lb* RURAL NEW-YORKER 
1137 
Uses for Elderberries; Boiled Cider Pie 
Mrs. E. If. G. asks for ways to use 
elderberries, so I am sending my favorite 
recipes for using them. 
Elderberry Conserve—Six qts. shelled 
elderberries. 4 qts. ripe blackberries. 3 lbs. 
seedless raisins, 5 lbs. sugar. Mix berries 
and raisins well together. Take sugar 
in separate dish, pour 1*4 qts. hot water 
over it, stir until it is all dissolved, then 
pour over the berries. Let all get hot 
slowly, cook until quite thick. Put in 
cans and seal tight while hot. This makes 
nine quart cans. Blackberries can be left 
out and just raisins used, and flavor with 
lemon if liked. 
Canned Elderberries for Pies.—Seven 
pounds berries. 3 lbs. brown sugar, 1 pint 
vinegar. 1 pint molasses, 1 tablespoon 
cinnamon. 1 tablespoon nutmeg. % table¬ 
spoon cloves. Boil down thick. Will 
keep in jars or cans. 
Fresh Elderberrv Pie.—Two. cups ber¬ 
ries. 1 cup sugar. 2 tablespoons flour, 2 
tablespoons boiled cider or good sharp 
vinegar, *4 teaspoon cinnamon. Stir all 
well together and bake with two crusts, 
as for other berry pies. 
Boiled Cider Pie.—Have ready a baked 
piecrust shell. Yolk of 2 eggs, white of 1, 
1 cup sugar, 5 tablespoons boiled cider. 
Beat together, add slowly *4 cup boiling 
water. Take 1 tablespoon cornstarch 
dissolved in cold water, add to above, 
stir all the time until thick; pour in 
baked crust. Beat white of egg with 2 
tablespoons sugar, spread over top and 
brown in oven. M. E. s. 
Some Unusual Cake Fillings 
Fruit Filling.—One cup mashed ber¬ 
ries or other fruit, mixed with one cup 
granulated sugar and th<> beaten white of 
an egg added last. It is intended only to 
spread between layers, but a portion may 
be stiffened with confectioners’ sugar and 
used for icing the top of cake. It will 
keep for some time in a cold place. 
Lemon Icing.—Juice of one lemon, 
white of one egg, confectioners’ sugar to 
stiffen. Use with a white layer cake, or 
a loaf. Do not mix too stiff. This is an 
old-time favorite, and cake iced with it 
keeps well. 
Cocoa Icing.—Three small cups con¬ 
fectioners’ sugar, sifted with two table¬ 
spoons cocoa, two tablespoons butter 
mixed in by hand. Moisten with four 
tablespoons coffee, flavor with vanilla and 
melt all together over a teakettle or basin 
of boiling water. No further cooking is 
needed. 
Nut Filling.—Two cups sugar, one cup 
sour cream, one cup chopped nuts. Sim¬ 
mer all together until it looks clear, then 
beat until partly cool and spread between 
layers. Very good. 
Maple Filling and Icing.—Two cups 
brown sugar, two-thirds cup milk, a little 
salt; cook until it forms a very soft 
lump when dropped into cold water. Add 
one teaspoon butter and the same of 
maple flavoring, or vanilla. Beat until 
partly cool; when it seems creamy, spread 
quickly between la'yers and on top of cake. 
Cocoa Filling, Quickly Made.—One cup 
pulverized sugar, or confectioners’, one 
tablespoon melted butter, two teaspoons 
cocoa, creamed together; mix with two 
tablespoons hot cocoa. G. A. T. 
Canned Tomato Soup Stock 
One peck of ripe tomatoes, boiled in an 
enameled kettle until well cooked. Strain 
through a sieve, press out all the juice 
and pulp, leaving seeds and skills in the 
sieve. Return to the fire and boil down 
about two-thirds, as to keep it should be 
quite thick when done. While hot pour 
into sterilized bottles, stop tight, with 
new. sterilized corks; dip tip of bottle and 
cork into hot paraffin. Set back, cover 
with a thick piece of blanket, to keep the 
cool air from cracking the bottles. It 
will keep nicely and can be used in many 
ways, in soups, or garnish for meats or 
salads. If too acid, a little baking soda 
will improve it. If you wish it for cat¬ 
sup. heat it up. add spices to taste and 
bottle and seal. One usually has empty 
bottles around the house. MRS. J. H. B. 
