1909. 
THE RURAb NEW-YORKER 
147 
The Rural Patterns. 
The desirable plain outing shirt 
shown is made with fronts and back, 
and the yoke is joined to the upper por¬ 
tion of the back. The neck can be fin¬ 
ished with a neckband or with a roll¬ 
over collar as liked. The sleeves are 
of the regulation sort. The quantity of 
material required for the medium size 
(14 years) is 4 yards 24, 3^4 yards 27 
or 2)4 yards 36 inches wide. The pat- 
8180 Boy’s Outing Shirt, 12 to 16 years. 
tern 6180 is cut in sizes for boys of 12, 
14 and 16 years of age; price 10 cents. 
The dressy separate blouse this Win¬ 
ter must match the jacket suit in color, 
and a smart model which is equally de¬ 
sirable as part of a complete costume 
is shown in No. 6103. The blouse is 
made with a fitted lining, which can be 
used or omitted as liked, and consists 
of the front and backs. Wide tucks 
are laid over the shoulders in both front 
and backs and the blouse is faced to 
form the yoke while the trimming is 
applied on indicated lines. The sleeves 
arc in one piece each, laid in downward 
turning tucks. The quantity of material 
required for the medium size is 4)4 
yards 21 or 24, 2^4 yards 32 or 2)4 yards 
44 inches wide with 254 yards of lace in¬ 
sertion, 1 yards of banding to trim as 
illustrated. The pattern 6193 is cut in 
6193 Fancy Blouse, 32 to 40 bust. 
sizes for a 32, 34, 36, 38 and 40 inch bust 
measure; price 10 cents. 
Canning Vegetables—Experience 
Wanted. 
Who can answer these questions for 
us? 
Could anyone of your readers give a 
reliable recipe for canning asparagus, 
also green peas? I canned both by the 
process which I have tried successfully 
for years with tomatoes and last year 
with string beans and egg plants, but 
this year the asparagus which seemed 
so beautiful was bitter when I took it 
from the jars, and I cannot understand 
what was the matter. Peas always fer¬ 
ment. 1 put them cold in sterilized jars 
and pour over them and fill up ihe 
jars with cold water and a small spoon¬ 
ful of salt. Set these in a boiler of cold 
, water and boil three hours steadily, then 
put on rubbers and tops, filling up jars 
to top when they boiled down. Leave 
in the boiler until cold, and screw tops 
on tight again. This is an excellent way 
for fruits and vegetables, but I cannot 
account for failure .of asparagus and 
peas. mrs. M. c. P. 
Savory Meats. 
Poor Widow’s Loaf.—Cut the top 
from a loaf of stale bread and scoop 
out the inside. Mix these crumbs 
with a little water, thyme, onion juice, 
salt and pepper, to jtaste; add a pound 
of rare meat—underdone beef is best— 
and work with a fork into a crumbly 
forcemeat. Put this into the loaf, refit 
the top, cover top and sides with a 
thin layer of suet and put into a 
roaster. Bake from half an hour to 
forty minutes, according to the size 
of the loaf. If you have a little gravy, 
thin with hot water and baste the loaf 
frequently with it. If not, use a little 
butter and water. The crust should be 
crisp, yet tender. Transfer to a heated 
platter and serve. Carve with a sharp 
knife into slices three-quarters of an 
inch thick. Left-over sausage is very 
nice to use in this, instead of the beef. 
Mock Roast Hare.—Plave one pound 
of beef and one pound of fresh pork 
mixed and ground as for sausage. 
Season with pepper and salt and mois¬ 
ten with milk. Mold in oblong shape 
and lay in dripping-pan on several 
slices of bacon. Make holes in the 
beef with the finger and stick in slices 
of bacon rolled tight. Pour over the 
meat half a cup of sour cream and a 
little water. Roast three-quarters of 
an hour. About twenty minutes before 
it is done add another half cup of sour 
cream, and when served pour gravy 
over the loaf. 
Quaker Chicken Pie.—Use two young 
chickens, which are too large for fry¬ 
ing. Cut them up, put into skillet, sea¬ 
son with one tablespoonful of salt, one- 
half teaspoonful of pepper 'and fry 
brown. Add one pint of water, cover 
closely and let them simmer on back 
of stove until pie crust is made. Make 
soft dough of sour cream and soda, 
as for biscuit. For gravy take one- 
half cup of butter, one tablespoonful 
of flour, mix thoroughly and stir into 
the skillet, with the fried chicken. Add 
one pint of water that gravy may be 
plentiful. Now line a stone crock with 
the dough, rolled in one-quarter inch 
thickness and pour into it the chicken 
and rich gravy. Cover with a layer 
of dough. Bake until crust is done. 
