520 
The RURAL NEW-YORKER 
March 22. 1010 
They Win On The Roads 
You Ride On 
D IRT track champions of America—that’s the title Ajax 
Tires have won for two years in succession. 
Think what these Ajax dirt track victories mean to you. 
Dirt tracks are merely country roads with a fence around them 
—the very same going you encounter when you drive your car. 
In 1918, Ajax Tires shattered 9 world’s records and smashed 
49 track records,at country fairs in all parts of the United States. 
Tires which stand dirt track racing best, are best for 
service over your own dirt roads. 
Ajax Shoulders of Strength 
The big reason why leading dirt track racers insist on Ajax 
Tires is that strong supporting shoulder of rubber which braces 
each side of the tread at its base. It re-inforces — gives more 
strength where strength is needed. 
A3AX ROAD KING 
Note the massive tread of the Ajax Road King. See the triangle 
barbs. They hold the road in a firm, friendly grip. Tut ltoad 
Kings on your car and forget your tire worries. 
Ajax Tires Are Guaranteed Jn Writing 5000 Miles 
AJAX RUBBER COMPANY, Inc., NEW YORK 
Factories: Trenton, N. J. Branches in Leading Cities 
ARE YOU POSTED FROM A TO Z ? 
GARDEN GUIDE, nowin its third edition, tolls authori¬ 
tatively just wlint to do to produce the best vi'e”ta- 
bles, fruits and flowers. 1001 other garden pointers 
covered. Paper, 75c.: cloth, SI. postpaid. 
«ltOW IIKTTER ‘•Home Fruit Grower." by M. (J. Kami, in- 
FRUIT spiring book ever published. Practical 
through its every l>age. Tells best varieties and how to 
grow them. Paper, f 1 t cloth, Si .SO, post paid. 
X. T. DE LA MARE CO., Inc., 438b. West 37th St., New York 
Binder Twine 
Get our low 1910 prices. Farm- 
eragept^ wanted. Sample free. 
THE0. i 1RT & SONS. Melrose. Ohio 
■ ■ MAKE A DOLLAR AN lllll'li. SELL MEMIKTH 
agents a patent patch for instantly mending leaks 
O u u in all utensils Sample package free. 
COLLETTE MFO. CO.. bepL ion, Amsterdam. N.Y. 
360-Acre Farm 
fl 000cash. HARRY 
7 mi is Scottsville, Va. 
sheep, hogs, or f a r til 
Level. Good buildings. 
VAIL. Mew Milford, Ormitre 
Adapted 
c r o |» 8 
$6,500; 
N. Y. 
You Know What You A'.e Getting When You Buy 
A High Calcium Lime in Powder Form. It is sold under 
a GUARANTEED ANALYSIS. Shipped either in 50-lb. 
paper or 100-lb. cloth bags. Most dealers carry it in 
stock; if your dealer does not, please write us. 
ROCKLAND & ROCKPORT LIME CO. 
Boston, 45 Milk St. Rockland, Me. New York, 101 Park Ave. 
r~ 1 ~~ ' ' "" — 
L When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a 44 square deal.” See guarantee editorial page. 
the best field, the seed costing $20 a 
pound. Our two large silos will use 
plenty of Luce’s Favorite corn, and we 
always raise lots of oats for cattle and 
horses. The rest of the seeding will be 
devoted to clover, Timothy, Alfalfa, pota¬ 
toes, and beets for “testing.” All this 
promises to keep two men fairly busy. 
IIoubecleaning. —Here it is nearly 
housecleaning time again and most of us 
women are not sorry. A good house¬ 
keeper just itches at this season to shake 
tip the dusty rugs ami carpets, hang out 
(he contents of closets to sun and wind, 
and then begin an orgy of soap and water 
treatment for the soiled woodwork left 
behind. I suppose this old-fashioned way 
of cleaning house is unknown in the cities 
nowadays, and is condemned as being 
unsanitary and undesirable. The city 
woman plies her electric vacuum cleaner, 
wields her dry mop on polished floors, 
and “keeps clean” all the time instead 
of periodically. Nevertheless, Spring and 
Fall cleaning time is the unalienable 
right of every country woman, and I 
shall “go to it” this Spring with purpose 
ml pleasure. Our house is an old Colonial 
flair with four fireplaces and an ancient 
brick oven. I am sure the Hope Farm 
man would enjoy eating red apples and 
popcorn in front of the dining-room lire! 
