1414 
Vht RURAL NEW-YORKER 
September 4, 1920 
S AVE on fuel; save on labor; save on materials. Knowing the com¬ 
fort of Richardson & Boynton Co. warmth you can defy the coldest 
winter. Install a Richardson One Pipe Heater, which sends warmth to 
every room from a single register and requires no pipes or no cutting 
up of the house, no matter what its construction may be. Remember 
that the design of the 
RICHARDSON ONE PIPE HEATER 
gives such ample cold air space around 
the hot air chamber of the heater that 
the cellar is kept at the proper low tem¬ 
perature for vegetables. The direction 
of the arrows in the accompanying pic¬ 
tures illustrates the method of taking 
the cold air from the house and send¬ 
ing it back again in a stream of warmth 
to every room. 
Send us a description of your house and 
u)e will supply you with full particulars of 
this famous heater. Ask for Booklet D. 
Richardson & Boynton Co. 
Established 1837 
258-260 FIFTH AVE., NEW YORK 
Boston Chicago 
Rochester 
Philadelphia 
Providence 
Richardson 
Get it from 
the Factory 
Y ourself 
N O matter where you get 
your pipeless furnace, 
some one has to get it from 
the factory. Why not get it 
yourself and save money? 
We’ll pay the freight. 
Write for Our Catalog 
and find out what you can save on a Kalamazoo Pipelcss Furnace. 
Costs less than the price of a good stove—heats the whole house. Save 
in buying, save on easy installation, and save in economy of fuel. Ask 
any Kalamazoo owner. Cash or easy payments. Quick shipment. 
Let us send you our big Kalamazoo Catalog and tell you how 
Kalamazoo owners are saving money and living in warm homes. 
John J. Wagner of Pittsville, Wash., pays: “Saved $- 00 . Others 
asked almost three times the price of a Kalamazoo.” Write today. 
Ask for Catalog No. 910 
Kalamazoo Stove Co., Mfr*., Kalamazoo. Mich. 
AUo get onr offer on Paint*, 
Roofing, Cream Separator*. 
Sewing Machine*. Congoleum*, 
Chemical Indoor Toilet*, etc. 
A Kal&Hva.zoQ 
Registered* Direct to You 
Every Grain is Separate 
in 
COLONIAL 
SPECIAL FARMERS 
SALT 
No lumps or cakes in this pure, full 
strength salt, and it will never hard¬ 
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for every farm purpose and for the 
farm home. Packed in convenient, 
non-leaking 70 pound bags. Look 
for the name on every bag. 
Manufactured only by 
THE COLONIAL SALT CO. 
AKKON, OHIO 
Chicago, Ill. Buffalo, N. Y. 
Boston, Mass. Atlanta, Ga. 
- OHIO- \J 
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When you write advertisers mention The R. N.-Y. and you'll get a 
quick reply and a “square deal." See guarantee editorial page. 
A Group of Relishes 
Danish Roast Goose 
1. Will you give directions for roasting 
a goose? I would prefer the Danish 
recipe, as I am told they are experts at 
this. 2. Would you repeat recipe for 
“lazy wife’s pickles,” published some time 
ago? 3. Also formulas for ice cream cus¬ 
tards in small measures, say two quarts. 
FAITHFUL REAPER. 
1. We have obtained the Danish recipe 
for roasting a goose from a Danish house¬ 
keeper, Mrs. O. I'.. Connecticut. It is as 
follows: 
The goose may be picked and cleaned 
the day before, rubbed inside with salt 
and pepper. Next morning wash off in 
plenty of clean, cold water, rub once 
more with salt and pepper, and rub a 
little salt into the outside skin. Then 
wash clean 1 lb. good prunes and just as 
many apples, cored, peeled and cut up in 
eighths. Stuff the goos,e full, take a darn¬ 
ing needle, with heavy cotton, find sew 
over opening of neck and body. The oven 
may be fairly warm, and keep at even 
heat for three hours. Do not baste the 
goose, as it is most delicious with the 
crisp crust. After two hours pour a lit¬ 
tle boiling water in the pan, and see to 
it that it is repeated. When ready, take 
out the goose on a big platter, skim off 
all the grease, put some more water in 
the pan and a piece of butter; use a 
spoon, get everything clean off, strain it. 
set over the fire in a casserole and boil; 
thicken with a little flour smoothed out 
in water or cream. It makes a good 
gravy, with the flavor of apples. 
