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HOOKED. BRAIDED AND WOVEN RUGS
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Demonstrating the Making of Hooked Rugs.
(Prepared by the United states Department
of Agriculture.)
~ Interest in the making of hooked
rugs at home has become very wide
spread during the past few years
since this old art was revived by ex
tension workers among farm women.,
Like several other phases of home
‘demonstration work, knowing how to
make hooked and also braided and
woven rugs has appealed to the farm
woman from two standpoints: Beau
tification of her home at moderate
cost, through her newly acquired
craft, and the development of a new
source of Income when rugs were
made for gale. In almost every coun
ty or state fair and in many commu
nity or church bazars, hooked rugs
made by farm women are consplicu
ously displayed and bring good prices.
Through this means spare time is
made to yield extra cash so that in
addition to the rugs they make for
home use the rug makers are enabled
to buy other furnishings or conveni
ences to improve their homes.
In some states county weavers' as.
sociations of farm women have sprung
up and ald In standardizing the designs
and patterns and in marketing the
products, Thousands of dollars have
been cleared annually by such groups
HOUSEHOLD NOTES §
. To keep parsley fresh, sprinkle It
washed, - v
: . e
The tall, thin woman should wear
a hat of soft texture.
- . "
Make the child’s winter dresses of
washable wool material such us flan
nel or challle.
29 9
To obtain the most heat from your
electric heater, keep the reflector
brightly polished,
. & 0
Remove the odor of onlons from the
hands by washing them in cold water
in which a little dry mustard has
been dissolved.
g 99
Grease stalns which do not respond
to soap and water should be treated
with carbon tetrachloride, gasoline, or
some other grease solvent and then
with cold water, put it in a fruit jar
with » tight cover, and keep it in a
cool place,
VINEGAR MADE FROM ANY FRUIT
(Prepared by the United States Department
of Agriculture.)
Vinegar 1s not necessarily made
from apples, although many of the
late and windfall apples are utilized
in this way. Vinegar can be made
from any fruit, or, In fact, from any
material which contains enough sugar
and I 8 't wo way objectionable, ac
cording to the United States Depart
ment of Agriculture. Vinegar of good
quality can be made from oranges,
persimmons, pears, various berries,
honey, maple products, watermelon,
and gralns, Large quantities of some
of the fruits mentioned are wasted
each year In the United States,
In England vinegar was first made
from malt lquors, a method of dispos
ing of ale and beer which had soured,
Malt vinegar Is still the standard in
the Dritish Isles. Here apple juice s
largely used for homemade vinegar,
and clder vinegar is considered the
standard for household purposes,
Whether It is doue on a small scale
in {he home, on a larger scale on the
farm, or on a still larger scale in the
factory, the production of vinegar Is
the result of two distinet fermenta
tion processes—an alcobolic fermenta.
tion followed by an acetic fermenta
tlon, Sugar Is the base of vinegar
production. Any watery solution of
a fermentable sugar may be trans
formed Into vinegar under favor
able conditiona. Many frult juices are
well suited to this purpose, as they
contain sugar In the proper proportion
and other necessary or desirable sub
stances,
Distitled or spirit vinegur made
from molasses or alcohol obtained by
W from the manufacture
; pr products, Rotably compressed
yenst, Is nearly always coloriess and
of women working together In a single
county. Commodity organizations have
followed successful production and
standardization work in rug making
in a similar manner to what has been
done in the co-operative marketing of
other farm home products,
Recipes Worth Tryi
HBBOOOYEODOOIDGODOODH By NELLIE MAXWELL
‘“Tis beautiful to leave the world
awhile
For the soft visions of the night,
And free, at last, from mortial care
and guile,
To live as only in the angel's
sight,
In sleep’'s sweet realm so cosily
shut in,
Where, at the worst, we only
dream of sin,
-~John G, Saxe.
The breast of lamb is one of the
most tasty cuts when properly
cooked and served,
It is especially
B i well flavared as it
é contains a large
‘Q amount of extract
; s ives.
