1909. 
THE RURAL NEW-YORKER 
86.S 
The Rural Patterns. 
Every child needs a little wrapper, 
which is useful in many emergencies, 
especially in the Winter. The wrapper 
is made with fronts and back. The 
front edges are finished with hems and 
the closing is made by means of but¬ 
tons and buttonholes. The plain sleeves 
are under-faced at their lower edges 
6404 Child's Wrapper, 2 to Byears, 
and the bishop sleeves are gathered into 
bands. The quantity of material re¬ 
quired for the medium size (6 years) 
is 4)4 yards 24 or 27, 3 yards 36 inches 
wide. The pattern 6404 is cut in sizes 
for children of 2, 4, 6 and 8 years of 
age; price 10 cents. 
A simple little dress with knicker¬ 
bockers, which may be adopted for little 
girls as well as very small boys, is 
shown in No. 6324. The dress is made 
with fronts and back and is closed with 
buttons and buttonholes. When the high 
neck is used the rolled-over collar is 
6324 Child’s Dress with Knickerbockers, 
4 to 10 years. 
joined to the edge and the open neck 
is designed to be under-faced or finished 
in any way that fancy may suggest. The 
quantity of material required for the 
medium size (8 years) is Sj4 yards 24, 
6 yards 32 or 4)4 yards 44 inches wide. 
The pattern 6324 is cut in sizes for chil¬ 
dren of 4, 6, 8 and 10 years of age; 
price 10 cents. 
Canning Sweet Potatoes. 
Can you give me a recipe for canning 
sweet potatoes? mbs. a. j. k. 
The followiug recipe is given by 
Prof. Gerald McCarthy of the North 
Carolina Department of Agriculture. 
The best varieties to can are Yellow 
Nansentond, Jersey Sweet, Southern 
Queen and Vineless. Wash and boil the 
potatoes until the skin cracks. Peel and 
slice or quarter. Pack solidly in quart 
cans or jars. Use no liquor. Process 
in oven 20 minutes at 240 degrees, or 
three times on successive days in kettle 
at boiling temperature; seal tight. When 
canning is done in oven the bottom of 
the oven should be covered with a sheet 
of asbestos one-eighth inch thick, and a 
thermometer capable of registering up 
to 250 degrees must be used, as one can¬ 
not guess at the temperature. The open- 
kettle process used by most housekeep¬ 
ers to cook fruit or vegetables in the 
jars is, however, entirely satisfactory, 
so long as thorough sterilization is ef¬ 
fected. 
Supper Dishes. 
Cold suppers taste good on hot nights 
and save the weary housewife many a 
headache and hour of toil, but the “hired 
man” and husband, too, want a hearty 
meal, even at night, and therein lies the 
problem. Cold meats arc delicious, but, 
alas! expensive, hard to get, and hard 
to keep also, where there is no ice. So 
for some “next bests.” First and best, 
we think, arc baked beans, but there are 
beans and beans—dry, hard and poorly 
seasoned, they are most unpalatable. I 
have experimented much, and these two 
recipes are the result of many efforts. 
In cool weather, when the range is 
going most of the time, I use my jar 
and prepare the Boston variety, using 
these proportions: Soak one quart beans 
over night—we like the marrowfats 
best. In the morning add one-half or 
three-quarter pound nice salt pork, fat 
and lean, three tablespoons molasses, 
salt and pepper to taste, and boiling 
water to cover two or three inches. Let 
them cook slowly all day, adding more 
hot water as it is absorbed, and stir 
occasionally carefully from the bottom, 
but do not mash. And, by the way, if 
you have no bean pot, take a gallon 
crock and an old plate for a cover, and 
no one will ever know the difference. 
These will be brown, moist and digest¬ 
ible by reason of the long cooking. 
For the New York style, which I use 
altogether in hot weather, I take one 
quart beans, soak over night, parboil 
at breakfast time with a pinch of soda, 
pour off water, add fresh boiling water 
to cover well, and pork as for Boston 
baked, and simmer till soft, but not 
mushy. Remove to a pan, add salt and 
pepper to taste, and one-half cup brown 
sugar. We think the molasses makes 
this kind too strong, and white sugar 
too colorless and insipid. The brown 
gives a rich, nutty taste, which our 
folks all greatly enjoy. Cover well with 
hot water if they have absorbed what 
was in the pot, slice the pork thin and 
lay in circles over the top and let bake 
butter, one of salt, one teaspoon each of 
mustard and flour. Beat well together, 
add one cup vinegar and boil till thick, 
stirring well. When wanted for use, 
add as much sour or sweet cream as 
you wish. I thin to suit my own taste, 
which is usually one-half as much cream 
as vinegar. This never curdles nor 
sours and is inexpensive. Made thus, 
one has a hearty, yet tasty dish, which 
can be prepared after dinner and left 
to blend till supper time. Serve with 
this a dish of cottage cheese, plenty of 
good bread and butter, and fresh fruit, 
a cup of tea, or, better still, plenty of 
cold milk, and the family is hard, in¬ 
deed, to suit who will not call it suffi¬ 
cient. 
