53 
and the same quantity of seeded raisins. 
Mix the fruit together, dredge well with 
flour and stir it into the pudding batter. 
Pour mixture into a large pudding mold 
with a closely fitting top, leaving an 
abundance of room in the mold for the 
pudding to swell. Steam for full three 
hours. Turn from the mold, set the pud¬ 
ding in the oven for five minutes and serve 
with a liquid sauce, helen a. lyxan. 
Carrots in Various Styles; French 
Mustard 
Will you give recipes for cooking car¬ 
rots in different ways, also a recipe for 
making prepared mustard at home? 
MRS, 11. D. K. 
Carrots are so wholesome that they 
ought to be used more liberally than is 
customary. To keep them crisp and un¬ 
withered for Winter use it is well to 
store them in boxes in the cellar, with 
dry earth sifted over them. As ordinar¬ 
ily served, they are boiled in salted water; 
in Winter, after peeling and splitting in 
half lengthwise, they will take two hours’ 
boiling, but new Summer carrots cook 
more quickly. The little Summer carrots 
are left whole, and seasoned with butter, 
pepper and salt or covered with cream 
sauce. The Winter carrots should be 
chopped fine, then seasoned as above, or 
served with sauce. Chopped boiled car¬ 
rots, mounded in the center of a platter, 
with well-browned pork chops laid around 
them, make an attractive and savory dish. 
It is quite common to mix green peas 
with chopped carrots, and this is a good 
way to use a few peas left over from a 
previous meal. 
Stewed carrots are nice prepared as 
follows : Wash and peel carrots, then cut 
across and lengthwise into little strips 
like matches. Cook in salted water, just 
enough to cover them; by the time they 
are done there will be very little liquid. 
Blend together a little flower and butter, 
then stir this through the carrots, cream¬ 
ing it into the boiling liquid, season with 
pepper and salt, and stir a little chopped 
parsley through the carrots. Serve in a 
hot dish, wth a sprinkling of chopped 
parsley over the top. 
Carrots are also nice when cut into 
dice, boiled in salted water, then tossed 
in the frying pan in hot butter. Have the 
butter bubbling hot, seasoned with salt, 
pepper and a ilttle sugar; stir the diced 
carrots until lightly browned, and serve 
with minced parsley over the top. 
For carrot salad, pare carrots and grate 
them—raw. Serve with any kind of salad 
dressing preferred. The grated carrots 
may be served on lettuce, on tomatoes, or 
both. When lettuce is not obtainable, 
shredded cabbage, as for cold slaw, makes 
a good substitute. 
Carrot marmalade is made as follows: 
Pare and grate carrots to make one pint, 
two cups sugar, two lemons. Use all of 
one lemon, grated, but only the juice and 
meat of the other. Cook carrots and 
sugar together gently about 20 minutes, 
remove from stove and add the lemon. 
Put in jelly glasses or fruit jars. 
Carrot Pudding.—Two cups flour, one 
cup raisins,-one cup carrots, grated raw, 
two eggs, one cup chopped suet, one cup 
milk, one teaspoon salt, two teaspoons 
baking powder, one cup sugar, vanilla or 
spices to flavor. Boil or steam. The car¬ 
rot makes the pudding lighter, and also 
gives richness of color. English house¬ 
keepers sometimes use grated carrot in 
boiled suet pudding as a substitute for 
eggs, an excellent pudding of this sort 
having grated carrot and grated potato 
in it. 
Excellent homemade “French” mustard 
is made as follows: Stir a tablespoonful 
of olive oil into four tablespoonfuls of dry 
English mustard. Add a teaspoonful each 
of paprika, sugar and onion juice. Add 
enough scalding vinegar to make a smooth 
paste, beat well, then set bowl containing 
it in a pan of hot water, cover to keep in 
the strength, and cook 15 minutes. Put 
away in corked jars or bottles; it will 
keep well. 
Vinegar from Apple Parings and Honey 
The following is the recipe for vinegar 
made from apple parings, requested by 
II. M.. on page 1337. .1 also inclose a 
recipe for honey vinegar! as we have tried 
both and found them excellent. 
