<Jhe RURAL NEW-YORKER 
887 
Favorite Homemade Camlioo 
Rush Chair Seats 
White Taffy (Excellent).—Two measur¬ 
ing cups granulated sugar, one-half meai- 
uring cup white corn syrup, two level 
tablespoons butter, one and one-third 
measuring cup water. Put *11 of the 
above ingredients together in a granite 
pan and boil until the mass will ‘"clink” 
slightly when dropped into cold water 
and struck against the side of the tea¬ 
cup, then pour out on a buttered plate 
and let cool. When the mass has cooled 
sufficiently not to burn put one-half tea¬ 
spoon of vanilla on it and begin pulling. 
The longer it is pulled the less apt it is 
lo stick to one’s teeth. When quite white 
roll into small bits and lay on waxed 
paper. One may add hiekorynut meats if 
desired. This candy tastes very much 
like ice cream candy. 
Patience.—Another excellent homemade 
candy is named “Patience,” probably be¬ 
cause it takes some patience to make it, 
but it is well work one’s trouble. 
One measuring cup of granulated su¬ 
gar. one-half measuring cup of sweet milk, 
one-half level tablespoon butter. Put the 
above ingredients into a granite pan and 
bring to the boiling point. Into another 
dry granite pan put one-half measuring 
cup of granulated sugar and heat it slow¬ 
ly until it is 'well melted and browned; 
lie careful not to burn it. The sugar will 
melt and brown nicely if stirred and 
heated gradually, but it will take a little 
time to do it properly. When properly 
browned pour the boiling mixture from 
the other pan into the melted sugar and 
stir and continue to boil for awhile. Then 
pour off the liquid, add a little water to 
the chunks of sugar that stick to the pan 
and spoon and boil until it is a syrup; 
then put the two mixtures together and 
continue to boil until the mixture makes 
a very soft ball when dropped into cold 
water. Remove from the fire, set in cold 
water until the finger can be held in it 
without burning, then stir in three-quar¬ 
ters measuring cup of hickorynuts or any 
other kind of nut meats, pour out on * 
plate and let cool. When partially cooled 
mark off in squares with a knife. If the 
candy seems too soft it may be put back 
into the pan with a little water and 
cooked again without injury to it. but the 
candy is inclined to harden a little bit 
more all the time as it stands, so it will 
not matter if it is a little bit soft at first. 
When melting the sugar heat it until it 
is a nice tan color—not too deep a brown. 
In making this candy, after the nuts have 
been added stir the mixture until it be¬ 
gins to thicken or set slightly; then pour 
out on a buttered plate. 
Chocolate Creams.—Anybody can make 
delicious chocolate creams by following 
this recipe very carefully. For six dozen 
creams put the following into a broad- 
bottomed granite pan: I% measuring 
cups of granulated sugar, 1 % measuring 
cups confectioners’ sugar, one measuring 
cup of boiling water. Boil briskly for 
10 or 15 minutes, or until the mixture 
will make a very soft ball when dropped 
into cold water. It should hardly make 
a ball at all—just a soft bunch. This is 
a particular point, for if you boil it too 
much it will be difficult to work later on, 
and if it is not boiled enough the mass 
will be inclined to run, but a little expe¬ 
rience will soon help one to know when 
it is right. In making fondant for choco¬ 
late creams be sure to use granulated 
sugar made from cane, as beet granulated 
sugar is very unsatisfactory. It is likely 
to be more like taffy and not disposed to 
turn into fondant at the proper stage. 
Do not stir the least hit while it is hoil- 
ing nor disturb it in any way unless to re¬ 
move scum from the top with a knife 
blade wrapped with a clean white cloth. 
When boiled sufficiently place the pan in 
a dishpan of very cold water and let it 
stand until the finger can be held in it 
to the bottom of the pan without burn¬ 
ing. Tt should still be pretty warm, but 
»1 ill not burn. This is another important 
point, for if the mixture is not allowed to 
cool sufficiently it will “grain” when 
stirred, and if it is cooled too much it will 
be difficult to stir, so watch it carefully 
at this point. When cooled just right 
stir briskly with a silver spoon. It -will 
soon begin to get creamy, stir a little 
longer and then pour out on a buttered 
plate and begin working vigorously with 
the hands like bread dough. If the en¬ 
tire mass is to be made into chocolate 
creams, while working add one-half tea¬ 
spoon of vanilla and one-half teaspoon of 
lemon extract. If one desires, half of the 
mass may be made into creams and the 
other half divided and peppermint drops 
and cocoanut squares made of it. Do not 
put the vanilla and lemon into the part 
used for peppermint and cocoanut candy. 
