1 908. 
THE RURAL NEW-YORKER 
4«1 
Bean Pot Cookery. 
The following recipes are not for the 
housewives who consider it sacrilege to 
cook anything but beans in the bean pot, 
but rather for those progressive ones 
who are ever on the alert to serve new 
things to their families, provided they 
are wholesome, and to lighten their 
labors. Cooking in the bean pot means 
freedom from anxiety about burning, for 
it is possible to go about other work 
entirely serene about the food in the 
oven with one of these useful utensils. 
Bean Pot Steak.—Have your round 
steak cut quite thick, and then cut into 
convenient pieces to serve. Sprinkle 
with salt and pepper as for frying, and 
roll each piece in flour. Put in layers 
in the pot with some bits of butter on 
top, and add half a pint of boiling water. 
Cook for four hours in a moderate 
oven. If the oven is very hot this will 
be done in less time. Make gravy with 
the drippings in the ordinary way. 
Steak and Tomato.—Proceed as above, 
but instead of hot water use a can of 
tomatoes to meat enough for six per¬ 
sons. Rub the tomato through a sieve, 
and season as liked for the table. Put 
the dots of butter on top and bake for 
three hours. Cracker crumbs may be 
used instead of flour. 
Meat and Vegetable Hash.—Cut one 
pound of round steak or lean boiling 
beef into half-inch cubes, and also one- 
half pound of lean pork. Roll the bits 
in flour and thoroughly mix in the bean 
pot with one quart of potatoes cut into 
cubes and one quart of parsnip. Add 
salt, pepper, butter and one pint of 
boiling water. Bake four hours. 
Kraut and Sausage.—Put as much 
kraut in the bean pot as required for the 
family, and coiled up in it a ring of 
sausage, smoked or fresh. Add one pint 
of boiling water to each quart of kraut, 
and bake four hours or longer. Some 
people like potatoes buried in the cab¬ 
bage, but others object to the flavor 
of the kraut on them. 
Spare Rib and Parsnip.—Fill the bean 
pot to the depth of five inches with pars¬ 
nips well fitted together and seasoned 
with salt and pepper. Over the top lay 
the ribs, pressing them down closely. 
Season and bake three hours. 
Beef Heart with Dressing.—Make a 
highly seasoned dressing with bread 
crumbs and pack in and around the 
heart in the bean pot. If onion is used 
for flavoring grate a little over the 
top, and dot liberally with butter. If 
the dressing is very moist add half a 
pint of boiling water—more if dry—and 
look in once or twice to see that it is 
not drying out. Bake four hours. 
Beef Heart with Tomato Sauce.—Pro¬ 
ceed as above, but instead of water add 
one can of tomatoes rubbed through a 
sieve last of all. It is well to add half 
the tomatoes, and see how the dressing 
looks, as the whole can would be too 
many if the water was not well pressed 
out of the dressing. Later more tomato 
can be added if it shows signs of being 
too dry. 
Cheese Noodles.—Have the noodles 
boiled in salted water and drained. Place 
a layer in the pot with a sprinkling of 
salt and pepper and small dots of but¬ 
ter. Cover with grated cheese and pro¬ 
ceed with the noodles till all are used. 
The last layer should be cheese. Add 
one pint of hot milk to each quart of 
noodles and bake two hours. 
HILDA RICHMOND. 
Apple Mold.—Peel and core one and a 
half pounds of apples. Cook till soft 
with the grated rind and juice of half 
a lemon, and sugar to taste. Take care 
not to allow them to burn. When cooked 
to a pulp add four ounces of fine bread 
crumbs and three well-beaten eggs. 
Butter a mold thickly and dust over 
the butter with brown bread crumbs. 
Pour in the mixture. Bake very slowly 
for one hour. Turn out carefully and 
serve with custard sauce. 
The Rural Patterns. 
No. 2396, ladies’ five-gored skirt. This 
simple model is adaptable to thin serge, 
jwhipcord, Panama cloth, linen, khaki or 
duck; eight sizes, 22 to 36 waist meas¬ 
ure. No. 2408, ladies’ ten-gored skirt. 
