672 
American Agriculturist, November 29, 1924 
The Fine Old Art of Quilting 
Mrs. J. Leland Fowler Tells How She Classified Pattern Squares 
M ANY years of searching and clipping 
had resulted in the acquisition' of a gen¬ 
erous collection of paper patterns which 
always succeeded in becoming well- 
scattered through my pattern drawer. 
At last in disgust at the litter, I sorted the quilt 
patterns into two piles, selecting them according 
to the number of pieces in each. Those containing 
the most pieces were drafted into cutting patterns 
eighteen inches square, while those containing a 
lesser number made blocks twelve 
inches square. 
One block was then made like each 
pattern and, enough of these were set 
together with three-inch stripes of 
turkey-red cotton cloth to form a con¬ 
venient-sized quilt. The result was an 
odd and attractive quilt and a con¬ 
venient method of conserving my de¬ 
signs. I have four of the quilts, each 
containing different designs, many of 
them original. 
Many Are Familiar Patterns 
I will not attempt to name them, as 
I find that different communities know 
the old patterns under different names. 
Some of my own designing I have 
named while others are still without a 
proper cognomen. I have numbered 
these blocks, beginning with one at the 
upper left hand corner. 
To cut a pattern from a small pic¬ 
ture I fold a paper of the size desired, 
cross way, then fold it in the opposite 
direction, thus dividing it into four 
six-inch squares for each block divided like the 
one in the upper left hand corner. 
Then with a rule I sub-divide each square into 
the desired sizes and shapes and cut out each 
piece for my pattern. When cutting the goods 
X allow one-fourth of an inch for seams all around. 
For blocks divided like the one in the lower left 
hand corner I divide my square into thirds each 
way, making four-inch squares for a twelve-inch 
block. Some of the blocks must be formed with the 
You Can Get Square Patterns If You Wish 
dividers and you may have to have the assistance of 
hubby or one of the children ,who has studied 
geometrical drawing, but many patterns can be 
easily fashioned with the lowly twelve-inch rule. 
Keep a Piece Box Going 
In making quilts or comforts I always use the 
scraps which are left from my regular sewing, 
but if one prefers a quilt with a less-variable 
assortment of colors or has not accumulated 
enough scraps they might purchase 
some of the less-expensive calicoes or 
ginghams and have the quilt of two or 
more contrasting shades. 
With a careful choice of colors one 
can easily develop a covering that is 
fit to grace the finest sleeping couch 
and yet use only waste material. 
Often you will find some busy mother 
who has a generous collection of scraps 
which she would gladly have made up 
on shares, and if you live near a dress 
or other clothes factory you can pur¬ 
chase for a song waste material which 
can be used to good advantage. 
If you have time to make more quilts 
than you need for your own use, it is 
usually easy to find a market for them 
and you will find the work pleasant and 
profitable. Of course when making 
them for sale you should make all the 
blocks of one design, unless you are 
making to order. 
Mrs. Fowler will furnish patterns of her quilt 
squares at 15c per square. Order through Amer¬ 
ican Agriculturist, 461—4th Avenue, N. Y. C. 
Give letter and number to indicate horizontal 
and vertical|stripes. 
Holiday Cookery 
The Most Toothsome Viands in the World Grace Our Tables This Time of Year 
By GABRIELLE E. FORBUSH 
P IES, fruit cake, roast fowl, creamy soups, 
spicy pickles, sugared sweet potatoes, tart 
cranberry, rich puddings—Thanksgiving, Christ¬ 
mas and New Year’s are three festival occasions 
which tradition demands should be welcomed by 
groaning boards loaded with such tempting edi¬ 
bles. American holiday cookery has developed 
into something decidedly unique, and delicious 
are the viands which will overflow our larders 
during the coming weeks. 
The backbone of a typical American holiday 
dinner is roast fowl, and the turkey is the na¬ 
tional bird for part of the year at least. But there 
are other appetizing possibilities for this course 
and high in the list stands roast goose. Here is 
the good old-fashioned way of cooking it: 
Roast Goose 
Remove the internal parts, reserving the liver, 
the heart and the stomach for later use. Wash 
the goose with cold water, both inside and out, 
and wipe it dry. 
Prepare the dressing by soaking several slices 
of stale bread (preferably wheat) in water. 
When the bread is thoroughly moistened, squeeze 
any remaining liquid out and place the bread in 
a mixing-bowl. Take the liver, a small onion, one 
peeled apple and a piece of cold pork chop (if you 
have it). Run these ingredients through your 
food-chopper and place in the mixing-bowl with 
the bread. Add salt and pepper to suit taste, and 
just a pinch of thyme. Mix well and add two 
eggs, well-beaten. 
