Apple  Dishes — Old  and  New 
There  is  always  a  wholesome  pleasure 
in  a  basket  of  apples,  freshly  gathered 
from  the  orchard,  where  their  coloring, 
flavoring  and  fragrance  has  been  inten¬ 
sified  by  the  late  Autumn  sunshine. 
Ready  for  a  regular  place  in  the  Fall  and 
Winter  menus,  no  other  fruit  can  pro¬ 
vide  such  a  variety  of  delectable  dishes, 
or  furnish  such  an  artistic  decoration 
for  the  dining-room  table  or  sideboard. 
Let’s  begin  with  just  plain,  everyday 
apple  sauce,  something  the  children  rare¬ 
ly  tire  of  if  made  right.  I  know  of  a  girl 
who  won  a  husband  by  her  toothsome  ap¬ 
ple  sauce,  and  this  is  the  way  she  made  it : 
Take  apples  sound  all  through,  with  a 
beautiful,  clear  red  skin  ;  wash,  cut  into 
quarters  without  removing  the  peeling ; 
core  and  slice ;  then  put  into  a  porcelain- 
lined  kettle  with  just  enough  boiling  water 
to  cover  them,  and  cook  until  very  soft ; 
then  cool  and  rub  through  a  wire  sieve. 
Add  sugar  to  suit  the  tartness  of  the  ap¬ 
ples,  return  to  the  fire  and  let  them  sim¬ 
mer  for  10  minutes  longer.  When  cold 
you  will  have  a  deliciously  flavored  ap¬ 
ple  sauce,  thick  and  pink. 
Years  ago,  when  the  great  old-fashioned 
oven  was  heated  and  used  for  the  regular 
weekly  baking,  housewives  often  baked 
their  apple  sauce  along  with  the  beans, 
bread,  pies  and  pound  cake.  The  apples 
were  first  pared,  cored  and  quartered,  or 
sliced,  if  they  happened  to  be  unusually 
large  ones.  To  every  quart  of  the  sliced 
fruit  there  was  allowed  one-third  of  a 
cup  of  sugar  and  one  cup  of  hot  water. 
The  apples  were  placed  in  a  low  stone 
crock,  in  layers,  alternating  with  the 
sugar,  and  the  hot  water  poured  over 
them,  then  the  cover  of  the  crock  fitted 
on,  and  the  apples  baked  slowly  for  three 
hours.  When  the  right  variety  of  fruit 
was  used  a  delectable  pink  jellied  mass 
was  the  result. 
Apple  whip  is  delicious  enough  to  serve 
at  any  feast.  Beat  the  whites  of  two 
eggs  very  stiff,  then  add  one  cup  of  sifted 
powdered  sugar,  and  when  this  is  beaten 
in,  one  cup  of  thick  apple  sauce;  beat 
until  light  and  stiff,  then  chill,  and  fill 
tall  serving  glasses  three-fourths  full,  add 
unsweetened  whipped  cream,  and  top 
each  with  a  candied  cherry  or  a  mint  leaf. 
Apples  a  la  Ulster. — These  may  be 
served  either  as  a  dessert  or  a  salad. 
Pare  and  core  six  or  eight  medium  sized 
mellow  apples,  perfectly  sound  Baldwins 
if  you  have  them.  Remove  the  core  from 
the  blow  end,  as  for  baking  apples.  Make 
a  syrup  with  one  cup  of  sugar  and  two 
of  water,  and  cook  the  apples  very  slowly 
in  this  until  tender  through  and  through. 
Have  ready  large  custard  or  tea  cups, 
place  a  candied  cherry  or  a  spoonful  of 
stiff  currant  jelly  in  the  center  of  each 
cup.  and  above  this  carefully  an  apple. 
To  the  syrup  add  two  tablespoons  of  cur¬ 
rant  jelly ;  there  should  be  two  cups  of 
the  syrup.  Re-heat,  and  pour  over  one 
tablespoon  of  granulated  gelatin,  softened 
in  one-half  cup  of  cold  water  ;  stir  until 
thoroughly  dissolved,  then  pour  over  the 
apples  until  the  cups  are  full.  Chill,  and 
serve  unmolded,  if  for  a  dessert,  with 
whipped  _  cream,  as  a  salad  on  lettuce 
leaves  with  French  or  mayonnaise. 
