987 
Those Irksome Dishes 
A home-devised dishwasher, unpatent- 
ed. but doing acceptable service in the 
kitchen of a rural housewife with unlim¬ 
ited hot water at her command, is here¬ 
with sketched. 
The basin is a big, deep box, holding 
about a barrel (A). At first the inventor 
planned to use a barrel, but found the 
round shape less commodious for her 
shelves of dishes than either oblong or 
square. About half the space is occupied 
hy the crate of dishes, which is simply 
(B) two upright boards with racks or 
Heats reaching from one to the other 
(G). The back of the crate is of eoarse- 
mesb chicken wire, securely tacked to 
both uprights and to shelves, and the 
front is a screen door (C) of same wire 
nailed to hinged frame with hooks to 
fasten it firmly shut, enclosing the dishes 
immovably in their closet. This crate is 
removable, and fastened into place with 
hasps. After the washing and rinsing the 
crate is lifted out of its case or basin, and 
set in the sun or strong wind (preferably 
both) to dry the dishes. Note: Dishes 
are put in upside down. 
The washer is operated by a pumping 
process, similar to the action of an old- 
fashioned up-and-down churn, whose 
ownership gave the maker her idea. The 
handle or splasher (D) comes up through 
a hole in the box lid (El. also between 
-Toss-pieces inside the basin (P I. to make 
it work evenly, instead of wobbling from 
side to side. There are compartments for 
different size dishes in the crate (II). 
The door of the washer is merely the orig¬ 
inal box cover, hinged on like a door, aud 
hasped. The basin is lined with zinc. 
The dishes are put to soak in hot soap 
suds, drained by means of a faucet (J), 
washed violently by pump motion, again 
drained, scalded (motion again), then 
dried in the air. The owner aud her 
friends are greatly pleased with it. 
LILLIAN TROTT. 
Fruit Juices 
The following suggestions for the use 
of fruit juices, issued by the New York 
State College of Agriculture, will he use¬ 
ful this Summer: 
Properly extracted fruit juices contain 
much of tin 1 sugar and body-building and 
body-regulating constituents of the whole 
fruit, as well as much of its flavor and its 
Dasher or Pump for Dishwasher 
pectin (jelly-making substance). Hence 
juices have a real fruit value. They 
furnish an easy and often inexpensive 
menus of variety in the daily meals, in 
noth warm and cold weather. Fruit 
minks, jellied desserts, pudding sauces, 
ice creams,.and ices are easily made from 
"mod fruit juices, which may often be 
*xtractod from parts of the fruits that 
The RURAL NEW-YORKER 
would otherwise be discarded. 
Can Fruit Juices.—Make them into 
jelly at your leisure, thus saving time and 
jelly glasses. Extract and strain the fruit 
juices exactly as you would in making 
jelly. The pulp of most fruits will 
still yield two extractions of jelly¬ 
making juice after the first juice has been 
strained off. A few fruits will yield five 
extractions. Return the pulp to the pre¬ 
serving kettle, cover it with cold water, 
bring it slowly to the boiling point, and 
simmer it gently for 15 minutes. _ Strain 
through the jelly bag. Mix the juice from 
the second and third extractions, boil it 
down until it gives a pectin test equal to 
that of the first extraction. To test for 
pectin, mix thoroughly one or two table- 
spoonsful of the hot juice with au equal 
volume of grain alcohol (90 to 95%), 
and cool the mixture. If pectin is pres¬ 
ent. a gelatinous mass that can be gath¬ 
ered on a spoon will appear in the liquid. 
Juice suitable for use in fruit beverages 
or in cooking may frequently be extracted 
by the same general process from fruit 
pulp discarded after making jelly or mar¬ 
malade. 
If desired, add one cupful of sugar for 
each six cupfuls of fruit juice before boil¬ 
ing the juice. In this case be sure to note 
on the label the proportion of sugar used. 
Boil the strained juice for five minutes 
and pour it into jars or glass bottles that 
have been sterilized by boiling for 20 
minutes, filling the jars to overflowing. 
Seal the jars immediately. Stopper the 
bottles with corks sterilized and dried for 
shrinkage and make an air-tight seal by 
dipping the cork and the lip of the bottle 
into hot paraffin. Fruit juices thus pre¬ 
served may be used for jelly-making at 
any convenient time, if they contain the 
necessary pectin and acid. Simply add 
the amount of sugar still lacking, heat 
Ihe juice, and boil it until the jelly test 
may be obtained. * 
Use fruit juices for drinks, gelatins 
and frozen desserts. Juices from pineap¬ 
ples. rhubarb, strawberries, blackberries, 
raspberries, blueberries, currants, cherries, 
peaches, plums, apples, pears, quinces, 
grapes (red. white and black), are es¬ 
pecially good for these purposes. Ex¬ 
tract juice from discarded parts of fruit; 
from left-over portions of fruit prepared 
Crate 
for the table; from skins and pits of 
peaches; from skins, cores and seeds of 
apples ; from pulp discarded after making 
jelly and marmalade; from well-scrubbed 
skins of oranges and lemons used in mak¬ 
ing lemonade; from cores, skins and eyes 
of well-scrubbed pineapples. Cover the 
pulp or parings with cold water, bring the 
mixture slowly to the boiling point, sim¬ 
mer it until the juice is extracted (15 or 
20 minutes), aud strain it. Proceed as 
directed for canning fruit juices. 
