384 
March 1, 191b 
soiled part in and the piece can he used 
until quite black. Do not scrub round 
m l round, just long, even strokes. The 
cleaner is cheap and a room can be done 
in a couple of days if one has help. 
MRS. c. 
Uses for Dried Fruit 
Drikd Cherry Croquettes. —One-half 
pound dried cherries, six tablespoons 
sugar, one teaspoon grated lemon rind, 
four tablespoons water, bread crumbs, 
beaten egg and crumbs. Put dried cher¬ 
ries in water and let soak 12 hours. Cook 
until tender, add enough bread crumbs 
to make a stiff paste. Turn the mixture 
onto a plate and let it cool; when cold 
make into croquettes. Brush over with 
beaten egg and toss in bread crumbs ; fry 
in hot fat, drain, sprinkle with sugar and 
serve hot. 
Dried Baked Apple Dumplings.— 
Two cups dried apples before soaked, two 
cups flour, two teaspoons baking powder, 
one-half cup milk, little salt, sugar, nut¬ 
meg, a little butter. Stew apples after 
lirst soaking in water all night. Make 
rich dough of the flour, baking powder, 
salt and milk; roll out in slices, and put 
one tablespoon of the apple sprinkled 
with sugar and nutmeg in small pieces of 
the dough. Put dumplings in baking pan, 
pour over water to cover, add sugar and 
nutmeg, little butter. Bake in a hot oven. 
When done serve with the sauce. 
Dried Peach Fritters. —Two cups 
dried peaches, three eggs, one cup milk, 
pinch salt, one cup flour. Soak peaches 
over night; in morning boil until tender, 
and drain ; stir them into a batter made 
of beaten eggs, milk, salt and flour; drop 
mixture by spoonful into deep boiling fat. 
When fritters are of a golden color drain 
in a colander and sprinkle with powdered 
sugar. Serve very hot. 
Dried Apple Pancakes. —Four table¬ 
spoons flour, pinch salt, one tablespoon 
sugar, three beaten eggs, little milk, one 
cup dried apples. Stir flour, salt and 
sugar and make into a batter, with the 
milk and eggs. The latter must be a little 
stiffer than for ordinary pancakes. Soak 
dried apples over night; in morning boil 
until soft. Drain all juice away. Mix 
apples with the batter. Make into pan¬ 
cake's and cook at once. 
Dried Oiierry Dumplings. —Two cups 
flour, one teaspoon salt, four teaspoons 
baking powder, two tablespoons butter, 
three-fourths cup milk, two quarts dried 
cherries, two cups sugar. Mix flour, salt, 
baking powder and butter until mealy; 
add mils, mix well. Soak cherries 10 
hours iu cold water, then stew until soft, 
drain all juice from them, stewing them 
with two eup« of sugar; put in a buttered 
mold, pour in the flour mixture, cover 
with buttered paper and steam one hour. 
Serve hot with milk. 
Dried Quince Custards. —One cup 
dried quinces, one cup dried apples, two 
cups cold water, three-fourths cup sugar, 
four eggs, cake, three tablespoons sugar, 
few drops lemon juice. Soak the dried 
quinces and apples over night; next morn¬ 
ing boil until tender in cold water, strain, 
return liquid to dish, add the sugar. Beat 
well the eggs, putting aside whites of two. 
Four the fruit mixture over eggs, return 
1o fire and stir until a custard is made. 
In bottom of each custard cup place a 
piece of cake dipped in fruit juice. When 
custard is cool fill the cups and heap on 
each some meringue made by whipping 
together the reserved whites of the eggs, 
three tablespoonfuls of sugar and a few 
drops of lemon juice. 
Dried Pumpkin Fritters. —One egg, 
one half cup milk, teaspoon salt, few 
grains red pepper, one cup flour, one 
tablespoon olive oil, one cup pumpkin. 
Put dried pumpkin to soak over night, boil 
until tender and mash. Beat up egg. add 
milk, salt and other ingredients, lastly 
strained pumpkin. Mix until smooth, 
drop by spoonfuls into hot fat, fry ten 
minutes, drain on paper and serve hot. 
HELEN A. LYNAN. 
