1891 
i5 
THE RURAL NEW-YORKER. 
THE BEST CHEESE DISHES. 
HILE cheese is a staple everywheie, 
and agreeable to nearly all palates; 
and while food economists unite in pro¬ 
nouncing it one of the most nutritious 
articles of diet both absolutely and in pro¬ 
portion to its cost, the fact remains that 
many people find it so indigestible as to 
become a tabooed relish as far as they are 
concerned. 
Dr. Heath is authority for the statement 
that if the natural amount of bicarbonate 
of potash (which has been lost in the whey) 
be added to cooked cheese dishes, they will 
be most digestible as well as most nutri¬ 
tious. For this use he advises one-fourth 
ounce of bicarbonate of potash to a pound 
of cheese. 
Mrs. Abel is a staunch advocate of cheese- 
dishes, both for the sake of economy and of 
variety; and contrary to the accepted idea, 
she states that almost any cheese will give 
good results in these dishes. We give a 
number of her recipes, together with some 
others, to which those of our readers who 
are experimentally inclined may add the 
“natural ” amount of bicarbonate of pot¬ 
ash, and thus discover for themselves 
whether the cheese is rendered more suited 
to their needs, or to the whims of that of¬ 
ten most unyielding tyrant, the individual 
stomach. 
Grated Cheesk.— This may be simply 
served with bread and butter, or it may be 
added to mashed potato, to porridges, or to 
any starchy foods, like rice, sago, etc. It 
should be stirred into these while they are 
hot, and only a very small amount need be 
used. 
Welsh Rarebit.— The simplest form of 
this is prepared by pouring hot salted 
water over toasted bread to soften it, 
and then covering the toast with grated 
cheese. The slices are placed in the oven 
until the cheese is melted, when they are 
laid together in sandwich fashion. Another 
method is to stir one tablespoonful of 
butter and one cup of milk, with one half 
pound of cheese, over a gentle fire until the 
mixture is smooth, when it is to be spread 
upon the toast. A third form of this relish, 
consists in adding two egg yolks, one half 
teaspoonful of mustard, one tablespoonful 
of butter, and a pinch of Cayenne pepper to 
one-fourth pound of grated cheese. This 
paste is spread on the toast, and the whole 
set in the oven for five minutes or less. 
YOBKSHIIiE RAHEBIT AND “ GOLDEN 
Buck.”— The first of these consists merely 
in the addition of two thin slices of broiled 
bacon to the Welsh rarebit. The second 
has a poached egg instead of the bacon. 
These are laid on the top of the slice of 
cheese-covered toast. 
Cheese Custards. —Allow one egg, one 
tablespoonful of grated cheese, one half 
teaspoonful of butter (or one tablespoouful 
milk or cream) and a little salt and pepper 
to each person. Cook in little cups set in a 
dish of hot water, or over steam; or the 
custards may be baked. 
Smothered Bread.— This is one of the 
dishes in which stale bread will not betray 
itself. Butter slices of stale bread, and 
soak it for a moment in a liquid composed 
of salted milk and egg in the proportion 
of three eggs to one and one-half cupful 
of milk, and one teaspoonful of salt. Day 
the bread in a Hat pan, cover with grated 
cheese, and bake or steam for a few 
minutes. 
Fondamin.— This noted foreign recipe 
contains the bicarbonate as one of the in¬ 
gredients. These are one fourth pound 
grated skim cheese, one gill of milk (in 
which has been dissolved as much bicar¬ 
bonate of potash as will lie on a three-ceut 
piece), one-fourth tablespoouful of mustard, 
one half saltspoouful of white pepper, a 
few grains of Cayenne, one ounce, of butter, 
a grating of nutmeg, three eggs and two 
tablespoonfuls of baked flour. Warm all 
but the eggs together, stirring carefully 
until the cheese is just dissolved, then add 
the beaten eggs, stir until smooth, bake in 
patty pans, and serve hot. 
liUmUattMuie gulvmisinfl. 
Please mention The R. N.-Y. toour adver¬ 
tisers. 
When Baby was sick, we gave her Castorla, 
When she was a Child, she cried for Castorla, 
When she became Sllss, she clung to Castorla, 
When she had Children, she gave them Castorla. 
Cheese-cakes. —These are not made from 
commercial cheese,but from the same foun¬ 
dation as cottage cheese, viz., lobbered 
milk drained. The materials are cream, 
curd, eggs, sugar, and sometimes butter, 
in varying proportions. One recipe was 
one cupful each of sugar, cream and milk 
curd, the yolks of five eggs, and one tea¬ 
spoonful of extract of rose. Place all but 
the flavoring over the fire In a double 
boiler and stir until thick and smooth. Re¬ 
move from the fire, and when quite cold 
add the extract, and bake in patty pans, 
lined with puff paste. Different flavorings 
may be used, or the cakes may be made 
still richer by the addition of a tablespoon¬ 
ful of butter to the recipe, while the addi¬ 
tion of a cupful of cocoanut transforms 
them into “ cocoanut cheese cakes.” 
MINCE PIES. 
REPARE the mincemeat at least a 
week before it is needed for use. 
