1912. 
THE) KUKAb IM LC W-YOKKAK 
603 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows 7337, mannish 
shirt waist for misses and small women, 
14, 16 and 18 years. For the 16 year 
size will be required 1)4 yards of mate¬ 
rial 36 inches wide. 7314, cutaway coat, 
34 to 44 bust For the medium size 
will be required three yards of material 
36 inches wide. 7309, girl’s dress, 10 
to 14 years. With six-gored skirt with 
round or high neck, short or long 
sleeves. For the 12 years size will be 
required 3)4 yards of material 36 inches 
wide, with )4 yard 27 inches wide for 
trimming, % yard 18 inches wide for 
yoke and under-sleeves. 7326, child’s 
dress, 4 to 8 years. For the 6 year size 
will be required 2)4 yards of material 
36 inches wide, 1 yard 27 inches wide 
for trimming. 7321, two-piece skirt for 
misses and small women. 14, 16 and 18 
years, with or without pointed exten¬ 
sions on front portion. For the 16 year 
size will be required 2*4 yards of mate¬ 
rial 36 inches wide. 
The second group shows some useful 
patterns for little ones. 6854, baby’s 
set of short clothes. One size. To make 
requires 1)4 yards of material 36 inches 
wide, 1)4 yards of banding, 1 yard of 
edging for dress, 1)4 yard 36 inch wide, 
2 j /2 yards of banding, 5 yards of edging 
for petticoat and drawers. 7073, in¬ 
fant’s plain slip with body and sleeves 
in one. One size. To make requires 
1^4 yards 36 inches wide, with 1)4 
yards of edging. 7139, infant’s sacque. 
One size. To make requires )4 yard 
36 inches wide. 6758, infant’s set. One 
size. Consisting of dress, petticoat and 
kimono that can be made long or short. 
I o make requires 2)4 yards of material 
36 inches wide, 4% yards of banding 
for dress, 1)4 yards 36 inches wide for 
petticoat, 1% yards 36 inches wide for 
long kimono, )4 yard 36 inches wide 
for short kimono, 1 yard 27 inches wide 
for trimming. 7181, child’s plain and 
Normandy caps, 1 or 2 and 4 years. Nor¬ 
mandy cap to be made with or without 
revers. To make requires )4 yards 36 
inches wide with "/% yards of insertion, 
1)4 yard of edging for plain cap; §4 
yard 36 inches wide, Normandy cap with 
)4 yard 18 or 21 inches wide for revers, 
1)4 yard of ribbon for ties for the 4 
year size. 7175, child’s rompers, 1 and 
2 years. With square or high neck, 
with short sleeves gathered into bands 
or loose or with long sleeves, with or 
without belt. The 2 year size requires 
1 Y& yards of material 36 inches wide, 
1% yards 27 inches wide for belt and 
trimming, or §4 yard if belt is seamed 
at center back. Price of each pattern 
10 cents. 
Experience With Winter Wheat. 
Regarding “Winter wheat flour” and 
bread troubles which your subscriber 
G. M. S. mentions on page 170, when 
living on a large farm we grew our 
own Winter wheat, _ and had' it made 
into white flour, middlings and bran. 
Had our bread been of the proper 
sizes it would have made most servicea¬ 
ble door-mats, being absolutely worth¬ 
less as bread. Having several barrels 
we were concerned about it; but upon 
consulting a flour merchant discovered 
that all flour should stand for several 
months before using. He stated that 
shipments to large bakeries are often 
returned, the flour being too new. We 
therefore stored it in a dry place and 
have never bought flour to equal that 
when it was in proper condition. The 
middling bread, while dark, is exceed¬ 
ingly wholesome and sweet. 
Where compressed yeast cakes are 
obtainable the following receipe, by a 
noted cook, will never fail if ingredi¬ 
ents are good. I have made bread in 
this way since I was eight years old 
and therefore speak from experience: 
All measurements level. One cup 
equals one-half pint. For two loaves: 
Iwo cups boiling water (or half 
scalded milk) ; one and one-half table¬ 
spoonfuls butter; one tablespoonful 
sugar; one and one-quarter teaspoon¬ 
fuls salt; one yeast cake (dissolved in 
one-quarter cup lukewarm water); six 
cups sifted flour. Put butter, sugar 
and salt in bowl without a lip. Pour 
on boiling water and when lukewarm 
add dissolved yeast and five cups flour. 
