Ihe RURAL. NEW-YORKER 
21 
the last crust is eaten. Bread made by 
this recipe has won much praise, as well 
as first prize at our fair. 
It is well to remember that sugar must 
always be added to yeast jar, else it loses 
its leavening qualities quickly. When 
potatoes are boiled I drain off a cup of 
the potato water and use this when mix¬ 
ing yeast at night. sirs, lillie york. 
A Regular Allowance for Children 
Although we live in the country so that 
our little girls did not often have a chance 
to spend money, when we did go to town 
they seemed to think that money was 
perfectly free, and wished to buy in¬ 
numerable Eskimo pies and chocolate 
bars, and always seemed to need at least 
•one new pad and pencil every week. We 
realized that by giving them money when¬ 
ever they asked for it, we were failing to 
teach them any ideas of thrift, so de¬ 
cided to give them each an allowance of 
25 cents every Saturday. They have to 
put aside five cents of this toward a sav¬ 
ings bank account, and five cents for 
charity each week. This leaves only 15 
cents for pads, pencils and candy, but it 
is surprising how far they make this sum 
go, and how much thought they spend on 
the subject. A pad and pencil lasts at 
least a month now, and they think twice 
before they decide to buy an ice cream 
cone or save the money for some long- 
desired luxury, they always have a small 
sum on hand for birthday gifts, and are 
starting a fund for Christmas presents. 
Then too, they are interested in their 
growing bank account, and like to add to 
it by earning money, and the charitv 
fund means much more than just being 
given five pennies for Sunday school 
money each week, for they are saving 
some of it for a gift for some needy child 
at Christmas. 
We hope to increase this sum gradually 
so that it will soon include music lessons 
and school books, and will be including 
clothes by the time they are through high 
school. When they go away to college 
they should have learned to count the 
costs of things so they will not have to 
be humiliated by being in debt to their 
classmates, or having to write home to 
dad for extra money every few weeks. 
And in these days of easy money and easy 
jobs, a regular amount of money each 
month, no matter how small, might help 
to make a young person more willing to 
go on with his education instead of leav¬ 
ing school to start a miserable existence 
as a mill worker. It will not mean any 
greater sacrifice for the parents, for a 
regular allowance really does not mean 
as much money in the end as the hap¬ 
hazard method, and the smaller the al¬ 
lowance, if it is really adequate to his 
needs, the better it is for the child. 
Too many boys’ lives, both in college 
and out, have been ruined by dad giving 
them money every time they ask for it. 
Why not spend as much as the other fel¬ 
low for gasoline and the movies if the 
supply is unfailing and obtained so easily? 
And too many girls have learned to buy 
every pretty new thing in stores, running 
an account which dad, after a few grum¬ 
bles, has always paid. When these girls 
marry they have had no experience in 
handling the expenses of a home, and have 
plunged their young husbands hopelessly 
in debt, thus spoiling what might have 
been a happy married life by constant 
fault-finding and bickering over money 
matters. If every woman would ask her¬ 
self before buying any luxury. “Will I 
care as much for this in six months as I 
do now?” there would be less extreme 
and cheap clothing and useless furniture 
bought. It is unfortunate that every 
woman is not situated as the farmer’s 
wife, who from the inability to afford her 
own car or from press of duties is not 
able to go on shopping tours often, so 
has plenty of time to consider her needs 
before buying. If womankind are all 
alike, then every woman is seized at times 
with a perfect orgy of spending. In the 
case of the farmer’s wife it may come 
on when her husband has paid several 
hundred dollars for some farm machinery 
that she does not think he needs, or it 
may come on when her dearest friend or 
dearest enemy appears in a new hat, 
gown and slippers. If she does not resort 
to the mail-order catalog, or cannot get 
to the city in at least a week, there is a 
good chance for recovery, but in the case 
of the town woman who can go down 
street as soon as the .dishes are washed, 
the attack is certain to result in disaster. 
As for the real farmer, his money comes 
too slowly in these hard times for him to 
consider frittering it away on useless 
things. He may occasionally succumb to 
the wiles of some unscrupulous agent, 
but not often. But if he receives a legacy 
or any other easy money, it often looks 
like such a large amount he thinks he 
can never spend it all and instead of buy¬ 
ing a new tire for the old Ford and a 
few things to make life easier in the 
home and on the farm and putting the 
remainder aside for the children’s educa¬ 
tion and his own old age, he buy a $5,000 
car, some shares of oil stocks and a lot 
of useless machinery, and is worse off 
than he was before. 
Money is such a sordid thing; it is too 
bad that we have to think about it in 
this beautiful world where many of the 
most desirable things are free, but we 
who obtain all our living from the land 
have to think about it. however successful 
may be in keeping the matter out of 
our conversation, and the earlier we 
teach our children how necessary it is 
for their comfort and happiness that they 
have some saved for any emergency, the 
better it will be for them. 
A FARM WOMAN. 
Note the Prettier Teeth 
Lard Making 
Now that butchering time is here again 
I would like to give my way of making 
lard, which is very easy, yet satisfactory. 