Be careful not to use too much of the 
essence of peppermint or the candy will 
be spoiled. Just a tiny portion goes a 
long way. Work shredded cocoanut into 
the candy until it will not take up very 
much more and shape into squares. 
To finish the creams take small bits of 
the fondant and roll into balls; place on 
a plate to cool. When hardened take un¬ 
sweetened bitter_ chocolate, shave into 
small bits, put info a dessert dish and 
set over the top of a boiling tea kettle to 
melt. When well melted roll the white 
balls around in it, lift out, carefully and 
place on waxed paper or a buttered plate. 
If the chocolate runs too much when the 
creams are placed on the paper let the 
mixture cool a bit. Anybody can make 
v"nBv delicious creams by following this 
jee po carefully. ida b. brown. 
I noticed an inquiry about the art of 
making rush seats for chairs. In answer 
I would say that the Modern Priscilla of 
March, 1917, has an article describing the 
reseating of chairs with rush, also illus¬ 
trations of the process. 
I have been informed that there are two 
kinds of rush (cat-tails). The one with 
the long leaf is the one used for chair 
seats ; the other, or narrow leaf, is used 
for calking barrels. airs. w. l c. 
In answer to request for information 
regarding bottoming chairs with rushes 
(cat-tail flags), the following instructions 
are given : Cut flags as soon as they at¬ 
tain their full growth (height). Cut 8 in. 
below the point, all the leaves are un¬ 
rolled. Spread carefully, after carefully 
separating the leaves, on a smooth floor, 
two or three inches thick, keeping the 
butts even. A dark attic is preferred. 
Turn them over every two or three days, 
taking up as many as you can clasp with 
both hands; raise slowly until the tips 
clear the floor, turn them over and draw 
them on the floor to straighten out the 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
0774. Girl’s coat 
with vest, 8 to 14 
years. 0778. Girl's 
plaited skirt, 8 to 14 
years. The medium 
size coat will re¬ 
quire 2% yds. of 
material 30 in. 
wide; 2!4 yds. 44; 
1% yds. 54. The 
medium size skirt 
will require 3 yds. 
of material 32 in. 
wide; 2% yds. 44 or 
54. Each 20 cents. 
2080. Girl’s mid¬ 
dy suit, 2 to 8 
years. The medium 
size will require 3 
yds. of material 30 
in. wide, 2 1 4 yds. 
44, 1% yds. 54. 20 
cents. 
2009. Girl's dress 
with bloomers, 2, 4 
and 0 years. The 
medium size dress 
will require 2% yds. 
of material 30 in. 
wide, 2 yds. 44, 1% 
yds. 54, with 1!4 
yds. 30 or 44; % yd. 
54 for the bloomers. 
20 cents. 
2083. Girl’s yoke 
dress, 2 to 10 years. 
1004. Separate mo¬ 
tifs in cherry de¬ 
sign, suitable for 
any trimming pur¬ 
pose. The medium 
size will require 2!A 
yds. of material 30 
in. wide; 2% yds. 
44; 2 yds. 54. Each 
20 cents. 
leaves. Reave a path between those 
turned and tho others. When thoroughly 
dry they will be strong and pliable. 
Take the number of leaves required to" 
make a strand the size you wish, cut off 
the butts to where they are pliable, and 
twist 6 in. Lay the strand on the top 
of the round at the back of the seat, 
against the post. Carry it. round and up 
to the strand, untwist about 2 in. of tho 
end, place the leaves alongside three in 
the strand 1 and twist tightly to hold the 
strand to the back round. Carry the 
strand over the round in front, hard up 
to the post, bring it around the strand 
and wind on the side, carry across to the 
opposite side, around up and' over the 
front round, and so continue until the 
seat is completed. 
As you bring the strand up at each cor¬ 
ner put in what will be needed to keep 
the size of the strand uniform; place the 
leaf upright around the strand and twist 
tightly. After the seat is completed, wtih 
a sharp knife cut off the butts smoothly 
about an inch from the seat. Always 
keep the strand twisted hard. 
A pin shaped like a headed bolt, about 
8 in., turned, of hard wood, 1 % in. thick, 
is of great assistance in crowding the 
strands together. n. 
Oil Burners 
As regards oil burners, there is only one 
better than oil. and that is gas. How¬ 
ever, since we are not suitably located for 
that, we use an oil burner, and find it 
satisfactory in every way. As to the 
noise, there are woi’se noises than come 
from the use of an oil burner that thou¬ 
sands have to put up with, as for in¬ 
stance the chefs and cooks aboard modern 
cruisers and battleships, where batteries 
of 10 or more oil burners are in almost 
constant operation, burners of 10 times 
the power and noise, or living in tene¬ 
ments along the elevated railroad in Bos¬ 
ton, for instance, etc. 
