1900 
THE RURAL NEW-YORKER. 
79i 
Rural Recipes. 
The frost is on the pumpkin, 
The blush is on the apple. 
But more than this, O joy! O bliss! 
The scraps are in the scrapple. 
—Philadelphia Record. 
Wine Layer Cake.—Cream two cup¬ 
fuls of brown sugar with two-thirds 
cupful butter; then add one tablespoon¬ 
ful each of cinnamon and allspice, one 
teaspoonful cloves, two-thirds cupful 
molasses, two well-beaten eggs, one 
cupful chopped, seeded raisins, two- 
thirds cupful buttermilk, half cupful 
currants, one level teaspoonful baking 
soda and just enough flour to make a 
drop batter; bake in layers; when cool 
put together with a boiled icing made 
by boiling two cupfuls granulated sugar 
with one cupful water, pinch of cream 
of tartar until it spins a thread when 
tried; then pour gradually on to the 
stiffly beaten whites of two eggs. 
Buttermilk Biscuits.—Two coffeecup- 
fuls (even) of flour, half a coffeecupful 
of sour milk, half a coffeecupful of but¬ 
termilk, one teaspoonful of sugar, one 
teaspoonful of yeast powder, half a tea¬ 
spoonful of salt, half a teaspoonful of 
soda. Mix sugar, yeast powder and salt 
with flour and sift; dissolve soda in two 
tablespoonfuls of cold water, beat into 
the sour milk until it stops “purring,” 
mix quickly with dry ingredients, us¬ 
ing a spoon, turn on a well-floured 
board, pat with the hand into a cake 
half an inch thick, roll, cut into bis¬ 
cuits; bake in a very hot oven 10 min¬ 
utes. 
Creole Dried Beef.—Shave beef very 
thin, cover with cold water and bring 
to boiling point; pour off water, add 
enough butter to coat each piece (a 
tablespoonful), and stir until lightly 
browned. Now dredge with one table¬ 
spoonful of flour, stir and add one cup¬ 
ful of thin cream or rich milk. Season 
with dash of pepper and sprinkle with 
chopped parsley. Serve on crisp toast. 
Grape Pudding.—This is an old-fash¬ 
ioned dish which may be either boiled 
or baked. Delaware grapes are best for 
it. Wash, pick and flour well before 
putting into the batter. A heaping pint 
of picked grapes makes a fair-sized pud¬ 
ding. For the batter beat four eggs very 
light, whites and yolks separate, mix 
smoothly with the yolks half a pint of 
milk and one pint of flour sifted twice. 
Add half a cupful of butter beaten to a 
cream, and last of all the whites of 
eggs, stirring them in with long, swift 
strokes, all the same way. The grapes 
go in at the very last, and the bag or 
the pan ought to be ready before they 
are added. Boil the pudding three 
hours, and serve with a rich grape- 
juice sauce. For a baked pudding the 
white of one egg may be kept out, and 
used for a meringue. Serve with the 
same sauce. 
Grape Cobbler.—This is best made 
from very ripe black grapes. Wash 
them twice—on the bunches and after 
picking. Line a deep pie dish with half¬ 
inch rich crust, put in the grapes and 
all the sugar that will lie between them, 
heaping the fruit a little in the middle. 
Put on the top crust, cut cross slits in 
the middle and fold back the corners to 
leave an open square. Set the dish in 
a quick oven and while the pie bakes 
make a sauce, using half a cup of but¬ 
ter, one cup of sugar and one tablespoon 
boiling water. Stir well over hot water 
and flavor with lemon juice, or grated 
nutmeg, according to taste. When the 
pie is nearly done take it out, pour in 
the sauce through the opening in the 
crust, return it to the oven. Be careful 
not to overbake, but keep it hot until 
ready to serve. • 
Apple Pot-pie.—Serve this with 
maple-sugar sauce. Half-fill a deep dish 
with sour apples which have been quar¬ 
tered, pared and cored. Pour over them 
a little boiling water and place in a hot 
oven until tender. Make a crust as for 
baking powder biscuit, roll out an inch 
thick; lay it over the apples and return 
to the oven for about 40 minutes or un¬ 
til the crust is done. For the sauce 
cook together two tablespoonfuls of but¬ 
ter and one teaspoonful of flour, add 
half a cupful of maple syrup and a tiny 
pinch of mace, and cook until clear and 
smooth. 
