1911. 
SFEEE} RURAL) NEW-YORKER 
7S9 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows 7040, surplice 
peasant waist, 34 to 42 bust, with seams 
over shoulders, with or without collar 
and revers, with or without French lin¬ 
ing, with high or natural waistline. 
6843, fancy blouse, 34 to 44 bust. 7053, 
girl’s dress, 6, 8 and 10 years, with or 
without tabs. 7009, peasant blouse with 
bolero effect, 34 to 42 bust. 6999, 
straight plaited skirt, 22 to 30 waist. 
6717, boy’s suit, 2, 4 and 6 years. 
In the second group are 7062, tucked 
negligee, 34 to 42 bust. 7060, plain 
peasant waist, 34 to 44 bust, with under¬ 
arm gores extended to form gussets, 
with or without chemisette effect, with 
sleeves gathered into bands or plain. 
7064, semi-princesse slip in empire 
styles, 34 to 42 bust. 7041, girl’s one- 
piece bloomers with under-waist, 4 to 
12 years, to be joined or finished sepa¬ 
rately and attached by means of buttons 
and buttonholes. 6620, one-piece night¬ 
gown, for misses and small women, 14, 
16 and 18 years. The price of each 
pattern is 10 cents. 
Removing Wagon Grease. 
Please tell me how to remove wagon 
grease from a gingham dress. It is new, 
and I dislike to wash it if I can remove it 
without so doing. c. 
Turpentine usually removes wagon 
grease. For removing from colored cot¬ 
ton goods, moisten the spot, soap thor¬ 
oughly, and after letting it stand a few 
minutes for the soap to act on it, wash 
alternately with turpentine and water, 
until the stain is removed. If the stains 
do not yield to this treatment, spread 
a mixture of yolk of egg and turpen¬ 
tine over the stains; when dry scrape 
off, and finally wash in hot water. 
Modern axle grease appears to be large¬ 
ly made from mineral oils, which do not 
dissolve in ordinary washing; hence 
the use of turpentine. Old-fashioned 
axle grease could be removed by first 
softening with lard and then washing 
in soap and water. 
The “Fireless” in the Farmhouse. 
No. II. 
Some Good Sandwiches. 
Peanut Sandwiches.—Shell and skin 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
Clean 
Food 
It is an incentive to hunger 
to see Uneeda Biscuit made. 
All materials are of the finest quality 
—clean, nutritious. The dough is 
mixed in spotless trays in a spotless 
bakery. Rolled thin; baked in wonderful 
ovens scientifically heated to give just jjr 
the right crispness; then packed into 
the moisture-proof packages that 
keep them fresh, crisp and 
clean till eaten. iSHU 
Never sold 
in bulk 
. Hill package §1 
NATIONAL BISCUIT COMPANY 
The using of a tea chest for making 
a fireless cooker was, in our case, a mat¬ 
ter of its being the handiest box we 
had. Perhaps a smaller one would have 
answered for a four-quart receptacle, 
but by changing the nests in the hay 
we can put in three or four smaller pails 
instead of the one large one. Though 
maybe deeper than needed, a box of the 
tea chest’s proportions is a convenient 
height and takes up no more room than 
a chair would in floor space. 
We do not feel that we have tested 
its possibilities as a cooker very fully, 
but would not be without it if preparing 
the breakfast cereal were its only use. 
A friend accustomed to going about the 
world tells us that she always takes oat¬ 
meal in preference to all other cereals 
when at the best hotels, because at such 
places are used large steamers which 
give the long cooking needed to make 
the best oatmeal. But she has owned 
that the products of our fireless cooker 
are in no way behind the best. We 
put the oatmeal cooker on the range 
with fresh water in it when about to 
sit down to dinner. We measure the 
needed quantity of oatmeal md know 
the right amount of salt. This takes 
less time than sprinkling it in till it 
looks thick enough, and it gives always 
the right result. After dinner the water 
is probably boiling and the meal is 
added and the whole left to cook, on an 
asbestos mat, till we are ready to leave 
the kitchen. Then it is put, bubbling 
hot, into the “fireless,” there to remain 
undisturbed till next morning, when it 
only needs heating to be ready for the 
table. It never burns on and will 
cleave from the dish if stirred before 
heating. All Winter our “fireless” was 
in use for cooking oatmeal, corned beef 
and such things as could not be made as 
good in any other way. Enough oatmeal 
is cooked for two mornings, as it is 
exactly as good when reheated the 
second day. 
