443 
Housekeeping  on  a  New  Homestead 
In  my  experience  of  housekeeping  on  a 
new  homestead  I  have  had  to  do  a  lot  of 
scheming,  the  house  not  being  large,  only 
three  rooms  and  no  pantry.  I  will  tell 
you  how  I  arranged  to  economize  in  room. 
The  wood-box  is  like  a  long,  narrow 
bench  (lie  full  length  of  one  end  of  the 
kitchen  near  the  cookstove,  12  inches 
wide.  It  has  one  board  below  the  open¬ 
ing  in  front,  as  shown  in  cut.  On  this 
bench  I  set  many  things.  There  is  the 
tin  box  for  the.  baked  bread,  a  coffee  box 
btained  from  the  grocery,  which  is  13x17 
xl9  inches,  and  another  one  of  the  same 
size  turned  down  on  Its  side  in  which  I 
set  the  pan  of  bread  dough  to  raise.  I 
call  it  my  bread-raiser,  and  I  like  it.  By 
moving  it  close  to  the  stove  on  baking 
days  so  it  gets  warm,  the  warmth  seems 
to  circulate  around  the  pan  in  the  box. 
Then  there  are  the  flour  and  salt  con¬ 
tainers  on  this  bench.  Above  this  are 
shelves  for  the  spices,  baking  powder, 
coffee,  tea  and  other  things.  My  work 
table  is  near,  by  the  side  wall,  also  near 
the  stove.  One  good  thing  about  a  small 
kitchen,  I  don't  have  to  take  many  steps 
from  one  thing  to  another  in  doing  my 
work.  Shelves  for  dishes  are  over  my 
work  table. 
We  made  almost  all  of  our  furniture. 
My  husband  made  the  tables  and  I  made 
the  chairs  and  a  number  of  other  things. 
I  made  two  kinds  of  chairs,  and  I  really 
enjoy  it.  They  are  the  kind  you  would 
enjoy  sitting  in.  I  made  them  of  white 
pine  lumber.  I  used  1x6  in.  for  the  arms, 
sides,  back  and  seat ;  for  the  corner  post  I 
used  2x2  in.  pieces ;  corner  pieces  25 
inches  long,  arms  26  Inches.  Back  from 
seat  up  27  inches,  from  seat  down  17 
inches.  Some  varnish,  then  cushions  on 
seat  and  back,  make  them  nice  and,  what 
is  more,  comfortable  to  sit  in.  Then  I 
made  another  kind,  it  looks  simpler,  but 
I  don’t  think  it  is  any  easier  to  make,  and 
being  smaller  it  takes  care  to  make  it 
solid.  I  must  use  pieces  that  are  not  too 
small,  so  they  will  hold  an  eight-penny 
nail,  so  it  takes  about  the  same  kind  of 
lumber  that  it  does  for  the  big  chairs, 
but  it  is  made  differently.  The  back  is  ail 
in  one  piece,  that  is  the  up  and  down, 
pieces,  and  it  has  no  arms  and  the  other 
dimensions  are  smaller.  The  cut  shows 
Two  Styles  in  Homemade  Chairs 
these  chairs.  I  also  made  a  bookcase.  I 
made  it  reach  almost  to  the  ceiling,  but 
only  22  inches  wide,  as  that  was  all  the 
space  I  could  spare  to  put  it  in.  I  made 
it  open  front  and  sides.  I  used  1x2  inch 
pieces  for  the  corners,  and  almost  any 
kind  for  the  shelves  sawed  to  lit. 
I  also  made  a  magazine  rack  37  inches 
high  and  14  inches  wide,  and  I  put  in  it 
besides  magazines,  agricultural  bulletins 
and  catalogues.  It  has  six  shelves  in  it. 
