12 THE FLORIDA AGRICULTURIST. Baking Powder Economy The manufacturers of Royal Baking Powder have always declined to produce a cheap baking powder at the sacrifice of quality. The Royal is made from the most highly refined and wholesome ingredients, and is the embodiment of all the excellence possible to be attained in the highest class baking powder. Royal Baking Powder costs only a fair price, and is cheaper at its price than any similar article. Samples of mixtures made in imitation of baking powders, but containing alum, are frequently dis- tributed from door to door, or given away in grocery stores. Such mixtures are dangerous to use in food, and in many cities their sale is prohibited by law. Alum is a corrosive poison, and au physicians condemn baking powdrs conining it OY.AL BAKING POWDER CO., 100 WILLIAM ST., NMEWvOIm - OUSEHOLD )DEPABRT3 T. A" communications or enquiries for this de- "' memint should be addressed to FLORIDA AGRICULTURIST, Household Dept. Jacksonville. Fancy Doughnuts. Editor Househod Department: I have eaten doughnuts- made by dif- ferent people ,and I presume according to different recipes, but decidedly bet- ter are those made by the one I give. They really cannot be improved upon in my estimation unless one likes them seasoned with cinnamon or other flav- oring. The recipe is as follows: Five tablespoons melted lard, six heaping tablespoons sugar, four eggs, one very light, teaspoon soda, flour enough to make stiff enough to knead. Break eggs, whites and yolks to- gether, add grease and sugar and stir five minutes, then add flour and soda. Knead stiff and roll very thin. Fry in boiling lard. I make a variety of shapes, large rings, crescents, twisted sticks, figure eights, squares and dia- monds slashed two or three times in the center. I cut large round ones with a biscuit cutter and cut three small holes in each with a thimble. I also make crossed ones. tied ones. and as many more fanciful shapes n. I can think of. Sprinkle each as it is taken from the pan with white suiga~'. The sugar will not adhere after the grease is dry. This wlln make a large flat dish full to heaping. They are very pretty and the longer they stand, the better they seem to get. To serve them lay a doily in a plate and arrange different shapes upon it. They will last for quite a while folr too many eaten at one time would be more than likely to give one indigestion. "that conscience of every bad stomach." as one writer terms it.. M. A. B. Seffner, Fla. Split Biscuits. The following recipe has proved so satisfactory to those who have used it. that we give it to the readers of the Household Department. These biscuits are quite nice served for supper and are an agreeable change from the or- linary biscuits or light rolls. Bake two large potatoes, nmash while lot, being careful to leave no lumps; nto the hot potatoes stir a teacupful )f lard and butter, mixed, salt and wo well beaten eggs. To this, add a eacupful of milk in which has been dissolved one-half cake of compressed east, also a tablespoonful of sugar. Stir in one quart of flour. Mix this at nine o'clock in the morning and let it stand until noon, sharp, then add to he dough one pint of flour. Knead well and let It rise until five or six o'clock in the afternoon. Turn onto a Ioard with just flour enough to handle. Itoll out and cut with a biscuit cutter. ndl place two together, one on iop of the other, in the baking pan. Let them rise for two hours and bake in a quick oven. 4* Lemon Pudding. One and one-half (cus of bread crumbs. three-fourths cup of sugar, one tablespoon of butter, the yolks of three eggs, and the grated rind of one lem- on. With this use one quart of sweet milk. Bake slowly. Beat the whites of the eggs very stiff, sweeten and add the juice of the lemon, lput this on the top of the pud- iling andl set in tihe stove for a few minutes. being careful not to brown It. This pudding is very nice to serve either cold or hot, and is a very nice way to use up the stale bread, besides being quickly and easily made. 0 RiAbbons. Editor Household Department. I;ibbons are worn for belts, stocks, lies and in so many other ways that the amount expended for them is no small item in the cost of clothing. A black dress is given a very differ- ent appearance by changing the black stock for one of cherry color, pale blue or lavender. Ties of various widths are used. from the narrow ones with a plain bow in front, to the wide rib- bons worn as a simple sailor scarf with long ends. or passed twice around the neck and knotted or tied in front. No toilet is complete without them for they relieve the severity of the tailor made gowns or add additional charm to more elaborate toilets. Iliblions are not only expensive but very easily soiled, and while a pretty stock and belt will do much toward making a gown look stylish or attrac- tive. a soiled or faded ribbon