‘Che RURAL NEW-YORKER 
t 
595 
Some Irish Potato Desserts 
[All iudications poiut to a very heavy 
acreage of potatoes this year. As one 
form of preparedness, let the home cook 
study new ways of using the wholesome 
esculent.] 
Grated Potato axd I.emox Tart.— 
Wash, peel and gratis sufficient potato 
to make a half-pint. .Vdd one-half cup¬ 
ful of sugar, oue cupful of cold water 
and the grated rind and juice of a lemon 
with ii lialf-teaspooiiful of salt. I'lace in 
a rather small pie-tin. lirst lining the 
edge with pastry; lay strips of pastry 
across, lattice-wise, and hake. 
Irish Potato (’i:eam Pie. —Put 
through a ricer enough freshly-hoiled po¬ 
tato to make oue solid cupful; add two- 
thirds pint sweet milk and two-thirds 
cupful of sugar, a level tablespoonful of 
butter, a half teaspoonful of salt and 
the beaten yolks of two eggs, with one 
teaspoouful of cornstarch rubbed smooth 
in the milk. Gook in .a double-boiler, 
stirring till smoothly thickened (no 
more) ; place in a pastry-lined pan 
(baked till the paste is lightly browned) ; 
add the whites of the eggs beaten stiff, 
then mixed with two tablespoonfuls of 
sugar, aiu^ brown in a rather quick 
oven. 
Irish Potato Lemon* Pie. —Make as 
fur Irish potato cream pie, substituting 
water and the juice of oue lemon for the 
milk, .and adding the grated rind of two 
small lemons. 
Potato Suet Puddixg. —This may be 
used as a sweet pudding oi*, the sugar 
and fruit omitted, to serve with meat. 
Peel and boil tilj. done oue pound of po¬ 
tatoes. Lay them, one by one, in a clean, 
dry cloth and squeeze till all moisture is 
out. Place, when dry, in a bowl and 
add one-fourth pound of shredded, 
chopped beef-suet. Season with salt; 
add enough milk to make a heavy batter, 
and stir well. Dip a large pudding- 
cloth into boiling water and dredge well 
with flour; pour into it the batter (hav¬ 
ing the cloth in a bowl) ; tie securely, 
leaving room to sw<dl; place in a fast- 
boiling kettle of water and boil hard an 
hour. One cup of currants may be added 
w'ith a little sugar or currants alone. 
Italian Potato Puddi.ng (large 
quantity).—Peel, boil and ma.sh six 
medium-large potatoes; add one-eighth 
pound of butter, two dessertspoonfuls of 
flour, a level teaspoonful of salt and 
cupful of cream. Put through a sieve; 
add one-eighth pound of powdered sugar 
(granulated will do), the beaten yolks of 
two eggs, then the stiff-whipped whites, 
and cinnamon to taste. Place in a but¬ 
tered pudding-dish; sprinkle with line 
bread-crumbs and sugar and bake till 
browm. 
Irish Potato and Fruit Pudding.— 
Peel, boil and mash smooth six medium¬ 
sized potatoes; add one tahlespoonful of 
butter, two beaten eggs, three table¬ 
spoonfuls each of cream and sugar and 
the grated rind of one lemon. IMace a 
layer of fresh fruit sliced (or use stewed 
fruit drained) on the bottom of a bak¬ 
ing-dish and on this place the potato. 
Sprinkle sugar on top and bake till 
browned in a moderate oven. j5erve hot 
with milk. 
Old-time Potato Pudding. —To one 
pound of potatoes boiled, drained and 
mashed while hot, add one-fourth pound 
each of butter and sugar (well 
creamed) three well-beaten eggs, four 
tablespoonfuls of lemon juice, a half 
teaspoonful each of salt, nutmeg, cinna¬ 
mon and ginger, or two of grated 
lemon-peel, and bake. The whites of two 
eggs only may be used, the third, beaten v 
with another white and two tablespoon¬ 
fuls of sugar added, to be used as a 
meringue. Add the meringue when the 
pudding is nearly done, then brown it 
and remove from oven. 
Potato Flour Pudding. —Into a 
quart of rich milk, brought to boiling 
point, stir one-fourth pound of potafo 
flour. Add three ounces of butter, four 
of sugar, a teaspoonful each of cinnamon 
and nutmeg and half a teaspoonful of 
salt. Heat thoroughly in a double-boiler, 
then gradually add four eggs. Pour into 
a pudding-dish and bake half an hour. 
Serve cold with sugar and milk. (Po¬ 
tato flour may be bought in package 
form.) 
Irish Potato Cheese Cakes. —No. 
1. Boil one-fourth pound of lemon-peel 
until tender, then mix with one-fourth 
pound of sugar and six ounces of potato 
(boiled and mashed). Melt one-fourth 
pound of butter in one-fourth cupful of 
cream; beat all together and set aside 
till cold. Line little pans with pastry; 
hake lightly; fill two-thirds full with the 
mixture; sprinkle with sugar and bake 
thirty minutes. 
No. 2. Break six eggs, separating 
yolks and whites. Beat the yolks 
smooth; add half a pound of butter, 
creamed with a half-pound of sugar, a 
little salt and the grated rind of one and 
one-half large lemons, with their juice. 
