1914. 
THE RURAL NEW-YORKER 
E05 
Cornmeal Recipes and Baked Beans. 
L OYAL to New England tradition, I 
like to have on my Saturday supper 
table every week in cold weather a pot 
of beans, hot from the oven, and a steam¬ 
ing loaf of brown bread. For the loaf 
I generally use. the old State of Maine 
recipe, “Togus brown bread": One cup 
sweet milk, two cups sour; two cups In¬ 
dian meal, one cup flour, one-half cup 
molasses, one heaping teaspoonful soda, 
one scant teaspoonful salt. Steam three 
to four hours. The batter is very thin, 
A variation of the recipe furnished me 
years ago by Mrs. Nichols of Round 
Pond, Maine, makes a larger loaf, equally 
as good : Three cups sweet milk, one cup 
sour; three cups Indian meal, one cup 
flour; one cup molasses, one heaping tea¬ 
spoonful soda, salt. Steam four to five 
hours. If I have no sweet milk to spare, 
but have plenty of clabbered milk, I use 
three cups clabbered milk, one-half cup 
molasses, two level teaspoonfuls soda, 
two cups Indian meal, one cup flour, a 
scant teaspoonful salt. If I happen to 
have no milk of any kind on hand I use 
a recipe given me for just such an emerg¬ 
ency by Mi’s. McFarland of Wiscasset, 
Maine, and it makes very good broad: 
Put two cups meal and one cup flour 
and pinch of salt into mixing bowl, make 
a little concavity in the mixture at the 
bottom of the bowl, and pour into it one- 
half cup molasses. Stir carefully into the 
molasses one teaspoonful soda and then 
one tablespoonful vinegar and stir all 
into the meal and flour. Make the right 
tkickness with cold water. The butter 
must be a little thicker than the batter 
of millc-mixed brown breads and must be 
steamed three to four hours. In any of 
these recipes one cup of rye meal may be 
substituted for one of the cups of Indian 
meal. 
To make raisin brown bread use two 
cups sour milk, no sweet milk nor water; 
two cups meal, one-half cup flour, one- 
half cup molasses, one-half cup raisins, 
one heaping teaspoonful soda, salt, and 
steam three hours. I steam my brown 
bread in a well-greased, covered lard 
pail filled two-thirds full, and set in a 
steamer over a kettle of boiling water 
which must be kept boiling all the time 
the loaf is in, and when it needs renew¬ 
ing, only boiling water must be added. 
If one has not a steamer, the covered 
pail of batter may be set on an iron flat¬ 
iron rest, or something of the kind placed 
in the bottom of a kettle of boiling 
water, the water to be kept to within a 
few inches of the top of the pail. After 
the loaf has steamed the proper length of 
time uncover the pail and invert it over 
a plate and let it remain a short time, 
for there is danger of breaking the loaf 
if one attempts to remove it too soon. 
A clean string, I find, slices the loaf 
when hot, better than a knife, as the 
ho.t bread is apt to stick to a knife. 
The batter for brown bread that is to be 
used cold for sandwiches should be a 
little thicker than the “Togus” batter, 
and it may be steamed if one fancies the 
shape, in one-pound baking-powder cans, 
well-greased. Cut the little loaf when 
cold in circular slices, spread one slice 
with an appropriate filling and another 
with softened butter, press the two to¬ 
gether and cut in halves. 
What is left of the pot of beans Sat¬ 
urday night I warm up, adding a little 
water, for another meal, and if there is 
not enough of the loaf left over to heat 
by a few minutes steaming and serve 
with the warmed-up beans, it takes but 
half an hour to mix and bake a "Mrs. 
Travis johnny cake,” which is made by 
the first recipe for Togus brown bread, 
substituting one cup of sugar for the half 
cup of molasses. Halve the recipe and 
bake the thin batter in two pie tins in a 
quick oven. This is very fine when 
properly mixed and quickly baked. 
When eggs are cheap I like for break¬ 
fast “Dixie spots.” Scald as many cups 
as you like of cornmeal with as much 
really boiling water as the meal will take 
up without making a batter, let it cool, 
then beat in for each cupful of meal 
used one egg and one tablespoon sugar 
and a pinch of salt. Thin with milk suf¬ 
ficiently for the batter to spread a little 
when it is dropped from a spoon and 
bake slowly on a well-greased griddle, 
browning both sides a little. I use a 
slice of fat salt pork to grease the grid¬ 
dle. My experience is that cottonseed 
oil compounds leave a coating on a grid¬ 
dle that is not easily removed. 
I am indebted for my recipe for 
“toads" to Mrs. E. B. Brown of Rhode 
Island. They somewhat resemble toads 
in shape, after frying, and make a good 
breakfast dish in cold weather for a 
man who is going to work out of doors 
all the morning. Scald two cups Indian 
meal, add one cup flour, one egg, salt, 
milk enough to enable taking out with 
spoon. Fry in deep hot fat, and serve 
as soon as fried. 
My recipe for old-fashioned Indian 
pudding came from a Methodist min¬ 
ister’s wife, Mrs. W. W. Ogier, then of 
Round Pond, Maine. Scald one quart of 
sweet milk (I think skim-milk, the old¬ 
est one can get that is perfectly sweet, 
is best for this pudding, for it makes a 
better whey to jelly when cold) ; mix six 
tablespoons cornmeal with a little cold 
milk and pour into the scalding milk, 
stirring till it thickens. Then pour all 
into a two-quart baking dish and add 
one cup molasses, one scant teaspoonful 
salt, piece of butter size of a walnut and 
one cup cold milk. Spice with cinnamon 
and a little ginger. Sweet apples sliced, 
or raisins improve the pudding. Bake in 
a medium oven three to four hours. Stir 
while baking and add another cup of 
cold milk. To be eaten hot with butter 
or cold with cream. 
