1913. 
223 
Keeping Fresh Pork. 
I use the following method to keep 
the fresh pork. Cut the meat off the 
bones, cut slices about \y 2 inches thick, 
season and roast the same as for im¬ 
mediate use, and when done put it in 
a hot crock and cover with hot lard. 
When cold put a clean cloth on top and 
cover with salt about one inch high. 
When taking out some pour the melted 
lard back over the pork to keep it cov¬ 
ered. I roasted some last January and 
used the last of it in July, just as nice 
as roasted fresh. 
With lard cracklings I take about the 
same weight of any meat, either fresh 
or boiled, one large onion, put it all 
through the chopper, add salt and pep¬ 
per, one or more eggs, bread soaked in 
water and pressed out, a little green 
parsley chopped fine if you have it. 
Mix well, make small round cakes, brush 
over with beaten egg, roll in bread 
crumbs and fry. Boil potatoes in jack¬ 
ets, skin, have some cracklings in pan 
hot, add potatoes, mash with fork and 
heat. _ mrs. b. p. 
More About Cracklings. 
In reply to your Massachusetts reader 
I submit the following recipes for util¬ 
izing cracklings: The rinds should be 
removed before rendering. Grind crack¬ 
lings in a sausage mill, and you have a 
pulp resembling peanut butter. This is 
excellent for shortening corn bread; 
can be used in same quantity as when 
lard is used for same purpose. Crack¬ 
lings are valuable for seasoning beans 
or other vegetables. 
Eggless Fruit Cake.—One ,cup sugar; 
one heaping tablespoon ground crack¬ 
lings ; one cup buttermilk; one teaspoon 
soda dissolved in the milk; one-half 
cup flour; one teaspoon cinnamon; one 
teaspoon cloves; one teaspoon nutmeg; 
one-half cup raisins or any other fruit 
desired. T. w. M. 
I make mincemeat of cracklings, half 
of quantity to be cracklings, the other 
half cider and fruit, with spices. Crack¬ 
lings must be chopped with hash knife. 
It is a good plan to fry fresh pork 
just enough to get heated all through, 
then pack in wide-mouthed glass jars 
and seal up. mrs. e. j. s. 
Lard cracklings are fine for frying 
potatoes, as they retain enough lard to 
brown the potatoes nicely. Also an 
old fashion is to put two or three table¬ 
spoonfuls of the little brown scraps into 
a batch of corn bread; this takes the 
place of shortening and adds a rich 
flavor. I used to feed them to the 
chickens, but now I put them in jars 
and use them. One way to cope with 
the high cost of living is to waste 
nothing. mrs. m. h. o. 
For your Massachusetts reader, page 
1252, I give the -following recipe used 
in making crackling bread: One pint 
sweet milk; two eggs, beaten light; one 
teacup of cracklings, and enough corn- 
meal to make a thin batter; add salt 
and one heaping teaspoonful of baking 
powder, put in square bread pan and 
bake one-half hour. Cut in squares and 
eat while hot. This is a popular dish 
with us here in the South, and very 
greatly enjoyed. We never use sugar in 
any kind of corn bread. mrs. l. c. t. 
In frying potatoes, put a few crack¬ 
lings in, and I am sure they will be 
liked; also in making a suet pudding, 
instead of using the regular amount of 
suet, take half cracklings, first having 
steamed the cracklings a short while. 
In regard to keeping fresh pork, will 
give my mother’s recipe; she raised a 
family of 15 and we always had plenty 
of fresh pork the year around. Cut up 
all the lean pieces, salt and pepper a 
little; put in a frying pan or hot lard, 
fry as for the table, but not too hard, 
take from pan and let cool. Place in 
large stone jars. Place first a layer of 
meat, then one of lard, until within four 
inches of the top; fill in with lard to 
exclude the air; keep in a cool dry 
place. In plowing time, before chickens 
are large enough to fry, your table can 
lie furnished with nice fresh meat. 
Sausage can be kept in the same way. 
MRS. o. m. s. 
THE RtiRAL NEW-YORKER 
The Rural Patterns. 
When ordering patterns ahvays give 
number of patterns and measurements 
desired. 
The first group includes 7692, child’s 
caps, 6 months or 1 year and 2 years. 
7681, child’s tucked dress, 1, 2 and 4 
years. 707, embroidery design. 7695, 
girl’s dress, 10 to 14 years. 7686, boy’s 
knickerbocker suit, 2 to 6 years. 7697, 
child’s empire dress, 1, 2 and 4 years. 
The second group shows 7707, blouse 
with front closing, 34 to 42 bust. 7701, 
girl’s accordion plaited dress, 8 to 14 
years. 7677, fancy waist, 34 to 40 bust. 
7078, three-piece draped skirt, 22 to' 30 
waist. 7679, semi-princesse dress for 
misses and small women, 16 and 18 
years. 7271, girl’s dress, 6 to 10 years. 
With straight plaited skirt, with or 
without separate guimpe. Price of each 
pattern, 10 cents. 