The ordinary method for roasting goose 
is as follows: Before drawing, singe, 
remove pin feathers, and wash thoroughly.' 
Wash and rinse the inside, and wipe dry. 
Stuff with mashed potatoes, highly sea¬ 
soned with onion, salt, pepper and sage 
or with equal parts of boiled onions and 
bread crumbs, seasoned with salt, pepper 
and sage, or with boiled onions, chopped 
apples and bread crumbs, seasoned as be¬ 
fore. Sew and truss, cover the breast 
with slices of fat pork. After an hour’s 
cooking remove the pork and pour the 
fat off. Dredge the goose with flour and 
return to oven. When the flour is 
browned, add a little hot water, and 
baste toften. Dredge with flour after 
basting. Cook until brown and tender; 
thicken gravy in pan with flour. Serve 
with tart apple sauce and onion sauce, 
made by adding chopped boiled onions to 
a smooth white sauce. 
2. We have been unable to find the 
recipe for “lazy wife’s pickles,” and 
should be glad to receive this. 
Puff Balls as Food 
Are all puff balls edible? They look 
like pot cheese and have the fragrance 
of a mushroom. c. r. L. 
Both the giaut puff ball and the pear- 
shaped puffball are edible. .When young 
the interior is white and firm; later it 
becomes 1 yellow, and finally it is dark and 
powdery. Buff balls must be eaten while 
the flesh is white; after it becomes yellow 
they are unwholesome and indigestible. 
They should be peeled and sliced, and may 
be served raw with salad dressing, stewed 
with cream and served on toast, or fried. 
They may be simply fried in butter, or 
dipped in egg and cracker dust before 
frying. Cream sauce is an excellent ad¬ 
dition to fried puff balls. 
Ripe Cucumber Sweet Pickles 
I have a good many recipes for sweet 
ripe cucumber pickles. Peel one peck ripe 
cucumbers, cut in four pieces and soak 
over night in salt water. In the morning 
drain off the salt water and boil in about 
one quart vinegar, 3 lbs. sugar, *4 lb. cin¬ 
namon bark. It is not generally known 
that the only spice needed for ripe cucum¬ 
bers is cinnamon. This is an excellent 
recipe. I have tried them all the different 
ways and found this the best. B. M. 
Ring Pickles 
Take three dozen cucumbers about 
5 in. long and 1% in. in diameter. Put 
in 12-qt. porcelain pail aud add one-half 
of the pail of water in which is dissolved 
two cups salt. Let stand three days, 
changing the brine each day; second day 
1% cups salt; third day, one cup salt, 
decreasing the salt in brine each day. 
Then slice crossways, about one-half or 
three quarters inch thick. Simmer two 
hours in weak vinegar with a few fresh 
grape leaves; drain off. Make syrup 2*4 
lbs. brown sugar and 3 pts. vinegar, cin¬ 
namon in sticks or bag. Boil and pour 
over cucumbers. For three days pour 
off and boil the syrup and pour on cu¬ 
cumbers again; third day put away in 
jar. The sections should be firm and the 
centers not come out and make rings. 
M. J. 
Tomato Relish; Celery Relish 
Would you give a good recipe for mak¬ 
ing celery and tomato relish? mbs. C. s. 
Tomato Relish.—Cut fine one peck of 
green tomatoes, one quart of onions, one 
quart of green peppers. After this is cut, 
add one-half cup of salt, drain in bag over 
night. In the morning add three quarts 
of vinegar, two cups of sugar, spices to 
taste. Boil and stir for 15 minutes, add¬ 
ing more syrup if needed. Can in glass or 
stone while hot. 
Celery Relish.—Thirty ripe tomatoes, 
three small green peppers, four small 
heads of celery, chopped, three cups cider 
vinegar, 1 y 2 cups brown sugar, two table¬ 
spoons salt. Some use double this amount 
of salt, but when boiled down this is too 
salty for our taste. Chop all fine and 
boil slowly three hours. 
Grape Jelly and Catsup 
Grape .Telly.—Remove the stems from 
washed grapes. Crush the fruit and boil 
gently for half an hour. Strain and allow 
two cups of sugar to each pint of juice. 
Boil the juice for 20 minutes, add the 
sugar heated in the oven, and boil quickly 
for five minutes. Skim when necessary. 
Strain into hot glasses. 
