Cranberries for the Holidays 
Cranberry Sauce.—One quart of cran¬ 
berries, two cups of boiling water and 
two cups of sugar. Boil the sugar and 
water together for five minutes; add the 
berries and cook without stirring until 
they are tender and clear—about five 
minutes over a hot fire will be sufficient. 
Cranberry Jelly.—One quart of cran¬ 
berries, one pint of water and one pound 
of sugar. Let the berries and water boil 
until pulpy. Then strain through a fine 
sieve; add the sugar and boil quickly for 
five minutes. Pour into molds that have 
been rinsed in cold water. 
Cranberry Sherbet.—One quart of 
cranberries, one quart of water, sugar, 
juice of two lemons, whites of two eggs. 
Let the cranberries and water cook up 
well. Run through a bag, squeezing out 
all the juice. Add sugar to taste and the 
lemon juice. Let cool before putting in 
the freezer. When beginning to freeze 
add the whites of the eggs well beaten. 
Steamed Cranberry Pudding. — One- 
half cup shortening, one cup sugar, three 
eggs, 3 Y 2 cups of flour, four teaspoons 
baking powder, one-half cup milk and iy 2 
cups cranberries. Cream the shortening, 
add the sugar and eggs well beaten. Mix 
dry ingredients and add alternately with 
the milk to the first mixture; stir in the 
berries, turn into a buttered mold, cover 
and steam for three hours. Serve with 
thiu cream, sweetened and flavored with 
nutmeg. 
Cranberry Butter.—Three pints of 
cranberries, one-half cup of water, two 
cups of sugar. Cook fruit and water un¬ 
til the t*kins are broken, then press 
through a sieve and cook this pulp until 
quite thick; add the sugar and cook for 
one-half hour over a very slow fire, stir¬ 
ring all the time. Pour into glasses and 
seal. 
Cranberry and Raisin Marmalade.— 
Wash two cups of cranberries and cut 
into quarters; put two cups of raisins 
through the food chopper, using next to 
the finest cutter. Put cranberries, rai¬ 
sins, one-half cup sugar, one-fourth tea¬ 
spoon soda, two cups of water, three- 
fourths teaspoon salt and one-half cup 
of honey into a two-quart saucepan. Boil 
slowly until thick—about 45 minutes. 
Cranberry Pie.—One and one-half cups 
cranberries, three-fourths cup sugar and 
one-half cup water. Put ingredients in a 
saucepan and cook 10 minutes; cool and 
bake in one crust, with a rim and strips 
across the top. 
Candied Cranberries (United States 
Department of Agriculture). — Choose 
firm, large, red cranberries Make three 
little slits, each one-eighth inch long, 
with the point of a penknife in each 
berry, to get the syrup into the pulp. 
Cook the berries slowly in a saucepan 
large enough to permit all the berries to 
float at the top of the syrup whi’e cook¬ 
ing. For 114 cups of berries make a 
syrup by boiling together until clear two 
cups of sugar and 2% cups of water, 
mien the syrup is cool add the berries; 
bring slowly to the boiling point. Then 
remove from the stove. Let the cranber¬ 
ries stand over night in the syrup. Next 
morning drain the syrun from the ber¬ 
ries and boil it until it is reduced to 
about half the original quantity. Put the 
berries into this syrup and heat slowlv ; 
boil gently for three or four minutes and 
then allow to stand for two hours or 
mpre. Boil gently a third time for five 
minutes. When thoroughly cold drain off 
the syrup and spread the berries out on 
a lightly buttered plate, until the surface 
of the berries dries. These are quite 
worth the trouble in making. 
MRS. F. WILLIAM STILLMAN. 
*V w *V JU.) r* E« w ■ 
It was astonishing how much rubbish 
that one hole held. At last it was to my 
satisfaction, and I began setting out 
shrubs and plants. Laughed at? You 
would have thought so if you could have 
heard what was said about it. As the 
old adage goess he who laughs last, 
laughs best. Now on one side of this 
enclosure the stone wall is covered with 
woodbine, and beside the wall it is just 
a mass of shrubs, each blossoming in 
its season. It does one good to see 
what a growth every bush and shrub 
makes each year. 
