THE RURAL NEW-YORKER 
686 
Some Home-Grown Foods. 
"What sort »>f meal is this, Huldah? 
It looks like what we used to have 
ground from our own corn." 
"It is made from home-grown corn. 
Our corn was so nice last year we 
thought we would have some of it 
made into meal. \Ye selected the fin¬ 
est ears, dried and shelled it care¬ 
fully and carried it to and from the 
mill in a perfectly clean sack. It was 
quite a bit of trouble, but we have 
been well repaid, for this meal is much 
nicer than what we buy. I suppose the 
difference is that this is fresh ground 
from new corn, and that is always 
somewhat stale." 
“You speak as if having the home 
grown corn made into meal was a nevv 
idea," said Huldah’s neighbor. "In fact 
it is only in recent years one could 
buy the granulated meal. People 
around here used always to have their 
own corn ground. I am sure that the 
farmers in the Southern States do still; 
southern cooks certainly excel in cook¬ 
ing this useful cereal, and I think that 
having the meal fresh is one great se¬ 
cret of the excellence of their corn 
dishes.” 
‘'The southern people use meal made 
from white corn as well as from yel¬ 
low." said Huldah. “I have never seen 
any white meal, but this we have had 
ground is very light colored. The corn 
from which it was made was an early 
Hint variety, with both white and yel- 
]o\v kernels on the cob. This corn 
was ground quite fine and is very 
floury, so that when I make steamed 
orn bread, 1 use all meal, instead of 
one-third flour, which the old recipe 
calls for. You know the old rhyme do 
you not? 
‘Two of sour. 
One of sweet; 
Two or corn, 
One of wheat.' ’’ 
“Oh yes, I shouldn’t wonder if that 
doggerel formula were a hundred years 
old or more. My mother taught it to 
me when 1 was a little girl. Of course, 
both salt and soda, a teaspoonful of 
each are required to make a perfect 
loaf and the milk should be creamy. 
I like to add a tablespoon ful of sugar 
and a handful of raisins besides. It is 
line when steamed for full three hours, 
and it improves the loaf to bake it for 
a few minutes in the oven, after taking 
it out of the steamer.” 
"1 find this floury meal very nice for 
griddle cakes,” said Huldah. “They 
make a good, sensible breakfast for the 
children, who like them as well as they 
do buckwheat cakes. They eat them 
with sugar and cream, and the older 
people like butter and syrup, or else 
meat with them. Freshly ground, home 
grown buckwheat flour is not unwhole¬ 
some, but I think meal is better foi 
children, and next to the breakfast 
food porridges, they like things made 
of meal.” 
1 think the breakfast foods have 
been much maligned. Most of them are 
\ cry good and wholesome when prop¬ 
erly cooked, and even the ready-to- 
serve “shavin's and sawdust” variety 
are very nice indeed when fresh and 
crisp, and served with cream or fruit. 
1 read of a farmer who made some 
satisfactory breakfast foods from dif¬ 
ferent cereals, by grinding them in a 
small mill. 1 think it would be hard 
t" improve upon the many excellent 
foods on the market. Still, there is a 
always a satisfaction in preparing 
home grown foods and often a great 
saving, for we pay a good round price 
for anything of the sort that we buy, 
and often fail to get even a fair price 
for farm produce sold. 
Steamed corn loaf.—Two cupfuls of 
sour milk or buttermilk, one cupful of 
creamy sweet milk, two cupfuls of 
cornmeal, one cupful of flour, one scant 
teaspoonful of soda, dissolved, one 
teaspoonful salt. Steam three hours. 
Cornmeal griddle cakes.—Two cup¬ 
fuls fresh buttermilk, one teaspoonful 
soda (scant), one teaspoon ful salt. Stir 
in floury cornmeal, or granulated meal 
and a little flour to make a thin bat¬ 
ter. Let stand a few minutes before 
frying on a griddle. The batter will 
thicken a little and the cakes will then 
turn easily. F. 
Baked Apples. —For plain baked ap¬ 
ples place nice whole apples in a porce¬ 
lain or agate pie plate, fill the plate 
half full of water and put it in the 
oven. As the water cooks away add a 
little more, but toward the end of the 
baking let it boil away about half. You 
"ill be surprised to find that after the 
apples are taken from the oven they 
will absorb this juice, and they will 
not be dried and “skinny.” If the ap¬ 
ples arc liked sweeter, remove the cores 
and fill the holes with sugar, then add 
water and bake as before. s. n. r. 
The Rural Patterns. 
The infants' shawl wrap L a ven use¬ 
ful little garment, which will be found 
especially convenient when driving. It 
can be made from flannel or from cash- 
mere or from wash silk lined with alba¬ 
tross or from any'similar material, and. 
