185 
One pint of flat coat white paint for 
first coat. 
One pint of white enamel paint for 
second coat. 
Fifty feet of board %x3 in. for frame 
and door. 
Sixteen feet of board 1x12 in. for 
four shelves. 
Four feet of board 1x24 in. for top and 
bottom. 
Forty feet of screen molding. 
Two hinges. 
One cabinet catch. 
Two and three-fourths dozen white 
china buttons. 
Ten yards of white cotton tape. 
Nails. 
Tacks. 
Thirteen yards of 30-in. canton flannel 
(two covers). 
The RURAL NEW-YORKER 
Head Cheese 
What is a good recipe for making head 
cheese out of pigs’ heads? a. E. h. 
Cut the head into four pieces. Remove 
the brain, ears, skin, snout and eyes. 
T'se the fattest parts for lard. Put the 
lean and bony parts to soak over night in 
cold water to extract the blood and dirt. 
After cleaning the head put it on to boil, 
using plenty of water to cover the meat. 
Roil until the meat separates readily from 
the bone. Remove from the stove and 
pick out all bones. Draw off the liquid 
and save for future use. Chop the meat 
fine. Return the meat to the kettle, and 
add enough of the liquid to cover the 
meat. Boil gently for nearly half an 
hour. Season to taste with pepper and 
salt (some add a little mace or nutmeg) 
just before removing from fire. Turn into 
a shallow dish or pan, cover with cheese¬ 
cloth. and then put on a board with a 
weight to make it solid. When cold slice 
thin and serve without extra cooking. 
Conserving Men’s Clothing 
Part I. 
The present price of clothing is making 
a heavy demand upon all men. especially 
business and professional men, who each 
day must give thought as to their person¬ 
al appearance. In town, both married 
and single men usually turn their cleaning 
and repairing over to the professionals, 
unless some woman of the household ex¬ 
presses her willingness to display her 
skill in keeping the clothing of the men 
in order. An approved method, carefully 
followed, will give good results with the 
worn edge of vests and coats, sleeve lin¬ 
ings and the bottom of trousers, torn-off 
buttons and worn-out buttonholes—break¬ 
downs that will occur and demand no little 
painstaking skill if the repair is to escape 
observation. A bottle of indelible ink and 
black darning cotton are helpful with 
worn places showing white underneath. 
The present writer has never been able 
to understand why inner linings of any 
kind should be used otherwise than black 
in color, in vests, coats and trousers, when 
made of black or near-black material. 
Trousers require “first aid” at the bot¬ 
tom, the hems, and for a really good end¬ 
ing there must be a good beginning. The 
following method was acquired back in 
1SS0, second-hand from an Indiana tail- 
oress: No matter how small the break is 
at the folded edge of the hem, let both 
hems out and brush thoroughly; lay a wet 
cloth on the outside and press; this good 
beginning is necessary for agreeable and 
efficient darning after basting thereon a 
strip of soft thin black wool or cotton 
dress goods, or lining. With black darn¬ 
ing cotton or silk thread, darn the break 
neatly, keeping the material perfectly flat 
as the needle is passed back and forth 
across the break, leaving a loop of thread 
at each turning point. If the previous 
hem contained no gum tissue, press on 
both sides of the darning, after trimming 
off useless basted-on cloth, and make a 
new turn for the hem, one-half inch be¬ 
yond the old. at the broken places, and a 
trifle more or less at the immediate front, 
according to the all-around condition. 
Baste at the new turning line; regulate 
the depth of hem and place a strip of gum 
tissue therein, if at hand. Baste at the 
upper edge of the hem, clipping at the 
front, and wherever required to fit a per¬ 
fectly flat hem ; press and secure the hem 
with silk thread, with good material, by 
taking two shallow short stitches in the 
garment, with little space between, and 
two deep stitches in one needle hole in 
the hem. the thread passing diagonally 
from the short to the deep stitches. Give 
a final pressing after removing the upper 
and lower bastings; then, admire the 
really “good ending” of a “good begin¬ 
ning” in refnuriug the hems of trousers. 
MEDORA CORUETT. 
Making Lard and Soap 
After having been kept indoors several 
days by the severe weather and snow, 
which made outdoor work impossible, 
when things thawed up once more and 
the sun is shining warmly, it is a pleas¬ 
ant change to build a fire under the iron 
kettle out in the yard, and cook out the 
lard from a hog butchered at the begin¬ 
ning of the cold spell. Sometimes we 
cook lard on the stove, but when the weath¬ 
er will admit the cooking is done outside. 
