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SMOOTH-ON 
IRON CEMENT 
July 22, 1022 
I boil potatoes for dinner and save 1 pt. 
of the water in which they are cooked. 
If I do not have this on hand, I use warm 
water from the teakettle. In this I break 
one yeast cake at supper time, and add 
1 pt of fresh milk, and let stand where 
it will keep warm till bedtime, when t 
stir it into the sifted flour. I always 
wrap the bread pan in a piece of an old 
flannel blanket, and in the Winter Set be¬ 
hind the kitchen or sit tin>; room stove on 
a chair. In Summer 1 leave on kitchen 
table. In Winter I put my bread pan 
with the sifted Hour back of stove when 
I set the yeast to soak to get thoroughly 
warm, because this hastens the process, 
and gets the bread out of the way more 
quickly the next morning. .So I put 1 qt. 
of flour on the stove shelf in the sifter at 
this time to mix in the next morning. 
In the morning I put warm flour on 
bread board and turn the sponge out on 
to it and knead till all the flour is taken 
WOMAN AND HOME 
New, Sure Process 
That Makes Perfect 
Jam and Jelly 
The Sower of Life 
There goetli a sower forth to sow, 
With both hands flinging the fertile 
seed 
Wherever bis wandering footsteps go, 
By hill or valley, by river or mead. 
Little be reeks where the good seed fall, 
l.irtle he cares that they live or die; 
And some bloom out b.v the garden wall, 
And some in the ditches rotting lie. 
And some on the mountain top are cast 
Wide to the skies where the wild winds 
blow; 
And some are caught in the burning blast; 
And seaward some on the great waves 
One Minute's Boiling Gives 
One-Half More Product 
By Ann Proctor 
Increasing thousands of housewives all 
over the country are making perfect jams 
and jellies by the new Cor to Process and 
passing ou the good news to their friends, 
(’erto (Surejell) is what you have always 
needed—a concentrated, pure fruit pectin, 
put up in 8-02. bottles for home use. 
('erto never fails; it is economical, not 
alone because it saves your time and anxi¬ 
ety, hilt because the short boiling period 
(one minute) saves your fruit juice and 
gives you at least one-half more product 
from the same amount of fruit. 
With Ccrto you can make perfect jam 
and jelly from all fruits, even from those 
we have always supposed “would not 
jell.” Please use the fully ripened fruits 
and take advantage of their superior 
color and rich flavor. There is no long 
boiling time to boil this away. With C'erto 
the ripe fruits “jell” perfectly. No mat¬ 
ter what fruit you use — blackberries, 
gooseberries, pears, peaches, grapes, rhu¬ 
barb, or oranges—you will get. better and 
more eeotiomienl results with Ccrto than 
by the uncertain, long boiling, old-time 
way. Ccrto-tmido jams and jellies have 
perfect keeping qualities, 
(’erto has been on the market only a 
little more than a year, yet it has been 
endorsed by such authorities as Good 
Housekeeping Institute, ltoston Cooking 
School. Today’s Housewife’s Testing Lab¬ 
oratory, American Cookery and by Do¬ 
mestic Science writers, teachers and 
lecturers all over the country. You can 
now get Ccrto with the Hook of Recipes 
containing nearly 100 recipes for jams, 
jellies and marmalades from most grocers 
or druggists. Or we will send it by par¬ 
cel post, prepaid, for 35c. He sure to 
include grocer’s name and address, and we 
will see that he carries it for convenience 
of yourself and friends. Just try one bot¬ 
tle of Ccrto; find out for yourself the 
value and usefulness of this highly en¬ 
dorsed, easy, sure, better method of mak¬ 
ing jam and jelly. Y r ou will never go 
hack to the old way. Pectin Sat.es Co., 
Inc,, fiOT. Last Avc.. Rochester. N. Y 
Lightning 
CONDUCTORS 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
Little he recks and little he cares. 
The heedless sower by sea and land. 
For the wasted seed that are choked with 
tears, 
Or the barren seed in the desert sand; 
For the drowned-out seed in the ocean 
tide 
That sink to the boundless deeps below, 
Or with the drifting flotsam ride 
Listlessly ever to and fro. 
Lord of the vineyard and the rose, 
Gardener, take a little heed 
Of thy careless servant, the sower, that 
goes 
Wasting forever the precious seed ! 
—M.E. UUJtEER in New York Sun. 
