NOT SOLD UNDER ANY OTHER NAME

The "XEW HOME" sewing machine is built upon honor, and made for lifelong sers ice. The "NEW HOME" is the only sewing machine which is a life asset at the price you pay. It is made better, easier to operate and lasts longer than any other. If you get the "NEW HOME" you will not have an endless chain of repairs. All parts are interchangeable. Our guarantee never expires. This machine has been ser\'ing the housewife the past half century.

You want the best value for your money in everything. If you are thinking of purchasing a sev/ing machine it will be to your advantage to write to

THE NEW HOME SEWING MACHINE CO.. Orange. Mass. Dept H.

'6 YEAR CUAJIANTEE

Railroad Watch

To ftdTsruM oui Luiiaeu. vs.* a«« friesdj uid latroduca oar c»x&lcgW of XllTia Wftubai «• vkLl t«ad t^Ueleput B&Urotd wkteh ckUl po«tp«id for ONLY 96 CENTS. &eQtltmtD'l liM, faU nlck<l ailrtr pl«Md MM, MQtBatlTt 0^ divl. krrtr «ft^p«ciest, itaia *iad Aad atcQ Mt. • perfset daakMiMr ud fully ru&naucd for b ywtt. B«ad tM« •4T«rtiMaiBt to OJ wltb 9i3 CENTS «»t«b viU b« MSI b7 ntnra mill pott p«l^

BfttUfftctica fuk^^l or c:o&<7 rtfosdttd. 8«&d ^ tod*;. Addr«M

B. E. CHALMERS & CO.. 538 So. Dearborn St.. CHICAGO.

Randall, Ohio, Race Track. Qnnd Staod, CooIIdc Sh^d, "Doc" WatUnos'i Barn, baandcrv' 8tabl«a, aod all n«w baJldioft aronod Track coTcred with J-M A«b«>toa BooflDf

Don't Rent Your Roof— Own It

You are literally paying rent every time you coat, gravel or repair your roof. Why not do away with this expense by using J-M Asbestos Roofing? Its first cost is the only cost, for it never needs coating or other protection.

J-M Asbestos Roofing

is an all-mineral roofing. So it is not affected by heat, cold, water, gases or chemical fumes, and affords perfect fire protection. Is still in good condition on buildings in all parts of the country after more than a quarter-century of wear. J-M Asbestos Roofing is suitable for all kinds of buildings. Anyone can lay it. Sold direct where we have no dealer. Illustrated Book No. 2260 sent on request. Write our nearest Branch today for copy.

H. W. JOHNS-MANVILLE CO.

HuVFAcrT-RF.Rs or Aanr«TOft ahd ACfiTcTVItt Ai^nr^Toi RooFtiroi, pACxnroi,

I1AUM.4IA. PmoDi,CT» AdO^O I Elkcteicai. SorrLiM, Ktc.

Aibanr Cblcaco Detroit LooIbtHU Kew Tork San FraocUco

SaUlmor* ClQclnnatl Indlanapolli Milwauhe« Omaha ScattU BoatoD CterslaDd Kaitaai CUjr Mtnntapoli* PhlUdvlphU Bt. Loot* Buffalo Dallaa Lot Aot^le* KcwOrlcaot PltUburcb ByraciLM

TRBCANiBTAK H W. JOUN*J M A X VILLB CO., LWITED T. r .iito M .i,*.r- .»1 Wl],Dlp«c VancouTtr ISM

Farm and Fireside, June 7, 1913

When Strawberries are Ripe

Recipes for the First Fruit of the Season

Tested and Con- tributed by Our Readers

Strawberry Cream

Strawberry Puffs — Mis well one pint of flour, two level teaspoonfuls of bak- ing-powder and a little salt. Make into a soft dough with milk, using about one cupful. Put a spoonful of the dough into well-greased cups, then a spoonful of strawberries, then another of dough. Steam for twenty minutes. Turn out on a platter, and serve with strawberry sauce, prepared as follows :

Strawberry Sauce — Cream two table- spoonfuls of butter, add gradually one cupful of powdered sugar and a little lemon-juice. Beat in as many crushed berries as mixture will hold, and serve cold, or melt over hot water, and serve hot.

Strawberry Charlotte Russe — Make a light sponge-cake, and bake in a tin with a center tube. Cool the cake, and remove most of the center, leaving a shell. Fill in with sweetened berries, and add sweet- ened whipped cream to the top, scatter- ing a few large berries over the cream. Serve in pointed pieces.

