26 
THE RURAL NEW-YORKER 
January 12 
Woman and Home 
From Day to Day. 
Siiy, I’ve got a little brother, 
Never teased to have him, nuther. 
But he’s here; 
They just went ahead and bought him. 
And last week the doctor brought him, 
Wa’n’t that queer? 
When 1 heard the news from Molly, 
V.'hy, I thought at first 'twas jolly, 
’Cause, you see, 
1 s’posed 1 could go and get him. 
And then mamma, course, would let him 
Play with me. 
But when 1 once looked at him 
"Why,” I says, “Oh, my, is that him? 
Just that mite!” 
They said, ”Yes, and ain’t he cunnin? ” 
And I thought they must be funnin’— 
He’s a sight. 
He’s so small, it’s just amazin’. 
And you’d think that he was blazin’, 
He’s so red; 
And his nose is like a berry. 
And he's bald as Uncle Jerry 
On his head. 
Why, he isn’t worth a dollar! 
All he does is cry and holler 
More and more. 
Won’t set up; you can’t arrange him— 
1 don’t see why pa don’t change him 
At the store. 
Now we’ve got to dress and feed him, 
And we really didn’t need him 
More’n a frog; 
Why’d they buy a baby brother 
When they know I’d a good deal ruther 
Have a dog? 
* 
—Little Folks. 
Among the Christmas novelties noted 
this season were sleeve links and 
brooches of ahalone shell, mounted in 
gold, said to come from Mexico. The 
ahalone or sea-ear is a univalve mol- 
lusk found on the Pacific coast, where 
it clings tightly to the rocks. The shell 
is lined with mother-of-pearl, dusky of 
hue, shot with green and pink, much 
more iridescent than the oyster-shell 
mother-of-pearl. 
* 
The clothes closets built in modern 
city houses show a great improvement 
over the old wardrobe with hooks fas¬ 
tened against the wall. In the new 
models, stout hooks of smooth metal are 
fastened in the underside of the shelf 
at regular intervals. On each of these 
hooks a heavy wire hanger is put. 
Coats, wi-aps, waists and dress skirts, 
hung on these forms remain stretched 
out so that they cannot wrinkle, and 
they do not take up nearly so much 
room as when hung on the old-style 
hooks. A shirt waist should always be 
hung over a coat-hanger when not in 
wear; cotton waists keep fresh much 
longer when so treated. They should 
of course, be aired before being put .n 
the closet. 
* 
The New York Sun telis about a small 
girl who recently caused a family sen¬ 
sation. Her grandmother, living in the 
West, sent word some weeks ago to her 
daughter’s family in New York that she 
would be unable to spend Christmas 
with them as planned. Great was the 
sad wailing and gnashing of teeth 
thereat among the grandchildren. With¬ 
out their grandmother Christmas, Santa 
Claus and all would scarcely be 
Christmas. The other day the grand 
mother received a letter. “Dear Grand¬ 
mother,” it read, “we’re all awful sorry 
you won’t be with us Christmas, but 
never mind, you’ll be sorry, too, for 
you’ll not see the new baby ihat’s just 
come.” The name of the eldest grand¬ 
daughter, Ethel, aged 10, signed the 
letter. Off went a telegram from the 
amazed grandmother to her daughter. 
“Why, in Heaven’s name, was new baby 
kept a secret?” it asked. “Have just 
heard of it through Ethel’s letter. Let 
me know particulars at once.” If the 
grandmother was amazed, the daughter 
was dumbfounded. "There is no new 
baby,” read her answer, “see letter.” 
The whole thing proved to be an in¬ 
vention of the sagacious Ethel, who, 
having observed that her grandmother 
was never known to fail them upon the 
arrival of a “new baby,” look this means 
of securing her for Christmas. 