I will end as I begun, with the pot of 
beans, and give my recipe for baked 
beans, which turns out a dish that never 
goes begging. Friday evening, pick over 
and wash carefully one quart of beans, 
either the small white pea beans, or 
better, the old green-eyed variety, and 
put them to soak in plenty of cold water. 
Saturday morning, about nine o’clock, 
rinse the beans in fresh water and put 
them, without parboiling, into a two- 
quart covered earthen bean pot. and bury 
near the top a chunk of salt pork, three- 
fourths of a pound, well-washed, the rind 
parred off. preferably a chunk with “a 
streak o’ fat and a streak o’ lean." Then 
add to contents of bean-pot one tea¬ 
spoonful mustard, one-fourth cup sugar, 
one-fourth cup of molasses and one to 
two teaspoonfuls salt, according to the 
saltness of the pork used. Fill the pot 
with hot water, put on the cover, set in 
a moderate oven and bake till the supper 
hour, adding hot water occasionally to 
keep the beans just covered. Add water 
for the last time an hour or so before 
serving. I bake my beans about nine 
hours. LOUISE PRINCE FREEMAN. 
An Ironing Machine. 
A T a cost of from 50 to 75 cents, the 
boy of the family who is interested 
in carpentry may make a press that will 
iron sheets, towels, pillow slips and all 
flat pieces, over night, without heat or 
labor. In the construction of the ma¬ 
chine, the following materials are re- 
Upper Board of Press. Fig. 663. 
quired: Three feet of 2x12 plank, five 
feet of 2x4, a bench screw, eight or 10 
twenty-penny spikes, two screws, some 
pieces of heavy cloth and a few carpet 
tacks. 
Saw the 2x12 plank in two—making 
one piece an inch longer than the other— 
and cover the smoothest side of each 
piece with heavy ticking or blanket, tack¬ 
ing the covering snugly around the edges. 
Lay the longer piece, padded side up, on 
the work bench, and spike to the middle 
of each end an upright of 2x4 14 inches 
high. (If the bench screw is less than 
14 inches long, the uprights should be 
shorter.) 
Exactly in the middle of a two-foot 
piece of 2x4 bore an auger hole that will 
admit the bench screw, which latter need 
not be over an inch in diameter. Lay j 
the nut over the hole and fasten to the 
2x4 by screws through the ears. (Fig. 
663). (The nut can be reversed and 
sunk into the 2x4, if the auger hole is 
made large enough, but this is more trou¬ 
ble.) Now turn the 2x4 over, with the 
nut down, and spike it to the top of the 
two uprights. 
Next, lay the shorter piece of 2x21 
padded side down on the work bench, and 
nail to the center a block of 2x4, to 
serve both as a handle and for the end 
of the screw to bear on. Over the pad¬ 
ded sides of both planks tack a second 
covering of muslin or white biianket, 
place the padded surfaces together, in¬ 
sert the screw in the cross piece, and 
the press is done. (Fig. 664). 
The pieces to be ironed in the press 
should be neatly folded as soon as taken 
from the line. Four or five sheets may 
be pressed at once, or their equivalent 
of small things, laid in a regular pile. 
By this method, sheets, towels, etc., re¬ 
tain their creases better than those 
pressed with an iron; they also retain 
the “freshness” which the heat of iron¬ 
ing tends to destroy. Handkerchiefs and 
napkins, if folded twice, when taken from 
the line, and left in the press a few hours, 
may be finished with two or three strokes 
of the iron, without unfolding or damp¬ 
ening. They are firmly creased and look 
like new. s. R. quigley. 
Husk Tomatoes. 
I N answer to inquiry about husk to¬ 
matoes. they are very good preserved 
with sugar enough to make a moderately 
thick syrup, with slices of lemon and 
ginger root to flavor. Seal in cans. I 
put half beach plums and half husk to¬ 
matoes together and canned this year, 
and they are most delicious. M. F. w. 
Canned Tomato Soup. 
I N the November 2Sth issue the recipe 
for a canned vegetable soup is asked 
for. I have a good canned tomato soup 
which will keep all Winter. When a can 
is opened meat stock may be added or 
not, as one likes, or a little boiled rice 
is nice to add. 14 full quarts ripe toma¬ 
toes cut up, 14 stalks celery, 14 sprigs 
parsley, 14 bay leaves, seven onions, 12 
cloves, 10 level teaspoons salt, two level 
teaspoons pepper, seven pepper corns, 
three-fourtli cup sugar. Cook the above 
three hours and strain; melt % pound 
butter, stir in 1 even cups flour, mix¬ 
ing it smoothly, add to the other ingred¬ 
ients and return to stove and boil 15 
minutes ; seal in cans. m. c. k. 
Jelly-Making Suggestions. 
I F you wish to give apple and quince 
a beautiful red color use a few sweet 
apples with each, and cover and cook 
juice for at least half an hour in oven 
before adding sugar. Even better re¬ 
sults are obtained by cooking these fruits 
covered in oven before straining. Cook 
barberries, cranberries and grapes a long 
time and then again after straining 
through double cheese cloth bag over 
night before adding sugar. I)o not ex¬ 
pect to have clear “quivering” molds of 
jelly if you boil the fruit and sugar into 
a preserve. Do not fail to cook juice 
after straining. Cook but a few min¬ 
utes after adding sugar, always heating 
sugar hot in oven. Following these rules 
your jelly will “jell.” b. 
i 
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