1 
100S. 
THE RURAL* NEW-YORKER 
041 
The Rural Patterns. 
A very pretty dress for a little girl 
is shown in No. 6144. The dress is 
made with a fitted body lining on which 
the portions of the waist are arranged. 
There is a straight skirt and the skirt 
and the waist are joined by means of a 
belt. The short sleeves are left open 
6144 Girl s Drees, 6 to 12 years. 
at their lower edges but the long ones 
are gathered into bands. The quantity 
of material required for the medium 
size (10 years), is 5(4 yards 24, 3(4 
yards 32 or 2)4 yards 44 inches wide, 
with (4 yard any width for the yoke, 
4 yards of banding. The pattern 6144 
is cut in sizes for girls of 6, 8, 10 and 
12 years of age; price 10 cents. 
The coat shown in No. 6155 is a fav¬ 
orite model for this season, either as a 
separate garment or as part of a suit. 
Made in velvet or satin, it is very dressy 
34 to 42 bust. 
for wear with cloth skirts. The coat 
is made with the fronts, backs and 
side-backs. There are darts at the 
shoulders in the fronts, which mean 
easy fit and the vest portions are at- 
I tached at these darts. Patch pockets 
are arranged in true Directoire style 
and the long sleeves are finished with 
fancy cuffs while the high turned-over 
collar completes the neck. The closing 
of the coat is made with buttons and 
buttonholes in double-breasted style, of 
the vest at the center front. The quan¬ 
tity of material required for the medium 
size is 6)4 yards 27, 3)4 yards 44 or 
3(4 yards 52 inches wide with (4 yard 
of velvet. The pattern 6155 is cut in 
sizes for a 34, 36, 38, 40 and 42 inch 
bust measure; price 10 cents. 
When the Pumpkin is Yellow. 
In looking over a collection of re¬ 
cipes for preparing pumpkin it was, 
in a way, amusing to see how slight 
a change in ingredients was needed to 
produce an infinite variety of dishes 
masquerading under different names, yet 
practically the same thing. The good 
old-time pumpkin pie depends very 
largely for its goodness both in taste 
and appearance on the long, slow cook¬ 
ing of the pumpkin until it is dry and 
of a rich color, and after that the in¬ 
gredients added are—'‘according to 
taste. - ’ Milk and sugar are essentials, 
but eggs arc not, for the pie in which 
a tablespoonful of cornstarch takes the 
jplace of an egg are as good as any 
ever made with eggs. Ginger and othe r 
spioes are used according to the likes 
and dislikes of those who will cat the 
pies. Certain cooks, wanting some¬ 
thing more elaborate, add a cupful of 
chopped figs, seeded raisins, dates or 
other fruits, singly or in combination. 
Baked to a rich brown these are de¬ 
licious and are not improved (for the 
writer), by the addition of a meringue 
which some cooks add as the last touch 
of elegance. 
After eating a particularly appetizing 
dessert the recipe was asked for and it 
proved to be identical with the pie- 
filling to which fruit had been added, 
except for the fact that just before 
turning into the baking dish the whites 
of two eggs, beaten stiff, were lightly 
folded in. The difference between the 
“pumpkin souffle” and the fruited pie 
with the meringue on the top was sim¬ 
ply that the meringue was folded in, 
instead of being spread over the top, 
and no “crust” was used. Another 
hostess served “pumpkin custard,” baked 
in cups, and it was neither more or less 
than a good, rich pie-filling of the plain 
variety. She explained that she set the 
cups in water while baking, and ad¬ 
mitted that sometimes she put a merin¬ 
gue on the custards and ornamented 
with candied cherries—or anything she 
happened to have at hand, suited to the 
purpose. These are fine ways of serv¬ 
ing for those who cannot eat the pastry 
that goes with the regulation pie. 
A recipe for Indian pumpkin pudding 
which was tested and found worth sav¬ 
ing was: Into one quart of boiling milk 
stir a pint of molasses; one and one- 
half pints stewed pumpkin; the same 
amount of cornmeal; one tablespoonful 
of ginger, and the grated rind of a 
lemon (or orange). Tie in bag (large 
enough to permit swelling), and drop 
into boiling water. Keep boiling four 
hours. Sugar and eggs may replace 
the molasses if that happens to be 
“out.” The pudding may be steamed 
instead of boiled. What is left from 
the first serving will keep for some time 
and may be steamed until thoroughly 
hot when wanted. While usually served 
hot, this pudding is not to be despised 
when cold. 
