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American Agriculturist, October 27 ,1923 
Beautiful Betty Louise 
QUEEN °S L DOLLS 
TWO FEET TALL 
As a Gift For Only 4 Yearly 
Subscriptions, New or Renewal 
Reward No, 60CM—Betty 
Louise is just the loveliest 
doll you ever saw. Her 
pretty face is made of a fme 
quality bisque. She is not 
a stuffed doll, but a big live- 
looking beauty that will 
make her the royal favorite 
of every little girl who re¬ 
ceives her. 
Betty Louise is quite 
modest and dislikes to talk, 
but if she could talk this is 
what she would say about 
herself: 
“I am about 2 feet high 
and have bright eyes that 
open and close. I have a 
well-made, all jointed com¬ 
position body, arms and 
legs. If you want me to sit 
down, all you have to do is 
fix me for that position. 
“I have three joints in 
each of my arms, the first 
one being at my shoulder, 
the second at my elbow, and 
the third at my wrist. My 
hands, dear little girls, are 
almost like your own. I 
have four fingers and a 
thumb on each hand, and 
the top of each finger is 
painted to give it the ap¬ 
pearance of a finger nail. 
“Long, dark brown, silky 
eyelashes are shown above 
my big brown eyes that 
open and close, and I have 
pretty hand-painted brown 
eyebrows. Because I am al¬ 
ways smiling, you can see 
three of my pretty white 
teeth—another thing which 
most dolls do not have. 
“Because I love to have 
little girls or their mothers 
fuss around and make 
clothes to suit me, I come 
dressed in only a fine quality 
cambric chemise, and wear 
a pair of pretty white 
to match. Please make me ; 
your companion. I promise to make you happy 
Our Wonderful Gift Offer 
For only 4 yearly subscriptions for American Agriculturist at 
$1.00 each, we will send you Betty Louise, free, postpaid. 
NOTE: If you wish to make clothes for Betty Louise, we will send you a Doll’s 
Pattern Set, which consists of a one-piece slip-on dress, a cape, a tam-o’- 
shanter hat, envelope chemise and petticoat pattern for only 20 ’ cents 
extra. Ask for Doll’s Pattern Set No. 9821 in size 24 inches. 
Ik American Agriculturist 
461 Fourth Avenue NEW YORK CITY 
canvass slippers with white socks 
Yours 
Be Ready For Emergencies 
Then You Won't Be Upset When Company Comes 
T HE other evening about 4:30 some 
friends from the city telephoned to 
say they were coming out for 6 o’clock 
supper. ! had a big ironing to finish 
and — nothing baked. And I had planned 
on a cold supper. 
I hastily stirred up a jelly roll and 
prepared a mayonnaise dressing. But 
the jelly roll wouldn’t roll. At last, in 
despair, I grabbed up the biscuit cut¬ 
ter and cut the roll in small round 
cakes. Then I prepared an uncooked 
icing by using two cupfuls powdered 
sugar, flavored with vanilla, and 
moistened with just enough milk to 
make it stiff. I iced the sides, top and 
bottom of my cakes and they looked 
very nice. I served cold bean salad, 
chicken sandwiches, sweet milk and 
peaches and cakes for supper. And 
everybody praised the cakes. 
On another occasion since, I had 
made cup cakes for a picnic dinner. 
They fell in the middle, so I filled each 
little depression with jelly, then spread 
the icing over it. 
Have you ever made a fruit salad, 
that looked dark when ready to serve? 
Just moisten the salad well with lemon 
juice, and the bananas or apples will 
hold their natural color. If your 
mayonnaise dressing persists in curd¬ 
ling, add an unbeaten egg white and 
beat hard for a few minutes. It will 
become nice and smooth. 
Want to try something- new for 
breakfast or lunch? Here’s an experi¬ 
ment of mine which you may like. 
Take any left-over cereal, if not 
sweetened, and add salt and pepper, 
onion juice and bacon fat, together 
with the yolks of two eggs, well-beaten. 
Fry in butter, till a delicate brown. 
Does your sweet milk sour easily? 
Add a pinch of salt to it when fresh 
and it will keep sweet longer. 
When making cookies in a hurry, roll 
the dough up, in one long roll and slice 
off the cookies, from the end. 
If your boiled custard or filling cur¬ 
dles or becomes watery, beat it for a 
few minutes, with the egg beater. Or 
you may take a tablespoon of corn¬ 
starch blended with a little water to the 
custard, and return to the double boiler; 
and cook two or three minutes, but it 
must be stirred all the time. 
