1907. 
THE RURAL NEW-YORKER 
435 
Fancy Breads. 
Sally Lunn.—Half a cup of butter, 
three-quarters of a cup of sugar, one egg, 
one and one-half cups of milk and water 
mixed, one-half a yeast cake and three 
cups of sifted flour, five grates of nutmeg 
and the zest of half an orange. Cream 
butter and sugar, add egg, milk and water, 
and yeast dissolved smoothly in a small 
portion of the water, a saltspoonful of 
salt, the seasonings, then the flour. Beat 
hard for five minutes after all ingredients 
are together, cover and set aside in a cool 
place. It will take all morning when 
wanted for luncheon, and should be made 
up at breakfast time. When honey¬ 
combed throughout, give the batter one or 
two stirs, turn into a well-greased cake 
pan with a funnel in the center, let rise 
for a half hour and bake in a moderate 
oven for three-quarters of an hour. De¬ 
licious when sliced in wedges and served 
warm with plenty of butter. 
Another Sally Lunn.—One pint of milk, 
one and one-half pints of flour, one-half 
cupful butter, four eggs, one teaspoonful 
of salt, one-half cupful of sugar, one- 
quarter cake of compressed yeast. Warm 
the butter in a pint of milk until the milk 
reaches the boiling point—do not boil. 
Then add the salt and a tablespoonful of 
sugar. Let cool. When tepid add the 
sifted flour and beat thoroughly. Lastly, 
add the yeast, dissolved in some of the hot 
milk. Beat five minutes, cover and set to 
rise over night. Next morning add the 
yolks, beaten separately, and the whites 
beaten to a stiff froth. Mix carefully. If 
mixture seems a little sour add one-quar¬ 
ter teaspoonful of soda. Turn into but¬ 
tered shallow dish, let it rise fifteen min¬ 
utes longer. Bake twenty-five minutes in 
a moderately quick oven. Do not cut, but 
break it. 
Waffles.—Pass through a sieve, togeth¬ 
er, two cups of flour, half a teaspoon of 
salt, and three teaspoonfuls of baking 
powder. Beat the yolks of two eggs, add 
one cup of sweet milk, and stir into the 
dry ingredients with four tablespoonfuls 
of melted butter. Lastly, add the whites 
of two eggs, beaten dry. Have the waf¬ 
fle iron hot and well oiled, put a table¬ 
spoon of batter on each section, set the 
cover in place, and when baked to a 
golden brown on one side turn and brown 
on the other. 
Brioche.—This is one of the delicate 
breads that delight visitors in France. 
One-half pound flour, one egg, one tea¬ 
spoon sugar, two ounces butter, one-half 
teaspoon salt, one-quarter pint milk, one 
ounce yeast. Sift the flour. Heat milk 
lukewarm and dissolve in it the butter 
and yeast. Add the egg, well beaten, and 
the salt and sugar. Then stir in the flour, 
gradually working it all the time with 
your hand. Beat mixture well for ten 
minutes, till the dough almost stops stick¬ 
ing to your fingers. Cover with a cloth 
and set in a warm place to rise. When 
four times its original size turn it on a 
floured board and take pieces about the 
size of a turkey’s egg and form into fancy 
shapes, twists, knots, etc. Put in a but¬ 
tered tin and let rise fifteen minutes. 
When risen, brush over lightly with the 
egg beaten up. Bake in quick oven twen¬ 
ty minutes. 
Griddle Biscuits.—If the oven is not hot 
enough when biscuits are desired try 
cooking them in muffin rings on the grid¬ 
dle. The biscuit batter should, for this 
purpose, be a little thinner than the ordi¬ 
nary batters. If made as follows the bis¬ 
cuit will be light and fluffy: Sift two tea¬ 
spoonfuls of baking powder with two cups 
of flour. Rub in a piece of butter—about 
a tablespoonful—and carefully mix the 
whole with two scant cups of milk. Grease 
your griddle with beef fat, not butter, as 
that burns so easily, and not lard, as that 
gives a bad taste to the biscuit. Grease 
the muffin rings also, and place them on 
the griddle. Fill them half full with the 
mixture. Cover the griddle with a pan 
or deep tin cover, and let them cook 
slowly—rising before they brown. If the 
fire beneath them is too hot they will burn. 
The Rural Patterns. 
