water 
Heater and New 
Perfection Ovens— 
none better. 
For best results use 
SO-CO-NY Kerosene. 
this 
Ci\j0enime 
Vlctrola 
It will play for you 
any of the more than 
5000 records listed in 
the Victor Record 
catalog. 
Write to ui for the 
handsome illustrated 
Victor catalogs, and 
the name and address , 
of nearest Victor i 
dealer. 
Victor Talking 
Machine Co. 
Camden. N. Z, 
"HIS MASTERS voice” 
Delicious, Pure, Full Strength 
COFFEE 
Direct from Importer 
Saves you 10 to 15 cents per pound 
6 lbs. Genuine Maracaibo Coffee 
Bean or Ground for 
or 
‘$ 1.00 
fr |— 
1 lb. Best Tea, 1 lb. Best Coffee, 
and 1 lb. Best Cocoa for 
Money back if you are not delighted with the quality. 
Parcel Post free within 300 miles. Send for Price List. 
WRITE NOW for one of the $1.00 OFFERS 
JAMES VAN DYK CO. 
Sore Muscles 
Muscular 
soreness, stiff 
or swollen joints and 
, backache immediately 
benefited by an application of 
ANDOLIN 
The Penetrative Anodyne Cream 
Keduces sweUlng, makes joints sue 
and muscles pliable. One appllcM 
gives relief in th« most obstinate 
cases. Send 10c, coin or stamps for 
^trial size tube, or OOofor lai^ tube ., ‘ 
EDWARD LASSERE. Inc. 
Sole Agenta for America 
<06 West 23rd St. 
HewYork 
<D01J = 
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[Home Canning Made Easy I = 
* Get a /‘NATIONAL” Outfit. The * “ 
steam pressure way of canning will 
be a revelation to you. Quick, easy. 
sure. No spoilage. The world 
■ is short of food. Can tlie 
i things that ordinarily go to 
_ _• waste—f rui ts, vegetables. 
If meats—^for home use and for 
■ ^e. Make big money. Prices are high. 
■ Now IS your chance. You also serve your 
■ country by jarin* food. Home outfits tl8. Factory 
H outfits up to $2,000. Write for catalog. 
H Northwestern Steel & Iron Works 
Spring St., Ecu Claire, Wia. 
Txtionali 
lit 
STEAM PPESSUPE 
nUi<i»NuT«7/ CANNING OUTFITS 
the garden guide 
I Third big edition m lesathao 1* months kih the story of its appreclu-1 
tion by garden owners. Compact, complete, unrivalled. Professionals f 
solve every ptohlemof the aoitUiercby making of GARDEN GUIDE I 
that rcliablo instructor amateur, gardeners.havo been looking for all I 
these ye^ Contains' exhaustive chaplet* on the Homo Vegetable I 
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^pagat^ Kcrtilisers, Insect Pests, T'lamung the Home Grounds, 
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CanmngancTlOOlothergardenfactorsaUcovered. Handsome cover. I 
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^yptstlaallaeedsmen) A.T.P.\LAM*BgCo,A>8*W.37thSl.N.Y. 
I Your Neighbor! 
I NeedsTheRural I 
New-Yorker | 
If he is not a reader get = 
his subscription—If he is r 
a subscriber get his re- = 
newal. Liberal terms to = 
= agents—Write to E 
^ Department “L” ^ 
I The Rural New-Yorker 1 
= 12 
333 West 30th Street 
New York City 
Tilllllllllllllil!llllllllllllillllllllllllll|||||)= 
