3 DOG. 
THE RURAL NEW-YORKER 
825 
this a quart of berries and bring to boil¬ 
ing heat, slowly, then simmer for 10 
minutes without stirring. Keep closely 
covered all the time. Cooked in this 
way the fruit remains nearly whole and 
the skins are perfectly tender. Pour di¬ 
rectly into the serving dish to avoid re¬ 
peated handlings, and bruising of the 
berries.' If a very clear sauce is wanted, 
put the above sauce through a fine sieve 
while hot. A very pretty sauce is made 
b) chopping a quart of uncooked berries 
and dropping them into a quart of boil¬ 
ing syrup made by boiling together a pint 
of water and a pint of sugar. Boil just 
10 minutes after adding the berries. For 
a baked sauce: Put berries in earthen 
dish with just enough water to cover 
them; cover the dish and bake until the 
berries arc tender, then add half as much 
sugar as there was berries and bake 15 
minutes longer. 
To make a firm, clear jelly boil a quart 
of berries in 1F 2 cup of water until the 
skins break; press through a sieve. Bring 
again to boiling heat; add a pint of sugar; 
boil 10 minutes, and turn into molds that 
have been dipped in cold water. If the 
cooked berries are strained through 
cheesecloth the jelly will be as clear and 
sparkling as currant jelly. 
Either of these dainty desserts will be 
suited for the most elaborate dinner and, 
best of all. will be easily made. An hour 
before serving time (it may be less, but 
should not be much more) whip one cup¬ 
ful of cranberry jelly that has become 
perfectly cold and firm with an egg beater 
until it is a light foam all the way 
through, then, lightly, mix in the stiffly- 
beaten white of two or-three eggs. One 
will answer the purpose very well, but 
more makes the finished “whip” much 
lighter. Heap on a fancy serving dish, 
or in individual glasses. 
For the second: Soak one-fourth of a 
package of granulated gelatin in four 
tablespoonfuls of cold water until soft; 
stand over hot water until perfectly dis¬ 
solved, then mix with a pint of thick, 
sweet cream. When this mixture gets cold 
enough to show signs of stiffening whip 
it until it becomes a thick foam, then add 
two-thirds of a cup of cranberry sauce 
(made very sweet) by whipping it in, a 
spoonful at a time. Put in mold and set 
away to chill, or it may be frozen by pack¬ 
ing in ice and salt and letting stand four 
hours. If the Christmas weather is of 
the right sort, simply setting the dish out¬ 
side will answer the purpose. 
l'lie limits of this article will not per¬ 
mit giving a list of recipes for pics, pud¬ 
dings, dumplings, and other good things 
where cranberries are used in combina¬ 
tion with dough nor telling of various 
ways in which they may be preserved for 
future use, but it is safe to say they may 
be used in any way that currants, and 
other berries are used. There is one way 
of using, however, that is too good to be 
left out. Pour a quart of boiling water 
over a quart of berries and cook until 
perfectly soft; strain through a bag; add 
a pound of sugar to a pint of juice; boil 
to a thick syrup, and bottle while hot. 
A tablespoonful of this syrup added to a 
glassful of water makes a delicious drink 
at any time, but it is particularly relish- 
able and refreshing on a hot Summer 
day or evening. Some seasons, the ber¬ 
ries seem more bitter than others, and l 
some people think them too bitter at any 
time. When, for either reason it seems 
desirable to remove a part of the bitter 
flavor, put the berries in cold water; bring 
to a boil and let cook for two minutes; 
drain off the water and replace with a; 
much boiling water as the recipe being 
used calls for. Do not put cold water on 
after pouring off that in which they were 
parboiled. Another way of making either 
sauce or jelly less bitter is to use equal 
proportions of berries and tart apples. A 
cupful of seeded raisins which have been 
steamed until tender may be added to 
each quart of sauce and cooked togethe - 
for 10 minutes as a means of changing 
the flavor. Prunes, dates, or figs arc 
equally as good as the raisins, and some 
cooks think the addition of the juice and 
grated rind of an orange added to the 
f'ttuce is an improvement. 
