RURAL NEW-YORKER 
945 
I 
side with eirt)ugh watpr to cover them. A 
screen at the bottom of the boiler will 
prevent breaking. Heat the water to the 
simmering point (180 degrees) and keep 
at this point 30 minutes. Itemove the 
bottles, stand on end and dry the cork 
with a towel. When nearly cold, press 
cork in firmly and dip top of bottle in 
melted paraffin or sealing-wax. A simple 
method of sealing is to press the cork be¬ 
low level of neck of bottle and cover with 
sealing-wax. A sealing-wax may be made 
by melting together equal parts of rosin 
and beeswax. Store upright in a cool 
])lace. 
Chocolate Recipes 
The following recipes arc tasty, and 
chocolate is not included in our fo<Kl con¬ 
servation. Any substitute flour may be 
used for one-half the amount called for, 
and other preferred substitutes used. The 
chocolate, added to milk and eggs, makes 
the article rich in food value, and other 
parts of the meal may be simplified when 
a rich dessert is used. 
Chocolate Roll.—Three eggs, one cup 
of sugar, one cup of flour, one teaspoon 
baking powder, two-thirds cup of boiling 
then one-half cup milk, mixed with two 
tablespoons cornstarch. Stir until boil¬ 
ing. Remove from fire, heat well. Spread 
while warm. Nut meats may be added. 
Chocolate Crullers.—One ounce un¬ 
sweetened chocolate, one and one-half 
cup flour, one-half cup each milk and 
sugar, one egg, one level tablespoon but¬ 
ter, one and one-half teaspoon baking 
powder, a pinch of salt. Melt chocolate 
over hot water, add sugar, butter, egg, 
milk, flour and powder. Jlix into a stiff 
dough. Roll, cut into rings, fry in smok¬ 
ing hot fat. Vegetable fat is best. Roll 
in sugar. 
Chocolate Cream.—One cup of sugar, 
one-half cup best grated chocolate, one 
quart of milk, one tablespoon cornstarch, 
three egg yolks and one teaspoon vanilla, 
one cup whipped cream. Cream sugar, 
cornstarch, chocolate and egg yolks; add 
milk; stir over the fire until boiling. Re¬ 
move from fire and heat until creamv. 
Add vanilla. Serve cold with sweetened 
whipped cream. 
Chocolate Bread Pudding. — Two 
squares melted chocolate, three cups milk, 
three cups fine bread crumbs, one cup 
sugar, two eggs, a pinch of salt; one tea- 
spooTi vanilla. Soak the crumbs in milk, 
No. 7(i.3 is a siiituljlo frame for a naval or military picture. The cnibroid'ery shoiihl he 
(Tune ill silk. The jiicture oval i.s to he huttonholed in deep gold if it is to he cut out, or 
outlined if the picture is to he pa.sted on. The eagle is for cream white, employing the 
outline and long and short stitch. The flag calls for the satin stitch in the national colors. 
The llagstalf and cord are for gold. The lettering is done for the satin stitch in red. The 
design is on tan art linen, and, with silk lloss to complete emhroidcry, costs tiOc. The 
design only, 703a, costs !0c. 
Lemon Sauce 
Add two tablespoons flour to one cup of 
sugar; mix; add one-half pint of boiling 
water, the grated rind and juice of one 
lemon. Pour while hot over one beaten 
egg white. Orange or vanilla may be 
used in place of lemon. This is an ex¬ 
cellent pudding sauce. mbs. c. c. M. 
Mush Muffins 
On page 84 E. H. L. refers to mush 
muffins. Will you give this recipe? 
New York. MRS. R. ii. w. 
AVe are unable to find recipe for mush 
muffins. The following recipe is for 
raised hominy muflins. We .should like to 
receive from our readers recipe for mush 
muffins, made without yeast. One cup of 
warm cooked hominy, one-fourth cup of 
butter, one cup of scalded milk, three 
tablespoons of sugai’, one-half teaspoon of 
salt, one-fourth of a yea.st cake, one- 
fourth cup of lukewarm water, three and 
one-half cups of flour. Mix the hominy, 
butter, milk, sugar and salt together. 
AVhen lukewarm add the yeast dis.solved 
in lukewarm water, and flour. Beat 
thoroughly, cover and let rise over night. 
In the morning cut down, fill hot but¬ 
tered gem pans two-thirds full, let i-ise 
and bake in a moderate oven. 
Cream of wheat muffins are made from 
cold cooked cereal as follows: Add to 
two cupfuls of cooked cream of wheat, 
a cupful of milk and work it smooth, 
then two eggs well beaten and a table¬ 
spoonful of sugar; to a pint of flour add 
two small teaspoonfuls of baking pow¬ 
der, and a half teaspoonful of salt, rub 
into the flour a tablespoonfvil lard or but¬ 
ter ; add to these ingredients the wheat 
that has been mixed with the milk and 
eggs. Butter muffin pans, fill them two- 
thirds full, and bake in a hot oven 20 
minutes. 
SAVE HALF Your 
Paint Bills 
BY USING Ingersoll Paint, 
PROVED BEST by 75 years’ use. It will 
please you. The ONLY PAINT endorsed 
by tbt “GRANGE” for 43 years. 
Made in all colors—for all purposes. 
Get my FREE DELIVERY offer. 
From Factory Direct to You at Wholesale Prices. 
INGERSOLL PAINT BOOK—FREE 
Tells all about Paint and Painting for Durability. Valu¬ 
able information FREE TO YOU with Sample Cards. 
Write me. DO IT NOW. I WILL SAVE YOU MONEY. 
Oldest Ready Mixed Faint House in America— Estab. 1842. 
