The RURAL NEW-YORKER 
Refooting Stockings 
The pattern shown has "been in use for 
niore than thirty years. Fold the stock¬ 
ing even, through the center of heel to 
center of the front of the leg. Then cut 
just above the heel, bringing to a point 
on the toe of the stocking in a true slant, 
having it the same length that the top of 
the stocking foot is. The foot part is to 
be sewed up, toe and heel, then sewed 
to the bottom of the stocking. You no¬ 
tice the heel is high, and it cannot be 
worn with a low shoe without showing 
the refooted part, unless you cut the foot 
part almost straight across to the curve 
that makes the The. Then sew on as di¬ 
rected above. 
No. 2 is better to wear with shoes, but 
the seams are more apt to hurt the foot. 
Fold the stocking leg as for No. 1. Cut 
off the wont part of the heel and toe; 
then on the bottom of the leg where the 
1 /ctktills of Rcfooting #S lockings 
heel was. cut up into the leg 1*4 inches. 
This is for the heel. Let this strip be 
about the same width, not quite as wide 
as it is long. Then, at the end of the 114 
put, cut straight toward the toe. rounding 
the end of the stocking toe to fit the toe 
of the foot part. Sew the lower part of 
heel together, then sew the foot part on 
to the bottom of the stocking, lastly sew¬ 
ing the end of the foot part to the heel. 
JENNY LIND. 
Made-over Stockings 
The straight socks for soldiers gave me 
an idea for fixing children’s cut-over 
stockings. I take a larger-sized stocking, 
belonging to an older child, cut off the 
worn foot at the heel, curve it like the 
toe of a stocking and sew up on the 
wrong side. This finished the stocking. 
When the legs are too short I cut off the 
old foot straight across, sew on a straight 
piece of another stocking leg, curve and 
sew the to*. I never had time to make 
the regular cut-over stocking, but can fix- 
several pairs of these in a short time. 
They are somewhat bulky around the in¬ 
step, but for boys’ coarse or loose shoes 
they are comfortable. Sometimes, in 
using a large-«ized stocking, I take a 
seam in the leg to - make it a better fit. 
. M. R. p. 
Canning Without Sugar 
We read so much these days about 
housewives wanting to know more about 
canning without sugar until the Extreme- 
Many of them seem to have never heard of 
canning witodut sugar until the extreme¬ 
ly high price of sugar has made it next 
to impossible for people of moderate 
means to afford sufficient sugar for can¬ 
ning the full supply of fruits in syrup, 
as they have been doing heretofore. 
Ever since I was a girl at home we 
have been canning almost all fruits and 
berries without the use of any sugar 
whatever. Products were prepared as 
usual, sterilized the required length of 
time, packed in jars and sealed. When 
desired for use. the jar was opened, fruit 
emptied into a dish and sugar added. If 
this is done an hour before the fruit is to 
be served, so as to allow time for sugar 
to melt and penetrate the fruit, the sweet¬ 
ening will be more complete. If one de¬ 
sired a syrup could be prepared, the fruit 
placed in it and all brought to a sim¬ 
mering heat, and allowed to cool before 
serving. If the fruit is to be used for 
making pies, cobblers, or rolls, put the 
sugar in when preparing the pie. 
Careful measurement of sugar is a help 
these days, when sugar comes at 25 to 80 
cents a pound. When we got 20 lbs. in¬ 
stead of four for one dollar, we used it 
liberally, and never thought of measur¬ 
ing sugar for pies, or for use on fruit des¬ 
serts, but we do now. One teacup of 
sugar sweetens a half-gallon jar of black¬ 
berries well. Two-thirds that amount is 
plenty for the same amount of canned 
peaches or huckleberries, and half a cup 
is enough for apples, unless they are very 
tart. For measuring we use an ordinary 
coffee cup, which holds about one-half 
pint. For making the old-fashioned cob¬ 
bler pies, which we often make, we prefer 
using one-half the sugar in the pie and 
the other half is used in makii g a rich 
cream sauce to be served with the pie. 
All fruit juices to be used for jelly- 
making are canned during the Summer, 
and the jelly is made as needed, a few 
glasses at the time, and is always fresh 
and nice. lily reed york. 
Dill Pickles 
Will vou give me a recipe for good 
dill pickles? " MRS. C. M. 
The following is a standard method 
of making dill pickles: Make a brine 
strong enough to bear an egg. then dilute 
it with half as much water. Wash the 
cucumbers in cold water, then put in a 
stone jar first a layer of cucumbers, then 
a layer of grape leaves and a layer of 
dill, continuing in this way until the jar 
is full. Pour the brine over all. and 
cover first with a cloth, then with a plate, 
putting a weight on top of the plate. 
The cover must be taken off and washed 
occasionally, as with sauerkraut. 
Another recipe is as follows: Pack 
the pickles in two quart glass jars with 
layers of dill, grape leaves, sour cherry 
leaves and bits of sweet peppers and 
horseradish between. Make a brine of 
three quarts water, one quart vinegar, 
one cup salt; boil: fill jars to overflowing 
and seal. It will be noticed that no 
vinegar is used with the first, which is a 
standard recipe, acid being produced by 
a fermentation like that of sauerkraut. 
Dumplings and Others 
We have discussed apple dumplings, 
and it may not be ami6S to give the fol¬ 
lowing. which everyone to whom I have 
given it thinks is better than the usual 
dumplings one meets: 
First make the following 6auce; One 
nip sugar, one tablespoon butter, one 
tablespoon flour, one-half teaspoon salt. 
