1113 
Cinnamon Buns Raised With Bating 
Powder.—Two cups flour, two rounded 
teaspoons baking powder, one teaspoon 
salt, two tablespoons shortening, one-half 
cup sugar, one teaspoon ground cinnamon, 
two tablespoons washed and dried cur¬ 
rants, two tablespoons washed seeded 
raisins, one-half cup milk; sift flour, salt 
and baking powder into bowl, rub short¬ 
ening in very lightly with tips of fingers, 
add milk slowly, enough to form stiff 
dough, roll out one-half inch thick on 
floured board, brush with melted butter, 
sprinkle with sugar, dust with cinnamon, 
scatter currants and raisins and roll the 
same as jelly roll. Cut into 1%-inch 
pieces, place with cut edges upon well- 
greased pan. Bake in moderate oven 30 
to 35 minutes. Remove from pan at 
once. This recipe makes 12 buns. 
MBS. W. F. GAILLARD. 
Milk Dishes 
Having more milk than I could per¬ 
suade or coerce the family into consuming 
in liquid form. I cast about for novel 
ways to serve it. in a cooked form. Pigs 
and hens welcome it, but so much has 
recently been said by doctors and the 
Government as to the worth of milk as 
food for humans that I hesitated to use 
it thus, at. a cost of about 10 cents a 
quart, even though price has dropped 
jn the trade. The climax came when I 
read of a California doctor putting up 
milk against drugs for medicine in great 
quantities, even for incurable diseases— 
heretofore so-called. So my results, es¬ 
pecially in way of cottage cheese, are a 
matter of particular pride to me. 
To make the cheese, which I use as a 
basis for several dishes, both hearties 
and desserts, I set the thick sour milk 
<m back of stove, where it slowly warms 
and separates cheese from whey. It is 
not tough and indigestible then, as in 
case of quickly heated milk. I find, too, 
that most milk dishes are tenderer and 
more delicate if slowly cooked, also eggs 
either alone or combined with milk, as in 
omelet, custard and bread pudding. 
When the cheese rises, leaving the whey 
clear, drain and press. I look for two 
teacups from a gallon. This will serve 
four persons, as it is very hearty, being 
the essence of a quart of milk for each 
serving. To be at its best, blend with 
a tablespoon each butter and rich cream, 
season and serve with such lighter 
hearties as green vegetables and greens. 
If one likes mace, pepper, onion flavoring, 
mint, any or all of these will combine 
well to detract from the cheesy taste, 
though some like it unflavored. As a 
variant, the beaten white of an egg, 
bound with bread crumbs and fried, is 
relished, or combined with the regulation 
omelet, or stirred into an unsweetened 
custard and baked it still retains its 
title to hearty. To improve and “length¬ 
en” the supply of cold meat, mix it with 
chopped meat of any kind or several 
kinds, and put under a press. It cuts 
well cold as a meat loaf, but said loaf 
will not keep as long in warm weather. 
A delicious sandwich filling is made by 
mashing it, three parts cheese to one 
part hard-boied egg. seasoning, and soften¬ 
ing the whole with butter enough to 
spread. Fill crackers, white, graham or 
brown bread slices. Chopped mint or 
bay leaf gives this an excellent tang. 
In salads and in esealloped dishes, like 
scalloped potatoes, cottage cheese may be 
used everywhere that plain cheese finds 
favor. But the dish that finds favor with 
nearly everybody is a dessert, given when 
the foregoing courses are rather light 
and bulky. It is a pudding made of milk 
thickened with a very little cornstarch 
to bind the cheese. Lacking the starch, 
make a white sauce with flour, or gelatin 
will do nicely. Flavor with a generous 
handful of shredded cocoauut, or chopped 
fresh cocoanut. Grated cocoa will do 
instead. Serve with sweetened cream. 
Fresh fruit of any kind may be stewed 
in it in place of cocoa—berries, plums, 
raisins, pineapple, citrus fruits, grated 
peel and all. These latter are best 
served with whipped cream. Until you 
have tried it, you cannot imagine how 
delicious the plain pudding, made either 
with cornstarch or with gelatin, can be if 
crushed strawberries raw, are stirred in 
after removing from fire, sweetened and 
chilled and served with cream. 
Among my many attempts to serve up 
much milk, baked Indian pudding ranks 
high. You know how it is made—yellow 
meal scalded with milk, a lot of molasses 
added, pinch salt, cooked first in double 
boiler, then several hours in oven. Serve 
with unsweetened cream and nutmeg. 