Recipes for “butter” and “marma¬ 
lade” proved to be different in name 
only, and amounted to this—when 
shorn of useless words: Prepare the 
pumpkin for cooking by peeling and 
removing all the soft inner side. Then 
put the solid meat through a food chop¬ 
per (using the fine cutter). Weigh the 
pumpkin and to each pound allow a 
pound of sugar and one lemon—using 
the juice and grated yellow rind. Put 
all together and cook until thick and 
smooth. Put in glasses; cover, when 
cold with paraffin and keep like other 
marmalades. For preserves, peel and 
slice the pumpkin into slices of good 
size for serving. Take an equal weight 
of sugar and put pumpkin and sugar 
in layers into the preserving kettle and 
let stand 12 to 24 hours to form its own 
syrup. Now add lemon or spice to 
taste and bring all to scalding heat. 
Remove from fire and let stand until 
perfectly cold. Heat again and let boil 
for 10 to 15 minutes, then let get cold. 
At the third heating let simmer slowly 
until perfectly done and clear. The 
repeated changes from heating to chill¬ 
ing, with the cooking in syrup, makes 
the pumpkin firm and solid—never 
mushy and soft. The process sounds 
tedious when told but in fact it is very 
simple, as there is no changing from 
dish to pan—just setting the kettle on 
and off the stove. These are very simi¬ 
lar to what some cooks call pumpkin 
“chips” but are clearer and firmer than 
any I ever saw made by the recipes 
that call for but one cooking. 
Pumpkins broken into large pieces 
and baked on the shell, just as squash 
is baked, makes a fine vegetable if the 
pumpkin is of the sweet variety and 
perfectly ripe. Speaking of “baking” 
reminds me to say that when pumpkin 
seems as though it never will cook dry 
it may be put into the oven and baked 
dry, with much less danger of scorch¬ 
ing than when kept in the kettle over 
the fire. 
When pumpkins have become very 
mellow and are at their best the time 
will have arrived when fires must be 
kept going, some of the fruit cans will 
be empty, and everything favorable for 
the cooking and canning of some in 
order to have them ready for any 
emergency demands. Cook, and add 
sugar and spices. Put in cans and seal 
like any fruit, and in the Spring and 
Summer the pies will be a treat worth 
all the work they cost. Old-time house¬ 
wives dried pumpkins in long strips. 
The modern one puts the green pump¬ 
kin through the coarsest knife of the 
food chopper (or chops it in a bowl), 
then dries it in the oven, as quickly as 
can be without scorching. When pies 
are wanted the dried pumpkin (which 
should be rattling dry), is ground 
through the coffee mill, or the finest 
knife of the chopper, and then cooked. 
Pumpkin syrup, pumpkin honey, pump¬ 
kin bread, and pumpkin this, that and 
the other, fill the recipe columns, but 
when tested fall short of what, to the 
writer, • seemed worth making in this 
day and age when a variety of foods 
is so easily obtained. 
EVA RYMAN-GAILLARD. 
To a Dimple said a Frown 
“I would give you half a crown 
To teach me how a compliment to win." 
To the Frown replied the Dimple. 
“Why the trick is very simple: 
Dance on tiptoe all around the mouth 
and chin.’’ —Jn’n B. Tabb. 
WHEN you write advertisers mention The 
It. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee page 10. 
THE NEXT TIME 
Tod bay* pair of rnbber boots got the hind that 
will outwear two ordinary pairs. 
Ask Tour Dealer For 
RUBBERHIDE BOOTS 
The heavy Rock Oak leather sole protects the 
feet from stones, spikes, glass, nails, sharp sticks, 
etc. Will not cut or snag as do ordinary 
rubber soles. Your feet are dry all the time. 
The leather insole prevents excessive sweat¬ 
ing. The most comfortable, durable, econom¬ 
ical rubber boot ever made for all kinds of wet 
Work—spading, ditching, stable work, etc. 
