Xohe  RURAL.  NEW-YORKER 
1375 
individual  tastes  and  ideals  of  the  recip¬ 
ient,  and  had  that  “different”  touch  which 
made  them  remembered  above  all  others. 
In  this  instance  even  age  was  no  draw- 
hack,  my  mosi  artistic  and  expensive 
gifts  being  evolved  from  a  stray  copy  of 
“Godoy's  Lady's  Book”  of  a  half-century 
ago.  This  contained  two  old-time  fashion 
plates  with  quaint  figure's  and  colo’dngs. 
suggesting  old-world  prints.  One  of 
these  was  framed  in  the  upper  section  of 
a  long,  narrow  mirror  in  Colonial  fashion. 
The  mirror  was  found  in  a  second-hand 
shop,  and  when  the  old  finish  was  re¬ 
moved  and  the  frame  given  a.  new  finish 
of  mahogany  it  made  a  very  welcome  ad¬ 
dition  to  my  friend's  Colonial  room. 
From  another  second-hand  store  I  se¬ 
cured  an  old-fashioned  oval  picture  frame 
with  glass  and  backboard  intact,  the 
nodding  about  three  inches  deep.  After 
refinishing  the  frame  I  replaced  the  glass 
over  The  second  of  the  colored  fashion 
plates,  nailing  the  backboard  in  securely. 
A  pair  of  brass  handles  screwed  to  tin- 
frame  and  a  piece  of  green  felt  glued  to 
the  bottom  made  a  modern  and  beautiful 
tray  at  about  half  tin*  cost  of  the  com¬ 
moner  ones  at  the  stores. 
For  the  young  mother  the  files  of  a  cur¬ 
rent  magazine  yielded  reproductions  of 
the  Madonnas  in  colors.  These  were 
mounted  in  a  row  on  regular  mounting 
hoard,  with  an  oval  cut  for  each  picture, 
and  framed  with  a  simple  narrow  molding 
of  cypress  to  match  the  finish  of  the  new 
home.  Cheaper  but  no  less  artistic  pic¬ 
tures  were  framed  in  passe-partout;  and 
for  others  the  10-eent.  store  furnished 
frames,  which,  when  the  cheap  print  was 
replaced  by  a  reproduction  of  some  fa¬ 
mous  picture,  make  gifts  well  worth 
while. 
For  the  little  friend  just  beginning  to 
sing,  and  whose  parents  found  it  hard  to 
spare  money  for  good  music,  I  made  up  a 
folio  of  the  delightful  melodies  so  often 
found  in  the  standard  magazines.  These 
were  carefully  clipped  and  trimmed; 
those  pages  having  printing  on  the  back 
being  pasted  to  other  printed  pages  and 
dried  under  a  weight,  thus  concealing  the 
printing  without  spoiling  the  music.  The 
sheets  were  then  fastened  together  with 
one  of  the  patent  magazine  binders,  which 
insure  scurity.  Lacking  this*  I  might 
have  used  a  punch*  lacing  the  back  from 
top  to  bottom  with  heavy  cord,  and  gluing 
on  a  cover  of  Bristol  or  matting-hoard. 
Other  colored  pictures  made  admirable 
“cut-outs”  for  match  scratches,  calen¬ 
dars,  shaving  books,  etc.  For  the  golf 
enthusiast  I  found  the  picture  of  a  girl  in 
red  sweater  and  brown  skirt  with  yellow 
bag  and  clubs.  Her  brown  skirt  was  ex¬ 
changed  for  one  of  sandpaper,  and  she 
was  mounted  on  an  oblong  of  heavy,  old 
blue  cardboard,  a  little  brass  dish  for 
holding  matches  beiug  tied  to  one  corner. 
A  well-known  shaving  advertisement  was 
th us  cut  and  mounted  on  the  cover  of  a 
pad  of  shaving  paper  for  the  young  man 
who  uses  a  “safety.”  Other  trifles  were 
similarly  made,  only  keeping  in  mind  the 
appropriateness  of  the  picture  to  the  pur¬ 
pose. 
