1337 
Seen in New York Shops 
Japanese quilteJ silk robes are seen at 
prices averaging to $12. They have 
small round collar and cuffs finished with 
embroidery and come in light and dark 
blue, black, rose and heliotrope. 
dostume corduroy, 44 inches wide, costs 
$1.9S a yard in such colors as black, navy, 
damson, taupe, myrtle, seal and ruby. 
Men’s warm felt slii)pers, Romeo and 
comfy styles, are $2 to $.S. 
Silk stockings with mercerized cotton 
tops and soles are good value at .$1.1 i) per 
l)air, wearing better than an all-silk 
stocking, the next hotter (piality than this 
being .$1.25. 
One of the most reliable_ large shops 
offers line skunk mufl's at .$50, and scarf 
to match at $85. Mink has never been a 
cheap fur, and we see handsome mink 
mulTs for $125, and mink scarfs at .$2o0. 
Children’s nutria sets begin at $10.50. 
Things We Have Found Useful 
An old bookcase without curtain or 
doors painted like kitchen woodwork, 
shelves covered with oilcloth, placed on 
the back of kitchen table, saves table 
room and steps when preparing a meal. 
1)('ssert can be dished out and placed on 
shelves out of the way. When removing 
dishes from dining-room table place them 
on these shelves. After the meal do not 
scrai)e or pile up; wa.sh glass, then put 
silver right in dish water, cups, saucers, 
etc. If there are any scraps remove them 
as vou put dlslu's in water. We find the 
slu'ives very handy when canning and 
baking; it gives more table room without 
taking up floor space. 
A scrap basket in every room saves 
stei)s. We make them by putting two old 
sti-aw hats together, remove the brim of 
one and top of the crown of the other, 
s('w them together, cover the place where 
joined with band of straw from another 
hat. if possible some other color. If hats 
are soiled wash them. After wetting 
brim of the hat which is on top you can 
move it or make it most any shape de¬ 
sired for top of waste basket. 
.\ large tray is handy to put dishes on 
after drying; then carry direct to dining¬ 
room or closet. Food may be carried 
down cellar and up on one of those trays, 
thus saving steps. 
The small colored ])encils with rings in 
the end through which you can run cord 
or ribbon are handy for recipe and ac¬ 
count books. The ribbon can he used for 
a marker iu your favorite book. The 
pencil is there ready to mark a favorib' 
passage or verse. These i)encils can be 
bought at bookstores or stationery depart¬ 
ments for three or five cents. E. ii. S. 
Vinegar From Fruit Parings 
Fan anyone give a recipe for making 
vinegar from parings of dilTerent fruits? 
T have heard of this being done, but would 
like to know how it is done from some 
one who has tried it lb 
NewEngland Apple Brown Bread andGems 
Here is a recipe for best ever apple 
brown bread; Two cu|)s Indian meal, 1 
cup rye meal. 1 cup wheat or graham 
flour, ‘l cup molasses. 1V 2 warm 
water (part sour milk is better), .2 apples 
choppi'd fine or some thick apple sauce, 1 
oip raisins, salt and a spoonful of soda ; 
])ut into a greased atid flourc'd pail with 
tight cover. Steam four hours, I’cmove 
cover .and 'Stand in hot ov(*n a few min¬ 
utes. The amount of wetting cannot be 
exactly told, add more if needed to make 
a batter about like gingerbread. This 
i)rown bread is, when served with baked 
beans, all the hungry can desire, and T 
wonder that this New England Saturday 
night supi)er is not held to more steadily 
than it is. It certainly makes a very good 
meal, and one unlike any other in the 
week. 
In one house where T visit this is the 
Sunday morning breakfast on alternate 
weeks. On the intermediate week comes 
fish balls made up with an egg and fried 
in deep fat. With the fi.sh balls, which 
are round as balls and a delicious golden 
l)rown, there is apt to be graham gems. 
Tlu'se are baked in the heavy iron pans 
wliich can be made sputtering hot on top 
of the stove before the batter goes in. 