: £ Stuffed and
- ” rolled then roast
ed it is a choice
i main dish. Stewed
and served with peas it is a most
wholesome dish,
Cover with strips of bacon, senson
well and add one-halt cupful of wa
ter and bake three-fourths of an
hour, Served with potatoes baked
with it and basted with the pan fat,
one may have a whole meal in the
baking dish.
Scrambled Lamb.—Cut up two cup
fuls of leftover lamb, beat four eggs
and add four tablespoonfuls of milk,
Mix and scramble in butter in a hot
frying pan, Serve with French fried
potatoes piled around the lamb on a
hot platter. <
Scotch Broth.—Cook a well cut-up
lamb shank in one and one-half quarts
of water. Season well with salt
when the meat Is first put on, Add
two cupfuls of diced potatoes, one
cupful of diced carrots, one-half cup
ful of carrots put through the meat
chopper, two onlons sliced. Cook un
til the vegetables are tender, strain
and cool if the fat is to be removed,
lacks the aroma and flavor of fruit
vinegars, For this reason it is not
commonly desired for table use, but is
extensively used for pickling or pre
serving.
Directions for making any of the
abhovenamed frult and other vinegars
will be furnished by the United States
Department of Agriculture,
| SECRET OF FAMOUS BISCUT
Haven't you often wondered what
was the secret of the famous “beaten
biscult® of the South? Here It Is,
given by the bureau of home econom
les. You will notice that there Is no
leavening: the beating which “blis
ters” the dough helps Incorporate alr
into It—and that's the secret,
2 cups flour, 2 tha fat,
W tsp. malt, % cup cold wa
ter,
Sift the flour and salt, rub In the
fat with the tips of the fingers. When
well mixed add enough cold water to
make a stiff dough and knead untll
smooth, Beat with a rolling pin or
potate masher for fifteen minutes or
until the dough biisters. Pinch off
small pleces of the dough and afte:
rolling Into a ball flatten out by
pressing with the thumb in the cen
ter of the ball, Prick with a fork
Place In a lightly greased pan and
chill for one-half hour. Bake from
thirty-five to forty-five minutes in »
fairly hot oven (400 degrees Falren
heit) at first, then reduce the tem
perature to 825 degrees Fahrenhelt.
Continue the cooking until the biscults
ure very light brown,
CHARLTON COUNTY HERAILD
Fairy Tale for Children
“We can be cooked in so many dif
ferent ways,” said Mrs. Potato.
“So could we,” said the Squash
family, “if only people would take the
trouble,” ’
“Who lis going to bother about a
Squash?” asked Mr. Potato proudly.
“I'm sure 1 don'f know why not,”
said Mrs. Squash.
“Oh well,” said the Carrots, “what
can one expect from the Squash fam
ily? ‘
“They're not considered the most
wonderful food in the world bty any
body, whether they are cooked one
way or the other.”
“And who thinks so much of the
Carrots?” asked Mrs, Squash,
“I'he rabbits,” said the Carrots
haughtily. “They think more of the
carrots than of anything else.
“The little dears,” ended the Car
rots happily.
“You're quite right, Carrots,” said
the Apples. *“But ‘think of us.
“We're the ones to be thought
about.”
“And why?” asked Mr, Potato, For
he wanted to have all the atteption
himself. !
“Because we can be stewed, we can
be baked, we can be made into pud
dings, pies and tarts,
“Potatoes can just be potatoes,
that's all.” ‘
or it may be served with the vege
tables.
Barbecued Lamb.—Cut cold ™ roast
ed lamb into thin slices and reneat
them in a sauce made as follows:
Two tablespoonfuls of butter, one
half tablespoonful of vinegar, one
third cupful of currant jelly and one
fourth teaspoonful of mustard.
