1630 
‘Prt RURAL NEW-YORKER 
November 1, 1910 
DREW 
LITTER CARRIERS 
Drew 
Fixtures 
Increase your 
milk supply by 
keeping your 
stock healthy 
and contented. 
They keep your 
barn clean at the 
lowest cost. 
Drew Litter Carriers 
like all members of the “Drew Line" have ex¬ 
clusive features of design and construction which add greatly 
to their value to the dairy farmer. Simple and especially strong 
where the strain comes. They lift easily and run smoothly. 
There is practically no limit to the service that Drew Carriers will give. 
Farmers who use them look upon them as permanent fixtures—ever¬ 
lasting in their strength and durability —indispensable Labor Savers. 
Clean Barns Mean More Profits 
Drew Barn Fixtures—Stalls, Stanchions, Litter 
Carriers, Waterbowls, Feed Carriers, Hay Carri 
ers, Bull Pens, Ventilators, Bull Staffs, Barn 
Door Hangers—can help every farmer in 
crease his profits. You can use them whether 
you are milking registered or grades. 
Drew Experts are at your service — 
Send for the Drew Idea Book Today 
DREW CARRIER COMPANY 
WATERLOO, WISCONSIN 
BarN 
1 Fixture c 
MODERN STOCK MOUSING 
^AVAVnvnVAWAVAV/AVAVAVAVAVAVi 
DREW CARRIER CO.. W»t«rloo. WIS. 
Send the Drew Idea Book No.lOwithuut 
obligation or cost to me. I want to know 
about.Stanchions.Stalls. „. .Carriers 
.Drinking Bowls.Steel Pens.....Bull 
Staff.Bam Plana for..New Building 
.. ..Remodeling— (date). 
■ Name., .i.'im ... ■* 
_• P- 0. . .*^.>s 
- R.N.Y.1 
p—- R F- p .State 
4 
■,4>f 
There is no other 
jCOLONIAVH salt like 
COLONIAL 
4BMER 
Manufactured Bf jji 
SPECIAL FARMER’S 
SALT 
sssp&iif 
ifti 
It contains only soft, 
flaky grains. Some 
brands of salt are 
composed of hard cubes, others 
of flaky grains and small cubes 
or odd sized grains. It is the 
wonderful uniform flakes that 
make up Colonial Special Farm¬ 
er’s Salt which cause our salt to 
dissolve the quickest. Our proc¬ 
ess of manufacture produces 
these soft flakes. It is the very 
highest grade for all salting pur¬ 
poses on the farm. 
THE COLONIAL SALT COMPANY 
AKROtf. OHIO 
Chicago. DL Buffalo, N. Y. Boston. Maas. Atlanta, Ga. 
I 
When you norite advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a square deal.” See guarantee editorial page. 
The Thoughts of a Plain Farm Woman 
A Satisfying Summer.— Although the 
“melancholy months’' are finally here and 
farm folk are beginning to dread the con¬ 
fining Winter season, yet it will be pleas¬ 
ant to look back on one of the nicest 
Summers we ever had on more accounts 
than one. Crops in New York State at 
least were well grown and matured, and 
most of them marketed at a fair and 
comfortable profit. While we did not 
harvest bumper crops perhaps, yet they 
were above the average on the whole, and 
most of us feel well content, to hibernate 
in quiet and peace for three or four 
months. I though the weather was al¬ 
most ideal during the Summer proper—a 
few very hot days and nights for corn 
and the like, and the rest just right, or as 
near to it as we can expect to get in the 
Northern States. Our garden outdid itself 
in spite of my dire predictions earlier in 
the year, when it seemed as if it must be 
a martyr in spite of itself to the tower¬ 
ing weeds. I ought not to publish abroad 
that our garden grows more weeds than 
feeds, but my weak and spineless excuse 
is that busy, hard-working farmers often 
have poor gardens. I can imagine that 
this will he aggressively disagreed with 
by the majority, and we will have to re¬ 
tire in confusion with the honors all with 
those good, busy, hard-working farmers 
who keep clean gardens into the bargain. 
Be that as it may, our garden stayed on 
the job in spite of precious little hoeing, 
and grew big. fat, Hubbard squashes, 
large, thrifty carrots, and generous sam¬ 
ples of all the other late vegetables. As 
for our tomatoes—my. but they were 
good ! We tried Chalk's Early Jewel this 
year on the strength of having seen it 
highly recommended in these pages, and 
surely our trust was not misplaced. 