Lapland Cakes.—These are delicious; 
they should be baked in cups, instead 
of gem pans. Beat the whites and yolks 
of four eggs as light as you can. Mix 
a pint of rich milk slowly in a pint of 
sifted wheat flour. Add half a teaspoon¬ 
ful of salt and the beaten eggs. Beat 
the batter well. Bake it in cups in a 
moderately hot oven for three-quarters 
of an hour. It may take experience and 
practice in baking thin batters of eggs 
and flour to make these delicate cakes 
to perfection, but it pays to experiment 
a little to achieve so desirable a cake. 
It is one which owes its excellence to 
the skill of the cook rather than the 
richness of the ingredients. 
Canning Meat at Home. 
I wonder who really approves of the 
salt pork and corned beef always to be 
found on the farmer’s table? In the 
past it seemed to be the only way of 
keeping a meat supply on hand in the 
country, but this is not so, as careful 
experimenting for the last four years 
has proved t° my own satisfaction, and 
to tnat of my friends who have dined 
at my country home, tor beef, pork, 
chickens and veal can be canned in 
glass, and it will keep perfectly for 
months. I have kept it for seven or 
eight months in pint, quart and two- 
quart cans. Half-cook the meat in a 
kettle, cut meat from the bones. If this 
is done while the meat is hot, wring out 
a cloth from cold or tepid water, fold in 
several thicknesses, and set under the 
glass can, letting cloth come up about 
an inch around sides of can, and it will 
not break, no matter how hot the meat 
may be. If you spill more broth on the 
cloth be sure to wring out extra water 
from it, for if the cloth is sopping wet, 
the can will break. Having filled can 
with meat, pour in all the broth the can 
will hold, and see that it is salted and 
peppered just right for the table. Screw 
on cover without rubber and, if hot put 
in kettle partly filled with hot water, 
putting a tin in bottom of kettle to set 
cans on. Three quarts can he put in 
common-sized kettle. Cover with a 
well-fitting cover that will keep in the 
steam, and keep boiling for two hours. 
Take out one can at a time, and at once 
put on a good rubber, if you want to 
keep the meat for several months, if it 
is chicken, veal or beef, have hot melted 
beef suet and fill the cans even full. If 
you only care to keep the meat for two 
or three weeks fill up even full with 
boiling broth. This work must be done 
with dispatch, not letting the contents 
of the can cool in the least. Screw on 
the cover to the last limit, and if your 
covers and rubbers are not defective 
your meat will keep perfectly. In can¬ 
ning pork there is nearly always suffi¬ 
cient grease to broth; if not the can 
may be filled with lard. 
If you follow these directions you will 
have no more trouble canning meat 
than canning fruit, but I would not ad¬ 
vise anyone to put up a large quantity 
of meat without experience. First suc¬ 
ceed in a small way, and then you will 
not fail in larger operations. The most 
I ever put up at one time was 45 quarts 
of veal, and that meat was a joy as long 
as it lasted. In putting up a veal you 
want to cut the meat from the bones 
and cook separately, as we are all sup¬ 
posed to know that the method that will 
extract all the juices from the bones 
will spoil the meat. I find that the two 
hours’ cooking of meat in cans after 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
meat is half cooked in kettle does not 
injure the flavor of the meat in the 
least, as no one could tell it from fresh- 
cooked meat. It sounds like a lot of 
work for a busy farmer’s wife, but if 
you want one chickeif, kill two and can 
one. You can partly cook it one day, 
and while getting dinner next day put 
over an extra kettle, and while you 
have a fire boil meat in can, and you 
have meat all ready for company or 
family. If the market is glutted in the 
Fall can old hens for future reference. 
