IShe RURAL NEW-YORKER 
1379 
\emon to keep them from discoloring. Mix 
the apple with an equal amount of chop¬ 
ped crisp celery, and add enough mayon¬ 
naise dressing to mosten it well. Arrange 
lettuce on a salad plate and heap the 
mixture in the center, mass with more of 
the dressing, and add a sprinkle of finely 
chopped green pepper to the top. 
For the potato puffs, beat two eggs very 
light, then beat in two and one-half caps 
of well-seasoned mashed potatoes, one cup 
of flour, two teaspoons of baking powder 
and a speck of salt sifted together. Drop 
by spoonfuls in hot fat and cook until a 
golden brown, lift out, drain and serve 
with; the roast. Cut your cabbage rather 
fine and cook in enough boiling salted 
water to cover it for 20 minutes, then 
drain thoroughly. Make a rich cream 
sauce, not too thick, add the cabbage, re¬ 
heat and serve with a sprinkle of finely 
minced parsley and a dash of paprika 
over the top. 
To make the pudding, soften one table¬ 
spoon of granulated gelatine in one-fourth 
cup of cold water. Cook one-third cup of 
granulated sugar to a caramel, then add 
one-third cup of boiling water and cook 
until syrupy; remove from the fire, add 
the softerfed gelatine, one-fourth cup of 
sugar and a speck of salt, and stir until 
the sugar and gelatine is dissolved, then 
add cups of rich milk or thin cream. 
Set the dish containing the mixture in a 
basin of cracked ice or ice-cold water, and 
when it begins to thicken beat in one cup 
of chopped nuts and the whites of two 
eggs beaten stiff and dry. Turn into a 
mold and chill. For a sauce heat \y^ 
cups of milk in a double boiler, add the 
beaten yolks of eggs and one-half cup of 
sugar, and stir and cook until it coats the 
spoon, then remove from the hot water, 
add flavoring, cool, and chill also. Add 
a few candied cherries and mint leaves to 
the top of the pudding when it is turned 
from the mold, and pour thte sauce 
around it. Rosamond lampman. 
Two Knitting Bags 
Everyone needs a knitting bag nowa¬ 
days, and there is infinite variety in shape 
and material. The chief desideratum is 
Detail of Knitting Bags 
that the bag be roomy enough for knitting- 
needles and work. During the Summer 
cretonne bags held sway, but we now see 
many of silk and brocade. The two knit¬ 
ting bags figured are both simple in con¬ 
struction, but very attractive. The cre¬ 
tonne bag consists of two circular pieces 
15 inches in diameter exclusive of seams, 
and a strap handle. It is well to line 
the bag with a contrasting color of silk 
or mercerized material. Baste lining and 
cretonne flat together, after cutting a 
six-inch opening curved wider at ends 
across the upper disk. Turn in edges, and 
Two Knitting Bags 
stitch flat on sewing machine on the out¬ 
side. Then buttonhole all around the out¬ 
side edge, the edge of opening, and the 
strap handle, with contrasting wool that 
harmonizes with the lining, or the pre¬ 
vailing color of the cretonne. It is all 
very simple, and the result is very at¬ 
tractive. Upper section and handle are 
shown above. 
The silk bag is about IS inches deep, 
and consists of four straight sections, 
curved into a point at the bottom. A 
double frill of the material one inch wide 
extends all the way down each seam. The 
frills are basted in place, and the bag then 
stitched together, a contrasting lining be¬ 
ing stitched together separately, and the 
raw edges of bag and lining brought to¬ 
gether. Around the top the bag was fin¬ 
ished with a shirred cord of the lining 
material. The strap handles were covered 
with a shirring and attached at the 
seams, a bangle ring being strung on 
them. Two Chinese tassels finished the 
bottom. The original model was amethyst 
taffeta lined with orange messaline, with 
yellow tassels and a dull silver bangle 
bracelet finishing the handle, and was a 
very handsome bag, though made from 
remnants. 
Green Tomato Mincemeat 
Will^ you reprint a recipe for green to¬ 
mato mince pies that you gave lasf Fall? 
