1911. 
see 
THE RURAL NEW-YORKER 
Scrap Books. 
The first scrap book that I remem¬ 
ber was made by my busy mother, and 
I have it yet. It is a little book on 
the back of which is the word “Regis¬ 
ter,” and “1845.” Apparently it was 
started in her young married life, when 
cook books were not as' easily obtained 
as they are now, but the mother of seven 
children has more than cooking to think 
about, so next to the rule for “Half- 
hour Pudding” comes “A Cure for Sore 
Throat,” and “Currant Jelly” is a near 
neighbor to “To Remove Ink Spots.” 
Then “New Method of Making Cheese” 
and “How to Start a Balky Plorse” hob¬ 
nob comfortably with the list of the 
names of Queen Victoria’s children, 
and “An Eloquent Picture of Our Sa¬ 
viour” and a quotation from Abraham 
Lincoln, on slavery. 
A scrap book of my maiden days 
contains clippings that I had saved in 
my writing desk for years. There are 
helpful poems, copied quotations that 
appealed to me as I read “Paradise 
Lost, ’ “Adam Bede” and other books, 
typewritten scraps that friends have 
sent me, an occasional Madonna, or 
other fine picture, a story of Phillips 
Brooks, sketches of the 150th anniver¬ 
sary celebration of my old home church, 
and of our old home week celebration, 
bits about the school from which I was 
graduated, and a copy of the promises 
that comforted my dying mother. 
Next came the family scrap book that 
I found when I entered my husband’s 
family, and which I have kept up. This 
is a hit-or-miss collection, too. There 
are clippings about unusual “spells of 
w :ith(t,” earthquakes, births, gradu¬ 
ations, marriages and deaths in the 
household, and among relatives, bits of 
humor too good to be forgotten, sun 
spots, sketches of noted people, poems, 
wise and otherwise, happenings about 
town, and anything and everything that 
we would wish to remember. 
One Christmas a friend sent me a 
scrap book made up of the nature 
sketches of Winthrop Packard, which 
she had clipped from the Boston Tran¬ 
script, and a very entertaining and in¬ 
structive book it is. From it I learned 
much about butterflies, which I have 
used since in studying those beautiful 
creatures in life. This book gave me 
an idea for another Christmas. My 
sister much enjoys birds, and has 
learned to know many of them both 
by plumage and by song. She studies 
the heavens, and is learning to trace 
out the constellations, and she delights 
in flowers and ferns. So another scrap 
book is started, into which will go ar¬ 
ticles that I have been saving for it. 
Interesting things about these loved sub¬ 
jects are frequently to be found in 
papers that may be clipped, and the 
book grows. It is simply a catalogue 
with stiff covers. I keep one leaf and 
remove two, throughout the book. The 
leaves happen to be pink, which makes 
it prettier. When there is a wide mar¬ 
gin that the printed articles do not 
cover, I write in short quotations from 
\ an Dyke, Frank Bolles or some other 
of our delightful nature writers. 
This sister of mine is a woman of 
more than 50 years, with uncertain 
health, and with many cares, but a few 
years ago, the way was opened for her 
to obtain a field glass and a good bird 
book, and she entered into the study 
of birds with the enthusiasm of youth. 
She said she had always wanted to 
know the birds. The happiness it has 
given this woman, burdened as she is, 
makes me wish that all housekeepers 
might have such a hobby for spare mo¬ 
ments. There is no question in my 
mind that my sister will enjoy her na¬ 
ture scrap book when she receives it, 
and it is easy to see how such books 
could be made for friends, as Christ¬ 
mas gifts, containing matter suited to 
their respective tastes. Early in the 
jear is a good time to begin to prepare 
such a gift. e. f. m. 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows 7125, blouse or 
tennis waist, for misses and small 
women; 14, 16 and 18 years. 6988, 
French blouse with sailor collar; 34 to 
40 bust. 7109, long or three-quarter 
length coat, for misses and small 
women; 14, 16 and 18 years. 7129, one 
or two-piece circular skirt, 22 to 32 
waist, in walking length or with train, 
with high or natural waist line. 7112, 
boy’s Russian blouse suit; 2, 4 and 6 
years. Price of each 10 cents. 
The second group includes 7114, shirt 
waist for misses and small women; 14, 
16 and 18 years. 7101, negligee in peas¬ 
ant style, for misses and small women; 
14, 16 and 18 years, with under-arm 
gores, and sleeves that can be gathered 
into cuffs or left loose. 7110, sailor suit 
for misses and small women; 14, 16 and 
18 years. 7117, skirt with tunic effect; 
22 to 30 waist. 7118, girl’s dress; 8, 10 
and 12 years, with high or round neck, 
with short, loose or three-quarter 
sleeves gathered into bands. Price of 
each 10 cents. 
Fruit Desserts. 
Plum Trifle.—Cut damson plums in 
half and cook until tender in a little 
syrup; drain and rub the pulp through 
a coarse sieve; to a cup of the pulp 
when cold add the whites of four eggs 
beaten to a stiff froth; fill small glass 
cups half full of vanilla custard and 
when ,cold put a large spoonful of the 
trifle on top, heaping it up roughly. 
Serve very cold. 
