1904 . 
TIIB RURAL NEW-YORKER 
8i9 
The Rural Patterns. 
Loose coats, in box style, make the 
smartest wraps for young girls. This one 
shows the chevrons that every girl likes 
to wear and includes wide full sleeves. 
The coat is made with fronts and back 
and is fitted by means of shoulder and 
under-arm seams only. Pockets are in¬ 
serted in the fronts and finished with 
over-laps and the collar, when used, is 
4788 Misses’ Box Coat, 12 to 16 yrs. 
joined to the neck. The sleeves are the 
full ones cut in one piece each and fin¬ 
ished with roll-over flare cuffs. The clos¬ 
ing is made with buttons and buttonholes 
in double-breasted style The quantity of 
material required for the medium size is 
4$4 yards 21 inches wide, 4 yards 27 inches 
wide or 2,14 yards 44 inches wide. The 
pattern 4788 is cut in sizes for misses of 
12, 14 and 16 years of age; price 10 cents. 
Plain shirt waists always are in de¬ 
mand. This one shows the new sleeves, 
that are full at the shoulders, and in¬ 
cludes a wide box plait at the centre front. 
The model is made of Russian blue 
Sicilian mohair stitched with silk and is 
worn with a belt and tie of black taffeta. 
All waisting materials are. however, equal¬ 
ly appropriate, the many mercerized cot- 
4864 Blouse or Shirt Waist, 32 to 42 bust. 
tons as well as wool and silk. The waist 
consists of the fitted lining, which is 
optional, fronts and back. The back is plain 
across the shoulders, drawn down in 
gathers at the waist line, but the fronts 
are gathered at their upper edges also so 
forming becoming folds. The sleeves are 
in shirt style, gathered into straight cuffs, 
and at the neck is a regulation stock. The 
quantity of material required for the 
medium size is 3J4 yards 21 inches wide, 
V/ 2 yards 27 inches wide, or 2 yards 44 
inches wide. The pattern 4854 is cut in 
sizes for a 32, 34, 36, 38, 40 and 42 inch 
bust measure; price 10 cents. 
A Batch of Little Cakes. 
Cream Doughnuts.—Beat together until 
light two eggs, one cupful each of sour 
cream and sugar, a saltspoonful of salt 
and the juice of one lemon; then add flour 
enough to roll. Cut into circles and fry 
in boiling fat. Serve hot with powdered 
sugar and cinnamon mixed. 
Butter Cookies.—Cream together one 
cupful of butter- and one-half cupful of 
light brown sugar; then add one teaspoon¬ 
ful of vanilla and one well-beaten egg. 
Slowly stir in two cupfuls of flour. Mold 
lightly with the hand. Take out a small 
portion of the dough each time; roll as 
thin as a silver dollar, cut the cookies with 
a cutter no larger than the dollar. Bake 
in a moderate oven until a golden brown. 
'I bis will make one pound and a quarter 
of rich, crisp cookies. 
Ginger Cookies.—One cupful New Or¬ 
leans molasses, one cupful brown sugar, 
two cupfuls thick, sour cream, one heap¬ 
ing cupful butter, two eggs, three tea¬ 
spoonfuls of soda, two tablespoonfuls of 
ginger and flour to make a soft dough. 
Beat the butter and sugar to a cream, 
add the eggs beaten light and then the 
molasses, cream and soda stirred together; 
the ginger and flour. Roll out very thin; 
cut into small cakes and bake in a quick 
oven. 
Almond Cookies.—Cream together one- 
half cupful of butter and two cupfuls 
sugar. Stir in alternately a little at a 
time one cupful of sweet milk and twice 
sifted flour to make a dough which can 
be handled. With the last of the flour 
sift in two teaspoonfuls of baking powder; 
roll out one-quarter inch thick; before 
cutting out sprinkle with a cup of almonds 
which have been blanched and chopped 
and a teaspoon'of granulated sugar mixed 
through them. Bake in quick oven. 
These should be eaten fresh, as should all 
cakes made without the addition of eggs. 