We have another vacancy nearly filled. 
Every possible thing that could be used 
as filling was thrown in. Now everything 
that will make a compost or dirt goes to 
that spot. Sometimes I have found a 
rotten stump. It would be removed by 
the pailful and find its way to the dump. 
Now and then a bag or so of woods dirt 
to throw in helped it grow. Working 
under difficulties? I should say so. A 
large flock of hens had the Tun of the 
place. Every shrub set out has had to 
be almost covered with rocks to keep it 
in the ground. Later these same rocks 
have been covered with more dirt, and 
now it makes a good place for the hens 
to burrow in and to have shade. It took 
patience and perseverance, but it has 
well repaid the amount of labor put on 
it. Perhaps my experience along this 
line will help some one under similar 
conditions. jennie lind. 
1865 
Scrapple 
Would you let me have a good recipe 
for home-made scrapple? mrs. a. e. e. 
The following is a standard recipe for 
scrapple: Boil a cleaned pig’s head until 
the meat will slip from the bones; remove 
bones, and chop the meat fine. Set the 
liquor in which the meat was boiled aside 
till cold, then take the cake of fat off the 
top and return liquid to stove. When it 
boils put in the chopped meat and season 
well with pepper and salt. Let it boil 
again, and then thicken with cornmeal, 
just like ordinary mush, letting the meal 
slip slowly through the fingers to prevent 
lumps. Cook for an hour, at first stir- 
Embroidery Designs 
4LJ1Ji Ji iL _ii _L!_li 11 11 -H li _1L ; 
~ •>' zz. | j — • ~ ♦ — 
jTTTTrTT~¥T~ii mr .Tr*ir *fi~IT 
TO57 
lj[ h u ii 7T it »» 'ii li ii it if THT ii V ir 
HE 31 HOC jZ 2l JLH. H. jl 2L 
1057. Design for embroidering the neek, 
sleeves and lower edge of a blouse. 20 
cents. 
Filling Up Unsightly Places 
About six years ago we bought an old 
deserted farmhouse. Oh, yes,‘ the farm 
of 80 acres went with it. The bouse is 
nearly 150 years old, remodeled in some 
ways, but still retaining a square, fort¬ 
ress-like appearance of “ye olden times.” 
TTntenanted for years, you can imagine 
the disorder about such a place. Situ¬ 
ated on a hill to obtain a good view of 
the surrounding country, we liked this 
view, so we became the owners of it. The 
uncultivated land yielded all sorts of 
fruit for the picking. We are good 
gleaners, and we do enjoy that part of 
it. We find strawberries, blueberries, 
raspberries, blackberries, huckleberries, 
cranberries, even quantities of checker- 
berries to add to the list, as well as black 
and choke cherries, hazel nuts, beech¬ 
nuts and acorns. The wild apple trees 
we have mulched and pruned, so they are 
producing a good crop of apples for vine¬ 
gar. A short distance away is the sea¬ 
shore, where one can obtain clams for 
the digging, or take fishhook and line and 
get what pan fish you would need for a 
cooking. We eirioy it all. 
Formerly the yard about the house pro¬ 
duced flowers of all kinds suitable for 
Maine. They looked good to others, and 
most of them had been removed by visi¬ 
tors. What had not been dug out, the 
neighbors’ stock had chewed up. 
The house and apple trees are in an 
enclosure of about half an acre, bounded 
bv a wide stone wall. In places between 
this wall and a hedge there were boles 
from two to five feet deep, and the same 
in width. They did not look good to me. 
There was rubbish in all directions and 
of all sorts and descriptions. The man 
of the house said: “Where can we cast 
this stuff?” I pointed out the place. He 
could not see the logic of dumping the 
stuff so near the house, but he did it. 