I know from experience that if care is 
taken one will succeed. Always remem¬ 
ber that if meat is hot when you put in 
cans have hot water to set it in, and if 
cold put in cold water in the kettle, and 
you will have no broken jars. 
Washington. mjrs. kittie grant. 
Buying a Sewing Machine. 
A woman recently sent the following 
bit of experience to the Philadelphia 
Ledger, which may prove very sugges¬ 
tive to others: 
“I recently had an experience which 
may serve to help some other woman. I 
wanted to buy a sewing machine, and, 
being wedded to the single thread pat¬ 
ent, and knowing only the best of this 
kind, I was anxious to get one of that 
make. The price was beyond my means, 
and I made up my mind to look for a 
second-hand article. In doing so I came 
across several agents who declared that 
they offered me new machines at half 
price, but made by the people who made 
the one I wanted, only, as ‘their patents 
had expired,’ this new machine was 
copied, with a few changes, and offered 
very cheap under another name. I have 
nothing to say as to the value of what 
was offered me. I never tested it; but 
prudence suggested that I should go to 
the office of the firm in question and in¬ 
quire as to their price and guarantee 
for this their new machine. Imagine 
my surprise at learning that the whole 
story was a fabrication. The firm does 
not make any machine, but the one it 
offers under its own name. It seems 
to me women who are not accustomed 
to business and to sharp tricks of trade 
should be warned against such stories 
and urged not to buy what purports to 
be any one’s ‘second best,’ unless the 
firm itself is consulted. One machine is 
so like another in appearance that it re¬ 
quires an expert to be sure of the qual¬ 
ity of the material used and of the skill 
with which the parts are adjusted, and 
in ignorance it is wiser to rely on the 
honor and integrity of a man who di¬ 
rectly represents a reputable firm, and 
not to be so credulous as to receive posi¬ 
tive misrepresentations without an ef¬ 
fort to prove their worth.” 
STERLING SILVER, 39c. 
For 39c., we will 
ma'l you beta sol- 
1 id Sterlii g Silver 
L,ock Bracelet,, 
(made now without 
key) and this is but 
one of many great 
bargains In our 
wonderful Jewelry 
39 
cents 
Mailed 
Free. 
Department which contains articles from 5 cents 
to hundreds of dollars. 
Our General Catalogue No. 99 of Everything 
to Eat, Wear and Vise will save you from 25 # 
to 75# on everything you buy—it contains 13,000 
illust ations and auntes wholesale prices to the 
consumer on over 150 x 00 different articles. As 
an evidence of interest send 10 c. to help pay pos¬ 
tage, you deduct these 10 c. from your first 
order of $1.00. Address this way: 
JULIUS HINES & SON, Baltimore, Md. Dept 320 
TERRIFF’S 
PERFECT 
WASHER 
SENT ON TRIAL at whole¬ 
sale price. If not satisfactory money 
will be refunded. HOLM under a 
POSITIVE OUAKASTKK to wash 
as clean as can be done on the 
washboard, even to the wrist- , 
and neckbands of the most soiled 
shirt, and with far greater 
ease. Does not wear out the 
clothes. Economizes soap, 
labor and time. ACENTS 
WANTED. Exclusive ter¬ 
ritory given. Big money 
made. For terms and prices 
Address, 
Portland Mfg. Co. B 01 14- Portland, Mich. 
COE’S 
ECZEMA CURE, SI. Large sample 
mailed free. Coe Chem. Co., Cleveland, O 
All cases of DEAFNESS or HARD-HEARING 
are now CURABLE by our new invention: only those born 
deaf are incurable! HEAD NOI8E8 CKASB IMMEDIATELY. 
Describe your case. Examination and advica free. 
You can care yourself at home at a nominal cost. 
International Aural Clinic, d^p^&V 1 chIcago. 
SAVE I2 your 
hb ■ ■ mm ■ now wasted 
La I I la I up chimney 
I U U Li by using 
THE ROCHESTER RADIATOR. 
COST $2.00 AND UP. 
