1912. 
669 
The Rural Patterns. 
The first group shows 7364, surplice 
blouse for misses and small women, 14, 
16 and 18 years. For the 16 year size 
will be required 3)4 yards of bordered 
material 16 inches wide to make as il¬ 
lustrated. 7383, fancy blouse, 34 to 42 
bust, with or without chemisette and 
under sleeves. To be made over a fitted 
lining. For the medium size will be re¬ 
quired 2fi yards of material 36 inches 
wide, with 1)4 yards of all-over lace 
18 inches wide for chemisette and un¬ 
der sleeves, 1 yard of fringe and $4 yard 
36 inches wide for girdle. 7362, fancy 
blouse with front closing, 34 to 42 bust. 
For the medium size will be required 
2V & yards of material 36 inches wide, 
with 1*4 yard 21 for collar and cuffs. 
7269, skirt with tunic effect. 22 to 30 
waist. For the medium size will be 
required 3)4 yards of material 36 inches 
wide, with 1)4 yard of any width for 
foundation. 7363, straight skirt for 
misses and small women, 14, 16 and 18 
years. For the 16 year size will be re¬ 
quired 2 yards of material bordered 38 
inches wide, or 3)4 yards of plain ma¬ 
terial 27 inches wide. 7380, two-piece 
skirt, 22 to 30 waist. For the medium 
size will be required 5 yards of ma¬ 
terial 36 inches wide, with 1)4 yards 
18 inches wide and 1)4 yard of lace 4 
inches wide to make as illustrated: 4)4 
yards of material 36 inches wide to 
make in walking length when material 
has figure or nap, 3J4 yards 44 inches 
wide when material has neither figure 
nor nap. 
The second group includes 7355, girl’s 
Norfolk costume, 8 to 12 years. With 
or without shield, with three-quarter or 
long sleeves. For the 10 year size will 
be required 3J4 yards of material 36 
inches wide, with 1 yard 27 inches wide 
for collar belt and cuffs. 7365, girl’s 
dress, 10 to 14 years, with long or three- 
quarter sleeves. For the 12 year size 
will be required 3J4 yards of material 
36 inches wide, to make as shown in 
large view, 2*4 yards 36 inches wide for 
blouse and upper portion of skirt, 1*4 
yard 36 inches wide for front and lower 
portion of. skirt, and trimming. 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 material 36 inches wide. 7346, six- 
gored skirt for misses and small women, 
14, 16 and 18 years. For the 16 year 
size will be required 3)4 yards of ma* 
tTHE5 RURAL, NEW-YORKER 
terial 36 inches wide when material has 
figure or nap, 3*4 yards when material 
has neither figure nor nap. 7360, girl's 
dress, 8 to 12 years. For the 10 year 
size will be required 3)4 yards of ma¬ 
terial 36 inches wide, with % yard of 
contrasting material 27 inches wide for 
trimming. 7373, girl’s dress, 4 to 8 
years. For the 6 year size will be re¬ 
quired 2*4 yards of material 36 inches 
wide, with )4 yard of banding to trim. 
Price of each pattern 10 cents. 
Spring Canning. 
At this season of the year when most 
of the fruit jars are empty we usually 
plan to do our Spring canning before 
housecleaning and kindred tasks arc 
upon us. The Spring canning is easy 
compared with that done in the Fall, yet 
it takes several days to fill 30 or 40 
jars with cooking material for early 
Summer. 
We always take the kraut left in the 
keg or barrel and cook it lightly for 
canning, and this takes but little work. 
In the sterilized jars we put the hot 
kraut and seal exactly as we do fruit, 
using the largest cans at hand. This 
kraut forms a welcome addition to the 
bill of fare as late as June, and the 
men always relish it cooked with pork 
on a cool day. They will turn from 
fresh cabbage any day for hot kraut, 
mashed potatoes and good smoked meat. 
In the Fall we are careful to put up 
enough kraut so in March or April 
there wilt be an abundance left for 
canning. 