Then  I  made  a  stand  for  our  bedroom.  I 
took  a  box  which  had  been  a  case  for  two 
five-gallon  cans  of  coal  oil.  I  nailed 
pieces  for  legs  to  the  corners ;  with  the 
opening  in  front  it  affords  a  place  to  put 
clean  clothes.  Then  I  put  a  shelf  below 
this,  which  strengthened  the  table,  I  put  a 
hemstitched  cover  over  the  top  large 
enough  to  cover  the  box,  and  another 
cover,  smaller,  for  the  shelf.  The  shelf  is 
useful  also. 
There  are  a  few  other  smaller  articles 
which  I  made.  I  made  a  post  card  holder 
of  a  cigar  box  by  taking  off  the  top  and 
one  end  and  tacking  the  end  on  at  the 
front  of  the  lower  part.  I  rounded  the 
corners  and  made  a  hole  to  hang  it  up  by. 
I  removed  the  paper  and  burned  on  a  few 
roses  and  leaves. 
Bfce  RURAL  NEW-YORKER 
For  the  kitchen  I  made  a  potato  masher 
and  a  rolling-pin  out  of  willow,  by  finding 
a  limb  of  which  there  are  plenty  on  our 
place,  about  two  inches  in  diameter,  saw¬ 
ing  it  off  the  desired  length  and  peeling 
off  the  bark.  The  wood  is  so  white,  clean 
and  fine. 
I  think  a  custard  is  best  made  the 
easiest  and  quickest  way ;  without  heat¬ 
ing  the  egg  whites  separately.  Just  drop 
the  eggs,  whites  and  yolks  together  into 
the  milk,  add  sugar  and  salt  to  taste,  and 
stir  all  together  till  it  is  mixed.  Add 
flavoring  and  bake  either  in  crust  for  pie 
or  iu  pan  for  pudding.  It  cooks  so  smooth 
and  line,  and  firm.  MBS.  g.  a.  q. 
My  Neglected  Garden 
As  any  mischance  may  teach  us  some 
truths  so,  in  the  Summer  of  1915,  I 
learned  something  about  what  plants  may 
do  though  uncared  for.  It  is  to  be  hoped 
that  few  other  flower  lovers  made  a 
garden  last  Spring  and  then  went  away, 
as  I  did,  and  left  it  till  the  end  of  Sep¬ 
tember.  But.  some  may  have  before 
them  the  problem  of  how  to  reclaim  a 
collection  of  neglected  perennials. 
Mine  was  not  a  large  garden,  just  a 
gathering  of  favorites  near  the  grape 
iiiiiiiittitimtiiirtiiuiiiimtiiittiiitiiiiiiiiiiiiiiiHitiiiimHtiiiiiiititiiiiciiiiiiiiitmiiitiiiiititiitmisiiiiiiiiii 
Embroidery  Designs 
No.  926  fa  a  (resign  for  embroidering  a  pin 
cushion  cover  in  eross  stitch  style.  The  cover 
is  designed  tot  n  cushion  four  inches  wide  by 
eight  Inches  long.  In  the  pattern,  all  the 
stitches  are  represented  by  crosses  but.  in  the 
illustration  sonic  lire  made  single  and  some 
double.  The  single  crosses  represent  the  leaves 
and  are  to  be  worked  in  similes  of  green.  The 
double  crosses,  or  heavier  figures,  represent  the 
flowers  and  are  designed  to  be  worked  in  shades 
of  pink  or  red,  but,  as  the  flowers  are  conven¬ 
tionalized,  any  preferred  colors  can  lie  used. 
Price  of  transfer  pattern,  10  cents. 
•iitiiiiiiiiiitHnmuiniuMiiiMiiiMMmmiimimiiiiuiiiiiMMiiiuiMinMMMliiiMiiiiiiMmiiiiiiiiimiimiim 
seedlings.  I  made  many  resolves  con¬ 
cerning  the  orderly  flower  border  I  would 
one  day  have,  I  noted  with  pleasure  that 
the  nasturtiums  and  Gladioli  were  up, 
and  I  tried  to  forget  the  quack  grass, 
chick-weeds  and  all  their  clan  waiting 
to  come  up,  I  turned  my  back  and  re¬ 
solved  to  forget  that  there  were  such 
things  as  gardens.  There  was  nothing 
for  it  but  to  wait  and  see. 
