RAISE APPLES FOR HOME AND MARKET
MOST POPULAR OF PICKLES
FOR THE DAILY MENU
Device for Heading a Barrel.
(Prepared by the United States Depart
ment of Agriculture.)
"Every farmer, however small his
possessions may be, who lives within
the apple-growing districts of the
United States, Bhould have an apple
orchard, the product of which ehould
be found on his table In some form
every day in the year," recommends
the United States department of agri
culture. Perhaps two-thirds of the
settled portion of the country Is more
or less adapted to the production of
apples. The apple is pre-eminently
useful In the household economy and
as a culinary fruit, none excele It. It
graces the table in a greater variety
of forms than any other and as a des
sert fruit, few are Its equal and none
its superiors. Its Juice, when ex
tracted, makes an excellent, whole
some beverage and for vinegar It has
no rival. As a market fruit, it Is one
of the easiest and least expensive to
handle and usually finds a ready sale
If well grown and handled with care.
Among the many ways In which the
apple Is used, the manufacture of
Jellies and preserves Is one of grow
ing Importance. The numerous fac
tories for the manufacture of these
goods have not only created a demand
for second and third grade apples,
but also for by-products resulting from
drying and evaporating the fruit.
Apple butter of the real, rich, old-
time farm variety fills an important
place in the household economy and
always finds a ready sale at good
prices. Good sweet cider made from
sound, apples, not from half-decayed,
wormy fruit, is one of the most health
ful products of the orchard. It can
be kept sweet and unfermented by
heating it to a temperature of 160 F.
and holding it there for 30 minutes;
then sealing it up tight in bottles or
' caBks and storing in a cool place.
Boiled cider made in the good old-
fashioned way by reducing to one-fifth
by boiling, and then canned, makes an
excellent article for culinary purposes,
While the aim and purpose of the
farmer should be to supply an abun
dance of fruit for his own family, he
should also be able to sell a little
surplus. The crop of summer and
autumn apples requires an immediate
disposition either by sale in the mar
ket, by evaporation, or manufacture
into cider. The crop of winter va
rieties can bo handled more profitably
as they are not so perishable.
A gentle eastern or northeastern
slope, as a rule, is the most desirable
for an orchard site, but this may vary
In different apple sections.
Soils such as are found In timber
regions afford the best results, but
outside of Buch districts clayey loams
having free surface and subsoil drain
age are best.
Well-rotted barnyard manure is the
most valuable for apple orchards,
The next best fertilizer 1b crops of red
Dill Flavor Hat a Hold on People
That No Other Variety 8eem
to Possess.
The dill Is most familiar to ui in
connection with dill pickles, and per
haps some of us use the name with
out knowing that It belongs to a plant.
the seeds and tiny thread-like leaves
Df which are used for flavoring. Ger
man and Italian cooks make most of
it, chiefly in preserves and pickles.
The flavor suggests a combination of
fennel and mint. In appearance the
dill plant is something like the tall
wild parsnip. Though originally a na
tive of southern Europe, it growB eas
ily in gardens in a colder climate If
given a warm situation and well
drained soil.
For dill pickles the cucumbers,
one quart of small-sized ones, should
be used as soon as they are picked.
Scrub them, without breaking the
be formed. All broken and mutilated skin, and lay in cold water in which
roots should be cut back to Bound a quarter of a cupful of table salt has
wood. For easy planting open out a been dissolved, using enough water
deep furrow with a two-horse plow to cover the cucumbers. Let this
along the line where the rows are to stand over night, pour oft the water,
be made and cross check at the dis- add fresh water and drain, then pack
tance apart at which the trees are to the cucumbers with two or three pep
stand. At the crosses level off the pers, a tablespoonful of mixed spice
ground at the bottom of the furrow and some branches of dill, in a quart
fruit Jar. Dissolve a quarter of a
cupful or more of sugar in enough
Bcaldlng hot vinegar to fill the Jar to
overflowing; adjust the rubber ring
and fasten the cover down securely.