I have mislaid the other one I cut out 
and it was so popular in the family I 
want it again. e. f. 
Chop fine four quarts of green tomatoes, 
drain off juice, cover with cold water and 
bring to a boil, scalding for 30 minutes, 
then drain. Repeat till parboiled three 
times. Add two pounds brown sugar, one 
pound seeded raisins, one-half pound 
chopped citron, one large half cup chop¬ 
ped suet, one tablespoonful salt and one- 
half cup strong vinegar. Mix and cook 
until thick. When cold add one teaspoon¬ 
ful each of ground cinnamon and cloves, 
and one tablespoonful of grated nutmeg 
(or suit taste). Mix thoroughly, and 
keep in open jar. 
Candy Without Sugar 
Would you print a number of recipes 
for candies made without sugar? I would 
like to make them from different syrups, 
such as maple, honey or molasses; would 
like to make use of the recipes for the 
holidays, also to send some to the soldiers. 
E. L. 
We have no recipes for candy made 
without any sugar at all, except old- 
fashioned molasses taffy. All the recipes 
we have for honey candies call for some 
sugar also. Can any of our readers fur¬ 
nish recipes for sugarless candies? We 
think it wise to use salted nuts and dried 
fruits, such as figs, raisins, dates and 
French plums, in place of candies, even 
of the sugarless variety, using honey and 
syrup in place of sugar in the regular 
dietary, though candies, and in fact any 
sweets, are warmly appreciated by the men 
in khaki, who seem to feel the lack of 
sugar in their ordinary bill of fare. 
Home-ground Entire Wheat Flour 
I want to get wheat flour, that is the 
whole wheat kernel ground up finely with¬ 
out any additions or subtractions. I 
want the best bread possible from this 
entire wheat and desire to get the best 
possible machine to grind the wheat by 
hand as finely as possible; would want 
to grind six quarts at a time for each 
baking. What size and make of wheat 
grinder do you recommend? What are 
best varieties of wheat for the pui'pose, 
red or white berry? Give me the best 
recipe for making bread from this freshly 
ground wheat from which nothing is 
taken away. Can anyone give this in¬ 
formation? M. s. p. 
Seen in New York Shops 
Ink tablets, for' use with a fountain 
pen, will be a wonderful convenience for 
the man in camp. They can be dissolved 
in water as desired A box of three dozen 
costs 10 cents. 
Trench money belts cost 50 cents to 
.$2.25. 
A convenient army and navy diary, 
containing French and English words, 
was seen for 50 cents. 
Khaki cases for wash cloth, soap and 
toothbrush, complete, were seen for 55 
cents. 
Rust-proof trench mirrors, in khaki 
case, cost from 50 cents to $1..35. 
Rainproof ostrich feathers are a new 
feature. We saw some attractive circular 
bands of these feathers that would be 
very decorative. Such a feather band 
costs $1.98; another style that passes 
round the hat and finishes in two small 
plumes standing up is $3.96. Burnt goose 
feathers are still in favor, and this season 
they are often made up into pompons or 
balls. Bands of plumage, iridescent breast 
feathers, etc., are much used. Bands of 
hackle feathers are .$2.97, coque feathers 
$1.79. Stick-ups of ostrich combined with 
fur, velvet berries and flowers combined 
with fur, woolen flowers and balls of an¬ 
gora wool are a few of the bewildering 
variety of fancy trimmings. 
\ . ' 
A 
Dependable 
Flour 
Good Results 
Every Time! 
Under the same conditions, a good 
dependable flour will produce the 
same satisfactory results every time. 
Pillsbury’s Best is, first of all, a 
dependable flour. It is milled to the 
same formula—day after day, year 
after year. Actual baking tests and 
hourly laboratory tests are carefully 
made to prevent any variation in 
quality. 
This means that with Pillsbury’s 
Best flour and proper methods your 
bread, biscuits and cake will be 
right—not once in a while, but every 
time! Those who use this sure*qual¬ 
ity flour never worry about spoiled 
bakings. 
It is true economy to bake with 
the flour that never fails. 
The Flour Question Settled 
Pillabury Flour Mills Company, Minneapolis, Minn. 
