RURAL NEW-YORKER 
985 
sold for their Thrift Stamp money, but 
as there are five such stands right in 
succession there is not so much sale, 
and most people go by on the trucks. I 
saw they wanted the apples bad enough, 
but could not get off to get them, so I 
take them to the railroad station in my 
baby coach so I am down there b.y six 
clock. The men stop working 15 min- 
six. I live just one mile from 
It, makes me hustle, as I plan 
to havf the supper all ready before I 
leave home, as my husband is home by 
six o'clock from work. It is no fjin 
either to get the apples ready, as our 
hogs run under all the trees but one, 
where I get the apples. Just as soon 
as they hear an apple drop they think it 
fell for their benefit. lly oldest boy 
shakes them, one girl keep the- pigs away, 
the other girl tends the baby, while I 
gather the apples. It has not rained here 
for over six weeks and certainly is daisty. 
I wash all apples that I sell. We have 
not many trees, and as I get only those 
that are on the tree as they ripen every 
day it just makes a nice load to push 
down. I line my coach with paper, then 
pour apples in. If I have only one bas¬ 
ket I take my baby along, as I do not 
like to leave a baby with the children 
and go away to be out of calling distance. 
I sold the apples at five cents per quai-t. 
Now I sell by count, 10 for five cents, 
and a real small kind, 25 for five cents. 
I sell all I take down in 15 minutes after 
the army trucks unload the men. I have 
been about 14 times now and have $12.90 
towards my Thrift Stamp money, 
I would buy apples and sell them down 
there, but I said I am not in the busi¬ 
ness for making money. I have more 
than I can do at home; have five chil¬ 
dren, the oldest 12 years, baby nine 
months old; do all my own work. We 
have condensed our living rooms, and 
have three light-housekeeping families on 
the place since the Government work has 
started here. We have 10 brood sows 
and raise little pigs to sell, cultivate a 
16-acre farm without any extra help— 
cannot get any, not for love or money. 
My husband works at the Govei'nment 
works, but when the work gets ahead 
of him on the fai-m he stays home a day 
or two a week to catch up. 
The five children help a lot by plant¬ 
ing, pulling weeds and hoeing. They get 
paid for most of the work by the row, 
one, two or five cents, just according to 
the work, and that money they use for 
Thrift Stamps. All four children have a 
book full and are stai-ting the second. 
By taking the apples every evening 
there is nothing going to waste on the 
farm and we are doing all we can do 
to help win the war, I have a brother 
in the Navy, too. This is his tenth year 
of enlistment. He has been on the other 
side one year in .Tanuary. It is “some¬ 
thing awful” to go to the station, as 
there is only one side of the road to 
walk on, and one gets all the dust from 
the continual passing of trucks, jitneys 
and autos. I could have a horse and 
wagon to go with, but in such a crowd 
the horse would be a nuisance to me, and 
my boy, the only one that could help me, 
sells papers at the plant from four to 
six o’clock to get his I.iberty Bond 
money. So we are all woiddng hard and 
trying to do our bit just where we are, 
hoping the war will soon come to an 
end. MRS. MARY C. BROWN. 
Midsummer Canning 
Many of my reader’s will exclaim 
“Nonsense!” when they read these can¬ 
ning directions. “Can carrots, why? 
Can cabbage, nonsense. I can keep them 
all Winter.” Yes, but can you keep them 
young and tender as they are now? Try 
a few jars of carrots, onions and Sum¬ 
mer cabbage and see how delicious they 
are next Winter. 
Carrots.—Cut off the tops, wash and 
scrape. Blanch for five minutes, dip in 
cold water, slice, dice or leave whole and 
j)ack in sterilized jars. Add salt and 
boiling water and sterilize for hours 
in washboiler or one hour in water-seal 
canner. 
Carrot Conserve.—Clean and scrape a 
quantity of the deep orange carrots and 
cook in boiling water until tender. Drain 
and put through a potato ricer. To each 
pint of carrot pulp add oue pound of 
sugar and the outside rind and juice of 
two oranges and one lemon. Add a 
little water and cook slowly, stirring oc¬ 
casionally with a wooden spoon until it 
is of jam-like consistency. 
Early Cabbage.—Cut off the outside 
leaves and wash carefully. Cut in con¬ 
venient sized pieces and blanch five 
minutes, dip into cold water and pack in 
sterilized jars. Add boiling water and 
salt, and sterilize for 1^2 hours in wash- 
boiler, or one hour in water-seal canner. 
Winter cabbage may be canned in the 
same manner. 
Onions.—^The smaller the better. Pre¬ 
pare as for the table, blanch three to 
five minutes, according to size, dip in 
cold water and pack in sterilized jars. 
Add boiling water and salt and sterilize 
for hours in washboiler, or one hour 
in water-seal canner. 
Swiss Chard.—Wash carefully and re¬ 
move the large midrib. Blanch for 12 
minutes, dip in cold water and pack 
tightly in sterilized jars. There should 
be very little room for the boiling water. 
No, 930, Transfer Design for Enabroidering 
a Carving or Tray Cloth 
The oval carving cloth is the accepted 
one, and the wheat design seems espe¬ 
cially suitable. Just now, when there is 
difficulty in obtaining linen, a great many 
women are using the union material for 
such purpose. The dots are designed to 
be worked as eyelets, the leaves in solid 
or satin stitch and the wheat in bullion 
stitch, while the stems are to be outlined. 
The combination of stitches makes an 
exceedingly attractive effect. The scal¬ 
lops must be w’cll padded and button¬ 
holed. Mercerized threads are the pre¬ 
ferred ones for such use. Blue transfer. 