On a cool day, however, a hot dish 
for supper is always welcome, and here 
are two standbys with us, both inex¬ 
pensive and both prepared, for the most 
part during the forenoon. Buy a necl? 
or shin piece of beef weighing about 
five pounds; cook it slowly all the fore¬ 
noon, putting it over in cold water. 
When it is quite done add carrots, 
onions, potatoes and parsley, diced, and 
hot water, so there will be about two 
quarts of the soup. The tastes of your 
household will guide you in the quan¬ 
tity and proportion of vegetables better 
than any exact formula. When thor¬ 
oughly done, set aside till tea time, then 
remove the cake of fat from the top, 
take out a little more than half the 
lean meat, and reheat the soup. The 
lean meat taken out will make a nice 
dish of hash for the next night’s sup¬ 
per. But you will say, "The goodness is 
all cooked out in the soup.” This, sci¬ 
ence teaches, however, is not so, but 
assures us that only the flavor and some 
of the gelatinous material is in the 
soup; hence, while such beef may be 
somewhat tasteless in itself, cooked as 
it has been, with the soup vegetables, L 
makes an excellent hash. In making I 
use a part of the cake of fat from the 
top of the soup for seasoning, and twice 
as many chopped cold potatoes as 1 
have beef. Speaking of parsley re 
minds me we have a long row in our 
garden, which I use for garnishing, etc., 
now, but when Fall comes 1 shall break 
up into small pieces all that is left, 
wash and dry same as any other herb, 
and I have a Winter’s supply for soups 
and stews, of this most delightful vege¬ 
table flavoring. 
One recipe, and I am done. I dearly 
love to cook and experiment with new 
dishes, and the other day I evolved a 
new recipe for fruit cookies, or hermits, 
which we like very much indeed—one 
gets tired of plain sugar and molasses 
ones, and then they have to be rolled 
and cut; a long process on a hot day, 
while these do not. One and one-haif 
cupfuls brown sugar, one-half cup mo¬ 
lasses, one cup lard, one cup sour or 
buttermilk, one teaspoon soda, two eggs, 
one cup chopped raisins, one-half tea¬ 
spoon each of nutmeg and cloves, one 
teaspoon cinnamon. Beat dry ingredi¬ 
ents well with the eggs, add molasses, 
milk and soda, and flour enough so that 
they will drop, not run from the spoon. 
Butter shallow pans and drop by tea¬ 
spoonfuls, allowing room to spread. 
These are delicious, and for 15 cents 
you will have five dozen. I mention the 
price because I know many cooks con¬ 
sider fruit cookies expensive and rarely 
make them. leila barnes. 
When you write advertisers mention Tim 
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and cheap. Sent postpaid for 25 cents. 
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409 Pearl Street, New York City. 
|Tf Take along some 
il Sample Copies of 
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The RURAL NEW-YORKER 
409 Pearl Street 
New York City 
as long as the dinner fire lasts—say 
one or two hours, though more will not 
injure them a bit. When done just right 
there should be a rich, brown scum over 
the top, but not a dry bean visible, and 
the pork should be crisp and brown. 
Try them. 
Then do educate your men folks to 
like salads! They are sufficiently hearty 
for the chief dish on hot nights, cool 
and satisfying. Try this for potato 
salad: For each six cold boiled potatoes 
use two medium onions, one stalk cel¬ 
ery or one teaspoonful celery salt (our 
celery is green yet, but it flavors just 
as well), and one or two hard-boiled 
eggs. To this mixture, chopped coarse¬ 
ly, I add the drained peas, beets or 
string beans which may be left from 
dinner, and cover with the following 
dressing, which I always keep on hand: 
One egg, two tablespoons sugar and 
.KEEPING CLEAN ON THE FARM 
isn’t such a dreaded task after all when you have the 
best equipment. Ask those who use the 
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