The RURAL. NEW.YORKER 
1021 
The Tinkle of Ice 
With the hot August days comes a 
longing for something very cool to drink. 
The men in the harvest fields and you 
around the house all have it, so it is the 
wise woman who prepares' ahead of time 
the means for a refreshing drink. Every¬ 
thing should be very cold, of course, and 
if ice is used in the glasses have it finely 
cracked or shaved. It is well to liave on 
hand these two syrups; they save time 
and will keep some time in a cool place: 
Sugar Syrup.—Take one cup of sugar, 
% cup warm water; pour the warm 
water • over the sugar and let it stand 
until the sugar is dissolved, bring slowly 
to the boil, then remove from the fire at 
once. Keep in a covered jar to use when 
wanted. 
Chocolate Syrup.—I’ut one cup of sugar 
and one-half cup of cocoa in a saucepan, 
add one stick of cinnamon and pour on 
three-quarters cup warm water. Mix well, 
heat slowly to the boiling point and boil 
two minutes. Cool, then add two table¬ 
spoons strong coflee and one teaspoon 
vanilla. Strain into a glass jar, cover 
and keep in a cool place to use as needed. 
Iced Chocolate.—Put three tablespoons 
of chocolate syrup in the bottom of a 
glass, add two tablespoons of fresh cream, 
two of cracked ice and fill the glass with 
whole milk. Mix thoroughly in a shaker, 
or by pouring from one glass to another 
until it is foamy. Serve at once. 
Coffee Milk Shake.—Put one table¬ 
spoon of sugar syrup in the bottom of a 
glass, add two tablespoons of strong 
coffee, two tablespoons of cream, two 
of ice and fill, the glass with whole milk. 
Mix thoroughly until foamy. A few'drops 
of vanilla may be added to this. 
Maple Milk Shake.—Put three ounces 
of maple syrup in bottom of glass, add 
one tablespoon of vanilla ice cream. F ill 
the glass with whole milk and add a 
sprinkling of nutmeg. Shake until well 
mixed. The vanilla ice cream may be re¬ 
placed by two spoonfuls of cream and the 
cracked ice. 
Fruited Mint.—Two cups of sugar, one 
orange, six lemons, one cup red rasp¬ 
berries and a handful of bruised mint. 
Make a syrup of the sugar and one-half 
cup cold water. Do not stir. When it 
will spin a thread, add strained juice of 
the orange and lemons. Pour one cup of 
boiling water over the pulp and skins of 
the fruit; let come to the boiling point, 
strain and add to the first mixture. Cool. 
Add 1 % quarts of ice water and rasp¬ 
berries and serve with a sprig of mint 
on top of each glass. . , 
Pino de Refresco.—Peel one pineapple, 
remove the eyes and cut in pieces; put 
into a metal container and crush with a 
wooden pestle; add one tablespoon ot 
sugar, a liberal supply of cracked ice. pour 
into a large glass and fill up with ice- 
water. Serve with a long spoon. This 
is rather expensive but certainly delicious 
on a hot day. „ 
Grape “Horse Neck.”—A great favorite 
with the men folks. To the juice of half 
a lemon add two tablespoons of grape 
juice, pour into a glass with some cracked 
ice and fill the glass with ginger ale. 
Grape Juice Lemonade.—Four lemons, 
one pint of grape juice, 1U> pints water, 
and one cup of sugar. Put a piece of 
ice in a pitcher. Mix the juice of the 
lemons and the sugar, _ add water and 
grape juice find pour into the pitcher. 
Stir thoroughly and allow to stand a few 
minutes beffire serving. This will make 
six glasses full. 
Ginger Ale Punch for 2.» people.—One 
cup sugar, one cup hot tea, tliree-quarteis 
* cup of orange juice, one pint of ginger 
ale, one pint Apollinaris water, a few 
slices of orange and one-lialf cup lemon 
juice. Pour tea over the sugar and as 
soon as it is dissolved, add the liuit 
juices; strain into a bowl over a largo 
piece of ice. Just before serving add the 
ginger ale and Apollinaris water. 
Orange Pineapple Cup.—Juice of three 
oranges, one lemon, one cup pineapple 
juice', one pint water, three-quarters cup 
sugar, one quart icewater. P>oil tin' sugar 
with one pint of water. Cool, add re¬ 
maining ingredients and serve very cold. 