I take the whole pieces of leaf lard first, 
and put them in the roasting pan (no 
water), and put it in the oven at a mod¬ 
erate heat, where it will render nicely 
without any trouble. Then I put it in a 
clean dry crock. This will keep forever 
if you don’t use it. After the leaf lard 
is all rendered, I render other fats the 
same way. When all is rendered, I put 
the pieces through food chopper; there 
will not be much grease in it. One may 
put it through the lard press, or use it as 
it is to fry potatoes, so there is no waste, 
and hardly any work connected with lard 
making. 
Now for other fats that you may gather 
around butchering time. All can be made 
sweet and clean if boiled in skim-milk to 
which is added a little baking soda. Let 
cool and harden, when all impurities will 
be found at the bottom of the vessel or 
You see them everywhere 
Today. This is how 
folks get them 
You see glistening teeth in every 
circle now. Millions have adopted a 
new way of teeth cleaning. All the 
world over dentists now advise iti 
Make this free test and learn what it? 
means to you. 
That cloudy film 
The cloud on teeth is film. At first 
the film is viscous. You can feel it 
now. But in ordinary brushing much 
of it clings and stays, becomes dis¬ 
colored and forms dingy coats. Then 
teeth lose their beauty. 
the lard cake, which may be scraped off. 
If you cannot get it clean at the first 
boiling, boil it the second time; it will be 
just as white and sweet as leaf lard. 
MRS. C. G. A. 
Film also holds food substance 
which ferments and forms acid. It 
holds the acid in contact with the 
teeth to cause decay. Germs breed by 
millions in it. They, with tartar, are 
the chief cause of pyorrhea. 
Few escape such troubles if they 
do not fight the film. 
Protect the Enamel 
Pepsodent disintegrates the 
film, then removes it with an 
agent far softer than enamel. 
Never use a film combatant 
which contains harsh grit. 
The New-Day Dentifrice 
Now used by careful people 
of some 50 nations 
Dental science has in late years 
found two film combatants. One dis¬ 
integrates the film, one removes it 
without harmful scouring. 
Able authorities have proved these 
methods effective. A new-type tooth 
paste has been created to apply them 
daily. The name is Pepsodent. Now 
careful people the world over employ 
it, largely by dental advice. 
Its use delights 
Pepsodent also multiplies the two 
great tooth-protecting agents in the 
mouth. These combined results are 
bringing to millions a new dental era. 
Send the coupon for a 10-Day 
Tube. Note how clean the teeth feel 
after using. Mark the absence of the 
viscous film. See how teeth become 
whiter as the film-coats disappear. 
You will be delighted. You and 
yours will always wish to brush teeth 
in this new way. Cut out coupon now. 
U94 
10-Day Tube Free 
THE PEPSODENT COMPANY, 
Dept. 678 1104 S. Wabash Ave., 
Chicago, Ill. 
Mall 10-Day Tube of Pepsodent to 
Only one tube to a family 
Improving an Uneven Floor 
The inquirer who asked how to make 
an uneven floor smooth enough to lay 
linoleum should sift fine sawdust over her 
floor. It will fill the hollows and will 
save the wear on the linoleum. Put heavy 
building paper next to the sawdust, and 
lay the linoleum as usual. I have done 
this on two old floors, and it does very 
well. MRS. H. E. j. 
“Old Standby” Recipes for Butchering 
Time 
Head cheese.—Cook the meat till it 
falls off the pig’s head, the skins and 
coarse trimmings. Cook all until tender 
and chop. Season to taste with salt and 
pepper. Press it a little so as to extract 
the extra fat. This should be sliced and 
served cold. 
Pickled Pigs’ Feet.—Clean the feet 
well. Boil until very tender, and remove 
all the bones. Chop the meat slightly. 
Pour over it the water the feet were 
cooked in. Season to taste. Add enough 
vinegar to give a pleasing acid taste, and 
a few whole cloves. Pour into a mold. 
Serve cold in thin slices. 
Scrapple.—Put the hog’s tongue, heart, 
liver, and skins trimmed from the lard 
into a clean kettle. Cover with water 
and boil until tender. Run through the 
sausage grinder while warm. Strain the 
liquor in which the meat was cooked. Re¬ 
turn to the fire and thicken with corn- 
meal as if making mush. Cook well, 
stirring constantly to prevent scorching. 
When it is thoroughly cooked stir in the 
ground meat and season well with salt 
and pepper. Continue to cook a few 
minutes, then turn into pans to cool. 
Fry like mush and serve for breakfast. 
Do not allow scrapple to freeze as it 
will not fry nicely afterward. 
Souse.—After washing well, place pig’s 
feet and ears in a kettle and cover with 
water. Cook until the meat separates 
from the bone. Drain from the liquid, 
remove the bones, chop slightly and re¬ 
turn to the liquid. Season to taste with 
salt, pepper, vinegar and sugar and add 
a few whole cloves. Bring to the boiling 
point and then turn into a mold. Press 
well. Cut in slices and serve cold. 
Liver Sausage.—5 lbs. lean and fat 
pork, 5 lbs. rinds cut from lard. 2y% lbs. 
liver. Partially cook pork and rind. 
Grind the raw liver and add to the other 
meat. Mix thoroughly and add the de¬ 
sired seasoning. Put into large casings, 
packing loosely to allow for expansion. 
Boil nearly an hour. Allow to cool. 
Wben dry smoke for four or five days. 
MRS. J. W. B. 
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