XShe RURAL NEW-YORKER 
l)lf's ;iii<l two cups cider viMcj;;u' and one 
<-u|) sufrar. I’.rins fjiadiially to tlic hoil- 
ins ))oint and then let simmer niimites. 
I’ack in glass Jars and seal tightly. 
(’nntalonpe .'^weet Pickle.—j('ut the 
cantaloupe into seetions. remove the rind 
and soft inner part. Soak in a weak 
hrino oyer night, allowing one-half enj) 
salt to one gallon of water. 'Fo cacli 
seven poumls of fruit add four pounds of 
sugar, one i)int vinegar, om* iiint wat<'r. 
several .stick.s of cinnamon, one tciisinaui 
mace and .a few cloves tied in a small 
hag I’lace the sugar, w.aler and spices 
in .a kettle, add the melon and simmer un¬ 
til tf'uder. liemove from the fire and al¬ 
low to stand several hours in the syru|). 
I’ut .syrui> over the lire again, .add vine¬ 
gar and i)oil until ipiilt' thick. Put the 
melon in sterilized j.ars and jioiir the 
syiai)) over it. Seal tightly. 
Mlts. )■■. \V. .STII.I.M AN. 
Homemade Breakfast Foods 
'I’Ik' following lua'.akfasi foods aia* orig- 
iiiiil r('oii»es. \Vhere we bought our wheat 
Hour w<‘ could not get iuiy substitute other 
than eornmeal. and as we .are not fond of 
it. I had to u.se iny ingenuity in .adapting 
laaapes to conservation rulings. 'I'he 
breakfast foods have surely taken well in 
our home, .so 1 ,am passing them on. as I 
have' been helped much by some of the 
lecipes taken from 'I'iik K. X.-Y. 
Homemade rfrapeniits.—^Fake an ordi¬ 
nary johnny eake (I u.se no eggs), hake 
well. Pun throtjgh food chopper, put in 
jians. return to oven and brown well, stir¬ 
ring oftiai, so as to brown evenly. I'hit 
with sugar, milk or (aa>am. lik(* tiny other 
prepttia'd breakfast food. 
No. 2.—.Simply brown the meal a rich 
ilark brown, stirring often to brown even¬ 
ly. (V)ok the s.ame .as you would cream 
of wheat. Surely these are home econo¬ 
mies. )■:. r. 
Honey Preserves 
'I’he Pnited Slates Food .\dministration 
has given <ait the ftdiowing re<ai)es for 
honey itreserves. Honey imitarts a )iar- 
Ii(ailarly deliejite flavor to famned fiaiits. 
In r»>cii)es for pia'serving and c.anuiiig. 
substitute honey for sng.ar. pound hu' 
pound, or two (au»s of hom-y for three 
(aips of sugar : 
Honey Api»h’ Marmalade.—ro(d< tart 
a|)ph‘H until smooth. Add one jiound of 
honey to two iionmls of fruit. Cook un¬ 
til about like cake hatter. Then put into 
J.ars without sealing. In a few weeks it 
can he <ait out. 
Honeyed Plums or I’ears.—Make a 
syrup ofdne <aili of honey to two cuiis of 
water, boil live minutes and have it rea<ly 
to jioiir over the fruit. Wash idums in 
cold water, dry .and pi-ick in four or live 
pliua's W'ith ,a needh*. Pla(a\ a layer ot 
plums ill boiling .syrup and boil gently 
for five minutes. Pa<-k fruit into hot ster- 
ilizial Jars, (ill with honey syrup, adjust 
covers, sterilizi* under boiling water TO 
minutes, tighten covei-s and test for leak.s. 
Pare, ipiarter and remove eoia's of P.art- 
lett pears. Drop in slightly .salted water, 
blanch one ami one-half minutes in boiling 
watca', tlnai dip instantly into very <Mdd 
water. Drain and pack in hot stei-ilizeil 
Jars, lining with boiling honey .syrup. Ad¬ 
just covers and .sterilize under boiling wa¬ 
ter 20 minutes for (piart Jars. Seal and 
test for leaks. 