This will make nine glasses full. 
mbs. f. wm. stiixman. . 
Crocheted Rugs 
I am sorting out the directions for 
making the crocheted rugs. I was glad 
to know that so many of the farm women 
were interested in the work, and hope I 
can make it clear to all how I make 
them. I tear or cut the strips about a 
half inch wide, and it takes a fairly 
good-sized hook, one that will hook the 
strip up nicely. A steel or homemade 
hardwood hook is best, as tin* .others 
break. Mawe a chain of five stitches, 
join, tin'll make a chain of two stitches. 
Fill the little ring with single crochet, join 
to second stitch of chain of two. Make an¬ 
other chain of two stitches, put two sin¬ 
gle crochet in each stitch of preceding 
row, join to second chain. Make the 
chain of two stitches and join to second 
stitch each row. I do this way so that 
in crocheting rows of different colors they 
will join nice]v. • In the next rows widen 
as often as will keep the work flat. As 
the rug grows larger there will be less 
widening. Place the work on a flat sur¬ 
face often, and pull it if it seems tight. 
Only by making one or two rugs will one 
know exactly bow to keep it flat. 1 Ins 
is so in regard to a round rug. In mak¬ 
ing an oblong, make- a short chain, and 
crochet up and down eac-b side, widening 
at first about three times at each end, then 
widen at the ends only enough to keep 
it flat. 
I have just finished making one of the 
hooked rugs. I think that the rugs are 
beautiful, and have been much interested 
in reading the description's of them in 
The R. N.-Y. 
We are having hot weather in Texas 
now. The grain all through this part is 
about all thrashed out. Oats averaged 
only about 10 bushels to the acre. All 
the farmers came out at a loss. The cot¬ 
ton is looking better, as the hot weather 
is killing the boll weevil. Corn is made, 
and it is very good. The feedstuff is 
growing nicely. Most of the gardens are 
dried up. The Elberta peaches are now 
ripening, and we will have a fair crop. 
MRS. M. IX. M. 
Favorite Pickles and Preserves 
Apple Relish.—Twelve apples, two 
onions, three- green .peppers, one cup 
seeded raisins, 1*4 cups brown sugar, one 
lemon, half a tablespoon powdered gin¬ 
ger, a pinch of salt and two cups vinegar. 
Core, peel and chop the apples, peppers 
and onions, add the sugar, vinegar, salt, 
ginger, raisins and lemon sliced thin and 
the seeds removed. Mix thoroughly and 
cook for two hours. Then bottle and 
seal. 
Mushroom Catsup.—Wash and break 
firm, fresh mushrooms into pieces. Put 
a layer in the bottom of an earthenware 
vessel, sprinkle with fine salt, then add 
more mushrooms and salt until all mush¬ 
rooms are used. Cover and put away for 
three or four days, stirring with a wooden 
spoon four times each day. Then mash 
to a pulp and strain, squeezing out all 
the juice. Cook for a quarter of an hour, 
then measure. To each two cups of the 
liquor allow one heaping teaspoon each 
of allspice, cloves and whole peppers, 
then add one small sliced onion, blade of 
mace, three bay leaves and a few grains 
of paprika. Cook until thick, stirring 
occasionally, strain, cool and bottle. Seal 
securely. 
Mixed Marmalade.—3 lbs. of pears, 3 
lbs. of plums, 3 lbs. .of apples and 6 lbs. 
of sugar. Core, pare and cut the apples 
and pears into quarters. With a sharp 
knife cut the plums and remove the 
stones; put the stones into a saucepan 
with two cups of water and boil for 40 
minutes, strain and put the liquid in a 
preserving kettle with the sugar. When 
it boils put in the fruits and boil for 20 
minutes, stirring constantly. Pour into 
glass jars and seal. 
Spiced Cucumbers.—Two dozen large 
cucumbers, sliced and boiled in vinegar 
(enough to cover them) one hour, set. 
them aside in the hot vinegar. To each 
gallon of cold vinegar allow 1 lb. of 
sugar, one tablespoon of cinnamon, one 
tablespoon of ginger, one tablespoon of 
black pepper; one teaspoon of celery seed, 
one teaspoon each of maPe, allspice and 
cloves, one tablespoon of grated horse¬ 
radish and a pinch of cayenne pepper. 
