‘Ihe RURAL. NEW-YORKER 
971 
pensive, easier to prepare, is quite nu¬ 
tritious, and has a very delicate flavor. 
It may be purchased at almost any city 
drugstore for a very reasonable price. It 
conies in the form of long stringy sea¬ 
weed. I cut it in inch pieces with the 
scissors and boil it in water until it dis¬ 
solves (about five minutes), using two 
level tablespoons for a pint. It may be 
dissolved in a small quantity of water 
and then added to warm milk or fruit 
juice. It will not dissolve as gelatin does 
by simply adding hot water, but must be 
boiled. It will harden in a very short 
time, about five minutes, no matter how 
hot the day. Agar agar may be used in 
preparing any of the dishes where you 
have formerly used gelatin or cornstarch 
with very gratifying results. 
My second suggestion is to use corn¬ 
starch and water as a gelatin substitute. 
Use the following directions and you will 
have an easily prepared, wholesome and 
economical dish: One pint water, two 
tablespoons cornstarch, one-half cup 
sugar, one tablespoon butter, salt, lemon 
jnice. Dissolve the starch in a little of the 
cold water. Add the sugar and salt to 
the rest of the water and boil. Stir in 
the dissolved starch and beat till clear and 
smooth. After cooking at least five min¬ 
utes add the butter and lemon juice, beat¬ 
ing until well blended. Have ready 
chopped nits and sliced fresh fruit, which 
arrange with the cornstarch in layers in a 
mold, about one-third of each in a layer, 
beginning with the nuts and fruit. Will 
be ready to use as soon as cool. Serve 
with cream, either plain or whipped. 
Carefully drained canned fruits may be 
used. MRS. GEO. SHEPPARD. 
Hoarded Household Treasures 
The scarcity of dishes and cooking uten¬ 
sils during the period of the war made 
breaking a dish a serious matter in many ’ 
communities. Our stores were without 
cups and saucers for months because of 
difficulty of transportation and the with¬ 
drawal of workers from the potteries, so 
that for a time we had but two everyday 
cups and saucers. “Why don’t you take 
out some of your keepsake dishes?” asked 
a friend one day; “I want to tell you 
that I had a lesson on that subject the 
other day at a sale. Mrs. G. had saved 
her best things all her days, thinking her 
children would prize them, but at the sale 
the old-fashioned things went for a few 
cents to chance bidders, while the children 
looked on unmoved. And I don’t know 
that I blame them.” went on my friend. 
“What is the use in cluttering up the 
house with a lot of useless stuff? If those 
dishes had been used when they were 
pretty and in good style they would have 
been useful, but as it was they were mere 
junk. Some day your daughter-in-law 
will throw all this stuff on the junk pile,” 
with a wave of her hand toward my cher¬ 
ished dishes, “and she’ll be sensible if she 
does.” 
So one of my war-time economies was 
the routing out of dishes once thought too 
good to use, and we certainly have enjoyed 
them. Tea in a pretty cup doesn’t taste 
a bit better, perhaps, but the table looks 
better and we like the change. All the 
little odds and ends, like the fancy syrup 
pitcher, the thin plates that you cannot 
buy now, the little pitchers and other 
things that had accumulated at birth¬ 
days and Christmas holidays are now do¬ 
ing duty daily. But some of the old- 
fashioned butter dishes and pickle trays 
are sadly out of date, so that I am sure 
my friend was right about hoarding 
dishes. 
I .shall never again hoard dishes. If 
anyone gives me a pretty bread plate or 
pitcher I shall use it wdien it is in style, 
and if it breaks accidentally I shall not 
feel like sitting down and crying, as a 
good woman I once know was wont to do 
every time a dish went the way of all 
good dishes. The war has taught me one 
thing, and that is there is nothing too 
good for the home folks. Of course I have 
a dozen or more each of extra plates, 
cups, saucers and such things for dinners 
requiring a large number of things, but I . 
do not call that hoarding, nor are these ' 
things the best in the house. My daugh¬ 
ter-in-law, when I get one, may some day i 
have the chance to throw some of my | 
housekeeping things on the junk pile, as 
my friend predicted, but not until I shall 
have had full use of them. I did not buy 
a single dish during the war except when 
I could not go to the hitherto cherished 
ones and get what was needed, and as a 
result I have fewer useless things and 
have saved some money besides. 
HILDA RICHMOND. 
Barley Muffins 
..Will you give a recipe for barley muf¬ 
fins? I saw one last year which had both 
baking powder and soda in it. b. m. g. 
The following recipe for barley muffins 1 
was among the wheat-saving breads issued 
by Government authorities last year: 
One cup milk, one tablespoon fat one 
tablespoon syrup, one egg. one teaspoon 
salt, four teaspoons baking powder, one 
cup wheat flour, one and one-half cups 
barley flour. Mix and bake like any other 
muflins. 