Last came the shed, woodpile and cellar 
dirt, and the remains of an old icehouse. 
ring it constantly, afterwards putting it 
back on the range, where it will cook 
slowly. When done, pour into a long 
square pan to mold. Slice as desired 
and fry brown. 
The following recipe its given by a cor¬ 
respondent who thinks it less trouble than 
a pig’s head, as it enables one to make a 
small quantity at a time, if desired. Cook 
114. pounds fresh pork, loin trimmings, 
until tender; then let it cool in the liquor 
it was cooked in. When cold run through 
a food chopper, fat first", as this does not 
go through easily, if the knives are clogged 
with lean. Put the chopped meat back 
in the liquor and salt to taste. Season 
with pepper and powdered sage if liked. 
When actively boiling stir in two level 
cupsful of cornmeal, sifting in slowly 
through the fingers, stirring constantly to 
prevent lumps. Again taste for salt, as 
it. will probably need more. If too thick, 
add a little bit of boiling water. It 
should V about the consistency of corn¬ 
meal mush. Set it back on the stove to 
simmer 20 or 30 minutes. It is still bet¬ 
ter to place the kettle in a steamer and 
steam for two or three hours. This makes 
it very tender and fluffy. Then turn this 
into two greased bread tins and let cool. 
When cold fry thin slices a golden brown 
and serve hot. No fat 'will be needed in 
the frying pan, as it makes its own fat. 
A rather coarse cornmeal gives better re¬ 
sults than the fine d,oes. Some house¬ 
keepers tell us that they like scrapple 
thickened with oatmeal instead of corn¬ 
meal, but the original was always thick¬ 
ened with cornmeal. 
of them with aprons will run me through 
the Winter. A long coat to be remodeled 
for a topcoat for Paul will about finish 
up the most essential; then I shall be 
ready for the rugs and quilt-piecing. 
Homemade rugs and quilt-making like 
the home-woven coverlets are fast becom¬ 
ing a lost art. I did so want to take a 
braided rug, a hooked rug, my pine-cone 
quilt and puffed silk quilt to the county 
fair, but no chance to go or send on the 
entry day, and no knowing for sure that 
I would go at all; but through the kind¬ 
ness of friends I was present the last day. 
The baby show was most interesting, and 
I prided myself on my judgment of babies 
when I saw that I had picked the prize¬ 
winners long before the three judges 
awarded the red, blue and white ribbons; 
but do you know, I don’t believe in beauty 
shows? Every mother, no doubt, always 
thinks her own baby the sweetest. Such 
things often cause hard feelings in a 
neighborhood. It is all right to judge 
for health and best-developed babiee, and 
give the young, inexperienced mother a few 
pointers, but as to beauty, well, we are 
born just as God made us. Fancy work? 
The walls were lined with crocheting, tat¬ 
ting, embroidery, etc.; just a few bun¬ 
galow aprons, not a patch, not a shirt, 
cook apron, or anything so essential to 
the average farm wife. No one to revive 
any interest in the old-faehioned arts of 
spinning and'weaving; just one old colo¬ 
nial coverlet, one knit rug, two old pieced 
quilts, one crazy quilt. Of the old things, 
I was most, interested in a man’s hat 
made over 100 years ago in Baden Coun¬ 
ty, North Carolina. The owner and 
maker brought the hat to this section. 
The crown was about 14 inches high, and 
about the same across the top, with a 
very narrow brim. I should like to see 
some of the present-day hats in a hundred 
years from now, and compare the texture. 
I wonder whether the reader who in¬ 
quired as to ways and means of making 
or earning pin money at home has access 
to black walnuts? Those who are so 
fortunate as to possess them this year are 
making good. The walnuts are gathered, 
hulled and dried, the kernels cracked out 
and sold. The price here at the present, 
November 1, is 60c per lb. 
And now in regard to the wife’s share. 
