i37 
1801 
THE RURAL NEW-YORKER. 
Rural Recipes. 
O woman, if seeker 
Your way to gain 
O’er man, the weaker. 
The means are plain; 
Would you be able 
Vain man to rule. 
The dinner table 
Let be your school. 
You need no ballot 
To win your part; 
Just tickle his palate— 
You touch his heart. 
—Good Housekeeping. 
Peach Turnovers.—One pint of dried 
peaches stewed and sweetened with two 
tablespoonfuls of brown sugar; flavor 
with nutmeg to taste. Make a stiff crust, 
not as short as for other pies. Roll out 
pieces the size of a saucer. Cover one- 
half of the crust one-half inch deep with 
the stewed fruit. Fold over, pinch the 
edges together and prick with a silver 
fork. Fry like doughnuts, preferably in 
cooking oil; powder with sugar and 
.serve with maple syrup. 
Hashed Veal.—Slice roast veal very 
thin, season with salt and pepper and 
shake a little flour over it. Next chop 
fine a medium-size onion and put it into 
a stewpan with a tablespoonful of good 
table sauce and an equal quantity of 
mushroom catchup; boil these together 
for two or three minutes and then add 
half a pint of rich veal stock; boil until 
it begins to thicken and then throw in 
the veal; let the whole boil for five min¬ 
utes longer and serve with small squares 
of toasted bread. 
Frozen Frizzled Beef.—This is a sug¬ 
gestion for our farm housewives, who 
often have a large piece of beef frozen 
solid during cold weather. Procure a 
round or rump sirloin steak about 1%- 
inch thick; roll up tightly, tie, wrap in 
a fresh napkin and let freeze solid. 
When wanted for use shave off as much 
as required and put into a frying pan 
which has a generous supply of butter 
melted and hot. Toss the meat shav¬ 
ings about till they begin to brown, then 
add w^ater to make sufficient gravy; sea¬ 
son well and thicken with flour. 
Dakota Doughnuts.—Beat together 
well two eggs, three good tablespoonfuls 
sugaL one-half teaspoonful salt, dash of 
nutmeg; pour on this two large kitchen 
spoonfuls smoking hot lard, add one tea¬ 
cupful sweet milk, flour to make a very 
soft dough, two teaspoonfuls baking 
powder. Do not cut too thin, and do not 
have the lard too hot when you first put 
them in to fry, as they will crust over 
and not be light. Roll in powdered 
sugar when cold. These are wholesome, 
as they do not absorb the grease while 
frying. 
Eggless Waffles.—Mix at night a bat¬ 
ter with sour milk if you have it; if not, 
sweet will answer. To each quart of 
milk, with flour for batter, add one 
tablespoonful each of butter and sugar, 
one-half teaspoonful salt. If sweet milk 
is used add small quantity yeast or one- 
quaner compressed yeast cake. In the 
morning add enough baking soda to cor¬ 
rect acidity—you will have to try baking 
a little to get it right. 
Mock Duck.—Four pork tenderloins; 
slash lengthwise, rub with salt and pep¬ 
per, fill with dressing made of bread 
crumbs, one onion, one egg, one-half 
cupful butter, salt and pepper to taste; 
tie together and bake in roaster. Serve 
with hot apple sauce made as follows; 
Bare and quarter (if large, cut in 
eighths) as many apples as the family 
appetite requires. Put a layer of 
apples in a granite or enameled shallow 
pan, put bits of butter, goodly supply 
sugar and dash cinnamon on the apples. 
Do this in layers till pan is full; add a 
little water and bake till rich and clear, 
not just barely done. 
Potatoes Allemande.—Dry in the oven 
to a delicate brown slices of stale bread. 
Drind or roll these rather fine and mea 
sure one cupful. Add to this two cup¬ 
fuls of cold boiled seasoned potatoes 
chopped into fine dice. Heat a table- 
spoonfiil of good lard and fry potatoes 
and crumbs a golden brown. Heat one 
cupful milk to scalding point, stir into 
this one heaping teaspoonful each of 
flour and butter, add one-half teaspoon¬ 
ful salt and a pinch of white pepper. Put 
potatoes into a hot dish and pour over 
it the sauce. The dish is good without 
the cream sauce. 