The Cabbage Crop. —The big cabbage 
field has been good to look upon for sev¬ 
eral months: so good, in fact, that we 
feared it might succumb to “swelled 
head,” which would have been a calamity 
at selling time. But the plants grew 
slowly and produced small, compact heads 
of good weight. We contracted the en¬ 
tire crop in September at $25 a tou. and 
it remains to be seeu whether or not we 
lose or gain at this price. Some of our 
local growers held off for a bigger offer, 
hut we thought this a fair enough return 
without running risks of a sudden late 
drop. Old cabbage growers say that they 
like to have the market rise some on the 
contracting price, as the shipper is not 
at all particular then about sorting, and 
takes heads which he promptly refuses 
when bought on a falling market. Per¬ 
haps this would equalize the difference iu 
price. 
Spearmint Jelly. —Our crop of apples 
amounted to two or three bushels in all 
and most of them went into spearmint 
jelly. We think this brand of jelly de¬ 
licious, and so do all who sample it. I 
suppose there is nothing new about spear¬ 
mint jelly, but it certainly ought to be 
more common than it is. Either rhubarb 
or apples can form-the base, and if one 
hasn't the mint leaves to boil in. spirits, 
essence or oil of spearmint, to be had at 
any drug store, answers every purpose, 
and is what we have used. When I ate 
my first sample at a friend’s house last 
Winter. I inquired, “Where’s your little 
trout brook with the spearmint banks 
which I can smell plainly at this very 
March minute?” My hostess asknowl- 
edged at once that she had no trout brook, 
and instead produced a dainty glass dish 
with crystal-clear, leaf-green jelly on it— 
and the tantalizing odor was explained. 
She had colored hers with green vegetable 
tints, and the result certainly was equally 
pleasing to palate and eye. Spearmint 
goes especially well with meats, and is 
not to be despised for the invalid who 
wearies of every-day food. It also “takes” 
for the company table. 
Some Culinary Discoveries. —While 
on the subject of something good to eat. 
it occurs to me that maybe some- of Tiie 
Rural housewives might he interested in 
a few little “discoveries” and recipes we 
have tried out and found worth using at 
our house. One which seemed especially 
clever to me was to buy several dozen 
cones from the ice cream man and iu 
them serve rice puddings, milk custards, 
apple sauce, and such similar wholesome 
desserts which many children are strong¬ 
ly disinclined to eat. These “edible 
dishes.” as the Hope Farm man calls 
them, found instant favor with our chil¬ 
dren, and as a consequence they never 
have to be urged to eat plenty of anything 
served cone-fashion. Another little help 
T read about recently, and which we wish 
every cook would try, is to add two table¬ 
spoons of boiling water to the egg. short¬ 
ening and sugar in any cake rule. A cake 
with the hot water mixed into the above 
ingredients is certainly much lighter and 
better than without. It is almost us well 
I worth knowing as that happy little secret 
, of adding two tablespoons of cold water to 
: each egg white for beating. You get just 
twice as much “foam” by so doing, and 
meringues for pies, or whites for frosting 
are thus doubled in bulk at the same old 
1 price. In every way possible we try to 
use our own dairy products, on the theory 
that the more used at home the less •'sur¬ 
plus and excuse for lowered prices. If 
anyone likes cheese, they are independent 
of tiie butcher so far as calories and vita- 
mines are concerned. When grated cheese 
j is added liberally to creamed, mashed or 
I scalloped potatoes, a balanced ration is 
I the result. It goes without saying that 
the potato is immensely improved by this 
tasty help. Cheese “goes” with eggs, too, 
and we never send poached or baked or 
scrambled eggs to the table without their 
due sprinkling or mixture of cheese. And 
did you ever try adding half a cupful of 
cheese to your own baking powder biscuit 
rule? These crusty, r>D- tidbits are just 
about the best thing for supper I ever ate 
—and .all who have tried them agree. 
Cheese is also good in clear beef soups 
and iu oyster soup. It adds both nourish¬ 
ment and flavor. We are also fond of ap¬ 
ple pies made with cheese-straw paste, 
and warmed-over meats and fish are im¬ 
proved in patties of the same. Yes. in¬ 
deed. cheese has almost unlimited uses 
and deserves to he eaten three times as 
much as it is in most American families. 
