B»«  RURAL  NEW-YORKER 
1137 
space,  1  block,  3  spaces,  1  block,  1  space, 
3  blocks,  2  spaces.  Turn. 
Sixteenth  Row — 1  space,  1  block,  2 
spaces,  1  block,  14  spaces.  Turn. 
Seventeenth  Row — 6  spaces,  2  blocks, 
1  space,  2  blocks,  0  spaces.  Turn. 
Eighteenth  Row — 7  spaces,  3  blocks,  1 
space,  3  blocks,  5  spaces.  Turn. 
Nineteenth  Row — 4  spaces,  4  blocks,  1 
space,  4  blocks,  6  spaces.  Turn. 
soft  cloth  and  put  them  in  a  stone  jar, 
with  one-half  ounce  of  whole  allspice, 
one-half  ounce  of  whole  cloves  and  a 
small  lump  of  alum.  Pour  cold  vinegar 
over  them  and  tie  a  bladder  securely  over 
the  jar.  Pickled  in  this  way  the  peppers 
should  preserve  their  color. 
Canned  Pimentos. — These  are  the  long, 
sharp  pointed  sweet  peppers,  and  they 
are  very  useful  in  Winter  as  a  relish,  a 
garnish,  or  for  stuffing.  Select  ripe  red 
ones,  neither  dry  nor  woody.  Cut  off 
stem  end  and  extract  the  seeds.  Prop  in 
a  jar  and  cover  with  brine  that  will 
float  an  egg.  Let  stand  three  days.  Wash 
in  several  waters,  cover  with  clear  water 
one  day,  then  drain  well.  Place  peppers 
in  cans,  fill  to  overflowing  with  boiling 
water,  add  a  level  tablespoonful  of  salt 
to  each  quart  of  water ;  place  in  a  boiler 
on  two-inch  layer  of  straw,  weight  cans 
to  prevent  tipping,  pour  in  boiling  water 
to  cover  two-thirds  of  the  can,  screw  lids 
on  loosely  and  cover  the  boiler.  When 
the  water  boils  simmer  10  minutes,  re¬ 
move  and  seal. 
Pepper  Chow-chow. — This  is  excellent, 
but  little  known.  Twenty-five  sweet 
Spanish  poppers,  half  green  and  half  red ; 
18  onions,  one  quart  of  vinegar,  1*4  cup 
light  brown  sugar,  one  tablespoon  salt. 
Peel  onions,  remove  seeds  and  stems  from 
peppers,  chop  fine  in  meat  chopper.  Add 
other  ingredients,  boil  all  together  half 
an  hour,  or  until  soft,  put  away  in  small 
glasses. 
been  melted  ;  mix  with  a  spoon  until  cool 
enough  to  handle,  then  knead  with  hands 
until  as  stiff  as  can  be  worked.  Make  the 
dough  into  the  form  of  a  sugar  cone, 
smooth  and  flatten  the  sides,  squeeze  or 
press  the  point  of  cone  down,  straighten 
the  sides,  and  flatten  top,  so  as  to  give  it 
the  shape  of  a  hat  crown.  Next  cut  from 
the  top  a  thick  round  slice,  and  lay  it 
aside  for  the  liu,  and  another  slice  for  the 
ornaments.  With  one  hand  make  a  hoi* 
low  in  the  large  mass  of  dough  and  with 
the  other  shape  out  and  smooth  the  sides, 
leaving  enough  for  a  crust  at  the  bottom. 
Work  iu  this  manner  until  in  the  shape 
of  a  straight-sided  pan  iu  which  it  should 
be  set  before  baking  or  filling.  Prepare 
lid  to  fit  top.  Fill  in  the  prepared 
chicken,  add  some  sliced  ham,  chestnuts, 
etc.,  if  desired.  Have  ready  the  beaten 
yolks  of  two  eggs.  Glaze  the  outside  of 
pie  and  the  lid,  press  edges  together.  Roll 
out  the  paste  reserved  for  ornaments,  cut 
into  Shape  of  flowers,  leaves,  etc.,  make  a 
twisted  handle  at  each  end  of  pie,  and 
one  in  center  of  top  crust,  glaze  with  the 
egg,  and  bake  in  a  slow  oven  three 
hours. 
