Chapter II

5 eggs
1 cup of sugar
1 cup of flour
Grated rind of 1 lemon
2 tablespoonfuls of lemon juice _or_
1 rounding teaspoonful of baking powder

Beat the whites and yolks separately, and gradually beat the sugar into the yolks; add the lemon juice and rind and fold in the whites and flour. By this recipe the cake is good only when the ingredients are put together properly. Beating and folding are the motions needed. One not understanding how to mix a _true_ sponge cake should omit the lemon juice and use the baking powder. The recipe for Swedish sponge cake, frequently given in these pages, makes a good cake for a jelly roll.

* * * * *

QUERY 1627.--"Recipe for Currants, Bar-le-duc."

Bar-le-Duc Currants

The preserve known by the above caption can be made at home, but, as the process of removing the seeds from the currants is tedious, most people prefer buying to making this preserve. We have had good success with the following recipe: Take selected currants of large size, one by one, and with tiny embroidery scissors carefully cut the skin on one side, making a slit one-fourth an inch or less in length. Through this with a sharp needle remove the seeds, one at a time, to preserve the shape of the currant. Take the weight of the currants in strained honey, and when hot add the currants. Let simmer two or three minutes, then seal as jelly. If the juice of the currants liquefy the honey too much, carefully skim out the currants and reduce the syrup at a gentle simmer to the desired consistency, then replace the currants and store as above.

The above recipe gives a confection equal to that put up in France. The following recipe, which entails less work, gives a nice preserve.

Currants, Bar-le-Duc

Get the largest size currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some ordinary currants and bruise them while warm until you have a pint of juice. Put half a cup of this into a porcelain kettle and add three pounds of sugar. Bring slowly to a boil and skim very carefully. After boiling five minutes drop in very carefully one pound of the large currants and let simmer four minutes. Take them out without breaking them, and boil the syrup down five minutes, or longer if not very thick; as the currants are sometimes less juicy than at others, a few minutes more will be needed at one time than another. When thick, skim well and strain through a hot cloth over the fruit. Put into little jelly glasses and when cold cover as in jelly making.

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* * * * *

QUERY 1628.--"Recipe for Preserving and Crystallizing Ginger Root."

Preserving Ginger Root

Purchase the "stem" ginger. Take the weight of the ginger in sugar. Cover the ginger with boiling water and let cook rapidly till very tender. Dissolve the sugar in some of the water in which the ginger was cooked. Use about one-fourth as much water as sugar. Let cook to a thin syrup; skim, then put in the ginger and let simmer very slowly till the syrup is nearly absorbed, then cook more quickly, stirring meanwhile to cause the sugar to grain until the ginger is well glazed. Or, remove the ginger from the syrup, when it has absorbed a sufficient quantity, drain, cut in strips and roll in granulated sugar. A third method gives good results, but for lack of proper appliances is not used by amateurs.

* * * * *

QUERY 1629.--"Recipe for Mexican Tamale. Also give the number of this magazine in which a recipe for Cheese Custard was given."

Mexican Tamales

Have a chicken cooked tender in boiling water to cover; remove the meat and chop it fine; return the bones to the broth. From fresh corn husks select a wide leaf of husk for each tamale, or use dry husks steamed until pliable. Remove and discard the seeds from a dozen red chili peppers and chop the pods very fine; peel six large tomatoes and squeeze the seeds from them. Mix the tomato and pepper and let simmer twenty minutes, or until well reduced. Stir enough of the hot chicken liquor into three cups of corn meal to thoroughly moisten it, then let it stand half an hour. When everything is ready, mix the tomato and pepper with the chicken, adding a teaspoonful or more of salt as is needed to season. Salt should also be added to the corn meal, if the broth in which it was mixed had not been seasoned. Put a layer of corn meal into the corn husk and on this put two tablespoonfuls of the chicken and tomato mixture. Let the chicken come nearly to the ends of the corn meal, and the corn meal well up to the ends of the husk. Keeping the husk between the fingers and the meal, fold the meal over the chicken, from each side, to enclose the chicken completely; roll the husks over the whole, turn up the ends and tie them securely, using narrow strips torn from the husks for the purpose. Put the tamales on the top of the bones in the chicken broth, taking care that the bones keep them well out of the broth. Cover closely and let simmer one hour. Serve hot.

Cheese Custard

The recipe for Cheese Custard was given on page 286, and the illustration of the same, on page 285 of the January, 1910, issue of the magazine.

* * * * *

QUERY 1630.--"Recipes for a 'Saltine' or Salted Cracker, a Soda Cracker and Rum Omelette."

Recipes for Crackers

We are unable to supply proper recipes for making crackers.

Rum Omelet

3 eggs
1½ tablespoonfuls of sugar
¼ a teaspoonful of salt
2 tablespoonfuls of lemon juice or water
2 tablespoonfuls of butter
¼ a cup of rum

Beat the eggs without separating till a full spoonful can be taken up; add sugar, salt and liquid and mix thoroughly. Melt the butter in the hot omelet pan, turn in the egg mixture, shake the pan till the omelet is cooked, roll and turn upon a hot platter; pour over the rum, light it and send to the table, at once, while it is burning. Roll the omelet when it is a little underdone.

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* * * * *

QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and Maple-Walnut Sundae."

Lady Baltimore Cake

1 cup of butter
2 cups of sugar
3½ cups of flour
2 (level) teaspoonfuls of baking powder
1 cup of milk
1 teaspoonful of rose water
Whites of 6 eggs

Filling and Frosting

3 cups of sugar
1 cup of water
3 whites of eggs
1 cup of chopped raisins
1 cup of chopped nut meats
5 figs

Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, adding the fruit and nuts at the last.

Peanut Cookies

¼ a cup of butter (scant)
½ a cup of sugar
2 tablespoonfuls of milk
1 egg
1 cup of flour
¼ a teaspoonful of salt
2 teaspoonfuls of baking powder
¾ a cup of peanuts

Mix in the usual manner; add the egg, beaten without separating the white from the yolk. Reserve a few whole halves of nuts to garnish the tops of the cookies, and add the rest, pounded fine, at the last. Drop in a buttered tin, a teaspoonful in a place, and some distance apart. The recipe makes two dozen cookies.

