1904. 
The Rural Patterns. 
The pretty sailor blouse, shown with 
the accompanying pleated skirt, would be 
very attractive for a taffeta or linen suit. 
The waist is made with fronts and back 
and is finished at the neck with a big 
sailor collar. The back is plain, but the 
fronts are laid in a box pleat at each edge 
with three tucks at each side and beneath 
the box pleats the closing is made. The 
sleeves are in one piece each, tucked at 
their upper portions and gathered into 
4772 Tucked Sailor Blouse, 32 to 40 bust. 
straight cuffs. The shield and stock col¬ 
lar are separate and arranged under the 
waist, being buttoned into place beneath 
the sanor collar. The quantity of ma¬ 
terial required for the medium size is 
4yards 21 inches wide, 3*4 yards 27 
inches wide or 2% yards 44 inches wide, 
with % yard of all-over embroidery and 
2 yards of applique to make as illustrated. 
The pattern 4,772 is cut in sizes for a 32, 
34, 36, 38 and 40 inch bust measure; price 
JO cents. 
The skirt is cut in 15 gores, the seams 
all being concealed by the pleats which 
are deeper below the stitchings than above. 
The fullness at the back is laid in in¬ 
verted pleats that can be stitched, as il¬ 
lustrated, or pressed flat as preferred and 
the upper edge is finished with a nar- 
4771 Fifteen Gored Skiit, 22 to 30 wulst. 
row belt. The quantity of material re¬ 
quired for tlie medium size is 16%j yards 
21 inches wide, 10 yards 27 inches wide or 
6*4 yards 44 inches, wide when material 
has figure or nap; 11*4 yards 21, 10 yards 
27 or 5*4 yards 44 inches wide when ma¬ 
terial has neither figure nor nap. The 
pattern 4771 is cut in sizes for a 22, 24, 26, 
28 and 30 inch waist measure; price 10 
cents. ________ 
Four Plum Recipes. 
Canned Plums Without Cooking.—This 
recipe comes from the plum belt of cen¬ 
tral New York, and will be found very 
satisfactory: 'lake enough large yellow 
egg plums to fill a quart can. Put them 
into a granite or earthen pan and pour 
boiling water over them, let stand three 
minutes, then drain. Pour over more boil¬ 
ing water, which will crack the skins. Re¬ 
move the skins, and place the plums care¬ 
fully in a hot sterilized glass jar. Have 
ready a thick syrup made by boiling two 
cupfuls of granulated sugar that has been 
moistened with water, and cooked to the 
THE RURAL NEW-YORKER. 
6i i 
"brittle stage.” Pour the boiling syrup 
over the plums and seal. The syrup will 
form like "icicles,” but after a day or two 
will dissolve. Make enough syrup for two 
or three cans at once, as it is hard to tell 
just how much it will take to fill a can. 
They always keep perfectly, and retain 
their llavor much better than when cooked, 
but the secret is in having everything boil¬ 
ing hot. 
Spiced Plums.—Spiced plums are the 
best of relishes with game, poultry, and 
mutton. Wash, drain, pick and weigh 
the plums, prick the skins lightly, then 
pack them down to earthen jars with 
one-half their owiv weight of sugar. Strew 
through the fruit while packing plenty 
of whole cloves, whole allspice, mace, 
ginger slightly bruised and stick cinna¬ 
mon. Put in also a few whole black 
peppercorns, and to each jar allot a single 
pod of the small red pepper. Take half 
a pint of cider vinegar for each pound of 
fruit, add to it as much sugar as the fruit 
was packed in, bring to a boil, skim well 
and pour over it scalding hot. Let stand 
24 hours, then drain off the syrup, boil up, 
skim and return to the fruit. Do this 
three times, then put fruit and syrup to¬ 
gether in the kettle, let them boil five min¬ 
utes, skimming well, fill jars and cover. 
Plum Cheese.—For economy make this 
on the same day you make plum jelly. 
After extracting the jelly juice pass the 
remaining pulp through a colander to re¬ 
move skins and pits, then weigh. Add 
a pound of sugar to every two pounds of 
plums and boil one-half an hour; seal up. 
