JT/ie RURAL NEW-YORKER 
1051 
is a salable product and a bit of money 
may be earned by selling the well-prepared 
article. 
Hot Sauce.—Two cups green tomato 
pulp, two cups of onion chopped fine, one 
cup of ground horseradish, one cup green 
peppers cut fine. Mix all, add one cup 
sugar or syrup, vinegar to cover, bring 
to the boil, seal in cans. 
Tomato Ilelish.—Pick and cut fine one 
peck of green tomatoes, one riuart of 
onions, one quart of green peppers. After 
Ibis is cut add one-half cup of salt, drain 
in bag over night. - In the morning add 
three quarts of vinegar, two cups of sugar, 
spices to taste. Boil and stir for 1.") 
minutes, adding more syrup if needed. 
Can in glass or stone while hot. This is 
excellent for filling green peppers. 
S])iced Beans.—Select' beans in the 
early stage; string and leave whole. 
Boil slowly in one quart of water, one 
tablespoonful salt, for one hour. Kemove 
and i)repare a syrup of one quart of 
vinegar, one-half cup of sugar, sjiice, 
ginger and pepper, etc., to taste. Pour 
*;his syrup over the beans and seal. 
Beet Chow Chow.— In the Fall beets 
are hard to cook, and many are left to 
waste on this account. (lather the beets, 
wash and grind to a pulp in your chopper, 
(’ook un-til tender in clear water, then 
add vinegar and sugar as desired; seal 
hot. This is a rich Winter dainty. Re¬ 
moved from the pickle syrup and covered 
with salad di'cssing it is a dish worth 
ti-ying. 
Canned Beans.—String as for cooking; 
to each peck of beans add one cup salt, 
one cup sugar, one cup vinegar. Boil 
one hour and seal as any fruit. Before 
using freshen in water for 10 minutes, 
and cook in the usual way. 
Mincemeat.—One (piart green toma¬ 
toes, chopped; one cup of raisins, one 
cup chopped api)le, one-half cup green 
corn, ('ook with one pint water, one ciq) 
syrup, one teaspoon salt, ginger, nutmeg, 
etc., to taste, ('ook for lo minutes. 
_ yiKS . c. c. M. 
Late Summer Canning 
Sweet Corn.—Use only fresh, young- 
corn with kernels of uniform size. The 
more mature corn should be saved for 
.salting or drying. Husk, silk and blanch 
for 10 minutes. Dip in cold water and 
cut corn from the cob. Pack in sterilized 
jars to within two inches of the top, add 
the salt and fill to overflowing with boil¬ 
ing water. Sterilize for three hours in 
a washboiler or 1 % hours in a water 
seal canner. Corn may be canned on the 
cob, but is not practical except for ex¬ 
hibition or as a novelty because of the 
wast(‘d space. 
Peppers.—Wash, cut in quartci-s and 
remove seeds. Blanch for three minutes, 
dip in cold water, and pack in sterilized 
jars. Add salt and boiling water and 
sterilize for 1^4 hour in washboiler, or 
hour in canner. 
I’umpkin.—Remove skin and seeds and 
blanch from three to five minutes. Dij) 
in cold water, ma.sh and n!ii;,‘k in sterilized 
jars. Add salt and boning water, if 
necessary, and sterilize as for peppers. 
Sweet Potato.—Blanch from live to 
eight minutes, according to size, dip in 
cold water and scrape olT the skin. l*ack 
in sterilized jars, add salt and one inch 
of boiling water. Sterilize for 1% hours 
in boiler, or one hour in water-seal can¬ 
ner. These are not Avater-logged. and ai-e 
nice in Winter fried, Avith cream sauce, 
or Southern style Avith butter and sugar. 
Pears.—Pare, h;ilve and remove seeds. 
Blanch from one to fiA’c minutes, accord¬ 
ing to firmness. l*ack in sterilized jars 
and fill to overfloAving Avith boiling .syrup. 