However, s< nieone else would h.\v !"o 
furnish the apples, ns previously hinted 
at, as our trees are all dead. It is a 
constant job to keep a large house clean 
add two bay leaves, five or six cloves 
Take three beef kidneys, remove the skin 
and core and cul into small pieces. Add 
to (he onions, season with salt, and pep 
per. cover with hot water and cook slowlj 
in the oven four or five hours Add more 
water as needed and thicken gravy with 
a little flour before serving. 
Ox-tail Sou]).—Divide large ox-tail into 
small pieces. Put these in a saucepan 
with one quart of cold water and one-half 
teaspoon salt Bring to the boiling point, 
then drain, wash and dry pieces of tail 
Return to the pan with three and one-half 
quarts of stock or water, two sliced car¬ 
rots, one diced turnip, three onions, oin 
of which is stuck with six cloves three 
stalks of celery. 20 peppercorns, two tea¬ 
spoons salt and one bunch of herbs Bring 
to flic boiling point and simmer four 
hours. Strain and let cool. Remove all 
fat and serve very hot with two table 
spoons Worcestershire sauce and the best 
meaty parts of the tail. 
Creamed Tripe.—Wipe two pounds o! 
tripe and cut in pieces for serving; cover 
with boiling salted water to which has 
been added one large onion cut in slices, 
and simmer gently until tender. Make a 
white sauce of four tablespoon fat, four 
tablespoons Hour and two cups of milk 
Season to tiiste with salt and pepper, and 
. M two tablespoons of chopped pimien- 
toes or home canned peppers. Pour this 
sauce over the tripe and serve very hot. 
Tripe a la Creole.—Cut honeycomb 
or even near-dean, and especially with 
three lusty children to see that things 
are eternally misplaced. Our dining¬ 
room. for instance, is as large as some 
houses, with a large living-room beyond, 
a big, long hall next, and another large 
room for parlor on the opposite side. 
Our kitchen has been remodeled, and now 
is just large enough to move around in, 
and that is all. Upstairs we have an 
enormous guest-room, one other large bed¬ 
room and four smaller bedrooms and hath. 
You can see that the large rooms mean 
work if they are kept in decent order 
and cleanliness, but I wouldn’t .exchange 
the old ancestral home for the tight little 
apartments of Mrs. City Woman for any¬ 
thing. Yet the big old houses country 
people live in sap needed strength and 
take more time than is right when min¬ 
utes and strength count as they do today. 
Ft is one of those questions which can’t 
he answered—whether to let the house 
go and just get meals and help outdoors, 
or whether to keep it as a house should 
be kept—immaculate—and try to do noth¬ 
ing much besides. Our house is cer¬ 
tainly not the latter, nor yet is it as bad 
as tiie former, so I crawl out of the 
question by voting for a happy medium. 
H. s. K. w. 
To Use the Odd Cuts of Meat 
A year ago, when a fresh roast or a 
steak for every day was out of the ques¬ 
tion, we were at a loss for a way to 
satisfy the natural craving for the taste 
of meat and yet to he patriotic. The 
men folks demanded meat; I racked my 
brain for an idea. Help came one day 
in the shape of a popular magazine with 
an article called “Sundries—and odd cuts 
'•ippetizingly prepared to replace meats 
needed overseas ” These “sundries” were 
Uimplv the <-dd parts of the animal, such 
as hearts, kidneys, the ox tail, tripe, liver, 
sweetbreads’ and so forth. I found .that 
for the most part they were quite inex¬ 
pensive, and that they could be made 
into wholly attractive and appetizing 
dishes. What’s more my men folks liked 
them, and you will too if yon try them. 