At time of serving stir in some cottage 
cheese. Some like apples, quartered and 
baked with the pudding. When the fruit 
is included, this makes a well-balanced 
meal by itself, especially if whole milk 
rather than skimmed goes into the crock, 
though cornineal contains a goodly per¬ 
centage of fat, and the cream for sauce 
makes up for what the separator takes 
out. And have.you tried a little cottage 
cheese in steyjs and chowders—fish 
chowder, corn showder, etc., adding at the 
last minute? lji.uan tbott. 
More About Scrapbooks 
I was much interested in the article 
regarding scrapbooks on page 015. by 
' n .Y I. too, have saved clippings 
o' all kinds for many years, and when 
the time came that T couldn’t work, I 
began to make scrapbooks. I use old. 
well-bound ledgers of a size that will 
Hold three columns of clinpings. with a 
i!s” r v ln a bout one inch next to the 
T °’ , t' out the extra leaves care- 
ln ‘y. Laving a stub of ahon*’ one-half 
The RURAL NEW-YORKER 
inch, keeping the book thin enough so as 
not to strain the binding. I use library 
paste; trim each clipping carefully and 
write in ink on a space of each item, 
either top or bottom, the date of the 
publication from which the clipping was 
taken. One book I have of articles re¬ 
lating to history or things of general in¬ 
terest, which I think will be readable a 
hundred years from now. But the book 
I love best is the oue telling about the 
old friends, as well as new ones. Births, 
marriages, deaths, removals and changes 
are here recorded. Many of these clip¬ 
pings are from the “old home town” pa¬ 
pers, which I carefully look over as it 
comes, and save items of people I know 
or have onee known. 
Mixed with these items are many poems 
by well-known authors and some illustra¬ 
tions. I often paste in photographs, es¬ 
pecially with obituaries. Sometimes there 
is a cut or portrait in the paper with the 
notice, or I am able to get a photograph 
and remove it from the card and paste 
that in. Thus I save the face of many 
an old friend which would in time go into 
the discard. 
One of my first books I was dissatisfied 
with, so I cut out each leaf and soaked 
them, one at a time, in water, which 
loosened the paste; then I dried the clip¬ 
pings between blotters and began over 
again. I find it is better to paste one 
or two leaves at a time on both sides, 
putting blotters between the pages so 
they will dry slowly. I use blotters full 
size of the page. I then place the book 
under some heavy books, or other weight 
so the pages will dry smooth and will be 
much better to look at. Some of the 
older books I pasted too fast, and some¬ 
times I used poor paste, so the leaves be¬ 
came wrinkled and uneven. Besides the 
enjoyment I have had in making this kind 
of scranbook, I find it a useful book for 
reference, and helps me to remember 
many things that occurred in the long 
time past. e. x. bbooks. 
Notes from the Ginger Jar 
Liver Gravy 
Parboil liver five minutes, take it out 
into chopping bowl and chop fine. Return 
to skillet and put in a lump of butter and 
Embroidery Designs 
{ f90/ iti 
f ill t|i 
.if ,1, 
= 4 
1001 . Design for embroidering the front 
and sleeves of a blouse. Banding is also 
given, l’riee of transfer, 20 cents. 
brown it, then add milk, pepper aud salt, 
and thicken with flour. mbs. o. p. 
Canning Mushrooms 
Will you reprint the recipe for can¬ 
ning mushrooms by cold pack? The 
one described three years ago in The R. 
N.-Y. MBS. L. M. X. 
The following is the recipe, which has 
proved very successful: Select fresh young 
mushrooms; wash carefully and boil in an 
enamel kettle for 45 minutes; fill cans 
with mushrooms aud add very light salt 
water to within an inch of the top; close 
the jar after usual directions, and process 
for 75 minutes at 228°, 5 lbs. pressure, or 
three hours in water-bath outfit. 
Economy Cake 
A good cake for sugarless days is the 
following: One cup molasses, "one cup 
buttermilk, *4 cup sugar or syrup, oue 
tablespoon shortening, one egg, one tea¬ 
spoon each of cinnamon, ginger and soda. 
I often leave out. the spices and use two 
tablespoons of cocoa and one teaspoon 
vanilla. A fine icing for this cake is the 
whites of two eggs, beaten very stiff. 
