883 
Recipes  from  Portugal 
During  the  past  year  I  have  had  with 
me  a  Portuguese  girl,  and  in  hopes  of 
learning  some  new  dishes,  I  persuaded 
her  to  cook  several  times  for  me.  f^he  was 
an  expert,  and  the  dishes  were  delicious. 
I  have  not  always  been  as  successful  the 
first  time  or  two. 
Tomatoes  and  peppers,  both  sweet  and 
chili,  can  be  had  fresh  all  the  year  in 
Portugal,  and  are  used  very  freely.  I 
did  not  always  have  peppers,  but  they 
probably  would  have  been  added  to  all 
stews  if  available.  Garlic  was  used  very 
sparingly,  so  that  the  flavor  was  not  no¬ 
ticeable.  The  skin  should  be  removed 
from  the  cloves  of  garlic.  The  French 
make  their  salads  at  the  table,  and  the 
first  thing  they  do  is  to  rub  the  salad 
bowl  with  a  clove  of  garlic  or  a  slice  of 
onion.  Paprika  is  a  mild  pepper,  which 
we  seldom  use,  but  it  is  worth  while,  I 
think,  to  learn  its  use.  Portugal  is  a 
land  of  olives,  and  olive  oil  is  cheap  and 
used  freely.  I  have  substituted  the  fat 
from  salt  "pork.  I  cut  the  pork  in  tiny 
cubes.  The  fat  alone  may  be  used  or 
both  fat  and  pork.  Sweet  corn  is  un¬ 
known  in  Portugal.  I  intend  some  time 
to  try  adding  it  to  some  of  the  stews. 
Lamb  or  Mutton  Stew.— One  pound 
iamb,  onions,  two  green  peppers,  cloves  of 
garlic,  paprika  pepper,  salt,  vinegar,  to¬ 
matoes,  four  potatoes.  The  meat  is  cut 
in  small  pieces  and  a  layer  put  in  a  shal¬ 
low  vegetable  dish  or  basin,  then  some 
slices  of  onion  and  a  pepper  cut  in  quar- 
t  its  after  the  seeds  are  removed,  and  a 
few  cloves  of  garlic;  then  another  layer 
of  lamb,  slices  of  onion  and  pepper.  Salt 
and  paprika  are  sprinkled  on  each  layer. 
The  paprika  pepper  is  “not  used  for  sea¬ 
soning,  but  for  looks.”  Enough  vinegar 
is  poured  in  to  cover  the  bottom  of  the 
dish,  and  all  is  allowed  to  stand  for  two 
hours  or  more.  Two  or  three  times  stir 
thoroughly  so  that  each  piece  of  meat,  is 
in  the  vinegar.  Pare  the  potatoes  and 
cut  in  cubes  an  inch  or  two  in  size.  Add 
them  to  the  meat  with  half  a  cup  of  to¬ 
matoes.  Put  all  in  a  kettle  and  cover 
with  boiling  water.  This  will  cook  in  hall 
an  hour.  This  is  a  very  good  way  to  pre¬ 
pare  meat  in  Summer  when  one  does  not 
wish  to  have  a  fire  very  long.  This  dish 
serves  four  adults  in  Portugal. 
Stew  from  Old  Fowl. — One  fowl,  oil, 
two  or  three  onions,  one  cup  tomatoes, 
one  cup  rice.  The  fowl,  after  cleaning 
and  singeing,  is  cut  into  two  pieces, 
through  the  middle  of  the  backbone  and 
the  middle  of  the  breast  bone.  After  cut¬ 
ting  off  the  wings  and  legs,  cut  along  the 
backbone  into  strips  about  an  inch  wide. 
