376 
Iht RURAL NEW-YORKER 
From a Virginia Reader 
Christmas has passed and vacation 
over. Mothers have time for a quiet mo¬ 
ment at last. The revelry of by-gone 
days is no longer conspicuous in these 
parts. The Yule log is a bucket of coal. 
Warned by discussion of the coal miners’ 
strike, wood sells at high prices. Bags 
of kindling furnish a profitable load for 
the farmer. 
A new item on sale here is sorghum 
candy, made in the farm kitchen, pulled 
into small shapes, broken into bits and 
sold by weight, in oiled paper bags. It 
sold for 115 cents a pound. In the ab¬ 
sence of sugar this seems one way to add 
to domestic sweets. The quantity for 
sale was limited, as it was made by two 
girls home for vacation. Some of the 
candy had peanuts stirred in, some wal¬ 
nuts. 
1 never ate walnut mush until recent¬ 
ly, and it is a good, hearty dish. Mush is 
made in the usual way from cornmeal, 
salt and water, with one clip of walnut 
meats added to three cups of mush. Let 
this set, slice and fry brown, and serve 
hot. 
Seed catalogues receive careful atten¬ 
tion at this season. Tomato seeds will 
soon be planted. Last year we grafted 
a tomato branch into a potato stalk and 
succeeded in growing a “pomato.” It was 
a novelty, but not practical. Flowers 
claim a share of attention. They stem 
so necessary to make a home complete. 
We have all colors, but pink flowers are 
favorites of mine. 1 try to grow nice 
plants of this color. I try to have a pink 
flower in bloom all the year. My neigh¬ 
bor loves purple shades and her pansies, 
heliotropes and purple Gladioli are won¬ 
ders. Manure from the pig sty gives the 
richest geraniums I ever saw. One-third 
manure to two-thirds sand and soil. A 
The Rural Patterns 
In ordering always give number of pattern 
nnd size desired, sending price with order 
9S77. Tliree-pieee 
skirt. 26 to 36 
waist. The medium 
size wilt require 2Vi 
yds. of material 36. 
44 or 54 in. wide. 
Price 15 cents. 
9862. Itnglan top 
coat, 36 to 44 bust. 
The medium size 
will require 3 ;t s yds. 
of material 30 in. 
wide, 4 Vi yds. 44. 
S', yds. 34. Trice 
13 cults. 
6 * 0/4 
OSH. Child’s 
rompers with yoke 
front, 2, 4 and 6 
years. The 4-year 
size will require 2 T s 
yds. of material 27 
in. wide, 1 % yds. 
44. Price 15 cents. 
9864. Girl's Coat, 
4 to 10 years. The 
medium size will re¬ 
quire S’, yds. of 
material 30 in. wide. 
2% yds. 44. 2% yds. 
54. Price 15 cents. 
Japanese proverb says “Success nnd hap¬ 
piness are the beautiful flowers that 
spring from the plain brown bulbs of 
thrift and savings.” This always comes 
to my mind when I plant a bulb. Bulb¬ 
ous flowers are easy to care for. and the 
blooms always seem fine. Gladiolus bulbs 
are the easiest cared for of Summer 
flowers. 
Use your jugs for canning berries or 
any fruit with much liquid. Can hot. use 
new corks and paraffin or any wax to 
seal. They contain large quantities of 
fruit; the stone or glass is thick enough 
to exclude the light and the fruit is fine. 
I maintain that this is a far more valu¬ 
able content for jugs than many have 
served in the past. They need to be 
cleansed at once after the fruit is re¬ 
moved. When every can is full there are 
usually jugs, so in this way we can have 
more fruits. 
For a medicinal sauce, chop fine and 
stew until tender two cups dried figs, add 
two cups chopped rhubarb, juice of one 
lemon, one cup sugar; stew all together 
until thick. This is regarded as a mild 
laxative. Served with graham crackers 
it is fine for children’s lunch. 
HRS. C. 0. M. 
Other Dishes for Luncheon 
Baked Salmon.—One can salmon, one 
cup bread crumbs, one cup milk, one 
tnblespoonful melted butter, one teaspoon¬ 
ful salt. Put all together and bake about 
30 minutes. 
