95 
Me RURAL NEW-YORKER 
brown. Add water to one-half the height 
of the beans, cover and cook in a slow 
oven until beans are soft. 
Mock Sausage.—One and one-half cups 
Lima bean pulp, two-thirds cup bread 
crumbs, three tablespoons butter or 
cream, one-half teaspoon sage, one egg, 
and crumbs for dipping. Mix in the order 
given, dip in egg. crumbs and egg again 
and fry in any deep fat. Garnish with 
fried apple rings. 
Lima Beans Hollandaise.—One and 
one-half cups dried Lima beans cooked, 
two tablespoons butter substitute or drip¬ 
pings, two tablespoons lemon juice, two 
tablespoons butter, two egg yolks, one- 
half oup bean stock which has been salted, 
one-half teaspoon paprika, one tablespoon 
chopped parsley. Mix fat, butter, lemon 
.inice, paprika, egg yolks, parsley and 
stock together and add Lima beans. Put 
into a double boiler and let cook until the 
sauce thickens. Serve as a main dish at 
lunch or supper, with a fruit salad. 
. h i'uit Dumplings.—Soak the desired 
kind of dried fruit several hours, drain, 
saving the juice for a sauce for the dump¬ 
lings. Cut the fruit in medium-sized 
pieces. Make a rich baking powder bis¬ 
cuit crust; roll dough to a one-fourth inch 
thickness, cut in circles and place some 
of the chopped fruit in the center of each ; 
add sugar and spice and bring the edges 
together with a little twist. Bake in a 
hot oven 20 minutes and serve with a 
sauce rnade from the fruit juice. 
Jellied Prunes.—Pick over, wash and 
soak one-third pound of prunes for sev¬ 
eral hours in two cups of cold water, and 
cook in the same water until soft; re¬ 
planned for each month and alloting to 
each child the amount that is to be con¬ 
tributed by them. If any child is too poor 
to do this, there will simply be larger 
amounts to be contributed by the rest. 
Such children should be allowed to bring 
an inexpensive article, such as salt, for 
instance, that they may feel they are do¬ 
ing something, too. The second difficulty 
is overcome if the teacher understands 
cooking. 
Very simple foods are the only kinds 
that should be attempted in school cook¬ 
ery of this sort. In the first place, it is 
much better for the children’s health, and 
secondly there is no time for elaborate 
dishes. If the children supply the main 
part of their lunches, and have warm 
cocoa or a bowl of soup served with it, 
it will in most cases be found all that is 
necessary. Anyone who nas eaten cold 
lunches for any length of tii ie knows how 
good a cup of something warm tastes with 
it. I have seen children take bread that 
had frozen on the way to school, and that 
had not thawed all morning, and eat it 
hurriedly with some cold meat in like 
condition, completing the lunch with cake 
or pie and a drink of cold water, and 
rush out to play, their noon-time lunch 
consuming not more than five minutes. 
No wonder we are a nation of dyspeptics! 
Anything that attempts to remedy such 
conditions should be encouraged. 
Lack of equipment should not prevent 
the plan from being carried out, for only 
a few things are necessary. A coal-oil 
stove, a packing box with shelves and cur¬ 
tains for several kettles and saucepans, 
and a few staple supplies are all that is 
No. 505—Wall scarf or splasher for children’s room. The tinting indicates color to 
be used in working. Size 27x4$ inches, tinted? on white Berkshire linen: price with mer¬ 
cerized floss to complete embroidery, 90 cents. 
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Comfortable 
Don t work in a damp, chilly cellar 
or cold room. A Perfection Oil 
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Inexpensive to buy and use. Gives 
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move prunes; stone and cut in quarters. 
To prune water add enough boiling water 
to make two cups. Soak gelatin in one- 
half cup cold water (one-half box gela¬ 
tin 1, dissolve in hot liquid, add one cup 
of sugar, one-fourth cup of lemon juice, 
then strain, add prunes, mold and chill. 
Stir twice while cooling to prevent prunes 
from settling. Serve with cream or top 
milk. 
Norwegian Prune Pudding.—Pick over 
and wash half a pound of prunes, soak 
one hour in cold water and boil until soft; 
remove stones, obtain meat from stones, 
and add to the prunes; then add one cup 
of sugar, one inch piece of stick cinna¬ 
mon, one and one-third cups of boiling 
water and simmer 10 minutes. Mix one- 
third cup of cornstarch with enough cold 
water to pour easily, add to prune mix¬ 
ture and cook five minutes. Remove cin¬ 
namon, mold, then chill and serve with 
cream. For a variety you may add whites 
of two eggs beaten stiff and one-half cup 
walnut meats broken in pieces. 
