1902 
THE RURAL NEW-YORKER 
Home-Canned Beef. 
For several years I have made a prac¬ 
tice of canning beef for Summer use. 
At first, not feeling certain as to re¬ 
sults, I only canned a little each Winter, 
but for the past two years I have canned 
what I thought sufficient for*a Summer’s 
supply, and although the supply has 
scarcely proved equal to the demand, it 
has always kept so perfectly that I do 
not hesitate to recommend it to others. 
We raise our own meat, as all farmers 
should do, but until I learned to can it 
we usually sold half a beef at butchering 
time, and bought fresh beef during the 
Summer. Of course we paid more per 
pound than we sold for, and often the 
beef was inferior in quality; besides a 
fire must be kept to cook it. Now we 
have our own young tender beef, cooked 
in cold weather, when a fire is no in¬ 
convenience—ready for use at any time. 
My rule for canning is as follows: 
Boil fresh beef until tender, adding 
salt and pepper to taste. Slice, and pack 
in glass cans. Cover with the water in 
which it was boiled (which should be 
boiling hot) and seal. When wanted for 
use, set the can in warm water for a 
few minutes. The beef can then be 
taken out, and served hot or cold as 
desired. Lamb may be canned in the 
same manner. Mason jars may be used; 
but the beef cans are better, as the meat 
is more easily removed. If corned beef 
is preferred make four gallons of brine 
to each 100 pounds of beef as follows: 
To each gallon of water add Ity pound 
salt, one-half pound brown sugar, and 
one ounce saltpeter. Boil and skim. 
Cover the beef with this brine, and let 
it remain six weeks before canning. 
MARION LAWRENCE. 
Rural Recipes. 
Federal Cake.—Beat together thor¬ 
oughly one-half cupful of creamed but¬ 
ter, one cupful of sugar, one-half cup¬ 
ful of milk that has been scalded and 
cooled, two cupfuls of flour, two beaten 
eggs and half a cake of compressed 
yeast. When very light beat thoroughly 
after adding half a grated nutmeg and 
one tablespoonful of rosewater. Now 
stir in one cupful of seeded and halved 
raisins that have been floured; let rise 
in a pan and bake in a slow oven. This 
should not be eaten until three or four 
days old. 
Lemon Sponge Cake.—Three eggs, 
one-half cupful granulated sugar, one- 
half cupful of sifted flour, the juice and 
grated rind of one lemon, one-half tea¬ 
spoonful of baking powder. Beat the 
whites of eggs very stiff, beat the yolks 
and add. When well mixed add the 
sugar slowly and beat; grate the outside 
of rind of lemon and add the juice, then 
beat all with egg beater three minutes. 
Sift in the flour in which the baking 
powder has been mixed and stir slowly 
and carefully, but do not beat after flour 
is in. Bake in moderate oven 35 min¬ 
utes. This is a new recipe and a very 
good one. 
Salt Codfish Chowder.—Cut one-fourth 
pound of salt pork into bits and try out 
the fat in a frying pan; in this brown 
two medium-sized onions, sliced. Wash 
and drain a pound of codfish, cut or 
picked into bits; cover with cold water 
and set on back of range to heat, but 
not boil. After two hours add a pint 
and a half of potatoes pared and sliced, 
and a dash of pepper. Add a cupful of 
water to the onions and pork and strain 
over the potatoes. When the potatoes 
are tender add one cupful each of scald¬ 
ed cream and milk. Pour the chowder 
over six crackers broken into halves and 
serve. 
Creamed Beans.—Soak one pint of 
small white beans in cold water over 
night; the next morning boil in slightly 
salted water until perfectly soft; put 
through a sieve and season with a tea¬ 
spoonful of salt and a saltspoonful of 
pepper. Make a cream sauce of one 
tablespoonful of butter, one tablespoon¬ 
I I 
ful of flour and one cupful of milk, stir¬ 
ring till thick and smooth. Mix the 
bean pulp thoroughly with this sauce, 
add two well beaten eggs, a dust of pep¬ 
per and a pinch of salt. Beat well, pour 
in a buttered baking dish, sprinkle fine 
bread crumbs over the top and bake till 
brown. Serve at once. This dish will 
well repay one for the little time and 
trouble necessary to prepare it. The 
eggs can be omitted from this dish and 
it is still very nice. 