Red Raspberry Sponge.—One quart of 
berries, one-half box gelatin, one and 
one-half cups water, one cup of sugar, 
juice of one lemon, beaten whites of 
four eggs. Soak gelatin in one-half cup 
of the water; wash the berries and add 
half the sugar to them; boil the re¬ 
mainder of sugar and cup of water 
gently 20 minutes; rub berries through 
a hair sieve; add gelatin to boiling 
syrup; take from the fire and add berry 
juice; place the dish in pan of ice water 
and beat with egg beater five minutes; 
add beaten whites and beat until it be¬ 
gins to thicken. Pour into well wet 
molds and set on ice. Serve with cream. 
Baba with Raspberries.—This is a 
French dessert and is very nice. The 
baba, served without the syrup dressing 
and fruit, makes a nice coffee cake. One- 
half pound of bread flour, one-half cake 
of compressed yeast dissolved in three 
tablespoon fuls of cold water. Add 
enough of the flour to make a dough 
to knead. When elastic, drop into the 
rest of the flour, letting the flour lightly 
cover it. When the yeast begins to work 
and break through the flour add two 
tablespoonfuls of sugar, half a teaspoon¬ 
ful of salt, a generous half-cup of sof¬ 
tened but not melted butter, three whole 
eggs and the yolk of another and beat 
with the hand until the mixture sepa¬ 
rates from the hand. Turn into a 
Turk’s head mold (with tube in the 
center), filling the mold to about half 
its height. Set to rise and when the 
mold is full bake in a rather hot oven. 
When baked the baba should be of a 
straw color. Turn at once from the 
mold and pour over it a syrup made by 
boiling three-fourths of a cup of sugar 
and a cup and a half of water until re¬ 
duced one-half, then adding one-fourth 
a cup of fruit juice. When the syrup 
is absorbed and the cake is cool slide 
onto a serving dish. Fill the opening 
with sugared raspberries (or any pre¬ 
ferred fruit.) Serve more berries in 
a dish apart. Cream may be passed 
with it. 
Cherry Cups.—Sift together one pint 
of flour, one teaspoonful of baking pow¬ 
der, one teaspoonful of sugar and one- 
fourth teaspoonful of salt. Add gradu¬ 
ally sufficient milk to make a drop bat¬ 
ter, and stir in lastly two tablespoonfuls 
of melted butter. Butter some large 
cups, drop in each a spoonful of the 
batter, then a spoonful of pitted cherries 
and another spoonful of batter. Steam 
for half an hour and serve with plain 
gweet sauce or cream. 
ASK FOR 
PRINTS 
Quality 
that is never lowered 
Three generations of women 
have worn these beautiful 
black dress-goods because of 
their unvarying high quality 
that “pays to make up.’’ 
Simpson - Eddystone 
Solid Black Prints 
are high-grade calicoes of 
enduring quality; and the in¬ 
tense fast color is as lasting 
as the cotton fabric itself. 
They are backed by 68 years’ 
experience. 
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 sup¬ 
ply you. 
The Eddystone Mfg. Co., Philad’a 
I Founded 1842 by Wm. Simpson Sr. 
“RANGER” BICYCLES 
Have imported roller chains, sprockets and 
jy e7 ° Df P artur e Coaster-Brakes and 
Hubs; Puncture Proof Tires: highest grade 
t equipment and many advanced features pos¬ 
sessed by no other wheels. Guaranteed* yr s, 
FACTORY PRICES Sit e 
others ask for cheap wheels. Other reliable 
models from $12 up. A few good second¬ 
hand machines $3 to $8. 
10 DAYS’FREE TRIAL”:"? 
pro**!, freight prepaid, anywhere in U. S., 
■without a cent in advance. DO NOT BUY a 
bicycle or a pair of tires from anyone at any 
,price until you get our big new catalog and 
spcfi&t Prices and a marvelous ttezu ojf'er . 
A postal brings everything. Write it nozo. 
I IR FX ^ oa8 ^ er Brake RearWlieels, lamps, 
a Bl ! lkg P arts » and sundries half usual prices. 
Kiaor Agent.8 everywhere are coining money selling our bi¬ 
cycles, tires and sundries. Write todav. 
MEAD CYCLE CO., Dept. B 80, CHICAGO 
FUMA 
fiF'IIBfl A 99 kins Prairie Dogg, 
Woodchucks, Gophers, 
and Grain Insects. 
“The wheels of the gods 
grind slow but exceed¬ 
ingly small.” So the weevil, but you can stop their 
e with “Fuma Carbon Bisulphide ’\f e £!** 
EDWARD R. TAYLOR, Penn Van, N. y ‘. 
jjggj «!«!* * .■ «Ti » yy ny I»«—«< 
The 
Grocer 9 s 
Answer 
“No. Madam, we don't sell soda 
crackers by the pound any more. 
“No matter what precautions are 
taken, bulk soda crackers absorb dust 
and moisture. In a few days the crackers 
become musty and soggy, and taste like most 
anything except a good cracker. 
If you want a light, dainty soda cracker—a 
cracker that tastes as if it just came from 
the oven, then take home a box of Uneeda 
Biscuit. 
“These soda crackers are crisp and 
full flavored throughout. 
“When you get them home, 
open the package and you’ll 
see how fresh, firm and 
flaky the moisture- 
proof packagekeeps 
them.” 
Never sold 
in bulk 
moisiitre-praof 
ggHBHKS package 
national biscuit COMPANY 