When two or more hogs are butch¬ 
ered at once the leaf fat is cooked sepa¬ 
rate. as the fat from this is whiter and 
more delicate than tfiat from the fat parts 
trimmed from the meat, and it is also 
nicer for pastry, cooking, cake making, 
etc., than the common lard. When there 
nly vnvi’l onnnHtv to cook it all 
e* '" i i t , u: . . ti,c i—j 1... I bring *»ut 
in first, as. the fat melts out of this 
quickly, which helps in keeping the rest 
from burning. Sometimes water is added 
to start the cooking, but if we are there 
to stir the fat frequently no water is 
needed. All the fat is cut into small 
pieces before putting to cook. A tea¬ 
spoon of baking soda put in the water will 
reduce the amount of cracklings and 
whiten the lard, but it causes the fat to 
burn easily, and also causes the crack¬ 
lings to be soft and unfit for use in cook¬ 
ing. hence we quit using the soda years 
ago. 
S vii s will stick to bottom of kettle 
and burn unless the stirring is kept up 
almost continually, so the <skin is removed 
and laid aside to be used in making the 
scrapple, which the family likes for break- 
fast The lard is cooked with a brisk fire 
until the cracklings are brown and rise to 
the top, when the fire is drawn and the 
cracklings dipped off into the colander 
and set aside to drain. When the lard is 
partly cool it is^ strained into containers 
of tin or stone jars. If jars are used a 
clean stick placed in center of jar and 
lemoyed when lard is cold will prevent 
bin sting of jars in extreme cold weather 
Lard properly cooked and stored in clean 
containers will keep fresh and sweet for 
two years at least. However, if all water 
is not cooked out the lard will become 
*flud unfit for use,' but may be 
made good by cooking over, adding a 
tablespoonful of soda when putting on 
the fire, cooking slowly, and skimming off 
the scum which rises. 
After taking the lard from the kettle 
we like to make a kettle of soap, and 
thus utilize even the bit of lard adhering 
to the kettle. The lard being put to cook 
at nine o’clock in the morning, it is readv 
to strain out by noon, and there is plenty 
? n tlm , e ,/ or cooking the soap before night- 
tall \\ e use the commercial lye, one can 
of lye to about three gallons'of water; 
putting water in the kettle, adding lye 
and bringing to a boil, when the grease is 
added, about five pounds of grease to each 
can of lye, and the mass is boiled slowly 
until thick and ropy. Thickening usually 
begins as soon as the grease is added, anil 
after from one to two hours of slow cook¬ 
ing the soap is ready to pour out into a tub 
or other vessel, to harden, when it is cut 
in cakes and laid on a shelf in the smoke¬ 
house to dry. All the time the cooking is 
going on we test the soap often by taking 
out a bit in a saucer or onto a board. 
'N hen jt becomes hard when cold it is 
thickening well and good results are cer 
tain. Slow boiling is always best for 
soap. The amount of grease used is of 
little matter so that enough is added to 
use up the lye. All grease not taken up 
will rise to the top and may be skimmed 
oil and set aside to be used in the next 
batch. The grease for all of my soap, and 
I make our entire supply, is saved at 
butchering time, and to' this is added 
every particle of waste fat from the kitch¬ 
en. \\ hen the hogs are killed the large 
intestines are opened, contents removed 
and they are washed well in several wa- 
ters. after which the soap may be made 
at once, or the intestines may be hung up 
to dry until ready for use. Then we 
save all waste fat. skins that are too 
strong for cooking, etc., and from these I 
am enabled to keep plenty of soap for all 
uses. A cup of borax and a cup of wash¬ 
ing ammonia added to the soap just when 
the cooking is finished is thought bv some 
to improve its quality and aid in removing 
dirt from clothes. All soap improves with 
age. and if one can keep a supply several 
months ahead that is better. 
Along with the can of lye come ex¬ 
plicit directions for making different sorts 
of soap, but for everyday laundry use ~ 
find the above method all that could 
desired. lily reed york, 
Cakes and Cookies Without Eggs 
Eggless, Milkless, Butterless Cake.— 
be 
Popcorn Candies 
Will you publish a recipe for making 
popcorn balls? I tried to make some, and 
could not get them to stick together. 
MRS. J. J. B. 
For popcorn balls, make an old-fash¬ 
ioned molasses candy, and just before re¬ 
moving from the fire stir in enough pop¬ 
corn to thickan it. Take the mixture out 
by the spoonful and roll into balls as soon 
as it can be handled; then roll the balls 
in popcorn until no more kernels will 
adhere to them, A standard recipe for 
the molasses candy is one cupful molasses, 
one cupful brown sugar, one tablespoonful 
vinegar and one tablespoonful butter, 
boiled together until a drop hardens' in 
cold water. Then beat in a scant tea- 
spoonful of baking sode, and stir well. 
