THE RURAL NEW-YORKER 
747 
i9or, 
Left-overs. 
“Your hash was delicious this morn¬ 
ing,” T said, as I helped my friend do 
up the breakfast dishes. “How did you 
make it?” 
She laughed. “A little of every¬ 
thing,” she answered. “If you really 
want to now what went into that mys¬ 
terious compound, I will tell you. You 
remember I had quite a few potatoes 
left from yesterday’s dinner, and per¬ 
haps you remember the remnant of 
stew you saw in the pantry—it was the 
last end of it and very thick and meaty; 
then there were a few baked beans. 
Well, I chopped the stew and beans 
very fine—when you put strange and 
rare things into hash you want to chop 
them so fine that they will not be 
recognized—then put in the potatoes 
and chopped them. I put a lump of but- 
'ter in my spider, put in the hash, after 
seasoning it, and added a very little hot 
water, I let it cook slowly on the back 
of the stove till breakfast was ready, 
stirring it when I thought it needed it, 
and being sure to have it piping hot 
when it went to the table,” 
“Beans in hash!” I murmured, and 
my friend laughed again. “But it was 
good,” I added hastily. 
“You’d be more surprised if you knew 
all the things I do with odds and ends,” 
she said. “I hardly ever have very 
much of any one thing left over, as 1 
can calculate quite closely, but with 
our family I cannot very well send little 
messes to the table, as I might if there 
were only two of us, so I devise means 
of saving the left-overs. Hash is one 
of my best friends. Almost anything 
in the vegetable line will go in, only of 
course you don’t want so much of any 
one thing as to have its flavor pre¬ 
dominate. I have put in greens, and 
sometimes boiled rice and bread crumbs. 
“Rice is very good in bread pudding, 
and I sometimes put in left-over egg 
sauce from the day-before’s steamed 
pudding. I use gingerbread too, if 
there is not too much of it. 
“If one likes sweetened griddle-cakes 
that is a nice way to use up odds and 
ends of bread, cake, rice, pudding or 
gingerbread. Soak whatever you use' in 
sour milk, and when ready to cook the 
griddle-cakes stir in a little flour, then 
add soda—an even teaspoonful to a pint 
of milk—salt and sugar. Left-ove:- 
brown bread and dried crusts of yeast 
bread I make into brewis, cooking in 
milk or water till very thick. Eaten 
with plenty of butter it is delicious. 
“I sometimes make meat-cakes, chop¬ 
ping the meat, adding a little more 
than its bulk of cracker crumbs rolled 
fine, mixing with milk and an egg to 
the right consistence to spread out in 
little cakes on a greased griddle. These 
are as good as hash for using up things. 
“You see, the secret of success in 
this kind of economy is in using judg¬ 
ment in putting things together. You 
would never put anything sweet into 
hash or moat cakes, nor vegetables into 
pudding or griddle-cakes. 
“I never tell the family of these little 
tricks of mine, and the funny part of it 
is that they always like these mixture.^ 
very much and eat up every scrap.” 
sr.sAX BROww Ronnrxp. 
Wn.vT if there are so many of us in 
the ranks of humanity? What if the 
individual be lost in the mass as a peb¬ 
ble cast into the Seven Se.as? Would 
you choose a v/orld so small as to leave 
room for only you and your satellites? 
Would you ask for problems of life so 
tame that even you could grasp them? 
Would you choose a fibreless iinivecse to 
be “remolded nearer to the heart’s de¬ 
sire,” in place of the wild, rough, virile 
man-making environment from which 
the attraction of gravitation lets none of 
us escape?—David Starr Jordan. 
MOTHERS.—Be sure to use“Mrs.Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
Rural Recipes. 
