■Ghe RURAL NEW-YORKER 
1243 
of corn or in season raw corn scraped 
from the cob. The cobs may be boiled 
while the potatoes are being prepared and 
this corn water used for the chowder. 
When the corn is heated through season 
the chowder well with salt and pepper 
and add from a pint to a quart of mlik. 
Lot it come to a boil again and just be¬ 
fore serving add as large a piece of but¬ 
ter as you think proper. The chowder will 
be very good without the butter, but bet¬ 
ter with it. Serve with crackers or small 
homemade biscuits, preferably graham or 
whole wheat. 
For a shrimp chowder proceed as above, 
substituting a can or two of shrimps for 
the corn. Or well soaked-out codfish may 
be used instead of com or shrimps, mak¬ 
ing a palatable salt cod chowder. 
Scalloped potatoes are a good supper 
dish. Peel raw potatoes and slice thin. 
Rub well with butter a round tin bak¬ 
ing dish, shallow for the size, put in a 
layer of potatoes and sprinkle with salt, 
and pepper and small pieces of butter, 
then add a layer of cracker crumbs, sea¬ 
soning with salt, pepper and butter, and 
repeat layers till dish is full, having well- 
buttered cracker crumbs on top. Add 
from one to two cups milk, cover and 
bake till potatoes are tender, about an 
hour. 
Fried corn cakes are good and hearty 
for either breakfast or supper. Twelve 
ears of com, each row of kernels cut 
through with a sharp knife and pulp 
scraped out with back of knife. Add to 
pulp two large spoonfuls of milk, two of 
flour, two beaten eggs and about an 
eighth of a teaspoonful of baking soda. 
Season well with salt and pepper and 
fry on a griddle with pork fat. 
Creamed cabbage, another good supper 
dish for working people, is prepared by 
boiling a cabbage tender in salted water, 
draining it well, cutting it across several 
times with a knife, and covering it with 
this sauce: Melt two tablespoonfuls of 
butter, add one heaping tablespoonful of 
flour, then stir in two cups of milk. Let 
it boil, and add more milk if it gets very 
thick. Season well with salt and pepper, 
pour it hot over the hot cabbage and 
serve at once with mashed potato. 
LOUISE PRINCE FREEMAN. 
Pumpkin Loaf 
The following recipe was in use 80 
years ago: Two cups of stewed pumpkin, 
one of white flour, two cups sweet milk 
and cornmeal to make a batter stiffer than 
for corn bread, soda, salt and molas.scs. In 
making I varied the recipe somewhat— 
and the result was pleasing. l. e. s. 
This is how my grandmother and 
mother have made it, and how I make it 
myself. We always bake it all the after¬ 
noon in a moderately hot oven—putting 
the pumpkin-loaf in a baking dish and 
covering it with a tin pan or agate 
platter if the oven is too hot. Put about 
1^4 quart of well-stewed pumpkin in a 
baking dish, earthen preferred; then add 
cornmeal until it is stiff, salt it to taste, 
then stir in enough molasses to m.-tke it 
quite sweet. You will have to use your 
own judgment about the molasses. We 
always sqrved it in the baking dish, and 
sliced it and ate it with butter. Every¬ 
one always wanted the outside piece. If 
it is baked just right, the top of it is 
crisp and sweet. If one preferred it 
spiced, the spices could be added. My 
grandmother’s home was on Long Island, 
New York State, and she taught mamma 
how to make it and my mother taught me 
—that is all the rule we ever had. I 
don’t believe there is a rule for it in 
the world. That is why it is so alluring 
—it is not a common dish. Children 
who have eaten it never foi’get that deli¬ 
cious taste. I have eaten at many tables 
and my mother has travelled extensively 
in this and other countries, but we never 
ate a pumpkin-loaf anywhere except in 
our own home. mrs. c. k. w. 
Substantial Irish Potato Soups 
Part I. 
