The RURAL NEW-YORKER 
1041 
inches long, and wash thoroughly in two 
or three cold waters, and pack into jars 
as solidly as possible and fill to overflow¬ 
ing with good clear cold water. Add one 
teaspoon salt to each quart jar. put on 
rubber, cover, and put up lirst wire, but 
do not clamp down. Put wooden rack 
into boiler, cover jars with cold water 
one inch over top, and boil four hours 
after water begins to boil. When time 
is up lift boiler cover, dip out a little of 
water from boiler and with a stick and 
thick holder snap down clamp of jars be¬ 
fore lifting them from water, then lift 
and wrap immediately in cloth or papers 
to prevent breakage. When partly cool 
stand on top to discover any leaks. 
(>f course it goes without saying that all 
jars and covers, also rubbers must be 
thoroughly sterilized before filling. These 
beans will be whole but very tender, and 
the water clear, not the muddy looking 
stuff sometimes seen in canned beans. I 
wish I. V. II. would try this method and 
report to c. e. m. 
Corn Vinegar and Other Things 
Please tell me how to make the follow¬ 
ing: Corn vinegar, grapefruit marma¬ 
lade. soda crackers, jelly roll cake chili 
con came and green tomato pickles. 
E. E. S. 
We do not know how to make corn vin¬ 
egar. and are unable to give this recipe. 
We should be glad to hear from any read¬ 
er who can supply method of making this 
vinegar. We imagine that green sweet 
corn kernels with a little added sugar, 
would quite easily set up acetic fermenta¬ 
tion when diluted with soft water. 
Grapefruit Marmalade.—We do not use 
grapefruit alone, as this is too bitter, but 
combine it with orange and lemon. Our 
recipe calls for one grapefruit, one or¬ 
ange, two lemons. 3 lbs. of sugar and 
three pints of water. Cut up fruit and 
rind, removing seeds and the tough mem¬ 
brane of the grapefruit, and slicing all 
thin. Add sugar and water, and let it 
all stand in a cool place over night. The 
next morning set on stove and bring slow¬ 
ly to the boil. Let it boil, skimming and 
stirring frequently, until a spoonful put 
on a cold saucer will stiffen nicely. Put 
in small jars or jelly glasses and seal. 
Crackers.—The following is a simple 
cracker recipe ; success depends on using 
as little water as possible and rolling 
very thin. The result is a very nice 
cracker: Into two cups flour rub two 
tablespoons each lard and butter and a 
pinch of salt. Wet as you would pie 
crust, a drop at a time, 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 lard may be 
omitted. Equal parts white and coarse 
flour may be taken. Sweet, new butter¬ 
milk may be used for milk. 
Jelly Roll.—Three eggs, one cup sugar, 
one-half tablespoon milk, one-fourth tea¬ 
spoon salt, one level teaspoon baking 
powder, one cup flour, one tablespoon 
melted butter. Put sugar in bowl, beat in 
the eggs, stir in dry ingredients and add 
butter the last thing. Tune the bottom 
of pan with greased paraffin paper, spread 
mixture evenly and bake in a quick oven. 
When baked turn on paraffin paper 
sprinkled with powdered sugar, spread 
quickly with jelly and roll. Roll paper 
around cake to keep it in shape, twist¬ 
ing paper together at ends. 
Chili Con Carne.—Materials required 
are 2 lbs. of beefsteak, six red peppers, 
two cloves, one tablespoon flour, a little 
garlic, thyme and beef drippings. Seed 
the peppers and cover with boiling water; 
soak until tender, and then scrape the 
pulp into the water. Put drippings or 
butter in frying pan to beat, cut steak in 
small pieces and then brown in the hot 
fat; add flour and brown it. Then cover 
meat with the pepper water, stirring 
carefully to make a smooth mixture with 
the browned flour, add garlic and thyme, 
and simmer until the meat is tender and 
the gravy of the right consistency. Some¬ 
times rice is added, two tablespoons of 
dry rice being stirred into the gravy to 
simmer with the meat. 
Gi-een Tomato Pickle.—Slice very 
thinly one peck of green tomatoes and 
two quarts of onions, sprinkling them all 
with a little salt, and let them stand till 
next day. Now drain them through a col¬ 
ander, put them on with enough good 
vinegar to cover them, and boil very gen¬ 
tly till clear and tender. Then drain 
them from the vinegar. Put into about 
the same quantity of fresh vinegar 2 lbs. 
of brown sugar. % lb of white mustard 
seed. Yj oz. of ground nr’ce, one table¬ 
spoon each of celery s«ed and ground 
cloves, and boil them all together for a 
few minutes; then pour it over the 
drained tomatoes, which have been pre¬ 
viously mixed with one dessertspoon of 
cayenne, one full teaspoon each of ground 
mustard and of turmeric: mix this all well 
together, add about half a pint of good 
salad oil. and. when cold, put into jars. 
