1036 
THE RURAL NEW-YORKER 
“My Neighbor and I.” 
“I am so tired of cooking,” said my 
neighbor as she sat down wearily in 
our kitchen, one hot morning; “and 
our people seem tired of eating what I 
cook. I guess it is monotonous fare.” 
“Why not vary it? It adds such zest 
to one’s labor to try experiments.” 
“It does not if they turn out failures. 
Besides, you know we just have to live 
as plainly as possible to make ends 
meet.” 
“I know that, but I don’t believe it 
costs a bit more to have variety, and it 
helps to prevent our feeling uncom¬ 
fortably economical. I don’t know 
whether everyone does the same, but 
my way is to decide how much it is de¬ 
sirable to spend on meat, for instance, 
for each meal, and one can get quite a 
variety within a modest limit.” 
“I am too hot and tired to be orig¬ 
inal. I wonder if you would give me 
one day’s bill-of-fare and see if I can 
get any new ideas.” 
“Certainly. This is what we had yes¬ 
terday. You will see the mid-day meal 
is very light, because there was no 
man home for dinner. For breakfast 
we had farina boiled the day before 
and turned out of a mold, cold, with 
brown sugar syrup; warmed-over 
i-.ashed potatoes, nicely browned, with 
poached eggs put on top of them—of 
course fried eggs will do if preferred; 
junket and fruit and coffee. At noon 
we had cocoa and cinnamon buns. For 
supper we had breast of mutton.” 
“Breast of mutton! Do you mean 
those skinny, fat scraps the butcher has 
on his wagon? Our people will not 
eat fat.” 
“I mean those same little pieces, and 
thev do look uncompromising, but even 
they will yield to treatment. First sear 
them in the frying-pan, then put into 
the top of the double boiler, packed 
close, cover with boiling water, then 
cook over water till tender—two or 
three hours if necessary. Most of the 
fat is cooked out, and when cold can be 
skimmed off. The meat is as tender as 
■nossible and really a nice flavor. Serve 
it with a border of boiled rice round 
the platter. Ten cents worth of this 
meat will serve five or six people. This 
sounds shabby, but the ‘fixin’s’ helped 
out. We had new potatoes and string 
1 .ans; the latter I like to serve with a 
salad dressing, it seems to give them so 
much character.” 
“What kind of salad dressing?” 
“For simplicity and solid worth I 
don’t think this can be excelled: Stir 
together till smooth one egg, half a 
cup sugar, one tablespoonful flour, one 
teaspoonful salt, tiny bit of red pepper, 
one teaspoonfu! mustard. Add half a 
cup vinegar and then one large cup 
milk. Cook over stove, stirring con¬ 
stantly till it thickens slightly. When 
partly cold add piece of butter. If 
added while hot it is apt to curdle. 
This quantity makes over a pint and 
keeps several days. Then comes black¬ 
berry pie, made in a deep dish with 
one crust. To accompany this old coun¬ 
try dish we have boiled custard, made 
very plain to suit slim pocket-books.” 
“Do tell me how you make it.” 
“Take a scant pint of milk, thicken it 
very slightly with a teaspoonful of 
cornstarch, boil up, add sugar to taste, 
and when a little cool, add one beaten 
egg, cook over water for a minute or 
two, stirring constantly. Serve as cold 
as possible in individual cups. Of 
course it can be flavored with vanilla, 
lemon or cinnamon, according to taste.” 
“Do you serve the gravy from the 
meat on the same platter as meat and 
rice ?” 
“No; the gravy does not appear at 
the same meal. After all the fat is taken 
off it serves as the foundation of some 
soup, and when the bones have been 
chopped up for the chickens I think 
there is not much waste from the ten 
cents’ worth of meat.” 
“What can I do with the scrawny 
end of a leg of mutton?” 
“Take two cups of the meat, finely 
chopped; put through the meat chopper 
if you happen to be the fortunate pos¬ 
sessor of one. Don’t be afraid of 
letting a little fat go in, add one cup of 
stale bread soaked in a little milk, one 
small onion cut very fine, pepper and 
salt to taste. Make into balls or a roll 
and bake or fry. Serve with brown 
gravy.” 
“That sounds all right. About the 
cocoa—what proportions do you use?” 
“Two teaspoonfuls cocoa, two tea¬ 
spoonfuls sugar, one-third cup water, 
two-thirds cup milk. Cook two min¬ 
utes before adding the milk, then just 
bring to the boiling point. If you want 
something rather fancy, make choco¬ 
late. One and a half squares chocolate, 
one-fourth cup sugar, small pinch salt, 
one cup boiling water, three cups milk. 
Scald milk. Melt chocolate in small 
saucepan, add sugar, salt and gradu¬ 
ally boiling water. When smooth, place 
on range and boil one minute, add to 
scalded milk, serve in cups with 
whipped cream—a spoonful or two of 
cream will make quite a show.” 