A Swiss Potato Soup. —Peel and 
cook till half done six large potatoes, then 
slice and fry them in two tablespoonfuls 
of buttei’, seasoning with salt, pepper, a 
blade of mace (or prnch of nutmeg) a 
bay-leaf, and one-fourth pound of minced 
ham. When quite done add to the pota¬ 
toes one quart of meat stock; thicken 
slightly with a tablespoonful of flour 
rubbed smooth in a little cold water; add 
a half-teaspoonful of sugar and the un¬ 
cooked yolks of two eggs beaten with a 
tablespoonful of cold water. Put through 
a sieve and serve. 
An Itai-ian Potato Soup. —Peel and 
parboil four large potatoes in a quart 
of slightly salted water; strain and add 
a pint of fresh hot water with half a 
large onion minced, a tablespoonful of 
parsley cut fine and a stalk of celery well 
chopped*. Simmer carefully till tender; 
thicken with two tablespoonfuls each of 
flour and butter, blended (slightly soft¬ 
ened) ; put through a sieve and add boil¬ 
ing milk, gradually, till thin as desired. 
Potato M'aigre, a French Soup.— 
Wash; scrape (or peel) and slice two 
each of small onions, medium-sized car¬ 
rots, turnips and potatoes. In a sauce¬ 
pan melt two rounding tablespoonfuls of 
butter and add the prepared vegetables 
with a small bunch of watercress, a small, 
chopped head of lettuce and a spi-inkling 
of thyme with half a bay leaf. Stir these 
through the butter for five minutes, add¬ 
ing a very little water if necessary to 
prevent burning, but do not brown. Add 
three pints of milk and let the whole 
simmer in this until the vegetables are 
soft enough to put through a sieve or 
press. When rubbed smooth return to 
stove and add one tablespoonful of corn- 
Embroidery Designs 
An article that Is both practical and dec¬ 
orative is the sewing kit No. 650. There 
is a pocket for almost everything one is 
liable to use in general sewing. The em¬ 
broidery is done with the outline stitch 
wltii an occasional French knot. It is 
beautiful In either red or blue; In fact, 
any color that the needleworker prefers 
may be used to advantage. The design 
is stamped on brown art linen, and with 
mercerized floss to complete embroidery, 
costs 50 cents. 
starch which has been mixed smooth with 
a little cold milk, - letting all boil up to¬ 
gether a few minutes, stirring constantly. 
Then draw the saucepan aside. When 
cooled somewhat stir into it the raw 
yolks of three eggs which have been 
well beaten wih half-cupful of cream. 
Let heat but do not boil. Season with a 
sprinkling of grated nutmeg and two ta¬ 
blespoonfuls of chopped parsley with salt 
to taste. Seiwe from tui'een with crou¬ 
tons. 
German Potato Soup. —Peel and slice 
six medium large potatoes and boil in 
salted water till tender; drain and add a 
quart of sour cream with a tablcspoonful 
of butter. (Sour milk may be used instead 
of ci'eara if three tablespoonfuls of butter 
are used). Let come to a boil; remove, 
and seiwe at once with oyster crackers. 
RILEY M. FLETCHER RERRY. 
Preserved Citron 
Cut up citron melon, remove outside 
skin and seeds. Add one pound of sugar 
to each pound of citron and one lemon 
cut and sliced for every two pounds of 
citron. Let stand over night. Put on 
stove and let boil slowly two to three 
hours, until fruit is transparent and 
syrup thick. Put in jars and seal. Is 
very good as a relisn with cold meats, 
and is economical, because it is very 
rich, so only a little is used at a time. 
5IRS. c. w. M. 
More About Swiss Chard 
Mrs. R. C., page 1014, asks how to 
salt Swiss chard. This is easily salted 
for Winter use. Have a large earthen 
jar with a layer of table salt in bottom, 
press in layer of chard, which has been 
looked over and washed, then salt, then 
another layer of chard, etc. Put on a 
plate with a stone to hold it down. More 
chard can be added at any time. See 
that the weight is heavy enough to hold 
the chard under the brine after it has 
foi-med. The leaf stalk can be used or 
not as one likes. MRS. L. A. C. 
