Two Ready-Made Dresses 
The A. A. Will Buy Them For You 
The 
W HILE the Fashion Editor was look¬ 
ing through the New York shops for 
Spring styles to give the readers of the 
American Agri¬ 
culturist through 
our Pattern Service, 
she came across two 
smart Spring dresses 
that were so inex¬ 
pensive and so 
pretty that she felt 
she simply must 
have them for her 
readers. So by spe¬ 
cial arrangement 
with a wholesaler 
we are able to offer 
these two dresses, 
R.W. 10 and 11. 
R.W. 10 is a com¬ 
bination of the pop¬ 
ular silk with a plain 
soft silk for the skirt. 
It has a smart but¬ 
ton trimming. 
Colors: Skirt in 
navy and black with 
printed. tops. 
Sizes: 16 to 42/ 
Price $6.45. 
R.W. 11 is an at¬ 
tractive sport model 
made in new spring 
wool rep and 
■RW KT7 / l trimmed with con¬ 
trasting colors of 
wool canton. 
Colors: Green 
with white, green with tan, burgandy 
with white, burgundy with tan, 
Copenhagen with 
tan, henna with 
navy. 
Sizes: 16 to 40. 
Price $6.45. 
Directions for 
ordering: Write 
your name and ad¬ 
dress, the dress and 
the size and color 
desired, enclose the 
full amount in check 
or money order and 
send it to the Fash¬ 
ion Editor, Amer¬ 
ican Agricultur¬ 
ist, 461 Fourth 
Ave., New York 
City. Make all 
cheeks payable to 
the American 
Agriculturist. 
Goods may be ex¬ 
changed if not satis¬ 
factory, but should 
be shipped back for 
either an exchange 
or a refund within five days after re¬ 
ceipt. In such a case, ship the dress 
direct to the manufacturer from whom 
it will come, and then write the Fash¬ 
ion Editor, telling her whether you 
wish an exchange or your money back. 
Do You Know That— 
Experiments conducted at the Battle 
Creek Sanitarium show that one pound 
of California walnuts has the same food 
content as four pounds of loin beef, or 
ten pounds of chicken. 
To Remove Gum 
HEWING GUM seems to possess a 
fearful fascination for small children. 
And almost every mother of such children 
Is frequently confronted by the necessity 
of removing gum from garments, uphol¬ 
stered furniture and even from the coun¬ 
tenance and hair of her offspring. 
In the old days when nearly every 
household contained a bottle of alcohol, 
this was found to crumble the gum so that 
't could be removed very satisfactorily. 
Now that we are deprived of this remedy, 
We find that sweet spirits of nitre does the 
trick with equal satisfaction. It pays to 
keep a bottle on hand if for no other 
purpose than to act as first aid at a 
gum-chewing episode.— Alice Margaret 
Ashton. 
Tonic in the Salad Bowl 
(Continued from page 366) 
peanuts, chestnuts and almonds. Cold 
meats, fish and chicken always add taste 
in salads and the use of gelatin makes the 
whole dish more attractive in appearance 
as well as more delicious. 
Let me suggest just a few recipes for 
salads which may be used either as the 
main dish of the meal or as a separate 
course. Here is a good vegetable salad 
to be arranged jn individual servings : 
Make a macedoine of cooked vege¬ 
tables — that is, take equal parts of carrots, 
turnips and potatoes, diced into small 
squares, and combine with equal parts of 
string beans or peas. Marinate in 
French dressing; in other words, cover 
them with the dressing and put in a cold 
place to absorb it. When ready to ar¬ 
range the salad, trim each plate with 
several leaves of crisp lettuce and in the 
center place a floweret of cold boiled 
cauliflower. Put a generous teaspoonful 
of mayonnaise on the cauliflower and 
surround with the macedoine of vege¬ 
tables. Serve very cold. This is also 
delicious with Russian dressing. 