MRS. F. W. STILLMAN. 
Warm School Lunches 
I was much interested when I saw in a 
1 ‘ecent issue of The R. N.-Y. that the 
opinion of readers was asked regarding 
the advantages and disadvantages of hav¬ 
ing the school lunch, or part of it, cooked 
at school. I have seen it tried, and while 
there are some few disadvantages, there 
are not nearly so many as with the chil¬ 
dren eating the cold lunch. The disad¬ 
vantages are connected principally with 
the wrong sort of teacher. In order for 
the plan to be a success the teacher 
should be in sympathy with it and should 
have a knowledge of plain cooking and 
food values. She cannot direct the work 
intelligently without this knowledge. 
I do not think it is fair, however, to 
expect all the cooking to be done in the 
noon hour. It means that too much work 
and not enough rest falls on the teacher 
and older pupils. The plan that I have 
seen work very well is to have a class in 
domestic science and let these pupils pre¬ 
pare the food as part of the regular work 
in this subject. Several girls can go quiet¬ 
ly about this work during the session 
without interfering in the least with the 
other classes. The pupils soon become 
accustomed to having it done and pay no 
more attention to it than they do to the 
class at the board in arithmetic. 1 know 
from experience that the curriculum is al¬ 
ready overcrowded in the country school. 
But the tendency nowadays is to elim¬ 
inate or shorten the course in some other 
subject and put more stress on agriculture 
and domestic science, especially in the 
rural schools. Right here is where the 
value of the skilled teacher comes in, for 
she will keep an eye on the essentials and 
you need not fear that too much time will 
be wasted on new sujbeets, to the detri¬ 
ment of the ‘‘three R’s.” 
Some of the disadvantages have been 
found in the fact that all of the children 
did not provide equal quantities of the 
different foods contributed, and that at 
1 : mes it was wasted by unskillful cooking. 
Te< li si i> 1 ( si m< t by having the menus 
necessary. If the school authorities do 
not wish to t supply this, a social or enter¬ 
tainment will easily net all the necessary 
funds. 
If your teacher is trying the school 
cooking and is not very successful, let 
some of the mothers visit at the noon hour 
and give encouragement and kindly advice 
about the preparation of food. If you go 
about it in the right spirit the teacher 
will respond in like manner, I am sure. 
I know it comes at an inconvenient time, 
but, after all. mothers have no greater 
task than looking after the welfare of 
their children, and the right sort of school 
lunches mean much in keeping them 
healthy. mrs. Charles joiinston. 
Taking Leave 
Last week when there was a raw, high 
wind blowing and the mercury was sul¬ 
lenly hovering near 19° above zero, a 
neighbor called on a little matter of busi¬ 
ness, and would not come into the house. 
He said he only had a minute to spare, 
and then he stood for at least 15 minutes 
while I shivered and shook in the door¬ 
way. He was warmly clad and did not 
mind the wind, but I was warm and per¬ 
spiring from work in the kitchen, and the 
keen wind went right through me. Of 
course a cold was the result. I could not 
go away and leave him. and neither could 
I persuade him to enter so the wind 
could be shut out. It was imposible to 
go and hunt up a wrap, for every minute 
he spoke of leaving. And then the men 
folks wonder how women in good warm 
houses catch cold so easily. In Summer 
a prolonged leave-taking does not matter; 
in fact, it is often the pleasantest part of 
the visit; but in Winter it is serious busi¬ 
ness to keep anyone in a draughty door¬ 
way. 
Th gentle art of leave-taking has been 
mastered by many men and women, and 
it is a pity more do not learn it. The 
gracious, kindly visitor rises and says 
good-bye in the sitting-room, without lin¬ 
gering for last farewells on the windy 
porch in Winter. If the call is only to 
last a few minutes, the visitor steps inside 
the door and closes it, so that the family 
is not disturbed by a rush of cold air. 
Of course it is all because the visitor 
does not want to “track in mud” that he 
will not enter, but a little mud or snow is 
preferable to a house filled with cold air. 
