1908. 
656 
The Rural Patterns. 
The simple French chemise shown in 
No. 6052 may be made plainly or e’abor- 
ately as desired. The chemise is made 
in three pieces, there being a center back 
seam as well as those at shoulder and 
under arms. The quantity of material 
required for the medium size is 3*4 
yards 36, 224 yards 44 inches wide with 
5^4 yards of insertion, 124 yard of nar¬ 
row, 124 yard of wide beading, 3 yards 
of edging, 4 yards of embroidery for 
frill to trim as illustrated. The pattern 
6052 French Chemise, 
SB or 34, 36 or 38, 40 or 42 bust. 
6052 is cut in three sizes, small 32 or 
34, medium 36 or 38, and large 40 or 
42 inch bust; price 10 cents. 
A pretty form of the 15-gored skirt is 
shown in No. 6051. The skirt is made 
in 15 gores. The one at the center front 
and the one at each side thereof are 
plaited, but the remaining gores are 
plain. The closing can be made invisi¬ 
bly at the back or at the left of the 
front as liked. The circular folds are 
arranged over the plain gores and 
prettily shaped trimming straps finish 
their front edges. The quantity of ma¬ 
terial required for the medium size is 
12 yards of material 21 or 24, 9 yards 
32 or 634 yards 36 inches wide if ma¬ 
terial has figure or nap; 11 yards 21 
or 24, 724 yards 32 or 524 yards 44 
inches wide if material has neither fig- 
6051 Fifteen Gored Skirt. 
22 to 32 waist. 
nre nor nap, 1 yard of silk or 714 yards 
of braid for bands. The pattern 6051 
is cut in sizes for a 22, 24, 26, 28, 30 
and 32 inch waist measure; price 10 
cents. 
Many of the one-piece dresses now 
worn make the princess slip a necessity. 
The slip is made with fronts, side-fronts, 
backs, side-backs and under-arm gores 
and it flares at the lower portion only 
sufficiently for grace and comfort. When 
the circular flounce is used it is ar¬ 
ranged over the lower edge and the 
skirt portion can be made in round or 
walking length. The straight sleeves 
are simply finished with trimming at 
their lower edges but puffed ones are 
gathered into bands. The quantity of 
material required for the medium size 
THE RURAL NEW-YORKER 
is 1124 yards 21 or 24, 9}4 yards 32 or 
6^4 yards 44 inches wide if material 
has figure or nap; 10 yards 21 or 24, 
924 32 or 524 yards 44 inches wide if 
it has not, with 324 yards additional 21, 
24 or 32 inches wide, 224 yards 44 for 
the flounce, 5 yards of banding and 224 
yards of edging. The pattern 6064 is 
cut in sizes for a 32, 34, 36, 38, 40 and 
42 inch bust measure; price 10 cents. 
Biscuits and Bread. 
Potato Luncheon Biscuits.—Boil eight 
potatoes and mash smoothly with a little 
milk. Beat into them two tablespoon¬ 
fuls of melted butter, eight tablespoon¬ 
fuls of flour, two of grated cheese, one 
teaspoonful of baking powder sifted 
twice with the flour, half a teaspoonful 
of salt and a “suspicion” of cayenne. 
Mix into light dough with one table¬ 
spoonful of cream and the yolk of an 
egg. Roll out half an inch thick, cut 
into rounds and brush over with beaten 
white of egg. Bake in a quick oven; 
split while hot, and serve at once. 
Ginger Biscuits.—One cup of sour 
cream, three eggs, two cups of sugar, 
6064 Princesse Slip, 
82 to 42 bust. 
one cup of butter or drippings, one tea¬ 
spoonful of soda, dissolved in one cup 
of cold water, one teaspoonful of cinna¬ 
mon, one tablespoonful of ginger, a 
little salt and enough flour to roll out 
without sticking. Cut into thin biscuits. 
Spread half of them thinly with soft 
butter and lay the remaining halves on 
top. Bake in a moderately hot oven. 
Scotch Scones.—To three cupfuls of 
oatmeal add one of white flour, a tea¬ 
spoonful of salt and two of baking pow¬ 
der. Heat three cupfuls of milk to 
scalding, not to boiling; stir in a table¬ 
spoonful of sugar with two and a half 
of butter, and mix these ingredients 
with a wooden spoon into a soft dough. 
Do not touch it with your hands.- Turn 
out over a kneading board; roll into a 
sheet less than a quarter of an inch 
thick, cut into rounds with a large bis¬ 
cuit cutter, and bake upon a hot soap¬ 
stone griddle; turning to brown. But¬ 
ter while hot. 
Corn Puffs (Mrs. Rorer).—Score 
down the center of each row of grains 
of six ears of corn; with a dull knife 
press out the pulp. This should measure 
one cupful and a half. Add to this half 
a cupful of milk, the yolks of two eggs 
and half a teaspoonful of salt; then stir 
in one cupful and a half of pastry flour 
that has been sifted with one rounding 
teaspoonful of baking powder. Fold in 
the well-beaten whites and bake in 
greased gem pans in a moderate oven 
for 20 minutes. 
