1008. 
THE I-i tJ HAL NEW-YORKER 
o o 0 
“What Is Washington Pie?” 
In the first place, it is not anything 
like what the usual recipe for that con¬ 
fection would make it. The genuine pie 
that bears the name of the father of 
his country, is worthy to be a monu¬ 
ment to perpetuate his memory. There¬ 
fore it does not shock us who are 
familiar with the real thing to see the 
name of our beloved and revered first 
President upon the list of old-fashioned 
dainties. The Washington pie differs 
from all others in that it is not a pie 
really, that is, it is not pastry, and is 
not suitable to serve where pastry is a 
fitting and appropriate finish for a meal. 
The Washington pie needs, like a good 
picture, an atmosphere, and that atmos¬ 
phere and environment is the old-fash¬ 
ioned six o’clock tea or supper table, 
for the Washington pie is really a cake, 
and should have the proper hour and 
setting for its serving. The hour is 
sunset, and the setting the old-fashioned 
and delicious dainties that were offered 
at that best of all meals. When at Mount 
Vernon sounded the silver tinkle of the 
supper bell, can you not see the stal¬ 
wart form of the President wending his 
way to the dining room, there to find 
Madam Washington ready to preside 
over the tea table spread with snowy 
damask, old-fashioned silver and cut 
glass, delicate “gold band*’ white china, 
and the setting sun shining across the 
green lawn into the room, lighting up 
the shimmering beauty of glass and sil¬ 
ver, and touching with its lingering ray 
the shining hair and delicate laces of 
the mistress of the mansion, the gold 
buttons, blue coat and white hair of the 
master of Mt. Vernon, as well as the 
ebony face of the man who proceeded 
to serve the meal ? Can you not see the 
snowy biscuit, the delicate ham or 
chicken, the golden honey, or preserve 
made pound for pound, the aroma of 
tea—tea that had refused to pay taxes 
when those that drank it could have no 
voice in the amount—the delicious but¬ 
ter—-perhaps the work of Martha 
Washington herself—the cream and rich 
cheese, and last but not least the Presi¬ 
dent’s favorite pie? What did Martha 
Washington call it, I wonder, as she 
served it, slipping a wide silver knife 
beneath a generous slice, to be conveyed 
to the General? 
That pie was made of a delicate bat¬ 
ter composed of sugar and butter, eggs 
and sour cream or buttermilk and spiced 
with mace, not flavored with vanilla, as 
in all our modern cakes. That richest 
of all spices, mace, imparted an inde¬ 
scribable bouquet, so to speak, together 
with the flavor of the delicately 
browned crusts, as it was baked in 
shallow plates, not in a thick cake to 
lie split. One cake was turned out upon 
a china plate and spread thickly with 
rich raspberry jam, the second cake 
placed on that, and the whole plenti¬ 
fully covered with powdered sugar, so 
that it was as white as if frosted. That 
is the pie that has survived a century. 
' he following is my great-great-grand- 
mother’s recipe for Washington pie: 1 
cup sugar, cup butter, y 2 cup milk, 3 
scant cups pastry flour, 3 eggs, V 2 tea¬ 
spoonful of soda, 1 heaping teaspoonful 
cream of tartar, l / 2 teaspoonful mace, 
pinch of salt. Cream butter and sugar, 
add yolks of eggs well beaten, milk, 
spice, salt, soda dissolved in spoonful of 
milk and flour two cups, and white of 
eggs beaten stiff, lastly cup of flour with 
the cream of tartar sifted in. If sour 
cream or buttermilk is used, omit the 
cream of tartar. Bake in shallow tins 
that come purposely made for this pie. 
bake light brown, turn one on china 
plate, spread with raspberry jam, cover 
wuh second cake, and dust with pow¬ 
dered sugar. F. e. seavey. . 
1 lie man who has a thousand friends 
Has not a friend to spare; 
Hut he who has an enemy 
" til meet him everywhere. 
—Emerson. 
The Rural Patterns. 
No. 2074, misses’ and girls’ night¬ 
gown, slipped on over the head. Nain¬ 
sook, Persian lawn, batiste or any of 
the sheer white goods combined with 
lace or embroidery makes this a very 
pretty garment; five sizes, 9 to 17 
years. No. 2412, ladies’ corset-cover. 
Very dainty and easily made is this 
corset-cover, which is equally desirable 
in nainsook, Persian lawn, or jaconet; 
eight sizes, 32 to 46 bust. No. 2448, 
ladies’ combination corset-cover, draw¬ 
ers and short petticoat. Nainsook, 
jaconet, Persian lawn or thin cambric 
may be all used for this useful little 
undergarment; eight sizes, 32 to 46 bust. 
No. 2134, child’s one-piece nightgown; 
five sizes, 1 to 9 years. No. 2437, ladies’ 
one-piece kimono nightgown; four sizes, 
32, 36, 40 and 44 bust. , 
No. 2003, ladies’ blouse dressing-sack, 
with peplum and three-quarter length 
sleeves. The model here illustrated was 
developed in turquoise blue dimity; 
seven sizes, 32 to 44 bust. No. 2333, 
ladies’ dressing-sack. This pretty little 
breakfast jacket is developed in one of 
the new Swiss materials, which show 
small colored dots in square formation 
on a white ground; four sizes, 32, 36, 
40 and 44 bust. No. 2424, ladies’ 
kimono wrapper or sack, with long or 
three-quarter length sleeves. Flowered 
or plain dimity organdie or lawn are 
adaptable to this pretty garment; four 
sizes, 32. 36, 40 and 44 bust. No. 1935, 
misses’ tucked dressing-sack, with yoke 
and flowing sleeves. Flowered lawn 
was used in the development of this 
charming little sack combined with in¬ 
sertion and lace edging; three sizes, 13 
to 17 years. No. 2420, ladies’ dressing- 
sack, with three-quarter length sleeves. 
