316 



THE GARDEN MAGAZINE 



June, 1914' 



""Not Today-My Ice is 



Lasting Longer Now 



We find our ice lasts longer in our "White-Frost" Refrigerator. We 

 find the perfect air circulation to provision chamber and return keep our provisions 

 colder on less ice consumption. We have saved the price of our "White-Frost" in the price 

 of ice. We find the wonderful "White-Frost" a most sanitary, convenient and beautiful Re- 

 frigerator. We can remove and clean the interior parts of our "White-Frost 'Refrigerator in 



one minute. Try the wonderful "White-Frost" Refrigerator in your home 30 days free. Note its beau- 

 tiful finish— white enamel inside and out, convenient revolving shelves— metal construction. Roller bear- 

 ing castors. Try it for ice economy and if you are not satisfied after the 30 days free trial, return it at 



our expense. 



Easy Payments 



Never mind the money. Our 

 rock bottom, wholesale price and 

 easy payment terms are so very liberal that 

 you never think of the money. You buy direct from the factory. This offer places you in 



the very same position as if you were a dealer. You get 30 days free trial before you decide to keep 

 the refrigerator. We pay all freight charges to your Dearest railroad station. Write for particulars of 

 our direct free trial offer and easy payment plan. 



II 



Write Today" ^ et a copy °* our * ree book, describing fully all the benefits and 

 . :£ — advantages of the "White-Frost" Refrigerator. It shows all the different de- 



signs. It gives you our bed rock bottom factory price, easy payment plan, our unparalleled free trial offer and 25-year 

 guarantee which goes with every sale. Get full particulars of this amazing offer. Write now. 



A WHITE FROST 

 AT FIRST COST." 



Metal Stamping Co., Dept. B-55 Jackson, Mich, 



1 



As Good as a Vacation! 



Burlington Venetian Blinds 



will make your porch a shady, airy summer resort with such 

 perfect privacy that you can eat, sleep and live in the health- 

 giving open air. The upper slats can be adjusted to admit 

 light, while the lower slats are closed to shut out sun and 

 gaze of passers-by. Easily lowered and raised. 



When you install Burlington Venetian Blinds, you will 

 need Burlington "First Quality" Window Screens (inside and 

 outside) and Screen Doors with Rust-proof Wire Cloth. 



Burlington Patent Inside Sliding Blinds take the place of 

 old-style folding blinds. 



Write for Interesting Free Booklet 

 Burlington Venetian Blind Co., 327 Lake Street, Burlington, Vt. 



THE CASAZZA 



Fly Trap Screen 



Scientists Warn You Against the Terrible V 

 Disease-Spreading Fly — and Public y^ 

 Health Demands Protection! 



A perfect 

 screen for 

 doors and 

 windows, 

 and a sani- 

 tary fly 

 trap com- 

 bined ! 

 Ideal for 



homes, 

 offices, 

 hospitals 

 and in - 

 stitutions 



f This Fly Trap Screen is Guaranteed 

 For lO Years— It Will Last 20 Years 



The only screen made that catches the flies as they 



try to enter or leave the room. They fly upon 



the screen, mount to the pocket where they die 



and drop into a cup that is readily emptied. 



Price $4 and up, according to size 



Made of copper gauze and thoroughly dried cypress 



Strongly put together. Write for Circular 



FRANK A. MARON & CO. 



Bush Terminal Bldg. No. 6M. Brooklyn, N. Y. 



Stained -with Cabot' s Creosote Stains, George Nichols, architect , N. Y. 



Stain Your Shingles 



Siding, trimmings, and all other outside woodwork, with 



Cabot's Creosote Stains 



The colors are soft, rich and transparent, and bring 

 out the beauty of the grain instead of covering it 

 up with a "painty" coating. The stains cost less 

 than half as much as paint, and the labor cost of 

 putting them on is also one-half less. They are 

 made of the strongest and most lasting colors, and 

 Creosote, "the best wood preservative known," 

 which protects your woodwork from decay. 



You can get Cabot's Stains all over the country. Send 

 /or stained wood samples and name of nearest agent. 