There are times to air the house thor¬ 
oughly, but it must be when the little 
children and aged members of the family 
are well secure from the cold. The airing 
that comes when a visitor compels the 
mistress of the house to keep the door 
open 15 minutes or more does little good 
to anyone. Women cannot dress for out¬ 
door air while they are working over a hot 
range, and they feel the chill all the more 
because of the hot atmosphere that they 
must work in most of the morning. A 
very little thought on the subject will 
remedy the evil and Winter will be robbed 
of one of its chances to sjjread disease 
when visitors can be persuaded to enter 
the house, or when they will learn to make 
the “minute” they have to stay really one 
minute. Hilda Richmond. 
III11IIIIIIIIIIIIIIIII1I1IIIIIIIIIIIIIIIHIIIIII1IIIIIIIIIIIIIH 
| "What Will the j 
i Baby be Like?” 
1 A question every expectant mother 1 
asks a dozen times a day. Does she < 
know that the answer largely depends 
i on her own health, and that her own i 
1 intestinal system, which is especially ! 
! liable to constipation, must be kept 1 
1 clean or it will encourage the breeding 1 
J of serious disease? There is sound J 
J medical advice to every prospective ! 
J mother in a booklet called 1 
“The Days That Go Before” 
which will be sent on request, free, to j 
] any address. Write today — it may 
save your baby’s future. 1 
• Nujol Laboratories j 
1 STANDARD OIL CO (NEW JERSEY) 1 
50 Broadway, New York 
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiH 
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Closet 
The original 
chemical closet. More 
comfortable, healthful, conveni. 
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toilets, where germs breed. Be 
ready for the long, cold winter. 
Have a warm, sanitarr, comfort¬ 
able, odorless toilet right in the 
house anywhere you want it. Don’t 
go out in the cold. A boon to 
invalids. 
GUARANTIED ODORLESS 
The germs are killed bv a 
chemical in water in the 
container. Empty once a 
month as easy as ashes. 
Closet guaranteed. Thirty 
days’ trial. Ask for catalog 
and price. 
BOWE SANITARY MFQ. CO. 
•02D* Bib St., Delrtil, Mich. 
Ask about Ro - San Waahatmml— 
Hot and Cold Running Water 
Without Plumbing. 
Comfort Indoor Closet 
(Morless—Sanitary—Germ-Proof j 
Every home without sewerage 
needs one. No plumbing or run¬ 
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install. A boon to sick people. I 
Placed in any room in house, in I 
town or country. 10,000 now in use. I 
U.S.Health Bureau Approves 
Says:- “Chemical Cloeet compiles eatid- li ^8 ■ ■ 
factorily with reauirements of sanitary L 
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Put a warm CorafortToilet in yOurhomo ,' 
a guarantee of healthy, sanitary condi¬ 
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Mon now making $60 to $76 weekly. Exclusive Territory. | 
FREE! HANDSO MX CATALOGUE 
ComfortChemlcal Closet Co., FactoriesBkfg.Toledo.O.I 
mm 
“That's Relief for My 
Rheumatic Aches ” 
S loan’s liniment is an effective counter- 
irritant that penetrates to the affected 
part, without rubbing , scatters the con¬ 
gestion, and promotes a warm , comfortable 
relief. Try it when your “bones ache” 
and you feel you “can hardly stand up 
any longer.” 
For more than 37 years Sloan’s Liniment 
has been used by the families of the nation 
in quickly relieving rheumatic aches , lum¬ 
bago, neuralgia , sciatica , lame , sore, strained 
muscles , bruises and other pains and sprains. 
Put up in convenient bottles in three sizes— 
the larger the bottle the greater the econo¬ 
my. Can be used by every member of the 
family with assurance of gratifying results. 
Sloan’s 
Liniment 
Kills Pain 
- - - 
Farmers, Attention 
1st—Are you using Grange Exchange Feeds 
and Grains? 
2nd Do you know that we are offering mixed 
feeds that contain no by-products ? 
3rd—The Exchange State Brands of fertilizers 
are registered and with the guaranteed 
analysis we can assure you High Quality 
and Lowest possible price. 
4th—We have closed contracts with reliable 
firms to supply you with High Quality 
Farm and Garden Seeds, Spraying Mate¬ 
rials, Silos, Sowing Machines and we can 
# supply you with anything else you want 
Write for information. 
New York Grange Exchange, Inc. 
308 South Salina Street SYRACUSE, N. Y. 
Two Excellent Vegetable Books 
By R. L Watts 
Vegetable Gardening ..... $1.75 
Vegetable Forcing.2.00 
For sale by 
The Rural New-Yorker 
333 W. -30th St., New York 
