536 
‘The RURAL NEW-YORKER 
March 22, 1019 
Every Goulds Pump is guaran¬ 
teed to satisfactorily perform the 
work for which we recommend it. 
Goulds Pumps are built by the world’s largest manufacturers 
of farm pumps under the supervision of a staff of engineers 
unexcelled in skill and backed by the organization a accumu¬ 
lated experience of more than 70 years. 
KHJLDS PUMP: 
For Eveny Service” 
One of the most popular is the Goulds Fig. 1531 Pyramid 
small power pump shown at the right. One user, Mr. Wrigley, 
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was found to be in excellent condition, and 
when reassembled, the “Pyramid” ran like new. 
It pumps to an elevation of 1 75 feet. 
Write today for free booklet, “Pumps for Every Service ." 
THE GOULDS MFG. COMPANY 
Main Office and Works: Seneca Falls, N. Y. 
Branch Offices: 
New York Boston Chicago Philadelphia 
16 Murray St. 58 Pearl St. 12-14 S. Clinton St. Ill North 3rd St. 
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636 H. W. Oliver Bldg. 3rd Nat‘1 Bank Bldg. 1001 Carter Bldg. 
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Ways with Rhubarb 
“When pieplant gives the first good mess, 
With nice hot biscuit, I confess 
Our folks feel good. Pop says: ‘I guess 
You ought to have a bran' new dress.’ 
‘And you a coat,’ I sez, ‘no less!’ 
I know our folks will always bless 
The day that pieplant gives first mess.” 
Canning.—The following methods of 
canning rhubarb for sauce and using in 
other ways, are given in “Ways of Using 
Rhubarb,” issued in the Cornell Reading 
Courses: 
1. Pack the rhubarb as tightly as pos¬ 
sible into a jar. Fill the jar to overflow¬ 
ing with a hot, heavy syrup made of 
twice as much sugar as water and cooked 
until the syrup forms a thread when 
dropped,from a spoon. Adjust the rubber 
and the lid, but do not seal the jar. Steri¬ 
lize the jar for fifteen minutes on a rack 
in a covered pan of boilling water. The 
water around the jar should come to with¬ 
in about one inch from the top of the 
jar. Seal the jar, remove it from the 
water, invert it on a cloth, and allow it to 
cool. Store it in a cool, dark place. Rhu¬ 
barb canned in this way makes good sauce 
or filling for pies. 
2. In a pint jar place a layer of sugar 
one-half inch deep, then a layer of rhu¬ 
barb of equal depth, and alternate in this 
way until the jar is filled, having a layer 
of sugar on top. Adjust the rubber and 
cupful prune pulp, three cupsful sugar, 
one lemon, juice and grated rind, one-half 
cupful English walnuts, chopped Cook 
the rhubarb, the prune pulp, and the 
sugar until the mixture is thick. Add 
the lemon juice and rind and the nuts. 
Turn the marmalade into clean glasses, 
and when it is set, seal it according to the 
directions. 
Rhubarb -Telly.-—Use only the tender, 
unpeeled stalks of rhubarb for jelly. Wash 
them, cut them in small pieces, aud place 
them in a kettle over slow heat. Do not 
add water. Simmer the rhubarb slowly 
until it is perfectly soft, and then strain 
it through a jelly bag. Use from one-half 
to three-fourths as much sugar as juice; 
the degree of acidity determines the 
amount of sugar required. 
It is sometimes difficult to make rhu¬ 
barb jelly of the proper consistency. All 
difficulty may be overcome; however, by 
combining rhubarb juice with certain 
other fruit juices Some general propor¬ 
tions are as follows: 
1. One part sour apple juice, threo 
parts rhubarb juice. 
2. One part currant juice, six parts 
rhubarb juice. 
3. One part red plum juice, one part 
sour apple juice, three parts rhubarb 
juice. 
Rhubarb Puffs.—One cupful flour, one 
teaspooonful baking powder, one-quarter 
teaspoonfui salt, one-quarter cupful sugar, 
The Homemade Circus in Action 
harle s Willi am §tor.es 
u 48 Stores^ Building. New York. City 
the lid, and sterilize the jar in boiling 
water, as previously directed, for twenty- 
five minutes. Seal the jar. remove it from 
the water, invert it. and allow it to cool. 
Rhubarb and Strawberry Sauce.— 
Three quarts rhubarb, • cut in small 
pieces; one quart strawberries; two 
quarts sugar. Mix the fruit with the 
sugar, and boil until the liquid forms a 
heavy syrup. Pour it into sterilized jars, 
and seai them immediately. 
Rhubarb and Cherry Sauce. — One 
quart rhubarb, cut in small pieces; one 
cupful cherries, pitted; oue quart sugar. 
Mix the fruit and the sugar. Boil the 
mixture until it is clear, turn it into 
sterilized jars, and seal immediately. 
