1912 . 
THIS RURA-I> NEW-YORKER. 
129S 
Home-dried Beef. 
To ten pounds lean beef, (cut in 
strips) four to six inches wide and 
thick and twelve inches long, use two 
quarts of salt, one-half cup brown 
sugar, one-half teaspoonful pepper, one- 
half teaspoonful saltpeter. Heat the 
above mixture and rub mtat all over 
thoroughly, all that will stay on meat. 
Lay away in jars, the third day repeat 
process and again the following third 
day, so the meat is rubbed in all three 
times. Then hang high above kitchen 
range for about six days. That depends 
on the size of pieces. Hang away in a 
sunny dry room on a wire. Before 
flies come wrap in papers. This recipe 
has been used in our family for years. 
This year I used the last of my home 
dried beef in August and it was as good 
as last Winter. I hang my bacon by the 
dried beef and treat it the same way. 
Beware of hanging meat where there is 
no sun or it will surely mold. At least 
that has been my experience. 
MRS. L. E. C. 
Homemade Naphtha Soap. 
I see on page 1186 Mrs. F. E. W. 
wishes to make naphtha soap. I have 
made it, and it is fine for laundry or 
dishes. One can of potash dissolved in 
a quart of cold water, a five-pound lard 
pail full of melted grease (melt it 
so it can be strained through cheese 
cloth) ; half a pint of gasoline and half 
a pint of household ammonia. I put 
the grease in my brass kettle, turned it 
in quite warm, aiTd carried it away 
from all fire; turned in the ammonia, 
then the gasoline, stirring all the time, 
then the potash; stirred until it got 
pretty thick, and turned it in a box 
large enough so I would have good 
thick cakes, cut the next morning. This 
is my own way of making soap. 
MRS. J. H. N. 
Follow directions on can of lye in 
regard to grease, and when lukewarm 
stir in a small cupful of naphtha {keep 
lights and fires away ) ; a cupful of pul¬ 
verized borax can be added if you* 
choose. We turn into pasteboard boxes 
to the thickness desired, set away for 
two or three days, then cut to any size 
desired. Stack crosswise to dry. My 
sister has good results by adding the 
cupful of naphtha to each can of lye 
used, and one cup of pulverized borax, 
but we prefer the borax only. w. h. c. 
Sweet Cider Recipes. 
Punch (cold).—One-half sliced lemon 
to two quarts of sweet cider; set in 
cold place and just before serving stir 
in one-half cup strained lemon juice. 
Beverage.—Small pinch of soda to 
each glass of sweet cider; stir till foam¬ 
ing on top. 
Syrup (for hot cakes or puddings).— 
Twice as much sweet cider as sugar; 
boil till thick as maple syrup. May 
flavor with lemon. 
Sauce (with baked ham or pork).— 
For one quart, melt one heaping tea¬ 
spoon butter in saucepan, add one tea¬ 
spoon of flour, cook and stir till smooth 
and brown; add gradually, stirring all 
the time, one cup of rich, well-seasoned 
stock, then one cup of sweet cider. 
Serve very hot. 
Sauce (with puddings).—One un¬ 
beaten egg, one cup of sugar, one-half 
cup of sweet cider; place on back of 
stove and heat till light. 
Punch (hot).—Bake three large fine- 
flavored apples till soft, separate pulp 
and put in a pitcher, add one teaspoon 
of cinnamon, one-half teaspoon each of 
cloves, nutmeg and allspice; mix all 
well and pour in three quarts of very 
hot sweet cider. Serve hot. Nice with 
sugared doughnuts. 
Baste baking ham with sweet cider, 
one cup to about eight pounds, two 
tablespoonfuls each time. 
The following is said to keep cider 
sweet for some time. To every gallon 
add one-fourth ounce of whole mustard 
seed, one ounce of raisins, one-eighth 
ounce of stick cinnamon, mrs. e. m. s. 
Catering for Hired Men. 
Perhaps my experience will help some 
of my sister readers. Living all my life 
in a large city, I found it very hard on 
a farm. One of my hardest tasks was 
planning the meals, both to please and 
be saving. We lived 14 miles from a 
large city and five miles from a small 
grocery store. We were on a dairy 
farm and most of the help were for¬ 
eigners or men that traveled from place 
to place. They were frightened when 
told how many cows there were to milk, 
or how far we were from the large 
cities. 
I have found it impossible to please 
every one so do the best I can. We 
all eat alike from different tables. I 
had 12 to 14 all Summer to cook for, 
counting our own family. One thing 
help does not care for in the morning 
is cereals. We have potatoes in differ¬ 
ent ways with fried fish, salt or fresh, 
sometimes having hash, eggs or fried 
ham or bacon for a change; when fruits 
are in season, a dish of fruit. At noon 
we have boiled potatoes either white or 
sweet, with one or two vegetables be¬ 
sides meat. I find the cheaper cuts 
Stewed with vegetables or browned with 
plenty of gravy suits best and goes 
farthest. For dessert all help seem to 
like pie best and fruit dumplings next. 
