324 
American Agriculturist, April 7,1923 
GvDca.thouM 
p eldvertisir^ 
O NE criticism of the American 
Agriculturist made by mem¬ 
bers of the Journalism course at 
the State College of Agriculture 
at Cornell University, was that 
we ran too many small advertise¬ 
ments. In the opinion of these 
young men who are giving their 
time and study to advertising 
methods, small advertisements 
don’t receive as much attention 
as large ones in proportion to 
their size. And they also be¬ 
lieve that small advertisements 
clutter up the paper and make 
it hard reading. 
We would like to know what 
our readers think about this sub¬ 
ject. Do small advertisements 
have as much influence with you 
as large ones? Or a better way 
to judge would be: does a large 
advertisement have four times 
as much influence as one only 
one-quarter as lai’ge? And in 
your opinion do a lot of small 
advertisements make the paper 
hard to read, or do you enjoy 
them? Let us know what you 
think about it. Then we can make 
this paper reflect the wishes of a 
majority of its readers. 
Also our advertisers will be in¬ 
terested to know what size ad- 
vei’tisements you like and notice 
the most. Each advertiser has 
his own idea as to the best size 
to run. Some believe that a lit¬ 
tle advertisement, run every 
week, does more good than one 
four times as large run once a 
month. Other advertisers believe 
in large advertisements and 
never run small ones. 
There’s a lot to be said on both 
sides. Of course, a big ad is easier 
to see and read, though it costs 
more. But here is what one man 
writes about'a small ad, a very 
small one — only one-half inch: 
“Dear Sii’s: — I had fine results 
from the free ad which you in¬ 
serted in the Agri;uitui'ist. 
“When I have more stock for 
sale I will remember what the 
free ad did for me.’’ 
And here’s another letter from 
a firm that’s been running a very 
small advertisement. They cer¬ 
tainly got good results: 
“Please discontinue niy ad in 
your paper until fiii’ther notice 
as I am getting too many orders.” 
So you see, the little advertise¬ 
ments certainly pay sometimes. 
Now, what^ do you think about 
them? Read all the advertise¬ 
ments in this issue carefully, 
compare them, and then let us 
know which in your opinion are 
the best—the big ones or the lit¬ 
tle ones? 
^ 
Advertising has been called 
“Eye-Sight Salesmanship.” That 
expresses the whole idea in a nut 
shell. For advertising sells 
products to peoples’ eyes in¬ 
stead of to their ears the way 
a salesman does. 
* * * * * :|: 
One hundred years ago, if a 
farmer in Syracuse had wanted 
to sell his products in New Yoi’k 
City he would have to take them 
there himself. Which would 
have been a lot of trouble. Now 
all he has to do is put a little 
advertisement in a paper and 
wait for the New York man to 
come and get his products. That’s 
the power of advertising. 
And the more we think about 
it, the more we are convinced 
that it pays to give a thought to 
advertising. 
Jldvertising o^anager 
Now Is the Time to Serve Eggs 
A Variety of Recipes for Biddy's Contribution to the Spring Table 
E ggs are dropping lower every day. 
The farmer’s wife whose hens are 
working overtime would do well to 
divert some of the supply to her own 
table. Eggs are extremely nourishing, 
and the ways in which they may be 
prepared are legion. No need to say 
that anyone “gets tired” of them if 
these recipes are applied: 
English Egg Pie 
Cut into slices 6 hard-boiled eggs. 
Melt 2 tablespoons butter in a small 
stewpan, stir in a tablespoon of flour, 
then pour in half pint milk and let 
boil for 6 minutes, stirring all the 
time. Add a teaspoon of chopped pars¬ 
ley and salt and pepper to taste. 
Fill a buttered baking dish with 
alternate layers of sliced eggs, white 
sauce, and bread crumbs covering 
the top with the sauce, bread crumbs 
and bits of butter. Bake 15 minutes. 
Poached Eggs, Spanish Style 
Break eggs and drop carefully into a 
shallow pan half filled with briskly 
boiling water, to which salt and a table¬ 
spoon of vinegar have been added. 
