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About St. Johns review. (Saint Johns, Or.) 1904-current | View Entire Issue (Sept. 23, 1910)
CARE GIVEN LINEN',USES F0R THE sunflower EARNING OF FINE CLOTH FASCINATING WORK. 16 ear of Tablecloth la Prolonged If Several Stltchea Are Taken In Fold Proper Repairing of Worn Napkins. Every housokoopor Is proud of hor Jlnon closet, undoubtedly, nnd to keep tho contents In good condition Is tnoro often considered a pleasure than a task, especially whon tho stltch-ln tlmo-savos-nlno rulo Is nppllod. Darn Ing fine linen Is really fascinating work If ono will only tnko pains to do It well. Tnblo cloths nro npt to show tho first signs of wear In tho fold down tho tnlddlo, but nn actual broak may bo prolongod if n fow threads half a doxon or so aro neatly darned In down this fold. Somo housckeopors rolnforco In this way nftor n fow washings only, but as tho damask then Is npt to bo thick, tho darning Is a llttto hardor to do than whon tho cloth has reached tho half-worn Btngo. Tho thread known as nourishing cotton is tisod for ropatring all kinds of houso linen, and will ho found to look almost oxnetly Hkn n thread drawn from damask. Evory ono Is acquainted with tho dovlco of cutting n couplo of Inchos from ono ond and ono ildo of a tablecloth when It begins to wear, but this shortening may bo put off for a long timo If tho rnlddlo fold Is strengthened whllo tho cloth Is still In good condition. Thon thoro nro others who nerer Iron tho cloth dlroctly through tho tnlddlo, but fold it so that it tnoasuros from ono to two inohos wider on ono part, because, of courso, it is tho con stunt prosslng of tho Iron on tho ono lino that causes tho wear. Tho next sign of woar Is indicated by broken threads. If thoso are nl lowed to remain unnoticed tho result will be a hole in no tlmo, whllo if a fow stitches nro sot in tho rnrago Trill bo concealed and tho damask look llko now ngaln. A stmplo in nnd out, uppor nnd under stitch Is usod, tho work being dono on tho wrong side of the cloth. This Is "tho stitch In timo." Whon both woof nnd warp iroak, n liolo having raggod edges is tho result. Whon this happens thoro Is nothing to do but cut away tho frayed part and fill In tho space With tho darning stitch. Unless the thread used for working has been shrunken loops should bo left nil around the edges of tho holo, Tho wlso plan is to loavo tho loops any way, because tho ironing is apt to stretch tho thread nnd tho loops will allow plenty of "glvo," whllo a tight thread will cause a drawing that will In timo tear tho matorlal mended part away. As tho cldth is always thin around a holo, tho darning should extend boyond It for half an Inch or Wore on all sldos. Worn napklna nro repaired in tho namo way as tablocloths. Eve's Dellabt Cske, For a dainty cako of new and de licious combination of flavors try tho following: Cream togother one-fourth cup of butter and ono-half cup of sugar. Heat the yolks of four eggs light and then beat them Into one- third cup of water and add them to iho butter nnd sugar, togothor with evepelghths of a cup of flour In which two loaspoons of baking pow der tinrn boon well mixed. Flavor with ono-thlrd teaspoon of lomon nnd lour drops of vanilla. Pour dough Into Iwo small buttered cako tins and put In slow oven until cako Is welt raised. Then quickly finish thn baking by In creasing tho boat. Put togothor with "apple cream Icing." Ornto ono small, tart apple, nnd add to It tho whlto of ono egg nnd ono tablespoonful of lomon Julco. llcgln boating vigorous ly, adding sugar gradually until tho paato is thick enough to spread. ' Spanish Chocolate Cake. First Part Ono cup of brown sugar, half cup of sweot milk, ono cup of litter chocolato that has been grntod, one toaspoonful of vanilla ox tract. Second Part. Ono cup of brown sugar, half cup of butter. Cream thoso two togotherj two eggs, ono cup of milk, two cups of flour. After you havo them well mixed to gothor add the first part, or what you might call custard part. Cook tho first part about ten minutes, and bo sure it Is cool bo fore adding it to tho second part. Lastly, add one tea. spoonful of baking soda that has been dissolved In a llttlo water. Uako In layers and also In a moderate oven. Mnko any kind of a whlto filling for betweon layers and on top of tho cake. Cooking Helps. Servo a loaf of baked dressing with your roast of beef. Try a spoonful or perhaps two or maple sirup on your warm