Jumbles Without Eggs.—A half cupful 
each of butter and slightly soured milk, 
one cupful of sugar, a half teaspoonful of 
soda, saltspoonful of salt, the same 
of nutmeg and cinnamon mixed, the 
grated yellow rind of half a lemon, 
and a teaspoonful of lemon juice, 
two cupfuls of flour to stiffen. Bake in 
rings in a hot oven. A cupful of clean, 
light, new-fallen snow stirred into cake, 
or other batters, briskly, the very last 
thing before turning it into the baking 
pan, is a good substitute for eggs. When 
snow is used a little more flour is required 
—about two tablespoon fills. 
Soft Sugar Jumbles.—T-wo cups of 
granulated sugar, one full cup of butter, 
three eggs. Beat this together in a mixing 
bowl; add one cupful of cornstarch, one 
of sweet milk, with one teaspoonful of 
saleratus dissolved in it. Now sift three 
or four cupfuls of flour with two tea-, 
spoonfuls of cream of tartar. Mix this 
with the other ingredients. The dough 
must be soft. Pinch off dough enough 
to make a ball the size of a Black wal¬ 
nut (the hands being well floured) put 
some granulated sugar on a plate, and pat 
the dough balls down on the sugar until 
the right size; bake quickly. The dough 
is too soft and sticky to roll well. 
The Bookshelf. 
Dr. Tom, by John Williams Streeter, 
author of “The Fat of the Land.” A 
story of the Kentucky mountains; melo¬ 
drama of a rough type. Published by the 
Macmillan Company, New York; price 
$1.50. 
The Pictorial Review is a very useful 
monthly home magazine, that touches 
upon all the subjects of interest to women. 
Its illustrations of new fashions will be 
found very helpful to the home dress¬ 
maker, and it also gives thorough instruc¬ 
tion in home millinery, cooking and other 
domestic topics, while its literary features 
are worthy of much praise. Regular sub¬ 
scription, $1 a year. 
The Tree Doctor, by John Davey; 87 
pages, 167 half-tone illustrations. The 
Saalfield Publishing Co., Akron, O.; price. 
$1. A very thorough treatise on the 
pruning and surgical treatment of trees 
and plants. There is much incidental in¬ 
formation on the care and culture of fruit 
and ornamental trees and plants. The 
author writes with earnestness and prac¬ 
tical knowledge of his subject, 'file many 
fine photographic reproductions vividly 
show how not to do it as well as to prune 
and trim aright._ 
No Dessert 
More Attractive 
Why use gelatine and 
spend hours soaking, 
sweetening, flavoring 
and coloring when 
Jell-O 
produces better results in two minutes? 
Everything in the package. Simply add hot 
water and set to cool. IPs perfection. A sur¬ 
prise to the housewife. No trouble, less ex¬ 
pense. Try it to-day. In Four Fruit Fla¬ 
vors: Lemon, Orange, Strawberry, Rasp¬ 
berry. At grocers. 10 c. 
.ABKIfM 
PS PREMIUMS 
feETAbE'YALOE FOR $1022 
Save Money by Factory-to-Family Dealing 
With every purchase of a $10.00 assortment of Larkin Soaps and our other 
Products, you receive in a $10.00 LARKIN PREMIUM, the saved profits and 
expenses of middlemen. To be a Larkin customer is to enjoy double retail 
value for each dollar paid for 
Laundry and Toilet Soaps, Toilet Articles, Flavoring Extracts 
and other Household Necessities— 
the Larkin Products. Larkin qual¬ 
ity is today a recognized standard r 
of excellence — the result of ’ 
twenty-nine years of wide and 
practical experience in combin- !| 
ing the best that skill and science jl 
can produce. /I 
HOLIDAY GIFTS 
EASILY OBTAINED 
Larkin Premiums make esti- 
MUSIC CABINET No. 6 mable Holiday, Wedding and 
P or iS genu i ne^Maho£ Birthday gifts. Larkin Prem- 
any. Undecorated iums please and endure ; their 
door, if preferred. , , , , . , 
Free with $ 10.00 worth thorough workmanship and 
of Larkin Products. f ul i s h are apparent. 
Anyone can easily earn either of these two, or 
any of a hundred other $10.00 Larkin Premiums, by 
selling $10.00 worth of Larkin Soaps and other 
Products to friends and neighbors. Thus many 
homes are completely furnished without cost. 