Apple Preser%’'es.—Peel, core and 
quarter tart apples; spread on shallow 
plates and place out of doors in the sun 
for an entire day. Weigh in the even¬ 
ing and take an equal weight of sugar 
and a gill of water to every pound of 
the sugar. Make a thick syrup of the 
sugar and water, then pour it over the 
apples in an earthen jar. In the morn¬ 
ing pour off the syrup, boil and skim, 
then add the apples with a piece of 
Canton preserved ginger bruised, and 
boil gently till the apples are tender; 
skim them out into a jar. Boil the 
syrup down till thick, then pour over 
the apples. Lemon slices may be added 
to the syrup at the last boiling if pre¬ 
ferred to the ginger flavor, but they 
must be removed before the syrup is 
poured over the apples. If the apples 
arc to be preserved in the "Winter 
when they cannot be hardened by the 
sun, they can be prepared by soaking 
the quarters in soda water six to eight 
hours, in the proportion of two table¬ 
spoonfuls of soda to three gallons of 
water. Both of these processes wdll in¬ 
sure clear preserves, with every quarter 
entire and floating in a beautiful am¬ 
ber-colored syrup. 
Plum Jelly.—Pour boiling water over 
one-half peck of plums placed in a col¬ 
ander. Then put them in a preserving 
kettle, pour over them just enough 
water to cover and boil until the plums 
have become soft and the juice has 
flowed out. Drain through a colander, 
then through a jelly bag wdthout 
squeezing. Measure juice and put to 
boil in preserve kettle. Add one dozen 
blanched plum kernels. Allow an equal 
measure of granulated sugar and put 
it to heat in shallow' pans in the oven. 
When the juice has boiled 20 minutes 
skim well, add the hot sugar, stir until 
dissolved, let come to the boiling point, 
take immediately from the fire and fill 
into glasses which have been rolled in 
boiling water, drained and stood up¬ 
right on a cloth folded in a shallow 
pan of boiling water. Use a small tea¬ 
cup to dip the jelly into the tumblers, 
and fill them very full. Cover airtight 
next day. The pulp remaining may be 
used to make a little marmalade, allow¬ 
ing three-quarters of a pint of sugar to 
one pint of pulp, and a few' blanched 
kernels from the plum stones. 
Dainty Sausage.—Put a pound of lean 
veal and a quarter of a pound of lean 
breakfast bacon through a chopper; 
add a teaspoonful of salt and a quar¬ 
ter of a teaspoonful of black pepper. 
Press into flat cakes and fry until w'ell 
done, in butter. Make a cream sauce 
in the pan in which the sausage has 
been fried. 
Sw'eet Pickled Pears.—This recipe for 
pickle, or rather relish, comes from 
"Virginia, the home of edible delights, 
and it is one of those delicious com¬ 
pounds which must be known to be ap¬ 
preciated. Select ripe but firm fruit, 
peel and measure out for every seven 
pounds of fruit four of w'hite sugar. 
one pint of soft vinegar and half a 
tablespoonful each of whole cloves, 
whole allspice and cinnamon sticks. 
Put the pears in a kettle and over each 
layer sprinkle sugar until both are ex¬ 
hausted. Heat slowly until the boiling 
point is reached, then add the vinegar 
and spice and boil five minutes. Take 
out the fruit with a perforated skim¬ 
mer and spread upon platters to cool. 
Boil the syrup till thick. Heat the 
jars, pack in the pears and pour the 
syrup over boiling hot; seal. 
With the Procession. 
God never meant us to be separated 
From one another In our work and 
thought; 
Spirits that share His Spirit He has mated 
That so Plis loving purpo.se may be 
wrought, 
His gracious will be ilone 
In earth and heaven, as one; 
O blessed company of all the true— 
His holy church—may I belong to you. 
—Lucy Larcom. 
I FIND nonsense singularly refreshing. 
—Talleyrand. 
Rrpentanck is the heart’s sorrow'.— 
Shakespeare. 
A LINGERING COUGH 
The cough that holds on 
in spite of all remedies needs 
energetic and above all thor¬ 
ough treatment. A mere 
cough mixture won’t do. 
Root out the cold that causes 
the cough. 
How } Scott’s Emulsion. 
Why Scott’s Emulsion.? 
Because it stops the irrita¬ 
tion, soothes the tissues and 
heals the affected membranes. 
When.? Right away. 
Scott’s Emulsion begins to 
help with the first dose. 
We’ll send you a sample free upon request. 
SCOTT & BOWNE, 409 Pearl Street, New York, 
RUB ON 
■PainkiUftt 
and the Rheum»ti»m*a gone. 