American  Apple  Cake. — Sift  together 
two  cups  of  flour,  three  teaspoons  of  bak¬ 
ing  powder  and  half  a  teaspoon  of  salt ; 
then  rub  lightly  into  these  two  table¬ 
spoons  of  shortening,  add  one-half  cup  of 
milk,  and  mix  into  a  round  ball,  lift  out 
on  the  mixing  board,  divide  into  two  por¬ 
tions  of  equal  size,  and  roll  out  one-half 
inch  thick.  Fit  into  two  round  layer 
cake  tins.  Have  ready  five  medium¬ 
sized  apples,  washed,  pared,  cored  and 
cut  into  eighths,  press  these  into  the 
dough  in  even  rows,  beginning  at  the 
outer  edge  of  the  pan  and  working  to¬ 
ward  the  center.  Sprinkle  a  mixture  of 
sugar  and  cinnamon  over  the  apples,  and 
bake  in  a  moderate  oven  until  tender  and 
brown.  Serve  warm  with  butter  or 
cream. 
Apple  Dumplings  Up-to-date. — Make  a 
syrup  of  one  cup  of  sugar  and  two  of 
water,  pare  and  core  six  or  eight  apples 
and  cook  in  the  same  manner  as  for 
apples  a  la  Ulster.  Lift  out  to  a  plat¬ 
ter  without  disturbing  their  shape.  Pre¬ 
pare  a  rich  biscuit  crust,  roll  out  rather 
thin  and  cut  into  squares  large  enough 
to  cover  an  apple.  On  each  square  set 
an  apple,  fill  the  cavity  from  which  the 
cove  was  taken  with  a  teaspoon  of  sugar 
mixed  with  a  little  cinnamon,  and  add  a 
small  piece  of  butter.  Moisten  the  edges 
of  the  crust  with  a  little  cold  water,  and 
bring  two  of  the  opposite  corners  up  to 
the  top  of  the  apple,  then  the  other  two, 
and  set  a  round  of  pastry  over  the  ends. 
Pinch  the  sides  together,  brush  over 
with  a  little  milk,  dredge  with  granulated 
sugar  and  cinnamon,  and  bake  20  min¬ 
utes.  Serve  warm  with  cream,  or  the 
syrup  in  which  the  apples  were  cooked. 
Boston  Apple  Pie. — Every  girl  should 
know  how  to  make  a  good  apple  pie  as 
well  as  delicious  apple  sauce.  Rhode 
Island  Greenings  are  considei’ed  the  very 
best  apples  for  pies,  although  any  good 
cooking  apple  will  do.  Pare,  core  and 
cut  into  sixteenths.  Mix  one  tablespoon 
of  flour,  one-half  cup  of  sugar,  one-fourth 
teaspoon  of  grated  nutmeg,  one-eighth  of 
a  teaspoon  of  salt,  and  one  tablespoon  of 
the  grated  rind  of  a  lemon.  Line  a  deep 
pieplate  with  a  rich  pie  crust,  sprinkle 
one-half  of  the  dry  mixture  over  the  bot¬ 
tom  of  this,  then  add  the  apples,  and  one 
teaspoon  of  lemon  juice  with  one  table¬ 
spoon  of  cold  water,  add  the  remainder 
of  the  dry  mixture  to  the  top,  cover  with 
an  upper  crust,  press  the  edges  together, 
and  bake  40  minutes  in  a  moderate  oven. 
ROSAMOND  LAMPMAN. 
The  RURAL.  NEW-YORKER  653 
What  Kind  of  Crops  will  You  Harvest  This  Year? 
This  will  depend  principally  upon  the  kind 
of  seeds  you  sow. 
Inferior  seeds  mean  inferior  crops. 
Good  seeds  mean  good  crops. 
How  are  you  to  know  the  good  seeds? 
Men  who  were  pioneers  in  sowing  farm 
seeds  knew  how  to  tell  good  seeds  and  they 
have  passed  this  knowledge  —  their  life¬ 
time  guide  to  Reliability  and  Quality  in 
farm  seeds  down  to  you. 
Dickinson's  sggds 
Pine  Tree  Brand 
The  W or  Id’s  Standard  of 
Quality  in  Farm  Seeds 
Back  in  the  days  of  our  great  great  grandfathers,  farmers  bought  seeds  that  were 
gathered,  cleaned,  sorted  and  packed  for  them  by  the  founder  of  Dickinson* s. 