Put in the cucumbers and stew two hours. 
Put in jars and cover tightly. 
Chopped Ripe Tomato Pickles.—Peel 
and chop fine six quarts of ripe tomatoes, 
measured after they are chopped. Add 
one-half pint of grated horseradish, one 
quart of celery, chojfped fine, one cup of 
chopped onion, four tablespoons of chopped 
red peppers, one cup of white mustard 
seed, iy 2 cups of brown sugar, a pinch of 
salt, two tablespoons of ground cinnamon, 
one tablespoon each of cloves and mace, 
two quarts of vinegar. Mix together and 
put in a jar or in small preserve cans. 
Keep in a cool place. 
Pickled String Beaus.—Parboil four 
quarts of string beans cut in small pieces 
in salted water until tender. Drain and 
pack in cans. Turn over them hot spiced 
vinegar, and seal. 
Beet Pickles.—Cook the beets until ten¬ 
der, and cut in pieces of an even size. 
Boil vinegar enough to cover them, to¬ 
gether with a blade of mace, a piece of 
ginger root and a piece of horseradish, 
and pour over the beets boiling hot; when 
cold, seal. 
Chow Chow.—Three quarts of cucum¬ 
bers, two quarts of green tomatoes, three 
quarts of cauliflower, two quarts of 
onions, one dozen small green peppers 
and half a dozen red peppers. Cut them 
up and let all stand in a weak brine over 
night, and in the morning drain in a 
colander. Then scald them in vinegar 
and drain again and put in a stone jar. 
Make a paste with one cup of flour. 1 
lb. of mustard. l]/j lbs. of sugar and a 
gallon of vinegar. Put in a kettle and 
boil, stirring often. Remove from the 
fire and add an ounce of turmeric, one 
ounce of white mustard seed and one 
ounce of black mustard seed. Pour over 
the vegetables at once and cover. 
HELEN A. LYMAN. 
Elderberries with Rhubarb 
My favorite recipe for elderberry jam 
is equal parts elderberries and rhubarb. 
Cut fresh rhubarb, add sugar (at least 
one-lialf sugar), shake, cook slowly, with¬ 
out the addition of water. Shell berries, 
sweeten well, cook in separate vessel, then 
combine, cook for 15 or 20 minutes. Seal. 
I think this better than apples, as they 
seem to ferment, at least taste so to 
me. Green grapes also make a good 
combination. MRS. s. w. H. 
Our grand business undoubtedly is, not 
to see what lies dimly at a distance, but 
to do what lies clearly at hand.—Carlyle 
NEW YORK’S 
Leading Sleeveless 
Guimpe Dress 
$1 
49 
Just. think of it! New 
York’s style leader made <£,' J 
of a very serviceable jp* 
Ramie Lineno, in your 
choice of the popular 
shades of Pink or Blue, 
for only $1.49! And we 
pay all postage charges 
if you send money with 
order. Very effectively 
trimmed with white pip¬ 
ing at neck, arms and 
pockets. Has patent 
leather finish belt. Sizes 
to fit anybody from 16 
years to 46 bust. Order 
by Stylo No. 203, give 
size, and mention whether 
.you want pink or blue. 
Send $1.49 with order 
and we will pay postage, 
or. pay postman $1.49, 
plus postage, on arrival. 
Your money refunded if 
not pleased perfectly. 
MAIL BAG STORES 
> 32 Union Square 
New York City 
WASHING MACHINE 
It’s child's play to wash a tub full of clothes in 5 to 10 
minutes—clean and without wear, wiih the Vac Cup At¬ 
tachment. Noelectric orwaterpower necessary* Vacuum 
and suetionpi inciple—formerly the DodpreandZuillSSyra- 
cuse “Easy”. Sent on 30 days’ free trial. Easy monthly 
payments if desired. Send postal card for how to save work. 
Iturlingnnn' Mffc. Co. 811 Snnsot Ave. Syracuse, N.Y. 
Virginia Farms g?, 
and near James 
ver. All sizes 
and at moderate prices. Stock and tools included on 
many of them. Describe your wants and get prices. 
K. BOOKEIi - Sunny Side, Virginia 
Care of Goldfish 
Many people like to fish with a silver 
hook and carry home several goldfish 
when they see quantities of them dis¬ 
played in a store window, and the glib 
salesgirl tells them how easy they are to 
care for. And they are the most docile 
of pets, never clamoring for food or mak¬ 
ing any dirt or disturbance whatever, but 
there are a fow rules to be observed 
after all if you want to keep them alive. 
