1008. 
67o 
Canning String Beans. 
Will sonic one give reliable recipe for 
canning green beans? mbs. b. 
West Virginia. 
The following recipe is given in the 
Rural Cook Book. Cut the beans in 
lengths, boil for 10 minutes, then put in 
cans. Stand the cans in a large kettle 
on boards, put water two-thirds the 
depth of the jars, bring to boil, and boil 
two hours. Add a teaspoonful of salt 
to each jar, fill to overflowing with boil¬ 
ing water, screw up, and keep in a cool 
dark place. _ 
Unexpected Company. 
The other day I heard a man, in 
speaking of his brother's wife say, “Yes, 
Ellen is an exceptionally charming hos¬ 
tess—when she has bidden you to par¬ 
take of her hospitality—but I would 
rather go without my dinner than go to 
her house uninvited!” Have you not 
had the same uncomfortable feeling re¬ 
garding some of your friends, many 
times? There is the indescribable chill 
in the atmosphere that tells you you are 
unwelcome, when the hostess meets you 
at the door; and a more unpleasant ex¬ 
perience than such a visit it is difficult 
to find. 
The dread of unexpected company is 
due more often to a nervous fear of 
not pleasing the guest than to a lack of 
hospitality, but in any case it is a great 
mistake, for a hearty welcome will com¬ 
pensate for many other deficiencies. A 
young mother of my acquaintance, in 
going unexpectedly into town, invariably 
goes to a friend’s in preference to her 
own grandmother's, “For,” she says, 
“grandma always worries and fusses so 
about her dinner, while Sue just puts on 
what she has without an apology, and I 
know, that the extra dishes she must 
wash is all the trouble I have made.” 
The most eminently hospitable woman 
1 know, one who does her own work 
and a great deal of it, said to me when 
I was about to begin my housekeeping: 
“N'ever make the mistake of letting un¬ 
expected company trouble you. Make 
them welcome, and let them take up 
with existing circumstances. Sit down 
and visit a while until you feel calm 
and easy, and you will find there is al¬ 
ways something in the house to eat. 
And never, my dear, get up an elaborate 
meal, even if you have the materials at 
hand; have everything simple and as 
good as you can make it, and your 
guests will feel much more comfortable 
than they will if thinking they have 
made you a great deal of extra work. 
Most of your unexpected guests will be 
intimate friends who come to see you, 
not to eat your pies and puddings, so 
do not spend your whole time in the 
kitchen, troubled, as Martha was of old, 
‘with many things.’ ” 
This advice has helped me more than 
anything else, especially as experience in 
my own visiting has convinced me of 
its truth. There are times, indeed, when 
it seems as if things could not well be 
worse; when the larder is empty, the 
house in disorder, the children sick, or 
worse still, you are ill yourself with no 
help to come to your aid. But this is 
the exception rather than the rule, and 
even at the worst it does no good to 
worry yourself into a headache, and 
your guests into the sincere wish that 
they had never come. 
It is impossible always to have one’s 
household arrangements in an ideal con¬ 
dition, but most housekeepers knowing 
this, make allowances for their sisters. 
I here are, however, some precautions 
that the wise housekeeper takes which 
will relieve her of many an embarrass¬ 
ing position. Let there be one room 
in the house that is kept strictly in 
order. Tf it is a parlor, so much the 
better; it may be closed against every¬ 
day usage and small destroying fingers, 
thus saving many steps. I know most 
people do not believe in the old-fash¬ 
ioned parlor, but I know also that in 
times of much work and no help I have 
THE RURAL NEW-VO K 1 K ER 
found mine a source of unlimited relief. 
If the house does not boast a parlor, 
then the living room should be set in 
order the first thing in the morning, and 
the children taught to take their games 
elsewhere. 
Regarding the state of the pantry: 
Always keep some cans of meat, fish 
and vegetables on hand, as they are so 
quickly converted into delectable dishes 
for the emergency meal. A bowl of 
salad dressing can be kept for days and 
is most convenient. Canned fruit mav 
be used in the making of quick desserts, 
and a fruit cake which improves with 
age is a “standby” which some capable 
housewives are never without. With 
these things at hand one can prepare a 
complete dinner in 30 or 40 minutes that 
is wholesome and satisfying, and lunch¬ 
eon or supper in even less time. One 
writer has said, “A smiling hostess adds 
zest to the plainest meal,” and another, 
“That home must be poor indeed that 
has no joy to share with others.” That 
is true hospitality, the sharing of our¬ 
selves, our homes, our joys, for a little 
while with others, not the setting forth 
of a bounteous repast on finest china 
and purest silver, to the exclusion of 
everything else. alice m. ashton. 
Fry Pans and Poetry. 
It is a rather amusing situation when 
one’s children turn about and convict 
one of waste and lack of thrift, yet that 
is exactly what happened in our kitchen 
this morning. There had been veal cut¬ 
lets for breakfast, dipped in egg and 
then in cracker crumbs, with some small 
slices of salt pork to give flavor and 
keep the meat from clinging to the hot 
pan. The cutlet had received approba¬ 
tion, yet there were several pieces left. 
I had known there would be, but it 
seemed best not to keep the veal longer 
uncooked. After dishing up the meat 
(and I had thoughtlessly used a fork in¬ 
stead of the pancake turner which would 
have secured more of the browned egg 
mixture upon the meat), I had poured 
water in the pan, intending to scrape 
water and scraps into the chicken mash 
when dishwashing time came. It was 
Pauline who accused me of wasteful¬ 
ness. 