A  small  hatchet  is  useful  for  breaking  the 
backbone.  Put  oil  in  stew  pan,  slice  in 
the  onions  and  cook  a  few  mintes,  but  do 
not  let  them  brown.  Add  fowl,  season 
with  salt  and  pepper,  cover  with  boiling 
water  and  cook  about  two  hours.  Half 
an  hour  before  serving  add  rice  and  to¬ 
matoes.  Water  may  be  added  if  it  boils 
away.  Dumplings  would  go  very  well 
with  this.  They  seem  to  be  unknown  to 
the  Portuguese.  Peas  can  be  substituted 
for  tomatoes.  Guinea  is  excellent  cooked 
in  this  way. 
Deans  with  Macaroni. — One  pint  fresh 
beans  or  one  cup  dried  beans,  one-quarter 
pound  of  bologna,  1  lb.  beef,  potatoes, 
one  cup  macaroni.  Fresh  beans  only  are 
used  in  Portugal,  but  dried  beans  can 
be  used  if  soaked  over  night.  They  should 
be  drained.  Put  the  beans,  bologna  and 
beef  cut  in  two  pieces  in  the  kettle.  Sea¬ 
son  with  salt  and  black  pepper,  and  cover 
with  boiling  water.  If  the  beef  is  very 
lean,  a  small  piece  of  fat  salt  pork  should 
be  added.  Pare  potatoes  and  add  when 
ready.  Cook  about  two  hours,  or  until 
the  meat  is  tender.  Remove  potatoes  and 
meat  and  keer'  warm.  Add  macaroni  and 
cook  another  hour.  The  beans  and  maca¬ 
roni  are  served  as  soup,  the  meat  and 
potatoes  as  a  second  course.  Sometimes 
half  a  cabbage,  about  4  lbs.,  is  added.  It 
is  cooked  whole.  I  should  parboil  the 
cabbage  for  about  10  minutes  before  add¬ 
ing  to  the  rest,  as  I  find  that  the  water 
in  which  cabbage  is  cooked  sometimes 
causes  indigestion.  As  it  is  served  either 
with  the  soun  or  the  vegetables,  it  can 
be  added  with  the  potatoes  or  the  maca¬ 
roni.  This  is  a  dish  peculiar  to  Portu¬ 
gal.  The  other  dishes  are  common  to  all 
the  Latin  races. 
We  had  just  put  the  above  to  cook 
when  my  husband  came  in  and  asked  for 
lunch.  I  started  to  fry  some  eggs  when 
my  Portuguese  friend  asked  what  I  was 
going  to  do.  I  explained,  and  she  asked: 
“How  much  time  have  you?”  I  said 
“Fifteen  minutes.”  She  said :  “I  will 
cook  this  meat”  (indicating  a  small  piece 
which  had  been  left  from  the  stew). 
“You  can’t  cook  that  in  15  minutes,”  I 
said.  “Yes,  I  can,”  she  said.  In  ex¬ 
actly  15  minutes  my  husband  sat  down 
■to  a  lunch  of  beef  and  potatoes  cooked 
as  follows : 
Tough  Beef. — Cut  the  steak  in  very 
thin  slices,  not  over  a  quarter  of  an  inch 
thick.  Pepper  and  salt  each  side  and 
pound  gently  and  thoroughly.  This  takes 
only  a  minute  or  two.  Cover  the  bottom 
of  the  spider  with  sufficient  oil  so  that 
it  will  not  spatter  on  the  stove.  When 
hot,  put  in  the  slices  of  beef  and  turn 
but  once.  They  will  cook  in  about  five 
minutes.  Prepare  potatoes  as  for  Sara¬ 
toga  chips.  Drain  thoroughly.  Place  in 
a  dish,  sprinkle  with  pepper  and  salt  and 
stir  them  thoroughly.  After  removing 
beef,  put  in  the  potatoes.  Turn  them  so 
that  they  cook  through.  Put  in  only  one 
layer  of  potatoes.  If  you  wish  to  cook  a 
large  quantity  of  potatoes,  divide  them 
info  two  or  more  parts  instead  of  heaping 
them  in  the  spider.  This  is  a  splendid 
The  RURAL  NE  V-YORKER 
dish  for  unexpected  company.  It  is  the 
only  method  I  have  ever  found  for  cook¬ 
ing  tough  steaks  quickly  that  at  the  same 
time  is  good. 
