3910. 
THE RURAIi NEW-YOKKRR 
880 
Frankfort Sausage; Mustard. 
Will some one please give tbe recipe for 
making Frankfort sausage. Also for mus¬ 
tard. mbs. l. e. f. 
For Frankfort sausage, chop up pork, 
Jean meat and fat (ham can be used) in 
the proportion of four pounds lean to 
one of fat. To a pound of the mixture 
season with salt, 11 grams, one-half gram 
saltpetre, two grams white pepper and 
one-half gram cloves. Mix the whole so 
intimately that “you cannot tell the fat 
pieces from the lean.” The more thor¬ 
ough the mixing the better the result. 
If the mixing is not free, you can add a 
little water, but do not overdo this. If 
too “waxy” from excess of fat, add lean; 
or the other way, if too meaty. Use 
pig’s cases for the filling. Tie the sau¬ 
sage in length desired. Hang the links 
well apart in the smokehouse. Toler¬ 
able heat will do them rightly enough, 
but if you want the deep rich tint of 
brown, you will have to finish them off 
over a brick fire. It is hard to fix the 
temperature, as the smokehouse in the 
open will be cooler than the one indoors. 
Test the state by running a quill in and 
examining the extract by the taste, sight 
and smell. Sometimes they are put in 
bundles of 10 or 12 folded together and 
pressed to flatten. Keep in a box under 
weight before putting in the smoke. 
The inquirer does not .say what sort 
of mustard she wishes to make, and 
there are many recipes. Here is a recipe 
for ordinary ready-mixed mustard: Stir 
gradually one pint of good vinegar into 
eight ounces of ground mustard, add a 
pinch of ground cloves, and let the whole 
boil over a moderate fire. Then add a 
small lump of white sugar, let it boil up 
once more, and put away in small sealed 
jars. For Frankfort mustard, mix one 
pound ground white mustard, one pound 
ground brown mustard, eight ounces pul¬ 
verized sugar, one ounce ground cloves, 
two ounces ground allspice, and com¬ 
pound the whole into a smooth paste 
with white wine vinegar; put away in 
small jars. French mustard requires 
salt, scraped horseradish and garlic 
steeped in boiling vinegar used to mix 
the mustard. 
Preparing Chicken Feathers for Pil- 
- lows. 
As our chicken feathers are always • 
from fowls sold in local market, or else 
used for home consumption, they are 
wet, for we scald all such birds, as we 
find the picking easier. The first thing 
is to dry the feathers, which we do by 
hanging them in a bag in the open air, 
bringing them in before the dew falls 
and repeating the process until they are 
dry. Then we put them in a pan and 
slip them in the oven, until they are 
thoroughly heated, taking care not to 
scorch. They can then be put in a clean 
bag and hung away until sufficient have 
accumulated for use. Some people sep¬ 
arate the large feathers from the small 
ones, when picking, and use only the 
small ones. We put them all together, 
and when we come to make our pillows 
strip the large feathers. We do this, by 
using a sharp penknife, starting about 
half an inch from the tip of the feather 
and pulling toward the quill end. They 
usually come off in two pieces, one each 
side. It is a little more work, but fea¬ 
thers accumulate faster, and pillows are 
just as fine. Any stiff ends on small 
feathers we clip off with scissors. 
MRS. W. E. c. 
I put the feathers in a tub, which is 
better than a bag, as the bag holds the 
sand, and make a hot suds, enough to 
cover them well. Stir with a stick, and 
when cool enough to put your hands in 
work and squeeze them out of the suds. 
Then pour on more boiling water, and 
repeat several times, till the suds are all 
cool, then spread on an old sheet, or put 
in a large cheesecloth bag and put where 
they will dry quickly, stirring often that 
they may dry evenly. There will be no 
smell, and they will be light and fluffy. 
I have used this for years, so know that 
it is good. MRS. B. h. m’k. 
The Rural Patterns. 
When ordering patterns ahvays give 
number of pattern and measurement de¬ 
sired. 
Close fitting yet becoming bonnets are 
greatly in demand both for motoring 
and for Summer use. Here are two that 
are in every way attractive and practical 
yet so simple that they can easily and 
quickly be made. For bonnets of this 
8722 Shirred and Plain Melon Shaped 
Bonnets, Ladies’ and Misses’, 
One Size. 
kind silk and chiffon, pongee and va¬ 
rious materials are used and the shirred 
one is adapted to the thinner fabrics 
while the plain one suits the heavier 
sort. The shirred bonnet can be made 
either with or without a lining. In the 
illustration it is made of chiffon and is 
unlined and the plain bonnet is made of 
silk. Both the plain and the shirred bon¬ 
nets consist of three pieces each. These 
pieces are joined and as illustrated the 
front edge of the plain bonnet is finished 
with a little frill of ribbon, but the edges 
of the shirred bonnet are turned under 
to form their own frills. Either ribbon 
or chiffon ties and rosettes or any pre¬ 
ferred finish can be used. The quantity 
of material required is, for the plain bon¬ 
net $4 yard 21 or 27, yard 44 inches 
wide; for the shirred bonnet 1]4 yard 
21 or 27, Y& yard 44 inches wide with 
3^4 yards of ribbon 1J4 inches wide and 
two disks to make the rosette for the 
plain bonnet, 4 yards of ribbon for the 
rosettes for the shirred bonet, 1J4 yard 
of ribbon or chiffon for ties. The pat¬ 
tern 6722 is cut in one size only for 
women and misses; price 10 cents. 
