1892 
THE  RURAL  NEW-YORKER. 
275 
flavor  to  soup.  Salt  pork,  well  freshened, 
cut  thin,  dipped  in  flour  then  in  water, 
fried  crisp,  and  served  hot,  is  an  excellent 
dish.  Another:  make  a  batter  of  one  egg, 
milk,  flour  and  a  little  baking'  powder, 
fry  the  pork  till  nearly  done,  dip  in  batter 
and  brown.  Boil  a  small  piece  of  lean 
pork,  chop,  mix  with  bread  crumbs,  hake 
half  an  hour  ;  or  make  a  stew  with  pork, 
potatoes  and  light  dumplings.  What  is 
better  than  baked  potatoes  with  milk 
gravy  made  after  the  pork  is  fried  ?  The 
hooks,  well  freshened,  and  boiled  tender, 
are  savory  when  chopped  with  bread  and 
warmed  up  like  hash.  Fresh  beef  boiled, 
“  pot-roast”  we  call  it,  can  be  used  warm 
to-day,  cold  to-morrow,  and  the  “left¬ 
overs”  hashed  with  potatoes,  on  toast,  or 
made  into  a  pie  with  crust  are  not  to  be 
despised. 
Salt  fish  are  “dainty”  when  made  fresh, 
broiled  and  seasoned  with  pepper  and 
cream.  Dried  beef  may  be  cooked  in 
milk,  like  cod-fish  or  frizzled  with  eggs. 
There  are  at  least  20  ways  in  which  eggs 
may  be  cooked — baked,  boiled,  scram¬ 
bled,  poached,  pickled,  or  in  omelet. 
Chickens  are  the  farmer’s  dainties,  and 
can  be  used  in  many  familiar  ways.  The 
cereals  give  a  change  too — rice,  oat  and 
wheat  flakelets  and  hominy. 
In  the  line  of  desserts,  there  are  many 
easily  prepared  dishes  that  are  relished 
by  those  whose  appetites  are  less  hearty 
and  to  remember  sometimes  the  favorite 
tastes  of  different  ones  in  the  family  and 
indulge  them,  tempts  a  slender  appetite. 
Whipped  cream  with  a  little  cake  or  a 
few  cookies  is  not  extravagant.  A  cup 
of  cream  can  be  whipped  for  a  family  of 
six,  and  needs  no  more  sugar  than  pie  or 
pudding.  When  poured  over  fruit,  fresh 
or  canned,  my  men  enjoy  it  on  a  hot  day. 
I  cool  the  cream  so  that  it  will  “whip,” 
by  hanging  the  pail  in  the  well.  Pie 
crust  will  keep  two  or  three  days  when 
mixed,  if  covered  well  in  flour  and  kept 
in  a  cool  place,  so  that  different  pies  can 
be  made  on  different  days.  Canned 
cherries  and  grapes  make  good  quickly 
baked  pies  ;  apples  are  a  standby ;  cus¬ 
tards  are  nice  ;  lemon  can  be  made  in 
many  ways,  and  cake  and  cookies  are 
legion  in  kinds.  Rice,  tapioca  and  corn¬ 
starch  puddings  are  easily  made,  and 
palatable. 
This  question  of  change  in  the  farmers’ 
diet  may  be  solved  by  care  on  the  part  of 
the  cook  to  serve  the  same  articles  of 
food  in  different  ways,  by  good  cooking 
and  by  having  things  raised  on  the  farm 
that  will  give  variety  and  please  the 
taste.  I  ought  to  have  experience  on 
this  subject,  for  I  have  had  in  my  family 
for  years  an  invalid  whose  appetite  has 
needed  coaxing,  as  well  as  hearty  men, 
who  must  be  substantially  fed. 
One  word  more  :  it  is  often  the  fault  of 
the  farmer  in  not  providing  fruit  and 
vegetables  of  all  kinds,  that  the  house¬ 
wife  does  not  use  a  greater  variety.  It 
is  impossible  to  “  make  bricks  without 
straw.”  Let  me  urge  the  “Johns” — I 
know  they  read  this  department — to  raise 
these  necessaries  for  their  families,  and 
there  will  be  more  farmers’  children  who 
will  love  the  farm  and  will  not  be  eager 
to  leave  the  old  home,  molly  wiggins. 