Serve hot. 
Braised Flank Steak.—Lay several 
pieces of clean kidney suet in your 
roasting pan; then lay in one large 
or two small (in all about two pounds) 
flank steaks, add a sliced onion,’ a stalk 
of celery, four cloves, six peppercorns 
and add a cup of hot water; cover the 
pan closely and cook in a moderate 
oven one hour, basting every fifteen 
minutes. When the steak is nearly 
done dredge with a teaspoonful of salt, 
a tablespoonful of flour, letting some 
fall in the pan to brown. Place the 
steak on a hot platter, add a cup of 
boiling water to juice in the pan and 
thicken with a tablespoonful each of 
flour and butter blended together; add 
a saltspoonful of salt, half that quan¬ 
tity of pepper; boil until smooth; then 
strain over the steak. 
Corned Beef Fritters.—Beat the yolks 
of two eggs, add gradually half a cup 
of milk, then stir very slowly into a 
cup of flour, sifted with one-fourth a 
teaspoon ful of salt. Add two teaspoon¬ 
fuls of olive oil and set aside for sev¬ 
eral hours or over night. When ready 
to use beat thoroughly and fold in the 
whites of two eggs beaten dry. Have 
ready slices of cold lean corned beef 
trimmed to same shape and size. Dip 
these, one by one, in the batter and 
fry in deep fat. 
Smothered Calf’s Liver.—Remove the 
skin from a calf’s liver. Make 12 in¬ 
cisions on upper surface with a sharp 
knife, taking' care to have incisions 
made in lines. Insert bits of fat ba¬ 
con in cuts and sprinkle liver with salt 
and celery salt, and dredge with flour. 
Put three thin slices of bacon in hot 
frying pan, put in liver and brown 
entire surface, turning frequently. Re¬ 
move to deep dish and add five 
slices carrots, one-half onion, two 
sprigs parsley, twelve peppercorns, two 
cloves and two cups boiling water. 
Cover closely and bake in a moderate 
oven two and one-fourth hours, bast¬ 
ing every twenty minutes during the 
cooking. Remove liver, reduce liquid 
to one-half cup and strain over liver. 
Surround with canned string beans, 
drained, rinsed thoroughly with cold 
water, heated and seasoned with but¬ 
ter, salt and pepper. 
No dreary winter evenings 
with a Victor in your home 
Go and hear the Victor 
You owe it to yourself to hear the Victor— in 
no other way can you appreciate what a won¬ 
derful musical instrument it really is. 
The very next time you pass a Victor deal¬ 
er’s, stop in and he will gladly play any Victor 
music you want to hear. 
If you don’t know who the Victor dealer is 
in your locality, write us and we’ll tell you. 
Your local dealer 
sells on easy terms 
That makes it easy for every one to get a 
Victor. The small weekly payments never 
embarrass you, and they are soon finished. 
V/hat’s the use of waiting another day? Get 
your Victor now and enjoy it while you are 
paying for it. 
Remember it’s to your advantage to buy 
from your local dealer. More convenient, 
safer, more satisfactory—better in every way 
than to deal with a concern hundreds of miles 
away. 
Write to-day 
for catalogues 
FREE 
See the whole family listen¬ 
ing: to the Victor —every one is 
enjoying its delightful music 
and good healthy fun. 
There are no more long 
dreary evenings when a Ffc- 
tor comes into the home. It 
brings with it a wonderful 
variety of melody, sentiment 
and mirth that drives away 
dull care and refreshes young 
and old alike. 
Music helps to make a 
happy home, and the Victor 
is the one instrument that 
gives to you the world’s best 
music played in the world’s 
best way. 
You owe all this to yourself 
and family. Don’t deprive 
them any longer of this great 
pleasure. 0 
There is a Victor for 
every purse—from $10 
up. 
No other instrument 
like the Victor 
You can’t possibly imagine how beautiful 
and true to life Victor music is. You can’t 
compare it with any similar instrument you 
ever heard. You have never heard anything 
like it unless you have had the pleasure of hear¬ 
ing the world’s famous bands and most cele¬ 
brated singers themselves. 
