THE RURAL NEW-YORKER. 
with skirt braid of contrasting colors. One 
yard of yrrd wide goods makes one, with a 
piece of braid. Take the strings off the width 
first, then take two-thirds of the length for the 
apron proper, the other piece forms the pock¬ 
ets; bind it across the top, baste it on the 
lower half of the longer bit, stitch them to¬ 
gether in two places up and down, forming 
three pockets, the middle one the widest; now 
round the lower corners, and bind the sides 
and bottom all around; gather the top, put on 
a band, add strings to tie. Plain buff or mode 
colored linen, with the pockets embroidered 
in quaint designs, is, of course, prettier but 
more expensive, 
SPECTACLE WIPERS. 
Two round bits of chamois 
skin, about the size of a dol¬ 
lar, button hole each one 
around with silk, tie them to¬ 
gether loosely in one place 
with very narrow ribbon, and 
you have a very useful article 
for those who are obliged to 
use glasses. 
Woolen laces are pretty for 
underskirts and easily made 
at odd moments. Knitting 
Is better for this than crochet¬ 
ing, as in wool it washes and 
wears better. Here is a very 
easy yet showy pattern I 
am now engaged on as my 
mash them in my hand as I stem them that 
the juice may be freed. aunt em. 
DOMES TIC RE CIPES. 
TOMATO CATSUP WITHOUT COOKING. 
In the store room of the farmhouse are yet 
some of the summer fruits, which were 
snatched away from Jack Frost, that are too 
good to be thrown away, and yet the cans are 
full and no more are to be had. If there were 
only some way of using them as a relish, that 
did not require such pains in keeping them 
air tight! 
Our neighbor, Mrs. N., tried the following 
recipe a year ago, and pronounced it excellent: 
uncooked that one trembles for his digestive 
organs while eating. They would be much 
improved if the undercru9t was first baked 
and then brushed over with the beaten white 
of an egg before filling. Cover and bake a3 
usual. The under crust will not brown under 
any conditions if you use a new tin. 
MRS. E. A. B. 
CELERY SALAD. 
Prepare a quart of minced celery—not too 
fine—rub the yelks of two hard-boiled eggs 
smooth, add a raw yelk, two spoonfuls of 
melted butter, a teaspoonful of made mustard, 
half a teaspoonful of pepper and two of salt. 
with the rest of the dressing, then bake for 
an hour or until the meat is tender. As the 
dressing browns, a little hot water should be 
poured over it to keep it from burning on top. 
The dressing absorbs the juices of the meat 
and they give it a fine flavor. When cooked 
in this way the meat should be very tender. 
It is a favorite dish with us. a. b. 
QUESTIONS ANSWERED. 
warm candy; pop-corn balls. 
Will you please tell me how to make warm 
candy, the kind stand-men sell at fairs; also 
how to make pop corn into balls. L. buss. 
Ans. —We do not know 
what our correspondent 
means by “warm” candy, un¬ 
less it is the ice-cream candy 
that is sometimes made and 
pulled upon fair grounds. 
While the following may 
not be the genuine recipe, it 
will give you at least a very 
toothsome article. 
Boil one and one-half pound 
of “A” sugar, two ounces of 
butter, one and one-half tea¬ 
cup of water and the rind of 
a lemon until the mixture be¬ 
comes crisp, which may be 
known by dropping a little 
into cold water, set aside until 
boiling has ceased, then add 
Fig. 507. Fig. 508. 
Fig. 500. 
catchup work. The pattern is from The 
Household. 
LEMON SEED LACE. 
F Cast on 11 stitches and knit across plain. 
1st row. Knit 3, tto. n, tto. n, tto. 4 times n, 
tto. n. 
f lid row. Knit 4, purl 1, k. 1, purl 1, k. 4, tto. 
□, k. 1. 
3d row. Knit 3, tto. n, b. 1, tto. n, k. 4, tto. n. 
4th row. Knit 11, tto, n, k. 1. 
5th row. Knit 3, tto. n, k. 3, tto. n, k. 8, 
tto. n. 
6th row. Like the 4th. 
7th row. Knit 3, tto. n, k. 3, tto. n, k. 3, 
tto. n. 
Sth row. Like 4th. 
9th row. Knit 3, ttc. n, k. 4, tto. n, k. 1, 
tto. n. 
10th row. Like 4tb. 
11th row. Knit3, tto. n, k. 5, tto. n, tto. n. 
13th row. Slip and bind off 3, knit 7, tto. n, 
k. 1. Repeat from 1st row. 
k. means knit plain, tto. means to throw 
the thread over the needle, n. meaus to nar¬ 
row, or knit two stitches together. Use 
Saxony yarn, and No. 14 needles. 
Knitted mittens are much worn and a hank 
of Germau knitting yarn will make two pairs 
of ordinary size. 
Knitted wristlets are comfortable made of 
the same yarn, knitted on four needles, three 
plain stitches, two purl, makes them very 
elastic. 
Then there are many styles of coverings for 
the head, which can be knitted or crocheted, 
and are very comfortable to wear on an extra 
cold day or when sleigh riding. 
I gave directions lor a shoulder cape some 
time ago, aud it is just the thiug to put on 
when going through cold halls or to wear iu 
a room if one is dolicate. Many other 
things can bo made with very little expense, 
and «ith the loss of but little time, if one ac¬ 
customs herself to using every odd moment 
at such work. 
In my communication in the issue of Oct. 