Sterilize from 12 to 15 minutes in Avash- 
boiler, or 10 minutes in Avater-seal canner. 
(linger Pears.—Fight pounds of ipears, 
six pounds of sugar, H pound crystallized 
ginger, one lemon, grated rind and juice. 
Wash and core pears, but do not remove 
skin. Put through the meat grinder. 
Add the sugar, finely chopped ginger and 
lemon and boil until the consistency of 
jam. 
Pear Chips.—Four pounds of pears, 
four ))ounds of sugar, four ounces pre¬ 
served ginger, three lemons, juice and 
rind, sliced thin, one-half i)int Avater; 
cook all together until Avell done. 
(juinces.—Wash, pare and remove core 
and seeds. Blanch from three to five 
minutes (let Avater boil if fruit is A-ery 
hard), cold dip and pack in sterilized 
jars. Fill jars to overflowing Avith boil¬ 
ing syrup and .sterilize for 1.5 minutes in 
boiler or 12 minutes in Avater-seal canner. 
.Telly may be made fi-om the skins and 
cores. 
(juince Honey.-—To four grated quinces 
add tAvo quarts of Avater and four pounds 
of sugar. Boil until it becomes thick 
like honey. 
Quince Cheese.—Boil quinces until soft, 
then scrape off peel Avith- v silver spoon 
and mash the fruit to a pulp. To every 
pound of fruit add three-fourths pound 
of sugar. Cook until stiff. Put into 
molds. This Avill keep all Winter. 
Crape .Tuicc.—Crush and press clean. 
AA-ell-rlpened grapes. Pour the juice into 
a double boiler and heat gradually until 
it steams. Do not alloAV it to boil. Pour 
into a glass or enamelled dish and alloAv 
to settle 24 hours. Drain juice from the 
.sediment and pour into clean, sterilized 
bottles, leaA’ing space at top for liquid to 
expand Avhen heated. Place bottles on 
rack in boiler, fill boiler to Avithin one 
inch of the toj) of the bottles and heat 
until Avater begins to simmer. Remove 
bottles and seal. 
(4iai)e Con.serve.'—Reven pounds of 
grapes, pulped, heat the pulp, then press 
through a fruit press, ■ add-four pounds 
of sugar (or half sugar and half Avhite 
corn syrup), grated rind and juice of 
four oranges, tAvo cups chopped English 
walnuts, mix together and cook until the 
consistency of jam. 
()lrai)e Butter.—Seven pounds of grapes. 
2^4 pounds of ai)ples, one-half pound of 
sugar to each po\ind of fruit. Pulp the 
grapes, cook and strain through a cohui- 
der. l*are and cut apples, put apples and 
grape skins into the juice; cook until the 
Embroi(3ery Designs 
No. "O.-j. Dcsij'ii for Kinln-oidei-ing a 
Cover for ii IMllow 22 Iiielies Square.— 
I'oppies are ahva.vs (leeorative tloAvers, for 
tliey allow the use of vi-ry hrilliaiit eol- 
oring. These are desigiieil to be Avorked 
in long and sliort sfitehes Avilh tin* 
sianiens in Freneli knots, tlio seed i)arts 
ar(‘ to b(i worked solidly and the stems 
and veins outliin>d. Dark blue and the 
medium blue make an ('speeially good 
baekgrounil for iioppies. Cotton poplin 
and materials of a similar sort always are 
pretty and eool in effect. Avith the j)oppies 
worked' in the natural colors. Yellow 
transfer. I'rice 10 cents. 
apples are .soft. Put all through the col- 
tinder; add the sugar and cook sloAvly 
2)4 hours, stir often. Pour into glasses 
and cover Avith melted paraffin. 