* 
One of the new ideas which some 
furriers have tried to start this Win¬ 
ter is a bright silk lining in the ears 
of the furry animal heads used on 
neck scarfs or muffs. The effect is, oi 
course, singularly grotesque. These 
heads seem larger and more ferocious 
in appearance than ever this Winter, 
and there is certainly some grounds for 
a recent newspaper cartoon, depicting 
3 i93 Tucked Skirt 
22to sdin waist. 
the terrors of the shopping districts, in 
which terrified men tried to escape from 
the savage monsters worn in this way. 
The fur wraps, both collars and boas, 
have kept on increasing in size for sev 
eral years. The mink collars so popular 
six or seven years ago now look very 
little and skimpy, when one sees an oc¬ 
casional survivor worn among the 
present styles. The boas of fox, oi 
brown bear of this Winter’s mode are 
not only very thick, but are much longer 
than heretofore, the ends reaching al¬ 
most to the hem of the dress. Naturally 
the price increases with the size, and 
fashionable furs are a costly luxury. 
The Rural Patterns. 
The waist shown in No. 3699 is 
especially designed for stout figures. 
As shown it is worn by a woman of ad¬ 
vanced years, but the lines are arranged 
with reference to a slender effect only. 
Upon tne material chosen must depend 
its suitability to age and condition. 
The original is in plum colored satin 
cloth with velvet of the same shade, 
harmonizing passementerie, and front 
and undersleeves of chiffon enriched by 
motifs of lace applique. Younger women 
would prefer lighter color, but require 
no change in design. 
The foundation for the waist is a fitted 
lining that includes double darts, side 
backs and double under-arm gores. The 
material is laid smoothly over the un- 
der-arm gores, but cut to form a V, and 
elongated side backs that are arranged 
over the lining. The fronts include 
single darts and stole extensions that 
tend to lengthen the waist and are 
turned back to form revers. The full 
vest is simply gathered and is included 
in both shoulder seams and closes at tht? 
center, where the fullness conceals the 
fact. The sleeves are in bell shape over 
a snug lining, to which the undersleeves 
are attached. 
To cut this basque for a woman of 
medium size 4 yards of material 21 
inches wide, 2 yards 44 inches wide, or 
1% yard 50 inches wide, with 1^ yard 
21 inches wide for front and under- 
sleeves, and % yard of velvet, will be 
required. 
The pattern No. 3699 is cut in sizes 
for a 36, 38, 40, 42 and 44-inch bust 
measure, price 10 cents from this office. 
A skirt with perpendicular tucks is 
now in favor, and is especially becom¬ 
ing to short stout figures. In the 
design illustrated, the group of tucks, 
three each, are arranged at the front 
and side seams with the pointed straps 
between producing a panel effect. As 
shown the skirt is made of moJe 
colored Venetian cloth, with the straps 
in a darker shade, but velvet, silk or 
braid can be used in contrast with a 
cloth foundation, and the color can Le 
the same or a harmonizing one, as pre¬ 
ferred. 
The skirt is cut in five gores. The 
tucks are allowed at the edges of the 
front and back gores, those at the front 
turning backward, those at the back 
turning forward, and are stitcned to the 
point indicated, below which they fall 
free to intensify the flare. The straps 
are arranged as indicated and stitched 
into place. The skirt fits snugly at the 
upper portion and includes short hip 
darts in the side portions. The fullness 
at the back is laid in an inverted plait. 
To cut this skirt for a woman ot 
medium size 6% yards of material 44 
inches wide, or 4% yards 50 inches wide, 
will be required. 
The pattern No. 3693 is cut in sizes 
for a 22, 24, 26, 28 and 30-inch waist 
measure, price 10 cents from this office 
Rural Recipes. 
He married a girl who couldn’t cook. 
And thus his hopes ran high; 
But alas! she bought a recipe book. 
And just begin to try. 
Poor chap! 
She just began to try. 
—Phila. Record. 
