358 
" For Better Heating” 
NDES FURNACE 
The Andes 3-Pipe Warm Air Furnace 
has a large one-piece ash pit. Its depth 
prevents ashes piling up under the grates 
and makes ash removal easy. This is only 
one of its many exclusive advantages. 
Stove, Range or Furnace Catalogs on Request 
Phillips 8 c Clark Stove Co., Inc., Geneva, N. Y. 
Manufacturers since 1868 of the famous Andes line of Coal, Gas 
and Combination Ranges and 1-Pipe, 3-Pipe and Pipe Furnaces 
American Agriculturist 
461 FOURTH AVENUE 
NEW YORK CITY 
EVER-BLOOMING 
lo ROSE BUSHES 
17 Alin O AS A GIFT For Only 2 Yearly Subscriptions for Ameri- 
Y ill ||\\ can Agriculturist at $1.00 each. Your own renewal 
1 wUIIlJ ma y be sent as one of the two subscriptions required. 
No reader can afford to miss 
this mammoth gift offer—the 
greatest collection of plants 
we have ever given. 
What can add more to the 
charm and beauty of your 
home than bowers of exquisite 
fragrant roses? Roses breathe 
sentiment and happiness. No 
home is complete without this 
remarkable collection of 5 pink, 
4 white, 5 red and 4 yellow 
roses. One of them is a climber. 
These rose bushes are guaran¬ 
teed to reach you in good 
condition in proper time for 
planting in your locality. 
The entire lot of 18 rose-bushes 
will be sent you, postpaid, for only 
two yearly subscriptions at $1.00 each. 
Address 
Amentau Ag ituuunBi) apru; 
Serve Soup for Supper 
Recipes to Please the Family—Easily Used Patterns 
T here is nothing that comes nearer 
to “hitting the right spot” than a big 
bowl of piping hot soup. Knowing this, 
I began to experiment on my family and 
I have found that a supper of nourishing 
soup, salad and a simple dessert causes far 
less indigestion and sleeplessness than 
did the old-time suppers of meat and 
fried potatoes. The cook books are full 
of recipes for delicious soups, but I can 
just take space to tell you of a few that 
we like best. 
Clam Chowder—6 potatoes, diced; 4 
onions chopped; 34 lb. salt pork, cut in 34 
inch squares; 1 pint clams; 1 cup strained 
liquor from clams; 4 sea biscuits; 6 cups 
milk; salt and pepper to taste; 34 tea- 
spoonful thyme. Fry the pork until crisp 
but not burned, add onion and fry a light 
yellow. Put onion and pork fat into a 
kettle; add 2 cups water, the potatoes and 
the strained liquor from the clams. Sim¬ 
mer 34 hour. Break in the sea biscuit 
and simmer 3 or 4 hours. A half-hour 
before serving add the hard part of the 
clams, chopped fine. Twenty minutes 
later add the soft part of the clams and 
seasonings. Let get very hot and serve 
at once. 
Vegetable Chowder—Cut 2 slices of 
salt pork into 34-hich cubes; fry until 
crisp in kettle in which chowder is to be 
made. Remove from stove and add 4 
small onions, finely minced; 4 medium 
potatoes, cut in cubes; 4 tomatoes peeled 
nearly tender, add crackers broken in 
inch pieces and simmer until vegetables 
are done. Heat milk to scalding point; 
add vegetable mixture, seasonings and 
serve. 
Cream of Tomato Soup—34 can tom a . 
toes; 2 teaspoonfuls sugar; 34 teaspoonful 
soda; 1 quart milk; 1 slice onion; 4 tablq- 
spoons flour; 1 teaspoonful salt; yi tea- 
spoonful pepper and 4 teaspoonfuls bub 
ter. Scald milk with onion, remove onion 
and thicken milk with flour diluted with 
cold water, being careful that the mixture 
is free from lumps; cook twenty minutes, 
stirring constantly at first. Cook toma¬ 
toes with sugar, add soda and rub through 
a sieve; combine mixtures, pouring the 
tomato slowly into the milk, and strain 
into tureen over butter, salt and pepper. 
Serve at once with croutons. 
Croutons—Cut stale bread into ’/ } 
inch cubes and fry in deep fat until a 
golden brown. Or butter the bread, cut 
in cubes, put into a pan and brown in the 
oven. 
