1908. 
THE RURAL RE W-YORKER 
SOT 
Schnitz und Klase. 
I noted your request for schnitz and 
klase recipe. A good big ham bone is 
the first thing required, then only light 
dumplings and dried apples are needed. 
Put the ham bone in cold water, set on 
stove and boil until tender. Make the 
dumplings and have them light as they 
can be made; any good dumpling recipe 
will do. Put the dried apples in a sepa¬ 
rate dish and stew them until tender, 
with very little juice. When the ham 
bone is nearly done drop in the dump¬ 
lings, one by one, little round ones, and 
when they are cooked lift them out with 
a skimmer and place them in a deep 
platter around the ham bone. Pour over 
all the dried apple sauce, slightly sweet¬ 
ened. UTICA. 
By writing these lines for your col¬ 
umns I expect eventually to be pro¬ 
claimed “forever blessed” by countless 
numbers of your readers. I read in a 
recent issue of your valued paper about 
some one who in his travels in Central 
New York had set before him a dish 
called “Schnitz und klase,” over which 
he went into raptures, and well he may, 
for if there is truly a dish “fit for the 
gods,” this is indeed if. I had always 
supposed the concoction to be a dish 
known only to the Pennsylvania Dutch, 
but it now seems to be known elsewhere 
and for all I know it may have orig¬ 
inated with the Holland Dutch. In 
eastern Pennsylvania the preparation is 
known as “Schnitz und knepp,” but there 
can be little doubt that it is the same 
as that described by your correspondent, 
though the fact that the writer belonged 
to the male sex made the description 
rather inadequate. Now my wife pre¬ 
pares “Schnitz und knepp” to perfection, 
and here is the recipe: 
In the first place there is no apple 
sauce connected with it in the usual 
meaning of the term “apple sauce,” but 
sweet dried apples must be employed in 
the “manufacture.” The apples must be 
sweet dried, of the old-fashioned sun- 
dried quartered kind (not the evaporat¬ 
ed sort purchased at stores) or the 
whole preparation will be a failure. 
Take a five-pound piece of ham and boil 
with one-half or three-quarters pound 
of sweet dried apples. Boil three to 
four hours, or until apples become soft, 
but not mushy. Add three tablespoons 
sugar and enough flour to slightly 
thicken. Twenty minutes before com¬ 
pletion drop in a number of light dump¬ 
lings—as many as desired. This is all 
there is to it except that the three 
things are served separately; that is, the 
ham dry on a platter, the apples and 
thick “gravy” in a deep dish or tureen, 
and the dumplings dry on a platter. But 
(and herein lies the process of the final 
success) you proceed thusly: You take 
a dumpling on your plate, you tear (not 
cut) it open and then pour over it a “in¬ 
definite” quantity of the apples and 
“gravy” with a slice of the ham along¬ 
side. If this thing does not appeal to 
you as about the “greatest ever”—well, 
I’m sorry for you, that’s all. 
“dutch.” 
Shortcakes and Puddings. 
The ideal shortcake consists of a rich 
biscuit dough (one-half cup butter to 
four cups of flour, eight level teaspoon¬ 
fuls of baking powder, two level of salt, 
and sweet milk to roll), divided into two 
or three layers, buttered, and baked 
together on one tin. Separate, spread 
with creamed butter and sugar, fill with 
sliced, not crushed, strawberries, reserv¬ 
ing the crushed berries for the buttered 
top at serving time. A shortcake put 
together in this way can be covered and 
kept warm during mealtime, and the 
fruit juice will not soak into the cake 
as it will with crushed fruit or a filling. 
At serving time the top should be well 
covered with crushed sweetened fruit, 
l or an especially handsome shortcake 
leave the fruit unsweetened and cover 
with a cooked, or an uncooked, frosting. 
The color of shortcake, fruit and white 
frosting makes an attractive dessert. 