Cover well-scrubbed skins of pineap¬ 
ples. oranges and lemons with water, add 
a little sugar, and let them stand for 
several hours to draw out the flavoring 
matter. Use this thin juice immediately 
to make fruit drinks. 
A rich clear juice may be obtained by 
allowing well-washed juicy fruits to stand 
overnight with alternate layers of sugar. 
If enough sugar is added the next morning 
(a little more than pound for pound) the 
strained juice may be sealed, without 
cooking, in sterilized bottles, stoppered 
with sterilized corks. This juice, or 
syrup, is excellent for serving with ice 
cream or for making fruit ices. 
Mix fruit drinks properly. The princi¬ 
pal charm of a fruit drink lies in the 
smooth blending of the various flavors. 
Unless the fruit juices have been well 
sweetened before bottling, supply the 
needed sugar iu the form of a sugar 
syrup; otherwise the juices and the sugar 
must be mixed and allowed to stand to¬ 
gether for several hours before being 
served. For the syrup, allow one cupful 
of sugar for each cupful of water, and 
boil them together for about 30 minutes. 
It saves time and fuel to make a quart or 
so of this syrup at n time and bottle it 
boiling hot in sterilized pint jars for sub¬ 
sequent use. 
A small amount of some strongly acid 
juice should always he added to the fruit 
drink to give it the proper degree of 
acidity. The juice of rhubarb or bar¬ 
berries is sufficiently sour to take the 
place of lemon juice for this purpose. 
Orange juice may be substituted for lemon 
juice by adding to it a small quantity 
of cider vinegar. Add to the fruit juices 
enough of the sugar syrup to sweeten 
them, add enough acid juice to contribute 
the desired zest, and dilute the whole to 
taste with shaved ice or with ice water. 
Green tea makes a good foundation for a 
fruit punch. 
Make fruit leathers. Concentrate fruit 
juices by boiling them over direct heat, 
then by drying them in the top of a double 
boiler, or in platters or enamel pans set 
in a moderate oven. The juice is suf¬ 
ficiently concentrated when on cooling it 
makes a highly glazed, tough, dry, leathery 
jelly. Dry the leather in thin sheets, 
sprinkle granulated sugar over the sur¬ 
face, and roll the sheets like jelly rolls, 
then cut them across; or dry the leather 
in a sheet three-quarters of an inch thick, 
and cut it in cubes. In either of these 
forms the leather makes a tempting con¬ 
fection. It should be stored in air-tight 
containers or in « dry place. The leather 
may also be cooked with water and made 
into fruit juice, or it may be added to 
watery fruits to help supply sugar and 
pectin for making juices and jellies. 
Leathers are also made from unsweet¬ 
ened or slightly sweetened fruit pulp. 
Peach leather is unsweetened peach mar¬ 
malade. dried in the oven, sprinkled with 
sugar, rolled and cut. Strawberry leather 
is made by crushing sweet, ripe straw¬ 
berries and drying them, without cooking, 
in the oven. 
The Country School in Tennessee 
While the school question is up may I 
have my say? It is a problem that we 
and many others have never solved, and 
never will until the country people decide 
upon what they want, and then roll up 
their sleeves and go after it. Our nearest 
school building is three miles. One of 
our most prosperous neighborhood men 
wanted a pike to come through his place. 
He and his relatives were on the school 
committee. They got together and had 
four schoolhouses done away with, built 
a consolidated school building on his 
farm, within three miles of another high 
school building, and promised the school 
patrons to put out school conveyances 
(he called them “oil wagons”). I said: 
“Mr. M.. what are my children and others 
in this locality to do for a school? You 
have torn down our sehoolhouse. and we 
are not able to pay board.” He said: 
“Oh. I’m going to get. the pike to go that 
way. and we’re going to put oil wagons 
on the road.” The pike never went that 
way, and the oil wagons have never been 
put out. and there are about 35 children 
in this neighborhood alone, with what I 
call no school facilities at all. 
Again, the teachers we have are usually 
first or second-year graduates. They 
never teach the children any rules of the 
books, never call on them to memorize 
the multiplication table, advance them to 
fractions while they don’t even know how 
to add. multiply, subtract or divide. I 
think there is not much to it unless they 
start with a firm foundation. 
