handled much, we found the pages would 
loosen. Mv method now is to choose the 
size of book that is needed. Calculate on 
the number of columns you wish for a 
page, allow for the margin, and allow at 
least one inch over the number gf col¬ 
umns wanted for the binding. Often seed 
and. drygoods catalogues furnish the 
material for the book. Sometimes it will 
take three or four of the books to make 
one. In that case remove the covers, 
count out the first three leaves, then 
cut out the next five leaves; continue in 
this manner until you have your book 
the size required, being careful to have 
at least an inch of the page remain in the 
book next to the binding. Take a belt 
punch or some sharp-pointed instrument 
and punch holes an even distance apart 
along the back of the books. Two inches 
apart is about right, and about one-half 
inch from the edge of the paper. With- a 
large needle (I use a darning needle) 
fasten and tie through each hole. 
Sometimes the pages are larger than 
wanted. In that case place the paper or 
books to be used on a board, measure 
with a yardstick, so as to have a straight 
edge. Hold firm and with a sharp knife 
cut the size wanted. In punching the 
holes for the binding one must be very 
careful not to pierce the hand instead of 
the paper if a sharp instrument is used. 
It is safer to use the punch. 
For some subjects blank books are best, 
then one can fill in with scraps of writ¬ 
ing. The covers one can have all one 
plain piece of paper, sewing through the 
cover and book the same as first men¬ 
tioned. Either write the name or cut 
out the words in large letters from some 
paper. Of course one can number the 
pages, and have an index if one is so 
minded. All sorts of fancy covers can 
be made from pretty paper, pasteboard 
and glue. This article is too long now to 
describe them. Table oilcloth makes the 
best cook-book cover. jenny lind. 
The RURAL NEW-YORKER 
Apples Three Times a Day 
In our household apple sauce is quite 
the favorite dish. I make it usually in 
this proportion: One-half pound of sugar 
to one pound of apples, pared, cored and 
quartered and water according to the 
juiciness of the fruit. During the sugar 
shortage a cup of white corn syrup takes 
the place of the half pound of sugar, 
and a little cinnamon does away with the 
flat taste of the syrup. There are some 
delicious variations of plain apple sauce 
that are sure to please the family’s taste. 
Quince apple sauce is one of the best, 
and is made by cooking slices of quince 
in the water used before adding the quar¬ 
tered apples. Cider apple sauce is an¬ 
other dainty much liked. It is made by 
cooking sweet cider until it is somewhat 
reduced in bulk and then adding quartered 
sweet apples. Let simmer until the ap¬ 
ples are soft and the syrup thick and 
rich. 
Brown Apple Sauce.—P are, core and 
quarter finely flavored apples. Put into 
a deep earthenware baking dish, add 
sugar or syrup as desired and a little 
water to start the steam. Cover tightly 
and bake half a day in a slow oven. This 
makes a sauce that is rich and delicious 
and is especially nice with a roast pork 
dinner. 
Baked Apples.—W ipe red, well- 
shaped apples and make two circular 
cuts through the skin, leaving a three- 
quarters inch band between the stem 
and blossom ends. Remove cores, put 
in a baking dish, sprinkle with sugar and 
add water to cover the bottom of the 
dish. Bake in a hot oven until soft, 
basting every eight or 10 minutes with 
the syrup in the pan. 
Lemon Apple Pie.— Grated rind of one 
lemon, two tablespoonsful lemon juice, 
one cup sugar, one egg yolk, one table¬ 
spoonful melted butter or substitute, two 
tablespoonsful flour, one-fourth cup hot 
water, two apples pared and grated, one 
white. Mix lemon, sugar, egg yolk, 
slightly beaten, fat, flour and hot water. 
1 hen add apples which have been pared 
and grated. When well mixed fold in 
the stiffly beaten egg white and bake 
bet wen two crusts. 
Apple Pot Pie.— One cup flour, salt, 
one teaspoonful baking powder, butter 
the size of a hickorynut: mix aiid wet 
with milk enough to roll out. Cut m 
squares. P re and quarter apples. Put 
a layer of apples in a baking dish, sprin¬ 
kle with the sugar, cinnamon and butter, 
then the squares of dough ; repeat, liav- 
|ng t ,e dough for the top layer. Cover 
tightly and cook until the apples 
tender. 
Dutch Apple Cake.—O ne-fourth 
shortening, two-thirds cup sugar, _ 
'l 11 '* <>ap one-half teaspoon fill 
w<l otips flour, four teaspoonsful 
baking powder, two apples. Cream 
shortening, add sugar and the yolk 
tlie egg well beaten. Mix the dry 
K *'bents and add alternately with 
th f t ,e - SUKar mixt °re. Turn half 
m nV tU r lnto a well-greased cake tin ; 
with" A a ayor . °f s liced apples and cover 
«« remaining mixture. Arrange a 
with rtnno U1US <>f ? pple 0U to lb sprinkle 
minutes r^°f U - and sugar and bake 55 
tin' ,..,,7 ( i Ut 111 s< l u ares. remove from 
low J ind «T re with jVll - v marshmai- 
ov.r‘ " e w,i Wt om ‘- half f»P apple jelly 
•i n ,i ii xvat , er - remove from hot water 
oml low , <>Ue la,, gc‘tablespoonful of marsh 
Kir Beat until smooth and 
milk th two tabI espoonsful of top 
balVmnw C,tEAM Cake.—O ne and one- 
aait cups sugar, one-fourth cup shorten- 
are 
cup 
one 
of 
iu- 
the 
ing, one cup milk, vanilla, cream, sugar 
and shortening, add milk, vanilla and 
flour, sifted with two teaspoonsful bak¬ 
ing powder, to make an ordinary paste. 
