meal for each cgs used. (Roll crackers 
■fine for the meal.) Stir till each slice has 
its eoatiug of egg and cracker, allow to 
stand and fry till the bottom is slightly 
browned, then remove to back of range 
till needed. 
Treamed vSalsify.—Scrape the rwts and 
in boiling salted water till tender, 
using as small an amount of water as pos¬ 
sible Make a thick cream .sauce a.s for 
creamed potatoes, adding an egg, or not, 
as liked, and pouring over the boiled sal¬ 
sify, which has been cut in .small pieces. 
The sauce may be made of part milk and 
part the juice drained from the salsify. 
Less of the flavor is lost in this Avay. 
Salsify Fritters.—Cook two cups of 
sliced salsify in a small amount of water 
and set aside to cool. "When cold, add 
one-half cup thin cream, two beaten eggs, 
one-fourth teaspoonful salt and sufficient 
flour to make fritter batter. Sift one 
Embroidery Designs 
So. 1021. Pfislffu for embroideriiiK a 
baud one and oue-hal£ inches ■wide. This 
is a band whicli you can use in so many 
ways that it fills a very important need 
just now, when embroidery is the cry of 
the moment. You can use the band in the 
full width or you can use only two rows 
and you can cut it up into motifs that can 
be used on blouses or collars or sa.sh ends, 
or in any such way. The work is designed 
to be done in over-and-over stitches with 
heavy threads or with beads. If you use 
beads, transfer the pattern to thin tissue, 
then baste carefully over the material, 
work through both and tear the tissue . 
away when the work is done. The pattern 
includes three yards. Yellow transfer, 
which will show on dark material. Price 
10 cents. 
e»c RURAL N 
broad is made by scalding oat flakes iu 
equal amount of boiling water, let stand 
until cool, then add to broad sponge and 
knead up with white fhuir, using about 
one-fourth or one-third oat flake, 
I use cornmeal in johnny cake aud 
steamed corn loaf without a Avhite flour 
“binder,” as is usually thought necessary ; 
an egg improves such brtuids. A fine 
steamed loaf I have recently made, and 
which is just right for a two-quart basin, 
is: One-half cup each of br.-iu and oat 
flakes, scalded with one cup boiling Avater, 
small amount sugar aud salt, one egg, one 
cup buttermilk, tAVO cups cornmeal and 
one teaspoon soda dissolved and added 
last. Steam tAvo hours aud bake half an 
hour. We think this more easily digested 
than a quickly baked corncake. 
We think, to save on sugar, co«)kios “go 
farther” than other desserts; that is, a 
cup of sugar made into cookies lasts 
longer than a cup of sugar used in cukes 
or pies. I make soft cookies Avhich are 
as good as cake, ahvays rolling soft aud 
baking in a hot oven. 
rreaiu Cookies.—One aud one-fourth 
cups sugar, one cup sour cream, one cup 
shortening, tAvo eggs, salt, nutmeg, one 
tea-spoon soda, and flour to roll. 
EW-YO R K ER 
Cui> 3Iolas.ses Cookies.—One cup sugar, 
one (-up shortening, one cup molasses, one 
cup buttermilk, one egg, salt, spice, and 
flour to roll soft. 
Drop Cakes.—One-half cup shortening, 
one cup sugar, one egg, three-fourths cup 
.SAveet milk, tAvo heaping cups flour, two 
teaspoons baking poAA’der; dropped from 
spoon on greased tin. 
Plain Cookies.—One cu)) sugar, one cup 
shortening, one cup buttermilk, one egg, 
and flour to roll .soft. 
Peanut Cookies.—Ono-fourtli cup pea- 
luit butter blended Avith one-half cup melt¬ 
ed shortening; one-fourth cup sour milk, 
one cup any kind syrup, one small tea¬ 
spoon soda, about three cups flour; roll 
fhin. Those are A’ery nice for children’s 
lunches and take i^o sugar or eggs. 
ilKS. D. o. 
497 
kitchen range I laid some dish towels, 
threefold. On this I iflaced glasses (up¬ 
side down), cups, saucers, table silver 
(spoons holloAV side doAvu), plates, after 
rinsing them all in hot Avater after the 
soap Avashiiig. Then I closed the closet 
and after an hour everythiug was per¬ 
fectly dry, the gl.-isses even shining! 
