F E B It V K V . 1 !) 1 £ 



T II E G A R I) E N M A G A Z I N E 



27 



lift the plant . with the soil into a pot 

 a size larger, and press down hard the 

 loam about it. 



Window Gardening Under 

 Difficulties 



THE lack of a sunny window, coupled 

 with a slight leakage of gas which 

 no plumber has so far been able to cure, 

 has been enough to kill all but our sturdiest 

 house plant, an asparagus. But we have 

 a little glass wild garden which is a great 

 pleasure. 



Everyone knows the fish globes filled 

 with partridge berries which florists sell. 

 The delicate little vines and their bright 

 flowers are so crowded that all beauty 

 of shape is lost. Even without this over- 

 crowding a fish globe is a rather poor 

 receptacle owing to its curving sides, which 

 force all the taller plants into the small 

 but higher central space and prevent 

 good grouping. We utilize a glass cover 

 like the ones used by caterers for covering 

 cakes. They cost from about fifty cents 

 to two dollars, according to size. We 

 invert it and cover it with a circular 

 piece of window glass which we have 

 cut to measure at any place where 

 window- glass is sold. Be sure to get good 

 glass, rather thick, but clear and free from 

 flaws. The knob-like handle of the cover 

 may be accommodated by a little wooden 

 stand that has had a hole cut in the top 

 of it. 



Moss is the first thing to put in; line 

 the bottom and sides with it. It will also 

 fill in the chinks, cover ugly gaps, and 

 protect exposed roots. A bit of moss- 

 covered wood once gave us a succession 

 of very small orange toadstools which 

 sprang up beside a delicate fern. Give 

 the garden a good watering when it is 

 made, and then — hands off! So long 

 as the moisture gathers on the glass there 

 is no need of interfering, and the chances 

 are that it will keep damp for months. 



We have never been able to make violets 

 bloom, but their foliage is always good. 

 On the other hand, foam flowers have 

 bloomed, as well as Jack-in-the-pulpit, 

 although they were neither so sturdy nor 

 so dark colored as their brothers in the 

 woods. Once the gold-thread and par- 

 tridge berry deigned to bloom, and the 

 bloodroot. Hepaticas are the mainstay, 

 however. The only objection to them is 

 that they blossom too soon. This garden 



This plant has not been repotted for six years. 

 And it certainly does not look as if it needed larger 

 quarters 



is primarily a winter one, but when we 

 have transplanted hepaticas in October 

 they have flowered around Thanksgiving. 



Take care to get into your "glass gar- 

 den" as great a variety as possible, not 

 only in the shape of the leaves but in their 

 tint and texture. Nothing could have 

 been prettier than some sprays of Alle- 

 gheny vine which we were fortunate enough 

 to have one winter. This wild cousin to 

 the bleeding heart may have less showy 

 flow T ers than its garden relative, but its 

 leaf is decidedly more delicate. Another 

 plant which thrives under glass is the 

 rattle-snake plantain with its showy, 

 white-veined leaves. We have found that 

 most of our common ferns, such as spleen- 

 wort and polypody, do well. One year 

 we succeeded with the rue spleenwort or 

 wall rue; probably the moisture and shade 

 were just what it wanted. Then first, 

 last, and always, there is the partridge 

 berry, and the best use to which one can 

 put the small globes of these plants sold 

 by florists is to remove the contents to 

 the larger garden. 



New York. H. M. S. and F. M. S. 



Parsnip fritters — easy to make and very good to eat 



Recipes for Good Things 



THE following are my favorite ways 

 of preparing "old reliables." 



Scalloped Onions: Boil onions in salted 

 water for forty-five minutes, then drain 

 and cut in quarters and arrange in a batter 

 baking dish. Have cracker crumbs rolled 

 very fine; put a layer in the bottom of a 

 porcelain dish and cover with a layer of 

 the cut pieces of onion, with batter, pepper 

 and salt. Alternate the layers of onions 

 and cracker crumbs until the dish is filled. 

 Bake in a moderate oven for about fifteen 

 minutes. A pretty garnish for this dish 

 consists of rings of onion filled with 

 chopped gelatine, which has been tinted 

 pale green with vegetable coloring and 

 flavoured slightly with onion juice and 

 parsley. 



Parsnip Fritters: Cook parsnips in 

 salted water until tender; then plunge into 

 cold water and rub off the skins. Mash 

 fine, season to taste with salt, pepper 

 and butter and form into small cakes. 

 Dredge with flour, stew in butter, and 

 serve hot with a garnish of parsley. 



Fried Potatoes: Pare good-sized pota- 

 toes and slice thin into a bowl of cold water. 

 Cut into squares, drain on a clean towel 

 and fry to a nice even brown in sufficient 

 hot butter or drippings to cover them. 

 Drain on brown paper sprinkle with salt 

 and pepper, and serve very hot. 



Creamed Carrots: Scrape the carrots 

 and boil in salted water till tender. Drain, 

 cut into dice, and add one cup of canned 

 peas that have been heated thoroughly. 

 Moisten well with a white sauce made of 

 two tablespoonfuls each of flour and 

 butter, two cups of rich milk and season- 

 ing to taste. 



Massachusetts. Mary H. Northend. 



How to Dye Lace 



HpHE method followed by modistes when 

 -*- dyeing lace to match a gown is to pur- 

 chase tube paints at any art store, together 

 with a list of combinations for colors not 

 primary or not already mixed. A small 

 quantity of the shade desired is added to 

 gasolene, until by trial with a patch or 

 end of the material the tint is secured. 

 Then the article to be dyed is immersed. 

 Care must be taken to keep away from fire 

 or flame of any description. This method 

 gives quick results, and beautiful colors 

 and tints are more easily obtained than 

 in any other way. — E. F., Penna. 



Scalloped onions — an easy way to make this common 

 vegetable really delicious 



Carrots and peas creamed together and garnished 

 with parsley 



Potatoes cut into sauares and fried — a change from 

 the every-day French-fried potatoes 