Cold Cream for Chapped Hands 
Will you repeat a recipe for cold 
cream? You once gave a very excellent 
recipe containing mutton tallow, glycer¬ 
ine and several other ingredients. 
MRS. G. W. W. 
The following is the recipe in question, 
and it is excellent for chapped hands: 
Melt slowly in an earthen dish one- 
half ounce each, white wax and sperma¬ 
ceti and one ounce mutton tallow. Pour 
into a bowl, slowly adding two ounces 
each almond oil and glycerine (mixed), 
beating slowly with fork until smooth. 
While still warm put into covered dish. 
If perfume is used, it should be added be¬ 
fore the cream sets. The reader who 
sent this, an old family recipe, says that 
the effect is increased by soaking the 
hands in hot water before applying; not 
merely washing in warm water, but soak¬ 
ing for several minutes in water as hot 
as can be borne. Where there is a bad 
crack, it is advised to touch the place 
with a strong antiseptic, such as iodine, 
before using the emollient. 
The following is a standard old recipe 
for cold cream : One ounce white wax. 
one ounce spermaceti, both shaved fine, 
one-fourth pint of oil of almond. Melt 
s'owly in an earthen vessel on the back of 
the stove; then stand in a vessel of warm 
r ater and stir in gradually four ounces of 
i«>se water, stirring until it forms an 
emulsion, and afterward until it is nearly 
cold. Put in little jars. It may be per¬ 
fumed if desired with oil of lavender. 
This recipe has been used in the writer’s 
family for about 70 years, and equals the 
best of the purchased creams. 
One of our friends says his standard 
application for chapped hands is one part 
glycerine, one part sweet oil and on ( > part 
household ammonia, shaken up together. 
It is very healing, and suits him better 
than glycerine and rose water. It should 
be shaken before using, as it has a ten¬ 
dency to separate. Different persons find 
different emollients suited to their condi¬ 
tions, but this is generally satisfactory. 
Household ammonia is, of course, much 
weaker than the pure article. 
Cantaloupes in Pickles 
I noticed a request for recipe for mak¬ 
ing use of cantaloupes. I never tried 
to preserve them, but have made excel¬ 
lent pickles and mangoes from the green 
fruit. They should be full grown and 
just about to turn ripe, although the green 
ones make very nice pickles. For man¬ 
goes cut in half lengthwise, remove seeds, 
place in salt water over night. Fill with 
finely shredded cabbage, seasoned with 
salt, pepper, mustard and celery seed. 
Tie the halves together; fill a jar, and 
pour over vinegar, diluted, spiced and 
sweetened to taste, boiling hot. If I re¬ 
member rightly my mother used to cook 
the pickles slightly, but I did not; 
only poured on the vinegar boiling hot, 
pouring off same for three or four morn¬ 
ings and heating to boiling point, and 
pouring back again. We used to keep 
them at home without sealing, but would 
prefer sealing now. I also made pickles 
in almost the same manner, only cutting 
in quarters lengthwise, or not, according 
to . size. Both are improved by adding 
whole mustard seed and horseradish root 
to vinegar. I feel sure that C. G. B. will 
be pleased with results. MRS. Q. v. M. 
Cantaloupe Preserve 
Take muskmelons suitable for eating, 
not green or poor fruit, remove the cen¬ 
ters and trim away the rind and hardest 
part next to it. Cut the remainder into 
little even pieces or cubes about three- 
fourths of an inch in size. Weigh them 
and put into an earthen or granite dish 
and sprinkle through it an equal weight 
of sugar, letting it stand over night. You 
will find that a syrup will have been 
formed, and the melon made firm. No 
water should be added to cook the pre¬ 
serve, which is very rich, and is pretty on 
the table. Large raisins are sometimes 
added in cooking, but it is delicious with¬ 
out. and can be put into jelly glasses or 
sealed in fruit jars. c. w. 