J'hey are thus crusty all over, but soft 
within, and have a character unlike muf¬ 
fins. They call for 2 cups graham flour, 
1 cuj) white flour, 2 teasiioons baking 
powder. 1 teaspoon salt, 1 tablespoon 
sugar. 2 cups sw«et milk. The flour and 
baking j^owder should he well sifted to¬ 
gether and the batter beaten hard with a 
spoon. The pans should he greased liber¬ 
ally. a bit of sweet fat being dropped in 
each, and be sure to have a good hot oven. 
The children like to break these hot gems 
up in a sauce dish and eat cream on them. 
If you like to use sour milk instead of 
sweet in mixing the batter add a little 
baking soda in a spoonful of hot water 
and the gems will be all the lighter. We 
are now well used to substituting cooked 
rice or oatmeal and all sorts of flours and 
meals in jdace of part of the wheat flour 
called for. but 1 give the original recipe. 
Heavy gem pans seeimsl out. of fashion, 
but now the dealer’s hav(^ them again. 
rUUDIC.NCE PKIMKOSE. 
Soft Molasses Cookies 
Here is a re(|uested recipe for soft 
molasses cooki(!s; Two cui)s molasses, 1 
cup lard, 1 cup boiling water. 1 teaspoon 
1 fraspecu c’:-vnmon. 2 tec ;; 'ons 
Oi® RURAL NEW-YORKER 
salt, 2 level teaspoons soda. 4 teaspoons 
cloves, flour to make a good stiff dough. 
Rake in a moderate oven. They are very 
good. I’art barley flour may be used. 
These cookies call for no sugar. R. 
Potato Recipes 
Potato Custard Pie.—^lash some fresh¬ 
ly boiled potato Avell, then pack into a 
cup, making a level cupful. Add one and 
one-half cupful of milk, beaten with two 
whole eggs, two-thirds cupful of sugar, a 
half teaspoonful of salt, one of corn,starch, 
with nutmeg and cinnamon to taste. Cook 
in a double-boiler till thickened, stirring, 
then place in a shell of pastry which has 
been baked till light brown ; sprinkle with 
sugar and brown well before removing 
from the oven. 
Kggless Potato Pie.—Put through a 
ricer sufficient freshly boiled potato to 
make a level pint when packed ; add two 
tablespoonfuls of butter and two-thirds 
cupful of sugar, a scant teaspoon of salt, 
two level teasi)Oonfuls of cornstarch, 
rubbed smooth in one-half cupful of cold 
milk; flavor with vanilla or orange and 
bake iu a half-baked shell of pastry till 
browned. 
Potato Flour f^ponge Cake.'—Beat the 
whites of four eggs very stiff; add tlie 
Ix'aten yolks; then one cuiiful of sugar, 
niixed with one-half cupful of potato-flour 
in which are sifted a teaspoonful of bak¬ 
ing powder and half that of salt. Pour 
into the cake-tin. Rake iu a moderate 
ovoii. 
For .small families these recipes may be 
halved. 
Potato desserts, like other desserts of 
substantial food-value, should not be used 
with heavy dinners unle.ss the regulation 
potato or rice di.sh of the meat and vege¬ 
table course is omitted. Rut potato des¬ 
serts are excellent to serve at a mid-day 
meal, which is informal and light, taking 
the place of a heavier, hot dish of starchy 
nature, or where a potato-pie is served, 
or a hot potato pudding may be the chi(>f 
dish of such a meal. It may be well bal¬ 
anced by cheese or nuts or cold meat with 
some green salad, or with milk and some 
vegetable .salad. 
KH.EY M. FI.ETCHKK ItEKKY. 
Old-Fashioned Potato Soup 
Some time ago I saw a renuc.st for old- 
fa.shioned potato soup with dumplings. T 
know how to make it in the good old way 
—got from grandmother. As many sliced 
^w potatoes as onions, or oyster plant. 
