quisite  weave,  every  seam  was  joined 
with  embroidery  stitches,  and  the  sewing 
was  almost  beyond  belief  in  its  fairy¬ 
like  minuteness. 
Jam  Shortcakes 
For  an  emergency  dessert  or  a  dessert 
for  a  busy  day  the  jam  shortcake  has  no 
equal.  It  is  simple,  and  within  the  possi¬ 
bility  of  any  country  housekeeper,  for 
there  are  few  homes  that,  are  ever  without 
flour  for  a  single  day.  and  there  is  always 
plenty  of  milk  at  all  seasons.  The  jam 
is  put  tip  at  convenient  times,  and  is  on 
hand  each  month  in  the  year  iu  all  well- 
ordered  households. 
Strawberry  Shortcake — Make  a  nice 
biscuit  dough  with  one  quart  of  flour,  two 
heaping  tablespoons  of  butter,  pinch  of 
salt  and  two  teaspoons  of  baking  powder. 
Mix  well  and  add  enough  sweet  milk  to 
make  a  stiff  dough.  Roll  out  and  with  a 
•iiiiiiiimitmimiiimmttiuiMtMtuinitiMmiiHMMMiMMtMtiiiMMmiimiitimmiiiMmuMni.immniim* 
The  Rural  Patterns 
In  ordering  give  number  of  pat¬ 
tern  and  size  desired.  Price  of 
each  pattern  10  cents. 
8923 — One  Piece  Gown,  34  to  42  bust.  With 
It  that  fan  Ik4  made  adjustable  to  render  the 
gown  ad'aptulil.'  to  Maternity  wear. 
8898 — One  Piece  Gown.  34  to  4b  bust.  With 
without  cape.  To  be  smocked  or  shirred. 
8985— Set  of  Capes.  Small  34  or  30,  Medium  38 
"i  4b.  Large  42  nr  44  bust. 
8948 — Middy  Blouse  for  Misses  and  Small 
Women,  lt>  mid  IS  years.  With  or  without 
junket*. 
8760— Plaited  Skirt  for  Misses  and  Small 
women,  10  ami  18  years.  With  or  without  yoke 
and  suspenders. 
8920 — One  Piece  Dress  for  Misses  and  Small 
women,  Hi  and  18  years.  With  long  or  thtve- 
(pnirter  sleeves,  square  or  sailor  collar.  With 
or  without  ehcinisette  effect. 
8960 — Blouse  with  Vest,  34  to  42  bust 
8943— Gathered  Skirt,  24  to  30  waist.  With 
Straight  edges  adapted  to  flounces. 
ijtiitlijUllumiiMtMiiHmutiuiiiiiiaMiwiiniiiMHmiiiinmfiuuiHMui.i.uiiuHrtnimuiMHyiiiiiHiMim 
largo  biscuit  cutter  cut  n  biscuit  for  each 
person.  Bake  as  you  would  ordinary  bis¬ 
cuits.  and  when  done  split  and  butter  lib¬ 
erally.  Cover  the  lower  layer  with  thick 
strawberry  jam  and  put  on  the  top.  Add 
more  jam  on  top  or  at  the  side  and  heap 
with  whipped  cream.  Servo  at  once. 
I 'each  Jam  Shortcake  -Make  a  short¬ 
cake  with  two  eggs  well  beaten,  one  cup 
of  sugar,  two  cups  of  sweet,  milk,  two 
even  spoons  of  baking  powder  and  enough 
flour  to  make  a  cake  batter.  Beat  the 
eggs,  sugar  and  milk  well  together,  and 
flavor  with  vanilla  or  any  liked  extract. 
Bent  in  the  flour  and  lust  of  all.  lightly 
stir  in  the  baking  powder.  Four  into  a 
pan  and  bake  as  you  would  a  cake.  When 
doin'  cut  a  piece  for  each  person  and 
plae<>  on  individual  plates.  Butter  lightly 
ami  spread  with  peach  preserves  or  jam. 
Serve  with  cream  or  whipped  cream.  A 
good  company  dessert. 
Raspberry  Jam  Shortcake — Use  either 
of  the  above  recipes  and  spread  thickly 
with  red  raspberry  jam.  Serve  plain  or 
with  cream. 
Blackberry  Shortcake — Use  the  first  re¬ 
cipe  and  spread  with  blackberry  jam. 
Grape  Shortcake — Take  dead  ripe 
grapes  and  stew  till  the  seeds  can  he 
Cfie  RURAL  N 
taken  out  easily.  To  the  pulp  add  an 
equal  amount  of  sugar  and  cook  slowly. 
V  hen  rhe  shortcake  is  readv  to  serve 
have  the  jam  hot  on  the  stove  and  thicken 
with  one  tablespoon  of  flour  to  each  pint 
of  the  mixture.  It  should  be  thick  and 
smooth  and  rich  when  done.  Use  the 
first  recipe  and  spread  thickly  with  the 
warm  grapes.  It  is  bettor  to  make  this 
in  grape  season,  as  grapes  kept  a  long 
time  are  apt  to  develop  crystals  and  not 
be  so  good  as  fresh  ones. 
HILDA  RICHMOND. 
French  and  German  Mustard 
Will  you  give  me  a  recipe  for  French  or 
German  mustard?  mrs.  h.  s.  c. 
