The RURAL NEW-YORKER 
1015 
completed. If the sugar is hot. the cook¬ 
ing process is not delayed. Care should 
be taken not to scorch the sugar, how¬ 
ever. The juice should be stirred fairly 
constantly, after the sugar is added, in 
order to prevent burning. 
A good jelly test is to allow some juice 
to drop from the side of a spoon and 
when it sheets off, or breaks off, to stop 
the cooking. 
Satisfying Economy 
Rice Muffins.—Break an egg into two 
cups buttermilk, add pinch salt and beat 
into this a cup and a half white flour and 
the same amount cold cooked rice (or rice 
flour may be used). Mix slowly and beat 
well as you go. Half fill tins and bake in 
quick oven. Gluten flour may be substi¬ 
tuted for rice, and raisins may be added. 
Sweet milk may be used for sour or but¬ 
termilk, with two teaspoons baking pow¬ 
der for the one of soda. In the latter 
case a tablespoon of peanut butter gives 
the needed fat and furnishes a delectable 
flavor. 
Buttermilk Shortcake.—Into a cup and 
a half of flour rub a tablespoon shorten¬ 
ing; then spoonful by spoonful, work in 
half a cup of buttermilk to which has been 
added a quarter spoonful soda and tiny 
pinch of salt. Bake in thin sheet, and 
while still piping hot split, fill and serve 
at once, with or without plain or whipped 
sweetened cream. A teaspoon of baking 
powder sifted with the flour will make 
the cake still lighter. The filling is corn¬ 
starch and brown sugar, equal parts, 
boiled in a cup and a half of -water, with 
juice and grated rind of a lemon and a 
cup of raisins. Bananas sliced may be 
used instead of raisins, but instead of 
cooking them with the starch, put in just 
as removing from fire. Or pineapples, 
sliced fine, may be cooked without either 
raisins, bananas or lemon juice. Cool the 
filling while cooking the cake. 
Peanut Crackers.—Cream together two 
tablespoons butter and a quarter cup 
sugar. Stir in a stiffly beaten egg, then 
half a cup of flour, tiny pinch of salt, tea¬ 
spoon baking povvder and two tablespoons 
top milk. To this add a pint of peanuts, 
after shelling and chopping them. Bake 
a quarter of an hour in thin cracker form 
in oven heated as for yeast bread. 
Peanut Bread.—This is excellent when 
either rolled oats or graham flour is em¬ 
ployed. Raised form is best, though short 
biscuits are good. Cook the mush or pud¬ 
ding on purpose, or take a left-over from 
breakfaSt cereal, and the drier (that is, 
the less liquid therein) the better. Pea¬ 
nuts blend well with sweets, particularly 
molasses, so use at least a half cup sweet¬ 
ening to the quart of mush, and a com¬ 
pressed yeast cake dissolved in a table¬ 
spoon water. Blend well with the mush, 
then add flour to make a firm loaf, knead¬ 
ing it in well. A quart of peanuts, after 
shelling and chopping, are to be kneaded 
in after the dough is raised. The begin¬ 
ner will do well to bake this bread in rolls 
or patty tins, as the degree of pufliness 
before baking and the temperature of the 
oven regulate the success of the product. 
Graham rolls may be baked in a moder¬ 
ate oven, but oatmeal needs a hot one, 
and the rolls must be very light before 
baking, at the second raising after in 
pans. A little shortening improves the 
delicacy, though they are good without. 
Very little salt is needed. 
Peanut Cake.—One cup brown sugar 
or honey, half cup fat, two beaten eggs, 
pinch of salt, spice to taste, half teaspoon 
each of nutmeg and cinnamon, and quar¬ 
ter spoonful of clove, half cup milk, flour 
for thin batter. After beating well stir in 
one and one-half cups finely chopped pea¬ 
nuts. 
Peanut Delight.—One cup best molas¬ 
ses, or, if the molasses is poor, use half 
honey ; half cup peanut butter, half cup 
milk, pinch each of salt, nutmeg, ginger 
and cassia, rounded teaspoon soda, flour 
for batter. Bake in slowest possible oven, 
"hen cool, split and fill with a layer of 
peanut butter. Note: In place of the 
peanut butter used for shortening other 
fat may be employed, and a cup of chop¬ 
ped nut meats stirred in. 
LILLIAN TBOTT. 
browned for 20 minutes, add three quarts 
boiling water, a little salt, five whole 
pepper corns. Cook for five hours, strain, 
set aside till next day. Take off fat, 
heat and add a cup of broken noodles. 
When well done, serve. 
Celery Soup.—For this the celeriac is 
best, ('lean one or two roots, cut up, 
cook till tender in a little water, strain 
it through colander. In soup ready 
cooked, use water celery is boiled 1 in. 
