I'll. 7 >. 
THE RURAL NEW-VOK IvEK 
451 
House-Cleaning Time. 
Part II. 
When cleaning windows begin with the 
blinds first. If they are removable take 
them out in the back yard. Brush the 
dust from them with a stiff brush, then 
follow with a dry cloth, and this with 
one dipped in kerosene, and your blinds 
will look as if freshly painted. If the 
window sashes can be removed take them 
out also, one at a time. Dust the inside 
of the casement with a dry cloth, then 
wash with soapy water and wipe dry. 
Clean the outer sill thoroughly, using 
scouring soap if necessary, cleaning out 
corners and cracks with a pointed stick 
—a wooden skewer is excellent for this. 
Rub window glass and sash first with 
a dry cloth, then wash the sash with 
soapsuds, and wipe with a soft cloth. 
Cor the glass any of the special soaps 
or powders prepared for this purpose are 
good. Wash, rinse and dry, then polish 
with a perfectly clean soft cloth—old 
Summer underwear or cheese cloth make 
admirable window cloths. If there are 
paint or putty spots on the glass, a lit¬ 
tle turpentine and hard rubbing will 
usually remove them. 
Be careful what soap you use on your 
painted walls and woodwork. Soap 
strong with caustic alkali is not good 
for any sort of paint. Borax soap or the 
borax powder with a little ammonia in 
the water is safest. Wipe off all dust 
with a soft cloth before beginning to 
clean it. Have two pails, one with hot 
soapy water and one with clear tepid 
water, with a soft clean cloth in each. 
Clean the paint first with the hot soapy 
water, using your skewer with the cloth 
folded over it for corners and crevices, 
then rinse with the tepid water and wipe 
dry, finishing one spot before beginning 
another. 
Walls that are papered should be 
dusted either with a long handled brush 
or a broom covered with a cloth. Spots 
<»n the paper can often be removed by 
rubbing them with a piece of stale bread 
or powdered chalk tied in a square of 
rheese cloth. 
A mixture of boiled linseed oil and 
turpentine, half and half, makes an ex¬ 
cellent polish for varnished furniture and 
woodwork. Kerosene oil is not only a 
good cleanser but polishes. Apply a 
small quantity with a woolen cloth, then 
tub with a clean one until there is no 
trace of oil left on the surface. Wicker 
furniture in the natural finish should be 
thoroughly brushed with a dry brush, 
then scrubbed with hot borax soapsuds, 
rinsed and allowed to dry quickly in the 
sunshine Painted or enameled wicker 
or white enamel furniture can be rubbed 
clean with a cloth wrung out of hot 
water, with a little whiting if necessary. 
Upholstered furniture should be brushed 
very thoroughly with a not too stiff brush 
or gently whipped, then brushed, and 
afterwards wiped with a cloth dampened 
with alcohol. 
Rugs should be laid on the grass and 
whipped with a long limber switch or 
whip, on both sides, then swept with 
a damp broom, and finished by going all 
over them with a cloth dampened with 
ammonia water. A very dirty rug may 
be cleaned by laying on the grass in 
the sun and covering it thickly with 
moist sawdust; allow it to lie all day, 
then first brush with a stiff broom, and 
follow this with the softer one, and lastly 
go over it with the cloth wrung out of 
ammonia water. 
Portieres and other hangings should be 
lightly shaken then hung on a line and 
thoroughly brushed. Curtains that will 
stand soap and water should be washed. 
Fabrics and colors that will not wash 
well can be successfully dry-cleaned at 
home by laying them out smoothly, one 
above the other, with a thick layer of 
cornstarch and magnesia sprinkled be¬ 
tween them. Let them lie for a day or 
two, then hang in the sunshine and brush 
well. ROSAMOND LAMPMAN. 
German Potato Pancakes. 
OULD you give me the recipe for 
genuine German potato pancakes? 
MRS. M. M. A. 
The following recipe, which we use 
in our own household, was given us by a 
German friend: Peel and wash four 
medium-sized potatoes, then grate with¬ 
out cooking. Add a pinch of salt, and 
two well-beaten eggs; then stir in enough 
sifted flour to make the consistency of 
fritter or pancake batter. Have fat in 
the frying-pan very hot, and drop in bat¬ 
ter in small pancakes. They must be 
cooked carefully; if the fat is not hot 
enough the pancakes do not hold together 
well, and if they are not cooked enough 
they have a raw potato taste, but proper¬ 
ly cooked they are good. They are ex¬ 
cellent. served with boiled meat. 
Embroidery Designs. 
No. 810. Child’s hat, stamped on 
round thread, imported white linen with 
mercerized floss to flush, either light blue, 
lavender or white as preferred, price 50c. 
Transfer pattern 10c. 