<  >ne  of  the  children  on  my  list  was  de¬ 
lighted  with  a  portable  house  and  furni¬ 
ture  in  miniature.  The  house  (necessar¬ 
ily  a  fiat)  was  made  from  a  large  paste¬ 
board  box,  with  partitions  for  the  various 
rooms  of  pasteboard  firmly  glued  to  posi¬ 
tion;  doors  and  windows  being  cut  where 
necessary.  The  furniture  for  the  various 
rooms  was  furnished  In  the  advertising 
section  of  magazines,  each  piece  being 
carefuly  trimmed  and  provided  with  a 
standard  of  cardboard  so  fastened  that 
the  little  owner  could  move  them  about 
and  refurnish  the  different  rooms  as  often 
as  she  pleased. 
The  colored  covers  were  put  to  various 
uses;  some  simply  trimmed  and  mounted 
as  posters  for  the  college  boy's  room ; 
some  used  as  calendars,  while  others  were 
considered  worthy  of  a  frame.  One  par¬ 
ticularly  pleasing  picture  was  a  tinted  re¬ 
production  of  “The  Hills.”  This  I  matted 
and  framed  for  the  sweet  old  lady  who 
finds  much  comfort  in  a  contemplation  of 
Nature;  and  her  hush-voiced  quotation: 
“I  will  lift  up  mine  eyes  unto  the  hills 
from  whence  my  help  cometh,”  betokened 
her  instant  and  heartfelt  appreciation. 
Simpler  remembrances  were  the  verses 
done  in  passe-partout  to  hang  beside  the 
dresser.  Burroughs'  “Waiting,”  and 
V  ley's  “.Tost  Be  Glad,”  solved  the  prob¬ 
lem  of  what  to  give  to  two  dear  friends 
past  the  meridian  of  life.  One  of  these 
was  a  full  page  illustrated  poem,  which, 
of  course,  was  simply  framed.  The  other, 
only  column  width,  required  a  mat  of 
water  color  hoard  which  was  daintily  dec¬ 
orated  with  violets  in  natural  colors. 
Several  booklets  were  made,  the  filling 
material  chosen  with  care  for  the  needs 
of  the  recipient,  and  decorated  covers  of 
water  color  paper  given  them.  For  the 
bride  there  was  a  book  of  recipes  touching 
on  the  newer  methods  of  cooking;  one 
department  devoted  to  fireless  cookery, 
another  to  the  paperll-bug,  and  still  an¬ 
other  to  casserole  cooking.  For  another 
friend  a  booklet  of  household  hints  and 
discoveries  was  compiled. 
For  Ihe  two -college  girls  on  my  list 
there  were  also  book  lei  s,  one  of  candy  re¬ 
cipes;  the  other  of  chafing  dish  recipes, 
with  a  sketch  of  the  dish  itself  on  the 
cover.  For  Father  there  was  a  booklet 
of  after-dinner  toasts  and  stories,  which 
pleased  the  recipient  as  no  other  gift  had. 
And  for  the  minister’s  helper  and  Sunday 
school  worker  there  was  a  wonderful 
booklet  of  fairs,  socials  and  similar 
money-getters.  Gifts  such  as  these,  if 
Embroidery  Designs 
No.  529  !*  a  net  of  7  inch  plnte  iloi’ii's 
and  six  5-ineli  cup  doilies  to  mutch  t.ie 
eenterjitece,  No.  445,  recently  shown  in 
these  columns.  J.jkt*  file  I'lMiterpicee  the 
doilies  are  embroidered  with  the  button 
hole,  outline,  lazy  daisy  and  French  knot 
stitches  In  Idites,  )mi  with  ii  liner  Hess  be¬ 
cause  of  the  reduced  size.  The  set  costs 
with  mercerized  floss,  fiO  cents. 
The  pair  of  doilies  No.  499  are  to  lie 
embroidered  in  outline  stitch.  This 
would  be  ft  good  design  for  u  little  girl 
to  work  on.  The  designs  are  stamped  on 
fine,  white  linen,  size  11  inches  ouch,  and 
with  mercerized  floss  cost  for  the  pair,  2 5 
cents. 
carefully  chosen  and  neatly  made,  far 
from  appearing  tawdry  and  inconsequent, 
will  have  a  charm  and  difference  far  be¬ 
yond  any  intrinsic  money  value. 
MAUDE  E.  8.  HYMERS. 
Caramel  Custard 
Could  T  get  a  good  recipe  for  caramel 
custard?  1  have  looked  through  cook 
hooks  galore  and  as  yet  have  failed  to 
find  one  that  is  satisfactory.  The  finest, 
I  ever  ate  was  served  at  an  Advent  sani¬ 
tarium.  1(  was  so  firm  it.  could  he  cut 
into  any  shape,  and  had  u  delicious 
flavor.  MRS.  Q.  a. 
