310 
Die RURAL NEW-YORKER 
Looking Ahead in Cooking 
Many homes would be happier if the 
house mother had more time for rest, for 
recreation, reading or a larger social life. 
A little looking ahead with the cooking for 
the average farm family v?ill mean a sav¬ 
ing of time, strength and labor, to be used 
in other ways thai will add to the sum 
total of the family’s well being. With the 
entire work of one household , to do, with 
a considerable demand for time to be 
spent on outside affairs, with a school 
lunch to plan for every day, with a hired 
man or other regular addition to the 
household circle a large part of the time, 
and with many hours regularly spent at 
the desk each day, the writer has learned 
the value of planning for future meals 
when doing the regular cooking or baking. 
The system worked out may help some¬ 
one else to save time and at the same time 
to have nourishing, satisfying meals. To 
begin with, I try to have but one regular 
baking day each week. Such days, next 
to washdays, are the hardest that a house¬ 
keeper has. A half day or more of stand¬ 
ing over a baking board in a hot room, 
with half a dozen things to watch and 
keep from burning, requires the exertion 
of a lot of strength as well as nerve force. 
I think farm families, as they will aver¬ 
age through the country, require more 
homemade baked stuff than any others. 
They are not within reach of a bakery, 
usually, and generations of cooks have 
accustomed the men folks to expect un¬ 
limited stores of cakes, pies, cookies and 
other baked foods, which are consumed in 
astonishing quantities. Town and city 
families, and, of late, more of the farm 
cooks, use less of the stand-by baked 
goods, and plan simpler meals that are 
freshly cooked each meal. These ar^ 
generally more wholesome and tend to 
lessen the work of “baking day,” or to 
abolish it altogether. 
I have not reached this latter stage of 
advancement as yet, but I do try to bake 
less and to have more of the freshly pre¬ 
pared foods each meal. Surely no family 
was ever more partial to a generous sup¬ 
ply of cookies, cake and pie. especially 
the latter, than mine was. I believe there 
are more wholesome forms of food than 
these, and by substituting a chocolate 
pudding with plenty of cream, for the old- 
time cocoa or chocolate pie, a dish of 
lemon jelly • with meringue or whipped 
cream, or one of the large variety of corn¬ 
starch. rice or tapioca or gelatin puddings 
for the usual pies, I have saved time and 
given them something as well liked and 
more wholesome. 
When I do bake I try to make one day’s 
work suffice for the week, with always the 
school lunch in view. A big batch of 
sugar or molasses cookies is usually suffi¬ 
cient for the week, and, kept in a tight 
receptacle in the cellar or other cool 
place, they are fresh and good to the last 
one. I always make at least two cakes, 
sometimes three, as it is no more trouble 
to make icing for three than for one when 
the equipment is all out. and the use of 
cocoa, cocoanut and flavorings gives varie¬ 
ty. One or two of these is placed down 
cellar, closely covered, and they seem to 
taste all the better for standing a few 
days. When pies are made I usually 
make two big ones, and often bake sev¬ 
eral mince pies to set away and freeze 
if it is cold weather, warming up as need¬ 
ed. In cold weather I often line two more 
tins with raw crust and cut out two 
“floating” crusts, if desired, and deposit 
on a floured plate, ready to be filled and 
covered and baked at a minute’s notice 
later in the week, using apples, pumpkin, 
custard, berries or other fillings. And 
usually I bake an empty pie “shell’’ to be 
filled later with a cocoa or lemon filling. 
If I run out of pies later in the week I 
make a glass bowl of some of the com¬ 
mercial gelatin desserts, adding canned 
fruit, oranges, or sometimes nothing at all 
except whipped cream for the top. 
I think these desserts are great labor 
and time savers, and no more expensive 
than any. Too many farm meals are 
too rich and heavy to have a pie or pud¬ 
ding added to it for dessert, and one of 
these easily digested and lighter desserts 
satisfies the need for a sweet and does 
not overtax the digestion. One of the 
best liked desserts I usp. and the one re¬ 
quiring the very least time, is made by 
using a half of a quart can of berries of 
any kind, pineapples, cherries, plums or 
peaches. Add a little water if very rich 
and put over the fire in an aluminum or 
granite stewpan. Thicken with cornstarch 
to the consistency of jelly or custard and 
place in a pan of cold water to cool. 
When cooled T turn into pretty glass cups 
o; sherbet glasses and serve with whipped 
cream on top. 