“Why, Marsie! All that nice gravy go¬ 
ing to be thrown away!” 
“That’s not gravy, only a few' bits, 
but I’ve put only clean water in, so do 
what you like with it.” 
I suppose Pauline would have added 
a piece of butter and then dredged in 
flour, letting the dry flour mix with the 
fat before adding other moisture, as 
flour used in that way does not lump. 
But the water was already in, so she 
mixed two teaspoonfuls of cornstarch 
with a little cold water and added it to 
what was in the fry pan, scraping the 
pan with a flexible steel knife while 
stirring the mixture till all was cooked 
smooth. When a lump of butter had 
been added and a trifle of salt she cer¬ 
tainly had nearly a pint of good gravy 
well flavored with the juices of the 
veal, which had cooked brown upon the 
granite iron fry pan. Her next move 
was to use her thin steel knife to cut 
the cold cutlets into very thin bits. 
These she added to the gravy, after re¬ 
moving it from the fire, and the w'hole 
was set away in a cool place. Here was 
economy in dishwashing. You see, no 
extra plates or knives had been used 
and, moreover, the veal was not drying 
up, but rather gaining flavor from the 
gravy in which it stood. 
All this chanced on ironing day, and 
on ironing days we always intend to 
have scalloped potatoes for supper, be¬ 
cause there is sure to be a hot oven 
half the afternoon, and heat enough for 
the potatoes till six o’clock. Sometimes 
the potatoes are sliced raw, covered with 
milk and seasoned with butter, salt and 
pepper, but as a very good oven is need¬ 
ed to cook such a scallop satisfactorily 
we sometimes use potatoes left from 
dinner and needing less heat in the bak¬ 
ing. You can easily guess how well 
the warmed-up cutlet went with scal¬ 
loped potatoes, and how convenient it 
was that we had only to set the fry pan 
upon the stove a little while before sup¬ 
per time came. 
This recently developed interest in 
cooking makes Pauline wonderfully 
helpful, and sets me thinking that there 
is no influence to develop thrift and sav¬ 
ing in a girl which can compare with the 
anticipation of having a home of her 
own wherein she means to help Mr. 
Somebody to get on in the world. Love 
makes it pleasure to do things we would 
never do for ourselves, and gives such 
zest for perhaps the very homely ways 
we would once have despised. I sup¬ 
pose nearly all mothers with daughters 
old enough to marry come to love that 
tender little poem in Jean Ingelow’s 
“Songs of Seven,” called “Giving in 
Marriage.” It runs frequently through 
my mind since Pauline’s engagement: 
“Thy mother’s lot, my dear, 
She doth it nought accuse, 
Her lot to bear, to nurse, to rear, 
To love—and then to lose.” 
Glancing back over what I have writ¬ 
ten, the curious mixture of fry pans and 
gravy with poetry and sentiment seems 
anything but good taste. But that is the 
way they come to us housekeepers, 
homely tasks and petty economies sand¬ 
wiched in with small heartaches and 
love for things beautiful to eye or ear. 
Sometimes it is only as we stumble 
upon our deepest feelings in the course 
of everyday talk that we can bear to 
put them into words. r. ithamar. 
A Loaf of Fruit Cake. 
A correspondent sends us the follow¬ 
ing recipe for fruit cake as particularly 
good. The recipe comes from the Ohio 
Farmer: 
To make a really good fruit cake de¬ 
mands the leisure of two days. On 
the first day seed the raisins, slice the 
citron, brown the flour and measure the 
spices. On the second day, mix and 
bake the fragrant compound. Be very 
careful to beat the eggs thoroughly, 
whites and yokes separately. The oven 
must be well considered. Fruit cake 
should be put in a slow oven, as it re¬ 
quires long baking to induce a richness 
of flavor. Keep the heat as regular as 
possible, and do not open the oven door 
for at least 10 minutes after it has been 
put in. When opening the oven, be 
careful that no cold draft of air from 
an open window or door strikes in. Do 
not slam the oven door shut or iar the 
pan by moving it unnecessarily. Meas¬ 
ure everything carefully, using a cup 
holding half a pint. This cake is com¬ 
paratively inexpensive and it improves 
with age. Take four cups white flour, 
place on a baking pan and set it in an 
open oven to dry and slightly brown. 
Stir it occasionally and cool before 
using. Measure one cup butter and one 
cup of sugar. Mix them to a smooth 
cream, add one cup each of molasses and 
sweet milk. Beat four eggs separately, 
the yolks until thick and the whites to a 
stiff snow. Add the yolks to the but¬ 
ter and sugar. Sift the flour with a level 
teaspoon ful of soda (do not use any 
cream of tartar) ; seed and chop one 
pound raisins, and slice one-quarter 
pound citron. Mix the fruit together, 
and stir it into the flour. Mix one tea¬ 
spoon each of cinnamon and cloves, and 
a whole nutmeg grated. Add the spices 
to the butter and sugar mixture, then 
add the flour and lastly the whites of 
the eggs. Have ready a pan lined with 
three layers of light brown paper. Pour 
in the mixture and bake at least four 
hours. Should it incline to burn on 
top, cover with several layers of paper 
and place a small pan of cold water in 
the oven. When done frost it, wrap it 
in waxed paper and keep in an earthen 
jar with a close cover. It will keep for 
a year and is excellent for a standby, 
not too rich, yet of perfect and exqui¬ 
site flavor. 
When you write advertisers mention Ti e 
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