Cook slowly in a double-boiler, adding 
gradually a pint of uncooked, grated po¬ 
tato, stirring meantime that the eggs 
may not curdle and roughen the mix¬ 
ture. Liue some little pans with pastry 
and lightly bake, then fill with the po¬ 
tato mixture; place on top of them a 
meringue made of the whites of the eggs 
and a half cui)ful of sugar. Bake quick¬ 
ly. If pans are properly tiny this will 
make about three dozen, so that one- 
half the quantity may be sufficient. 
RILEY M. FLETCHER DERRY. 
The Home Dressmaker 
(Continued from page 593) 
flat bead ornament in front. There are 
a good many round hats having a brim 
four or five inches wide turned up all 
around. They have very little trimming; 
merely a single small feather ornament 
at a becoming angle, a plaque of beads 
and ribbon, or two large-headed pins. An 
excess of trimming is most unfashionable 
nowadays, and nothing looks quite so 
dowdy and obsolete as a hat loaded with 
feathers. A good many small toques are 
trimmed with a high plume of coque 
•feathers directly in front. Though large 
Illumes are out of style, there are many 
fancy ostrich feathers, clipped and twisted 
into all sorts of shapes. There are large 
pompous, clusters of little pompons like 
feather buttons, and massed bands of 
feathers on a flat foundation. The new 
flower-trimmed hats .show a touch of 
velvet among the flowers, often banding 
of ribbon velvet under the flowers. We 
saw one window entirely filled with black 
hats trimmed with pale putty color, and 
they looked very smart. Some had the 
brims faced with putty-colored crepe de 
chine, others had the top of the brim 
partly covered with it. Some were 
trimmed with wings or fancy feathers of 
the color, and some had black trimming 
on the putty-colored covering of the 
brim. This combination goes with many 
colors, and makes a .stylish hat to wear 
with black al.so. 
SiriTS AND Co.\TS. —Some very hand¬ 
some and expensive suits of black satin 
are shown, and it would appear that they 
are to be^in style again. This makes a 
very dressy .suit for an elderly woman; 
a plain black satin gown, having 
Georgette crape or other thin material 
combined in the waist, to make it cooler, 
and a well-cut coat of the satin will 
make an excellent appearance. A rather 
stout woman, however, would do well to 
select taffeta rather than satin, as the 
glistening satin reflects the light in such 
•a way as to give an impression of size, 
whereas the 'taffeta will make one look 
slimmer. With such a suit, and a small 
hat of lisere or other .soft straw, trimmed 
with small white roses or violets, “moth¬ 
er” will loo'k very nice. In buying violets 
for hat-trimming it is well to select those 
with the rather reddish amethyst tint of 
single violets; those with a bluish purple 
are often very unbecoming in hat-trim¬ 
ming. There is an effort to introduce two- 
piece suits having a plaid or checked 
skirt, with a jacket of solid color; they 
suggest sports suits, but are intended for 
street wear. Plaid wool skirts, having 
a good deal of black in the plaid, are of¬ 
fered for wear with black 'velveteen 
coats. Most of the cloth suits are rather 
plainer and more strictly tailored than 
hast year. In Spring coats there are 
.some very plain military styles of gabar¬ 
dine and covert cloth, and also loose cape 
coats of cloth, silk and velvet, the latter 
often trimmed with marabou, and very 
handsome. 
Sewing Room Hints. —The girl who 
crochets will find plenty of use for her 
shining hook these day.s, for both blouses 
and underwear ai'e trimmed with Irish 
and filet crochet. A narrow picot edge 
makes a handsome finish for collar and 
cuff’s on a fine blouse of handkerchief 
linen or voile. A blouse of tan, rose or 
blue may have white collar and cuffs 
with the picot edge the same color as the 
blouse. 
Princess slips, to wear under thin 
dresses, are made for girls of all ages as 
well as their elders. (Ine garment thus 
takes the place of skirt and underwaist, 
and there is some labor saved in but¬ 
tons and buttonholes. 
Some pretty ready-made dres.ses for 
girls from 12 to 16 were mercerized cot¬ 
ton pongee in solid color, with deep 
bands, belt, collar and cuffs of printed 
cotton crape. It was a slip-on model, 
pleated from neck to hem in front, and 
fastened, like a Russian blouse, with 
crocheted buttons and loops. This style 
of fastening is much used on both chil¬ 
dren’s dres.ses and those for older girls, 
and makes a pretty finish. It saves time, 
too, for those who dislike to work but¬ 
tonholes. 
CLOTHCRAFT 
Clothes SI2 to ^25 
SERGE SPECIALS 
•‘5130” Blue, $16.50 
•‘6130” Gray,$16.50 
•‘4130” Blue, $20.00 
•‘3130” Gray,$20.00 
Made by 
The Joseph & FeiseCo, 
Cleveland 
It takes more than 
good intentions to 
build real worth into 
moderate-priced 
clothes. The Cloth- 
craft Shops specialize 
in this one grade of 
clothing. 