Take three pounds of good, choice lean 
beef, raw ; chop it fine ; into this squeeze 
four oranges, raw, pulp, juice and skin, 
sprinkle with a tablespoonful of salt and 
with the hands squeeze the meat and 
oranges all together. It must be prepared 
in an earthen vessel. The second day pick 
out the orange rind, having been careful 
not to allow any seeds to enter the mixt¬ 
ure. Have ready two pounds of the best 
raisins seeded ; chop three-fourths of them 
lightly and leave the rest whole. Use one- 
half pound of suet, fresh and rubbed fine, 
free from strings or shreds; have Greening 
Apples if possible, and, after chopping 
them, add the bulk of the meat to them. 
Cut in thin slices one-fourth of a pound of 
preserved lemon, and add a teaspoouful of 
finely ground cinnamon, the same of black 
pepper, a quart of the best apple molasses 
and a pound of granulated sugar. Some 
add whisky, but the success of the pies 
does not in any wise depend on the stimu¬ 
lant, only the meat keeps better, and, if 
your sentiments do not permit this, scald 
all the ingredients together, and color with 
one cup of New Orleans molasses and a 
quart of canned huckleberries. These are 
a good substitute for currants, and worry 
and dirt. Give the pies a trial before the 
final sealing of the mince for future use. 
Sweetening and moisture are often neces¬ 
sary, but can be added later. 
Never make a mince pie thick ; it should 
be baked in a plate if possible, and if by 
chance or otherwise you go to North 
Adams, Massachusetts, there is a store 
where an honest pie plate can be bought, 
thin white porcelain with a blue edge, 
which will not crack or craze with use and 
can be recommended from Greylock to 
Omaha as a superior article. The majority 
of recipes recommend too much fruit. We 
do not much improve on our grandmothers, 
who packed the cut meat in molasses in tho 
fall and added apples and spice on the 
baking day, with the sugar and a few 
dearly bought plums and the cider for 
wetting, and with little else except maybe 
a few spoonfuls of “ the ardent,” which in 
those days was not considered siDful. The 
crust, made from the ordinary recipe, 
should for mince pie be rolled very thin. 
Bake into pies the day before using, and 
always return them to the oveu to warm 
before serving. Always serve cheese with 
mince pie, and never in large pieces. 
ELLA U. BEEBE. 
WHOSE IS THE BEST WAY? 
GUESS my ma wishes she was you ; 
you’se restin’ all the time on this 
nice stoop.” 
The frank words of my neighbor’s little 
daughter, spoken in a half rebuking, half- 
envious tone set me thinking. It would, 
indeed, be a rare sight to see Daisy’s ma in 
a clean gingham gown, white aproned, 
with the latest magazine and some light 
work handy by, “ restin’ ” in a comfortable 
rocker on her vine-shaded piazza; while 
with me it is an every-day affair; and 
hitherto I have thought nothing of it. 
Our families, houses and circumstances are 
very similar ; if there is a difference in our 
work it is seemingly in my neighbor’s 
favor. They set a rather plain table, not 
caring for “knick-knacks,” as she says; 
while we have a weakness for dainty 
dishes, a variety of food, and fruit in 
abundance; all of which, if it costs little, 
takes time to prepare. Then guests are not 
so often “happening in” there as at our 
house, and, lastly, Mrs. A. boasts of her 
perfect health, while I have little strength 
to spare. 
Is she abetter housekeeper? No; “if I 
do say it as shouldn’t;” our house is the 
sweeter and neater of the two. Then what 
is the matter ? Well, I think it is all in 
the bringing up; mother taught us, as 
girls, to rise early and to have our work 
well planned (half the battle) and done as 
far as possible in the forenoon. After din¬ 
ner always, if no time came before, we 
took a bath, put on fresh clothing, and 
“rested,” generally doing some light sew¬ 
ing and practicing some of our accomplish¬ 
ments, reading, or even taking a nap if it 
seemed good or necessary. Then, too, hav¬ 
ing been taught to think our home the best 
and dearest spot on earth, we had little 
desire for the backdoor morning gossips, 
(sad thieves of time,) or, indeed, for any 
so called “gaddings.” Of course, all out 
ings were not prohibited ; the memories of 
many pleasant ones remain with me still; 
but they were taken judiciously, and when 
they seemed altogether good. If visitors 
came, we gave them the best we had al¬ 
ready prepared. If “ pot-luck ” was rather 
thin, no apologies were made, nor did we 
spend all our time in the kitchen trying to 
improve on what we had ; but made our 
welcome all the warmer, and paid our com¬ 
pany a compliment by acting as if they 
came to visit us, instead of to eat of our 
good things. 
Daisy’s ma is still taking her morning 
nap—two hours after I am up and about 
my labor. Commencing the day behind 
time, so she remains, never “ having time” 
to dress for the afternoon, never resting, 
unless she calls it resting to dress in her 
best, leave a disorderly house, and go out 
to make calls, shop or attend some com¬ 
mittee meeting, or other semi public busi¬ 
ness. She has never heard of “ Mrs. 
