1427 
Wre RURAL. NEW-YORKER 
Gentlemen: —We had 
considerable trouble 
heating our house with 
stoves, but the Andes 
No. 240 does the trick 
with no trouble. We 
use wood as well as coal 
with great success. Truly 
yours, Peter Bartz and 
Family, Alexander, 
N. Y. 
! rps & r 
Things to Eat 
only after hard freezing has started in 
the Fall. 
Hulled corn may also he prepared as 
follows: Wash two quarts of shelled corn 
to remove loose hits; then place in a 
large iron kettle with two heaping table¬ 
spoons of saleratus, cover with cold 
water, let come to a hoil slowly 
and cook about, an hour. Remove the 
kettle from fire, drain off the water, then 
pour the corn, from which the hulls will 
already he loosened, into a large pan of 
water. Rub the corn between the hands 
to loosen the hulls; after taking off all 
those partly loosened put it on again in 
warm water, let boil about half an hour, 
then try to remove the rest of the hulls 
by rubbing as before. After the hulls 
are removed, wash the corn in at least 
half a dozen clear waters, then put on 
once more in warm water, and when it 
boils drain and add fresh water. Let the 
corn cook in this last, water until tender, 
salting to taste. If the hulls do not come 
off readily let the corn boil an hour 
longer, adding a teaspoon more saleratus. 
Canned Cabbage 
For the benefit of the inquirer who 
asked about canning cabbage, I have no 
doubt the recipe given is a most excellent 
one, but we can it by a much simpler 
method with perfect success. For us cab¬ 
bage is one of the easiest things to keep. 
We cut it up just as we do for the table, 
boil in salted water till nearly done, fill 
into sterilized cans direct from the kettle, 
adjust rubbers and covers, and put away. 
When wanted for use we reheat, cook a 
little more if necessary, season well, and 
serve hot. Usually just enough cooking 
to absorb seasoning is all sufficient. We 
like it best dressed with cream. Cook till 
nearly dry, add half a cup or more of good 
cream, let boil up well, and add vinegar 
fluffy plumes. Monkey fur is also used 
in millinery. Combinations of silk duve- 
tyn with velvet are shown. Some close 
little turbans of panne velvet are bordered 
with monkey fur, with an effect suggestive 
of some savage African head-dress. As 
a rule, the new hats are not extreme in 
shape or coloring. A pretty, wide-brimmed 
model was covered with taupe duvetyn, 
and faced under the brim with coral duve¬ 
tyn. the coral facing extending up over 
the brim for about an inch; the top of 
brim was covered with a flat wreath of 
brown fancy feathers, with a little orna¬ 
ment. of brown pearl in front. This use 
of duvetyn rather than velvet is one of 
the newer ideas in millinery. 
Notes and Novelties. —Underwear in 
pastel shades of Georgette crepe trimmed 
with lace, ribbons and flowers is not 
practical, but is seen in all the shops; 
Cooking Notes from Tennessee 
Gaxxixc; Coax.—Almost any woman 
will tell you she lias more trouble keeping 
canned corn than any vegetable she every 
tried. I always had trouble with it till 
I tried the following recipe; now I never 
dread canning corn. Shuck and silk thor¬ 
oughly fresh-gathered corn, and to lf» 
measures of corn add one of salt (I mean 
after corn is cut off cob). Cook 10 min¬ 
utes. can in glass jars that have been 
rolled in boiling water, have lids scalded, 
too. Seal, and next Winter when you 
wish to use soak for an hour in cold 
water, drain, put on to cook in sweet 
milk or water. Just before taking off 
stove add thickening stirred in cream, 
some sugar and pepper, and you’ll say it’s 
the best corn you ever tasted. 
Hay Beaxr. —Gather beans while 
young and tender; prepare as for imme¬ 
diate use; spread thinly on cloth or 
papers, dry in shade. I dry mine upstairs 
in an unused room. When wanted to 
cook soak over night in water (best to 
have it boiling when poured over them) 
to which a little soda is added. Then 
parboil next morning, cook with a good- 
sized piece of bacon and add a can of 
above corn without cooking; it will make 
them salt enough, and you will almost 
fancy it is “good old Summer time” and 
that you are eating beans just from the 
garden. 
