The RURAL NEW-YORKER 
875 
Short Cuts in Sewing 
Did you over try using glass-headed 
jiins instead of the common pins when 
dressmaking'/ Just try them. 
When stitching a lot either run from 
one seam directly on to another or stitch 
on to n small piece of cloth each time. 
Lot a of thread, clipping and patience will 
he saved. 
Did you ever rub laundry starch on the 
edge oi' your sewing machine and with 
that new skirt adjusted correctly at waist 
line, ruh against the machine until there 
was a “chalked” circle all around skirt, 
remove skirt and measure a certain num¬ 
ber of inches from that to lower edge all 
around for a true length’/ 
Do you save lots of time basting by 
just pinning the seams'/ Of course, some 
times accurate basting is necessary. 
Have you a good emery? It only costs 
a nickel, but what a little necessity t<> 
keep needles smooth. And beeswax? 
That helps many thread ends to pass 
quickly and easily through the eye of 
needle. The tracing wheel is especially 
convenient when there is considerable 
tucking to he done, tracing the lines on 
which the tucks are to lie folded. 
A fivo-cent paint brush will speedily 
clean the works of the sewing machine, 
effectively removing small particles of 
dust. 
When considerable sewing is being 
planned for, stock up with a good supply 
of needles, thread, pins, buttons, snaps, 
hooks and eyes, and you won’t have to 
lay aside an article to be finished until 
you liave been to town, patsy’s wipe. 
Teaching Courage, or Useless Fear 
Don’t teach children to he afraid of 
thunderstorms. Fear cannot prevent 
storms, nor avert their danger, hut only 
causes useless suffering in sensitive child¬ 
ren. My mother, instead of saying, as 
mothers too frequently do say in their 
children's presence. “I aiu so nervous in 
thunderstorms!” concealed any fear she 
may have felt, and pointed out to me the 
beauty of the clouds and the lightning, 
and spoke often of the grandeur of the 
rolling thunder. I learned to listen for 
especially long peals; in fact, I became 
so interested that 1 actually enjoyed 
these storms, and in Spring each year 
looked forward to them with pleasure. 
My mother, however, cautioned me not to 
stand in am exposed position, as under 
a tree, and she especially warned me not 
t«» stand in a door or window and look 
at lightning when it was very near, be¬ 
cause instances have occurred of loss Ot 
sight resulting from witnessing a Hash 
too close at hand. When a storm had 
passed bevond us. we all found pleasure 
in watching the lightning. M hat might, 
have been torture to me and others be¬ 
came. through my mother’s wisdom and 
self-control, a source of delight. G. A. T. 
Good Breads, Hot and Cold 
The making of good bread is not dif¬ 
ficult. but it requires practice and atten¬ 
tion to details in order always to be suc¬ 
cessful in turning out crisp brown loaves 
of velvet v softness, free of sour smell or 
soggy texture. Yet even the most inex¬ 
perienced cook may by perseverance and 
careful attention soon be able to give her 
family palatable, wholesome bread, which 
makes even the plainest meal appetizing. 
Hard wheat Hour is much hotter for 
making all light breads, while for biscuit- 
making the soft wheat nr pastry (lour is 
preferable, although excellent, hot biscuits 
may be had from the first named. To 
distinguish between the two, take a hand¬ 
ful up and squeeze tight for a minute, 
open the hand; the bread Hour immedi¬ 
ately loses its shape, while pastry Hour 
retains the shape, showing the imprints 
of the fingers. 
There are n u umber of good yeast 
products available. Almost every cook 
bus her favorite. Some prefer the dry- 
yeast. while many others succeed best 
with some of the liquid yeasts. I use an 
excellent liquid yeast known ns everlasting 
yeast, and never fail to get. loaves of fine 
texture, evenly risen, fine flavored, and 
desirable in every way. 