Scotch Vegetable Soup—1 knuckle of 
beef; 2 quarts -water; 34 cup pearl barley; 
1 carrot chopped; 1 parsnip diced; 1 cup 
shredded cabbage; 1 onion chopped; 1 cup 
diced potatoes; 1 tablespoonful chopped 
parsley; 34 cup cream; salt and pepper to 
taste. Simmer the knuckle of beef and 
water in a kettle for 3 hours. One hour 
before serving add the barley. A half- 
hour later add the vegetables except the 
parsley and simmer until vegetables are 
A MIDDY, A PETTICOAT AND CLOTHES FOR THE DOLL 
TT'OR thin summer dresses, a fluffy petticoat is a necessity. No. 201S 
T is a two or three gored style, with or without a gathered ruffle. The 
pattern cuts in sizes 16 and 18 years, 26, 28, 30, 32, 34 and 36 inches 
waist measure. Size 26 takes yards of 36-inch material, with 
yards of flouncing. Price, 12c. 
JJSAZl 
r PHE regulation middy, with_ its 
comfortable looseness and sailor¬ 
like effect, never goes out of style. 
No. 1542 comes in sizes 34, 36, 38, 
40 and 42 inches bust measure. Size 
36 requires 2 §4 yards of 36-inch ma¬ 
terial with J4 yard of 36-inch con¬ 
trasting and 4% yards braid. Price, 
12c. 
TTSE some of the left-over material 
from your new spring dresses to 
make your little girl an outfit for her 
doll. No. 2008 is a set comprising 
rompers, chemise, coat and hat. The 
pattern cuts for dolls 16, 18, 20, 22 
and 24 inches high. Price for entire 
set, 12c. 
ZD 15. 
TO ORDER: Write name, address, pattern num¬ 
bers and sizes clearly; enclose correct remittance, pref¬ 
erably in stamps, and mail to Pattern Department, 
American Agriculturist, 461 Fourth Avenue, 
New York City. If you want our Springand Summer 
Catalogue, replete with attractive designs for every 
member of the family, add 10c to your order. Patterns 
and catalogues are sent from different points, so if one 
arrives without the other, do not think your order in¬ 
completely filled. The rest of the order will arrive 
shortly. 
and diced (or the equivalent in canned 
tornadoes), arranging them in layers. 
Sprinkle salt and pepper over each layer, 
using 2 teaspoonfuls salt and 34 teaspoon¬ 
ful pepper in all; add 34 teaspoonful 
thyme. Cover with 1 pint boiling water 
and simmer until vegetables are nearly 
done. Then add corn scraped from 6 ears 
(or canned corn). Cook 10 minutes more, 
add 34 teaspoonful soda and 1 quart hot 
milk which has been thickened slightly 
with 1 tablespoon each melted butter and 
flour. Serve hot, with toasted crackers 
and a green salad. 
Parsnip Stew—2 cups rich milk; 2 cups 
water; 2 cups parsnips, peeled and diced; 
2 cups potatoes (diced); 2 slices of salt 
pork, cut in tiny pieces; 3 large crackers; 
salt and pepper to taste. When the 2 
cups of water are boiling, add the par¬ 
snips. Fry out the pork; add it to the 
parsnips, fat and all, and then add the 
potatoes. Simmer until vegetables are 
tender. Add the cream and parsley and 
serve at once. 
Split Pea Soup—1 cup dried, split peas; 
2)4 quarts cold water; 1 pint milk; 4 
onion; 3 tablespoons butter; 2 tablespoons 
flour; 134 teaspoon salt; l A teaspoon pep¬ 
per; 2-inch cube salt pork. Pick over 
peas and soak several hours, drain, add 
cold water, pork and onion. Simmer 3 or 
4 hours or until soft; rub through a sieve. 
Add butter and flour cooked together, 
salt and pepper. Dilute with milk, adding 
more if necessary. The water in which 
a ham has been cooked may be used, Wi 4 
which case omit salt.— Mrs. F. W jlliaM 1 
Stillman. 
Tin cans with tight fitting covers 
moth and mice proof, and so excelled 
to store furs and winter clothes. Lara 
cans in various sizes and milk cans are 
among the many varieties. 