npplo pie. Arrange cold rico in balls, roll In cocoanut, and servo with boiled cus tard. Keep a box of parsley growing In your kitchen window or on your back porch and uso It for dressing toma toes, bacon, or choppod for sandwich CUlng. Cut sldo salt pork thin and fry a crispy brown, Uarotsh with lomon quarters and parsley and you will not miss tho moro oxpenslvo bacon. Silted Vesl. Put ono tablespoonful of butter In (bo chafing dish, when hot add tbroo tablespoonfuls of cream, seasoning of salt and pepper, dust of powdered mace and red popper. When very hot add ono cupful of veal cut In dleo, al low to heat thoroughly and servo. This Is a delicious way of serving real, and will often tasto so much like chicken that It can scarcoly bo recog jilted as anything olso. Corn Pudding. Bcrapo half a dozen ears of corn, heat two eggs togother, add half a Uaspoonful of salt and a tablespoonful pf sugar and mix with tho corn kor poU. Stir In ono and a half cupfuls of milk and pour tho wholo Into a pudding dish. Bako tho mixture, two 'vra and servo as a Yegotablo, In Russia It Is Made to Yield Valuable Oil, Fodder and Beauti ful Fabrics. Americans do not regard tho sun flower, which Is said to bo ono of our own natlvo plants, as being of much practical servlco, but In Russia it is utlllzod In many ways. Thcro tho seeds aro eaten In Im menso quantltlos, raw or roastod, as poAnuts nro in America, and tho oil obtained by pressing tho seeds Is an Important nrtlclo of food. Tho fro quont religious feast days In Russia rostrlct tho use of meat and lead to a largo consumption of vcgctnblo oil nnd tho mnnufneturo of sunflower oil has consequently grown to consider able dimensions In thnt country. Tho best seeds yield an oil thnt compares favorably with ollvo oil for tnblo pur poses. Even tho upper classes In Russia, It is said, cat tho seeds, tho larger and finer ones bolng quite equal to most nuts In respect to palatablllty and wholcsomoncss. Tho stalks and dried leaven nro highly prized for fuol, be ing In somo parts of tho cmplro at most tho only nvnllabto substitute for wood. An aero of sunflowers will yield mnny cords of good fuel, Tho oil appears to havo moro of tho general properties of ollvo oil than tins any other known vegotablo oil It takes about n bushol of soods to mnko n gallon of oil, nnd GO bushels of soeds can bo grown on ono aero of land. As tho oil soils at about 1 n gallon tho profit Is largo. At ono time putrlflcd sunflower oil was used qulto oxtonslvoly to adulter nto puro ollvo oil. It Is of n palo yol lowlsh color nnd decidedly palatable In n crudo stnto It Is used by painters to somo extent, but It is Inferior to Unseed oil for uso In paint In addition to tho otl from tho seeds tho stalks when grcon nnd tho oil cako mako oxcollont fodder. Tho flbor of tho stalks, which Is fine, silky and strong, nlso has vnluo. In China It Is woven Into beautiful fabrics, nnd It Is bcllovcd that by tho uso of propor ma chtnory It might bo usod most profit' ably In this country. Dead Lightning. During a violent thunderstorm last ftimmor In northern Now York tho In habitants of sovcrnl towns woro sun prised to obsorvo, sovcrnl times In succession, n short luminous strenk which appeared at n particular point In tho clouds and remained visible about two seconds at n tlmo. This was an oxnmplo of tho rnro phonom rnon called boad lightning. Whon seen to ndvantngo It rosembles n string of luminous bends hung in a cloud, tho beads bolng somewhat ellip tical nnd tho ends of their axes In the lino of their discharge bolng colored rod nnd purplo respectively. As seen In Now York tho lino was vlewod noarly end on, nnd thoro was only a suggestion of color visible. Fought Mosquitoes With Fire Hose.' Onicora of tho Ilrlttsh freighter Mlg uel do tarrlnaga, In last night from flouth America, reported nn unusual and unpleasant experlonco whllo tliolr vessel was nt Cnlbarlan, Cuba, where she called to land dried beof on hor war north. Tho vessel had hardly made fast when decks, cabins nnd statorooms woro Infested with big mosquitoes, Rome temporary relief was had by getting out tho big flro hose and wot ting everything down thoroughly, but tho mosquitoes noon returned, nnd whon tho stonmor sailed noarly every man on board boro huge welts, tho mark of tho Insects. Tho thickest clothing was no protection.