7ht RURAL NEW-YORKER 
1377 
Catering for Hired Help 
If I had the problem that the reader 
from New Jersey has. I think L should 
aim to prepare much of the food in quan¬ 
tities. For instance on baking day I 
would bake a large batch of bread, I 
should make a loaf of rusk (to serve in 
place of cake at tea) or should plan for 
pot-pies that day. (I have the best 
luck when placing them in the steamer 
over the potatoes). Or I should fry some 
pieces, first pulled thin, fried like fried 
cakes and well salted while hot. These 
are good fillers and must be served with 
coffee to be tasty. In cooking beans I 
would reserve some for soup, bake some, 
and the left-over use in a bean loaf. 
Boiled rice one day and rice pudding the 
next. 
The left-over roast is fine ground and 
made in a gravy next day. 
Split peas_ and dumplings are great. 
Codfish creamed, some add egg, and save 
out codfish for cakes for next morning. 
Left-over boiled potatoes, chop and add 
onion or parsley for supper. Baked po¬ 
tatoes at noon, cream the left overs for 
supper ; mashed potatoes for dinner, make 
the remainder into cakes. 
Liver sausage is fine and inexpensive, 
grind liver and add a generous chunk of 
salt pork ground ; use plenty of salt and 
pepper, sage and garlic if liked, fry in 
cakes or as hash. The left-over makes 
the basis of a rich gravy next day. 
Salmon pie, fried or escallop, the latter 
uses % can salmon, y 2 lb. oyster crack¬ 
ers and water to soften crackers, add 
butter, salt and pepper; cook until well 
heated in spider, tastes and looks better 
than it sounds. Vegetable soup, the kind 
where you use ground carrots, potatoes 
and onions, a turnip or two if liked. 
Watch carefully so it does not burn, sea¬ 
son and the last thing add a cup or more 
of sweet cream. A bit of flour and melted 
butter blended is also good. Boiled din¬ 
ner one day, the “stock” left furnishes 
the foundation for next day’s soup. 
Meat goes further when made in pies; 
most men like them, too. Try some baked 
between two pie crusts (pastry dough). 
This is hearty and good cold in the 
lunch pail. Onions are good escalloped, 
hearty fried, delicious baked and make 
an excellent pie, preparing as for creamed 
onions, mashed, seasoned, the same with 
flour added for thickening. Bake with 
one crust and serve as a vegetable. This 
is a new dish and greatly liked. Vege¬ 
table pies, preferably potato and onion 
with biscuit crusts, are good. Mix up 
several quarts of the flour, salt, baking 
powder and shortening for biscuit dough ; 
a great help when in a hurry. We al¬ 
ways mix our pie crust ahead, too, add¬ 
ing water when “pie day” comes, though 
a ball of the moistened dough will keep 
a day or two in the flour bin. [Good rich 
pastry is all the better for keeping in the 
icebox.—Eds.] 
When cooking cabbage shred the finest 
for salad, cream the coarser and boil the 
coarsest parts. Cabbage left over either 
creamed or boiled is fine chopped up, milk 
and an egg added and baked, plenty of 
salt, pepper and butter helps this out as 
many other dishes. 
Appies are good fried and served with 
the vegetables, are good in pudding and 
pie, some like them and onions sliced to¬ 
gether and baked. Here again plenty of 
salt, pepper and butter make the dish. 
Carrots, mashed, creamed, sliced and 
fried are all good. Beets are nice sliced, 
with sliced onions cooked together, salt, 
pepper and more butter again, thickened 
with flour and vinegar added to the 
taste. Dried, salted or canned corn makes 
flue creamed soups, escallops and corn 
cakes, these latter with plenty of eggs 
added. Squash is good stuffed, baked, 
steamed or in pie. 
I haven’t said much for meat, yet meat 
is the very easiest to prepare and fills 
the inner man quickest. Many cuts are 
expensive, and it isn’t best for all chil¬ 
dren especially, to eat too much meat. 
Meat soups are not satisfactory unless 
plenty of vegetables, noodles or other 
thickening are added. Salt pork freshen¬ 
ed in milk is nice baked as a roast in 
the milk, potatoes quartered and added 
to the milk in time to bake are nice. 
Salt pork freshened in sweet milk, in 
slices, and fried is also much nicer than 
the usual way. 
Several of these dishes mentioned will 
do nicely for the children, and are plenty 
hearty enough for men. Brown breads 
are especially good, too. The junkets, 
jellies, etc., are not so well appreciated 
by hearty eaters, but will help out oc¬ 
casionally. 
Steamed puddings are always welcome, 
chowders should not be overlooked either. 
Through early Autumn fried squash and 
cucumbers, fried tomatoes, also fried egg¬ 
plant, are good substitutes for meats but 
not desirable for small children. The one- 
dish meal is much the easiest to prepare, 
but salads and greens are quite necessary 
from a health standpoint. Tomatoes are 
a very necessary food and can be served 
in creamed soups, creamed in vegetable 
soup, escalloped and stewed. Dried fruits 
are always in season and save putting up 
“an extra hundred” during Summer. 
These include raisins and currants' as 
well as the Visual peaches, prunes and 
apricots. Homemade pickles, preserves, 
pie, cake and bread, even cookies and 
doughnuts, are by far the most satisfac¬ 
tory to both stomachs and pocketbooks. 
For beverages sometimes substitute 
cocoa and milk for the usual tea and 
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