The following recipes for popcorn can¬ 
dies were given by the New York Trib¬ 
une: 
Craekerjack.—Stir and cook two cup¬ 
fuls of light brown sugar until melted and 
slightly darker in color: then add two 
tablespoonsful of dark molasses and two 
tablespoonsful of butter or nut butter. 
Gook to the hard ball stage, 2f>0 degrees, 
and pour over two quarts of freshly pop¬ 
ped corn. Mix well, smooth out until of 
the desired thickness, lay on a greased 
plate, and, when firm, break into irregu¬ 
lar pieces. 
Maple Sugar Popcorn Fudge.—Cook 
together two eupsful of maple sugar, one 
cupful of milk and one tablespoonful of 
butter to the soft ball stage, or 240 de¬ 
grees. Remove from the fire, beat until 
creamy and add one large cupful of pop¬ 
corn. Pour into greased pans and when 
nearly cold mark into squares. Add the 
corn just before turning into the pan, so 
it will retain its crispness. Peanuts may 
be used with this recipe in place of the 
corn. 
One cup brown sugar, one and one-fourth 
cups water, one cup seeded raisins, two 
ounces _ citron, cut fine, one-third cup 
shortening, one teaspoon nutmeg, one tea¬ 
spoon cinnamon, one-half teaspoon salt, 
two cups flour, five teaspoons baking 
powder. Boil sugar, water, fruit, short¬ 
ening, salt and spices together in sauce¬ 
pan three minutes. When cool, add flour 
and baking powder, which have been sift¬ 
ed together. Mix well, bake in loaf pan 
in moderate oven about 45 minutes. 
f hoeolate Cake.—One-fourth cup short¬ 
ening. one cup sugar, two-thirds cup milk, 
two cups flour, three teaspoons baking 
powder, one-fourth teaspoon salt, three 
ounces chocolate, one teaspoon vanilla. 
* ream shortening, add sugar gradually; 
add flavoring and melted chocolate; sift 
dry ingredients together and add alter¬ 
nately with the milk, beat well. Bake 
in loaf tin 40 minutes in a moderate 
oven. 
Apple Sauce Cake.—One-half cup 
shortening, one cup sugar, one cup apple 
sauce, two cups of flour, four teaspoons 
baking powder, one teaspoon nutmeg, one 
teaspoon cinnamon, one teaspoon cloves, 
one-half cup seeded raisins. Cream short¬ 
ening and sugar and add apple sauce; add 
the dry ingredients well sifted together. 
Lastly add the raisins that have been 
sprinkled with a little flour. Bake in a 
moderate oven about 40 minutes. 
Buttermilk Cake.—One cup sugar, one- 
ha!t cup butter, one cup buttermilk, two 
cups of flour, one cup raisins, one tea- 
spoon soda, one teaspoon mixed spices. 
( ream shortening and sugar; sift dry in¬ 
gredients together and add alternately 
" ith the buttermilk. Add raisins that 
have been sprinkled with a little flour. 
Lake in a moderate oven about 40 min¬ 
utes. 
Gingersnaps.—Two cups molasses, one 
cup of lard, one tablespoon each of gin¬ 
ger and soda, flour to roll stiff. Roll out, 
cut in desired shapes and bake quickly. 
Cocoanut Cookies.—One-third cup of 
shortening, one-half cup of sugar, three 
tablespoons milk, one-half teaspoon lemon 
extract, one and one-fourth cups of grated 
cocoanut, one and one-half cups of flour, 
two teaspoons baking powder, one-eighth 
teaspoon salt. Cream shortening and 
sugar together; add milk, lemon extract 
and cocoanut. Add flour, which has been 
sifted with baking powder and salt; mix 
well; roll out lightly on a floured board, 
cut in desired shapes and bake in a mod¬ 
erate oven 15 to 20 minutes. 
Hermits—One-half cup shortening, one 
cup of sugar, three tablespoon milk, two 
cups of Hour, three teaspoons baking pow¬ 
der, one-fourth teaspoon salt, one tea¬ 
spoon cloves, one teaspoon allspice, one 
teaspoon cinnamon, one cup seed raisins, 
two tablespoons citron. Cream short¬ 
ening and sugar, add milk very slowly. 
Sift dry ingredients together and add to 
the first mixture ; add the fruit, chopped 
and dredged with flour. Roll out thinly 
on floured board and cut in desired 
shapes. Bake in a moderate oven 15 min¬ 
utes. 
Soft Molasses Cookies.—One cup of 
molasses, one and three-fourths teaspoon 
soda, one cup of sour milk, one-half cup 
shortening ( melted), two teaspoons gin¬ 
ger. one teaspoon salt. Add soda to mo¬ 
lasses and beat thoroughly ; add milk, 
shortening, ginger, salt, and' flour enough 
to make the mixture of a right consist¬ 
ency to drop from a spoon. I.et stand in 
a cold place to thoroughly chill. Toss 
on a slightly floured board' and roll to a 
quarter of an inch in thickness, cut in de¬ 
sired shapes and bake on a buttered 
sheet. 
