1008. 
THE RURAL NEW-YORKER 
843 
Dainties in Pastry. 
Parsons’ Caps.—This is a German 
dainty, given by the Woman’s Home 
Companion. Make a short crust paste 
with two cupfuls of flour, one half solid 
cupful of butter, two yolks of eggs, one 
dessertspoonful of sugar, a pinch of salt 
and a little water. Roll out the crust on 
a floured paste board. Prepare some 
rounds about two and one-half inches in 
diameter, put one teaspoonful of apricot 
or quince marmalade in the center of 
each round, wet the edges, take up three 
sides, and shape like a three-cornered 
hat. See that the ends are well sealed; 
brush over with milk or water, sprinkle 
with powdered sugar and place each 
‘ - hat” carefully on a greased baking tin. 
Bake for 15 minutes in an oven fairly 
well heated. Serve either hot or cold. 
Delicate Cocoanut Pie.—Boil together 
in a double kettle three cups of milk and 
one of sugar. Dissolve a tablespoon ful 
of cornstarch in half a cup of cold milk 
and add to the boiling milk. Stir in a 
tablespoonful of butter and take from 
the stove. Put in the grated meat of a 
small cocoanut, and lastly the well- 
beaten whites of four eggs. Use an 
under crust only. This quantity is suffi¬ 
cient filling for two medium-sized pies 
or one deep pie and tarts. 
Banana Pie.—Free enough bananas 
from skin and coarse threads to fill a 
cup when the pulp is pressed through a 
sieve or ricer. To the pulp add a beaten 
egg, one-half cupful of sugar, one 
cracker powdered fine, one-half tea¬ 
spoonful of salt, one-third of a teaspoon¬ 
ful of cinnamon, two tablepoonsful of 
molasses, one-third of a cupful of cream 
and one-half cupful of milk; mix thor¬ 
oughly, and bake until firm in a pie-pan 
lined with pastry as for squash pie. 
Penny Tarts.—Make a filling of one 
cupful of raisins chopped fine, the juice 
and rind of a lemon, one large cracker 
rolled fine, or the same amount of bread 
crumbs, one cupful of sugar, one table¬ 
spoonful of melted butter and one egg. 
Make the usual pie paste and cut it into 
pieces, three or four inches square. Put 
a tablespoon ful of this mixture in the 
center, pinch the edges together and 
bake about 20 minutes in a moderately 
hot oven. 
Spanish Pastry.—Roll out a sheet of 
four-fold puff paste a quarter of an inch 
thick; spread over it a thin layer of 
plum jam and cover it with the follow¬ 
ing mixture: Half a pound of powdered 
sugar, half a pound of ground almonds 
and the stiff froth of three eggs. Mark 
the paste in small squares, and bake to a 
light brown in a moderate oven. 
A First-Class Washing Fluid. 
Now don’t turn up your nose at this 
as I did the first time I heard of it. It 
has at least three good points, cheap¬ 
ness, efficiency and it does not in time 
yellow the clothes, as many of the 
bought washing powders do. To make, 
dissolve one can of Lewis lye, five cents’ 
worth powdered ammonia and five cents’ 
worth salts of tartar, one pound of 
borax, in two gallons of soft water. 
When dissolved put in bottles or jugs 
and cork tight. Use one cupful and one- 
half bar of shaved soap in a boiler two- 
thirds full of soft water. I find it a 
good plan to soak clothes over night, 
adding a little of the fluid to the water 
in which the clothes are put. In the 
morning rub clothes as usual and put to 
boil in cold water with the cupful of 
fluid and one-half bar of shaved soap 
mentioned above. Use plenty of water 
for the amount of clothes, and stir 
clothes frequently. It is necessary to 
boil them only a few minutes. I was 
told when given this recipe that clothes 
could be soaked and then put to boil 
without rubbing, but this method I have 
never tried, as I am old-fashioned 
enough to believe in elbow grease. For 
baby clothes I find this excellent, as it 
will not injure the finest fabric, and will 
remove stains from baby’s napkins as 
nothing else will. 
MARGARET CAVANAUGH DALY. 
The Rural Patterns. 
A simple dress to wear over a guimpe, 
that may be made from a great variety 
of fabrics, is shown in No. 6130. It 
consists of the over blouse and the skirt. 
The shoulder edges of the over blouse 
are joined for a portion of their length 
but fall apart prettily over the sleeves, 
and the under-arm edges can be seamed 
for their entire length or left open a 
portion of the way as liked. Also the 
neck can be made with a square or V- 
shaped outline. The skirt is circular 
and the two are joined by means of a 
belt. The quantity of material required 
for the medium size (10 years) is 3^2 
yards 24, 3 yards 32 or 2}4 yards 44 
inches wide with 7 yards of banding. 
6124 Girl’s Dress, 8 to 14 years. 
The pattern 6130 is cut in sizes for girls 
of 6, 8, 10 and 12 years; price, 10 cents. 