Maple-Walnut Sundae

Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of maple syrup into a glass cup; in this dispose a ball or cone of the ice cream, pour on one or two tablespoonfuls of maple syrup and sprinkle with nut meats, chopped rather coarse. Pecans or English walnuts are generally used. Butternuts are also good for this purpose.

* * * * *

QUERY 1632.--"Recipe for the rice cooked with tomatoes, cheese, peppers and bacon given in the 'Menus for a Week in May,' in this magazine."

Rice with Bacon and Tomatoes

Parboil three-fourths a cup of rice in cold water, drain on a sieve, rinse with cold water and drain again. Cut three or four thin slices of bacon into half-inch pieces and cook until crisp and light colored. Add the blanched rice to the bits of bacon. In the fat cook half a green or red pepper, cut in shreds, until softened and yellowed, then add the pepper and fat to the rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.

* * * * *

QUERY 1633.--"Recipe for Peach Cordial, and Angel Cake containing cornstarch."

Peach Cordial

Mash ripe or nearly ripe peaches to a pulp. To eight pounds of pulp allow one quart of water. Let the whole be heated to the boiling point, then press out the juice. To each gallon of juice add two pounds of loaf sugar. Let stand until it has fermented and when clear bottle and seal.

Angel Cake with Cornstarch

1 cup of whites of eggs
1 cup of sugar
¾ a cup of flour
¼ a cup of cornstarch
½ a teaspoonful of cream of tartar
1 teaspoonful of vanilla extract

Beat the white of eggs till foamy; add the cream of tartar and beat until dry; beat in the sugar gradually; add the extract, then fold in the flour and cornstarch, sifted together. Bake in an unbuttered tube pan. It will take from thirty to fifty minutes according to the size of the pan.

Squire's Luncheon Tongue

With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices. Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels sprouts, Swiss chard, green corn, string or shell beans. To the cooked vegetables add butter and a palatable seasoning of salt and pepper. For a more hearty dish serve the vegetables with a cream sauce; if a still more elaborate dish appeals to you, cover the creamed vegetable with cracker crumbs mixed with melted butter and let stand in the oven until the crumbs are nicely browned. When a cold dish is desirable, serve the tongue with any of the above vegetables dressed as a salad. Any variety of salad dressing may be used, but with spinach, sauce tartare is particularly good. Press the spinach while hot into molds; when cold and firm unmold each shape on a slice of tongue and dispose the sauce above or around the spinach. To make sauce tartare, add to a cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped capers, olives, parsley and cucumber pickles. French dressing--oil, vinegar, salt and pepper--suffice for lettuce and tomatoes served with the tongue, though mayonnaise or a boiled dressing made without oil are to be commended with tomatoes, thus served. A slice or two of the tongue chopped fine is a good ingredient with onion, bread crumbs and such seasonings as are available for stuffed tomatoes.

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SQUIRE'S LUNCHEON TONGUE

¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for sandwiches and as a cold meat, and is also fine for salads, or in any way in which a tongue is used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues are covered with a jelly, which, when it congeals, serves to bind the meat into one piece. Put up in this form it is easy to slice thin, or, the tongues can be served whole if desired. ¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the tongues are whole and the jelly keeps them fresh and retains their delicious flavor, possible in no other way. ¶ These goods being sold within a short time after being cooked and packed, they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any quantity, from one slice to a whole pan, can be purchased.

JOHN P. SQUIRE & CO., BOSTON, MASS.

_Visitors are always welcome at our plant and restaurant in Cambridge_

* * * * *

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* * * * *

The Father

A Story by Björnson

[This dramatic little tale by the late Björnstjerne Björnson
is so simply told that it seems almost destitute of art,
which is to say its art is of the highest kind, for the art
of simplicity, as every writer knows, is the hardest to
achieve. It was translated into English a few weeks ago, for
the first time, for the Boston _Transcript_, from which we
reprint it.]

The man about whom this story is told was the mightiest in his parish. His name was Thord Overaas. He stood one day in the pastor's study, tall and serious. "I have been given a son," he said, "and wish to have him christened."

"What shall he be called?"

"Finn, after my father."

"And the sponsors?"

They were named, and were the best men and women in the community of the father's family.

"Is there anything further?" asked the minister, looking up.

The peasant hesitated a little. "I prefer to have him christened alone," he said.

"That is, on a week day?"

"On next Saturday, twelve, noon."

"Is there anything further?" asked the pastor.

"There is nothing further."

The peasant fumbled his cap, as if he were about to go. Then the pastor rose.

"This much further," he said, and walked over to Thord, took his hand and looked him in the eyes. "God grant that the child may be a blessing to you."

Sixteen years after that day Thord stood again in the pastor's study.

"You carry the years well, Thord," said the minister, seeing no change in him.

"Neither have I any cares," answered Thord.

To this the pastor remained silent, but after a while he asked:

"What is your errand this evening?"

"This evening I come to see about my son, who is to be confirmed tomorrow."

"He is a bright boy."

"I did not wish to pay the pastor before I knew what number he is to have on the floor."

"He shall stand number 1."

"So I heard--and here is ten dollars for the pastor."

"Is there anything further?" asked the minister looking up at Thord.

"There is nothing further." Thord went away.

Again eight years passed, then a noise was heard one day outside the pastor's study, for many men came and Thord first. The pastor looked up and recognized him: "You come strong in numbers this evening."

"I wish to ask to have the banns pronounced for my son; he is to be married to Karen Storliden, daughter of Gudmund, who stands here."

"She is the richest girl in the parish."

"They say so," answered the peasant, smoothing back his hair with one hand.

The minister sat for a time as if in thought. He said nothing, but registered the names in his books and the men signed accordingly.

Thord laid three dollars on the table.

"I should have only one," said the pastor.

"I know it, too, but he is my only child--I wish to do well by you." The pastor took the money. "It is the third time now you stand here in behalf of your son, Thord."

