1900 
THE RURAL NEW-YORKER 
775 
Rural Recipes. 
To civilize the Philippines, 
At least to nobly try, 
Let's hasten to those warlike scenes 
With stacks of pumpkin pie. 
—Chicago Record. 
Clam Gumbo.—In one large table¬ 
spoonful of lard fry one finely-chopped 
onion, add one cupful of chopped cooked 
ham, one tablespoonful of chopped green 
pepper, four tomatoes, skinned and cut 
in pieces, one pint of okra, stemmed and 
sliced, one scant teaspoonful of salt and 
one quart of water or broth. Simmer for 
an hour, add one dozen finely chopped 
clams, simmer 15 minutes, and serve. 
Chile Con Carne.—This is a Mexican 
dish, but we do not use such a tropical 
allowance of pepper as our Mexican 
friends. Use any left-over cold fresh 
meat cut into dice; to one pint of meat 
add one teaspoonful of onion juice, a 
half-teaspoonful of grated nutmeg and a 
teaspoonful of marjoram; heat one 
tablespoonful of butter, and into it sift 
one and a half teaspoonfuls of flour; 
when it bubbles pour in one coffeecupful 
of stock, one saltspoonful of salt and the 
meat; let all cook, and lastly cut in 
rings and add a fresh red pepper; sim¬ 
mer for 10 minutes and serve. 
One of our friends, whose name has 
unfortunately been lost, sends us the 
following tested recipes, which are fa¬ 
vorites in her family: 
Baked Eggs.—One large cupful of 
milk, add one teaspoonful of butter (or 
more if wished), salt and pepper to 
taste, one teaspoonful of flour, made 
smooth with a little extra milk. Boil 
about three minutes and pour in heated 
dish, then break in five fresh eggs and 
put in hot oven and bake until whites 
of eggs are set. 
Grape Catsup.—Seven pounds of 
grapes put in kettle with two cupfuls of 
water; when boiled soft press through 
a sieve, return to kettle, and add three 
pounds of sugar, one pint of good vine¬ 
gar, two teaspoonfuls of cinnamon, one 
of cloves, a very little salt. Boil to 
right consistency. 
Chocolate Pie.—Mix one square of 
chocolate with two-thirds cupful of 
sugar, then add slowly 1 y 2 cupful of 
boiling milk, and then yolks of two eggs 
well beaten and simmer a few minutes, 
Flavor with vanilla, and fill pie with it. 
Frost with the whites of the two eggs. 
Set in the oven a minute, and eat when 
fully cold. 
Eggs Poached in Tomato Sauce.—Put 
into the frying pan one tablespoonful of 
butter, one tablespoonful of flour; heat 
until frothy; stir into it IV 2 teacupful 
of tomato (which has been peeled and 
chopped fine and heated) and then strain 
into the frying pan a dash of cayenne 
pepper and a heaping saltspoonful of 
salt; cook until creamy, and drop in 
four eggs, baste often, and when whites 
are set remove and put each egg on a 
quarter of a slice of buttered toast and 
pour sauce around them. 
Braised Goose.—A green goose, roast¬ 
ed, is a Michaelmas dish, and old-fash¬ 
ioned English people still serve it on 
September 2b, the Feast of St. Michael 
and All Angels. Braised goose is su¬ 
perior to a roast, in the taste of many, 
the bird acquiring flavor from the vege¬ 
tables with it. The oven is the place 
for the cooking, and a porcelain-lined 
iron pot or earthen cooking crock 
(either having a tight-fitting cover) 
gives the best results. Prepare the goose 
as for roasting, but do not stuff. In the 
baking dish put a layer of chopped or 
sliced onions, celery, turnips, carrots 
and two apples. Sprinkle with a tea¬ 
spoonful of salt, one of powdered sage 
and six shakes of pepper. Lay the goose 
upon them, pour over it two cupfuls of 
boiling water, dredge with salt, pepper, 
powdered sage and flour. Cover closely 
and cook slowly for at least four hours 
(allow 25 minutes to the pound). Turn 
the goose every two hours. Add more 
water if necessary. Less time is re¬ 
quired if a roaster is used. When ten¬ 
der, remove the goose. Rub the vege¬ 
tables and gravy through a colander, re¬ 
turn to the fire and stir in a tablespoon¬ 
ful of browned flour. Boil up once and 
serve in a boat. Garnish the goose with 
parsley. 
Squab Pie.—This is a dish popular as 
a family standby in Devonshire or Corn¬ 
wall, being served cither hot or Gold. 