--Uostou Olobo. A Revised Adage. Lillian llussoll was talking nt a luncheon In New York about a French actress. "Her pictures mnko her charming," snld Miss Ittissoll, "I was disappoint ed whon I saw her. Sho's rather ugly, to toll the truth." Miss llussoll smiled. "It's a case," nhe said, "that proves tho truth of tho adage Handsome I us tho photographer does." Dubois, Pa, Tho formation of tho plateau on which Dubois Is built Is n inattor of great curiosity. Uoavers aro respon sible for It. I-ong beforo tho whlto mon saw that section, beavers built n hugo dam In a well sot valloy. Year by year tho stream washed rich mud Into tho dam, and whon tho body of water wits destroyed, CIO acres of land, flat ns a tnblo top, were loft. On his stands Dubois, Altoona Tribune Well Protected. "I think thoro Is somebody down stairs, Qoorgo." "Well, what of itf "Can't you get up and do some thing? Put your head out of tho win dow nnd call a policeman." "Why should I do that, when I can put my head over tho back stairs and cell onoT Ills number Is 7233, and he's down thero In tho kltchon spoon. Ing with Mary, tho cook." Cleveland Plalu Dealer. HE DIDN'T QIVE UP. knew a man who Journeyed, ones Upon a Pullman car. Bat In the emoker. told a Joke Ana smoked a black dgari And yawned a hundred times or so, And took a little nap. And sprawled hlmsolf this way and thai And woro a linen cap; And bought three papers on the way, And read soma mmiaslnes. And scraped acquaintance with a girl. A " pencil " still in Her teens; And did 'most everything. I guess, A lonely clian will do When traveling tor half a day, Or e en tlie whole day through. Ite did 'most everything, X say, nut one: Toy itratugem The wtly porter failed to get A quarter out or him. Naturally Qualified. "I am afraid I hnvou't any Idea of the value of money," said tha In- trospoctlvo youth. "How do you expect to get on In life!" I guess I'll havo to study architec ture and draw plana for other peo ples houses." SERVING OF FRUITS MELONS ARE BETTER SERVED WARM, BAY SOUTHERNERS. Aeclpes for 8alad Dressings Sweel Wine and a Small Amount of Fine Liqueurs Used How to Prepare Currants. Fruits nro so chenp and so good now that housekeepers should provide thorn In ono form or nnothor for each meal. Melons aro at their best, so that it has becomo almost a matter ol courso to havo thom every day for one meal or another. Southerners dectaro that peoplo ol tho north sdoII wntormolons by too much chilling: thnt, llko strawberrios thoy need tho warmth of tho sun In thom; but tho wolght of opinion still seems to bo on tho sldo of tho Ice box. Ono of tho most popular ways of serving watormolon Is to split It In two lengths, then with n lnrgo spoon nnd a rotary "twlBt of tho wrist" scoop out tho luscious pink flosh In cono-shnped plocos. Arrango on a bed of greon loaves or cracked ico and you will havo a plcturo for tho oyo, ns well as a dollght to tho palato. Cut In this way. which gives no waste, ono good-stxed melon will sorvo 15 or 20 persona, according to tho slzo of tha molon nnd tho nppotlto of the diners, At n recent luncheon tho first course was chilled molon, which had boon proparod In this wlso: All tho conter of tho molon was scooped out, rojoct Ing tho soeds. This was broken with a sllvor fork Into sninll ploces, then put Into n froexor with tho addition of half n pound of powdered sugar and the Julco of n lemon, Tho froozor was pnekod In salt and Ico and turnod slowly for 15 mlnutos until a mush llko consistency was obtained. This molon frnppo was servod In glnssoi with a toaspoonful of sherry nddod to each glass. No summer breakfast Is complott without fruit, Whllo most pooplo pro- far It sorvod nu nnturol, others with English prcdlloctlons tnko moro kind ly to Jam or somo of tho many stowod or steamed fruits. Others find n salad of fruit drossod with n fow spoonfuls of sherry nnd sugar ono of tho best appetizers at tho beginning of tho meal, whllo still othorti, loth to give up their cereals, tnko n combination of fruit nnd ceronl. In sorvlng fruits au nnturot arrange. thom to ploaso tho oyo as woll as the palato. Nothing Is prottlor than loavos for decoration. No prottlor fruit for breakfast can bo found than currants, red nnd white, on tho stem, rut a border or the leaves about a pretty china or glass dish, and pllo tho fruit on them. Sorvo with powdorod sugar. Oranges for breakfast are easiest sorved cut In halves. Thoy aro de licious tnado In a compoto with rlco Tnko tho pulp out as wholo as possl bio and drop Into n rich boiling sirup, loavlng it In Just long enough