I make several pies at a time. They 
keep well il the lower crust is well done 
and the filling not too scant. For sup¬ 
per we have potatoes again with cold 
meats or a vegetable left from dinner 
(which I plan to have), pot cheese, fruit 
and cake. I make mostly loaf cakes 
and when eggs are scarce I use only one 
and some cakes not any eggs. There 
are several ways of changing a plain 
cake by using raisins, nuts or chocolate. 
I plan to bake beans and have hash 
once a week, and make enough for serv¬ 
ing twice. Be sure to have potatoes at 
each meal, and gravy. The bread ques¬ 
tion is a difficult one. I used a barrel 
of flour a month. Help does not care 
for biscuits or gems. Do not let the 
bread get low, as soon as the bread is 
one-half gone, bake again, so the bread 
will not be cut while hot. I leave mine 
in a moist place for a couple of days 
before cutting. It is wholesome and 
goes farther. From December to March 
we have buckwheat cakes, which save 
the bread. We make apple sauce and 
bake apples all Winter. It saves canned 
fruit and helps fill the table. On a 
farm there are plenty of chickens and 
everyone likes fricassee once a week. 
Of course by a week you will be able to 
see what they like or dislike. The ma¬ 
jority are alike, and have big appetites, 
which almost frighten the back-to-the- 
land housekeeper. mrs. f. h. c. 
The question of catering to the hired 
week or once in two weeks; they ap¬ 
preciate it and it is no more work for 
me. One young man said to me, “The 
less people have to eat at home the 
more they find fault with meals away 
from home.” This may be true or not, 
but if you have a fair variety, such as 
meat, potatoes (sweet ones once in a 
while), one or two vegetables, baked 
or boiled apples, pie or pudding, pickles 
or fresh fruit, they ought to make out 
a good nourishing meal and go on their 
way rejoicing. 
Many very good dishes can be pre¬ 
pared with macaroni for the foundation, 
and pork and beans are relished by 
most people. Just variety and enough 
of it. You quite often see city people 
come out in the country for a few days 
or weeks perhaps, and this is what they 
say: “I don't care for much breakfast, 
just a little breakfast food, a piece of 
toast and a cup of cocoa or coffee.” 
That’s all right for a day or two, but 
after they have some pure fresh country 
air and a few meals with the good 
farmer, his wife, three or four healthy 
children and a hired man or two, their 
appetite seems to grow, and when they 
are ready to take up city life again 
they go back with from five to ten more 
pounds in weight. So much for country 
life. HOUSEWIFE. 
St. James Pudding.—Acjjd one-third 
cupful melted butter to one cupful each 
of milk and molasses, mix and sift three 
cupfuls of flour, three teaspoonfuls bak¬ 
ing powder, one-half teaspoonful each 
of salt, cloves and allspice and nutmeg; 
add to the first mixture with three- 
quarter, pound of dates cut into pieces. 
Steam two and one-half hours. 
Baltimore Fish Chowder.—Take one 
pound salt pork, cut into strips and soak 
it in hot water for five minutes. Put a 
layer of this in the bottom of a pot. 
Cut four pounds of cod or sea bass into 
pieces two inches square and lay enough 
of these on the pork to cover it. Fol¬ 
low with a layer of chopped onions, 
Summer savory and pepper, either black 
or cayenne. Then a layer of split Bos¬ 
ton, butter or whole cream crackers 
which have been soaked in water till 
moist through but not ready to break. 
Above this put another layer of pork, 
and so on as before till all the materials 
are used. Let the upper layer be but¬ 
tered crackers well soaked. Pour in 
barely enough cold water to cover all. 
Cover the pot, stew gently for an hour, 
watching that the water does not sink 
below the upper layer; if it does, re¬ 
plenish cautiously from the boiling 
water in the tea kettle. When the 
chowder is thoroughly tlone, take it out 
with a perforated skimmer and put it 
into a tureen. Thicken the gravy with 
one teaspoon of flour and one of butter. 
Boil it up and pour it over the chowder. 
Send sliced lemon, pickle and stewed to¬ 
matoes to the table with it, as some pre¬ 
fer these added to the chowder. 
<r 
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man does not seem to me to be so much 
of a problem to solve as one might 
think. I never had any trouble in that 
line but just once (and we have had 
quite a variety of hired men in the last 
15 years), and that man soon went 
away, so my troubles were soon over. 
A farm laborer is in need of good 
wholesome and substantial food, some¬ 
thing that will “stick to the ribs” from 
one meal to the other. Most people 
would be better off physically (and if 
physically why not mentally and 
morally?) if they would let some of 
the rich pastry, fancy desserts and 
sweets alone. Not that they do not 
fill a need occasionally, but not used 
on the everyday bill of fare. 
We understand that a person who 
exercises little bodily, but is more of 
a brain worker, does not require the 
strength-giving food that a farmer or 
day laborer does, but foods according 
to. the occupation he is in. I have had 
a good many hired men to cook for and 
do not find it any difficult task. If I 
happen to prepare a dish that suits their 
taste I try to serve that food once a 
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