216 
American Agriculturist, September 29,1923 
THE BARGAIN 
of the YEAR! 
FICTION clean, thrilling, romantic, amusing — it’s all here 
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“THE DUDE-WRANGLER” IN ACTION 
up by some more fortunate buyer i: 
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AMERICAN AGRICULTURIST BOOK COMPANY—Desk A S-29-23 
461 Fourth Avenue, New York City 
GENTLEMEN; — I want to take advantage of your Bargain Book Offer. Send me the three books checked below 
(order by number) C. O. D., and I will pay the postman $1.98 (plus postage) on delivery. You are to send rn« FREE 
a copy of “Paying Mother." 
Name. ........ 
Address. . ..... 
Book Numbers ..... Additional fGlumes at 75c. 
(It is understood that if any of the books I cheek are sold out, you will substitute ones of the same type and equal value) 
Growing Flowers Indoors 
The Right Sort of Basket—Pumpkin Recipes 
T HE hanging basket adds to the 
attractiveness of the bay window or 
every side window. It is not easy to 
grow a good plant in a hanging basket, 
but with the right kind of a basket and 
the right plant beautiful specimens 
have been grown. 
A friend of mine bought a hanging 
basket from a mail order house last 
fall that is my idea of what such a 
basket should be. Inside was a red 
clay pot with straight sides and as 
deep as it was wide,'with rounded bot¬ 
tom. Under this was a metal pan that 
held a good supply of water, and a 
sponge ran up through a hole in the 
bottom of the pot. A green moss cover¬ 
ing hid the whole except a lip to the 
pan for pouring water into it. Fine 
mesh hardware wire held the moss in 
place. The drainage was rather fine 
and pressed in around the sponge and 
the soil was watered from the pan be¬ 
TH2 WOODEN SPOON AND 
SPATULA 
WO of the handiest tools about 
the kitchen are the wooden 
spoon and spatula. 
The advantages of the former 
are: 
1. Prevents burned fingers. 
2. Absence of metallic taste. 
3. No discoloration, as when a 
metal spoon is used in food 
products containing sulphur 
(onions, eggs etc.) or acid. 
4. Minimizes the noise of stirring. 
A decided advantage when the 
youngsters want to cook. 
5. Prevents wear on, and bending 
of metai spoons. 
6. .Food does not stick as badly 
to a wooden spoon and you 
will have fewer lumps. 
7. No scouring as in the case of 
metal spoons. 
USES OF THE SPATULA 
1. For mixing dry ingredients 
and for the “folding in” pro¬ 
cess. 
2. For spreading icings, merin¬ 
gues, etc. 
3. For turning fried foods. 
4. For scraping batter from pans. 
This makes for economy and 
ease in cleaning. 
5. For lifting soft dough biscuits 
and cookies into the pan be¬ 
fore baking, and for removing 
them from the pan. 
low by soaking up through this sponge. 
Difficulty in watering and small room 
for roots of plants have always been 
the trouble with hanging baskets and 
this one avoids both. It holds as much 
soil as pots of the same size and is 
as easily watered, and always from 
below, which is as it should be. 
Asparagus sprengerii is the plant my 
friend is growing in her basket, but 
there are several fine hanging basket 
plants, especially for this basket which 
can be. kept moist. Bermuda butter¬ 
cup, oxtails, lantana (weeping) wan¬ 
dering Jew are three that stand ne¬ 
glect pretty well, and ivy geraniums, 
apple geraniums, and several other 
trailing favorites may be grown instead 
with good care. There is very little 
danger of over watering with this bas¬ 
ket and you can always tell the con¬ 
dition of the soil by feeling it at the 
surface. It is not best to keep the pan 
continually full of water unless the 
plant uses it. — Rachael Rae. 
NEW WAY TO COOK PUMPKINS 
Some people think there is only one 
use for pumpkin and that is pie. This 
is the most common way of preparing 
it, but have you ever thought of serving 
pumpkin custard ? This is how you 
make it: 1 1-2 cups steamed or strained 
pumpkin, 2-3 cup brown sugar, 1 tea¬ 
spoon cinnamon, 2 cups milk, 1-2 tea¬ 
spoon salt, 2 eggs. 