Strawberry Pie — Line a deep pie-plate with pie-crust and prick in several places. Bake to a delicate brown. Fill the shell with crushed sweetened berries, and spread with whipped cream. Or place one quart of sweetened berries in a deep baking-dish, cover with a sheet of rich pie-crust, and bake.

Strawberrj' Ice — "Whip the whites of three eggs with three tablespoonfuls of sugar. Crush two quarts of hulled ber- ries with one pound of granulated sugar, and let stand one hour. Strain, and flavor with lemon-juice. Soak one table- spoonful of gelatin in cold water, and dissolve with a little hot water. Cool, and add to the berry syrup. Place in a freezer, and when partly frozen beat in the egg whip, and freeze stiff. H. A. S.

Delicious Strawberry Shortcake' — Four cupfuls of sifted flotir, three heaping tea- spoonfuls of baking-powder, one tea- spoonful of salt, one teaspoonful of

Strawberry Jelly — Soak one-half box of gelatin in enough cold water to cover it until soft. Add one-half cupful of boiling water. Cru.sh one quart of straw- berries, and strain out the juice. Add to it one cupful of sugar and the juice of one lemon. Add this syrup to the hot gelatin. Strain through a flannel bag, and mold in a porcelain dish. Serve with whipped cream. Or mold in a deep dish with cylinder in center. "WTien cold un- mold, and fill center with sweetened whipped cream.

Strawberry-and -Pineapple Salad — Put strawberries in a salad dish with alter- nate slices of fresh or canned pineapple. Pour over the mixture the strained juice of two lemons or two oranges. Keep on ice until ready to serve as a dessert with sponge-cake and whipped cream.

Strawberry Cream Biscuits — Make a rich biscuit-dough, and bake in gem-pans until light and delicately browTied. Cut a circle from the top of each, remove the soft interior, and fill the centers with sliced strawberries and whippted cream. Top each biscuit with one of the tiny crust circles and serve at once. M. H. N.

Strawberry Cream — Whip one cupful of thick cream. Cut one pint of berries into bits with a silver knife. Stir them lightly into the cream. Soak one table- spoonful of gelatin in one-fourth cupful of cold water. Dissolve in one-fourth cupful of boiling water. When slightly cooled add to the Ijerries and cream, with three tablespoonfuls of powdered sugar. When it begins to thicken pour in a wet mold, and harden.

Strawberry Meringue — Place in a large bowl two cupfuls of hulled berries and half a cupful of white sugar, and shake them about until the berries are well sugared ; then spread them over a thin, sweet cake baked in a square jelly- tin. Fit a strip of paper around the cake, and fasten with a pin. Make a meringue with the whites of three eggs and a eup-

Strawberry-and-Pineap- ple Salad, with whipped cream, is pictured in the dish above. 1 1 may be made with either fresh or canned pineapple

Strawberry Cream Bis- cuits, in the lower dish, make an attractive des- sert for a Sunday night supper, and are easier to serve than shortcake

butter, one tea.'jpoouful of lard and enough .sweet milk to make a soft dough. Remove the hulls from two quarts of strawlierries, and sprinkle them with a generous amount of granu- lated sugar, enough to make a quantity of ."^yrup. and let them stand for half an hour. Sift the salt, flour and Iwking- powder together, rub in the shortening, and then with a fork stir in lishtly and quickly the milk, making a dougli that Ls too soft to I)e rolled. Turn this Into two grea.sed tins, and bake !i light l)r«)wn In a quick oven, testing with a straw to .see when done. Hutter the layers, and spread the first with strawberries, pouring over a part of the juice. Place on top of this the next layer, the re.st of the berries and juice, set In the oven a few moments, and .serve hot, with a pitcher of sweet cream. E. C. H.

ful of powdered sugar, spread It over the berries on the cake, and set In a quick oven to brown. E. I. L.

To Can Strawberries, put over them a syrup made of granulated sugar, heat tiie ix^rries enough to shrink them, warm and fill the jars, put on the rub- bers and covers and place in a boiler of hot water on the stove, with a little straw under and between the jars. Boll for a few mlnute.s, remove from stove, and when the jars are cold tigliten caps and store in a dark cellar. J. D. R.

Strawberry Ice - Cream — Mash one quart of bt>rrles. and beat with one and one-fourth pounds of spgar. Stir until the sugar Is dls.solved. then add .slowly one pint of new milk and one quart of whlpiK?d cream. Mix and freeze. E. I. L.