SAMUEL CABOT, Inc., Manfg. Chemists, 1 Oliver Street, Boston, Mass. 



Suggestions for the Home Table 



{Continued from page J14) 

 is actually in the stores keeping my eyes open, noting 

 and comparing prices and qualities, and making a 

 general survey once a week or so. Then I come home 

 and make out my menus for a few days ahead, using 

 the different things that are in the greatest profusion, 

 and working one thing into another to make the 

 most varied meals. Now after a walk around 

 one day, if it is necessary to do my marketing by 

 telephone for the next few days, I need not fear 

 for I know what I am talking about. It is not fair 

 to yourself and not fair to your tradesman to 

 order by telephone all the time. 



You must have a mighty honest man if you can 

 trust him with the selection of your food. He 

 has to look out for number one, and it stands to 

 reason that you will get the stuff that he is going 

 to lose quickest by spoiling, if you are not on the 

 spot to look after your own interests. This applies 

 particularly to vegetables and fruits and such 

 perishable foods. "First catch your hare and then 

 cook it." After proper selection the next thing is to 

 properly cook them and serve them daintily. It 

 makes all the difference to one's appetite if a thing 

 looks nice to the eye. 



Seasons in Clothes and Desserts 



NOW take the subject of desserts; the seasons 

 of summer and winter remind me of the 

 seasons for clothes. In winter, heavy clothing, 

 dark, warmth-giving, and durable. So with the 

 foods: In winter one serves pies, suet puddings, 

 boiled or baked batter puddings, and heavy solid 

 foods, and they are eaten with gusto. In summer 

 lighter, daintier food is demanded. Fruit, of 

 course, is the stand by, one can hardly get too much 

 of it. Strawberries and cream, strawberry 

 mousse, and on cool days strawberry short cake. 

 The preparing and hulling of strawberries 

 used to be a job to be dreaded on account of 

 the stained fingers and often squashed berries, 

 but at one of the flower shows last year I was given 

 a souvenir in the shape of a strawberry huller. 

 This simple little tin article snips off the hulls 

 quickly and cleanly without injury to the fruit. 

 You can also "top and tail" gooseberries with it. 



Love and Cats 



I THINK I know why it is that bachelors are 

 often at such pains to make themselves ex- 

 tremely nice to their friends' wives. It is on the 

 same principle that our old cat at home used to 

 act, always following my mother about. She used 

 to say it was "cupboard love." Those celibates 

 do like to have real home .cooked food en famille. 

 I recall one occasion last June when such 

 a one just dropped in unexpectedly, and I 

 had made strawberry mousse "family way" as 

 I called it. It certainly made a iihiti'.aB.d-1-was- 

 amused because it was not intended for company. 

 Since then I have always had it made that same 

 way. The only difference is that I use all the berry 

 instead of only the juice: it makes the mousse a 

 little thicker, and is more economical of berries. 

 To a basket of berries, washed and thoroughly 

 mashed with a fork, put four tablespoonfuls of 

 granulated sugar and one bottle of cream, after it 

 has been stiffly whipped; made early in the morn- 

 ing, left to chill in the icebox, and is served in smaD 

 glass cups. This served with lady fingers or any 

 small cakes makes a dainty and cooling dessert. 



Dessert for the Nursery 



SOMETIMES I make a plain corn starch flavored 

 with lemon and served with stewed rhubarb 

 In stewing rhubarb the small young stalks with 

 pale pink skin do not need stripping, and indeed 

 both flavor and color are better if it is not done. 

 Just wash and wipe carefully, then take off the 

 tops and ends and cut in inch pieces. Rhubarb 

 is such an acid article that many people complain 

 that it costs more in sugar than it is worth. Try 

 this plan- — put in a small pinch of baking soda 

 when you stew the fruit, and then add the sugar 

 after it is cooked. Not nearly so much is needed. 

 Rhubarb cooked in a slow oven instead of on top 

 of the stove keeps its shape and color better. 



The Readers' Service will gladly furnish information about Retail Shops 