0. W. Ingersoll, 246 Plymouth St., Brooklyn, N.Y. 
Save Your Fruits and Vegetables 
What youldon’t cat now, keop for next winter 
by UHinK the 
‘GRANGER EVAPORATOR” 
No tntoart tiojara.no cans. ThouRanda In use 
— endorsed by U. S. Gov't. Send $6, check or 
moneyordcr; satisfaction guaranteed or money 
back. You save the cost several times over 
on sugrar alone. ^ 
Pood win Win 
let R. all aboutj. , ^ .i* 
evaporating:, f y 
GRANGE 
SALES ASS’N 
For Your Empty Bag 
Don’t throw away a single bag- 
they’re worth money to you. Trices ai 
'way up now. Cash in on all you have 
But be sure you get our prices befon 
you sell a single one. We guarantee mosi 
liberal grading. Over 20 years in busi¬ 
ness is your assurance of a square deal 
every time. We buy any quantity. 
Freight paid on all shipments to 
' Werthan. Find out what real satisfac* 
lion is. Write quick, stating what yoa 
have. Address 
WERTHAN BAG CO. 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
Save the 
Thoughtless 
Dollars 
water. Beat the egg jolks for a few miu- 
utes. add sugar and beat nutil light. Add 
the beaten whites, water, flour, baking 
Iiowder and extract. Bake jelly roll fa.sh- 
ion, add filling and roll. 
Chocolate Sweetmeat.—One enj) bitter 
grated chocolate, one and one-half cup 
liowdered sugar, one enp of mixed nut 
meats, cut fine; beat in whites of two 
eggs; add chocolate, sugar and nuts to 
beaten whites. Het on the stove and stir 
until warm. Remove from fire, add one 
tablespoon vanilla, heat until creamy. 
l’\jrm into a roll or small bonbons; roll 
in powdered sugar and cool. 
Chocolate Pie Filling.—Beaten yolks 
<.f three eggs, one cup of sugar, three 
tablespoons cornstarch, a ])inch of salt, 
one-balf cup of grated chocolate or a lit¬ 
tle h'ss of cocoa, two cups of milk. Mix 
and boil until it thickens, I’oiir onto the 
baked crusts. Cover with a meringue of 
the beaten egg whites and sugar to taste. 
Chocolate Marshmallow Cake. — One 
egg, one-fourth cup of butter, three- 
fourths cup of sugar, two-thiivls cup of 
milk, one teaspoon baking i)owder, one 
cuj) flour. Bake in a cake. Mix a filling 
of one square of melted clocolate, one-half 
cup of powdered sugar and enmigh split 
marshmallows to cover the cake. Serve 
warm. 
Chocolate Filling.—Melt two squares 
of chocolate in two tablesiioons cold cof¬ 
fee, add one cup of pulverized sugar aud 
two or more tablespoons sweet cream; 
add the chocolate, sugar, beaten eggs, 
flavor. Turn into a buttered dish ; bake 
slowly until set. The time varies^with 
depth of mold. 
Chocolate Frosting..— One cu)) pow¬ 
dered sugar, one tablespoon fresh butter 
rubbed into the sugar, two teaspoons pow¬ 
dered or grated chocolate, four tabli*- 
.spooms boiling coffee. Flavor with vanilla ; 
beat. This frosting never dries into hard¬ 
ness. MRS. c. o. M. 
Pumpkin Molasses and Squash Sugar 
1 have often heard elderly people tell of 
pumpkin molasses. Could you tell how it 
is made, also squash sugar? Is thei’e a 
greater iiercentage of sugar iu these than 
in beets ? a. E. 1’. 
Massachusetts. 
AVe have heard of pumiikin molasses, 
but do not know how it is made. Squash 
sugar is new to us. We would lik(‘ to 
bear from those who have had exj)erience 
in making these forms of sweetness. 
Sugar saviug is interestiug to us all. 
Canned Sweet Corn 
Twelve ciijis of corn, one cup white 
sugar, one and one-half cups of salt. 
Cook 25 minutes, seal hot. Add no water: 
juice may settle after canning; it will be 
all right. When opened to cook or use. 
turn into a basin, cover with cold water, 
let stand one hour, drain olT and season. 
MRS. w. L. w. 
WS.S. 
' VAR SAVINGS STAMPS 
ISSUED BY THE 
UNITED STATES 
GOVERNMENT 
“7 got the sweetest hat today, and, my dear, oj course, 
I didn’t really need it, but—’^^ 
♦ * * « 
“What if it is only a few blocks?. Here, taxi!” 
If. If an if. 
“I know I’d feel a lot better if I ate less, bat I simply 
must have a big order of—” 
* * * * 
Over there in the Picardy mud, pock-marked with 
significant craters and “plum-caked” with unspeakable 
things that once were men, our soldiers can’t hear all 
that some of us are saying. Good that they can’t, isn’t 
it? It wouldn’t make it any easier to stand firm against 
those blood-crazed grey hordes who come on wave 
after wave because they believe their Kaiser is “God’s 
anointed shepherd cf the German people.”' 
« « 4 : « 
It isn’t that we Americans are a selfish people. We 
have simply been thoughtless. 
Money is needed to win thb war—let’s give it. So far, 
we have been asked only to lend—to lend at a good round 
4% interest. Turn your THOUGHTLESS dollars into 
War Savings Stamps. 
NATIONAL WAR SAVINGS COMMIl'TFE, 
WASHINGTON 
Contributed through Division 
of A dvertisinl 
United States Gov’t Comm, om 
Public Information 
This space contributed lor the Winning of the War by 
AMERICAN TELEPHONE AND TELEGRAPH COMPANY 
NEW YORK CITY 