Old-Fashioned  Baked  Ham, — Select  a 
medium-sized  ham,  soak  24  hours  in 
water  that  is  changed  often,  place  in  a 
large  kettle,  boil  four  hours,  skimming 
well.  Remove  from  tire,  and  take  off 
all  the  outside  skin.  Place  iu  a  clean 
kettle,  cover  with  boiled  cider,  stew  one 
hour,  turning  occasionally.  Remove  and 
cover  ham  with  sugar  and  pepper,  hake 
and  baste  until  well  browned.  Mix  any 
desired  sjnees  with  cider  liquor,  and  some 
browned  flour.  Boil,  serve  as  sauce. 
MRS.  DORA  B.  PHILLIPS. 
PURE,  FULL  STRENGTH 
Hot  Off  the  Roaster 
From  Wholesaler  Direct 
6  POUNDS  $|  00 
Bean  or  Ground  ■  - 
Delivered  Free  JL 
within  300  mile*  (toe.  extra  il"  sent  C.  O.  D.) 
Satisfaction  guaranteed  or  money  relanded. 
order  from  nearest  point. 
Embroidery  Designs 
SI  Barclay  St,  New  York 
431  Market  St.,  Pittsburgh,  Pa, 
*  Freight  Paid — A  Year's  Trial 
Save  from  $5  to  $23  by  buying  direct  from  factory. 
65  years’  reputation  back  of  every  stove.  Our  long 
experience  and  big  output  gives  you  a  better  stova 
or  range  at  legs  cost. 
Gold  Coin  Stove#  and  Ranges 
Use  one  for  a  year- --money  refunded  if  it  doesn't 
prove  aboolutdy  antis  factory.  We  pay  freight, 
guarantee  aafe  delivery  and  send  every  atove  ready 
to  act  up.  Big  Free  Catalog — Send  for  it  now. 
See  why  improved  features  of  Gold  C ’oil?  Stovea  help 
you  save  fuel  and  bake  better.  Write  today. 
GOLD  COIN  STOVE  CO.,  3  Oak  St.,  Tray.  N.  Y. 
No.  945  is  n  design  for  embroidering  the 
fronts,  collar  and  sleeves  of  a  blouse.  The 
steins  are  to  be  outlined.  Tbe  flowers,  leaves 
and  dots  may  be  worked  solidly  or  as  eyelets. 
When  making  solid  embroidery  or  satin  stitch, 
first  pad  the  stamped  figures  by  darning  back¬ 
ward1  and  forward,  lengthwise,  and  then  cover 
closely  with  over  and  over  stitches  worked  in 
the  opposite  direction  from  the  padding.  To 
outline,  take  short,  stitches,  keeping  the  needle 
toward  the  right  nnd  work  upward.  To  make 
the  eyelets,  first  encircle  by  running  a  thread 
around  each  outline,  cut  a  slight  slit  lengthwise, 
then  crosswise  in  the  oval  figures  and  pierce 
the  dots  with  a  stiletto,  push  the  material  back 
on  the  wrong  side  and  work  closely  over  and 
over. 
Chain  63.  (Ch.  2,  miss  2,  d.  c.  into 
next  will  be  called  one  space,  for  brevity. 
Every  3  d.  c.  will  be  called  one  block.) 
First  Row — 1  d.  c.  into  7th  st.  of  ch., 
ch.  2,  miss  2,  1  d.  c.  into  next  d.  c.,  1 
block,  2  spaces,  4  blocks,  1  space,  4  blocks, 
4  spaces.  Turn. 
Second  Row — 5  spaces,  2  blocks,  3 
spaces,  2  blocks,  3  spaces,  1  block,  3 
spaces.  Turn, 
Third  Row — 4  spaces,  3  blocks,  12 
spaces.  Turn. 
Fourth  Row — 0  spaces,  4  blocks,  9 
spaces.  Turn. 
Fifth  Row — 5  spaces,  2  blocks,  1 
space,  1  block,  10  spaces.  Turn. 
Sixth  Row — 9  spaees,  1  block,  1  space, 
4  blocks,  4  spaces.  Turn. 
Seventh  Row — 3  spaces,  1  block,  1 
space.  1  block,  1  space,  1  block.  1  space, 
1  block.  9  spaces.  Turn. 
Eighth  Row — 8  spaces,  1  block,  2 
Here’s  the  right  outfit  for  work¬ 
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Sweet  Cucumber  Pickles 
Will  you  give  a  recipe  for  making 
sweet  pickles  from  small,  green  cucum¬ 
bers?  a.  a.  w. 