Add one teaspoon vanilla, one teaspoon 
cinnamon, and Li teaspoon of cloves, also 
sugar to stiffen enough to snread nicely. 
mbs. s. H. Y. 
Pickled Walnuts 
Will you tell me just when and how to 
pickle green walnuts? b. h. m. 
Gather the walnuts while young and 
green, but of good size, before the center 
hardens; cover with strong cold brine and 
leave for a week, changing the brine every 
other day. Drain from the brine and lay 
between two cloths to dry; then pierce 
each nut with a long needle. Then cover 
with cold water and leave them for sev¬ 
eral hours. After this so king, drain and 
pack in small jars. P<r ver them scald¬ 
ing hot vinegar, prepa/, the following 
proportion : Four quarts ,.f vinegar, one 
cupful of sugar, three dozen cloves, three 
dozen black pepper corns, IS whole all- 
snice aud 12 blades of mace, all boiled in 
the vinegar for five minutes. Seal jars 
r-'d h t stand two months before using. 
America—a Westclox alarm 
T HE America paved the way for Big Ben’s 
success. Thirty-four years ago it was the 
only Westclox alarm. It entered the field as 
the unknown product of an unknown maker 
and pushed to the front on sheer merit. 
Bringing out other Westclox did not dim 
its success. America still tops the sales record. 
Trim, alert, honest, this clock laid down a 
policy which has stood the test of time. A 
policy all Westclox follow—quality. 
We are proud of America and of the con¬ 
struction principle that America pioneered 
which stands back of Westclox success: 
needle-fine pivots of polished steel that re¬ 
duce friction. Westclox , on the dial and tag is 
the mark of a faithful timekeeper. 
Western Clock Co.—makers of Westclox 
La Salle and Peru, Ill., U. S. A. 
Genuine 
Aspirin 
Name “Bayer” means genuine 
Say “Bayer”—InsistI 
Say “Bayer” when buying Aspirin. 
Then you are sure of getting true “Bayer 
Tablets of Aspirin”—genuine Aspirin 
proved safe by millions and prescribed by 
physicians for over twenty years. Ac¬ 
cept only an unbroken “Bayer package” 
which contains proper directions to relieve 
Headache, Toothache, Earache, Neuralgia, 
Rheumatism, Colds and Pain. Handy tin 
boxes of 12 tablets cost few cents. Drug¬ 
gists also sell larger “Bayer packages.” 
Aspirin is trade mark of Bayer Manufac¬ 
ture Monoaceticacidester of SalicylicacitL 
Feeds and Feeding now $2.75 
This standard book by Henry & Mor¬ 
rison lias been advanced to $2.75, at 
which price we can supply it. 
THE RURAL NEW-YORKER 
333 West 30th Street New York 
Save Your Money 
$ 3-98 
For this stunning, bright, 
soft, genuine leather 
shoe. Buy your shoes 
direct from our factory 
ami save many dollars. 
This is only one of the 
many big values we are 
showing in our catalog 
R. We are selling shoes 
for all the family direct 
from our factory to you 
at prices that will sur¬ 
prise you. 
Try a pair of these. 
You will surely be 
glad you did. 
We guarantee that the 
Shoes Must Please or 
we refund Money. 
We pay delivery 
charges. 
QUICKSTEP 
SHOE 
CO. 
Boston 
No. 22536 
QUICKSTEPPERS 
ALWAYS SAVE MONEY 
Send for Big Catalog R 
Just What You Want For Summer Footwear 
CANVAS WELT SHOES In Brown and Olive 
Grey—with a full leather tip, solid 
eather inneraole, can be retapped, 
aud taps sowed on. Either leather 
or Neoliu soles. every pair of the 
Kooiiu, carrying: a guarantee 
from the Goodyear Tire aud 
Kubbcr Company. „ . 
MeT% ce 
Men’s Sizes. 6-11 $3.95 
s Sizes, l-5'/2 3.50 
Liltle Men's Sizes. 
8-13'/ 2 .2.95 
Parcel Post 
Prepaid 
Mail Your Order To4»v 
Delay means Disappoiu^eot 
Bank Rrj'*r*nc** .* 
Bros'klon National Bank 
Money refunded if not satisfied 
TheB. B. Shoe Co., 47-49-51 Centre Street, Brocton, Mas*. 
[ When you write advertisers mention 
The Rural New-Yorker and you'll get 
a quick reply and a “square deal. ’* See 
guarantee editorial page. 
