A Kitchen Thai Saves Labor 
I have been greatly interested in the 
suggestions for using that $20. Twenty 
dollars doesn’t go far these days, but 
among the things I would choose from are 
a mop-wringer, a bread-mixer, a steamer, 
meat-grinder, roasting-pan, a carpet- 
sweeper and a galvanized clothesline. I 
would not have a pulley line. 
Probably no woman ever had every 
convenience she could think of, but she 
should have <as much as possible _ to 
lighten work. My husband and I think 
it is real economy. We built a new house 
five years ago, at a cost of $4,<XX>. includ¬ 
ing electric lights. Electric-light ma¬ 
chinery has been added 
The house is nearly square with an 
Embroidery Designs 
1056. Design for embroidering the front 
of a blouse, with banding and corners to 
match. Price 20 cents. 
10(!0. Design for embroidering scarf 
ends, 12 in. wide. Price 20 cents. 
ell part containing a bedroom for the 
hired man. and a small room between that 
and the kitchen, in which there is a sink 
with hot and cold water, where the men 
wash ; also a double tub electric washer. 
This is my greatest labor-saver, but I 
have many others. In this room also the 
men keep boots and barn clothes. 
The square part of the house contains 
four rooms downstairs and four bedrooms 
upstairs. The stairway, hall and bath¬ 
room run through the center from south 
to north, and the clothes presses from east 
to west. There is a large attic with 
three double dormer windows, and ample 
clotheslines for stormy weather. Down¬ 
stairs the parlor and living room are in 
front, with dining room back of parlor 
divided by sliding door. An archway 
connects parlor and living-room. Next 
to the kitchen, in the living-room, is an 
open returning stairway. Under the sec¬ 
ond part of the stairway is a closet where 
we hang hats and coats. Shelves of vary¬ 
ing widths fill in under the stairs. These 
are a great convenience. The cellar 
stairs go down from the kitchen three 
steps, then there is a lauding on which 
stands my ice chest. The stairs continue 
under the first part of the stairway in the 
living-room. ' 
There is a large front porch, also one 
at the back, from which we enter the 
washroom and kitchen. The kitchen is 
the best of all. An air-pressure tank in 
the cellar sends water to the washroom, 
bathroom and kitchen. In the kitchen, by 
the cellar-way, stands a high boiler. In 
front of this endways is an oil range, 
and next to these the kitchen range. The 
double chimney goes up through the 
kitchen in the center of the house. We 
have a wood stove in the dining-room, 
with registers over the kitchen and din¬ 
ing-room stoves, so we use our steam heat 
only in very cold weather. In Summer 
rugs cover the registers. A swinging 
door next to the chimney connects the 
kitchen and dining-room. The remain¬ 
ing wall on that side of the kitchen con¬ 
tains, drawers and cupboards from floor 
to ceiling. One cupboard opens also in 
the dining-room. A narrow cupboard 
next to the outside door is left without 
shelves. Here I keep my ironing board, 
brooms, etc. 
On the opposite (south! side of 
kitchen, next to the cellar door, is the 
telephone. Under it is a wide, thin waste 
basket. Next to the ‘phone is a large 
double window. Under this is a., cup¬ 
board for cooking utensils; next a white 
porcelain drip-board and sink, with hot 
and cold soft water, and a pump or well 
water, which is piped in through the cel¬ 
lar. Next to the pump and at right 
angles to the sink, is a door into the wash¬ 
room. The ell part is built not quite to 
the south corner of the house to allow 
a small west window by* the pump. 
The space between the door into the 
washroom and the outside kitchen door 
is filled by a cupboard built from the 
ceiling down to 3% ft. from the floor. 
Under this stands a zinc table, or rather 
a cupboard, and three drawers, with a 
one-foot extension on each side to make 
a larger top. The top is 2^x4% ft., 
covered with zinc. When I have brought 
things from the icebox I can stand here 
and do all my baking. The extension 
gives a place to hang a laundry bag at 
each side. In one 1 place table linen and 
articles which come early in the washing; 
m the other towels, aprons, etc. Sheets 
and clothing are kept upstairs until wash- 
day. Thus I have to do only a little 
sorting before I start the washing. A 
great labor-saver on washday is a rubber 
hose to lill my tubs. There is a motor 
in the cellar to pump the water; also I 
nave an electric cleaner and an electric 
iron, and a fan which I can use in the 
Kitchen or in any part of the house. A 
light* 1 f am fi makes the kitchen nice and 
I he kitchen has a good hardwood floor 
with linoleum under the stoves, but som 
day I shall cover the whole floor wit! 
inoleum; then when the porches ar 
screened I shall have to ask Tiie R. N.-Y 
" hat more to wish. L. 
