381 
American Agriculturist, April 12,1924 
Getting Ready for Summer 
Aunt Charlotte Helps 
“ TF I ever eat another spoonful of spin- 
1 ach I believe it will kill me,” I sighed, 
as I pushed back an untasted dish. 
“Why, why,” laughed Aunt Charlotte. 
“Don’t you know there is more iron in 
spinach than in any vegetable, and that 
it is better to eat foods for medicine than 
four practical patterns 
No. 2046—The home woman will like this model made 
in wool or silk crepe, in chambray or in gingham. The 
pattern comes in sizes 16 years, 86, 88, 40 and 42 inches 
brnt measure. The medium size takes yards of 
40 inch material. Price, 12c. Embroidery pattern 
667,12c. extra. 
No. 1876—A costume slip is as necessary for the junior 
as for her mother or big sisters. This style has either the 
round neck or camisole top with shoulder straps. The 
pattern cuts in sizes 4, 6, 8, 10, 12 and 14 years. For 
me 8 year size, \% yards of 36 inch material is required. 
Price, 12c. Embroidery pattern 650, 12c. extra. 
No. 1950- Mother will have no trouble following the 
which shows how to make this pretty frock, 
nibbon bows add a becoming touch. The pattern cuts 
in sues 6, 8, 10,. 12 and 14 years. For the 8 year size, 
- yards of 40-inch material is needed. Price, 12c. 
hiabroidery pattern 673, 12c. extra. 
No. 1790 Another. diagram dress which any girl or 
woman can make. It is cut from one length of material 
and comes in sizes 16 years, 36, 38, 40 and 42 inches bust 
treasure. For size 36 you will need Wi yards of 36 inch 
material with 2J£ yards of binding. Price 12c. 
TO ORDER: Write name, address, pattern 
numbers.and sizes clearly; enclose the correct 
amount in stamps or coin (stamps are much 
safer) and mail to Pattern Department, 
American Agriculturist, 461 Fourth Avenue, 
New York, N. Y. 
In writing about an order always repeat 
numbers and sizes. We receive hundreds of 
orders a week and need to have all information 
given in any letters of inquiry. 
to ^ a ke medicine? But bow do you cook 
your spinach?” 
In salt and water with a little bit of 
meat, ’ I answered. “That’s the only 
Wa y I know how.” 
No^ wonder you hate the very sight 
Jt >” sympathized Aunt Charlotte, 
by, there are lots of appetizing and in¬ 
expensive ways to fix it. Try spinach 
as an ingredient in soup. Use a quart of 
mn kind of soup broth. We like chicken 
best , but take anything that suits your 
•^ste. To it add two cupfuls of boiled 
Out with New Recipes 
spinach and season. Let this boil fifteen 
or twenty minutes, then strain and add 
macaroni, and boil until the macaroni is 
tender. This soup is very nutritious, and 
just the thing you need.” 
“Doesn’t sound so bad,” I ventured. 
“Nor taste so bad, either,” added Aunt 
Charlotte. “And then there’s spinach 
and eggs. Wash as much spinach as you 
want to use and put it in a pan with 
enough cold water to cook it twenty or 
thirty minutes. Then salt it, and drain 
off the water, putting a tablespoonful of 
butter in a pan and stirring in the same 
amount of flour. Then add the spinach 
and sufficient milk to moisten, stirring 
this thoroughly, so everything gets well 
mixed. Then poach some eggs and pour 
the spinach mixture over them. The hot¬ 
ter you serve them the better. 
Seasoning Makes a Difference 
“Perhaps you will like my spinach eggs 
even better,” went on Aunt Charlotte. 
“I take about a pint of cooked spinach and 
put it in a pan, adding one teaspponful of 
salt and pepper and three tablespoonfuls 
of butter. I cook this several minutes and 
then mound it up on a hot plate and gar¬ 
nish it with hard-boiled eggs. One nice 
thing about spinach is that it improves in 
flavor every time it is warmed over.” * 
“I never knew that,” said I. 
“And you must try creamed spinach,” 
advised Aunt. Charlotte. “Take about a 
pint of cooked spinach. Put two table- 
spoonfuls of butter in a pan, and when it 
is melted add a tablespoonful of flour and 
stir till it is smooth. Then put in your 
spinach, add some salt and pepper, and 
cook for a few minutes. Then add half a 
pint of hot sweet cream or milk, and cook 
a minute longer.” 
“I can’t wait till I try that!” I cried. 
“And you know that you can spinach 
by the cold pack process, if you cook it 
about two hours,” explained Aunt Char¬ 
lotte. “Then you have a delicious vege¬ 
table all winter. Spinach is worth taking 
pains over. I’m sure you’ll agree!” — 
Lena C. Ahlers. 
For Summer Days 
TF you have just the right clothes, it 
helps to make summer days more 
pleasant. Not necessarily expensive 
clothes. But correct fitting, light, cool¬ 
looking and attractive. Enough of them 
too, to permit sufficient changes when the 
thermometer mounts high. 
> Our Spring and Summer Fashion Maga¬ 
zine contains a large variety. Among 
them you’ll find just what you want. 
And our simple patterns will help you 
obtain what you want at little expense. 
So send 10c for a copy NOW while you 
have the matter in mind to Fashion De¬ 
partment, American Agriculturist, 
461 Fourth Avenue, New York, N. Y. 
To remove tar or axle grease from 
wash goods, rub freely with lard in which 
a little turpentine has been mixed. It can 
then be washed without leaving a stain— 
Alois Sommer. 
Am efTc£s 
WOSTFAMoi 
PURE FRUIT 
OELICATE__ 1(| 
— ........ 
RECIPES 
Imperial Salad 
Drain juice from half a can 
of pineapple, add one table¬ 
spoonful of vinegar and 
enough water to make a 
pint. Heat to boiling point 
and add one package of 
Lemon Jell-O. Just as 
Jell-O begins to set, add 
three slices of canned pine¬ 
apple, cubed, one-half can 
Spanish pimentos, shredded, 
and one medium size cucum¬ 
ber, salted and cut fine. 
Mould in individual moulds 
or in one large mould and 
slice. Serve with cream 
salad dressing. 
cIejll-0 
New Manhattan 
Salad 
— for neighborhood parties 
You can make your tea parties, lunch parties, 
and supper parties always a sparkling suc¬ 
cess if you top off your menu with Jell-O. 
There is a smartly festive look about a Jell-0 
dish, and it tastes just as nice. It is pre¬ 
pared in a few minutes and set away several 
hours before your company arrives. You can 
make all sorts of fancy salads and desserts 
with Jell-O. Ask for a Jell-0 Recipe Book. 
* 
Americas most famous dessert ” 
Dissolve a package of 
Lemon Jell-O in a pint of 
boiling water and one tea¬ 
spoonful vinegar. While it 
is cooling, chop one cup 
tart apples, one cup English 
walnuts, one cup of celery. 
Mix these ingredients, sea¬ 
son with salt, and pour over 
them the Jell-O. Cool in 
individual moulds. Serve 
with mayonnaise or French 
dressing. 
THE GENESEE PURE FOOD COMPANY, Le Roy, New York 
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COLORS: Navy Blue orBrown. 
SIZES: Woman's 32 to 46 
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EMOLLIENT MEDICINAL ANTISEPTIC 
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24 
95 Afm&ucafi 
Upward CREAM 
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