Take two pounds of lean pork and Gut 
it into small slices. Dust liberally with 
salt, pepper and powdered sage, and then 
reserve on a plate. Take one pound of 
streaky bacon, which has been pre¬ 
viously lightly boiled, free it from rind, 
and cut it into slices about half the size 
of the pork. Have ready a dozen large 
apples—not those of a sour variety— 
peeled and cored. Cut these into rather 
thick slices, dust very lightly with 
coarse brown sugar, and add them to 
the other ingredients. Have ready also 
about two pounds of plainly-made short 
paste—some people, indeed, use suer 
paste, but this is entirely a matter of 
individual taste. Next, take a perfectly 
clean oval tin mold, about two inches 
deep, line it with the paste; mix all the 
ingredients, apples, pork, bacon, etc., 
well together, and then fill up the mold; 
pour in a little—a very little—good 
brown gravy; roll out sufficient paste to 
cover the pie, ornamenting the top in 
the usual way or leaving it plain, as you 
think best, brush over lightly with yolk 
of egg, and bake in a slow oven for 
about two hours or two hours and a 
quarter. Serve either hot or cold at dis¬ 
cretion. Note that the gravy above re¬ 
ferred to must be thin, not thick on any 
account. 
The Lost Art of Leisure. 
The demands made upon the house¬ 
mother are so many, the pressure of 
hurry and worry so constant and so in¬ 
tense, that she is often denied all the 
grace of leisure, says a writer in the 
Deaconess Advocate. If home-keepers 
would elect to have less meat and more 
merry-making and mothering; less tuck¬ 
ing and more truth; less ruffling and 
more rollicking; less fretting and more 
fruit; less salad and satin, and more solid 
comfort, then would the lost art of lei¬ 
sure return. In a plain parsonage, re¬ 
cently visited, this blessed change of 
standards of values was very apparent. 
The first impression which the rooms 
gave was a restful sense of clear space, 
with room to move freely. The house 
was not large or lofty, but was given 
this appearance by the absence of those 
thousand and one small articles of fur¬ 
niture which do not furnish. But there 
was no bareness; on the walls a few 
copies of the best pictures had plenty 
of space, and flowers bloomed every¬ 
where. 
At first the children seemed dressed 
like others, only more plainly. The 
girls wore gowns and underskirts of 
seersucker, in pretty colors, striped with 
white, but no tucks or ruffles. The boys 
and the baby were dressed in handsome 
outing flannels. These goods need no 
ironing, save a little pressing into shape 
of bands and collars. At the dining 
table, flowers abounded. The linen was 
a delight, snowy white, thicK and glossy. 
A gift, as chance revealed, from a grate¬ 
ful parishioner. No silver appeared 
save knives, forks and spoons of plain 
patterns. The china and glass, while 
not fragile, were graceful and easy to 
care for. 
The dinner, which seemed to have 
cooked itself, was as follows: A clear 
soup; an old-fashioned chicken-pie; 
baked potatoes; brown bread and but¬ 
ter. The dessert was of fresh, ripe fruit; 
also sweet apples, which had been baked 
until each glowed transparent in the 
amber sweetness of its surrounding 
jelly. Whipped cream was served with 
these and with the fragrant coffee for 
the guest. When we were alone, and a 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
brother and sister were merrily waving 
dishtowels over the white oilcloth that 
covered the kitchen table, I ventured to 
say to the house-mother, ‘‘You are not 
hurried, I do not seem to be keeping you 
from any work, and yet you do all the 
work for this large family. Please tell 
me your secret.” 
She laughed—she had a laugh that did 
one good, one of those laughs that so 
rarely last beyond girlhood. “If I have 
any secret, it must be in choosing what 
to give up and go without. We live 
simply, as you see, and the children are 
taught to help. I plan so as to make 
my work go as far as possible, and a 
part of each day I usually work hard. 
But I am not hurried or worried, while 
we are well; I think it would be wrong. 
And we have very little illness. You 
observe we eat no pickles, nor pies, nor 
cakes, and I cook for several days at a 
time when I can. The ice chest (which 
the boys purify daily), and the gas stove 
explain the dinner. The soup was left 
from dinner day before yesterday. The 
chicken was prepared ready for the pie 
yesterday, and gravy made. The boys 
lighted the oven and baked the potatoes 
and, while the girls were laying the 
table, I stirred up the chicken pie-crust, 
patted it into place with a spoon (for 
I like to save handling the bread-board 
and rolling-pin), put the pie in the oven, 
heated the soup in a porcelain kettle, 
warmed the gravy, dished the potatoes 
and there we were. Our cooking is done 
for to-day, and there are no pots and 
kettles to wash. For supper we will 
have more baked apples, bread and 
milk.” And that is all we had, a most 
delicious supper! “I feel,” said the hos¬ 
tess, “that I am of more use to my fam¬ 
ily than rich food or fine clothing could 
be, and I am absolutely freed from the 
dictates of fashion as to how we shall be 
fed, or wherewithal we shall be clothed.” 
“ FAMOUS MAB.YLAXD ” MDOLIX, $1.75. 
This Mandolin has 7 
walnut and maple ribs, 
inlaid between,rosewood 
finger board, and all the 
latest improvements. Our 
Price $1.75. Retail Price $3 50 We sell every¬ 
thing in Musical Instruments from a Jews harp 
to a Piano at wholesale prices to the consumer. 