EVA RY MA N-CAILLAKD.” 
The Rural Patterns. 
We have already referred to the smart 
new over-waist, also called “jumper,” and 
a desirable pattern for it is shown in 
No. 5441. The guimpe is of the regula¬ 
tion sort with front and backs, that arc 
faced to form the chemisette of lace, and 
with full elbow sleeves. The waist is 
made with front and back which are laid 
in tucks at' the shoulders and is without 
an opening, being drawn over the head 
0441 Jumper Waist with Guimpe. 
33 to 40 bust ■ 
and confined at the waistline by means of 
a tape inserted in the casing or in any 
way that may he liked. The sleeves are 
pretty and oddly shaped and make a sin¬ 
gularly good effect over the white ones of 
the guimpe. The quantity of material re¬ 
quired for the medium size is. for the 
waist 2J4 yards 21, 2)4 yards 27 or 1% 
yards 44 inches wide with 12 yards of 
braid; for the guimpe 2 yards 36 inches 
wide with 1 yard of all-over lace. The 
pattern 5441 is cut in* sizes for a 32, 34, 
36, 38 and 40-inch bust measure; price 
10 cents. 
I lie attractive skirt shown is cut in 
seven gores and is laid in three plaits at 
each side of the front and in inverted 
plaits at the back. The circular folds are 
5483 Seven Gored Skirt, 
23 to 80 waist. 
arranged over the front gore between the 
plaits and over the side and back gores, 
terminating within a few inches of the 
plaits that outline the front gore. The 
quantity of material required for the 1 
medium size is 11 yards 27, 6 yards 44 or 
5‘/> yards 52 inches wide with 4)4 yards 
of braid. The pattern 5483 is cut in sizes 
for a 22, 24, 26, 28 and 30-inch waist 
measure; price 10 cents. 
I put Macbeth— my name 
■—on every lamp-chimney I 
make. 
It I did not make as good 
chimneys as I do—and did 
not have the confidence i:i 
them that I have—I would 
send them out as most other 
makers do—unmarked. 
My Index tells of lamps and their chimneys, 
fully and interestingly. Let me tend if to 
you—it’s free. 
Address, MACBETH, Pittsburgh. 
STIFFNESS, STITCHES, LAMENESS, CRAMP, 
TWISTS AND TWITCHES, ALL DECAMP WHEN 
YOU APPLY 
ST. 
*JACOBS 
OIL 
mot 
MAftK 
THE 
OLD-MONK-CURE 
PRICE 
25 AND 50 CENTS 
A K&letlft&ZOQ 
* Direct to You” 
Kalatnazoos” are fuel savers.— 
They last a lifetime— 
Economical in all respects— 
They are low in price and hi. h in quality— 
They are easily operated and quickly set up and made 
ready f. r business— 
I'uy from the actual manufacturer— 
Your money returned if every'.him; is not exactly as 
represented— 
You ke'ep in your own pocket the dealers' and jobbers’ 
protits when you buy a Kalamazoo. 
We Pay the Freight 
Kadiant Base Burner 
High Grade i 'ftrh >r 
Heater f r liar ! Coal 
We want to 
prove to you 
that you can¬ 
not buy a bet- 
_ ter stove or 
ranee than the 
Kalamazoo at any price. 
We want to show you how and 
why you save from 2016 to 40% in 
buying direct from our factory. 
If you think $5, or $10, or $40 
worth 
Saving 
Oak Stove Heater 
1‘or all kinds of furl 
All Kalamazoo cook 
stoves and ran es are 
fitted with patent oven 
Thermometer which 
makes baking and roast- 
Ing easy. 
All Kalama¬ 
zoo stoves and 
ranges are guar¬ 
anteed under a 
binding, legal anti thoroughly re¬ 
sponsible $20,000 bond to be exact¬ 
ly as represented. 
All stoves blacked, polished and 
ready for immediate use when you 
receive them. 
You won’t need the help ef an 
expert to set them up in your home. 
SEND POSTAL 
FOR CATALOGUE NO. 
