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FOR INDIGESTION 
25* AND 75* PACKAGES EVERYWHERE 
Worlds Greatest 
0ar$go<>k 
Hosiery and Underwear 
Direct from the Mill 
Send for this FREE catalog and see for your¬ 
self the wonderful values offered in World’s 
Star Hosiery and Klean Knit Underwear. 
Your name and address brings it, without ob¬ 
ligation. A big, beautiful book in colors—most 
complete of its kind printed—accurately pic¬ 
tures and describes more than E000 bargains; the very 
best, long wearing quality at the lowest possible orices. 
Agents J 
Men and Women ! 
With now plana you 
can make biff money. 
Work all or spare 
time. Pleasant, dig¬ 
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o deliver!nff or col¬ 
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me personally. Say 
"Send rne O u t f i t 
Offer.*' L. M. Nims, 
General Mgr. 
Big Savings— 
Every page a bargain aur-i' 
f irise. You can hardly be- [ 
ieve such values possible. , 
Hosiery bargains by the 
hundreds in silk, wool, 
mercerized cotton, for 
men, women and child¬ 
ren. Underwear bargains 
In all weigh ta, grades and 
kinds for every member 
of the family. Don't 
miss it. Writs today. 
World’s Star Knit¬ 
ting Co. 
1219 'Lake St 
Bay City, Mich. 
41! 
WATERPROOF! 0NLY 
Here's a real raincoat, $^49 
GUARANTEED to keep you '■ 
absolutely warm and dry. 
Coat is made of genuine U. S. 
Gas Mask cloth, has rubber backing. 
Is double stitched, ail seams care¬ 
fully sewed and cemented. STYLISH 
as well as WATERPROOF. Has all 
around belt, two roomy slash pock¬ 
ets, adjustable tabs to tighten 
sleeves. Cut extra full. Sizes: 
34 to 48. Average length 45 inches. 
A bargain at $4.49. | Order Style 
NO. 1X8. 
Style No. 120. Goodyear Guaran¬ 
teed Waterproof top coat. Double- 
breasted, 4-button model. Slash 
convertible pockets. Color, Mole 
Brown. Extra good value at $8.95. 
Sizes: 34 to 48; length 45 inches. 
SEND NO MONEY. We ship C.O.D. 
postage prepaid. Money back at 
once if not satisfied. Order today. 
International Commercial House, Ine. 
433 Broadway, Oept. B3I5, N. Y. City 
An Up-t o-Date Bathroom $ 60 
One of a few SPECIAL PRICED sets consisting of a 4—4% 
or 5-ft. iron enameled roll rim Bathtub, one 19-in. roll rim 
enameled flat back Lavatory, one syphon action wash down 
Water Closet with porcelain low down tank. Oak post hinge 
seat. Faucets marked hot and cold. All nickel plated fittings. 
Send for Catalog 60 
WILLIAM KLENERT CO. 
137 East 43rd Street New York City 
•ftRN BIG MO 
AT HOME 
WEAVING 
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our Cash Refund Guarantee allowing 10 days trial. WRITE 
TOGAT for our FREE I.oom Book,—it tells how to increase 
your income, and quotes reduced prices and easy terms 
on our wonderful new looms. 
UNION LOOM WORKS, 488 Factory St., BOONVILLE, N. V. 
New 
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When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a Quick reply and a “square deal.” See 
guarantee editorial page. : : : 
Wit RURAL NEW- YO RXER 
1165 
The Delectable Tomato 
Green Tomato Cream.-—Slice four me¬ 
dium-sized green 'tomatoes. Add one 
finely chopped onion and one thinly sliced 
sour apple (if you have it). In a frying 
pan put two tablespoons butter or oil. 
When heated put in the onion and apple 
and fry five minutes. Sprinkle green to¬ 
mato slices with salt. Dip lightly on 
each side in flour. Brown the green to¬ 
mato slices on both sides in the fat with 
the apple and onion. When browned, 
pom* over them two cups of hot sweet 
milk. Let all simmer five minutes. Serve 
hot. 
