7hc  RURAL.  NEW. YORKER 
January  i  ., 
I  14 
From  the  Grower  to  the  Sower 
L_J  ARRIS’  SEEDS  are  sold  direct  to  market  growers  or  private  gardeners 
A  1  and  farmers  at  wholesale  prices.  They  are  not  sold  to  other  dealer*. 
Quality  first — No  expense,  time,  or  pains  is  spared  to  make  Harris’ 
seeds  the  standard  for  quality.  They  must  not  only  grow,  but  they  must 
produce  the  right  variety  and  of  the  highest  type.  To  get  seeds  of  this 
class  requires  the  most  intensive  selecting  and  breeding  methods. 
The  most  successful  market  gardeners  use  Harris’  seeds  because 
they  know  they  can  depend  upon  them  to  produce  vegetables  or  fruits  of 
the  quality  their  trade  requires. 
Harris'  “Hill  Selected”  Potatoes — Seed  potatoes  must  be  free 
from  diseases  which  reduce  the  yield  and  they  also  should  be  from  the 
most  productive  plants.  Every  year  we  dig  a  lot  of  potatoes  by 
hand  and  select  the  hills  that  yield 
the  most  from  which  to  get  seed 
for  the  next  year’s  planting. 
The  crop  from  this  seed  is  carefully 
inspected  and  if  any  diseased  hills  are 
found  they  are  at  once  removed. 
These  potatoes  are,  therefore,  not  only 
disease-free  but  they  come  from  the 
most  productive  hills.  This  is  a  step 
beyond  “certified”  seed. 
Harris’  Northern  Grown 
Seed  Corn — There  is  nothing  more 
important  in  connection  with  raising 
corn  than  to  get  Northern  grown  seed 
for  use  in  the  Northern  States.  It  is 
not  enough  to  buy  seed  of  a  dealer 
who  lives  in  the  North,  but  the  corn  must  be  actually  raised  there,  not 
shipped  in  from  the  South  or  West.  Harris’  seed  corn  is  raised  in  Western 
New  York  and  is  most  carefully  cured  so  as  to  preserve  its  full  vitality. 
Harris’  catalogue,  a  book  of  over  100  pages,  beautifully  illustrated 
from  photographs,  is  worth  asking  for — That’s  all  it  will  cost  you. 
JOSEPH  HARRIS  CO.,  Box  23,  COLDWATER,  N.  Y. 
Send  for  FREE  Catalog  and  Buy  Direct 
ABBen’s  Book  of  Berries  for  1923 
Ifinterested  in  making  more  money  from  your  farm  or  lot  and  more 
health  and  pleasure  from  your  garden,  you  should  have  a  copy  of 
this  book.  It  tells  all  about  growing  STRAWBERRIES,  the  most 
delicious  of  fruits.  For  years  they  have  been  the  leading  CASH 
CROP  wherever  grown. 
This  Book  of  Berries  gives  simple  understandable  information  about 
how  and  when  to  plant,  how  to  prepare  the  land,  and  what  vari¬ 
eties  to  grow  for  best  results.  Good  plants,  true-to-name,  the  best 
you  can  ouy,  are  fully  described  and  reasonably  priced. 
The  information  and  descriptions  are  dependable,  based  on  38  years 
experiencein  growing,  selling  Strawberries  and  Strawberry  Plants. 
It  ia  the  most  complete  book  of  its  kind— thoroughly  relia¬ 
ble.  It’s  free  to  any  one  interested.  Write  for  copy  today. 
The  W.  F.  ALLEN  CO. 
72  Market  St.  Salisbury,  Md. 
ALLENS 
PLANTS 
Cooper  s.'g  in  YMd 
If  you  wish  to  know  real  strawberry  satisfac¬ 
tion  you  must  grow  our  new  variety  Cooper, 
one  of  the  greatest  strawberries  ever  grown. 
Our  new  catalog  tells  you  all  about  Cooper. 
Don’t  buy  a  plant  until  you  get  our  catatog. 
We  can  save  you  money  on  standard  and 
everbearing  strawberries,  also  on  raspberry, 
blackberry,  grape  and  other  fruit  plants. 
Big  Cash  Prize  Offer.  Send  for  catalog. 
