1904 
169 
Notes from a Kansas Kitchen. 
When lemons are cheap it is wise to 
lay in a supply. Early last Fall we 
found at the grocer’s several dozen small 
lemons, rather dry, which he offered for 
10 cents a dozen. When cut we find they 
are thin-skinned and full of juice, su¬ 
perior in fact to the large fresh lemons. 
In my younger days I never knew of 
any way to make a pie of lemons except 
to slice them and make with two crusts; 
they were very good but took several 
lemons for one pie. As eggs were high 
I tried an experiment and was so pleased 
with my success that I have handed 
around the recipe to many who declare 
the pie superior to the lemon custard 
made with eggs. We have one of these 
glass lemon squeezers, and I take the 
juice from two of these small lemons for 
4645 Child’s Russian One Piece 
Dress, 4 to 10 years. 
a large pie, 1% cupful of sugar, four 
tablespoonfuls of flour, a pinch of salt. 
Stir this with the juice of the lemon, 
then add iy 2 cupful cold or warm (not 
hot) water, more water if the plate is 
unusually large. Have both under and 
top crusts, bake quickly, and do not cut 
until cold. When perfect it is a quivery 
jelly melting in the mouth; if too much 
flour is used it will be too thick; it all 
depends on the size of the pie. Experi¬ 
menting once or twice will soon show 
one the proper amount. If a richer pie 
is desired a few bits of butter can be 
added, but my husband says it is good 
enough for anyone without, and he 
knows what is good. 
Another excellent plan is to lay in a 
supply of these dried lemons, take the 
juice, sweeten, boil up and can; it is al¬ 
ways ready for pies, lemonade, etc., and 
when lemons are 30 and 40 cents a dozen 
what a delightful feeling it is to know 
4646 “ Buster Brown” Suit, 
2 to 6 years. 
we are prepared, and the market has no 
effect on our lemon pies. 
A friend here in southern Kansas told 
me she often bought quantities of these 
dried-up lemons, put them in a stone 
jar in water, put a plate over them and 
a press to keep them under the water 
(as we do cucumbers in brine), and they 
would freshen and look as plump as be¬ 
fore getting dry; that she had kept them 
so for months. These things are worth 
knowing, and much is saved by looking 
after the little things. The same friend 
told me how she smoked hams and made 
bacon on a small scale. She put a pan 
of cobs in her oven (a small one), putin 
her ham or side of meat in another dish, 
started her fire same as if it was in a 
barrel, shut the doors and left it until 
there was no more smoke, then turned 
the ham or bacon, made another smoke 
and continued this until it was found to 
be done sufficiently. It was little more 
work, she said, but she preferred it to 
the barrel as all the smoke was utilized. 
THE RURAL NEW-YORKER. 
Another item of interest from this 
housekeeper was that she saved all bits 
of cake, dried and rolled them and put 
in her fruit cake. “I add the cake 
crumbs just before I put in the fruit. 
When I want an extra fruit cake for 
Thanksgiving, Christmas, or a wedding. 
I always make it a point to have cake 
crumbs to put in. I don’t know why it 
makes a difference, but it does.” 
A few years ago I received from a 
friend in Michigan a box of pretty sea 
shells that came from the Indian Ocean, 
around this box was a “kitchen towel,” 
she called it, made of a yard square of 
bedticking, not new. It was hemmed 
and had a loop of tape to hang by. I 
never had a handier article in my 
kitchen; for taking out pies, cake, bread, 
etc., from the oven it was far superior 
to holders. When soiled it was easily 
washed and could be boiled—old ticking 
(of course not too old) is better because 
more pliable. [We always have a supply 
of these oven cloths, made from stout 
old washing material, such as worn can¬ 
ton flannel or ticking. They are better 
than smaller holders for handling hot 
utensils, and remove the temptation to 
scorch good dish towels by such use.— 
Eds.] 
A new way to me to prepare turnips 
is to cut them in dice, cook until tender, 
make a thickening of flour and milk, but 
first cook down until nearly dry. Pour 
in a cupful of sweet milk, boil up and 
put in the thickening, similar to prepar¬ 
ing salsify. It is very nice, and several 
who disliked turnips thought them fine 
this way. mrs. fred. c. joiutson. 
The Rural Patterns. 
One-piece dresses are always becom¬ 
ing to children and are much liked by 
many mothers because of their simplic¬ 
ity as well as style. This one is made of 
mercerized linen suiting in rose color, 
with stitched bands of white, but is 
adapted to childish wool fabrics as well 
as those of linen and cotton. When 
lapped right side over left, as shown, 
it is suited to girls, but can be lapped 
left over right and made equally appro¬ 
priate for boys who have not yet dis¬ 
carded frocks. The dress is made with 
fronts and back and is fitted by means 
of shoulder and under-arm seams. At 
the waist is a belt, slipped under straps 
at the under-arm seams, that serves to 
keep it in place. The sleeves are full, 
finished with straight cuffs rounded at 
one end. The quantity of material re¬ 
quired for the medium size (eight 
years) is 3 y 2 yards 27 inches wide, three 
yards 32 inches wide or two yards 44 
inches wide, with one yard of contrast¬ 
ing color for bands. The pattern No. 