Tomato Mock Orange Marmalade.— 
Scald and peel large yellow pear to¬ 
matoes. To two parts of yellow tomatoes 
allow one part of thinly sliced oranges. 
Measure; cover with an equal amount of 
sugar and let stand over night. In the 
morning pour off. the syrup and cook 
down half; add the tomatoes and oranges. 
Cook until orange skins are translucent. 
Pour into glasses and seal. This is de¬ 
licious. The seeds may be pressed out at 
fL st if preferred. 
Green Tomato Preserves.-—One peck or 
eight quarts green tomatoes, 7 lbs. sugar, 
six lemons sliced and seeded (or three 
lemons and three oranges). Place in a 
preserving kettle; heat slowly without 
water; allow it to simmer all day, taking 
care not to let it scorch. When the to¬ 
matoes 'become thick and darker in color 
add the lemons and oranges. Put into 
jars while hot and seal. 
Green Tomato Pie (Southern).—‘Line 
a pie plate with pastry. Fill with thinly 
sliced green tomatoes. Add the juice of 
one lemon (or about four tablespoons of 
vinegar), one tablespoon of butter and 
one-half cup of sugar. Flavor with nut¬ 
meg if you like. Bake with two crusts 
slowly. It tastes much like 'a. green ap¬ 
ple pie. If you like it sweeter, use three- 
fourths to one scant cup of sugar. 
Green Tomato Pie (richer).—Line a 
deep pie plate with rich biscuit dough. 
Fill it full of very thinly sliced green to¬ 
matoes. Sweeten with one scant cup 
brown sugar and dot onie to four table¬ 
spoons of butter evenly over the pie. (The 
original recipe called for one-half cup 
butter but we like it less rich). Poui- 
over iit the juice of two lemons (or less) 
or one-half cup vinegar. Grate nutmeg 
over the flop, or cut little bits of pre¬ 
served ginger and scatter evenly, with a 
little chopped lemon peel and a light dust¬ 
ing of cinnamon. Dredge one or two table¬ 
spoons of flour over the top to keep it 
from being too juicy. Put on the upper 
crust. Bake one-half hour and serve hot. 
Green Tomato Raisin Pie.—Line a pie 
plate with pastry. Mix together two cups 
thinly sliced green tomatoes, three table¬ 
spoons bufter, one-half cup brown sugar, 
one-half cup chopped raisins, two or three 
tablespoons lemon juice or vinegar, one- 
half teaspoon salt, one-half teaspoon cin 
namon and one-fourth teaspoon each of 
cloves and mace. Bake between two 
crusts. 
Ripe Tomato Pie.—Fill a pie dish with 
good paste. Peel and thinly slice ripe 
tomatoies. Fill the dish, sprinkle well 
with sugar, sift a little cinnamon and 
grated nutmeg over. Add two tablespoon •» 
lemon juice or vinegar, with one teaspoon 
lemon extract or grated lemon peel. Cov¬ 
er with crust or with buttered crumbs 
sprinkled with sugar. 
Tomato Cobbler.—This is an old fam 
ily recipe, but a very good one we think. 
Make a cobbler batter as follows: One 
egg, iy 2 cups sour cream and two table¬ 
spoons butter Or iy 2 carps sour milk and 
three or four tablespoons butter), one 
tablespoon sugar, one teaspoon soda, one 
teaspoon salt and three cups flour. Scald 
and skin plenty of ripe tomatoes. Fill a 
well-greased baking dish or casserole (we> 
use a good big baking pan) about half 
full of thinly sliced ripe tamaboes. Spread 
the cobbler dough evenly over the top 
and bake in a moderately hot oven till 
the crust is done. Serve with well-sweet¬ 
ened cream. The tomatoes may be sweet¬ 
ened before putting on the cobbler dough. 
Good and easy to make. 