STEVENSVILLE  NURSERIES,  Box  100,  Stevensville,  Michigan 
saIe  Pedigreed  Second  Crop  Gobbler  Seed  Potatoes 
2  cents  per  pound  F.  O.  B.  Elmer,  N.  J.  Shipped  in  150- 
pound  bags.  Wm.  M.  Wheatley,  Grower.  Elmer,  N.  J. 
ATLOCK  FARMS  Strain  ASPARAGUS 
200,000  well  grown  roots,  SI  O  per  M.  Personally  selected 
seed,  §5  per  lb.  Atlocli  Farms,  Bound  Brook,  >.  J. 
CABBAGE  PLANTS.  Raspberry,  Blackberry,  Dewberry  &  St  raw- 
berry  plants.  Cal.  Privet,  Sweet  Potato  seed,  Asparagus 
roots,  vegetable  seed.  Cat.  free.  M.  N.  60RG0,  Vineland,  N.  J, 
99.50  Pure  or  Better 
is  (he  highest  grade  obtainable.  American  grown,  carefully  tested  in  our  own  Laboratory  for 
purity  aud  germination  and  sold  direct  to  you  under  our  famous  ten-day  mouey-back-if-you-want-lt 
guarantee,  subject  to  any  test  you  choose  to  make. 
Our  special  Freight  Paid  proposition  fully  explained  in  our  catalog  tells  you  just  what  tha 
seeds  will  cost  delivered  to  your  station. 
D.  II.  Brand  Alfalfa  Seed,  average  analysis . 
I».  B.  Grimm  or  Everlasting  Alfalfa  . IS"™  £}i2‘ 
I>.  It.  Medium  or  Red  Clover  . . . 
nibble-*  Fancy  Alslke,  Best  money  can  buy. 
nibble-*  Famous  Natural  Timothy  and  Al*lke  Mixture,  around  20“b  Alsike  and  less 
than  1*  of  weed  seeds,  the  seeding  bargain  of  the  year  aud  a  full  liue  of  Grasses, 
Vetch,  Field  Peas,  Soy  Beans,  etc. 
JO  Sample  Package*  of  Dibble’*  Farm  Seed*.  Dibble’s  Farm  17  O  17  17 
8ee>d  Catalog  and  Prlee  Ll*t  quoting  prices  you  can  afford  to  pay  M.  AV  A—,  A—* 
Address,  Edward  F.  Dibble  Seedgrower,  Box  B,  Honeoye  Falls,  V.  Y. 
Headquarters  for  Farm  Seeds 
BUY  DIRECT  AND  SAVE  MONEY 
Things  to  Eat 
1  '  '  -  1  1 
Steamed  Puddings  in  Pressure  Cooker 
and  Otherwise 
Ihe.  \\  inter,  which  means  in  many  of 
our  kitchens  having  a  good  tire  in  the 
kitchen  range  much  of  the  time,  is  a  good 
time  for  steamed  desserts  to  appear  of- 
tener  on  the  menu.  Not  only  are  they 
warming  and  nutritious,  but  when  com¬ 
pared  with  boiled  desserts,  usually  much 
lighter  and  fluffier;  and  the  really  ideal 
pudding  by  custom  and  tradition  for 
either  the  Thanksgiving  or  the  Christmas 
feast,  you  know,  is  a  steamed  product. 
Puddings  should  always  be  steamed  in 
well-greased  molds,  so  they  will  not 
break  in  turning  out,  being  very  sure  to 
grease  the  covers  as  weTl  as  the  molds. 
Pans  with  a  tube  through  the  center  are 
better  for  larger  puddings,  while  -pound 
and  half  pound  baking  powder  cans  and 
cocoa  tins  are  excellent  containers  for 
the  smaller  ones.  Smaller  tins  often  give 
better  results.  If  the  container  has  no 
lid  cover  tightly  with  a  piece  of  well- 
greased  paper  securely  tied  about  the  tin. 
The  time  of  steaming  depends  upon  the 
size  of  the  molds,  but  should  be  sufficient 
always  for  a  well  done  product ;  thus  one 
should  preferably  steam  them  for  too 
long,  rather  than  for  slightly  too  short 
a  time.  Be  careful  to  keep  the  water 
boiling  under  the  steamer  to  maintain  an 
even  cooking  temperature,  and  he  sure 
not  to  lift  the  lid  off  the  pan  during  the 
first  half  hour  at  least.  Add  more  boil¬ 
ing  water  to  the  kettle  if  necessary. 