to host It through. Mako a nost of rlco, put tho orango and pulp In It and serve with whipped croam. Fruit salads nro not nearly so well Known as they should bo. Tho dress Ing of a fruit salad for tho gourmet la usually of sweet wtno, with Just a suspicion of flno llquours, but for ordi nary uso other combinations aro pref erable. Bwcetenod whipped cream, lomon Juice, fruit Julco, French dress ing or mayonnalao aro all used with rutt, i i Stuffed Tomato Salad. Chop flno ono cupful of cooked ban. ind aonion with salt, poppor, celery icod and chopped onion. Add half cupful of bread crumbs and mix to i smooth pnsto with French dressing. Stuff tomato shells and serve on let- tuco with mnyonnnlso, Wntorcross alad Is nlso good to look at and gooder" to eat. Uso tho tender teavos of tho cress. Let them stand cold water to mnko them crisp ind then wlpo dry. Sprinkle over them tenepoonful of parsley nnd olives. hoppod flno. Add a fow slices of sour tpplcs and pour over It tho Fronch Ireeslng which la made of ono tnblo ipoonful of vlnognr, threo tablospoon fuls of oil, ono-hnlf toaspoonful of salt and onoqunrter of a toaspoonful of pepper, Tho two Inttor Ingredients ihould bo mixed In slowly. To garnish watercross a hard-boiled egg chopped fine nnd scattered over it is an Im- rovomcnL Fish Hint. In order to dispense with tha dlt. igreeablo odors when bnklng fish the bllowlng method is suggested: After slenntng nnd washing tho fish thor oughly, season well with salt and pop por nnd d red go It sparingly with flour, bath Insldo and out, nnd roll In mnn- 11a paper of threo thicknesses. Fold ind pin togothor socurely tho edges )f tho paper in ordor to prevent the scape of the Juices. Dako In modor- to oven, but allow 15 minutes longer limn bnklng tho snmo flsh In n pnn. Whon ready to Borvo romovo tho pa per to which tho skin of tho ftsh will lavo adhered and place tho flsh upon platter. In this way tho flsh Is loft ilcy nnd doloctnblo. Cocoanut Cream, Soak ono-hnlf box of gelatine In ono lupful of milk until soft, then sot In lot water until dissolved, Add one uptul of granulated sugar, stir until Unsolved and strain. When cold and lulto thick add ono toaspoonful of va- illla, two cupfuls of freshly grated jocoanut and ono pint of cream whip pod to a solid froth. Stir and mix tently uutll very thick, then turn Into etted molds and set asldo until thor- jughly chilled and firm. Tho above proportions aro sufficient tor two good' (tod molds. Peas on Toast. To prepare peas nlcoly for Bervlco on toast Is ono of tho simplest moth ods of cooking thom. Tako a can of peas and after heating thom drain oft llttlo of tho liquor and soason tho balanco with butter, pepper and Bait At tho lost moment beforo sorvlng add a llttlo rich cream, pour over thin slices of buttored toast and sprinkle lightly with paprika. This dish li qulto as attractive as it is tasty and ar to oreoaro for a luncheon cc-ursa CASSEROLE COOKING RECIPES Flsh Cooked In This Style Delicious eats All Kinds or Old Tlmo Hashes and Stews. Reef en casserolo. Tako 2 pounds of skirt of beef nnd cut Into neat ploces. Molt n small plcco of buttor In tho casserolo and fry In It two flno-ly-sllccd onions nnd ono carrot and turnip cut Into dlco. Movo tho vege tables to ono sldo and lay tho ploces of meat In tha buttor and fry for n fow minutes on both sides. Sprinkle with salt and, It liked, add a llttlo chopped parsley. Put tho cover on cloBoly and placo tho cassorolo either on tho otovo or In tho oven for about threo hours. Skim woll beforo sorv lng. Flsh cooked en casserolo Is dell clous. Tako as many Allots of plalco, haddock or whiting (in fact nlmost any kind of flsh that Is liked) as nro roqulrod. Soason with poppor and salt and spread each with somo forcomeat. Roll each ploco and placo In tho cas sorolo, which must bo wcll-buttored. Add half n pint of flsh stock (mndo from tho bones nnd trimmings), sprln klo with chopped parsloy, covor closo ly and cook for about twenty minutes. Another mothod Is to fry threo tiny onions In tho buttor beforo putting tho flsh Into tho casserolo. Then sprinkle with flour, pour in tho stock nnd lot It como to tho boll. Draw tho cas sorolo from tho flro and lot tho flsh cook in tho snuco for halt an hour. Thoso nro tho roclpcs for homely enseerolo cooking. Tho addition of n few button mushrooms, somo highly sensonod forcomeat balls, oysters peas, otc, will transform a plain dish Into ono which mny graco tho table of a