Novelties in Flavor. —We made or¬ 
ange marmalade this Fall by substituting 
half carrots in the regular rule. You 
would never know the difference except 
that it is richer, better flavored and cer¬ 
tainly just half as expensive. Did you 
ever eat “hot balloons”? Just shape 
bread dough into biscuits on first getting 
up and let rise double in bulk. Fry in 
deep fat until delicately brown and 
sprinkle with brown, maple or powdered 
sugar. If you can get them done for 
breakfast there is nothing better any¬ 
where. They go like the proverbial hot 
cakes. Did you ever try filling cored ap¬ 
ples for baking with bacon strips? They 
are very eatable with roast pork or sau¬ 
sage, and a change from the sweetened 
kind. Squaw dish is another bacon spe¬ 
cialty, and one helping is never enough 
for hungry farmers. We fry the bacon 
first iu a flat spider, then into its fat 
turn enough fresh or canned corn for the 
meal, with salt, pepper and milk to mois¬ 
ten. and fry brown. The bacon is eaten 
with the fried corn and is almost as good 
as fried chicken and waffles—the latter 
served with plenty of rich gravy, the way 
the famous Southern cooks make it. We 
think that molasses cookies or soft gin¬ 
gerbread are much improved with a good 
grating of orange peel for flavoring. Also 
rich homemade Dutch cheese “can’t be 
heat ’ wit h chopped onions combined in. 
it. Another—the weekly corned beef hash 
is made even better with any left-over 
vegetables chopped, such as carrots, 
onions, turnips, parsnips, etc. We serve 
baked dried peaches at our house and 
find them almost equal to the canned 
ones. Soak them, as usual, over night; 
place in a deep dish, sprinkle with cin¬ 
namon. pour over honey or brown sugar 
to sweeten, dot with butter and almost 
cover with water. Bake until tender and 
see if they aren’t a good change. We all 
are very fond of apple dumplings, even 
though the apples are as scarce as hens' 
teeth, and they are made a little different¬ 
ly from most rules. Liue muffin tins with 
rich biscut dough, leaving a generous 
“frill” around tops. Fill each with tart 
apples sliced, sugar, nutmeg or cinnamon, 
and perhaps a wee bit of water. Gather 
up the edges of the dough and twist in a 
curlicue. When a rich brown, lift out by 
the “queues” and serve with a sauce made 
of one tablespoon each flour and butter, 
three tablespoons sugar, two cups boiling 
water and lemon to flavor. While on the 
subject of dough, a nice way to cover a 
chicken pie is to cut the pastry with the 
biscuit cutter into rounds instead of one 
whole crust. The individual helpings look 
more attractive. Although it is too late 
to use many more Summer squashes, I 
suppose everyone knows that this early 
variety, stewed, makes pies which abso¬ 
lutely defy detection from pumpkin. The 
Summer squash beats pumpkins by many 
weeks, and so it is possible to advance the 
“punkin pie” season materially in this 
way. Squash (Winter! pies are pre¬ 
ferred by most cooks to pumpkin as being 
richer and of fuller flavor. It is a good 
plan, by the way, to shellac the Winter 
squashes which you fear may not keep 
as long as necessary. A warm, dry place 
is essential to keep late squashes. 
Trying New Recipes. —“When the 
days begiu to lengthen and the cold be¬ 
gins to strengthen,” we quickly grow a 
fellow-feeling for our appetites, and 
“what to eat” looms large on the horizon 
of the farmer’s wife. I own to having a 
weakness for new recipes and combina¬ 
tions. and I imagine most home women 
share it. It is always a little adventure 
to try out an attractive new recipe and 
that is probably one reason most of us 
turn to the woman’s page in The R. 
N.-Y. each week. Fall and Winter is the 
logical time to “fuss” more in the kitch¬ 
en. and the constant fire invites experi¬ 
ments any time. Cooks who serve the 
same thing over and over are fortunate, 
perhaps, if their families will stand for 
it, but a good variety is really much bet¬ 
ter for everyone, and certainly stimulates 
a healthy appetite. After fussing and 
working with a new. appetizing rule, and 
it actually does make good, and the family 
announces as one man, “I like that! Bet¬ 
ter make some more !”—well, you feel as 
if the extra trouble had surely paid, and 
one more family favorite is added to the 
many dishes a farmer’s wife can make 
from her own raising mainly—dishes 
which, if the truth were known, are part¬ 
ly responsible for the great back-to-the- 
laml movement. For it makes the city 
persons’ mouths water to hear us talk of 
chicken and cream and pork and beef— 
right from our own farm. It is i com¬ 
fortable feeling to know we farmers can 
at least sit. at the first table this coming 
Winter. ii, s. K. w. 