Honi'yed White Craiies.—Select grapes 
carefully, ri‘move stems and wijie dry. 
Make Ji slight incision with cmhrohlery 
.scissors and r(‘move seeds. .Make .a syrup 
of one cup of honey to <m(‘ cup of water, 
bring to a boil, add grapes and let sim¬ 
mer a few minul(‘s. Pack fruit into hot 
sterilized Jars, lill with syrup, adjust cov- 
ei's and sterilize nmh'r lioiling water 12 
minutes for pint Jars. 'I'ighten covers and 
test for leaks. 
Pickled Crapes in Honey.—Three and 
oix'-half pmimis graiies twine grapes if 
possible), two iioiinds honey, one-half 
idnt vinegar; s|uces to taste. Separate 
grajies into small clusters ami jiack in a 
Jar without bruising any of them. .Make 
a syrup of the honey and vinegar with 
siiices. Then boil the syru|t. <-arefully 
skimming it. for 2(t minutes. Whih' boil¬ 
ing hot. jiour over the gi-jipes and .seal. 
Canned Apples 
('ail ymi give a recipe for canning ap¬ 
ples so they will kce|i and not. have' that 
moldy lasteV NN’e liavi* canned them at 
ditVereiil liim's and always have that iioor 
flavor. u. 1 ). 
(’anned a)i|des do seem to have a flat, 
moldy taste very often, but it is due to 
imperfect sterilization or. <-outainer:i not 
perfectly airtight. 'Phe following is a 
standard method of canning ajiples : 
Wash. pare, ipiarter or slici*. anil drop 
in weak salt water as prepared, to |ire- 
vent di.scoloriiig. Pdanch in boiling water 
one and one-half minutes. <-old-di]i. jiack 
in Jars, and lill with boiling water or hot 
weak syrup. Pul on rubbers and top 
without tightening, and proce.ss in boiler 
for 20 minutes, then lighten lid and juit 
away. .Ajiples shrink a good deal while 
being sterilized, and for Ibis reason it is 
more economical to can them in the form 
of sauce, instead of in slices or ipiarti'rs. 
I‘'ill the jars with hot s.iuce. and then 
sterilize in hot water bath, like any other 
canned fruit, for 12 minutes. 
1099 
Utilizing the Huckleberry Crop 
The following recipes are sent out hj' 
the TI. .S. Food .\dmiiiistration : 
Dried. The hiu'kleberry dries easily, 
costs nothing but the gathering, and has 
a hundred delightful Winter u.ses. Pick 
over carefully, removing stems and leaves, 
sjiread on trays in the sun or dryer, fol¬ 
low directions for drying and storing 
berries. 
STYLE 
WITHOUT 
EXTRAVAGANCE 
in the boilei-. the covers beside them, put 
on I lie (‘o\'er of the boiler and heat the 
wati'r gradually to the boiling point. 
When the berries are hot throughout and 
have settled in the Jars, use tho.se in one 
Jar to lill thri'i* or mori'. adjust the sterile 
covers but do not fasten them, let cook 
10 minutes, then tighten the Jars and re¬ 
move to a board. I'liese berries are 
c.-inned without sugar or water. If more 
conveuient. berries may be cooK'ed in a 
saueeiiaii to finish filling thi' Jar.s. 
Criddle C.-ikes.—Stir a eup of hlue- 
herries into the griddle hatter, cook as 
Wearing Apparel 
^ Quality Shoes 
for WomenfiiChildren. 
The Perry- 
Dame 
Catalog 
\ Contains a 
« Complete 
^ Department 
Devoted to 
the Women 
‘'^5^ Who Require 
the Larger 
Dizes 
pERr?y 0 am 
Niw Yorh Stvih 
PaiV ANpWiMTCn ^ 
»^>iH - lOt*) f* i 
Embroidery Designs 
This Style Book 
of Wonderful 
Values is FREE 
Send a Post Card for 
it today and it will 
be sent you at once 
No. fiTJ. Di'slgii lor Dmliriildcrlng ii Set 
Ilf Diiylles.—.Six ol' the llve-incli dnylles 
imil one ol’ the iiineliieli are a; I veil. Illiie 
niiilerinl witli wliite emliroiilery innkcs a 
Very iliiluly ninl pretty efl'eel, Mini Is espe- 
eiiilly well liUeil for the Sliliiiuer lioiiie. 