Stir until thoroughly mixed, using a 
knife. Add remaining flour, mix, and 
turn on floured board. Knead unti' 
elastic to touch. Return to bowl, covei 
with cloth and tin cover. Let rise unti 
it has doubled in bulk, cut down, lei 
rise again, toss, on floured board, knead 
cut into four pieces (two for each pair) 
shape, avoiding seams, let rise agair 
and bake one hour in a moderately hoi 
oven. Remove from pans at once, placi 
on wire rack that air may circulate 
around it. Do not put away unti 
thoroughly cold. Never wrap in a cloth 
as the cloth absorbs moisture and trans¬ 
mits an unpleasant taste to bread. The 
making and baking requires five hours 
if bread is raised in a temperature aboul 
70 degrees. Placing it over a large ves¬ 
sel of water kept at a temperature ol 
100 degrees F. greatly helps the pro¬ 
cess. 
You will see that the quantity of in¬ 
gredients is the smallest part of bread 
recipes, especially for those not fa¬ 
miliar with this wonderful yeast plant. 
The recipe alone is useless without the 
mode of preparation is closely followed, 
a subscriber’s cook. 
When living in Virginia and Dela¬ 
ware we used no flour except that 
made from our own Winter wheat. 
Now in Connecticut we use Winter 
wheat flour in preference to the western 
flour for two reasons: We prefer the 
bread made from it, and there is a 
difference of $2.50 per barrel. I use 
a bread mixer, put in it three quarts 
of flour, one-half cup of sugar and a 
tablespoonful of salt; into this I put 
one and one-half pints of warm water, 
with lard the size of an egg melted in 
it, and a cup of good yeast, or a yeast 
cake dissolved in a cup of warm water. 
Stir it till it forms a ball in the mixer, 
let rise till light, put on the pans, let 
rise again and bake. We think this 
bread fully equal to that made from 
any Spring wheat flour, mrs. j. p. m. 
Salve for Chilblains.— “L. S.” in¬ 
quires for a cure for chilblains. We 
took this recipe from the Philadelphia 
North American three years ago, and 
have used it and treated the sore feet 
of our colored help, and benefited all 
by its use. Burn lard in a pan and chill 
on ice (it must be ice). This gives a 
salve looking and feeling like wax, and 
a few applications bring relief. 
A. F. R. 
The wonderful, cleansing 
properties of Old Dutch 
Cleanser, enables you to do 
more work in less time and with 
less effort than otherwise possible. 
And there is hardly any end to its 
uses — cooking and dairy utensils, 
floors, woodwork, metalwork, and most 
everything about the house and barn. 
There is nothing so effective. 
Many uses and full directions 
on large Sifter-Can 10c. 
Old Dutch 
Cleanser 
This Hand 
Can do the 
Work of 
Two 
Margaret—“Oh, I’m so disappointed! Charley Haines 
asked me to go to a dance tomorrow night, and I’ve 
spilled mustard all over the front of my best dress. 
Those city boarders will make fun of me.” 
Anty Drudge—“Come now, no more moping. Just run 
down to the store and get a cake of Fels-Naptha 
soap and let me have the dress. We’ll wash it in 
some cool or lukewarm water, and presto! It’ll look 
just as fine as any French cleaner could make it.” 
To a woman who lives on a farm, the 
weekly wash is the hardest work she has to 
do—if she does it in the old-fashioned way. 
But if she uses Fels-Naptha Soap, she has no 
need of a hot fire, no heavy boiler to fill 
and lift up and down from a stove, no 
back-breaking rubbing on a washboard or 
hard turning of a washing machine, if she 
uses one. All she has to do is to wet the 
clothes, soap them well with Fels-Naptha, 
roll and leave them to soak in cool or luke¬ 
warm water for a short time. Then rub 
lightly on a washboard or put them in a 
washing machine and turn a few times, 
rinse, blue and they’re ready for the line. 
Follow directions on the red and green 
wrapper . 
For full particulars, write Fels-Naptha, Philadelphia 
