1169 
ture, the quantity of wood which could 
be packed in a small portable boiler would 
last but a short time. When we lived in 
Bath, Me., I used to fill the fire-pot with 
hard coal and then “bank” (or throw over 
the top) a small amount of bituminous 
coal, which would keep the anthra.oite 
from burning freely, and when the slice 
was used in the morning the fire would 
blaze up through the bituminous coal, 
igniting the gas, and make steam <iuickly. 
It’s worth trying if you can get the coal. 
We have now a boiler which takes four- 
foot wood, and .some sticks are .so heavy 
I can just end them into the door and by 
using a roll force them onto the grate. 
Even then the radiators are cold when I 
get down in the morning, though I can 
have .steam in a few moments. But we 
are up against it here in Maine, and I 
have ju.st put a Franklin fireplace stove in 
my sitting room and am trying to find one 
for the bathroom, hoi)ing to cut down the 
actual use of the boiler to three or four 
months. _ F. C. c. 
Odds and Ends 
During the Summer vacation the writ¬ 
er’s attention was drawn to a reader’s 
problem with water-glass eggs, and 
though late, it may not be amiss for a 
veteran of 14 years’ successful experience 
to suggest a possible pitfall. In a descrip¬ 
tion of undesirable characteristics of some 
eggs amongst a number, the information 
was given that no eggs were more than a 
week old, and were gotten from neighbors. 
Embroidery Designs 
A very practical article is a luatcli 
scratch, and it is well to have sucli an 
article of everyday use decorative instead 
of iinsiKlitly. In No. 784 we illustrate a 
niatcli scratcher that is very pretty when 
embroidered in deej) yellow with tlie out' 
line stitch. After the eml)roldery hnn been 
finished, heavy cardl)oard or a jilece of 
thin l)oard is cut atwut an incli smaller 
on all sides tlian the embroidered piece. 
I.ay tile board over the reverse side of the 
material, slit tlic corners of the material 
and glue the ends to the board. Glue 
sand paper on front. The design is on 
heavy green art linen, and, with mercer¬ 
ized' Hoss to complete embroidery, costs 3.1 
cents. 
The writei' has never risked .neighbors’ 
eggs, nor eggs a week old. Neighbors are 
oftentimes optimistic, and hens flighty, 
with the result that eggs are sometimes 
brought in that have, for a few days, en¬ 
joyed the stimulating influence of a hen’s 
genial dispo.sition.; then said hen has 
changed her mind, but has left no outward 
trace of a partly developed germ. It 
might be possible for this germ to give its 
silent, though potent, testimony liitcr 
when it emerges from water gla.ss. Weak 
shells and even invisible cracks nmy also 
prevent success. Chiefly for the sake of 
the Winter’s supply, some of us think if 
is worth while to keep a few hens in a 
backyard even, in order to have per¬ 
fectly reliable eggs. There is no fortune 
in them at the i)i-esent price of feed ; even 
the much talked-of table scraps are re¬ 
duced almost to the unknown (piantity. 
But an egg or two put into water gla.ss 
daily during Spring and Summer make a 
reliable standby, the chickens are a com¬ 
fortable little reminder of the country, 
and with a chastened wing on each chick¬ 
en and the absence of the melodious roost¬ 
er, neither the gardens nor the .slumbers 
of the neighbors are disturbed. 
The Woman’s Land Army was not in 
official evidence in the neighborhood in 
Western Ma.ssachusetts in which we si)ent 
our vacation, but a bunch of bloomered or 
overalled girls successfully picked and 
shipi)ed a consid(‘rable strawberry crop, 
raiswl about half an acre of truck, and 
harvested hay. They made a good .show¬ 
ing, and one feels that their personality 
in college, office or schoolroom will be 
fresher and breezier for the expei-ience 
wluMi they go back to their work in the 
Fall. One wonders why more women did 
not discover before that trucking is so 
well within their ])owers. The war surely 
causes many surprises. 