Scalloped Cheese.—Two ounces cheese 
in small hits, three-fourths cup bread 
crumbs, pepper, mustard and salt, one 
beaten egg. one cup milk. Mix nnd bake 
about one-half hour. 
Potatoes and Oheese.—Pare and slice 
three moderate size potatoes and one 
onion. Grease baking dish, sprinkle with 
bread crumbs, then put. a layer of pota¬ 
toes and onion, then a little cheese in 
small bits, popper and salt, then layer of 
bread crumbs, than layer of potatoes, etc., 
bread crumbs with bits of butter or lard 
on top. Pour over all one beaten egg 
and one cup (or more) milk. Cover and 
bake about one hour. 
Stewed Tomatoes.—To one pint canned 
tomatoes, not very watery, add one-half 
cup bread crumbs, a little sugar, salt, 
pepper and carbonate of soda. Butter 
may be added and one tablespoonful fried 
onions. Cook together and thicken with 
a little flour and water; boil again and 
serve hot. 
Fried Tomatoes.—Take five fresh toma¬ 
toes, wash, but do not dry them. Take 
out stem, slice in two, sprinkle a little 
salt, and sugar over, roll in flour and 
leave an hour or two. cut side down, on 
good layer of flour so it forms a crust. 
Heat one tablespoonful lard in fry-pan, 
put tomatoes in cut side down, keeping 
pan hot. Cook about 15 minutes, or un¬ 
til the slices are brown on both sides. 
Lift them on to dish, dredge flour into 
fry-pan, pour in one cup milk, stir till 
it thickens, add salt to taste, pour over 
or around tomatoes. 
Scalloped Onions.—Grease a deep dish, 
put in layer of bread crumbs, then layer 
of boiled onions cut up and mixed with 
a little white sauce. Cover with bread 
crumbs, grate cheese over, put bits of 
lard or butter on. Bake till light brown. 
Stewed Potatoes in Southern Style.— 
Heat one tablespoonful lard ami butter, 
stir in one large tablespoonful flour, stir 
till smooth, add one medium-sized onion 
cut small, cook till brown, then stir in 
one quart diced potatoes. Add sufficient 
boiling water to cover, one teaspoouful 
salt, flash of pepper. Put lid on kettle, 
cook till potatoes are done through aud 
water boiled away. a. e. f. 
Old-fashioned Buckwheat Cakes 
I have a pancake recipe which I have 
found very helpful, so will pass it along. 
In a half gallon jar place a slice of wheat 
bread and pour a pint or more of hot 
water over it. Soak a yeast cake in a 
little tepid water.* Beat the water- 
soaked bread in the jar well, and when 
cool enough beat in the dissolved yeast 
cake and a few spoons of wheat and buck¬ 
wheat flour. Let it stand until it rises, 
then add two parts wheat flour and three 
parts buckwheat flour, making it very 
thick. Let it vise. In tin* morning when 
you wish to bake pancakes, take out into 
another dish the amount of batter you 
need, add a teaspoon each of soda and 
salt (or the necessary amounts) and 
enough hot water to make the hatter the 
right consistency (which should be rather 
thin). Do not put back any left-over 
batter into the first dish on account of 
the soda in it, but put in one paiynko and 
one slice of wheat bread, with enough hot 
water to soak them up good, then beat in 
with two parts wheat flour and three 
parts buckwheat flour until very thick ; 
this will rise; then proceed as before. Do 
not use yeast cake except first to start 
the batter; just the one cake. Bake on 
hot griddle. With wheat flour so high- 
priced I use a larger proportion of buck¬ 
wheat flour than the recipe calls for, as 
that is our own production. A very little 
shortening may be used, or pancake bat¬ 
ter thinned with water taken off freshen¬ 
February 21, 11)2" 
ing pork you fry shortens them a little i 
you wish to, or any spare milk you may 
have can be used to thin the batter. 
hhs. c. n. o. 