Codfish. — One  pound  codfish,  oil.  onions, 
cloves  of  garlic,  potatoes,  one  cup  toma¬ 
toes.  one  cup  peas.  Soak  the  codfish  over 
night.  In  the  morning  change  the  water, 
and  about  an  hour  before  dinner  take 
from  the  water  and  cut  into  pieces  two  or 
three  inches  in  size.  Put  oil  in  stew  pan. 
When  hot,  add  garlic  and  cook  a  few 
minutes ;  then  slice  in  the  onions  and 
cook  all  together  a  few  minutes,  but  do 
not  let  them  brown.  Add  codfish  and 
potatoes  cut  in  small  pieces.  Cover  with 
boiling  water.  In  15  minutes  add  toma¬ 
toes  and  peas.  Cook  about  half  an  hour 
longer. 
Liver. — The  slices  of  liver  are  placed  in 
vinegar  and  allowed  to  soak  from  half 
hour  to  over  night  if  they  are  to  be 
cooked  for  breakfast.  These  recipes  have 
much  to  commend  them.  The  quantities 
of  tomatoes  and  peas  are  small,  which 
suggests  that  left-overs  may  be  used. 
The  stews,  especially  the  codfish,  are  just 
as  good  reheated  as  when  freshly  made, 
so  that  they  could  be  cooked  in  the  morn¬ 
ing  and  reheated  at  noon  or  night,  or  on 
Saturday  for  Sunday  dinner.  They  are 
just  the  thing  to  prepare  against  the  re¬ 
turn  home  from  a  fair  or  picnic.  They 
would  also  be  good  for  canning. 
MARGARET  GRACE. 
The  Weather 
I  have  been  thinking  lately  that  we 
should  give  the  coming  generation  a  bet¬ 
ter  example,  and  should  teach  them  the 
harm  and  the  utter  futility  of  grumbling 
about  the  -weather.  It  is  really  such  a 
senseless  proceeding,  for  no  amount  of 
grumbling  can  change  it  in  the  least  and 
we  all  know  that  the  more  we  talk  and 
think  about  the  heat  or  the  cold  or  the 
storm,  the  more  disagreeable  it  seems  to 
us.  Children  imitate  the  attitude  of  peo¬ 
ple  around  them  so  quickly  that  we 
should  try  to  live  in  harmony  with  our 
surroundings ;  at  least  that  part  of  our 
surroundings  that  we  cannot  change,  and 
they  will  unconsciously  acquire  a  happy, 
contented  disposition,  and  no  one  can  be 
really  efficient  in  his  work  or  enjoy  his 
play  unless  he  is  contented  with  his  lot. 
So  dress  your  children  properly  and  send 
them  out  to  play  in  the  snow  and  wind, 
and  enjoy  the  fresh  smell  of  the  rain ; 
teach  them  to  look  forward  to  the 
grandeur,  and  beauty  of  the  thunder¬ 
storm  instead  of  being  afraid  of  it,  and 
keep  before  them  the  thought  that  God 
is  in  eyerything,  and  holds  all  Nature  in 
the  hollow  of  His  hand.  If  a  storm  in¬ 
terferes  with  the  picnic  or  a  long  an¬ 
ticipated  trip,  helj)  them  to  plan  some¬ 
thing  at.  home  that  will  be  just  as  much 
fun.  The  habit  of  being  able  to  turn 
quickly  and  plan  something  else  before 
you  have  to  be  disappointed  is  a  good 
habit  to  acquire  young. 
Fortunately  the  modern  child  becomes 
familiar  with  all  kinds  of  weather  from 
'babyhood,  and  thrives  on  it,  for  now 
that,  it  has  been  discovered  that  the  sun¬ 
light.  contains  as  valuable  vitamines  as 
cod  liver  oil  the  baby  is  gradually  ex¬ 
posed  to  the  direct  sunlight,  starting  in 
for  five  minutes  and  increasing  up  to  an 
hour  or  more  each  day,  and  he  takes  his 
naps  in  his  carriage  in  a  protected  cor¬ 
ner  of  the  piazza,  even  if  the  ther¬ 
mometer  is  below  zero  and  the  wind  is 
blowing  a  gale. 