When at boiling point stir in a spoonful 
flour, which is stirred in a little cold 
water or milk. Boil few minutes, have 
two eggs beaten extra well, with one-half 
cup of cream. Pour in soup; do not 
boil again. This tastes fine with stale 
bread cut in cubes and browned in butter. 
__ MRS. o. p. 
Tried and True 
White Sauce for Vegetables.—Melt two 
tablespoons butter or other fat. stir into 
it two tablespoons flour, salt to taste, add 
one cup (half a pint) cold milk, stir con¬ 
stantly and thoroughly over heat until 
smooth and thickened. 
Cheese Souffle. — Three tablespoons 
flour, three tablespoons butter or cooking 
fat. Blend over heat, add one cup hot 
milk, stir till it thickens. Add half cup 
of cheese cut up. stir till melted, but not 
at high temperature, or cheese will be 
indigestible. Let cool, add pepper and 
salt to ta6te and three egg yolks. Beat 
three whites stiffly and fold’ (not beat) 
into the mixture. Put in dish two-thirds 
full, and put dish in pan of water, never 
allowing water to boil. Cook about 20 
minutes in moderate oven. Never have 
hot oven for egg and milk dishes. 
Scalloped Cabbage.—Boil a cabbage the 
usual way, . being careful not to cook 
longer than is absolutely necessary. Drain 
and squeeze, ns dry as possible. Put into 
a baking dish a layer of cabbage, then 
a layer of thick white sauce. Alternate 
until dish is nearly full, then cover with 
bread crumbs sprinkled lightly with pep¬ 
per and salt and dotted with little pieces 
of butter. Brown in oven. 
Boiled Cucumber.—Peel cucumber, cut 
in inch pieces, boil in salted water, drain, 
cover with thick white sauce. 
Vegetables A la Jardini&re.—Mix to¬ 
gether a cup each of cooked Lima beans, 
green peas, young turnips and young car¬ 
rots, each cut in small cubes. Reheat in 
a cup or more of white sauce to which 
a beaten egg yolk has been added. Do 
not boil after egg is added. 
Creole Eggplant.—Peel eggplant, cut 
in slices, then in dice. Simmer 15 min¬ 
utes, drain and press out the liquid. Chop 
an onion, fry. add to eggplant. Pour over 
it a fairly thick white sauce. If pre¬ 
ferred a brown sauce may be used. with 
the addition of a tomato and finely chop¬ 
ped green pepper. This is a pleasant 
variety from fried eggplant. 
Shrimp Wiggle.—One cup white sauce, 
one cup shrimp, one cup peas. Heat and 
serve. Canned shrimp and peas may be 
used: the latter should be out of the can 
an hour before being used. 
Rice Croquettes.—Boil until tender 
half cup of rice in 1% cups salted water. 
Make white sauce as usual, but use four 
tablespoons butter or other fat. four 
tablespoons flour and one cup (half a 
pint) of milk. Cook till thick. Measure¬ 
ments level. Add sauce to rice, seasoning 
to taste. Mix thoroughly; spread on a 
platter to cool. Form into small cakes, 
round or sausage-shape, cover with bread 
crumbs, dip in beaten egg, roll again in 
bread crumbs and fry. 
To Save Eggs.—When it seems extrava¬ 
gant to use eggs for coating, one table¬ 
spoon of water may be added to each 
beaten egg with good results. Or if eggs 
cannot be had a good substitute may be 
had by drying in a slow oven crusts of 
bread until a very pale brown, scarcely 
colored in fact, but quite dry. Crush 
very fine on pasteboard with rolling-pin. 
Croquettes rolled in these crumbs and 
without any egg are satisfactory. 
Whey Honey.—One cup whey, one- 
third cup sugar or half cup corn syrup. 
Mix and boil till it is the consistency of 
strained honey. Nice with waffles or 
pancakes. _ a. e. f. 
Notes from the Ginger Jar 
Rhubarb and Strawberry Marmalade 
Two quarts cut rhubarb, one quart 
strawberries, five cups sugar. Let rhu¬ 
barb stand over night with the sugar on 
it. then in the morning add the berries and 
cook until as thick as desired. Other 
fruit or pineapple may be used. If de¬ 
sired. the rhubarb may be scalded and 
drained before covering with the sugar. 
This makes the marmalade sweeter. 
G. A. T. 
Nourishing Soups 
I wish many more housemothers would 
make soup; it is wholesome, nourishing, 
and, in the last instance, cheap. When 
everyone of the family gets for dinner 
a good plate of soup first, they will after 
a while realize they are not asking for 
tug helpings of meat. In the cold weather 
it is sufficient to make fresh soup once 
a week. Friday or Saturday buy a piece 
ot beef shank, one of veal, a little lamb 
or pork bone, all the better. Rinse the 
l°n holies well, set over a fire in big 
'mle. with plenty of cold water, a spoou- 
m ot salt. Let it come to a boil, skim 
n clear, slow down fire, let it boil slowly 
u seven hours. Strain in a clean vessel. 