The RURAL. NEW-YORKER 
Evolved from Others 
I went into a neighbor's this week, and 
she treated me to what she called “vine¬ 
gar pie.” “With lemons out of sight,” 
she said, “when I want a lemon pie I 
have it—only I flavor it with vinegar in¬ 
stead of lemon.” It was excellent, too. I 
had flavored pudding sauces with viuegar. 
instead of either lemon juice or extract, 
and liked them just as well, but badi^t 
thought of pie. Now her invention gave me 
an idea. I made a pie and put gooseberry 
preserves in. It was so good that I tried 
strawberry next. The “stiffening” was 
cornstarch, so it really was no different 
from a chocolate pie, except for the fla¬ 
voring. But it seemed a trifle expensive 
to use up canned fruit that way; but 
when I tried grape juice that was 
cheaper. Grape juice, canned, and grape 
jelly are not expensive if one uses home¬ 
grown grapes or the wild ones, and you 
can use more, making the flavoring 
stronger, instead of so much water. A 
boiled cider pie is pretty good, if the 
cider is used to dissolve the flour instead 
of water, then fruit juice added for the 
“tang.” 
Another “evolution” of my own was 
from an icing for cake, modified from an 
old stand-by. The original recipe was: 
A little less than a cup granulated sugar 
moistened with three tablespoons cold 
water, with white of an egg stirred in. 
Set in a basin of boiling water, place all 
on table and beat thick with egg or cake 
beater. Instead of water, I mix with 
very rich milk or sweet cream, flavor 
with chocolate or extract, and spread be¬ 
tween layers for filling. Cream makes it 
rather soft for frosting, if it is to be 
carried to a church supper, but served at 
home it is just right, and for filling it 
can’t be beat. 
Other sugars, brown or maple, are nice 
in it. My doughnuts are: One cup 
sugar, one cup sweet milk, one egg, one 
teaspoon baking powder, one tablespoon 
butter or substitute, pinch salt, spice, 
pi’eferably nutmeg, one-half teaspoon to 
pinch ginger. I have learned to omit 
baking powder and to substitute the sweet 
milk for buttermilk, and a tablespoon 
molasses with level teaspoon soda. With 
flour to roll, and no shortening except 
that furnished by the buttermilk, these 
are soft and delicate, while they do not 
soak fat. These are sugar doughnuts, as 
bhey do not betray the molasses. But 
my molasses doughnuts—or crullers—are 
all molasses instead of any sugar, and 
nearly two level spoonfuls soda, if the 
milk is very sour. Otherwise take 1*4 
teaspoons,, or they will taste of lye”. 
Sometimes a teaspoon vinegar in molasses 
or sour milk or buttermilk offsets too 
much soda. l. L. tbott. 
Concerning Rompers 
For a number of years it has seemed 
quite the proper thing, as soon as a child 
gets old enough to be down on the floor, 
to put him into rompers, but I don't like 
this myself. They either have to be 
changed every time the diapers are, or 
they will become very soiled and grimy; 
at least, that would be the case at my 
house. Rompers are very cunning and 
sensible for children after they have out¬ 
grown the age of diapers, and there is 
plenty of time then to wear them before 
the child is too old to look well in them, 
but until they have learned to keep their 
clothes dry, my method is to keep my 
children in dresses and take pieces from 
the bottom of my worn-out aprons, the 
lower part of men's work shirts, or any 
other colored cotton goods to make a 
three-cornered piece large enough to pin 
on the child over his diaper. These are 
much more easily removed and washed, 
and offer a better protection to the white 
1413 
diaper than do the rompers that button 
across the bottom. 
If one were very particular about the 
appearance, one could buy enough cloth 
when making little dresses to have diapers 
to match them, but if I put blue diiipers 
on with blue dresses and pink diapers with 
pink dresses, that is the most I care 
about. MRS. OLOVA HUSTLE. 
Two Holiday Cakes 
On page 1300 you ask for recipe for 
New l'ear’s cakes with caraway seed. I 
am enclosing two recipes, both excellent. 
The first is probably the one wanted, as 
it is a favorite with housewives of for¬ 
eign countries, and the holiday season is 
not complete without a good supply of 
these cakes. The recipe was given to me 
by a girl from Norway. She said “stir 
and stir’ ’was the secret of making them 
just right. 
“Christmas” or “Holiday Cakes.”— 
Four eggs and one pound of sugar stirred 
together for one hour. Then add one- 
half teaspoon pulverized hartshorn, then 
enough flour to make a stiff dough. Roll 
out and cut in any desired shape, put 
into the pans and keep them in a warm 
room all night. Then in the morning bake 
them in a slow oven. Sprinkle your pans 
with caraway seed or anise seed before 
putting cakes in. Make the dough as 
stiff as you can roll out. The success 
of these is in the stirring of the eggs and 
sugar for one hour. But as they are 
special for Christmas holidays, it pays 
to take the time to make them. 
Caraway Seed Cakes.—One cup of but¬ 
ter. two clips sugar ; one-half cup of cream 
just turning sour, two whites of eggs, 
one-half teaspoon soda. Stir all together 
like cake, then mix stiff with flour and 
roll thin as pie crust, with the caraway 
seeds sprinkled in. Then roll with a 
fluted roller and cut in square cakes. 
Bake like cookies. mbs. w. d. 
Means the Rdn^e for every Farm 
A practical cook, a woman who had lived on a farm and knew just what was needed 
to make the kitchen work easier, helped our experts design the 
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ROCHESTER, N. Y. 
J 
