The progressive farmer and southern farm gazette., January 29, 1910, Image 9

About The progressive farmer and southern farm gazette. (Starkville, Miss.) 1910-1920

Image provided by: Mississippi Department of Archives and History

                
will be found to cut to great ad
vantage.
To bone a turkey, use exactly the
parne method as for chicken.
Brunswick Stew.—Remove bones
from a four pound chicken, cutting
the meat into good sized pieces. Put
into a large sauce pan, adding boil
ing water, to which add V4 pound of
lean ham, cut Into dice, and a large
onion cut In slices. Cover the
sauce pan and simmer gently for 1 %
hours. Then add 1 quart of tomatoes,
1 pint tender Lima beans, 1 pint of
grated corn, 4 medium-sized potatoes
pared and cut into quarters, 1 table
spoon of chopped parsley, If desired,
salt, cayenne nnd black pepper to
taste. Cover again, and simmer 1
hour. Anally add % of a pound of
butler cut Into bits and rolled In
flour. Stir 5 minutes over the Are
and serve. Great care must be taken
that the mixture does not scorch.
Frequent stirring from the bottom of
the pan Is necessary. If fresh veg
etables are not at hand, canned ma
terial may be used, but the result Is
not so delicious.
Baked Chicken Pie.—Cut a four
or five-pound chicken Into good-sized
pieces, as for a stew. Place In a
sauce-pan and stew gently for I hour,
or until tender. Line a baking dish
with plain dough, using the trim
mings for Binall squares to be added
to the filling. Parboil four medium
sizea potatoes, ana cut into aice. rut
a layer of potatoes In tho bottom of
the dish, then a layer of chicken, then
a sprinkling of chopped ham, salt,
pepper, bits of pastry, small pieces
of butter, repeating this until all the
material has been used. Roll out a
top crust, making a hole In the cen
ter. Make In a quick oven 30 min
utes. or until tho crust Is done. When
done, pour through the opening In
the top. a snuce made of the liquor
left from the stew, thickened with 2
tablesponfuls of flour to which has
been added >■* pint of sweet milk,
snlt njid pepper to taste. When re
moving the sauce from the Are. add
the beaten yolk of 1 egg. pour Into
the opening dn the pie as directed,
and serve Immediately.
('hlrken Salad and Mayonnaise.
Will you please give me your
recipe for tanking chicken salad,
and also for making mayon
naise dressing? H. M. Y.
(Answer by Mrs. \V. N. Hutt.)
There are several good ways of
making chicken salad, but the one 1
like best Is to cut the cold, cooked
fowl Into one-half Inch dice, being
careful to remove skin or gristle, if
you pour over this a little lemon
Juice ami let It stand u while, It will
Improve both flavor and appearance.
To 2 cups of chicken add 1 V* cups
of celery washed, scraped and cut
Into small pieces. Season well and
Just at the last add your salad dress
ing. If you are where you can not
get celery, crisp apples may be sub
stituted, but will soon turn black un
less moistened with lemon juice.
Handle any salad with forks rather
than spoons. Pile lightly in a mound
on a dish and garnish with slices of
hard-boiled eggs, little pickles, olives
or celery.
Mayonnaise Dressing.
Mix 1 teaspoonful mustard, 1 tea
spoonful salt, 1 teaspoonful sugar,
and a few grains of red pepper. Then
add yolks of 2 eggs, stir well and
then add H teaspoon fill vinegar. To
this must bo added 1 V4 cups olive or
good cottonseed oil (Wesson oil), and
2 tablespoonfuls lemon Juice, with
2 tablespoonfuls vinegar, but it must
bo added carefully. First add the
oil, drop by drop, stirring constantly;
as mixture thickens, thin with the
lemon and vinegar. Keep on adding
oil In a little stream, and then vine
gar and lemon, but always beating
well. You will have a smooth, de
licious dressing. If the oil is added
too rapidly the dressing will curdle
nnd ail that can be done is to take
another egg and add the curdled
mixture to it slowly. The colder
everything is kept the less likely is
it to separate. Mayonnaise liquifies
very soon after being added to salad,
so should be put on just as It Is to
be served.
THE WOMEN’S INSTITUTES.
What They Are Trying to Accom
plish and How They Are Doing It.
A movement that is known distinc
tively ns a woman’s movement and
one which is receiving hearty en
couragement by leaders, both men
and women, is the woman’s depart
ment of the farmers' institute, a
movement looking toward home bet
terment, a broader, happier more
beautiful life on the farm.
Its aim is to reduce the weary
routine of the household, to direct
methods, to lift the vision of the
weary housewife from the cook stove,
from the sink where she must wash
dishes, to the window where she
may look out and see and enjoy the
springtime bloom. It is bringing to
uer 01 me uuinuve value
of foods, what constitutes a balanced
diet for the growing boy or girl and
how this diet should differ from the