One-piece dresses are being much 
worn this Autumn by the younger girls, 
and they unquestionably possess a great 
many practical advantages. This one 
includes a little yoke that can be of 
lace or embroidery or contrasting silk, 
and which is trimmed to give the prin¬ 
cess idea. In the illustration it is made 
from one of the pretty plaid materials 
with trimming of plain cloth in match¬ 
ing color, while the chemisette is of 
lace. Plainer dresses, however, can be 
made by using tucked taffeta for the 
chemisette and the material of the dress 
for the bands with some finish of sou¬ 
tache or other braid. For school and 
occasions of the sort, chiffon panama 
cloths and materials of similar weight 
are much to be commended. The dress 
is made with blouse and skirt joined to 
a belt. The blouse is tucked and made 
over a fitted lining, while it is closed 
at the back and the sleeves are trimmed 
after a pretty and novel manner. The 
skirt is cut in seven gores with the 
trimming extended over the left front 
seam. This feature could be omitted, 
however, if something very simple is 
wanted and the trimming be allowed to 
finish at the belt. The closing is made 
invisibly at the back. The quantity of 
material required for the medium size 
(10 years) is 7 % yards 24, 6 % yards 32 
or 4^4 yards 44 inches wide, with 
yard 18 inches wide for the chemisette, 
yard 27 inches wide for trimming. 
The pattern 6104 is cut in sizes for 
girls of 8, 10, 12 and 14 years; price, 
10 cents. 
The Bookshelf. 
The State and the Farmer, by Prof. 
L. H. Bailey. The basis of this book 
was an address given before the Asso¬ 
ciation of American Agricultural Col¬ 
leges and Experiment Stations last year. 
It has been amplified and expanded, 
taking in the social and economic 
changes affecting farm life, the re¬ 
directing of rural institutions, and the 
developing of applicable education. The 
book will be of especial interest at this 
time, in view of Prof. Bailey’s leader¬ 
ship in the new agricultural commission. 
Published by the Macmillan Company, 
New York; 177 pages; price $1.25 net; 
postage nine cents additional. 
The Book of Wheat, by Peter Tracy 
Dondlinger, Ph.D. This book, afford¬ 
ing a complete study of everything 
known about wheat, is a valuable addi¬ 
tion to the farm library. It discusses 
the crop from the seed to the marketed 
grain; its culture, fertilizers, rotation, 
harvesting, transportation, and in fact 
everything else the grower should know. 
A copious index makes it easy to find 
specific information sought, while num¬ 
erous illustrations enliven the text. 
Published by the Orange Judd Com¬ 
pany, New York; 369 pages; price $2 
net; postage 20 cents additional. 
When you write advertisers mention Tiih 
R. N.-Y. and you’ll get a quick rcDly and 
“a square deal.” See guarantee, page 8. 
‘The Old Reliable’ 
DIETZ 
LANTERNS 
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SAVE HALF YOUR FUEL 
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heating homes. 
ROCHESTER RADIATOR CO. 
39 FurnaceSt.,Rochester,N.Y. 
Price* from 
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For hard or 
Soft Coal 
wood or gas 
Fit* any 
Stove or 
Furnace 
BANK DEPOSITS GUARANTEED 
by STATE of OKLAHOMA. Your money 
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Draw your money any time. Largest State 
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ORNAMENTAL WIRE and STEEL FENCE 
Cheaper than wood, 
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THE WARD FENCE CO., 
Box700 Decatur.Iud 
Large Family Size. 
No. 10—Price $2.50. 
It is really better to 
own an “Enterprise” 
Meat Chopper and cut 
your sausage meat eas¬ 
ily, quickly and well, 
than to trust to a bor¬ 
rowed machine to 
“grind” it The 
No. 25. 
4 Quart 
Japanned. 
Price $5.50. 
1 sizes. 
Tinned and 
Japanned. 
Half the work at 
butchering time is spent 
in lard and sausage 
making. You can in¬ 
crease your products 
and lessen the time and 
labor of Sausage Stuff¬ 
ing and Lard Pressing 
if you use an 
No. 750 
Price 
$8.50 
For 
Dry 
Bones 
only. 
Cracked corn, ground 
bone, oyster and other 
shells, etc., are important 
items of egg-making ma¬ 
terial and must be fur¬ 
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an abundance of high- 
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furnished at lowest cost 
by the use of aa 
ENTERPRISE 
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and 
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Is made in standard family 
sizes, and not ouly saves half 
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time, but is useful in the 
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■ against a perforated steel 
cutting plate without crush¬ 
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tender. Easily cleaned, 
practicallyuiibreakable, and 
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Made in 45 sizes and styles; 
for Hand, Steam and Electric 
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size. $1.75: No. 10, large Fam¬ 
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SausageStuffer 
and 
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Studs sausage quickly 
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Corrugated Spout pre¬ 
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Bone, Shell 
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Order one early in the 
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THE ENTERPRISE MFC. CO. OF PA., 202 Dauphin Street, Philadelphia, Pa. 