Best-eveb Bread. —Take three cups of 
morning’s milk while yet warm, three cups 
of boiling water, a pinch of soda, one of 
salt and a half teaspoon of sugar. Mix 
milk and water, dip out three cups of 
mixture, stir in a single handful of corn- 
meal (sifted), add soda, salt and sugar 
and flour to make very stiff batter. Stir 
well, then add the balance of the mixed 
water and milk, which will make it very 
thin. Set where it will keep warm, a 
vessel of water a little uncomfortably 
warm to the hand. In this place, vessel 
containing yeast, and stir every half hour 
till it rises and is light and puffy, usually 
from four to seven hours. Sift flour, add 
salt and a half cupful of lard, make about 
as for biscuit, using yeast to mix with. 
Put in pan which has been well greased, 
leaving plenty of room to rise. Have 
stove no you can hold your hand on bot¬ 
tom. and bring heat up very slowly as 
your bread rises. Hake till brown and 
thoroughly done, usually about an hour, 
owing, of course, to size of loaves. This 
is the best bread 1 ever ate. 
Cue a At Pie.— One egg. one quart sweet 
milk, four tablespoons of flour, auger to 
sweeten as desired, a lump of butter size 
of hickory nut. half teaspoon salt, any de¬ 
sired flavoring. Mix thoroughly and cook 
in double boiler till thick, stirring all the 
time to prevent lumps. Take from fire, 
pour in crust and bake. The above makes 
two pies. You can cover top with whipped 
cream or egg white, beaten till stiff, or 
leave without any fanciful dressing as 
desired. Chocolate or shredded cocoanut 
added makes a change if you tire of the 
above. These arc line and also cheap. 
ADDA C. HALL. 
Hulled Corn 
Wo are often asked to repeat instruc¬ 
tions for preparing this standard corn 
preparation, sold in some localities as 
lye corn. It is a regular product with 
some New England farmers who deal 
direct with private customers through the 
Winter: 
New England taste demands a well- 
ripened white flint corn for hulling, other 
sections prefer yellow, but it is always 
flint corn. Babbitt’s potash is used to 
remove the hulls, the proportion being 
one full pound to a bushel of corn. Of 
course, when preparing corn for home 
use. the same proportion would be ob¬ 
served in smaller quantities. An iron 
kettle half filled with water is put on the 
stove. tli» k potash added when the water 
warms, ami the corn put in when it comes 
to a boil. In about an hour the starch 
will come tint of the corn, thickening the 
lye. The corn must be well stirred from 
the bottom, to avoid burning, and the 
kettle kept back on the stove, so the corn 
will simmer without boiling hard. After 
the first hour corn must be (lipped out 
and tested in cold water, to see if the 
Bulls slip. If left in the potash too long 
it. becomes dark and sodden; if too short, 
it cannot be cooked tender. About 1)4 
to two hours is the usual time The corn 
is then washed in clear water. When 
made in large quantities a clean, new 
broom, with about six inches of the straw 
yellow. French blue, orchid and Nile green, 
as well as the familiar flesh and pink. 
Such garments must be cleansed by a 
specialist, and one would imagine they 
could only be bought by extravagantly 
luxurious women, but they are articles of 
constant sale. 
Lace is greatly used, and there is a 
return to black lace for dresses. Some 
handsome gowns are of Chantilly lace, 
and there are also charming effects in 
Bohemian lace and figured Brussels net. 
“Blonde” laee iu silky cream shades, such 
as our grandmothers wore, is very fash¬ 
ionable. 
Bead necklaces are more fashionable 
than ever, and the newest idea is a string 
three yards long, terminating in a tassel 
that drops below the hem of the skirt. 
Some of the handsomest woven chains of 
beads are made in Venice. 
cut off, is used to rub off the hulls; a stiff 
whisk would answer the same purpose 
with small quantities. A quantity of 
water will be used during this scrubbing, 
the hulls being poured off with the water. 