If dandelions didn’t grow free for the 
picking we would pay large prices for 
them as a delicacy. This much-neglected 
green makes a delicious salad combined 
v r ith crisp fried bacon. This is how a 
salad-making authority prepares it: 
Remove from your greens all dead 
leaves and roots; wash well. Take a 
small handful at a time, shake dry, cut 
up fine in a mixing bowl. When it is all 
cut, sprinkle Avith 1 teaspoon salt, 1 of 
sugar, and a pinch of mustard. 
Have ready a teacup full of fat bacon 
cut into bits. Fry to a light brown and 
remove bacon from pan. Mince a very 
small onion into the bacon grease, fry 
lightly. Then add to the hot grease half 
a cup of mild vinegar, pour all over the 
dandelions and mix well. Garnish with 
hard-boiled eggs and serve at once. 
A Warm Weather Salad 
An easy warm Aveather salad is com¬ 
posed of lettuce, marinated in French 
dressing, on which are arranged prunes 
stuffed with chopped nuts. Small balls 
of cream cheese are then added. Cold 
boiled potato sliced evenly, chopped 
w r atercress and a sprinkling of green 
pickled gherkins, chopped fine, make a 
good combination. A delicious cabbage 
salad is made by shredding the cabbage 
fine and pouring o\ T er it bacon, fried 
crisp and cut into small pieces. 
A picturesque salad is made of lettuce, 
and small firm tomatoes peeled and with 
the centers cut out. Fill the cavities 
with asparagus tips and garnish with 
narrow strips of green pepper or pimento. 
One could go on forever suggesting 
attractive combinations, such as chest¬ 
nuts, cream cheese and sweet pepper; 
egg plant and peppers; brussels sprouts, 
cabbage and beet-top greens; orange, 
grapefruit and white grapes in lemon jelly; 
olives, celery and pineapple, raisins and 
peanuts, and apple salad with cold meats. 
Women who are so fortunate as to live 
in the country have a host of wild greens 
to choose from and are very foolish if 
they overlook them. Besides the field 
dandelions, there are mustard, horse¬ 
radish, dock, lambs quarter, mint and 
Avatercress, and beet tops, nasturtiums 
and parsley in their own gardens. 
So take stock of your salad possibilities, 
whether they groAv Avild, or in your garden, 
or come from the nearby store, and experi¬ 
ment with some new combinations. If 
you choose them well — or, in other words 
of the Bigelow papers, if you remember 
that “even eaobageheads liez rights” — 
your salad is sure to be a success. 
Xnc. 
.* h *n<lis e i 
n J n tour 
book 1 
Charles William Stores 
New York City 
Every day 
is Sale Day 
in your 
BARGAIN, 
BOOK 
—and sales at The 
Charles William Stores 
are sales in fact as well 
as in name 
With your Bargain Book as your shop' 
ping guide, you need not wait for special 
clearances or after-season clean-ups. 
The prices in this remarkable money' 
saving book are figured so low that 
every day is sale day. 
Located as we are in New York City, 
in the heart of America’s market place, 
it is but natural that our buyers can 
offer you the pick of the world’s choice 
merchandise. Lower prices are assured, 
too, because of our tremendous buying 
power which effects savings that are 
truly remarkable. 
Everything is (guaranteed 
From our big catalog of fresh New York 
Styles and General Merchandise, you 
can buy practically everything you 
need for yourself, your family, your 
home, your car or your farm. And 
everything guaranteed to please you in 
price, service and quality. 
If you are not already a customer, but ( 
want to be—write for our Spring and 
Summer Catalog today. It will be 
mailed you at once FREE. Use the 
coupon NOW! 
The 
CHARLES WILLIAM STORES, Inc . 
New York City 
M/\y 
y* 
Prompt Delivery 
Your order will be shipped 
in. the shortest possible 
time. Many Parcel Post 
shipments are forwarded 
the same day your order is 
received, which is quicker 
than 24-hour service. 
JULY 
THE CHARLES WILLIAM STORES, Inc. 
340 Stores Building, New York City 
Send me FREE “ Your Bargain Book” for Spring and Summer. 
Name 
R.R. or Street No 
City and State., 
ThisBookBringsNewYork % Hour Door 