king; and when onco tho' art of cas sorolo cooking has boon mastered, va rictlos of flavoring, etc., will suggest thomselves to even tho most ordinar ily Intolllgonced "general." and tho In slptd stows nnd hashes with which wo woro wont to bo regaled becomo, hap pily, things of tho past Whon Ironing starched clothes, it tho iron Is dipped quickly Into cold wn tor each tlmo whon taken from tho stovo tho starch will novor stick nnd tho clothos Iron smooth and so quickly rou hardly rcallto you'ro started be foro you to dono. Powdered bornclo acid sprinkled on Inco yoko or collar, then laid away for day or two, then woll shaken out. will romovo tho soil. Pnston firmly nt tho center of back tape or ribbon, which Is run through beading In underwear. This koops It from being pulled half out or lost en tirely In lnundoring. Llnon places should nover bo put through tho wringer It you would avoid tho llttlo wrinkles thnt aro so bard to press out Small tucks will Iron smoother nnd look bottor If Ironed on tho wrong sldo. If knit wear, bath towels, etc., whon takon from tho Unto aro smoothed with tho hands and put on the bara to air, will bo ready to put away by the tlmo tho bars aro noeded, for the ironed clothes. To avoid the unsightly fold 10 ofton soon on top ot a sloevo of itarchod shirt waists, fold at tho seam. Iron tha upper, then tho lowor side, not letting tho Iron within an Inch or two Df Iho edge; then open tho sleeve, fold with tho unlroned part In tho center of be aloovo and press carefully. Vennolse Pudding, Ftvo ouncos broad crumbs, throo ounces sultana raisins, three honplng tablespoonfuls ot sugar, threo eggs, ono ounco of almonds, crushod, two ounces chopped citron pool, ono ounco ot lump sugar, ono cupful ot milk, ono glass ot shorry, rind ot ono lomon. Four tho shorry over tho broad crumbs nnd allow It to soak tor ono hour, covered; thon add tho sultana. sugar, lemon rind, almonds and peel. Put tho lump sugar In an Iron saucepan with ono tablespoonful of water, put it on tho flro until It takes a dark coffoo color; then add tho milk, allow It to boll slowly until tho sugar Is dissolved. Ilont up tho oggs nnd add thom to the milk; strain this eus. tnrd over tho broad. Pour Into well- buttered mold, cover with buttored paper, and steam for two hours. Serve with German egg Banco. For tho sauco put Into a basin one egg, one tablespoonful of sugar, a quarter ot a pint ot sherry wtno, a trip ot lemon pool, Place the basin over a pan ot boiling water, whisk briskly for ten minutes, or until tho saucu Is quite a froth; take caro It docs not get too hot, or It will curdlo. torso at once. Delicious Dessert. Cut even slices of bread not less hnn ono day old, butter nnd stack three or four high. Heat fruit Juice eft from canned fruit or melt a glass )f Jelly, adding enough water to cover the bread which hus bean placed In a llsh deep enough that the liquid can over tho bread. Havo tho liquid hot ind lot It stand on bread until thor lughly soaked and then allowed to get cold. Turn bread out on plate and illco llko layer Ico cream. Serve with plain or whipped cream. When can. ling fruit It Is a good plan to put any turplus Julco in pint cans for this pur pose Pea Tlmbales, Theso nro Indeed novel and ex tremely delicious. Cook a can ot peas until they aro tender; then mash them through a colander and boat tho pulp to a paste. To this add two well beaten eggs, two tablespoonfuls ot melted butter, and Just onough white onion Julco, paprika, white popper and salt to season acceptably, Whon thor oughly mlxod placo In buttered ti in hale molds and bako until dono. Water Sponge Cake. Ono egg. ono-half cup sugar, one- halt teaspoon lomon Julco, threo table spoons cold wator, two-thirds cup flour with ono oven teaspoon baking powder. Uoat yolk, add sugar, and beat again; aaa lomon juico ana wa ter, then flour, lastly tha whits ot egg beaUa stilt MACAROON DESSERT DELICIOUS LITTLE CAKF IS USED IN VARIOU8 WAYS. Pounded Crumbs Most Delightful Ad dltlon to Many French Desserts Delicious Recipe for Pudding Numerous Other Waya Given. A macaroon, plain and unadorned, it such a delicious llttlo cako that many housewives will consldor it useless la bor to elabornto it further. Neverthe less, it servos as a foundation for or an addition to many dishes which seem particularly appropriate for summer dtnnors. In tho hands of tho up-to-date con focttoncr tho macaroon has been dressed up boyond recognition. Some of theso