735 
“Che RURAL NEW-YORKER 
into a heat«l gravy boat, and servo with 
the boiled fish. 
Canned peas are richer if you turn off 
most of the liquid, add plenty of butter 
and thicken slightly. Flour from a dredg¬ 
ing box and keeping the peas where it 
will cook sloAvly answers for thickening. 
If you can manage to have a little to¬ 
mato left over when there is meat to be 
served the second day after cooking you 
can make it presentable and tasty by 
serving in tomato sauce. Warm the slices 
of meat, also heat a flat platter and ar¬ 
range the meat on it neatly. Have ready 
a large cupful of strained tomato sauce. 
itself, as things do not .seem warmed over 
when .so presented. 
Say "all folderol!" if you like and 
count me one for good country living. 
Count me also your affectionate 
ArUELIA. 
Family Expenses for Seven 
Perhaps .some might be interested in 
learning how others live during the high 
prices. We farm folks are not so hard 
hit as those who have, to buy all they eat 
and wear. 
I have always tried to make the in¬ 
come and expenses come out even. If 
made with meat gravy if you have it, and 
turn this over the meat just before send¬ 
ing to the table. A well-flavored sauce 
will make rather tasteless meat accept¬ 
able. 
So homely a dish as salt codfish is good 
enough for any one if the fish be well 
soaked and rinsed in .several waters, 
heated, but not boiled, and finally flaked 
up and stirred into a generous amount of 
egg sauce. This .should go to the table 
with hot, baked potatoes, or can be used 
on slices of toasted bread, the latter to be 
arranged neatly on a flat meat plate and 
garnished with parsley or water cress, if 
liked. Any left-overs from this meal 
make a good dish of fish hash if mixed 
with chopped, boiled potatoes, or the mix¬ 
ture may be shaped into cakes and fried 
crisply brown. 
If there be pudding left over and wanted 
for a second day’s dessert, do not send to 
table in the same guise, but put it into as 
many nappies, or baking cups as are 
needed, heap meringue on the top of each, 
brown nicely and your guests will very 
likely suppose it a fresh dessert. A 
cherry on each cup will, of cotirse, give a 
festive look and flavor. 
One of the simplest and best of desserts 
after a hearty dinner can be easily mada 
from oranges and any fruit juices in tha 
ice chest. Cut about one-fourth off tha 
top of as many oranges as there are peo¬ 
ple to be served. Scoop out the pulp 
with a spoon. Mix with it, in a bowl, 
any sort of fruit syrups and the pulp 
scooped from a grape fruit, if you chance 
to have one. Sweeten to taste. If pos¬ 
sible, prepare this several hours before 
needed that the flavors may blend 
together, and keep on ice. I’ut the cups 
of orange peel each in the center of a 
small china plate and fill with the mix¬ 
ture just before serving. Or you can 
throw away tiie iteels and fill the fruit 
niixture into sherbet cups, or into flat, 
slender stemmed glasses. Light wafers 
or thin cookies may be jiassed with this. 
Tell Edna that a casserole is merely a 
heavy earthen dish, often brown, with 
white lining, that it is set on a plate and 
sent to table without disturbing Avhat- 
ever was baked in it. Ramekins are 
more decorative ware and one for each 
individual, but have dainty foods baked 
in them and are sent from oven to table 
with contents nicely browned. In some 
circumstances a casserole soon pays for 
rhe hens go on a strike and the cows 
fail in the milk supply, I leave off the 
least needed. Our cows are usually 
fresh in the Summer, and during that 
time young chickens are a good price, and 
fill the place of butter. The surplus hens 
are sold during February, and the sugar 
for Summer use bought. In the Fall 
the turkeys bring a surplus supply of 
sugar, coffee, rice, etc. By the way I 
find I .save about half in ordering rice in 
50 or 100 pounds bulk. 
For general use for a family of seven 
the cost of bought products are as fol¬ 
lows for one month: 
<tHOCKRIKS, 
Sugar . 
Coffee . 
Rice . 
Soda . 
Coal oil. 
Soap . 
Salt. 
Matches . 
$2.60 
Farm Products. 
Flour . 
Meal. 
Meat . 
Bean.s . 
I’otatoes. 
Milk . 
Rutter. 
Eggs . 
Chickens . 
Lard . 
$9.00 
The second table of figures is mostly 
sui)plied from the farm. Some may go 
over and some under. Eggs at 40 cents 
per dozen are only used in cake making, 
etc.; chickens seldom cooked when fresh 
meat is on hand, but more meat con- 
.sunied. No value on milk because we 
have no market for it. Very often we 
eat sweet milk and mush for supper, or 
corn bread, milk and butter, and no other 
food is touched. 
IVe .nil like bean soup, potato soup or 
vegetable soup. I use the ham and 
shoulder bones for these. One joint is 
simmered in half-gallon of water until 
tender, then removed; sliced potatoes, 
onions, one pint of canned tomatoes, one 
cup of canned corn, pepper and salt to 
suit the taste added, and more water if 
necessary. These are simmered two 
hours or more, then one spoonful of 
browned flour mixed in one cup of sweet 
cream added, sometimes a bit of butter 
or .some other seasonings, all boiled up 
well together, and served hot with 
toasted bread crumbs, or warm corn 
bread. This is especially good for sup¬ 
per when the young folks come home 
from school, clamoring for something hot 
and filling after their long cold walk. 
Dry beans are picked, washed and par¬ 
boiled, then cooked with half a pound of 
fat pork or bacon, seasoned with salt 
and kept covered with boiling water so 
there will be plenty of soup. Half an 
hour before serving sift one pint of flour 
in a bow l; add a pinch of salt, one-half 
teaspoonful of baking powder and pour 
in boiling water to make ,a real stiff 
dough ; drop in small pieces into the boil¬ 
ing beans. Thef^e make light, fluffy 
noodles or dumplings. Set on back of 
range, wiiere they will simmer lightly 
until ready to serve. 
Fried mush and fried Irish potatoes 
cut dowui the meat bill. Ground hominy 
cuts dowm the cereal bill. Home-grown 
sorghum molasses makes the sugar bill 
les.s. Every week or every two weeks we 
bunch up our eggs and butter and go to 
the store, purchase the needed groceries 
and Avith what is over buy some other 
needed article, or get due bills until 
there is sufficient to purcha.se a pair of 
shoes, etc. I would rather skimp or 
patch a bit longer than run up a store 
account, for Avhen pay day comes one is 
usually as needy as when the debt w'as 
Juade. MRS. n. B. p. 
More About Checker Cake 
Mrs. P, L, W, can make checker cake 
with any layer cake recipe; marble cake 
or gold and silver cake recipes are good. 
If you use cake dyes you use Avhites of 
eggs. I have been told that the juice of 
one lemon improves cake made w’ith white 
of eggs. The particular part of checker 
cake is placing it in the pan.s. To my 
idea the .scpiare pans Avould be least 
rronble. The one I saw was a round 
<‘ake; it was pink and white. Tiie maker 
told me it took two persons to place it in 
the pans, a baker’s syringe or pastry bag, 
would aid you to get the cheeks more 
even. One can begin in center or edge of 
pan. If checks are pink and white put 
first ring in No. 1 pan pink, next ring 
white then pink and so on until pan is 
full; first ring in No. 2 pan Avhite, next 
ring pink; No. .I pan same as No. 1. 
When you lay cake up put No. 2 layer 
between No. 1 and No. .“I. e. sr. 
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