Save all parings and cores of apples 
when used for cooking purposes; put 
them in a large stone jar; cover them 
with cold water; add about one pint of 
molasses or one pound of dark brown 
sugar to each Ahree or four gallons. Tie a 
piece of cheesecloth over the jar to keep 
out dust and flies. Add more apple peel¬ 
ings as you have them and any cold tea 
you may have left in the teapot after 
meals. Strain off the liquid once or 
twice before your jar is full of peelings 
and add more water to the peelings. Put 
the strained apple juice in a jug and it 
will be ready for use in a few weeks. A 
little more brown sugar added to the 
strained apple water will hasten the fer¬ 
menting, but it is not really necessary. 
This will make excellent vinegar, per¬ 
fectly clear. Peach peelings may also 
be added. 
For honey vinegar, to one quart of 
clear strained honey add eight quarts of 
warm water; mix it well together. When 
it has passed through the state of fer¬ 
mentation a white vinegar will be the re¬ 
sult, in many respects superior to “white 
wine vinegar.” This may be mixed in a 
stone jar; tie cloth over it; when it 
ceases to ferment strain it and put in jug 
or large bottles. airs. w. d. 
Ghe RURAL NEW-YORKER 
Candied Orange Peel; Marmalade 
Can you tell me how candied peel 
is made? . We use a large number of 
grapefruits, oranges and lemons, and 
would like to use the peel. Also, how to 
make Scotch marmalade. c. s. b. 
Orange peel is candied as follows: Cut 
the peel into quarters, then into long 
strips. Put in a pan, cover with cold 
water and bring to the boil; then drain. 
To the peel of six oranges allow one and 
a half cups of granulated sugar and a 
cupful of water; put these in a granite 
saucepan and bring to a hard boil. Add 
the orange peel and boil down quickly, 
taking care not to burn. When the liquid 
is almost cooked away take the saucepan 
off the stove and stir in a cupful of sugar. 
Stir until almost cold, pick apart with 
the fingers and lay on a plate. 
The following is a standard recipe for 
orange marmalade, but the real Scotch 
marmalade, according to recipes we have 
seen, includes some of the bitter Seville 
oranges: Slice thin, without peeling, one 
PERFECTION 
OIL HEATERS A 
ihe Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
0712—Bodice with 
Vest—34 to 42 bust. 
0717 — Two Piece 
Skirt with Pointed 
Tunic — 24 to 30 
waist. 
Price 15 cents for 
each. 
9708A—Over Bo¬ 
dice with or without 
Loose Panel Back— 
34 to 42 bust. 
0710A — Conserva¬ 
tion Dress or Slip— 
34 to 44 bust. 
Price 15 cents for 
each. 
0078 A — Plain 
Guinipe—30 to 40 
bust. 
9714 — Sleeveless 
Sport Coat—34 to 42 
bust. 
0713 — Two Piece 
Skirt — 24 to 32 
waist. 
Price 15 cents 
each for the coat 
and skirt, 10 cents 
for the und'erblouse. 
0050—Blouse with 
Side Closing—30 to 
44 hus^. 
0707—Skirt with 
Spiral Tunic—24 to 
30 waist measure. 
Price 15 cents for 
each. 
dozen oranges and two lemons, removing 
the seeds. Measure the juice and add 
enough water to make three quarts of 
liquid. But all in a stone crook, cover, 
and let stand over night. Turn into a 
preserving kettle and heat very slowly; 
boil gently until the peel is very tender. 
Measure, and add a pound of sugar for 
each pint of marmalade; boil until the 
peel is clear. It must be boiled down un¬ 
til it will form a jelly. 
The following is our own favorite recipe 
for marmalade, and the grapefruit used 
gives the slightly bitter tang characteris¬ 
tic of the Scottish product: Material re¬ 
quired. one orange, one grapefruit, two 
lemons, three pounds sugar, three pints 
water. Cut fruit into small pieces, re¬ 
moving seeds and “rag” from center of 
grapefruit. Put fruit in preserving ket¬ 
tle. add water, and let it stand over night. 
In the morning put the fruit on to cook, 
heating it slowly to the boiling point, and 
cook until tender. Then add the sugar, 
and boil until the marmalade is clear and 
thick. The original recipe called for 20 
minutes boiling, but this is not long 
enough, the marmalade being watery; 
when properly cooked the tender fruit is 
embedded iu a rich jelly. 
Look for the 
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a gallon of SO-CO-NY Oil. 