It all depends on the beginning. Not 
many men are really dangerous animals, 
yet often they succeed in cowing a woman. 
Personally, there has never been anything 
to quarrel over, but if there was a surplus 
I was never afraid to ask, not as a beggar, 
but because a household need was the 
most pressing essential. But when I tell 
you that my husband has never bought 
me as much as a 20c pair of hose in years 
and years or bought as much as $10 
worth of wearing apparel for our chil¬ 
dren, you will see there is no quarrel, or 
an equal division. Sometimes he grumbles 
a bit about my spending money for them 
out of what I earn, but not to amount to 
anything. The chicken and egg money, 
the butter money, etc., he lays no claim 
to. I help to buy outside when I can 
and to buy his own clothes, too. Others 
may be better managers, but they may be 
worse to live with. I used to fret, grum¬ 
ble, worry and chafe against the bit, but 
it never got me anywhere, so now I just 
grit my teeth and work and work and 
work, and am content when not otherwise. 
With old age creeping on I find myself 
more lenient with others’ faults knowing 
that I myself am not perfect. Yet it 
seems to me that if I had an income of 
$S00 per year I would be rich. 
One silly extravagance of the average 
school-teacher in rural schools is over¬ 
dressing. Georgette crepe waist, silk ac¬ 
cordion-plaited skirts, high-heeled pumps 
and fluffed and puffed hair, from one to 
six rings, "with bracelets and chains ga¬ 
lore, are out of place in the schoolroom. 
We want our teachers neat and nice, but 
but we don’t want them to look like a 
walking Paris fashion-plate in the school 
room. We mothers have trouble enough 
with the growing girls to get them to 
dress sensibly, and taboo powders, frizzes 
and fluffs in the school room; but when 
teacher sets the example we are up 
against a hard proposition A compul¬ 
sory uniform for both teachers and pupils 
would save many tears, heartburnings 
envy, and prevent many an overworked 
mother from burning the midnight oil. 
Now that we have some choice in school 
matters, why not seek to correct this 
most glaring fault? It would save health, 
strength and money. mrs. d. b. p. 
Knitting Instruction Wanted 
Will some of the readers send me di¬ 
rections for knitting men’s woolen stock¬ 
ings, not the “Red Cross” way? 
mbs. c. s. 
Tennessee Notes 
The busy rush is over at last, and 1 
have finished Thelma two neat school 
dresses from twifbe dark blue serge skirts. 
With the addition of braid and a bit of 
blue satin formerly a coat lining they 
are real pretty. A Sunday frock is al¬ 
most completed of English! broadcloth ; it 
has seen former service, but unless I told 
it myself you would never know it. Some 
dresses to remodel for myself are of wool 
material, wide skirts to be cut down to 
a comfortable width for every day. and 
waist and skirts fastened together Three 
To Save Frozen Pumpkins 
A frozen pumpkin can be salvaged for 
use if found while still frozen. Cut it 
into large pieces; submerge in cold water, 
let stand in a cool room until the frost 
is drawn out; then prepare and cook as 
usual. When pumpkins are scarce as 
“gold nuggets.” this method is worth 
trying, because pumpkins treated in this 
way and used at once make good piee. 
Someone might do as we onee did, put 
part of a nice pumpkin in the kitchen 
annex or “back room,” to keep cool until 
needed and find it frozen after a sudden 
cold spell. g. R. B. 
New Year’s Cake 
One pound butter, 1% lbs. sugar, one 
pint sweet milk, four pounds flour, one- 
half ounce bicarbonate of soda,, one ounce 
caraway seeds. Put all ingredients, ex¬ 
cept soda, in a pan and mix with hand ; 
dissolve soda in a little of the milk and 
mix in also. Roll out and : cutr in squares 
when hnlrnA Vnry fine sr. o. n. 
All are good things to eat. 
Ten packages for One dollar! 
Of course, we couldn’t call it 
anything but 
WONDER BOX! 