Grape Catsup.—Cook stemmed tart 
grapes with a little water until tender, 
then rub through a sieve and measure the 
pulp. '" 1 o each 8% cups of grapes, add 
two heaping cups of sugar, one cup of 
vinegar, two teaspoons % each of ground 
cloves, cinnamon and mace, one teaspoon 
each of powdered ginger, allspice and pep¬ 
per, and half a teaspoon salt. Boil gent- 
Iv until quite thick; when cold bottle aud 
seal tightly. iielen a. lynan. 
Last of the Season Favorltos 
Cold Cucumber Catsup.—This is a fine 
way to use up the last of the big slicing 
eucumbe s. and the relish will keep all 
Winter: 12 cucumbers and 3 to 5 onions 
put through the chopper; drain overnight. 
Then pour on enough cold vinegar to make 
a catsup. Add 2 rounded tablespoonfuls 
of mustard seed, 2 of sugar, 1 of salt and 
% teaspoon fill of cayenne pepper. Do 
not cook. Bottle and seal. 
Corn and Tomato Soup.—For the Inst 
few ears of corn, no long cooking neces¬ 
sary. Cut tender corn from the cob and 
cook about 20 minutes with an equal 
measure of tomatoes, though there may 
be more of the latter. Seal in glass jars 
while boiling hot. This is fine for mid¬ 
winter cream soups, or made into a rich 
sauce or gravy and served on toast. The 
acid of the tomatoes keeps the corn, with¬ 
out the long boiling otherwise necessary 
for corn. 
Best Green Tomato Mincemeat.—We 
think this is better than real mincemeat. 
The reci.>e makes six quarts: % peck 
tomatoes, put through chopper and soak 
overnight in salted water; drain. Cook 
the tomatoes with a little water until 
about half tender enough,, then add an 
equal bulk of chopped crab apples, 2 lbs. 
raisins, slightly chopped; 5 lbs. brown 
sugar or granulated, 1 cup boiled cider, 
1 tnblespoonful cinnamon. 1 teaspoonful 
each (minded) of cloves and nutmeg. 
Cook until tender and seal. 
Cold Chili Sauce.—One peck of ripe 
tomatoes, 5 green peppers, 5 onions; chop 
all fine and drain over night. Then add 
1 cup mustard seed, Va cup salt, 4 cups 
sugar, 1 qt. vinegar (boiled and cooled). 
Put iuto cans cold and seal. This keeps 
indefinitely. 
Pepper Hash.—Six big onions, 1 small 
cabbaee, 6 red peppers, 6 green peppers, 
all put through food chopper and drained. 
Bring just to a boil in 1 qt. vinegar, 1 to 
2 cups sugar, 2 tablespoonfuls salt, and 
seal. Very good. All these recipes re¬ 
quire little time in th* making, keep well 
and are delicious. M. a. r. 
Flag Ckair Seats 
Can anyone tell through The It. N.-Y r . 
how to put new flag bottoms in the old- 
fashioned chairs, when to gather the flag, 
and how to cure it? Must it be twisted 
when it is green or when dried? Is the 
blue flag that grows in the swamps the 
right kind? MRS. S. 
Hospital Experience 
Your articles referring to hospital ex¬ 
perience were very interesting to me, as 
I had not been at home from a local in¬ 
stitution two weeks when the first article 
was published; thus my experience was 
very fresh in my memory at that time. 
Mrs. C. P. S. and Mrs. J. D. are right. 
The hospital where I went was a city 
institution, and mine was a ward experi¬ 
ence. Our other hospital was crowded 
and no private rooms to be had, until 
within a day or so before I was ready U> 
leave, and when I think of the many 1 new 
friends I made and pleasant hours spent, 
the delicious and nourishing meals, clean¬ 
liness, quietude, and the ever-ready 
nurses on duty day and night. I do not 
regret my first ward experience, and 
would go again if the occasion demanded. 
For the woman in a serious condition, by 
all means have a private room if you 
can get it. I had been confined five times 
at home before, aud I speak from experi¬ 
ence, and see now what I missed in care 
previously. faithful reader. 
Are Hospital Babies Tagged? 
My own sister is married to a phy¬ 
sician, and she has many friends also 
married to physicians, and I have often 
wonderful that none went to a hospital 
to he confined. When I once mentioned 
the matter to my sister, she said she would 
never feel sure she had her own baby 
if she went away from home. Still an¬ 
other sister-in-law went to a hospital and 
speaks well of it, though when I asked her 
what means of identification they used, 
she said “none.” So it is possible that 
the hospital Mrs. C. P. S. went to is 
extra careful. mrs. ii. d. s. 
