flower. The bulbs of the Chinese Sacred 
lilies, “The Flower of the Gods,” are im¬ 
mense, and can be made to yield a large 
-amount of blossoms by inserting a slight 
cut around the bulb. The bulbs are then 
placed in bowls with pebbles and water 
and set away in the dark for two or three 
weeks to grow roots. They are then 
brought to the light to blossom into a 
perfect joy. 
The daffodil, jonquil, tulip and Crocus 
bulbs are planted in shallow pots, using 
any good garden soil. Plant the bulbs 
thickly, about the width of the bulb apart, 
and cover with the soil. Water them 
thoroughly and bury the pots under coal 
ashes (never wood ashes) in a cold, dark 
cellar, and leave them there about <six 
weeks. At the end of this time they will 
have formed shoots two inches high and 
filled the pots entirely with white, fleshy 
roots. They are then ready to be brought 
up to the light to blossom. 
After Christmas we may bring in 
twigs of pear, peach, plum and cherry 
trees and fill our vases with them. In 
the warm house atmosphere they will 
soon put out leaves and blossoms. Sprays 
of pussy willow are very interesting to 
have. They will send out roots also, and 
next Spring you will have more pussy 
willow trees to plant. They say you can 
force lilacs into bloom also. I have 
never tried it. but wouldn’t it be a worth¬ 
while experiment? 
There are many potted plants that we 
can buy from the florist for a small out¬ 
lay of money, geraniums, Begonias, Prim¬ 
ulas and the beautiful Cyclamen. Ferns 
have their place on our plant table, and 
some of the beautiful foliage plants. In 
short, there are so many things we may 
have that there is no reason why we 
should not have fresh flowers every morn¬ 
ing of Winter time for our breakfast 
tables. mrs. e. wm. stillman. 
TO* RURAL. NEW-YORKER 
Corn Dumplings with Meat.—Make a 
stew from a cheap cut of meat cut into 
small pieces, with the desired amount of 
carrots, onions and' potatoes. Pour 
enough boiling water over one cup of 
cornmeal to make a soft dough. Let 
coo] ; then mix in one cup of flour, sifted 
with two teaspoons of baking powder; 
add one egg and mix thoroughly. Form 
into small, round balls and. put them into 
the stew for the last 25 minutes of cook¬ 
ing. These are very nice with chicken, 
too. 
Chicken and Meal Croquettes.—One 
cup cornmeal mush, one cup chopped 
chicken (canned or freshly cooked), one 
egg, salt and pepper to taste. Mix well 
and drop by spoonfuls in hot fat. These 
are easy to prepare and better than the 
old. kind, the neal forming a crust with¬ 
out the aid of crumbs. We have used 
fish instead of chick m and found it equal¬ 
ly Rood. This is a war-time recipe, as 
is the one for dumplings, which we like 
so well that we continue using them. 
Roast tenderloin is delicious, mutch 
better than fried, though most people in 
this section use the latter method. Car¬ 
rots cooked with joints of backbone are 
very good. 
Try onions and liver cooked in this 
way: Flour slices of liver and brown 
in hot fat, then add small, whole onions 
(large ones may be cut in quarters), 
season with salt and pepper, add a cup 
of water, cover closely and let simmer 
until onions are tender. 
RUTH w. GORDON. 
Finery in the Schools 
I have read with great interest the 
“Tennessee Notes,” on page 1865. I 
think it would be a wonderful help to 
all the farm mothers if uniforms were 
worn by both teacher and children. 
There would be less heartache and fewer 
tears. I am a dressmaker, and many 
children confide in me. They want their 
dresses nicer than So-and-So’s. I visited 
a neighbor and found her in teal's. She 
confided in me her tears were on account 
of her children’s clothes. She knows 
how to sew plain clothes, but her girl* 
of 12 and 9 always complain ; they find 
fault with their clothes; So-and-So’s are 
of better material and stylishly made. 
So-and-So’s mother must take more in¬ 
terest in her children. Their own clothes 
were always too long and clumsy, and 
the other children laughed at them. 
Now wouldn’t it be much better if a 
uniform similar to the Girl Scouts were 
worn? None of the children would have 
cause for jealousy or laughter or tears— 
yes, tears*. As for the teacher, in my 
school days, 10 years ago, all teachers, 
and there were many in our district 
schools of 5.000 children, wore only white 
shirt waists and plain serge skirts, com¬ 
fortable shoes and sensibly combed hair. 
I still remember how I wished to be as 
neat as my teacher when I became a 
young lady. 
A little girl 10 years old was on her 
way to school. I gave her a ride, as I 
happened to go that way. I asked her: 
“How do you like your new teacher?” 
(they had three teachers this season at 
our little school), and' she answered: “I 
don t like her at all. She loves herself 
too much. While she listens to our 
studies she fusses with her stylish puffs 
and twists her rings and bracelets, or 
manicures her nails, and when we fail to 
give correct answers she slaps us right 
and left. ’ These are her very words. 
I hope when my children go to school we 
shall have a better system, mrs. e. j. b. 