THE FAMOUS 
CHAUTAUQUA DESK No. 5 
Solid Oak. Polished finish 
Free with $10.00 worth of 
Larkin Products. 
THIRTY DAYS’ TRIAL—MONEY REFUNDED 
Absolute satisfaction assured to Larkin customers. All money 
refunded if any Larkin Product or Premium is 
not satisfactory after thirty days’ trial. If you 
wish to order fdo.oo worth of Soaps and 
other Products immediately, and leave selec- 
tion to us, we guarantee your approval. 'j* 
Send for Premium List No.100—Over 600 Premiums 
A complete Larkin Premium List and booklet of |j£ 
Larkin Products will be sent, postpaid, on request. U. 
\ S-o TTU,e - 
... ron-** - 
iurai-s. 
Twenty-nine acres In Factories- 
still growing. 
ESTABLISHED, 1876. 
Buffalo, N. Y. 
$| 
for this large 
handsome 
steel range 
without high closet or reservoir. With 
large, high, roomy, warming closet and 
reservoir, just as shown in cut, SI 1.95. 
Reservoir is porcelain on inside, asbestos 
covered on outside. Heavy cast top with 6 
full size cooking holes. Large roomy oven, 
regular 8-18 size. (We have 9 styles of steel 
and cast ranges with much larger and small¬ 
er ovens, sizes to suit all.) 
Tho body is made of cold 
rolled steel, top and all cast- 
of best pig iron. Crate; 
usei mproved duplex grate, 
wood or coal. Nickel 
band on front of main top; 
brackets and tea shelves on 
closet; band and ornament onreservoir; 
oven door, etc. Are highly polished,. 
for this 
Oak 
Heater 
just as illustrated. Burns 
hard or soft coal or wood. 
Has drawn center grate, 
corrugated fire pot, cold 
rolled sheet steel body, 
heavy cast base, large cast 
feed door, ash pit door and 
ash pan, swing top, screw 
draft-regulator. Polished 
urn, nickel top ring, name 
plate, foot rails, etc. 
We have 
stoves of every 
Hot blast, air tights, the 
kind thatretailsfor $8.00, 
for 80c. Base burners 
at % the regular price 
OUR TERMS 
Write 
making the r ang e an ornament to any home. 
are the most 
ever made. W 
_ ___any range or stove, 
it to be perfect i n construction and material and we guarantee 
reach you in per feet condition. You can pay for it after you receive it. You can take It 
Into your own home and use It 80 full days. If you do not find it to be exactly as represented and perfectly satisfactory 
in every way, and the biggest bargain in a stove you ever saw or heard of and equal to stoves that retail for double our price* 
you can return it to us and we will pay freight both ways, so you won’t be out one single cent. 
m vijiA licnj) n ,. T and send i t to us and we will mail you our free Stove Catalog. It explains ourterms fully, 
Inlw All UU I tells you how to order. Don't buy a stove ol any kind until you qe( our new large 
liberal terms and the lowest prices ever made. MARVIN SMITH CO. CHICAGO. 
From Hog to 
Sausage 
Stuffing the sausages Is the last but not 
the least important work in sausage making, and 
the Enterprise Sausage Staffer is Hie Ideal 
machine for this work. 11 is a big hel p and time saver. 
Every farmer should lessen his labor on butchering 
day by using an 
ENTERPRISE 
Sausage Staffer 
The Cylinder is bored true preventing the meat working up above the 
plate. The Corrugated Spout prevents air entering casing, thus 
assuring preservation ofsausage. Absolutely simple and easily 
cleaned. One minute’s time con verts it into a perfect Lard Cress. 
The Enterprise Meat Chopper is also a great aid and indispensa¬ 
ble heli> at butchering time. Ask for “Enterprise” machines. 
Sold by hardware dealers and general 
stores. Send 4 cents in stamps for the 
"Enterprising Housekeeper" containing 
200 receipts. Free catalog of House¬ 
hold Helps mailed on request. 
ENTERPRISE MFG. CO. of PA. 
Philadelphia, Pa. 
No. 25—I Qtn. 
Price, *5.50 