Put the corn on to boil in clear water; 
when it reaches the boiling point, draw it 
back, so that it may simmer. It should 
not be stirred, as this makes it mushy. 
It requires long, slow simmering; when 
sufficiently cooked it may be salted to 
taste, and drained in a colander. When 
served it is either eaten with milk, or 
warmed up with butter in a frying pan, 
ami served like a vegetable. In the Sum¬ 
mer hulled corn would ferment very 
quickly, so its manufacture takes place 
to taste just befoi’e serving. Some peopV 
imagine that cream with vinegar will 
make an unpalatable, curdled mess; but it 
does not. It mixes with the juices of the 
vegetable and adding vinegar later does 
not curdle it in the least. Indeed, people 
who once become familiar with this meth¬ 
od do not usually care for cabbage without, 
cream. Either sweet or sour will do nicely. 
MRS. E. M. A. 
Drop Cookies 
For the Connecticut reader who wishes 
to obtain a recipe for “cocoanut drop 
cookies” I will send the following, which 
I have used with much success: One 
cup sugar, two eggs, one cup sweet milk, 
one-half cup shortening, two teaspoon- 
fuls baking powder, three cups flour, one 
cup cocoanut. mrs. m. M. a. 
In reply to request for drop cookies I 
submit the following, which I find good, 
especially those made with molasses: 
1. Cora’s Drop Cookies—One cup of mo¬ 
lasses. one cup of sugar, one egg, two tea- 
spooufuls of soda, five cups of flour, one 
cup of lard or butter, one-half cup of hot 
water, one-half teaspoonful of salt, ore 
tablespoonful of ginger, spices to taste. 
Bake in quick oven. 
2. Three cups of brown sugar, one cup 
of shortening, one cup of chopped raisins, 
one cup of buttermilk or sour milk, one- 
half teaspoonful of salt, one tablespoonfnl 
of vanilla, two teaspoonfuls of soda, dis¬ 
solved in a little warm water, five cups of 
flour. I think everyone who can make 
cookies will know how to mix these. 
MRS. A. W. A. 
“How do you think Bogg’s daughter 
had her voice cultivated?” “Well, from 
the rasping way she sings I should say 
it was done with a rake.”—Baltimore 
American. 
Gentlemen: — F.aelosed find 
photo of my nine-room brick 
house. Two years ago I installed 
your No. 200 Andes. One Pipe 
Furnace, which is giving such sat¬ 
isfaction that I recommend same 
to anyone wanting a heating sys¬ 
tem.—A. C. Bower, South Byron, 
N. Y., March 27, 1919. 
Heats More Rooms, Burns Less Fuel 
Time and time again enthusiastic Andes owners write to us in 
praise of the comfortable, healthful, money-saving heat which 
their Andes System One Pipe Furnace gives them. The 
Andes One Pipe heats more rooms than a stove, and does it 
for less money. 
ONE PIPE FURNACE 
“Better HeatingJorLess Money 99 
It is the Andes System, being right and logical, that does it—backed up, 
of course, by the reputation, of a long-established, absolutely reliable Manu- 
facturer. Why, we believe so thoroughly in the System that makes the 
Amies so successful, so satisfying, that we. guarantee that if your Andes One 
Pipe does not give you perfect satisfaction, it will be taken out and its 
full purchase price returned. 
SEND FOR FREE BOOK 
If you want to know how it is possible to heat your house with only one 
pipe and one register, if you want to know what iwerj think ot the Andes, 
if you want to cut down your fuel bills and keep more comfortably, more 
healthfully warm than ever before—just write for our book, “Better Heat¬ 
ing for Less Money,'’which tells the whole story. Use the coupon. 
It will bring this free book to you promptly. 
PHILLIPS & CLARK STOVE CO., Inc. 
Dept-R.. GENEVA, N.Y. 
Manufacturers of the Famous 
Andes Stoves and Ranges 
better hut isc :vl 
At LESS MONET ' 
A NDES 
of** hn i * nse’i 