114 
Examine our complete line of stoves 
and ranges for all kinds of fuel; note 
the high quality; compare 
our prices with others and 
then decide to buy from 
actual m-umfacinrei sand save 
all middlemen's prefits. 
Catalog shows 2.7 styles 
and sizes for all kinds of 
fuel. Write now. 
Sold on 360 Days Ap¬ 
proval Test. 
Kalamazoo Stove Co. 
Royal Steel Range 
For all kinds of fuel# 
Manufacturers, 
Kalamazoo, Mich. 
Handsomely Nickeled Monarch Cast 
Iron Range. For all kinds ot fuel. 
A YEAR’S FREE TRIAL FR P E if D HT 
Our Oven 
Therinoin- 
etersMake 
liood Bak. 
ing Easy. 
t ho stove you select is sent on u year’s approval, safe delivery 
guaranteed, freight prepaid, choice of latest designs and appliances, 
handsomely ornamented, highly polished, ready to put in your homo. 
There is no doubt about these stoves being perfectly satisfactory, for 
they are well known byoneof the oldest trade-marks among high-grade 
stoves. There are no bettor stoves or more economic prices than the 
GOLD COIN stoves 
at Wholesale Prices 
Sont dm»(-t,ly f rom our factory at exactly dealer's cost which saves 
you $5 to $25 on a stove', and if at any time within a year it isn’t 
perfeotiy satisfartorv to you wo will return your money and take 
tne stove back. T here is no offer made anvwhore elso to equal 
this for a standard trade-marked stove of such high grade. First, 
Write for Our ILLUSTRATED STOVE BOOK —Free 
It shows a full line of Ranges anil. Heating Stoves. lit Out patent grate live 
Solout stylo and jirico you prefer and learn all about the stoves before you order. Write now to 
GOl.n < <.'1\ > I Ot E <Q.. 3 Oak St.. Troy. X. V. (Successor to Bussey & McLeod. Eat. I860) 
STOVES 
At Factory Prices 
Oak Heatep $ 2i® 
BEAUTIFUL STEEL RANGES 
Our Five Flue Base Burner and manv 
other sty lesstralght from our factory 
, to you ut till) sumo remarkably low 
scale of prices. 30 days trial on any 
of our stoves without sending one 
cent of liionev to us until you are satisfied vou have 
a great bargain. Write for free special catalog. 
The United Factories Co.. Dept. S-31. Cleveland, 0- 
Before you buy, know all the facts of a 
JLIN< 
’AN< 
ASYPOULTRYPROFITS 
Make money raising poultry with the 
Standard Cyphers Incubator. 
Guaranteed to hatch Moroand Healthier Chicks than 
any other. 90dnva trial. lUp L M JH page cat'lg FUi'.K 
If you »n<*nti''n th la journal ami Bond name of two 
friends Interested In poultry. Write nearest office. 
— Cyphers Incubator Co., Buffalo, N. Y. 
Chicago, iH’Ston, flew York, Kansas City ui bani'iwfiuco. 
Our Ixioklct II is worth the asking. Tells rvi 
you why “ A Poor Sf ty is n< t Cheap at 
any price." Folks wonder how they everj 
got along without it in their kitchen. 
8ill Stove Works, Rochester, N. Y. 
CORNED BEEF 
I We use only FRESH BEEF, and then nothing but 
the-plates. WE GUARANTEE THE QUAMTY. 
Everybody orders again,as the CORNED BEEF is as 
wo represent. Write for prices—will answer promptly. 
GEO. NYE & COMPANY 
SPRINGFIELD, MASS. 
EDdystonE 
PRINTS 
Simpson - Eddystone 
Solid Blacks 
Why have they been the standard 
dress-goods for more than sixty years? 
Honest making — the best that 
human knowledge dictates; staunch 
materials; absolutely fast colors. 
Ask your dealer /or 
Simfson-Eddystone Soli/ Blacks. 
Three geherations of Simpson. 
. have made Simpson Prints. 
The tddyston Mfg Co (Sole Makers) Philadelphia 