Rhubarb and Apple Conserve.—Two 
cupsful sugar, two-thirds cupful water, 
one cupful apple, sliced, two-thirds cup¬ 
ful English walnuts, chopped ; two cups¬ 
ful rhubarb, cut. in small pieces. Cook 
the sugar and the water until the syrup 
forms a thread when dropped from a 
spoon. Add the fruit, and simmer it until 
it is clear. Add the nuts, and turn the 
mixture into clean jelly glasses. Seal 
them according to the directions. 
Rhubarb and Apple Butter.—Two cups¬ 
ful stewed rhubarb, put through a 
strainer; three cupsful sugar, one orange, 
juice and grated rind, two cupsful stewed 
apples, put through a strainer. Combine 
the ingredients, and cook the mixture 
until it is smooth and clear. Four it into 
glasses or jars, and cover it. 
Rhubarb Conserve.—Two cupsful rhu¬ 
barb, cut fine, two cupsful sugar, one 
orange, juice and grated rind, one lemon, 
juice and grated rind, one-half cupful 
blanched almonds, cut in small pieces. 
Combine all the ingredients, except the 
nuts, and heat the mixture until the sugar 
is dissolved. Then boil it rapidly until 
it is clear. Add the nuts, and pour the 
conserve into clean glasses. Seal them 
as directed. 
Rhubarb and Fig Preserve. — Six 
pounds rhubarb, cut in small pieces, three 
lemons, juice and grated rind, one pound 
figs, minced, four pounds sugar. Combine 
the rhubarb, the figs and the sugar, and 
allow the mixture to stand overnight. 
Add the juice and tin 1 rind of the.lemons. 
Cook the mixture slowly until it is thick, 
turn it into glasses, and seal it when it 
is set. 
Rhubarb and Pineapple Marmalade.— 
Three pounds red rhubarb, two pounds 
sugar, two lemons, juice and grated rind, 
one cupful pineapple cut in pieces. Boil 
the mixture very slowly until it is thick 
and clear. Turn it into glasses, aud seal 
it when it is set. 
Rhubarb and Prune Conserve.—One 
quart rhubarb, cut in small pieces, oue 
one-half cupful milk, one tablespoonful 
melted butter, one egg, beaten ; rhubarb 
sauce. Combine all the ingredients, ex¬ 
cept the rhubarb, in the order given, and 
beat the mixture until it is smooth. 
Grease individual molds or cups, and into 
each put three tablespoonsful of rhubarb 
sauce and then one tablespoonful of the 
batter. Steam the puffs for twenty min¬ 
utes, and serve them warm with cream 
and sugar or with foaming sauce, made 
as follows: Two-thirds cupful rhubarb 
juice, qne cupful -sugar, whites of two 
eggs. Bbil the sugar and the juice until 
the syrup threads. Pour it over the well- 
beaten whites of the eggs, and beat the 
mixture until it is smooth and thick. 
Serve the sauce cold. 
Rhubarb Gocoanut Pie.—One pint rhu¬ 
barb sauce; one egg, well beaten; two 
tablespoonsful orange juice; cocoanut. 
Combine the sauce, the egg, and the 
orange juice. Pour the mixture into a 
crust baked on an inverted pan. Sprinkle 
cocoanut over the top, and bake the pie 
in a moderate oven until the filling 
thickens. 
Rhubarb Sherbet.—One tablespoouful 
granulated gelatin, one-quarter cupful 
cold water, four cupsful rhubarb juice, 
two cupsful sugar, juice of two lemons. 
Soak the gelatin in the cold water until 
it is soft. Make a syrup by boiling the 
rhubarb juice and the sugar for five min¬ 
utes. Pour the hot syrup over the gelatin, 
add the lemon juice, and stir the mixture 
well. Strain it, allow it to cool, and 
freeze it. 
Rhubarb Meringue Pie.—One pint rhu¬ 
barb. cut in small pieces; two-thirds cup¬ 
ful sugar, one tablespoouful cornstarch, 
one-third cupful cold water, one teaspoon¬ 
ful melted butter, plain pastry. Mix the 
rhubarb and the sugar, and cook the 
sauce until it is thick. Add the corn¬ 
starch dissolved in the water, and cook 
the mixture until it is clear. Add the 
melted butter. Invert a pie pan. and 
cover it with plain pastry, fitting the 
pan carefully. Trim off the edges if 
necessary, prick the top with a fork, and 
set the pan on a tin sheet in order that 
the edge of the crust may not touch the 
floor of the oven. Bake the pastry in a 
quick oven for about fifteen minutes, or 
until it is well done and a good brown. 
Slip tin* crust from the outside of the 
pan, and place it on the inside. Fill it 
with the rhubarb mixture, and heap mer¬ 
ingue lightly on the top. Brown the 
meringue slightly in a slow oven. Make 
a meringue with whites of two eggs, three 
tablespoonsful of sugar. Beat the whites 
of the eggs until they are stiff. Add the 
sugar gradually, and beat the mixture 
until it will stand alone. 
