84 
■Uhe RURAL NEW-YORKER 
January 20, 1917. 
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x?ILLSBUR1 
Flour 
Facts 
A poorer, cheaper grade or 
Pillsbury’s Best is never sent 
out to catch the cheaper trade. 
We absolutely refuse to lower 
the quality of Pillsbury’s Best 
flour in order to meet a lower 
price. 
The Pillsbury Flour Mills 
Company is staking its success 
and the life of its large business 
on the plan and policy of mar¬ 
keting but one, single, uniform, 
highest quality flour under its 
Pillsbury’s Best brand. 
No one, anywhere, can buy 
better Pillsbury’s Best flour than 
you can buy. Pillsbury’s Best 
is always the same—always 
Pillsbury’s Best—every where— 
all the time—at the grandest 
grocery—or at the crossroads 
store. 
We believe this policy will 
win in the long-run, so we say. 
The Flour Question Settled 
‘‘Because 
Pillsbury^s Best” 
Pillsbury Flour Mills Company, Minneapolis, Minn. 
Perhaps I can help “Hired Man’s 
Wife,” who asked on page 1509 last year 
for meat substitutes. Let her send to the 
Department of Agriculture, Division of 
Publications, Washington, D. C., for 
these Farmers’ Bulletins: No. .S91, 
“Economical Uses of Meat in the Home” ; 
No. 487, “Cheese and Its Economical Use 
as a Food.” They will give her many 
ideas. 
One can make scalloped fish, fish hash 
or fish balls, using salt codfish, canned 
salmon, tuna, or almost any left-over 
fish. Dried beans or peas in various 
forms are an excHlent substitute for 
meat; baked, as succotash (made from 
dried Limas and canned corn), as soup 
made with milk or without milk. There 
is milk toast made with brown bread, also 
French toast, scalloped corn or corn 
oysters (or fritters). If her family will 
eat them she could make salads using 
meat or fish. Has “Hired Man’s Wife” 
forgotten the peanut recipes given from 
the Tuskegee bulletin last Spring in The 
R. N.-Y.? Peanut butter, too, can be 
used for sandwiches, and in various 
ways. Nuts are considered one of the 
best substitutes for meat. They can be 
used in many ways. 
Bean Soup.—One cup dry beans, 1 
quart water, 1 tablespoon butter, 1% 
teaspoon salt, 1 tablespoon flour, 1 small 
onion. Soak beans over night. The next 
day boil in the quai’t of water along with 
the onion until tender. Rub through a 
colander. Rub butter, salt and flour to¬ 
gether. Stir into hot liquid. Let cook 
about 10 minutes. There should be one 
quart of soup; add water if necessary to 
make up the amount. 
Cream of Bean Soup.—One cup white 
beans, 1% quarts water, 2 teaspoons salt, 
114 tablespoons butter, tablespoons 
flour, 2 cups milk, half a small onion. 
Soak beans over night. Drain and boil in 
1 14 quarts water with onion. W’hen ten¬ 
der rub through a colander and return to 
the liquid in which they Avere cooked. 
Make a white saiu-e of the flour, butter 
and milk. Then add the salt and turn 
into the mashed beans. Cook together 
five minutes and serve. 
Cream of Split Pea Soup.—One cup 
split peas, 21/^ quarts water, 2 table¬ 
spoons chopped onion, 3 tablespoons but¬ 
ter, 3 tablespoons flour, teaspoons 
salt, 1 pint milk. Soak peas over night. 
Drain ; add 2i^ quarts cold Avater and the 
onion. Cook slOAvly until soft, rub 
through a colander. Make a Avhite sauce 
of the remaining ingredients and add to 
the pea pulp. Cook together five min¬ 
utes. 
W'ashingtoii ChoAvder—l^/^ cup sliced 
potatoes, cup water, 1^/4 small onion, 
1 cup steAved tomatoes, 1 cup.corn, 1 cup 
milk or cream, 1 teaspoon salt. Slice the 
onion and cook Avith the potatoes in boil¬ 
ing, salted Avater. W’hen tender add to¬ 
matoes and corn and bring to the boiling 
point. Heat the cream and milk and add 
to the vegetables just before serving. 
Serve hot over crackers. 
Peanut Roast—One quart dry bread 
crumbs, 2 cups peanut butter, 2 medium 
onions (chopped), 1 cup milk, 2 tea¬ 
spoons salt, 2 tablespoons sage, 1 table- 
si)oon Summer saA’ory, 2 cups hot mashed 
potato, 4 eggs. Mix the peanut butter 
and milk together, adding the milk very 
gradually. Then beat the eggs and add 
to peanut butter. Stir in the crumbs, the 
onion, mashed potatoes and seasonings. 
Bake one hour in a Avell-greased tin. 
HAKRIET 1>. KNAPP. 
A Man on “ Meatless Meals” 
If a “Hired Man’s W'ife” cares to take 
suggestions from just a mere man in re¬ 
sponse to her request in your issue of 
December 23, for some favorite supper 
dishes, old-fashioned as well as modern, 
I can offer a few that have been favorites 
with me for many years, that were and 
have been relished on my grandfather’s, 
father’s and my farm, some of them for 
over a hundred years. Eggs of course, 
in any style, when they sell for less than 
.‘10 cents per dozen. 
