Tht RURAL. NEW-YORKER 
139 
Things to Eat 
Tested Doughnuts 
This calls for one cup sugar, one-half 
cup sour cream, one-half cup sour milk, 
two eggs, well beaten ; one level teaspoon 
soda, two heaping teaspoons baking soda 
sifted with flour; cinnamon, nutmeg, salt. 
Fry in very hot lard. MRS. c. s. B. 
Poor Man’s Pudding 
This is excellent: One cup molasses, 
one cup water, one teaspoon soda, one 
egg, one-half teaspoon salt, two cups 
flour (level), one cup fruit; steam two 
hours. Wheat substitutes may be used 
for part or all of the flour. Sauce: One 
bowl starch, made with cornstarch, and 
nearly cold ; two-thirds cup of butter and 
one cup sugar, beaten to a cream, and 
added to the starch, with flavoring. Any 
other good sauce will do. g. a. t. 
Eggless Chocolate Cake 
I am sending a recipe I have used a long 
while for cake. For cookies I use the 
regular recipes, and simply add more 
liquid when I omit the eggs. 
Chocolate Cake.—Two cups brown 
sugar, one-half cup cocoa, one-half cup 
shortening; mix well, then add one cup 
sour milk and one teaspoon vanilla, then 
sift in two and one-half cups of flour and 
one teaspoon of soda. Bake in layers or 
a loaf. MRS. j. T. 
Some Economical Recipes 
cup New Orleans molasses, one com¬ 
pressed yeast cake, softened, one heaping 
cup raisins, one tablespoon melted short¬ 
ening, one teaspoon salt, four and one- 
half cups flour. Raise once, in tins. It 
makes two loaves. Bake in from four to 
five hours after setting. 
Oatmeal Crackers.—Two cups rolled 
o ts, one-fourth cup milk, one-fourth cup 
molasses, one and one-half tablespoons 
fat, one-fourth teaspoon soda, one tea¬ 
spoon salt. Roll thin, cut in squares, 
bake 20 minutes in a hot oven. g. a. t. 
The Rural School Lunch 
I notice a recent article on hot lunches 
for rural schools, in which you ask the 
opinion of others. Three years ago in 
September our school opened with a young 
woman teacher who had taken some in¬ 
struction in domestic science in addition 
to the ordinary requirements of teachers 
of rural schools. The pupils, by her ad¬ 
vice, got up a club to raise some money 
on the soap-order plan, and procured an 
oil stove and a number of stewpans, 
ladles, paring knife, dishpan, etc. The 
teacher instructed them in making both 
vegetable and meat soups, boiled dinners, 
cakes, puddings, and various eatables, but 
bringing and preparing vegetables took a 
good deal of time. Some of the parents 
could not easily furnish an extra supply 
of soup plates, other plates, knives, forks 
and spoons to leave at school, so that 
children had always to carry them back 
and forth, and no matter how much cook¬ 
ing was done at school some parts of the 
lunch had to be put. up as usual. It soon 
got tiresome; the larger girls did not en¬ 
joy standing over the cooking, while the 
rest were out sliding and otherwise en¬ 
joying themselves in the fresh air. The 
instruction was nearly valueless, as al¬ 
most all the mothers were fine house¬ 
keepers. many of them useful and intelli¬ 
gent members of the Home Economics 
Club, and their children have a good op¬ 
portunity to learn cooking at home where 
it was much more convenient than at 
school, so they gave itwp and went back 
to the old way. 
Where parents wish to coddle their 
children with cocoa, coffee, and other hot 
drinks, they can be warmed on the stove 
used to heat the room. The stove with 
its paraphernalia has stood around until 
recently, when it has been sold and taken 
away. There would be no need of a hot 
dinner any way, only during the cold 
weather, when the days are so short that 
ordinary country children only get their 
good substantial breakfast in time for 
school, and supper soon after returning, 
with apples, popcorn and nuts during the 
evening, and that, with plenty of delicious 
cold water, seems to fill the bill both for 
health and happiness. Alice m. house. 
Good Griddle Cakes 
Here is a recipe for griddle cakes I 
tried. It is so good I am sending it in. 
Only the one that makes them knows there 
are no eggs or milk in the cakes. Three 
cups of wheat flour, one-half of a little 
more if you wish of corn flour, salt, five 
good teaspoons of baking powder, two 
tablespoons of brown sugar or molasses, 
and water. Don’t make batter too thin ; 
have griddle hot. They are better than 
any prepared pancake flour I have ever 
bought. MRS. I. II. s. 
The Home Dressmaker 
(Continued from page 138) 
skirts of flowered cretonne for Southern 
wear; also of a very silky cotton mate¬ 
rial as soft as duvet.vn, in large plaid de¬ 
signs. Baronet satin is another of the 
fashionable sports materials, though not 
a novelty. 