llttlo cakes aro flavored with chocolato and almond and decoratod on top with citron. Others nre fla vored with nlmonds only and fitted with n combination of candled fruits. Still others havo pink nnd whlto bon bons embedded In them or nro decor ated on top with n crown of yellow and whlto frosting, often in fancy shapo. Sometimes, too, macaroons aro pressed togther, with fancy col- orod Icings between thom. Pounded macaroon crumbs nro most dollghttul addition to a great many French dessarts, either sprlnk' led ovor th'o top or used ns n thick' entng instead ot bread-crumbs. With their crisp, almond flavor they aro distinct addition to a dossort Da. varlan croams. Ico cold custard nnd many Ico cream dlshos may bo Im provod by a sprinkling ot poundod macaroons, whllo tho popular Ico croam croquotto is mado by rolling croquotto shaped moulds ot ico cream in powdered mnenroon crumbs until thoy nro thoroughly coated and nro oxnet reproduction ot ronl croquettes, Horo Is a delicious macaroon dos sort: Whip half a cupful ot cream till stiff and sweeton with throo lovel taaspoontuls ot powdorod sugar. Kla vor with a llttlo vanllln and stir In six macaroons thnt havo boon broken Into small pieces not powdorod. This will sorvo throo persons. Pllo It Into threo shorbot glasses nnd decorate oach with Uirao or four candled chor rlcs. For nnothor macaroon dessort tako hnlt n dozon macaroons In Just baroly enough cold milk to covor thom. Fro paro a pint ot corn starch custard In a doublo boiler and add tho soaked macaroons to IL Stir it well to In sura smoothness and romovo from tho flro. Sprlnklo tho bottom ot a pretty dish with half a cupful of sugar. Four tho custard pudding Into It and sprln klo nnothor scant half cupful ot sugar ovor tho dcssorL Peel throo largo rlpo nnd finely flavored pcachos and slice thon. ovor all whllo tho pudding Is still hoL Other summor fruits mny bo usod, but tho poaches scorn to bo the bosL Properly mado this Is n de licious and refreshing swoot It should bo thoroughly chilled In tho refriger ator boforo serving. FOR THE VEGETARIAN. Dessert. A pretty desert for a veg (tarlan dlnnor may bo made In tho following mnnnor: Cook rlco In water without stirring and form It In circles on fruit plate. Fill in tho contor with (rosh strawberries and pour over all a ladloful of pineapple Juice which has been sweetened. Servo very cold, Dlcod Hoots. To throe-fourths cup- ful of cooked diced boots tako ono- fourth cupful ot bread crumbs. Placo theso In nltornnto layers In a baking dish, arranging the crumbs on top. Then pour over thom one-halt cupful of hot milk, to which has boon added ono tablespoonful of buttor, ono toa spoonful ot snlt and ono-elghth tea spoonful of popper. Uako 20 or 30 mlnutos. Vegetarian Pie. Tako any ono of tha flaked, ready cookod breakfast foods and mix with about half tho quantity ot rich cream to form a moist paste. With this lino n woll greased plo plato, molding it around tho edges as you would plo crust. Pour In a fill ing of custard, cocoanut, crenm, lemon, or apple, and bake as an ordinary nlo. Whllo tho filling Is cooking tho cereal will bako out dry and crisp, becom ing firm enough to hold tho plo whon cut. Tho Indigestible qualities of nn ordinary plo crust aro missing and a dollclous light pastry Is the result A meringue should bo placed on top In stead ot a crust. Pess With Potatoes. Thoso who havo nover tried cook ing peas with potatoes have a treat In store. When tho canned peas are used, tho potatoes also must have been previously cooked. To each can ot peas allow threo or four boiled po tatoes, according to slzo. Cut them Into small cubes and put them on to cook with tho peas, seasoning liber ally with butter, salt and pepper. Sim mor tho mixture slowly until the fla vors havo had time to blend nlcoly; then thicken by adding hlte sauco, or whtto stock to which a sufficient quantity ot flour has been added, Lemon Bread Pudding. One pint of broad crumbs wot with i cups boiling water. Let stand a llttlo while. Add hi cup sugar, grated rind ot 1 lemon, pleco butter, salt and beaten yolks of 2 eggs. Dako rather ilowly. When cold frost with frosting made ot 2 beaten eggs (whites), H cup sugar, Julco ot whole lemon. If targe, Julco ot H lomon. We do not care for this quite so sweet, but this Is tho way tho rule reads. Drown tho frosting In tho oven or not, as you llko. This can be mado with milk, but you would really not know the differ en co whon It