(Jritiie (hitsup.—Five pounds of ripe 
grtipes, 2)4 itounds sugar, one te.-ispoonful 
pepper, one each of Avhole cloves, cinna- 
niou and allspice, two cui»s vinegar, tAVO 
teaspoonfuls salt, two blades mace. Put 
the grapes through a pre.ss, add the sugar, 
vinegar, salt tind spices (in bag). Boil 
until thick tis ordimiry catsup, remove 
the Avhole spices tind bottle Avhile hot. 
AIKS. F. AV. STILLAIAN. 
Tomato Paste 
As a space-saver in canning and a time- 
saver in cooking, the IT. S. Food Admin¬ 
istration says that tomato paste Avill 
commend itself to the thrifty. Get rid 
(if the Avater in fresh tomatoes and you 
can pack all the food value, flavor and 
color in one-tenth of the original space. 
Pxdtle the i)aste in any size bottle, coi-k 
and seal for use in soups and sauces. Due 
teaspoon of paste Avill make one di>:h of 
soup. 
Plain Paste.—P>()il the tomatoes until 
soft. 'Crush thoroughly and i)ass through 
a fine sieve or .screen to take out Hie 
skins and Avoody portions of the pulj). 
Place the pulp and juice Avhich jmss the 
screen in a shalloAV pan and boil doAvn 
gently over a sIoav fire to a thi<-k <-on- 
sistency. Then place it t)ver hot Avater 
or in a slow oven Avhere the heat is not 
sufficient to cause the paste to stick to 
the bottom of the pan. AIIoav the pulp 
to evaporate until it reaches t/ie con¬ 
sistency of peanut butter. While still 
hot add about tAvo ounces of salt to a 
gallon of the paste and pack into hot 
scalded jars or bottles. Sterilize in AA'ash- 
boiler from half hour to an hour. 
The [Handsome Garments here 
shown are only two of the Wonder¬ 
ful Values contained in Perry, Dame 
& Company’s new Fall and Win¬ 
ter 1918 Catalog of Wearing 
Apparel and Quality Shoes for 
Women and Children. 
You will find this Catalog com¬ 
plete with many other Styles and 
Values just as Attractive. 
The Perry-Dame Catalog will 
prove itself one of the most in¬ 
teresting Style books ever pub¬ 
lished. It is ready now and will 
be sent to you upon request. 
Don’t buy wearing apparel for 
women and children of any kind any¬ 
where before you see this Catalog. 
smE 
WITHOUT 
EXTRAVAGANCE 
The Greatest Value StService 
Without Excess Cost 
We arifAft Apparel I 
& Quality Shoes ^ 
for Womend.Chilclren.J^| 
The 
Perry- 
Dame 
Catalog 
Contains a Com¬ 
plete Depart¬ 
ment Devoted 
to the Women 
whoRequire the 
Larger Sizes. 
$ 2 ^ 
This Style Book 
of Wonderful 
Values is FREE 
Send a Post Card for 
it today and it will 
be sent you at once 
FREE 
1X267 
SERGE 
This Dress is Not Only Smart 
But Practical 
1X267-A SERVICEABLE SEMI- 
TAILORED MODEL. DEVELOPED IN 
Cotton .Serge. Designed on simple and be¬ 
coming lines. Hade with sailor collar. Chic 
belt. Attractively trimmed with embroidery 
for Women and Misses, 
t (4LOR: Navy only, SIZES : 34 to Ar* o r* 
4b bust measure and 14 to 20 years 
A Beautiful Afternoon Frock 
1X201-THIS REMARKABLY AT- 
TRACTIVE FROCK IS OF SILK TAF¬ 
FETA. It has rich, soft Silk Ceorgette 
Crepe sleeves, beautiful Hand Embroidery, 
attractive sash belt and Silk Taffeta collar 
and cuffs. The color is navy blue with Copen¬ 
hagen blue collar,culfsand embroidery. This 
dress_ comes in sizes 14 to 20 years for Hisses 
and Small Women. A value that 
cannot be equalled anywhere.... qlO.UD 
1X201 
$695 
SILK 
T.4FFETA 
^^East 32nd Stj'eet.New >fork City, 