Of course, most of us do not buy the real 
Japanese goldfish, but are content with 
the species of carp passing by that name. 
A man who was superintendent of a 
large estate told me he raised hundreds 
by putting them in an artificial pond 
having a dirt bottom in the Summer. 
First, buy as large a globe as you can 
afford. The fish will thrive better and 
the water will not need changing so often. 
Most people make a mistake in changing 
the water too often, anyway. Supposing 
you have a globe holding four or five 
quarts, with three fish. This will only 
need changing once a week, and in cold 
Weather not so often. If your fish keep 
coming to the top often they need fresh 
water. Some pretty shells and stones in 
the bottom of the globe add to the appear¬ 
ance, and the fish enjoy hiding in them. 
Green water plants also help feed the 
fish as well as ornament. As to food, 
feed only once a day of the prepared food 
just what the fish will eat up at the time. 
When ready to change the water fill a 
basin with water, quietly lift out all 
stones and plants, then slip your hand 
under a fish, close the hand gently and 
quickly transfer It to the basin of water. 
A little practice and you will do it 
easily. Then wash the globe with soap¬ 
suds. ruse well, polish and fill with clean 
well water, not too cold; put back all 
stones and plants and gently lift the fish 
back in the globe and feed. Do not leave 
the fish long in a shallow dish, or they 
will jump out. Do not place the globe 
in the direct sunlight, or it may focus 
the rays of sunlight and set. fire to paper 
or curtain near it. 
If the food is held quietly in the fingers 
just under the water the fish will soon 
eat it out of your fingers and become very 
tame. 
In case one morning you find one 
swimming topsy-turvy, just put him in a 
salt bath for awhile. This is not always 
a cure, but often helps. 
When your fish sleep, or if they ever 
wink, I will,leave you to find out for 
yourselves. A. b. t. 
Chocolate Cream Cake 
A delicious, recipe for chocolate cream 
cake follows. Try it yourself: One cup 
sugar, one-half cup butter, one-half cup 
milk, two eggs, 1*4 cups flour and one 
teaspoon baking powder. Put all to¬ 
gether in .mixing bowl, and beat until 
smooth and free from lumps; bake in 
two layers. For filling, cream two cups 
granulated - sugar and three-fourths cup 
milk and piece of butter size of an egg.; 
place on stove until it boils, and continue 
boiling for 15 minutes; remove and beat 
until stiff and spread on cakes. Melt two 
squares chocolate and spread on cream 
before putting layers together. I have 
not seen this recipe printed in The R. 
N.-Y., but have written it for new house¬ 
keepers. friends, repeatedly. A wide- 
mouthed pint fruit jar if kept for the 
melting of chocolate will save much waste 
for those who use melted chocolate fre¬ 
quently, as it can be covered and need 
not be washed every time. JESSIE. 
Henley’s Twentieth Century 
Book of Recipes and Formulas 
This 800 -page 
book gives 
thousands of 
RECIPES 
covering all 
branches of 
The USEFUL 
ARTS 
PAINTS, GLUES, CEMENTS, TANNING, 
DYEING, SOAP MAKING, ELECTRICAL 
AND CHEMICAL WORK, ETC. 
Valuable for reference. Price postpaid $4 
For Sale by RURAL NEW-YORKER 
333 WEST 30th STREET. NEW YORK CITY 
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 wp 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 Bean 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. 
2% lbs. DUCHESS for $1.00 
Tlie finest Coffee in America. 
4 lbs. COCOA for $1.00 
Absolutely Pure. 
JAMES VAN DYK CO. 
50 BARCLAY ST., NEW YORK, N. Y. 
100 Van Dyk Stores in Thirty Cities. Reference:—Your Own Bank. 
TEAS 
High Quality—Delicious Flavor 
3 lbs. VICTORY TEA for $1.00 
2 lbs. QUALI-TEA “ S1.00 
Your choice :—Mixed, Oolong, 
Ceylon, Orange Pekoe, English 
Breakfast, Uncolored Japan, Young 
Ilyson, etc. 
| 6 lbs. PEANUT BUTTER $1.50 
I Absolutely Pure. 