Jellyby,” or “ Boora Ghoola gha; ” she has 
“no time” to read ; but much of her time 
is wasted on subjects kindred to Mrs. J.’s, 
much to the detriment of family comfort. 
Unexpected company is not desired, and 
when she invites, the whole house is upset 
for a week by the general straightening up 
and fine cookery. 
In brief, her house is seemingly only 
looked upon as a boarding and lodging 
place, where some necessary but irksome 
work must be done. It is not a home, 
where she finds her truest happiness, and 
to which she gives her best talents and ef¬ 
forts. As for me, while I think church, 
temperance and society work are both good 
and necessary, and while I wish to do my 
part in all, home is preeminent. In elevat¬ 
ing this, I hope to help all branches of 
God’s work, but the official business I 
shall leave to those who keep servants, or 
have leisure time and liking for such 
duties. MARY MANN. 
A Good Healino Ointment.— Take 
equal parts of the inner bark of sweet elder 
and sweet clover leaves and blossoms, steep 
in the same quantity of sweet lard until the 
strength is out, then strain into boxes for 
use. Be careful not to burn the lard. This 
ointment is excellent also to allay the 
burning and itching sensation in open sores. 
c R. D. 
In writing to advertisers please always 
mention The Rural New-Yorker. 
The Majority 
Of so-called cough-cures uo little more than 
Impair the digestive functions and create 
bile. Ayer’s Cherry Pectoral, on the con¬ 
trary, while it cures the cough, does not in- 
tenere with the functions of either stomach 
or liver. No other medicine is so safe and 
efficacious in diseases of the throat and 
lungs. 
“Four years ago I took a severe cold, which 
was followed by a terrible cough. I was 
very sick, and confined to my bed about four 
months. I employed a physician most of 
the time, who finally said I was in consump¬ 
tion, and that he could not help m'e. One of 
my neighbors advised me to try Ayer’s 
Cherry Pectoral. I did so, and, before I had 
finished taking the first bottle was able to 
sit up all the time, and to go out. By the 
time 1 had finished the bottle I was well, and 
have remained so ever since.”—L. D. Bixby, 
Bartonsville, Vt. 
Ayer’s Cherry Pectoral, 
FKKPAKKD BY 
DR. J. C. AYER & CO., Lowell, Mas». 
Bold by all Druggists. Price $1; six bottles, $5. 
FOR OLD AND YOUNG. 
T'lft’s tlv,' r Pills act us kindly „„ tin, 
eluld, tlie delicate female or infirm old 
age, as upon the vigorous man. 
Tuft’s Pills 
give tone and strength to the weak stom¬ 
ach, bowels, kidneys and bladder. 
GOLD MEDAL, PARIS, 1878. 
W. BAKER & CO.’S 
Breakfast Cocoa 
from which tho excess of oh 
has been removed, 
Is absolute!// pure unf¬ 
it is soluble. 
No Chert vt ca is 
aro used in its preparation. It 
has more, than three times the. 
strength of Cocoa mixed with 
Starch, Arrowroot or Sugar, 
and is therefore far more eco- 
I nomlcal, costing less than one 
I centacup. It is delicious, nour¬ 
ishing, strengthening, kasii.y 
dioksteij, and admirably adapted for invalids 
as well as for persons In health. 
Sold by Grocers everywhere. 
W. BAKER & CO., Dorchester, Mass. 
Champion Fvaporator. 
For MAPLE, SORGHUM, CIDER, 
^ AND FRUIT JELLIES. 
Oorrugntad jmn over lire box, doubling 
boiling capacity. Small intorchang--" 
able syrup nans (connected l>y si¬ 
phons) easily handled for cleans ' 
ing and storing, and a 1‘erfet 
Automatic ftcgulntor. 
The Champion is as great 
an improvement over tho 
Oook l’an as ttio latter 
wag over the old iron kot 
tie, hung on a fence rail.] 
The C. H. CRIMM 
v MFC. CO. 
idson. Ohio and 'tulland, Vt.' 
ARTHUR’S 
HOME 
MAGAZINE 
1891 
40 ™ 
YEAR 
CHOICE, CLEAN literature: 
CHEAPEST OF ITS CLASS, A A 
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Stories. Housekeeping, Fashions, Etc. 
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SEND FOR A CIRCULAR, WITH CLUB RATES, 
AND OTHER INFORMATION ; NEW STORY, ETC. 
T. S. ARTHUR &, SON, 
Philadelphia. Penna. 
Ho glad. Wo em¬ 
ploy no agents, hut 
soil direct to plant¬ 
ers at reduced prices. 
New Pear “Wilder 
Karly,” etc., New Red Raspberry “Gladstone,” etc. 
Send for free fruit catalogue and copy of (Jkkkn’s 
Fruit Gkowku. 5 books on Fruit Culture for 26c. 
Address, Gkiokn’S Nuiikkk v Co., Rochester, N. Y. 
/Q X'X'Yi 
To show you our hanasomo Household Mugti-1 
) zlne conducted by “ Jenny June” which is justl 
for20c. 
what yon want, we will send it to you 
~~ 1 months 
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Each NuMBKithas ftt pages, beautifully illus 
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Catalogue. Address 
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PATENTS 
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