1911 . 
THJi RURAL NEW-YORKER 
673 
ham, diced; one onion, one-half pod 
pepper, without seeds, and a sprig of 
thyme or parsley. Put one tablespoon¬ 
ful each of lard and butter into a deep 
kettle, lay in the meat and let simmer 
10 minutes, covered closely. Then add 
the other ingredients, and when well 
browned pour over three quarts of boil¬ 
ing water, set on back of range and 
simmer for an hour or longer. When 
almost done add one pint of okra cut in 
pieces, or lacking this, one pint shelled 
green peas, together with two large to¬ 
matoes, chopped fine. Serve hot with 
boiled rice. 
Creole Bread.—The favorite bread of 
the Creole is made from buttermilk, 
and no sweeter, whiter bread could be 
found anywhere. To five cupfuls flour, 
sifted, add one cake compressed (or 
one cupful liquid) yeast, softened in a 
little water. To one pint warm butter¬ 
milk add a scant teaspoonful each of salt 
and soda, one-quarter cupful sugar and 
two tablespoonfuls melted butter. Turn 
this into the flour, etc., beat well, and 
add enough flour to knead. Let rise, 
and when doubled in bulk form into two 
loaves, sprinkling the tops with cori¬ 
ander seeds. Let rise again and bake 
50 minutes. 
Chicken, Creole Style.—Heat three 
tablespoonfuls dripping or butter in a 
skillet, and fry in it until brown three 
sliced onions. Disjoint a large, tender 
chicken, roll it in flour and fry in the 
hot fat until brown. Place the chicken 
in a large casserole (your covered roast¬ 
ing pan will do just as well) ; add to 
the fat in the skillet two tablespoonfuls 
of flour and stir until smooth; then 
add slowly one pint strained tomatoes, 
three or four minced green peppers, one- 
half a bay leaf, a sprig of parsley, 
minced, and a teaspoon of salt. Cook 
all together five minutes, then pour over 
the chicken, cover closely and bake two 
hours. 
Glazed Sweet Potatoes.—Pare and 
slice eight cold boiled sweet potatoes, 
and arrange in a baking dish. Make a 
syrup from one teaspoonful butter, one 
cupful brown sugar, one-half cupful of 
water and a dust of cinnamon. Pour 
this over the potatoes and bake until 
they are almost transparent and covered 
with a glaze. 
Cornmeal Crisp.—To one scant cup 
of cornmeal, preferably white meal, add 
gradually while stirring constantly, one 
cupful of boiling water. When smooth 
add two and one-half tablespoonfuls of 
melted butter, and one-half teaspoonful 
salt. Spread on an inverted dripping 
pan and bake until well browned. This 
is a favorite and delicious accompani¬ 
ment to a dish of “greens.” 
Chile Con Came.—Soak one pint of 
dried Lima beans over night; in the 
morning arrange in the bean pot with 
one pound of solid lean beef, two ounces 
of sweet fat or suet, one red pepper 
cut in rings, and one-half an onion, 
shaved fine. Cover all with water, sea¬ 
son with salt, one-half teaspoonful made 
mustard, a dash of tabasco sauce, and 
bake slowly in a moderate oven for 
three or four hours. 
Torto Frutas (fruit tart).—Line the 
sides of a baking dish with puff paste; 
cover the bottom with sliced pineapple, 
then a layer of sliced oranges, next 
sliced bananas, then a few slices of 
lemon, sifting sugar between each layer. 
Repeat until dish is full and cover the 
top with chopped nuts. Lay over the 
top narrow strips of pastry, and bake 
slowly for an hour. 
MAUDE E. S. HYMERS. 
Insist on yourself; never imitate. Your 
own gift you can present every moment 
life’s cultivation; but of the adopted tal¬ 
ent of another, you have only an extem¬ 
poraneous, half-possessor. That which 
each can do best, none but his Maker 
can teach him. No man yet knows what 
it is, nor can, till that person has ex¬ 
hibited it.—Emerson. 
Charity Sweetheart’s Letter. 
It is absurd the way our skirts 
are narrowed by the dressmaker, 
and we really wonder what will be the 
outcome. One does not like to appear 
odd or outlandish, though at times I 
feel like the dear old ladies in Cranford 
who said that it did not matter for their 
style of dress, as at home everybody 
knew them, and away from home no¬ 
body did. I am not given to prophecy, 
especially in the matter of dress, but 
should not be at all surprised if we re¬ 
turned to the long-waisted basques and 
full skirts of our grandmother’s day be¬ 
fore very long. Meanwhile my check 
blouses and skirts of shepherd’s plaid 
are most serviceable for house wear, 
and they are wide enough for comfort. 