Methods have been 
perfected, speed in¬ 
creased, cost cut down 
until now Clothcraft 
Clothes—scientifically 
tailored, and ready-to- 
wear— yield the ut¬ 
most in fit, looks and 
wear that can be given 
men and young men at 
moderate prices. 
The clothcraft STORE 
IN YOUR TOWN 
Doiv’i f\iss 
//.aroMivd half 
drcivcKed wKgiv 
iheFISH BRAND 
REFLE8LICKER*3.^« 
will keep yoM dry ai\d 
coiwfortablQ. 
DEALERS EVERYWHERE 
OUR eOfli YEAR 
A.J.TOWER CO BOSTON 
ProiitMakingFarm Locations 
IN THE SOUTH 
with lands at low cost, giving best opportunities 
for live stock, dairying, general or special farm¬ 
ing. Healthful and most productive climate; 
school facilities. Facts prove .Southern lands 
are most prohtable in country. Printe<i matter 
on request. M. V. RICUARU.S Commissioner, 
Room 87, Southern Railway System, Washinaton, D. C. 
Your chance Is In Canada. Rich lands and 
business opportunities offer you independence. 
Farm lands $11 to $30 acre; Irrigated lands, $35 
to $50. Twenty years to pay; $2,000 loan i,i Im¬ 
provements, or ready made farms. Loan of live¬ 
stock. Taxes average under twenty cents an 
acre; no taxes on improvements, personal prop¬ 
erty or livestock. Good markets, churches, 
schools, roads, telephones. Excellent climate— 
crops and livestock prove It. Special home- 
seekers’ fare certificates. Write for free book¬ 
lets. ALLAN CAMERON, General Superinten¬ 
dent Land Branch, Canadian Pacific Railway, 303 
Ninth Ave., Calgary, Alberta. 
A^mallPsrm CALIFORNIA will make you more 
H uiiidil rat III jiioney with less work. You will live 
longer and better. Delightfnl climate. Rich soil. Low 
prices. Easy terms. Sure profits. Hospitable neigh¬ 
bors. Hood roads, schools and churches. Write for 
our SanJoiiquiii Valley Illustrated folders, free. C. 1. 
8eagrave$, Industrial Commissioner A.T. A S. F. Ry ,1963 Ry< Each., Chicago 
NEW YORK STATE FARMS 
Tell us what kind of farm you want and 
how much cash you can pay dowUi and we 
will prepare purposely for you a list of Just 
such place.s in many parts of the State. 
THE FARM BROKERS' ASSOCIATION. Inc.. ONEIDA, NEW YORK 
Other officea thruuffhout the State, 
For Sale—Fruit Farms Hudson River Valley 
Write PLATT & TEATOR, Red Hook, N. Y. 
Canada Offers 
160 Acres Land 
Free to Farm Hands 
Bonus of Western Canada 
Land to Men Who Assisi 
in Maintaining Needed 
Grain Production. 
The demand for farm labor in Canada is so great 
that as an inducement to secure at once the neces¬ 
sary help required, Canada will give one hundred 
and sixty acres of land free as a homestead 
and allow the farm laborer, who files on land, to 
apply the time he is working for other farmers as 
residence duties the same as if he had lived on the 
land he had applied for. This offer made only to 
men working on Canadian farms for at least 6 
months during 1917, thus reducing the necessity of 
actual residence to 2 years instead of 3 years, as 
under usual conditions. This appeal for farm help 
is in no way connected with enlistment for military 
service but solely to secure farm laborers to in¬ 
crease agricultural outpuK A wonderful opportun¬ 
ity to earn good wages while securing a farm. 
Canadian Government will pay all fare over one 
cent per mile- from St. Paul and Duluth to Cana¬ 
dian destinations. Information as to low railway 
rates, etc., may be had on application to 
O. G. RUTLEDGE 
Canadian Government Agent 
301 E. Genesee St., Syracuse, N.Y. 
BOOKS WORTH READING 
Ijl How Crops Grow, John.son. 1.50 =i| 
y Celery Culture, Beattie.60 |j| 
H Greeiiliouse Construction, Taft.... 1.60 If 
The Rural New Yorker, 833 West 80th St., N. Y. 
Let Us Cook 90 Meals 
Put a Kalamazoo in your home on our 30 days’ trial 
plan. Let us show you what Kalamazoo 
stove quality is and how to save 
money. Your money promptly re- nirac - 
turned if not satisfied. 300,000 From ^ 
owners now recommend Manufacturers 
Kalamazoos. Let us . s ^ Write for our catalog I 
refer you to some and see color illustrations of | 
near you. newest style ranges —new fea- 
tures.white enamel splasher backs.etc. 
Highest quality at wholesale factory 
prices. We pay freight and make quick 
FREIGHT PREPAID shipment. Ask for Catalog No.114. • 
KALAMAZOO STOVE CO.. Mfrs., Kalamazoo, Mich. 
Stoves, Ranges, Gas Ranges, Furnaces, White Enameled Metal | 
Kitchen Kabinets and Tables; 3 catalogs—please say which you want. 
AKaleiKvazoo 
v.st.r.r.'- Direct to 'Vbu 