No. 815. Infant’s bib, stamped on 
white embroidery cloth with baby blue 
and white mercerized floss, price per pair 
35c. Transfer pattern 10c. 
“Best Yet” Lemon Pie. 
ILL you please reprint recipe for 
“best yet” lemon pie, by Margaret 
Cavanaugh Daly? I had it and 
lost it. MRS. a. r. 
Beat together one cupful of sugar, one 
level tablespoonful of flour, juice and 
grated rind of one lemon, yolks of three 
eggs. Just before putting the filling in 
the crust add one and one-fourth cup of 
fresh milk. Bake carefully and not too 
long. Beat the whites stiff, add one-third 
cupful of sugar, cover pie with this 
meringue, and brown lightly in the oven. 
Fish and Meat Food Values. 
HE New York City Health Depart¬ 
ment has issued a statement of food 
values and cost, comparing fish and meat 
The following lists are r : ven: 
FISH. 
naddock contains 18 per cent protein; 
sells for seven cents a pound. 
Herring contains 19 per cent protein; 
sells for eight cents a pound. 
Bluefish contains 19 per cent protein; 
sells for 10 cents a pound. 
Codfish contains 18 per cent, protein; 
sells for 12 cents a pound. 
Eels contain 18 per cent, protein; sells 
for 15 cents a pound. 
BEEF. 
Chuck contains 19 per cent protein; 
sells for 24 cents a pound. 
Rump contains 19 per cent, protein; 
sells for 28 cents a pound. 
Round contains 21 per cent, protein; 
sells for 28 cents a pound. 
Sirloin steak contains 19 per cent, 
protein; sells for 30 cents a pound. 
Ribs contain 18 per cent, protein; 
sells for 20 cents a pound. 
Protein is the chief “muscle-maker” in 
food in the most concentrated form ; we 
require it to make up waste in the body 
machinery. It is usually the most expen¬ 
sive part of the dietary. Many people 
say that fish is not “hearty” food, a fact 
not borne out by the Board of Health’s 
list. Along the seacoast, and also in lo¬ 
calities bordering on the Great Lakes, 
fish is plentiful and cheap, yet many 
households use it in very limited degree. 
Farther inland there are many places in 
our great country where fresh fish is not 
at all plentiful, or is practically limited 
to the smaller pan fish. We think there 
is need to study more varied methods of 
cooking fish and also the simple but 
savory sauces that foreign housekeepers 
use with baked or boiled fish. Among 
genuine American dishes, fish chowder is 
savory and satisfying as the famous 
French bouillabaisse. 
When you write advertisers mention The 
I!. N.-Y. and you'll get a quick reply and n 
•square deal.” See guarantee editorial page. 
More About Potatoes. 
Potato Dumplings.—Boil six large po¬ 
tatoes and mash, seasoning with one-half 
teaspoonful salt. Place on a board. Add 
to this one egg and one-half cupful flour; 
knead into a dough. Roll out into strips, 
one-half inch thick, and cut into inch 
lengths. Sprinkle the pieces with flour, 
so that they are quite dry. Place enough 
of the dumplings in a saucepan of boiling 
water to allow them freedom to swim, 
and allow them to boil about eight min¬ 
utes. Remove the dumplings from the 
water, with a perforated spoon, to a hot 
frying pan, in which one cupful bread 
crumbs have been browned in about two 
tablespoonfuls butter. All of the dump¬ 
lings can be placed in the pan at the 
same time. They should be stirred from 
time to time, until nicely browned, keep¬ 
ing a small fire under the pan. Serve 
hot. 
Lyonnaise Potatoes.—Put 1% table¬ 
spoonfuls of butter in a frying pan; when 
melted add a scant tablespoonful of 
chopped onion; let it slightly color', then 
add two cupfuls of cold boiled potatoes 
cut into dice. Stir until the potato has 
absorbed all the butter and become slight¬ 
ly browned; then sprinkle with salt, pep¬ 
per and a tablespoonful of chopped pars¬ 
ley. Mix well and serve very hot. 
Hashed Brown Potatoes.—Cut or chop 
finely a quart of cold baked or boiled 
potatoes and put them down in a frying 
pan in which has been dissolved a table¬ 
spoonful of butter and an equal quantity 
of tried-out suet or beef dripping. Let 
the potatoes simmer in this and season 
with pepper and salt; have the pan cov¬ 
ered. When the potatoes seem rich and 
moist throughout and browned under¬ 
neath add a sprinkling of finely-minced 
parsley and with a large, flexible knife 
loosen the potatoes from the bottom of 
the pan, turning the sides over toward the 
middle as in making an omelet, and slip 
them carefully on to the serving dish. 
For a pint of potatoes use half the quan¬ 
tity of butter and drippings. 