To make six loaves of bread 1 proceed 
ns follows; To one-half pint of yeast, 
which I keep in a quart fruit jar, i add 
enough warm water to till jar. Dae scant 
quart of flour is sifted into a stone jar. 
fin bucket or other vessel, and into this 1 
stir the yeast mixture, beating well, and 
set in a moderately warm place over 
night. In Winter the yeast jar is wrapped 
in a blanket and set back of the stove, but 
when the weather is warm, just take care 
m t to set in a cool draft. In the morn¬ 
ing sift four quarts of flour in the mixing 
pan and set in warming closet, or about 
the stove, to get warmed up while cook¬ 
ing breakfast. After breakfast make a 
cavity in pan of flour, add salt. .Vow add 
two pints of warm water, two heaping 
tablespoons of sugar, half a cup of lard 
and n pinch iff soda to the yeast mix¬ 
ture. stir well and pour into flour; but 
before adding these to yeast I rake out 
half a pint into a clean, quart fruit jar, 
add half a cup of sugar, and set aside as 
a ‘‘starter” 'for the next baking. Work 
flour in bread until quite stiff, turn onto 
kneading board and knead slowly for 
about ”0 minutes, l’lncc in greased crock 
and set in warm nlace In rise. It will 
take from three to four hours for it to rise 
to about double the bulk. Knead down 
lightly, and let rise again, which it will 
<ld in about one hour. Now mold into 
b lives and place in well-greased pans. 
Deep pans are best for breudiuakiug. Put 
in worm place to rise, and when risen to 
nearly twice its bulk, place in a moder¬ 
ately heated oven and bake until well 
browned and done throughout. 
An otherwise fine loaf may be ruined 
by either baking so fast, that rising is 
checked abruptly, or l\v placing in an 
oven so cool that souring begins before 
the loaf heats through to the center. Ex¬ 
perience is the best guide in testing the 
heat of the oven. The buead should con¬ 
tinue rising the first 15 minutes, should 
begin to brown and continue browning the 
next -<> minutes. The heat should be 
gradually reduced during the last 15 min¬ 
utes, when the average loaf should be 
well browned ami done throughout. 
Dread when done will leave the sides of 
pan easily, and an indentation made with 
fhe finger tip will rebound on removing 
pressure. 
To make 30 good-sized biscuits, enough 
for a family of 10, sift together two 
quarts of flour and two heaping teaspoons 
of baking powder. Make hole in center 
and add three cups of good buttermilk, 
a tablespoon of salt and about two scant 
teaspoons of soda, more or less, accord¬ 
ing to acidity of milk, ami lard size of 
large eggs. Knead well together into a 
soft dough, turn onto well-floured board 
and roll one-half inch thick. Have pans 
well greased, cut biscuits, lay in pan and 
turn over, thus greasing both sides. The 
oven should be hot enough that the bis¬ 
cuits will bake in Id minutes. Melted 
butter may he used for greasiug pans, 
and gives a delicious crispness to the 
brown crusts. 
If no sour milk is available and baking 
powder must be used alone, double the 
quantity, sift together twice, use sweet 
milk, or milk and water mixed, for xnak- 
Embroidery Designs 
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Design for border, 
one-quarter yards are given. 
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Two lout 
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1087. Design ter motifs, to be embroidered 
with heads or threads. 
Each transfer 20 cents. 
ing the dough, add a heaping tablespoon 
of sugar and a little more lard than if 
buttermilk is used, and bake in a very- 
hot oven. 
Egg oornbrend is very popular for serv¬ 
ing with vegetables. To make, sift one 
quart of meal. If bolted meal must he 
used, add one clip of flour and sift, to¬ 
gether. Add two cups of buttermilk, one 
tablespoon of salt, and about one tea¬ 
spoon of soda ; mix well, adding water or 
sweet milk to bring to a rather thin hat¬ 
ter; half a cup of sour cream gives a 
great, improvement, or a tablespoon of 
far may he Used. Pour batter into well- 
greased pan and bake in a quick oven. 
1 tread should not be more than three- 
fourths of an inch thick. This bread is 
good with vegetables, butter, or with 
sweet milk for supper t'ornbrend is both 
palatable and healthful, as its frequent 
use is a remedy for constipation. 
MRS. 1.17.1 IK YORK. 
Some Northern Beads 
Almost any seeds, such as chinaberry 
ami Spanish bayonet, found in our South¬ 
ern States, make lovely beads. Califor¬ 
nia is noted for her rose beads, although 
they can he made any where, aud paper 
and starch beads sire popular. 
A year or two sign we discovered some 
beautiful beads growing right in our flow¬ 
er garden and when we had strung them 
with tiny gold beads they made a verv 
ii%h looking strand, and no one could tell* 
that they were just the seed from our 
common four-o’clock or pretty-by-night! 