A new feature this year in some of the 
towns and villages of Massac.'husetts was 
the Wayside Pulpit. This <-onsists of 
what may be described as a glorified no¬ 
tice board, with a aubstuutial, neatly 
S’Ae R U R A L N C W-Y O R K E R 
painted frame with gla.ss front. Behind the 
glass is a <piotation suitable to the times, 
from the cla.ssics, perhaps Lincoln or 
Wilson ; even Shakespeare is not consid¬ 
ered out of date. This “pulpit” is often 
placed on the lovely “common” which is 
such a restful feature of Massachusetts 
towns and villages. The quotation is no¬ 
ticed and read by many who would never 
see it otherwise. It is changed weekly, 
hence is not passed unnoticed through 
sameness. 
Those of us who have to conserve 
money as well as wheat, etc., are thank¬ 
ful for recipes which do not call for eggs 
and other expensive substitutes. Rhode 
Island johnny-cake has been favorably re¬ 
ceived in some households. For each per¬ 
son allow one cup moderately fine corn- 
meal, white or yellow, according to taste. 
Moisten with nearly twice its bulk of 
boiling water, beat one or two minutes, 
let stand 10 minutes or more. Drop by 
tablespoonfuls on well-greased hot grid¬ 
dle or frying pan. When a light brown 
turn and cook on the other side. vSprinkle 
wth salt on both sides. In mixing use 
just as much water as the meal takes up; 
if too dry the cakes are liable to be tough ; 
if too w<'t they sputter in the pan. They 
are thrifty and palatable. 
A can of salmon is a long-suffering 
standby, and one can “in its time plays 
many parts,” pi-ovided there are not too 
many mouths to fill. First, the contents 
may appear in their native simplicity, un¬ 
adorned. Second, mixed witli half its 
bulk of bread crumbs and one-fourth its 
bulk of milk, a little butter, pei)per and 
salt. Bake slightly brown in a deep di.sh. 
Third, mix with about half its bulk of 
cream sauce, serve on toast. Fourth, 
combine with lettuce and salad dressing, 
and there is a substantial salad. These 
ways may be all well known, but some¬ 
times we get into a rather narrow rut and 
are glad to be reminded of temporarily 
forgotten, simple, economical dishes. 
A. E. P. 
Use More Cottage Cheese 
Cottage cheese is a whole.some and in¬ 
expensive food. It contains all the pro- 
teids of the milk and some of the fat, and 
therefore can be substituted, pound for 
pound, for lean meat. When served with 
bread and butter alone it will make a 
well-balanced meal. Served in more va¬ 
ried ways it will prove very appetizing 
and will be eaten more generally. Try 
these recipes and save meat. 
To make cottage cheese, heat thick 
sour milk in the upper part of a double 
boiler over a slow fire. When the curd 
separates from the whey, strain through 
cheesecloth ; if there be time, let it hang 
and drip; if not, squeeze it gently. Put 
in a bowl and mix to a smooth paste with 
salt and a little cream. 
Cottage Cheese Salad—One pound cot¬ 
tage cheese, two pimentoes in slices, one 
and one-half teaspoons salt, paprika, let¬ 
tuce leaves. Mix the cheese thoroughly 
with the salt and paprika. Rinse a mold 
in cold water and put a layer of 'cheese in 
the bottom; lay over this a few slices of 
pimentoes and then more cheese until the 
mold is filled. Chill, remove from mold, 
slice and serve on crisp lettuce leaves 
with mayonnaise dressing. 
Cheese and Tomato Salad—Stuff cold 
tornatoes with cottage cheese and chopped 
nuts and serve on crisp lettuce leaves with 
French dressing. (Jreen peppers stuffed 
with cottage cheese, chilled and sliced, 
make a very nice salad, also. 
Cottage Cheese Sandwiches—To one 
cup of cheese add one-half tea.spoon pap¬ 
rika, one teaspoon mixed mustard and one 
tablespoon catsup and mix thoroughly. 
Spread on thin .slices of oatmeal bread. 
Cottage Cheese Salad Dressing—One- 
half cup milk, one-fourth cup vinegar, 
one egg, one cup soft cottage cheese, one 
cup sour cream (whipped), one teaspoon 
salt, one teaspoon mustard, one-half tea¬ 
spoon paprika, two teaspoons flour, one 
and one-half teaspoons melted butter. 