"But now I am through with him," said Thord. He folded his pocketbook together, said good-by and went. The men followed slowly after.

A fortnight after that day the father and son rowed in calm weather across the water to Storliden to confer about the wedding. "This board does not lie securely under me," said the son, and got up to lay it aright. Just then the plank on which he stood slipped; he threw out his arms, gave a cry and fell in the water. "Take hold of the oar!" called the father, rising and holding it toward him. But when the son had made a few strokes he stiffened. "Wait a little!" cried the father, and rowed nearer. Then the son turned over backwards, gave a long look at the father--and sank.

Thord would not believe it. He held the boat still and stared at the spot where his son had sunk down as if he were to come up again. Some bubbles rose to the surface, then a few more, then just one large one that burst--and the sea lay again like a mirror.

For three days and three nights they saw the father rowing about that spot without food or sleep; he was searching for his son. On the third day in the morning he found him, and came carrying him up over the hills to his farm.

A year perhaps had passed since that day. Then the pastor, late one autumn evening, heard something in the hallway outside his door fumbling cautiously for the latch. The minister opened the door and in stepped a tall, bent man, thin and white-haired. The minister looked long at him before he recognized him; it was Thord.

"Do you come so late?" said the pastor and stood still before him.

"O, yes, I come late," said Thord, seating himself.

The pastor also sat down as if waiting. There was a long silence, then Thord said: "I have something with me that I wish to give to the poor; it shall be in the form of a legacy and carry my son's name." He got up, laid money on the table and sat down again.

The pastor counted the money. "That is a great deal," he said.

"It is half of my farm; I sold it today."

The minister remained sitting a long time in silence; finally he asked gently, "What are you now going to do, Thord?"

"Something better."

They sat for a time, Thord with his eyes upon the floor, and the pastor with his eyes upon Thord. Finally the pastor said slowly: "Now I believe your son has finally become a blessing to you."

"Yes, now I also think so myself," said Thord.

He looked up and two tears rolled heavily down over his face.--_Current Literature._

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* * * * *

The Secret of It

"Rita"--so Mrs. Desmond Humphreys, the English novelist, is called--was condemning in New York the frequency of divorce in America.

"You Americans," she said, "don't seem to possess the secret of matrimonial happiness. Perhaps you might take a lesson from a city clerk I heard of recently.

"A friend of this clerk's, after visiting him at his home, said: 'Excuse me, Will, but how do you manage, on your small salary, to have such well cooked and delicious meals?'

"'The secret is simple,' Will replied; 'every day I kiss the cook and do all I can to please her and make her happy.'

"'But doesn't your wife object?' the other asked.

"'Dear no--she's the cook,' was the reply."

* * * * *

One fall Farmer True sold a large part of his hay in order to buy some new green blinds for his house and a smart kitchen clock. The neighbors heartily disapproved. Spring came, and with it the downfall of his pride, for alas! he had not hay enough to feed his cattle until they should be turned out to grass. Thereupon he humbly sought a neighbor, and asked him if he had any hay to lend. "Well," said the neighbor, deliberately, stroking his chin, "I dunno's I've got any hay to lend, an' I dunno's I've got any to sell. Why don't ye drive yer cattle up an' let 'em look at yer green blinds an' hear yer clock strike?" But he sold him some just the same.

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Just ask your grocer for SUN PASTE. Insist upon it.

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* * * * *

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* * * * *

How to Utilize Bacon Grease

Bacon grease is the best available medium for frying. It is the most toothsome and the purest. Contrast the clean lines and flavor of bacon grease with the insipid, ghastly-looking product known as lard, made from who knows what. Pure leaf lard is rare, and even at its best the rich, tempting savor of bacon is vastly preferable.

Bacon, properly prepared for those who do not engage in heavy manual labor and therefore do not need much of the rich heat producing fat, should be fried to a crisp, until it is to all intents entirely lean. Then it is a dish fit for gods, and for mortals who know what is good. Then there is left the grease, golden brown and delicious. Now the usefulness of bacon only begins.

Hear this! From one pound of breakfast bacon you get one pint of precious bacon grease.

What do with it? That's easy.

Fry eggs in it. You will never again use lard. Even butter is inferior to it.

Season boiled string beans with it. It is a substitute for cooking bacon with them. Two or three tablespoonfuls will give the proper flavor. Use the bacon fat in place of butter or lard.

* * * * *

On a festive occasion Mr. Jones, who is by nature courtesy itself, complimented a middle-aged lady upon her dress, the upper part of which was of black lace. "Nothing," said he, "to my mind is so becoming as black and yellow." "Yellow!" she cried. "Oh, good gracious! That's not my dress, that's _me_!"--_James Payn, in the Independent._

* * * * *

Cardinal Manning visited a Liverpool convent, where an Irishwoman was cook. She begged his blessing, and, when it was given, looked up at his frail figure, and exclaimed, "May the Lord preserve your eminence, and oh, may he forgive your cook!"

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* * * * *

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_Is the Milk of Sweet Green Corn, Preserved in Cans When Corn
is at its Best_

--_Nothing_ makes such delicious puddings, fritters, griddle cakes and soups. Now--to associate Kornlet in your mind with summer green corn--procure nine full ears, the best the market affords; score and press the _milk_ from the kernels as completely as possible. This will be equivalent to one can of Kornlet and may be used successfully for all the dishes we have mentioned. After that, simply remember that when green corn is out of season you can have these same delicious dishes by using Kornlet in the same recipes.

Book of recipes sent free for your grocer's name. During the green corn season, nine ears of corn take the place of one can of Kornlet.

=The Haserot Canneries Co.
Cleveland, Ohio, U.S.A.=

* * * * *

[Illustrated Advertisement]

THE KETTLE SPOON HOLDER
MADE OF
ALUMINUM

ALWAYS USEFUL BUT ESPECIALLY
CONVENIENT DURING THE
PRESERVING SEASON

AGENTS
WANTED

AT STORES
OR
BY MAIL
10¢

THE BARNARD CO. DEPT. 60
BOSTON, MASS.

