1143 
‘Uhe RURAL NEW-YORKER 
inpr, oue and one-halP cnps sorghum, one 
and one-half cups water, one cnp dates, 
raisins or prunes, one teaspoon salt, two 
teaspoons cinnamon, one teaspoon cloves, 
four cups flour, two teaspoons baking 
powder, three-fourths cup nut meats (if 
desired), one teaspoon soda dissolved in 
two tablespoons hot water, one-half tea¬ 
spoon nutmeg. Mix shortening, water, 
syrup, spices and raisins and boil for 
about three minutes. Pour into mixing 
bowl and allow to cool. Sift flour and 
baking powder, add all at one time to the 
li(iuid mixture, beat well, add nuts if de¬ 
sired, and, just before pouring into_ oiled 
and floured pans, dissolve the so<ta in the 
hot Avater and beat into the batter. Bake 
in loaf pan in moderate oven about an 
hour. 
Four Tested Recipes 
Sweet Potato Pie Southern style.— 
Rfash the contents of a can of SAVcet po¬ 
tatoes. Season with butter and one- 
fourth teaspoojiful nutmeg. Roll into 
cone shapes, using twaf tablespoonfuls for 
each cone. Roll in eggs and crumbs, 
place in buttered baking dish and bake 
a golden hi’own, basting occasionally Avith 
hot milk. 
Pumpkin Pie Avith Honey.— Tavo cups 
pumpkin, one-half teaspoonful salt, one- 
half teaspoonful mace, one-third tea¬ 
spoonful ginger, one-half cup strained 
honey, one whole egg, with yolk, one cup 
milk,' one-half cup cream. Mix well and 
turn into pie crust, bake sloAvly for 4o 
minutes. SerA^e cold with cheese. 
Macaroni with Tomato Sauce.—Two 
cups tomato juice, half a cup macaroni, 
two quarts boiling Avater, one teaspoonful 
salt, tAvo teaspoonfuls butter, three table¬ 
spoonfuls flour, one sliced onion, two 
slices of green pepper. Cook macaroni 
20 minutes in the boiling, salted water 
and drain. RroAvn the butter, add the 
flour and seasoning. Cook the tomato 
juice with onion and pepper and strain 
into the butter and flour. Cook until 
smooth and thick and then pour over the 
macaroni and seiwe at once, or bake until 
broAvn. 
f’ream of Corn Soup.-;-One can of corn, 
one large onion, one pint of water, one 
teasTioonful of butter, two teaspoonfuls 
of flour, one-half teaspoonful of salt, a 
pinch of pepper, one quart of milk, one 
cup of cream. Run the corn through the 
meat chopper, add the onions and Avater 
and cook for 20 minute.s. Then put it 
through the sieve, extracting all the pulp. 
Melt the butter, add flour and seasoning. 
Cook to smooth paste and add gradually 
the milk. When thick and smooth, add 
corn pulp. Before serving, add the cream. 
MRS. J. AV. KAY. 
Making Soap in Small Quantities 
The Bulletin of the American Chemical 
Society makes the following suggestions: 
Are you trying to conserve fats? Then 
you know one Avay to comserve is to use 
up the scraps of fat in making soap. If 
you have tried to follow the directions on 
a can of lye, you Avere appalled to find 
that it Avas nece.ssary to accumulate five 
and a half pounds of fat. Perhaps after 
cai-efully following these directions, in¬ 
stead of ending Avith something you could 
call soap you had a Still greasy, curdled, 
useless mass. 
Do not he discouraged. Next time you 
make soap observe these precautions: 
Have the fat only just melted. Add the 
lye very slowly. Make the soap in smaller 
quantities, at first anyway. 
Pour into a glass jar five and a quar¬ 
ter cups of cold Avater. Add to the water 
the contents of a can of lye. Stir until 
all the lye is dissolved and alloAV it to 
become completely cold. 
Try out the fat from scraps of moat by 
heating. Clarify the fat and get rid of 
any salt it may contain by boiling it for 
at least five minutes Avith several times its 
volume of water. AIIoav the fat to col¬ 
lect, then skim it off. It may be melted 
and strained again. 