6360 Infant’s Shawl Wrap, One Step. 
it can be scalloped at its edges or fin¬ 
ished with hems that are feather stitched 
or in almost any way that fancy may 
suggest. The long, pointed, narrow ef¬ 
fect is both pretty and practical, but of¬ 
ten a shorter wrap is wanted and this 
one can be made in either style illus¬ 
trated. The. wrap is made in one piece 
with casings and draw strings or ar¬ 
ranged to form the hood. The quantity 
of material required is, for the full- 
length wrap \y 2 yards 27 or 1 yard 36 
inch wide; for the shorter wrap 1 yard 
27 or % yard 30 inches wide. The pat¬ 
tern 6360 is cut in one size only; price 
10 cents. 
The panel is very attractive in a skirt. 
The model shown is cut in eight gores 
and there are plaited portions jointed to 
the front, side and back gores, which 
•are cut off to form the panels. The clos¬ 
ing is made invisibly at the left of the 
back. The quantity of material required 
for the medium size is 8 yards, 24, 5 1 / 2 
yards 52 inches wide with 2 yards of 
banding. The pattern 6362 is cut in 
sizes for a 22, 24, 26, 28 and 30-inch 
waist measure; price 10 cents. 
“ Old Reliable ” Canning Method. 
After canning fruit by the method I 
shall describe for many years without 
having any spoil I have dubbed the 
method "Old Reliable.” Aside from 
being sure, it is easy—and that is an¬ 
other claim for consideration. Pre¬ 
pare fruits, of any kind, as if for 
cooking in a kettle but fill them (un¬ 
cooked) directly into cans, putting in 
the usual amount of sugar and enough 
cold water to fill the cans. As each 
can is filled put on the rubbers and 
tops—partly tightened. Put cans in 
steam cooker and cook until fruit is 
tender, the time depending on the kind 
of fruit and its degree of ripeness. 
The fact that each piece of fruit goes 
into the can as quickly as it is peeled, 
and not handled in any w f ay until served 
on the table, permits the use of fruits 
that are riper (and therefore finer in 
texture and flavor) than can be used 
when cooked in a kettle and dipped in¬ 
to cans. Very ripe fruits that are 
cooked and dipped will have a mussy 
look in spite of all care. 
If no steam-cooker is at hand the 
cans may be cooked in boiler, or kettle 
with water reaching part way to tops 
—as often described. One woman told 
about laying a cloth in the bottom rrf 
the water reservoir of the stove, stand¬ 
ing the cans on it, having water a few 
inches deep, and letting the fruit cook 
while she baked and ironed. I never 
have tried it, and it seems feasible 
where one must use the stove. An¬ 
other told of setting several cans in 
the covered meat-roaster, partly filled 
with water, and cooking in the oven. 
In either case it is. practically, steam 
cooking and the steam-cooker that will 
work over one burner of an oil or 
gasoline stove is best of all, when 
available. When cooked, there will be 
a space in the top of cans, caused by- 
shrinkage of the fruit. If a number of 
cans are cooked at a time and can-space 
is at a premium use one can to lill the 
others. If only one can is cooked there 
is nothing to fill the can with and the 
space does no harm. In fact. \ leave 
the space because I do not like the 
fruit to come up close to the cover. 
When taken from the fire tighten the 
covers, and tighten again when perfect¬ 
ly cold. The fruit may be taken out 
doors, or to any cool place and pre¬ 
pared in a leisurely way, then cooked 
with no watching over a hot stove; 
dipping hot fruit, and handling hot 
cans. 
Peaches, pears, quinces, and other 
fruits that discolor quickly when the 
skin is removed do not change a par- 
t'cle when standing in the water-filled 
cans with the tops on and I, very of¬ 
ten, prepare them in the cool of the 
evening ready for cooking the next 
morning. It goes without saying that 
cans must be clean, but any special 
Sterilizing is not needed, as any germ 
that might be lurking in rubber or 
top will be rendered harmless by the 
cooking process. Sometimes there is 
just enough fruit for one can. In¬ 
stead of getting down kettle and all 
the canning outfit I prepare the fruit 
and fill the can, as described, and cook 
it when I’m cooking something else 
any time within 10 or 12 hours. 
What do I gain by the method ? The 
privilege of preparing the fruit in the 
least hurried, and most comfortable 
manner and place. Release from watch¬ 
ing, and fussing with hot fruit. Per¬ 
fect sterilization that insures perfect 
“keeping”—for any length of time—and 
last, but far from least, fruit in perfect 
form, holding all the delightful aroma 
that is lost in the steam when boiled 
in an open kettle. 
EVA RYMAN-GAILI.ARD. 
How many an acorn falls to rlie 
For oni> that makes a tree! 
How many a heart must pass me by 
For one that cleaves to me! 
IIow many a suppliant wave of sound 
Must still unheeded roll, 
For one low utterance that found 
An echo in mv soul ! 
—John B. Tabh. 
"When you write advertisers mention Tim 
It. X.-Y. and you’ll set a quick reply and 
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