will spoil the effect of the daintiest toilet, Al- most any ribbon will bear washing If carefully handled. Many; economical women have found gasoline excellent for cleaning them while others use a "ulds made of soap bark chips. They should ie ruled between the hands until thoroughly clean, then examine them and if they are too badly faded to use again. dye them some darker sliade with diamond dye and they are given a new lease of life. White rib- hons w1ll take delicate shades of pink, blue and lavender. Light colored rib- lons are pretty dyed cardinal red; if they are too dark for that, save them until you have half a pound or more. nnd use a package of black diamond dye for silk. No matter what color they are nor how spotted or streaked, they will come forth a beautiful jet black. Rinse thoroughly in several warm, soft waters until the last rins- ing water is left clear, then smooth the ribbon between the hand: and windl over a piece of stiff c:ordlonrd. When all has been wound Iplace it between soft cloths and place it under a heavy pressure. A letter press is good if you have one. but if not place it under heavy books and leave it to dry. WVhen taken out it will be smooth and look like new. Another way to manage them is to hang them up in the opeu air until about half dry then cover them with .cheese cloth or some other thin material, and iron with a mod- erately hot iron until dry. Kansas Housekeeper. $ The Value of Friends. We do not always realize how much of the happiness of life we owe to omn friends. It may seem to be a trivial thing that you happen to have consid- erate and agreeable neighbors, whom you like to meet on the street, or to have run in to spend an evening; bui when you reflect how pleasant this as sociation is, and what it would meal Two hundred bushels of po- tatoes remove eighty pounds Sof "actual" Potash from the soil. Unless this quantity is returned to the soil, ?k the following crop will materially decrease. to you ian to your family to remove to some strange place, where you had to make acquaintances all over, you begin to look at the matter in a differ- ent light. After you have passed a cer- tain age. it is almost impossible to make new friends. and for such peo- ple a change of residence to a place among strangers is little less than a calamity. It is not merely sympathy and tle sense of human comradeship and interest that our friends give us; they are a most valuable means of ed- ucation. if they are wise. alert and thoughtful. A friend who is a student will give you in an evening's chat the insight into many volumes. And even when your friend does not have at- tainments beyond your own it is worth while to correct your point of view upon many matters by discussion and argument. But remember that lie who would have friends must show him- self friendly, and you cannot expect to reap the choicest fruits of friendship unless you are willing to contribute your share to the common stock. It is a fine art to get friends and to keep them.-The Watchman. Various 3ints. Opening Fruit Jars:-I had been told that the way to open screw-topped fruit jars was to dip them in hot water so I dipped, and then strained and struggled in an attempt to remove the covers. usually having to resort to the knife. This I dislike to do. for though it is usually effective, it is almost sure to injure the cap so that it will leak air the next time it is used. I now stand my jara upside down in hot water as deep as the covers, letting them stay there five minutes or more. They will unscrew easily after that in nearly every case. Scalloped Potatoes.-When the win- ter vegetables become scarce toward spring, potatoes have to be depended on more than ever. They are nice scal- loped. Peel and slice them. and soak a short time in cold water. Put a layer of potatoes in a baking dish, then add a little onion in slices, salt, pepper. but- ter and a sprinkling of flour. Contin- ue in this way until the potatoes are all used up. Then pour in milk until it shows among the potatoes. Bake in a moderate oven two hours or a little more. It is well to stir once in a while. to prevent sticking to bottom and sides. A Wheelbarrow on Washing-day.- Anything that lessens the labor of washing-day ought to be welcome. On., day, as I went to hang the clothes out. I looked in vain for a place to put the basket where the bottom of it would not get muddy. Then I espied a wheel- harrow near by. and so I put the bas- ket in that and then wheeled it to the place where I wanted to begin opera- tions. It saved a great deal of stoop- Ing. and it could easily le moved to the place where it was wanted. I notice there are still people who use a box or basket for their clothes-pins. This seems strange when a clothes-pin bag or apron can be so easily made. It is more convenient when worn about the neck, instead of as an apron,- Farm and Fireside.