1599 
ffll j-ttiu  ADVANCING. 
ZTAe  R  U  R  AL  N  EW-YO  R  K  E  R 
Winter  Preparations  in  Tennessee 
The  busy  hustling  times  of  Winter 
preparations  are  over,  but  what  a  hurry 
and  scurry  it  has  been !  Yet  bow  thank¬ 
ful  I  am  to  live  in  a  country  so  produc¬ 
tive  of  good  things  to  eat.  The  first 
empty  cans  were  filled  with  strawberries, 
some  wild  ones  mixed  with  the  tame  ones 
for  flavor.  By  the  way,  I  always  pre¬ 
serve  or  make  jam  of  the  strawberry. 
Next  on  the  list  were  cherries.  They 
were  so  scai*ce  I  thought  myself  quite 
lucky  in  obtaining  24  quarts  and  a  bit  of 
jelly.  Speaking  of  jelly.  I  flavor  apple 
jelly  with  cherry  leaves,  some  with  peach 
seed  kernels,  some  with  rose  geranium 
leaves  and  some  with  lemons  and  oranges. 
Then  dewberries,  raspberries  and  black¬ 
berries  :  these  grow  wild  and  are  so  lus¬ 
cious  .1  never  get  as  many  as  1  should 
like  to  have,  to  can.  jelly,  make  jam,  pre¬ 
serve,  and  spice.  We  used  to  dry  sack¬ 
fuls  of  thpm  to  sell,  hut  dried  berries  are 
now  a  thing  of  tlm  past.  1  have  SI  quarts 
put  by  for  Winter  use.  Peaches  were  al¬ 
most  a  failure  this  year,  and  some  car¬ 
ried  over  from  last  year  are  all  we  have 
for  this  Winter.  Apples  and  quinces, 
while  not  plentiful,  were  sufficient  to 
make  butters  and  fill  many  jars.  We 
only  made  28  gallons  of  apple  butter,  and 
see  that  the  supply  is  going  to  run  short, 
so  we  will  slice  a  large  kettleful  of  pump¬ 
kins,  add  sufficient  water  to  cook  tender, 
stir  until  smooth,  and  cook  until  smooth, 
add  sugar,  spice  and  half  gallon  of  grape 
juice,  and  boil  until  thick ;  this  will  make 
good  custards  and  delicious  spreads  while 
fresh.  Meanwhile  we  Were  quite  busy 
making  chow  chow  out  of  the  last  cab¬ 
bage,  greeu  tomatoes,  green  peppers,  ap¬ 
ples,  etc.,  some  sweet  pickle  out  of  the 
green  tomatoes  we  like,  too.  Canned 
beans,  corn  and  tomatoes,  wild  grapes 
and  a  few  tame  grapes  complete  the  list 
in  jars. 
Three  bushels  of  dry  beans  raised  in 
the  corn,  10  bushels  of  Irish  potatoes, 
seven  of  sweet  potatoes  well  wrapped  in 
paper  and  packed  in  paper-lined  boxes, 
stand  between  us,  a  family  of  seven,  and 
a  paper  bag  existence. 
We  shall  butcher  our  own  hogs.  We 
have  our  own  milk  and  butter,  and  part 
of  our  bread  stuff  in  view,  and  yet  I 
worry  because  shoes,  sugar,  etc,,  are  so 
high,  available  cash  so  scarce,  and  so 
many  people  worse  off  than  ourselves; 
blit  I  find  where  there  is  a  will  there  is 
generally  a  way,  and  think  it  hetter  to 
put  by  the  surplus  material  for  a  time 
of  need  than  to  let  it  lie  and  decay. 
The  high  price  of  wearing  apparel  has 
made  us  put  on  our  thinking  caps  and 
continue  make-shifts  out  of  the  well- 
worn  garments  on  hand.  Overalls  are 
ripped  apart,  the  good  portions  of  back 
parts  of  one  pair  used  to  put  new  fronts 
in  others:  they  well  pay  for  time  ex¬ 
pended.  T  use  the  machine  for  patching, 
and  find  it  a  great  time-saver.  The  lower 
portions  of  the  worn-out  shirts  furnish 
sleeves  and  backs  for  others.  Under¬ 
wear  is  cut  down  and  made  over,  some 
with  sleeves  of  white  stocking  legs, 
sweaters  for  everyday  wear  mended  in  the 
same  manner,  stockings  arc  refooted  and 
socks  mended  in  time,  last  nearly  as  long 
again,  comforts  that  will  pass  muster 
another  season  by  a  reinforced  lining, 
have  one  added  of  the  best  portions  of 
pieces  not  used  in  mending.  Next  Fall 
they  will  help  pad  new  comforts.  Sheets 
worn  thin  in  the  middle  are  ripped  apart 
and  outer  edges  sewed  together.  Pillow 
slips  I  find  last  longer  when  end  seams 
are  cut  off  and  the  centers  put  on  sides 
in  renewing.  The  hack  widths  of  the 
everyday  dresses  furnish  tie-around 
aprons  for  cooking,  dishwashing,  etc. 
Quilted  head  pieces  of  everyday  bonnets 
make  good  iron  holders  and  pan  lifters. 