Plum Catsup.—Wash and drain four 
quarts of damson plums; cover with a 
quart of water and cook slowly until ten¬ 
der, then press through a sieve, rubbing 
through as much pulp and skin as you 
can; return to tne kettle; add three-quar¬ 
ters of a pound of sugar, two level tea¬ 
spoonfuls of cinnamon, a half teaspoonful 
of allspice and one of ground cloves; 
simmer gently until as thick as tomato 
catsup; then bottle and cork. 
Good Things from Tomatoes. 
Spiced Tomatoes.—Boil together six 
pounds of tomatoes, two pounds of sugar, 
one pint of vinegar, a dessertspoonful ot 
allspice and cloves mixed, one-half tea¬ 
spoonful of salt, one-half teaspoonful o f 
pepper, and, toward the last of the cook¬ 
ing, one finely chopped lemon. The mix¬ 
ture is canned as fruit is canned. 
Green Tomato Butter.—Select tomatoes 
that are full grown, but quite green. Slice 
them thin. Make a syrup in proportion of 
one pound of sugar to two pounds of to¬ 
matoes. Boil down slowly for four hours 
or until the butter is smooth and thick, 
stirring frequently to prevent sticking. 
Flavor with lemon when done. 
Egg Tomatoes in Sweet Pickle.—Pour 
scalding water over seven pounds of the 
egg tomatoes, let them stand for a mo¬ 
ment, then remove the skin. Cover them 
with vinegar much diluted with water 
and let them stand 12 hours. Put one- 
half cupful of weak vinegar in the pre¬ 
serving kettle and add part of the toma¬ 
toes, then some sugar and any whole 
spices, such as ginger, allspice, cinnamon, 
cloves and mace, using these or even 
more varieties according to taste. Add 
more of the tomatoes, more sugar and 
more spices, alternating the layers thus 
until all the tomatoes and five pounds of 
sugar have been used. Cook very gently, 
stirring just enough to prevent scorching 
without breaking the tomatoes. When 
these are quite clear and transparent, re¬ 
move them carefully and boil down the 
syrup. When the syrup is thick strain 
it and add the tomatoes. Boil up once 
and pour into pint jars to be sealed at 
once. 
Green Tomato Chowenow.—Chop fine 
one peck of green tomatoes, three onions. 
six green peppers; sprinkle them lightly 
with salt, let stand an hour, then scald 
in the juices. Put three quarts of vinegar 
in a porcelain-lined kettle with one pint 
of sugar and a few pieces of horseradish 
root. Boil for five minutes, add the to¬ 
matoes and boil five minutes longer, put 
into stone jars, cover and set in cool, dry 
place. Whole cloves, mace and stick cin¬ 
namon may be added to this if you want 
a spiced pickle. 
Sour Green Tomato Pickle.—Peel green 
tomatoes and to each quart add three 
small cucumbers, one pint small white 
onions, two green peppers, quarter of 
a pound of salt, and half a pound of mus¬ 
tard seed. Chop all fine, mix and set 
away in a jar for twenty-four hours; then 
cover with good vinegar and place bits ot 
horseradish root on top. Cover, but do 
not seal. 
Green Tomato Preserves.—Required, 
eight pounds of small green tomatoes, 
seven pounds of sugar, one ounce of gin¬ 
ger and mace mixed, and tne juice of four 
lemons. Pierce each of the tomatoes with 
a fork and put them in the preserving 
kettle with all the other ingredients. Heat 
slowly, then boil until the tomatoes are 
clear, then skim them out and boil the 
syrup until thick. Put the tomatoes into 
jars and pour in the hot syrup. 
Ripe Tomato Marmalade.—For every 
two pounds of the tomatoes allow two 
pounds of sugar and the juice and grated 
rind of one lemon. Pour scalding water 
over the tomatoes to loosen the skins. 
After removing the skin, mix the toma¬ 
toes with the sugar and boil slowly for 
one hour, stirring and skimming frequent¬ 
ly. At the end of that time add the lemon 
juice and rind and cook another hour or 
until the whole is a thick, smooth mass. 
Pickled Crab Apples. 
A reader in Connecticut asks for a 
tested recipe for pickled crab apples. We 
have met with these put up in a spiced 
sweet pickle just like peaches. They 
were not peeled because the crab apple 
is likely to mash badly when cooked. Can 
any of our readers give a recipe for pic¬ 
kling the crab apple? We infer the in¬ 
quirer meant a sweet pickle, though this 
was not specified. 