For  nearly  three-quarters  of  a  century  farmers  have  known  that  when  they  pur¬ 
chased  Dickinson  *s  Seeds  they  would  always  get  what  they  bought. 
The  name  Dickinson’s,  is  your  absolute  guide  to  the  Genuine ,  Tested,  Reli¬ 
able  Farm  Seeds . 
Dickinson* s  Pine  Tree  Brand  Farm  Seeds  are  cleaned  and  refined  by  Dickin¬ 
son’s  Private  Refining  Processes  which  means  they  are  practically  free  from  any 
weed  seeds  and  they  lead  in  Purity  and  Germination. 
The  Dickinson  Pine  Tree  Brand  trade-mark  and  analysis  tags,  conforming  with 
state  regulations,  go  with  Pine  Tree  Brand  Seeds  —  they  are  your  bona-fide 
assurance  of  Quality  and  Reliability. 
Ask  Your  Dealer  for  Dickinson’s  Pine  Tree  Brand  Farm  Seeds 
THE  ALBERT  DICKINSON  COMPANY 
Pine  Tree  Brand  Farm  Seeds— Globe  Feeds— Nod-O- Gen 
Chicago,  U.  S.  A* 
Berry  Plants 
Vegetable  Roots 
Vegetable  Plants 
Flower  Plants 
Strawberry,  Raspberry,  Dew¬ 
berry.  Blackberry,  Loganberry, 
Gooseberry.  Currant,  Grape 
plants. 
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Hop,  Horseradish 
roots. 
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Celery, Tomato,  Parsley,  Egg 
Plant.  Onion,  Beet.  Sweet 
Potato,  Pepper  plants. 
Hollyhock,  Canterbury 
Bells,  Foxglove,  Sweet  Wil¬ 
liam,  Poppy,  Phlox  and 
other  perennials  ;  Pansy, 
Aster,  Columbine,  Salvia,  Snapdragon,  Zinnia  and  other 
annuals;  Roses,  Shrubs.  Catalog  free. 
HARRY  L.  SQUIRES  -  Hampton  Bays,  N.  Y. 
HEY  THERE!  Have  you  ne 
lected  to  plant  that  Strawber 
Bed  that  your  wife  and  childn 
would  so  much  enjoy?  The 
don’t  neglect  it  any  longer.  V 
will  send  you  100  eaoh,  Premi 
(best  early),  Big  Joe  (best  m 
dium),  Chesapeake  (best  late 
Progressive  (best  everbeare: 
„  —400  in  all — for  $5.00,  postpai 
It  s  a  dandy  collection.  Send  now— It’s  time  thi 
were  planted. 
IBE  W.  F.  ALLEN  CO.,  72  Market  St.,  Salisbury.  M 
STRAWBERRY  FLANTS 
The  three  leaders  for  home  and  commercial  grower*. 
HOWARD  17  or  PREMIER  -  DR.  BURRILL  •  LUPT0N 
A  great  trio.  Early  to  late  season,  prolific  bearersand  big 
moneymakers.  Selected,  clean  plants.  Grown  on  ground 
never  before  used  for  Strawberries.  State  inspected. 
ASPARA6US  ROOTS,  CONOVER’S  COLOSSAL  and  PALMETTO 
The  old  reliable  varieties.  Fine,  large  roots.  $10.00  per 
1,000.  Send  for  Circular  A. 
JAY  S.  SKEHAN,  Vineland,  New  Jersey 
NORTHERN  GROWN  PLANTS 
Plum  Farmer  Black  Raspberry,  $15  perM;  100— 
$2.50;  Red  June,  100— $5.  Strawberry,  Sen.  Dunlap. 
Parson’s  Beauty  and  Bushel  Basket,  strong  and 
well  rooted  plants  from  last  year's  plantation,  per 
M,  $3;  100— $1.  Progressive  Everbearing,  100— $2. 
All  plants  by  hundreds,  postpaid.  lO  Per  Cent. 
DISCOUNT  on  orders  of  $50  or  more.  Established- 
in  1870,  KEAN  BROS.,  Geneva.  New  York 
STRAWBERRY  PLANTS  $4  POST 
L  PAID 
150  Sen.  Dunlap.  150  Warfield. 
We  have  11  Best  Varieties.  Also  Raspberries. 
17  years’  experience.  Prices  reasonable.  Catalog  fi  db. 