Mint sauce is always good to serve
with lamb. Chop one-fourth ecupful
of mint, add a teaspoonful of pow
dered sugar and pour over a table
spoonful of boiling vinegar. Serve
with the roast,
These is not, as a rule, much reason
to study leftovers for turkey, when the
prices for the bird are
so high. However, when
~one does not have
enough at the festive
board to *lick the plat
tef clean,” here are a
y few suggestions:
Turkey Bombay.—Cut
. the turkey meat into
s ; half-inch pieces. Heat
one tablespoonful of
fat, add one tablespoonful of minced.
green pepper and two minced onions;
brown five minutes then add one-half
cupful of chopped apple, one cupful of
uncooked rice, two cupfuls of con
somme, one-half cupful of strained to
mato julce, one teaspoonful of salt
and one-eighth teaspoonful of pepper.
Add bwo cupfuls of turkey meat, mix
OS R OHO OO R O HOHHOHHY
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Styles may come und styles i
may go but there are three il Tr
things we will always have & e
with us—the silk frock and &t g .
the cloth frock In sports R L
models, and goodstyle kid ¥
shoes of the conservative type § :
to wear with them, & 3 “9
Of the many creations In o
styles, fubrics and colorings W !
we have a way of choosing the .
best and sticking to our choice,
So with all the flares and
drapes and raggely hemlines :
exploited we find ourselves clinging to ) flare, no drapes, no temperamental
our sports-model frock With little hemlines, because it is the most prae
~ “Well, that's enough,” said Mrs. Po
tato.
“Yes,” said Mr. Potato, “we can be
fried or boiled or baked, and we can
be stewed, ton, X
“What is more than anything, we
can be mashed. We're simply deli
cious then.”
“Well,” said the Apples, “we don’t
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PO RaETI RRGD
A Box With Bright Red Tomatoes.
think it's much of an honor to be
mashed. Not much.
“As if anything thought it fine to
be mashed. That shows you are not
so fine as we are.”
well and place in a casserole, bake
45 minutes. Remove and add to the
hot mixture two beaten egg yolks and
two tablespoonfuls of grated parmesan
cheese. Mix lightly, put all in a
greased mold and steam 25 minutes.
Unmo!d and serve hot with reheated
gravy,
Creole Turkey.—Make a sauce using
the following: Take one tablespoon
ful of fat, add two green peppers and
one medium sized onion finely
chopped ; cook for three minutes. Add
one can of tomato soup and one table
spoonful of flour. Season with one
teaspoonful each of salt and sugar;
when well blended add. six small
skinned mushrooms sliced, one-half
teaspoonful each of chives and pars
ley. Place a row of turkey slices
overlapping each other on a flat bak
ing dish, moisten with a little melted
butter and heat thoroughly., Garnish
the platter with celery and pimento
strips.
Roast Leg of Lamb.—Rub salt,
pepper and onion all over the meat.
Insert small slices of clove of gar
lic in the meat, using one ciove.
Place in a hot oven and sear the
meat on all sides. Add one-half cup
fu! gs water. Slice two tomatoes
and one onion and place around the
lamb with six or eight potatoes.
Roast in a hot oven, basting the
vegetables often with the meat. Serve
very hot with the pan gravy.
(©®, 1929, Wégtern Newspaper Union.)
“Ha, ha,” chuckled Mrs. Squash, as
’ she rolled to one side,
~ Mr. Potato had been very rude to
Mrs. Squash and she was glad to
hear him being snubbed for a change.
“You see,” continued the Apples,
“we can be eaten for breakfast as
fruit, we can be eaten for lunch as a
dessert, and we can be eaten for sup
per as a vegetable, or almost any way
they plan to use us.”
“Now potatoes are vegetables and
nothing else, You never heard of a
potato pudding, did you? Why, even
Mrs. Squash can be made into a pie.”
“Of course Mrs. Squash was very
happy now. And the Apples con
tinued talking.
“What delicious pies we make! Wa
are the favorite pies of the world!
“Think of that for a distinction!
Some people like mince pie, some like
pumpkin pie, others enjoy squash pie,
or lemon pie, but almost every one
likes apple pie.
“To think of being an apple pie!
It’s a wonderful thought. And we
can be eaten just as we are, too!
“No one could eat a raw potato.