Dainty  Cookery  for  the  Farm 
Table. 
TO  cater  successfully  to  the  appetite 
of  a  number  of  persons  is  one  of 
the  most  difficult  tasks  of  the  housewife. 
She  is  a  Martha,  “  troubled  about  many 
things,”  and  the  cooking  and  arrange¬ 
ment  of  meals  is  only  one  of  the  numer¬ 
ous  duties  she  is  called  upon  to  perform. 
What  wonder  then  she  sometimes  falls 
When  Baby  was  sick,  we  gave  her  Castorla, 
When  she  was  a  Child,  she  cried  for  Castorla, 
When  she  became  Miss,  she  clung  to  Castorla, 
When  she  had  Children,  she  gave  them  Castorla 
into  certain  ruts,  and  imagines  that  out¬ 
side  of  the  few  standard  dishes  she  hab¬ 
itually  prepares,  she  has  neither  time 
nor  strength  for  culinary  experiments. 
Confinement  to  the  house,  and  the  sight 
and  smell  of  food  in  course  of  prepara¬ 
tion  for  the  table,  take  the  keen  edge 
from  appetite,  and  the  overburdened  wife 
and  mother  often  feels  that  whatever  will 
appease  the  pangs  of  hunger,  ought  to 
be  accepted  without  dissatisfaction. 
Nature,  however,  teaches  in  her  own 
bounteous  way,  that  a  diversity  of  food 
is  essential  to  the  highest  development 
and  well-being  of  man.  Fruits,  vege¬ 
tables,  and  meats  of  various  kinds  are 
offered  for  our  selection,  all  of  which 
play  an  important  part  in  the  great  ques¬ 
tion  of  diet.  Looking  closely,  we  see 
that  the  healthiest  and  happiest  families 
are  found  in  homes  where  a  variety  in 
cookery  prevails,  and  due  attention  is 
paid  to  the  peculiar  tastes  and  constitu¬ 
tional  tendencies  of  its  individual  mem¬ 
bers;  that  it  is  not  alone  necessary  to 
satisfy  appetites  but  sometimes  to  tempt 
them;  that  in  the  preparation  of  whole¬ 
some,  appetizing  dishes,  thus  promoting 
good  digestion,  one  is  doing  more  for  the 
regeneration  of  the  world  than  nine- 
tenths  of  the  so-called  philanthropists  and 
reformers. 
The  housewife  owes  something  to  her¬ 
self  ;  yet  she  will  find  it  entirely  practi¬ 
cable,  with  proper  planning  and  arrange¬ 
ment,  to  frequently  vary  the  bill  of  fare 
without  too  great  a  consumption  of  time. 
Let  us  first  consider  soups.  There  is 
nothing  more  nutritious,  nor  more  ac¬ 
ceptable  to  the  majority  of  palates  than 
a  well-made  soup,  but  it  is  rarely  found 
on  the  rural  table,  the  reason  generally 
given,  being:  “It  is  too  much  fuss  and 
trouble.”  A  meat  soup  should  be  made  the 
day  before  it  is  to  be  eaten.  The  pot  can 
be  placed  on  the  back  of  the  range,  and 
its  contents  left  to  simmer  for  several 
hours.  When  the  meat  is  thoroughly 
done,  it  should  be  removed  with  the 
bones,  and  the  liquor  set  aside  to  cool. 
There  surely  is  but  little  labor  so  far. 
The  next  day  remove  the  fat,  season,  and 
heat  for  the  table. 
The  meat  can  be  used  in  a  dozen  de¬ 
lectable  ways,  and  form  a  succession  of 
excellent  breakfasts  and  dinners.  It  will 
make  a  hot  stew,  or  can  be  pressed, 
minced,  pickled,  curried,  made  into  pies, 
croquettes,  salads,  served  on  toast,  etc., 
etc.  Indeed,  there  are  almost  endless 
possibilities  in  an  intelligently-managed 
soup  bone.  The  leavings  of  any  kind 
of  meat  or  fish  can  be  utililized  for  the 
daintiest  of  dishes. 
