1900 
THE RURAL NEW-YORKER* 
i57 
Rural Recipes. 
A NOVELTY IN HASH, A SUGGESTION IN 
TENDERLOINS, AND A STEW 
THAT IS FRIED. 
Hash that is rolled like a jelly cake is 
rather a novelty, but a recipe given as 
club-house hash presents this novelty, 
and Is quite a variation from the usual 
dish. It is made as follows: Two cup¬ 
fuls of any cold, finely-chopped, season¬ 
ed fresh meat, one cupful seasoned 
mashed potatoes, one-half cupful toasted 
bread or cracker crumbs (finely rolled), 
one large tender onion, chopped fine; 
one-half cupful of milk, one tablespoon¬ 
ful each of butter and vinegar, half 
teaspoonful each of salt and pepper, two 
eggs. Beat milk and eggs together, melt 
the butter and mix the ingredients. 
Cover the bottom of a long, narrow 
baking pan with a well-buttered paper; 
spread the mixture thinly and evenly 
over the paper, but do not allow it to 
touch the edges of che pan; cover the 
pan and place in lower part of oven. 
When the bottom is browned remove 
from oven and roll like a jelly cake, 
keeping the top inside and removing the 
paper as rolling is done (the paper aids 
in the rolling). When rolled place in 
oven to heat thoroughly. Slice and serve 
with baked tomatoes. Canned wuole to¬ 
matoes sprinkled with bread crumbs, 
butter, salt and pepper and baked until a 
rich brown may be used when fresh to¬ 
matoes are too expensive. Place about 
the hash on platter. 
Pork tenderloins are very nice when 
baked with apple dressing. Split a pair 
of tenderloins lengthwise; in the bottom 
of the baking pan slice two cooking ap¬ 
ples and two onions, and sprinkle over 
a half teaspoonful of powdered sage; 
add an even teaspoonful of salt, a quar¬ 
ter-teaspoon ful of pepper; place the ten¬ 
derloins on this, dust with flour, add one 
cupful of boiling water, and roast 50 
minutes in a quick oven, basting every 
10 minutes; when done remove the meat 
to a platter, pass the contents of the pan 
through a puree sieve, and if necessary 
add a little water to make of the con¬ 
sistency of gravy; boil up once and 
serve in a sauceboat. 
Here is a German stew-fry which is 
recommended for rabbit, Belgian hare, 
or any fresh meat; it may, however, be 
specially commended for an old hen 
under suspicion of being too fat to lay. 
Cut into pieces, roll in flour and brown 
well in a hot skillet in which has been 
melted equal parts of butter and lard. 
The amount of butter and lard, as well 
as salt and pepper, depend upon the 
kind and amount of meat. For an old 
hen take two tablespoonfuls each of 
butter and lard, two level teaspoonfuls 
of salt and two-thirds teaspoonful of 
pepper. When the meat has thoroughly 
browned on all sides pour over it one- 
half pint of boiling water, and cover 
closely to keep in the steam. Place an 
asbestos mat under the skillet, and cook 
until the water has boiled away and a 
distinct sizzle can be heard; then turn 
the meat and pour over it another half¬ 
pint of boiling water. Continue this 
process until the meat is very tender. 
Do not allow it to burn, or it is ruined. 
When the meat is tender and the water 
has boiled away for the last time, ar¬ 
range in the center of a heated platter, 
surrounding it with triangular slices of 
fresh, white light bread. Pour into the 
skillet enough milk or water to make 
the desired amount of gravy, thicken 
and pour over the meat and bread. 
In serving roast chicken at this sea¬ 
son, the family will appreciate hominy 
fried in the gravy as an adjunct to it. 
When the chicken is nearly done pour 
off a half-cupful of fat from the gravy 
and put into a large frying pan. Cut 
coid boiled hominy that has been press¬ 
ed into a square mold, into slices half 
an inch thick. Flour lightly and fry 
in the chicken fat until a golden brown. 
Place the roast fowl on a platter, sur¬ 
round with the hominy strips and serve 
with the usual brown gravy. 