The garden grows apace, so do the 
weeds. It was Oliver Wendell Holmes 
who said once that nature always had 
her pocket full of seeds and holes in 
her pockets, and they seem to be always 
migrating, helped by bird and beast, by 
wind and wave. So the hoes have to 
do their share of keeping order, and 
sharp eyes have to watch for the many 
enemies that beset our growing treas¬ 
ures. Last year the melons faded away 
while I was busy with other things, but 
I have used the arsenate of lead on the 
hills, and so far they have kept ahead 
of the enemy. My peas are in bloom 
and I treat them once a week to an ap¬ 
plication of nitrate of soda, and think 
it will pay in the end, for they are 
strong and thrifty looking. 
All Spring I have been quite inter¬ 
ested in a little pine tree that I brought 
from the woods and planted in a cor¬ 
ner on the north side of the house. I 
was very careful to keep the roots cov¬ 
ered in transit, and with mulching and 
watering it is still green. But O dear, 
how long it takes for a pine tree to 
grow! Why didn’t some one plant it 
years ago? I suppose, however, we 
should be willing to plant for posterity— 
though there is sadness mingled with 
the pleasure, but to-day I have the little 
tree with its refreshing and pungent 
leaf odor. 
We are using up our canned tomatoes, 
and a city friend who came to dinner 
lately said they were so much superior 
to the boughten ones that she has de¬ 
termined to buy glass cans this year and 
put some up herself. I encouraged her 
in the idea, but advised her to try to 
get the tomatoes fresh from some gar¬ 
den where they were not long picked, 
instead of at the grocery store, for 
freshness was one of the necessary in¬ 
gredients in having tomatoes taste as 
they should do. This is our recipe as 
given to her: Take tomatoes that are 
not over-ripe and wipe them, then put 
in the oven as if to be baked, just leav¬ 
ing them long enough to cause the skins 
to pull off easily when taken out. Do 
not try to save the juice that will col¬ 
lect in the pan while in the oven, or any 
that gathers when peeling, but put the 
tomatoes closely into the cans and boil 
and fill up, till they appear almost ready 
for the table. When to be used they 
will only require to be seasoned and 
heated, and one can put up in this way 
will equal two that are bought. Set 
the bottles away from the light or it will 
injure both color and flavor. 
I think many of my readers can sym¬ 
pathize with me when the other day in 
the middle of a large washing a stranger 
came and remained for dinner. It would 
not have mattered, only we had not 
any meat in the house except part of a 
chicken, for as Brother would not be 
home for dinner that day we were to 
have just a cup of tea and “pick up,” 
and it was a little puzzling how to make 
that bit of fowl make a dinner. I put a 
pinch of soda into half a cup of good 
cream, set it on the stove and put in 
the chopped chicken, letting it boil for 
five minutes, then when cool added the 
beaten yolks of two eggs, seasoned well 
with pepper and salt, and added the 
beaten whites. I stirred it very lightly 
and turned into a buttered dish, baking 
in a hot oven just before serving. With 
creamed potatoes and asparagus our 
guest remarked that it was a dinner to 
enjoy. But O for me, whose clothes 
did not get out on the line till after¬ 
noon! We do like to be praised about 
our cooking, and if I had a husband I 
should expect him to tell me when 
things were nice just to encourage me. 
Before our guest left he asked for a 
recipe for puff paste for his wife, and 
I will give it here, as it seems to be 
useful: 
For four cups of flour take two cups 
of butter and wash it until free from 
salt. Keep everything in a cold place, 
as this is very important, and let the 
mixing water be ice cold. Put at first 
about one-fourth of the butter into the 
flour, mix it so dry as to be free from 
the spoon when stirred. Roll out about 
one-fourth of an inch thick, spread but¬ 
ter over it with a knife and fold from 
ends toward center, making three layers. 
Repeat this three or four times to ob¬ 
tain the best results, then put the paste 
in a cold place, over night, if possible, 
but not where it would be likely to 
freeze. Be careful not to let it touch 
ice, and if it has to be kept awhile, it 
is a good plan to wrap in a cloth and 
put in a covered dish, always keeping it 
cold. 
