T>he  RURAL  NEW-YORKER 
987 
cold  boiled  rice,  vegetables,  cither  cooked 
or  fresh,  together  with  eggs  and  cheese, 
which  may  be  served  hot  or  cold,  to  fam¬ 
ily  or  guest,  that  the  housewife  need  not 
be  at  a  loss  for  variety  in  supper  dish¬ 
es.  Those  with  a  foundation  of  cold 
meat,  rice,  or  cooked  vegetables,  must, 
of  course,  bare  a  little  more  forethought 
in  their  preparation  than  others,  and  it’s 
a  good  plan  when  arranging  for  the  heav¬ 
iest  meal  of  the  day  to  look  out  for  plen¬ 
ty  of  left-overs. 
Hashed  Meat  with  Mashed  Potatoes. — • 
Put.  enough  cold  cooked  meat,  lamb, 
chicken  or  veal,  through  the  meat  chop¬ 
per  to  make  two  cupfuls.  Moisten  it 
with  a  little  gravy  or  cream  ;  Beta  son 
with  salt  and  pepper.  Chop  two  small 
onions  very  fine,  and  brown  slightly  in  a 
tablespoonful  of  butter;  add  this  to  the 
meat,  and  put  all  in  a  saucepan,  and 
heat,  adding  more  gravy  or  cream  as  it 
absorbs.  ITavo  ready  some  hot  mashed 
potatoes;  if  there  are  cold  ones,  add  a 
little  milk  and  reheat  them  in  a  double 
boiler,  then  beat  until  light,  and  smooth. 
Pile  the  potatoes  around  the  edge  of  a 
hot  serving  dish,  and  sprinkle  them  light¬ 
ly  with  finely  minced  parsley,  and  put 
the  hot  hashed  meat  in  the  centre. 
Creamed  Chicken  in  Crumbs. — Make 
two  cupfuls  of  white  sauce,  use  at  least 
one  cup  of  chicken  stock  or  thin  cream, 
season  it  well,  and  add  a  tahlespoonful 
of  lemon  juice,  then  stir  in  two  cupfuls 
of  chopped  chicken  meat.  Put  it  iu  an 
oiled  baking-dish,  or  individual  ones, 
with  a  layer  of  buttered  crumbs  in  the 
bottom,  and  cover  the  top  with  more  of 
the  crumbs,  dot  with  butter,  and  bake 
until  the  crumbs  are  brown. 
Minced  Lamb  and  Green  Peas. — Mix 
two  and  one-half  cupfuls  of  chopped 
lamb,  either  boiled  or  roasted,  with 
plenty  of  gravy  and  seasoning,  and  heat 
in  a  well-buttered  frying  pan.  Take  a 
large  cupful  of  cold  pCas,  drained  dry, 
and  mix  with  one  cupful  of  cream  sauce, 
and  heat  until  hot.  Put  the  meat  in  the 
centre  of  a  round  serving  dish,  and  ar¬ 
range  a  border  of  the  peas  around  it, 
and  garnish  the  outer  edge  with  parsley 
or  watercress. 
Lamb  and  Macaroni. — Remove  the  skin 
arid  fat  from  thin  slices  of  cold  roast 
lamb.  Cover  the  bottom  of  a  buttered 
baking  dish  with  fine  cracker  crumbs, 
sprinkle  with  a  little  salt  and  pepper, 
and  cover  with  a  layer  of  cold  boiled 
macaroni,  add  another  of  meat  and  an¬ 
other  of  the  macaroni,  and  so  on  until 
the  dish  is  two-thirds  filled,  then  pour 
over  all  one  cupful  of  well  seasoned  and 
strained  tomatoes,  and  top  with  buttered 
cracker  crumbs.  Bake  in  a  quick  oven 
until  brown. 
Chicken  and  Rice. — Moisten  two  cup¬ 
fuls  of  chopped  chicken  meat  with  gravy 
or  cream,  and  season  well.  Cut  rip  two 
small  green  peppers,  and  Ternove  the 
seeds,  and  chop  very  fine ;  add  this  to 
the  meat.  Put  a  layer  of  cold  boiled  rice 
in  the  bottom  of  baking  dish,  and  dot 
with  butter,  then  a  layer  of  meat,  and 
repeat  until  the  dish  is  filled.  Top  with 
buttered  bread  crumbs,  pour  on  enough 
hot  milk,  cream,  or  gravy  to  moisten  it 
well ;  cover  and  bake  twenty  minutes, 
thou  remove  the  cover  and  brown. 