To  cut  the  hot  pudding  with  a  knife  is 
very  apt  to  make  it  heavy.  It.  is  better 
instead  to  use  two  forks,  cutting  the  pud¬ 
ding  with  the  tines  of  one  fork  and  pulling 
it  apart  carefully  at  the  same  time  with 
the  other.  When  mixed  a  little  softer 
most  steamed  puddings  are  excellent 
baked,  or  they  may  be  steamed  without 
alteration  in  the  pressure  cooker. 
The  steam  pressure  cooker  is  coming 
rapidly  into  general  use,  as  it  well  de¬ 
serves  to  do.  It  is  such  a  saver  of  time 
and  fuel,  not,  only  in  canning  difficult 
vegetables  and  all  kinds  of  meats,  but 
also  in  light  weight  aluminum,  for  every¬ 
day  cooking.  One  may  easily  cook  in  it 
an  entire  meal  at  one  time,  saving  in 
time,  fuel  and  dishwashing.  One  may 
cook  articles  of  food  while  canning  by 
placing  a  pan  on  top  of  the  jars  of  fruit 
or  vegetables,  or  may  can  small  amounts 
while  cooking  a  meal  by  wedging  in  a 
jar  or  two  among  dishes  of  food.  An 
entire  meal  may  be  prepared  in  the  pres¬ 
sure  cooker  by  simply  placing  the  food  in 
separate  pans  with  galvanized  screening 
between,  for  the  flavors  do  not  mix. 
And  the  dessert  for  dinner  need  not  be 
a  nroblem,  for  fresh  fruits,  dried  fruits 
which  have  been  soaked  a  couple  of 
hours,  brown  bread  and  steamed  pud¬ 
dings  can  all  be  cooked  nicely  in  a  pres¬ 
sure  cooker.  A  pudding  requiring  three 
hours  in  the  steamer  is  ready  to  serve 
after  being  cooked  for  only  30  or  40 
minutes  at  10  lbs,  pressure.  While  the 
pressure  cooker  may  produce  a  pudding 
not  quite  so  fluffy  in  texture  as  one 
steamed  by  the  ordinary  method,  it  does 
give  very  excellent  results  at  a  vast  sav- 
j  ing  in  time. 
To  prepare  puddings  in  the  .pressure 
cooker  use  molds  large  enough  to  allow 
for  swelling  and  fill  not  more  than  two- 
thirds  full.  Because  they  permit  a  thor¬ 
ough  cooking  of  the  center  of  the  pud¬ 
ding,  if  large  pans  are  used,  those  with 
a  tube  through  the  center  are  best.  Cover 
lightly  with  a  lid  or  greased  paper  tied 
securely  over  the  top,  and  place  the  pan 
high  enough  so  the  water  in  the  bottom 
of  the  cooker  cannot  boil  over  the  top  of 
the  pudding.  Put  the  cooker  on  the 
stove,  bringing  pressure  up  to  the  re¬ 
quired  10  lbs.  very  slowly,  allowing  at 
least  15  or  20  minutes  to  reach  this 
point,  for  if  the  pudding  is  to  be  light 
and  porous  the  outer  surface  must  not 
be  cooked  by  the  intense  heat  before  the 
inside  has  had  a  chance  to  expand. 
Though  the  time  varies  with  the  size  of 
the  pudding,  30  minutes  at  10  lbs.  pres¬ 
sure  is  usually  long  enough  for  cooking. 
Bet  the  pressure  go  down  to  zero  and 
stay  there  a  few  minutes.  Then  open  the 
petcock  very  gradually,  allowing  the 
steam  to  escape  slowly,  without  apparent 
force. 
The  following  puddings  can  be  de- 
depended  upon.  Serve  with  a  hard  or 
foamy  sauce,  with  sweetened  flavored 
cream  or  with  boiled  pudding  sauces. 
Apple  Pudding.— Using  two  cups  of 
flour,  make  a  light  biscuit  dough.  Pat 
and  roll  out.  Place  in  the  center  of  the 
dough  four  apples  which  have  been  cut  in 
eighths,  sprinkled  with  one  tablespoon 
sugar  mixed  with  one-fourth  teaspoon 
each  of  salt  and  nutmeg.  Bring  dough 
around  the  apples  and  carefully  lift  into 
a  buttered  mold  or  a  5-lb.  lard  pail. 
