1904. 
THE RURAL NEW-YORKER. 
5i5 
The Rural Patterns. 
Blouse dresses are always suitable for 
a young girl. This one includes the be¬ 
coming sailor collar and is made of flecked 
linen, blue and white, with collar, shield 
and cuffs of white banded with blue. All 
the simple linens, pique, chambray, duck 
and the like are equally charming for 
warm weather wear, and serge, flannel 
and mohair are standbys that never fail 
for the dresses of real hard usage. The 
4748 Girl’s Blouse Costume, 
6 to 12 years, 
costume consists of the blouse, the skirt 
and the body lining, which is faced to 
form the shield. The skirt is laid in back¬ 
ward turning pleats and is joined to the 
body lining, closing with it at the center 
back. The Blouse is made with fronts 
and back and is fitted by means of shoulder 
anu under-arm seams. Its neck edge is 
finished with the sailor collar and the 
lower edge is turned under to form a 
hem in which elastic is inserted that regu¬ 
lates the size. To the left front is at¬ 
tached a patch pocket, and chevrons are 
applied on the full sleeves that can be 
cither tucked or gathered at the wrists, 
where they are joined to straight cuffs. 
The quantity of material required for the 
medium size (10 years) is 6(4 yards 27 
inches wide, 5(4 yards 32 inches wide or 
4 yards 44 inches wide, with 1 yard of 
white linen to make as illustrated. The 
pattern 4748 is cut in sizes for girls 6, 8, 
10 and 12 years of age; price 10 cents. 
A lounging robe sounds like an article 
of luxury, but it is a real comfort to a 
busy woman, who, after an early start 
at her work, wisely takes a little rest in 
the afternoon. The robe is made with 
tucked fronts and a back that is laid in 
inverted pleats, which are stitched flat for 
a few inches below the neck. The tucks 
are stitched for a portion of their length 
only and, with the pleats, provide fullness 
4663 Lounging Robe, 32 to 40 bust, 
at the lower portion. The sleeves are in 
one piece each and are lapped at their 
edges in place of being seamed. The 
quantity of material required for the 
medium size is 9)4 yards 27 inches wide, 
9 yards 32 inches wide or 6(4 yards 44 
inches wide, with 7(4 yards of banding to 
trim as illustrated. The pattern 4663 is 
cut in sizes for a 32, 34, 36, 38 and 40 
inch bust measure; price 10 cents. 
Salmon Possibilities 
"No, unexpected company doesn’t dis¬ 
turb me any more,” said the capable 
housekeeper, "for I have learned always 
to keep on hand a can of salmon, which, 
with bread, the ever-ready fruit cake and 
accessories, makes a satisfactory enough 
tea for anyone.” 
“But supposing they come to dinner 
instead?” suggested the inexperienced one 
seriously. 
“Well, if they do the can of salmon is 
still in its place, and is just as appropri¬ 
ate at dinner as at tea.” 
“But wouldn’t it be rather—er—mo¬ 
notonous?” asked the other anxiously. 
“Cold salmon, even with lemon points or 
parsley garnish, wouldn’t appeal to me 
very often.” 
“Certainly not, if it were to remain 
cold salmon every time. But there are 
so many ways to serve it, either as the 
principal hot dish of the meal, or as a 
side dish, and at either dinner or lunch¬ 
eon, so tnat one could almost never tire 
of it,” said the capable one decidedly. 
“Oh, I wish you would tell me some of 
them, then, for I never know any way 
other than to serve it cold, and that is 
so tiresome.” 
“Certainly; if you like, I’ll .write some 
of my recipes out for you,” laughed her 
friend, and she did so. which I am al¬ 
lowed to copy in the hope that we may 
be able to help others equally puzzled 
over the problem of unexpected guests. 
Salmon Timbales:—Drain off the oil 
and remove bones and skin from a can of 
salmon, then mince it finely. To one 
can of salmon add half a cupful of fine 
bread crumbs (fresh), a small piece of 
melted butter, juice of half a lemon, a 
little paprika or cayenne pepper, and two 
well-beaten eggs. Pack the mixture into 
timbale molds and bake for half an hour 
in a pan of hot water. (If molds are 
not at hand small cups will do as well.) 
Turn out when done, pour a plain white 
sauce around them and garnish with pars¬ 
ley. 
Salmon Scallop:—Prepare a can of sal¬ 
mon as suggested, that is, drain from the 
oil and remove bones, etc. Butter a pud¬ 
ding dish and cover the bottom thickly 
with crumbs. Over this put a layer of 
flaked salmon sprinkled with salt and 
pepper, then another layer of crumbs, al¬ 
ternating crumbs and fish until the dish is 
full, having the top layer of crumbs. 