Two Danish Recipes 
Stuffed Cabbage.—One pound round 
steak, one pound fresh pork chops or 
other lean pork. Chop fine three times, 
with one onion, set in a deep bowl, add 
two big. tablespoons flour, one teaspoon 
salt, a pinch of cloves and pepper. Blend 
well, drop in one-fourth cup of milk, stir 
again, and continue until it is a fine, 
spongy dough. It is well to have it be¬ 
side some other work and stir off and on, 
only be sure it is ready three hours 
Embroidery Designs 
Tested and Tried 
Peanut Gravy.—To serve with creamed 
potatoes, mashed turnip and squash or 
carrots or parsnips and onions, make pea¬ 
nut gravy. Brown half a cup of flour in 
the oven, mix it free of lumps in half a 
cup cold milk, add half a cup hot milk 
and thicken in double boiler; add a table¬ 
spoon dairy butter and three of peanut 
butter. Meat will hardly be missed. 
Crackling Bread.—After trying out 
lard drain off a pint of the cracklings, 
put through chopper, add one pint corn¬ 
meal, half pint white sifted flour, pinch 
salt, teaspoon soda, sour milk for very 
stiff batter. Bake in gem pans in very 
hot oven. 
Maple "Bread.—With two teaspoons 
baking powder sift together one pound 
flour and a quarter its weight of maple 
sugar, powdered. Into this work a half 
pound butter. Roll thin, cut in fancy 
shapes and bake in oven heated for yeast 
bread. Raisins and citron improve this 
and make it a very rich cake or bread. 
Barley Loaf.—One cupful pearl barley 
cooked two hours in double boiler and 
cooled. Into it beat one egg, one-third 
fat, one cup sour milk, half cup molasses, 
teaspoon well rounded with soda, pinch 
salt, one cup each raisins and pitted 
prunes, one-half teaspoon each nutmeg, 
cloves, cinnamon, white flour for batter. 
Steam three hours and serve as pudding 
with sweet sauce, or. bake in thin sheet 
in hot oven and serve as bread for school 
lunch sandwiches. 
Mock Citron.—The ordinary cook finds 
fault with her pumpkin preserves turn¬ 
ing out soft and falling to pieces. Try 
covering the peeled slices with sugar 
(three parts by weight to four of pump¬ 
kin) and leaving to stand a day. Next 
scald, with the lemon with the mixture, 
and leave cold over night. Bring to 
another boil, cool again, then stew and 
seal. Maple sugar or honey may take 
the place of sugar. The pieces will now 
keep their shape and resemble citron. 
LTTJ.IAN TROTT. 
49 
Genuine 
Aspirin 
Name “Bayer” means genuine 
9ay “Bayer”—Insist I 
Winter Meat Dishes 
Roast Spare-ribs.—Trim off the rough 
end neatly, crack the ribs across the mid¬ 
dle, rub with salt and sprinkle with pep¬ 
per. Fold over, stuff with poultry dress¬ 
ing, sew up tightly. Place in dripping 
pan with pint of water; baste frequently, 
turning over once so as to bake both 
sides equally until a rich brown. 
Rib Pie.—Cut the ribs in small pieces 
and cook with potatoes in salted water 
for half an hour. Make a rich biscuit 
dough, roll out and cut in squares. Line 
the sides of a baking dish or pan with 
the squares, pour in the ribs and pota¬ 
toes with enough of the liquor or broth 
to almost cover them, and place squares 
of the dough on top to form a crust. 
Bake in a moderate oven until the crust 
is nicely browned. 
Sausage Mound.—Take equal parts of 
sausage and mashed potatoes, mix well 
and heap in well-greased baking dish. 
Dot with bits of butter and bake until 
lightly browned. Either fresh, materials 
or left-overs may be used in this dish. 
Baked Parsnips with Meat.—Cook the 
parsnips with a large piece of fresh meat, 
either pork or beef, using plenty of water 
to start with. Season to taste with salt 
and pepper, and when tin* parsnips are 
tender remove to pan and bake in oven 
until the. vegetables are browned and the 
liquor thick and rich. Corn bread is just 
the thing to serve with this dish. Par¬ 
snips need long cooking to bring out the 
rich flavor, but they stick and 6Corch 
easily unless constantly watched, and 
baking them is an easier and better 
method than plain boiling. 
932. Four designs for cross-stitch em¬ 
broidery. Four transfers of' each are given. 
20 cents. 
before dinner, so get it ready in time. 
Select a good-sized cabbage, cut a flat 
slice from the stem, like a cover, hollow 
the head out, leave two inches all around 
and at bottom. Pour boiling water over 
it first,, so all the big leaves can be taken 
off easily. Fill the head with the meat 
dough, cover with one big leaf, then the 
cover cut off and a few more leaves. Tie 
a soft cord all around it, take an old nap¬ 
kin, tie the four corners tight over cab¬ 
bage, drop in kettle with boiling water 
with a little salt. When boiling again 
count two hours for cooking. When 
ready to serve take off napkin and cord; 
serve on big hot platter. Blend butter 
and a little flour, thicken the soup from 
cabbage.gravy, with a spoonful of butter 
and a pinch of nutmeg. A very delicious 
Winter dinner. What is left may be 
sliced and warmed in butter. It is well 
to make a bigger portion of meat dough ; 
what is left, from tlx* cabbage makes 
dumplings, boiled in a little boiling w T ater 
and then fried for another day. It is one 
day’s work, this stock for three dinners. 