They must he strung as soon as gathered, 
as they dry and harden rapidly; after¬ 
ward they may be restrnng with other 
beads, according to one’s fancy. They 
look like exquisitely carved wood. 
Several years ago we rend that musk- 
nielon seed could be strung, dyed and 
used for beads, so we tried them and 
made several little girls happy with "imi¬ 
tation coral" necklaces. They cost noth¬ 
ing hiit time and a little dye. so if lost 
there is nothing to worry about. 
Dental floss is often recommended in¬ 
stead of thread in stringing any kind of 
beads. ruth w, cordon. 
Salting String Deans 
Someone asked about salting beans. I 
have done them for years as follows: I 
take a clean lard firkin and half (ill with 
water, then add enough table salt to float 
an egg. I continue adding the string 
beans as 1 get them until tilkin is filled, 
then 1 put a board on aud a large stone 
to bold firm. They are always good and 
green. When I use 1 soak beans over 
i lit in cold water. MRS. it. j. r. 
Save 10% on Fire 
Insurance! 
If you have “R. H. Co.” Lightning 
Rods on your farm buildings, The 
National Fire Ins. Co., of Hartford, 
will allow you ten per cent reduction! 
This is one of the oldest and most 
reliable insurance companies. 
Lightning Rods have proved their 
worth. Government bureaus, agricul¬ 
tural colleges, insurance companies — 
everybody who has investigated, re¬ 
ports perfect results where good light¬ 
ning rods are used correctly. 
“R. H. Co.” Lightning Rods have 
been giving such protection since 1849. 
They are recognized as leaders. You 
should insist on the highest quality; 
you should insist on having your 
lightning rods installed correctly, as 
all “R. H. Co.” rods are installed. 
Ten million dollars is the lightning 
fire loss to farmers each year. It could 
all be saved. Are you going ahead 
risking the lives of your family-, and 
your valuable property? Ask us for 
free booklet, “Do Lightning Rods 
Protect?” 
The Reyburn-Hunter-Foy Co. 
829 Broadway Cincinnati, Ohio 
“ Light ningRodsof a Better Kind” 
Dealers and Agents: 
Write us for open 
territory. 
Let VAN’S NORUB do the heavy work 
Washes all clothes CLEAN 
WITHOUT RUBBING. 
Upon receipt of five cents we will 
mail 10c. size package for trial—enough 
for four weeks. 
VAN ALE CO., Inc., Dept. X - West Hoboken, N. J. 
VAN ZII.K CO., Isc.. Dept. X. 
West Hoboken, N. J. 
I wish to try IVAN’S NOllUB next washday. I 
enclose 5c. for 10c. size package. 
Name. .. 
Street. 
City 
COFFEE! 
Hot for breakfast ill the COOl 
of i he morning. 
Iced for dinner in the beat 
of the day. 
Makes summer work easy! 
Drink all you want! 
Send out v $3.00(cbeck. money order or cash) 
for 10 lbs. of "My Own” coffee, prepaid. 
ALICE FOOTE MACDOUGALL 
Dept. A, 73 Front St., New York, N. Y. 
If you don’t know my coffee I will send 
you 8-lb. to try for $1.00. Money back if 
you don’t like it. 
r 
tendon f! 
i'll get [| 
XVhen you write advertisers met 
The Rural New-Yorker and you' 
a Quick reply and a ‘square deal.” See 
g u» an tee editorial page. 
How to Make 
Jam and Jelly 
With Positive Success 
New Process Requires Only 
1 Minute’s Boiling and 
Never Fails 
By Ann Proctor 
The greatest cooking authorities in this 
country — Good Housekeeping Institute, 
Boston Cooking School, Modern Priscilla 
proving Plant, government experts, do¬ 
mestic science teachers, etc.—and house¬ 
wives everywhere are hailing with delight 
the New Certo Process of making all kinds 
of jam and jelly. Anyone, even a child, can 
row make jam or jelly of excellent quality. 
With any bind‘of fruit iu a few’ minutes. 
•Only one minute’s boiling is required, and 
the result is one-half more product from 
the same amount of fruit. 