diet of a man or woman at hard
work. It is teaching her a more ra
tional method of feeding and caring
for her baby. It is bringing her
knowledge of preventable diseases
and how to avoid them. It is bring
ing to the isolated woman on the
farm economical methods of doing
things. She Is learning to “sun
dry” the clothes she used to Iron, to
clear her house of the litter and
confusion of lamberqulns, "throws,”
paper flowers and all the crazy bric
a-brac and fancy work, the care of
which has burdened her days. It is
calling attention to what is really
tho essence of beauty and the artis
tic in home decoration. It is put
ting roses and violets in a vase for
the dining-room table. Indeed it is
the aim of the woman’s institute to
include everything that pertains to
the life of the family, from the art
that selects the wall paper and the
pictures to the knowledge that di
rects the rearing of the children.
The institutes are usually conduct
ed by women who are expert along
some line of household economy,
but it is not the plan of the con
ductors to come with set speeches
and discourse throughout the ses
sions upon their pet themes, but
rather to make the Institute a bu
reau of exchange, where Mrs. B. may
tell of a new cake or pudding recipe
that she has “turned out” success
fully, where Mrs. A. can display a
new dress pattern that she has used
with good effect, where Mrs. M. may
describe a new kitchen device and
tell how all the husbands can make
it, or where Mrs. R. may tell how
she economizes her time so as to
have leisure for reading and other
recreation.
North Carolina Is leading not only
the South but all the States in this
movement for better farm homes,
and has been the only Southern State
engaged in the work; but now there
comes to us a faint echo of a be
ginning in Alabama. May the good
work grow and flourish in that
State!
The best farms are Impossible
without the best farm homes and a
knowledge of the science of home
making is as important and useful
to the woman who is to develop and
maintain the ideal farm home of the
future as is a knowledge of modern
agricultural science to the man who
is to build up the model farm.
MRS. F. L. STEVENS.
The Girl Who Didn’t Know.
I was riding on a street car the
other day and saw a couple very
much interested in each other. She
was telling him about the many
things she didn’t know. She could
not bake bread, and I wondered if
she would have time to tell all she
didn’t know. He seemed to enjoy it.
I looked at her and said (but not
aloud): “My dear, what a beautiful
face you have, what a graceful form
—and what a fool you are.” And
then T thought to myself: “No, what
a fool your mother is that she doesn’t
assume an educative attitude toward
you.” I venture to say that half of
the domestic tragedies that occur i
because women don’t know how
run a house. And the other half
cause men are too mean to turn
money enough to run it. Girls sho
be educated with the idea of be
housekeepers. And their moth
should not shrink from teach
them.—Dr. Jno. W. Cook, in Illiu
Farmers’ Bulletin.
Likes the Bourbon Red Turkej
I keep only two kinds of poultrl
turkeys and chickens. I keep I
Bourbon Red turkey for two reas<J
First, they never wander off ln|
woods as some other breeds do, si
ing in the fields, and being x!
profitable as insect destroyers, in
fields are the places where then
sects do their greatest damage;!
ond, the young are as easily raise!
young chickens. I
I find that the chickens are!
best friends by far; they are ■
all day destroying insects that wfl
destroy everything on the farm I
was not for the chickens, fl
don’t only destroy them, but fl
convert them into eggs which fl
than pay for all their feed, not!
ing anything about the nice 1
chicken. I. Q. Rofl
As we have had inquiries abdfl
it may be worth while to saylj
1 any of the leading seedsmen caifl
nish palm seeds like those jfl
which Mrs. Hamrick grew the JI
shown in our issue of January ■gj
Write to Wm. Henry Maule, <fl
Atlee Burpee, Philadelphia. H
It is not taste sweet things, iflj
do noble and true things, thaH
poorest son of Adam dimly looH
Carlyle. S
"Think less about your rfl|
more about your duties.” B|
"Think twice before you'^^H
then talk to yourself.”
Artists Materil
W/NSOR A NEWTON. Ltd.,
298 BROADWAY, NEW YORK OH
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RUSKINS DEFINITION OF A GOOD COOK. j
—
O be a good cook means the knowledge of all fruits, herbs,
balms and spices, and of all that is healing and sweet
in fields and groves, savory in meats ; it means carefulness,
inventiveness, watchfulness, willingness and readiness of
appliance ; it means the economy of great grandmothers, and
the science of modern chemists; it means much tasting
and no wasting; it means English thoroughness, French art
and Arabian hospitality.
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