935 
The RURAL NEW-YORKER 
A Quaint Hooked Rug 
The illustration here shown, repro¬ 
duced from a catalog of the C. E. Law¬ 
rence collection, issued by the American 
Art Association, New York, displays an 
early American hooked rug. The work 
is done in long loose hooking, the colors 
tones of tan, brown and blue. The pat¬ 
tern is described as “A cottage standing 
amid trees.” (’rude as it is, we can see 
that the artist meant to depict a New 
England farmhouse, probably with adja¬ 
cent. pine trees. The size of this rug was 
6x3 ft. Some of the modern hooked i*ugs 
from Labrador offered by dealers here 
have shown similar patterns. We have 
also seen a similar farmhouse design 
woven in homespun damask for a table¬ 
cloth. 
Winter Relishes 
One can never prepare too many pick¬ 
les, and with a scarcity of fruit so many 
places we housewives are more than 
anxious of ways and means to refill those 
empty jars. 
Sweet. Cucumber Pickles.—For each 
quart slice six good-sized slicing cucum¬ 
bers, salt and let stand over night. In 
the morning drain thoroughly; put in 
preserving kettle one quart of good vine¬ 
gar, one cup of sugar, one tablespoonful 
each of cloves and cinnamon; let boil. 
Add the cucumbers and let reach the boil¬ 
ing point. Can and seal. 
Celery Cucumber Pickles.—Put one gal¬ 
lon of vinegar in a stone jar. Add three 
onions, sliced, six stalks of celery chopped 
tfine, one cup of sliced horseradish, two 
which has been used in my family, on my 
mother’s side, since the landing of the 
Pilgrims, as it is a recipe brought over 
in the Mayflower by her great-great-grand¬ 
mother: Chop one pound fat, salt, pork 
and one large onion fine, and fry until 
brown, stirring frequently; when both are 
tender add two quarts sliced raw potatoes 
and one quart of water, and cook until 
potatoes are tender; add one quart of 
milk. salt, and pepper to taste and serve 
with bread. In the olden days of fewer 
dishes and less variety of food served at 
one meal, the stew and bread constituted 
the meal. My family do not like the 
milk, so I add one quart of hot water in¬ 
stead. This can be made into a vegetable 
soup by adding any or all kinds of vege¬ 
tables, or dumplings or noodles may be 
added to the simple stew. It is a favorite 
dish with men who have been working in 
woods or riding long distances or other¬ 
wise exposed to cold, and with children 
who come home from school cold and al¬ 
ways hungry. I have often thought it 
would be a good article for the hot lunch 
at school, as it could be prepared at home 
and just set on the stove and reheated 
for the lunch. It is an excellent article 
to keep hot in the fireless cooker pending 
one’s return from town, or some gathering 
when the return must be necessarily late. 
” JESSIE. 
Batter Cakes 
This rule is enough for six small cakes; 
One-half measuring cup fresh buttermilk 
or fresh clabber beaten up with egg beater 
A Quaint Old Jlooked liny. 
Reproduced from Catalog of American Art Association 
heaping tablespoons of mustard seed, 
three bunches of wild green grapes and 
one teaspoonful of powdered alum. Select 
small cucumbers, place in a crock, add 
two tablespoons of salt for each half gal¬ 
lon of cucumbers, icover with boiling 
water, cover closely, let stand over night, 
take out, wipe dry and drop in vinegar. 
As more cucumbers are added stir up 
thoroughly, pack full, cover closely. Let 
stand about three months before using. 
Cold Cucumber Catsup.—One quart of 
green cucumbers, chopped fine and 
drained, one pint of onions chopped fine; 
let stand in weak salt water over night; 
drain dry. Run three small peppers 
through food chopper, add to the onions 
and cucumbers. Mix in two tablespoons 
of salt, one teaspoon of black pepper, one- 
half pint of vinegar. Mix well and pack 
in fruit jars. 
Mustard Pickles.—Select one quart of 
small cucumbers, one quart of small but¬ 
ton onions, slice one quart of large cu¬ 
cumbers, one quart of green tomatoes; 
divide one large cauliflower in small pieces 
and cut up fine four large green peppers. 