Certo (Surejell) is a pure fruit product, 
contains no gelatine or preservative, it is 
concentrated pectin, supplied by Mother 
Nature in some fruits now bottled for house¬ 
hold use. With it, jam and jelly making is 
a fascinating pastime—no guesswork or 
worry. Cooking authorities call it "the 
short-boiling process’* because you hoil only 
one minute. This short boiling saves the 
natural color and flavor of the fruit, permits 
the use of fully ripened fruit, and makes 
ne-half more product from the same amount 
of fruit because no juice is boiled away. 
With Certo you can make jam or jelly 
from any fruit. Peach, pear, or rhubarb 
jam, blackberry, elderberry or cherry jelly, 
ornuge marmalade, ef.-., are easily and 
quickly made and keep perfectly, Certo 
•jells" any fruit juice. It simply supplies 
the necessary pectin to "jell" all the fruit 
juice. 
Certo is what you have been looking for. 
Be the first to use it in your neighborhood 
6<> you can tell your friends about it, and 
show them the excellent results you had. 
You can get Certo from most grocers or 
druggists, or we will send it to you 
by parcel post, prepaid, with Book of 
nearly 1<K> Recipes, for 35 cents. Be sure 
to include your grocer s name aud address. 
Then we will see that he carries Certo for 
the convenience of yourself and friends. 
Try oue bottle of Certo—investigate ttu* 
new, the highly endorsed Certo process of 
making jam and jelly—and save hours of 
time and worry aud frequent failures of 
the old method. Pectin S.u.es Co., Inc., 
602 Hast Ave., Rochester, N. Y. 
WASHING 
MACHINE 
UNTtL yen’ re turned about 
the wonderful Vac Cup washer,. 
The Vac Cup operates itself— no elec¬ 
tricity or water power. You direct u with 
tiu euerg.v <>f only a few ounces. Your youngster 
wm operate it. and call it tun. Levers and springs do 
nine tenths of the work. Air pressure and suction 
forces hot soapy water back iuul forth through the 
mesh of the cloth. Washes (|ii|cl:lv daintiest laces 
,,,• heaviest blankets. No post for clothes to wind around. 
No friction, no wear. 3e days' free trla-L A pi ice any 
family cun (UToiil, Send postal for how to save work. 
BURLINGAME MF6. CO., 621 Sunset Ave.. Syracuse, N. Y. 
PATCHES lor Patchwork V55S 
hold package. Calicoes. Percales. Ulngh&ms, etc. Other 
bargains. TEXTILE STOKES, Bet 3010, Vileuilli, Conn. 
Yarn Made From Your Own Wool T,', Uo 
price list and particulars. H. A. BARTLETT, Harmony, .Maine 
111II111111II11II1111111111111! II11111II11 f 1111II1] I 
HOPE FARM NOTES 
There have been many 
requests for Hope 
Farm Notes in book 
form. Here it is—234 
pages of the best ofthe 
Hope Farm Man's phil¬ 
osophy, humor. pathos 
and sympathetic in¬ 
sight into every-day 
life. Well printed and 
neutly bound in cloth 
Price $1.50 
For sale by 
Rural 
New-Yorker 
333W. 30th Street. 
NEW YORK CITY 
iiiiiiiimiiiitumiiiiiiiiiiiiiiiiiiiiiiiiiimit 
I 
so 
l(l(, II T 
15 DAY 
FREE TRIAL 
EASY MONTHLY PAYMENTS 
SEND NO MONEY 
JUST WRITE AND SAY YOU WANT TO TRY A 
When your bicycle arrives, try it FREE for IS OAYS. If 
then vou are fully natislu'd with it, send us only $3.00, 
then $5.00 a month for seven months. If it docs not suit 
you. ship it hack at our expense and we wiU refund even 
the freight you pa id on arrival. 
Tested Frame of Seamless Steel Tubinp, One piece Crank 
HanK*»ri riufl Koixvtl Crown Fork; New T*wtartiire Coaster 
Brake. Holler i half. Kvarv device fur Swced. t'oiniort. Perfect 
Contiol und Our Jbiltly, incluci-* Channel £>.n Stand. 
r SIZES and STYLES, lor BOYS, MEN. GIRLS and WOMEN 
NATIO NAL F ARM EQUIPMENT CO., INC. 
DEPT. flTT!l 98 CHAMBERS ST., NEW YORK 