Martha Washington’s Chowder.—Cut 
some slices of pork very thin and try 
them out dry in the dinner pot, then put 
in a layer of fish cut in slices on the 
pork, then a layer of onions and then 
potatoes, all cut in exceedingly thin 
slices, then sea bass, onions, potatoes, 
till your materials are all in, putting 
some salt and pepper on each layer of 
onions; split some hard biscuits, dip 
them in water and put them around the 
sides and over the top; put in water 
enough to come up in sight, stew for 
half an hour till the potatoes are done, 
add half a pint of milk or a teacup of 
sweet, cream five minutes before you 
take it up. 
A Back-door Sermon. 
An old Plymouth Rock which has 
gone about, all the Fall, clucking to one 
useless, unwelcome little chicken, has 
been a sermon to me. Was she not like 
many another self-willed female when 
she elected to devote herself to those 
16 nearly infertile eggs, thereby spoiling 
15 cup custards, and getting us the 
worse-than-impractical chicken ? For 16 
chicks, even if August hatched, one 
might willingly open and close a coop, 
carry feed and sprinkle insect powder; 
but indications are that this one chick 
is a cockerel, and how much of a 
Thanksgiving pie will he make? 
“Why would you do it?” I ask of 
the inconsiderate old Plymouth Rock, 
and “I don't know” is written in her 
constrained, stand-up attitude when, on 
chill mornings, little Barebones wants 
to be cuddled while she longs to stalk 
abroad in pursuit of the early worm. 
For she has, after all, small genius for 
motherhood, and this wilful assumption 
that she knew best stands forth as 
plainly as it does in much of human 
folly. 
We set heart upon something and are 
sure we know best. If we have will and 
force of character we do get the thing 
we are determined to have. But the 
day is almost sure to come when, like 
old P. R., we almost wish we had it not 
and dubiously wonder why we so want¬ 
ed it. And those 15 other possibilities! 
The one thing we so want may upset a 
long train of possible gains. Things in 
this life are so inter-related that only 
Omniscience can arrange the plan in 
which all works together for good. To 
force circumstances wilfully is often to 
make other people unnecessary trouble 
All this I tell old Plymouth Rock, and 
if it were not that I can recall times 
when I have been wrong, though sure 
at the time that I was right, and if I 
did not gratefully remember Heaven’s 
leniency with me, I should only wait for 
little Barebones to grow feathers enough 
to keep him from freezing before serv¬ 
ing old Plymouth Rock up as a Sunday 
potpie. PATTIE LYMAN. 
When you write advertisers mention Thu 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.’’ See guarantee editorial, page. 
iPROBABLY MORE! 
PHYSICIANS 
recommend Scott’s Emulsion 
for coughs, colds and bron¬ 
chitis than all other medicines 
combined, because it relieves 
the affection by treating the 
cause and at the same time 
upbuilds strength, creates 
body-warmth and benefits the 
blood to thwart grippe and 
pneumonia. 
Scott’s Emulsion over¬ 
comes bronchitis and hack¬ 
ing coughs and peculiarly 
strenghens the lungs. 
No alcohol or narcotic drug in Scott’s. 
Scott & Bowae, Bloomfield, N. J. 12-126 
B 
ROWN’ 
Bronchial 
TROCHE 
s 
For Hoarseness 
Never fail to promptly relieve loss of vcice, coughs, soro 
throat. Invaluable to public epeckers and 6.ngers. 
25c, 50c, $1.00. Sample Free. 
JOHN I. BROWN & SON Boston. Mass. 
CAROLINA 5 
The GULF STREAM 
LAND OF 
MILD WINTERS 
\ O r T' Thousands of Acres— Rich, Black 
Sandy Loam Soil; Virgin Farm 
__ _ _Lands, fronting on the ocean. 
/’/if TXTnpT) XT Ample monthly rainfall. 
lltflJiN I i\ ¥ Nearby markets. Twelve 
Louts from New York. 
Low priced farming lands. Monthly Excursions. 
Write for Free Colored Maps end Descriptive Liter¬ 
ature. Address B. L RICE, Land Agent, Norfolk- 
Southern 8 . R., Dept. D, Norfolk, Virginia. 
What Anty Drudge Learned in the City 
Anty Drudge— “I am glad to have the chance to tell you 
women a few things I learned while I was in the 
city. I found that I could get such fine things to 
help me that I came back to the country and 
brought some of them with me. Every woman 
who tries can find ways to help her in her work, 
and the best thing I found was Fels-Naptha Soap.” 
The reason there are so many tired-out, 
unhappy women on farms today is that they 
will not learn the new ways in which they 
could help themselves in their work. And 
yet the farmer’s wife has so many advan¬ 
tages over her sister in the citv. And she can 
have the advantage of Fels-Naptha Soap just 
as easily as not. 
Fels-Naptha is a soap that does the hard, 
disagreeable part of your work for you; just 
soap the clothes and put them to soak for 
about thirty minutes in cool or lukewarm 
water, and see how easy it is to get the dirt out 
without any hard rubbing or boiling. Re¬ 
member, Fels-Naptha Soap works best in cool 
or lukewarm water—no need of a fire. 
Directions cm Inside of wrapper; Made in Philadelphia 