Cook slowly until eggs are set; remove 
each with a skimmer and arrange on 
a bed of rice seasoned with butter. Pour 
around the base a hot tomato sauce 
made as follows: 
Cut up 3 slices bacon in saucepan, 
add small onion, chopped fine, and 
brown slightly. Then add 2 tablespoons 
flour, and a cup and a half toma¬ 
toes. Stir until thick. Season with half 
teaspoon of salt, a few gratings of 
nutmeg, a dash of cayenne, and a table¬ 
spoonful of chopped green peppers. 
Eggs, Club Style 
Break an egg into each tin of a well- 
greased muffin pan; cover the top of 
each egg with a thin shaving of onion, 
grated cheese, butter, paprika, salt and 
pepper. Bake in oven 15 or 20 min¬ 
utes. 
Cheese Souffle 
Melt 2 tablespoons butter, add 3 
tablespoons flour, and when well mixed 
pour in slowly half cup of milk. Add 
half tablespoon salt, a few grains of 
cayenne pepper, and cup of grated 
cheese. Remove from the fire and add 
beaten yolks of 3 eggs. Allow mixture 
to cool, then mix in 2 teaspoons of bak¬ 
ing powder and well-beaten whites of 3 
eggs; bake in buttered dish about 25 
minutes in a slow oven. Serve imme¬ 
diately. 
Puffy Omelet 
To the yolks' of 4 eggs add a half 
teaspoon salt, 2 teaspoons baking pow¬ 
der, 1 tablespoon corn starch, and 
a half cup of milk. Beat 4 egg whites 
until very light and mix thoroughly 
with yolks. Pour into well-greased, 
very hot frying pan and cook slowly 
until puffed up. Place in the oven for 
a minute or two, then fold and serve 
immediately. Jelly or preserved fruit 
may be folded in and the top sprinkled 
with powdered sugar. 
Poached Eggs with Spinach 
Arrange poached eggs on a mound of 
spinach which has been put through a 
sieve. Cover base with white sauce, 
as for the English Egg Pie. Garnish 
with triangles of toasted bread. 
Scrambled Eggs with Dried Beef 
Cover with cold water about one^- 
fourth pound dried beef which has been 
shredded into small pieces and heat, 
but do not boil. Melt a tablespoon of 
butter in frying pan; mix drained beef 
with 3 eggs beaten with 3 tablespoons 
milk, and pour into hot frying pan. 
Cook over slow fire and as eggs begin 
to thicken stir until cooked. 
A Hen’s Nest 
This is a favorite with all who try it. 
Six hard-boiled eggs, 1 cup cold chicken, 
ham pr any meat; teaspoon chopped 
parsley; half teaspoon salt; dash of 
•pepper. Separate the white and yolks— 
cut the whites into long strips, and set 
aside to warm in a slow oven, first 
dotting with butter. Mix thp other 
ingredients, and make in small egg 
shapes. Heap in dish _ and ^arrange 
whites around them in imitation of a 
nest, and jmur over all the following 
sauce; 3 tablespoons butter, 2 table¬ 
spoons flour; 1 cup milk; % teaspoon 
salt. Melt butter in top of double 
boiler, blend in flour, and when smooth 
add the milk, cooking until thick. 
« 
Omelet 
Beat 4 eggs with 4 tablespoons milk 
or'cream, add half teaspoon salt, pep¬ 
per to taste. Melt tablespoon of but¬ 
ter in a hot frying pan, pour in mix¬ 
ture and cook slowly until set; lift the 
edges of omelet to allow the uncooked 
part to run underneath. When brown 
on the bottom fold in the ends so as to 
give the form of an oval cushion. 
This plain omelet can be varied in 
infinite ways by the addition of other 
ingredients just before it is folded. For 
instance, the center may be filled with 
green peas, and a white sauce poured 
over the omelet. Finely cut beef, 
tongue, ham, cold slices of bacon, 
cheese, mushrooms, asparagus, tomato 
sauce, fried onions, oysters, chicken 
livers, minced chicken, sausage meat, 
mashed potatoes, olives, are all used. 