Natural Yarn Cotton Socks. Not dyed or 
bleached. Just, as they come from the 
machines. Real comfort for 
tender, swollen or blistered 
feet, (live twice the wear of Ij'li I. |J 
dyed stockings. Send 20 cents 111 I 
for Single pair; 05 cents for halt ^ 
down ; or $1.80 per dozen. Sizes L|||j| 
OH-11 V*- Prices west of the Mis- [i f 
sisjdppi River. $1.00 for half 
dozen or $1.00 per dozen. Stale li t i 
To remove ink spots on floor, rub with 
fine sand, wetted with equal parts of 
water and oil of vitriol. When the ink 
is removed, rinse with weak lye water. 
Of course, this removes any finish from 
the wood, which must he treated to make 
it like the rest of the floor. Stains of 
red aniline ink should first be scoured 
with sand, then washed with 4 oz. sul¬ 
phuric acid in 1 pt. of water. Old, dry 
stains are always harder to remove than 
those freshly made. 
Natural Yarn 
Hosiery Mills 
Fleetwood Penna U.S.A 
COFFEE! 
Hot for breakfast in the cn. il 
of the morning. 
Iced for dinner in the) heat 
of the day. 
Makes summer work easy! 
Drink all you want! 
Send only $3.00(check, moneyorderorcash) 
for 10 lbs. of “My Own” coffee, prepaid. 
ALICE FOOTE MACDOUGALL 
Dept. A, 73 Front St, New Y ork, N. Y. 
The following is an excellent preserve, 
known as or-ra-cur. The recipe was 
given us many years ago by an <>ld corre¬ 
spondent, and is asked for every year. 
Five pounds of currants, 5 lbs. of sugar, 
juice and grated rinds of three oranges. 
1 lb. of raisins, chopped and stoned; boil 
all together for 20 minutes and put away 
Retailer’s Regular 35c Grade 
In Sib. Lots 
Bean or 
Ground 
If you don’t know my cotfee I will send 
you 3-lb. to try for $1.00. Money back if 
Fresh From Wholessle Roaster E5 nP ( 
A delicious blend sup- if 
plied direct to families Mi 
at a wholesale price. MSS9 ■ 
Sent Parcel Post Prepaid on receipt of your 
Check. Money Order or Cash. 
Satisfaction Guaranteed or Monty Back 
GILLIES COFFEE CO. E)t. 82 years 
213-230 Washington Street. New York City 
cally. Write for this book and learn how 
SMOOTH-ON IRON CEMENT NO. 1 
eso istve foil tMUrs on motor sn«l WouH©hold 
ropalrn. Sold br lisrtlwsrr *»4 Honor*! 
Storoa In 6 ol, l lb. fcntl f» lb., tins. Also ^ 
lo lsr*or six as. ITT 
SMOOTH-ON MfC* CO, _ ^ ^ON^wGBK 
Sept. 3»-N. J...*, CIW. I*. J-. U. S. A. 
2121. Breakfast coat, 34 to 4C> bust. 
The medium size will require 4Vi "yds. of 
material 3t> in. wide. 4V4 yds. 40, 4% 44. 
20 cents. 
We are asked to give a standard recipe 
for chili sauce. We have used the follow¬ 
ing for many years and consider it ex¬ 
cellent : Peel and chop fine one onion 
and six large tomatoes, add one green 
sweet Spanish pepper and oue small hot 
chili pepper, chopped; then season with 
one cupful of vinegar, one tablespoon 
salt, two teaspoons brown sugar, one tea¬ 
spoon each of ground ginger, cinnamon, 
cloves and black pepper, and half a nut¬ 
meg. Boil slowly until very thoroughly 
cooked, then bottle and seal when cold. 
Is there a single hook in the public 
library in your town which gives an ac¬ 
curate picture of farm life or an interest¬ 
ing story of real farm people? 
Many city people form their opinion of 
farmers and farm life from the books they 
read. Therefore, there ought to be at 
least one good hook picturing real farm 
life, with its mixture of bright, and dark 
sides, in every town or grange library, 
"Hope Farm Notes" is a well-printed 
224-page book, containing 25 interesting 
stories of farm life and country people. 
Many consider it the best hook of country 
life which has ever been published. 
Ask for this book at your library, and 
if it isn't there tell them they ought to 
have it. You will enjoy the book your¬ 
self, and it will give those not familiar 
with farm life a better understanding of 
real country people. 
Many people are making a present of 
this hook lo city friends or to their town, 
grange or school library, and it is always 
considered a welcome aift. 