Make out of stiff paper or cardboard 
some moulds about the shape of a cake 
of laundry soap, but thicker. Weigh out 
half a pound of fat. Heat it just enough 
to melt it—no more. Measure out half 
a cupful of the lye solution. Add the 
lye to the fat a spoonful at a time, stir¬ 
ring Avell after each addition.^ This 
should take over five minutes.^ Keep on 
beating until the mass is fairly thick; 
pour it into moulds. Set it UAvay to 
Black Pudding 
Your paper cannot be beaten by any 
other. It not only benefits the readers 
financially but physically. The recipes 
you give are fine, and here is a fine black 
pudding recipe, if you care to print same: 
One cup molasses, one egg beaten, one 
teaspoon ginger, one teaspoon soda dis¬ 
solved in tAA'o-thirds cup boiling water, 
tAvo cups Avhite flour. Steam in a three- 
pint basin 1% hours, Avithout removing 
steamer coA'er. Use hard or liquid sauce 
or Avhipped cream. farmer’s avifb. 
Reducing the Meat Bill 
Most farmer’s, while having their own 
pork, chicken, etc., still dei)end on the 
butcher for the most of the Summer’s sup¬ 
ply of fresh meat. Never before has it 
been so high in price, and it certainly be- 
hooA’es every housekeep(*r to purchase 
Avhat Avill prove the most economical. A 
great deal depends on the locality and 
AA'hat kinds and cuts of meat are in the 
most demand. For instance, in cities 
sweetbreads are a luxury that cannot 
often be indulged in by the moderately 
Avell-to-do. Here in a small country toAvn 
I i)ay 10 and 15 cents a pair for them. 
’ITiey are really an economical food at 
that price, while in the city markets at 
T.’) cents a pair they are an expensive 
luxury. Veal heai’t is another thing 
which I find most economical. I pay 10 
or 15 cents apiece for them, according to 
size, and one serves abundantly my family 
of four. They are delicious Avhen sliced 
raw. rolled in flour, and fried to a nch 
broAvn. The legs of veal I often buy for 
25 or .35 cents, and for this sum I get 
enough meat for at least three meals. I 
boil these until tender and either serve as 
a steAv, or take the meat fi-om the bones, 
roll in flour, and fry in butter substitute 
as I would chicken. Any little remnants 
of A-eal that are left I cut into small bits, 
heat in cream sauce and serve on toast 
for breakfast. It is surprising what a 
small amount of meat is required when 
served in this way. I have been able by 
buying the.se cheaper kinds of meat to 
keep our meat bill down to a very small 
sum and yet have nourishing, palatable 
meat for my family. 
MRS. CirARI.ES .TOIINSTON. 
Embroidery Designs 
904. Ppsign for embroidery, to bo exe¬ 
cuted with worsted or other heavy thread. 
The new Fall frocks arc featuring wor¬ 
sted embroidery. Pretty navy blue frocks 
have motifs of pale gray with a toucli of 
orange around tlie loAver ed'ge and in the 
corners of tlie collar and cuffs. Naturally 
you can use any color combination you 
wish for the designs illustrated. The fig¬ 
ures can be used continuously to form a 
border or as a separate motif. Tlie spaces 
between tlie lines that form the Iwrders 
for the triangle, the squares and conven¬ 
tional figures are to be filled Avith solid 
embroidery in over and over sitches. No 
padding is reiiuired. Price of transfer, 10 
cents. 
977. Design for embroidering a border 
one and one-lialf inches Avlde. Three 
yards are given. The design illustrated' 
can be very rapidly Avorked and d(X“s not 
reipiire an experienced hand. You can 
work tills design in heavy threads, a sin- 
.illlllllIllli^ltjTl^dlllltllllti.\j[l''ldllllllllIliI'l^ 
gle stitch being taken for each line, or it 
can be utilized for lieads or for Frencli 
knots. Deads are being very much worn 
and here a dark blue bead with a little gold 
for the centers would make a most pleas¬ 
ing combination. Price of transfer 10 
cents. 