Get 
Wholesale 
Prices 
^iiiiiiiiiiiiiiiiiiiniiiiiiisiiiiiiiiiiimiiuiiiiiiiiiiiimniiiiiiimiiiiiiiii 
I Sidestep High Fuel Prices^ 
E "T^ON’T be forced to buy high-priced hard 
= coal. Write and learn how well you can 
S heat your home with soft coal or wood 
S fuel in a money-saving Kalamazoo Heater. 
S These beautiful heaters bum any fuel.but are especially 
s adapted for soft coal. Hot blast equipment gets all 
s the beat and gases from the fuel consumed. 
E PowerifulHeaters—MoneySavers—WriteforCafalog 
E Save money—get our wholesale direct-to-you prices. 
E Quick service. Nowaiting. We pay freight and guaran- 
E tee safe delivery. 30 days’ trial—cash or easy pay- 
E ments. Ask for Catalog; No. 114 
E KALAMAZOO STOVE COMPANY, Mfra., Kalamazoo, Mich. 
S We manufaeturt Stoves, Ranges, Gas Ranges, Furnaces, Kitchen Kahinets and TaMce 
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iiiiiii 
Government prices on steel and iron do not affect COIU 
tracts which the mills had before prices were fixed by th» 
government. - As these contracts are at much higher* 
prices, and will take the output of the larger mills for 
many months we do not see any possibility for lower 
prices on stoves and furnaces than those we now quote. But if by any chance should 
we be able to reduce our prices before July 1st, 1918, we guarantee to refund 
you the difference between the new price and the price you pay. 
Write today. KALAMAZOO STOVE COMPANY, MFRS.. Kalamazoo. Mich. 
GUARANTEE 
Against Reduction 
In PRICES 
ORIGINAL 
CHEMICAL1 
80,000 SOLO-FIFTH YEAR 
More Comfortable, 
Healthful, Convenient 
Eliminatea the out-house, 
open vault and cess-pool, 
which arc brooding places 
for germs. Have a warm, 
sanitary, odorless toilet right 
in your house. No going out 
in cold weather. A boon to 
invalids. Endorsed by State 
Boards of Health. 
ABSOLUTELY ODORLESS 
Put It Anywhere In The House 
The germs are killed by a chemical process m 
water in the container. Empty once a mouth. 
No more trouble to empty than ashes. Closet ab¬ 
solutely guaranteed* Guarantee on file in the 
office of this publication. Ask for catalog and tirice 
ROWE SANITARY MFG. CO. 10210 6fh ST., DETROIT, 
Ask About th® Ro-San WaabaUnd—-hot and Cold MICH. 
Runnina Water Without Plumbing 
of your 
»'BAGS>. 
You will be surprised how much money we will 
pay you for your old bogs, torn or sound,—any 
quantity. Don’t let them lie around and rot when 
you can torn them into money. 
WE PAY THE FREIGHT 
and we raaU check as soon as shipment is received. 
Take advantage of present high prices-write today 
for price-list and shipping instructions. Largest 
direct buyers of bags fn the world. References- 
Citizens Bank of Buffalo, Dun or Bradstreet. 
IROQUOIS BAG OO. 
396 Howard St., Buffalo, N. Y. 
Comfort in Jig Time 
When you come in from the chilly out-of-doors, the 
Perfection doesn’t keep you waiting. It is instantly 
lighted and warms any ordinary room in a few 
minutes. Portable—easily carried wherever needed. 
Sturdy and convenient. No fire to poke or ashes to 
carry out. 
The new No. 500 Perfection Heater Wick comes trimmeo and 
burned off, all ready for use. Makes re-wicking easy, 
So-CO-ny Kerosene gives best results. 
STANDARD OIL COMPANY OF NEW YORK 
PRINCIPAL OFFICES 
When you write advertisers mention The R. N.~Y. and you^U get a 
quick reply and a “square deal.’* See guarantee editorial page. 