/In striped serge, linen, or, in fact, any 
of the fancy cotton materials, this is an 
excellent model; eight sizes, 22 to 36. 
No. 2387, ladies’ house dress, consisting 
of a waist with high or Dutch neck and 
long or elbow sleeves, and an attached 
seven-gored skirt. Copenhagen blue 
chambray has been used to develop this 
natty little house dress; seven sizes, 32 
to 44 bust measure. No. 2391, misses’ 
nine-gored plaited skirt. Adaptable to 
thin serge, flannel, Panama cloth, khaki, 
linen, duck or any of the washable ma¬ 
terials ; four sizes, 14 to 17 years. 
No. 2405, an excellent model for a sep¬ 
arate skirt' of Panama cloth, cotton 
voile, thin serge, flannel or whipcord to 
wear with the plain shirtwaists; three 
sizes, 13 to 17 years. 
No. 2250, misses’ tucked shirtwaist. 
Checked gingham or cross-barred lawn 
are good materials for this model; three 
sizes, 13 to 17 years. No. 2378, ladies’ 
tucked shirtwaist with three-quarter 
length sleeves and a removable chemi¬ 
sette. Lawn, chambray, Indian-head 
cotton, China silk or madras all develop 
well in this style; seven sizes, 32 to 44 
bust, No. 2371, ladies’ jumper, with 
guimpe having three-quarter length 
sleeves. This pretty model is suitable 
for marquisette, cotton voile, chambray, 
linen, shantung, tussor or China silk; 
six sizes, 32 to 42 bust. No. 2406, ladies’ 
tailored shirtwaist, with or without 
yoke-facing. This strictly tailor-made 
waist is developed in heavy white 
butcher’s linen, and cut on the lines of 
a man’s negligee shirt; six sizes, 32 to 
42 bust. No. 2384, misses’ tucked shirt¬ 
waist, closed at back and with three- 
quarter length sleeves. Any of the 
striped handkerchief linens or the plain 
colored chambrays are suitable for this 
simple shirtwaist; three sizes, 13 to 17 
years. 
Charity Sweetheart’s Letters. 
There is something inspiring in this 
time of year after the housecleaning is 
done, and a woman can look upon her 
handiwork and pronounce it very good. 
It is the result of many a backache, and 
of tired arms and feet, but everything 
must be gone over, and Winter garments 
put away. We use cedar boughs among 
the flannels to keep away moths, and 
the garments smell sweet and wearable 
when they are taken out in the Fall. I 
did some kalsomining too, for walls will 
get dingy and need freshening, but we 
took it very easy, for Minty had weak 
turns sometimes, and was not able to 
help. But it was only one day at a time, 
and the boys did some of the heavy 
chores, Grant especially being ready to 
make himself useful with a cheerful 
“I’ll do it.” He makes me think of 
mother, whose ever willing hands were 
always helping “lame dogs over stiles,” 
and bearing other folks’ burdens. There 
is a lot of work for the women on the 
farm that those in town do not know 
anything about, yet we would not give 
up our free life and our privileges in 
exchange. So many mills are shut down 
and workmen out of employment in the 
cities, that it will make a difference to 
the income of working people, and many 
who left the country are thinking ser¬ 
iously of returning to that staunch old 
friend, the farm. For the last 25 years 
agriculture has suffered for lack of 
labor, but it would seem as if the de¬ 
serters are being driven back to the land 
as the only employment open to them. 
Let us hope they will return with a 
better appreciation of the advantages a 
country life affords. It is time this fool¬ 
ish notion of looking down upon farm¬ 
ers was treated with contempt, yet it 
is there and especially among women 
and girls. With not nearly as good a 
home as I have some city girls put on 
airs, and give orders for anything they 
want with quite a superior manner and 
appearance. Last Summer we took a 
fresh air child for a month from the 
city. She was a sickly specimen, an 
orphan, and had been most of her life 
in the hospital of the poorhouse for 
one thing and another. One day I 
remonstrated with her for soiling and 
abusing The R. N.-Y., when she tossed 
her head and said with a grand con¬ 
tempt, “It’s only an old fanner’s paper 
anyway.” I think we taught her to 
respect it before she left, but it showed 
plainly the spirit she had breathed, 
though quite willing to get strong on 
our fruit and cream and eggs. 
