The RURAL NEW-YORKER 
1079 
guinea eggs. We use them poached, 
baked, fried, in custards, cakes, etc. Not 
one of us likes chicken, or will eat fat 
meat; that is why it requires so many 
gallons of apple butter, jellies, etc. And 
where they are to come from this year is 
a mystery to me. 
I noticed an article in a farm paper 
where a home demonstration agent was 
teaching some of the isolated farm wives 
to make their own hats, and while no 
one taught me. I made myself a very neat 
turban. A round hat box furnished ma¬ 
terial for the foundation, which I fitted 
snugly to my head, and then sewed to¬ 
gether. I covered this with black sateen, 
and a circular piece for the top which I 
sewed to raw edge of the sateen, leaving 
the seam on outside. I draped the top 
with black hat material, then frilled a 
piece of black and gold striped material 
at top. The bottom of turban I finished 
with a little black frill of silk, and then 
a broad piece of black and gold hat braid, 
and finished at the side with a gold braid 
pansy. The material was all in my work 
box and I was not over two hours mak¬ 
ing it, and model I copied the milliner 
asked $ 11.50 for. I made Thelma a hat 
of soft green mull, shirred the brim and 
draped the crown, finished with wide rib¬ 
bon of pale blue. It answers the pur¬ 
pose of an expensive hat, and as the rib¬ 
bon was on hand only cost 35 cents. 
Well, well, the clouds are gone and no 
rain again today; pond dry and have to 
draw water for the stock, but if cleaning 
the pond had been attended to in time 
we would have been all right. Procras¬ 
tination is the thief of time, and when 
the men folks are all away and I have to 
drag up 10 or 12 buckets of water for 
the stock I begin to think he is a thief 
that should be guarded against. 
My son who has been in France is 
home at last. I was hoeing in the gar¬ 
den. I heard someone walking on the 
porch, and directly someone said : “Come 
out of there now!” I looked and saw 
his dear face peering around a post. Did 
I come out? Well, you would better be¬ 
lieve I did. It’s “awful hard” not to cut 
a caper, and these boys—they don’t like 
them at all—but I just had to cry or 
choke me. sirs. d. b. p. 
Ways with Blackberries 
Pickled Blackberries.—For 6 lbs. ber¬ 
ries make a syrup of 3 lbs. of brown 
sugar and one pint of vinegar. Steam 
with cloves and cinnamon. I.et the syrup 
boil and pour over berries while hot. 
Spiced Blackberries.—These are fine: 
7 lbs. blackberries, 3 lbs. sugar, one-half 
cup of vinegar, one tablespoon allspice. 
Cook until done, then put in glass jars 
and seal. 
Blackberry Favorite.—Put two heap¬ 
ing tablespoons of powdered gelatin into 
a clean saucepan, add one cupful of 
water, strained juice of one lemon, one 
cup of sugar and four eggs, slightly 
beaten. Stir over the fire until the mix¬ 
ture thickens. Strain into a basin, and 
when cool add two cupsful of whipped 
cream. Pour into a wet mold and allow 
to set. Turn out and decorate with 
whipped and sweetened cream and plenty 
of ripe blackberries. 
Blueberry Layer Cake.—Cream one- 
half cupful of butter with one level cup¬ 
ful of sugar, add five well-beaten eggs, 
one teaspoon of vanilla extract and IV2 
cupsful of flour, 2 ounces of cornstarch 
and one teaspoon of baking powder. Mix 
Hot Blackberry Cake.—One cup sugar, 
one tablespoon shortening, one egg, one 
cup sweet milk, two level teaspoons bak¬ 
ing powder, sifted in about two cups of 
flour. It should be a very stiff batter. 
At the last fold in two cups of fresh 
whole blackberries and bake in a rather 
slow oven. Serve while warm, either as 
a cake or a dessert, with a sauce of the 
stewed fruit. iielen a. lynan. 
Tested Preserves 
Grape Consei’ve.—Three pints of ripe 
grapes pulped, boil and take out seeds; 
As a usual thing an animal subject is most difficult to embroider, and most needle- 
workers for that reason avoid them. No. 1561 is so arranged that any embroiderer can 
work it, as it requires only the outline stitch with a few French knots on the tipper lip. 
The head is for brown, the tongue and lips red and the teeth yellow with heavy floss. The 
eyes are for black with a lighter weight floss. This design is suitable for use as a pillow 
or for a tray under glass. The design is on tan art linen, size 18x22 inches, and with 
mercerized floss to complete embroidery, costs 50 cents. 
and bake in two layers in a moderate 
oven. Spread between mashed and 
sweetened blueberries and pour over 
boiled frosting. Decorate top with whole 
blueberries. 
Blackberry Jelly.—Berries that will 
not crystallize early make beautiful jelly. 
Almost cover the fruit with cold water, 
cook until soft, add one-third the amount 
of rhubarb, and a very delicious flavor 
is. obtained. Strain and let stand over 
night. Carefully pour off the juice so as 
not to mix the settlings and strain 
through a flannel bag. Measure the 
juice and an equal amount of sugar, but 
do not add the sugar until the juice has 
boiled 15 minutes. Then add the sugar 
and boil slowly from three to five min¬ 
utes, or uutil the juice will cling to the 
spoon in thick jelly drops. It is then 
ready to put into glasses. 
cook skins tender. Two pounds of rai¬ 
sins; three pounds of sugar; cook until 
it thickens. Just before removing from 
fire add one pound of English walnut 
meats, broken in bits. 