After the jar Is opened if the vine
gar scums over, pour it off and re
place It with a second supply of-scald-
ing hot vinegar and sugar. The
pickles should then keep in good con
dition though opened daily.
The sugar may be omitted In mak
ing these pickles if they are pre
ferred sour.
EXCELLENT DISHES SERVICE
ABLE ON ANY OCCASION.
Styles for Coming Fall Coats
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V . J
Pyramidal Form of Top of Tree.
riover grown among the trees and &!
lowed to full and rot on the ground or
turned under and the ground reseeded
Thorough surface tilth is required to
ofctaln the best results in the orchard
and when needing fertility the land
should be properly .manured before
plowing.
Trees are more Bnfely set la early
spring. They should be strong, vig
orous, one or two years old, having
well-developed root system, and at the
time of setting their tops should be
cut back to the height at which ths
main branches for the future top U to
TO MAKE WITH CHOCOLATE
Vase Form of Top.
Most Approved Recipes for the Prep
aration of Cookies or
Layer Cake.
For cookies mix one small cup of
butter, two cups of sugar, four eggs,
one cup grated chocolate, three cups
of flour, one teaspoon vanilla. Roll
very thin and bake In quick oven. If
the chocolate Is melted, it will mix
better with the batter.
For a layer cake, try the old-fash
ioned Devil's Food, which somehow
always pleases children. The recipe
is three-fourths of a cup of chocolate,
to receive the tree with Its roots In a one cup of brown sugar and one-half
natural position, fill in the dirt among cup of sweet milk. Set this back on
them well and tramp down, leaning the stove to dissolve. In the mixing
the tree slightly to the southwest. bowl, stir one cup of brown sugar,
Thorough tillage with a cultivator one-half cup of butter, three yolks and
during the growing season and plow- one white of egg, 2 cups of flour,
lng the land each spring, turning It one teaBpoip of soda, one teaspoon or
each alternate year toward the trees, vanilla and one-half cup of sweet
are recommended. Prune each year In milk. Add the dissolved mixture from
early spring before growth starts, re- the stove, and pour Into three Bmall
movlnu all cross branches, and thin- Jelly tins. When cold, frost wltn
ning out where too densely grown, white icing.
so as to balance the tops and afford
free air circulation and admit sunlight
to all parts of the tree.
All classes, summer, autumn, and
winter apples, must be carefully
Codfish and Cream.
Pick up and soak without boiling a
pint of salt fish for each four persons
to be served. Scald one quart of milk
picked without loosening the stems jn double boiler, with butter size of
from the fruit; handled carefully to small egg, and when at boiling point
avoid bruiscB or breakage of the skin, add one rounding tablespoonful flour
and placed under protection from sun carefully blended in cold milk. If an
and wind until final disposition is egg can be spared beat It well and add
made of thorn. Apples for home use It with the flour to the hot milk.
should be Btored in some place where
the temperature is kept as low as pos
sible without danger of frost.
Drain fish and stir into the cream.
Add salt If necessary. Have ready
two hard-boiled eggs and a tablespoon
ful of parsley. Pour codfish and cream
TIME TO CUT SWEET CLOVER onto a larSe Platter Around the edge
Place strips or rings or me naru
boiled egg whites. "Grate the yolks
over the whole. Sprinkle with pap
rika and chopped parsley and serve
with mealy baked potatoes.
Meat Succotash.