There is no reason why farm cooks 
should not use more whipped cream on 
desserts and on cakes, and sour cream in 
salad dressings and as shortening for 
cakes, etc. Some delicious, quickly pre¬ 
pared icings are made by using about 
three tablespoons of thick sour cream with 
enough confectioners’ sugar to thicken, us¬ 
ing lemon flavoring; or two tablespoons- 
ful of cocoa added will give a fine choc¬ 
olate layer cake filling. Sweet or sour 
cream with a bit of prepared mustard 
makes a quick and appetizing salad dress¬ 
ing. Besides being so nourishing and 
easily digested, cream is a great time and 
labor saver in cooking and its use saves 
In cooking vegetables I always cook a 
double quantity; enough to serve in some 
plain form for the first meal, then the 
next day, or a day or two later, I serve a 
cream soup, or a scalloped dish, or a salad 
with some of the same vegetable. It gives 
variety and saves cue cooking operation, 
in this case saving both tuel and time. 
Even squash can be cooked in advance 
and served in appetizing ways, I find. 
When shaving cabbage for cold slaw I 
shave an extra amount, which is placed in 
a bowl in cold water to crisp. Then it is 
drained and placed in a tightly covered 
vessel in a cool place, as garnish for a 
salad the next day, or as the main part of 
a cabbage salad French salad dressing is 
a favorite here. I mix it in a bottle, 
using equal parts vinegar and olive or 
salad oil, with a bit each of mustard, salt 
and pepper, and shake ’ < Before put¬ 
ting the materials awn' > refill the bottle 
with a new quantity. < ndy to be shaken 
vigorously and used , u short notice. 
I always hav plenty of canned meats 
ready for quick use. also canned soups 
and stews, pork and beans, carrots, peas, 
corn, tomatoes, greens, etc. Then, with 
care to keep plenty of rice, macaroni and 
similar things on hand, a good meal can 
be prepared on short notice, even if the 
last bake day was some time ago. I bake 
plenty of good homeinde bread, always 
buying the best Spring wheat flour for 
the white bread, and I vary the meals 
With warm brown bread, nran or corn- 
meal muffins, biscuits and griddle cakes. 
But I no longer think it wrong to spare 
my own strength and save time by bring¬ 
ing home a few loaves of good bakers’ 
bread on trips to town towards the last of 
the week. 
In my four years on the farm I find 
that a free use of milk greatly simplifies 
Cooking. And fine fruits have been plen¬ 
tiful the year round, either canned or 
fresh, and these are used freely three 
times a da.f. The result of the free use 
of both these food? has been a decided 
gain in the health ot the family. 
M. 0. F. 
Victory Desserts 
Gingerbread Pudding.—Two cups mo¬ 
lasses, half cup shortening, mixed spice, 
pinch salt. 1*4 cups sour milk, two 
rounded teaspoonsful soda, flour for stiff 
batter. It will be richer if fruit is added, 
like raisins, or cooked dried apples, minus 
the juice. If buttermilk is used less 
t — 
shortening will be required. If eggs are 
plentiful, an egg beaten into the mixture 
makes the foregoing more nourishing and 
ensures lightness, and half the sweeten¬ 
ing might be syrup instead of molasses. 
Turn into a greased lard can, cover 
tightly, and weight down in half a kettle 
boiling water. Put on cover and boil 
steadily for at least two hours. This can be 
server with whipped cream, unsweetened, 
but more delicious with “butter sauce,” 
maue by boiling together a cup honey, 
butter size of walnut, tablespoon vinegar 
and a tablespoon flour or cornstarch, dis¬ 
solved in half cup cold water. Cook in 
double boiler, or stir to keep smooth. 
Victory flour may be used for pudding. 
Raised Pudding.—Make this on baking 
day, so the raised dough from the bread 
pan may he used. Take a lump of yeast 
dough allowed for one small loaf, hand¬ 
ling it after the bread has risen up the 
first time. Into this work half a cup 
butter or other shortening, and a package 
raisins, kneading in evenly. - Place this 
loaf in a buttered kettle, let rise to nearly 
double its size, cover, set in covered pot 
of hot water and boil like the preceding 
pudding. Serve preferably with sweet¬ 
ened cree n and nutmeg, although a white 
sauce may be made of honey or sugar or 
syrup or maple sugar, cooked with dis¬ 
solved cornstarch, butter, lemon juice : nd 
nutmeg. 
Batter Pudding.—Make a dough as for 
short biscuits, only using more fat, and 
into this stir cooked prunes, fresh sliced 
apple, or cooked blueberries, or cran¬ 
berries, raw or stewed, discarding most 
of the juice. Cook like both the fore¬ 
going, and serve the same. 
Pandowdv Line baking pan or shal¬ 
low puddin^ >•?!) with pie crust or rich 
biscuit dough, li". with apple, peeled and 
chopped or sliced very thin, making the 
filling tw’o or three .ne? as deep as for 
pie, pour over it a cup syrup—any kind 
used, corn, karo, rraple syrup or plain 
honey, add bits o* cutter and a dust of 
nutmeg, cover v r '» another crust and 
bake, with the ov u hot at first, but grad¬ 
ually cooling and covering the pan with 
another at the last. Serve with plain 
cream. 