T HIS is the way my grandmother used 
to make pumpkin loaf: One quart 
milk, one pint stewed pumpkin, (after 
being put through a colander), one scant 
pint cornmeal, one-half cup molasses, one 
large teaspoonful soda, one teaspoonful 
salt. Put milk, pumpkin, molasses and 
salt on stove till scalding hot, then sift in 
gradually, stirring all the time, the meal. 
When it is well thickened, add soda wet 
with a little inilk. Turn into a well- 
greased pan and bake in a slow oven four 
hours. I make mine just after dinner, 
bake the required time, take from oven, 
and let stand in the pan till morning, 
then put in a moderate oven for one-half 
hour with thick paper over it to keep 
from drying. We like this with a slice 
of ham and its gravy. mbs. a. w. h. 
and about the man 
This Washer 
Must Pay for 
Itself. 
A MAN tried to sell me r horse once. He 
said it was a fine horse and 1 had nothing 
tlie matter with it. I wanted a fine horse. 
But, I didn’t know any¬ 
thing about horses 
much. And I didn't 
know the man very 
well either. 
So I told him I want¬ 
ed to try the horse for 
a month. He said ‘‘All 
right, but pay me first, 
and I’ll give you back 
your money, if the horse 
Isn’t all right.” 
Well. I didn’t like 
that. I was afraid the 
horse wasn’t ‘‘all right” 
and that I might have 
to whistle for my mon¬ 
ey if I once parted 
with it. So I didn’t 
buy the horse although 
I wanted it badly. Now 
thiR set me thinking. 
You see I make 
Washing Machines—the 
”11)00 Gravity” Washer. 
And I said to myself, 
lots of people may 
think about my Wash¬ 
ing Machine as I 
thought about the horse, 
who owned it. 
But I’d never know, because they wouldn’t 
write and tell me. You see I sell my Washing 
Machines hy mall. I have sold over half a mil¬ 
lion that way. 
So. thought I, it is only fair enough to let 
people try my Washing Machines for a month, 
before they pay for them, just as I wanted to 
try the horse. 
Now, I know what our “1900 Gravity” Washer 
will do. I know it will wash the clothes, with 
out wearing or tearing them, in less than half 
the time they can be washed by hand or by any 
other machine. 
I know it will wasli a tub full of very dirty 
clothes in Six minutes. I know no other ma 
chine ever invented can do that, without wear 
lug out the clothes. 
Our “1900 Gravity” Washer does the work so 
easy that a child can run it almost rs well as a 
strong woman, and it don’t wear the clothes, 
fray the edges nor break buttons the way all 
other machines do. 
It. just drives soapy water clear through the 
fibres of the clothes like a force pump might. 
So, said I to myself, 1 will (To with my “1900 
Gravity” Washer what I wanted the man to do 
with the horse. Only I won’t wait for people 
to ask me. I’ll offer first, and I’ll make good 
the offer every time. 
I.et mo send you a "1900 Gravity” Washer on a month’*- 
free trial. I’ll pay the freight out of my own pocket, and 
If you don’t want the machine after you’ve used it a 
month. I’ll take it back and pay the freight too. Surely, 
that is fair enough, isn't it I 
Doesn't it prove that the " 1900 Gravity ” Washer must 
be all that I say it is I 
And you can pay me out of what it saves for you. It 
will save it's whole cost in r few months, in wear and 
tear on the clothes alone. And then it will save 60 cents 
to 76 cents a week over that in washwoman’s wages. If 
you keep the machine after the month’s trial. I’ll let you 
pay for it out of what ft saves you. If it saves you 60 
cents a week, send me 60 cents a «eek ’till paid for. I’ll 
take that, cheerfully, and I’ll wait for my money until 
the machine itself earns the balance. 
Drop me a line today and let. me send you a book about 
the ” 1900 Gravity ” Washer that washes clothes in e 
minutes. 
Address me this way—H. L. Barker, 1489 Court Jtreet 
Binghamton, N. Y. If you live in Canada, address 1900 
Washer Co., 357 Yonge bt., Toronto, Ont. 
FLORIDA GRAPEFRUIT 
and ORANGES RIPENED 
IN THE SUNSHINE ON THE TREES 
Are sweet and healthy. My fruit is cut and 
shipped direct from my grove prepaid to the 
consumer ::::::::::::: 
GRAPEFRUIT, per standard SO lb. box, $1.00 plus Ex. 
ORANGES, . 1.75 “ 
MIXED, “ “ ** “ 1.50 “ 
Write for delivered prices to your station. 
L. A. HAKES 
Winter Park, Orange Co., Florida 
MILKfANS 
Freed of Clots 
and Grime 
Thoroughly 
Id Dutc 
Cleanser 
Chaser 
Dirt 
Sifter Can, 
with Full 
Directions, 10c 