A shortcake batter baked in a long 
narrow tin is much less trouble than a 
biscuit dough, and can be kept a few 
days in a cool dry place, and when 
wanted, quickly immersed in cold water 
and rebaked, well covered, in a quick 
oven from 30 to 40 minutes according 
to the amount. A batter shortcake 
should not be more than 2 Y 2 inches 
thick when baked, and opened with a 
thin sharp knife for the filling. The 
following shortcake batter with plenty 
of fruit will serve four people as a des¬ 
sert. It is put together the same as a 
cake mixture by creaming one-fourth 
cup of butter with the same of sugar, 
adding alternately two-thirds cup of 
milk with two cups of flour containing 
one level teaspoonful of salt and four 
level teaspoonfuls of baking powder; 
turn into a narrow cake tin, using a fork 
lightly to spread the batter evenly, as 
it is a drop batter, and bake in quick 
oven. 
The following pudding batter is all 
my own, and has given good results, 
especially when spread over sliced 
apples, and served with a hot liquid 
sauce, or maple syrup. For the benefit 
of some young housewife who is cater¬ 
ing for two the original experimental 
amount is given, which can easily be 
enlarged should it prove satisfactory. 
Grease a pint granite basin, and therein 
slice two tart apples, and cover with the 
batter made by creaming together four 
level tablespoonfuls of sugar with two 
level tablespoonfuls of butter; add four 
tablespoonfuls of sweet milk and three- 
fourths of a cup of flour sifted twice 
with two level teaspoonfuls of baking 
powder, and one level teaspoonful of 
salt. Make a small opening in the cen¬ 
ter of the batter, and bake until the 
apples are soft, and the top well 
browned. This is a convenient batter 
for any fresh fruit, or stewed fruit, 
served with cream, maple syrup or fruit 
juice sauce; also with the small fruits 
or cooked fruit, and can be steamed or 
baked in cups. 
The most desirable sauce with a 
canned fruit pudding is made by drain¬ 
ing off the juice, and to each cup add 
one-half cup of sugar mixed with one 
level tablespoon ful of flour, and when 
thoroughly boiled add a liberal piece of 
butter. A vinegar sauce is nice with 
apple, blueberry or blackberry pudding, 
or any sweet fruit pudding, cottage or 
graham puddings. To make the sauce 
quickly mix together in a stewpan one 
cup of sugar, one level tablespoon ful of 
flour, one tablcspoonful of sharp vine¬ 
gar, four gratings of nutmeg, two table¬ 
spoonfuls of cold water; then add three- 
fourths of a cup of boiling water. Cook 
thoroughly, add a liberal piece of but¬ 
ter, and serve hot. A pudding sauce can 
be kept hot if placed in a vessel of hot 
water, and like puddings, can be warmed 
over in hot water, over hot water, or in 
the oven. medora corbett. 
Oil Stoves and Other Things. 
Returning from a neighbor’s where 
dinner was being prepared over a hot 
big steel range to my little«kitchen with 
its oil stove, I remembered the request 
of C. B. from Virginia to know all 
about oil stoves. Having used one for 
the last six years, I can say truthfully 
that it seems now I could not do with¬ 
out it, and wonder how I did the years 
before. My husband wished to get a 
gasoline stove, but I would not give one 
house room, not only feeling they were 
unsafe, but the smell of gasoline is very 
unpleasant to me. The one we have is 
a three-hole burner, blue flame wickless: 
as I never have used the wick ones I 
cannot say which is better, but the new 
stoves advertised seem to be with wicks. 