Sour Green Tomato Pickle.—Peel 
gram tomatoes and to each quart add 
three small cucumbers, one pint small 
white onions, two green peppers. 44 lb. 
of salt and 44 lb. of mustard seed. Chop 
all fine, mix and set away in a jar for 24 
hours; then cover with good vinegar and 
place bits of horseradish root on top. 
Cover, but do not seal. 
Green Tomato Chili Sauce.—Slice the 
green tomatoes and salt down as you do 
eggplant, put a weight on them and let 
stand until morning, then rinse in cold 
water to take out the salt and wash out 
the seeds and bitter juice of the green 
tomato. For 12 tomatoes take four sweet 
green peppers, half dozen chili peppers, 
one large onion, one cup vinegar, one 
tablespoon sugar, two teaspoons of salt, 
one of pepper, two of ground allspice, 
half teaspoon of mace, one of cinnamon, 
one of cloves. Chop the tomatoes fine, 
boil 20 minutes, strain and press through 
a sieve. Chop the peppers and onions 
very fine, first taking out the seeds of the 
peppers. Boil all together for 10 min¬ 
utes; add spices, then bottle and seal. 
Green Tomato Chow Chow.-—Chop fine 
one peck of green tomatoes, three onions, 
six green peppers; sprinkle them lightly 
with salt, let stand an hour, then scald 
in the juices. Put three quarts of vine¬ 
gar in a porcelain-lined kettle with one 
pint of sugar and a few pieces of horse¬ 
radish root. Boil for five minutes, add 
the tomatoes and boil five minutes longer, 
put into stone jars, cover and set in cool, 
dry place. Whole cloves, mace and stick 
cinnamon may be added to this if you 
want a spiced pickle. 
Easy Green Tomato Pickle.—Slice the 
tomatoes and allow them to stand in weak 
salt brine over night. In the morning 
rinse and pack directly in fruit jars. 
Place the jars uncovered in the steamer 
and steam for about two hours. Have 
ready at the end of that time a sweet- 
spiced vinegar made exactly as you do 
for pickling peaches, and after draining 
all the juice that cooks from the sliced 
tomatoes, fill the cans brim-full with it 
and seal as in canning anything. 
Green Tomato Sweet Pickle.—-Wash 
the tomatoes and let drain, then slice into 
a large earthen dish, sprinkling salt be¬ 
tween the layers. Let stand till next 
day. Pour off the brine and juice, rinse 
off with clear water, let the fruit drain, 
then weigh if you like to follow the exact 
rule. To syrup made of brown sugar 
and a little water add ginger root, cloves 
and cinnamon bark. Also tie up two or 
three little bags of mixed ground spices 
to cook with the rest. Add the tomato 
and a handful of nasturtium seeds, and 
cook till the tomato seems tender. The 
nasturtium seeds should not be more than 
half grown, green, and if in clusters, so 
much the better. Skim out the tomato 
into a stone jar, add a liberal quantity 
of vinegar to the juice left in the kettle, 
and when it boils up pour over the con¬ 
tents of the jar. 
The above pickle recipes are tested 
rules from the Rural Cook Book. 
Mother-helps 
rinse them out in two clean waters, and 
the job is ready. I use the Turkish bath 
toweling as diapers. It is so much more 
absorbent, never gives that ice-cold feel¬ 
ing wet linen does, it is cheaper, as it 
has not to be doubled, and is cut in tri¬ 
angles. and has not to be ironed. 
Another help I found in the hospital 
was the use of a breast binder. I still 
use them, and like them better than the 
ready-made “bust-holders*’ I used the 
other times. It is made of unbleached 
cotton, medium weight, taken double, and 
consists of one back piece 7 inches wide 
and two front, pieces <*> inches wide. The 
lengths depend upon the size of the 
wearer. The front pieces are sewn to the 
back piece, as shown in figure; to the 
back piece two shoulder straps are fas¬ 
tened 1 inch wide. This breast binder is 
put on with safety pins first. I use 
three at the side where back and front 
pieces come together, one in the middle 
of the lower piece, to lay a little plait, 
two at the shoulder straps, where they 
are fastened to the upper part of the 
upper front piece, and one in the middle 
at each side where upper and lower part 
are drawn over each other. In the cut 
showing the binder fastened together the 
crosses are where safety pins are placed. 
One could change the pins, after the first 
time of putting on. when the shape is 
made, for buttons and buttonholes. When 
taking it off only the side pins have to 
be loosened. When nursing one takes off 
the safety pins in the middle of the side. 
This time I made the baby’s binders out 
of the big girl’s worn-out Winter union 
suits of half silk, half wool. The front 
pieces of the legs from belt to ankle were 
still very good, and gave a band the de¬ 
sired length and width. By edging them 
with light blue silk they made fine bands, 
soft, elastic and very dainty. The head 
nurse in the hospital said she liked them 
the best of all the binders she had seen. 
