‘Ihe RURAL NEW-YORKER 
1087 
Blackberries, Jammed and Otherwise 
I remember some lines from an old 
cook book that my mother had when I 
was a little girl. I think the cook book 
belonged originally to my mother’s pother. 
The lines are: 
“Jars of jelly, jars of jam, 
Jars of potted beef and ham ; 
Jars of pickles fine with spice, 
Jars of everything that’s nice. 
Would the only jars were these 
That occur in families.” 
I have been making blackberry jam by 
a recipe furnished by the young teacher 
of a school of cookery, and am surely 
proud of the product. It does not require 
sealing. Just put it into jelly glasses and 
cover over with paraffin. For 12 glasses 
of jam of the finest color and consistency 
use four pounds of blackberries and four 
pounds of sugar. Mash the berries in 
the preserving kettle (I use an aluminum 
kettle) and let. them come very gradually 
to boiling point. Then add the sugar 
gradually, about a cupful at a time, stir¬ 
ring well each time and skimming when 
necessary, but not much skimming will 
be needed. Let the berries simmer for 
one hour from the time boiling point was 
first reached. Keep them at boiling point 
all the time, but do not let them boil 
hard, and add the last of the sugar about 
five minutes before the expiration of the 
hour. 
In canning blackberries by the open 
kettle method I use one pound of sugar to 
four pounds of berries. Sprinkle the 
sugar over the berries and let stand over 
night or several hours, till the juice runs; 
then put over the fire and carefully and 
very gradually heat to boiling point, then 
simmer 15 minutes, constantly pressing 
the berries down under the juice with a 
spoon while they are simmering. Skim 
when necessary. Fill hot sterilized jars 
full to overflowing and seal, being careful 
that there are no seeds on the rubbers. 
I can strawberries in the same way, using 
two pounds of sugar to each five pounds 
of berries. 
For blackberry pie of the fresh berries 
I make a baking powder crust, one level 
teaspoon baking powder to each cup of 
flour, and chop in with (wo knives not 
much more shortening than one would use 
Cor a short cake. I bake in a deep 
aluminum pie plate and allow one cup 
sugar mixed with two tablespoons flour 
for each pie. Put about two-thirds of 
this on bottom crust and sprinkle the 
remainder over the berries after they 
have been put in. Wet the edge of the 
lower crust well with cold water, make 
three incisions in the middle of the upper 
crust and put it. over the pie without 
stretching it at all, press it down hard 
around the edge, trim, then go round the 
edge with a fork dipped in flour for 
decoration and to press the two crusts 
more securely together. Itun cold water 
over top of pie just, before putting into 
oven. Do not have the oven too hot, or 
the juice will boil up and out through 
the incisions made to let the steam out. 
My berry pies made this way seldom leak. 
For blackberry pudding I put two or 
three cups of berries in the bottom of a 
pudding dish, sprinkle over one-half cup 
sugar, and cover with a batter just thick 
enough to drop from spoon, made of two 
cups flour, four teaspoons baking powder, 
a little salt, and mixed with either milk 
or water. Steam one hour and serve with 
lemon sauce. One cup sugar, two cups 
water; bring to a boiling point. Stir in 
three rounding teaspoons cornstarch 
mixed with a little cold water, boil about 
five minutes, add one tablespoon butter, 
take from fire and add juice of one lemon 
or one teaspoon lemon extract. This 
pudding may be steamed in cups, putting 
a little batter in the bottom of each cup, 
then berries, and finishing with batter. 
LOUISE PRINCE FREEMAN. 
Some Vegetable Marmalades 
With the shortage of fruit in some 
localities this Summer we shall have to 
depend on vegetables as a base for our 
Summer marmalades. They are cheap 
and easy to obtain and really very deli¬ 
cious. 
Carrot Marmalade.—Wash and scrape 
the carrots, put through the food chopper 
until you have two cupfuls; cook until 
tender. Add l 1 ,4 cups of sugar, two 
lemons, quartered and cut in'thin slices, 
two teaspoons ground ginger root. Cook 
slowly until thick; do not stir. Pack in 
hot jars and sterilize. 
Mock Orange Marmalade.—Two cups 
of ground carrot cooked until tender. Add 
the juice of two lemons, one orange, the 
juice and grated rind, and one cup of 
sugar. Cook slowly until thick ; do not 
stir. Pack in hot jars and sterilize. 
Carrot and Watermelon Rind.—One 
and one-half cups of ground carrot, 1 Yj 
cups watermelon rind, ground; mix and 
cooks until tender. Add three-fourths 
cup sugar. 1^4 lemons, quartered length¬ 
wise and cut in thin slices. Cook slowly 
until thick. 
Squash and Pineapple Marmalade.— 
One • cup Summer squash cut in small 
pieces, one cup ground pineapple, put 
into a granite pan with two cups sugar 
and one teaspoon ginger in a cheesecloth 
bag. Let stand over night or until the 
juice is extracted. Add the juice and 
rind of one lemon. Cook until the in¬ 
gredients are tender and the mixture is 
thick. Remove the scum when necessary. 
Pack in hot jars and sterilize. 
Green Tomato Marmalade.—Cut two 
pounds of green tomatoes in cubes, add 
two teaspoons of bruised ginger root in 
cheesecloth bag, two cups sugar and two 
lemons cut in thin slices. Put into a 
saucepan and cook slowly, without stir¬ 
ring, until the ingredients are tender and 
the mixture thick. 