Roast Beef Heart.—Remove all pipes 
and blood from the heart, season it inside 
with salt, and pepper and fill with your 
favorite stuffing; sew up with needle and 
coarse thread, rub heart over with.drip¬ 
pings, put in the oven and. roast, it. for 
three hours, hasting well with drippings. 
Serve on a hot dish, garnished with quar¬ 
tered beets. 
Savory Beef Heart.—Left-over pieces 
of boiled beef heart may he chopped with 
onions and added to sliced potatoes, green 
peas, pepper, salt and sage. Cover with 
stock in which heart was boiled, and hake 
until thoroughly hot. Serve in dish in 
which it was baked. 
In cooking kidneys there is no inter¬ 
mediate stage. Either they must he cooked 
for several hours or for only a few min¬ 
utes. 
Kidney Stew.—Cover the bottom of a 
casserole dish with thinly sliced onions, 
tripe in pieces two inches by one-half 
inch and measure three cups. Place in 
the oven that the water may be drawn 
out. Melt two tablespoons butter substi¬ 
tute. add one tablespoon chopped onion 
and cook until slightly browned, add two 
tablespoons chopped green pepper, one 
tablespoon flour, three-quarters cup of 
stock, one tablespoon Worcestershire 
sauce and one-quarter cup drained canned 
tomatoes, and cook five minutes. Season 
with salt and pepper and a dash of cay¬ 
enne and serve hot. 
Liver is no new story to any of you: 
you have had it broiled, fried and with 
bacon many times. So had we, but one 
day the butcher presented me with a 14- 
pouud beef liver from a cow that we had 
sold him on that condition. I was 
“stumped.” I had never seen so much 
liver, but we made way with it in other 
ways besides the usual ones. 
Baked Liver.—Put piece of liver in bak¬ 
ing pan, pour around it two cups of brown 
sauce, made of one tablespoon each of fat 
and Hour and two cups of stock, salt and 
pepper. Bake one and one-quarter hours, 
hasting every 12 minutes with the sauce 
in the pan. Remove to a serving dish, 
strain sauce around the liver and garnish 
with French fried onions. These are pre¬ 
pared in the following manner: Peel 
onions, cut in one-quarter slices and sepa¬ 
rate into rings. Dip in milk, drain and 
dip into flour. Fry in deep fat. sprinkle 
with salt. 
Liver in Ramekins.—Mince cold baked 
liver and mix with chopped bacon, onions 
and bread crumbs. Add salt and paprika 
and put in individual ramekin dishes. Put 
hits of butter substitute on top and bake 
until brown. 
Bacon and T.iver Loaf.—Boil one and 
one-half pounds of liver until tender in 
salted water, remove skin and membrane 
and chop fine. Make a paste of one cup 
of soft bread crumbs and one-half cup of 
milk by cooking together, add to the liver 
together with two eggs. salt, one table¬ 
spoon grated onion and the juice of one 
lemon, pack into bread tin which has been 
lined with bacon. Bake one hour in mod¬ 
erate oven and serve garnished with quar¬ 
tered lemon and watercress if you can 
get it. 
Braised Beef Tongue.—Use a fresh 
tongue for braising. Place in a kettle, 
cover with boiling water and cook slowly 
for two hours. Drain from the water, 
which should be saved, remove skin and 
roots, place in a deep pan and surround 
with one-half clip each of carrots, onions 
and celery cut into small dice and add 
one sprig of parsley, pour over all four 
cups of sauce, cover closely and bake two 
hours, turning after the first hour. Serve 
on a platter with sauce strained around 
it. Sauce for tongue: Melt one-quarter 
cup of fat. and one-quarter cup of flour 
and stir together until well browned. Add 
gradually four cups of the water in which 
the tongue was cooked Season with salt 
and pepper, add one teaspoon Worcester¬ 
shire sauce aud one-half cup of stewed 
tomatoes. MB8. F. w. STILLMAN. 