The small patterns include 6743, fancy 
waist, 34 to 42 bust. 6738, fancy waist, 
14, 16 and 18 years. 6727, house dress 
or nurses’ costume, sizes 34 to 46 bust. 
6732, six-gored skirt, sizes 22 to 32 waist. 
6747, girls’ gymnasium suit, eight to 16 
years. 
If 1 would serve, while others sit at ease, 
My heart and hand, my brain and tongue 
must please 
To do their best; 
Not only dainty viands must be brought, 
But kindly speech, that waits on kindly 
thought. 
Must greet my guest! 
—Boston Cooking School Magazine. 
Pickled Walnuts. 
There is a recipe in the Rural Cook Book 
for pickled walnuts. We have three Eng¬ 
lish walnut trees on our place, and I gath¬ 
ered some green and followed directions ex¬ 
actly, but the result does not suit me. I 
would like to know whether the recipe ap¬ 
plies to English Black walnuts, and what 
is the proper time to gather them. I gath¬ 
ered those I pickled the latter part of June, 
the shell had not formed inside, but they 
taste a little bitter. a. v. p. 
The recipe calls for English, not Black 
walnuts. We jud"e from the above in¬ 
quiry that these walnuts were freshly 
pickled the past June. In this case they 
have not yet acquired the proper flavor. 
The old English housekeeper who gave 
us the recipe says that the pickles do 
not acquire the proper flavor until they 
have “ripened” for at least three months, 
and it is better to leave them untouched 
for six months; they continue to im¬ 
prove with keeping. The flavor would 
be impaired by any carelessness in 
changing the brine. Following is the 
recipe: The walnuts must be gathered 
while young and green, before shells are 
formed, and be laid in strong brine. 
Leave them in this,for a week, changing 
it every other day. Take them out, dry 
them between two cloths and pierce each 
with a large needle. Throw them into 
cold water and leave them several hours 
before packing them in small jars and 
pouring over them scalding hot seasoned 
vinegar, prepared in the following pro¬ 
portions: Four quarts of vinegar, one 
cupful of sugar, three dozen cloves, three 
dozen black peppers, 18 whole allspice 
and 12 blades of mace boiled together 
for five minutes. 
When you writo advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 10. 
Looking back upon life’s trodden way 
Gleams and greenness linger on 
track ; 
Distance meets and mellows all ko-day. 
Looking back. 
Rose and purple and a silvery gray. 
Is that cloud the cloud we called 
black? 
Evening harmonizes all to-day. 
Looking back. 
—Christina Rossetti. 
the 
so 
JFOUWDED 184a 
Simpson- 
Eddystone 
iSolid Black Prints | 
Standard since 1842 
Stylish black costumes, 
[with rich dignified effect, 
[may be made economi-| 
[cally of these well-known 
[substantial dress-goods, j 
These calicoes are noted | 
[for their intense, lustrous, 
[indelible color, and finely] 
[woven cotton fabric. 
I Show this advertisement to your deal- 
jer when you order, and don’t accept I 
■ substitutes. IS not in your dealer's 
■ stock write us his name and address. 
1 We'11 help him supply you. 
[The Eddyitone Mfg.Co., Philadelphia 
Established by Wm. Simpson, Sr. 
TheRochester Radiator will 
SAVE HALF YOUR FUEL 
or give you double the amoun t 
of heat from the same fuel, if 
you will give it a trial, or we 
will refund the money paid 
for it. Write for Booklet on 
heating homes. 
ROCHESTER RADIATOR CO. 
39 Furnace St..Rochester.N.Y. 
Prices from 
$2 to $12 
For hard or 
Soft Coal 
wood or gas 
Fits any 
Stove or 
Furnace 
A Reliable Water Supply System 
c* Uave “running water when and where 
you want It.” Pumped from stream, pond 
orspring. No expense for powerjno trouble; 
no repairs. Install it yourself, or we will 
install for you a 
FOSTER HIGH-DUTY RAM 
and guarantee to put it in to your en¬ 
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agreed upon in advance. No troublo 
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Power Specialty Company 
111 Broadway» New York 
Stock Up with 
Fresh Soda Crackers 
Instead of getting a large pack¬ 
age of loose soda crackers that 
soon grow stale—stock your 
pantry with small tight pack¬ 
ages containing 
Uneeda 
Biscuit 
Fresh soda crackers every time 
you eat-—the last as fresh as the 
first—because they are placed 
in moisture proof packages the 
moment they leave the oven. 
(Never Sold in Bulk) 
NATIONAL BISCUIT COMPANY 
