366 
American Agriculturist, November 22, 1924 
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Everywhere 
at 
Home 
♦ 
—In the bath¬ 
room 
—In the nursery 
—In the guest 
chamber 
—anywhere 
♦ 
PERFECTION 
Oil Heaters 
in the improved models 
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STANDARD OIL CO. 
OF NEW YORK 
26 Broadway 
The Pumpkin’s in the Larder 
Many Ways Besides Pie to Use This Golden Fall Vegetable 
T O PRESERVE PUMPKIN: Select 
small, hard-shelled pumpkins, that 
are perfectly smooth, and wash in cold 
water, being careful not to bruise them. 
Wipe dry and seal the end of the stem 
with warm, not hot, wax. Hang by the 
stem in a cool storeroom and they will 
keep until February or March. 
Dried Pumpkin: Peel inch thick slices 
of pumpkin, remove the seeds and cut to 
form pieces about one inch square. Cook 
until tender and put in colander, pressing 
out all water possible. Spread out on 
earthen plates and set in moderately hot 
oven for ten hours to dry. Remove from 
Set of “Raggedy Dolls” 
A DOLL, with 
dress and cap, 
a long-eared 
bunny and a 
smiling pussy-cat 
make up this set 
of cuddle-dolls for 
the very small 
person. You need 
only scraps of 
material, or even 
old stockings to 
fashion this lov¬ 
able family and 
no Christmas 
present you may give will be more of a hit! 
Pattern No. 1598 comes in one size 
only. Send 12c for it to the Pattern 
Department, American Agriculturist, 
461 Fourth Avenue, New York; N. Y. 
62 Pc.School Ouffi 
3 GIVEN 
Outfit consists of large 
metal trimmed School 
Case, painting set. 
Wax Crayons, Nail 
Puzzle, King Puzzle, 
Magnet, Rubber Ball, 
Composition Book, 
Writing Tablet. 3 
Pencils, Pencil clip. 
Penholder. 6 Pens, 
Chamois Penwiper, 
Ruler, Ink and Pencil 
Eraser, Ink Essence 
for 1 pint Ink, 6 Blotters, Paper clip. Package of Rubber 
Bands, 30 Transfer Pictures. Outfit is yours FREE, POST- 
PAID for selling 26 pkgs. fancy Post Cards at 10c. IT’S 
EASY— Order today. SPECIAL PRIZE for promptness. 
SUN MFG. CO. DEPT.461 CHICAGO 
plates and put in dry, warm steamer for 
two or three hours. Keep in a large can 
or in paper sacks in cool storeroom. 
Pumpkin Butter: Remove paring and 
seeds from sweet pumpkin and cut into 
cubes. Stew four or five hours, setting 
on back of range the last hour to dry out 
as much moisture as possible. Season 
with butter and a little salt anti serve with 
fresh or salt pork. 
Pumpkin Preserves: Cut sweet pump¬ 
kin into cubes after it has been pared and 
the seeds removed. To each pound of 
pumpkin allow’ one pound of sugar. Put 
a thick layer of pumpkin in large earthen 
dish, spread a layer of sugar over top and 
pour over the sugar a half cupful ol lemon 
juice. Let stand tw'o days, pour over the 
sugar a half cupful of lemon juice. Let 
stand two days, pour in one cupful of 
water for each three cupfuls of pumpkin. 
Remove to granite dish and cook until 
pumpkin is tender. Set away for 48 
hours, drain off syrup, add one half 
ounce ginger root to each two cupfuls of 
syrup and boil down until thick. Heat 
Double 
Package 
Double 
Sealed 
■ /, 3 and 5 lb. Cartons—It is Never Sold in Bulk' 
Ik 
No Sort of Inducement Can Be Offered 
to a Lover of “White House” to Change 
to “Some Other” Brand 
NONE BETTER AT ANY PRICE 
the' pumpkin in glass jars, pour syrup over 
and seal. 
Pumpkin Bread: Mix one cupful corn 
meal with one cupful stewed pumpkin. 
Add one level teaspoonful salt and one 
small tablespoonful of blitter. Beat one 
egg and add one tablespoonful of sugar 
and tablespoonful baking powder and one 
tablespoonful w’heat flour. Beat into the 
pumpkin, pour out in well buttered pan 
and bake thirty minutes. 
Eggless Pumpkin Pie: To one quart 
of sifted pumpkin add three cupfuls boil¬ 
ing milk, two thirds cupful New Orleans 
Molasses, one half cupful brown sugar 
and one half teaspoonful salt. Season 
with one half teaspoonful ginger and the 
same of ground cinnamon. Pour into 
tins lined with a good pie crust and put in 
very hot oven for five minutes. Then 
reduce the heat and bake one hour.—L. 