* * * * *

[Advertisement]

SHELLED NUTS CHOCOLATES

and other supplies for =Home Candy Making= and table use can be bought in small lots at reasonable prices. These goods are all first-class and guaranteed. =Send for Price List.=

ADDRESS
WARD SHELLED NUT CO.
P.O. Box 3506, Boston, Massachusetts

* * * * *

[Illustrated Advertisement]

SAMPLE FREE
KITCHEN BOUQUET

GIVES
A DELICIOUS
FLAVOR AND
RICH COLOR
TO SOUPS,
SAUCES,
GRAVIES,
ETC.

Used by Leading Chefs and Eminent Teachers of Cookery.
=THE PALISADE MFG. CO. 353 CLINTON AVE. WEST HOBOKEN, N.J=.

* * * * *

The Evening Game

When daddy holds me on his knee
A-playin' Creep-er-Mouse,
He walks his fingers up my legs,
An' all around my blouse,
Nen drives the mouse into its house
In underneaf my chin,
An' I des laugh an' laugh an' laugh--
An' nen say, "Do it agin!"

It's dretful when he's climbin' up,
It makes me shiver some,
But I des double up my fists
An' watch the old mouse come;
It's worser, heaps, when in he creeps
Up underneaf my chin.
I laugh till daddy has to stop--
Nen I say, "Do it agin!"
--_Woman's Home Companion._

* * * * *

One of the latest kitchen novelties is a spoon holder, which hangs on the inside of any preserving kettle and holds the stirring spoon when not in use. They are made of aluminum and will not rust.

By using one, you dispense with saucer, cup or plate to hold the spoon, and the spoon is always ready for use and always where it is to be used. After you have once used this little article you would not part with it for five times its cost.

* * * * *

Grape Juice

The finest grape juice is obtained by pressing the grapes without boiling. After all juice has been extracted by the _Yale Fruit Press_, place pulp in kettle, bring to a boiling point, then continue pressing operation. This latter will yield a darker colored juice and not so delicate in flavor as the juice extracted by the cold process. In bottling or canning do not mix, but put up separately. Cold process juice must be heated to the boiling point before it is bottled.

[Illustrated Advertisement]

FOR THE BRIDE
and Those Who Have
Been Brides

Moth-Proof Red Cedar Chifforobe
Examine it--on 15 days' approval

¶ The honest craftsmanship of old Colonial days is reflected in our work. This beautiful chifforobe (chiffonier and wardrobe combined) is built of genuine Southern Red Cedar--the only absolutely moth-proof wood. Within its air-tight doors your furs, fine clothing and hats are absolutely safe from moths, dust and dampness. Piedmont Chests save storage charges.

Sold direct to the home, all jobbers' and retailers' profits saved, to the benefit of the purchaser. Practically our only sales expense is advertising to tell you about these chests. We prepay freight east of the Mississippi River--also return transportation charges if chests are not satisfactory.

Write today for our beautiful catalog showing many designs of Red Cedar Chests, Highboys, Lowboys and Chifforobes at prices that will interest you.

Piedmont Red Cedar Chest Co., Dept. 31, Statesville, N.C.

* * * * *

[Advertisement]

LADY WANTED

To introduce our very complete Fall line of beautiful wool suitings, wash fabrics, fancy waistings, silks, hdkfs, petticoats, etc. Up to date N.Y. City Patterns. Finest line on the market. Dealing direct with the mills you will find our prices low. If others can make $10.00 to $30.00 weekly, you can also. Samples, full instructions in neat sample case, shipped express prepaid. No money required. Exclusive territory. Write for particulars. Be first to apply. =STANDARD DRESS GOODS COMPANY, Dept. 685, BINGHAMTON, N.Y.=

* * * * *

[Illustrated Advertisement]

START A MILLINERY
BUSINESS
For $50.00 or $100.00

=Here's an opportunity to establish yourself in a paying Millinery Business of your own.= Ours is one of the largest =WHOLESALE MILLINERY= houses in the world. One of the most successful branches of this immense concern is selling Millinery stocks. We will sell you a complete stock of the latest city styles in Ladies', Misses' and Children's Hats for $50.00, or a larger line for $100.00.

YOU DO NOT NEED A TRIMMER; ALL THE HATS ARE COMPLETELY
TRIMMED AND READY TO WEAR.

=Millinery pays a BIG profit.= If you can invest $50.00 or $100.00 now, you will be able to turn over your investment many times a season. After you start =YOUR= business, we will send you illustrated catalogues, booklets, etc., thus keeping you posted on the new styles. =Thousands of successful men and women have started in business with one of our stocks. Many of them, not wanting to start in a separate store, rented space in a general store that did not handle millinery.=

=Now is the time to prepare to start.= Write immediately for itemized list No. 40. It tells what our $50.00 and $100.00 Fall and Winter stocks consist of, gives our terms, etc. A postal will bring it. =No goods sold at retail. We sell only to those buying to sell again at a profit.=

Chicago Mercantile Co.
106-108-110-112 Wabash Ave., CHICAGO

* * * * *

[Illustrated Advertisement]

_1847_ ROGERS BROS.
X S
TRIPLE

"_Silver Plate that Wears_"

Charter Oak Pattern

The famous trade mark "_1847_ ROGERS BROS." on spoons, forks, knives, etc., guarantees the _heaviest_ triple plate. Send for catalogue "U 8."

MERIDEN BRITANNIA CO.,
(International Silver Co., Successor)

New York Chicago MERIDEN, CONN. San Francisco

* * * * *

[Illustrated Advertisement]

YALE
FRUIT PRESS

The best, most practical and durable press on the market. Unequaled for making

=Jellies, Jams, Cider, Grape Juice, Sausage, Lard and hundreds of other things.=

Every home should have one. Saves time, labor and trouble and soon pays for itself.

The Yale Fruit Press is easily used and easily cleaned. Clamps to any table or handy place. Place cotton bag filled with material in colander, fix beam in position, attach crank to wheel and every pound pulled on same exerts 48 pounds pressure on contents.

