would  bo  good  stewed  ami  creamed.  They 
cook  very  quickly,  arc  very  tender  and 
only  moderately  acid,  not  as  much  so  as 
1  expected  to  find  them.  Indeed  some  of 
our  family  add  vinegar  to  them.  We 
often  add  the  leaves  from  the  flower  stalk 
to  the  buds  and  find  them  good  also.  After 
the  flower  buds  cease  to  appear  they  ap¬ 
pear  only  in  the  Spring — we  will  use  the 
rhubarb  leaves  for  greens  for  a  change 
from  Swiss  chard,  kale.  etc.  Like  all  the 
rest  of  the  rhubarb  plant  the  flower  buds 
are  laxative,  and  I  suggest  that,  anyone 
not  used  to  them  eat  moderately  of  them 
at  first.  We  use  rhubarb  from  April  until 
frost  stops  the  growth,  and  we  usually 
can  rhubarb  for  Winter  use  in  the  Fall. 
Kentucky.  f.  e.  aspin  wall. 
teaspoon  of  sail,  stir  and  crush  all  lumps 
out  and  stir,  until  it  boils  about  "0  min¬ 
utes.  Four  into  your  dishes,  and  you 
have  a  line  potato  pudding  lit  for  a  king, 
to  be  eaten  with  milk  or  blitter.  I  pre¬ 
fer  the  good  fresh  milk  from  the  cow. 
Also,  for  Irish  fudge,  or  Scottish  tattie 
scones,  I  use  two  teaspoons  of  baking 
powder  to  a  sifter  full  of  flour  for  my 
potato  dough,  although  not  necessary,  but 
it  makes  them  nicer.  Roll  out  on  board 
till  one-lmlf  inch  thick,  cut  into  squares 
and  cook  on  a  nice  hot  griddle.  They 
don’t  want  to  he  cooked  slowly  or  they 
will  be  tough.  When  a  nice  brown,  lay 
on  a  doth  and  keep  covered  to  keep 
them  soft.  Cook  on  a  nice  smart  fire,  but 
not  too  hot.  He  will  get  another  treat, 
and  fried  in  sausage  fat  for  breakfast  or 
supper  they  beat  pancakes  all  hollow.  To 
beat  an  egg  or  two  and  put  in  them 
makes  them  simply  delicious  if  cooked 
light.  MBS.  A.  KISSAK. 
Pennsylvania. 
The  Poetry  of  Baked  Apples 
C.  L.  B.  wants  to  know  the  best  way 
to  bake  an  apple,  and  what  are  the  best 
varieties  for  baking.  1  think  it  is  safe 
to  say  that  any  good  pie  apple  bakes  sat¬ 
isfactorily.  But  in  the  very  highest  class 
we  would  put  GravenstCin,  Spy,  McIn¬ 
tosh,  Jonathan  and  Spitzonberg,  and  rate 
them  about  in  the  order  named.  And,  by 
the  way,  I  wonder  if  many  it  o  r*  know 
that  the  Graveusteir  s  a  superior  jelly 
apple  *  any  of  the  crabs?  But  there  is 
one  yple  that  for  baking  we  bold  in  a 
la:  s  by  itself — ami  that  is  the  Derrick 
and  Ann’s  or  Richards  Graft.  This  apple 
is  also  delicious  for  dess'ert  or  general 
cooking,  but  is  of  no  value  commercially, 
for  it  is  what  might  be  termed  an  "over- 
bearer.”  It  begins  to  ripen  a  little  later 
than  the  Duchess,  which  it  somewhat  re¬ 
sembles  in  appearance,  and  then  ripens 
successively  through  a  period  of  about 
six  weeks.  I  heard  an  old  man  who  had 
ba<l  over  fifty  years’  experience  with 
fruit  say,  that  if  be  could  only  have  one 
apple  tree  on  bis  place,  it  would  be  a 
Derrick  and  Ann’s. 
Now  for  the  baking.  The  apple  should 
be  cored,  and  unless  very  small  halved 
and  pared!  A  "murphy  with  bis  jacket 
on”  is  a  thing  to  he  desired,  but  an  apple 
baked  in  liis  coat  appeals  to  neither  eye 
nor  palate.  I  could  as  soon  conceive  of 
a  cannibal  Brillat  Snvarin  eating  a  mis¬ 
sionary  roasted  in  a  flannel  shirt  as  an 
apple  connoisseur  eating  an  apple  baked 
in  the  skin.  But  the  apples  in  an 
earthen  dish,  sprinkle  generously  with 
sugar  and  with  but  a  suggestion  of  nut¬ 
meg  or  cinnamon;  pour  in  a  little  hot 
water  to  cover  the  bottom  of  the  dish, 
and  hake  in  a  hot  oven,  basting  frequent¬ 
ly.  If  when  they  come  out  of  the  oven 
they  look  white  and  mealy  instead  of 
being  glace  almost  to  transparency,  why 
the  cook  has  not  "been  on  her  job!” 
Serve  cold  with  a  light  sprinkling  of 
sugar  and  a  dash  of  real  cream,  and  you 
have  a  dish  that  will  appeal  to  the  jaded 
appetite  <>f  a  gourmand,  or  that  will  safe¬ 
ly  tempt  that  of  an  invalid. 
I  feel  perfectly  satisfied  in  my  own 
mind  that  ambrosia,  the  food  of  the  gods 
on  Mt.  Olympus,  was  baked  apples  of  the 
Ilespciides,  sweetened  with  honey  from 
Ilymellus,  and  with  cream  drawn  by  the 
fair  hands  of  wood  nymphs  from  the  goats 
that  had  danced  on  Thessalian  hillsides  to 
the  pipe  of  Fan.  And  then  withal,  served 
by  the  blushing  llche!  Harvey  losee. 