Cold  Meat.  With  Pea  Salad. — This 
makes  a  very  pretty  company  dish.  Slice 
some  cold  chicken  or  lamb,  in  equal  sized 
slices,  and  trim  carefully.  Place  these, 
overlapping  each  other,  on  a  chilled  plat¬ 
ter,  and  around  the  meat  put.  crisp  white 
lettuce  hearts  filled  with  cold  cooked  peas 
mixed  with  plenty  of  mayonnaise  dress¬ 
ing.  Lamb  is  delicious,  as  well  as  very 
atruetive.  served  sliced  in  this  way  with 
a  border  of  mint  jelly,  cut  iu  tiny  cubes, 
instead  of  the  lettuce  and  peas. 
Jellied  Meat  and  Vegetables. — Cook 
one  cupful  of  stock,  one  cupful  of  hot 
water,  and  a  little  beef  extract,  with  one 
tablespoonful  each  of  minced  onion  and 
parfiley,  for  five  minutes.  Soften  one 
tablespoonful  of  gelatine  in  cold  water, 
and  pour  *Lhe  hot  stock  over  it ;  stir  un¬ 
til  dissolved,  then  strain.  Place  alter¬ 
nating  layers  of  thinly  sliced  cold  chicken 
or  lamb  in  a  plain  mould,  with  cold 
cooked  peas,  and  carrots  cut  in  tiny 
cubes.  Add  a  sprinkle  of  lemon  juice 
to  each  layer  of  meat  .and  pour  the 
jelly  over  'all.  Set  on  ice  or  iu  a  cool 
place  until  the  jelly  is  firm.  Serve 
evenly  sliced,  with  lettuce,  watercress  or 
parsley. 
Creamed  Fish  in  Cucumbers.— Flake 
some  cold  cooked  fish.  Make  a  cream 
sauce  rather  thick,  and  add  the  fish  with 
a  dash  of  lemon  juice,  and  reheat.  Cut 
three  or  four  large  cucumbers  in  two 
lengthwise,  and  scoop  out  the  inside. 
Prop  the  shells  in  very  hot  water  and 
leave  them  until  heated  through,  then 
lift  out  and  wipe  dry.  Fill  these  while 
hot  with  the  fish,  and  serve  at  once,  on 
small  heated  plates,  with  a  little  water¬ 
cress  or  parsley  beneath. 
Stuffed  Green  Peppers. — Cut  off  the 
end  of  four  greeu  peppers,  and  remove 
the  seeds  and  membrane,  then  parboil 
them  iu  salted  water  for  fifteen  minutes, 
and  drain.  Brown  two  tablespoonfuls  of 
minced  onion  in  two  of  butter,  add  one- 
half  cup  of  cold  cooked  rice,  one  cupful 
of  finely  chopped  cold  boiled  ham,  and 
one  cupful  of  brown  sauce  or  good  gravy ; 
season  with  salt  and  pepper,  and  fill  the 
peppers  with  the  mixture.  Cover  the 
tops  with,  fine  cracker  crumbs,  add  bits 
of  butter,  and  bake  in  a  quick  oven  for 
15  or  20  minutes.  Set  each  pepper  ou 
a  round  of  toast,  and  serve  with  them 
more  of  the  brown  sauce. 
Tomatoes  and  Cheese. — Select  good- 
sized  tomatoes,  smooth  and  round. 
Plunge  them  in  boiling  water  and  re¬ 
move  the  skins,  then  chill.  Cut  them  iu 
thick  slices,  and  arrange  these  on  a  dish 
with  lettuce.  Cover  the  top  of  each 
slice  with  grated  American  cheese,  then 
add  a  spoonful  of  stiff  mayonnaise,  and 
top  with  a  stuffed  olive. 
ROSAMOND  LAMP  MAN. 
Short  Cake ;  Asparagus 
I  like  my  Sally  Luun  recipe  best,  of  all 
for  making  a  strawberry  short  cake.  It 
follows:  One  cup  sugar,  half  cup  butter, 
stir  well  together,  and  then  add  one  or 
two  eggs ;  put  in  one  pint  of  sweet  milk, 
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Embroidery  Designs 
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942 —  Design  for  Embroidering  Initials  in 
Cross  Stitch  Style.  Twenty-four  transfers  of 
one  letter  are  included  iu  each  pattern.  The 
transfer  patterns  are  two  and  three-quarter 
inches  in  length. 
943 —  Design  for  Embroidering  a  Band  six 
inches  in  width.  Two  yards  are  given.  Price 
of  each  transfer  jiattern  10  cents. 