987. Design for a border one-half inch 
in widtli. Four yards are given. Tins d'e- 
slgn is particularly well adapted for trim¬ 
ming dresses or for collars and cuffs. For 
instance, you could use this border to trim 
tlie edges of an Eton Jacket and the lower 
edge of a skirt, or if a tunic* is used you 
can trim the lower edge of the tunic in 
the same manner. Tim work can be done 
in running or in darning stitch, or with 
beads, or Frencli knots, and the little dots 
worked either solidly or as eyelets, or cov¬ 
ered witli bead's. For running stitch, a 
soft fine thread is best, and various com¬ 
binations of color can be made. Price of 
transfer 10 cents. 
harden and ripen and you will bo en¬ 
thusiastic Avliou you use your fine float¬ 
ing soap for dish washing. 
Conserving Inferior Fruit 
Nature missed her opportunity in not 
creating a plum Avith a black raspberry 
flavor and a pear Avith the fltivor of the 
pineapple, and thereby would have re¬ 
ceived the thanks of all housewives and 
raspberry consumor.s. But there is hope 
even for the old-fashioned sour blue plum 
and the inferior, insipid petir, by convert¬ 
ing both into pulp and then combining 
the two according to ttiste, and using 
sugar measure for measure, for a marma¬ 
lade neither too SAveet nor too sour. 
IJnsweetened pear pulp canned during 
1018 may bo used as a basis for a variety 
of conserves at any convenient time in 
the future, such as pear, raisin and pine¬ 
apple ; pear, raisin and sour cherries; 
pear, raisin and cranberries, if one must 
have a fruit conserve at any cost; the 
pear pulp constituting the greater pro¬ 
portion of the combination for marma¬ 
lades, or for preserves Avhen cut into 
cherry size pieces. All the larger fruits 
Avill taste just as good and go much 
farther when cut into small pieces. 
Pear, plum, peach and grape pulp, 
each can be used to advantage in making 
meatless mince pie. Inferior peaches need 
no accompanying flavor for marmalade,^ or 
cut into small pieces, canned for_ pies, 
sauce or drop batter i)uddings Avithout 
sugar. But for drying inferior peaches, 
the same as inferior p(>ars aiid apples, are 
not worth drying—only the best are 
Avorth the trouble. 
It is surprising the amount of any kind 
of good fruit that can be dried from day 
to da^ in the oven of the family cook 
stove, Avith the door ajar, during an 
afternoon and night; Avith a coal fire the 
fruit will dry to half its bulk. Dried 
fruit, Avashed. soaked over night in plenty 
of water, stcAved slowly in the same, will 
resume its original size. 
MEDORA CORBETT. 
Whole Wheat Bread 
Some time last Winter there wa.s a 
question about borne-ground Avheat flour 
and the best methods of making bread 
from it. There have been several ans¬ 
wers, none?of Avhicli seem satisfactory to 
a cook Avho has been accustomed to the 
use of “wheat meal” from childhood. Un¬ 
til Avithiu a year it has been possible to 
get Avheat ground at a nearby grist mill, 
formerly an old-fa.shioned stone mill, ami 
later a modern steel mill, the product of 
Avhich is far inferior for bread making to 
the crushed meal from the stones. In this 
family dark breads made Avith yeast Avere 
never acceptable. Most of the recipes of¬ 
fered The R. N.-Y. call for a cup of 
sugar, too. a quantity sufficient for one 
loaf of cake, and wholly out of order for 
bread, especially in these Avar times. This 
is the Avay Ave make Avholc Avheat bread : 
One quart Avheat meal, one pint milk, 
tAvo heaping teaspoons baking powder, 
one heaping tablespoon sugar or two of 
molasses, salt. This makes one loaf in 
such a pan as is commonly u.sed for bread 
baking in Noav England, and should be 
baked in a modern oven about one hour. 
Failing milk, Avater can bo used, and if 
one uses sour milk or buttermilk the 
proper quantity of soda should take the 
place of the baking powder. White wheat 
makes more attractive bread than red. 