MRS. W. J. SCIIEPP-CORNEI.ISSEN. 
Diligence is the mother of good for¬ 
tune.—Cervantes. 
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The New and Economical 
Way to Make Plum Jam 
Our fourth baby is four months old 
now. and in these four months I have 
found some helps I did not know before, 
which I should like to pass ou to other 
mothers. This was the first time I went 
to the hospital, and as readers of The 
R. N’.-Y. have asked for experience with 
maternity hospitals, I gladly will give 
mine. The other times I lived in the city, 
had doctor and everything right at hand, 
and a trained nurse for three weeks at 
our home, beside a servant. Still. I pre¬ 
fer the hospital, and one of the greatest 
benefits of it, it seems to me, is the abso- 
Makes Two-thirds More Jam from Same Amount 
of Fruit, and Never Fails 
Uses Ripe Fruit, Takes Only One Minute's Boiling, 
and Saves All the Flavor and Color 
Diayram of Binder 
water; don’t rub, as you are apt to rub 
the staiu in, instead of out. When im¬ 
mediate cleaning is impossible, put them 
in water to soak. After this first clean¬ 
ing take another pail with water, wring 
diapers lightly out, and rub the soiled 
places well with a good naphtha soap, roll 
them tight together and place them in 
the pail with water. I use cold water; 
warm won't hurt, but don’t use boiling 
hot. Let the diapers stand this way for 
at least two hours (I leave mine in over 
night.), and as by magic every yellow spot 
is gone, without a bit of rubbing; just 
stantly, and boil hard for one minute. 
Remove from fire and add 44 bottle (scant 
44 cup) of Certo while stirring. Let 
stand one minute, skim and put into 
glasses. Makes 344 pints or 10 half- 
pound glasses of jam. 
Certo is a pure food product—contains 
no gelatine or preservative. It positively 
saves time, fruit, flavor of ripe fruit and 
guesswork. It makes all kinds of jams 
and jellies with fresh or canned fruit— 
some you have never made before. It is 
highly endorsed by all cooking experts who 
have used it. Every woman who tries it 
recommends it to her friends and says 
she’ll never be without it. And Certo 
jams and jellies keep as well as any ever 
made. Get a bottle of Certo and a recipe 
book from your grocer or druggist at once. 
If not obtainable, send 30 cents in stamps 
to Pectin Sales Co.. Inc., 372 East Ave¬ 
nue. Rochester. N. Y. A bottle will then 
be mailed postpaid to you direct. Extra 
free copies of Certo 
Book cf Recipes sent 
on request. 
Start the new—the 
sure, quick, econom¬ 
ical way of making 
j a m s a n d jellies. 
You’ll never return to 
the old “hit or miss” 
method. 
Binder Binned in J’lace 
lute rest the mother gets during her lying- 
in period. As our hospital has no mater¬ 
nity ward, I had a special room, which 
made things still more pleasant. 
When the young mother comes home 
again in most cases the household duties 
are taken up right away, plus the care 
and nursing of the baby and the washing 
of baby clothes and diapers. Especially 
this last one is quite a job for her in these 
servantless days, and I told myself that 
I should try everything to reduce the 
heavy part of this work to a minimum. 
So I started experimenting with several 
ways, soaking, boiling, steaming, but I 
could not get those yellow spots out with¬ 
out rubbing. Then I tried different soaps, 
and there I found it. Give the soiled 
diapers as soon as possible a first clean¬ 
ing, working them through a big tub of 
The tart flavor of ripe, luscious plums 
is now easily preserved for Winter to 
serve with meats and to spread on bread, 
toast and biscuit. Good plum jam has 
always been considered an uncommon pre¬ 
serve because so difficult to make well. 
A new and very revolutionary method 
has now been discovered with which any¬ 
one can make an excellent quality quickly 
aud more economically. With the Certo 
Process full-ripe plums are used—not un¬ 
ripe plums so necessary by the old method. 
The Certo Process retains all the rich 
flavor of this ripe fruit because it requires 
only one minute’s boiling—not the 30 or 
more minutes required by the old method, 
which destroyed the flavor and made it 
difficult to distinguish as plum. With 
Certo the result is a far superior fruity 
flavor and two thirds 
same amount of fruit, 
boiled away. It also 
work or worry, as 
certain. 
The Certo Process for making plum 
jam is very simple: Measure 4 cups (2 
lbs.) of sliced and crushed ripe plums 
(pitted if desired) into large preserving 
kettle and add 44 Cup of water. Bring to 
a boil, stirring well, cover kettle and sim¬ 
mer for Id minutes. Then add <> heaping 
cups (3. lbs.) of sugar and mix well. 
Bring to a vigorous boil, stirring eon- 
more jam from the 
because no juice is 
banishes all guess- 
perfect results are 