That would be too horrible!”
Now just at that moment the cook
came down in the cellar to pick out
the winter vegetables she would want
for dinner.
“Well,” said she to herself, “it's
nice to get something from the hot
house once in a while,
“I get so sick of these everlasting
winter vegetables and apples that we
keep in the cellar. It's nice to have
a few tomatoes for a change.”
Down she put a box with bright red
tomatoes-—just from the hot-house.
“Well,” said the Vegetables, “how
do-you-do?”
“We're very superior,” said the To~
matoes.
“And why shouldn’t you be?” asked
Mr. Potato. “You Lave been in a hot
house, spoiled and petted. You'd be
queer if you weren't superior, what
with sun and warmth to give you a
fine color.”
But the Carrots and Potatoes felt
that they really were the most im
portant of all the winter vegetables.
Do you think they were right?
(©, 1929, Western Newspaper Union.)
‘LA TASTY DISH OF SPINAGH‘}
Open a can of spinach, pour the
contents into a colander, and let drain
for half an hour. Broil six slices of
breakfast bacon and place on brown
paper in a warm place. To the bacon
gravy add one-fourth cupful of cold
water, one-fourth eupful of pure vin
egar, one teaspoonful of mustard, one
teaspoonful of salt, one teaspoonful of
sugar, if liked, and a pinchof paprika.
When thoroughly blended and bub
bling, -add the well-drained spinach,
stirring constantly, and cook for about
five minutes, or until the spinach is
well heated. Remove to a hot platter
with the gravy and garnish the top
with strips of bacon, or sliced or
grated eggs may be put around the
sides. If preferred, fresh spinach may
be used.
tical and comfortable of styles for day
time wear. For the same reason we
are loyal to neat well-modeled shoes
for general wear,
The frocks illustrated are looking
forward to the early spring days when
we go coatless, The vogue for the
cloth coat-dress is clearly foreseen by
those who are studying fashion's move
ments, It will come more into its
own-—the coat dress of light woolen
weaves—than for many a year, but it
will not, however, cut into the vogue
for silk, As to the handling of the
material in the sports and street mod
els, silk is manipulated like wool and
wool like silk.
Bordered woolens and silk will be
very fashionable during the coming
months. In the plcture the coat-dress
to the left Is made of beige cloth
chevron bordered in navy, the border
used as a trimming. Navy blue kid
pumps and a navy felt hat add the
finishing touch to this fetching color
scheme,
To the right Is a printed silk In a
two-plece sports model that borrows
its design from tweed. Like its com
panion frock of chevron-bordered
cloth, it uses its border as a trim, With
this distingue silk printed in brown
and beige, brown kid shoes are worn,
for fashion demands that our shoes
biend into the color harmony of the
costume,
Kid shoes are taking to simpler
lines and less trim with no Intricacy
of straps, . The pair pictured in the
foreground are of black glace kid,
piped in gold. A very new note is the
separate strap with metal buckle
which slips through rings on the side,
And now, speaking of colorful kid
shoes, give ear to this! According to
the annual exhibit of fashionable foot
wear which recently was held in New
York, men are going to wear blue
shoes. You ecan scarcely distinguish
them from black, they are so dark
in color,
(@, 1929, Western Newspaper Unlon.)
With Every Dose,
ph 7
I Say: “God Bless
. it gy
Milks Emulsion
“At last, after nine and one-half
years, I am really getting well. I
feel perfectly well (think of it!) and
I am sure no one came so pear to the
pearly gates and missed going
through. .
“Yesterday a doctor said to my
mother: ‘My God, Mrs, Stultz, this
thing is a miracle that she w’rfi‘ get
well!” My mother smiled her radiant
smile and said: ‘lt is time you gave
the public something for their money;
tell them to take Milks Emulsion.’