Made of steel and iron, plated. Four quart size, price only =$3.95=

If your dealer will not supply you, do not accept a substitute, but order direct of us. =Sold on 10 Days' Trial. Money back if not satisfied.=

Write today for =FREE= booklet--"Aunt Sally's Best Recipes"--of interest to every housewife. Also gives full description and prices of Yale Fruit Presses.

VICTOR M. GRAB & CO.
_Patentees and Sole Manufacturers,_
1162 Ashland Block, Chicago, Illinois

* * * * *

[Illustrated Advertisement]

These trade-mark crisscross lines on every package

CRESCO FLOUR
For
DYSPEPTICS

SPECIAL DIETETIC FLOUR
K. C. WHOLE WHEAT FLOUR

Unlike all other goods. Ask grocers. For book of sample, write

FARWELL & RHINES, WATERTOWN, N.Y., U.S.A.

* * * * *

[Illustrated Advertisement]

FLEISCHMANN'S
COMPRESSED YEAST
HAS NO EQUAL

* * * * *

[Illustrated Advertisement]

BEST
BY
TEST

USE
SAUER'S
FLAVORING
EXTRACTS

10¢ AND 25¢

* * * * *

One of the greatest aids and "step-savers" for the woman who does her own work is a "Wheel-Tray."

Its cost represents not more than you'd have to pay a domestic for two or three weeks.

The advantage of _this_ helper is that it is always ready, never wants "an evening off," never argues, never sulks and is always "Bridget on the spot," if we may be permitted this adaptation of the well-known phrase.

Ten dollars for the Wheel-Tray will save you hundreds of dollars' worth of labor, worry and time. Those who have used it say they cannot now get along without it.

It will last for years, has no breakable or intricate parts and glides about like a silent, well-trained butler.

In addition to its help in kitchen and dining-room, some use it sweeping days, taking the small articles out of a room before sweeping. It saves many steps in one home in distributing the freshly-ironed clothes to their respective bureau drawers.

Blackberry Muffins

1 cup blackberries
1 cup warm milk
1 cake Fleischmann's
Yeast
2 cups sifted flour
2 tablespoonfuls
granulated sugar
1 tablespoonful butter
¼ teaspoonful salt
1 well-beaten egg

Have milk lukewarm, dissolve yeast into it; then add sugar, butter, salt, egg well beaten; add flour gradually and beat thoroughly; cover; set aside to rise for one and one-half hours. Then stir in very lightly the cup of berries and put in well-greased muffin tins. Let rise for twenty minutes. Bake twenty minutes in a moderate oven. This makes one dozen. Takes about two and one-half hours. Should be eaten hot and are very delicious.

[Illustrated Advertisement]

HUB RANGES

A STUDY OF
THIS CUT, OUR
"SILENT SALESMAN,"

Gives a very comprehensive idea of the many fine features Hub Ranges possess.

A valuable feature not shown on cut is =The Hub Improved Sheet Flue.= It carries heat directly under all six covers--making them all available for cooking purposes; then, around five sides of the oven--making it much more evenly and economically heated. All =Hub= Ranges made with or without gas attachments.

_Send for "Range Talk No. 3"_

Smith & Anthony Company
52-54 Union St., Boston, Mass.

Sold by the best dealers everywhere

* * * * *

[Illustrated Advertisement]

Salads, Sandwiches and Chafing-dish Dainties
By Mrs. JANET MCKENZIE HILL, Editor The Boston Cooking-School
Magazine

_A New and Revised Edition.
Profusely Illustrated._

230 pages. Price, $1.50

Salads and chafing-dish dainties are destined to receive in the future more attention from the progressive housekeeper than has as yet been accorded to them. In the past their composition and consumption has been left chiefly to that portion of the community "who cook to please themselves." But since women have become anxious to compete with men in every walk of life, they, too, are desirous to become adepts in tossing up an appetizing salad or in stirring a creamy rarebit. The author has aimed to make it the most practical and reliable treatise on these fascinating branches of the culinary art that has yet been published. Due attention has been given to the a b c of the subjects, and great care exercised to meet the actual needs of those who wish to cultivate a taste for palatable and wholesome dishes, or to cater to the vagaries of the most capricious appetites. The illustrations are designed to accentuate, or make plain, a few of the artistic effects that may be produced by various groupings or combinations of simple and inexpensive materials.

We will mail "Salads, Sandwiches and Chafing-Dish Dainties,"
postpaid, on receipt of price, $1.50, or as a premium for
three new yearly subscriptions to the magazine.

THE BOSTON COOKING-SCHOOL MAGAZINE CO.
BOSTON, MASS.

* * * * *

[Advertisement]

MADAM A. CRAYL'S
Success
Correspondence
School for
Women

A school of 130 occupations for women. Unfailing opportunities for money making. =Special courses in stay-at-home-and-make-money occupations.= Learn by mail how to increase your income $10 to $100 a week. Book, "How Women May Earn a Living, 119 Ways," presented each pupil. Total expense for Course, covering 90 days, only $5. Terms in advance.

=If in One Week You Are Dissatisfied
Your Money Refunded=

_Enroll today. Send stamp for particulars. Address_
Madam A. Crayl's Success Correspondence School for Women
P.O. Box 1412, Springfield, Mass.

* * * * *

[Illustrated Advertisement]

Housewives should have this great Stepsaver in serving meals. One trip with Wheel Tray sets table. Another completely clears it. This table on wheels moves easily anywhere you want it. Height 31 in. Removable oval trays, 23 in, by 28 in. and 21 in. by 26 in., extra heavy steel. 8 in. rubber tire wheels. Gloss black japan finish. Price =$10=, express prepaid. =$12= to Pacific Coast. Write for circular and learn its convenience.

Wheel-Tray Co., 435 G West 61st Place, Chicago

* * * * *

[Illustrated Advertisement]

Quilted
Mattress Pads

THREE SCORE and TEN YEARS is a long life, yet about one-third of it is spent in bed. Then why not make your bed as comfortable as it can be made?