Use inside of cabbage for stew for the 
fried meat balls. When the meat dough 
is made into dumplings they should be 
served in brown sharp gravy. 
Lemon Fromage.—Five egg yolks beat¬ 
en well with i/4 lb. sugar. Add juice of 
two lemons, grated rind of one lemon, 
three dessertspoons of gelatine, softened 
in a little cold water. Dissolve in % pint 
boiling water, add to the eggs, last the 
five stiffly beaten egg whites. Blend well, 
put up in glass dishes, only rinsed in cold 
water, not wiped. Finish on top two 
hours before serving with a pint of whip¬ 
ped cream, flavored with a few drops of 
good vanilla extract and one teaspoon 
sugar. One can use a can of pineapple 
instead. mrs. o. p. 
Potato and Salsify Soup 
Potatoes and salsify or vegetable oys¬ 
ters make a splendid soup. The propor¬ 
tions of vegetables may be varied to suit 
one’s fancy or supply. However, the fol¬ 
lowing is a good recipe: Two quarts 
boiling water, one pint sliced raw po¬ 
tatoes, one pint sliced salsify. Cook un¬ 
til vegetables are tender, then add three 
tablespoons of cream, one teaspoon of 
butter (lacking cream, -use a little milk 
and more butter), and salt and pepper to 
taste. It may be necessary to add more 
water to the soup while cooking. For a 
lighter soup, use only one-half the amount 
of .potato given above. This soup is de¬ 
licious served with crackers. 
GENEVIEVE. 
Bay “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 .filsc sell larger “Bayer packages.” 
Aspirin is trade mark of Bayer Manufac¬ 
ture Monoaceticaciderster of Salicylicacid. 
Two Ways of Cooking Rice 
Wash thoroughly two-thirds cup of 
rice. Cook in double boiler, using two 
cups or more of cold salted water. If it 
needs stirring, use a fork for that purpose. 
Can add raisins when nearly done. 
In another dish make a boiled custard 
by mixing from two big teaspoons to one- 
third cup sugar with a tablespoon of 
flour and a pinch of salt, then beat in 
one egg and from one and one-third to 
one and one-half cups of milk. Stir 
while cooking, removing from fire when 
it begins to boil. Season with nutmeg, 
unless you have some other choice. When 
ready to serve, pour the warm custard 
over the warm rice. If you wish to use 
the boiled custard as a sauce without the 
rice, let it get cold. mrs. c. w. o. 
BIG FREE BOOK 
OF WALL PAPER 
SAMPLES ) 
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Paper 
Recipe Wanted—Bolivars 
Do you think any of your readers can 
give me a recipe for the old-fashioned 
molasses cakes called “bolivars”? 
h. A. E. 
Fine Needles for Good Knitting 
Regarding^knitting instruction wanted, 
on page 1865. use fine needles. Mother’s 
are made of one-sixteenth-inch rod. You 
cau make them of any fine, hard wire, 
umbrella stays or bicycle spokes. Fine 
needles make the knitting firm. h. m. 
Did You Get One 
of flic ill test Quick¬ 
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FALL and 
WINTER 
CATALOG 
that is known from 
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The catalogue that has 
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a (£iiieksle>ppers must 
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With this catalogue 
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home the same ad¬ 
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Shoes made in our own factorv, latest styles, longest 
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Every page of our catalog 
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Here, for example, is a 
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Remarkable in these times 
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JOIN THE 
QUICKSTEPPERS- 
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R. 
No. 1010 
Quickstep Shoe Co., Boston 
He Ch«*. William Store*. Inc., Dept. 80 , New York City 
Use Dandelion 
Butter Color Now 
Add a half-teaspoon- 
ful to each gallon of 
winter cream and out 
of your churn comes 
butter of golden June 
shade to bring you 
top prices. 
All stores sell 35- 
cent bottles of Dan¬ 
delion Butter Color, 
each sufficient to keep 
that rich “Golden 
•Shade” in your butter 
all the year round. 
Standard Butter Color 
for fifty years. Purely 
vegetable. Meets all 
food laws, State and 
National. Used by all large creameries. 
Will not color the buttermilk. Tasteless. 
Wells & Richardson Co., Burlington, Vt. 
0 Cents 
WORTH or 
. COMMON 
No 
wicks 
to Trim I 
k;KEROSENE 
or Coal Oil will kaep this 
lamp in operation for 30 
HOURS and will produce 
300CANDLE POWER 
of the purest, whitest and best light 
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oend for catalog showing lamps for 
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I KNIGHT LIGHT & SOON FOUNTAIN 
'COMPANY. Dept. 589, Chicago 