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and  sufficient  flour  to  make  a  batter  about 
as  stiff  as  cake;  put  in  three  teaspoons 
of  baking  powder ;  bake  in  two  square 
tins.  The  strawberries  may  be  added  as 
usual.  I  usually  use  for  cakes  such  as 
this  and  gingerbread  the  fat  from  a  too 
fat  ben.  I  find  that  this  fat  properly 
rendered,  answers  the  same  purpose  as 
butter  in  cakes  such  as  I  have  mentioned. 
A  pinch  of  salt  is  needed.  In  cakes  that 
have  fruit,  molasses,  or  spices  added,  the 
delicate  flavor  of  the  butter  is  not  evi¬ 
dent,  so  that  other  shortening  is  just  as 
satisfactory- 
Most  housewives  are  very  extravagant, 
in  their  use  of  the  delicate  asparagus.  I 
have  seen  so  many  women  cut  off  the 
white  ends  and  throw  them  away.  Others 
serve  them,  only  to  see  them  discarded 
because  of  toughness.  If  one  does  not 
care  to  use  these  “butts"  for  soups,  they 
are  well  worth  a  little  extra  trouble.  I 
take  each  stalk  separately,  and  pare  the 
ends,  much  as  I  do  rhubarb.  If  it  is 
then  cooked  and  served  in  the  usual  way 
there  is  no  discarded  part.  The  work  is 
not  so  much  as  it  sounds,  because  one 
soon  learns  to  do  it  quickly.  An  omelet 
for  breakfast  is  improved  if  some  left¬ 
over  asparagus  tips  are  added.  l.  s. 
Mulberries,  Strawberries  and  Pineapples 
Mulberry  Jam. — This,  like  black  cur¬ 
rant,  is  considered  soothing  for  colds  and 
sore  throat.  Put  the  mulberries  iu  an 
earthenware  dish  on  a  corner  of  the  stove 
until  the  gentle  heat  causes  the  juice  to 
flow  from  them.  Pour  off  the  juice, 
measure  it,  and  to  a  pint  of  juice  add 
2y>  pounds  of  sugar.  Put  these  in  the 
preserving-pan  and  stir  until  the  sugar 
is  dissolved.  After  it  has  boiled  five  min¬ 
utes  add  two  pounds  of  berries.  Boil 
gently  for  half  an  hour  and  try  to  keep 
the  berries  whole.  Then  set  it  aside  in 
the  pan  to  cool,  and  next  day  boil  it 
gently  for  another  half-hour.  If  the  juice 
sets  on  a  little  being  put  out  in  a  saucer 
to  cool,  the  jam  is  ready.  If  it  does  not, 
then  the  jam  must  have  further  boiling. 
Mulberries  have  not  much  pectin — the 
natural  gelatine  more  or  less  present  in 
fruits — and  do  not  thicken  readily.  Mul¬ 
berry  jelly  will  not  stiffen,  but  a  mixture 
of  mulberries  and  damson  plums  makes 
a  very  good  jelly,  the  plums  having 
enough  pectin  'to  stiffen  it. 
Canned  Strawberries. — Wash  firm  ber¬ 
ries  and  place  in  glass  jars.  When  filled 
with  fruit  place  in  deep  kettle  filled  with 
lukewarm  water.  Place  cover  on  kettle 
and  bring  to  boiling  point.  To  every  six 
jars  of  strawberries  take  two  and  ouc- 
half  pounds  of  sugar  and  three  quarts 
of  water.  When  sugar  is  entirely  dis¬ 
solved  allow  the  syrup  to  boil.  Remove 
jars  of  fruit  from  boiling  water,  remove 
the  covers,  fill  with  the  boiling  syrup  and 
seal  airtight.  This  method  of  canning 
strawberries  will  leave  the  berries  whole 
and  of  very  attractive  appearance. 
Sweet  Pickled  Pineapple.  —  Seven 
pounds  pineapple,  sliced ;  three  and  one- 
half  pounds  brown  sugar,  three  and  one- 
half  pints  vinegar,  one  tablespoon  whole 
cloves,  one  stick  cinnamon,  broken  into 
small  bits.  Boil  the  sugar,  vinegar  and 
spices  together  for  10  minutes.  Add  the 
fruit  uud  boil  until  the  fruit  is  tender. 
Remove  pineapple  and  place  iu  glass  jars. 
Boil  the  Syrup  for  15  minutes,  pour  over 
the  fruit  and  seal. 