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STANDARD OIL COMPANY 
OF NEW YORK 
"What Will the 
Baby be Like?” 
A question every expectant mother 
asks a dozen times a day. Does she 
know that the answer largely depends 
on her own health, and that her own 
intestinal system, which is especially 
liable to constipation, must be kept 
clean or it will encourage the breeding 
of serious disease? There is sound 
medical advice to every prospective 
mother in a booklet called 
“The Days That Go Before” 
which will be sent on request, free, to 
any address. Write today — it may 
save your baby’s future. 
Nujol Laboratories 
STANDARD OIL CO (NEW JERSEY) 
50 Broadway, New York 
Mackerel and Codfish 
DAVID BABSON CO. 
In the Fishing Business for 100 years at 
PIGEON COVE. MASSACHUSETTS 
You cannot know how good fish is until 
you get selected goods freshly packed. 
We want The Rural New-Yorker’s sub¬ 
scribers to know our goods, and are 
making this “Special Offer” of goods 
delivered to you at your home. 
Satisfaction Guaranteed or 
We Refund the Money 
10-lb. kit Babson Mackerel, $5.00 
5-lb. box Babson Codlish, $2.00 
DAVID BABSON CO., PIGEON COVE, MASS. 
LET US TAN 
YOUR HIDE. 
Horse or Cow hide, Calf or other skins 
with hair or fur on, and make them 
into coats (for men and women), robes, 
rugs or gloves when so ordered. Your 
fur goods will cost you loss than to buy 
them and be worth more. 
Our Illustrated catalog gives a lot of 
information. It tells how to take off 
and care for hides; how and when we 
pay the freight both ways ; about our 
safo dyeing process on cow and horse 
hide, calf and other skins; about the 
fur goods and game trophies we sell, 
taxidermy, etc. 
Then we have recently got out an¬ 
other 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^ 
your correct address naming which, or 
both books if you need both. Address 
The Crosby Frisian Fur Company. 
571 Lyeli Ave., Rochester. N. Y. 
Comfort Indoor Closet 
Odorless—Sanitary— Germ-Proof 
Every home without sewerage 
needs one. No plumbing or run¬ 
ning water needed. Anyone can 
install. A boon to sick people. 
Placed in any room in house, in 
town or country. 10,000 now in use. 
U.S.Health Bureau Approves 
S»y9 : - "Chemical Closet compiles satis- I 
factorily with requirements of sanitary I 
system. Abolish cold outdoor closet. ( 
Puts warm ComfortToilet In your home, 
a guarantee of healthy, sanitary condi¬ 
tions. Has all the latest Improvements. Germ-life killed by 
chemicals. Emptied once a month. Needs no other atten¬ 
tion. State Boards of Health endoraelt. Third successful year. 
Representatives Wanted Needed! 
Meo now making $60 to $76 weekly. Exclusive Territory. 
FREE1 HANDSOMT CATALOGUE 
Comfort ChimlctI Clout Co., 42 1 FactoriMBM«.Tolido,0. 
Farmers, Attention 
1st—Are you using Grange Exchange Feeds 
and Grains? 
2nd Do you know that we are offering mixed 
feeds that contain no by-products ? 
3rd—The Exchange State Brands of fertilizers 
are registered and with the guaranteed 
analysis we can assure you High Quality 
and Lowest possible price. 
4th —We have closed contracts with reliable 
firms to supply you with High Quality 
Farm and Garden Seeds, Spraying Mate¬ 
rials, Silos, Sowing Machines and we can 
supply you with anything else you want. 
Write for information. 
New York Grange Exchange, Inc. 
I 303 South Salina Street_SYRACUSE. N. Y. 
MAPLE SYRUP MAKERS! 
With The GRIMM Evaporator 
you will make bet¬ 
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fuel and labor than 
with any other sys¬ 
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time. Ma<!e in 23 
different sizes. 
W rite for catalogue and state number of trees you tap. 
Grimm Manufacturing Co., 
524 Champlain Ave„ N. W.« Cleveland. O. 
Cuticura Stops 
Itching and 
Saves the Hair 
All druggists; Soap 25, Ointment 25460,Talcum25 
Sample each free of “Cuticura. Dept. T .Boston.” 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.” See guarantee editorial page. 