Here is a recipe for succotash; Four
Much Depends on Whether Crop la In
First or Second Year Avoid
Coarse and Woolly Stems,
The time to cut sweet clover for
hay will depend largely upon whether
the crop Is in its first or second year
of growth. Generally Breaking, only to five pounds ot lean cornea peer,
one croD can be obtained the first small fowl, four quarts or nuuea corn,
year, and this should not be cut until one large turnip, six or seven fair-
the crown sprouts begin to show, sized potatoes, one quart of white
This cutting may be close, as the plant beans. Cook beans alone until they
win hnv mifnXnnt Hmn to nhtnln n are real mushy ana strain. uook
certain amount of irrowth ere the cold meat and fowl together and when part
weather nrrlvna nrt thn he ahla to lv done add turnips. Take meat out
withstand the winter. when cooked. Then add your pota
Durlne the second vear nf irrowth toes as you would for a stew ana
two or three croos of hav may be when done aaa your Birainea Deans
obtained If the proper precautions are
exercised. The first cutting should be
made just previous to the time that
the plant begins to bloom and Bhould
bo done so as to leave a few branches
and hulled corn, and keep stirring
Season to taste,
Rice Meringue,
Cook half a cupful of rice in one
and loaves on each plant. If cut close quart of milk until tender, add the
at this time the majority of the cut yolks of four eggs beaten until ngnt
plants wtll bo killed. The second cut- and mixed with half a teaspoonful of
ting should be done in exactly the salt and half a cupful of sugar; cook
same manner as the first, while the two minutes longer, then remove from
third and last cutting may be rnado the fire, flavor with two teaspoontuls
close to the ground. of vanilla ana turn into a oaKing aisn.
It is somewhat difficult to sav Just Bent the whites or tne eggs until sun,
fold In three tablespoonfuls of pow
dered Bugar, flavor with a few drops
of lemon. Spread this over the pud'
when the second and third cuttings
should be made, owing to the varia
tion In the Plant crowth. but as a
rule the crop ehould be cut sufficiently ding and brown lightly.
early in order to avoid coarse and
woody stems. Raspberry Shortcake,
One of the most popular kinds of
Hoc- Cholera. raspberry shortcake is made of bis-
Hoe cholera is a disease which seems cult dough. Bake the crust in tw
to be stomied to a decree bv the frosts layers. Put fresh raspberries between
of winter, although frost cannot be the crusts and pile on top and serve
said to stop a case after It has taken with a sauce maae or me rouowmg
hold of its victim. However, It seems ingredients: une cuprui or granuiatea
to prevent the rapid spread of the dis- sugar, one-halt cupful of water, and
Tho raaiiit (a that in pnrinir two cupfula of crushed raspberries,
time the affection is. as a rule, at the Boll all together for four minutes and
lowest ebb, but increases rapidly from serve hot poured over the shortcake.
that tlma until full
urangt rioau
Two cups whits Bugar, Jules of ons
lemon, one quart of boiling water, four
tablespoons ot cornstarch, wet with
cold water, one tablespoon butter.
Cook until thick. When cold pour over
four or five oranges and the sugar, set
on Ice and serve cold.
Unprofitable Cows.
Cows are not always to blame for
being unprofitable. We should never
Bell a cow to a butcher unless we can
look her squarely in the eye and say,
"Well, old girl, I've done my part to
make you profitable."
8teak Dumplings Something of a Nov
eltyRoll Sandwiches Are Worth
Recommending Poached Eggs
In Milk or Cream.
Steak Dumplings. Cut the steak in
to finger pieces and let simmer in a
very little slightly salted water for
half an hour, or until tender, then lift
from the gravy and let them drain
well. Boil some potatoes until tender,
drain, season with salt, pepper, a little
butter and a little hot milk; mash and
beat up very smooth and make them
into a paste with a little flour. Roll
each strip of steak into a piece of the
potato crust, put them Into a dripping
pan in which a little butter or drip
pings have been melted, and let them
bake slowly about an hour, or until the
potato crust is well browned. Season
the gravy In which the steak is stewed
with salt, pepper, a few drops of onion
Juice and a little tomato catsup; add
flour to thicken slightly, cook until
smooth and serve in a gravy boat.
Chopped chicken, or veal, or other ten
der cold cooked meat may be substi
tuted for the steak, and this makes a
very substantial luncheon or breakfast
dish.
Poached Eggs In Milk or Cream.
Butter an egg poacher and half fill
the pan beneath with boiling water.