With the many labor-saving devices 
nowadays we women should have easier 
times, and it is encouraging to see men 
who are building new houses or reno¬ 
vating old ones, giving more thought to 
the arrangement of the kitchen and how 
to save steps for the housewife. Health 
and independence are valuable assets in 
our lives, and offset any social pretences. 
I often think though that we spend a 
great deal of valuable time over the 
kitchen fire, and wish there was some 
way out when Summer comes. Three 
meals a day, with the men having a 
bite and a drink between, makes one 
long for a return to the old Roman cus¬ 
tom that found it quite satisfying to 
have two meals a day. It seems to me 
I only started in the garden trying to 
do a little work, when it is time to put 
on the potatoes for dinner. Lately I 
have been treating our folks, on ironing 
day, when the stove is hot, to a diet of 
unleavened cakes made of Graham flour. 
The recipe is to salt and scald the meal 
into a soft dough, roll quickly an inch 
or more thick, cutting into diamonds, 
which place on a tin sheet and bake in 
the very hottest oven. Strange to say 
they will rise, and keep rising till in 10 
minutes you take them from the oven 
all puffed out, and a novice would hardly 
believe they are innocent of yeast and 
baking powder. It is buoyant material, 
and the make-up so simple that if the 
oven is hot enough there is little chance 
of failure. Brother remarked the first 
time I made them that we need not pity 
the Jews with unleavened cakes to eat. 
There is such a difference in the way an 
article is cooked as to its power to sat¬ 
isfy. An old philosopher once said, 
“Whatever pleases the palate nourishes 
the body,” and there is a sprinkling of 
truth in the saying. This season there 
has been quite a demand for my rhubarb 
(I wonder why they nicknamed it pie¬ 
plant), and I have sold quite a lot from 
my little row in the garden, for the 
hotel people sent down for it and seemed 
to find it satisfying. The taste for it 
seems to be growing, and yet I read 
somewhere that less than a hundred 
years ago when some one tried to sell 
the stalks in London the pies that were 
made as an experiment were called 
“physic pies.” So time makes changes 
as we go along, and my little investment 
for plants is bringing good returns al¬ 
ready. CHARITY SWEETHEART. 
When you write advertisers mention Tnr 
R. N.-Y. and you’ll Ret a quick reply and 
‘‘a square deal.” See guarantee page 10. 
The Jar 
You Can Depend On 
If you put up your fruits and veg¬ 
etables in the E-Z Seal Jar—you need 
no further assurance of their keeping 
all winter. 
The E-Z Seal is a good strong jar. 
Made of specially prepared tough 
glass. Perfectly air-tight. Smooth 
tops. No danger of cutting the hands. 
ATLAS 
E-Z Seal Jar 
(Lightning trimmings) 
I has a wider mouth than other Light¬ 
ning Jars. For large whole fruits. 
Easily cleaned. To be sure of the 
most perfect jar for all preserving, ask 
your dealer for the ATLAS jar. 
If your dealer cannot supply these jars, 
setuf $ 3 , and we will express prepaid 
thirty (30), quart size, Atlas E-Z Seal 
Jars to any town having an office of 
the Adams or U. S. Express Co., within 
the States of Pennsylvania, New Jersey, 
New York, Delaware, Maryland, Vir¬ 
ginia, West Virginia, Ohio, Illinois, 
Indiana or Michigan, or we will quote 
delivery prices in other portions of the 
United States by freight or express. 
I A Book of Preserving Recipes 
Sent free to every woman who sends ns the 
name of her grocer, stating whether or not ho 
sells Atlas jars. 
Hazel-Atlas Glass Co., whehjkb, w. va. 
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Wan ted. 
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there are none "JUST AS GOOD" 
WHEN YOU BOY 1 LANTERN INSIST ON A “ DI ETZ 1 * 
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