Cook thoroughly, salted. After being 
done, add butter and at lea.st a pint of 
milk (butter a good tablespoon fill). .Tust 
let the butter and milk boil up a second, 
then set on a hot lid. back, and carefully 
spoon in the dumpling dough, a spoonful 
at a time. This is the wav to make those 
dumplings; A cup of sweet milk, a pinch 
of salt, flour to make a not too thick bat¬ 
ter. and baking soda, full tea.spoon, barely 
rounded (in a little water). Stir it 
smooth and drop spoonful at a time in 
the hot soup, not really boiling at the mo¬ 
ment. Now set the pot back over the 
hot stove_ and cook the dough quickly. 
l.et the lid he off to prevent the dump¬ 
lings from getting soggy from the steam. 
Don’t handle the dough in the pot except 
to lift each spoonful over carefully, so 
the dumplings will be cooked on each side. 
It will require experience to .iudge just 
how long to cook the diimjflings, but it is 
about a minute if the fire is right. Tliey 
should cook quickly, and the pot must be 
watched lest it burn. Besides, the bub¬ 
bles will jump over the jiot. The dump¬ 
lings should be as gently handled as a 
baby’s face. As I said, the batter must 
be as thin as thick syrup. It can be too 
thick, and the dumplings will then be too 
hard. If too thin a batter the dumplings 
wdll go all through the soup. Since some 
folks really like mostly dumplings, a too 
thin batter is undesirable. That’s all. 
.After the soup is made, eat it hot, espe¬ 
cially the dumplings, and put the lid on 
after all is done, but leave it so the steam 
gets out. A little mistake in the manipu¬ 
lation of a thick soup will make it go 
wrong. The fire must be good, and the 
l)ot watched just as soon as the milk goes 
in. M. c. 
Broth for the Convalescent 
The exliaiistion that follows an attack 
of the epidemic lately prevailing requires 
good, noui'ishing food to restore the lost 
energy. Those who have the care of any¬ 
one who is recovering from such an iil- 
ness would do well to pi’epare the follow¬ 
ing broth. One objection to it will be 
the present price of meat, but put that 
thought on one side for the moment, and 
be generous, not extravagant, for tlie re¬ 
covery of strength will fully rejiay the 
expc'use. 
Take a knuckle of veal and three 
Iionnds of the neck of lamb. Wash the 
veal and lay the lamb in salted water to 
cleanse thoi’oughly, it being the scrag of 
tin* neck that is u.sed. Rut the meat into 
a large saucepan with two quarts of cold 
AViiter and let come slowly to the boil, 
fikimming well with a large spoon. Now 
I)ut in nine pepper corns and a heaping 
tea.spoonful of salt, and let all simmer, 
not boil hard, for two hours and a half. 
Then take the meat out, iiour broth into a 
crock, and w’hen cold (if carefully made 
it will bo a jelly), skim off all the fat. 
From time to time, about every three 
hours, warm a breakfast cupful and give 
to the patient with a slice of dry toast. 
The me.at t.nken from the bones, sea¬ 
soned with pepper, salt and a teaspoonful 
of sweet herbs, will make a nice breakfast 
or supper dish for those who are in health. 
I’ress the meat into a mold or baking 
dish, and when cold it will turn out quite 
firm. The fat also may be used in fry¬ 
ing. for nothing must be lost in these days 
of economy. l. A. glasse. 
Pumpkin and Squash 
PiJirPKiN Fritters. —Beat up one egg 
until light, add one-half cupful of milk, 
one heaping teaspoon ful of salt, a few 
grains red pepper. Sift in one cupful 
of flour, add one tablespoonful of olive oil 
and one cu()ful of stewed pumpkin. Mix 
until smooth and glossy, and drop by 
spoonfuls into .smoking hot fat. Fry 
eight minutes, or until a golden color, 
drain on white paper and serve hot. 