Break In the required number of eggs,
and as soon as they begin to grow Arm
add two tablespoonfuls of milk or
cream. When firm, place upon rounds
of buttored toast and season with but
ter, salt and pepper. Garnish with
parsley.
Roll Sandwiches. The bread for
these should be fresh and should be
wrapped for several hours in a wet
cloth, wrung out of cold water and
then with a dry cloth outside of this.
Cut off the crust, cut In thin slices and
spread with only preferred paste.
These are served at both receptions
and with the salad at dinner, and may
be nothing more than plain bread
and butter sandwiches. They may be
fastened with either a toothpick or a
narrow ribbon, but some vegetable
fiber Is best
Club Sandwich. This is one of the
heartiest kinds of sandwiches and may
constitute almost a whole meal. It
may be three stories high, and the
bread Is commonly toasted and cut
across Into dlamonas or inangies,
sometimes after the filling is put in.
This consists of a lettuce leaf, on top
of this a thin slice of breast of chicken,
and then very thin broiled ham or ba
con, with such individual finish of
pickle or olives as the taste suggests.
Pumpernickel Sandwiches. rut a
very thin slice of pumpernickel bread
between two thin buttered slices ol
white bread. Boston brown bread cut
not quite so thin may be used In the
same way.
Meat Sandwiches. Almost any kind
of cold meat may be cut in nice, thin
slices and used for sandwiches. Rare
roast beef for this purpose may be sea
soned well with salt and pepper and
tomato catsup, and then have some
thin slices of dill pickles added. Chick
en and turkey always furnish the
daintiest of meats for sandwich use
and good mutton is not to be scorned.
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THE best selling styles In outer gar
ments for fall will be coats with
fuil backs and regulation coat fronts.
In Borne instances these full backs
Impart the cape idea, while others are
much more modified. Some coats have
the fullness bo arranged as to fall from
square or round yoke; in others the
fullness starts from the shoulders.
As a rule, however, the belt does not
draw iu the garment, but Blmply holds
the fullness In place. The full back
coat with belt in front Is also much in
evidence In the new lines and is meet
ing with favor.
In addition to cape effects, a number
of coats with short or medium length
capes are being shown. These are
generally made detachable and can be
easily removed.
In France, the cape Is the favorite
wrap for daytime wear. A very charm
ing model was made of blue serge
Two Savory Sauces.
A good tomato sauce can be made
from the fresh fruit, the canned ol
the bright red catsup. Simmer a can
of tomatoes with two cloves and a
small Blice of onion for three-quar
ters an hour. Melt two table
spoonfuls of butter In a small sauce
pan and add two tablespoonfuls of
flour. When brown and smooth stir
into the tomato, season with salt and
pepper and strain.
Or take one-half pint of catsup, heat,
add one-half cupful of soup stock and
thicken with a teaspoonful of flour
stirred in cold water.
Gooseberry Fool Is Delicious.
It Is getting near the time for goose
berries. I wonder how many make
this English dish. Head and tall one
quart of gooseberries, put in porcelain
pan with one pint of water and cook
until fruit turns yellow and swells
drain well, press through a colander
and let cool after adding two cups of
eugar. Beat the yolks of two eggs
light, Rddlng one quart of milk and
dash of nutmeg. Cook until like thin
cream, add the gooseberries and serve
perfectly cold. Exchange.
Summer Mats.
If you have any odd bits of cre
tonne left from making draperies or
pillow covers, make the pieces Into
round or square mats and edge them
with the cheap torchon lace one can
buy on the bargain counter for five
and ten cents a yard. Bureau scarfs
and table scarfs of cretonne, edged
with lace, tone In well with summer
draperies at the windows and covers
on the furniture.
Ham Roll.
One-half pound of ham, one-half
pound of steak, two eggs, two ounces
bread crumbs. Season with salt and
pepper, mln-3 the meat, beat eggs and
mix all together with the breadcrumbs.
Flour the board and make into a roll,
tie In cloth and boll (!n boiling water)
for about two hours.