Cover  mold.  Set  on  small  support  in 
kettle  with  boiling  water  coming  Half  wa.v 
up  on  the  mold.  Steam  one  hour  and  25 
minutes,  or  cook  for  30  minutes  at  10 
lbs.  pressure  in  pressure  cooker. 
Cranberry  Pudding. — Four  tablespoons 
fat,  one-half  cup  sugar,  11/3  cups  flour 
(or  one  cup  flour  and  one-half  cup  bread 
crumbs),  four  teaspoons  baking  powder, 
two-thirds  cup  sour  milk,  one-half  tea¬ 
spoon  soda,  one-half  teaspoon  salt,  two- 
thirds  enp  chopped  (coarsely)  cranber¬ 
ries.  Almond  flavoring.  Sift  dry  ingre¬ 
dients,  mix  all  thoroughly.  Turn  into 
well-greased  mold.  Cover  and  steam  two 
hours.  Or  cook  for  30  minutes  at  10 
lbs.  pressure  in  pressure  cooker. 
'Carrot  Fruit  Pudding. — One  cup  minced 
suet  (or  one-half  to  three-fourths  cup 
fat),  one  cup  brown  sugar,  one  cup 
grated  raw  carrots  and  the  same  amount 
of  grated  raw  potato  (or  two  cups  grated 
carrots),  one  cup  chopped  raisins,  one- 
third  cup  currants,  one-third  cup  (if.  de¬ 
sired  1  equal  parts  of  citron  and  candied 
orange  peel,  1%  cups  flour  (or  one  cup 
each  of  flour  and  bread  crumbs  may  he 
used),  one  teaspoon  soda,  three  tea¬ 
spoons  baking  powder,  one-third  cup  milk, 
one  teaspoon  salt,  one  teaspoon  each  of 
cinnamon,  nutmeg  and  allspice.  A  'whole¬ 
some,  ricli-flavored  pudding.  For  a  sim¬ 
pler  dessert  spices  and  all  fruit,  except 
raisins,  may  be  omitted.  Steam  four 
hours.  Serve  with  hard  sauce,  lemon 
sauce  or  orange  sauce.  Or  cook  30  min¬ 
utes  at  10  lbs.’  pressure  in  pressure 
cooker.  '  ■■  ' . : 
Fruit  Pudding. — Two  cups  flour,  four 
teaspoons  baking  powder,  one-fourth  tea¬ 
spoon  salt,  one-half  teaspoon  nutmeg, 
one-half  cup  finely  chopped  suet  (or  one- 
third  cup  fat),  one-half  cup  floured  rai¬ 
sins,  one-half  cup  currants,  one-half  cup 
milk,  one-fourth  cup  molasses.  Mixed 
sifted  dry  ingredients,  add  sugar  and 
flavored  fruit.  Add  remaining  ingre¬ 
dients  and  mix  well.  Steam  in  buttered 
mold  three  hours  or  in  small  molds  1*4 
hours,  or  cook  in  pressure  cooker  30  min¬ 
utes  at  10  lbs.  pressure. 
Steamed  Pudding  (with  figs,  dates,  gra¬ 
ham  flour,  etc.) — One-fourth  cup  short¬ 
ening.  one  cup  sugar,  one  cup  milk,  two 
cups  flour,  four  teaspoons  baking  powder, 
one-fourth  teaspoon  salt,  one-half  tea¬ 
spoon  vanilla  or  lemon  extract  (or  one- 
half  teaspoon  each  ginger,  mace,  cloves 
and  allspice),  l1/*  cups  chopped  dates, 
figs  or  other  fruit.  A  spicy  whole  wheat 
pudding  is  delicious  sweetened  with  mo¬ 
lasses.  In  desserts  containing  figs,  lemon 
or  vanilla  may  be  used,  and  sugar  is  bet¬ 
ter.  In  substituting  use  one-balf  cup 
molasses  and  only  three-fourths  cup  of 
milk.  Steam  two  hours  or  cook  30  min¬ 
utes  at  10  lbs.  pressure. 