Last of all add two well-beaten eggs. 
Bake in a moderate oven in two layers. 
Put together with this filling: whites of 
two eggs, grated apple. Beat well to¬ 
gether and add one-fourth cup powdered 
sugar. Spread between the layers and on 
top. 
Apple Fritters.— Make a batter with 
one cup sweet milk, one teaspoonful sugar, 
two eggs, whites and yolks beaten sep¬ 
arately, two cups flour and one teaspoon- 
ful baking powder sifted with the flour. 
Chop some good, tart apples, mix in the 
batter and fry in hot fat. Another wav 
of making apple fritters is to pare, core 
an . c > c pt apples into rings about one- 
tlurd-juch thick. Dip in a batter and 
fry six minutes in hot fat. Serve sprin¬ 
kled with sugar and a little nutmeg or 
cinnamon. 
Apple Dessert— Prepare apples for 
stewing and put into a pie dish with 
sugar to taste and the strained juice of 
one lemon. Cover the top with fine, stale 
bread crumbs, moisten with a little water 
and dot the top with small pieces of 
butter. Bake until the fruit is tender and 
the crumbs on top nicely browned. Serve 
with a hot sauce made of brown sugar and 
water. 
Waldorf Salad. —One cup chopped 
nuts, one cup chopped apples, two cups 
celery cut in small pieces. Mix with 
mayonnaise or boiled dressing and serve 
m apple cups on lettuce leaves. To 
make the cups, scoop out the inside pulp, 
leaving just enough to keep the apple in 
shape. I ill with the salad and replace 
the top. Bright red apples are most at¬ 
tractive for this. 
.Apple Jam. —Weigh equal quantities 
of sugar, tart apples and quinces. Cut 
apples and quinces into small pieces 
make a syrup of the sugar and a small 
quantity of water and put in the fruit 
when boiling; boil until clear. Put in 
sterilized jars, cool, cover with paraffin 
and seal. 
Steamed Apple Pudding.—Two cups 
flour, four teaspoonfuls baking powder 
one-half teaspoonful salt, two tablespoons- 
fnl blitter, three-fourths cup milk, four 
apples cut in eighths. Mix and sift dry 
ingredients, work in the butter and add 
milk gradually; toss on a floured board, 
roll out, place apples on middle of the 
dough and sprinkle with one tablespoonful 
sugar, one-fourth teaspoonful each of 
salt and nutmeg. Bring dough up around 
apples and carefully lift into a well- 
gi eased mold. Dover closely and steam 
one hour and 20 minutes. Serve with 
cream and sugar. 
Apple Ginger. —Pare and chop two 
and one-half lbs. of sour apples. Put in 
a saucepan and add one and one-half 
Ins. light brown sugar, juice and rind 
one and one-half lemons, one-half oz. 
ginger root, a few grains salt and enough 
vater to keep apples from burning. 
Lover and cook slowly four hours, adding 
water as it is needed. 
MRS. F. WM. STILLMAN. 
A Blanket Skirt 
One day when in town I bought a me¬ 
dium sized blanket for $2.48, tan, with 
Pink and white fancy stripe through it 
I he ends were cut off deep enough for an 
underskirt. I made the skirt 72 in. around 
the bottom. The hem. 2 in. wide when fin¬ 
ished. just reaches the edge of the fanev 
stripe. I gathered at top in back and 
put on a waist binding; placket at back 
closed with dress snaps. It will do for 
remainder of season and is ready for cold 
weather next Fall. The readymade out¬ 
ing skirts for sale are skimp, and not as 
good material as those made at home. 
1 he remainder of blanket I made into 
a shawl. There was a strip left from the 
side of skirt, which I cut into 4-in. wide 
strips, sewed together and faced the shawl 
on all sides, making a 3-in. hem when fin¬ 
ished the hem mitered at the corners. 
I lie shawl is ;>5 in. wide and 65 in. long. 
Due appreciates a warm shawl during cold 
mornings when going out to feed hens. 
MBS. A. M. II. 
Drop Dumplings 
Stir into oue pint of flour baking pow¬ 
der and salt and one heaping teaspoon of 
soda. \\ ith sour milk mix a stiff batter 
Drop around over the top. but do not cook- 
very fast, or they will sink. Let boil until 
half done or more, then turn with a spoon 
An old chicken should be cooked a long 
time m boiling water with a little cayenne 
pepper in it. ; then if there is much fat, 
take out the chicken and skim off some 
of it and set aside to cook with. Use 
some milk when making the gravy. 