Removing Lettering from Sacks 
Can you suggest any way to remove 
black stencil marks and printing from 
coarse muslin feed bags? c. M. s. 
Such marks are often very hard to re¬ 
move. but one of our correspondents tells 
us that the , following method is highly 
satisfactory : Soak first in kerosene for 
24 hours, then soak in the water left 
from washing two or three times. After 
this nut them to soak in water contain¬ 
ing Javelle water; directions for making 
and using come on th<> can of chloride of 
lime. Be careful in using this, as it is 
hard on the hands. Lift the bags out of 
this with the aid of sticks, without wring¬ 
ing and put in the washboiler with 
shaved soap and plenty of water, and 
then boil. Rub after boiling and rinse 
well. We are told that this takes out 
marks and whitens sacks. Many house¬ 
keepers boil the sacks with kerosene add¬ 
ed to the soap, and do not use the Javelle 
water. This is an excellent bleaching 
agent, but if not well rinsed out or used 
in excess it will rot the fiber. 
Easy Mustard Pickles 
These are mustard pickles for Winter 
or to use at any time. Take one peck of 
encumbers, not over three inches long. 
Wash and place in a stone jar and cover 
with boiling water; let stand 12 hours, 
drain. Take four quarts pure apple vine¬ 
gar, add to vinegar one cup brown sugar, 
one cup salt, three tablespoons ground 
mustard and one cup horseradish, cut fine. 
Dissolve thoroughly in vinegar. Place 
pickles back in stone jar, add vinegar 
mixture and put weight on top to keep 
pickles down. Do not heat vinegar. 
These pickles will be good to use in a few 
days. mrs. a. r. b. 
Butternut Pie 
The following is the recipe for a pie 
which my husband calls “best on earth.” 
Pour one-half cup boiling water over 
one cup seeded raisins, and let stand un¬ 
til cool, when water should be absorbed. 
Take one cup thick sour cream, stir in 
one cup granulated sugar, break in one 
egg and beat until light and fluffy add the 
raisins, one-third teaspoon vanilla, a tiny 
pinch of salt and one-half cup butternut 
meats. Bake in an under crust and cover 
with meringue. This makes a very rich 
pie. It should not be served with a heavy 
dinner of fresh meat. I made it on 
“meatless” days during (he war. A gen¬ 
erous piece contains almost nutriment 
enough for a dinner. We live in what is 
called the Butternut Valley, and make 
large use of these nuts in baking. 
MRS. S. C. 
Feed But One Fire 
and Save Money 
This Winter 
Enjoy Florida weather right in your home this 
winter. Keep every room full of warm, moist 
air with one fire—a pipeless furnace. It will cut 
your fuel bills and, bought at the “Kalamazoo- 
Direct-To-You” price, it costs no more than a 
good stove. Send today for a catalog and learn 
, how easily and economically you can install a 
Kalamazoo Pipeless Furnace 
Also see what you can save on furnaces, stoves, ranges, 
washing machines, sewing machines, cream separators, 
fencing, shoes, paint, furniture and many other home and 
farm needs. Sold on a money-back guarantee. Cash or 
easy payments. Quick shipment. Send a postal today, 
and ask for Catalog No. 9l0, 
KALAMAZOO STOVE CO.. Mfrs. 
Kalamazoo, Michigan 
A Kadanvazoe 
Trade Mark 
Registered 
Direct to You 
Banish the drudgery of 
k pumping water by hand. 
I f you knew how much easier and convenient 
all household and farm chores are done when 
running water—under pressure—is avail¬ 
able, you would immediately install 
Easy to install and operate. Uses any 
power, and pumps from well of any depth. 
FREE 
Send today for Bulletin F and 
learn about this modern system 
of water supply for farm homes. 
FLINT & WALLING MFG. CO. 