As nobody will eat canned apples in 
sauce or pie or otherwise disguised in 
plain apple desserts we use the fast 
spoiling apples in mincemeat, and have 
a goodly supply of this pie stuff on hand 
until fruits come on. Usually we make 
from five to six gallons, using a plain, 
delicious recipe including chopped beef, 
suet, boiled cider, raisins, citron and 
currants and spices, and the men never 
tire of mince pies unless they are served 
on a very hot day. The cool days of 
Spring are ideal for mince pies, and we 
save the custard and rhubarb for the 
hot days. 
If the.supply of jelly is low the late 
cranberries of the market are used with 
apples to make a supply of tempting rich 
red jelly liked by all. The men are 
pressed into service to dig and scrub 
horseradish, and a good supply is grated 
and sealed for Summer use. This is al¬ 
ways kept in pure cider vinegar, and 
the jars are stored in a cool, dark place. 
It quickly discolors in factory vinegar 
or when the light strikes it. 
For very best, to be used at company 
dinners or for invalids, we make a lit¬ 
tle orange marmalade or lemon jelly, 
but this takes but little time. The 
small, cheap oranges that are sweet 
and juicy are chosen, and the smallest 
jelly glasses taken to hold it. Rhubarb 
is canned when it is very young and 
tender, as we do not like the coarse, 
stringy stalks. Neither do we care for 
rhubarb when the hot sun has made 
it bitter. Three or four days’ steady 
work will fill a large number of jars, 
and the saving in time and worry later 
on can hardly be estimated. Spring 
canning is as regular an institution with 
us as Summer and Fall canning, and 
when the busy days come the store 
closet is drawn upon many times for 
emergency meals and hasty desserts. 
HILDA RICHMOND. 
Oatmeal Cookies. 
Could you give a recipe for oatmeal 
cookies? The kind to which I refer are 
made with New Orleans molasses, and re¬ 
semble nut cookies, but are made with oat¬ 
meal or rolled oats. l. w. j. 
The only oatmeal cookies we know 
made with molasses are the little cakes 
known in England as parkins, which 
used to be served in Yorkshire especially 
on Guy Fawkes day (November 5). 
Here is the recipe from a Yorkshire 
cook: Fine-ground Scotch oatmeal is 
necessary, not rolled or flake oats. Beat 
together one cupful molasses, one-half 
cupful butter, one-half cupful sugar. 
Stir in one teaspoonful baking soda dis¬ 
solved in a little water, and two cupfuls 
fine Scotch oatmeal. Add a little water 
or milk, so as to make a fairly soft bat¬ 
ter, and bake in well-greased patty pans. 
Moderate steady baking is required; if 
the oven is too hot the parkins will 
burn. They have a rich nutty flavor 
quite suggestive of cocoanut kisses. 
Oatmeal Crisps.—These are one of 
the nicest cookies we know: One table¬ 
spoonful of butter, creamed, one cup of 
sugar, added gradually; two and one- 
half cups rolled oats; two teaspoons 
baking powder well mixed with the 
oats; two eggs, well beaten, one-half 
teaspoon of salt and two teaspoons va¬ 
nilla in the eggs. Mix in the order 
given; bake in a medium to slow oven. 
A heaping teaspoonful of mixture 
makes a dainty crisp. Allow room for 
them to spread in the pan. If you can¬ 
not get on without flour use a little best 
bread flour—not pastry. 
Oatmeal Fruit Cookies. — Cream 
three-fourths of a cupful of butter with 
one cupful of sugar; add two well- 
beaten eggs. Sift three-fourths of a 
teaspoonful of soda into two cupfuls of 
flour; add one-half a teaspoonful of 
salt, one teaspoonful of cinnamon; now 
add to the mixture two cupfuls of un¬ 
cooked rolled oats and one scant cupful 
of chopped raisins sprinkled with a lit¬ 
tle flour. Drop by the teaspoonful into 
a greased pan; bake in moderate oven. 
Baked Brown Bread. 
One egg, one tablespoonful sugar, 
one teaspoonful salt, beaten well to¬ 
gether; one cup sour milk, one tea¬ 
spoon saleratus, one cup each wheat 
flour and graham flour. Bake in bread 
pan one hour. mrs. l. w. s. 