The  past  season  has  been  an  unusual 
Winter  and  Spring  and  the  main  topic 
of  conversation  in  the  country  seems  to 
be  of  the  cold  and  storms  of  the  past 
Winter,  the  cold  and  dryness  of  April, 
and  the  cold  and  wet  of  May.  Even  our 
beloved  Hope  Farm  Man,  who  always 
serves  as  a  shining  example  to  all  he 
reaches,  has  complained,  or  at  least  com¬ 
mented  unfavorably  upon  it.  Well,  as  for 
the  Winter,  that  is  over  and  gone,  and 
it  really  wasn’t  so  bad,  and  while  of 
course,  it  is  unfortunate  that  it  is  too 
wet  and  cold  to  plant  corn,  instead  of 
grumbling  and  being  miserable  about  it, 
we  might  just  as  well  remember  that  we 
always  have  had  a  seed-time  and  harvest, 
and  that  “a  cold  wet  May  means  a  barn¬ 
ful  of  hay,”  and  go  cheerfully  to  build¬ 
ing  fence  or  some  other  task  that  will 
have  to  be  done  soon  anyway.  If  it  rains 
so  the  lady  of  the  house  cannot  work  in 
her  flower  garden  she  might  just  as  well 
decide  it  is  a  splendid  day  to  finish  the 
new  dress  that  must  be  ready  for  little 
sister  to  wear  on  Children’s  Day.  Try 
to  agree  with  the  man  in  Riley’s  poem, 
who  says,  “When  it  rains,  why  rain’s  my 
choice.”  And  do  not  forget  that  June  is 
here,  and  if  these  last  few  sunshiny  days 
are  a  forerunner  of  what  is  to  come,  it 
is  going  to  be  a  glorious  month,  even 
if  we  do  have  a  frost  every  night. 
In  just  the  same  manner  in  which  we 
meet  what  we  consider  the  capricious¬ 
ness  of  the  weather,  which  after  all 
is  a  trivial  matter,  just  so  will  we  learn 
to  meet  the  real  sorrows  and  tragedies 
which  come  sooner  or  later  in  our  lives, 
always  remembering,  if  we  have  learned 
our  lesson  well,  that  even  if  things  seem 
unfair  and  hard  to  understand,  God 
knows  and  doeth  all  things  well. 
*  A  FARM  WOMAN. 
An  Old,  Old  Bureau 
It  had  been  part  of  the  housefurnishings 
of  Daughter’s  great  grandma.  In  the  state 
in  which  we  found  it,  it  was  certainly 
anything  but  attractive.  It  was  minus  at 
least  one  knob  on  each  drawer,  and  had 
been  covered  with  various  coats  of  paint 
at  different  times  during  its  long  life.  But 
it  was  solidly  built,  and  in  the  main  its 
lines  were  good.  It  contained  plenty  of 
drawer  room.  Many  times  I  looked,  and 
wished  the  paint  were  off,  but  I  had  not 
the  courage  to  go  at  it.  That  in  spite  of 
the  fact  that  at  various  times  I  had  read 
how  easy  it  was  to  do  over  old  furniture 
— just  varnish  remover  and  a  little  time. 
But  this  Spring  we  were  fixing  up  Daugh¬ 
ter’s  first  room,  and  she  needed  drawer 
room  for  her  clothing.  We  did  not  feel 
like  putting  the  old,  old  bureau  in  her 
room  in  the  paint  stage — a  girl’s  first 
room  obviously  should  not  be  the  general 
dumping  place. 