It  is  to  the  purpose  only  to  offer  such 
suggestions  as  will  show  that  much  that 
is  really  valuable  in  fancy  cookery  is 
neither  difficult  nor  expensive.  Tired 
adults  and  growing  children  often  find  a 
delicate  dessert  the  most  tempting  dish 
on  the  table.  The  appetite  sometimes 
revolts,  especially  in  warm  weather,  at 
the  substantials,  and  a  dainty  pudding 
or  a  dish  of  fruit  gratifies  the  taste  and 
sustains  the  stomach  until  wearied  nature 
has  time  to  readjust  herself.  The  founda¬ 
tion  of  nearly  all  light  puddings  is  a 
custard  made  of  a  quart  of  milk,  four 
eggs,  and  a  cup  of  sugar,  cooked  in  a  dou¬ 
ble  boiler.  A  well-known  teacher  gives  75 
recipes  that  are  simply  variations  of  this 
rule.  It  can  be  frozen,  made  with  choco¬ 
late,  tapioca,  sago,  rice,  gelatine;  flavored 
with  any  extracts,  served  with  nuts,  jel¬ 
lies,  fruit  or  cake.  If  one  wishes  to 
economize  with  eggs,  wheat  flour  is  the 
preferred  thickening,  as  its  presence  is 
less  easily  detected  than  is  corn-starch. 
Enough  can  be  made  for  two  days,  and, 
with  different  combinations,  two  pud¬ 
dings  can  be  made  out  of  one. 
Vegetables  are  susceptible  of  a  great 
variety  of  treatment ;  potatoes  especially 
lend  themselves  to  numerous  savory 
dishes.  An  egg,  a  sprinkling  of  sweet 
herbs,  and  a  bit  of  gravy  will  transform 
them  into  a  relish  that  has  made  the 
reputation  of  a  professional  cook. 
There  are  few  families  but  welcome 
from  time  to  time  a  change  in  bread, 
Boston  brown  bread,  if  home-made,  being 
esteemed  a  special  luxury.  With  the 
proper  dish,  holding  about  two  quarts,  a 
funnel  in  the  center  and  a  tight-fitting 
cover,  which  can  be  bought,  or  made  to 
order  by  any  tinman  for  50  cents,  the 
steaming  of  bread  or  a  pudding  is  no 
longer  a  dreaded  task.  If  the  water  in 
which  it  is  immersed  is  kept  boiling,  it 
will  need  no  other  attention. 
Pomona  is  a  goddess  who  should  be 
worshipped  in  every  household.  Fruits 
are  the  choicest  gift  Nature  has  given  to 
man.  Of  all  articles  of  food  they  are 
accepted  with  the  least  reservation.  From 
the  strawberries  of  June  to  the  apples  of 
winter,  they  form  an  unceasing  round  of 
healthful,  deliciotts  dishes.  They  are  like 
good  manners,  in  place  on  all  occasions, 
and  their  highest  state  of  perfection  is 
when  they  are  served  most  simply. 
Expensive  living  consists  in  buying  out 
of  season,  and  in  a  great  variety  at  a 
time.  It  is  not  so  much  what  you  have, 
as  when  you  have  it ;  not  so  much  a  dif¬ 
ferent  dinner  each  day,  as  too  many 
courses,  that  cost.  But  practical  econ¬ 
omy  and  dictetical  wisdom  demand  a  suc¬ 
cession  of  good  things  upon  our  tables. 