J.E.  HAMPTON  &  SON,  R7,  Bangor,  Mich. 
PRAfiRF^IUP  EVERBEARING  STRAWBERRY  PLANTS 
rnuunuoam  t  $1  6U  pe).  100.  $1000  per  10u0 
BASIL  PERKY,  R.  14.  5,  Georgetown,  Del. 
APRIL  BARGAINS  and  FREE  DELIVERY 
IN 
Townsend’s  High  Grade  Strawberry  Plants 
We  will  have  an  ample  supply  of  plants  practically  of  all  varieties  listed  until  May  15th.  And 
are  offering  these  high  grade  true-to-name  plants  at  pre-war  prices,  delivered  prepaid. 
SOME  OF  OUR  SPECIAL  BARGAINS 
100  250  1000  "  100  250  1000 
CHAMPION.  Everbearing. ..  $3.00  $5.00  $15.00  PROGRESSIVE,  Everbearing  $1.50  $2.75  $8  00 
LUCKY  BOY,  Everbearing. .  3.00  5.00  15.00  DR.  BURRILL .  1.00  1.50  4.00 
PERFECTION.  Everbearing..  3.00  5.00  20.00  PREMIER  (H17) .  1.35  2.00  6.00 
Other  standard  varieties  at  same  price  as  PREMIER.  Everything  sent  prepaid  at  prices 
quoted,  packed  so  as. to  reach  you  in  good  growing  condition,  and  prompt  shipment. 
10%  discount  on  5000  lots.  CATALOG  FREE.  500  plants  at  the  1000  rate. 
Help  us  give  you  better  service  by  sending  order  now. 
E.  W.  TOWNSEND  &  SONS  -  -  -  125  Vine  Street,  Salisbury,  Maryland 
FRIIIT  TPCPS  Apple.  Peach,  Plum,  Pear,  Cherry 
■  null  I  nCCO  and  Quince.  Also  Grapes,  Cur¬ 
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STRAWBERRY  PLANTS  ing  Everbearers.  We 
have  a  fine  lot  to  offer  at  wholesale  prices. 
VEGETABLE  PLANTS 
Oil  plants  sent  by  Parcel  Post,  prepaid.  Catalog  free 
C.  E.  FIELD  -  Sewell,  N,  J. 
{STRAWBERRY  PLANTS  FOR  SALE 
Ask  for  catalog  telling  about  the  great  EARLY  FROST 
PROOF  strawberry,  HORSEY,  and  40  other  varieties.  Also 
LUCItKTIA  MKWBEUKT  plants,  SI  2  per  1,000. 
J.  KEIFFORD  HALL  Reid's  Grove,  Maryland  R  2 
ClipFRinP  strain  progressive  everbearing  straw- 
UUI  berries.  Fruit  3  MONTHS  from  planting 
until  frost.  Plants,  S3  hundred;  *18  M,  postpaid. 
OPTIMISTIC  FARM  -  Camden.  New  York 
12  YRS  SUCCESSFUL  GROWER 
offers  you  the  great  money  maker. 
Freshly  dug,  well  rooted  straw¬ 
berry  plants,  $1  .SO  100.  Circular.  J  ORITTON,  Chcpaohet.K.I 
Surplus  Strawberry  Plants 
rieties.  II.  II.  Benning 
at  reduced  prices.  Send 
for  list  of  20  leading  va- 
-  Clyde,  New  York 
Certified  Strawberry  Plants  iSlo‘peVi.0^ 
up.  THE  1!  A  V  N  h  It  HOYS,  Idle  wild  Farms,  Salisbury,  Dlarylanrt 
STRAWBERRY  AND  RASPBERRY  PLANTS 
Send  for  Catalogue.  No  other  in  the  country  like  it.  Full 
of  valuable  information.  You  will  not  throw  it  into  tha 
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GRAPES-STRAWBERRIES 
Small  Fruits.  Garden  Seeds,  Bulbs  and 
MONEY  Plants.  Our  catalogue  tells  you  how  to 
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RANSOM  SEED  &  NURSERY  CO  , Geneva, O. 
Superior  Strain  ^browh11  Danish  Cabbage  Seed 
From  Selected  Heads.  C  J.  STAFFORD,  Route  3.  Corllaml,  N  Y 
R  usset  Rural  Seed  Potatoes  S  *  TT 