Flowered dimity or one of the new dot 
embroidered Swiss materials are pretty 
and cool looking and make up into de¬ 
lightful little dressing-sacks; four sizes, 
32, 36, 40 and 44 bust. All patterns 10 
cents each. 
Dyeing a Carpet. 
I have a sister-in-law who had a good 
carpet, but it had been in a sick room 
and was spotted. She sent it to be dyed 
and it came out a very nice green. The 
figure shows, but it is all different 
shades of green. One of my neighbors 
had a rag carpet, and she did not like 
the colors in some of the stripes, so she 
spread it on the clean barn floor, and 
with strong aniline dyes painted the ob¬ 
jectionable stripes; of course the warp 
was dyed, and that made it look rather 
queer, but she liked it much better than 
before it was dyed. mrs. r. s. g. 
Oil Stove Experience. 
I see that C. B., of Virginia, wants in¬ 
formation concerning oil stoves. I used 
the wickless blue flame for three sea¬ 
sons, and if I could not get gas would 
not be without one. I am using gas 
now, but as far as baking is concerned 
I prefer the oil. I used the same gas 
oven I am using now, and did much 
better baking than I can do with the 
gas. My stove had three burners. 
Whatever you do never get a stove with 
wicks; you will not want it long. They 
are a nuisance, but the wickless worked 
to perfection for me. Be careful rjot to 
have it in a draught; it will cause the 
flame to draw away up, and may cause 
trouble. I nearly set the house afire the 
first time I tried mine, but there is no 
danger whatever if you are reasonably 
careful. A five-gallon can of oil served 
for about three weeks. We have a 
family of four, and I had quite a lot of 
company. At that time oil was 14 
cents per gallon; it is only 12 now. 
C. B. will never regret it if she buys a 
wickless blue flame stove. Any gas 
oven will give good service, provided 
of course it is one of the best; a cheap 
one is dear at any price. By a little 
planning a three-burner stove ought to 
do service for a large family. I know 
women who cook and bake for a lot of 
harvest hands on them. Be sure to 
provide yourself with asbestos cooking 
mats to keep things from scorching. 
Another thing, let the burners cool off 
before trying to light them again, or 
they will be sure to smoke and smell 
badly. Keep provided with good light¬ 
ing rings; you can get them now three 
for a quarter; or at least we can here 
in Ohio. My stove cost $6; it is put on 
the table. mrs. b. m’pherson. 
I have used a great many oil stoves, 
several at my factory in New York and 
a couple on this farm. I have a two- 
burner with baker without wicks, but 
asbestos rings. If you have one of the 
old-fashioned style with flat six or eight 
inch wicks and they smoke badly take 
out the wicks and pinch up the tin tube 
so that the wick goes in tight, and you 
can cure the smoke disease. 
W. FREELAND. 
I would like to tell C. B. how we like 
our oil stove. Ours is an old one, hav¬ 
ing been used by my wife’s people sev¬ 
eral years before we were married; we 
have used it. for three years and I think 
it is good for several years longer. It 
is the round wick style. It has two ten- 
inch burners and one 15-inch burner for 
the oven. We would not give it for all 
the coal or wood stoves in the country 
for Summer use. We do all our cook¬ 
ing and baking on it and have no trouble 
at all. I would not advise a wickless, 
for what I have seen of them has not 
been satisfactory. c. T. stone. 
Simpson-Eddystonfe 
Zephyrette u^ ., 
Ginghams 
The most sty Hi 
dresses are possible at 
moderate cost, with 
these fine Zephyrette 
Dress Ginghams made 
by our scientific new 
process. Their beauti¬ 
ful designs in fast colors, 
and their fine, durable 
fabric add greatly to 
their economy. 
X 
'New Proceaa 
! Dress 
Ginghams 
IUL5.PM.0I 
_rsi 
Zephyrettes 
Aekyonrdeal- 
er for Simpson- 
E d d y s t one 
Z o p hy rette 
Ginghams. 
Write us bis 
name it he 
hasn’t them in 
stock. We’ll 
help him sup¬ 
ply you. Don’t 
accept a substi¬ 
tute. 
The Eddystone Mfg. Co. 
Philadelphia 
You Cannot Live 
long enough to wear out a Syracuse 
non-friction steei washer. It saves 
its price four times every year, and 
solves your washing problem for 
all future time. Our free book, 
pages 32-34. tells yon how washing 
and bleaching are done in one oper¬ 
ation. Ask for It now. Agents Wanted. 
DODGE & ZUILL, 
224A Dlllaye Bldg., Syracuse, N. Y 
’The Old Reliable’ 
DIETZ. \ 
LLANTERNS 
. . v • 
THERE ARE NONE “JUST AS GOOD” 
WHOI TOO BUY A LANTERN INSIST ON A “ DI ETZ ’ ’ 
made av R. E. DIETZ COMPANY NEW YORK 
Largest Makers of Lanterns tn the World 
Esta blished 1840 
P'1 ONE EPS AND LEADERS 
Rider Agents Wanted 
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Tires, eoaster-brakes, parts, re¬ 
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MEAD CYCLE CO., Dept. B 80,Chicago 
TAFT’S LIFE AND SPEECHES. 
Official edition, with chapter by President Roose¬ 
velt. Only $1.00. Big terms to ageuts. Freight 
paid. O'dfif reaily. Send ten cents postage. 
ZIEGLER CO., 246 Fourth St., Philadelphia. 
—NEW LOW DOWN— 
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