Dried Beef and Cream Gravy.—Shred 
the beef, frizzle it for a few minutes in 
a skillet Avith a little lard or butter, 
then add rich milk or cream, boil and 
thicken the gravy with flour until it is 
of the consistency of thick cream. A 
little meat and lots of this kind of gravy 
served steaming hot, is a delicious dish. 
Cottage Cheese.—Smear kase, with 
seasoning of pepper and salt and a lib¬ 
eral allowance of cream; or sea.soned 
and just enougii cream to enable the 
liouseAvife to mold it in pats with a little 
nutmeg or cinnamon and some sugar 
sprinkled on each, rarely fails to touch 
the right spot. 
Hasty Pudding.—Cornmeal mush and 
milk, rich milk, Avith or Avithout the 
accompaniment of sugar is an appetizing 
and satisfying supper dish—better than 
cream of wheat, if the mush is prop¬ 
erly cooked. My mother did and my 
Avife does insist upon the mush being 
boiled for at least two hours, so that it 
is thoroughly done and stirred until 
every lump is worked out of it. Per¬ 
sonally I like it best with a good cane 
molasses, maple syrup or honey, and 
a little butter. A large potful is ahvays 
prepared in my home. The surplus is 
poured into tins and set away to cool, 
then at a subsequent meal, breakfast or 
supper, cut in slices fried brown, it is 
served Avith butter, mola.sses, maple syr¬ 
up or honey. Mush muffins are another 
product of cold mush, and if there is 
anything better than mush muffins I 
have not been fortunate enough to taste 
it. But in considering cornmeal mush 
always remember that there is only one 
kind fit to eat, and that is the variety 
that is cooked and cooked and then 
cooked. 
“Farmers’ Rice.”—^This is a dish that 
my brothers and I used to request as a 
special favor, and always among the very 
best of good things to eat. It is pre- 
I)ared as follows: Rich milk put in a 
pot or kettle and brought to a boil over 
a slow fire; then slowly stir in flour, 
increasing the strength of the fire to 
keep the mass boiling all the time until 
it is as thick as well cooked hasty pud¬ 
ding, when it will have a slightly gran¬ 
ular appearance, similar to well-boiled 
rice. Then serve hot with sugar and 
milk or any favorite “dip.” But best of 
all, if you can get the old-fashioned gold¬ 
en brown New Orleans or Matamoras 
sugar, the kind that is moist and use^d 
to be retailed from hogsheads. Add this 
to the rice and you have a dish that is 
fit for the gods. A .steamed Indian pud¬ 
ding served with hot coffee or a few 
glasses of rich milk and a lemon sauce 
will satisfy the most vigorous appetite 
and bring contentment to a tired body. 
Scrapple. —If a “Hired Man’s Wife” 
lives in the vicinity of Philadelphia, fried 
scrapple, potatoes, bread and butter and 
coffee or tea is a supper bill of fare fit 
for an epicure. There is scrapple and 
.scrapple, some is good, some passable, 
but most of that offered in the markets 
is very poor stuff. If she can get it and 
is Aviiling to pay 12 to 15 cents per 
pound for it, it is likely to be good. At 
this season of the year I want it once 
daily. If she does not know scrapple I 
am sorry for her. 
Other Suggestions.—Creamed pota¬ 
toes, potato salad and apple and celery 
salad are all old and favorite supper 
dishes in my family. Some of our mod¬ 
ern supper dishes, prepared from “tinned 
stuff” are fish cakes, salmon, California 
shad or tuna fish thoroughly mixed Avith 
ma.shed potatoes formed into cakes and 
fried brown on both sides, and served 
hot are relished by all persons fond of 
fish. 
Good Cooking Needed.—More than 
half of the appreciation of food depends 
upon the cooking. I have seen persons 
trying to cook good food who couldn t 
boil water Avithout burning it. The Away 
it is served aaHI add or detract from its 
enjoyment; dirty or slovenly service is 
not to be tolerated, and these conditions 
are a crime against civilization. Appe¬ 
tite is a big factor in the enjoyment of 
food. One of the best dinners I ever 
ate I had in a log cabin in the Rocky 
Mountains; fried speckled trout, I rench 
fried potatoes, hot soda biscuit baked 
in a Dutch oven, coffee and condensed 
milk, served with tin dishes, but clean, 
and an appetite as big as the mountains 
all around us I can easily recall but I 
do not remember any especial dish of 
any elaborate banquet, and I have attend¬ 
ed hundreds. 
Griddle Cakes.—^For either breakfa.st 
or supiier, if “A Hired Man’s Wife 
knows how to prepare griddle cake bat¬ 
ter with buckwheat flour and potato 
yeast, and Avill bake a liberal allowance 
of these, keep, them hot until all are 
ready in a deep dish, prepare a gravy of 
rich milk, boiled and .slightly thickened, 
pour this over the cakes steaming hot 
just before serving and then invite the 
Hired Man and boarders to “reach to 
and help themselves” she Avill wonder at 
the capacity of the human stomach to 
absorb creamed buckwheat cakes. 
e. ir. c. 
