487 
of grass from the uu.uVow; it. is nature’s 
call for the kind of food which acts on the 
system more efficaciously than “powders 
and pills.” The tonic properties of the 
different- sorts of greens will do much to 
help the body to throw off the disorders 
frequently brought on by the Winter’s in¬ 
activities. “Greens” to many housewives 
mean only spinach, turnip tops, mustard 
and the like, commonly grown in the 
Spring gardens. However, there are many 
wild greens, commonly classed as weeds, 
which, when properly prepared for the 
table, are very palatable as well as pos¬ 
sessing _ valuable medicinal values. The 
housewife who wishes to vary the monot¬ 
ony of the cultivated greens should be¬ 
come acquainted with some of these 
plants which may lx? had merely for the 
gathering. 
Perhaps the best known all the wild 
greens is the dandelion. It has medicinal 
value above most other plants, and once 
one acquires a liking for them the 'slightly 
bitter taste becomes pleasant. Only the 
leaves are used for cooking. Gather, pick 
over and wash well; boil until tender in 
salted water. A piece of streaked bacon 
will improve the flavor, or when tender 
the greens may be chopped fine and sea¬ 
soned with butter, pepper and the juice of 
•a lemon or a tablespoonful of vinegar. If 
bacon is used, chop fine and garnish with 
slices of bacon. 
The common pokeweed furuisdies us 
with most healthful, early boiling greens. 
Gather the tender shoots, care being used 
not to get any part of the root. Wash 
and boil in salted water until tender; 
drain, chop fine and season with meat, 
drippings and serve with vinegar. An¬ 
other way, when well drained, chop fine 
and place two tablespoonfuls of meat drip¬ 
pings in a skillet, and when heated add 
the greens, cook 10 minutes, or until wa¬ 
ter is gone. Break in three eggs to one 
pint of greens, stir until well mixed and 
eggs.are done. This is considered a very 
delicious dish by many. 
Shoots of the common milkweed, gath¬ 
ered while young and tender, make greens 
liked by many. Then there is the purs- 
lanv, an annual plant with tender, succu¬ 
lent leaves which may be served either 
raw or cooked. Sorrel, or sour grass, 
makes a sharp, piquant salad served raw 
with vinegar or French dressing, or it may 
be mixed with other greens, wild or tame. 
Among other wild plants which are used 
as greens in different parte of the country 
are yellow dock, lamb’s-quarters. wild 
mustard, wild beet and young shoots from 
the long-leaf dock and wild lettuce. Most 
of the wild greens are best when used in 
a mixture, either with garden greens or 
with other varieties of wild greens. 
In sections where the watercress grows 
there are few better liked salads. The 
small brooks in this section of Oklahoma 
abound with this plant. It is delicious 
served raw with meat drippings and vin¬ 
egar, or may be. cooked as other greens. 
The most common tanve greens are mus¬ 
tard, kale, turnips and spinach ; the last 
named, as wpII as the Swiss chard, are 
grown in few farm gardens here. All of 
these greens are gathered, washed well 
and put to cook in boiling, salted water, 
and when tender may be seasoned to suit 
the taste. Many prefer boiling a piece of 
fat. bacon until tender, adding the greens 
and cook until done, which will usually 
require 30 minutes’ cooking. 
vSpinach is one of the more delicate 
greens, and cooks very quickly. Many 
prefer a butter or cream dressing for 
spinach. Boil in salted water until ten¬ 
der, drain and chop. Pour over a cream 
dressing made by bringing to a boil one 
cut) of cream, stir in a teaspoonful of 
flour, moistened in a spoonful of milk : 
mix well and sen e, or drain spinach and 
put in skillet with two tablespoons of 
drippings and when moisture is gone break 
in three eggs and stir until eggs are done. 
If desired, eggs may be boiled, sliced and 
used for garnishing the dish of spinach. 