4645 is cut in sizes for children of 4, 6, 
8 and 10 years of age; price 10 cents. 
“Buster Brown” is a familiar figure in 
the colored newspaper supplements, and 
his costume will be found a desirable 
model for other small boys, a commen¬ 
dation which could not be applied to 
his conduct as portrayed. Like the 
stylish “Peter Thompson” sailor suits, 
the “Buster Brown” blouse is closed 
down the front, and is drawn on over 
the head. The suit consists of blouse 
and trousers. The blouse is shaped by 
means of shoulder and under-arm seams 
and includes full sleeves with roll-over 
cuffs and a belt that is passed under 
straps attached at the under-arm seams. 
At Ihe front is cut a short opening that 
is concealed by the tie. The trousers 
are in knickerbocker style, drawn up 
under the knees and allowed to droop. 
The quantity of material required for 
the medium size (four years) is 3 y 2 
yards 27 inches wide, 3% yards 32 
inches wide or 2 y 2 yards 44 inches wide. 
The pattern No. 4646 is cut in sizes for 
boys of 2, 4 and 6 years of age; price 10 
cents from this office. 
If you use Grain-0 in place of 
coffee you will enjoy it just as 
much for it tastes the same; yet, it 
is like a food to the system, dis¬ 
tributing the full substance of the 
pure grain with every drop. 
TRY IT TO-DAY. 
At grocers everywhere; 15c. and 26c. per package. 
JL EST. 1847. ^ 
Allcocks 
POROUS PLASTERS 
A universal remedy for pains in the back (so frequent in the case of 
women). They give instantaneous relief. 
Wherever there is 
a pain a Plaster 
should be applied. 
■W 
Kor Putins in the region of the 
Kidneys, or for a Weak 
Buck, the plaster should be 
applied as shown above. 
Wherever there is pain apply 
Allcock’s Piaster 
Rheumatism, 
Colds, Coughs, 
Weak Chest, 
Weak Back, 
Lumbago, 
Sciatica, 
&C», &Ca 
Allcock’s Plasters 
are superior to all 
others. 
For Rheumatism or 1’nins 
in Shoulders, Elbows or else¬ 
where, or for Sprniiis, St iII'- 
ncss. etc., and for AcIiIiik 
F eet, Plaster liould he cut size 
and shape required and applied 
to part affected as shown above. 
Neglect of a Cough or Sore 
Throat may result in an Incur¬ 
able Throat or Lung Trouble. 
For relief use BROWN’S 
BRONCHIAL TROCHES. 
Sold in Boxes only. / sp 7 
Avoid imitations. rfbiu <7$ 
Stops 
Chills 
“PainkUkt 
(PERRY DAVIS’) 
Cures 
Colds 
WATCH and CHAIN pnpp 
FOIL A DAI’S WORK r I \ 12 , 11 , 
It coati you nothing to own thii 
wCautiful, guaranteed, Stem-Wind and 
Btem-S«t Watch, Chain and Charm. 
Writo at once, and we will mail you, 
postpaid, our premium list with 20 
packagcn of BLUINE to sell for ten 
cents each. Send ns the money you 
get for the BLUINE, and we will 
forward you the Watch, Chain and 
Charm FREE. 
BLUINE MIG. CO.. 
Concord Junction, Mass. 808 Mill Street. The old reliable firm 
who sell honest goods and give valuable premtuma. 
Burlington 
Route 
Created Wealth 
Something from nothing—a garden from a desert. Such is 
the history of irrigated sections. Take land that sells for fifty 
cents an acre, put water on it and it sells for—what? There 
are quarter sections of land in the irrigated sections of Colo¬ 
rado that cannot be purchased for $20,000, and which earn a 
remunerative interest on that valuation. 
And yet you can purchase irrigated lands where the soil is 
perfect beyond belief, where the water supply is inexhaustible, 
where climatic conditions are healthful and exhilarating, where 
fuel is abundant and cheap, for from $15 an acre up. 
The Big Horn Basin of Wyoming has been but recently made 
available for settlement by the extension of the Burlington 
railroad. The irrigation companies must have settlers along 
their ditches, and they offer substantial inducements in the 
shape of low-priced water-rights and lands. 
HOW LONG WILL THIS CONDITION CONTINUE? 
None may say surely, but it won’t be for long, and the 
sooner you invest the cheaper will you be able to do so, for the 
advance is just as sure as has been the advance in the price of 
similar lands in other sections. 
Cheap tickets on sale to the Big Horn Basin via the 
Burlington Route every day in March and April. For full par¬ 
ticulars fill out and mail this coupon. 
P. S. EUSTIS, Passenger Traffic Manager, 
209 Adams Street, CHICAGO. 
AG 16 
Please send me a copy of your Big Horn Basin folder and 
information about the cheap tickets. 
Name__ 
Address. 
N14 
JAYNE’S EXPECTORANT 
CURES THE WORST COLDS. 
For 73 years the Standard Cough Remedy. 
