Ai^siican Agriculturist, January 6, 1923 
17 
esigns for Winter Sewing 
And Some Unusual Recipes for the Lowly Potato 
Mpn^ome^Waitl S Gl 
T he sailor suit has become a staple 
both for boys and girls, although the 
girls seem to have adopted the straight 
middy blouse for their own. The pat¬ 
terns chosen this 
week illustrate an 
everyday middy 
with pleated skirt 
for the girV and a 
smart little suit 
with the regula¬ 
tion big collar 
and band trim¬ 
ming for the boy. 
The skirt of the 
two-piece middy 
dress is joined to 
an underwaist. 
This is especially 
good for school 
and separate mid¬ 
dies, in wash ma¬ 
terials, may be 
made for all-the- 
year round wear. 
No. 1300 cuts 
in sizes 4 to 14 
years. Size 8 re¬ 
quires 1 % yards 
36-inch material 
for blouse and 2 
yards 36-inch m.aterial for skirt, collar 
and cuffs. Price 12 cents in stamps. 
Every small boy has a hankering for 
things nautical, and the youngster who 
gets this suit will feel like a regular 
sailor lad. Although 
they may be omit¬ 
ted, the applied 
yoke and shield of 
the blouse, the 
white braid, the 
tailored pocket and 
the lacing, all make 
the little suit just 
like a sailor’s uni¬ 
form. Either cloth 
or wash goods can 
be made up effect¬ 
ively in this style. 
No. 1540 cuts in 
sizes 2, 4, 6 and 8 
years. Size 4 re¬ 
quires 1 V 2 yards 
36-inch material 
with % yard 22- 
in c h contrasting 
and 3 % yards 
braid. Price 12 
cents in stamps. 
To Order: Write 
name and address, 
number of pattern and size very plainly. 
Enclose 12 cents in stamps for each 
pattern ordered. Send orders to the 
Fashion Department, American Agri¬ 
culturist, 461 4th Avenue, New York 
City. 
Our Fall and Winter Book of Fashions 
is still obtainable. It will be sent upon 
receipt of 10 cents. Address your order 
to the Fashion Department. 
-- 
THE PROPEH CARE OF SHOES 
HARRY J. BURKE 
Every woman likes to have her shoes 
suit her costume, and certainly, the 
comfortable low-heeled walking shoe 
meant for the street would look^grotes- 
que on the ballroom floor. There must 
be a sufficient number of shoes in the 
closet, but there is also such a thing 
as making them last as long as possible. 
In the first place keep them away 
from heat, which takes the resiliency 
from the leather. It is a mistake to 
place wet shoes near a fire or radiator. 
They should be allowed to dry slowly, 
and one of the simplest ways to do this 
is to stuff them tightly with crumbled 
newspaper, leaving them lying on their 
sides until dry. The paper not only 
absorbs the moisture, but helps to. re¬ 
tain the shape and prevents shrinking. 
Farmers recognize this by pouring 
grain, usually heated a trifle, into their 
boots when they come in from soaked 
fields. 
It is a good practice to waterproof 
the soles of house and street shoes 
by allowing them to stand overnight 
in a saucer of oil. Some persons var¬ 
nish the soles of their shoes periodi¬ 
cally. Polishing a new pair of shoes 
before they are worn keeps them in 
condition longer, but use paste rather 
than the liquid application for regular 
treatment. The liquid application, 
though convenient for emergency use, 
or for the heels, sometimes causes the 
leather to crack as it lacks the soften¬ 
ing qualities of oil paste. Two parts 
of olive oil to one part of milk is a 
good, homemade dressing for any 
leather article, whether shoes, belts, 
bags, or gloves. A reliable brand of 
furniture polish often makes the best 
dressing for tan shoes. 
For suede, an emery board is recom¬ 
mended but if not obtainable, a stiff 
brush will suffice. 
NOVEL POTATO RECIPES 
NELLE PORTREY 
During the winter, when, with many 
of us, the potato is the only fresh vege¬ 
table, the good cook is ever on the 
alert for new ways of serving it. The 
potato is no longer merely served 
creamed for a holiday dish or boiled, 
with gravy, for every-day meals. The 
recipes given below all have the virtue 
of being “tried and true,” yet novel 
ways of using the favorite American 
vegetable. 
Browned Potatoes 
This is a popular way of serving 
potatoes; popular with men because 
they are certainly delicious, and popu¬ 
lar with women l^cause the very small 
potatoes may be used in this way, 
although if there are no small ones, 
larger ones may be cut in pieces about 
IV 2 inches across. 
After the potatoes are- peeled and 
cut in the right size, boil them in 
salted water until nearly soft. Drain 
and fry in deep fat till well browned. 
Sprinkle with salt and serve hot. 
Potato Puff 
Mash 2 cups of hot, boiled potato 
and add the beaten yolk of an egg. 
Stir well and add % cup of rich milk, 
a teaspoon of salt and butter the size 
of an egg. Beat till light and creamy 
and fold in the beaten white of an 
egg. Put in a baking dish and dot 
with bits of butter. Bake till lightly 
browned and serve hot. 
Potato Omelet 
Add 6 eggs to 1 cup of mashed po¬ 
tatoes. Beat well and add 1 teaspoon 
salt, 1 teaspoon flour, 1 pint of milk, 
and V 4 teaspoon baking powder. Pour 
in a hot, buttered skillet and bake till 
brown in a vei'y quick oven. Serve 
hot. 
Potato Gems 
To 1 cup of mashed potatoes add 2 
eggs, 2 teaspoons baking powder, 1 
teaspoon salt, 3 tablespoons lard or 
other shortening and 1 cup of sweet 
milk. Mix thoroughly and add enough 
flour to make a stilf batter. Drop in 
greased gem pans and bake in a quick 
oven. Serve hot with butter. 
Potato Biscuit 
Sift 2 cups of flour with 1 teaspoon 
salt and 3 teaspoons baking powder. 
Into this rub a heaping teaspoon 
shortening. Into the flour mixture rub 
a cup of mashed potatoes. Add enough 
cold sweet milk to make the mixture 
cling together. Place on a floured board 
and without kneading, roll to a thick¬ 
ness of about one-third inch. Place in 
floured biscuit tins and bake in a mod¬ 
erate oven. Potato biscuits should not 
be baked in as hot an oven as plain 
flour biscuits. 
To keep raisins from sinking in a 
cake or bread, they may be creamed 
with the butter, then the sugar added, 
and the regular process of bread or 
cake-making proceeded with in the 
usual order. The cake or bread will be 
darker and richer looking when this 
method is employed. 
A dressing of two parts of beeswax 
to one part of mutton fat melted to¬ 
gether will make shoes as nearly “wa¬ 
terproof” as it is possible to make them. 
Apply at night and wipe well next 
morning with a piece of flannel. 
\ 
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