636 
the RURAL NEW-YORKER 
March 27, 1920 
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Y OUR profits demand that you put your 
farm on a sound business footing. It’s 
good business to be sure you are getting 
Low Cost Ton-Mile in hauling to and from 
market. That is the secret of Garford suc¬ 
cess on the farm. 97.6% of Garford users 
are 100% satisfied. We have the written 
proofs. Do you want them? 
Lima, Ohio 
That the United States Army has made Garford a Class A 
Standard is another proof of Garford serviceability 
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Charles Fremd’s Formula 
Sulphur—Fish Oil—Carbolic Compound 
A Combined Contact Insecticide 
and Fungicide of known reliability. _ Con¬ 
trols scale insects, also many species of 
lice and fungus diseases on trees, plants 
and animals. 
AT YOUR DEALERS OR DIRECT. 
Manufacturers of Standard Fish Oil Soap. 
Booklet Free. Address 
COOK & SWAN CO., INC., 
Sulco Dept. R 148 Front St., NewYork, U.S. A. 
* WON AGE 
Farm, Garden and Orchard Toolt 
Answer the farmer’s big questions: 
How can I grow crops at least ex¬ 
pense ? How can 1 get my spraying 
done and on time ? Use an 
IRON AGE Sprayer 
No. 116-P 
Greatest 
combined 
‘eprayer 
Sprays 10 rows potatoes, 5 
rows cantaloupes, cucum¬ 
bers, etc. at one operation 
and at 200 pounds pressure. 
The first and only sprayer 
adapted for so rapid field¬ 
work and. at the same time.un- 
excclledfor orchard use. Driv¬ 
en by 4 1-2 H. P. NEW WAY 
ENG1N E—ick ly inter¬ 
changeable with our new Iron 
Age Engine Digger. We make 
full line of potato, apraying, 
cultivating and garden tools. 
Write today for free booklet. 
Greoloch, N. J. 
GRANGERS LIME 
“The Proven Soil Sweetener” 
Write for Prices and Commodity Freight Rates 
Grangers Lime Company 
Sales Offices: 
Hartford, Conn. 
Bridgewater, Mass 
I 174 Freiingh uysen 
. [ Newark, N. J. 
sen Ave. 
Works: 
West Stockbridge, 
Mass. 
[ When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.” See guarantee editorial page. 
Using the Maple Sweets 
Maple Mousse.—Two eggs, one pint of 
cream, one-half cup of sugar, three- 
fourths cup maple syrup. Beat, eggs un¬ 
til thick and lemon colored ; whip cream 
thin; beat eggs and cream together. Add 
the sugar and maple syrup and one cup 
of candied fruits. Pack in ice and freeze 
five hours. 
Old-fashioned Maple Cake.—Allow two 
cupfuls of maple sugar, melted and partly 
cooled before using, one cupful of honey, 
one and one-lialf cupfuls of buttermilk in 
which has been dissolved one even tea¬ 
spoon of soda, a pinch of salt, a small 
two-thirds cup of butter, two eggs well 
beaten, flour to make a stiff sponge, 
spices to taste; three cupfuls of currants 
one cupful of citron, sliced. Dredge fruit 
with flour and add to the sponge. Bake 
in pans two inches deep in a slow' oven. 
Maple Frosting and Filling.—One cup 
of soft maple sugar, one cup boiling 
water, one pinch cheam of tartar. Boil 
together until it forms a ball in cold 
water, then turn it over the stiffly beaten 
whites of two eggs, and beat until the 
consistency to spread. Delicious on top 
and for filling of cake 
Maple Sugar Biscuits.—Make a biscuit 
mixture, using two cupfuls of flour, four 
teaspoonfuls baking powder, one-half tea¬ 
spoonful salt, four tablespoonfuls butter 
and two-thirds cupful of milk. Gently 
roll to one-fourth inch thickness and 
spread with finely shaved maple sugar. 
Boll as jelly roll, then cut into pieces 
about one inch thick and place on but¬ 
tered tins. Bake in a hot oven. 