Is dono. German Chop Suey, Two pounds hamburger, fry a nice brown, threo onions, ono-half box of noodlos, ono smajl bunch ot celery chopped up In small pieces, ono can tomatoes, salt and pepper; boll ono our. White Cake. One cup ot sugar, one-halt cup ot butter, one cup ot sweot milk, the white of four eggs, two teaspoons baking powder, two cups ot ftour or mot- Flavor with vanilla. RAISING HIGH GRADE SEEDS Crops of Sweet Corn, Garden Peas and Deans of Good Quality Always ' In Demand. Thcro is profit In raising high grnd. seed, Socd crops of sweet corn, gar den peas and beans ot good quality aro In over-Increasing domand, nnd tho r.uantlty needed yearly has becomo so largo that tho soedman is obliged to havo tno major portion of his stock grown for him by others. Within tho past fow yonrs thero has been an enormous Incrcaso In the quantity of seeds produced for com mercial purposes. This has boon duo In largo moasuro to tho development of seed growing nnd handling as a business. Thoro aro now nearly ono thousand seed firms doing business In tho United Stntcs. Ono of tho largest of theso uses biddings with nn aggre gate floor spaco of moro than 1G acres. This spaco Is much larger than was occupied by thn cntlro seed trado of tho country only fifty years ago. Tho quality also has vastly Improved. Ono of the most encournglng do volopmonts In tho growing of garden vegetables Is tho Increasing recogni tion of tho practical Importnnco ot using puro nnd uniform stocks of seed whoso Varietal characteristics dopt them to distinct local conditions nnd market requirements. Another con sideration is tho fact that the growing of seed crops of theso vcgctnblos can bo undertaken without any rndlcnl chango In farm equipment. Thoso conditions mnko this Industry well worth tho nttcntlon of tnrmors who nro locntod whero soli and climatic conditions nro favorablo lor tho best development of such seeds. However, tha rnlslng of thoso vege tables for seed crops Is not recom mended for nil clrcumstnncos, oven whon soli nnd cllmato aro suitable Tho farmer who contemplates under taking seed crop farming will do well to consldor thoroughly tho many olo ments which enter Into profits. Soeds men aro ofton nblo to placo contracts for growing seeds nt very low prlcos oven lower than that at which grain of thoso snmo spoclos can bo sold on tho mnrkoL Such a condition might bo duo to any of sovornl causes, but usually rests on nn ovcrsupply or a domand for an inforlor producL HOW TO GROW BLACKBERRIES Most Important Factor for Success Is Moist 8oll to Carry Plant Through Season. ny W. HANSON.) Tho most importnnt thing In grow- fig blackberries successfully Is a moist soli, not ono In which wator will stand, but ono rich onough In humus to hold sufficient molituro to carry tho plant through tho growing soason. I find that tho best results will bo obtained If tho blackberry bushes aro planted In tho fall, In October or No- vcrabor, setting tho smaller growing kinds 4x7 foot npnrt and tho larger varlotios 6x8 foot nparL Thorough cultivation throughout the soason will help in n matorlal degree to bed tho molsturo neccnary to por ted a good crop. Tho soli should bo cultivated very shallow, so as not to disturb tho roots ot tho plants, llroaklng the roots starts a largo number ot suckers which havo to bo cut out and de stroyed. Ulackberrles, like dewberries and raspberries, bear but ono crop on tho cano. That Is, canes which spring up ono yenr, bear tho noxt year. From threo to six canes nro suf ficient to be kopt In each hill. Tho superfluous ones must be thinned out as soon ns thoy start from the ground. Tho old canes should bo cut off soon nftor fruiting and burned. Tho new shoots must bo pinched back at the height ot two or three feet if the plants aro to support thom selves. If they aro to bo fastened to wires, tho canes mny be allowed to grow through the season and bo cut back when tied to tbe wires In tho winter or early spring. Harvesting Onion Crop. Early In Septombor when the tops begin to dlo tho onions can be pulled and laid In wind-rows. The most satis factory method is to straddle ono row and pull three at n time, laying the three rows Into ono, with the bottoms all the, same way. After thoy have thoroughly dried the tops can be easily removed either by breaking off by hand or by using a small knife or pair of sheep shears, Toppy 40 bushels a day Is a llttlo better than an average boy can do. This completes the