Barley Methods 
We are urged to use barley as a substi¬ 
tute for other cereals, and the following 
recipes, reprinted from London Farm and 
Home, suggest desirable ways of using 
this grain. 
Cream Barley Soup.—Wash a cup of 
pearl barley, drain and simmer slowly in 
two quarts of water for four or five hours, 
adding boiling water from time to time, 
as needed. When the barley is tender, 
strain off the liquor, of which there should 
be about three pints ; add to it a portion 
of the cooked barley grains, salt, and a 
cup of whipped cream, and serve. If pre¬ 
ferred the yolk of an egg may be used in¬ 
stead of cream. 
Barley Fig Pudding.—One pint of well- 
steamed pearl barley, two cups of finely- 
chopped best figs, one-half cup of sugar, 
one-half cup of thin sweet cream and one 
and one-half cups of fresh milk. Mix all 
thoroughly, turn into an earthen pudding 
dish ; place it in the oven in a pan half 
full of hot water and bake slowly till the 
milk is nearly absorbed. The pudding 
should be stirred once or twice during the 
baking, so that the figs will be distributed 
evenly, instead of rising to the top. Dates 
may lie used instead of figs. 
Baked Barley.-—-Soak six tablespoons 
of barley in cold water over night. In the 
morning pour off the water and put the 
barley in an earthen pudding dish and 
pour three and one-half pints of boiling 
water over it; add salt if desired, and 
bake in a moderately quick oven about 
two and one-half hours, or till perfectly 
Vht RURAL NEW-’/ORKER 
soft and all the water is absorbed. When 
about, half done add four or five table¬ 
spoons of sugar, mixed with grated lemon 
peel. It may be eaten warm, but is very 
nice moulded in cups and served cold with 
cream. 
An old-fashioned English way of cook¬ 
ing pearl barley was to wash it. then put 
in a cheesecloth bag, with abundant room 
to swell, tie up the bag, put into a kettle 
of boiling water and boil four hours. 
Serve with sweetened cream or any pud¬ 
ding sauce. Barley cooked in this way 
the previous day may be served with hot 
milk as a breakfast cereal. 
More Tested Recipes 
I have canned things both the new and 
old way, and the farmer's wife has enough 
to do; in fact, anyone, at canning time. 
So for the last four years 1 have gone 
back to the old way, for it is easier than 
taking jars out of boiler and putting 
back again, which takes up quite some 
time. Tomatoes and all vegetables I pre¬ 
pare just as you have to do anyway; 
then cook them. When done I have jars 
hot, fill up, turn upside down to see tops 
are all right, and I have never lost a jar 
by doing them up that way. Fruit I do 
the same, putting sugar in water, one 
cup of sugar to a quart of water, cook¬ 
leaf. Keep in a cold place. This is a 
good old Danish recipe. MRS. o. p. 
Canning Milk at Home 
Regarding my method of canning milk 
and cream, let me say I have never 
tested the keeping qualities of this pro¬ 
duct through hot weather, but for Feb¬ 
ruary, March and April it is what I call 
a success. Although the cream and milk 
have the scalded taste, they work well 
for every purpose except eating as bread 
and milk. 
Let the milk cool for 12 hours or more, 
tin'll skim, putting cream in one can and 
milk in another. Place rubbers, partly 
seal, and put cans in any vessel with a 
false bottom. Separate cans by means of 
cloth pieces, unless you have enough cans 
to pack tight. Fill in tepid water until 
the cans are a little more than one-half 
covered. Let water come to a boil and 
boil moderately 20 minutes. Remove cans 
and seal at once. Store in a cool cellar. 
Cornell asked my method, and I hoped 
by this time it would have been tested 
for publication. A. 
Popcorn Balls 
When reading page 1S5 I saw a request 
from Mrs. J. .T. B. for popcorn balls, 
ing fruit till tender, and if I have any 
juice over I can it in a jar for syrup. 
The skins I use for syrup. 
Some time when baking beans put in a 
little mustard and onion, and sometimes, 
for a change, some tomatoes. If you 
have any beans left, not enough for a side 
dish, turn into soup for supper. When 
you have soup and some fried potatoes 
left over, put them in the soup. What a 
difference it makes! 
