311 
1909. 
Pork Stew and Coffee Cake 
Fresh Pork Stew—Take one pound 
pork chops and cut off the bones, re¬ 
moving all fat, and cut into small 
pieces. Pour over this about two quarts 
of hot water. Put on stove and cook 
for one hour. Then add one large 
onion or two small ones cut into slices 
and add to pork. Season with pepper 
and salt, and thicken a little, using 
about two level tablespoonfuls of flour. 
Cook about 20 minutes longer. 
Coffee Cake.—Make a sponge like 
bread, putting in one teaspoonful of 
sugar at night; one-half yeast cake; 
salt and flour and milk enough to make 
a stiff sponge, and stir with spoon. In 
the morning add one-half cap sugar and 
one-half cup raisins; one teaspoon cot- 
tolene, one teaspoon baking powder, 
and a little flour. Drop in pan and 
raise. When baked spread butter over 
it and sprinkle a little pulverized sugai; 
and cinnamon on the surface. 
MRS. L. w. M. 
I saw some one asking for crumb 
covering found on baker’s coffee cake. 
I am a baker by trade. It is lard and 
butter, sugar, flour and a little ground 
cinnamon, rubbed together: after cake 
is light it should be wetted with a little 
water so the crumbs will stay on. 
f. s. 
I am very glad that I can give you 
the coffee cake recipe, as I make it 
nearly every week. I can also give the 
recipe for a sour ragout of fresh pork; 
I never heard of fresh pork stew. 
For the coffee cake covering, put in 
a mixing bowl one-half pound of gran¬ 
ulated sugar, one-half pound of flour 
(sifted), two ounces of almonds cut 
fine, one-half teaspoon of ground cin¬ 
namon, and one-half pound of butter 
(melted). Mix all this very light with 
your hands until it forms little crumbs. 
Have your dough rolled out; put in 
pan, and pour melted butter over; then 
put on the crumbs and bake quickly. 
Sour Ragout of Pork.—Take a nice 
piece of pork; cut it in small pieces,i 
and lay them one or two days in vin¬ 
egar. Take the meat out; have your 
saucepan with butter or drippings on 
the fire; cut several onions in small 
pieces and fry them. In this stir some 
flour; let this get light brown; pour 
boiling water in; stir well; put salt, 
some bay leaves, ground pepper and 
cloves. Add the meat and, if you wish, 
some vinegar; cover tight and let boil 
slot'ly, until tender; do not let it fall 
to pieces. I do not know if this will 
be the thing our reader wants Just 
hope she will try it; it is a Germen 
recipe. MRS. j. H. 
To make the crumb covering for cof¬ 
fee cake, take one cup sugar, one-half 
cup flour and one-half cup butter; mix 
thoroughly together and spread on cake 
and sprinkle a little cinnamon on top. 
MRS. D. 
THE RURAb NEW-YORKER 
The Rural Patterns. 
The waist and skirt here shown will 
make a very pretty suit, either in thin 
woolen or silk, or in a wash fabric. 
The waist is made with the fitted lin¬ 
ing, which is optional, with the front 
and back portions. It is tucked on in¬ 
dicated lines. When the lining is used 
it is faced to form the chemisette but 
when it is omitted this latter is attached 
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Factories: Chicago—Omaha 
6247 Misses’ Tucked Waist, 
14 and 1# years. 
to the blouse, the joining being con¬ 
cealed by the trimming. When finished 
at the Empire waist line the waist is 
cut off to the necessary depth and can 
either be worn with the skirt illustrated 
or with any similar one. When ex¬ 
tended to the natural waist line it re¬ 
quires only the usual finish of any pretty 
belt or girdle. Both sleeves are cut 
in one piece each. The quantity of 
material -required for the 16-year size 
is 4M? yards 21 or 24, 2 l / 2 yards 32 
or 44 inches wide with 2-}4 yards of 
banding, ^ yard 18 inches wide for 
the chemisette. The pattern 6247 is cut 
to sizes for girls of 14 and 16 years 
of age; price, 10 cents. 
The simple, straight, tucked skirt is 
always a pretty one for young girls and 
Plain Waffles.—Beat the yolks of two 
eggs very light, then stir in two tea¬ 
spoonfuls of butter that has been beat¬ 
en to a cream. Sift into this two 
cups of flour, with half a teaspoon of 
salt and two teaspoons of baking pow¬ 
der. Stir in two cups of milk, and, 
last of all, the stiffly beaten egg whites. 
Before adding these, beat the batter 
with an egg beater two or three min¬ 
utes, then fold in the whites with a 
lifting motion of the spoon. Do not 
stir the whites in, or they will liquefy, 
make the batter watery and lose their 
power to make the cakes fluffy. 
Virginia Waffles.—Cook one-quarter 
cupful of white cornmeal in three-quar¬ 
ters of a cupful of boiling water for 20 
minutes in double boiler; add three- 
quarters of a cupful of milk. Mix one 
and a half cupfuls of flour, one table¬ 
spoonful of salt and one rounded tea¬ 
spoonful of sugar and one-half tea¬ 
spoonful of salt and one rounded tea¬ 
spoonful of baking powder together, 
sift twice, then all to the scalded corn- 
meal ; next add the yolk of an egg 
well beaten, one tablespoonful of melted 
butter, then the stiffly beaten whites. 
Cook in hot waffle iron. 
6248 Misses’ Tucked Skirt, 
14 and 16 year*. 
this model can extend slightly above the 
waist line in the becoming semi-Em¬ 
pire style, or be finished with a belt as 
liked. The skirt is made in one piece 
and is finished with hem and tucks. 
It also is laid in groups of lengthwise 
tucks over the hips and is arranged 
over a fitted girdle which keeps it per¬ 
fectly in place. The quantity of ma¬ 
terial required for the 16-year size is 
7/ yards 24, 6 yards 32 or 4J^ yards 
44 inchev' wide. The pattern 6248 is 
cut in sizes for girls of 14 and 16 years 
of age; price, 10 cents. 
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You Get the Dealer’s 
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