French  mustard. — Prepare  in  the  fol¬ 
lowing  proportion,  making  any  quantity 
desired:  Stir  a  tablespoon fol  of  salad  oil 
into  four  tnblespoonfnls  of  English  mus¬ 
tard.  When  well  rubbed  in.  add  a  tea- 
spoonful  each  of  sugar,  paprika  and  onion 
juice,  then  add  enough  scalding  vinegar  to 
make  a  smooth  paste.  Beat  till  very 
smooth,  put  in  a  double  boiler  and  cook 
15  minutes,  closely  covered.  Then  put 
away  in  corked  bottles  or  jars.  It  im¬ 
proves  with  keeping. 
E  W-YO  R  K  E  R 
There  are  many  different  German 
methods  for  making  mustard,  most  of 
them  highly  spiced,  and  some  containing 
llllllllllllHlllllllltllMlMHMHHMIllinilMtMllllIhlllltllUHMIltllllltltHIMlilHtllHIMtHMIUnHIIIIHIIIIIIIH 
Embroidery  Designs 
No.  913  5s  n  design  for  embroidering  a  bou¬ 
doir  cap.  with  instructions  for  making  tile  cap. 
Price  of  pattern  10  cents. 
To  make  the  cap.  cut  a  circular  pipco  of  lawn 
or  other  material  nineteen  inches  in  diameter. 
Gather  the  edge  awl  join  to  a  band  the  sine  of 
the  head  und  tlnish  witli  frill  of  luce  and  twist 
of  ribbon,  or  cut  silts  of  desired  width  in  band, 
work  as  eyelets,  and  thread  with  ribbon.  The 
scalloped  edges  arc  to  be  padded  and  button¬ 
holed.  The  stems  nrc  to  lie  outlined  and  the 
remainder  of  the  design  can  be  worked  cither 
so'idly  or  as  eyelets. 
. . u 
salt  herring.  The  following  is  a  standard 
recipe  for  Frankfort  mustard  :  Mix  one 
pound  ground  white  mustard,  one  pound 
667 
ground  brown  mustard,  eight  ounces  pul¬ 
verized  sugar,  one  ounce  ground  cloves, 
two  ounces  ground  allspice,  and  compound 
the  mixture  into  a  smooth  paste  with  wine 
vinegar. 
Substitute  Apple  Pies 
Vinegar  Pie. — One  cup  sugar,  one-half 
eup  vinegar.  Let  it  come  to  a  boil,  add 
a  piece  of  butter  size  of  a  walnut,  and 
when  cool,  add  one  egg  beaten  thoroughly 
and  one  cracker  rolled  fine.  Bake  with 
two  crusts.  If  too  sour,  dilute  the  vin¬ 
egar  with  a  little  water.  This  could 
probably  be  made  with  no  egg,  by  using 
another  cracker,  although  I  have  never 
tried  it.  c.  e.  w. 
Mock  Apple  Pie. — Crush  finely  with  a 
rolling  pin  one  large  Boston  cracker;  put 
it  into  a  bowl  and  pour  upon  it  one  tea- 
cupful  of  cold  water ;  add  one  teacupful 
of  fine  white  sugar,  the  juice  and  pulp 
of  one  lemon,  half  a  lemon  rind  grated, 
and  a  little  nutmeg:  line  the  pie-plate  with 
pie-crust;  pour  in  the  mixtui  •e,  cover 
with  a  top  crust  and  bake  half  an  hour. 
These  are  proportions  for  one  pie. 
A.  li,  c. 
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. .  ...  *  ~  i 
itlLil  lUi  I  limit i  H I  tilt 1 1 1 1 1  m«H  tteuifii  i 
BuyTourKerosene 
WhereYou SeeThis Sign  I  STANDARD  QILCO.SEN.Y 
SAFEST  and  BEST 
TT  is  the  Socony  sign — displayed  by  all  dealers  who  sell 
A  genuine  Socony  (So-CO-ny)  Kerosene  oil. 
A  good  product  is  worth  giving  a  name  to.  Accordingly, 
we  have  given  the  trademarked  name  Socony  to  our  best 
grade  of  kerosene  oil.  Ask  for  Socony  and  you  are  sure  of 
getting  the  best. 
Every  gallon  of  Socony  Kerosene  conforms  to  certain  fixed 
standards  of  quality.  And  quality  is  just  as  important  in 
kerosene  as  it  is  in  any  of  the  other  things  you  buy  from 
your  grocer— sugar,  or  flour  or  butter. 
Socony  Kerosene  is  free  from  dirt  or  other  impurities, 
burns  with  a  clear  full  flame,  and  does  not  make  wick 
crust.  It  is  so  much  better  than  ordinary  kerosene  that  it 
is  decidedly  worth  asking  for. 
Say  Socony  to  the  grocer  s  boy  when  he  comes  to  take 
your  oil  can.  Look  for  the  Socony  sign  in  the  window  of 
the  grocery,  hardware  or  general  store  where  you  buy  your 
kerosene. 
It  is  a  quality  sign  and  one  ot  the  easiest  ways  to  recognize 
a  reliable  dealer. 
We  recommend  the  following  oil  burning  devices  as  the 
best  of  their  kind  :  Mew  Perfection  Oil  Cookstoves  and 
Water  Heaters,  Perfection  Smokeless  Oil  Heaters,  Rayo 
Lamps  and  Lanterns. 
Standard  Oil  Company  of  New  York 
NEW  YORK— BUFFALO  Principal  Offices  ALBANY— BOSTON 
