©ic RURAL NEW-YORKER 
1197 
<>nt. Put second lot in cold water before 
adding to hot water. Itinse and blue as 
usual. Colored clothes may be soaked in 
the warm water with the heat turned oflf. 
The dirt will come out easily rubbed be¬ 
tween the hands. E. B. w. 
Some Good Cheese Dishes 
Cheese is a valuable meat substitute, 
and should be made a nourishing part ot 
the meal, not merely an accessory. Many 
of us do not make as much use of cooked 
cheese as we should. An increase in 
cheese consumption saves meat and helpo 
the dairy industry. 
Minute Ilabbit.—This is a recipe sent 
out by the United States Food Adminis¬ 
tration : One pint milk, three tablespoonx 
tapioca, one cup cheese, one egg well 
beaten, one-half teaspoon mustard, one- 
half teaspoon salt, pepper or paprika to 
taste. Scald the milk in a double boiler 
and .vhen hot add the tapioca; cook 15 
minutes; then add the cheese cut into 
small pieces : stir constantly till the cheese 
is melted ; add the well-beaten egg, mixed 
with a little cold milk, „'he mustard, salt 
and pepper. If desired, this may be 
turned into a baking dish and baked until 
brown. 
Cheese Fondu.—Place in the upper part 
of the double boiler one gill of milk and 
two ounces of grated bread crumbs. When 
smooth, add four ounces of grated Amer¬ 
ican cheese and one tablespoonful of melt¬ 
ed butter. Stir over the fire until the 
cheese is melted, season with one-third of 
a teaspoonful of dry mustard, a pinch of 
ilar to the above, except in the absence 
of bread crumbs. Mix well together a 
cupful of flour, a half cup of grated 
cheese, a scant half teaspoouful of salt, 
two dashes of cayenne and a half tea- 
spoonhil of baking powder, then rub in 
a large tablespoonful of soft butter. Mix 
to a stiff dough with cold water, roll out 
a quarter of an inch thick and cut into 
fingers with a jagging iron. Arrange a 
half inch apart on greased pans, brush the 
top of each finger with unbeaten white ot 
egg, sprinkle with a little grated cheese 
and bake in a moderate over. These are 
served cold. 
Cheese Souffle.—Make a white sauce by 
cooking together one tablespoonful of 
flour, a small tablespoonful of butter, 
tben adding one*-half cup of milk. Stir 
until thick; add a tab/espoonful of grated 
cheese: salt and pepper to taste. Take 
from the fire, and when cool add the yolks 
of two eggs, well beaten, and, last of all, 
the whites of two eggs. Turn into a bak¬ 
ing dish; put into a mo^lerate oven. 
When brown it is done. 
Conserving Stationery Material 
No household can afford any failure 
to utilize the blank paper of the large 
amount of printed matter that comes into 
the home from various sources, and thus 
save good stationery for mailing purposes 
only. Opened envelopes of all sizes, hung 
on a nail in the kitchen, are just as good 
as new paper for making out the lists of 
hou.sehold necessities before going to town, 
and for untried recipes, labels for large 
packages or boxes for storage about the 
No. 1;;00 bIiow.s an attractive set of Dutch curtains. The outline stitch with heavy 
floss is tiscd for the embroidery work. The popples are pink with yellow centers. The 
leaves and vines are green the latter being In the darker shade. The trellis is for a 
llglit sliade of green The side curtains are 214 yards long by yard wide. The larabre- 
•liiin Is 18xC2 inches. The material Is white curtain cloth and with flo.ss, costs per set $3. 
The curtains are very pretty hung as they are without embroidering, and may be ordered 
without floss for !F2.50. 
white pepper and half a teaspoonful of 
salt. Have in readiness the yolks and 
whites of two eggs, separately and lightly 
beaten; fold these into the cheese mix¬ 
ture; put quickly into a deep buttered 
baking dish and bake in a quick oven 
about 20 minutes. Serve in the baking 
dish. 
Cheese Nuts.—Chop a pint of English 
walnuts or blanched almonds. If almonds 
are used, slightly toast them. Place layers 
of chopped nuts in a small pan, alter¬ 
nating with layers of grated cheese and 
grated bread crumbs; season with butter 
<in dots) and dashes of salt and pepper. 
Soften with a little boiling water and 
bake 20 minutes. 
English Monkey.—This recipe, given 
by the New York Tribune, has a some¬ 
what absurd name, but is delicious. Soak 
one cupful of stale bread crumbs in one 
cupful of milk for 15 minutes. Melt one 
tablespoonful of butter or substitute, and 
half a cupful of soft, mild cheese, cut in 
tiny pieces and stir until the cheese is 
melted. Then add the soaked crumbs, 
and, just before serving, one lightly beat¬ 
en egg, half a teaspoonful of salt and ft 
few grains of cayenne. Cook for two 
minutes, pour over toasted crackers and 
dust each portion with paprika. Have 
the plates fireproof and as hot as pos¬ 
sible. 