Alone  I  should  not  have  the  courage  to 
tackle  it,  but  a  neighbor  who  is  a  profes¬ 
sional  painter  came  to  my  rescue.  He 
had  dope  many  such  jobs  as  that,  and  did 
not  think  it  would  be  so  great  a  task  as  I 
had  deemed  it.  But  it  was  a  great  big 
jol> — much  more  than  I  had  dreamed  it 
would  be  in  my  most  dreary  moments. 
Don’t  let  me  discourage  you.  This  neighbor- 
says  it  was  by  all  odds  the  hardest-stick¬ 
ing  paint  of  any  he  had  ever  run  across. 
But  we  got  it  off,  although  finally  lye 
had  to  be  resorted  to  to  get  off  some  of  the 
spots  of  paint  that  the  varnish  remover 
would  not  get. 
Then  it  was  sandpapered  with  fine 
sandpaper.  I  had  a  friend  who  tried  to 
remove  old  paint,  and  she  sandpapered 
with  coarse  sandpaper  and  ruined  her 
serving  table.  It  was  sandpapered,  of 
course,  the  way  of  the  grain. 
I  should  have  much  preferred  a  dull 
finish,  but  the  top  had  not  been  painted, 
and  the  old  varnish  on  it  was  in  good 
condition,  and  we  were  afraid  we  could 
not  get  it  off  evenly,  so  decided  we  could 
not  very  well  wax  it.  If  it  had  been  the 
same  all  over  we  would  first  have  ap¬ 
plied  a  wood  filler,  and  then  have  rubbed 
in  several  coats  of  wax.  As  it  was,  it 
was  sandpapered  evenly  all  over,  then  a 
good  clear  varnish  applied.  When  that 
varnish  was  thoroughly  dried,  it  was 
sandpapered  again,  then  a  second  coat  ap¬ 
plied.  The  last  operation  was  putting  on 
good  knobs  that  are  substantial  enough 
to  stand  the  weight  of  the  heavy  drawers. 
Behold,  Daughter  has  a  charming  old, 
old  bureau,  made  of  curly  maple  that 
could  not  be  duplicated  today.  I  went  to 
the  furniture  store  and  looked  at  dressers 
— they  are  light  and  flimsy.  I  looked  at 
one  walnut  dresser  that  was  plain,  and 
the  lines  were  good.  The  price  was  $50, 
but  the  walnut  was  very  limited  that  was 
used  in  making  it.  There  was  a  very  thin 
layer  of  walnut  all  over  the  outside — and 
the  inner  parts  were  of  cheap  wood.  The 
boards  were  not  walnut  all  through. 
What,  lessons  we  might  draw  from  the 
contrast  of  the  old  curly  maple  bureau, 
made  of  solid  curly  maple,  and  the  type  of 
furniture  on  sale  today.  When  we  do 
buy  furniture  it  pays  to  buy  only  well- 
made,  solidly  put.  together  kinds.  It  pays 
to  buy  but  one  piece  of  furniture  once  in 
a  long  while  and  have  that  one  piece  a 
type  that  will  last,  rather  than  to  buy 
flimsy  pieces  that  will  soon  be  discarded 
to  the  attic. 
Without  a  single  exception,  the  most 
charming  living  room  table  I  have  ever 
seen  was  an  old,  old  one  that  a  friend 
happened  on  quite  by  accident  in  an  un¬ 
used  barn.  It  was  buried  beneath  worn- 
out  cultivators  and  the  like,  but  her  q-uiek 
eye  saw  possibilities  therein.  She  pur¬ 
chased  it  for  a  song,  and  got  to  work 
with  varnish  remover.  She  gave  it  a  dull 
finish,  and  it  was  beautiful  when  she  had 
finished  with  it.  It  was  solid  walnut, 
round,  and  the  pedestal  type  of  table.  The 
first  glimpse  I  had  of  it,  this  friend  and 
her  family  were  gathered  around  it  of  a 
Winter  evening — father,  mother  and  the 
four  children — all  busily  engaged  in  read¬ 
ing.  The  whole  family  were  able  to  get 
close  around  that  round  walnut  table,  and 
it  was  a  cheery,  heart-warming  view  I 
had — the  silk-shaded  lamp  in  the  middle 
of  the  table,  book-ends  containing  the 
used  books  of  the  evening,  the  cheerful  lit¬ 
ter  of  many  magazines,  and  gleaming  old 
walnut,  and  the  whole  family  gathered 
around  this  cheerful  spot,  when  a  movie 
house  a  few  doors  distant,  was  packed. 
