IShe RURAL NEW-YORKER 
925 
corset cover, using a bit for arm straps 
if needed. The ribbon used was a cap 
bow from a girl’s cap, which was not 
needed. 
Father and big brother had wide-end 
ties alike. The ends from one made cuffs, 
from the other a collar for the girl’s 
coat. [Mother also deftly cut and seamed, 
then lined a tie for a small protecting 
collar for her coat. She made a pretty 
bag of tie ends put together hit-and-miss 
fashion, each briar-stitched in dull green, 
lined in dull green, and drawn up by 
green cords and tassels. The strips were 
eight inches long, and were put together 
on the machine, then pressed flat and 
lined and stitched. . It "was novel, and the 
cost a trifle. There are hundreds of tie 
ends in our houses for such deft fingers. 
A girl friend copied the idea into collar, 
cuffs and belt for a spox't coat, also a hat¬ 
band in the same, and the effect was odd 
and pretty. Then a person more clever 
than either seamed tie ends into a tarn 
cap top, using black stitches, black velvet 
for head band and a black tassel. 
The good prrts of a • silk waist made 
an attractive Amstee for a coat suit. 
Light-weight woolen trousers can be 
cut into girls’ wool underskirts, using four 
gores; finish seams nicely, add a band or 
ruffle to lengthen if needed. These are 
seldom used unless there is a small boy, 
but blue serge trousers were used Avith 
some neAV material of blue and mixed 
plaid in making a new dress, worn OA^er a 
warm underskirt made from similar old 
garments. Truly there is a use for every¬ 
thing, and the American woman is wise 
enough to find it. mks. 0. 0, M. 
scalding water, season with salt, onion 
juice and a teaspoonful of sugar. Add 
more boiling Avater, and stir over the fire 
in double boiler for 15 minute ;, and add 
six hard-boiled eggs minced fine. Lay 
rolls of this mixture on corn husk, wrap 
and tie each roll, then boil one hour in 
salted water. We think lunch counters 
usually prepare the mixture as a paste 
including the chicken, rather than cover¬ 
ing the chopped meat with the paste, but 
Here is one which has been in the family 
a good many years. It is good; I have 
used it a good many times: One cup of 
sugar, half cup butter, half cup milk, 
half teaspoonful of soda in the milk, two 
cups of flour, one teaspoonful of cream 
of tartar mixed Avell Avith the flour, three 
eggs. Flavor with lemon. .T. R. 
The following is my recipe for ice 
cream cake: one cup sugar, one-half cup 
A charming design of a patriotic nature, and one that is not at all diflicnlt to euihroidei', 
is the large pillow, No. 7(10. Only the outline and long and' short stitch is required. The 
sailor suit is white, though it is outlined in gray, Avith blue collar and black shoes. Tlie 
soldier in broAvn and the girl’s blouse is white outlined in gray and skirt blue. The steJek 
of the gun is brown and barrel black. The plank upon wliich tile three are sitting is for 
either gray or brown. The floAvers are for pink and leaves green. The design is stamped 
and tinted on fine quallt.v Avhite embroidery fabric, size 17tl>x27 Inches, and Avith mercerized 
floss to complete embroidery, costs 75 cents. 
The C old Pack Method 
Is strongly recoraiiicnded by the 
C. 8. Government ns tlio 'best and 
the one snfo wny to preserve- 
"Pcal, Avash or blanch the fruit and 
vegetal)Ies and ])ack them into the 
iars Fill jars with syrup or 
Doiliiig water and put on rings and 
tops. Place in closed boiler or can¬ 
ning apparatus made especially for 
this purpose. This process sterilizes 
both jars and contents aj'ter they 
are sealed.” 
Only the beat rings wilt stand the 
steaming of the Cold Pack Metliod- 
So use only— 
s 
LLCO 
(EL-KO) 
AATde, thick, tough —made of extra heavy 
quality red rubber—protect your preserves per¬ 
fectly till eaten. 
The difference in cost —the price of safety— 
figures doAvn to only half a cent per jar. 
If your dealer can’t supply LLCO Jumbo Rings— 
Send 60c (in stamps) for 4 dozen 
Or better yet, 81.60, the price of 10 dozen, and 
get 12 dozen. 