THEY SAVE YOU MONEY 
Because you do not have to throw them away 
when the soles are worn out, as you do 
with ordinary rubber boots — simply 
have them resoled or tapped by any 
cobbler, and they are as good as new. 
We guarantee them absolutely water¬ 
tight and to outwear two pairs of all¬ 
rubber boots or we will make good the 
difference in money. 
Ask your dealerf or them. If he cannot 
supply you, send to us direct, giving his 
name. Write to-day for booklet. 
RUBBERHIDE CO., 456 Essex Bldg. 
Boston, Mass. 
This Is why 
Rubberhides wear longer 
_ Next to the foot is a smooth 
leather insole, then a rubber insole, 
then a filling sole of rubber, then a heavy 
reinforced rubber welt sole vulcanized to 
the upper. And a sewed Rock Oak leather 
outsole to take the hard wear. 
wm. 
L 
NO OTHER SOLE UKE THIS 
(^WURLITZER/^ 
xb/ TBE BIG MONEY-SAVING MUSIC HOUSE 
CHRISTMAS BARGAINS 
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Many other rare opportunities in Band 
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Big new catalog of Musical Instru¬ 
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*S*Two big distributing centres; address the nearer. 
I 
FREE 
121 E. 4th St., 
CINCINNATI 
THE 
Rudolph Wurlitzer 
co. 
266 Wabash A«. 
CHICAGO 
Don't Throw it Awa; 
Does Your Granite Dish 
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A- 
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Slightly used Stoinwavs: 1909 Model 
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>T J r. -r. X XV, *-v XI A Otn wf fl. In AA 
—I’ll Show You How 
You Can Easily Make 
Per Week 
At Home 
Now is just the time—start this easy work at home In your spare time—you’ll soon be wanting to run your loom all 
the time—for the very easy profits. I will tell you how you can make your time most 
profitable—how you can engage inadellghtfuland fascinating occupation In your own 
home, that will not Interfere with your other duties and assure you big profits for as 
■ . ' be able to devote to it. 1 promise that you’ll be 
much or as little t.me as you may be able to devote to it. 
Interested. I say, and I know that every word X say Is true, that you can mako more 
money and make It more easily by weaving on a Newcomb Automatic Loom than at 
any other kind of home employment. My 20 years’ experience with others and their 
letters proves what you can do. 
THE NEWCOMB AUTOMATIC LOOM 
Is made especially for home workers. Unlike any other loom. It practically 
works itself. A simple movement of the hand Is all it requires of the opera¬ 
tor. No treading—nostooplug—no shuttle throwing. Just the easy work that 
thousands of old and young are making big money at today— at homo. 
No experience Is necessary. You will bedetighted with the ease with which . . 
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Bear in mind also, tliat no cash outlay for supplies Is required. (Jldcarpets, NO EXPERIENCE NECESSARY 
Sacks, cast-olf clothing and rags all furnish material for the loom. And the Let me send you some samples of 
results you get with such material are simply wonderful. You can be sure the work you can do on a Newcomb 
read What THIS WOMAN DOES whenyou ownfc Newcomb, that you will have more than enough work to Loom. The more yon need the money 
‘•Made over 11 OOO vards of caroet on mv loom In keep you busy. Mauy of out customers make from *25 to «S0 a week weaving the inure I can and will help you to 
I spare time the past three years ” writes Mrs. Sadie with the Newcomb, and you can do likewise. get started to making it. 
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1 ing^^Loomas^iod^i^iiv^tmentasanso.acrcffarmT' 1 ' W. B. STARK, Sec’y, NEWCOMB LOOM CO., 22 Taylor St„ Davenport, Iowa. 
You who have a coal stove and also a wood stove, how would you like to have a single siove perform the same 
service more successfully? Here shown are two views of a single base heater which really combines two stoves in one, 
because it burns either wood, hard coal or soft coal, and never clogs. If you want half as much more heat as you are 
now obtaining from whatever fuel you burn, you should purchase the 
STER^Ng^EATEF^ 
This heater throws out more heat than any 
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either side of fire pot, through lower bottom 
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“ The Stove that 
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It is a return flue stove with a Hot Blast 
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possible to burn soft coal indie Sterling “All 
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SILL STOVE WORKS, ROCHESTER, N. Y. 