The  farmer  who  does  not  grow  a  fine 
garden,  and  an  abundant  supply  of  fruits 
for  his  own  use,  is  guilty  of  unpardonable 
negligence.  It  is  the  cheapest  and  easiest 
way  of  furnishing  a  family  with  luxurious 
living,  and  a  woman  so  provided  will 
scarcely  fail  to  satisfy  the  most  fastidious 
taste  for  fancy  cookery,  dob  a  v.  burtis. 
am 
/^foMCUR E / The  fact  that  AYER’S  Sarsapa- 
^  rilla  cures  others  and  will 
cure  you  makes  plain  and 
LOon a  \sLEkpl  simple  the  reason  why  this 
i  -MM  q  W  »m  medicine  has  proved  itself  so 
LEAR ■  0  (LONG B  woncterful  a  success  for  half 
KIN  I  JES.  LIFE!  ?  century.  The  argument 
L  _-*>»■  f'LZrjfe  W-  -  -A  is  brief  and  to  the  point,  and 
x  life  H  fV|h,  commends  itself  to  every 
£r  I  Dim  H  ,ALTlkl  one  who  reads  it. 
Blyi 
clear! 
skin! 
sleep 
Y'- 
LONG 
LIFE 
XI 
MENTAL 
ENERGY 
STRONG 
NERVES 
AYER’S 
Sarsaparilla 
“"AVER’S - 1 
SARSAPARI  LLA  I  *s  comPosed  °f  Die  best,  most 
k _ W  expensive,  and  highest  grade 
Alterative  and  Tonic  ingredients  known  to  the  medical 
fraternity,  to  Chemistry,  and  to  Pharmacy.  Our  method 
of  extracting  and  concentrating  the  full  medicinal  power 
and  curative  value  of  each  ingredient,  is  the  best,  most 
scientific,  and  comprehensive  which  human  ingenuity  and 
skill  ever  devised,  and  is  more  expensive  than  other  man¬ 
ufacturers  find  it  profitable  to  adopt.  The  result  is  a  pow¬ 
erful  blood-purifier,  which  is  uniform  in  strength,  taste,  and 
appearance.  Ayer’s  Sarsaparilla  cures  disease  by  remov¬ 
ing  the  conditions  which  tend  to  produce  it.  It  purifies 
vitalizes,  and  enriches  the  blood,  as  no  other  remedy  can, 
and  it  cures  all  ailments  originating  in  impure  blood,  such 
as  Scrofula  and  Scrofulous  diseases,  Eczema,  Chronic 
Catarrh,  Rheumatism,  Dyspepsia,  or  Indigestion,  and 
diseases  of  the  Stomach,  Liver,  Kidneys,  and  Bowels. 
AYER’S  Sarsaparilla 
Prepared  by  Dr,  J.  0.  Ayer  &  Go.,  Lowell,  Mass. 
Has  cured  others,  will  cure  you 
••9e«eoeee 
It  is  for  the  cure  of  dyspepsia  and  its 
•  attendants,  sick-headaohe,  constipa- 
tion  ami  piles,  that 
•tutt’s  Tiny  Pills; 
B  have  become  so  famous.  They  act  O' 
gently,  without  griping  or  nausea. 
PATENTS 
THOMAS  P.  SIMPSON,  Washington, 
D.C.  No  attorney’s  fee  until  patent  Is 
obtained.  Write  tor  Inventor’s  Guide 
BOILING  WATER  OR  MILK. 
EPPS’S 
GRATEFUL-COMFORTING. 
COCOA 
LABELLED  X  LB.  TINS  ONLY. 
KING  OF  THE  ROAD-MAKERS. 
FORSTER’S  PATENT 
ROCK  BREAKER 
FOR  MACADAM. 
Properly  cubed.  No  gear-wheels  to 
break.  Product,  10  to  200  tons  per 
day,  according  to  sl/.e.  Over  flr.O 
In  use.  FOR  COARSE  AND 
FINE  CRUSHING.  Does  the 
work  of  any  other  breaker  with  one- 
third  the  power  and  one-half  the 
expense  for  keeplug  in  repair. 
Mounted  on  iron  trucks  so  that  stone 
can  be  broken  just  where  needed, 
without  extra  handling.  Only  man¬ 
ufacturers.  Correspondence  solicited. 
TOTTEN  &  HOGG  FOUNDRY  CO.,  23rd  Street  and  Railroad  Avenue,  PITTSBURG,  PA. 