The price is only $1.50, postpaid. Just 
fill out the coupon below and mail with 
a check or money order. 
RUBAI, NEW YORKER, 
333 West 30th St., New York. 
Gentlemen.—Enclosed ftnd $1.50, for which 
mall me a elotb-bound copy of Hope Farm Notes. 
up. This takes from 15 to 20 minutes. 
Return to bread pan and let rise to twice 
its original size, which takes about an 
hour in the Summer. Then form into 
loaves and let rise till light, and bake 
one hour in a moderate oven. 
I do not think this thmr needs as hot 
an oven to hake as the bought flour, but 
warming the flour and keeping the sponge 
warm helps so much in the cold weather. 
Our family cats 10 loaves per week 
now. so 1 mix 2 qts, of flour with 1 >4 qts. 
liquid and l 1 /* yeast cakes at night, and 
knead in the quart of flour just the same 
in the morning. This makes a stifler 
sponge, but it can he thoroughly mixed 
with a spoon, and all the stirring that is 
necessary at. this time is to get the flour 
and liquid thoroughly mixed, 
I see in a recent issue of The It. N.-Y. 
a suggestion that seeds and skins of 
grapes should be canned. I cook all to¬ 
gether well, and then while hot stir 
through n colander fine enough to take 
out seeds, add sugar, bring to a boil, and 
eau. This makes a rich sauce without 
the seeds and skins, but with the goodness 
and flavor retained. Of course, if the 
benefit derived from the skins and seeds 
of the grapes is by chewing and swallow¬ 
ing the whole of the grape, my method 
lacks in medicinal value. r. c. D. 
Save Fruit—Make Money 
with the U. 8. Cook st ove Urter. Can 
be tined on Cook or Ghx Stove. Dries 
all fruit* and vegetable*. Thonmtiul* 
in line. Endorsed l,y Agri, Dept. IT. S. 
Got. Sntlafnotion Guaranteed. 
Direction,! free. Price Ifi.fiO and |tost- 
ugc. Write foe foil description and 
price delivered to you. Agent* na„ud. 
AM KK1CAN KTAPORATftK I II. 
Itox J-lt Woyneitboro, Pm. 
Bread from Home-grown Wheat 
I have been much interested in the 
different rules for 'bread-making, because 
that was the first thing I learned to cook 
when I was a child. 12 years old, aud I 
still think homemade bread should be the 
first thing a girl learned to make. 
In this vicinity many farmers have 
their home-grown wheat ground at the 
local mill, and we have done this for sev¬ 
eral years. I have seen no rule printed 
for making bread from home-grown wheat, 
so I am sending mine. We are very fond 
of the bread made from this flour. This 
year the flour seems better than usual, 
and I use it for cakes, pies, doughnuts, 
etc. 
I use dry yeast cakes, because it is too 
much trouble to get. compressed yeast 
twice a week, and the bread seems to be 
just as good. 
For three large loaves or four small 
ones, I take 1 qt. of flour from the barrel 
and sift into bread pan with two table¬ 
spoons of sugar aud one of salt. In Win¬ 
ter I set this on the reservoir of stove 
when l am getting supper. If convenient, 
Skin' Troubles 
■ Soothed - - 
With Cuticura 
Soap, Ointment, Talcum. 25c. everywhere. Sample* 
f ree of Cutlcur* Labor atorieg, Dept. U, Malden, Maea. 
n | OK SLIGHTLY DAMAGED CI1IHIKK1IT 
Darrels Hotel Olilnnniire, Ooefclttiewar*, Ainmlntiinware, elr. 
shipped direct from factory to consumer. Write us 
for particulars. E. SWASEt « CO., Porlland, Maine 
’CHES lor Patchwork ier for house- 
kiitrc, Calicoes. Percale*. Gingham*, etc. other 
,. TEXT I LE STORES, (o< J0IA. »ele«ille. Con*. 
Some Fruit Dainties 
Rhubarb Conserve.—Five pounds rhu¬ 
barb (cut). 2 qts. sweetened peaches 
(mashed), three oranges, oue lemon, 5 
lbs. sugar. 1% lbs. raisins (chopped). 
Cut the rhubarb into half-inch pieces, 
add the sugar and let stand over night. 
Grate the yellow oft the rinds of the or- 
Street or R. F. D 
NEW JERSEY FARMS 
Postdfflce 
State .... 
tllllllll 111 Mill t Mil III IIIII1IIIIII1IIIIIIIIIIIIII 