Other garden plants which are good for 
greens, but not commonly used, are the 
young, tender beet leaves, some varieties 
of kale and the Swiss chard, which is a 
relative of the beet, but does not grow an 
edible root. The leaves being large, ten¬ 
der and easily gathered, make it a valu¬ 
able plant for the garden. In cooking all 
greens the water should be boiling when 
greens are put in, and they should be 
cooked only until tender. A very small 
pinch of soda will preserve the bright 
green color. The seasoning is merely a 
matter of taste; many prefer the flavor 
of meat, while to others this would be un¬ 
desirable. For the more delicate appe¬ 
tite a seasoning of butter or cream is 
more agreeable. lily reed York. 
Me RURAL NEW-YORKER 
stamped in black letters. All my efforts 
to remove this were in vain, but the blue 
and red lettering on the chop sacks came 
out easily. 
I used the tea and copperas to dye with, 
as it was in the house, and the package 
dyes some miles away in a village store. 
It might, be more convenient for many to 
use a dark blue or brown package dye, 
following directions given with each color. 
For those wishing to use tea, a cheap 
quality will do. It should be made very 
strong and boiled in an iron kettle for 
half an hour. Iron must be used, as it 
produces a necessary chemical effect on 
the tea. Then, for not more than three 
quarts of tea, a large handful of copperas 
should be added and remain until it dis¬ 
solves. I then strained to remove the tea 
leaves; then again through an old cloth, 
and put back into the kettle, which in the 
meantime had been thoroughly washed. 
The sacks should be added while moist, 
and boiled in the solution for about half 
an hour, stirring and lifting as iu other 
dyeing. Then wring out and hang in the 
sun. They will not feel pleasant; take 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9749 — Coatee in 
two leugtk, 34 or 
30. 38 or 40. 42 or 
44 bust. 
9 7 2 7 — Straight 
Tucked Skirt. 24 to 
26, 28 or 30 waist 
measure. Price 15 
cents for each. 
9744 — Ond 
Conservation 
34, 36, 38 bust. 
15 cents. 
- piece 
Dress, 
Price 
9434—Dress with 
Jacket Effect, 34 to 
42 bust. Price 15 
cents. 
9739—Pony Coat, 
36 to 44 bust. 
9738 — Two . piece 
Skirt. 24 to 34 
waist. Price 15 
rents for each. 
Preparing Feed Sacks for Household Use 
M. P. tells of coloring chop sacks dark 
blue and gray with tea and copperas to 
make into house dresses. Will she please 
tell how sin? removed the lettering from 
the sacks, and give full directions for the 
dyeuig process? mrs. a. j. b. 
('onuecticut. 
To remove the lettering from chop 
sacks I used a washboiler in which to 
soak the sacks over night in a strong 
suds made of washing powder, or a strong 
laundry soap would do. In the morning 
I boiled them for two hours iu this suds, 
then washed the stains on a board, then 
boiled again in clear water. The faint 
colors remaining in some of the sacks did 
not show when colored, but if they showed 
a trifle could lie made up on wrong side of 
dress. The only sacks iu which the let 
tering would not come out in this way 
was a certain kind of calf meal sack. 
out this roughness by washing and press- 
iPebefow making If the, are a too 
light, gray, can be made darker bv boiling 
again, or using stronger tea and more 
copperas. m p 
Aonther Chilblain Remedy 
1 “oft*.on page 1(5 an article in regard 
r V •ivn 1 .^ ai T S ‘ ^ I were troubled with 
chilblains I would get a small quantity of 
muriatic acid and apply to the chilblain 
with a small piece of cloth, drying it iu 
so the acid would not eat any cotton 
stockings, etc. I would use it full strength, 
but it anybody was afraid to, it could bo 
diluted, i. I should happen to freeze my 
ears, I woul 1 put the acid ou them. This 
is not an experiment, but is what we used 
to do years ago when I used to dye for a 
hviu &- _ . v. e. n. 