’Lasses Cake 
Molasses sweet cakes that are ligh: 
seem to be hard for some to make. Mj 
method perhaps may help others. As they 
improve with age, I make a good-sized 
batch. Take one quart of cane sorghum 
or molasses, stir in two heaping teaspoons' 
of soda, beat until light and foamy. Then 
stir in about one-half cup of soft lard, 
one heaping teaspoon of spice, ginger or 
any desired flavoring, sift about one gallon 
of flour in mixing pan. Mix in two tea¬ 
spoons of baking powder, make a hole in 
center of flour, pour in the molasses mix¬ 
ture, then pour one cup of sour milk or 
cream in the molasses pan. stir around to 
rinse oil’ molasses, and pour into the mo¬ 
lasses. Then work the flour in from 
edges until a stiff dough is formed. Be 
sure that you use sufficient flour. If 
cakes are hard and flat you may know 
you have not used sufficient flour. Roll 
thin and cut in square or round layers, 
for a stack cake; roll thin, sprinkle with 
sugar and cut in any shape for jumbles. 
For filling use chocolate, fruit, jelly or 
anything desired. For a change, work in 
about two cups of seedless raisins before 
rolling the cakes out. Nuts are delicious. 
If sugar is plentiful, add about one-lialf 
cup of sugar to the milk before mixing 
If molasses is a bit sour, increase the 
quantity of soda. If thin and fresh, us< 
less soda. Always beat the soda and 
molasses until they are of th- consistency 
of cake batter. HRS. i>. b. p. 
(Pronounced Gul-BRAN-scn) 
aye 
i a n. o 
Sing These Old 
Time Songs Again 
Everybody in the family 
will enjoy these songi, They bong 
back old memories to all. Here 
are a few out of a big list In our 
new book. Just mail the coupon 
below (or this book, free. 
Just a Song at Twllght 
Cornin' Thro' the Rye 
Juanita 
Old Oaken Bucket 
Silrer Thread! Among the Gold 
In the Gloaming 
Good Times With 
Your Gulbransen 
Our new book containing 
more than SO paces tells of the fun 
you can have with the Gulbransen 
Player-Piano. 
Every kind of song you 
ever beard of. even songa in foreign 
languages, are listed. The belt 
dance music of all kinds and agea 
Is interestingly described. 
Send us the coupon below 
with your name and address and 
get a tree copy of thU new book. 
© 1920, O. D. Co. 
Gulbransen “ Pedal-Touch” 
GULBRANSEN “pedal-touch*’ is satisfyingly different 
from that of the ordinary player-piano. You will 
notice it before you have made a dozen pedal strokes. 
The Gulbransen pedals feel firm yet move easily. You 
do not have to push hard or pedal fast. 
The ‘pedal-touch” of a player-piano is important—a* 
important as ‘key-touch” to a hand pianist. Because, 
to the player-pianist, the pedals are the “keys” through 
which he produces expression. 
If the “pedal-touch” is sti^ it resists too much; it forces 
you to push hard. The reverse—a mushy pedal-touch” 
—resists too little; the pedals die away under your feet. 
You are forced to pedal fast just to keep the instru¬ 
ment playing. 
So, either stiff or mushy “pedal-touch” will make you 
work hard — take the fun 
To Gulbransen Owners 
The right way to treat a fine 
player-pianois to have it tuned, 
regulated and the tubes cleaned 
out every 6ix months, at least. 
Are you keeping your fine in¬ 
strument fine ? 
Gulbransen-Dickinaon Co., 815 
Gulbransen Trade 
c 
out of playing—and give you little opportunity for expres¬ 
sion. That is why much player music sounds mechanical. 
Gulbransen “pedal-touch” is easy, responsive, natural 
—well, just exquisite! You pedal as the music requires 
— gently or firmly — always leisurely, always relaxed, 
enjoying the music. 
That is why Gulbransen owners play so well—with 
so much expression. They have the instrument which 
permits it—invites it. And the rich, full, resonant 
tone of the Gulbransen helps give spirit to the music. 
You would enjoy a Gulbransen. You could play it well. 
Just try one at our dealer’s store. You can locate him 
by the “Baby at the Pedals”—actually playing the 
Gulbransen—in his window. And send coupon below 
for our free hook "Good Times With Your Gul- 4 
bransen ” Tells all about the music available S 
and the fun you can have. 
Nationally Priced 
,< 0 * 
Three models, all playable, by I hand or by roll, f 
6old at the same prices to everybody,every- S ^ V" 
where in the U. S., freight and war tax 
paid. Price branded in the back of 
each instrument at the factory. 
White House Model. $725 Country Sen f 
Model. $625. Suburban Model. $550 
No. Sawyer Ave., Chicago^ <» 
_/ <A S<5> 
