1906. 
TUB RURAL NEW-YORKER 
9o5 
Four Apple Recipes. 
Apple Roly-Poly.—Mix a half cupful of 
finely chopped suet, one egg, one teaspoon¬ 
ful of baking powder, three-quarters of a 
cupful of cold water and a quarter of a 
tcaspoonful of salt, with flour enough to 
make a stiff paste. Roll out the paste in 
5485 Infant’s One-Piece Kimono, 
One Size. 
a sheet about three-quarters of an inch 
thick, brush it over with the yolk of Hie 
egg and sprinkle with one tablespoonful 
of fine bread crumbs. Spread over it 
three apples peeled and sliced thin. 
Sprinkle with one-half tablespoonful of 
sugar and roll the paste. Brush the roll 
with egg, sprinkle it with bread crumbs 
and roll it in a napkin that has been 
wrung out of hot water and that has been 
covered on one side with flour. Lap the 
ends over securely, tie with a string and 
boil in water that has been slightly salted 
for an hour and a half. Serve with lemon 
sauce. 
Buttered Apples.—Choose medium-sized 
fruit, peel and core, but do not slice. Cut 
rounds of stale bread about half an inch 
thick and a little larger than the apples, 
and butter them freely. Place an apple 
on each, fill up the hole where the core 
was with sugar, and put a teaspoonful of 
butter on the top. Stand them all on a 
greased baking tin, and put into a moder¬ 
ate oven; in the course of fifteen minutes 
you will have to refill the holes with sugar 
and a flavoring of cinnamon, putting an- 
5500 Tourist Coat, 32 to 42 bust. 
other piece of butter on the top. Then 
bake for another quarter of an hour or so, 
or until the apples are done; the exact 
time depends on the quality of the fruit. 
Lift carefully on to a hot dish, and send 
to table, squeezing a few drops of lemon 
juice over each apple. 
Navy Apple Shortcake.—Butter thickly 
an oblong granite baking dish. Halve and 
core as many good cooking apples as will 
fit tightly in dish; cover thickly with sugar 
(about a coffee cupful), several grates of 
nutmeg and three tablespoonfuls of boiling 
water; make a rich shortcake dough and 
roll and cover the apples; bake in a quick 
oven half an hour; loosen round the edges 
of the crust, turn it upside down on a hot 
platter, with a heated knife cut into 
squares and serve at once. 
Boiled Apple Dumplings.—Pare eight 
fine apples and cut them in quarters, re¬ 
move the cores. Roll the suet crust out 
half an inch thick and cut into round 
pieces. Dust each piece of apple with a 
little sugar and cinnamon and place four 
sections on each round of paste. Gather 
up the edges and pinch them together over 
the apple. When all the dumplings are 
made, drop them into a kettle of boiling 
water and let them boil gently for an hour. 
Take them up on a hot dish and serve 
with plain, sweetened cream. If you want 
to serve the dumplings “just as grand¬ 
mother did,” sweeten the cream with 
“treacle.” _ 
The Rural Patterns. 
The baby’s sacque shown is very pretty, 
and extremely simple to make. The ki¬ 
mono is made in one piece and can be cut 
to form points at the front and sleeves 
or in round outline as liked. Again the 
neck can either be finished in harmony 
with the other edges or with a roll-over 
collar. The quantity of material required 
is yard 27 or 44 inches wide. The pat¬ 
tern 5495 is cut in one size only; price 
10 cents. 
The tourist coat, or the half loose one 
that can be slipped on with ease over any 
gown, serves almost innumerable purposes 
and makes a most valuable, if not an in¬ 
dispensable part of the wardrobe. It can 
be made from the rain proof cloths or 
from the heavier tweeds and cheviots and 
can be lined throughout or only to the 
waist line as preferred. The coat is made 
with fronts and backs, the seam at the 
center-back being concealed by the band. 