A dozen gummed labels to mark your jars, sent 
free Avith each dozen of the rings. 
Loring Lane Company 
39 Harrison Street Ncav York City 
ClearYour Skin 
WeYouSleep 
With Cuticura 
All druggists; Soap 25, Ointment25 &50, Talcum 25. 
Sample each free of "Cuticura, Dept. F, Boston.’* 
Canned Ham 
T'^se glass jars, having sterilized both the 
jar and covers in a pan of boiling Avater 
on the stove. Fry the ham as for the 
table, cooking thoroughly. Pack the fried 
meat in the jars. Pour hot water into 
the kettle in Avhich the meat Avas fried, 
adding some salt to the water, but not a 
large amount. Fill the jars Avith the 
liquid, to one and one-half inches of the 
top. Fill the jars Avith hot, melted but¬ 
ter, lard or drippings, any kind of grease 
that is sweet and clean. Put hot rubbers 
on jars and seal; keep Avhere it is cool and 
dark. Any kind of meat, fresh beef, 
pork, etc., suitable for frying can be used 
for canning in the same Avay, but if fresh 
meat is used salt should be scattered over 
the meat Avheii it is cooking. All canned 
food or fruit should be opened tAVO or 
three hours before it is used. 
Rye Biscuits.— Taa’O cupfuls white flour, 
114 cupful rye meal or rye flour, a little 
salt; one slightly heaping teaspoonful 
soda. Mix well together. Add two or 
three tablespoonfuls molasses and oue- 
third cupful thick, sour cream and one 
and tAvo-thirds cupful buttermilk, or sour 
milk. Mould lightly, cut out and bake. 
L, B, AV. 
Hot Tamale* 
Would you give me a recipe for hot 
tamales, a Mexican dish? I Avish to 
make them for lunch counter trade. 
B. G, R. 
The following are recipes for hot ta¬ 
males : Boil a chicken till tender, salting 
the water; then chop fine and season 
with cayenne pepper and garlic, using 
plenty of pepper. Mix one cup of corn- 
meal with just enough boiling water to 
make a thick paste. Shape the chop¬ 
ped meat into rolls, about the size of the 
little finger, and encase each roll of meat 
in the cornmeal paste. Take the inner 
husks of corn ears, cut off the ends, and 
wash in boiling Avater. Then wrap each 
tamale carefuly in a corn husk. Put ta¬ 
males in a saucepan, cover with the 
liquid in Avhich the chicken Avas boiled, 
adding to it tAvo or three small red pep¬ 
pers, and cook the tamales for 15 min¬ 
utes. It is well to put one layer of ta¬ 
males only in the saucepan, so that they 
are not broken in taking out, also to tear 
some strips of the tougher corn husks, and 
tie the Avrapping around the tamales 
with this. 
Another recipe adds to the chopped 
chicken half a pound of seeded raisins, 
half cupful of stoned olives, and one 
young red pepper, all chopped very fine. 
Mix all together, and stir to a paste 
with two cupfuls Indian meal; wet with 
the olives, eggs and raisins make the sec¬ 
ond recipe a more expensive one. The 
canned tamales put up by some packers 
are a mixture of chicken and cornmeal, 
highly seasoned. 
Three Apple Recipes. 
I send some apple recipes for which 
you made request recently. They are not 
original, just passed along. I have also 
this thought for busy people. While we 
are so busy, let us once in a while, take 
time to think whether we are living sim¬ 
ply to keep house or do Ave keep bouse 
to live? Is our work a means to our 
end or only end of our life? 
Apple Slump.—In spite of its name 
this is a very good dish, and peach, 
blackberries or huckleberries may be 
served in the same Avay. The fruit should 
be cooked in a deep kettle, not too small 
at the top, and while still hot and bub¬ 
bling, covered with biscuits rather thiu 
and placed closely over the top. 
Cover closely and cook for 10 min¬ 
utes AA'ithout lifting the lid. When done 
arrange the biscuits on the edge of a 
platter and fill the center with the same. 
Seiwe hot with milk or cream and sugar. 