“Now I must go, and really I feel as 
if it might be possible to get out of a 
rut even with a temperature at 93 de¬ 
grees. Anyway I will try something 
fresh for supper.” a. e. f. 
Irish Names For Girls. 
Could you give me some pretty old-fash¬ 
ioned Irish names for girls? I want some¬ 
thing a little more uncommon than Nora, 
Kathleen or Bridget. m. o'n. 
Our knowledge of Gaelic or Erse is 
too limited to be very helpful, but 
among musical Irish. names we recall 
Grainia (Grace), Moyra or Moira 
(Mary), Mona, Oonah, Maureen and 
Brigid or Bride, an old form of Bridget. 
Deirdre is a beautiful name, but it is 
associated in legend or history with 
that most unhappy Irish princess who 
was called “Deirdre of the hundred sor¬ 
rows.” Mairenn is a variant of Mau¬ 
reen. Shela or Sheila is the Irish form 
of Cecelia; Meve is Maud. Other at¬ 
tractive names are Brenda, Ita, Ailin 
(Ellen), Aine (Anne), Fedelma, Fiala, 
Nesta, Nuala. We infer that Nesta is 
a form of Agnes, as Nest was a medie¬ 
val English form of that name. 
Removing Perspiration Stains. 
Can you tell me how to take perspiration 
stains out of a steel gray taffeta silk waist? 
Could a professional cleaner do anything 
with it? I have tried every means I know, 
but the ugly purplish stain is unaffected. 
I have heard that simply washing the gar¬ 
ment with white soap will sometimes re¬ 
move such a stain. What do you think? 
E. M. D. 
There is great risk, in such a case as 
this, that the color has been perman¬ 
ently changed, in which case re-dying 
is the only thing. Perspiration stains 
can b. removed from some silks by let¬ 
ting the article remain in strong salt 
water for three or four hours, but of 
course you could not do this with a 
made-up waist. A dilute solution of 
hyposulphite of soda will remove such 
stains from silk, thoroughly rinsing af¬ 
terwards with clear water. We would 
recommend using the dilute hyposul¬ 
phite of soda very carefully, and then, 
if the change in color seems perman¬ 
ent, trying a dye to remedy it. We 
would get one of the good commercial 
dyes for silk, dip something to see that 
we had the right color, and then, laying 
the discolored place over a piece of 
blotting paper, paint the dye on. We 
have seen good results with silk by 
using the dye mixed in gasoline until 
the required shade is given; the gaso¬ 
line evaporates, leaving the color set in 
the fabric. Feathers and delicate mil¬ 
linery materials are often dyed in this 
way. If, however, the discoloring is 
very bad, it may be necessary to dye the 
whole waist; perspiration varies greatly 
in its effect on dye, and sometimes the 
damage is irremediable. Sometimes a 
waist is ruined at the first wearing be¬ 
cause the ever-needed shields were for¬ 
gotten. If you have not yet tried white 
soap and lukewarm water, it will not 
hurt to use it, but we doubt whether it 
will stir such stains in silk, though it 
will often remove them from fine 
woolen. _ 
Sugar to Preserve Meat. 
Last June I wanted to keep a hog 
which weighed 200 pounds and having 
heard that sugar was a good preserva¬ 
tive, and experimented some on a small 
scale before, concluded I would risk a 
formula of my own. Two-thirds salt 
and one-third granulated sugar is the 
proportion I used, and after trimming 
the meat to suit it was cut up in small 
pieces of two or three pounds each and 
packed as closely as possible in a 10- 
gallon jar. As I packed it I rubbed 
every piece well with the sugar-salt mix¬ 
ture and filled up all crevices with the 
same. I used no water at all, and put 
it down as dry as possible. By its 
strong affinity for water, the sugar and 
salt chilled the meat as it drew the 
water out, the brine soon covering all 
of the meat. We used of it three or 
four months, taking out a piece at a 
time, never changed the brine nor did 
anything else to it, and not an ounce 
spoiled or got strong. It did not re¬ 
quire soaking to remove the salt, either, 
but in frying meat kept this way, my 
wife says it takes more care to keep 
from burning on account of the sugar. 
If a 25-pound piece of ice can be pro¬ 
cured to set the jar on at first and the 
jac, ice and all be covered with sawdust 
or something of the sort, it will prac¬ 
tically insure the keeping of it. D. B. T. 
Drawn Butter Mayonnaise.—This is 
recommended as more wholesome than 
the rich mayonnaise ordinarily made; it 
combines mayonnaise and drawn butter 
in about equal parts. Prepare the may¬ 
onnaise in the customary way, using a 
third of a pint of oil to the yolk of one 
egg. When stiff add the beaten white 
and two tablespoonfuls of vinegar. For 
the drawn butter mix a large tablespoon- 
ful of butter and one of flour, warm in 
a pan and add two teacupfuls of water 
and two teaspoonfuls of salt. After it 
boils allow it to cool and then mix it 
thoroughly with the mayonnaise. It does 
not separate and will keep four or five 
days in the ice box. 
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