Make a brine of one pint of salt and one 
gallon of water. Pour over the mixture, 
let stand 24 hours, then heat just enough 
to scald, and drain dry. Mix one cup 
of flour, six tablespoons of ground mus¬ 
tard, one tablespoon of turmeric powder 
with sufficient cold vinegar to make a 
smooth paste, then add one cup of sugar 
and sufficient vinegar to make two quarts. 
Roil this mixture until it thickens and 
is smooth, stirring well to prevent scorch¬ 
ing. Then add vegetables and cook until 
hot through. Can and seal. 
Cucumbers in Rriue.—Prepare a brine 
of salt and one gallon of water of suffi¬ 
cient strength to float an egg. Place in 
a stone jar of whatever size you wish to 
fill. Select medium-sized cucumbers. We 
can the smaller ones and brine the over¬ 
sized ones. Wash and wip" dry and 
pack in brine. Place a clean board 
sawed round to fit top of jar over cucum¬ 
bers, add sufficient weight to keep cucum¬ 
bers down ; then as more cucumbers are 
added add salt to keep brine over top of 
cucumbers. Keep weighted and covered 
securely. When wanted for use soak 
in fresh water, scald in vinegar and cover 
with cold vinegar. We keep those until 
cucumbers come again. 
Plain Canned Pickles.—Cover one gal¬ 
lon of small cucumbers with boiling 
water, slightly salted. Lot stand two or 
three hours; wipe dry; have ready three 
cups of vinegar and cup of sugar. When 
boiling drop the cucumbers in, a few at 
a time: lot boil up thoroughly. Take 
out and place in jars, add more and let 
boil until jars are full. Cover with the 
boiling vinegar and seal. More sugar or 
less may be used, and any desired spices. 
sins. D. b. p. 
Potato Stew 
Having just read the hot supper dish 
of corn, bacon and tomatoes. I would like 
to give a favorite recipe for a potato stew 
will do, but do not use stale milk if good 
results arc desired; one-third level tea¬ 
spoon soda, one-half level teaspoon salt, 
three-fourths measuring cup sifted flour. 
Put the soda and salt into the milk, then 
add the flour. There is a difference in 
the thickening capacity of the various 
brands of flour, but enough should be put 
in to make the cakes firm and not soggy 
when fried. This recipe makes splendid 
cakes. Ida b. brown. 
Doughnuts 
♦ 
One and three-fourths measuring cups 
granulated sugar, two eggs,2*4 tablespoons 
of melted lard (no ir re), three-fourths 
measuring cup fresh buttermilk, one level 
teaspoon soda (too much soda causes 
cakes to soak up grease), one-half level 
teaspoon grated nutmeg, or one-half tea- 
■ poem lemon essence. Put sugar into a 
crock, put the soda into the buttermilk 
and stir well, then pour over the sugar; 
add the lard and flavoring; beat up the 
eggs well and add to the mixture; then 
stir in gradually just enough flour so as 
to make a soft, dough. When stiff enough 
to barely handle put on the board and roll 
to about three-cighths-inch thickness, cut 
with cake cutter and fry in skillet about 
half full of hot lard—almost hot enough 
to smoke, turn, and when done lift out 
on brown paper to cool. idab. brown. 
Onion Loaf 
This is a most delicious substitute for 
meat wheu properly made, and a dish 
that is quite worth while trying. 
One measuring cup of hickorynut meats 
cut rather fine (not too fine), 2J4 meas¬ 
uring cups of white breadcrumbs, one 
measuring cup of thin sweet cream, two- 
thirds level teaspoon of salt, one-half 
level teaspoon of mixed herbs, thyme, 
sage and Summer savory. These herbs 
may be purchased at the drug store in 
very small packages. Put equal parts of 
each herb together and pulverize with the 
fingers, then use one-half level teaspoon 
of the mixture. Two level tablespoons 
of _ butter, one-third measuring cup of 
onion cut up fine, one-fourth level tea¬ 
spoon of paprika. Melt the butter and 
put all of the ingredients together in a 
crock, stir well and arrange in a loaf on 
the bottom of a baking d ; sh, pressing the 
loaf well together with the hands. Roast 
slowly for about 50 minutes, then slice 
down like a meat loaf and serve with 
cream sauce. 