Money refunded if not satisfactory. 
Write for booklet on economy in 
heating homes. 
ROCHESTER RADIATOR CO., 
27 Furnace St., Rochester, N. Y. 
Meat smoked in a few hours with 
KRAUSERS’ LIQUID EXTRACT OF SMOKE. 
Made from hickory wood. Gives fine flavor. 
Cleanest, cheapest; free from insects. Send for 
circular. E. KKAUSER Jc BJtO., Milton, P». 
Safe Pure Sure 
Babbitt’s 
Soap Powder 
Guaranteed by 64 years of continuous Babbitt 
success — tested by the public and never found 
wanting. Absolutely all right — cannot injure 
anything — doesits work and does it well. 
Made by B. T. Babbitt, New York 
1776 
FREE SCHOLARSHIPS 
TO A LIMITED NUMBER 
I Electrical, Hlcch’n’!, Marine. 
Stationary or Loeomolive 
(Inrliiflintc Jleehn’l Drawing) 
American School of Correspondence, Boston, Mass. 
[Chartered by Commonwealth of Massachusetts)' 
ENGINEERING 
I 
No Money in Advance 
Our elegant New Jewel Dro[>- 
head hewing Machine possess¬ 
ing all the latest improve¬ 
ments, high quality ami thor¬ 
ough workmanship. Shipped 
direct at *12.50,the lowest price 
ever known. 30 days’ free trial. 
Money refunded if not as represent¬ 
ed. Guaranteed 20 years. All at¬ 
tachments free. 125.000 sold. 
, #40.00 Arlington for.. ..*! 4.50 
*50.00 “ “ ....*17.00 
*60.00 Kenwood “....**1.60 
Other Machines at *8.00. *0.00 and *10.50 
Large illustrated catalogue and testimonials Free. 
CASH BUYERS’ UNION, 158-1U4 W.VauIluren St., 11-343, ('hlrsgu 
Cut Price Books 
We have in Btock some books that have not been 
recently advertised, and are likely to become sbelf- 
solled unless disposed of. Some are slightly soiled 
now. We are going to sell them at cut prices to dis¬ 
pose of the stock on hand. When any stock is ex¬ 
hausted, we will take it out of the list. We give the 
number of each on hand, and regular price as well 
as cut price 
Regular 
Price. 
5. Feeding Animals.*2.00 
ti. People’s Horses. Cattle, Sheep and 
Swtne Doctor. 1.60 
30. Camellia Culture. 1.25 
12. Annals of Horticulture. 1892. 1.00 
30. Horticulturist's ttule Book. 50 
30. Celery Growing and Marketing. 1.C0 
150. Cauliflower. Crozler. 1.50 
100. Cooking Cauliflower. 20 
100. Fruit Packages.20 
100. Accidents and Emergences.20 
100. How to Plant a Place. Long.20 
100. Tuberous Begonias.20 
80. Canning and Preserving. Young.. .20 
100. T.andscapeGardening. Long.50 
50. The New Botany. Beal.25 
100. Milk: Making and Marketing.20 
100. Fertilizers and Fruits. 20 
50. Fertilizer Farming.20 
50. Fertilizers and Fruits.20 
50. The Business Hen. Colllngwood.. .40 
40. Ensilage amt the SUo.20 
100. Chemicals & Clover. Collingwood .20 
100. Trees For Street and Shade.20 
100. Country ltoads.20 
100 . Chrysanthemum Culture. Paper 
Morton.00 
50. Chrysanthemum Culture. Cloth 
Morton. LOO 
Cut 
Price 
*1.00 
.75 
.50 
.40 
.20 
.50 
.50 
.10 
.10 
.10 
.10 
.10 
.10 
.25 
.10 
.10 
.10 
.10 
.10 
.30 
.10 
.10 
.10 
.10 
.20 
.40 
It will be noticed that the stock of some of these 
books Is quite limited. When these are gone, no 
more are to be had at the price. Send in your order 
at once for what you want. 
THE RURAL NEW-YORKER, New York, 