Never does the cook know how ap¬ 
petizing can be the odor of corned beef 
or pot roast until she lifts the cover of 
a “fireless” and smells the broth there¬ 
in. All the goodness of the meat seems 
pent up there. And never otherwise do 
we realize how tender meat can be 
without being tasteless. Suppose you 
have no ice and the butcher’s cart 
reaches your door at 11 a. m. You can 
put a piece of beef cooking at once, let 
the range fire go out after dinner and 
transfer the beef in its kettle to the 
“fireless.” It will be beautifully tender 
next morning and can be kept in a cool 
place till just before dinner, when the 
broth can first be made boiling hot and 
the beef plunged in long enough to heat 
through. 
We prefer always to buy fresh beef 
and rub salt into it when corned beef is 
wanted. It stands in an earthen dish, 
covered in the cellar till next day. If 
wanted for a 12 o’clock dinner it goes 
over the fire immediately after break¬ 
fast and into the “fireless” about 10. If 
needed for breakfast hash it remains in 
the cooker till night and next day any 
sort of greens in season, Swiss chard, 
beet tops or large lettuce leaves are 
cooked in the broth. Such greens need 
no further salting and have a decided 
gain in flavor. 
It is needless to say that all food is 
salted sufficiently and boiling hot when 
put into the haybox. If not left there 
more than two or three hours it will 
need no reheating before going to the 
table. We have never tried how much 
of the long cooking needed by baked 
beans can be accomplished by the “fire¬ 
less,” but find that they ripen to a finer 
flavor and keep conveniently warm if 
put into it after dinner on Saturday 
when intended for either supper that 
night or for the Sunday morning break¬ 
fast. R. ITHAMAR. 
freshly roasted peanuts and roll them 
to fine crumbs on a pastry board. Add 
salt to taste and mix the powdered 
nuts with enough fresh cream cheese to 
make a paste that can be easily spread 
on unbuttered bread. Keep in a cool, 
damp place until wanted. 
Club Sandwich.—Two thin slices of 
delicately browned toast; between them 
a thin slice of carefully broiled ham, 
the fat crisp and brown; a thicker slice 
from the breast of chicken, and a lettuce 
leaf touched with mayonnaise. 
Cucumber Sandwiches. — Peel and 
chop until fine one rather large cucum¬ 
ber that has been near the ice for an 
hour or more. Add a slice of onion 
chopped fine, and enough mayonnaise to 
make it spread easily. Put between 
thin slices of buttered bread. 
Russian Sandwiches.—Spread thin 
slices of Boston brown bread lightly 
with cream cheese. Spread also an 
equal number of slices, buttered, with 
fine chopped olives and pimentos 
mixed with mayonnaise dressing. Press 
together in pairs, with a crisp lettuce 
leaf between each pair. 
Celery and Nut Sandwiches.—One 
cup chopped celery, half-dozen chopped 
olives, one tablespoonful of rolled pea¬ 
nuts or,walnuts mixed with salad dress¬ 
ing. Put between buttered slices of 
bread. 
Egg and Lettuce Sandwiches.—Place 
slices of hard boiled egg over slices 
of thinly cut buttered bread, sprinkle 
well with salt and white pepper and a 
dash of paprika; on this lay a leaf of 
crisp lettuce, allowing a little to project 
beyond the edges; cover with its com¬ 
panion slice of buttered bread and cut 
directly or diagonally in halves. 
Sardine Sandwiches.—RemoVe skin 
and bones from sardines and mash to a 
paste. Add to an equal quantity of 
yolks of hardboiled eggs rubbed through 
a sieve. Season with salt, cayenne and 
a few drops of lemon juice; moisten 
with olive oil or melted butter. Spread 
between thin slices of buttered bread. 
ASK FOR 
PRINTS 
The reward of hard 
work and valuable time 
at dress-making should 
be an enduring gown. 
Simpson-Eddystone 
Silver Grey Prints 
are durable tub proof calicoes 
that stand the rub because of 
their well-woven cotton cloth 
and deeply-dyed fast color. 
Their tasteful designs add to 
the value of these prints that 
have been the standard since 
1842. 
Show this advertisement to your 
dealer when you order, and don't 
accept substitutes. If not in your 
dealer’s stock write us his name and 
address. We’ll help him supply 
you. 
[The Eddystone Mfg. Co., Philad’a 
Fbunded 1842 by Win. Simps on Sr. 
placed anywhere, at¬ 
tracts nud kills all 
flies. Neat, clean, 
ornamental, conven- 
Lnsts all 
’t spill or 
tip over, will not soil 
injure anything:. 
Guaranteed effect- 
Of ail dea/-T9 or 
prepaid for 20c. 
llAROLl) SOMERS 
150 De Kalb Ave. 
Brooklyn, N. Y. 
I>0 YOU WANT THE 
Best Self-Heating 
Flat-Iron 
Money back if not suited. 
Send for the “IMPERIAL.” 
Circulars sent on request. 
Standard Supply Co.. 
Chatham, Mew York. 