Ah,  is  not  this,  then,  the  very  highest 
type  of  art  in  furnishing  our  homes — in 
being  able  to  know  what  pieces  of  furni¬ 
ture  will  exactly  fit  into  our  rooms,  and 
in  a  sense  become  a  part  of  them?  Above 
all,  to  be  able  to  make  furniture  a  part  of 
a  home.  may  hoover  mumaw. 
Making  a  Feather  Mattress 
Someone,  some  time  ago,  asked  about 
feather  mattresses.  I  have  seen  them, 
and  they  were  made  as  follows:  Prepare 
the  tick  in  the  ordinary  way,  but  leave 
one  side  open.  Then  stitch  rows  across 
it  about  7  or  9  in.  apart.  Put  an  equal 
amount  of  feathers  in  each  compartment, 
being  careful  to  get  them  in  evenly.  Then 
sew  the  open  side.  These  are  rather  dif¬ 
ficult  to  make,  but  are  very  nice  to  use 
over  an  old,  thin  mattress.  I  have  slept 
on  such  a  mattress,  and  it  was  very  com¬ 
fortable,  as  no  feathers  could  bunch  up. 
Another  way  to  wind  up  a  window 
shade  spring  without  hurting  the  fingers 
is  to  lower  the  shade,  then  take  the  roller 
out  of  the  bracket  at  one  end  and  wind  up 
the  shade  with  the  hands.  Put  the  shade 
back  into  the  bracket  and  it  will  be  found 
that  the  spring  is  wound  tight.  If  the 
spring  is  not  very  loose,  only  unwind  the 
shade  half  the  length.  Do  not  get  too 
tight,  or  the  shade  will  be  torn. 
MRS.  E.  R. 
The  measure  of  a  man’s  life  is  the  well 
spending  of  it  and  not  the  length. — Plu¬ 
tarch. 
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Is  there  a  single  book  in  the  public 
library  in  your  town  which  gives  an  ac¬ 
curate  picture  of  farm  life  or  an  interest¬ 
ing  story  of  real  farm  people? 
Many  city  people  form  their  opinion  of 
farmers  and  farm  life  from  the  books  they 
read.  Therefore,  there  ought  to  be  at 
least  one  good  book  picturing  real  farm 
life,  with  its  mixture  of  bright  and  dark 
sides,  in  every  town  or  grange  library. 
“Hope  Farm  Notes”  is  a  well-printea 
224-page  book,  containing  25  interesting 
stories  of  farm  life  and  country  people. 
Many  consider  it  the  best  book  of  country 
life  which  has  ever  been  published. 
Ask  for  this  book  at  your  library,  and 
if  it  isn’t  there  tell  them  they  ought  to 
have  it.  You  will  enjoy  the  book  your¬ 
self,  and  it  will  give  those  not  familiar 
with  farm  life  a  better  understanding  of 
real  country  people. 
Many  people  are  making  a  present  of 
this  book  to  city  friends  or  to  their  town, 
grange  or  school  library,  and  it  is  always 
considered  a  welcome  flift. 
The  price  is  only  $1.50,  postpaid.  Just 
fill  out  the  coupon  below  and  mail  with 
a  check  or  money  order. 
RURAI,  NEW-YORKER, 
333  West  30th  St.,  New  York. 
Gentlemen. — Enclosed  find  $1.50,  for  which 
mall  me  a  cloth-bound  copy  of  Hope  Farm  Notes. 
Name  . a . 
Street  or  R.  F.  . . 
l’ostofflce  . . 
State  . 
illiiiilililiilliiiiiiimiliilimmiiiiiiiiiiiiii 