I’liAiPKiN Croquettes. —Mix two cup¬ 
fuls of stewed and drained pumpkin with 
two tablespoonfuls of butter, salt, pepper 
and paprika to taste, and one-half cupful 
of fine cracker crumbs. Htir well to¬ 
gether until Avell heated, then allow to 
cool, and shape into neat croquettes; 
hn.sh over with beaten egg, toss iu bread 
crumbs. Fry in smoking hot fat to a 
golden color; drain, and serve hot with 
tomato sauce. 
I’UMPKIN 80UFFLE. —Add to two cup¬ 
fuls of hot stewed pumpkin, which has 
bec'ii pres.sed through a sieve, one table¬ 
spoonful of butter, the yolks of three eggs, 
well beaten, one tablespoonful of sugar, 
one and one-half cupfuls of cream, salt, 
pepper and jiaprika to taste, then fold in 
beaten whites of the eggs. Pour into a 
buttered baking dish and bake until firm. 
Serve at once. 
ScjuASii Muffins. —Two-thirds cupful 
of cooked siiuash. one cupful of milk, one- 
fourth cupful of sugar, two and three- 
fourths cupfuls of flour, one-half teaspoon¬ 
ful of salt, one egg, well beaten, three tea¬ 
spoonfuls of baking powder and two 
tahlespoonfuls of melted butter. Add the 
milk to the squash, then the sugar and 
the egg. Stir together well the flour, salt 
and baking powder, and add to the first 
mixture, then add the melted hutt('r. 
Beat well, and bake in buttered and 
floured gem pans for 25 minutes. 
IIEI.E.N A. LYNAN. 
Breakfast Cereal 
Obtain wheat when farmers have fin¬ 
ished thrashing and have cleaned it for 
s(*ed, before the mice had a chance to 
make it unclean. Pick out any foreign 
seeds that have been left in, then with a 
damp cloth rub well in a pan, which takes 
off all the loose dust. Pour into shallow 
pans and dry thoroughly in the oven, 
which keeps it in granules when ground 
in the mill. After grinding stir one cup 
of the cereal into throe cups of boiling 
Avater and let it boil iq) well once, then 
set it back on the range and cook slowly 
until the next morning, keeping it covered 
all of the time, ahd you have a healthful, 
appetizing dish, and there is nothing bet¬ 
ter for growing children. 
MRS. FERRY W. Cl AHK. 
HEALTH—FREE 
Your name and address on a post¬ 
card will brin<r you absolutely 
free an interestiiif; booklet called 
“Thirty Feet of Danger,” pre¬ 
senting in plain American lan¬ 
guage the facts every human 
being should know and act upon 
in keeping his system clean and 
healtliy It is sound advice, and 
it may he the means of avoiding 
illness for you and your family. A 
clear statement on the best of 
inedical authority. Write todtiy to 
Nujol Laboratories 
STANDARD OIL CO. (NEW JERSEY) 
50 Broadway New York 
AMessagetoGrangers: 
1st.—Read our advertisement each issue. It 
serves to convey a message to YOU. 
2nd.—Attend Grange meetings. There may be 
something going on there YOU ought 
to know. 
3rd.—Your Master is on our mailing list. He 
can give you information about prices 
and how to order. 
4 th.—Whatever you may think about us BE A 
BOOSTER. We all abhor a knocker. 
5 th.—If your Representatives prove inefficient 
fire them and put in some who may give 
better service. 
New York GrangeExchangeJne. 
611 Dillayc Bldg., SYRACUSE, N.Y. 
Your Best Asset 
— A Skin Cleareci By- 
Cuticura Soap 
AJIdrugerists: Soap 26, Ointment 26 & GO. Talcum 25. 
Sample each free ot “Cuticura, Dept. F, Bostou.'* 
INTERESTING 
GARDEN BOOKS 
A Woman’s Hardy Garden 
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Old Time Gardens 
Jiy A. M. Earle 2.50 
Flowers and Ferns in Their 
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Plant Physiology By DunKar 1.60 
For Said hu 
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