Preserved  Pineapple. — Pare  the  pine¬ 
apple,  extract  the  eyes,  and  with  a  silver 
fork  tear  the  fruit  in  pieces  of  desired 
size.  Weigh  fruit  and  allow  one  pound 
of  sugar  to  eaeh  pound  of  fruit.  Place 
in  a  large  kettle  alternate  layers  of  fruit 
and  sugar  and  pour  over  one  cup  of 
water  for  every  pound  of  sugar  used. 
Bring  slowly  to  the  boiling  point.  Boil 
three  minutes.  Remove  pineapple,  drain 
and  return  to  kettle  all  the  syrup  that 
drains  from  fruit.  Boil  the  syrup  twenty 
minutes,  add  the  pineapple,  boil  fifteen 
minutes,  when  the  fruit  should  be  ten¬ 
der.  Boil  the  syrup  to  desired  consist¬ 
ency  and  seal  in  jars. 
Unity  in  Cooking 
“IIow  shall  we  cook  the  steak  for  din¬ 
ner?”  Aunt  Martha  inquired. 
“Broil  it,"  I  answered,  with  a  sudden 
remembrance.  “Will  you  please  turn  the 
drafts  on  the  range,  Aunt  Martha?" 
With  a  disapproving  look.  Aunt  Mar¬ 
tha  turned  on  the  drafts. 
“How  shall  I  prepare  the  tomatoes?” 
“We’ll  scallop  them,"  I  decided. 
“Is  dessert  ready?" 
“I  have  a  Tice  pudding  in  the  tireless,” 
I  announced  triumphantly. 
So,  laboriously  dinner  was  made  ready. 
It  was  a  very  good  dinner,  too.  That 
evening  as  we  rested  behind  the  porch 
vines  Aunt  Martha  murmured  thought¬ 
fully  :  “Fireless,  oven,  top-of-sltjove. 
Really  it  is  rather  confusing,  you  know, 
dear.” 
“Humph,”  I  responded  resignedly. 
“Please  let’s  get  it  over  with.”  For,  be  it 
known,  Aunt  Martha’s  methods  of  house¬ 
keeping  are  not  as  those  of  her  niece. 
“Yesterday  you  cooked  meat  in  the 
fireless  and  heated  the  oven  for  a  pan  of 
biscuits,”  she  continued  relentlessly. 
“The  day  before  that — ” 
“What  should  I  have  done?”  I  cut  in, 
not  relishing  this  catagory  of  my  short¬ 
comings. 
“Unity  in  cooking,”  said  Aunt  Martha 
severely,  “is  just  as  important  as  unity 
in  dress  or  in  house-furnishings  or  in 
architecture.  I  sincerely  hope  the  time 
will  come  when  it  will  be  considered  as 
poor  taste  to  serve  a  meal  one  dish  of 
which  is  fried,  another  stewed,  another 
baked,  another  broiled,  as  it  would  be  to 
wear  a  gown  with  crochet  collar,  knitted 
yoke,  tatted  sleeve  ornaments  and  ma¬ 
chine-made  lace  skirt.” 
“What  an  idea,”  I  gasped.  “Aunt 
Martha,  you  are  certainly  a  most  aston¬ 
ishing  woman.” 
"The  waste  of  fuel  is  scandalous,”  she 
explained.  “Think  of  heating  the  range 
for  a  dozen  biscuits  one  day  and  for  a 
pint  of  tomatoes  the  next !  But  I  con¬ 
sider  the  waste  of  nerve  force  even  more 
important.  It  is  one  of  the  reasons 
why  housekeeping  is  considered  hard 
work,  I  believe.” 
“One  would  grow  tired  of  Irish  stews,” 
I  remarked  frivolously  to  cover  my  real 
interest 
“On  Monday  yon  generally  wash  the 
best  clothes  at  home,”  said  this  vener¬ 
able  housekeeper.  “Therefore  you  need 
extra  fire  in  the  Tange  for  heating  water 
and  making  starch.  But  the  oven  is 
empty;  so,  obviously,  that  is  the  proper 
pbu-e  to  cook  the  dinner.” 
“The  whole  dinner?” 
“Assuredly.  It  doesn’t  require  much 
thought  to  plan  delicious  dinners  that 
all  go  in  the  oven. 
“Tuesday  morning  you  usually  iron 
and  again  heat  the  range.  One  end  of 
the  stove  will  easily  accommodate  the 
irons.  Put  the  steam  cooker  over  the 
other  hot  griddle  and  your  dinner  will 
practically  cook  itself,  meat,  vegetables, 
dessert. 
“Wednesday  and  Thursday — ” 
"I  rest  and  gad  and  take  it  easy,”  I 
i  n  ter  r  n  pted  sham  el  essl  y . 