Mending Crockery. —One of my favor¬ 
ite pitchers had its nose knocked off acci¬ 
dentally. The patent cements I had tried 
in such cases never worked well with me, 
and the kinds that are mixed with water 
before applying, will not stand washing. 
So I applied some quite thick shellac to 
broken edges and pressed them hard to¬ 
gether, wiping off the drops that squeezed 
out. The pitcher was of brownish ware, 
and even when one knows where the 
break was it is difficult to detect the place. 
This will have to be washed carefully, but 
if it is not soaked in hot water it will stay 
mended quite a while. s. b. r. 
Does Your 
Money Earn 
Assets 
*1,700,000 
Surplus and 
Profits 
* 100,000 
Invested with 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 dealre. Kstab- 
ilahed over ten yearn. Our patrons, 
prominent clergymen, professional 
and 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 
For Information 
as to Fruit and Trucking Lands, Grazing Lands, 
Soil and Climate in Virginia, North and South 
Carolina, Georgia, Alabama & Florida along the 
Atlantic Coast Line Railroad 
Write to WILllUR M’COY Agricultural and 
Immigration Agent, Jacksonville, Fla. 
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, 
Fruit Driers, K 
$3.40 up. 
You can save all your fruit, berries, 
sweet corn, etc., and are a first-class 
kitchen safe for keeping pies, cakes, 
Address D. STUTZMAN, Ligonier,' Ind. ’ 
TCI CDUONCC and full information 
I “ Ltl «I v/ ll tO how to build the line. 
1 THE NORTH ELECTRIC CO 
152 ST. CLAIR STREET. CLEVELAND, OHIO. 
OUNG MEN WANTED, RAILWA 
Train service.experience unnecessary 
Prepare you at home by MAIL. Send 
stamp t-j* apcilcatlozj blank and bookl¬ 
et. ji, f £«))«•« littitsit. Mfaamici fat. 
Absolute Range Perfection 
Sold for Cash 
or on Monthly 
Payments. 
$10 to $20 
Saved. 
Freight 
pnld east 
ef the 
Missis 
Blppl 
Klver ami 
nor th of 
the Ten¬ 
nessee 
Line; 
equalized 
beyond. 
Youk Monky Ke* 
FUNDKI* AKTKJlSlX 
MONTHS* TRIAL |V 
Clapp’s Ideal Steel Range 
Is not SO per cent better than others. My superior location ou 
Lake Krie, where Iron,steel, coal, heights and skilled laimr are 
cheaper and best, enables me to furnish a TOP NOTCH Steel 
Range at a clean saving of $10 to $20. Send for fiee catalogues 
of all styles and sizes, with or without reservoir, for city, towu 
or country use. ^ 
CHESTER D CLAPP. 602 Summit St., Toledo. Ohio. 
(Practical Stove and Range Man.) 
J 
" Free from t he care which wearies and 
an noys. 
Where every hour brings Its several joys." 
* “AMERICA’S 
SUMMER 
RESORTS.” 
This is one of the most complete 
publications of its kind, and will 
assist those who are wondering 
where they will go to spend then- 
vacation this summer. 
It contains a valuable map, in 
addition to much interesting in¬ 
formation regarding resorts on or 
reached by the 
NEW YORK CENTRAL LINES . 
A copy will be sent free, upon receipt of a 
two-ceut stamp, by George H Daniels, Gen¬ 
eral Passenger Agent. New York Centra 1 A 
Hudson River Railroad, Grand Central Sta¬ 
tion, New York. 
LOW ROUND TRIP RATE TO SAN 
FRANCISCO VIA THE NICKEL 
PLATE ROAD. 
Tickets ou sale August lotli to September 
9tli, at rate of $62.00 Buffalo to San Fran¬ 
cisco and return. Liberal stop over arrange¬ 
ments. Tickets good returning until October 
23. 1904. See local Agents, or write A. \V. 
Ecclestone, 1>. 1*. A. 385 Broadway, New 
York City. 
JAYNE’S TONIC VERMIFUGE 
CURES DYSPEPSIA and BRINGS HEALTH 