Dutchess  Co.,  N.  Y. 
easily  digested.  For  some  years  a  num¬ 
ber  of  the  best  authorities  we  know  of 
have  insisted  that  sooner  or  Fter  Alfalfa 
would  be  made  suitable  for  human  food, 
and  would  come  largely  into  consump¬ 
tion.  We  shall  not  be  surprised  if  the  be¬ 
ginning  of  this  use  has  now  come. 
Khuooo  L'  Buds  as  “  Greens  ” 
Have  yon  ever  used  the  seed  heads  or 
blossom  buds  of  rhubarb  before  the  flow¬ 
ers  open  for  greens?  We  never  had  until 
this  year,  but  are  so  well  pleased  with 
them  that  we  greatly  regret  having 
missed  a  good  thing  so  long.  Heretofore  I 
have  always  cut  them  off  the  plants  and 
dropped  them  on  the  ground,  where  they 
helped  make  humus,  but  I  always  thought 
they  looked  good  to  eat,  something  like 
fish-roe  in  appearance,  and  always  wanted 
to  try  them,  hut  for  one  reason  or  an¬ 
other  never  did  so  until  this  , Spring. 
Thus  far  we  have  cooked  them  only  with 
a  piece  of  fat  meat,  but  1  think  they 
New  Things  from  Potatoes 
I  would  also  like  to  tell  "Man  in  the 
Kitchen"  we  tried  his  potato  dumplings. 
And  they  cannot  heat  our  potato  pudding 
or  our  potato  fadge  (Irish)  or  potato 
scones  (Scotch)  one  and  the  same.  Take 
potato  dumpling  dough  and  pull  it  into 
pieces,  put  into  a  pan  with  milk  in  al¬ 
ready  on  the  stove  which  must  be  almost 
boiling,  but.  not.  boiling,  and  one-half 
"Can  any  girl  tell  me  the  three  foods 
required  to  keep  the  health?”  There  was 
silence  till  one  maiden  held  up  her  hand 
and  replied:  “Yer  breakfast,  yer  dinner, 
and  yer  supper.” — Credit  Lost. 
STANDARD  QlLCO.arN.Y. 
SAFEST 
and  BEST 
DON’T  be  satisfied  just  to  say 
_  *i 
res,  and  fill  my  oil 
Know  what  it’s  going 
It  is  now  possible  to  buy  kerosene  by 
name  and  be  sure  of  what  you  are  get¬ 
ting.  From  now  on,  our  kerosene  pro¬ 
duct  will  be  sold  under  the  trademarked 
name  Socony  (So-CO-ny)  Kerosene 
Oil.  Ask  for  Socony  and  you’re  sure  of 
getting  the  best. 
Every  gallon  of  Socony  Kerosene  con¬ 
forms  to  definite  quality  standards.  It 
is  water- white  in  color,  and  burns  cleanly 
without  smoke,  smell  or  wick-crust. 
Socony  Kerosene  Oil  is  so  much  better 
than  ordinary  kerosene  that  it  is  decided¬ 
ly  worth  asking  for  by  name.  Grocery, 
hardware  and  general  stores  which  sell 
Socony  Kerosene  Oil  all  display  the 
Socony  sign. 
Look  for  this  sign.  It  is  a  quality  sign 
— the  sign  of  a  reliable  dealer. 
Alfalfa  Flour  for  Cooking 
At  intervals  during  the  past  10  years 
items  have  appeared  in  the  daily  papers 
about  the  use  of  Alfalfa  for  human  food. 
We  have  followed  up  a  great  many  of 
these  items  to  find  there  was  practically 
nothing  to  the  report.  Lately,  however, 
we  have  seen  an  item  from  the  Colorado 
Agricultural  College  which  told  of  mak¬ 
ing  bread  and  biscuit  from  a  mixture  of 
ordinary  wheat,  flour  and  finely  ground 
Alfalfa.  This  seemed  authentic  and  we 
tried  to  investigate  the  matter. 
Charlotte  E.  Carpenter,  acting  head  of 
home  economics  at  Ft.  Collins,  tells  us 
that  they  actually  did  some  experimental 
work,  using  about  10  pounds  of  the  flour. 
This  flour  was  a  blend  of  wheat  and  Al¬ 
falfa.  about  00  per  cent,  wheat,  and  was 
unbleached.  In  using  the  flour  they  sim¬ 
ply  substituted  it  for  the  ordinary  wheat 
flour  in  making  various  articles  of  food. 
The  Alfalfa  from  which  this  flour  is  made, 
is  cut  while  very  young,  after  a  growth  of 
nine  or  10  days  only.  It  seems  to  be 
put  through  some  process  which  removes 
the  fuzz  or  growth  on  the  under  side  of 
the  leaf,  thus  removing  the  bitter  taste. 
It  is  then  made  into  a  flour  by  means  of 
some  special  process.  It  is  proposed  to 
make  the  Alfalfa  flour  in  the  pure  state 
bleached  and  unbleached  and  also  in  dif¬ 
ferent  blends  with  the  wheat  flour.  The 
pure  flour  contains  10  per  cent,  of  pro¬ 
tein,  which  is  very  high  for  human  food, 
but.  it  has  a  rather  low  percentage  of  car¬ 
bohydrates — 34  per  cent.,  compared  with 
G7  per  cent,  of  wheat.  It  is  thought  that 
this  Alfalfa  flour  can  be  produced  cheaper 
than  wheat,  while  its  protein  is  very 
Standard  Oil  Company  of  New  York 
NEW  YOKK— BUFFALO  Principal  Offices  ALBANY -BOSTON 