M. Thornton. 
Other Practical Fall Recipes 
I WAS interested in the article printed 
some time ago about using left-over 
pickle vinegar and W’anted to tell you my 
experience. I had some very thick 
vinegar left from sweet pear pickles and I 
hated to waste it, so I added flour and 
more sugar and it made a delicious filling 
for a tw’o crust pie. Another time I used 
a combination of sw’eet pickle, vinegar 
and some left-over pear butter, and 
elderberry ami apple pulp w r ith very good 
results. 
Following is my real recipe for using 
any sw’eet pickle vinegar: 
Yz cup water 1 cup sugar 
1 cup vinegar 4 tablespoons flour 
1 egg. yolk 1 tablespoon butter 
Beat together the egg yolk, flour and 
sugar. Add the vinegar and water 
slowly, then the butter and cook until 
thick in a double boiler. Pour into a 
baked crust, cover with a meringue and 
browm slightly in the oven. Serve cold.— 
Mrs. Ery Camp. 
Finest Sausage 
10 lbs. of pork. 
1 ounce finely ground black pepper 
1 teaspoonful finely ground ginger root 
4 ounces fine table salt. 
yi ounce finely ground sage leaves. 
Have the pork about half lean and half 
fat. Remove every vestige of the rind 
or skin and run through a sausage 
grinder or food chopper. If it is ground 
through twice it is all the better. 
Put the ground meat into a large pan 
and sprinkle over it the salt, sage, pepper, 
and ginger, as evenly as possible. Then 
with perfectly clean hands, thoroughly 
mix the ingredients as if you were mixing 
bread. Then I pack it in pans (as when 
wanted it slices off so nicely to fry). It 
w’ill require no added grease. Cover the 
pan tops with melted lard. Keep in a 
cool place but not in the cellar. It will 
keep a long time. 
I make a strong brine of coarse salt, 
and immerse all the discarded pork 
rinds, placing all in a jar and cover with 
a plate to keep them under the brine. 
They are fine for cooking in potato 
stews, soups, or with beans — or a boiled 
dinner with vegetables. By no means 
throw any aw’ay. — Clarice Raymond. 
Tuna or Salmon Salad 
Break with a fork the fish in an earthen 
dish, then add to an ordinary size can, one 
cup of celery chopped fine, also two 
pimentos and >2 green sw’eet pepper cut 
fine; a small onion, a dash of pepper and 
salt to taste. 
This is fine for supper and is easily 
made if one has the ingredients in the 
house. — Ida A. Brown. 
Salmon Salad 
To one can of salmon broken up with 
fork in granite dish (never use metal), add 
one cup chopped celery, one small onion 
chopped fine, and enough of canned 
yellow mustard to mix thorouglily. 
season w’ith a little salt and pepper. 
This is fine served with mashed potatoes 
for tea.— Ida A. Brown. 
Jelly Apple Dessert 
Bake as many apples as needed, re¬ 
moving the cores and filling with sugar. 
When cold, put in cups and pour on jello. 
Add a little whipped cream to each cup 
when set.— Ida A. Brown. 
Cheese-Pepper Salad 
Combine one cupful cooked rice with 
one cupful grated cheese and a teaspoon¬ 
ful of salt. Cook in double boiler until 
cheese is melted. Let cool, pack into 
plump green peppers and set in ice box 
to chill. Just before serving, slice through 
pepper and filling making slices about one 
half inch thick and on top of each put a 
teaspoonful of salad dressing. 
Cheese Sandwiches 
Melt one teaspoonful of butter in 
saucepan, add one slice of onion and fry 
until a light brown, then stir in one cupful 
canned tomatoes a seasoning of salt and 
pepper and a dust of cinnamon. Cook 
until tomato, begins to thicken, add one 
cupful of grated cheese and cook until 
it melts. Remove from fire, stir in 
beaten yolks of tw’o eggs and set in ice 
box. When cold spread between layers 
of freshly buttered sandwich bread.—L. 
M. Thornton. 
Snug and Warm for Winter 
N OW-A-DAYS, the sensible mother 
does not keep her baby indoors just 
because it is cold. She knows that sun¬ 
light and fresh air—even cold air—are 
good for baby, if he is snugly wrapped up 
and protected from direct wind. 
So this appealing little set will be just 
the thing to provide for the winter baby’s 
airings. It is not hard to make, but gay 
ribbons make it look very dressy. Direc¬ 
tions for making both the cap and the 
sacque will be sent for 15c. Ask for E-4 
and address, Embroidery Department. 
American Agriculturist, 461 Fourth 
Avenue, New York, N. Y. 
When It is necessary to weigh molasses 
flour the scale well before pouring the 
molasses in and it will run off smoothly, 
leaving no trace of stickiness. 
* * * 
All baked puddings if placed in cold 
water for a few minutes before taking 
to table will leave the dish freely.— 
John Carney. 
