i«jo9. 
Mrs. Slam Hustler and Mincie Ticular 
“Mother, don’t you think Pauline is 
awfully fussy about her work?” This 
was asked in such a tone of impartial 
inquiry that only a hornet temper could 
have taken offense with the little sister 
roaming idly about the kitchen. Pet 
had been kept from school by a sore 
throat, and now sat upon one corner of 
the work table (a forbidden perch) 
watching her eldest sister prepare a 
dishful of apples for baking. 
“I’ll bet she won’t be so particular 
when she has ten hired men to feed 
and company coming to dinner.” 
“Probably not,” admitted Pauline 
with the happy laugh reference to her 
future always elicits. “I do things as 
I like them done now, so that if I ever 
have to do things any way I can I 
shall have the memory of these easy 
days to assure me that I really do 
know how to do things well. 
“After she had washed and wiped 
those apples she pushed out the cores 
and then she dug around inside with 
the corer in everyone.” 
“Well, you don’t like the pips left 
in.” 
“No. And then, Mother, she made 
plugs for every apple. She cut them 
out of the smaller apples almost the 
shape of the holes and crowded them 
in.” 
“That is to keep the sugar in the 
center of the apple where it will sweet¬ 
en all through. We none of us like 
apples too sweet, and the cavities in 
these big apples hold a lot even if 
most of it does run out at the bot¬ 
tom. They are a great deal nicer 
if you put stoppers in the lower end of 
the holes.” 
“Well, then you cut up a lot of bits 
and tucked in around the apples.” 
“That is to use up the small and 
one-sided fruit. Those bits cook to 
pieces and make the syrup richer, and 
people are always taking second and 
third helpings and asking for ‘just a 
little more.’ There will be none left 
of all this big dishful, you will see.” 
“Yes, they are very, very good,” 
mused the little girl.” But suppose you 
had just dumped them in the dish and 
scattered the cinnamon and sugar over 
and popped them in the oven, who 
would know the difference to-morrow?” 
Pauline laughed. “Mother says there 
are two ways of enjoying housework. 
One is to rush through all the work 
and going and extras you can stagger 
under and then glory in seeing how 
much you have done. The other is to 
take things more gently and enjoy do¬ 
ing them well. I suppose a good deal 
depends upon the sort of person you 
were born. But I can hustle when I 
have to, can’t I, Mommie?” 
“When I grow up I don’t know 
whether I will be a Mrs. Slam Hustler 
or a Miss Mincie Ticular,” and Pet de¬ 
serted her perch and the kitchen to¬ 
gether with the settlement of her opin¬ 
ions and skipped away to another hour 
of piano practice. Pauline straightened 
from closing the oven door and stood 
looking on while I dredged flour over 
the pieces of a fowl jointefd up for 
cooking, and laid them, skin side down, 
in the hot dry kettle. 
“I am glad you are not so much of 
a Mrs. Slam Hustler that you dump 
in the chicken and pour hot water over 
it before it has browned. The fat under 
the skin keeps it from sticking, doesn’t 
it, and the browned meat and flour 
make the gravy so much richer.” 
“But it is the Mincie Ticulars who 
are most in the habit of writing house¬ 
keeping notes. I sometimes wish the 
Mrs. Slam Hustlers would oftener take 
time to set forth their methods. Neces¬ 
sity makes the Hustler family to abound 
in farm kitchens, and suggestions as to 
their ways would be more helpful than 
whole pages of the pictured cooking 
flummery many of the home maga¬ 
zines give.” 
THE RURAL NEW-YORKER 
803 
"But, Mother, it is the deft hand and 
the taking things by the right end and 
working with both hand and head that 
pushes housework along, and it may as 
well go smoothly as with a slam and 
a hustle.” k. ithamar. 
Apple Butter. 
Can some one give me the recipe for apple 
butter? mrs. h. s. 
Apple butter is made with new unfer¬ 
mented cider. Fill a preserving kettle 
with fresh cider, and boil it down one- 
half. Then boil another kettleful in the 
same way, until you have quantity de¬ 
sired. Boil the cider the day before 
making the apple butter. To every four 
gallons of boiled cider allow a half¬ 
bushel of nice juicy apples, pared, cored 
and quartered. Nearly fill a very large 
kettle with the cider, and put in as 
many apples as can be kept moist. Stir 
frequently and when the apples are soft 
beat with a wooden stick until they are 
reduced to pulp. Cook and stir con¬ 
tinuously, until the butter is dark 
brown, with a consistency like marma¬ 
lade. Add boiled cider, if it becomes 
too thick, and apples if too thin. It re¬ 
quires no sugar. Twenty minutes be¬ 
fore finishing add ground cinnamon 
and nutmeg to taste. When cold, put in 
stone jars and cover closely. 