'Suet  Pudding. — One  cup  suet,  one  cup 
sour  milk,  two  eggs  (if  desired),  one  tea¬ 
spoon  soda,  one  cup  molasses,  one  tea¬ 
spoon  baking  powder,  one-half  teaspoon 
salt,  three  cups  flour,  one-half  cup  sugar 
(optional),  one  teaspoon  ginger  and  one- 
half  teaspoon  each  of  nutmeg,  cloves  and 
cinnamon.  To  the  beaten  eggs  add 
sugar,  add  finely  chopped  suet,  molasses, 
flour  and  spices.  Stir  in  the  soda  dis¬ 
solved  in  sour  milk.  Steam  in  buttered 
mold  three  hours,  or  cook  at  10  lbs.  pres¬ 
sure  30  minutes.  Serve  with  vanilla  or 
hard  sauce.  To  vary  add  three-fourths 
to  14/j  cups  raisins,  or  add  the  fruit  and 
omit  spices,  or  for  an  exceptionally  good 
pudding  substitute  two  cups  of  bread 
crumbs  for  two  cups  of  the  flour,  substi¬ 
tute  one  teaspoon  each  of  vanilla  and 
nutmeg  for  the  spices  and  add  one  cup 
each  of  raisins,  currants  and  chopped 
walnut  meats.  Steam  in  1  lb.  baking 
powder  cans.  Serve  with  brown  sugar 
sauce. 
Sour  Cream  Pudding. — One  egg  (if  de¬ 
sired),  one  cup  thick  sour  cream,  one-half 
cup  sorghum,  one  cup  raisins,  three- 
fourths  teaspoon  soda,  one  teaspoon  bak¬ 
ing  powder,  one  teaspoon  cinnamon  and 
one-fourth  teaspoon  each  of  cloves  and 
nutmeg.  Use  enough  flour,  white  flour, 
graham  flour  or  part  cornmeal,  for  a  stiff 
batter.  Mix  the  beaten  egg,  cream, 
sorghum  and  raisins.  Add  soda  and 
spices  sifted  with  one  cup  flour.  Add 
more  flour  if  needed.  Beat  well.  Steam 
•two  hours  (or  1%  hours  in  small  tins), 
or  cook  30  minutes  at  10  lbs.  pressure. 
Fig  Bread  Pudding. — One  cup  finely 
chopped  suet,  two  eggs,  2U>  cups  crumbs 
soaked  in  one-half  cup  milk,  one  cup 
brown  sugar  (less  if  desired),  1  %  tea¬ 
spoons  baking  powder,  y%  lb.  finely 
chopped  figs.  If  figs  are  plentiful  double 
this  amount.  Flavor  with  lemon  or  some¬ 
times  with  one  teaspoon  each  of  cinna¬ 
mon  and  nutmeg.  Steam  three  hours  in 
buttered  mold,  or  cook  30  minutes  at  10 
lbs.  pressure. 
•  Canned  Plum  Bread  Pudding. — Two 
cups  crumbs  soaked  in  one  cup  milk,  one 
cup  canned  sweetened  plums  with  seeds 
removed,  one-half  teaspoon  soda,  onc-half 
teaspoon  salt,  one-half  cup  molasses,  Ilk 
teaspoons  baking  powder  and  one-half 
teaspoon  each  cinnamon,  nutmeg  and 
cloves.  Steam  in  buttered  mold  two 
hours,  or  cook  30  minutes  at  10  lbs.  pres¬ 
sure. 
Plum  Pudding  Sauce. — Ileat  togetber 
one  cup  syrupy  juice  from  canned  plums 
and  three  tablespoons  (or  less)  of  sugar. 
Moisten  one  tablespoon  cornstarch  in 
twice  as  much  water ;  stir  into  the  hot 
juice  and  boil  10  minutes.  Serve  warm. 
Apple-Cornmeal  Pudding.  —  Have  a 
dozen  apples  pared,  cored  and  sliced  very 
thin.  Combine  with  the  following:  One 
quart  sweet  milk,  one  quart  cornmeal. 
one  teaspoon  salt,  one-fourth  cup  chopped 
suet  and  one  cup  molasses  in  which  one 
teaspoon  soda  has  been  dissolved.  Stir 
well,  pour  in  two  or  more  greased  molds 
and  steam  about  four  hours.  Serve  hot 
with  cream  or  sauce.  May  be  cooked  30 
minutes  at  10  lbs.  pressure. 
DAVIDA  R.  SMITH. 