Squash Muffins—Two-thirds cupful of 
cooked squash, one cupful of milk, one- 
fourth cupful of sugar, two and three- 
fourths cupfuls of flour, one-half teaspoon- 
tul salt, one egg. well beaten, three tea- 
spoonfuls of baking powder, two table¬ 
spoons of butter. Add milk to the squash, 
tfien the sugar and egg. Sift flour, salt 
and baking powder, add to first mixture 
and add melted butter. Beat well bake 
in buttered gem pans 30 minutes, u. a. l. 
4(1 
‘Mother’s Making Jell-O’ 
. As J eI1 -0 is now sold in every small-town general store as well 
as m city groceries, the farmer’s wife can get it, in all the different 
flavors, and serve the same fine desserts that have become so pop¬ 
ular among her city friends. 
These Jell-0 dishes are all made without cooking, in a minute 
or two, and while they lend a special grace to the table setting and 
Hiost delightful flavor, they cost less than anything else 
which a discriminating woman would care to serve. 
The Jell-0 Book, sent free to any woman who will write and 
as k us for it, contains all the information that any woman could 
wish about Jell-0 and the making of Jell-0 desserts and salads. 
Jell-0 is put up in six pure fruit flavors: Strawberry, Rasp¬ 
berry, Lemon, Orange, Cherry, Chocolate. Each 13 cents or two 
packages for 25 cents. 
THE GENESEE PURE FOOD COMPANY, 
._ 1*® R°y* N. Y., and Bridgeburg, Ont. 
MALONEY TREES 
Fruic and Ornamentals, Vines, Shrubs. 
Maloney i l quality selected from the 
choicest Btock grown in our 400-acre 
nurseries. Direct to you at cost plus one 
profit only. Hardy, fresh dug, healthy, 
true to name—Write for free wholesale 
catalog. We prepay transportation 
charges on all orders for over *400. 
Maloney Bros. & Wells Ce. 52 East St, Dansville, N. Y. 
Dansmlle's Pioneer Wholesale Nurseries 
EVERGREENS KSKS 
Fine foe windbreaks, hedges and lawn planting. 
All hard,. vigorous and well rooted. We ship everywhere. 
Write f orfree Evergreen book, illustrated in colors. 
0. HILL NURSERY CO.,BoxS 212 Dundee. III. 
JONES’ Nut Trees 
Pennsylvania-grown, grafted 
trees are safest for eastern 
and noithern planting. 
Pecans, Black and English Walnuts 
Send for illustrated catalogue--FREE 
J. F. JONES, Nut Tree Specialist 
Box R, Lancaster, Pen no. 
200 varieties. Also Grapes, Small Fruits, etc. Best rooted 
stock. Genuine, cheap. 3 sample blackberries mailed for 
10c. Catalog free. LEWIS E0ESCH, Box L, Fredonia, N.Y. 
-Away With All These i 
This One Furnace 
Heats the Whole House 
Why carry coal and wood for several stoves and 
fh^ptaces, why dirty the whole house removing 
ashes? It isn’t economical. It isn’t comfortable. 
It isn’t necessary. Free yourself from this drudg¬ 
ery, this muss and trouble. Install the 
NEW IDEA Pipeless Furnace 
“The One You've Heard So Mach About” 
and know what real comfort means. You will have just one fir to 
tend and that one in a scientifically designed furnace that gets the 
greatest possible heat from the least fuel. Every room will be heated 
just right with moist , healthful , clean air. The celler will he perfectly 
cool for the Ni N IDEA construction keeps the heat where it 
belongs. It is one of the greatest inventions of the age. 
The IsEW IDEA is installed in one day. There are no pipes to run 
through the house and no alterations —just one hole to cut. 
Think now of next winter. Write for free catalogue and investigate 
this wonderful furnace. If you want heating advice our specialists 
Will give it absolutely without cost. 
UTICA HEATER COMPANY, Box 50, Utica, N.Y. 
Agent*: Write for our proposition. 
19-4 