opera tion of growing, nnd tbe next thing to think of Is selling, which will not bo difficult unless too many onion patches are started In the same neighborhood. Gasoline Engine Makes a Hit. Tbe little gasollno pumping engine is making a hit with the stock farm ers during those hot, windless days. Pumping water by band la relegated to the past, when farming was all work and no play. Grain for Chickens, Toward the close of tbe molting so son tno cnicKens snouia nave good fresh feeds of wheat or oats to supply material for maturing tbe new crop ot feathers. It does not pay to starve chickens at this period, for It requires great amount of food matorlal to make the feathers. If tbe chickens do not have enough to eat they will grow thin and weak and It will be a long time before they begin laying. Electrlo Shovel the Better. The advantages ot an electrical shovel over a steam shovel have re cently been portrayed, showing that wherever electricity Is available at moderate rates, tbe electric shovel is much to bo preferred. One of the great objections to tho steam shovel. says the Scientific American, Is the fact that tho expense ot a fireman must be paid, and the fool, as well as tbe water, havo frequently to bo cart ed tor a very long distance. Circus Horse a Valuable' Animal. After training, a good circus horse Is worth from 3,000 to 5,0vd CAP and BELLS COURTSHIP OF A DEAF MAN Wonders Why Mabel Lowered Gas Whether to Encourage or 8top His Fingered Proposal, Tho Deaf Times prints n story o two men who were seen talking on their hands on tho top of nn omnibus, Their conversation ran thus: "I want your ndvlco." "I shall bo happy to oblige you," "Well, you know, I'm in lovo with Mabel. At last I mndo up my mind to proposo to hor. Last night I mado. tho nttompL" "And sho refused youT" "That Is what I am coming to. I don't know whether she did or not. lou soo, I was somowhot embar rassed, and tho words scorned to stick on my hnnds. And thoro sho sat, as demure as a dovo. Finally my flngom stuck together, nnd I could not say n. word. Thon Mnbcl got up ond loworod tho gas." "Weiir "Well, what Is bothering mo Is this, why did Mabol lower tho gas to en courago mo nnd relievo my embarrass ment, or so thnt sho could not sco tho talk nnd so stop my proposal!" Unanswerable. Ethol had been visiting nt a neigh bor's. "I hopo you didn't tnko n second plcco of cako, Ethol T" said hor mother. "Yob, I did, mother," ropllod tha child. "You told mo novor to contra dict nnd tho lady snld 'I know you'll' havo another pleco of enko;' so what could I sayr Yonkors Statesman. His Eye for Business. Ashloy I seo that Lawyer Disc, wilt accept no client who Is not a merchant tailor. Boymour Isn't thnt a rather strango procedural Ashloy Not In reality. Illnck claims ho gots tho most buslnoss from mer chant tailors because thoy havo now eults to try every day. The Usual Way. Gladys has Jlltod young Jorktns. "ot ,wtncn "' t,r engaged sho used to say ho was tho star ot hor ex- Istonco." "Does ho carry a pistol V -I don't know. WhyT" "nocnusc If ho does Gladys hod bet tor look out that ho doesn't provo to be a shooting star." WILL HE DO ITf Private Muldoon I was absent thla mornln' nt roll-call. Sergeant Doolan Woll, me man, nlxt tolme youro abalut at roll-call bet sure and say you'ro abslnt whin you hear your name called. Handicapped. "Yes," said the man. from St, Louis. "I am very fond ot green peas, but I can't eat them." "Why not!" queried tho Chicago man who was dining at tho samo table. "Uecause," explained the other, "I can't keep 'em on my knife." "Come Across." "Do these Englishmen understand American slang?" "Somo of them do. WhyT" "My daughter Is to be married la London and tbe duke has Just cabled me to come across." "Wellt" "Does he want mo or my wad!" NOT YET, BUT SOON. The frlendt who late Deslde the sea Tripped hick and forth Bo dalnlllee Are klulnc good-bye To the foam. And packing all , Their trunks tor home; ' They'll tell of Lovely times they've had. Of flah they caught. And of how glad They were when night Came with the moon. And they could ill Outdoor! and spoon Beside the ever ' Spoony sa; ' And they'll believe All this they tell After their skretcr Sites are, well. Presence of Mind. He Our love la opposed and wa are destined to bo unhappy all ear Uvea. Let's commit suicide and dla together, " Sho AH right, darling. I coulda't Uvo without you. He How shall wo do ltt- She Don't you think Ico ereasa Jest way?