As stated, we use one, and are able 
thereby to convert an ordinary cooking 
range into a gas range, where all the 
fumes are at once carried out through the 
chimney, whereas with an oil stove all 
the fumes are in the room, and incident¬ 
ally all the oxygen in the room is being 
destroyed. As good bread has been 
baked in the range oven while using oil 
as ever was produced by any other heat. 
As regards soot, the latter can have no 
reason to exist if drafts are in good order 
and if burner is cleaned once in a while. 
It has never troubled us, and, all things 
being equal, should not trouble anyone. 
We find it handy under any and all cir¬ 
cumstances, no soot, no smoke, no red 
stoves, and a comfortable kitchen on the 
hottest day. In connection with this al¬ 
low me to add that in the East hundreds 
of the large manufacturing concerns, ho¬ 
tels and newspaper plants are converting 
their plants over to oil-burning opera¬ 
tives for heat and power, and more would 
do so if an adequate supply of fuel oil, 
such as they use, could be supplied, w. 
ALE 
GOOD 
OES 
Send now for Special 
Sale book, just 
bursting with wonder¬ 
ful shoe values—di¬ 
rect from the maker's 
last to your foot. Not a 
penny of middlemen's 
profits to pay. Send 
name and address 
now to 
FROM THE SALE B - 
Quickstep Skue Go. 
Dept. X?1 
Boston, Mass. 
GAS, COAL and OIL STOVES 
PORCELAIN, Enameled and Black Combination 
Coal and Gas Ranges—Steam, Hot Water Heaters. 
Laundry Stove*. Also Repairs of all makes. 
STOVE REPAIR CORPORATION 
228, 230 Water Street, Cor. Beckman, Now York 
Branch, 181 Mulberry Street, Newark, N . J. 
Two Useful Hints 
I find many persons still unaware that 
Toses and other cut flowers may be kept 
fresh in vases for days by 'being well 
sprinkled with cold water several times a 
day. I have kept roses nearly a week by 
this means, even in hot weather. 
One of the little sprinkler tops attached 
to a cork sold at department stores makes 
the sprinkling of clothes a pleasure, and is 
equally valuable for spraying young seed¬ 
lings or cut dowel's. The top may he 
used with an ordinary bottle. G. A. T. 
Pear Conserve 
Will you print again the recipe for 
making pear conserve? It was something 
fine, but lost recipe. It was made with 
pears, lemons, oranges, sugar and wal¬ 
nuts', but do not know just how much to 
use. s. J. B. 
We have no recipe for pear conserve 
containing oranges and walnuts. The fol¬ 
lowing recipe was given in The R. N.-Y. 
some years ago: Eight pounds pears, 
peeled, cored and sliced, 8 lbs. sugar, juice 
of six lemons, rind of three cut fiue and 
boiled for half an hour in a little water; 
two ounces of white ginger root cut fine; 
one quart water. Boil fruit, sugar, water 
and ginger together very slowly for two 
hours and a half; then add lemon juice 
and lemon peel, and boil for half an hour 
longer, then put in small glasses. Per¬ 
haps some reader may be able to give the 
other recipe. 
| The Farmer 
| His Own Builder 
= By H. ARMSTRONG ROBERTS 
“ A practical and handy book of all kinds 
— o* building information from concrete to 
= carpentry. PRICE $1.50 
— For sate by 
| THE RURAL NEW-YORKER 
333 West 30th Street, New York 
TmiiiiiiiiiiiimiiiiiiiiiiiimiiimiiiimiuK 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal,” See 
guarantee editorial page. 
A clean kitchen 
lightens each day’s work 
I T’S A PLEASURE to work in a kitchen that 
is easy to keep spick-and-span all of the time! 
Cleanliness and contentment go hand in hand. 
The New Perfection Oil Cook Stove doesn’t collect 
dust and dirt. No bother with coal and wood, no 
ashes to take care of. It stands well up from the 
floor, you can sweep under it and behind it. 
It is so easy to light and regulate that when you’re 
through cooking you simply put it out, thus saving 
much fuel besides keeping the kitchen cool. 
The New Perfection Water Heater is another convenience for 
the housekeeper. Ask lo see it. 
Made in two, three and four-burner sizes, with or without 
warming cabinet. Leading dealers everywhere. 
For be$l faults use 
Socony Kerosene 
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