Some of the most attractive variations 
of the jumper are to be found in the 
frocks of the little girls. This one is 
just as simple as well can be, yet is smart 
in the extreme and is adapted to almost 
every seasonable material. In this case 
a dainty striped linen is piped with plain 
material of a darker shade and worn 
with a guimpe of white muslin. The 
dress is made with front and back and is 
6651 Girl’s Jumper Dress with Guimpe 
4 to 10 years. 
drawn on over the head and held in posi¬ 
tion by the belt. The sleeves are in one 
piece each. The guimpe is a plain one, 
made with front and backs and with full 
sleeves that extend just below the el¬ 
bows. It is faced to form the yoke and 
finished with a standing collar. The 
quantity of material required for the 
medium size (8 years) is 5% yards 27, 
3% yards 36 or 3 yards 44 inches wide 
with 1% yards 36 inches wide and % 
yard 18 inches wide for the yoke and 
sleeve-bands for the guimpe. The pat¬ 
tern 5651 is cut in sizes for children of 
4, 6, 8 and 10 years of age, price 10 cents. 
Tucks make ideal trimming for the 
light weight goods of warm weather and 
here is a skirt that shows wide ones 
above the hem with tiny vertical ones at 
the seams. The skirt is made in seven 
gores and there are two tucks of gradu¬ 
ated length laid at each seam. At the 
22 to 30 waist. 
lower edge is a hem and above it are two 
tucks of equal width, the effect of which 
is to give needed weight to the lower por¬ 
tion of the skirt as well as to make satis¬ 
factory trimming. The quantity of ma¬ 
terial required for the medium size is 
ll l A yards 21 or 27 or 6*4 yards 44 inches 
wide when material has figure or nap; 
yards 32 or 6$4 yards 44 inches wide 
when it has not. The pattern 5635 is cut 
in sizes for a 22, 24, 26, 28 and 30 inch 
waist measure, price 10 cents. 
Crumb Dainties. 
Crumb Croquettes.—Melt a tablespoon¬ 
ful of butter in a frying-pan and add a 
tablespoonful of flour; a cupful of sweet 
milk, and salt and pepper to season. Cook 
until it thickens, then add one beaten egg. 
Remove from the fire and mix in bread 
crumbs until the mixture is thick. Make 
into balls and let get cold. Roll in egg 
and crumbs; fry in deep fat like other 
croquettes. 
Crumb Fritters.—Beat together half a 
cupful of sweet milk; two eggs; half a 
cupful of crumbs, and flour (into which a 
teaspoonful of baking powder has been 
sifted) enough to make a ra'ther stiff 
batter. Drop from spoon into boiling fat. 
When brown, drain and serve hot with 
syrup. If there happens to be bits of 
cold chicken, oysters, fish, or meat of any 
kind on hand, it may be chopped fine and 
added to the croquettes when mixing. 
Onion, parsley, or any flavoring liked 
may be used to make them seem like de¬ 
ferent varieties. 
Crumb Cake.—Soak together until soft 
a pint of crumbs and a cupful of sweet 
milk, then beat five minutes. To this 
mixture add two beaten eggs; a heaping 
tablespoonful of butter; a cupful of sugar 
and one of currants. Flavor with cinna¬ 
mon or other spice and, lastly, add a cup¬ 
ful of flour, into which two level tea¬ 
spoonfuls of baking powder have been 
sifted; bake in a loaf. 
Hot Crumb-loaf.—Beat two eggs with 
a pinch of salt added; add a cupful of 
sweet milk and a quarter of a cupful of 
sugar. Stir in enough bread crumbs to 
make a medium thick batter, then add 
flour enough to thicken like corn bread. 
Sift a teaspoonful of baking powder in 
with the flour. Bake to a rich, crisp 
brown and serve hot. Fine for either 
breakfast or supper. 
EVA RYM AN-GAILLARD. 
The Bookshelf. 
Four Seasons in the Garden, by 
Eben E. Rexford. This book is intended 
primarily for the home-making amateur, 
and it offers encouragement to the back¬ 
yard gardener in town, as well as 
to the owner of more ambitious country 
property. The chapter on rural and vil¬ 
lage improvement societies is especially 
suggestive, and worthy of study. The 
writer discusses house plants and the 
amateur greenhouse as well as the gar¬ 
den, conveying much needed information 
in a very pleasant way. The book wears 
a very attractive dress with handsome 
binding, 27 illustrations in tint, decorated 
titles, and colored frontispiece. Pub¬ 
lished by J. B. Lippincott Company, Phila¬ 
delphia ; price $1.50 net; postage 15 cents 
additional. _ 
Colonial Pudding. — When baking 
bread put a piece of the dough into a 
pound baking powder tin and bake this 
for the top of the pudding. Soak some 
slices of Boston brown bread in scalded 
milk for two hours. Then beat up well, 
add a cupful of raisins, a little chopped 
mixed peel, half a teaspoonful of mixed 
spice, half a cupful of sugar, and two 
ounces of beef suet, chopped very fine, 
or a piece of butter the size of an egg. 