EsCalloped Tomatoes with Cream.— 
Skin and thinly slice six large ripe to¬ 
matoes. Into a buttered baking dish put 
a layer of tomatoes, dust lightly with a 
little salt and with sugar. Cover with 
bread crumbs, with bits of butter dotted 
evenly on top. Add another layer of to¬ 
matoes, salt and sugar, then more crumbs 
and bits of butter till the dish is full, 
finishing with crumbs. Bake slowly one- 
half hour, till browned. Serve warm, 
with whipped cream. 
Economical Fruit Cake (with tomato 
preserves).—This cake is economical and 
delicious. Use tomato preserves or any 
other kind of jam or pneserves. Dissolve 
one teaspoon soda in two tablespoons of 
warm water, add one cup sour cream. 
Stir. Add one-half cup molasses, one cup 
brown sugar, one tablespoon powdered 
allspice, one tablespoon powdered cinna¬ 
mon. 314 cups sifted flour, which may be 
whole-wheat flour or about 2% cups 
white flour and three-fourths cup toasted 
bran. The batter should be very thick. 
Now mix in three-fourths to one cup of 
tomato jam or preserves. Turn into a 
greased, papered cake tin and bake about 
1 y 2 hours in a moderate oven. Or bake 
in two or more layers and put together 
with jam. For a less spicey, daintier 
flavored cake, substitute 1% teaspoons 
each of cinnamon and nutmeg for the 
spices and amounts given above. 
DA VIDA R. SMITH. 
FLORENCE 
Oil Range 
This heat is focused 
right on the cooking 
lower fuel hlls 
better results 
less work 
B EFORE you buy an oil range, 
be sure it answers your one 
most important question-—“Does 
this stove cook quickly and effi¬ 
ciently?” The best answer is found 
in the Florence—because it is built 
on the principle of focused heat. 
Florence burners are designed to 
send the heat straight up through 
the bottom of the pot, into what' 
ever you’re cooking. 
The heat of the strong blue flame 
is focused right where you want it 
—not thrown out into the room. 
This means better cooking — 
quicker cooking—lower fuel bills. 
You’ll be proud to hare the 
Florence in your kitchen 
This cut-away picture shows how 
81 ^ the blue flame of the Florence goes 
straight to the cooking. The heat is focused 
just where you want it. 
baking. Pies and cakes come out 
evenlybaked and browned. Meats 
roast to just the right turn. 
If you don’t know the name of 
the nearest dealer—hardware, fur' 
niture or department store—where 
you can seethe Florence Oil Range, 
write and ask us. 
Women like to own the Florence 
because its sturdy lines promise 
years of good service, and its jet 
black frame and shining enamel 
make any kitchen a happier place 
to work in. 
After you’ve used the Florence 
for a while, you just can’t help 
having a friendly feeling for it. It 
lights so easily—at a turn of the 
lever. It’s so reasonable in its de¬ 
mand for fuel—and it burns one of 
the cheapest fuels, kerosene. 
A patented leg leveler adjusts the 
stove to any unevenness in the 
floor. Just turn the screw to the ex¬ 
act height necessary as indicated by 
the spirit level on the feed pipe. 
Then there’s the Florence Oven, 
which takes all the gamble out of 
Send for free booklet 
Write us for your copy of the Flor¬ 
ence booklet, “Get Rid of the 
‘Cook Look’.’’ 
This is the Florence Oven, built on 
the principle of the Dutch oven, with the 
“baker's arch” to prevent air pockets. The 
patented heat spreader at the bottom as¬ 
sures even distribution of heat and guards 
against your roasts and baked things be¬ 
ing underdone on top and burnt on the 
bottom. 
Florence Stove Company, dept. 860 boston, mass. 
DIVISION OFFICES: New York, Chicago, Atlanta, 
New Orleans, Dallas, Denver, Detroit, Cleveland 
Makers of Florence Oil Ranges, Florence Ovens, Florence Water Heaters and Florence Oil Heaters 
Made and Sold in Canada by McClary’s, London, Canada © 1924 F. 8. Co. 