The asbestos rings of the wickless last 
a long time; I have only had one new 
set in the six years, those in the stove 
now being in for the third year. Their 
cost is very small. The oil gives off a 
little more heat than gasoline, but very 
little compared with coal or wood. One 
has to be careful about letting any¬ 
thing like coffee boil over, as it goes 
into the burners and is quite a task to 
clean out. One needs an asbestos mat 
often to prevent burning, as the heat is 
in one place, and if one is not careful 
food will burn. Practice makes perfect 
with the use of oil stoves as with every¬ 
thing else. The directions with the 
stove if carefully followed will be found 
sufficient. I have used two burners all 
day with a half gallon of oil, but seldom 
use more than a gallon a week, some¬ 
times not that, as there are only two of 
us in family. Good oil gives more heat 
and lasts longer. It bakes bread, rolls, 
cake and pies beautifully. I prefer it 
for bread to any other fuel; cookies are 
harder to bake, unless you have shallow 
pans or tins, and require hotter fire. A 
steam-cooker is a fine thing where one 
has many to cook for, as a whole meal 
can be cooked over one burner. I have 
one that we bought when we boarded 
men. In the bottom part I put meat, 
the next all vegetables, and top, brown 
bread, rice or pudding, and the water 
used in steaming is ready for dish¬ 
washing. In a small family one is not 
required. The oil keeps an even steady 
heat, can be regulated at will, changed 
from hot to cool in a second or cool to 
hot. No thick heavy hot iron or steel 
to cool off after the use of the stove is 
over; a simple turn of a screw and it is 
out and in less than five minutes no 
thought of fire in the room. They are 
a boon to the tired housewife, partic¬ 
ularly on the farm. The canning sea¬ 
son has no dread with an oil stove at 
command. No fire until the fruit is 
ready to be cooked. If one has a shady 
back porch and the stove can be pro¬ 
tected from a draft it is fine. They are 
light and can be carried from one place 
to another as desired. 
Here in Nebraska we have had a 
dearth of fruit the last year, and the 
prospect of plenty of apples, peaches and 
grapes is very pleasant. Green grapes 
before the seeds are formed very large 
make fine pies; they require lots of 
sugar. Don’t try putting in “a pinch 
of soda,” as I have read to do with 
rhubarb and gooseberries, as it spoils 
the flavor for me; others might think 
differently. 
I find in the settled western country 
as much lack of neighborly visiting as 
in the East, and even more so in some 
parts. Uusually the farmer’s wife has a 
horse and buggy at her disposal, and 
her visits are to town or her relatives 
Going to spend the afternoon is almost 
unheard of. Sunday is the great visit¬ 
ing day in many parts of the West, but 
generally on invitation. I found more 
of the old-time visiting among neigh¬ 
bors in Gratiot County, Michigan, than 
any other part of the country I have 
been. We all change, but in our hearts 
we sometimes wish for the days of the 
long ago. MRS. FREDERICK C. JOHNSON. 
Oil and Gasoline Stoves. 
I would suggest to C. B. whose in¬ 
quiry is on page 510, when she is ready 
to get an oil stove that she gets one 
that burns gasoline instead. We have 
used several oil stoves of different 
makes, and now have our second gaso- 
lin three-burner stove. Our first one 
was a second-hand two-burner, which 
we used several years before getting a 
new one. When ready for a new one 
our local dealer did not have one in 
stock that we decided to get, and or¬ 
dered one for us. While waiting for it 
to be shipped he loaned us one of his 
best oil stoves, and my wife declared 
she would never again use an oil stove 
if she could avoid it. Some oil stoves 
are very good, but a good gasoline is 
very much better. The claim is made 
for some of the oil stoves that they will 
not smoke. The fact is that all oil 
stoves do smoke more or less when first 
lighted, and when put out, if at no other 
time. The wick stoves must always be 
watched carefully for several minutes 
after being lighted, or the blaze is liable 
to run up and smoke the kettle or other 
utensil. The gasoline flame is very hot 
and consequently light work is very 
quickly done. Flat irons are heated 
rapidly, and do not get smoky. Our 
stove is a good baker, but we usually 
start a wood fire on baking day, as we 
have plenty of wood. I think if one 
had to buy wood it would cost quite as 
much as or more than gasoline for bak¬ 
ing. We paid 20 cents recently for gas¬ 
oline, and best grade of kerosene is 15 
cents. At those prices we consider the 
gasoline considerably cheaper to use 
than oil, as the work over the stove is 
so much more quickly done. We have 
never had to pay so much for gasoline 
before. l. l. w. 
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The Old Reliable’ 
V-v-- ; " 
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I 
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W 
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THE RURAL NEW-YORKER, 
409 Pearl Street, 
New York. 
Three generations ol 
Simpsons have made 
PRINTS 
Founded 1842 
Ask your dealer for 
Simpson=E.ddy stone 
Fast Hazel Brown 
The fastest and most beautiful 
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There is real snap and style to dresses 
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The Eddy stone Mfg Co Phila, Pa. 
Established by Wm. Simpson, Sr. 