U i Clt ^ e w hat you wish to make; one 
«m«ii ■ Soup with vegetable, cut nice 
eet- 1 , 1 . p . iecos - aud a little rice boiled to- 
,i f 1 ? 1 as much soup as required for 
m- enhw y tor n rr ‘toy- one day 
( abba & e sou P is most de¬ 
salt V 'Y h P 01 * 0I ' ham stock; not too 
1 change \ir»d t T e *V.* C ? le * ry ’ a " J ' tllin S for a 
first 'dnvV.^ 1 , thl . nk it so easy after the 
roadv u W01 .h 13 over to get the soup 
soup-’ t™ I s - an old reci P e tor brown 
stalks ,.!>° °i Ions ’ tour carrots, two 
Brown t tl!r ry \ l poks 1 out up fine, 
vegJabJs* ro ,« t . ab:le ?, p ° ons lard, add the 
let it burn It i,i V o i/° r a " hile; do not 
in small !!'* cheap beef, cut 
meat well ^ S ' veal - IB-own 
5 WU1 Wlth the reet. When yvell 
Apple Dessert; Mustard Pickles 
Make a big quart of good apple sauce, 
not thin; put in one teaspoon of butter, 
and never sweeten before taking off fire. 
Now one package corn flakes, crush with 
hand to powder; melt in big pan two 
tablespoons butter. Bake the corn flake 
crumbs very carefully, stir all the while, 
till crisp. Cover a glass dish in bottom 
with the crumbs, then the apple sauce, 
and continue in layers; the bottom and 
top must be crumbs. Three layers of 
crumbs and two of sauce makes plenty of 
dessert for five people. Of course there 
must be whipped cream on the top. plenty, 
and small dots of dark red jelly. A fine 
dessert for the Sunday dinner. 
These are my favorite mustard pickles; 
One quart cauliflower, broken into small 
pieces; 1 qt. string beans, young ones, 
cut in two; 1 qt. small onions. 1 qt. small 
cucumbers. 1 qt. green tomatoes cut in 
half; one-half green pepper, cut in small 
pieces. Make a brine strong enough to 
carry an egg, pour over cold, stand 24 
hours. Drain next day. Boil 5 qts. vine¬ 
gar, lb. ground mustard, two table¬ 
spoons curry powder, two tablespoons 
ginger, two cups sugar. When boiling 
stir in two tablespoons flour. After be¬ 
ing stirred to a smooth paste put all the 
pickles iu and bring to a boil. Seal hot. 
I boil the cauliflower 15 minutes in the 
vinegar before the rest as this requires 
longer boiling. The pickle is better from 
year to year. mrs. o. p. 
Drop Cakes 
Two cups brown sugar, one cup short¬ 
ening, one cup molasses, one cup cold 
water, one egg. one heaping teaspoon 
soda, one teaspoon ginger, one teaspoon 
cinnamon, one-half teaspoon nutmeg, 
seven cups flour. These are favorites 
with children, and also economical. 
MRS. M. W. M. 
ICJB&5SS 
REFRIGERATOR 
Cuts the High Cost of Living. Needs 
no ice. Keeps all food fresh, pure, 
sweet. Stop climbing cellar stairs. The 
‘•Polar” fits on your back porch, an arm’s 
reach from your kitchen stove. The "Polar" 
method of iceless refrigeration as used in 
France now yours at very little cost. 
Write for Price TODAY 
Get all facts. Attractive discount to age'ritd 
selling from their homes. Bel 
first to write from your 
neighborhood. Address 
| POLAR ICELESS 
REFRIGERATOR 
CO. 
27 Main St, 
WASHINGTON,^ 
> IOWA 
An Apron Economy 
Some time ago I read a note in The 
R- N.-Y. about an oilcloth apron. The 
idea is excellent; I had one of the same 
order and put it in practice in the fol¬ 
lowing way. I took the legs of two pairs 
of black stockings whose feet were worn 
out and joined them by machine stitching, 
three seams, and put a hook and eve so 
as to hook in the back at the top. ‘This 
answers the purpose of the oilcloth apron, 
the material being elastic, clings to the 
dress, or a safety pin can keep it in place. 
It is a great protection for the part that 
soils and wears out first; besides, it 
washes in no time and it is a good way of 
disposing of old stockings. I gave one to 
a friend of mine. She is so pleased with 
it that she laughingly said I ought to have 
the idea patented. j-. a. 