Apple Layer Cake.—One cupful of 
sugar creamed with half a cupful of 
butter; add the beaten yolks of four 
eggs, one-half cupful of milk, two cup 
fuls of flour, with two level teaspoonfuls 
of baking powder sifted through it. One 
teaspoonful of lemon or almond ex¬ 
tract and the beaten whites of the eggs. 
Bake in three layers. When cold spread 
36 to44in. bust. 
with this mixture; Peel and grate four 
large apples, beat into them one cupful 
of sugar, two teaspoonfuls of melted 
butter and two whipped eggs. Pour into 
a porcelain saucepan and stir steadily 
over a moderate fire until the mixture 
has boiled one minute. Remove from the 
fire, add two teaspoonfuls of lemon 
juice, a dash of powdered cinnamon and 
two tablespoonfuls of minced almonds. 
Cool it and build the cake, sprinkling 
the top with powdered sugar. Cap the 
top generously with whipped cream, 
flavored and serve at the table. 
Chocolate Nut Cake.—One pound of 
English walnuts, shelled. Reserve 42 
unbroken halves and chop line the re¬ 
mainder. Beat to a cream one cupful oi 
granulated sugar and one-half cup of 
butter. Add two eggs, one at a time and 
beat well. Stir in alternately one-half 
cupful of milk and cupful of flour, 
adding a level teaspoonful of baking 
powder to the last half cupful of flour. 
Bake in two layers. Let the cake cooi 
somewhat before adding this icing; 
Butter a granite kettle, add two ounces 
of chocolate (grated), three-quarters of 
a pound of light brown sugar and one- 
half cupful of new milk. Cook to the 
soft ball stage (or when a soft ball is 
formed when dropped in ice water). 
Add butter the size of a hickorynut, re¬ 
move from stove and add one teaspoon¬ 
ful of vanilla. To one-tnird of the icing 
add the chopped nut meat; stir until 
cool enough to spread and put between 
the layers. Cover the top and sides with 
the remaining icing, which should be 
kept soft in an outer dish of hot water 
and arrange upon it the unbroken 
meats at regular intervals. 
Buttermilk Pie.—Beat together a 
heaping cupful of sugar and four eggs; 
add half a cupful of butter; beat thor¬ 
oughly and add 1% pint of fresh butter¬ 
milk; line pie-tins with crust; slice an 
apple thin and lay in each pie; fill crust 
with the mixture and bake with one 
crust. 
Duchess Potatoes.—Pare and chop 
coarsely four large potatoes and add 
one small minced onion. Season with 
teaspoonful of salt, half saltspoonful of 
pepper; put in baking dish, dot the top 
with bits of butter—one tablespoonful 
—and sprinkle one tablespoonful of flour 
over all; cover with milk and bake one 
hour in moderate oven, keeping the dish 
tightly covered. Serve hot from same 
dish in which it was baked. 
Baked Cabbage With Cheese.—Boil a 
firm white cabbage for 15 minutes in 
salted water, then change the water for 
more that is boiling, and boil until ten¬ 
der. Drain and when cool chop fine. 
Butter a baking dish, and lay in the 
chopped cabbage. Put one tablespoonful 
of butter in a frying pan; when it 
bubbies stir in one tablespoonful of 
flour, one half-pint of stock, same or 
boiling water; stir until smooth. Then 
season with saltspoonful salt, half as 
much pepper, four tablespoonfuls grated 
cheese. Pour over the cabbage, sprinkle 
cracker crumbs over the top, dot with 
bits of butter and bake in a quick oven 
10 minutes. 
Plum Roll.—Sift together one pint of 
flour, one teaspoonful of baking powder 
and one-half teaspoonful of salt; rub 
into the prepared flour one tablespoon¬ 
ful of butter and make into a soft dough 
with milk or water; roll out quite thin, 
sprinkle with one cup of seeded chopped 
raisins, one-fourth of a cup of chopped 
citron and half a teaspoonful of cinna¬ 
mon; roll up and steam for forty min¬ 
utes; serve hot, with hard sauce. 
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