M alnut Molasses Bars.—One-half cup 
of shortening, one-fourth cup boiling wa¬ 
ter. one-lialf cup of brown sugar, one-half 
cup of molasses, one teaspoon soda, three 
cups of flour, one and one-half teaspoons 
ginger, one-third teaspoon grated nut¬ 
meg. one-eighth teaspoon cloves, one 
teaspoon salt, chopped walnut meats. 
Four water over shortening, then add 
sugar, molasses mixed with soda. Hour, 
salt and spices. Chill thoroughly, roll 
one-fourth inch think, cut in strips 3 1 /, 
inches long by 1L> inches wide. Sprinkle 
with nut meats and bake 10 minutes. 
MBS. F. W. STILLMAN. 
Mother’s Job 
Is Full of Dangers! 
EPt the stove, handling hot 
pans ami sharp knives—dav in 
and day out every mother is liable 
to geta burn orcutmosta ny minute. 
. a fi l ‘ st '.P Pr haps, hut no 
telling what the injury may lead 
if not attended to r : ght awuv 
and in the right way. 
Just a few draps Of Hanford’s 
oaisam of Myrrh on a n «>pen m on nil 
to cl«* inseand cheek infection. And 
to hasten healing it forms a film 
Uat keeps out dirt and dust till the 
new skin is formed. Cools a burn 
almost instantly. 
1'or overworked, lame muscle® 
and sprains Hanford’s Balsam is 
unusually effective. Apply freelv. 
rub vigorously and all soreness is 
pretty sure to disappear in short 
order. 
^ on can’t be too careful of 
Mother. Certainly won’t let heren- 
oanger health with anv risks or 
softer any pains which Hanford's 
BaJsam may save her. Used for 
over seventy years and by thou- 
sands of families. 
Just as good for Children 
as for Grown-ups! 
That you may know its merits 
for yourself, present this advertise¬ 
ment at your dealer’s and buy a 
bottle (in any of three sizes). And 
Test It At Our Risk! 
If not completely satisfied, take 
empty bottle to dealer and get your 
money back. .\'o questions asked . 
/ 
/ 
/ 
4 
/ 
✓ 
l 
* 
\ 
* 
/ 
/ 
f 
t 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
/ 
* 
HANFORD’S 
Balsam of Myrrh 
Begin To Save Money 
Now 13 the time to let Del Dane’s plan TKT ^nij» 
Save money for you on Kalamazoo Ranges, 1\ 1 I Vlr 
. . . — _ Furnaces. Gas v 
' —■ ' ' • 53 Ranges, Kitchen Kabinets, Phono- 
ssusjssr- 
V i 5i i ~ -mr* Roofing, Paint and 
other home necessities. 
New Book Will 
Show You How— 
Write for It 
Se 11 dwe ct on. DANE 
“The Old 
cash or Master* 
easy pay- . . 
men ts -unconditional 
guarantee. 
Ask for Catalog No* 114 
Kalamazoo Stove Co., SIfrs 
——Kalamazoo* Mich* 
a Kmanvazee 
Direct to You 
NEWMONITOR HEATING IRON 
AGENTS 
WANTED 
SEND FOR FREE 
OUTFIT OFFER 
$30 to $50 a week actually being 
made now by men and women. 
The original—the best—the lowest 
priced. Aickel plated—looks good 
—makes good—sells fast—guaran. 
teed. No experience needed. 
Women as well as men. 
Exclusive territory. 
Work all or sparetime. 
Mrs. Nixon, Vt.. sold 
S first half day. Evans, 
N. O., sold 2 dozen one 
Saturday. Liberal 
terms. Prompt service. 
W rite today. 
the monitor sad IRON CO 
130 WAYNE ST.. BIQPBAlRIE.o! 
The Milwaukee Air Power Water System delivers 
fresh water anywhere direct from the well. No water 
storage tank to freeze or foul the water. We have pumps 
ror all sizes and depths of wells. 
RUNNING 
WATER 
ELECTRIC 
LIGHT 
a Milwaukee Electric Light System is sold with the water system or separ¬ 
ate, as desired. 1 hey can both be run with one engine—giving water, light 
and also power for cream separator, churn, washer, shop and home. S 
iTY nt j f ° r ‘Nitrated, descriptive matter telling how vou can have fresh water hot or 
cold, hard or soft-also electric light and power all over your house, burn and yards. I 
MILWAUKEE AIR POWER PUMP CO., 863 Third St., Milwaukee, Wis. 