Apple butter is made without cider 
as follows: Take any quantity of ap¬ 
ples liked, cut them up without paring, 
cook in water •sufficient to cover well; 
strain in a coarse bag as for jelly, only 
so much care is not necessary. Boil 
juice down one-half and thicken with 
apples which have been stewed until no 
juice remains in them. Cook until very 
thick, stirring constantly to prevent 
burning. Add one-half pound brown 
sugar (white will answer) to each 
pound of the stewed fruit and flavor 
with cinnamon. Put in stone jars, and 
when cold cover with paper to fit the 
jar pressed close to the butter; then 
cover the jar with cloth and thick 
brown paper and tie snugly. Still an¬ 
other recipe without cider is to peel 
and slice the apples, and put in pre¬ 
serving kettle, first a layer of apples, 
then a layer of light brown sugar. Let 
stand, covered tightly, for 12 hours, 
then put on to cook. As soon as it be¬ 
gins to boil, draw back to a place where 
it will simmer slowly, and let it cook, 
closely covered, for five hours; stir 
well, flavor with ground spices, and put 
away like other apple butter. 
Fall Supper Dishes. 
Often in the Fall, when canning and 
preserving are going on, and the top of 
the stove is crowded with kettles and 
pans, it is desirable to prepare a dish 
for supper that can be cooked in the 
oven out of the way. Also something 
substantial is necessary, since the men 
are hard at work in the field, and the 
children come home desperately hungry 
from school, <- 0 while the housewife is 
saving herself, she must plan to provide 
for the wants of the family with some¬ 
thing better than a hastily fried supper. 
The dishes given below are specially 
nice for supper, though they may be 
used for the noon meal also. 
Baked Lima Beans.—While getting 
dinner put on two quarts, or any de¬ 
sired quantity, of Lima beans and cook 
for 20 minutes. Pour off the water and 
put in bean pot. One hour before sup¬ 
per time put in six or eight thin slices 
of bacon, salt, pepper and enough boil¬ 
ing water to keep from scorching. Bake 
one hour. 
Tomato Noodles.—While preparing 
tomatoes for dinner cook an extra 
quantity and pass through the sieve. 
Have ready your noodles, or you can 
buy them in the store without the 
trouble of making them, and about \ l / 2 
hour before supper drop them into 
boiling water. Boil hard for 20 minutes 
drain and put in pan or bean pot. 
Cover with the tomato juice, add pep¬ 
per and salt and a lump of butter the 
size of an egg and bake. Many people 
add a sprinkling of grated cheese, but 
the plain tomato noodles are very good. 
Baked Hash.—Put the remains of a 
ham when the bone is boiled through a 
meat grinder, or chop fine in a bowl. 
Do not use too much fat. Put in a 
baking pan a layer of thinly sliced raw 
potatoes, then a layer of sliced onion 
and a layer of meat. Season with salt 
and pepper, but be careful not to get 
too salty, as the ground ham will help 
season the hash. Fill the pan and dot 
over the top with 'butter. Add nearly 
a pint of boiling water to a two-quart 
pan of the mixture, cover closely and 
bake a little more than an hour, taking 
off the cover the last 15 minutes to 
make a nice brown on top. 
Baked Rice.—Soak the amount of 
rice you usually cook for your family 
an hour or two and drain. The better 
way is to try to have only enough water 
for the rice to absorb. To each pint of 
rice add a pint of milk and three table¬ 
spoons of brown sugar. Mix well and 
bake one hour stirring frequently to 
break up the crust. To be eaten with 
milk. 
Glazed Sweet Potatoes.—At dinner 
time boil enough sweet potatoes in their 
skins for supper. Peel and arrange in 
a pan, sprinkling with a little brown 
sugar, salt, pepper and bits of butter. 
Arrange them as close together as pos¬ 
sible, so the top will be well browned. 
Turn once, add more butter and season¬ 
ing, so they will be crisp on both sides, 
and serve. 
Ham and Tomato.—Chop or grind 
cold boiled ham rather fine. Slice ripe 
tomatoes an inch dbep into a baking 
pan and sprinkle with a little sugar, 
salt, pepper, bread crumbs and butter. 
Add a layer (rather thin) of the ham, 
and then another layer of tomato until 
the dish is full, making the last layer 
bread-crumbs. Bake one hour. Serve 
in pan. 
Baked Steak.—Cut pieces of round 
steak the size needed for the table, and 
after seasoning roll in flour. Arrange 
in baking pan and add half a pint of 
boiling water and butter the size of an 
egg. Bake an hour and a half. Watch 
to see that it does not get too dry, un¬ 
til you can estimate the quantity of 
water needed. This is very good on a 
cool evening with baked potatoes. 
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