Rhubarb and Fig Conserve.—Two 
pounds rhubarb cut fine but not skinned ; 
two pounds sugar; one-half pound figs 
cut fine. Mix all together and let stand 
24 hours: then cook slowly for one hour 
after boiling point is reached. Seal in 
glasses. 
Pineapple Preserve.—Peel and shred 
the pineapple, weigh and sprinkle over 
it three-quarters of a pound of sugar for 
each pound of fruit. Let it stand until 
a syrup is formed, then cook slowly un¬ 
til the fruit is transparent and the syrup 
thick. 
Pear Chips.—This is a delicious con¬ 
serve. Four pounds of hard pears sliced 
thin, four pounds of sugar, the juice of 
three lemons and grated rind of one, one 
ounce of dry or green ginger root chopped 
fine, and one-half tumbler of water. Cook 
till clear, then seal in jelly glasses. 
Strawberry Preserve.—Allow three- 
quarters of a pound of sugar to a pound 
of fruit. Put the sugar over the top of 
the fruit, allow it to melt on the back 
of the stove until a syrup is formed, then 
bring forward and boil for 25 minutes, stir¬ 
ring and skimming carefully. Seal in jars. 
Grapefruit Marmalade.—Wash thor¬ 
oughly, remove seeds and tough center 
fiber, and run through meat grinder, or 
chop fine in a wooden bowl. Barely cover 
with water and let stand over night. 
Then boil 30 minutes, and let. stand till 
the next day. Then boil half an hour, 
add an equal amount of sugar by measure, 
and boil until thick. Seal in jars. 
Canning Cabbage 
Please give me a recipe for canning 
cabbage. mrs. j. 11 . j. 
Cabbage should be cut up as for ordi¬ 
nary boiling, the hard core removed, 
washed in salted water to draw out any 
lurking insects. It is then blanched by- 
boiling or steaming for 10 minutes. 
Steaming is preferable, as this retains 
more of the mineral salts than boiling. 
Dip in cold water, drain, and then pack 
in jars sterilized by boiling. Adjust rub¬ 
ber. put on lid. and bring wire over top 
without clamping down. Put in kettle 
with water enough to cover the top of 
jar to the depth of one inch, bring to boil, 
and process for 120 minutes after boiling 
begins. If a _ steam pressure outfit is 
used, process for 60 minutes at 5 to 10 
lbs. pressure. Then remove from boiler 
and clamp down lid without opening. 
Removing Grease from Carpet 
Mill you give method of taking grease 
out of carpet? mbs. s. w. vr. 
A method of taking grease out of car¬ 
pet that is usually satisfactory is to lay 
a piece of brown paper over the spot anil 
press -with a hot iron. This draws the 
grease into the paper. Change the paper 
as soon as the grease shows, and repeat 
the operation. Then spread a layer of 
French chalk over the spot and' leave 
over night, brushing it off in the morn¬ 
ing. Repeat if necessary. French chalk 
has a wonderful effect in absorbing 
grease, and usually removes every trace. 
If you have no friends to share or re¬ 
joice in your success in life, - it is no less 
incumbent on you to move steadily in 
the path of duty.—Walter Scott. 
Always speak well of the dead, and if 
you have the time you might speak a 
good word for the living occasionally.— 
Credit Lost. 
and its Done”- 
Solution in Alu * 11 
Peel Peaches , Pears and Plums 
In One-fifth the Time 
P EEL your peaches, pears and plums for pre¬ 
serving with Babbitt’s Lye. It saves four- 
fifths of the time and labor that is usually spent 
in paring. The U. S. Board of Food Inspection 
has ruled that this method does not injure the 
quality or flavor of the fruit. 
This is the method used by the big California fruit can- 
ners. The hot lye solution peels off the skin without injury 
to the fruit. It also prevents waste of the best flavored part 
of the fruit—that next the skin. 
Save the directions printed be¬ 
low. Get a can of Babbitt’s Lye of 
your dealer and preserve this sea¬ 
son the easy Babbitt way. 
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DIRECTIONS 
| To 9 gallons of water add half a can of Babbitt’s Con- § 
| centrated Lye and half an ounce of alum. For small § 
| quantities of fruit use one gallon of water, 4 tablespoons | 
I Babbitt’s and a pinch of alum. Place fruit in a wire | 
| basket or thin cloth and suspend in the boiling solution | 
| for two minutes. Rinse thoroughly in cold water ar.d | 
| all the skin will come off. 
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B. T. BABBITT, Inc., 15 W. 34th St., New York 
p URE CONCENTRATED 
ONTENTS: 
INERT IR®* 1 
Sodium Chloride . , u re* 
Sodium Sulphate. W* 
IGHT 13.25 OZ. 
Send for booklet describing 
many other household uses 
for BABBITT’S Pure Con¬ 
centrated LYE. 