Many American housewives never 
think of cooking fish in any other way 
than frying or baking, fish stews or 
chowders being rarely attempted. Here 
is an excellent recipe for fish smother: 
Select a plump, good-sized fish, about 
three pounds, cod or haddock preferred; 
cut into pieces one-half the size of an 
ordinary cutlet; let fish lie in cold salted 
water until the other ingredients are 
being prepared. One-half cupful of 
bacon, cut into dice, is fried out to a 
crisp brown in the kettle in which the 
smother is to be cooked; mince one 
medium-sized onion and partially fry 
in the fat, then add the fish and pour 
over all enough cold water to cover; 
add a teaspoonful of salt and one very 
small pepper if you have it. Be very 
careful not to boil the fish so that it will 
fall apart. It should simmer; each piece 
should remain intact upon serving. Just 
before removing from the fire sprinkle 
one-quarter cupful of cornmeal over the 
smother and one cupful of milk or 
cream; boil five minutes. It is then 
ready to serve. 
Here is a recipe for shrimp chowder, 
which may be varied by using any sort 
of cold cooked fish in place of the 
shrimps. We use all scraps of fried, 
boiled or baked fish in this way, and 
salt codfish, boiled and flaked, may also 
be used. Put two tablespoonfuls of 
finely-chopped salt pork in the frying 
pan or deep skillet. When well fried 
out add one teaspoonful of chopped 
onion and cook until it begins to color. 
Add a tablespoonful of flour, and when 
mixed 2V 2 cupfuls of milk. As soon as 
thickened and smooth, add one-half can 
of prepared shrimps and one cupful of 
diced cold potatoes. Season with a dash 
or two more of salt (unless pork should 
be sufficient) and a generous pinch of 
paprika. Cover and simmer for five 
minutes. Serve with crackers. We like 
to flavor this chowder judiciously with 
Worcestershire sauce, and sometimes 
add a little finely-chopped parsley. It 
may also be seasoned with tomatoes, in 
which case the tomatoes (cooked or 
canned) should be turned into the pan 
when the onion is browned, and heated 
before the potatoes and fish are added. 
is supposed to work up the interest of 
those in their immediate vicinity, and 
assist in the general councils by their 
advice. The society holds monthly 
meetings, having papers and talks on 
the subject by those who have studied 
and experimented with late methods and 
Improvements, and open discussion and 
social times participated in by all. Every 
year, some time in November or Decem¬ 
ber, we hold a butter show, offering 
premiums for different kinds of pack¬ 
ages, and for butter as print butter, 
dairy pail, granulated and ornamental 
display. Butter is also arranged in de¬ 
sign for table, and premiums are offered 
for butter made by different methods, as 
shallow setting, deep or creamery meth¬ 
od, or separator butter, and usually for 
butter from the different herds of cows, 
as pure Jersey butter, and so forth. 
The Butter Shows. —There had been 
in 1898 as fine a display of butter as one 
•need wish to choose from. It was scored 
by a professional judge from Chicago, 
and the larger part reached 90 or bet¬ 
ter, and the show was held December 8, 
when the cattle were largely fed on com¬ 
mon corn fodder, anu green feed with us 
was a thing of the past. I believe that 
a society on like plans might be a help 
in rousing an interest in home and its 
surroundings in almost any country 
neighborhood. We all think more of 
anything when we know that it is done 
just in the best way possible, and that 
it brings a decent financial return for 
lime and labor expended in its manufac¬ 
ture. The motto is, more butter, better 
butter, and a better price for it, and 
along the line mapped out it can be 
realized. mary tarler. 
Sangamon Co., Ill. 
A Btittermakers’ Association. 
IIOW PROGRESSIVE ILLINOIS WOMEN EN¬ 
COURAGE THE HOME DAIRY. 
Several of the western papers have re¬ 
ferred, recently, to an organization of 
women who make butter In Sangamon 
County, Ill., their aim being to supply, 
from the home dairy, a product that will 
fully meet the demand of the home market. 
A prominent member of this Association 
tells us about it, in the following notes: 
How It Started. —The organization 
was first suggested by three of the mem¬ 
bers of an agricultural organization of 
Sangamon County, Col. Charles Mills, 
Mr. Coleman and Mr. Jas. A. Stone. The 
subject was discussed, a meeting called 
in the Court House, and an organization 
of the women interested in the subject 
effected. All who have anything to do 
with it are, I believe, women who ac¬ 
tually make, and have for years made 
butter. The object is primarily to find 
out the best, easiest, cleanest and cheap¬ 
est method of making a perfectly-uni- 
form grade of good butter, and after it 
is made to find the best possible market 
for it. There has always been plenty of 
butter in this county for sale, but little 
things are not always thought of much 
consequence on the farms here. A great 
deal of butter was made and handled, 
and finally marketed carelessly, and the 
name “country butter” expressed 'most 
any grade, from the very best to that 
which no one could eat. 