Tomato Marmalade.—One gallon ripe 
tomatoes, six lemons, one-half pound rai¬ 
sins, four pounds granulated sugar. Peel 
tomatoes and cut in slices. Cut lemon in 
thin slices and remove the seeds. Put 
slices of tomato in preserving kettle, add 
lemon and raisins and sugar. Heat 
slowly to boiling point, then simmer un¬ 
til thick, stirring frequently to prevent 
burning. Pour into' sterilized glasses and 
seal. 
Yellow Tomato Marmalade. — Seven 
pounds yellow tomatoes, 7 pounds sugar, 
juice three lemons, three lemons sliced 
very thin, two ounces ginger root, sliced 
and skinned, one dessertspoon Jamaica 
ginger. Heat tomatoes, sugar, lemons 
and ginger together and boil until fruit 
is clear. Take out fruit with skimmer 
and fill jars three-fourths full. Boil syrup 
down until fit thidkens and add the 
Jamaica ginger and lemon juice just be¬ 
fore it is taken from the fine. Fill jars 
while hot and seal. 
Watermelon Rind Marmalade.—Cook 
until tender U/4 cups ground watermelon 
rind. Make a syrup of two cups sugar, 
one-third cup water, two-thirds ounce gin¬ 
ger root, one-fourth pound raisins, juice 
and grated rind one lemon. Add cooked 
rind to the syrup and simmer 10 minutes. 
Pack in hot jars and sterilize. 
Watermelon Conserve.—Remove pulp 
of a watermelon from center and cut in 
small pieces. To one quart pulp add two- 
thirds quart granulated sugar. Drain 
pulp, dissolve sugar in watermelon juice, 
boiling to a thick syrup. Add a finely 
chopped lemon and the pulp, two pieces 
white ginger root tied in a thin cloth. 
Cook to a right consistency for conserve. 
Pour in sterilized glasses and seal. 
Mock Fig Preserve.—Peel two egg¬ 
plants and cut in small pieces. Weigh, 
and to one pound eggplant add three- 
fourths pound sugar. Put into an enamel 
saucepan and cover very sparingly with 
water. Boil until it becomes thoroughly 
soft and brown. Add a little chopped 
green ginger, juice of one lemon and a 
few slices of lemon rind. Simmer slowly 
to the consistency of jam. Put away in 
sterilized jars. 
MRS. F. WILLIAM STILLMAN. 
Treatment of Bunions 
Will you give a relief or cure for a 
bunion? c. W. M. 
The first thing required to give relief 
to a bunion is a properly fitting shoe, 
ample in length. The inner side of the 
sole should be straight, not cut away to 
a point. Short shoes are conducive to 
bunions, which are not merely a callosity 
on the surface, but an actual deformity 
of the joint. The great toe must be 
brought into position, and this is helped 
by putting a felt pad between the first 
and second toe. In some cases a peg is 
inserted in the shoe to hold the toe 
straight. In an ordinary case the felt 
pad will be found helpful ; it should ex¬ 
tend the full length of the toe. Mitten¬ 
like stockings having a separate com¬ 
partment for the large toe are also used, 
or the toe may be smoothly wrapped in 
soft cotton material, in addition to the 
separating felt. It will be found that 
separating the toes so that they do not 
touch is helpful to both bunions and soft 
corns. 
Further treatment consists of using 
felt bunion plasters to prevent pressure 
on the tender calloused toe joint, and the 
removal of the thickened skin by any 
preferred corn salve. There are some 
cases so bad that relief is only obtained 
by a surgical operation on the enlarged 
joint, but the methods indicated will give 
relief in most cases. It is doubtful, how¬ 
ever. whether a bunion can form if the 
feet are always given proper care. It 
may be started in childhood by short, 
tight or ill-fitting shoes, and then estab¬ 
lished in later years by careless treat¬ 
ment. One old-established shoe store dis¬ 
plays numerous signs reading “Do Not 
Wear Short Shoes,” and that advice, con¬ 
sistently followed, would do much to pre¬ 
vent bunions. As in many another case, 
prevention is better than cure. 
General care of the feet will prevent 
many ills. First of all, have the shoes 
long enough, and do not cramp the toes. 
Rathe tin' feet every night, washing with 
good soap. If sore or aching, bathe in 
hot water containing a little baking soda. 
Dry carefully; gentle rubbing or mas¬ 
sage. following the drying, will often give 
comfort to tired feet. If there are any 
little callouses, rub gently with manicure 
sandpaper, following by cold cream Put 
shoes and stockings where they will air. 
A daily clean pair of stockings is an aid 
to comfort as well as cleanliness. There 
was a general complaint last Winter that 
the wool stockings so fashionable resulted 
in sore and tender feet, no doubt because 
they were too warm for steam-heated build¬ 
ings. Talcum powder dusted in the stock¬ 
ings or between toes and on the sole is 
often comforting, but will not take the 
place of bathing and clean stockings. A 
person with sore or tender feet will gain 
relief by changing shoes and stockings in 
the middle of the day. A little care and 
thought given to the feet of growing 
children will prevent much trouble in 
later life. 
Just the dress form 
you have long wanted 
Liberty DressFormSet makes a home-made 
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E VERY WOMAN can now have, for this small sum, 
a dress form which is the exact duplicate of her 
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Liberty Dress Form Set consists of a knitted vest, two 
rollsof gummed paper tape, a sponge and set of directions. 
How to make this dress form 
The form must be made on you by your friends. You 
put on the knitted shirt. They wet the tape and stick 
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in the book of directions. 
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Name. 
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