The neck is finished with regulation collar 
and lapels and there are fancy patch 
pockets. A choice of two sleeves is al¬ 
lowed, the one tucked at the wrists with 
a roll-over cuff or the one that is plain 
at that point, but both are comfortably 
full at the shoulders. The quantity of 
material required for the medium size is 
8 l / 2 yards 27, 4}/ 2 yards 44 or 4% yards 52 
inches wide. The pattern 5500 is cut in 
sizes for a 32, 34, 36, 38, 40 and 42 inch 
bust measure; price 10 cents. 
A cruel story runs on wheels, and 
every hand oils the wheels as they run.— 
Ouida. 
Economy is practiced, com¬ 
fort is increased, and work is 
lessened by Macbeth lamp- 
chimneys. 
They cost less if you figure 
by the year instead of by the 
chimney. Macbetii lamp- 
chimneys add to the brilliancy 
of the lamp, and it is taken 
care of with half the bother 
when fitted with a Macbeth 
chimney. 
There are other reasons. The Index ex¬ 
plains them and also tells all about lamps, 
their proper chimneys and care. It’s free. 
Address, MACBETH, Pittsburgh. 
•kApri Simpson-Eddystone Prints 
Extraordinary fabrics of en- 
during quality; beautiful patterns 
and fast colors not moved by 
washing, sunlight, or perspira¬ 
tion. Some designs with a new 
silk finish. 
Ask your dealer /or Simpson- 
Eddystone Prints. 
Three generations of Simpsons 
have made Simpson Prints. 
PRINTS The Eddystone Mfg. Co. (Sole Maker*) Philadelphia. 
[HOWTHE TELEPHONE 
HEL PJTHE FARME R 
YouWaotTbis Free Book] 
Of course you need a telephone. You need it 
for business, for the family, in sickness, in case 
of fire, or in danger of any kind. The ques¬ 
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This little book which we send free the same 
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perfectly and tells you how to get the greatest 
convenience of the twentieth century so oasily 
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and a money-maker, instead of an expense. It 
tells all about 
Stromberd-Carlson 
Telephones 
which are made in the largest independent telephone 
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farmers’ lines, because they have been constructed by 
experts for this particular purpose. They are described 
in detail in the booklet, together with full information 
on the organization of farmers’ lines, the manner in 
which they are built, cost of material, etc. You want 
this book, F1 02"How the Telephone Helps the Farmer.” 
Write for ii today. 
Stromber - Car Ison 
Telephone Company 
ROCHESTER, N. Y. 
CHICAGO. ILL. 
Better Sausage 
More Lard—Less Work- 
Sausage and lard usually represents about half the product 
and half the work connected with butchering on the farm. 
Surely it is worth while to increase the product ,and 
lessen the labor when the Enterprise Sausage Stuffer 
and the Enterprise Meat Chopper can be had at 
so little cost. Enterprise Sausage Stuffers are S 
a positive necessity for the right making of / 4^ 
sausage. Turn easily, and best of all, stuff .4%^ 
the sausage without admitting a particle ™ 
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sures the preservation of the 
sausage. Then when the 
lard is to be made, the 
SAUSAGE STUFFER 
is changed to a lard 
press that will save 
enough lard to 
pay for itself 
in a short 
$5.50. 
The Enterprise 
Meat Chopper is 
another great kitchen 
help for little cost. 
Most dealers have 
them. Be sure the 
name “Enterprise” is 
time. W / on the machines you buy. 
Write for the "Enterprising 
Housekeeper a 
book of 200 recipes, 
valuable every day in 
every kitchen. Sent free. 
THE ENTERPRISE MFG 
CO. of PA.. 
204 Dauphin St., 
Philadelphia, Pa. 
^ / Also a 
splendid 
machine for 
pressing fruit 
when making jelly. 
All this in one ma¬ 
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costs only 
No. 25. 
4 qt. 
Japanned 
Price $5.50 
AKedanvazog 
Direct to lfo\i” 
Send Postal for Catalog No. 114. 
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4 All our Ranges and Cook Stoves are fitted with patent oven thermometer—saves fuel—makes baking easy. 
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