Mix all well together, adding cold milk as 
you mix it, and then put into a buttered 
linking dish. A round, shallow dish is 
the best to use, and it should also be one 
that can be sent to the table. Now cut 
the white bread into slices, butter them, 
and lay them closely together on the top 
of the pudding mixture. Grate a little 
nutmeg over all, and bake in a moderate 
oven for an hour and a half, covering it 
for an hour and taking off the cover for 
the half hour so that it may be a nice 
light brown. i. a. glasse. 
No rubber wears as well as new pure 
Para rubber. It has stretch and don’t 
crack. Put on good canvas and duck 
it will outwear any other kind three 
times over. 
Buffalo Brand 
Rubber boots are made of new pure 
Para rubber. They stretch where 
the strain comes. That’s why they 
wear better. Other kinds of rubber 
will crack because there’s no 
stretch in it. To any user of 
Rubber Boots who will send 
for our beautifully illustrated 
Booklet C, we will send a 
handsome Souvenir Watch 
Fob Free. Supply is lim- 
ted. Write today. 
Established Over Fifty Tears 
WM. II. WALKER & CO., 
77-83 So. Pearl St., 
Buffalo, N. Y. 
The CANADIAN West 
i.j.,. Best WEST 
T HE testimony of tens of 
thousands during the 
past year is that the 
Canadian West is the best 
West. Year by year the 
agricultural returns have in¬ 
creased in volume and value 
and still the Canadian Gov¬ 
ernment offers 160 acres free 
to every bona fide settler. 
GREAT ADVANTAGES 
The phenomenal increase in railway 
mileage—main lines and branches—has 
put almost every portion of the country 
within easy roach of chnrches, schools, 
markotB. cheap fuel and every modern 
convenience. The ninoty million bush¬ 
el wheat crop of this year means 
$60,000,000 to the farmers of Western 
Canada, apart from the results of other 
grama as well as from cattle. 
for literature and information address 
Superintendent of Immigration, 
Ottawa, Canada 
^ or THOS. DUNCAN, 
Canadian Government Agent. 
Syracuse Bank Bldg., 
Syracuse, New York 
CO RIM ED BEEF 
We use only FRESH BEEF, and then nothing 
but the plates. WE GUARANTEE THE 
QUALITY. Everybody orders again, as the 
CORNED BEEF is as we represent. Write for 
prices—will answer promptly. 
GEO. NYE & COMPANY 
Springfield, Mass. 
SAVE i / 2 
on House Painting By Using 
Averill Paint 
TT lasts from six to ten years, more than 
A twiee as long as any other paint. This 
means a positive saving of 50?» or more. 
AVERILL PAINT has stood the test of 40 
years of extensive and successful use on 
houses small and large. It is ready for use, 
easily applied.and dries with a beautiful last¬ 
ing gloss. IT IS AMPLY GUARANTEED. 
Write for card of beautiful shades to 
AVERILL PAINT CO., 240 Plymouth St., Brooklyn, N. Y. 
MANUFACTURERS. ESTABLISHED 1866. 
PYPPI ! an 0 " roofing 
CAutLL STEEL & SIDING 
Direct To You from our own factory 
at lowest factory prices. We are man¬ 
ufacturers and handle no 2nd hand 
nor short length stuff. Every part of 
our rooting and siding is made in our 
factory from genuine Charcoal Iron, 
Double Refined Puddled Iron or Steel. 
Put on the kind of root that wears. 
Ours is guaranteed. Ifitisn’tthe best 
you can buy anywhere, don’t pay for 
it. Easy to lay. No experience needed. Tell 
ua about your building and let us quote you 
factory pricos. W rite for Metal Goode Catalog 
No. R31 It la free. 
%THE UNITED FACTORIES CO, 
(Mevcinnd, Ohio, 
Simpson-Eddystone 
4^11^ Shepherd Plaids 
Bright, cool and dainty-looking. 
Durable and fadeless; some designs 
with a new silk finish. Beautiful 
for Spring and Summer wear. 
Ask your dealer for Simpson-Eddystone 
Shepherd Plaids. 
Three generations of Simpsons 
have made Simpson Prints. 
EddystonE 
PRINTS The Eddystone Mfg. Co. (Sole Milkers) Philadelphia. 