Spaghetti with Brown Sauce.—Put a 
half-pound of spaghetti into slightly- 
salted boiling water. Boil half an hour, 
di'ain and pour into a buttered granite 
pan. Pour over it the following brown 
sauce: Heat three tablespoonfuls but¬ 
ter, stir into this two tablespoonfuls 
Hour, stir till smooth. Draw to a cooler 
place on the stove and add gradually one 
cupful cold water, stirring constantly. 
I>et it boil up, add one scant teaspoonful 
salt, one-fourth teaspoonful pepper, one 
teaspoonful catchup, simmer two or 
three minutes, pour over spaghetti, set 
it into the oven and let it bake 10 or 15 
minutes. 
Sweet Potato Pineapple.—This will 
make a nice supper dish. Boil, peel and 
mash four or five good-sized sweet po¬ 
tatoes. Add one large tablespoonful 
butter, one tablespoonful very light 
brown sugar, one teaspoonful of salt, 
one pinch each of mace and grated nut¬ 
meg. Mold this into pineapple shape 
and place on a buttered tin. With the 
tip of a teaspoon make tiny depressions 
to resemble the dots in a pineapple. In¬ 
to each one put a wee bit of butter. 
Lightly brown in a hot oven. If you 
wish you can make a small pineapple 
for each one at the table. 
Graham Rolls.—These are worth a lit¬ 
tle extra care in making. To one quart 
of graham or whole-wheat flour use 1% 
cupful of ice-cold water (more wetting 
must be used if the flour is very coarse); 
a half-teaspoonful of salt is first mixed 
into the dry flour, although some prefer 
these rolls should taste of the pure flour 
and omit the salt; stjr fast until a mod¬ 
erately stiff dough is formed, and knead 
thoroughly from 10 to 15 minutes, till 
the dough is fine and elastic to the 
touch; roll half of it at a time into long 
rolls a little over an inch in diameter; 
cut off and shape into rolls four inches 
long and three-quarters of an inch 
thick; work quickly and place a little 
apart in a bakepan; prick them with a 
fork and bane in a hot even. When 
done they should not yield to pressure 
between thumb and finger. Eat hot or 
cold, and are equally good rewarmed. 
To repeat, dip in cold water, cover with 
Cloth, set in moderate oven, when they 
will puff up, Ifghter than at first. These 
require slow mastication, are sweet as 
a nut and very nutritious. 
Self-Control. 
It is easy to misunderstand and easy 
to be misunderstood; and sometimes, 
happily, it is easy to give and to accept 
an explanation. 
“I did think I would never come to see 
you again,” said a cousin of the prom¬ 
inent society woman who had come to 
the country to visit her and was about 
to start homeward. “It’s kind of you 
to ask me, of course, but I remember 
that when I was at your house in the 
city, two years ago, you did not seem 
glad to see me. You were kind and 
hospitable, of course, but I remember 
you did not smile once during the en¬ 
tire two weeks of my stay.” 
To her astonishment, her city cousin 
burst into a fit of laughter. 
“Maria,” she said, “just before you 
came I had the misfortune to break the 
porcelain ‘crown’ from one of my new 
front teeth, and as my dentist was out 
of town on his vacation, I had to wait 
for his return. I didn’t dare to smile 
when anyone was looking at me for fear 
of showing the ghastly metallic ‘back’ 
to which the porcelain nad been attach¬ 
ed. It was a strain, Maria, but I was 
equal to it, and I did not want to have 
to explain.” 
And her smile, now without a mechan¬ 
ical flaw, reenforced the renewed invi¬ 
tation.—Youth’s Companion. 
MOTHERS.— Be sure to u8e“MrB.Win8- 
low’s Soothing Syrup” for your children 
while Teething. It i the Best. — Adv. 
Pilgrim Succotash. 
The following is the rule offered by 
Mrs. Mary J. Lincoln, of the American 
Kitchen Magazine, for making a well- 
known old-fashioned dish; 
To make Pilgrim succotash according 
to rule you will need the large white 
beans (not the pea beans commonly 
used for baking) and the white south¬ 
ern corn. On its native heath yellow 
corn was not considered suitable. The 
corn should be hulled and in many 
places it can be procured already hulled. 
Wash one quart of large white beans 
and soak them over night in cold water. 
Next morning put them on in cold soft 
water, and after they have boiled brisk¬ 
ly pour this off, add fresh water, and 
cook gently until soft enough to mash 
to a pulp and the water is nearly ab¬ 
sorbed. Have ready, also, from six to 
eight pounds of beef which has been in 
brine only three or four days, and one 
pound of fat salt pork, well streaked 
with lean, a chicken weighing from four 
to six pounds (although I imagine this 
did not accompany the beef at evea'y 
talde), one large white French turnip 
(r.ot the yellow kind), and eight or 10 
medium-sized potatoes. 