They may be mixed with the beaten 
eggs before cooking, or folded in the 
omelet after it is cooked. 
Sponge Drops 
Four eggs; half a cup powdered su¬ 
gar; dash of salt; teaspoon flavoring; 
% cups cake flour. Beat eggs until 
light and lemon colored, add sugar and 
salt, and flavoring, then gently roll in 
the flour, into which you have put 14 
teaspoon cream of tartar. Drop by 
spoonfuls in a cookie pan and sprinkle 
with powdered sugar. Bake in a slow 
oven. 
Columbus Eggs 
Peel the shells from a dozen hard- 
boiled eggs and cut each egg in two 
around the center, cutting off a little 
piece from each end, so they will stand 
on end, as did the famous egg which 
Columbus handled; pulverize the yolks 
and mix with finely minced chicken, 
ham or meat. Moisten with butter, 
and vinegar, salt, pepper, and a little 
mustard. Fill into empty whites, tak¬ 
ing care to not break them. Press the 
two parts together and stand on a 
platter. The filling which remains 
over may be poured around the eggs, 
after mixing with thin mayonaise. 
THE HYACINTH’S COLLAR 
“I’m disappointed in my hyacinths,” 
said Mrs. New. “They cost enough to be 
pretty good, but see how the blossoms 
are starting to come out in a little, 
squatty ball, away down between the 
leaves!” 
“Your hyacinth needed a collar to 
grow in,” explained the neighbor. “May 
I use this stiff paper and a couple of 
pins?” Mrs. Frye deftly pinned the 
paper into a cylinder slightly smaller 
in diameter than the flower pot. This 
she set down over the bulb. 
“This hyacinth needs such a high- 
stand pipe because we didn’t put one on 
sooner. Six inches tall is usually high 
enough. The paper makes the flower 
stalk reach up and discourages the top 
flowers from blooming too long before 
the rest. I am in the habit of putting 
a collar on my hyacinths at the time 
of bringing them out to the light,” ex¬ 
plained Mrs. Frye. “Most of them need 
to wear it only a little while then.” 
MAKING A BURLAP RUG 
A combination rag and burlap rug, 
easy to make and effective, is described 
by Mrs. Katharine A. Dewey, an 
American Agriculturist reader, as 
follows: 
“I washed a burlap sack, ripped out 
the seams and hemmed it. Then I cut 
rags into strips about an inch wide and 
sewed them end to end. Using the sack 
threads as the warp of the rug, I used 
a strong wire hairpin to weave my 
rags back and forth, drawing the rag 
under three threads of the sack at once 
so as to hold the rag firmly in place 
on the sack. 
“One can make very pretty designs 
in, this way, striped, hit or miss, or 
plain, with a pretty border. To make 
the rug different and still prettier, the 
sack can be dyed dark green, blue, or 
red. This rug takes far fewer rags 
than a crocheted or braided rug. and 
is much more quickly made.” 
A CROSS-STITCH CENTERPIECE 
Everybody likes to do cross-stitch. 
It is so easy, works so quickly and the 
final result is sure to be effective. 
Cross-stitch demands color and nowa¬ 
days the brighter the color the better! 
Brilliant reds, blues and yellows, either 
used in one color or combined, are 
popular. 
The centerpiece shown in the picture 
was designed especially for the readers 
of the magazines. The original, on tan 
linen, had blue cross-stitch and was fin¬ 
ished -with a deep hem caught up by 
very deep and widely separated scollop 
stitches. It may be finished instead 
with a rolled hem and lace. The center- 
piece is twenty-four inches in diameter. 
If you use white goods, softer col¬ 
ors might be prettier. Oyster white, 
with two shades of blue, is attractive; 
so is tan with red and black. 
A transfer pattern of this original 
design will be sent on receipt of 12 cents 
in stamps. Ask for E7 and address 
your order to Handicraft Department. 
// V'/ 
//IV 
% 
S !\ 
* 
\\ 
/f 
/ f // 
Ei.—Cross-stitch Centerpiece Transfer Design, 12c. 
