690 
The RURAL NEW-YORKER 
April 19, 1919 
Mileage! 
S URELY you’ve noticed the ever-increasing number 
of Ajax Tires in use on your own roads. 31ore and 
more the farmer who checks up his mileage turns to 
Ajax. He knows that the greater mileage we have built 
into the Ajax Tires, enables him to get greater mileage 
out of them. 
R3AK ROAD KING 
More mileage is actually built into the Ajax Road King by 
Ajax Shoulders of Strength—those buttresses of rubber that 
brace and re-mforce the tread. They are an exclusive Ajax feature 
—a scientific means of putting more rubber where it should be— 
more tread on the road. 
Added proof of Ajax superior service is shown in the fact 
that 9 world’s records and 49 track records were smashed in 
1918 by dirt track racers using Ajax Tires. 
Remember this—dirt tracks.are merely country roads fenced in. 
Ajax Tires will win for you. Use them. 
Ajax Tires Are Guaranteed In Writing 5000 Miles 
TIR 
AJAX RUBBER COMPANY, Inc., NEW YORK 
Factories: Trenton, N. J. Branches in Leading Cities 
Pay Nothing 
Until 60 Days 
Now is the time you need a good, reliable sprayer for fruit trees, 
vines,shrubbery; forwhite-washing bams,chicken houses, hog sheds, 
etc. Here’s a sprayer that will do the work thoroughly and quickly 
and pay for itself in increased profits. Prove it at our risk. Just send 
coupon—no money—and we will ship sprayer promptly. Use it 30 
days free. If you then decide to keep it, make first small payment 
m BO days, balance in 60-day payments, giving you nearly a 
Full Year to Pay 
Majestic CnpouDI* 
All-Purpose Opidyei 
This hand sprayer is just what you want if you haven’t enough 
work to keep a power sprayer busy. Working parts made of brass. 
Specially constructed pump with high grade 4-ply rubber tubing. 
Automatic shut-off nozzle with non-clog spring cap. Light conveni¬ 
ent. Easily taken apart for cleaning. Contents kept continually und 
thoroughly mixed. Sprays to the last drop. 
rnrr Book of Farm Necessities 
F n r Shows wonderful bargains in gas engines, cream sep- 
■ I ■ mm ■■ arators, d rills, cultivators, saw frames, circular saws, 
feed cookers, paints, roofing, etc. Write postal for fro* copy. 
n coupon today for this sprayer and take nearly a year 
tlL/VU to pay if you like it. Just the coupon. No money. 
— —THE HARTMAN COMPANY— — 
4019 LaSalle SI , Depl. 177* Chicago 
Send Sprayer Mo. 453AMA40. if satisfactory I will pay $2.00 in 60 days; 
baiar.ce in 60-day payments of »2.00 each until price of 16.95 is paid. Other- 
tiiH ' willrsiu.k it in 30 days and you pay transportation both ways. 
Using Up the Left-overs 
Several years ago our instructor in 
cookery gave us this rule to apply in our 
marketing: “Small quantity and no 
waste, just enough and not a piece too 
much.” It seemed very easy then, but 
now, when we live at a distance from the 
markets and have a changing group of 
transients in the kitchen, it is impossible 
to buy just enough. There is always 
something left over, and to keep these 
left-overs from being thrown away is a 
constant source of study. 
In roasts and steaks the left-overs may 
be utilized in stews, hash, croquettes anil 
the like. Bones, tough ends of meat, 
gristle, skins and meat juices should be 
saved for the stock pot. It must be re¬ 
membered, however, that in this second 
using of meat very little cooking should 
be done, or the meat will be dry and un¬ 
appetizing. Season your left-overs highly, 
make the dish look attractive, and if of 
your own device find for it an appetizing 
name. _ “Hash” does not call up pleasant 
memories in anyone’s mind. 
Left-over vegetables may be used in 
cream soups, salads or in escalloped 
dishes. Carrots and peas are a good 
combination if only a small quantity of 
each vegetable is left. Beets may be 
pickled for supper or used as a garnish 
for salad. Served with a sauce made of 
one-half cup of sugar, one-half tablespoon 
of cornstarch and one-half cup of vinegar 
boiled together for five minutes, they are 
delicious. Bits of left-over fruit may be 
used in puddings, as pudding sauces, in 
fritters, or combined with celery and nuts 
in a salad. 
Perhaps the food most easily wasted is 
left-over bread. This should not be, for 
there are so many ways in which it can be 
used. Whole slices may be toasted to 
serve under creamed meat or vegetables. 
Partly dried pieces, cut in small squares 
and fried in deep fat, make delicious 
croutons to. serve with soup. Bread 
crumbs are in demand all the time for 
croquettes and to cover the top of a scal¬ 
loped dish. If you want to use them in a 
very delicious way, try one or both of 
these bread puddings: 
Lemon Bread Pudding.—Two cups 
milk, one cup bread crumbs, one-half cup 
sugar, yolks, of two eggs, grated rind of 
one lemon, juice of one lemon, whites of 
two eggs, two tablespoons powdered su¬ 
gar, Soak bread crumbs in milk for 10 
minutes; add sugar, egg yolks and grated 
rind of the lemon. Pour into a pudding 
dish, set in a pan of hot water and bake 
in a moderate oven until set like custard. 