Pour over a thin white sauce and bake 
until the crumbs are nicely browned. 
Salmon Loaf:—One can of salmon 
drained and minced. Five tablespoon fills 
of butter, four eggs well beaten; half cup 
of bread crumbs, salt and pepper to taste. 
Mix all together, and steam one hour in 
buttered mold. 
Salmon Croquettes :—Remove skin, 
bone and fat from a can of salmon, and 
mash fine with a spoon. Put one cup of 
milk over the fire; rub together one ta¬ 
blespoonful of butter and three of flour 
and stir into the boiling milk, stirring 
until it thickens. Now take from the 
fire and add a tablespoonful of Worces¬ 
tershire sauce and the yolk of one egg. 
Add one teaspoonful of salt, half a tea¬ 
spoonful of onion juice and a dash of red 
pepper. Mix all together and turn out to 
cool. Mold into croquettes, dip in egg 
and bread crumbs and fry in hot fat. 
Creamed Salmon :—Put one tablespoon¬ 
ful of butter into a saucepan; when melt¬ 
ed add one tablespoonful of flour, half a 
teaspoonful of salt, a dash of paprika and 
half a cup of milk. Cook until smooth, 
then add a small can of salmon finely 
minced, one tablespoonful lemon juice 
and a little grated nutmeg. Remove from 
the fire and add yolks of three eggs, well 
beaten; whip whites of the eggs stiff and 
fold in carefully. Butter small molds or 
a baking dish, place in hot water in a 
dripping pan and bake from ten to twenty- 
five minutes. 
Salmon Bisque:—One pint of oyster 
liquor and one of hot water heated to¬ 
gether. When it boils stir in two cupfuls 
of finely minced salmon, seasoning with 
pepper, salt and a little chopped parsley. 
In another saucepan put one cupful of 
milk and heat to scalding, with a pinch 
of soda; stir into this two tablespoonfuls 
of butter, rubbed with one tablespoon ful 
of flour and a half cupful of pounded 
cracker. Add one egg well beaten and 
stir and cook for a moment. Mix the 
fish and milk mixtures, cook a few mo¬ 
ments, pour into soup tureen and serve 
hot. 
Salmon Cutlets:—Make a white sauce 
of butter, flour and milk, seasoning with 
salt, pepper, parsley and lemon juice. Add 
two cupfuls of salmon broken into flakes, 
and spread on a plate to cool. When 
cold mold into the shape of chops or 
cutlets, dip in egg and roll in cracker 
crumbs and fry in deep hot fat. Stick a 
piece of macaroni in the small end to 
simulate the bone, and garnish with pars¬ 
ley; or serve on a chop plate with French 
peas in the center and cubes of currant 
jelly and quarters of lemon as a garnish. 
Salmon Toast:—To two cupfuls of 
milk add nearly half a cupful of butter, 
three tablespoonfuls of entire wheat flour, 
three chopped hard-boiled eggs, a tea¬ 
spoonful of Worcestershire sauce and a 
little salt. When thoroughly heated and 
smooth, add two cupfuls of flaked sal¬ 
mon. When hot turn over slices of well 
toasted bread. 
Salmon Jelly:—Mix together one cup¬ 
ful of salmon, half a tablespoon ful of 
lemon juice, one-half teaspoon ful of 
minced parsley, a tablespoon ful of gela¬ 
tine soaked in cold water and dissolved 
over hot water, and a drop of Tabasco 
sauce. Moisten the mixture with salad 
dressing, and pack in individual molds 
which have been standing filled with cold 
water. When cold and firm unmold on 
lettuce leaves, and serve very cold with 
a spoonful of mayonnaise dressing. 
MAUDE E. SMITH IIYMERS. 
Steamed Sweet Potato Pudding.—Take 
two cupfuls of grated raw potatoes, one 
cupful of grated carrots, two cupfuls of 
currants, one cupful of raisons stoned 
and chopped, one cupful of minced suet, 
one cupful of sugar, one teaspoonful 
each of salt and soda, and flour enough 
to make a stiff batter. Place in a 
greased mold and steam two hours. 
Serve with boiled sauce. 
Browned Cabbage.—One small cab¬ 
bage, one tablespoonful of butter, half a 
cupful of milk, two eggs and bread 
crumbs. Cut the cabbage into small 
pieces and remove the hard center. 