Mix the ingredients in the order 
given and bake in a moderate oven 
until a silver knife inserted in the 
custard comes out clean. A marsh¬ 
mallow may be placed on top of each 
cup and slightly browned in the oven. 
Since it does require a little extra 
time to cut up and cook a pumpkin, 
why not do two at the same time and 
can the extra quarts, to be used when¬ 
ever needed? Boil down the pumpkin 
until quite dry, then put in sterilized 
jars and seal. 
Squash is used principally as a vege¬ 
table, though it can be substituted for 
the pumpkin in the above recipe. Baked 
squash is delicious, and is easily pre¬ 
pared, as the peeling does not have to 
be removed. The only preparation it 
requires is to be cut up in convenient 
pieces for serving and baked until 
tender. 
Steaming is a better way of cooking 
squash than boiling, as the flavor is 
better, there is no loss of mineral con¬ 
tent and it is less watery. Scalloped 
squash is a well-liked dish made as 
follows: 2 eggs (beaten light), 4 cups 
steamed or mashed squash, 1 cup milk, 
1 tablespoon melted butter, salt, pepper. 
Mix all well and turn into a greased 
baking dish. Sprinkle with bread 
crumbs and bits of butter and bake 
until set. 
The Broad Highway 
(Continued from page 215) 
Tom, blowing into his tankard, “w’ich 
I notice as you ain’t never over-fond 
o’ answerin’.” 
Seizing the occasion that now pre¬ 
sented itself, I knocked loudly upon the 
floor with my stick, whereupon the red¬ 
faced man, removing his eyes slowly 
from the unconcerned Tom, fixed them 
darkly upon me. 
“Supposing,” said I, “supposing you 
are so very obliging as to serve me 
with a pint of ale?” 
“Then supposin’ you show me the 
color o’ your money?” he growled, 
“come, money fust; I aren’t takin’ no 
more risks.” 
For answer I laid the coins before 
him. And having pocketed the money, 
he filled and thrust a foaming tankard 
towards me. 
“Why, ye see, sir,” he began, some¬ 
what mollified, “it be precious ’ard to 
know who’s a gentleman, an’ who ain’t; 
who’s a thief, an’ who ain’t these 
days.” 
“How so?” 
“Why, only a little while ago — just 
afore you — chap comes a-walkin’ in 
’ere, no account much to look at, but 
very ’aughty for all that — comes a- 
walkin’ in ’ere ’e do an’ calls for a pint 
o’ ale — you ’eard ’im, all on ye?” He 
broke off, turning to the others; “you 
all ’eard ’im call for a pint o’ ale?” 
“Ah — we ’eard ’im,” they nodded. 
“Comes a-walkin’ in ’ere ’e do, bold 
as. brass, calls for a pint o’ ale — 
drinks it off, an’ — ’ands me ’is ’at; you 
all seen ’im ’and me ’is ’at?” he in¬ 
quired, once more addressing the others. 
“Every man of us,” the four chimed 
in with four individual nods. 
“ ‘Wot’s this ’ere?’ says I, turnin’ it 
over. ‘It’s a ’at, or once was,’ says ’e. 
‘Well, I don’t want it,’ says I. ‘Since 
you’ve got it you’d better keep it,’ says 
’e. ‘Wot for?’ says I? ‘Why,’ says ’e, 
‘it’s only fair seein’ I’ve got your ale — 
it’s a case of exchange,’ says ’e. ‘Oh! 
is it?’ says 1, an’ pitched the thing out 
into the road an’ ’im arter it — -an’ so 
it ended. An’ wot,” said the red-faced 
man nodding his big head at me, “wot 
d’ ye think o’ that now?” 
“Why, I think you were perhaps a 
trifle hasty,” said I. 
“An’ for why?” 
“Well, you will probably remember 
that the hat had a band round it — ” 
“Ay, all wore away it were too— ” 
“And that in the band was a 
buckle — ” 
“Ay, all scratched an’ rusty it were 
— well?” 
“Well, that tarnished buckle was of 
silver — ” 
“Silver!” gasped the man, his jaw 
falling. 
“And easily worth five shillings, per¬ 
haps more, so that I think you were, 
upon the whole, rather hasty.” Saying 
which, I finished my ale and, taking up 
my staff, stepped out into the sunshine. 
1 To he Continued) 
* \ 
. vT-J’ * 1 - . 