Quilted Mattress Pads

will not only make it comfortable, but as they are spread over the mattress, they will protect it, and will keep your bed or baby's crib in a perfect sanitary condition.

"None genuine without Trade Mark."

Quilted Mattress Pads

wash perfectly, and are as good as new after laundering.

They are sold in all sizes by dry goods dealers

EXCELSIOR QUILTING CO.
15 Laight St., NEW YORK

* * * * *

[Illustrated Advertisement]

TANGLEFOOT, the Original Fly Paper

FOR 25 YEARS THE STANDARD IN QUALITY. ALL OTHERS ARE IMITATIONS.

* * * * *

Important Legal Decision

The Liebig's Extract of Meat Company of London, makers of the celebrated Liebig's Extract of Meat, has gained an important victory in its suit against the Liebig Extract Company of Hudson and Thomas streets, New York City, by the decision recently handed down of the United States Circuit Court of Appeals for the Second Circuit.

The principal issue was as to the right of the Liebig Company of London to exclusive ownership in the name "_Liebig_," and the Appellate Court has now given a decision, with heavy costs against the Liebig Extract Company of New York, and enjoins that company from using the word "_Liebig_" in connection with the sale of extract of meat. Since this decision is final and not subject to further appeal, it should mark the end of infringements on the original and genuine Liebig Extract of Meat made by Liebig's Extract of Meat Company of London, under rights acquired from the eminent Baron Justus von Liebig, whose facsimile signature "J. v. Liebig," in blue, is a prominent feature of the package.

* * * * *

A negro, says Mr. Thomas Kane in the _Interior_, was pressed to tell why he had left the Methodists and joined the Episcopal Church. "Why did you do it?" was the question. "Well," he replied, "we is moh oddehly; we has moh style." "Yes, but what do you do?" "Well, fo' one thing, we has responsible readin's." "Well, what else?" "Well, we has Roman candles on de alteh, and den we buhn insec' powdeh."

[Illustrated Advertisement]

"PLAYBALL"
Business is "play" with a breakfast of

E-C
the dainty, delicious
Corn Flakes
(Toasted)
"The Best After All"

* * * * *

[Illustrated Advertisement]

HOYT'S
GLUTEN BISCUIT CRISPS

MADE FROM
GUM GLUTEN

THE MOST DELICATE GLUTEN PRODUCT MADE
RECOMMENDED FOR PROTEIN DIET AND FOR INFANT FEEDING

SAMPLE MAILED FREE

THE PURE GLUTEN FOOD CO., 90 WEST BROADWAY
NEW YORK

* * * * *

[Illustrated Advertisement]

F. A. WALKER
& CO.

Moulds
Fancy Cutters
Novelties for
Cooking

83-85 CORNHILL
SCOLLAY SQUARE
BOSTON

* * * * *

[Illustrated Advertisement]

How French Women
Develop Their Bust

First Opportunity Ever Given to the Ladies of America to Profit by the Mdme. DuBarrie Positive French Method of Bust Development.

Many women believe that the bust cannot be developed or brought back to its former vigorous condition. Thousands of women have vainly used massage, electricity, pump instruments, creams, ointments, general tonics, constitutional treatments, exercises and other methods without results.

Any Woman May Now Develop Her Bust

Mdme. DuBarrie will explain to any woman the plain truth in regard to bust development, the reason for failure and the way to success. The =Mdme. DuBarrie Positive French Method= is different from anything else ever brought before American women. By this method any lady--young, middle aged or elderly--may develop her bust from =2 to 8 inches in 30 days=, and see definite results in 3 to 5 days, no matter what the cause of the lack of development. It is based on scientific facts, absolutely safe and lasting. _For complete illustrated information, sent sealed secure from observation, send your name and address, with a two-cent stamp. Communications strictly confidential._

Mdme. DuBarrie
1934 Quinlin Building, Chicago, Illinois

* * * * *

[Illustrated Advertisement]

The Best Premium Offer We Ever Made

Every One Who Has Received One of These Chafing Dishes Has
Been Delighted With It,

and surprised how easily the necessary subscriptions were secured. Have you obtained one yet? If not, start today to get the subscriptions, and within three or four days you will be enjoying the dish.

This Chafer is a full-size, three-pint, nickel dish, with all the latest improvements, including handles on the hot water pan. It is the dish that sells for $5.00.

We will send this chafing-dish, as premium, to any present subscriber who sends us six (6) NEW yearly subscriptions at $1.00 each. The express charges are to be paid by the receiver.

ADDRESS
THE BOSTON COOKING-SCHOOL MAGAZINE CO., BOSTON, MASS.

* * * * *

[Illustrated Advertisement]

THE MOST POPULAR PREMIUMS WE EVER OFFERED
Have Been
THE INDIVIDUAL MOULDS

To any present subscriber who will send us TWO NEW yearly subscriptions, at $1 each, we will send, postpaid, as premium, =either= a set of eight aluminum _timbale_ moulds, fancy shapes (make your own selections), =or= a set of six _patent charlotte russe moulds_.

=Patent Charlotte Russe Moulds= can be used not only in making charlotte russe, but for many other dishes. You can use them for timbales. You can mould jellies in them. You can bake cakes in them. Wherever individual moulds are called for, you can use these.

The moulds we offer are made by a patent process. They have no seams, no joints, no solder. They are as near perfection as can be had. They retail at from $3 to $3.50 a dozen.

=The Timbale Moulds= are made of aluminum and are without seams. They can be used for countless things:

Timbales of chicken, ham, peas, corn, etc. Moulding individual fruit jellies. Moulding meats and salads in aspic jelly. For eggs Parisienne, fruit sponges, etc.

ADDRESS ALL ORDERS TO
THE BOSTON COOKING SCHOOL MAGAZINE, Boston, Mass.

* * * * *

[Illustrated Advertisement]

THE KETTLE SPOON HOLDER
MADE OF ALUMINUM

AGENTS WANTED

ALWAYS USEFUL BUT ESPECIALLY
CONVENIENT DURING THE
PRESERVING SEASON

THE BARNARD CO. DEPT. 60
BOSTON, MASS.