Cheese Straws.—^This is slightly differ¬ 
ent from the usual recipe, in its use of 
bread crumbs. It calls for one and one- 
half ounces flour, one and one-half ounces 
bread crumbs, one and one-half ounces 
grated cheese, one and one-half ounces 
shortening, pepper and salt, water. Rub 
the shortening and flour together, then 
add the other ingredients and mix to a 
stiff paste with a little water. Roll out 
thin and cut into strips about one-fourth 
inch wide and three inches long; bake in 
a moderate oven until crisp, generally 
about 15 minutes. 
Cheese Fingers.—These are quite eim* 
house. All the unsealed envelopes spoiled 
or received should be saved for the 
gummed portion, which is all ready for 
labels for glass cans and bottles. 
All the circular wrappers can be used 
in some way; for instance, in packing a 
trunk or handbag, for stationery, hand¬ 
kerchief, ties, etc.; for flower and garden 
seeds; for pocket or small lunches; the 
stronger ones for a wall pocket above the 
kitchen table, for cookery clippings and 
for small clean white pieces of cloth, for 
greasing tins or cookery dishes, and for 
greasy fingers, and for holders and dry 
dish cloths. All the light shades of wrap¬ 
ping paper, and the wrappers from maga¬ 
zines and newspapers can be inverted and 
used again, or cut down to small pad size 
for young children to use freely while 
acquiring the art of good penmanship. 
The only way to conserve good stationery 
is to save every scrap of clean blank 
paper that can be used as stationery ma¬ 
terial. MEDORA CORBETT. 
Boiled Cider 
I would like to know how to use boiled 
cider. mbs. a. j. 
Boiled cider is used as a beverage, di¬ 
luted with water, and is also used in 
various forms of cooking. It is used in 
mincemeat, in making apple butter, in 
jelly, and as a flavoring for pudding 
sauces, also in steamed fruit puddings. 
A bread pudding made with alternate lay¬ 
ers of buttered bread and thinly sliced 
apples, spiced with cinnamon, may have 
slightly sweetened boiled cider poured 
over all. a one would use milk; it is 
then baked. Apples peeled, cored, set in 
a deep baking dish, with boiled cider 
f cured around them, are very nice baked. 
>ate in the season, when cellar-stored 
apples become flat in flavor, a little boiled 
eider poured over the slice<l fruit in an 
apple pie, gives a much richer flavor. 
NEXT WINTER 
Pen't lire in ONE ROOM! 
Prepare now, for another 
winter. Make up your 
mind not to suffer again, 
huddled together, floors 
cold and hugging the 
stove. Enjoy the whole 
house as you do in 
summer. 
It really costs far less 
to run The NEW-IDEA 
Pipeless Furnace than 
it does to run stoves. 
Then think of the comfort, the healthfulness, the convenience 
of fresh, moist, furnace warmth circulating in every room, 
upstairs and down, in every nook and 
corner! No ashes in the rooms, 
fuss, dirt, trouble, or danger of fire I 
NEW-IDEA 
Pipeless Furnace 
Made by one of the largest furnace manufact¬ 
urers in the country—a concern with over 30 
years’ experience. Made in 7 sizes; adapted 
for homes, schools and churches. 
The NEW-IDEA Pipeless Furnace comes 
complete. Nothing to build or buy. 
One hole cut in the floor, for one register, is 
all. Takes cold air from the house not the cellar. 
Our construction keeps the cellar perfectly cool. 
Write at once for catalog and name of nearest dealer 
We offer Expert Heating Advice Absolutely FREE 
Live wire Dealers or Agents wanted for open territory 
Utica Heater Company 
Box SO, UTICA, N. Y. 
Your cnance is in Canada. Ricli lands and 
business opportunities offer you independence. 
Farm lands $11 to $30 an acre; Irrigated lands 
$35 to $.50. Twenty years to pay; $2,000 loan 
in improvements, or ready-made farms. Loan 
of livestock. Taxes average under twenty 
cents an acre; no taxes on improvements, per¬ 
sonal property or livestock. Good markets, 
churches, schools, roads, telephones. Excel¬ 
lent climate—crops and livestock prove it. 
Special homeseekers’ fare certificates. Write 
for free booklets. Allan Cameron, General 
Superintendent Land Branch, Canadian l‘a- 
cirtc Railway, 619 Ninth Avenue. Calgary, 
Alberta. 
CjSuticura Soap 
- — IS IDEAL- 
For the Hands 
Soap 25c., Ointment 25A 50o., Talcum 25c. Sample 
each mailed free by “Cnticura, Dept, T, Boston." 
PERFECTION 
OIL HEATERS A 
Look for th^ 
^Ihan^jlcTmdc fdark 
Solid Comfort 
Perfection Oil Heaters radiate 
cosy warmth through long fall 
evenings — take the bite from 
frosty mornings—drive out cold 
all day—all over the house. 
No smoke, no cmell—no wood 
carrying, no litter. Instant, inex¬ 
pensive heat—8 hours of it—from 
a gallon of SO-CO-NY Oil. 
Sold iy hardware and general stores. 
STANDARD OIL COMPANY 
OF NEW YORK 
