1913. 
THE RURAL NEW-YORKER 
1331 
Victor-Victrola IV, $15 
Oak 
Victor-Victrola VIII, $40 
Mahogany or oak 
Some Tested Cakes. 
Chocolate Cream Filling.—One-half— 
pound sweet vanilla chocolate grated, one 
coffee cup powdered sugar, yolks of two 
eggs, one gill boiling milk. Stir all to¬ 
gether till it makes a cream. To be 
spread between layers of some nice cake. 
Cocoanut Cup Cake.—Two cups sugar, 
two cups butter, one cup milk, one tea¬ 
spoon essence of lemon, one-half nutmeg, 
four eggs, the white meat of a cocoanut 
grated. Use as much flour as will make 
a rather stiff batter. Bake in square tin. 
When cold cut in small squares or dia¬ 
monds. Ice thinly. 
Lemon Crackers.—Two cups sugar, one 
cup butter, two eggs, one pint sweet milk, 
one teaspoonful oil of lemon, five cents 
worth baker’s ammonia. Warm milk a 
little and dissolve ammonia in it; mix 
all together. Add flour to roll, and 
pound hard for 10 minutes with rolling 
pin before cutting out. Prick with a 
fork after putting in the pans to bake. 
Rich Crullers.—Three-quarters pound 
butter, one pound sugar, six eggs, one cup 
milk, one nutmeg, flour enough to roll 
out; baking powder or prepared flour. 
Washington Cake.—One pound flour, 
three-quarters pound sugar, one half pound 
butter, four eggs, one-half wineglass 
brandy, one-half wineglass cream, one 
pound raisins, one pound currants, one- 
half pound citron, nutmeg and cinnamon. 
Spice Cake.—One cup molasses, one 
cup sugar, two-third cup butter, one cup 
sour milk, two eggs, one teaspoon soda, 
same of nutmeg and cloves, 1% teaspoons 
cinnamon, three cups flour. This cake 
will keep a long time. m. m. b. 
Butters and Breads for Sandwiches. 
There are sandwiches suited to every 
season, for the fillings may be of almost 
anything, or a mixture of several things, 
but bread and butter form the basis of 
all varieties, except the rather uncommon 
sweet sorts, and their quality makes or 
mars the finished sandwich regardless of 
what its filling may be. 
Butters. —Butter must be sweet and 
should be creamed, not merely because 
it spreads more evenly when creamed, 
but because it blonds more completely 
with other materials used. To prepare 
a plain “creamed” butter all that is ne¬ 
cessary is to work it with a silver or 
wooden fork or spoon until light and 
creamy, and then drain off the moisture 
that will have gathered in the bottom of 
the bowl. To make something a little 
finer measure the creamed butter and to 
each six tablespoonfuls add one table¬ 
spoonful of paprika, grated horseradish 
(the bottled sorts are good), curry pow¬ 
der, minced parsley, or anything of the 
sort that will give the piquancy so appe¬ 
tizing in a sandwich having a meat, nut, 
or vegetable filling. 
Another delicious sandwich-butter is 
made as follows: Measure a cup of but¬ 
ter and whip to a cream-like condition; 
add, a little at a time a gill of whipped 
cream and a seasoning of salt and mus¬ 
tard. This preparation will keep from 
one to two weeks, depending on how cold 
it is kept, and is a great convenience 
when preparing for company in that it 
can be prepared ahead of time. If boiled 
salad dressing happens to be on hand it 
can be used instead of the whipped cream, 
salt, and mustard. 
Breads. —Brown bread, nut bread, or 
breads in which raisins, dates, or similar 
fruits are used are fine for sandwiches 
of certain kinds, but plain white bread 
is used a hundred times where any of 
the fancy breads is used once. The fol¬ 
lowing remarks refer, therefore, to white 
bread, though applicable to any kind. 
Bread of any eatable age may be utilized 
in the sandwich, but is at its best for the 
purpose when about 24 hours old. If 
older, roll the loaf or the slices in a 
cloth wrung as dry as possible after be¬ 
ing dipped in water, wrap a dry towel 
outside, and let stand awhile. Some say 
to trim the crust from the loaf before 
slicing, but neater-looking sandwiches are 
made by leaving the crust on until the 
filling is in place and the two slices well 
pressed together. Spread the butter, 
without coming too close to the edge, and 
then cut the slice from the loaf, as thin¬ 
ly as possible. When placing the filling 
material leave the same margin as when 
spreading the butter. Press two slices, 
with the filling between, firmly together, 
then cut away crusts and the sandwich 
is left with perfectly smooth edges and 
filled to the very edge. 
For rolled sandwiches a moister, and 
for that reason newer, bread is better. 
Loaves of a size to give good slices for 
rolling should be planned for. Roll the 
sandwiches as soon as prepared in a damp 
cloth. If inclined to unroll when taken 
out for serving skewer them together 
with fine wooden toothpicks. Don't dec¬ 
orate them with ribbons. 
EVA RYMAX-GAILLARD. 
The Apple Consumer’s Favorite. 
Apples before breakfast, 
And apples after tea. 
And apples morning, noon and night, 
They’re just the fare for me! 
So sang the small boy of the family as 
he packed half a dozen apples into his 
pockets before starting for school. As an 
appetizer for his cold lunch, they are 
excellent. Children are invariably fond 
of them, in fact, nearly everyone is and 
as a food their rank is among the first, 
although some persons having delicate 
digestion find them too hearty, unless 
cooked or carefully scraped. But there 
are apples and apples. A pared Snow 
apple or Fameuse is so delicate of texture 
that it seldom disagrees with anyone. 