AUGUSTA  ROSE. 
Preparing  Pigs’  Feet 
How  should  I  prepare  and  cook  pickled 
pigs’  feet?  I  have  a  partial  recipe  for 
cooking  them,  then  chopping  and  adding 
the  liquor,  seasoned  with  pepper,  salt  and 
vinegar,  and  turned  into  molds,  the  juice, 
liquor  ami  meat  forming  a  solid  mass 
when  cold.  Will  you  tell  me  just  how  td 
fix  and  cook  them?  sirs.  j.  f.  n. 
To  prepare  the  pigs’  feet,  cut  them  off 
at  first  joint,  cut  the  legs  into  pieces  at 
each  joint,  wash  and  scrape  well,  and  put 
to  soak  over  night  in  cold,  slightly  stilted 
water.  The  next  morning  scrape  again, 
change  the  water,  and  again  soak  over 
night,  after  repeating  the  change  of 
water.  The  following  morning  put  them 
on  to  cook  in  cold  water ;  boil  till  very 
tender  (six  or  seven  hours),  skimming 
the  water  from  time  to  time.  They  are 
then  ready  to  prepare  as  described,  chop¬ 
ping,  seasoning,  and  turning  into  molds. 
Pigs'  feet  contain  a  great  deal  of  gelatine, 
and  if  the  liquor  in  which  they  are  cooked 
is  boiled  down,  after  cooling  to  remove 
the  fat,  it  will  make  a  Solid  jelly,  useful 
for  glazing  cold  meat  or  for  soup. 
Pickled  pigs’  feet  are  prepared  by  boil¬ 
ing  as  above,  and  then  putting  in  a  jar 
and  covering  with  cold  vinegar,  -which 
may  be  seasoned  with  cloves,  bay  leaf  and 
peppercorns.  They  will  keep  in  pickle 
for  some  time  in  a  cold  place.  Freshly 
boiled  pigs’  feet  are  prepared  in  a  variety 
of  ways.  An  excellent  method  is  to  cool 
them,  remove  skin,  dust  over  with  bread 
crumbs,  and  brown  in  the  oven,  serving 
with  tomato  sauce,  or  with  a  brown  sauce 
made  from  the  liquor  in  which  they  were 
boiled.  They  are  served  cold  without 
pickling,  with  cold  slaw  or  horseradish 
sauce,  while  another  method  is  to  skin, 
cut  in  half  (after  boiling)  dip  in  egg  and 
bread  crumbs,  and  fry  brown,  serving  hot. 
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ANTIQUE  THINGS 
I  WIIL  PAY  CASH  FDR  OLD  CHINA,  PtATFS.  PLATTERS. 
TEA-POTS,  singly  or  In  complete  sots,  especially  blue 
and  white  wnro;  old  pewter;  old  clocks  more  or  less 
damaged;  homespun  licd-Hproart*:  bed-warmers: 
wash  bowls  and  pitchers;  and  other  genuine  an¬ 
tiques.  Send  m a  a  list  of  what  you  have. 
L.  E.  KNOTT,  -  Jamaica  Plain,  Mass. 
arbor,  each  plant  with  a  history,  maybe 
a  gift  from  some  other  loved  flower 
border,  maybe  something  on  the  place 
since  I  was  born.  Certainly  I  do  not 
remember  when  we  had  not  the  red  and 
the  pink  peonies,  and  the  white  and  the 
pale  Damask  roses.  The  southernwood, 
lavender  lilies  (Funkia),  Oriental  pop¬ 
pies,  and  Iris  are  nearly  as  ancient — 
though  they  have  all  been  moved  to  fresh 
soil  occasionally — and  may  be  set  down 
as  suited  to  lifelong  companionship. 