Burlap Rugs 
So many of the readers have told of 
ways to use grain sacks that I wish to tell J 
of useful ways with burlap grain bags. ; 
Recently I saw a rug. 11x12 size, made of J 
squares of colored burlap, and the result j 
was pleasing indeed. The method followed ! 
Embroidery 
Designs 
No. 862 shows the 
detail of one of those 
very fashionable 
vostces now popular. 
The embroidery is 
done witli outline 
stitch and French 
knots with silk ttoss. 
Of course, if one pre¬ 
fers bead work instead 
of embroidery, it may 
be used on this design. 
Enough goods is al¬ 
lowed to cut any pat¬ 
tern for round, square 
or V neck. Such 
vests give a dressy 
look to a plain jacket 
suit. The design is 
on white or Copen¬ 
hagen blue grosgrain. 
The white should bo 
embroidered in blue, 
and the blue in a 
pretty shade of light 
brown. The cost, 
which includes the 
collar and silk floss to 
complete embroidery, 
is $1.25. 
was to select closely woven bags with as 
little marking as possible, rip, wash clean, 
dye, cut neatly and stitch on the machine 
carefully, turning under edges. Finish 
with a hem two inches wide. Tack only 
at the edges to make lie flat, then varnish 
with any clear narnish. This makes it 
easy to clean. Blue and green dyes were 
used ; then both put together gave a yel¬ 
low dye. 
A footstool with tin cans for a founda¬ 
tion was covered with the same dyed bur¬ 
lap. Lengths of worn matting covered 
with burlap lie flat and are useful rugs. 
Porch pillows covered with burlap, 
edged with a wide hem and a border of 
cretonne stitched across, were inexpen¬ 
sive. Curtains across a doorway were 
dark tan burlap with cretonne borders. 
But I was truly amazed when a daugh¬ 
ter showed me a neat dark brown dress 
skirt of closely woven burlap, cut by a 
two-piece pattern, finished with belt and 
pocket. This, with a blouse of middy 
twill, makes her hiking suit. Both were 
neatly made and at small cost It showed 
me what can be done, as I had not thought 
it possible, so I pass the idea. After this 
I saw girls picking berries dressed in the 
same way. It looked better than cast-off 
Wool skirts or soiled cotton ones. 
MRS. C. C. M. 
Purifying Strong Lard 
In reply to the inquiry about strong 
lard, I have had good success by frying 
raw potatoes slowly in it until done, but 
this was for small quantities. I should 
advise boiling with water first with large 
quantities. I always save all fat, even 
that which has been boiled with cabbage, 
or even scorched, and then by frying the 
potatoes have been able to use it for cook¬ 
ies or even frying doughnuts. 
MRS. D. H. G. 
We are pleased to express our 
pleasure and the comfort derived 
from using your 240 One Pipe 
Furnace. We have a 12-room 
house, 40x25% with 25x14' wing. 
W e have kept perfectly comfort¬ 
able in the coldest of weather— 
J. H. Serven, Waterloo, N. Y., 
. April 9, 1918. 
Get the Heat of AH Your Stoves 
at the Cost of Running One 
__ 
In previous winters we used 
two’ 20", two 18" and a 14" stove 
to warm nine large rooms and 
three large halls. During this 
severe winter we kept our whole 
house comfortable with your 290, 
burning only nine tons of coal.— 
S. II. Brace, West Wiuiield. 
^ N. Y. 
[IMIIIIUIIIII 
You never had a house as comfortably warm all over as you 
can have it with an Andes System One Pipe Furnace. With 
an Andes you feed one fire instead of two or three or more. 
You end that drudgery and muss of lugging wood or coal to 
many stoves and lugging ashes away. And, best or all, you 
cut down fuel bills one-third to one-half. 
Think of your family’s health and comfort! Think of the 
money it costs you to have a half-warm house! Then think of 
the Andes System One Pipe Furnace and realize that it gives 
you an all-warm house at about half the present cost of the 
fuel you now use to heat but part of your house. 
Heats the house and not the cellar. A single register on the 
first floor pours warm, healthful heat into your home. The 
Andes System keeps it circulating through every room so that 
the whole house is warm. Is an Andes System One Pipe Furnace 
expensive? Decidedly not. It will pay for itself in two or three 
years in fuel saved. Is it hard and expensive to install? One 
man and a helper can set it up in a day without tearing out walls 
or ripping up floors. Our nearest dealer will do it for you. 
Does an Andes System One Pipe Furnace last? We’ve had 
51 years experience in heating. That experience has taught us 
how to build heating plants that last for years and vears. 
Every Andes System One Pipe Furnace is guaranteed. It must satisfy 
.voit or we will remove it without any charge of any nature. You are the 
sole judge; your word is law. 
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Phillips & Clark Stove Co.,Inc. 
Dept.R,Geneva, | \ e 
N. Y. r)^- 
rn VW* 8 " 
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TlU- 
ONE PIPE FURNACE 
“Better HeatingJbr Less Money ” 