Dept. Y 
Kendallville, Indiana 
Combination Offer 
5 Gillies’ A-RE-CO. v * 
lbs. COFFEE 5 
Bean or Ground t V 
3 Sample Mixed C 
lbs. TEA J 
Buy direct from wholesaler and save 10c on every pound 
SENT PARCEL POST PREPAID ON RECEIPT OF YOUR 
CHECK, MONEY ORDER OR CASH 
Satisfaction Guaranteed or Money Back 
GILLIES COFFEE COMPANY, 233-239 Washington St. 
Established 81 Years New York City 
TURKISH TOWELS 
DIRECT FROM THE MILL 
We will send you l’ontpuLI for $2.00 our special 
buiulle of Assorted dowels, Retail value $2.50. 
SION'ICY BACK IF DISSATISFIED. 
STERLING TEXTILE MILLS Clinton, Mass. 
Send postal for our other mail order oilers. 
KNITTING YARNS. Finest 
quality. Send for 80 samples 
Free. Peace Dale Mills, Dept. I 
454, 25 Madison Av., N.Y. 
3 for‘323 
KHAKI SHI RTS 
An amazing offer; regulation U.S. 
Olive Drab shirts, easily , worth 
$2.50 a piece. Yet at this special 
sale you get THREE for only $3.3b 
plus postage. Fast color. Large 
flap button down pocket See 
tnem. judge theii value, you have 
nothing to lose SEND NO 
MONEY. Just send name and ad¬ 
dress and pay the postman $3.39 
plu. postage, when package ar¬ 
rives If not worth ,$2.50 each, 
money back at once. Sizes 14 to 17. 
State size- 
H. V. FRANKEL 
Dept. 89 A-K-S 
353 Filth Avenue New York 
TEA & COFFEE by PARCEL POST 
JAMES VAN DYK CO. 
50 BARCLAY ST., NEW YORK 
See Rural New-Yorker dated September 10, Page 1111 
100 STORES IN THIRTY CITIES 
P. of H. FLOUR -PURE BRAN 
BUY DIRECT IN 20-TON CARS OR MORE 
Vriend.li/ to Organized Farmers. 
CONSUMERS MILLING CO., Minneapolis 
BUY YOUR CLOTHINGr 
DIRECT 
WOOLBAf Mltb 
ONLY THE 
’CLOTH-MAKERS 
PROFIT TO PAY 
Write us your name and address so that we can send you catalog and cloth samples of our fine 
MILL-MADE clothing for men and boys. We will show you how to save a bin part fit your 
clothing money by buying garments and cloth for the family direct from the mill that makes the 
cloth. For 50 years our cloth output has been used by the largest clothing makers. Now we 
make our own cloth into our superior MILL-MADE garments. We are content with a cloth-maker’s 
profit: you buy the BEST at rock-bottom price. We send cloth samples and easy measurement 
blanks. Note these values; you can’t begin to match them elsewhere: 
MEN’S SUITS Tailored-to-measure. $25.00 
MEN’S OVERCOATS, Tailored-to-measure, $29.50 
MEN’S ULSTERS, Tailored-to-measure.. $31.25 
MEN’S MACKINAW’S, standard sizes, 
chest 34" to 46". Made of fine warm 
plaid-back overcoatings. $11.85 
CLOTH 
MEN’S TROUSERS. Tailored-to-measure $ 5.50 
BOYS’ SUITS, standard sizes, 6 to 17 
yrs. Made of finest MEN’S suitings.... S 9.50 
BOYS’ SUIT, with extra pair pants. $10.95 
BOYS’ MACKINAWS, standard sizes. 6 to 
17 years..... $ 9.00 
BY-THE-YARD .$1.50 up per yd. 
All cloth 50" wide. Finest all-wool suitings in Browns. 
Groens. Heathers, Blues: women’s suitings, cloakings, 
skirtings. Velours, Polo Cloth. 
All garments and cloth fully guaranteed. State items Inter¬ 
ested in so we can mail proper samples. Write now 
See the Valley Cloth Mills Exhibit of Men y s and Boys 5 
Clothing; Woolen and Worsted Cloth at the Eastern 
States Exposition, Springfield, Mass., Sept » 18th to 24th 