Materials  required  for  caramel  custard 
■•‘re  Vi  cup  sugar,  two  tableSpoonfuls 
water,  one  quart  milk,  six  eggs,  Vi  tea- 
spoonful  salt,  one  teaspoonful  vanilla, 
l’ut  the  sugar  in  a  smooth,  shallow  agate 
pan,  and  stir  over  fire  until  it  melts  and 
turns  light,  brown;  add  the  water,  and 
stir  into  the  milk,  which  should  bo  luke¬ 
warm.  Beat  the  eggs  slightly,  add  the 
still  and  vanilla,  and  part  of  the  milk. 
St raiu  into  the  remainder  of  the  milk, 
tiud  pour  into  a  buttered  two-quart  mold. 
Set  the  mold  in  a  pan  of  warm  water, 
and  bake  20  to  40  minutes,  or  until  firm. 
Cut  into  the  middle  with  a  knife;  if  it 
comes  out  dean  the  custard  is  done. 
Turn  out  and  serve  cold  with  caramel 
sauce.  For  this  put  half  a  cup  of  sugar 
in  tt  shallow  pan.  stir  over  the  fire  till 
melted  and  light  brown.  Add  half  it  cup 
of  boiling  water,  and  simmer  10  minutes. 
Green  Tomato  Mincemeat 
I  am  sending  a  very  good  recipe  for 
green  tomato  mincemeat.  Now  that  it 
is  “green  tomato  time”  some  of  your 
women  readers  may  like  to  try  it.  Of 
course  it  does  not  make  as  rich  it  mince¬ 
meat  as  that  in  which  beef  is  used,  but 
it  is  very  good,  and  a  pleasing  change 
sometimes  from  the  genuine. 
One  peck  green  tomatoes  (put  through 
a  grinder  or  chopper),  cover  with  cold 
water  and  scald  and  drain  three  times 
( being  allowed  to  scald  each  time  for 
onc-half  hour).  Then  add  4  lbs.  brown 
sugar,  1  lb.  chopped  citron,  1  lb.  raisins, 
1  lb.  currants,  2  cups  chopped  suet,  1 
teaspoon ful  salt,  2  tcaspoonfuls  cinna¬ 
mon,  1  teaspoonful  cloves,  one  cup  vine¬ 
gar.  Cook  till  tender  and  seal  in  jar. 
Fse  for  pies  as  you  would  any  other 
mincemeat.  _  E.  b.  m. 
Four  Sweet  Pickles 
Pickled  Cherries  or  Grapes. — Select 
fruit  that  is  ripe  enough  to  have  a  fine 
flavor,  but  not  over-ripe.  In  the  case  of 
grapes  select  those  having  a  thick,  tender 
skin.  To  five  pounds  of  fruit  take  one 
quart  of  vinegar,  two  pounds  of  sugar, 
one  half-ounce  of  cinnamon  and  the 
same  of  cloves  and  mace.  Grind  the  j 
spices  and  tie  in  a  muslin  bag;  boil 
sugar,  vinegar  and  spices  together,  and 
pour  hot  over  the  fruit. 
Sweet  Pickled  Beaches. — Pare  the 
poaches,  remove  the  seed  or  leave  whole, 
ns  desired,  sweeten  very  sweet  enough 
vinegar  to  almost  cover  the  peaches ;  put 
to  boil  in  a  porcelain  vessel  with  allspice, 
cloves  and  cinnamon  ground  and  tied  in 
a  muslin  bag.  When  boiling  poor  over 
fruit,  stir  well  and  set  aside  24  hours. 
The  next  day  drain  off  the  syrup,  heat 
to  boiling  and  pour  over  fruit  again;  re¬ 
peat  the  third  day.  The  fourth  day  let 
the  syrup  boil,  then  add  the  fruit  and  boil 
stirring  gently  once  in  awhile  until  the 
peaches  are  tender,  but  not  broken  up. 
Cover  well  with  the  syrup  in  glass  jars 
and  seal. 
