5 908. 
THE RURAL NEW-VORKER 
19 .', 
A Just-Right Lemon Pie. 
Pauline has a habit of adding after 
any remarks upon what she does not 
know: “But I do know how to make 
good lemon pie.” Probably many other 
housekeepers make pies as good, but 
Pauline's have been praised till she 
thinks herself an expert. Yesterday I 
overheard her giving the recipe to a 
friend and making everything plain as 
young cooks find helpful, though to ex¬ 
perienced housekeepers it may seem 
silly and useless. 
Here is the recipe she gave for her 
“just-right” lemon pie: One large cup¬ 
ful of boiling water, one cup of sugar 
mixed with one large tablespoonful of 
cornstarch; butter size of an English 
walnut, juice and rind of one lemon; 
two eggs. “I begin,” she explained, “by 
grating the lemon rind into a saucepan 
and squeezing its juice into a cup. Then 
I put the cupful of boiling water into 
the saucepan. And you would better 
notice what cup and spoon you use for 
measuring the water and cornstarch, 
and always use the same, for all the 
best success of the pie depends upon 
having the yellow custard part just 
jellied enough to cut with a fork when 
cold, and not a bit stiffen And you 
have got to have it just right or the pie 
will run all over the plate when cut, or 
it will be plain and bread-like.” 
“But suppose I get too much corn¬ 
starch in?” 
“Why then add a little more hot 
water and call it a lemon pudding— 
and try again. A pudding does not 
need to be as rich as a pie; you eat 
more of it and there’s no pastry. But 
if, when the water and lemon rind and 
cornstarch and sugar and yolks of the 
eggs are thoroughly cooked, you find 
that adding the lemon juice will surely 
make it too thin, you can mix a table¬ 
spoonful of sugar and a teaspoonftil 
or so of cornstarch together dry and 
add to the lemon juice. Stir this 
smooth and add it to the boiling mix¬ 
ture, and when it has cooked a few mo¬ 
ments your pie filling will probably be 
just right. You’ll learn by experience 
how much it will thicken in cooling.” 
“I can do the meringue for the top 
all right. The whites of two eggs will 
• make a nice thick one, and I go out on 
the porch to beat it up because it gets 
so light and dry in the cool air. But 
how about the crust? The pie has to 
have one crust of course.” 
“Get your mother to make an extra 
crust when she is making other pies. 
You may not want the pie that day, but 
you can keep the shell in a cool place 
for a day or two before using. In cold 
weather T have kept one a week after 
baking, but in hot weather you would 
perhaps better pack the raw pastry into 
some cup or jar and keep it in the ice 
chest. Some people roll it in a damp 
napkin, but I have a half pint lightning 
jar and when the pastry is packed close 
in it and the cover clamped on with a 
rubber there is no drying or moulding, 
though I keep it on the ice for several 
days.” 
“But suppose I have to make the 
crust myself?” 
“Then use one teacupful of flour. That 
amount makes a single crust. Roll it 
a little thicker than for two-crusted 
pies. Turn a basin or pie plate upside 
down and spread the pastry over its 
bottom. Leave a full inch width all 
around, for it shrinks some in baking. 
Trim the edge even and prick the pastry 
with a fork or it will puff up off the 
pie plate, but don’t make holes that will, 
let the filling through after baking. 
Watch while baking, as it burns easily. 
Keep it on the pie plate till your filling 
is made. Then turn another pie plate 
over it. Invert both plates and lift out 
the one inside the crust shell. Oh, it’s 
all very easy once you know how.” 
R. ITHAMAR. 
The great art in life consists in forti¬ 
tude and perseverance. The mischance 
of those who fall behind, though flung 
upon fortune, more frequently arises 
from want of skill and perseverance.— 
Sir Walter Scott. 
The Rural Patterns. 
No. 2376, girls’ dress, with a separate 
guimpe having high or low neck and 
long of three-quarter length sleeves. 
Green and white cotton voile has been 
used for this dainty little frock, the 
guimpe being made of white batiste, 
4 sizes, 6 to 12 years. No. 1482, child’s 
dress, with tucked yoke. Any of the 
sheer white goods combined with em¬ 
broidery or lace would be charming for 
this style; 4 sizes, to 3 years. No. 
2393, girls’ dress. Pale blue cotton 
voile has been used for this simple little 
frock, although any of the washable 
materials would develop well; 4 sizes. 
6 to 12 years. No. 2374, child’s dress. 
The development of this simple little 
frock is in white batiste combined with 
embroidery, lace insertion and edging; 
5 sizes, y 2 to 4 years. No. 2395, girls’ 
and child’s one-piece dress. Easy in 
construction and becoming when worn 
is this pretty little model, made up of 
dark blue Irish linen; 6 sizes, 1 to 11 
years. Price of each pattern 10 cents. 
No. 1851, ladies’ tucked dressing-sack, 
with Dutch neck and three-quarter 
length sleeves. A very charming model 
which may be developed in any of the 
sheer white goods, or flowered organ¬ 
dies combined with lace or embroidery. 
7 sizes, 32 to 44 bust. No. 2091, ladies’ 
dressing-sack, with elbow sleeves. This 
stylish dressing-sack or breakfast jacket 
is developed in French-gray dotted 
Swiss; 4 sizes, 32, 36, 40 and 44 bust. 
No. 1938, ladies’ yoke dressing-sack, 
with three-quarter length sleeves and 
with or without collar. A convenient 
negligee is this pretty example of pink 
figured challis, ornamented with a self- 
colored belt ribbon, the collar and sleeve 
bands being edged with lace; 7 sizes, 
32 to 44 bust. No. 1586, misses’ dress¬ 
ing-sack with front yoke and box-plaited 
back. Dotted Swiss or cotton voHe are 
very good mediums for this model; 3 
sizes, 13 to 17 years. No. 2171, ladies’ 
double-breasted dressing-sack. Flowered 
organdie or lawn are good materials for 
this model, or if desired flannel or flan¬ 
nelette may be used; 7 sizes, 32 to 44 
bust. Price of each pattern 10 cents. 
Dyeing a Faded Carpet. 
I want very much to color a Brussels 
carpet, partly worn, which when new had 
cream colored spots which are now a gray 
white; the other colors are olive green 
shades and a little red. I thought perhaps 
a color of yellow, green or dark tan would 
cover the spots of gray white and make it 
look better. Isn’t there some one among 
your readers who would tell me if the 
dye could be brushed on after cleaning it 
and remain fast color? I hardly want to 
send it to a dyer if I can do it myself. If 
anyone can and will tell me the process I 
shall be greatly obliged. f. a. m. 
Here is another of those questions wc 
must submit to our readers. Who has 
had experience in this line? We have 
heard of faded tugs which were restored 
by stretching on the floor and then ap¬ 
plying dye with a stiff brush, but dyeing 
a whole carpet seems a pretty big con¬ 
tract. 
K.eep Cool 
by wearing our Gauze Lisle Hosiery for Ladies 
or Gontlemen. Send $1.5J for (i pairs stating size 
wanted. The I,. & (J. Hosiery Co.,26 Jerome 8t., Brooklyn,N.Y. 
What Does Your Wash- 
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Our free book, page 22, tells you 
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This handsomely Illustrated, fifty-page, 
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heing a reproduction of a series of ar¬ 
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paonths and we have embodied same in 
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