Sent Parcel Post, Free Delivery 
within 300 miles. Add extra 
postage for longer distances. 
Van Dyk’s Wonder Box 
contains : 
4-2 }2 oz.phgs Tea (all different) 
3-4 oz. “ Coffee “ 
1-5 oz.jar Peanut Butter 
1-3 oz. pkg Best Cocoa 
1-8 oz. can Baking Powder 
All are VAN DYK goods. Can you 
beat it! When you know the quality 
you will order larger quantities. 
Only ONE Wonder Box to 
each address: So mail your 
dollar to-day to 
JANES VAN DYK CO 
50 BARCLAY ST., NEW YORK CITY 
100 Van Dyk Stores in 30 cities. 
m MODERN SANITARY COMFORTS 
Baths, toilets, etc., are now possible for the 
rural home (school, factory, or other build¬ 
ings).^ The HYDRO-KATJSTINE SEPTIC 
TANK is easy and inexpensive to put in; 
gives no evidence of location or use; insures 
100% sanitation; requires no attention; has 
no upkeep, and 
NO OPERATING COST 
Designed on approved principles; built of enameled 
Armco iron : ready to set up ; operation guaranteed. 
But let ua tell how our tank, and a little tiling will 
build a m-'St efficient and eco¬ 
nomical sewage disposal outfit. 
State whether for home or public 
building, and give number of 
occupants. Ask for Free 
Book RN-5, 
KAUSTINE CO., Buffalo, N.Y. 
Manufacturers and Sanitation Engineer* 
Cnprial Aosnte Splendid opportunity for live men. 
jptClol Agents Easy sales work. Write for territory. 
TELL TOMORROW’S 
White’s Weather Prophet fore- \\f 
casts the weather 8 to 24 hoors VY il ^1* 
advance. Not a toy but ^ aUAC I 
scientifically construc¬ 
ted instrument working automatically Hand- 
some, reliable and everlasting. 
An ideal Xmas Gift 
Made doubly interesting by the little figures of 
Hansel and Grctcl and the Witch, who come in 
> and out to tell you what the 
I weather will be. Size 6^* 
1 7K; fully guaranteed. Post¬ 
paid co any address in U S. 
or Canada on receipt of 
4f«fW* Wanted. 
DAVID WHITE, Depl 114,419 E. W.ter St., Mibr»uk«, Wia 
$1 .U 
INDOOR 
TOILET 
REAL COMFORT FOR EVERY HOME 
Sanitary, odorless, convenient. Installed In 
16 minutes in any part of house. No plumb¬ 
ing. arainago. sewerage. You owo it to 
>our family, old folks and children to In¬ 
stall one before winter. 
30 days’a trial on a money-back ruaran- 
w . te®; , Writ© for direct-Irom-factory 
prices. Address 
IDEAL CH EJVI f CAL CLOSET CO. 
Box 120 Senooa Falls, N. Y. 
Indoor Toilet $11.35 
Set it up oiiy where in the house in fifteen 
minutes. Sanitary, absolutely odorless. 
plumbing. Chemical kills germs. 
Eliminate unhealthful outhouse this 
winter. Money back if not satisfactory after 
30 days’ trial. Qnick shipment by Express 
Descriptive circular on request. 
11ENNKTT I10ME8 (Equipment Dept*) 
470 Main Street N. Tomuvanda, N. \ 
No One Need Buy 
Cuticura Before He 
Tries Free Samples 
Soap, Ointment, Tnlcum, 2Se. everywhere. Sample* 
free of Cutleura Laboraiorl.*, Dept. U, Malden, Maa*. 
“TURKISH TOWELS” 
Mill Seconds that are Good Valae 
We will send you POSTPAID FOR FOUR 
DOLLARS Our Special Bundle of Assorted 
Towels—Retail Value Five Dollars. 
Fall Value Guaranteed 
Money Back It Diseatlsfied 
STERLING TEXTILE MlllS Cliotra, M*» 