When the eggs are scarce and prices 
high, I use just half the number called 
for in a cake, and substitute instead 
one teaspoon baking powder for each 
egg omitted. I use grated cheese, in¬ 
stead of bread crumbs in breading 
chops or frying croquettes. The flavor 
is novel and delicious. 
If your cream won’t whip, add a 
tablespoon lemon juice drop by drop. 
It will whip nicely, and if the cream is 
just ready to turn, add just a tiny pinch 
of soda. Impossible, you say. Try my 
directions and see.— Pauline Carmen. 
DISCOVER AND ENCOURAGE 
YOUR CHILD’S TALENT 
Dropping in at a friend’s the other 
day, I found her sitting on the floor 
admiring a wooden aeroplane her small 
son was making. 
“Isn’t it* splendid?” she smiled, hand¬ 
ing to me. 
“I’m going to build big aeroplanes 
and bridges, and houses, and things, 
when I grow up!” Buddy exclaimed. 
“Indeed he is!” the mother declared. 
When six year old Buddy had re¬ 
turned to his playing his mother said: 
“Ever since Buddy was old enough to 
show any special interest along- any 
line, I’ve tried to detect his natural 
gifts. He always loved building things. 
And I have encouraged this talent to the 
best* of my ability. We have furnished 
him with plenty of building material. 
And I’m never too busy to stop, look, 
and admire.” 
“You’re right,” I replied, very much 
interested. “Plenty of talent has been 
left to die because of lack of interest on 
the part of the parent.” 
“I had a cousin,” the mother con¬ 
tinued, “who would have been a famous 
painter, but for his father, who, was 
always saying: ‘No artist son for me. 
I want a regular boy.’ When Joe 
begged to be sent to an art school, 
where he could express the beauty hid¬ 
den away in his soul, the father re¬ 
fused, and packed him off to a mili¬ 
tary academy. Of course, the boy is 
a failure. He never accomplished any¬ 
thing. So—I’m Hying hard not to 
be that kind of a parent.” 
After I left, I thought how wise 
Buddy’s mother is. How much talent 
has been lost to the world, through 
the stupidity, carelessness, and thought¬ 
lessness of parents! So let us study 
our boys and girls, encouraging and de¬ 
veloping the talents they possess. — 
Helen Gregg Green. 
“DO YOU KNOW THAT—” 
The mica in stoves! can be made Near¬ 
by washing with vinegar slightly di¬ 
luted? If the black does not come off 
immediately, allow the mica to remain 
in the vinegar a short time. 
When this picture of Mary Eliza¬ 
beth Pollard was taken, she had 
reached the advanced age of seven¬ 
teen months. Mary Elizabeth then 
weighed twenty-three pounds. She 
had twelve teeth when a year old, has 
never been ill and is quite a young ad¬ 
venturess in the matters of walking 
and talking. 
Her fathei% Ray E. Pollard, man¬ 
ager of the Schoharie County Farm 
Bureau, says briefly of his offspring, 
“she is at present more interested in 
the rubber hose than in silk ones.” 
We warn Mr. Pollard, however, that 
•his day of providing such luxuries 
won’t be long in coming. 
The Broad Highway 
(.Continued from page 287) 
“Tom Cragg! well, I should think so; 
who doesn’t, sir?” 
“Because,” I went on, “he too seems 
to labor under the delusion that he is 
acquainted with me, and—” 
“Acquainted!” repeated the tall gen¬ 
tleman, and immediately hugged him¬ 
self in another ecstasy. 
“If,” said I, “you will have the good¬ 
ness to tell me for whom you evidently 
mistake me—” 
“Mistake you!” he gasped, throwing 
himself upon the settle and rocking to 
and fro, “ha! ha!—mistake you!” 
Seeing I did but waste my breath, I 
turned upon my heel, and made for the 
door. As I went, my eye, by chance, 
lighted upon a cheese that stood at the 
fat landlord’s elbow. 
“That seems a fine cheese!” said I. 
“It is, sir, if I might make so bold, 
a noble cheese!” he rejoined. 
“Then I will take three pennyworth 
of your noble cheese,” said I. 
“Cheese!” faintly echoed the gentle¬ 
man upon the settle, “three pennyworth. 
Oh, I shall die, positively I shall burst!” 
“Also a loaf,” said I. And when the 
landlord had cut a generous portion 
and had wrapped it into a parcel, I put 
it, together with the loaf, into my knap¬ 
sack, and giving him “Good day!” 
strode to the door. 
And when I had gone a little way, 
chancing to glance back over my 
shoulder, I saw that the Outside Pas¬ 
senger stood upon the inn steps, and 
was staring after me. 
(To be continued) 