Place the dressing in a buttered saucepan and 
hold over the flame for a few moments in order to 
heatjjthe mixture thoroughly before placing it in 
the goose. 
When it is thoroughly warmed, fill the goose 
and sew it up. Place the bird in a roasting-pan. 
In the bottom of this roasting-pan should be a 
small amount of water into which just a little 
salt has been added. Be sure to put no salt on 
the goose. Now place the pan in the oven, making 
certain the oven is veiy hot. 
While the goose roasts, boil the heart and 
stomach in two cups of water and a pinch of salt. 
When the goose is in the oven for half an hour, 
turn it over on the other side, remove any escap¬ 
ing fat from roasting pan and baste with liquid 
made by boiling heart and stomach. This makes 
the goose more digestible and certainly more 
tasty. 
Every half hour repeat this process. When the 
goose has been in the oven one hour, turn down 
the heat a few degrees. 
Two hours should be sufficient to roast a young 
goose. 
Nuts are abundant and usually grace the fall 
table uncooked. But the native chestnut, as well 
as the large imported one, lends itself to several 
sorts of cooked dishes. Perhaps its most familiar 
form is as stuffing for the turkey. Make it as 
follows: 
Chestnut Stuffing 
4 cupfuls chestnuts }4 teaspoonful pepper 
A cupful butter 4 tablespoonfuls cream 
1 teaspoonful salt 1 cupful cracker crumbs 
Shell and blanch the chestnuts by cutting a 
half-inch gash on the flat sides and putting into a 
frying pan, allowing 2 teaspoonfuls of butter. 
Shake over the stove until the butter is melted. 
Put in the oven and let stand 5 minutes. Re¬ 
move from the oven and take off the shells with a 
small knife. The shelling and blanching are ac¬ 
complished at the same time. Cook the chestnuts 
in salted boiling water until tender. Drain, mash, 
add the butter, salt, pepper, cream and cracker 
crumbs and mix thoroughly 
People often used to serve both turkey and 
ham, but those lavish days are passing. Still, a 
baked ham is most acceptable in place of fowl, 
and baked in sweet cider it has a most delicious 
flavor. Prepare it as follows: 
Ham Baked in Cider 
Scrape the ham with the dull edge of a knife and 
wash thoroughly in hot water, using a brush if 
one is available. Soak it in cold water overnight. 
Rinse carefully in the morning and place on the 
stove in a large kettle with sufficient fresh water to 
cover. Bring slowly to the boiling point, skimming 
off the scum as it appears. Then add 6 whole 
cloves, 6 allspice berries and 1 small red pepper- 
pod. Simmer, but do not boil rapidly, until the 
ham is so tender that it may be pierced with a 
fork. Keep the ham covered with water all the 
time. When tender, remove the kettle from the 
stove and let the ham cool in the liquor. Then 
drain it and trim off the surplus fat, the skin and 
all uneven pieces. Pour lj /2 quarts of sweet 
cider over the ham and let it soak in this eight 
hours or overnight. Wipe dry, stick in whole 
cloves to make a pattern, brush lightly with 
beaten egg and sprinkle generously with a mixture 
made by combining equal parts of brown sugar 
and bread crumbs. Place the ham in a baking 
pan, pour cider about it and bake in a slow oven 
until it is neatly browned. This takes from 1 to 
2 hours, depending on the size of the ham. Baste 
frequently with the cider during the baking. 
Not Forgetting Dessert 
Now for desserts! Pumpkin and mince pie, 
steamed pudding, fruit cake, fig pudding with 
lemon sauce are all holiday delicacies. 
Standard recipies for pumpkin and mince pie 
are given here. Almost every housewife has her 
own private variations of these popular favorites, 
but with these you cannot go wrong. 
Pumpkin Pie 
2 cupfuls stewed pump- 2 tablespoonfuls sugar 
kin A teaspoonful ginger 
1 egg A teaspoonful cinnamon 
1 cupful milk A teaspoonful salt 
1 tablespoonful flour 
Combine the ingredients, beating the egg well, 
and pour in a pie lined with pastry. If a brown 
crust is desired on top of the pumpkin mixture, 
pour 5 teaspoonfuls of cold milk on top of the 
pie before setting it in the oven. This milk will 
brown. Have the oven rather hot at first to set 
the crust before any of the pumpkin filling-^an 
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