Mix and add one cup hot water, stir well 
and cook three minutes. Set aside till 
dumplings are ready for the oven. For 
the dumplings, take two cups flour, two 
teaspoons baking powder, one teaspoon 
salt, one tablespoon butter, one tablespoon 
lard (or two tablespoons lard and no but¬ 
ter), moisten with seven-eigLths cup of 
sweet milk. Roll out about one-lialf inch 
thick. Spread over it six apples which 
have been stewed a little, sprinkle with 
one teaspoon cinnamon and a little sugar 
if apples are tart. Roll the paste, etc., up 
and cut into twelve slices. Lay these cut 
side down in a single layer in a well- 
greased baking pan and pour the sauce 
over them. Put immediately into oven and 
bake about half an hour. If any are left 
over it is no hardship to eat them cold. 
White and Yellow Pudding.—One heap¬ 
ing tablespoon cornstarch dissolved in a 
little water; add pinch salt and one-fourth 
cup sugar. Pour over this one pint boiling 
water, stirring constantly. Stir in whites 
of two eggs, beaten very stiffly. Boil one 
minute, pour into wetted pan. Make 
custard of one cup milk and two teaspoons 
cornstarch. When this is cooked until 
slightly thick, cool a little and add one- 
third cup sugar, small pinch salt and two 
egg yolks beaten. Cook a minute more, 
cool and flavor with lemon extract. Serve 
when very cold on individual dishes, the 
white in the middle and the custard round 
it. This is both pretty and palatable. 
Fruit and Cornstarch.—Two table¬ 
spoons cornstarch moistened with a little 
cold water; add nearly one pint boiling 
water, one-half cup sugar, juice of one 
lemon, butter size of a walnut. Cook till 
clear. Cut up two bananas and add to 
the pulp and juice of one orange and one- 
1249 
half cup nut meats (the last may be omit¬ 
ted). Put into a wetted bowl or mold 
one-third of the cornstarch, then a layer 
of the fruit, and alternate the layers, hav¬ 
ing cornstarch on top. Turn out when 
cold. 
Egglese Jelly Roll.—One-half cup sugar, 
one tablespoon shortening, creamed to¬ 
gether ; add one-half cup milk or rather 
more, one cup flour, one tablespoon corn¬ 
starch, one-half teaspoon soda, one tea¬ 
spoon cream of tartar, pinch salt. Bake 
quickly in thin sheet. On taking it from 
the oven, turn it on to wet cloth, cut off 
edges of the cake, spread quickly with 
jelly and roll. Act quickly after taking 
cake from oven, and be sure to have cloth 
really wet, so as to prevent the cake’s 
cracking when rolled. A. E. F. 
Tomato Soup Without Milk 
We need a good recipe for tomato soup 
without milk, as we have an abundance of 
canned tomatoes, seasoned with salt only. 
AUNT S. S. 
Excellent tomato soup without milk is 
made with any meat stock. Prepare the 
stock with any bones or remnants of 
meat, preferably the day before, so that it 
may cool enough to remove the fat. Most 
recipes call for beef stock, but mutton, 
lamb or veal are equally good. One excel¬ 
lent recipe calls for one quart of beef 
stock and a can of tomatoes, to which add 
one sliced onion. Let it simmer for about 
an hour; then strain through a colander 
and return to the saucepan, seasoning 
with pepper, salt, and sugar enough to 
prevent an acid taste. Stir in a table¬ 
spoonful of butter rolled in flour, a little 
Worcestershire sauce or kitchen bouquet, 
and half a cupful of boiled rice ; simmer 
for a few minutes and then serve. One 
may vary the flavor by cooking carrot, 
celery and onion in the stock, and adding 
a little chopped parsley just before serv¬ 
ing, omitting the sauce. Pour over little 
squares of toast in the tureen. If you 
have some left-over baked beaus, they may 
be added with the tomatoes, straining as 
before; they make a pleasant variation in 
flavor. The thickening of butter and flour 
gives smoothness and prevents the soup 
from appearing watery. 
Homemade Crackers 
Into two cups flour rub two tablespoons 
each lard and butter or butter substi¬ 
tute. and a pinch of salt. Wet as you 
would pie crust, a drop at a tim 1 *, with 
ice water, or ice-cold milk. Roll to pie¬ 
crust thinness, cut in fancy shapes, prick 
a pretty edge with a fork and bake in 
an oven quick enough to make them crisp. 
If cream is used instead of milk, the laid 
may be omitted. Equal par:s white and 
coarse flour may be taken. Sweet, new 
buttermilk may be used for milk. L. T. 
Peel Peaches , Pears and Plums 
In One-fifth the Time 
"PEEL your peaches, pears and plums for pre- 
It saves four- 
A serving with Babbitt's Lye 
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. 
and its Done 
4‘ IGHT 13,25 02 
~ % Solution in A 
WIRE CONCENTRATED 
NTENTS: 
INERT I* 8 "™ • jf 
Sodium CMo'id. 
Sodium Sulphate. 
|'iiiitiiiiiiiinn„||„,„„,. . .miiHHiiiioiiiiiiitiiuiiiuiiuuMiiMMiiiiuiimiiiiumiiuutumiuitMimiii, 
! DIRECTIONS 
| 1 o 9 gallons of water add half a can of GIANT Highest 
| Test LYE and half an ounce of alum. For small quan- 
I tities of fruit use one gallon of water, 4 tablespoons 
| GIANT and a pinch of alum. Place fruit in a wire 
| basket or thin cloth and suspend in the boiling solution 
I for one minute. Rinse thoroughly in cold water and 
I all the skin will come off. 
BABBITT, Inc., 15 W. 34th St., New York 
Send for booklet describing 
manjl other household uses 
for BABBITT^S Bure Con• 
ccntrcted LYE. 