Spring Millinery. —Most of the new 
hats shown in January are Palm Beach 
models not really suitable for Spring 
wear at the North, but some courageous 
New Yorkers appear in straw, even dur¬ 
ing this month. They are mostly toques 
combined with Georgette crepe, and 
trimmed with flowers, or wide shapes of 
the same materials. The Southern sports 
hats are white or light colors, baronet 
satin or Georgette combined with Tagal 
or other straw. Satin tucked in squares 
or diamonds, as shown in one of the pic¬ 
tures. is much favored, also a combina¬ 
tion of French knots and line embroidery, 
the same color as the material, is seen 
on satin hats. One very pretty hat 
noted was a wide shape in natural straw 
color, the brim of Tagal, the crown of 
Georgette. It was trimmed with a 
wreath of shaded orange roses and dark 
blue forget-me-nots. The small hats 
showing straw combinations intended for 
early Northern wear display a smooth 
shining straw braid that suggests pointed 
shingles in shape, broad and flat. This 
borders the toques, or edges the brims of 
larger hats. This straw appears in light 
and dark colors, coral red or pink or 
some of the mahogany shades being fav¬ 
ored, as well as the popular blues. 
No doubt the majority of housekeepers 
of today have their eyes open for recipes 
that are economical, appetizing and nour- 
ishing. I use the following quite often 
and they are pronounced good by all who 
indulge in them : 
Gingerbread.—One cup sugar, one-half 
cup molasses, one cup boiling water, two 
cups flour, one tablespoon shortening 
(round), one-third teaspoon salt, one tea¬ 
spoon soda, one egg, one heaping teaspoon 
ginger. Mix the sugar, shortening and 
egg and stir into it the molasses, to which 
one-half cup boiling (be sure it is boiling) 
water has been added. Then slowly stir 
in the dry ingredients after they have 
been well sifted together. Beat until 
smooth, then add the remaining one-lialf 
cup boiling water. The batter should 
be like thick cream, and will fill a 10x12- 
ir.ch pan obout 1% inches deep. Bake in 
a very moderate oven about one-half hour. 
Steamed Pudding.—One-half cup sweet 
milk, one cup flour, one egg, one table¬ 
spoon shortening, three tablespoons sugar, 
two teaspoons baking powder, salt. Sift 
the flour, baking powder, salt and sugar 
together and rub in the shortening. Beat 
egg yolk, add milk, beat till foamy, then 
gradually add the dry ingredients. Lastly 
add the egg white, beaten stiff. Batter 
should be thin enough to drop from 
spoon. Pour in buttered dish and steam 
one-half hour. Serve with fresh fruit 
and cream. The fruit may be placed in 
the bottom of the dish, the hatter poured 
over it and then steamed or baked, and 
served with a pudding sauce or cream. 
Sponge Cake.—One cup sugar, one and 
one-third cups flour, two eggs, one table¬ 
spoon lemon juice, two teaspoons baking 
powder, salt, five tablespoons cold water 
oi milk. Beat egg yolks till creamy, add 
sugar, water and lemon juice, then grad¬ 
ually add the dry ingredients; beat well. 
Lastly add the egg whites, beaten stiff. 
Bake in a loaf in a moderate oven. 
Apple Sauce Cake.—One cup sugar, 
two cups flour, one-half cup shortening, 
one cup apple sauce, one teaspoon soda, 
one teaspoon cinnamon, one-half teaspoon 
cloves, one-half teaspoon nutmeg. Sift to¬ 
gether all the dry ingredients, cream the 
shortening, beat until light with the 
sugar, stir in the apple sauce (should be 
made of sour apples and unsweetened), 
and the chopped raisins, then gradually 
beat in the dry ingredients. Bake in loaf 
or layers. May be served as a pudding 
with cream or a pudding sauce. 
Dill Pickles.—This good relish, if put 
up as follows, will keep indefinitely: Pack 
the pickles in two quart glass jars with 
layers of dill, grape leaves, sour cherry 
leaves and bits of sweet peppers and 
horseradish between. Make a brine of 
three quarts water, one quart vinegar, 
one cup salt; boil; fill jars to overflowing 
and seal. These are fine. E. M. s 
Nourishing Recipes for the Staff of Life 
Graham and Rye Bread.—Four cups 
buttermilk, two teaspoons soda, dissolved 
in one-half cup boiling water, one-half cup 
melted lard, two-tliirds cup sugar or less, 
one-half cup will do, two teaspoons salt, 
four cups graham flour, two cups rye or 
other wheat substitute. Bake in moderate 
oven. 
Bannock.—Heat in a double boiler two 
cups milk, add gradually two-thirds cup 
yellow eornmeal and one-half teaspoon 
salt; stir until the mixture is like thick 
cream. Remove at once frm the hot wa¬ 
ter, stir in separately the yolks of three 
eggs : add salt, and fold in the stiffly beat¬ 
en whites. Bake in a moderate oven for 
30 minutes in a buttered baking dish. 
Serve hot in the baking dish as one of the 
hearty dishes for dinner or supper. 
Raisin Bread.—Scald one cup rolled 
oats with one pint boiling water and let 
stand, covered, one hour. Add one-half 
Enjoy 
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