Maple Tapioca.—Cook slowly one-half 
cupful of tapioca in one pint of water. 
Add one tablespoonful butter, one-fourth 
teaspoonful of salt, three-fourths cupful 
of maple syrup, two well-beaten eggs. 
Bake, serve with cream and cover with 
nut meats. 
Maple Pie.—One cupful of maple syrup, 
two cupfuls of sweet milk, one cupful of 
granulated sugar, two tablespoonsfui of 
butter, the yolks of two eggs, two table- 
spoonsful of flour, little nutmeg to flavor 
Mix well. Fill pastry-lined pans and 
bake. When done, cover over the top 
with sweetened whipped cream and dust 
top with cocoanut. 
Maple Sandwiches.—Put one cupful of 
finely shaved maple sugar through the 
meat chopper with one cupful of blanched 
almonds. Mix this to a paste with thick, 
sweet cream, spread on slices of white or 
brown bread. 
Maple Sugar Cookies.—One cup of but¬ 
ter creamed with two eggs, about two 
cups of maple sugar, one cup of sour milk 
or buttermilk, one teaspoonful of soda 
and one teaspoonful of vanilla. Mix with 
half of graham and half of wheat flour, 
just enough to drop from the end of a 
spoon on a very hot tin. Bake in a quick 
oven about six minutes. 
Maple Cup Custard.—One-fourth pound 
of maple sugar, two tablespoonfuls of 
flour, three eggs, three tablespoonfuls of 
powdered sugar and one-half pint of milk. 
Grate the maple sugar, add it gradually 
to the yolks of the eggs, and beat until 
light. Moisten the flour with a little of 
the milk, then a bit to the milk and strain 
it into the eggs and sugar. Pour the 
mixture into custard cups, stand them in 
a pan of water and bake in the oven until 
the custard is set. Beat the whites of 
the eggs to a stiff froth and add the 
powdered sugar. Beat until dry and 
glossy. Heap a tablespoonful on the top 
of each cup. dust thickly with powdered 
sugar and return to the oven a few min¬ 
utes to brown. 
Maple Doughnuts.—Two eggs, beaten, 
one cup of powdered maple sugar, two 
tablespoonfuls of butter, one cupful of 
sweet milk, pinch of salt, two teaspoon¬ 
fuls of baking powder,, enough flour to 
roll. Very delicious cooked in hot fat. 
Maple Nut Sandwiches.—Roll fine one- 
lialf pound of maple sugar, add a few 
nut meats chopped fine, and one pint of 
whipped cream. Mix all well and put 
between slices of sponge cake. Very de¬ 
licious. HELEN A. LYNAN. 
Ice Cream Candy 
Mix three cups or white sugar, one-half 
cup of vinegar, one cup cold water, a 
piece of butter the size of a walnut and 
one teaspoon extract vanilla or lemon. 
Boil until it will harden in cold water; 
pour into a buttered pau and pull till 
white. Or a quart of popped corn may 
be added and molded into shapes while 
warm. MBS. C. C. M. 
Cocoanut Jumbles 
One pound flour, one pound sugar, one 
half pound butter, three eggs, one tea¬ 
spoon baking powder, one grated cocoanut. 
Drip from spoon in pans, allowing several 
inches for eaoli jumble to spread. r Ihi8 is 
not a “just as good” recipe but one that 
is far better than usual. 
MBS. B. B. W. 
Poor Man’s Cake 
Two cups sugar, one cup lard, two cups 
cold coffee, three cups raisins, two tea¬ 
spoons cinnamon, one teaspoon cloves, 
one-half grated nutmeg, one teaspoon ail- 
spice, one-half teaspoon salt. Boil all to¬ 
gether and cool, about five or more min¬ 
utes’ boiling. Add three cups flour or 
more if seems necessary, two teaspoons 
soda. Bake about one hour, if in a laig 
round loaf, or little less if two loaves. 
Bake in not too hot au oveu. Ie tine u 
baked well. mbs. w. w. b. 