M. A. M. 
Candy Without Sugar 
Chocolate Honey Caramels.—To one 
cup honey add one-half cup chopped nuts, 
any kind, four ounces chocolate, pinch 
salt. Cook all together until it forms 
hard ball when dropped in cold water. 
Add vanilla. Pour in pan and cool. 
Cut in squares. 
Fruit Candy.—To one cup mixed 
fruits, dates,- raisins, figs, citron, all 
ground fine, add half cup chopped nuts. 
Mix well and add sufficient honey to 
hold it together. ^lold in desired shapes 
and roll pieces in shredded cocoanut. 
Popcorn Brittle.—One cup molasses, 
cup honey or corn syrup, pinch of 
salt, two tablespoons vinegar, % teaspoon 
soda, butter the size of a walnut. Boil 
until it hardens when tested in cold 
Avater. Pour while hot over tAvo quarts 
of freshly popped corn from which all 
imperfect kernels have been i)icked out. 
Stir the corn while syrup is hot to in.sure 
coating evenly Avith the candy. Spread 
on buttered platters and when cool break 
into convenient sized pieces. This recipe 
may be u.sed for taffy, omitting the corn. 
Stuffed Dates.—Remove .seeds and fill 
cavity Avith whole nuts or with ground 
nuts and grated cheese. Roll date.s in 
shredded cocoanut or dip in melted choco¬ 
late. 
Honey Nougat.—Boil % cup honey and 
V '2 cup corn syrup until drops of the mix¬ 
ture Avill hold their shape when droi)ped 
in cold water. Add the beaten Avhitcs of 
two eggs and cook sloAvly, stirring con¬ 
stantly until it becomes brittle Avhen 
tested in cold Avater. Add one pound al¬ 
monds and cool under a Aveight. Break or 
cut the candy in squares and Avrap in 
Avaxed paper. jes.sie i. carpenter. 
Sandwich FiEi.iNas.—Magadale Hahn 
of the Colorado Ag’l College gives the fol¬ 
lowing suggestions for sandAviches: 
Meat thinly sliced or finely chopped 
and seasoned, or mixed with salad dress¬ 
ing. 
Celery chopped fine and mixed with 
salad dressing. 
Olives chopped fine and mixed with 
salad dre.ssing, c. to Vt c. olives). 
Celery, -meutoes and nuts, chopped 
fine and mixed Avith salad dressing. 
Cream cheese and nuts, or olives, or 
pimentoes and cream. 
American chee.se grated, seasoned with 
tomato. 
Lettuce with mayonnaise. 
Peanuts, pounded srnoth, seasoned and 
moistened with cream. 
Figs cooked to smooth paste, sugar, 
lemon juice and nuts added. 
HEALTH—FREE 
Your name and address on a post¬ 
card will bring you absolutely 
free an interesting booklet called 
“Thirty Feet of Danger,” pre¬ 
senting in plain American lan¬ 
guage the facts every human 
being should know and act upon 
in keeping his system clean and 
healthy. It is sound advice, and 
it he the means qf avoiding 
illness for you amt your family. A 
clear statement on the best of 
medical authority. Write today to 
Nujol Laboratories 
STANDARD OIL CO. (NEW JERSEY) 
50 Broadway New York 
LET US TAN 
YOUR HIDE. 
HorsoorCow hide. Calf or other skins 
with hnir or fur on, and make tliein 
Into coats (for men and women), robes, 
nics or Kloves wlien so ordered. Your 
fur goods will cost you loss than to buy 
them and bo worth more. 
Our Illustrated catalog g-ives a lot of 
Information. It tolls how to take off 
and care for hides ; how and when we 
pa.v the freight both ways ; about our 
salo dyeing process on cow and horse 
hide, calf and other skins; about tho 
fur goods and game trophies wo sell, 
taxidermy, etc. 
Then wo have recently got out an- 
bther we call our Fashion book, wholly 
devoted to fashion plates of muffs, 
neckwear and other fine fur garments. 
With prices ; also fur garments remod¬ 
eled and repaired. 