This is a favorite recipe with us: 
Four cups graham flour, one cup mo¬ 
lasses, one cup raisins, one-half cup 
jelly, one pint sour milk, one-half tea¬ 
spoonful salt, one even teaspoonful 
soda. Bake in well-buttered pans 1)4 
hours, slowly. I usually cover the pans 
for most of the baking period by in¬ 
verting another pan over them if pos¬ 
sible. a. E. T. 
\ ou ask for recipes for brown bread 
made without yeast and to be baked. I 
am sending you two, for one of which 
I use sweet milk and the other sour 
milk. 
Two cups sweet milk, two cups white 
flour, two cups graham flour, two tea¬ 
spoonfuls baking powder, one cup mo¬ 
lasses, one teaspoonful soda, in mo¬ 
lasses, one teaspoonful salt. Bake about 
one hour. 
The 4fecond recipe calls for one pint 
sour milk, one egg, one teaspoonful 
soda, one-half cup sugar, three cups 
graham flour. Bake about one and one- 
half hours. Nuts may be added to 
either recipe. Each makes two small 
loaves. mrs. j. s. w. 
er\s Fa.sKiorvs 
SPRING & SUMMER. 
r^_1912 
Where Thousands of the Well Dressed Men, 
Who Wish to Save Money, Come From 
Thousanda of alert men look to us for their 
elothea, knowing that we are abreast the times, 
and that although they live a thousand miles 
away, they can have the same styles, the same 
perfect fat and pleasing fabric a a the man in 
New York or Chicago. 
Why not join the ranks of these satisfied, well 
dressed thousands? JTor the coming spring and 
summer seasons, blues and grays have attained 
a wide-spread popularity, while the browns, 
blacks and mixtures are still much in demand. 
Let us make your new suit in our custom cloth- 
ing department. High priced designers, cutters 
and tailors will see that you get a perfect fit, 
and we will guarantee the material to give sat¬ 
isfaction in wear and appearance. Our prices 
are one-half that of merchant tailors. 
Perhaps you desire your clothes “ready- 
to-wear. * If so, we have a mammoth division 
at your service, to offer you a variety of smart 
styles, new, cleverly designed fabrics, at prices 
that will astonish you when compared to the 
high prices charged by retailers. 
Remember our guarantee-every suit of clothes 
must fit perfectly and give complete satisfac¬ 
tion m every way, or your money refunded. 
We have two free books of interest to you: 
Men*s Made-to-Order Clothing. 
Men s and Boys' Ready-to-Wear Clothing. 
Write today for either one or both. 164 
MONTGOMERY WARD & CO. 
Chicago Avenue Bridge, 19th and Campbell Sti. 
CHICAGO _KANSAS CITY 
WFI ¥ drilling 
VI LtLfL/ MACHINES 
Over 70 sizes and styles, for drilling either deep or 
Shallow wells In any kind of soil or rock. Mounted on 
wheels or on sills. Withenginesorhorse powers. Strong, 
simple and durable. Any mechanic can operate them 
easily. Send for catalog. 
WILLIAMS BROS, Ithaca. N. Y. 
Anty Drudg'e talks to Mammy 
Old Mammy —“Law, Missus! Marse Charlie done gone 
and got his shirt covered wid dat red mud down 
yonder in de cotton field and I’se powerful sho’ it 
won’t wash out.” 
Anty Drudge —“Never mind, Mammy, just get a cake 
of Fels-Naptha Soap and use it. Clay stains can’t 
stay on when Fels-Naptha Soap is used.” 
Have you ever stopped, in the midst 
of a big wash, to sit down for a moment 
and rest your tired arms and back and 
feet? And have you ever felt that you just 
could not go on? If you never felt that 
way, either you are unusually strong and 
healthy—or you’ve found out the easy way 
to wash—the Fels-Naptha way. 
It’s the only way that saves your 
strength and takes away the drudgery of 
washday. If you haven’t tried Fels-Naptha 
Soap, do so next washday. You won’t need 
a hot fire and a wash boiler. That sounds 
good, doesn’t it? And it’s true. Prove it to 
yourself. Buy a cake of Fels-Naptha Soap 
and follow the directions on the red and 
rreen wrapper . 
, For full particulars, write Fels-Naptha, Philadelphia 