The Victor is the greatest musical instru¬ 
ment the world has ever known. It is all in¬ 
struments in one, and includes the perfect 
human voice. The Victor is as far superior to 
the old-style talking machine, as the improved 
harvester of the present day is to the old-style 
reaper. 
Victor Records are superior to other records 
too. They are a work of art, and are univer¬ 
sally acknowledged as the best—best artists, 
best selections, best recording, best materi¬ 
als, best reproducing, best money’s-worth. ( 
Victor Records are practically indestruct- .• 
ible. You don’t need to be afraid to .* 
touch them any way you want. You < .’ 
can’t even injure them by rubbing 
your hand all over them. v 
-CT : 
Use the 
coupon 
AX 
Get the Vidor catalogues that show and tell about the different stylesof the 
Victor, and that give you a complete descriptive list of the thousands of 
Victor Records from which you have to select. . 
Use the coupon and send for them to-day. Or you can just drop us a S .Sc? s&S 
V 
f o* ^ 
* vV 
— ~^ ~ — - - — * '-'i yvu bdu 
you prefer. Rut whatever you do, do it to-day. 
^Victor Talking Machine Co. 
20th and Cooper Sts., 
Camden, N. J. 
Berliner Gramophone Co., Mon- A 
treal, Canadian Distributors. 
To get best results, use v 
only Victor Needles 
°V/# « 
At O’ 
;v 
---- .IVVUICO A) 
on Victor records. •v ^ 
'S * 
*9 O’ 
& 
A complete list of new Victor Records for February will be found in the February number 
of Munsey’s, Scribner’s, McClure’s, Century and March Cosmopolitan. 
mis. 
Where Grapefruit Nets 
$2,500 per Acre. 
Small farms are making Florida 
planters wealthy. Fruit crops net 
$500 to $2,500 per acre—Veg¬ 
etables, $ 1,000. Delightful cli¬ 
mate, no droughts. Write for 
booklet written by a western 
man which shows profits derived 
from various crops, and tells of 
rich lands procured reasonably. 
Sent free while edition lasts. 
J. W. WHITE, 
General Industrial Agent, 
SEABOARD AIR-LINE, 
Dept. 18 . Portsmouth. Va. 
NOW’S THE TIME 
to buy fertile Southern farms and escape cold 
winters. Let us tell you about a country of ideal 
climate; three crops a year; splendid railroad 
facilities and fine markets. Best corn, hay, 
potato and truck lands; low prices, easy terms. 
F. L. MERRITT, Land & Indust'l Agent, Norfolk and Southern 
Railway, 36 Citizens Bank Building, Norfolk, Ya. 
Virginia Farms and Homes. 
FREE CATALOG OF SPLENDID BARGAINS. 
R. R. CHAFFIN «fe CO., Inc., Richmond, Va. 
DIRECT from FACTORY at 
Wholesale Prices, Freight Paid 
We sell to you at the same price we would sell to 
the dealer—pay the freight besides. Stove pol¬ 
ished, ready to set up, safe delivery insured. 
Then, after 
ONE YEAR S TRIAL 
we refund your 
money if you are 
not satisfied. 
Gold Coin 
Stoves and Ranges 
standard for fifty 
years. 
Our Illustrated 
Stove Book, 
free, tells all 
about stoves, 
drafts, chimneys, 
etc. Send for it. 
Gold Coin 8tove fto. 
3 Oak St. Troy.NY. 
STANDARD 
SINCE 1840 
PIONEERS 
“THE OLD 
AND LEADERS 
RELIABLE” 
Used by Three Generations 
For Sale by All Hardware Dealers 
R. E. DIETZ COMPANY, NEW YORK 
Choice Virginia Farms 
Along Chesapeake & Ohio Ry., as low as $5 per acre. 
Rich Soil, Mild Winters, Good Markets. For Handsome 
Booklet and Low Excursion Kates, address C>. B. WALL, 
Keal Kstato Agent, C. & O. Railway, Box I, Richmond, Va. 
360 DAYS APPROVAL 
direct from our factory at actual factory prices. No stove or range Ins 
a higher reputation or gives better satisfaction. You run no 
risk. You save all dealers’profits. We pay the freight. 
Send Postal For Catalog No. 114 
and see list of towns where we have satisfied customers. 
Kalamazoo Stove Company, Mir*., Kalamazoo, Mich. II 
Our patent oven thermometer makes baking jfc-X 
and roasting easj. 6 Z * 
A Kaianv&zos 
Direct to You 
[» 