Soak  four  quarts  of  small  green  cu¬ 
cumbers  in  a  strong  brine  for  three  days, 
then  drain  and  cover  with  fresh  water 
with  ouo  tablespoon  of  alum  added,  and 
let  souk  three  days  longer,  then  drain ; 
wipe  dry,  and  cover  with  weak  vinegar , 
let  them  simmer  in  this  two  hours,  then 
turn  into  the  colander  and  drain.  Make  a 
spice  bag  by  tying  in  a  piece  of  muslin 
one  ounce  each  of  cinnamon  buds  and 
allspice  berries,  and  one-half  ounce  of  cel¬ 
ery  seed.  Put  this  iu  three  quarts  of 
vinegar,  with  one  pint  of  brown  sugar, 
and  let  heat  until  boiling  hot;  pour  over 
the  cucumbers,  cover,  aud  let  stand  until 
the  next  day,  and  repeat  this  for  two 
mornings;  the  third  day  cook  the  liquor 
until  syrupy,  add  the  cucumbers  and  heat 
slowly  until  scalding  hot,  then  pack  m 
glass  jars,  pour  tbe  liot  liquor  over  them 
and  seal. 
Another  recipe,  from  31  rs.  F.  K.  B„  is 
endorsed  by  the  sender  as  the  best  sweet 
cucumber  pickle  she  has  ever  tried : 
Wash  encumbers  and  pack  closely  in  jar, 
make  brine  of  one  cup  salt  to  a  gallon  of 
cucumbers  (have  boiling  hot)  pour 
over  and  let  stand  24  hours.  Wipe  dry 
and  cover  with  weak  vinegar  (boiling 
hot)  aud  let  stand  another  24  hours. 
Drain ;  spice  last  vinegar  with  mixed 
spices,  nasturtium  seed,  brown  sugar  to 
suit  taste,  and  two  green  peppers.  Boil 
mixture  live  minutes,  add  pickles  and  just 
heat  through — put  into  jars  and  seal,  as 
they  will  keep  iu  crocks  but  a  month  or 
two. 
Twentieth  aud  Twenty-first  Rows — 
Same  as  nineteenth. 
Twenty -second  Row — 3  spaces,  1  block, 
2  spaces,  4  blocks,  1  space,  4  blocks,  4 
spaces.  Turn. 
Repeat  from  the  first  row. 
ELIZABETH  MC  RP ARRAN. 
K?  Yoar  Stream*  Do  Yoor  Pampini 
water  now  wxflcd.  1!  you  have  a 
ply  I  vT’dloRa  or  more  a  minute 
a  lal!  of  3  feet  or  mure,  install  a 
RIFE  RAM 
r  *rur>n«!>t  uml  windmill#.  No  frmue- 
n*i  g.ii.uiinn .  Uttfo  attention,  fyw 
Ov#r  J  !,ooo  in  u*»*;  baU«utcUon 
guanuriU'cd.  One  uttarr  wys,  "Never  missed 
a  stroke  in  S  yeara. '  ’  Operates  with  either  pneumatic  nr  Brev¬ 
ity  tank  system.  Write  today  for  catalog  and  free  estimate. 
RIFE  ENGINE  CO.  3429  Trinity  Bide..  New  York 
WELL  DRp'iVsNG  WELL 
Own  a  machine  of  your  own.  Cash  or  easy 
terms.  Many  styles  ami  sixes  for  all  purposes. 
Write  for  Circular 
WILLIAMS  BROS.,  432  W.  State  St..  Ithaca,  N.  Y. 
BOOKS  WORTH  READING 
Landscape  Gardening,  Parsons . 2.00 
Lawn  Making.  Barron .  1.10 
Fertilizers  and  Crops,  Van  Slyke....  2.50 
Weeds  of  Farm  and  Garden,  Pummel  1.50 
Book  of  Wheat.  Bond  Unger .  2.00 
Successful  l'ruit  Culture.  Maynard..  1.00 
Irrigation  ami  Drainage,  King....  1,50 
Study  of  Corn.  Shoosiulth . . . 50 
The  Soil,  King .  1,50 
THE  RURAL  NEW-YORKER 
833  W.  30th  St.,  New  York  City 
Design  for  Insertion  in  Filet  Crochet 
Arrow 
Collars 
FITS  EXTREMELY  WELL  AND 
GOES  WITH  THE  PREVAILING 
STYLE  IN  BROAD  END  TIES 
AND  FOUR-IN-HANDS. 
ASHBY  2's  in. 
LEXICON  2Vt  in 
Cluett,  Peabody  &  Co.,  Inc.,  Makers 