“Then  that  is  the  time  for  quick  top- 
of-the-stove  cooking,”  laughed  Aunt  Mar¬ 
tha.  “You  enjoy  fried  meats  occasion¬ 
ally,  and  French  potatoes  and  griddle 
cakes  and  the  like.  They  require  only 
a  small  ‘quick’  fire.  On  the  days  when 
you  ‘gad’  put  the  whole  dinner  in  the 
tireless  and  forget  you  are  a  housewife. 
“Friday  is  cleaning  day.  ITere  again 
the  fireless  assumes  a  halo  of  usefulness. 
Cleaning  day  is  hard  for  most,  women. 
But  what  really  tells  on  them  is  having 
to  go  into  the  kitchen  and  cook  dinner 
after  an  exhausting  morning.  Think  how 
nice  to  find  dinner  waiting  to  be  served 
when  the  hour  arrives.” 
“I  am  thinking,”  I  answered  contritely. 
“Saturday  is  baking  day.  You  scarce¬ 
ly  can  spare  space  iu  the  oven  but  the 
whole  top  of  the  stove  is  hot  and  un¬ 
occupied.” 
“Irish  stow,”  I  suggested  humbly. 
Aunt.  Martha  laughed  again  like  the 
dear  soul  she  is. 
"Then  on  Sunday  the  fireless  again. 
Plan  the  very  best  dinner  you  can,  but 
cook  it  in  the  tireless.  Never  acquire  the 
habit  of  spending  the  best  part  of  Sun¬ 
day  in  the  kitchen.” 
It  is  truly  wonderful  how  much  work 
and  energy  a  little  unity  in  the  cooking 
methods  will  save.  Why  not  do  a  bit 
of  specializing  in  our  housekeeping  meth¬ 
ods?  ALICE  MARGARET  ASHTON". 
Rose  Petal  Jelly  or  Tonic 
Will  some  one  let  me  know  how  I  can 
make  some  kind  of  jelly  or  rose  tonic  out 
of  rose  petals?  airs.  m. 
Cheese  Cake 
Will  you  give  a  recipe  for  making 
cheese  cakes,  the  kind  that  is  sold  iu  ail 
bakeries?  mrs.  g.  l. 
Cheese  cakes  are  made  by  adding  egg, 
sugar  and  flavoring  to  fresh  curd,  such  as 
is  used  for  cottage  cheese.  Add  one  egg 
to  one  cupful  of  curd,  beat  smooth,  and 
beat  in  one-half  cup  of  sugar,  and  a 
piece  of  butter  the  size  of  a  walnut ;  flavor 
with  vanilla,  nutmeg,  or  any  other  spice. 
Line  a  pie  plate  with  paste,  and  fill  with 
this  mixture;  bake  without  a  top  crust. 
Sometimes  currants  are  added  to  the 
curd.  If  one  has  a  little  cream  to  add 
to  the  curd,  instead  of  the  piece  of  but¬ 
ter,  it  is  richer  in  flavor. 
Two  Rhubarb  Recipes 
Rhubarb  Cornstarch  Pudding. — Use 
rhubarb  in  inch  lengths  from  which  the 
skin  has  not  been  removed — this  gives 
the  pink  tint  to  the  dessert.  Cook  and 
strain.  To  two  cups  of  juice  use  one  cup 
of  sugar  and  two  tablespoonfuls  of  corn¬ 
starch.  Let  the  rhubarb  juice  come  to  a 
boil.  Stir  sugar  and  cornstarch  togeth¬ 
er  and  then  stir  into  the  boiling  juice. 
Stir  until  it  thickens.  Remove  from  the 
stove  and  pour  over  it  the  beaten  white 
of  oue  egg  into  which  a  tablespoonful  of 
sugar  has  been  beaten.  Place  in  the  oven 
to  brown. 
Rhubarb  Meringue  Pie. — Mix  one  and 
one-fourth  cups  of  sugar  with  two  table- 
spoonfuls  of  flour  and  add  to  two  cups 
of  rhubarb,  peeled  and  cut  in  small 
pieces,  or  chopped ;  then  add  the  yolks  of 
two  eggs  slightly  beaten  and  a  tenspoon- 
ful  of  butter.  Have  a  pie  plate  lined 
with  rich  paste  and  fill  with  the  mixture; 
bake  in  a  moderate  oven  until  the  fruit  is 
tender.  Make  a  meringue  of  the  whites 
of  the  eggs  beaten  stiff  and  two  table¬ 
spoonfuls  of  powdered  sugar.  Put  over 
pie  and  brown  in  the  oven. 