Poor Man's Rice Pudding.—One cup of 
rice; cook on top of stove till nearly 
done in about three quarts of milk, a little 
salt, enough sugar to taste, cinnamon, 
then put in oven and when it gets brown 
stir it every once in a while till last time 
brown, then take out. Sometimes mix 
about two tablespoons cocoa in a little 
water and put that in pudding. Made 
this way it is something like ice cream. 
A cheap and nice fish soup for cold 
weather or any time is made as follows; 
Take a little salt pork or ham fat, try out 
in pot; cut up a few onions; let it get a 
little brown ; put in a quart of tomatoes, 
one quart of milk, one can of salmon, and 
cook all together a short time. It is fine. 
MRS. 1. H. s. 
Danish Head Cheese 
Cut the head in two. clean it entirely, 
soak it in plenty »»f cold water for 24 
hours. Put on the stove iu plenty of clear 
cold water with a little salt; boil it 
slowly till tender, not more. Have ready 
the spices, salt, pepper and cloves in a 
dish, and a piece of doth or muslin, just 
washed out of hot water. Make the shape 
you desire in mold. I always round in a 
bread pan. Slice the head in nice pieces, 
fat and lean, so it comes alternately fat 
and lean. Sprinkle with the spices on 
each layer. When all cut up cover it 
close with the cloth, and sew it as closely 
as possible, both ends and side, then roll 
around it a heavy cord very tightly. Put 
it back in soup and boil 15 minutes. 
Take it up and place in the pan or mold, 
put on a clean piece of board to fit ex¬ 
actly, and one stone; after three to four 
hours weight with another stone. Next 
day remove cloth, string and all very 
carefully. It looks so appetizing when 
cut in slices ready to serve. Creamed 
potatoes and pickled beets go well with 
it, and it is a good wholesome lunch on 
one of mother’s busy days. If the head 
is very fat I always boil a lean piece of 
pork with it. It keeps well if put in a 
brine after two or three days. 1 quart 
cold water, one-fourth cup salt, shreds 
of onions, two tablespoons vinegar, bay 
and if she will try my way I think she 
will be pleased with results: For a 
medium-sized milk pan full of freshly 
popped corn measure into a stew pan 
one-half cup granulated sugar, one-half 
cup baking molasses and a piece of but- ' 
ter as large as a butternut. This I stir 
together and let stand a few minutes, or 
until I look over the corn, into some¬ 
thing larger (I use my dishpan t to get 
out all the little hard unpopped kernels, 
after which I sprinkle a couple of dashes 
of salt over it. I bring the molasses to 
a boil and cook just long enough to let 
it drip thick and stringy from the spoon 
or knife, then pour it slowly over the 
corn and stir until it seems to be thor¬ 
oughly mixed. If I make it into balls I 
let it cool a bit, as it will not stick to¬ 
gether while it is hot, but oftener I pack 
it firmly into a buttered dripping pan 
and cut in bars any size desired. 
MRS. W. C. WILSON. 
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When theDodor 
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When the doctor is ten 
or twenty miles away, it’s 
a mighty comforting feel¬ 
ing to know you’ve got a 
jar of Musterole handy in 
the house. 
For first aid in many ill¬ 
nesses—for relief from colds, 
congestions,achesand pains 
—Musterole is uncommonly 
effective. 
It is better than a mustard 
plaster—gives quicker re¬ 
lief, and there’s no fuss, 
muss or blister. 
Just rub a little of this clean, 
white ointment on the aching or 
congested spot. Almost instantly 
you feel a pleasant warm tingle, 
then in a moment or two a sooth¬ 
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down deep underneath the cool¬ 
ness, good old Musterole gener¬ 
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pain away. 
Musterole is made with oil of 
mustard and a few home simples. 
Try it for coughs, colds (it often 
prevents pneumonia), bronchitis, 
sore throat, croup, stiff neck, 
neuralgia, headache, rheumatism, 
lumbago, pains and aches of the 
back, sore or strained muscles, 
and chilblains. 
Many doctors and nurses recommend it. 
30c and 60c jars; hospital size $2.50. 
The Musterole Co., Cleveland, Ohio 
BETTER THAN A MUSTARD PLASTER 
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Have a warm, aanitury, comfort¬ 
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GUARANTEED ODORLESS 
Tho norms are killed by a 
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Closet Kimrantood. Thirty 
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