Again, how many schools teach the 
really essential things to the country 
Phild? I am not contending for an 
ignorant farmer when I advocate the 
training that will give the boys and girls 
some. insight into the principles of suc¬ 
cessful farming. It is just as essential 
to the country to train the country boy 
and girl to be successful farmers as it is 
to train the city youth to he successful 
business men and women. Have they the 
same chance to learn? Give you a six- 
mile walk through the rain, sleet and 
snow, a room with one cast-iron heater, 
a blackboard and a piece of chalk, a few 
hard benches crowded full of freezing, 
squirming children: a teacher with no 
thought or care, only to be on hand and. 
hear them recite a few lessons in a sing¬ 
song voice that other children have read 
ever since Mary’s little lamb was in¬ 
vented. and you have a fair picture of 
the average country school here. The con¬ 
solidated schools are better for those who 
can reach them, and before they are 
allowed to tear down the small buildings 
some method of conveyance should be in¬ 
sured. 
The late draft threw a shadow over 
the country by showing up the numbers 
of unlettered youths. It showed that 
with all our vaunted wealth and intelli¬ 
gence as a nation our children are less 
thought of aud more neglected than the 
beasts of the field. There are laws for 
their protection and safety, and their 
owners can be compelled to take care of 
them. But the children, who must grow 
into the future citizens of our nation, 
are allowed to grow up in ignorance, 
mentally, physically and morally. There 
is sufficient of our hard-earned money 
appropriated for entirely useless things 
to educate every boy aud girl in America. 
I hope every woman who possesses the 
power to vote will learn how the county 
official or representative stands on the 
questiou of child welfare before she helps 
to elect or defeat him. We cau. if we 
try, tear the old political machines asuu- 
der. and send the “pork barrels” rolling 
homeward. sirs. d. b. p. 
Setting Colors in Wash Goods 
A colored woman who was recently 
washing some woolens for us showed us 
a new way to set colors so they would 
not fade. She dissolved a tablespoonful 
of Epsom salts in about a gallon of water, 
soaked a plaid skirt in it for 15 or 20 
minutes, then washed it with soap flakes, 
and when dry it looked as well as new. 
We have since used the salts in washing 
cotton crepe, and found it successful in 
setting the colors. rutii w. Gordon. 
Save Yonr Money 
* 3 : 5 § 
For this stunning, bright, 
soft, genuine leather 
shoe. Buy yonr shoes 
direct from onr factory 
and save many dollars. 
This is only one of the 
many big values we are 
showing in our catalog 
R. We are selling shoes 
for all the family direct 
from our factory to you 
at prices that will sur¬ 
prise you. 
Try a pair of these. 
You will surely be 
glad you did. 
We guarantee that the 
Shoes Must PI ease on 
ice refund Money. 
We pay delivery 
charges. 
QUICKSTEP 
SHOE 
No. 22536 
CO. 
Boston 
QUICKSTEPPERS 
ALWAYS SAVE MONEY 
Send for Big Catalog R 
Dyed Her Faded 
Skirt, Also a Coat 
“Diamond Dyes” Make Shabby Apparel 
Just Like New—So Easy! 
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. 
CoolerSummerGolri/y 
Aluminum 
Cooker 
Beat the high cost of living. 
Spend fewer hours over a hot 
stove, have better cooked 
food. National Cookers cook 
a meal over one burner in 40 
minutes. Write for our inter¬ 
esting booklet: 
Canning Made Easy 
Turn waste into profit—can ev- 
ery thing the Cold Pack way in a 
National Canner. Booklet free. 
Northwestern Steel & Iron Works 
815 Spring St 
t'/ Za^ttarTtal 
EauClaire, Wisconsin 
CQQ H t 
SUd 
Canner 
Full size white enamel tub, nickeled 
12-gal. tank. Closes up in space 3 ft. 
iQuaro. On castors—rollitanywhero. 
Heater attachment for kerosene, 
jasoleneor gas. Water heats Quickly, 
ft-anto drains through hoso attach- 
sd to temporary or permanent 
outlet. Simple- Guaranteed 
iVritc for catalog and price. 
Rowe Sanitary Mfg. Co. 
5194 6th St. 
Detioit, Mich. 
Ask about 
Ro-Sanlndoor 
Closets and Wash- 
stands. No 
Plumbing Required. 
Famous Restaurant Combination 
COFFEE 
FROM WHOLESALER DIRECT 
In 5-lbs. Lots or Over Delivered C 
Free within 3rd zone (300 miles) i JT 
4th zone 37c lb.—5th zone 39c T R I 
lb.—Stb zone 41c lb.—7tli zone 
43c lb.—8th zone 45c lb. Ground Only. 
We’re accepting orders from families direct for this 
remarkable blend, used by leading N.Y.Restaurants. 
Satisfaction Guaranteed or Money Back 
GILLIES COFFEE CO., 233-239 Washington St., New York 
Established 79 Years 