Sweet  Pickled  Apples. — rare,  quarter 
and  core  medium-sized,  tender  apples,  or, 
if  too  large,  halve  the  quarters.  Allow 
enough  vinegar  to  nearly,  but  not  quite, 
cover  the  tipples,  as  the  juice  of  the  fruit 
will  add  some.  Make  the  vinegar  very 
sweet,  add  spice,  cloves  and  cinnamon 
tied  in  a  muslin  bag;  let  come  to  a  boil 
and  pour  over  the  fruit,  stir  up  well 
and  set  aside  until  the  third  day.  stirring 
the  fruit  occasionally.  The  third  day 
drain  off  the  syrup,  let  boil,  then  add  the 
apples  and  cook  until  tender  but  not 
broken.  Covet*  well  with  the  syrup  in 
glass  jars  and  seal. 
Spanish  Pickle. — Slice  and  salt  green 
tomatoes  and  let  stand  36  hours;  take 
out  of  the  brine,  rinse  and  drain  thor¬ 
oughly,  then  place  in  a  stone  jar,  a  layer 
of  tomatoes  and  about  three  slices  of 
onion,  until  till  are  put  down.  Spice  the 
vinegar  with  doves  and  cinnamon,  sweet¬ 
en  very  sweet  and  have  it  boiling  hot; 
pour  ou  the  tomatoes  and  let  stand  24- 
hours.  Then  if  the  tomatoes  do  not 
seem  soft  enough  pour  off  the  syrup,  re¬ 
sweeten  if  necessary,  put  on  the  stove  in 
a  porcelain  vessel,  let  come  to  a  boil, 
put  in  the  tomatoes  and  stir  lightly  until 
the  vinegar  begins  to  blubber  up  around 
the  edge  of  the  vessel.  j 
Retailer  s’ 
30c  Quality 
COFFEE 
Direct  from  Wholesaler.  Fresh  of!  the  Roaster 
S  LBS.  FOR 
Bonn  or  Ground.  * 
Delivered  free  within  300  miles  by  parcel  post 
1 0  Lbs.  DELIVERED  FREE  lOOO  Miles 
Satisfaction  giiaranti-i-<i  or  money  rt-fuutlt-tl 
GILLIES  COFFEE  CO. 
235-237  Washington  Street  New  York 
ESTABLISHED  76  YEARS 
DRESSY  SERVICEABLE  POPLINS 
One  of  the  most  s.itisfartovy  materials  in  the  world. 
Write  to-day  lor  free  mill  samples.  Let  US  show 
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ETH ELBERT  GREEN  CO.,  Inc.,  Dept.  52 
111  Chambers  Street  •  New  York  City 
-jcked  daily  a a  tb«*y  come 
_.om  the  famous  Chaesueako 
Buy  with  their  natural  salt 
water  llaeor. 
SINGLE  GALLON  «  •  S1.2G 
THREE  GALLONS  -  •  3.25 
□apt.  201  ,B«ltlmor.,  Md. 
“ROUGH  ON  RATSHS^MS®£ 
Unbeatable)  Ext,  rmtnstor.  Etuis  Prairie  Do-ga,  Gophers, 
Ground  Dogs.  CulrirnunVrs.  Vorv"\  friuirrelr.  Crowe. 
Hawks,  nt<\  Tin'  Keen  (-til  zeil  B-umnni  Exterminator- 
nt  Urate  Country  Stores.  Economy  Six**  2 Sc.  COc 
Small  lie.  used  the  World  Over.  Used  by  IT.  s.  Gov’t. 
Rough  on  Ruts  Hover  Falla,  Refuse  ALL  Substitutes. 
WATER ! 
Just  when  and  where  you  want  it.  No 
trouble— no  expense.  Sold  on  guarantee. 
Your  money  lock  if  you 
are  not  satisfied.  Write  ' 
today  for  FREE  HOOK  on 
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Knife.  The  knife  has  two  1 
w  _  blades.  One  large  spear  = 
'G  I  point  and  one  pen.  Half  pol-  | 
•  I  ‘*h  German  Silver  bolster,  s 
t/}  I  brass  lining,  394-iitob  Cellu-  1 
•'TJ  ^  II  loitl  handle.  The  material  is  | 
“5  s  i  of  the  very  best  quallt}  the  = 
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grade  Kng  lsti  Crucible  SCeel.  I 
Elicit  blade  bears  the  trade  1 
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tee  that  it  contains  nothing  1 
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workinuusliip, 
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