MRS.  n.  B.  P. 
Pepper  Sauce 
Please  publish  a  recipe  for  pepper 
sauce  in  your  next  issue. 
A  SUBSCRIBER. 
This  reader  gives  no  name  and  ad¬ 
dress.  It  is  our  rule  not  to  answer  an¬ 
onymous  questions,  but  this  is  evidently 
written  in  good  faith,  and  we  only  re¬ 
mind  this  inquirer  once  more  that  we 
cannot  undertake  to  answer  any  query  in 
our  “next  issue,’’  and  that  where  imme¬ 
diate  answer  is  desired  a  response  is  sent 
by  mail  whenever  full  name  and  address 
are  given.  Pepper  vinegar,  commonly 
493. — Scarf,  size  17x54  inches.  This  scarf  is  the  butterfly  design,  of  which  centerpiece 
and  sofa  pillow  have  been  given  nlrendy.  It  is  stamped  and  tinted  on  white  linen,  embroid¬ 
ery  being  cross-stitch.  Price  of  scarf,  with  mercerized  floss  for  working,  85  cents. 
celery,  wash  herbs  and  put  in  a  muslin 
bag  with  the  onion  stuck  with  cloves  and 
the  mace;  tie  these  up  tight,  cut  the  ham 
into  slices,  place  some  pieces  of  hare  in 
an  earthenware  jar,  add  a  little  ham, 
carrot,  onion,  celery,  salt,  pepper,  cay¬ 
enne  and  grated  nutmeg.  Put  in  layers 
until  the  jar  is  full,  then  cover  with 
stock  or  water,  add  catsup,  Worcester 
sauce  and  sugar;  cover  with  a  plate  or 
saucer;  put  the  jar  into  a  saucepan  of 
boiling  water;  stew  gently  for  three 
hours;  boil  the  liver  from  the  hare  and 
chop  very  finely,  mix  the  flour  with  some 
of  the  stock;  add  liver,  then  pour  in 
the  contents  of  jar  half  an  hour  before 
dishing  up  and  let  it  boil  well  to  cook 
the  flour.  Serve  with  forcemeat  balls 
made  thus :  two  ounces  chopped  suet, 
two  ounces  bread  crumbs,  one  tablespoon 
chopped  parsley,  one  teaspoon  thyme, 
slice  of  ham  chopped  small,  rind  of  one 
lemon  grated,  two  eggs,  pepper,  salt  and 
cayenne.  Put  ingredients  into  a  basin 
with  the  well  beaten  eggs  and  mix  well. 
Make  into  balls,  cover  with  egg  and 
bread  crumbs  and  fry  in  boiling  fat.  Port 
wine,  which  is  used  in  many  vecipes  in 
the  gravy,  is  omitted  from  this.  Serve 
with  currant  jclly- 
called  pepper  sauce,  is  made  as  follows: 
Break  up  half  a  dozen  red  pepper*,  the 
small  hot  ones;  dried  peppers  may  be 
used.  Add  three  dozen  black  pepper  corns 
and  two  tablespoonfuls  of  sugar  to  a 
quart  of  vinegar.  Scald  vinegar,  and 
pour  over  the  peppers.  Put  in  a  jar, 
steep  over  night,  strain  and  bottle. 
Jugged  Hare 
Here  is  a  recipe  for  English  jugged 
hare,  which  is  a  very  savory  way  of 
cooking  ordinary  American  rabbit :  One 
hare,  two  large  onions,  one  carrot,  one 
head  celery,  one-lmlf  nutmeg,  one  blade 
mace,  16  cloves,  one  bunch  parsley,  one 
bunch  thyme,  one  hunch  marjoram,  one- 
quarter  pound  lean  ham,  three  table¬ 
spoons  flour,  two  tablespoons  mushroom 
catsup,  two  tablespoons  Worcester  sauce, 
one  tablespoon  sugar,  salt,  pepper,  cay¬ 
enne.  Cut  bare  into  neat  pieces,  chop 
one  onion  fine  and  stick  cloves  into  the 
other  one.  scrape  and  chop  carrot  and 
“Guess  I’ll  get  out  the  old 
Oil  Heater” 
THE  old  one  is  still  good — if  it’s  a 
Perfection  Smokeless  Oil  Heater. 
For  the  price  of  a  scuttle -full  of  coal 
you  can  buy  about  two  gallons  of 
SOGONY  KEROSENE 
STANDARD  OlLCOJEN.Y. 
Burned  in  a  Perfection  Smoke¬ 
less  Oil  Heater  these  two  gal¬ 
lons  give  you  heat  enough  to 
warm  any  ordinary  room  for, 
20  hours.  No  coal  to  carry 
or  ashes  to  clean  out. 
Burn  kerosene,  and  cut  the  high 
cost  of  heating.  SOGONY  is  the 
Standard  Oil  Company  of  New 
York’s  best  grade  of  refined  oil. 
Say  SOCON  Y  to  the  grocer’s  boy. 
Look  for  the  SO  CONY  Sign  at 
your  dealer’s. 
STANDARD  OIL  CO.  of  NEW  YORK 
(Principal  Office*) 
New  York  Albany 
Buffal*  Boston 