Trice 10 cents. 
ter will not become cooled, until it is 
quite solid. Pack in sterilized jar.s or 
glasses. 
Spiced Peaches. — Seven pounds of 
peaches, four pounds sugar, one pint of 
vinegar, three cloves stuck in each peach, 
one-half ounce ground cinnamon tied in 
a bag; make syrup of sugar and vinegar, 
cook peaches a few at a time and place 
in a stone pot. Cook syrup .30 minutes 
longer and pour over peaches, placing 
cinnamon bag among the peaches. Cover 
with a plate and tie up when cold. 
Plums.—Prick the plums with a fork 
or use a cork through which several pins 
have been stuck. Blanch from one to 
three minutes and pack in sterilized jars. 
Fill jars to overflowing with boiling syrui) 
and sterilize 12 minutes in wash boiler 
or 10 minutes in water seal canner. 
Apples.—Blanch from one to three 
minutes and pack in sterilized jars. Fill 
jars with boiling syrup and sterilize from 
12 to 15 minutes in a wash boiler or 10 to 
12 minutes in a water seal canner (ac¬ 
cording to the hardness of the apple). 
Apples may be made into sauce, packed 
into sterilized jars and sterilized 12 min¬ 
utes in boiler or 10 minutes in a canner. 
Elderberry Jelly.—Use two quarts "of 
red elderberries and one quart of sour 
apples cut in pieces. Add two cups of 
water and cook until fruit is soft. Put 
in jelly bag to drip. Measure the juice 
and return to the kettle and boil 10 min¬ 
utes. Add three-fourths cup of sugar to 
each cup of juice and boil again about 
10 minutes or until the mixture will jell. 
Pour into sterilized glasses, cool and seal 
in the usual manner. 
MRS, F. W. STILL5IAN. 
String Beans Canned With Cream of 
Tartar 
Will you reprint the recipe for can¬ 
ning string beans with cream of tartar? 
I had it and mislaid it. o, s. 
This recipe is asked for many times 
each season. We have printed it several 
times, and readers who have tried it al¬ 
ways say that it is particularly good: 
Wash and cut the beans in inch i)ieces. 
Add water enough to cover, and to each 
quart of beans add one teaspoonful of 
cream of tartar. Boil 20 minutes and 
put in fruit cans. When using them pour 
off the water; rinse well in cold water, 
and cook in the usual way, adding oue 
teaspoonful baking soda to each quart of 
beaus. 
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Save Your Fruits and Vegetables 
What you|don*t cat now, keep for next winter 
I by usinK the 
“GRANGER EVAPORATOR” 
No sugar, iwjara.rto oann. Thousands in uso 
— endorsed by U. S. Gov't. ?ond $6» check or 
moneyorder; satisfaction Kouranteetl or money 
buck. You save the coat several times over 
on suRttr alone. ^ 
Write forbook- 
let E. all about 
I evaporatincf. 
GRANGE 
SALES ASS'N 
Lafayette 
BnildinK 
Phila. 
Food will Win 
the 
Save it. 
Sterilize hours in wash boiler or 
one hour in water seal canner. Other 
greens are canned in the same manner. 
The large midrib of the Swiss chard may 
be canned like asparagus and served in 
the Winter with cream sauce on_ toast 
or as a salad with mayonnaise dressing. 
Lima Beans.—Beans that are abso¬ 
lutely fresh as well as young and tender 
are necessary if the best results are to be 
obtained. Wash, shell and blanch for 
three to five minutes. Cold dip and pack 
in sterilized jars to within two inches 
of the top (to allow for swelling while 
cooking). Add salt and boiling water 
and sterilize for ly^ hours iu the wash 
boiler or one hour in the water seal 
canner. If the beans are at all old, ster¬ 
ilize for two hours iu boiler. 
Summer Squash.—Wash and remove 
the skin and seeds. Blanch two to three 
minutes, mash and pack tightly in steril¬ 
ized jars. Add salt and boiling water 
(only a small quantity should be neces¬ 
sary) and sterilize lyi hours iu wash 
boiler or oue hour in water seal canner. 
Peaches.—Wash, halve and remove 
pits. Blanch from one to three minutes 
or until skins are loose. Dip in cold 
water and remove skins. Pack iu steril¬ 
ized jars pit side down and fill to over¬ 
owing with boiling syrup. Sterilize 12 
minutes in wash boiler or 10 minutes in 
canner. 
Peach Butter.— ^To every pound of 
peaches, weighed after peeling and stew¬ 
ing, allow one-half pound of sugar. l*re- 
pare peaches, cut in pieces and put 
through a press. Put over fire in a porce¬ 
lain kettle; let the pulp heat slowly and 
cook, stirring occasionally, until it is of 
the consistency of marmalade. Add the 
sugar and stir until dissolved and cook 
rapidly for 15 minutes. Place the kettle 
on the back of the stove, where the but¬ 
I F your tableware and sil'ver are new, always 
use 20 Mule Team Borax when washing 
them. If they have seen service. Borax will 
quickly bring back the original lustre. Removes 
grease, dirt and dullness almost instantly. 
MULE TEAM BORAX 
will also give your glassware a wonderful lustre. Cleans 
pots, pans and kettles perfectly, without scraping. And 
keeps them sanitary as well as shining because the Borax 
is mildly antiseptic. 
At All Dealers 
Send fsr “Magic Crystal"' Booklet. It describes 
100 household uses for 20 Mule Team Borax. 
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