Wash the pieces in cold water; then 
pour boiling water over them and let 
stand for 10 minutes. Drain off the hot 
water and put the cabbage in boiling 
salted water to cook until tender. When 
it is done pour off the water, pressing 
down hard on the cabbage, to be sure 
that all the water has been drained 
away. Chop as fine as possible, beat up 
the eggs, add the milk and stir all the 
ingredients and seasoning with the cab¬ 
bage. Put the whole into a buttered 
baking dish and bake for one hour in a 
moderate oven. 
The Bookshelf. 
Brave Hearts, by W. A. Fraser. A 
volume of short stories dealing with race 
horses, cleverly written, full of dash and 
spirit. Several of the stories have al¬ 
ready been printed in the magazines. Mr. 
Fraser is well known as a writer of ani¬ 
mal stories, the possessor of an agreeable 
literary style, and “Brave Hearts” will 
appeal to a large audience, especially 
among those who know and love the 
horse. Published by Charles Scribner’s 
Sons, New York; price $1.50. 
The coffee habit is quickly over¬ 
come by those who let Grain-O 
take its place. If properly made 
it tastes like the best of coffee. No 
grain coffee compares with it in 
flavor or healthfulness. 
TRY IT TO-DAY. 
At groesrs everywhere; 15c. and 25c. per package. 
from FACTORY 
to KITCHEN 
at wholesale prices. 
$3.22 
upwards. 
Hoosicr 
Kitchen 
Cabinet 
modernizes kitchen system. Saves thousands 
of steps. Store room—work table—pantry in 
one. Well arranged, compact, dust and mouse 
proof. Castered; easily moved. Hardwood; 
made with experienced skill. Sold under 
written guarantee of “ perfect satisfaction or 
your money back.” 
Shipped direct from Our Own Factory. So 
middleman's profit added. Write for catalogue 
of Cabinets, card, sewing and folding tables. 
The Hoosier Mfg. Co., P.O.Box 12<! New Castle, Ind. 
Originators ami piouter makers of Kitchen Cabinets. 
Does Your ELOL 
Money Earn 9 
Assets 
£1,700,000 
Surplus and 
l'rolits 
8 l iio.ooo 
Invested wllli the INDUSTRIAL 
SAVINGS AND LOAN CO. It will 
bear earnings at this rate for every 
day In our care. Subject to with¬ 
drawal whenever you desire. Estab¬ 
lished over ten years. Our patrons, 
prominent clergymen, professional 
anil business men all over the coun¬ 
try, heartily endorse our methods. 
Our business conducted under N.Y- 
Banking Department supervision. 
Write for full particulars. 
INDUSTRIAL SAVINGS AND 
LOAN CO,, 
1134 Broadway, New York 
TELEPHONES 
For Farmers’ Lines. 
Organize an exchange In your 
community. Full particular*fur¬ 
nished. Catalogue free. 
THE NORTH ELECTRIC CO., 
152 St. Clair Street, 
C' N. 301. CLEVELAND, O. 
MRS. WINSLOW’S 
SOOTHING SYRUP 
has been used by Millions of Mothers for their 
children while Teething for over Fifty Years. 
ag i 
It soothes the child, softens the 
_- . _— gui . 
all pain, cures wind colic, and Is the best i 
nedy to 
ims, allays I 
remedy for diarrhoea. 
TWENTY-FIVE CENTS A BOTTLE. 
Y 
vunu men TT All 1 CU f RAIL IT 
Train service,experience unneceas* 
Prepare you at home by MAIL. Sei 
■tamp for application blank and boo 
let. J. P. Railway lastltate, ladlaaaoolls li 
I 
havenevek been equaled 
FIDELITY FOOD 
FOB YOUNG CHICKS. 
Used everywhere by practical poultrymen and 
specialists fanciers with unfailing success. Insures 
perfect health and promotes rapid growth. 
Concise Catalogue from 
PINELAND INCUBATOR & BROODER CO., 
Box R. Jamesburg, N. J., U. S. A. 
NCUBATORS 
ITCH GREATEST NUMBER 
OP FINEST CHICKS. 
IROODERS 
PINELAND 
Steel Roofing 
IOO Sq. Ft. 
$ 2 . 00 . 
WE PAY FREIGHT EAST of COLORADO 
| Strictly new. perfect steel sheets. Band 
18 feet long. The best roofing, siding or 
ceiling you can use; painted two sides 
Flat, *2.00; corrugated or V crimped, (2.14 
per square. Write for free catalogue 
No. !>, '1 on material from Sheriffs’ 
and Receivers’ sales. 
CHICAGO HOUSE WRECKING COt 
WestfVHh A Iron Sts., Chicago. 
JAYNE’S TONIC VERMIFUGE 
CURES DYSPEPSIA and BRINGS HEALTH 