The Organization. —The association 
has the usual officers, president, vice- 
president, secretary and treasurer, and 
an executive committee scattered 
throughout the county. The committee 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothling Syrup” for your children 
while Teething. It is the Best— Adv. 
Recent references were made in The 
R. N.-Y. to Poison ivy, and the danger 
of injury from it during Winter. It is 
well to bear in mind the fact that the 
dried vines should never be burned in 
the stove and if any of the ivy clings to 
firewood it should be removed. The 
acrid fumes arising from the burning 
wood may cause serious trouble to the 
eyes, one bad epidemic of inflamed eyes 
in our locality being traced to this 
cause. For the same reason one should 
avoid exposure to the smoke of a bon¬ 
fire, if there is any suspicion that Poi¬ 
son ivy is among the rubbish burned. It 
must be remembered, too, that ordinary 
washing does not remove the volatile 
poisoning matter, after handling the 
vines; the hands must be surgically 
clean, and for this purpose bathing in 
an alcoholic tincture, before washing, is 
a wise precaution. 
U TTONESTY is the best 
policy.” Nobody 
contradicts it. 
Your dealer can get lamp- 
chimneys that almost never 
break from heat, or those that 
break continually. Which does 
he get ? Which do you get ? 
Macbeth’s “pearl top” and “pearl 
glass ’ ’ are tough against heat ; not 
one in a hundred breaks in use. The 
glass is clear as well as tough. They 
are accurate, uniform. 
Be willing to pay more for chimneys 
that last till they rot, unless some acci¬ 
dent happens to them. 
Our “Index” describes all lamps and their 
proper chimneys. With it you can always order 
the right size and shape of chimney for any lamp. 
We mail it FREE to any one who writes for it. 
Address Macbeth, Pittsburgh, Pa. 
Dyes for Rag Carpets. 
DIAMOND DYES MAKE COLORS THE 
SUN CANNOT FADE 
They Do the Most Dyeing for 
the Least Money. 
When you dye rags or yarns for carpets and 
rugs, you want colors that will hold till the goods 
are worn out. Diamond Dyes are the only pack¬ 
age dyes that will make such colors. 
For cotton or mixed goods, be sure to get the 
special fast dyes for cotton or mixed goods, and 
for wool, the fast wool dyes, and you will have the 
brightest, fastest colors there are. 
If you use dyes that claim to color both cotton 
and wool with the same dye, you run the risk of 
spoiling your goods, or of getting colors that will 
fade right out. They may dye cotton, but they 
will only stain wool. Diamond Dyes will always 
give satisfaction. 
Of Sample card of colors and direction book for 
home dyeing mailed free on request.— Wells, Rich¬ 
ardson & Co., Burlington, Vt 
f/d 
Find 
Your Level. 
i/i. 
Are you wasting; your time in a 
lowly position when you should 
occupy a higher one? If you are tied 
to uncongenial work you cau fit your- 
f self for a better position without loss of 
[ present salary. 
Change Your Occupation. 
Thorough courses in Mcchnnlciil or I 
Architectural Draught t n g, 
Electrical. Mcchunlcul,$teum 
or Civil Engineering, etc., 
by mull. Write for circular. 
The International 
Correspondence Schools, 
Box 128<L Scranton, 
Pa. 
Memory=Points About 
Singer Sewing=Machines. 
SOLD ON INSTALMENTS. . . 
OLD MACHINES EXCHANGED. 
We make but one grade of product, admitted to be 
the best; hence attempts at imitation. 
We deal directly with the people, through our own 
employees all over the world, selling 800,000 machines 
annually. We do not sell to dealers nor through 
department stores. 
If You Buy a Singer 
You get an up-to-date machine, built on honor, to wear 
a lifetime. 
You get it for the lowest price at which such a machine 
can be furnished. 
You will receive careful instruction from a competent 
teacher at your home. 
You can obtain necessary accessories direct from the 
Company’s offices. 
You will get prompt attention in any part of the world ; 
our offices are everywhere, and we give careful atten¬ 
tion to all customers, no matter where their machines 
may have been purchased. 
\ou will be dealing with the leading sewing-machine 
manufacturers in the world, having an unequaled ex¬ 
perience and an unrivaled reputation to maintain — 
the strongest guarantees of excellence and fair dealing. 
The Singer Manufacturing Co. 
Salesrooms in Every City in the World. 