Oatmeal Brown Bread.—Mix in a large 
bowl one pint of Quaker oats, a round¬ 
ing teaspoonful of salt, a pint of Petty¬ 
john’s breakfast food, half a pint of 
whole wheat flour and half a pint of yel¬ 
low granulated cornmeal. Put into an¬ 
other bowl one pint of thick sour milk 
and half a pint of molasses. Dissolve 
a level teaspoonful of bicarbonate of 
soda in two tablespoonfuls of warm wa¬ 
ter; add this to the molasses and sour 
milk; stir until foaming; then add it to 
the dry ingredients and mix until every 
grain is moistened. Turn into a greased 
mold and boil or steam continuously for 
four hours. Stand in a moderate oven 
for 30 minutes. It will then be ready 
to use. This may be toasted on the sec¬ 
ond day, or warmed over in the oven, or 
it may be used cold. Toasted it makes 
an acceptable breakfast bread. 
The Rural Patterns. 
Bolero effects are always becoming to 
little girls. The pretty costume shown 
is suited to many materials but, as il¬ 
lustrated, is made of Napoleon blue hen- 
rietta cloth with trimming of black vel¬ 
vet ribbon, chemisette and undersleeves 
of soft blue taffeta dotted with black, 
and is worn with a sash of wider velvet 
ribbon. The skirt is cut in three pieces, 
a gored front and circular sides, and is 
lengthened by a graduated circular 
flounce seamed to the lower edge. The 
foundation for the waist is a smoothly 
fitted body lining. On it are arranged 
the full chemisette and the bolero fronts, 
the trimming being extended on the 
back to complete the effect. The skirt 
having inverted pleats or gathers at tne 
back is joined to the waist and, with it, 
closes invisibly at the center. The 
sleeves are double, but are quite sim¬ 
ple. The full under portions, or puffs, 
are arranged over, and joined to the 
3974 Girl's Costume 
8 to 14 yrs. 
plain lining while the upper sleeves are 
made separately and drawn over the 
whole. To cut this costume for a girl 
of 10 years of age six yards of material 
21 inches wide, five yards 27 inches wide 
or 3% yards 44 inches wide will be re¬ 
quired, with 1*4 yard 21 inches wide 
for chemisette and undersleeves. The 
pattern No. 3974 is cut in sizes for girls 
of 8, 10, 12 and 14 years of age; price 10 
cents from this office. 
MOTHERS.—Be sure to use“Mrs.Wins- 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
The wrapper figured is made over a 
fitted lining that extends to the waist 
and on to which the yoke portions are 
faced; but when preferred, the yoke only 
can be used and the wrapper allowed to 
fall from its edge. The lining is fitted 
with single darts and includes under¬ 
arm gores, which render it comfortably 
snug, and curves in to the figure. The 
wrapper consists of fronts, back and 
under-arm gores and is gathered at the 
upper edge, where it is joined to the 
3980 Wrapper with Square Yoke 
32 +o 42 Bust. 
yoke. The sleeves are in bishop style, 
with frills at the hands, and the neck 
is finished with a deep turn-over collar. 
The bertha, which is optional, is circu¬ 
lar. The lower edge of the skirt is 
trimmed with a straight gathered flounce 
nine inches deep, but the trimming may 
be varied or the lower edge simply 
hemmed. To cut this wrapper, without 
flounce, for a woman of medium size 9V& 
yards of material 27 inches wide, eight 
yards 32 inches wide, or six yards 44 
inches wide will be required. The pat¬ 
tern No. 3980 is cut in sizes for a 32, 34. 
36, 38, 40 and 42-inch bust measure; 
price 10 cents from this office. 
Happiness is a great love and much 
serving.—Olive Schreiner. 
Doubtless the world is quite right in 
a million ways; but you have to be 
kicked about a little to convince you of 
the fact.—Stevenson. 
Believing, as I firmly do, that man in 
the distant future will be a far more per¬ 
fect creature than he now is, it is an in¬ 
tolerable thought that all sentient be¬ 
ings are doomed to annihilation after 
such long-continued progress. To those 
who admit the immortality of the soul 
the destruction of our world will not 
appear so dreadful.—Darwin. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
•'a square deal.” See our guarantee 8th page. 