You can have either book by sending^ 
Jfour correct address naming which, or 
both books if you need both. Address v 
The Crosby Frisian Fur Company, 
671 Lyell Ave., Rochester, 
statement op THE OWNERSHIP, MANAGE¬ 
MENT, CIRCtTLATION, Etc., Required by tho 
Act of Congress of August 24, 1912. of THE BU- 
RAD NEAV-YORKER. published weekly at New 
York, N. Y., for October 1, 1918. 
State of New York. I .g . 
County of New York. ( “ ■ • 
Before mo, a Notary Public in and for the State 
and county aforesaid, personally appeared Jolin J. 
Dillon, who. having been duly sworn according to 
law, deposes and says tliat ho is tho business ni.ana- 
ger of Tlio Rural New-Yorker and that tho following 
is. to tlio best of his knowledge and belief, a trua 
statement of tho ownership, management (and if a 
daily paper, tho circulation), etc., of tho aforesaid 
publication for tho date shown in the above caption, 
required by tho Act of August 24. 1912, embodied in 
section 443, Postal Laws and Regulations, printed on 
tho reverse of tliis form, to-wit: 
1. That tho names and addresses of tho publisher, 
editor, managing editor, and business managers are: 
I’ublisher: Tho Rural I’ublishing Company, 333 AVest 
30th St., New York. N. Y. 
Editor: Herbert AV. Collingwood, Woodcliff Lake, 
New Jersey. 
Managing Editor: Herbert AV. Collingwood, Woodcliff 
Lake, New Jersey. 
Business Manager: John J. Dillon, 404 Eiversida 
Drive, New York, N. Y. 
2. Tliat tlio owners are: 
Tho Rural I’ublishing Company, 333 West 30th St., 
New York, N. Y. 
John .r. Dillon, 404 Riverside Drive, New York. N. Y. 
AVilliam F. Dillon, 800 Riverside Drive, Now York, 
N. Y. 
Herbert AV. Collingwood. Woodcliff Lake, New Jersey. 
3. Tliero are no boiuilioldors, mortgagees, or other 
seetirity lioiders. 
4. Tliat tlio two paragraphs next above, giving tho 
names of tlio owners, stoekliolders, and security hold¬ 
ers. if any, contain not only tho list of stockholders 
and security lioldcrs as they appear upon the books of 
tlio comiiany, hut also, in cases where tho stockholder 
or security holder appears upon tho books of tho 
comiiany as trustee or in any other fiduciary relation, 
tho name of the person or corporation for whom such 
trustee is acting, is given: also that tho said two 
paragraphs contain statements embracing affiant’s full 
knowledge and belief as to tho circumstances and con¬ 
ditions under wliicli stockholders and security holders 
who do not appear upon the books of the company as 
trustees, liold stock and securities in a capacity other 
tlian that of a bona fide owner; and this affiant has 
no reason to believe that any other person, associa¬ 
tion, or corporation has any interest, direct or indi¬ 
rect, In tlie said stock, bonds or other securities thaa 
as so stated by tiiin. 
JOHN .T. DILLON, Business Manager. 
Sworn to and suliscribed before mo this 19th rlay of 
September. 1918. 
AVILLIAM A. (’ROSBY, [Seal.] 
Notary Public, N. Y. Co., 192. 
(My commission expires March 30, 1920.) 
This 
ONE Register 
Delivers enough heat to •warm 
your whole home—every room, far away 
and nearby. It isn’t too warm near the 
register, nor too cool in the next room. 
This register—(thru the outer portion)— 
draws the cooler air down the outer casing. 
It comes up warmed through the inner cas¬ 
ing; this circulation is constant, positive. 
NEW-IDEA 
Pipeless Furnace 
Has only one register. No pipes. Easy 
to install. Costs little more to buy and 
run than one good parlor stove. Keeps 
the cellar perfectly cool. Does away 
with lugging coal and ashes. 
Get this city comfort; economy, convenience for your family, your children, yourself, 
aliout the New-ldoa made by heater manufacturers of over 30 ' ' “ 
churches, scliools. Bttnis coal, wood or natural gas. 
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