“I have spent fifteen thousand dol
lars in doctoring, climates, ete., and
one bottle of Milks Emulsion is worth
more than all they did for me put to
gether, and I have had the best med
ical advice in the world. e
“As T said before, I.am feeling fine
and the rales are all gone from my
chest; have no cough, but I am not
taking any chances of getting a re
lapse, so I am going to stay right in
bed and take Milks Emulsion until I
get my weight baek,
“I look down at my feet sticking
up in the bed and say: ‘By golly,
babieg, you are going to do some
walking now. Cheer vp; your day is
coming.’
“I can’t tell you how happy T am,
and I love the Milks Emulsion Com
pany. TFaithfully and affectionately
vours, ANAMAE STULTZ, Colfax,
Calif.” Jan. 28, 1927,
Sold by all druggists under. a guar
antee to give satisfaction or. money
refunded. The Milks Emulsion Co.,
Terre Haute, Ind.—Adv.
Wrist-Wrecking
A man named Dawidowicz Asojed
offski has been arrested in Berlin for
forgery. We can hardly blame him
for not wanting to sign his own name.
—DBoston Transcript. $
Denver Mother
: Tells Story
Nature controls all —
the functions of our| _s#dmses
digestive organs ex-| €U g
cept one. We have| }. &%
control over that, and m
it's the function that| | g¥e 5
causes the most trou-| A
ble. A 5 R
See that your chil-[ gL N
dren form regular bowel habits, and
at the first sign of bad breath, coated
tongue, biliousness or constipation,
give them a little California Fig
Syrup. It regulates the bowels and
stomach and gives these organs tone
and strength so they continue to act
as Nature intends them to. It helps
build up and strengthen pale, listless,
underweight children. Children love
its rich, fruity taste and it’s purely
vegetable, so you can give it as often
as your child’s appetite lags or he
seems feverish, cross or fretful.
Leading physicians have endorsed
it for 50 years, and its overwhelming
sales record of over four million bot
tles a year shows how mothers depend
on it. A Western mother, Mrs. R. W.
Stewart, 4112 Raritan St., Denver,
Colorado, says: “Raymond was ter
ribly pulled down by constipation. He
got weak, fretful and cross, had no
appetite or energy ‘and food seemed
to sour in his stomach. California
Fig Syrup had him romping and play
ing again in jps_tga few days, and
soon he was back so normal weight,
looking better than *he had looked in
months.” : “.om .. . %
Protect youk -dfi&‘r{;om imitations
of California Fig S¥rup. The mark
of the gentiine 1§ ‘the word “Cali
fornia” on the carton, ¢ -
Rubker Weod for Violins
Ditmar-Geag, 4in il)\'_}fitl_{{:lt()i' of Ger
many, has announced thgt modern vio
lins rivaling The old masters’ instru
ments in tone are possible, if the wead
is impregnated with rubber latex be
fore varnishing, He claims that in
the new process the rubber has the
effect of rendering the wood perma
nently elastic, :
Righto!
“If we let bygones be bygones,
there would be léss unhappiness In
the world.”
“Yes, but no hash.,”
WHEN IT LOOKS DARK to any
weak, nervous
or ailing woman,
Dr. Pierce’'s Fa
vorite Prescrip
tion comes to
her aid. Women
in every walk of
life today say
Dr. Pierce's Fa
vorite Prescrip
tion is a reliable
medicine. It is
made from roots and herbs, sold by
druggists, in both fluid and tablets.
Mrs, B. M. Martin, Orient Park, Tampa,
Fla,, said: “T was all rundown in health, had
severe pains in my right side ahd was in such
a mervous and weakened state that I could
hardly move around. I had medical attention
but got no relief. A friend insisted upon my
taking Dr. Pierce's Favorite Prescription and it
relieved me of the weakness, strengthened my
nerves, and I have not suffered from the' pains
in my side since, but have been well and
strong.”
Send 10¢ for trial pkg. tablets to Dr.
Plerce’s Invalids Hotel, Buffalo, N. Y.
Grove’s
Tasteless
Chill Tonic
Invigorates, Purifits and
Enriches the Blood. Restores
Health and Energy and fortifiés
the system against Malaria and
Chills. Pleasant to take. 60c.