566 
American Agriculturist, June 14, 1924 
A SALE 
BEAUTI¬ 
FULLY 
HAND 
BEADED 
of Genuine Hand 
Beaded TUSSAH 
SILK 
*098 
Yes, we mean 
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Tussab Silk Dress, 
ricbly beaded and ele¬ 
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way. Most amazing oner 
ever made—don’t miss it I 
Be quick! They will KO 
fast! 
Send No 
Money ! 
Ricbly made of fine 
quality genuine Tueaah 
Silk, softand shimmer¬ 
ing—an ideal material. 
A striking feature is 
the elaborate beading 
—pretty bugle beads ia 
rich color tones set in a 
most tasteful and els- 
gant design. Self mi* 
terial narrow sasb. 
Fashionable kimono 
length sleeves with 
■lashed cuffs. Round 
neck; tailoring through¬ 
out is perfect, you will 
be delighted with the 
workmanship.Thestylo 
Is one-piece, becoming 
to all agesandfigures. 
HURRYfyourorder—no 
money now. Pay only 
on arrival special sale 
price $3.98 and post- _ 
age. If after try-on you 
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COLORS—Navy Blue, 
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Black. SIZES—Women*» 
32 to 46 bust: Misses* 
14 to 22years. 
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Using Ninety Pounds of Mutton 
• How a Small Family Varied a Monotonous Diet 
When writing to advertisers be sure to 
mention the American Agriculturist 
N INETY pounds of mutton! A great 
deal for a family of two to dispose 
of! It took some planning to be able 
to use it all and not to get tired of eating 
it. 
‘ In the first place, there were two neigh¬ 
bor families to be given a taste of fresh 
mutton. This took a part of the breast, 
to be used for stews and soup and some 
of the chops for a dinner or two. The 
rest of the chops lasted us for many days 
but we found ways of varying them in the 
cooking. One day we would have them 
fried plain, another day dipped in egg and 
cracker crumbs and fried like cutlets 
and still another time boiled and served 
with a tasty sauce. 
The two legs were the biggest proposi¬ 
tion, for they weighed twelve pounds 
apiece and looked quite sizable to our 
eyes. One of them, however, gave the 
excuse for a family dinner. We served 
it boiled with Caper Sauce. First wipe 
the meat, place in a kettle and cover with 
boiling water. Bring quickly to the 
boiling point, boil five minutes and skim. 
Then remove to a cooler part of the stove 
and simmer under tender. When partly 
done add a tablespoon of salt. The caper 
sauce was made as follows: Melt 3 
tablespoons butter, add 3 tablespoons 
flour and when thoroughly blended pour 
on gradually 134 cups mutton broth. 
Boil 5 minutes and add more seasoning 
if necessary. Add 34 cup capers drained 
from their liquor and serve as gravy with 
the mutton. Carrots and turnips are 
good vegetables to have with boiled 
mutton. 
Pickled Mutton Is Delicious 
We decided to experiment with the 
second leg, because we had read that 
mutton could be pickled and smoked like 
ham and we felt that it would extend the 
period of eating the meat without having 
to can it. So the leg was carefully 
trimmed and put on a large platter. 
Then a mixture was made of the follow¬ 
ing ingredients. One-tenth of the recipe 
being sufficient for the twelve-pound leg: 
To 120 lb. of meat use 4 lb. salt, 2 oz. 
saltpeter and 34 lb- brown sugar. Rub 
one half the mixture on the meat and 
in nine days rub on the rest and in nine 
days more hang up to dry. We have 
followed the recipe so far and when the 
meat is entirely dry, about ten days, we 
will paint it thoroughly with a well- 
known brand of condensed smoke. 
After this is done we will hang the meat 
up again for a week, then repeat the proc¬ 
ess, the meat being ready to use by the 
end of the next week. We use the con¬ 
densed smoke because we have no smoke¬ 
house and find it very convenient where 
there is only one piece of meat to be 
smoked at a time. We are looking for¬ 
ward to discovering for ourselves just 
how delicious this new form of meat is. 
The shoulders we canned. The meat 
is cut from the bones, trimmed of most 
of the fat and packed loosely into glass 
jars, a teaspoon of salt added, hot water 
or broth to fill the jars and then sterilized 
for one hour at 5 lb. pressure in our steam 
pressure cooker. The meat from boiling 
up the bones and the extra broth were 
also canned in the same way. 
Using Up Odd Parts 
The haslet was used for some favorite 
tasty dishes. The liver we had baked. 
To do this, first make a dressing of bread 
crumbs, seasoned with salt, pepper, onion 
juice and a little thyme. Heap this on 
the bottom of a well greased, round bak¬ 
ing dish. Wash the liver and lay it on 
the filling. Sprinkle with salt and pepper 
and cover with thinly sliced onions. Put 
a cover on the dish and bake until liver 
is tender, about an hour. This is very 
good served either hot or cold and sliced 
very thin it makes a nice sandwich filling. 
The heart was cooked slowly until 
tender, cut in small pieces and served 
with a sauce made of the liquid in which 
it was cooked. It made the meat dish 
for a supper for two. 
The head was skinned, split in two, the 
eyes removed, and soaked , until clear of 
blood. The meat was removed from the 
bones and cut in cubes, the brains re¬ 
moved and skinned and the tongue 
skinned and cut in slices. These were 
served with a sauce made of the thickened 
broth well seasoned and noticeably 
flavored with lemon juice. The head is 
also good for just soup. Add the chopped 
meat, tongue and brains to the liquid. 