'file Howers worked In solid einhroidery. 
wllli the centers in French knots iind the 
lenves in long iind short stitehes. iniikes u 
very good elTeei. Illiie and yellow trunsrer. 
Price 10 eeiUs. 
3X155 
VELOUR 
PLUSH 
1 he Handsome Garments shown 
here are only two of the Wonderful 
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 
u.sual 1111(1 .serve with butter iiiid s; 
11iickleherry miifliiis or a very plain 
with hiiekleherrii's will he pu|)ular 
childriMi and growiiuiis alike. 
Huckleberry .Mush—Wash, slew 
mash a iiiiart of huckleberries (with 
half cup of water). Foi; every cii 
fruit allow om* liwel lahlesnooii of 
I ou will nnd 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. 
A Fashionable Coat 
in Every Detail 
3X155—You will find tliis cxcccilincly 
lieiiutifiil coat a .Marvel of N'aliic. It is 
made of liaiidsomc V'elour Plush. Rictily 
trimmed with Keraini I'lir Cloili. Ilesigiied 
witli a liecoming collar, two slot jmekets and 
an all-around licit. I.incd throuKliout witli 
serviceable .Satin lining. t'Ol.OR.S: Itlaelc, 
brown or linrgundy. SIZKS: .M to 46 
bust measure. LKNC'III: a., n O 
4S Indies. $14.98 
A Beautiful Afternoon Frock 
.1.X201-THIS REMARKABLY AT- 
IRACTIVE FROCK IS OF SILK TAF- 
FEl A, ■ ■ 
Winihl you publish :i formuhi for iiuik- 
iiig paste wliich we cjin keep on the desk 
without its spoiling'/ We have not been 
satislied with tin* jtir.s of iiaste ohiaiuahle 
at. till' store.s. F. c. c. 
The following i.s “stickemtight,” library 
past**, which we have repriutt'd before. 
Till" recipe eaiiie origiiutlly from Oregon, 
;nid has been found very satisfactory. As 
given, it calls for wheat Hour, hut .as 
paiierhaiigers tell us rye Hour i.s iirefer- 
ahle for their us(‘, we Judge it would h<' 
satisl aetory lor this: ()ii(! laip Hour, 
one teas|ioou powdered alum, oue-half taiji 
cold water, two taips hoiliug water, Iwoi 
tahlespiMuis liim* water, a few droits oil [ 
of cloves or w iulergreeii. .Mix thc‘ alum. 
Hour and cold water, and heat till pt'r- 
fiadly smooth; add the boiling water 
slowly, stirring all the wdiilt*. Place on 
stove and stir till it boils, then put iii 
doulde boiler and cook about half .an hour, 
stirring often. Keeji iu coveiaal j.ai’S. ! 
I.X20I 
It has riel), soft Silk (ieorgette 
t-repe sleeves, beautiful Hand ICmliroidcry, 
attractive sash belt and Silk TalYcta collar 
and culls. '1‘hc color is navy Ijlue with Corrn- 
Ijageii blue collar,culTsand cniliroidery. 'I'liis 
Conics in sizes M to 20 years for .M isses 
and .Small Women. A value that rvc 
cannot be c<iualled any wlierc.... «pD.t/D 
SILK 
lAI-'l-ETA 
160East 32nd Street,New York City. 
CauiH'd I’diiehmaies (Xo sugar).—I’iok 
over, wash and drain the hlueher- 
ries, dispose of them iu sti'rilized J.ars. 
shaking dowai and adding as many her- 
rit'S as possihh' to each Jai’. .\djust the 
rubber rings, set the iars ou the rack 
The Greatest Value &.Service 
Without Excess Cost 