The following chutney sauce is sim¬ 
pler than the one previously given, but 
very good. 12 green sour apples, two 
green peppers, six green tomatoes, four 
small onions, one cup raisins, one quart 
vinegar, two tablespoonfuls of mustard 
•eed, two tablespoonfuls salt, one-half 
cup powdered sugar, two cups brown 
sugar. Remove the seeds from the pep¬ 
pers add the tomatoes and onion, and 
chop fine. Put the vinegar, sugar and 
spices on to boil. Add the chopped mix¬ 
ture, simmer one hour. Then add the 
apples pared and cored and cook slowly 
till soft. Seal like any fruit. The pep¬ 
pers are always omitted at our house, be¬ 
ing indigestible to one member of the fam¬ 
ily. Other condiments may be added— 
in reason. Too many savor of a drug 
store. 
Just plain apple sauce canned, is a 
regular favorite and always acceptable 
in the Winter. Apples of a good flavor 
and sufficient body are preferable. We 
are lucky to have a pippin tree which 
bears abundantly. Apple jelly is a beau¬ 
tiful product, delicate and of a lovely 
red color. It is made like any jelly, aud 
by adding quince, the skin and cores 
when preserving quince, a different fla¬ 
vor is secured. Green grapes also make 
a fine red jelly, very sour, useful with 
meats, in serving them for supper. 
M. F. 
Ice Cream Cake 
I saAv in a recent R. N.-Y Mrs. I. B. 
W. asks for an ice cream cake recipe. 
butter, one-half cup milk, one and one- 
half cups flour, one and one-half tea¬ 
spoonfuls baking powder, whites of two 
eggs beaten stiff, one-half teaspoonful 
salt. Stir confectioners’ sugar into the 
yolks until thick, and spread on top. 
Cornmeal Cookies for the Kiddies.— 
One-half cup melted fat, one-half cup mo¬ 
lasses, one-half cup corn sirup, one egg, 
one cup wheat flour, two cups cornmeal, 
cue-half teaspoonful soda, six tablespoon¬ 
fuls sour milk. fabbaier’s wife. 
Books Worth Buying 
Landscape Gardening, Parsons.2.00 
I.awn Making, Barron. 1.10 
Fertilizers and Crops, Van Slyke.... 2.60 
Weeds of Farm and Garden, Pammel 1.60 
Book of Wheat, Dondllnger. 2.00 
Buccessful Fruit Culture, Maynard.. 1.00 
Irrigation and Drainage, King.... 1.60 
Study of Corn, Shoesmith.60 
®he Soil, King. 1.50 
THE RURAL NEW-YORKER, 
333 WEST 30th ST., NEW YORK. 
“A Dip and 
it$ Done 
SaVe$ the Be^t Part 
of the Fruit 
D ON'T waste the best part of the fruit you 
preserve, by paring it. Peeiyour peaches, 
p%ars and plums the Babbitt way. It’s quicker, 
easier, and best of all, it saves the finest flavored part of the fruit 
—that next the skin. The BABBITT way is true conservation, 
..And nothing could be easier. Simply dip fruit in a hot solu¬ 
tion of BABBITT’S LYE and all the skin comes off. This is 
the way the California canners peel fruit and it is also approved 
by the U. S. Board of Food Inspection. Docs not injure 
the fruit in any way. Try it for this season’s preserving. 
You’ll find BABBITT’S LYE at your dealers. 
,wbe concentrate 
Uy 6 
- SoJium CbUnd* 
• 2i Sodium 
wciCHTO.as o*. 
L *** Pii Lye Soluiion la 
DIRECTIONS: To nine gallons of water add half a can 
of Babbitt’s Concentrated Lye and half an ounce of 
alum. (For small quantities of fruit use one gallon of 
water, four tablespoons Babbitt’s and a pinch of alum.) 
Place fruit in wire basket or thin cloth and suspend in 
the boiling solution for two minutes. Rinse thoroughly 
in cold water and all the skin will come off. 
Send for booklet describing many other uses 
for BABBITT’S LYE. 
B. T. BABBITT 
11 Broadway - - New York 
WM 