Our IJig Catalogue No. 99 quotes over 150 000 
bargains like the above and saves you from 25 
to 75 $ on Everything to Hat, Use and Wear—it 
has over 13000 different illustrations and each 
copy costs $1.25 to print and mail For 10 c. we 
will send th s book to you and you deduct these 
ioc. from your first order of $1. Addiessthis way 
JULIUS HINES & SON, Baltimore, Md. Dept 320 
Farmers’ Boys 
and Girls 
enabled 
to support 
themselves 
while 
learning 
Young men or women obliged to earn their own llv-^ 
ing »r« not debarred from & successful career because 
they have not the time or means to attend college. By 
our method of education by mail they can qualify at 
home,1 11 spare time, at small coat, for position* in which 
they earn good salaries from the. start, ami advance. 
A few months’ study with u* will qualify young 
men for salaried positions in machine works or eh 0 
trloal manufactories, or with architects. Here they 
can combine study with work, and advance. 
Those who desire to cuter upon business lift*, can 
qualify, through our instruction, for good positions as 
book-keepers or stenographers. 
Through Thin 1*1011 
' Draftsmen, 
1 Electricians, 
. Surveyors. 
FA1UIKKS’ I) ... n ( Stenograph vs, 
U.K..S HaveBecomei^-r"’ 
Write, suitinK subject In which interemed. 
The International Correspondence Schools, 
Box 1510 , Scranton, J*a. 
FAILTIKRS 1 
BOYS 
Have Become!! 
Have Become!! 
Elgin Watches 
are sold by jewelers everywhere in various sizes 
and styles, at prices to suit. Send for free booklet 
to the ELGIN NATIONAL WATCH CO., Elgin, Ill. 
With the Procession. 
COE’S 
ECZEMA CURE, 91. Large sample 
mailed free. Coe Chem. Co., Cleveland, O 
We live in deeds, not years; In thoughts, 
not breaths; 
In feelings, not in figures on a dial. 
We should count time by heart-throbs; he 
most lives, 
Who thinks most, feels the noblest, acts 
the best. —P. J. Bailey. 
The greatest of faults, I should say, 
is to be conscious of none.—Carlyle. 
Magnanimity is sufficiently defined by 
its name, yet we may say of it, that it 
is the good sense of pride, and the no¬ 
blest way of acquiring applause.—Roche¬ 
foucauld. 
Such is the nature of novelty that 
where anything pleases it becomes doub¬ 
ly attractive if new, but if it displeases 
it is doubly displeasing on that very ac¬ 
count.—Hume. 
The sure foundations of the State are 
laid in knowledge, not in ignorance, and 
every sneer at education, at culture and 
at book learning, which is the recorded 
experience of mankind, is the dema¬ 
gogue’s sneer at intelligent liberty, in¬ 
viting degeneracy and ruin.—G. W. Cur¬ 
tis. 
All cases of DEAFNESS or HARD-HEARINC 
are nowCCRABLE by our new invention; only those born 
deaf are incurable. HEAD NOISES CEASE ISSKDIATKLY. 
Describe your case. Examination and advice free. 
You can cure yourself at home at a nominal cost. 
International Aural Clinic, cHicieo. 
t\ R 00 A RAY FASY for all willing to worn; 
yv —H UH 1 LHO I Gold, Silver, Nickel, ilcUil 
Plating. At home or traveliug, taking 
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No experience. Heavy plate. Modern 
methods. We do plating, manufacture 
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~tc., ready for work. We teach you 
the art, furnish secrets and formulas 
PsmDhler, samples, ete., FREE, 
Work*, CINCINNATI, O. 
SAVE 
ONE-HALF YOUR 
We Tell You How. 
Bochtster Radiator Co. 27 Furnace St. Rochester, N.Y. 
FUEL 
Dietz Nos, 30 & 60 Search Lights, 
These Lamps are just right for lighting the 
inside of large barns or cattle sheds. One lamp 
will thoroughly light up a long row of animals. 
The lamps are strongly made, perfectly safe 
and very economical to use. They burn kerosene 
(coal oil), and very little of it considering the fine 
light they give. To introduce, we offer to send one 
of either size, freight prepaid, at a reduced price. 
Send for Free Catalogue. 
R. E. Dietz Company, 
87 Laight Street, Established 1810, New York. 
BALL BAND Ru°bb.7 BOOTS 
Keep In the Warmth-Keep out the Wet 
The Ball Hand trade mark on wool and rubber boots is a guarantee of 
superior quality. They fjive more comfort and longer service than any other 
make. The Ball Band is the only All-knit wool boot and the rubbers are 
made from the highest grade rubber—not the product of a Trust. 
Insist on getting the Ball Band goods from your dealer and 
you are sure of the best. Made by 
MISHAWAKA WOOLEN MFG. CO., Mishawaka, Ind. 
