xl 
“THE STAR” 
ASBESTOS TABLE PAD 
\ comma AN 
b 
» 
For protection of polished table top against 
damage by hot dishes or moisture. 
Made of especially prepared asbestos covered 
with heavy double faced cotton flannel, soft 
and noiseless. 
Made for round, square or oval tables, Folds to con- 
venient size to be laid away. Special sizes to order. 
The best table pad manufactured. 
Better class of dealers sell our goods or can get them 
for you. 
Doily, Chafing-dish and Platter Mais, size 5 to 18 
inches; round, square or oval, 
Look for our trade-mark “‘Star.”” Booklet on request. 
KERNEY MANUFACTURING COMPANY 
156 West 62d Street Chicago, Ill. 
writing Life, Accident, 
AMERICAN HOMES AND “GARDENS 
BRISTOL’S 
Recording Thermometers 
Continuously and automatically record indoor and 
outdoor temperatures. Useful and ornamental for 
country homes. 
Furnished, if desired, with sensitive bulb in weather 
protecting lattice box and flexible connecting tube so 
that Recording Instrument may be installed indoors 
to continously record outdoor temperatures. 
Write for descriptive printed matter. 
THE BRISTOL CO., Waterbury, Conn. 
R $10 
LIFE and ACCIDENT Insurance under the famous 
AZETNA TEN DOLLAR COMBINATION 
Issued by the ETNA LIFE INSURANCE COMPANY, of 
Hartford, Connecticut—the largest company in the world 
Health and Liability Insurance. 
in extent and variety of protection this policy is without 
a rival. 
NO MEDICAL EXAMINATION REQUIRED 
For $10 a Year (in “ Preferred’? Occupations) this Policy pays: 
$2,000.00 for death from Travel, Elevator or Burning Building Accident. 
{,000.00 for death from Ordinary Accident. 
2,000.00 for loss of limbs or sight as a result of Travel Accident. 
1,000.00 for loss of limbs or sight as a result of Ordinary Accident. 
(The above amounts increase Ten Per Cent. each year for five years, with- 
out additional cost.) 
$250 FOR DEATH FROM ANY CAUSE—making a 
$3,250 payment possible for LESS THAN THREE CENTS A DAY. 
In addition, weekly indemnity is payable for total or partial disability from 
Accident. 
Our opinion of this Contract has been endorsed by thousands 
of satisfied purchasers. 
fEtna Life Insurance Co. (Drawer 134!) Hartford, Conn. 
Send in the coupon to-day 
I am under 65 years of age and in good health. Tell me about AATNA Ten Dollar Combination. 
; My name, business address and occupation are written below, 
A.H.G. Tear off 
October, 1912 
kettle add two cups of sugar, boil until 
clear, skim and cool. When both are cold 
return the fruit to the syrup, and set 
again over the fire. The moment it ac- 
tually boils remove it from the fire and 
put it immediately into cans, sealing as 
usual.—Mrs. Leaver. 
SPICED CRAB-APPLES 
Wipe sound, large crab-apples and re- 
move the blossom. In its place put a 
whole clove and in every fourth apple an 
extra clove. Put the apples in a steamer 
and steam until soft; then put them into 
cans without crushing. For the syrup 
allow one and one half cups of sugar for 
a pint of water, and boil until it will just 
fill a quart can of the apples. Can and 
seal while hot. Do not remove the stems. 
—Mrs. Lowell. 
SWEET-PICKLED CRAB-APPLES 
For eight pounds of fruit make a syrup 
by boiling together a quart of good vine- 
gar and four pounds of brown sugar. 
Take a cup of whole spices, comprising 
allspice, stick cinnamon and rather less 
of clove than the others, and sew them 
in a muslin bag. When the syrup has 
boiled gently ten minutes, add the sound 
fruit wiped dry, but not peeled, cored, 
or broken; remove the bag of spices, and 
seal in quart cans while still hot. 
For the spiced pears, make the syrup 
slightly sweeter, and add a teaspoonful of 
ground cinnamon and one of mace for each 
quart of syrup; tie the spices loosely in a 
bag and cook with the syrup. The tedious 
process of heating the spiced syrup and 
pouring it over the fruit for several days 
in succession (an old-time method of spic- 
ing still recommended for some fruits), will 
not be necessary with the pears. Cut the 
fruit into rather thin slices easily penetrated 
by the spiced syrup, cook until the pears 
are tender and the syrup thick and rich, 
then seal immediately in air tight jars. 
SPECIAL TREATMENT REQUIRED. 
For pear jellies and preserves, special 
treatment will be required. It is useless 
to attempt to make pear jelly from the 
pears alone, as they possess very little jelly 
substance. But when cooked with equal 
quantities of tart apples the juice (when 
strained and cooked with an equal quantity 
of sugar), will form a jelly of the correct 
texture and a rich pear flavor. 
For the preserves use the pears in the 
usual manner, allowing somewhat less than 
a pound of sugar for every pound of fruit; 
and sufficient water to keep from scorching. 
For each quart of fruit add a small lemon, 
sliced, and a small piece of ginger root. 
Stew gently until the pears are done and 
the syrup is rich and thick; and just before 
sealing remove the lemon and ginger root 
which should impart their flavor without 
their presence being known. 
CRABAPPLES IN VARIETY 
As every good housewife knows, crab- 
apples make the very best jelly imaginable, 
as the fruit is rich in jelly substance. Un- 
fortunately the fruit is utilized but seldom 
in other ways. The tiny little pink-cheeked 
apples should be made to form picturesque 
desserts and sweet pickles ; and when stewed 
whole until tender the shapely little apples 
may be porcupined and pickled and spiced 
in the same manner as the small pears. 
QUINCE RINGS 
Since the quince parings are so rich in 
gelatinous matter, these with a portion of 
the cores, will be all that is required for 
making the quince jelly ; and the pared fruit 
may be reserved for other delicacies. Quince 
rings will form a novelty for canning for 
future desserts as well as for immediate 
use. After carefully paring each large 
