1903 
THE RURAL NEW-YORKER- 
795 
The Rural Patterus. 
Frocks that are cut with waist and 
skirt in one are much in demand for the 
little folk and are both attractive and 
simple. As figured, it is adapted to girls 
as well as boys and to a variety of ma¬ 
terials, but is shown in a light-weight 
wool mixture, in shades of blue, and is 
finished with machine stitching in silk. 
With the dress are worn a silk tie and a 
patent leather belt, but a belt of the ma¬ 
terial can be substituted when preferred. 
The dress is made with fronts and back 
and is laid in a wide box pleat, with out- 
4524 Child’s Dress, ?. 4, 6 years. 
ward turning pleats at each side, at both 
the center of front and back, the pleats 
being stitched to the waist line but 
pressed to position only below that 
point. The closing is effected beneath 
The left edge of the front pleat for boys, 
the right for girls. At the neck is a 
wide collar and a belt confines the full¬ 
ness at the waist. The sleeves are full 
with roll-over cuffs. The quantity of 
material required for the medium size 
r4 years] is 414 yards 27 inches wide, 
314 yards 32 inches wide or 214 yards 
14 inches wide. The pattern 4524 is cut 
in sizes for children of 2, 4 and 6 years' 
of age; price 10 cents. 
Handkerchiefs as material from which 
garments of various sorts can be made 
are only now fairly appreciated. This 
charming negligee shows one of their 
latest developments, but it is so planned 
that it can be made from material by the 
yard, the effect being gained by judicious 
use of trimming. Handsome cotton 
handkerchiefs with colored borders are 
sold for this purpose, costing about 15 
cents each. The model is made of fig¬ 
ured silk handkerchiefs with striped 
borders, the points being turned over to 
4634 Handkerchief Kimono, 
Small, Medium, Large. 
give the finish at the neck, but lawn, 
cotton crepe, India silk and all the light 
weight materials used for negligees are 
appropriate, the trimming being band¬ 
ing of any sort The kimono is made of 
five handkerchiefs which are joined at 
indicated lines and is held at the front 
by ribbon ties. When material by the 
yard is used the trimming is applied 
over these lines and over the edges, so 
giving much the same effect. The quan¬ 
tity of material required for the medium 
size is five handkerchiefs 20 inches 
square or 314 yards 21, 27 or 36 inches 
wide or two yards 44 inches wide, with 
12]4 yards of banding. The pattern 4524 
is cut in three sizes, small or 32 inch 
bust measure, medium or 86 inch bust 
measure and large or 40 inch bust meas¬ 
ure; price 10 cents. 
MOTHERS.— Be sure to use“Mrs.Wins- 
low's Soothing Syrup” for your children 
while Teething. Tt is the Best.— Adv. 
A Beef Shin. 
The shin, or shank, is one of the 
cheapest cuts of beef, but it is nutri¬ 
tious, and may be cooked in a variety of 
appetizing ways. This is one way; The 
lower half of the fore shin is best, and 
if the gristly, knob-like end is sweet and 
fresh, that should be left on too. Wipe 
the piece all over with a damp cloth. 
Take a sharp knife and cut off all the 
lean meat, laying it one side. Put the 
bones and gristle into a kettle, cover 
with cold water and set on the back of 
the stove to simmer. The lean meat 
may be cooked in different ways. It 
may be boiled till tender, then the water 
allowed to boil down considerably, the 
meat taken out and put in a dish, and 
the gravy thickened, seasoned and 
poured over it. Or, after it is boiled it 
may be pressed in a square baking-tin 
and sliced when cold, the gravy used on 
potatoes, or added to the soup that is 
to be made of the bones. Another very 
satisfactory way to cook the meat is to 
cut it in small pieces and put them in a 
pudding-dish, cover with cold water in 
which there is a little flour thickening', 
season with salt, pepper, and mustard 
or sage if it is liked. Cover the dish 
and bake three or four hours, adding a 
littl more water if necessary. This is 
very nice, the meat tender, and the 
gravy thick and a rich brown. 
When the soup bone has boiled so that 
all the bones slip out of the gristle eas¬ 
ily, pour through a colander and set the 
soup stock away to get cold. This should 
be kept till after the meat has been used, 
so that any remnants left may be added 
to the soup. The grease that rises 
should be skimmed off, and is good to 
go into the doughnut fat. Add vegeta¬ 
bles to the soup to suit the taste. It 
may be a parsnip stew with simply pars¬ 
nips and potatoes, or mixed vegetables 
may be used—onions, potatoes, turnips 
and carrots. A little flour thickening 
added to stew is an improvement. Rice 
is also nice in it. 
SUSAN BROWN UORIUNS. 
Rural Recipes. 
Spiced Apple Pudding.—Cook three 
teacupfuls of bread crumbs a few min¬ 
utes with a pint of milk. Add three tea- 
cupful^ of apples chopped, one teacup¬ 
ful of sugar, a cupful of raisins, a little 
citron, two tablespoonfuls fruit juice of 
some sort, one tablespoonful of cinna¬ 
mon, half a teaspoonful of cloves, half 
a nutmeg, juice of half a lemon, two or 
three eggs well beaten. Bake 40 min¬ 
utes. 
Scotch Broth.—One-half cup pearl bar¬ 
ley. two pounds neck of mutton, two 
quarts cold water, one-fourth cup each 
of turnip, carrot, onion and celery 
chopped small, two tablespoons butter, 
one tablespoon flour, two teaspoons salt, 
one saltspoon parsley chopped flne. Soak 
barley over night. Remove fat and skin 
from mutton, scrape meat from bones 
and cut in dice. Put bones on to boil 
in one pint cold water, the meat in sep¬ 
arate pot with three pints water. Let 
the latter cook quickly. Skim when i1 
begins to boil; add barley; skim again. 