Preventing Mold on Hams 
After hams have been smoked, pour 
melted paraffin over them. This can 
easily be done by placing one ham at a time 
in a dripping pan and pouring the par¬ 
affin over it. turning the ham over, and 
making sure that there is a coating of 
paraffin all over it. The paraffin must 
he reheated from time to time and the 
hams handled carefully to prevent the 
hardened paraffin from breaking off. I 
immediately hang up haras iu cool place 
and cover with muslin bags. By hang¬ 
ing them up first and then slipping the 
hags over them the hams require less 
handling. When the ham is to be pre¬ 
pared for the table the paraffin can easilv 
be removed. louise f link. 
Liverwurst. Bockwurst and Scotch Ham 
Would you give me a good recipe for 
liverwurst as sold in the stores? I would 
like recipe for the commercial bockwurst; 
also how to make Scotch ham or bacon. 
MRS. T. D. 
e would like to hear from readers 
who can give ns tested recipes, as request¬ 
ed. Y\ e have tried several time® to get 
the Scotch method of curing hams, hut 
without success. We are not familiar 
with methods of preparing bockwurst, but 
no doubt some of our good housekeepers 
can give tested rules for both bockwurst 
and liverwurst. 
Save Your Money 
$3-98 
For this 6tunning, bright, 
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direct from our factory 
and save many dollars. 
This is only one of the 
many big values we are 
showing in our catalog 
R. We are selling shoes 
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at prices that will sur 
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Try a pair of these. 
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QUICKSTEP 
SHOE 
CO. 
Boston 
No. 22536 
QUICKSTEPPERo 
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Tells how to make hundreds 
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SMOOTH-ON IRON CEMENT NO. 1 
Will save you dollars. 6 oz. eans. 
30c, 1 lb. cans. 50c. at Hardware 
and General Stores. By mail add 
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SMOOTH-ON MFG. CO. 
Jersey Ciiy. N. J.. U. S. A. 
IRON CEMENT 
Making Switches from Combings 
Some of your readers ask for instruc¬ 
tions for making switches from combings. 
Take a board, drive a shingle nail near 
one end. and three nails about 12 or 14 
in. from the one nail, about 1 iu. apart, 
side by side. Take linen thread and tie 
the three to the one nail; tie each thread 
to the three nails. Take small lock of 
hair, begin about an inch from the three 
nails, and weave over and under about 
three times. Begin about iy* in. from 
the even end to weave. Weave each lock 
as near together as you can. Sew on to 
a round shoestring; begin several inches 
from the loop end. If you want three 
strands, sew them together the best vou 
can, only one loop at top. l. l. p. 
Cleaning Window Shades 
I discovered last week that duplex win¬ 
dow shades could be entirely cleaned, 
freed from fly specks, smoke, etc., if. after 
dusting thoroughly, they are gone over 
with a cloth or snonge wet with ammonia 
and water, so the dirt is thoroughly mois¬ 
tened. Then go over again gently with a 
damp cloth and the soil may be carefully 
removed. T cleaned two as an experi¬ 
ment and find it did them no harm, and 
they .are clean enough for any common 
room. The paint did not wash off at all. 
I always soak the paint from all old win¬ 
dow shades, wash and use the cloth for 
wiping dishes, dusters, mops, wash rags 
and many other use®. JESSIE. 
“TURKISH TOWELS” 
Mill Seconds that are Big Value 
We will send you POSTPAID FOR FOUR 
DOLLARS Our Special Bundle of Assorted 
Towels—Retail Value Five Dollars. 
Full Value Guaranteed 
Money Back If Dissatisfied 
Sterling Textile Mills Flagg St., Clinton, Mass. 
“EARN PIN MONEY at HOME” 
by crocheting or knitting Bootees, 
Sacques, Hoods, Ladies’ Vests and 
Shawls. Steady work. We pay 
parcel-post charges both ways. 
Simon Ascher £sf Co., Inc. 
134th St. & 3rd Ave., New York City 
rjlllllllilll 
illHMIIlllLr 
What to Do 
When cookies have been scorched on 
the bottom, use a grater on them after 
they are cold. 
When anything ha® been spilled on the 
stove, making a smoke, throw on salt. 
When food cooking in a kettle becomes 1 
scorched, set, the kettle in cold water for 
several minutes, then remove contents 
carefully. Thi® prevents, or at least min¬ 
imizes. the spreading of the burned flavor. 
When food has been oversalted, try- 
adding a very little brown sugar. 
G. A. T. 
The Farmer 1 
| His Own Builder f 
By H. ARMSTRONG ROBERTS = 
“ *4 Poetical and handy book of all kinds E 
— of building information from concrete to = 
= carpentry. PRICE $1.50 — 
“ For sale by l ^ 
§ THE RURAL NEW-YO RKER | 
— 333 West 30th Street, New York 
TiililllllliillilllllllllllllllllllllllUllllHUii 