As long a.s (he Aveuther will not he too 
hot to stand some time before the stoA’e, 
I’ll place, in dishAvishing, my tAA’o disli- 
paus on the stove. Kverythiug is Avaslted 
aud put aAvay iu a few minutes, aud the 
Avet dishes arc out of the Avay, beyond 
reach of dust and flie.s. 
JIKS. AVILI.Y SC1[KPP-COI!,\j:lISSEN. 
teaspoonful baking iJOAvder'in the flour. 
Drop by small spoonfuls into smoking 
hot deep fat and fry lu-own. 
Salsify ,'iu Gratin.—Creamed salsify ; 
may be itpnred into a deep baking dish, 
sprinkled Avith bread crumlis aud dotted ' 
with bits of cluM'se and baked until 
browned. 
Salsify a la Vinaigrette.—Cook as for 
creamed s.-ilsify. drain aud place in serv¬ 
ing di.sli. Make a hot French dressing, as 
follows: Two tablespooufuls hot vine¬ 
gar, add five or si.x tablespoonfuls olh’e 
oil, one-half teaspoon salt, da.sh of pep¬ 
per and tAvo tetisj)oons French mustard 
(this last may be omitted). Mix and pour 
over salsify, aud alloAV to coed before 
serving. j 
SalsCfy Fatties.—Cook two cups of | 
sliced salsify till tender in boiling water, 
and alloAv to cool. Add tAvo beaten eggs, 
one-quarter teas)>ooii salt and one-half 
cup stale bread crumbs, then sufficient 
cracker meal to make a stiff mush. Dij) 
up a spoonful at a time and shape into 
small cakes, roll in flour aud lay on a 
buttered tin aud bake till broAvn in a hot 
oven. These may also be fried in butter. 
Salsify Loaf.—This is made like the 
salsify patties, packed in a s<iuare, oiled 
br<“ad tin aud baked three-quarters of an 
hour iu a hot oven. Stawe hot with to¬ 
mato sauee. .\lso makes good sandwiches 
■when cold. Tin a os borne knai>p. 
Methods of Food Conservation 
Of course Ave are all eouserviug these 
days in sugar, Avhite flour, etc., aud with 
some housekeepers it seems to be a little 
difficult. Why not pass on some of our 
rules? I think it much ea.sier for the 
farmer’s Avife. with milk, butter, eggs, etc., 
at her command, to jirepare good breads 
aud appetizing meals. Instead of the 
wheatless days, a good rule to folloAV is 
wheatless bi’oakfasts aud suppei^s gener¬ 
ally. As my family do not care for 
pon-idges or breakfast foods, Ave put such 
material into our griddle cakes, having 
different changes; sometimes all buck- 
Avheat, sometimes meal and bran mix¬ 
tures. and again a blend of all; buck¬ 
wheat, meal, bran aud oat flakes, all made 
with buttermilk and soda. A vei^y good 
Dishwashing Helps 
As it seems there is no other Avay for¬ 
getting tlie dishes clean but washing in 
hot soapsuds, I tried to find out an easier 
Avay iu drying them. The same day I 
road Mrs. Charles .Tohuson’s advice to let 
them dry ou a rack I tried niy noAV way 
and have found it very satisfactory. On 
the bottom of the upper closet of the 
Entire Wheat Bread 
This makes tAvo small, loave.s: Oue- 
third yeast cake at night, or one aa'IioIo 
yeast c.-iko in daytime; ouc-half cup of 
InkoAvarm Avater, tAvo cups scalded milk, 
or half milk and half Avater ; one rounding 
teaspoouful salt, tAvo tablespooufuls '*f 
molas.ses, one cup Avhite flour, six cups 
(about) Avhole Avheat Hour, tAVO table¬ 
spoonfuls (level) of shortening. Bake 
one hour, then place pan of water in oven 
and bake an added half hour. 
-AIRS. E. B. V. A. 
A WAR-TIME NECESSITY 
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work with less people—a big saving in the present period of farm labor shortage. Use the 
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County.State. 
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