Cream sauce calls for 214 measuring 
cups of sweet milk, four level tablespoons’ 
of flour mixed with four tablespoons of 
milk, one level teaspoon salt. Cook five 
minutes or so, and when thick like gravy 
spread over the slices of the loaf. This 
recipe makes enough for six people. 
IDA B. BROWN. 
It’s easy to bake 
in a cool, clean kitchen! 
Y OU don’t heat up the whole kitchen when you 
bake with a New Perfection Oil Cook Stove. 
It furnishes all the heat you need just where you 
want it. You can regulate it! 
That s why it’s so easy to make fluffy cakes, nicely 
browned pies, and crisp, toothsome cookies! And 
you don’t have to stoop over to the oven. It is up 
where you can reach it—quickly, easily. 
No wood or coal to be bothered with and no ashes or 
litter to clean up. 
The New Perfection Water Heater furnishes hot 
water quickly and at a very slight cost. 
The New Perfection is made in 2, 3 and 4 burner 
sizes, with or without warming cabinet. Leading 
dealers everywhere. 
For best results use 
Soconp Kerosene 
NEW PERFECTION 
0/7 Cook Stoves and Water Heaters 
STANDARD OIL CO. OF NEW YORK 
i 
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SHOES 
„ Send now for Special 
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bursting with wonder¬ 
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last to r our foot - Not a 
penny of middlemen's 
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now to 
I CANVA 
’CALF TR/A 
A SPECIAL 
FROM THE SALE BOOKT 
Quickstep Shoe Co. 
Dept. X21 
Boston, Mass. 
RIGGS 
A progressive AGRICULTURAL BOARDING SCHOOL for 
older boys. All modern equipment.. GK A DU AT KS enabled 
to earn living or enter agricultural college. Largo farm 
in the Berkshires. Lake. Water sports. Indoor and 
outdoor athletics. Recreation and work beneficially com¬ 
bined. Music, High scholastic and moral standard. In¬ 
structors aro specialists in their departments. New 
carpentry and machine shop in course of construction. 
Students taught to DO things in these lines. For wide¬ 
awake, manly, ambitious boys. Write for Booklet. 
F. B. RIGGS. Headmaster Lakeville, Conn. 
Water Power 
Make your own electricity. A small stream gives 
electric lights, running water and power. 
FITZ STEEL WATER WHEEL 
develops the full power of the stream, needs no 
care, costs noth tug to run. lasts a hfttinte. 
Measure your stream—our free book tells how. 
Fltx W;»t4?r Wheel Co., Hanover. Pa. 
Makers of all types of farm water wheels 
You Can't Get 
Away From It! 
TT’S the flavor! The wonderful flavor and quality of Van Dyk Teas and 
Coffees that have made our 100 stores successful. Our Mail Order Department 
makes it possible for everyone to get this quality. Just mail your check or 
money order and we send the goods. If you don’t like the quality we promptly 
return your money. You want satisfaction and we only want satisfied customers. 
WE PAY THE PARCEL POST (within 300 miles) 
(Add 4c. per lb. postage for distances further than 300 miles from New York). 
COFFEES 
Freshly Roasted—All Pure 
(State if you want Beau or Ground) 
4 lbs. SAN BO for $1.00 
San Bo is a special blend of excellent 
coffees (no Rios) producing full strength 
and wonderful flavor. 
3 lbs. G. C. MARA for $1.00 
A Genuine Maracaibo Coffee. 
234 :. lbs. DUCHES° for $1.00 
The finest Coffee i h America. 
TEAS 
High Quality—Delicious Flavor 
3 lbs. VICTORY TEA for $1.00 
2 lbs. QUALI-TEA “ $1.00 
Your choice :—Mixed, Oolong, 
Ceylon, Orange Pekoe, English 
Breakfast, Uncolored Japan, Young 
Hyson, etc. 
4 lbs. COCOA for $1.00 
Absolutely Pure. 
6 lbs. PEANUT BUTTER $1.50 
Absolutely Pure. 
JAMES VAN DYK 07. 
50 BARCLAY ST., NEW YORK, N. Y. 
100 Van Dyk Stores in Thirty Cities. Reference:— Your Own Rank. 