Then remove from the oven and pour the 
juice of the lemon over the top. Make a 
meringue of the whites of the eggs and 
the powdered sugar and spread over the 
pudding. Brown in a slow oven. It 
should take at least 10 minutes. 
Chocolate Bread Pudding.—One cup 
bread crumbs, two cups scalded milk, one 
square Baker’s chocolate, one-third cup 
sugar, two egg yolks, one-eighth teaspoon 
salt, one-half teaspoon vanilla. Soak 
bread in milk 30 minutes; melt chocolate 
in saucepan, add one-half the sugar and 
enough milk taken from the first mixture 
to make it of a consistency to pour; add 
to mixture the remaining sugar, salt and 
vanilla, and egg yolks slightly beaten. 
Pour into a buttered pudding dish and 
bake in a moderate oven for one hour. 
Make a meringue of the stiffly beaten egg 
whites and four tablespoons of granulated 
sugar and spread over the pudding. Brown 
in a slow oven. 
The following recipes will illustrate 
what you can do with other left-overs: 
Casserole of Rice and Meat.—Line a 
well-greased mold with cooked rice. Fill 1 
the center with a mixture of two cups 
finely chopped cold meat highly seasoned 
with salt, pepper, cayenne, celery salt, 
onion juice and lemon juice, one-fou-tli 
cup of bread crumbs, one egg slightly 
beaten and enough stock to moisten. Cov¬ 
er meat with rice, cover rice with but¬ 
tered paper and steam 45 minutes. Serve 
with tomato sauce. 
Tomato Sauce.—Melt three tablespoons 
of fat in a saucepan, add three table¬ 
spoons of flour and blend well. Add one- 
half can of strained tomatoes and stir un¬ 
til boiling point is reached. Cook one 
minute. Season to taste with salt, pep¬ 
per and a little sugar. 
Royal Scallop.—Mix together one cup 
chopped ham, one tablespoon finely chop¬ 
ped parsley, and one tablespoon peppers 
cut in small pieces; then add three hard- 
boiled eggs, which have also been cut in 
small pieces. Mix all with one cup thin 
white sauce and pour into a buttered bak¬ 
ing dish; cover with fine bread crumbs 
and bake until crumbs are brown. 
Cabbage Rolls.—Mix together one cup 
of chopped beef (cooked meat may be 
used) and one-third cup of uncooked rice; 
add one-half teaspoon salt, one-fourth tea¬ 
spoon pepper and a few grains of cay¬ 
enne. Cook large whole leaves of cabbage 
in boiling water for two minutes. Dip 
in cold water. Put two tablespoons of the 
mixture in each leaf and fold leaf around 
the mixture. Cook one hour in tomato 
sauce. 
Curried Vegetables.—Make a sauce by 
cooking two tablespoons butter or substi¬ 
tute with two slices of onion for five min¬ 
utes; remove onion, add two tablespoons of 
flour, three-fourths teaspoon salt, one-half 
teaspoon curry powder, one-fourth tea- 1 
spoon pepper, a few grains of celery salt, 
and pour on gradually one cup scalded 
milk. Pour this sauce over one cup each 
cooked potatoes and carrots, one-half cup 
turnips and one-half cup peas. Reheat j 
and serve sprinkled with finely chopped 
parsley. >nis. f. w. stillman. 
Money I Saved® 
These Men on 
Fence & Ready Roofing" 
Chas. Rowe, Stella, Mo., saved 
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order. N. Leggett, Moulder, Col., 
saved $60 on one order. 
Every mail brings me letters like these 
from satisfied customers telling of the 
money I saved them. Over 600,000 farmers 
have found that buying 
BROWN FENCE & 
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wire, heavily galvanized—and Ready Roofing, 
made from best quality wool felt and asphalt— 
insure longer life and less repair cost. If you 
need Fencing or Ready Roofing, don’t fail to 
Send for Free Catalog 
You will be agreeably surprised 
at the big saving you can make 
by buying direct from my fac¬ 
tory. Write today and get my 
catalog of rock-bottom prices— 
eeo the money 1 can save you. 
The Brown Fence, 
& Wire Co. 
Dept. A 
Cleveland/ 
JIM 
BROWN 
SELLS 
DIRECT 
FROM 
FACTORY 
TO YOU 
American 
GALVANIZED 
Steel 
FENCE 
POSTS 
H ERE is the improved 
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easily in any soil. Anchors sol¬ 
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Chicago Company 
New York 
IRON ROOFING 
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DOWN 
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Write today for free catalog B 
THE AMERICAN IRON ROOFING CO. 
Station 16 Middletown, Ohio 
PURE IRON 