Our folks laugh at me but I am ex¬ 
perimenting with a homemade fireless 
cooker before hot weather comes, and 
will give my experience later. Direc¬ 
tions have been given so often it is 
needless to repeat here, but the ques¬ 
tion of fuel is getting serious even in 
country places, for both coal and wood 
are rising in price, and though we can¬ 
not save in Winter, having to warm 
the house, it is a good plan to study 
out how we can save heat in warm 
weather, and not burn up quite so much 
money. When I am experimenting 
with candy, or any other of my money¬ 
saving devices, it is a satisfaction to 
me to pick up and burn any chips or 
sticks in sight, which helps to keep the 
dooryard tidy and satisfies my con¬ 
science at the same time. A thrifty man 
keeps the wood pile well stocked and a 
year ahead, so that the fuel is dry when 
used, but that is no reason why the 
women of his household should waste 
It Pays to 
Buy the 
Only 
Genuine 
(Fifty Years the Standard! ) 
They are conceded every¬ 
where to be the best per¬ 
cale value. There is such a 
sweeping range of designs, 
from tiie simple pencil lines 
to the more elaborate 
effects, as well as all the 
beautiful, rich and subdued 
tones; a special choice for 
every taste and for all 
needs. The high 
quality is guaran- Cfigi 
teed by the Pacific ^ 
Mills trade mark. 
Ask your dealer for Pacific Percales and 
see that the Pacific Mills trade mark is on 
every piece. Then you’ll know it’s genuine, 
up to the moment in stylishness, and the 
greatest percale value in the world. 
If your dealer doesn’t carry Pacific Percales, write 
to us for free samples and list of retailers who will 
supply you. ■ 
PACIFIC MILLS - BOSTON, MASS. 
you come home 
tired after a hard 
day’s work, there’s 
nothing to refresh 
you like the delight¬ 
ful music of the 
Victor. 
Why not hear the Victor? Write 
us today and we’11 send you complete cata- 
logsof the Victor and.Victor Records and 
tell you the nearest Victor dealer. He will 
gladly play Victor music for you, and sell 
you a Victor ($10 to $100) or Victor-Victrola 
($75 to $250) on easy terms if desired. 
Victor Talking Machine Co. 
20th and Cooper Sts., Camden, N. J. 
Berliner Gramophono Co., Montreal, Canadian Distributors 
To get best results, use only 
Victor Needles on Victor Records 
it, for there is “as much in saving as 
making,” father used to say. 
CHARITY SWEETHEART. 
IS 
Still another seasonable dainty 
strawberry whip. Mash a cup and a quar¬ 
ter of strawberries smooth, stir in a cup¬ 
ful of powdered sugar and then beat in 
the white of one egg. It will require 
beating for half an hour, when it should 
be stiff enough to pile up on a glass 
plate. Put in the icebox till needed, 
and then serve with a ring of lady’s 
fingers around it. 
Rider Agents Wanted 
In each town to ride an exhibit sample ign bicy. 
cle. Write for special offer. 
Finest Guaranteed C f/l dp*% ~W 
1911 Models 
with Coaster-Brakes and Puncture-Proof tires. 
1909 & 1910 Models ® 7 
all of best makes.... V * 
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good as new. to 
Great FACTORY CLEARING SALE 
Wc Ship on Approval -without a 
'cent deposit, pay the freight, and allow 
io day's free trial. 
'TIRES, coaster brake rear wheels, lamps, 
sundries, parts and repairs for all makes of bicycles at 
uilf usual prices. DO MOT BUY until you get our 
catalogues and offer. IVrite ntno. 
MEAD CYCLE CO. Dept. B80 CHICAGO 
Reg. U. 3. Pat. Ofl. 
Macbeth “ Pearl 
Glass” lamp-chim¬ 
neys bring the right 
balance of draft to 
the flame, and let 
the light shine with¬ 
out hindrance. 
Common chim¬ 
neys give a dull 
light. They hinder 
the light because the proportions 
are wrong and the glass is misty. 
Get my Index and you will know just what 
lamp-chimney to get. I make one for every 
style and size of burner. Address, 
Macbeth 
Macbeth-Evans Glass Co. Pittsburgh 
Chicago: Philadelphia: 
178 East Lake Street 42 South Eighth Strecl 
New York; 19 West 30th Street 
Electric Lights make the brightest, safest, 
cleanest and most reliable lighting system 
known for farms and country homes. • The 
Dayton Electric Lighting Outfits are low in 
cost, easy to install, cost almost nothing to 
operate. Give you better lights than most city 
people enjoy. Write today for complete illus¬ 
trated catalog showing outfits, fixtures, etc. (* 
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231 8t. Clair Street Dayton, Ohio 
ILLER 
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ornamental, conven- 
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•eaaon. Can’t spill or 
tip over, will not soil 
or injure anything. 
Guaranteed effect¬ 
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sent prepaid lor 20c. 
IIAKOLO 80UKK3 
160 Do Kolb Ave. 
Brooklyn, N. Y. 
PRIZES and TROPHIES 
Cops, fob medals, trophy shields, etc. Ap¬ 
propriately designed and suitably inscribed 
for all occasions. Write for Catalogue N. 
DORRETY, BOSTON, MASS..U.S.A, 