_ ‘m. B. 
Squash Syrup 
The following recipe should meet a pub¬ 
lic need, for it gives a syrup which can 
be made, by country people at least, for 
considerably less than $1 per gallon, even 
at the present price of sugar. Take 
honed or baked Hubbard squash and re- 
duce with water to the consistency of 
ii \ , ®yru p . Add one cup of sugar 
lb.) for each quart of the above mixture, 
and hi ing to a boil in order to dissolve 
the sugar. The result is surprisingly 
sweet when the small amount of sugar 
used is considered. This, of course, is 
due to the sugar being helped out by the 
natural sweetness of the squash. Fastid¬ 
ious people might not care much for it, 
but it should make a very welcome sub¬ 
stitute for corn syrup. g. l. d. 
XV 
>: 
Farm 
Write for our 160 page 
Farm and Building 
Book. Worth f1.00, 
but costs you nothing. 
Q OWADAYS, interior wood¬ 
work makes the home. Pan¬ 
eled walls, beamed ceilings, 
built-in features and polished floors, 
lend character that can be secured 
in no other way. North Carolina 
Pine is peculiarly fitted for all in¬ 
terior purposes. Being free from 
resin, it takes stains and enamels 
with beautiful effects. And it costs 
you Jess than any other wood of 
equal worth. 
NORTH CAROLINA PINE ASSOCIATION 
85 Bank of Commerce Building 
Norfolk, Virginia 
r "r 
'1 
NORTH CAROLINA PINE 
Better Farm Buildings at Lower Gists 
Why not save money ? 
3 i lbs. of Best 
4 Combination 
(Ground Only) 
PARCEL POST FREE WITHIN 300 MILES 
r o combat the high cost of 
coffee we have combined the 
finest coffee grown zvith health¬ 
giving roasted cereals and the 
highest grade chicory. 
The flavor is delicious ! 
MONEY BACK IF NOT SATISFIED 
VAN DYK 
51 BARCLAY ST., NEW YORK CITY 
Branch Stores Everywhero. 
500 Wrist Watches 
To Boys and Girls 
A Brand New Plan 
YYe are going to send 300 
W atches postpaid to boys 
and girls who will spend a 
few hours selling COLUM¬ 
BIA RECORDS for us. 
. ANY GIRL can get this < 
handsome Wrist Watch for 
a few hours work. This is 
a genuine Swiss Watch- 
keeps accurate time —lias 
mother-of-pearl case that Girls Wrist Watch 
expansion bracelet 8 Skh ‘- Guaraut *« d kold-plated 
ANY' BOY can get a fine Wrist Watch like the 
i ? ,le below tor a tew hours work. It is Swiss make 
Keeps accurate time and has genuine leather wrist 
rand, i ins is your chance to get a real watch. 
Write today for full instructions. Be the first in 
your community to yet one of these tine toatches. 
Wrist Mitchell Music Co. 
Watch 383-A Main Si. Poughkeepsie, N. Y. 
Dye That Skirt, 
Coat or Blouse 
“Diamond Dyes” Make Old, Shabby, 
Faded Apparel Just Like New. 
Don’t worry about perfect results. Use 
“Diamond Dyes,” guaranteed to give a 
new, rich, fadeless color to any fabric, 
whether wool, silk, linen, cotton or mixed 
goods,—dresses, blouses, stockings, skirts, 
children’s coats, draperies,—everything! 
A Direction Book is in package. 
To match any material, have dealer 
show you “ Diamond Dye” Color Card. 
C aAnd 
/CANNcas mo cookcrs I 
Sell Your 
Surplus Fruit 
With a National Canner you 
do it easily and profitably. Steam 
pressure assures sterilization. Efficient 
in cooking cereals and other foods. 
Beat the High Cost of 
Living 
Can fruits and vegetable* 
for the market. 
Write for Booklet. 
Noftbvettera Steel & lroo Work* 
81S$priaf St.,EiuCliirt, Wi». ^ 
mi! 
“EARN PIN MONEY at HOME” 
by crocheting or knitting Bootees, 
Sacques, Hoods, Ladies’ Vests and 
Shawls. Steady work. We pay 
parcel-post charges both wavs. 
Simon Ascher & Co., Inc. 
134th St. & 3rd Ave.. New York City 
Homework on Booties, Sacques. 
ii: , ‘Trices. Steady work. 
1 . Homewori 
C-rocneters: « iahest i>— 0 - 
. . r , , Prompt payment. Sample and 
wool furnished. Samufi hsch. n Ccntr.i i.o.ki, m. t. 
Y. M. C. A. AUTOMOBILE TRAINING 
for shop work—engine principles; self-starter, 
lighting. Ignition: repairing: vulcanizing; indi¬ 
vidual driving lessons for State examinations. 
Courses may be taken separately or combined. 
17th year. Largest school in Kust. Many out 
of town students. Send for booklet “R.” 
Educational Dept.. West Side Y. M. C. A., 
318 West 57tli Street. New York. 
When you write advertisers mention 
The Rural New-Yorker anil you’ll get 
a quick reply and a "square deal. See 
guarantee editorial page. : : 