AT STORES
OR
BY MAIL
10¢

* * * * *

[Illustrated Advertisement]

75c.
for
10c.

=THE MAGAZINE THAT DARES=

to print the news that's vital to human advancement. An absolutely =fearless= monthly, the exponent of constructive reform for the betterment of all. You never have seen such unless you know =THE TWENTIETH CENTURY MAGAZINE=. The editor is =B. O. Flower=, founder of The Arena. Among the contributors are =Edwin Markham=, =Lincoln Steffens=, =David Graham Phillips=, =Hamlin Garland=, =Prof. Charles Zueblin=, =Charles E. Russell=, =Brand Whitlock= and =Carl S. Vrooman=. You should see this new periodical. It is beautifully illustrated and handsomely printed. It entertains and illuminates. One copy will convince you that =there is no other magazine of equal strength in America=, but to clinch your interest in the glorious work that Mr. Flower is leading, =we will send you three sample issues, postpaid, all for only 10c=. Get this intellectual stimulus and literary treat and realize there is a =new force= in the magazine field. We'll refund your remittance without question if you say we have exaggerated the value of this great monthly.

THE TWENTIETH CENTURY CO., 66 Park Sq., Boston, Mass.

* * * * *

[Illustrated Advertisement]

THE HOME IRONING MACHINE

Made for gas or gasoline heat. It will iron all flat clothes, such as sheets, towels, etc., better than you can with a flatiron. Compared with the flatiron--

Saves Time

It will save you four-fifths of the time it will take you with the flatiron.

Saves Work

It makes your ironing easier and the time shorter.

Saves Money

The heat costs you only one cent an hour and you burn fuel only one-fifth as long.

Saves Clothes

The "Home" is much easier on the clothes and does not scorch them.

LIGHT----SIMPLE----INEXPENSIVE

Our booklet "Clean Linen" will tell you more about it. Send for it today, it is free.

HOME IRONING MACHINE
254 R. Madison St., Chicago, Ill.

* * * * *

[Illustrated Advertisement]

A NECESSITY IN EVERY KITCHEN

American Kitchen Friend

All made of the finest quality Crucible Steel, carefully tempered, ground and polished, by the latest improved process. Every handle fastened with a heavy brass rivet. Handles are hardwood, rubberoid finish, mounted with nickel-plated ferrules.

Wrought Steel Rack, enameled in black, and when attached to wall has space suitable for dish covers, trays, cooking magazines, etc., etc. An outfit that should be in every up-to-date and economical housewife's kitchen. This is a first-class article in every particular.

Set consists of extra heavy and large, hardened and tempered Steel Cleaver, Cook Fork, Paring Knife, Butcher Knife, Serrated Edged Bread Knife, Cake Knife, Emery Steel, Perforated Griddle Cake Turner, and Slotted Mixing Spoon.

=OUR OFFER:= To any Present subscriber who will send us THREE NEW Yearly subscribers, with the $3.00 therefor, we will send, as premium for securing the three subscriptions, the "American Kitchen Friend" set as described above. Express charges to be paid by the receiver. The price of this set is =$1.50=.

THE BOSTON COOKING-SCHOOL MAGAZINE CO.--BOSTON, MASS.

* * * * *

[Illustrated Advertisement]

The Yankee Knack

The story of American industrial development has no more fascinating or impressive chapter than that devoted to the discoveries and improvements resulting from the extraordinary inventive genius of the New England workman.

He is never content with things as they are. He is forever experimenting--and successfully. He searches until he finds the soul of the machine, and from this intimate acquaintance he begins to eliminate and improve. He accomplishes the paradox of perfecting a perfect article. If there is a practicable way to make one part do the work of two, if some added device will simplify a process or improve a product, he will not rest till he has worked out the problem.

This passion for invention has been from the first a vigorous characteristic of the New England mind. The early settlers were artisans rather than tillers of the soil; and when by a bitter struggle with an undeveloped country they had supplied their immediate wants, they naturally turned again to manufacturing; and this mechanical bent, stimulated to alertness by a vigorous climate, resulted in course of time in an almost incredible mechanical ingenuity--the "Yankee Knack."

This genius for simplification of processes, this wonderful knack of devising machinery which will do the work of the human hand, has multiplied the output of our factories: and this in turn has increased wages and decreased the hours of labor, and so brought a great uplift into the lives of our workmen; given them the power to provide better homes for their families, better education for their children, and greater leisure in which to work out a broader destiny for themselves.

As in the past, so in the present and the future. The "Yankee Knack," which long since turned New England into a vast workshop, is still at its age-long task--simplifying, improving; lowering cost of production, ever raising quality of product--and all to the end that the average American family shall enjoy today what were luxuries but yesterday, and gratify in their turn the yet undiscovered desires of tomorrow.

Pilgrim Publicity Association, Boston
[Copyright. 1910]

* * * * *

[Illustrated Advertisement]

We are the original makers of
Level Lying Hammocks

No one attempts the quality we produce. We sell direct to the consumer. From

$7.50 to $50.00 each
Send For Booklet

QUEEN HAMMOCK CO.,
67 Harrison St., Kalamazoo, Mich.

* * * * *

[Illustrated Advertisement]

NEW STANDARD ROTARY

Our agencies sell them on easy terms to suit convenience of purchasers.

STANDARD SEWING MACHINE CO. F. C. HENDERSON, Manager, Boston, Mass.

Write nearest agency:

Shepard-Norwell Co., Boston
Sibley, Lindsay & Curr, Rochester,
Joseph Horne Co., Pittsburg,
L. S. Ayres & Co., Indianapolis
Stix-Baer & Fuller, St. Louis.
The J. L. Hudson Co., Detroit
Forbes & Wallace, Springfield
The Shepard Company, Providence
John Wanamaker, New York
John Wanamaker, Phila.
The May Co., Cleveland
Dey Bros., Syracuse
S. Kann Sons & Co., Washington
The Sweeney Co., Buffalo
E. S. Brown Co., Fall River

* * * * *

[Illustrated Advertisement]

"Human=Talker"

is our registered name of a Parrot imported exclusively by us from certain districts in Old Mexico, ONLY KNOWN TO US and GUARANTEED to learn to talk, sing and whistle BETTER and MORE HUMAN-LIKE THAN ANY OTHER PARROT. YOUNG, tame, genuine hand-raised and beautiful plumaged birds only =$10 If Ordered Before Oct. 1 Later $15.00=

MONEY REFUNDED IF DON'T TALK SATISFACTORILY. Sold under written guarantee on 6 months trial.