WHAT DO THE CHILDREN DRINK? 
Don't give them tea or coffee. Have you tried the 
new food drink called GRAIN-O? It is delicious 
and nourishing and takes the place of coffee. The 
more Grain-0 you give the children the more health 
you distribute through their systems. Grain-0 is 
made of pure grains, and when properly prepared 
tastes like the choice grades of coffee but costs about 
M as much. All grocers sell it. 15c. and 25c. 
STEEL RANGES 
Direct; from the Makers. 
Freight prepaid, privilege 
of examination. i f you do not 
like it you pay nothing 
Where we have no agents 
we will sell you the best steel 
range in the market at 
wholesale price. 62 
styles to choose from. 
We are the only manu¬ 
facturers of steel ranges 
selling direct to the con 
sumer at wholesale. 
Catalogue and price list 
free. Send for them 
today. 
DETROIT STEEL RANGE CO., 
8 Wioman PL*CE, DETROIT, MICH. 
-FURS' 
McMillan Fur & Wool Co. 
MINNEAPOLIS, MINN. 
WRITE FOR CIRCULARS 
BEFORE BUYING 
A NEW HARNESS alogue giv- 
—————> ing fnll de¬ 
scription and prices of all kinds of single and 
double harness and save 25 per cent. 
King Harness Co. 510 Church St., Owego.N.Y. 
Meat smoked in a few hourB with 
KRAUSERS’ LIQUID EXTRACT OF SMOKE. 
Made from hickory wood. Gives line flavor. 
Cleanest, cheapest; free from insects. Send for 
circular. E. KKAVSEU «fc BRO., Milton, Pa. 
SPECIAL OFFER 
High Grade Watches. 
WALTHAM AND ELGIN ONLY. 
Orders will be filled by return mail 
for Christmas and New Year’s presents. 
We now offer some extra fine watches. 
Every watch offered is stem wind and 
set and has all improvements. 
The “P. S. Bartlett” Waltham and the 
”G. M. Wheeler” Elgin are as good 
watch works for men as we have ever 
seen. 
Men’s Size Watches. 
“P. S. BARTLETT" OR “G. M. WHEELER.” 
We give you your choice. They are 
full 17-jeweled watches. They are ad¬ 
justed by experts and are first-class in 
every respect. They come cased at fol¬ 
lowing prices, including free safe de¬ 
livery: 
In solid ore-silver ease, open face. $12.25 
in sterling silver case, opeu face.13.88 
In sterling silver case, 3 oz. case, open 
face or hunting.. 16.15 
In 25-year gold filled case, open face.. 18.56 
In 25-year gold filled case, hunting 21.37 
No. 7. Ladies Waltham or Elgin 
Watch. 
14-K. GOLD-FILLED CASE. 
FULL 1 5-JEWELED WORKS. 
No. 7 is a lady’s full 15-jeweled hunt- 
> ing case watch. The works Waltham or 
Elgin. The case is 14-Kt. gold filled, 
guaranteed to 25 years. Price delivered 
in good running order, $14.50. 
All watches are fully guaranteed. 
Money returned if not satisfied. The 
watches are sold only to subscribers. 
You can get any watch free by getting 
up a club of subscriptions. 
Address 
THE BUBAL NKW-YORKR, NEW YORK. 
A Wooden Washer works hard, rubs and destroys clothing, leaks 
and falls apart, is heavy and awkward to handle. 
A Steel Washer —galvanized—never rusts, never leaks, never falls 
apart, is cleanly and will last a lifetime. That is why the 
Syracuse Easy Washer 
is made of steel. It is easy to operate, because it washes by air pres¬ 
sure. Air forces soap and water through the clothes and takes out the 
dirt. No rubbing on washboards, no wood or metal pegs to destroy 
clothes, as in other machines, but simply air pressure, without hard 
work, without friction, wear or waste, making washing easy. 
It washes fast, washes clean, washes everything. It is on rollers 
to move about easily. 
Thousands in use, each one a testimonial. 
You take no risk on the EASY washer. Try it four weeks, then 
return it if you wish. Write for full information. 
DODGE & ZUILL, 539 S. Clinton St., Syracuse, N. Y. 