With 
BEST 
SECURITY 
Your $50 or $100 placed with this Company 
makes part of some larger loan on improved 
suburban home property always worth 60 per 
cent, more than it is mortgaged for. Partial pay¬ 
ments on these loans are made monthly,and re- 
Invested. The Company 
pays you 5 percent.because 
your money is made to earn 
It. Testimonials from emin¬ 
ent patrons of 5 to 10 years’ 
standing sent on request. 
WRITE US. 
0 per cent, per annum-M^narterl y, 
by check. Withdrawal at your 
pleaHure and full earnings paid 
to then lh)m the day your fUnds were received. 
Assets, • • • • 91,700.000 
Surplus nnd Profit, . 9175,000 
Under ^ew York Banking Department Supervision 
Titdustiial Saoinss Coan 0o.. 
1134 Broadway, New York 
The coffee habit is quickly over¬ 
come by those who let Grain-O 
take its place. If properly made 
it tastes like the best of coffee. N o 
grain coffee compares with it in 
flavor or healthfulness. 
TRY IT TO-DAY. 
At grocra everywhere ; 16c. and 26c. per package. 
DIIT2 ' 
eiAifi 
A Household i 
Necessi-ty 
is a good lantern. A 
poor one—the smok¬ 
ing, flickering, faintly 
gleaming kind which 
blows out easily—is an 
abomination. You’ve 
seen them, perhaps 
vou own one. The re¬ 
liable kind is the 
DIETZ 
Cold Blast 
LANTERN. 
They are the lanterns of 
brit;ht, clear, stronir, 
L wbitelight.thethorough- 
I ly convenient and safe 
lanterns. No other ap¬ 
proaches them for satis¬ 
factory service. Local 
dealorsevery where carry 
them. We send you lan¬ 
tern book on request to 
make selection. Wilte us, 
R. E. DIETZ COMPANY, 
87 Lal^htSt.,New York. 
IistablishediS40, 
A RURAL MAIL BOX 
Should be 
simple, neat, 
strong, and 
durable. 
A box maybe 
approved by 
the P. M. Gen¬ 
eral and still 
not be satisfac¬ 
tory to the pur¬ 
chaser. 
Our “Uncle 
Sam’s Favor¬ 
ite ’’ has official! 
approval and 
also the ap¬ 
proval of thou¬ 
sands who are 
using it and 
know It’s all right. 
BOND S'rEEL, POST CO., 
Adrian, Mich. 
.CYPHERS INCUBATOR, 
I World’s Standard Hatcher. 
I Bled on 28 OoT. Ezperinunt Statton* la U. S,, 
Canada, Anatrolla and Now ZtoUnd. Gohl 
I Modal at Pan-Am«rican,Oet. IDOL IS-P- circa. 
Is,If ff| larfre. CompleU catologno, UO p. 8x11 to. 
II for lOo. Aok nooroot offloo for tMwk No. 101 
I* OYPHEK8 INOUBATOU CO., 
Moisture iiiaaalo,M.r.,UUoa| 0 ,lU.,Boaton.lfaaa, N«wratkH..X 
VICTOR. 
W INCUBATORS 
Hatch every fertile egg. Slmpleati 
most durable, cheapest, Orst-claas 
hatcher. Money back if not 
lively aa represented. Wtpayfrtight, 
Circular free; catalogue 6c. 
SQUABS PAY 
BEAT 
HEN.S 
Easier, need attention only part of 
time, bring big prices. Raised i n one 
month. Money-makers for poultry- 
men, farmers,women. Send for FREE 
BOOKLET and learn this rich home 
Industry. PLYMOUTH ROCK SQUAB 
CO., 4A Friend Street. Boston, Mass. 
$200. A MONTH 
One reliable man or woman in each county 
as manager, to exhibit, take orders and ap¬ 
point agents for Harrison’s Oil-Gas Stoves 
for cooking and heating. Wonderful in¬ 
vention. Automatically gen¬ 
erates fuel gas from kerosene 
,oil. Miniature Gas Works. Ab¬ 
solutely safe. Enormous de¬ 
mand. Thousands sold weekly. 
Cheapest, cleanest, safest fuel. 
Oastomers delighted. Cata¬ 
logue FREE. Write today. 
World Mfg. Co.. 55"? 6 World Bldg., Cincinnati, O. 