Live arrival at express office guaranteed.

CHEAPER VARIETIES OF MEXICAN PARROTS $4.50

Mrs. E. Des. Ermia, Adrian, Mich., R. 2, writes; "My 'Human-Talker' is a wonder, talks everything, spells, counts to 6 and sings. Money would not buy him."

ILLUSTRATED CATALOG, BOOKLET AND PROOFS FREE.
Max Geisler Bird Co., Dep. R-2. Omaha, Neb.
Largest, Oldest Mail Order Bird House in the World

* * * * *

[Advertisement]

DOMESTIC SCIENCE
Home-Study Courses

Food, health, housekeeping, clothing, children. For home-makers, teachers and for well-paid positions, "=The Profession of Home-Making=," 70-page handbook, _free_. Bulletins, "=The Up-to-Date Home: Money and Labor Saving Appliances=," 48 pages, 54 illustrations--_10 cents_. "=Food Values: Practical Methods in Dietetics=," 32 pp., ill., _10 cents_.

American School of Home Economics, 503 W. 69th St., Chicago, Ill.

* * * * *

[Illustrated Advertisement]

400 FRUIT AND JELLY LABELS 25c.

Full assortment. Printed on heavy gummed paper and bound in book form. A big seller.

Agents Wanted. (Dept. K.) CENTURY MFG. CO., LAWRENCE, KANSAS

* * * * *

[Illustrated Advertisement]

Spend Your Vacation in Cool
Nova Scotia

Reached from Boston via the

DOMINION ATLANTIC
RAILWAY S. S. LINE

(The Land of Evangeline Route)

Steamers "Prince George," "Prince Arthur," and "Boston." 8 trips per week during summer season.

Send 5 cents in stamps to the undersigned for beautifully illustrated booklets, "Summer Homes in Nova Scotia" and "Vacation Days," giving all fishing resorts, rates, etc.

J. F. MASTERS,
N.E. Supt.,
Long Wharf, Boston

* * * * *

[Illustrated Advertisement]

Ivory Soap is not an ordinary laundry soap. It is a better-than-ordinary soap.

It is made of _better-than-ordinary_ materials and is intended to be used for _better-than-ordinary_ purposes.

There are any number of soaps that cut dirt much more quickly than Ivory Soap will. They are fine--for cleaning pots and pans and cement walks.

But don't wash shirtwaists with them; or woolens; or colored goods; or silks; or dainty dress fabrics; or laces; or any other article that is _better-than-ordinary_.

For cleaning things of that kind, Ivory Soap is so much better than anything else that it really has no competitor.

And the reason is simply this: Ivory Soap is pure. It contains no "free" alkali. It is the mildest, gentlest soap it is possible to make. It cleans--_but it does not injure_.

Ivory Soap ... 99-44/100 Per Cent. Pure.

* * * * *

[Illustrated Advertisement]

Yo' sho am a
"good friend" honey!

Bon
Ami

Most cleaning preparations are adapted for _coarse work_ in the kitchen only.

Something else has to be used for the _finer articles_ in other parts of the house.

Bon Ami can be used for _all cleaning purposes_.

Every housekeeper knows that for use on windows, glassware and mirrors, it is absolutely unapproached. It gives a brilliancy to the glass that nothing else can duplicate.

For bathroom work--on nickel ware and porcelain, it is equally effective.

For use on painted woodwork and linoleum it is ideal. It does not scratch away the surface, but simply _cleans it_.

For brass, copper, etc., it is far better than coarse caustic powders.

It has still other uses, such as removing grime from the hands and cleaning white canvas shoes.

In fact, Bon Ami polishes and cleans almost every kind of surface.

And it does this without injuring or roughening the hands or the article upon which it is used.

_18 years on the market and "hasn't scratched yet."_

GRIFFITH-STILLINGS PRESS 368 CONGRESS ST., BOSTON

* * * * *

[Illustrated Advertisement]

A PURE PRODUCT OF A PERFECT PROCESS

BAKER'S
BREAKFAST
COCOA

is made from the best cocoa beans, scientifically blended.

=Absolutely pure, healthful, and delicious.=

Registered, U.S. Pat. Off.

Get the genuine with our trade-mark on the package
52 Highest Awards in Europe and America

Walter Baker & Co. Limited
Established 1780 DORCHESTER, MASS.

* * * * *

[Illustrated Advertisement]

TRIED SEE
AND YOUR
TRUE GROCER

HOUSEHOLD FAVORITES
SAWYER'S
50 YEARS THE PEOPLE'S CHOICE

SAWYER
CRYSTAL BLUE CO.
88 BROAD ST.
BOSTON, MASS.

* * * * *

[Illustrated Advertisement]

VEUVE CHAFFARD
PURE OLIVE OIL

BOTTLED IN FRANCE

IN HONEST
BOTTLES

FULL QUARTS
FULL PINTS
FULL ½ PINTS

SOLD BY
PARK & TILFORD, New York
S. S. PIERCE CO., BOSTON

* * * * *

[Illustrated Advertisement]

A Can of Mrs. Lincoln's
Baking
Powder

from the Grocer's Shelf will make those hot rolls better than they ever were before.

* * * * *

[Illustrated Advertisement]

VOSE PIANOS

have been established more than 50 YEARS. By our system of payments every family in moderate circumstances can own a VOSE piano. We take old instruments in exchange, and deliver the new piano in your home free of expense. Write for Catalogue D and explanations.

VOSE & SONS PIANO CO., 160 Boylston Street,
Boston, Mass.

* * * * *

Buy advertised goods--do not accept substitutes