Other  stand-byS  in  my  plot  were  hardy 
Coreopsis  and  Gaillardiu,  several  sorts 
of  pinks,  columbine,  Gypsophila,  hardy 
Phlox,  and  various  roses  and  vines, 
plants  of  the  lily  type  and  small  favorites. 
To  give  all  a  fair  start  I  set  two  rows  of 
Dahlias,  a  few  Gladioli  and  then  tucked 
in  seeds  of  King  Theodore  nasturtiums 
Wherever  there  seemed  room. 
All  through  the  Summer  letters  brought 
frequent  mention  of  my  garden,  of  the 
bouquets  it  yielded,  the  house  was  never 
without  flowers,  they  said;  Mollie  had 
them  on  the  piano,  jars  full  by  the  fire¬ 
place,  on  the  dining  table,  in  the  Dutch 
window.  She  so  enjoyed  the  cheerful 
yellows  of  the  Gaillardias  and  Coreopsis; 
there  was  one  place  where  a  bowlful  of 
the  hardy  peas  (Lathyrus)  was  especial¬ 
ly  effective,  the  Dahlias  were  a  constant 
pleasure  and  the  nasturtiums,  all  deep, 
glowing  red  velvet,  were  a  wealth  of  color 
and  never-failing. 
“But  do  they  keep  down  the  weeds?” 
I  asked  myself,  knowing  how  that  vile 
Apios  tuberosa  or  ground-nut  that  I  had 
foolishly  transplanted  from  the  swamp, 
and  since  shuddered  to  see  praised  in 
plant  catalogs,  would  delight  in  twisting 
over  my  roses  and  Iris.  I  knew  four 
sorts  of  grass,  each  an  enemy,  and  many 
weeds,  large  and  small,  always  insistently 
determined  to  rob  my  flowers.  It  had  not 
seemed  practical  to  hire  a  lad  to  boe 
such  a  garden  as  mine.  There  were 
daffodils  and  other  Narcissus  bulbs  mixed 
in  wherever  they  would  look  pretty  in  the 
Spring  time,  nothing  was  in  rows  and 
I  had  experience  of  how  big,  clumsy 
shoes  could  trample  and  destroy.  Only 
loving  eyes  would  see  the  self-sown  colum¬ 
bine  and  poppies  and  spare  the  little 
l 
The  Nation’s  Spread  for 
Griddle  Cakes  and  Waffles 
FOUR  hours  of  breakfasting  from  New  York  to  San  Francisco 
and  golden  brown  Karo  being  poured  thick  over  tempting 
hot  cakes  every  minute. 
The  Nation  s  breakfast  Karo  on  cakes,  waffles,  corn-bread  and 
hot  biscuits  — in  many  thousands  of  homes,  day  after  day. 
American  women  have  also  found  out  how  Karo  helps  in  making  deli¬ 
cious  pastries,  puddings,  candy  —  and  jams  and  preserves  that  will  not 
crystallize.  Scores  of  welcome  recipes  in  the  free  Corn  Products  Cook 
Bool:  -send  lor  it. 
It  is  the  custom  now  among  thoughtful  housewives  to  order  Karo  bv  the 
half  dozen  cans. 
Special  Karo  Premium  Offer 
You  can  get  this  S2.25  Solid  Aluminum  Griddle  for  85  cents  in  stamps  or 
money  order,  provided  you  send  us  at  the 
same  time  labels  trom  50  cents  worth  of  Karo. 
We  are  making  this  special  offer  ;;o  that  all  J 
Karo  users  may  serve  Karo  on  the  most  deli 
ciously  baked  cakes  that  can  be  made,  '  ~ 
-s  The  Griddle  heats  uniformly  over  entire  kAo-~S=---_  — 
|  baking  surface  —  calces  baked  evenly.  It  - 
\  needs  no  greasing.  It  doesn’t  rust— and  — - — - - — 1 
|  it  stays  clean  and  bright  on  both  aides. 
Get  50  cents  worth  of  Karo  from  your  MUl  i 
ortu.tMt  o/rj 