W.ish the pork and beef and put them 
on about 8 o’clock for a 12 o’clock din¬ 
ner, in cold water, in a very large kettle 
and remove the scum as soon as it col¬ 
lects. Clean and truss the chicken as 
for boiling, and put it with the meat 
about an hour and a quarter before 
dinner time. If a fowl must be used in¬ 
stead of a chicken, allow a longer time, 
and be careful to keep plenty of water 
in the kettle. Two hours before dinner 
time take off some of the fat from the 
meat liquor, put it in another large ket¬ 
tle, then put in the beans mashed to a 
pulp, also the hulled corn, of which 
there should be six quarts if you are 
planning for a large company, or to 
have a second serving of the dinner. The 
fat will keep the bean pulp from stick¬ 
ing to the kettle. Take out enough 
liquor from the meat lo cover the corn 
and beans, and let tnem simmer where 
they will not burn. When done the 
succotash should be like a thick soup, 
and the beans should absorb all the 
liquor, yet it must not be too dry. Pare 
and cut the turnip into inch slices, add 
it to the meat about 11 o’clock, and the 
potatoes (pared) half an hour later. 
When the chicken is tender take it up 
and leave it whole on a dish by itself. 
Put the beef and pork together in a plat¬ 
ter, the turnip and potatoes each on sep¬ 
arate dishes, and the beans and corn, 
which are the real succotash, in a 
tureen. The meat usually salts the mix¬ 
ture sufficiently, and no other seasoning, 
unless it be a little pepper, is necessary. 
The meat liquor should be saved to use 
in warming the succotash the next day. 
but the meat is usually served cold. 
Like many other old-time dishes, the 
oftener it is warmed over the better it 
grows, and there is no objection to mak¬ 
ing a large quantity. 
Your Grandmother’s Garden 
we are sure, contained many rare flowers and delicious vegetables, which doubtless 
came from our house, as we have supplied the most discriminating people for over 
half a century. 1901 Catalogue of 
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To everyone who will state where this advertisement was seen, and who incloses 10 Cents (in stamns) we 
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PETER HENDERSON & CO., 
35 and 37 Cortlandt Street, New "York. 
We tail at Time and Chance, and break 
our hearts 
To make the glory of to-day endure. 
Is the sun dead because the day departs? 
.Vnd are the suns of Life and Love less 
sure? —Richard Hovey. 
Know ye not that we are the temples 
of God, and that such temples can oe 
built only of the common stones luat lie 
about us?—Charles Carroll Everett. 
A man’s ledger does not tell what he 
is, or what he is worth. Count what 
is in a man, not what is on him, if you 
would know what he is worth—whether 
rich or poor.—H. W. Beecher. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
“a square deal." See our guaranteeSth page. 
FREIGHT PAID 
Oul 
Men's 
Made-to* 
Order 
Clotliinff 
Catalogue, 
with samples 
attached, shows 
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coats from $7.95 
upwards. 
fVe guarantee to 
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Ladics’Dress Goods 
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For years our catalogues have 
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Wc Prepay 
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Bot/i catalogues are free. 
Our Mammoth 480-page Catalogue 
of Everything TO Eat, Wear 
AND Use tells about all you buy at 
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cheaper than the average dealer. 
Send 10 cents for this catalogue, as 
each copy costs us $1.25 to print and mail. 
You deduct these 10 cents from 
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Our prices are very 
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Address exactly this way: 
JULIUS HINES & SON 
BALTIMORE, MD, Dept. 320 
Washing Dishes? 
I AniCQ 
I ■■ 111 r 1^ Our Dish-Drier will save you 
half thetimeand labor. Sent by 
express for $1. Tour money back If dissatisfied. Send 
for circular. 8. B. Di vine & Son, Docb Sheldrake, N. T. 
LIFE SIZE DOLL 
‘Baby’s clothes will 
now fit Dollie.” 
Qirls can get this beautiful Life Sise 
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money ($1.00) and we will send you 
this Life Size Doll which is 2H feet 
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French Doll, and will live in a child’s 
memory long after childhood days 
have passed. Address, 
NATIONAL MEDICINE CO., 
Doll Dept. 250B New Haven. Conn. 