Nothing in the way of fruit is more 
attractive than a big dish of apples care¬ 
fully polished on the sideboard or hold¬ 
ing the place of honor beside the evening 
lamp. The easiest way to cook them is 
simply to bake them brown in a hot oven. 
Both sweet and sour are delicious served 
in this simple way, or they may be eaten 
with cream and sugar. Then there is 
the more elaborate way of preparing 
them, by carefully removing the core and 
filling the space with sugar and if de¬ 
sired a bit of butter and cinnamon. The 
clear sugar, in a very tart apple turns 
in baking to a well of jelly. The apples 
should be removed from the tin as soon as 
done and the extra juice boiled down 
carefully on top of the stove, and used 
to till up the wells, and to make a jellied 
setting for them. 
Boiled apples are excellent too—just 
simply boiled whole in water to which 
sugar is added shortly before they are 
done. A coffee-cup of sugar is the right 
amount for eight or ten medium sized 
apples. Sweet apples will not boil to 
pieces easily and may be cooked until 
the juice is a thick syrup. Cinnamon 
seems the best spice flavoring for this 
dish. But sour apples must be taken 
up as soon as done, before they boil to 
pieces, and the juice boiled down thick 
afterward and then poured over the ap¬ 
ples. If red, tart apples are used, the 
juice on cooling will be a pink jelly, mak¬ 
ing, with the apples half imbedded in 
it, a very attractive dish and one es¬ 
pecially good with roast pork. 
Did you ever eat a real old fashioned 
apple dumpling? I have, and know the 
dish is a delicious one, but I do not 
know how it is prepared, and would be 
glad to see in the Rurae, explicit direc¬ 
tions. f. J. F. F. 
The humble cabbage is as delicate in 
flavor as cauliflower when cooked in the 
fashion known as lady’s cabbage.' Cut a 
firm white cabbage into quarters and boil 
it. After 15 minutes’ cooking pour off 
the water. Cover with cold water, then 
drain, add fresh water and return to the 
stove. Repeat this process of blanching 
until the cabbage is tender. When ten¬ 
der drain it again and cut it into 
shreds or tear it into as small pieces as 
possible. Cover it with a cream sauce 
prepared in the usual way. Put it into 
a casserole, spread powdered bread¬ 
crumbs and melted butter over the top. 
Add a dash of grated nutmeg and bake 
until wel.1 cooked and with a brown crust. 
This is very nice with pressed cold 
corn beef, or with broiled ham. 
Work usually makes up the larger part 
of life, with play and drudgery sprinkled 
in. Some of us at most seasons, all of 
us at some seasons, find work a galling 
yoke to which we have to submit blindly 
or angrily for a time, but with revolt in 
our hearts. Tet I have rarely seen drudg¬ 
ery so overwhelming as to crush out al¬ 
together the play of humor and good fel¬ 
lowship during the day’s toil as well as 
after it.—Dr. R. C. Cabot. 
Meals that are Easier 
and Quicker to Get 
The splendid dishes which can be prepared 
are only one reason why there should be 
in every farm kitchen an 
ENTERPRISE 
Meat AND Food Chopper 
Meals can be ready in less time and with 
less work. Then there is the saving in food 
cost from using “left-overs’' instead of 
having to throw food away. You can hardly 
realize what a help it is until you have used 
one. If yqu do any butchering, this is just 
the machine for chopping sausage meat. 
It istheone chopper that gives the chopping 
cut—does not squeeze, mangle or crush. 
The chopping Is done by a sharp four-bladed 
knife that revolves rapidly and cuts clean and fast. 
This Is unquestionably the best machine on the 
market. Family size, *1.75. Large size, *2.50. 
if you want a still lower-priced machine, ask to 
see the ENTERPRISE FOOD CHOPPER. From *1 25 
to *2.25, according to size. 
Send 4c for our new cook book, “ The Enterprising 
Housekeeper Well worth having. 
Yoor dealer has ENTERPRISE CHOPPERS. 
Ask him to show them to you. 
THE ENTERPRISE MFG. CO. of PA. 
Dept. 69 Philadelphia, Pa. 
By Parcel Post Prepaid $259 
Six Cut Glass Sherberta^ 
You can serve Fruit Salads, Des¬ 
serts or Preserved Fruits in these 
dainty cut glass dishes. No lunch¬ 
eon or dinuer complete without 
them. They are absolutely guar¬ 
anteed cut glass. Money back if 
not pleased. Order direct from 
this advertisement. 
We are not even going to the expense of printed 
matter. All unnecessary expense is saved for you 
in buying direct from our factory. 
Order now for Christmas. Address Dept. B. 
Oriental Cut Glass Co., B So. Division St., Buffalo, N. Y. 
Will there be a Victrola in 
your home this Christmas? 
You can search the whole world over and 
not find another gift that will bring so much 
pleasure to every member of the family. 
Any Victor dealer in any city in the 
world will gladly play any music you wish 
to hear and demonstrate to you the won¬ 
derful Victor-Victrola. Write to us for 
catalogs. 
Victor Talking Machine Co., Camden, N. J. 
Berliner Gramophone Co., Montreal. Canadian Distributors 
Always use Victor Machines with Victor Records 
and Victor Needles — the combination. There is 
no other way to get the unequaled Victor tone. 
*15 $ 25 HO *50 
75 *100 *150 *200 
$75 
Mahogany or oak 
Victor-Victrola 