9 1.25 buys this pair 
of ladloa’ fin# Dongela 
kid shoos. The counters 
aodlDiMr lul,, or. out ylMoof 
ar« mod. ov.r the 
m«dluin cola to. Uit, rntdium 
t..T j doubla o*k lolcf. Atro* 
toll the., iho., would oott you 
double our price. Sltee, 2 If to 
8. W rite for free eboe ctelo,. 
p I .dS for this men’s 
ill shoe, with kanga- 
>o top, perloratod 
amp and tip. Heavy 
boys’size, 1 
Little l)oy8‘ 
call shoe, with 
roo top, 
vamp and 
oak soles.rope stitched, 
with best Irish linen 
thread. We guarantee 
that you cannot dupli¬ 
cate at less than double 
our price. A very neat, 
dressy shoo, made over 
the London toe last. 
Sizes, 6 to 11. 
S 1.50 for men’s calf 
Sizes 6 to 12. 
lto5>i,*1.2j. 
sizes, 8 to 
loyti, vi.w. This shoe 
is made of very fine, 
heavy satin calf skin; 
made over medium 
wide last, with tip, low 
heels, oak soles, with 
Scutch extension ed,es. Ureat* 
eat value ever offered. 
51.8S lor men's high 
lop (8 In.) working 
shoe. For durability 
and comfort, this shoe 
is a wonder; Is water tlcbt; hM 
full b.Uows tonxue. heavy oek 
soles with eztensloa .dxes; 
soles ore fastened with tcrovs; 
boevj duekllolnr, thrM rows 
of stitching oa vkinp, rew hide 
Ivies. Never offered before fur 
lest than 13.00. Sltee 0 to 11. 
CUT THIS AD OUT 
I % 1.25 buys this palrof 
ladlss* Kangaroo calf, 
hoavy wolght shoos. 
> Tbe^o ■DOM made for hArd 
I ferrlcep wear like Iron, 
double tip, heavy oek tolef, with 
1 three rowi of etitohiog. {jold 
» everywhere at 12.75. A bazgaln 
. at our price, dlxei, 3to6. 
and send It to us and we will mail you our Free shoe catalogue. It shows large cuts and full descriptions of 
47 styles of men’s shoes, 40 styles of ladies’shoes and slippers, 24 styles of children’s and infants’ shoes. 
Also rubbers, rubber boots, felt boots, over shoes, and in fact everything in foot wear at the lowest price 
ever quoted on high grade, absolutely guaranteed shoes. Don’t buy ■ thing in foot wear until you get our catalogue and see our astonishingly 
low prices and the most liberal terms and offers ever made. We will save you more t^n one half, and give vou_newer_styles. Cut this ad out and 
send it to us now, before you lay this paper down. Give us your name 
and post office aiddress and we will send the catalogue by first mail. 
$ 1.60 for ladles' ex- 
trafinovici kid dress 
shoe* For style, com* 
fortMud wear you c%nsotdupU- 
cat« at 93.00. Wo gu&rMstec 
this shoo the host valuo ever 
offered; hM medium heav; 
eoles, Improred millUry heel, 
perfoTAted vomp, qii&rters, tip. 
$1.50 for $1*30 for this 
ladios' fourh^ndsoi 
strap vici kid 
sandals. The 
very Utest style for 
psrtlesand ovoalog 
wear; has the im* 
proT^ Paris Frescb 
heel, very flexible, 
bend turned soles. 
For d»octag, it 1$ 
the essiest on feet, 
mkd the most bend- 
seme sod sttrsctlYC 
ever msde. bites, 
2%i to 8, 16 other 
styles to selectfrom. 
beaded Don* 
gola kid Jull* 
e t • Suitable 
for street or house 
wear. Very flexible 
hand turned soles, 
medium mlUtsry 
heels, very comfort* 
able. Fur trimmed 
and fleece lined; has 
patent leather tips, 
kid vamp, flne felt 
top with dark bead* 
ed design. Latest 
style. 
lave you more than one half, and erive vou newer styles. Cut this ad out and 
MARVIN SMITH CO. CHICAGO. ILL. 
JAYNE’S E^XPECTORANT 
CURES THE WORSTCOUGH«. 