Season well, thicken slightly and serve 
in a tureen with slices of lemon and hard 
boiled eggs. Served with bread and 
butter and a green salad this is a meal in 
itself. 
There was, of course, a great deal of 
fat to be used in some way. The cleanest 
SUMMER IS HERE 
B E comfortable 
and neat, too,” 
says this attractive 
little porch and house 
dress. For very 
warm days, it is cool 
made in gingham 
with sleeves and sides 
of thin voile or lawn. 
No. 1799 cuts in sizes 
36, 38, 40, 42 and 44 
inches bust measure. 
Size 36 takes 2y6 
yards of 36-inch ma¬ 
terial, with y& yard 
contrasting. Price, 
12c. 
1799 
After the hard¬ 
est morning work 
is] over, slip on 
this cool frock of 
a pretty cotton 
fabric. Colored 
voiles never came 
in more varied 
shades and pat¬ 
terns, and if you 
make them your¬ 
self, the cost is 
almost nothing. 
No. 2087 cuts in 
sizes 16 years, 
36, 38, 40, 42 and 
44 inches bust 
measure. In a 
medium size, 3Jzg, 
yards of 40-ineh 
material is re¬ 
quired, with yi 
yard contrasting. 
Pattern, 12c. 
A sporty sum¬ 
mer blouse is 
No. 2108, and 
it would look 
charming in 
flannel, silk or 
linen. A touch of 
hand embroi¬ 
dery is an im¬ 
provement. No. 
2108cutsinsizes 
16 years, 36, 38, 
40 and 42 inches 
bust measure, 
size 36 requiring 
1 yi yards of 40- 
inch material. 
Price, 12 c. 
TO ORDER: Write name, address, pattern 
numbers and sizes clearly and enclose proper 
in remittance in stamps or coin (stamps are 
safer) and send to Pattern Department, 
American Agriculturist, 461 Fourth Avenue, 
New York, N. Y. 
and nicest pieces were trimmed, washed, 
cut in cubes and put in a pan in a moder¬ 
ately hot oven. The fat “tried out” 
very quickly this way without burning 
and constant attention. The resulting 
tallow will be used for some cooking, for 
keeping the family’s hands smooth and 
for many other little uses. 
Ninety pounds of mutton! And it 
was all used.— Mrs. F. William Still¬ 
man. _ 
The Broad Highway 
{Continued from page 565) 
you could hide your hateful suspicion 
from me — from me who know you so well? 
I felt it in your kiss, I saw it in your eyes. 
Even when I told you the truth, and 
begged you to believe me, even then, deep 
down in your heart you thought it was 
my hand that had killed Sir Maurice, 
and despair filled me as I turned and left 
you. 
“And so, Peter — perhaps to punish you 
a little, perhaps because I can not bear 
the noisy world just yet, I have run 
away. But I remember also how, believ¬ 
ing me guilty, you loved me still and gave 
yourself up, to shield me. And so, Peter, 
I have not run so very far, nor hidden 
myself so very close, and if you under¬ 
stand me as you should your search need 
not be so very long. And dear, • dear 
Peter, there is just one other thing, which 
I hoped that you would guess, which any 
other would have guessed, but which, be¬ 
ing a philosopher, you never did guess. 
Oh, Peter—I was once, very long ago it 
seems, Sophia Charmian Sefton, but I am 
now, and always was. Your Humble 
Person, Charmian.’ 
The letter fell from my fingers, and 
Sir Richard came and laid his hand on 
my shoulder. 
“Oh, boy!” said he, very tenderly; 
“she has told me all the story, and I 
think, Peter, it is given to very few men 
to win the love of such a woman as this.” 
“God knows it!” said I. 
“Even, Peter—even though she be a — 
virago, this Lady Sophia—or a terma¬ 
gant—” 
“I was a great fool in those days,” said 
I, hanging my head, “and very young!” 
“It was only six months ago, Peter.” 
“But I am years older to-day, sir.’ 
“And the husband of the most glorious 
woman—the most, oh, Peter, do you 
deserve such a goddess?” 
“And—she worked for me!” said I; 
“cooked and served and mended my 
clothes—where are they?” I cried, and 
sprang out of bed. 
“Burnt, Peter. Every blood-stained 
rag!” 
“But—what am I to do?” 
Sir Richard laughed, and, crossing to 
the press, opened the door. 
“Here are all the things you left behind 
you when you set out to make your for¬ 
tune. I couldn’t let ’em go with all the 
rest—so I—er—had ’em brought here, to 
—er—to keep them for you—ready for 
the time when you should grow tired of 
digging, and come back to me, and — er-y 
Grainger’s waiting to see you in the li¬ 
brary—been there hours—so dress your¬ 
self. In Heaven’s name, dress yourself! 
he cried, and hurried from the room. 
It was with a certain satisfaction that 1 
once more domied buckskin and spurred 
boots, and noticed moreover how tight 
my coat was become across the shoulders; 
yet I dressed hastily, for my mind was 
already on the road, galloping to Char¬ 
mian. 
In the library I found Sir Richard, and 
Mr. Graingei, who greeted me with his 
precise little bow. {To be concluded ) 
In one New York county, a survey 
showed the farmers who had a high 
school education made $304 a year more 
than those who had been only to district 
schools. Schooling does seem to pay. 
