1127 
Feedinfl the Hired Man 
Part II. 
Other Accessories. —When there is 
plenty of milk I put a pitcherful on the 
table at each meal, and the men under¬ 
stand they are to take a glassful if they 
want it. I do this because if a man does 
not feel exactly satisfied he can fill up 
on milk, beans or bread. It would not 
do to fail to make mention of the scal¬ 
loped dishes. They are so filling, cheap 
and no bother. Just a layer of tomatoes, 
corn, oysters, salmon, etc., then one of 
broken crackers, pepper, salt and butter 
and covered with milk. Bake in the 
oven. These are fine to piece out with. 
Macaroni is another inexpensive and sat¬ 
isfying dish. I buy it by the box at good 
Italian stores. . A few pounds of nice 
stewing beef with tomatoes, onions and 
sweet peppers, all simmered down to a 
gravy, will make very appetizing several 
pounds of macaroni, which is simply 
boiled until tender and drained. This 
costs little, requires little trouble to 
make and goes far. Make enough for 
three meals at a clip. It is better when 
warmed up. I always can at least 100 
quarts of tomatoes and 100 quarts of 
apple sauce. This does not take long. 
I do not pare the apples. The cores are 
removed and the apples cut into small 
pieces. We use an old-fashioned variety 
and the skiiis cook very tender and we 
get fine flavored apple sauce. These jars 
are the foundation of many cheap, quickly 
made and appetizing and attractive main 
dishes and desserts. 
Desserts. —For desserts I use a great 
deal of pudding of different kinds, and I 
generally make two or three at a time. 
Bread pudding with lots of currants, or 
cocoanut, tapioca, rice and cornstarch 
are the standbys. All cheap, filling and 
easy to make and very delicious and 
aristocratic-looking when dressed up with 
whipped cream. I can a lot of all kinds 
of fruit, using very little sugar, and these 
are served in generous dishes to the men 
just as they are or baked in a deep dish 
with a crust on top, and then a generous 
supply of sauce applied on top until it 
trickles down and around in the saucer. 
These desserts are more wholesome for 
hearty eaters than pies or cake, but a 
nice layer cake, frosting and all. or pie, 
should be given every now and then, be¬ 
cause it makes the men’s eyes sparkle. 
When I have all of the things ready I 
make three or four pies, because it re¬ 
quires very little more time than to make 
one. 
Supper.— I always make supper the 
lightest meal, for two reasons. There is 
no work to be done on that, and the men 
go to bed early. However, the meal 
should be sufficient, and while this .is a 
good time to use up the left-overs it 
should have tone and be cheering in ef¬ 
fect. This can easily be accomplished 
by one fresh dish, an escalloped one for 
instance, and a nice salad. My idea is 
to give quantity, something which is in¬ 
expensive. but nutritious and quickly pre¬ 
pared. This- idea is not apparent to the 
men. for on Wednesday and Sunday I 
serve a dinner which is calculated to 
make the men think we are living high, 
and to forget the hard work and every¬ 
thing else while the feast is on. A good 
fricassee chicken costs money in these 
days, but it will stretch most a mile with 
potatoes cut into halves or quarters, and 
lots of dumplings and gravy all cooked 
together. A few quarts of fresh peas 
will also stretch considerably if cooked 
with the small size macaroni and a thin 
creamy thickening. Two quarts of straw¬ 
berries crushed and spread between and 
around three thin slices of bread with 
whipped cream makes a quick, easy and 
very stunning-looking dessert. In place 
of chicken I use steak or roast veal with 
some dressing and gravy. 
Salads and Vegetables. —I make a 
great specialty of salads. We always 
have one once a day, and during the Sum¬ 
mer twice. The farm readily affords a 
variety for these; dandelions, lettuce, 
onions, tomatoes, tender cabbage, celery, 
radishes, apples, cucumbers and beets. 
Pepper, salt, olive oil and vinegar makes 
the best dressing, quickest to make and 
best for the men. We use freely and 
en 5 oy the fresh vegetables. While mak¬ 
ing pot roast for three meals I generally 
make enough nice stew for two. with a 
big potful of beans simmering, getting all 
nicely flavored with salt pork. At the 
same time I slide in the puddings or pies 
and by so arranging the cooking does not 
become a bugbear. It really seems like 
cooking every other day or so. and still 
the men keep fat and happy. The best 
time to do the cooking, especially in 
Summer, is in the early morning or eve¬ 
ning. 
The Cheerful Heart. — I sit down at 
the table with my sleeves rolled up and 
eat with the hired men, and make, so I 
have been told, a very good job of it. No 
mincing, else the men will be shy about 
a second helping. There is a great deal 
which cannot be enjoyed on a farm be¬ 
cause of inaccesibilit.v or expense, but 
we have food, good food, and plenty of 
it. and this is where we can eat to live 
and even enjoy living to eat. Watch 
the men. and if you should notice one 
now and then failing to pile up his plate 
mountain high about twice, just get sym¬ 
pathetic and on the side inquire if he 
had a headache today. At the same time 
have nice and handy some simple medi¬ 
cine to tone him up and keep him eating. 
Feed the hired man a-plenty, and then 
follow it up with work, so that he will 
have an appetite all the time like a wolf. 
BEULAH HICKMAN. 
Iht RURAL NEW-YORKER 
What Car Now Rivals 
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Experience Gained in Building 
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They Saw Qualities You Will Want 
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No More Singing Spindles 
Mica Axle Grease ends squeaking, 
friction-bound axles and hot-boxes. 
Makes it easier for the horse and 
less expensive for the owner. The 
finely ground mica fills spindle 
crevices and makes a perfect bear¬ 
ing suitaee. 
MICA 
AXLE GREASE 
Eureka Harness OH prevents cracking and 
breaking, makes leather soft and paable. 
STANDARD OIL GO. cf NSW YORK 
Principal O.Uccs 
New York Bulla! j Albany Boston 