Pop Corn Pudding.—Run the pop corn 
through the meat cutter and soak two cups 
over night in a scant quart milk. Two 
beaten eggs, pinch salt, half a cup honey 
or maple syrup, a dash nutmeg are added 
in the morning, and the whole baked like 
custard. The grated rind of a lemon is 
an improvement, or grated cheese is pre¬ 
ferred by some. Serve with or without 
sauce, syrup or cream. One egg will 
thicken it if eggs are scarce. 
Candy Balls.—Boil a cup molasses till 
it will harden in water. Pour over a 
February 22, 1910 
large pan pop corn and stir till every 
kernel is touched with sweetness. Mould 
into balls and serve from buttered plat¬ 
ter. Part honey may be used with the 
molasses and a bit of butter. The trou¬ 
ble from all-molasses comes from using 
too much on the baJ’s or from under¬ 
cooking, or both. LILLIAN TROTT. 
Coffee Desserts 
Last Summer you were so kind as to 
give me some recipes for icings which I 
found excellent. I am looking for some 
mocha recipes, and thought perhaps you 
might have some describing mocha cream, 
mocha icing, candies and anything in this 
line. sirs. w. ii. B. 
Coffee FrappC.—To f vo quarts of very 
strong hot coffee add T vo large cupfuls 
of granulated sugar; stir until dissolved, 
then set aside until cold. When cold, add 
the unbeaten whites of two eggs, turn 
into a freezer and grind till frozen but 
still rather soft. When turned i to a 
glass it shou’d be ab, ut c !,c *c u sisfency 
of soP snow. 
Mocha Jfily. -Soak one-half box of 
gelatine in one-half cup of cold water. 
Put a cupful of sugar and a cupful of 
water over the fire, and stir to a quick 
boil. Pour o T?p r the gelatine, and stir 
till dissolved. Add two cupfuls of strong 
clear black coffee, and strain. Stir int<> 
a wetted mold. Serve with whipped 
cream. 
Coffee Junket. — Dissolve a rennet 
tablet in a tablespoonful of water. 
Into a pint and r. half of milk stir a gill 
of very strong coffee, liberally sweetened. 
Add the dissolved rennet end turn into 
a glass howl. Let stand until set, then 
put in the icebox. Serve w:th sweetened 
whipped cream. 
Cafff Parfait.—Put together one quart 
of thick cream, one gill of e'ear strong 
coffee, and a cupful of fine white sugar. 
Whip all together until light. When 
stiff and light put in a mold and bind 
stripe of cloth or paper around the top 
of the mold to prevent salt water from 
getting in. Put the mold in a freezer 
tub. well packed in ice and salt, for at 
least three hours. 
Mocha Cake.—Make a layer cake with 
the whites of three eggs, then put to¬ 
gether with the following filling: Thicken 
a cupful of scalding milk with a table- 
spoonful of cornstarch wetted with a little 
cold milk. Stir over the fire until smooth, 
then pour gradually on the yolks of three 
eggs that have been beaten light with a 
half cupful of sugar. Stir over the fire 
for three minutes, set aside until almost 
cold, then beat in a gill of strong black 
coffee. Spread upon the cake layers, put 
together, and cover with the icing. 
TRACTOR EQUIPMENT 
n a iiiiiiiii niiiiiiiNiuniiiiaiminiininiiiiiiiiiiiiiiiiiilimii.iiiiiiiiiiiiMiiiiiiiiiiiiiiiiiia.itinuitn 
ill—. 
Start the Tractor 
by the Turn of 
a Switch 
•—and this means more than the added ease and 
convenience it first suggests. 
It means that be vs. women and non-robust labor 
can successfully operate the tractor. Here is a 
real saving in farm labor. 
means ‘bat you can stop your tractor motor 
when the tractor is not actually working 
—wlr.n filling the fuel tank or seeder, fix¬ 
ing plows, waiting for grain to come from 
the fields and on many other occasions 
when ordinarily the motor is allowed to 
ivf ou account of the difficulty and hard 
work ot starting. Here is a distinct sav¬ 
ing in operating cost that totals up to 
$75 or $100 a season. 
Nc matte how many good reasons there 
mav be for a self-starter on your car, 
there are far more piactical reasons for a 
starter on your tractor. 
,In addition Remy tractor equipment in¬ 
cludes electric lighting that doubles the 
_ daily working capacity of the tractor— 
because it makes possible a 24 hour working day 
And it includes electric engine governing tha 
insures steady and economical motor eperatior 
Remy equipment on youi tractor this Spring woulu 
enable you to do more work, to plant a greater 
acreage and to be better equipped to take care of 
emergencies. If you want to know why, write 
for the extremely interesting Remy booklet. 
REMY ELECTRIC COMPANY 
Tractor Equipment Division 
CHICAGO 
Motor Equipment Div., Detroit Factori.-s. Anderson, Indiana 