Fry the chopped vegetables in the hot 
butter five minutes, drain, add to the 
meat, simmer three hours. Strain the 
water in which the bones were sim- 
A FREE game— 60 kinds—inside 
each package of 
Lion Coffee 
mered, set aside for a moment. Put in 
the saucepan the butter left from fry¬ 
ing the vegetables, melt and add the 
flour. When smooth, pour in gradually 
the liquid from the bones. Add to the 
broth, add salt, parsley and one-half 
saltspoon pepper, simmer 10 minutes 
and serve. As this broth is served with¬ 
out straining it is always well to boil 
bones separately. 
Quick Cinnamon Rolls.—Sift together 
two cups of flour, two teaspoonfuls of 
baking powder and a half teaspoonful 
of salt. Into this rub one tablespoonful 
of butter. Mix with milk to make a soft 
dough. Roll out to half an inch in 
thickness, spread with warmed butter 
and sprinkle with two tablespoonfuls of 
brown sugar, one teaspoonful of cinna¬ 
mon and scatter over one-half cup of 
seeded raisins. Roll up as for jelly cake 
and cut into inch slices; place so as they 
will touch in a pan and bake in a quick 
oven. 
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Straighten Up 
Tha main muscular supports of 
body weakan and let eo under 
Backache 
or Lumbago. To restore, strengthen 
and straighten up, use 
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I St. Jacobs Oil i 
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4 Price 25c. and 60c. ^ 
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5 ^ Conservoctive 
^ a.nd SAFE. 
Y ou cannot loan $50 or $ioo to home builders 
(^the best class of loans in the worldl, but it 
is the business of this Company to cio it for 
you. Thousands are getting 5 per cent, through 
us on sums that would otherwise yield but yA 
or 4 per cent. Testimonials and the fullest 
possible information on request. 
6 per cent, per aimum—quarterly, 
by check. Withdrawal at yourpleaK- 
urc, and lull earnInKs paid to then 
from the day your funds were re¬ 
ceived. 
Assets, , . . . 
Surplus & Profit,. 
$1,700,000 
$175,000 
Uwlcr yeto York Banking Ikpartmrnt 
Suptnreisiou. 
Industrial Savings & Loan Go., 
1134 BROADWAY, NEW YORK. 
If you use Grain-0 in place of 
coffee you will enjoy it just as 
much for it tastes the same; yet, it 
is like a food to the system, dis¬ 
tributing the full substance of the 
pure grain with every drop. 
TRY IT TO-DAY. 
At grocers everywhere; 16c. and 26c. per package. 
SAVE >< TOR FIlEl 
or got all the 
heat you pay 
for.When you 
use a Rochester 
Radiator you do 
Hochesler Radiator Co.. 
Cii«n<s/«a Ct 
Fully Guaran¬ 
teed. 
Writ, 
for book¬ 
ie on 
boailoc 
bouMR. 
Rubber Goods Repaired. 
Coats, Boots, Rubbers. Blankets, Soles, Heels, and 
Patches. You can do It. Outllt,26c. Agents wanted. 
CONNECTICUT RUBBER CO., Hartford, Conn. 
A RURAL MAIL BOX 
Should be 
simple, neat, 
strong, and 
durable. 
A box may be 
approved by 
the P. M. Gen¬ 
eral and still 
not bo satlsfac; 
tory to the pur¬ 
chaser. 
Our “Uncle 
Sam’s Favor¬ 
ite ” has official 
approval and 
SI 1 s 0 the ap¬ 
proval of thou¬ 
sands who are 
using it and 
know It’s all right. 
BOND STEEL POST CO., 
Adrian, Mich. 
Banner Lye 
Patented 
Safety Package 
Banner Lye is not old-style lye, and 
you can easily open our safety package 
and use as little or as much as you need. 
Banner Lye not only keeps your 
kitchen, milk-room, milk-pans and dairy 
perfectly clean, but it makes 
Pure Soap 
without boiling or large kettles, and in 
only ten minutes. 
A 10 -cent can makes ten pounds of hard 
soap, or twenty gallons of soft soap—the 
best soap you ever saw or made. 
Your grocer or druggist sells Itanner Lye for 10 
cents. If you send us your address, we will send you 
free our book “ Uses of Banner Lye." 
The Penn Chemical Works, Philadelphia,U SA 
Butchering Outfit 
Lessen the labor and save time on butchering 
day by u.sing the right kind of tools. The , _ 
ENTERPRISE 
Sausage Siuffer 
is the best machine on the market. Used equally well as 
a Lard Press. Cylinder is bored Irue so that no meat can 
work up about the plate, has patented corrugated spout that prevents air 
entering the casings. No hot cylinder to handle when pressing lard. 
Hot cracklings can be removed without burning fingers. Price of four 
quart size, $ 5 . 50 . The 
ENTERPRISE 
Meat Chopper 
chops quickly, uniformly, perfectly; won’t clog, 
can’t break or rust; made in all sizes, hand and 
power; No. 10 is a good size to work with above 
Sausage Stuffer. Price $ 3 . 00 , chops three pounds 
of meat per minute. Sold at all hardware and 
general stores. Catalogue free. 
The name ‘‘Enterprise” is on every machine. 
THE ENTERPRISE MFG. CO. OF PA., Philadelphia, Pa. 
JAYNE’S TONIC 
IS A HEALTH 
VERMIFUGE 
BRINGEK. 