Breakfast Rusk.—Scald and cool to 
lukewarm one-half pint of milk. Add 
one tablespoonful of butter and two of 
sugar, one-fourth yeast cake dissolved 
in one tablespoon ful of water, one- 
fourth teaspoonful of salt, sufficient flour 
to make a soft bread dough, one cupful 
of currants, washed, dried and floured. 
Let rise over night, knead in the morn¬ 
ing early, let rise in a flat buttered tin. 
Put one teaspoonful of melted butter 
over the top, sprinkle with one table¬ 
spoonful of sugar and one-fourth as 
much cinnamon mixed. Bake 20 min¬ 
utes. 
Griddle Bread.—Sift together two cups 
of flour, two heaping teaspoonfuls of 
baking powder and one-half teaspoonful 
of salt, rub in one tablespoonful of but¬ 
ter. Mix to a very soft dough with 
milk; turn out on a well floured bread 
board, handle little and lightly, roll into 
a sheet three-quarters of an inch in 
thickness, cut into large round biscuits; 
bake over a moderate fire on a greased 
griddle. Do not place so as to touch; 
when raised to double their size turn 
and bake the other side. Serve in regu¬ 
lar griddle cake fashion. 
Daylight Bread.—Soak one-half cake 
fresh compressed yeast in one-eighth 
cup lukewarm water; scald one and one- 
half pints of milk; set one-half pint aside 
to cool. To the pint add one table¬ 
spoonful of butter, one of salt and one 
of sugar. When the half-pint is nearly 
cool sift into it enough flour to make a 
thin batter; to this add the yeast and put 
in a warm place to rise. When this 
sponge is light sift into the pint of milk 
enough flour to make a thick batter; 
to this add the sponge; stir well and set 
in a warm place to rise. When light 
sift in flour enough to enable you to 
handle it when turned out on the board. 
Knead well for 15 minutes. Make into 
loaves; let them rise for an hour and 
bake 55 minutes. This quantity makes 
two loaves of bread and a pan of rolls. 
This is an excellent recipe for bread. 
It has a rich, nutty flavor and does 
not dry rapidly. 
In the orange belt of Cali¬ 
fornia, the United States 
Weather Bureau has adopt¬ 
ed a telephone system to 
warn growers of expected 
drops in temperature. 
You can protect your 
crops with rural line of 
Western 
Electric 
Apparatus and Equipment 
the kind that gives real protection 
because it has thorough reliability. 
Booklet 48“ Rural Telephone 
EquipmentsSent Free 
WESTERN ELECTRIC COMPANY 
New York Cincinnati Denver 
Philadelphia Minneapolis Dallas 
Boston Saint Paul Salt Lake City 
Pittsburg Saint Louis Omaha 
Atlanta Kansas City San Francisco 
Chicago Los Angeles 
Indianapolis Seattle 
Use Address Nearest You 
DROKKN CRACKERS are as fresh as whole 
ones and can be bought at $2 per barrel f. o. b. 
Worcester (about 50 pounds to the barrel) from tho 
factory of NKW ENGLAND BISCUIT CO.. 
Worcester, Mass., manufacturers of the famous 
“Toasted Hotter Crackers,” “ Mtlle brothers Lunch Biscuit," 
etc. Check or money order must accompany order. Write us. 
TEAS & COFFEES 
% PRICE 
NO COODS 
AT RETAIL. 
FINEST TEAS from 19c, to to 37c. a lb. 
FINEST COFFEES from 11c. to 36c. alb. 
The supplying of Farmers, Granges, Institutions, 
Clergymen ana large Consumers a Specialty. 
CONSUMERS IMPORTING TEA CO.. 
P. O. Box 290. 66 Church Street, New York. 
if instructions for using our white lead tester 
are followed. The whole experiment is very 
simple and yet it is an absolute guard against throw¬ 
ing away money on worthless paint which looks like 
the real thing when put on the house, but which will 
not wear. Painting is a great and constant expense 
only when the paint material is bought blindly or 
used without intelligence. 
Send for our Test Equipment No. 8 
which includes blow-pipe for 
testing, instructions for using 
it, and book on paint and 
painting. Worth dollars to 
every paint user ; costs noth¬ 
ing but a postal card. Address 
FULL WEIGHT KEGS 
The Dutch Boy Painter on a 
keg guarantees not only pur¬ 
ity but full weight of White 
Lead. Our packages are not 
weighed with the contents; 
each keg contains the amount 
of White Lead designated on 
the outside. 
NATIONAL LEAD COMPANY 
in whichever of the following cities is nearest you : 
New York, Boston, Buffalo, Cincinnati, Chicago, Cleveland, St. Louis. 
Philadelphia (John T. Lewis & Bros. Co.). ft h 
Pittsburgh (National Lead & Oil Co.) n J 