A Bit of Economy.
Water when macaroni has been
boiled in it makes a nice, thin starch
for lingerie garments. Also gives
pretty gloss in colored ginghams.
with a collar of pique quite high In the
back. But velvet both for capes and
for hats is the rage. The cape of vel
vet has a full collar. Fur is much used
as trimming both on gowns and hats.
The latest notes of fashion are now
received from Deauville, where the
season reaches Its height In August.
Sweaters are worn with white serge
skirts, but not the sweaters of last
year. Reaching only to the hips, they
are of brilliant hue, saffron yellow be
ing most popular; nattier blue and vio
let are also favored. These sweaters
are either belted In as are the nor
folk jackets, or there is a belt of some
other material tied at the side front,
the ends of which are gathered and
finished with a silk tassel.
The cape coat shown In the illustra
tion is a stylish model of black velvet
with coachman's collar of skunk.
JULIA BOTTOM LEY.
Late Summer Hats for the Home Milliner
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EVERY Beason an increasing number
of women undertake to trim, or re-
trim, hats for themselves. There Is
no reason why they should not suc
ceed. The first requirement is the se-;
lection of an untrlmmed Bhape that Is
becoming. After that the amateur
milliner should select a ready trimmed
hat, of Bimilar Bhape, and proceed to
copy as cloBely as possible the work
of a professional trimmer.
Three attractive late-summer hats
are pictured here which the home mil
liner will find are not dimcult to copy.
In Fig. 1 a popular shape is trimmed
in a very simple but effective manner.
A band of leghorn braid, three-quarters
of a yard of satin r.nd two roses
provide the materials required. The
braid band may be of other straw or
silk braid. The hat is lined with a
strip of thin silk or mull. The brim
is faced with a bias band of Batin,
sewed on plain around the edge. The
fullness, at the head-size, is disposed
of by an occasional plait laid in the
goods. A very fine needle, and silk
thread, that matches the leghorn in
color, must be used In sewing the
facing. On the upper brim make very
short stitches, concealed under a fiber
of the braid. The edge Is finished by
sllp-stltchlng a narrow band about it.
Pale pink, blue or cream white, are
good colors to choose for the facing.
The crown is covered with a cir
cular piece of satin stretched over it
and sewed down in shallow plaits.
The braid band is finished on both
edges with a narrow piping of satin.
After it is sewed to place, the roses
are mounted and sewed down with
heavy millinery thread. Three small
Oat bows made of strips ot satin, laid
in French folds, are sewed over the
Btems of the roses.
Graceful Shape With Plaited Ribbon
Trim. One of the prettiest and
simplest trimmings is shown in Flg
2. A wide ribbon is accordion plaited
and laid about the crown of a graceful
shape. It extends almost to the top
crown and more than half way to the
edge of the brim. The plaits are
stretched so that they stand out from
the hat and are tacked with tiny
Btltches to the Btraw. There is a
wreath made ot various wild flowers,
buttercups, clover blossoms, etc. It
extends about the hat over the plaited
ribbon.
Hat With Moderately Wide Brim.
A mode which is full of style is set
forth in Fig. 3. It has a moderately
wide brim and a low crown and is of
hemp braid in amethyst color.
The brim Is faced with a shirring ot
pale lavender chiffon. This is made of
a bias strip, folded along the middle
and shirred Into a narrow ruffle near
the folded edge. This shirred chiffon
is slip-stitched to the under brim and
gathered to the bandeau at the other
edge. A folded strip of satin ribbon,
matching the crown in color, is laid
over the bandeau.
The crown is covered with a circu
lar piece of satin of the same color as
the straw. It is put on in a loose puff,
the edge is turned under, gathered in
a narrow ruffle, and sewed to the base
of Ihe crown.
At each side sprays of wheat, with
small garden flowers, are mounted near
the back. A bow ot ribbon, like that
which covers the bandeau, is sewed
flat against the under brim at the
back. JULIA BOTTOM LEY.
i