81st, I am made to say, “Wash the grapes as 
you stem them," it should be mash the grapes, 
as I always vva3h them before stemming, and 
One-half peck of ripe tomatoes peeled and 
chopped, one teacup of white mustard seed, 
four peppers, one ounce of celery seed, one 
large onion (chop onions and peppers fine), 
two teaspoon fuls each of mace and cinnamon, 
one teacuptul of sugar, three pints of vinegar. 
Mix all together, put in bottles; they do not 
need sealing. 
PICKLED CABBAGE. 
Six good heads of cabbage, two or three 
green peppers, one good-sized ouion, a half 
teaspoonful each of ground cinnamon and all¬ 
spice; chop cabbage, peppers and onions fine, 
stir in the spices and a spoonful of salt, pack 
in little bags aud immerse in hot cider vinegar. 
A few pieces of horse-radish root thrown into 
the viugar will keep it from molding; put a 
weight on to keep the sacks covered, and you 
will have a pickle that you will relish in 
Winter. 
CABBAGE SALAD. 
Chop a bard, white cabhage very flue. Take 
the yelks of three well beaten eggs to oue-and- 
a half cup of cider vinegar, a tablespooufnl of 
sugar, three tablospoonfuls of cream, one tea 
spoonful of mustard, mixed with a littleboil- 
iug water; salt and pepper to suit the taste; 
mix together all but the eggs and cabbage, 
aud let It boil; then stir iu the eggs rapidly; 
pour over the cabbage and mix thoroughly. 
Enough may be made to last two days. It is 
an excellent relish for meats, may maple. 
PICKLE FOR BEES'. 
For every 100 pounds of beef take 10 pounds 
of salt, three pounds of brown sugar, two 
ounces of saltpeter, two ounces of black pep¬ 
per aud six gallons of water. Boil, skiin and 
when cold turn over the meat. After ten or 
twelve days draw off the brine, reheat, skim 
and return. The beef must be cold before 
putting into the cask, and it must be weighted 
so as to be kept under the brine at all times. 
_ FARMER. 
STOVE BLACKING. 
Wet the blackiug with vinegar aud see if it 
will not give a better lustre with labor than 
any other method you have tried. 
TO PREVENT PrKS SOAKING. 
The under crust of most pies is so soggy and 
Add a half pint of vinegar, a little at a time, 
stirring constantly, pour this mixture over 
the celery, toss up and set aside in a cold 
place until served. mrs. c. 
ROLLED BEEFSTEAK. 
When a beefsteak is suspected of being 
tough at our house, we often prepare it for the 
table in the following way, instead of broiling 
it. Make a simple dressing of stale bread, 
made quite wet with boiling water, seasoned 
with pepper aud salt aud worked fine. Spread 
a thick layer of this on the steak, then roll it 
up and secure the roll by tying a clean string 
around it. Place it in a deep bake dish, cover 
the strained juice of a lemon and pour into a 
buttered dish. When cool enough to handle, 
take out the peel and pull until white. The 
mixture must boil briskly and be stirred con¬ 
stantly from the first. 
For corn balls, pop the corn, rejecting all 
that does not open nicely, and put a peck into 
a large pan. Put a pound of sugar with a 
small quantity of water over the fire and when 
the mixture becomes “waxy” add two spoon¬ 
fuls of thick gum arabic solution (dissolve the 
gum iu a little water the day before using) 
and pour over the corn, mixing and stirring 
as you do so. Flour or butter the hands and 
press into balls. 
^ttisretUneous Advertising. 
IT IS 
Safe to Take 
Ayer’s Sarsaparilla, and those who use it 
are always ready to say a good word in its 
favor. Mrs. 0. Johnson, 310 Ilicks st., 
Broooklyu, N. Y., suffered greatly from 
debility, and says; “ 1 did not think it was 
in the power of medicine to produce such 
a wonderful change as Ayer’s Sarsaparilla 
has effected in my case. I feel that l have 
entered a new life.” Mrs. K. R. Henry, 
4th st., Lowell, Mass., writes: “ For years 
I was badly afflicted with Salt Rheum in 
my hands. My physician advised me to 
try Ayer’s Sarsaparilla. I did so. The 
result was perfectly satisfactory. I have 
more recently used it in my family with 
equally pleasing effect. It merits all that 
is claimed for it. As a blood purifier 
IT IS 
Sure to Cure 
any disorder that arises from impurities 
existiug iu the blood. Even where no 
particular disorder is felt, people live 
longer, and enjoy better health, for puri¬ 
fying the blood with Ayer’s Sarsaparilla. 
John W. Starr, Laconia. Iowa, writes: 
“Ayer’s Sarsaparilla is the best blood med¬ 
icine of the day. I was troubled with 
scrofulous complaints for several years. 
I took only two bottles of Ayer’s Sarsapa¬ 
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S. Fettinger, M. !>., Glen Gardner, N. J., 
writes: “Ayer's Sarsaparilla is an excel¬ 
lent alterative tonic, and in all cases where 
such a remedy is needed I prescribe it.” 
Mrs. II. M. Thayer, Hillside st., Milton, 
Mass.,writes: “ Ayer’s Sar- 
Ayer’s Sar saparilla 
saparilla has no equal.” is the best medicine I ever took.’’ 
Prepared by Dr. J. C. Ayer & Co., Lowell, Mass., IT. S. A. 
For sat© by all Druggists. Price $! : six bottles for $o. 