Mix the dry ingredient.s, add the butter. 
then the heated milk and stir until very 
thick. Add the vinegar slowly, stirring 
all the while; cool slightly and add the 
beaten egg. With an egg beater beat in 
the cheese gradually until smooth. Lastly 
fold in the whipped cream. , 
Cottage Cheese Sauce—Use one cup of 
milk, one ounce cottage cheese, two table¬ 
spoons flour, salt and pepper. Thicken 
the milk with the flour and add the cheese, 
stirring until it is melted. Serve at once, 
with eggs as creamed eggs, or on toast. 
Add more cheese and the sauce is suit¬ 
able for rice or macaroni, 
Cottage Cheese Pie or Cheese Cake— 
For the crust, one-half cup butter sub¬ 
stitute, two cups of flour, milk and salt. 
Mix and roll out as for pastry. Fill with 
a mixture of one pound cheese, two eggs 
well beaten, one-fourth pint of cream, 
one-fourth cup of sugar, pinch of cinn.a- 
mon, salt. Sift cinnamon over the top of 
this and bake in oven until the crust is 
brown and the mixture firm. 
Lemon Cheese Pie—Scald two-thirds 
cup of milk, add three-fourths cup corn 
syrup and two tablespoons cornstarch and 
cook until the mixture thickens; Cover 
and cook 10 minutes more, stirring occa¬ 
sionally. Add the egg yolk beaten light, 
one cup of cheese, one lemon, grated rind 
and juice, and one-fourth tea.spoon salt. 
Pour the mixture into a well-baked pas- 
ti'y shell, cover with a meringue made of 
one egg white and two tablespoons sugar. 
Bake in a moderate oven six minutes. 
Cheese and Nut Loaf—Mix together 
the following ingredients and bake in a 
buttered pan in a hot oven until the top 
and sides are well browned: Two cups 
cottage cheese, one cup chopped nuts, 
one cup cold cereal, one cup dry bread 
crumbs, two tablespoons chopped onions, 
one tablespoon fat, salt and pepper, one- 
third teaspoon soda toi neutralize the 
acid, and Worcestershire sauce, if de¬ 
sired, Turn on a hot platter and serve 
with tomato sauce. 
AIKS. F. W. STILLAIAN. 
T hat is what thousands of delighted home owners all over the United States 
are telling their neighbors and friends. In the coldest weather the Mueller 
Pipeless Furnace is successfully heating their homes, saving one-third and more in 
fuel, giving them all the comfort and convenience of furnace heat at minimum cost. 
If you are a diveller in a stove heated home, you cannot afford to ignore the great advantages of this 
remarkably efficient and economical heating system. Your entire house heated through one register 
—no pipes or flues to tear up your floors or walls or heat your cellar. Constant circulation of fresh, 
warm, moist air throughout every room—better health and better living conditions for your family. 
The Mueller Pipeless Furnace is a mar¬ 
velously efficient utilization of the well 
known law that warm air rises and cool 
air falls. In its design and construction 
this law has been scientifically and cor¬ 
rectly applied for heating the entire house 
through one register. The Mueller Pipeless 
is the result of over sixty years’ experience 
in' furnace building—the work of expert 
heating engineers—and is sold under a 
binding guarantee to heat the entire 
house to a comfortable temperature. 
The Mueller Pipeless can. be quickly and 
easily installed in any house, old or new. 
No cellar too small for it; if house has no 
cellar a pit large enough to hold fuel and 
furnace can be dug. No heat can escape 
into the cellar and interfere with storage 
of food stuffs. 
The Mueller Pipeless heats the entire house 
with a remarkably small amount of fuel. 
It burns hard or soft coal, coke or wood, 
is simple to operate, dependable under all 
weather conditions, and completely re¬ 
moves all fire danger. 
Do not consider the purchase of any other 
heating system until you have thoroughly 
investigated the Mueller Pipeless. Its strik¬ 
ingly superior features of design and con¬ 
struction will quickly convince you that it 
is the only pipeless system you will wish 
to install in your home—that it is reliable, 
economical and built to last a lifetime. 
Write at once for free book **Heating Your 
Home.” You want this book because it 
gives you valuable information about heat¬ 
ing and a complete and detailed descrip¬ 
tion of the Mueller Pipeless. We will send 
it free at your request and give you the name of the nearest Mueller dealer. 
W. A. CASE & SON MFC. CO. 
BUFFALO, N. Y. 
Distributors for New York 
