1912. 
107-9 
THE RURAL NEW-YORKER 
EASILY - QUICKLY- HYGfEN/CALLY 
Cleanser 
avoid chemical cleaners 
Full directions and many 
uses on Large Sifter-Can lO* 
The Rural Patterns. 
The first group shows 7548, double 
breasted coat, 34 to 42 bust. With 
cutaway or straight fronts, with or 
without revers and belt on back. 7556, 
large ripe pears and drop into cold half a teaspoonful of cinnamon and a 
water. Make a syrup, allowing one pinch of ginger have been mixed, and 
part sugar to two parts water; have it three eggs beaten light. Mix pumpkin 
hot. Drain the pears, pack in jars, and milk, add other ingredients, the 
_, stand in hot water, fill with the hot eggs last, pour into custard cups which 
boy’s coat suit, 8 to 12 years. With s y ru P> sea l tight and drop into boiling must be set in a pan of hot water. Bake 
trousers that can be finished with knee- water and let boil till they turn pink, until firm, about half an hour, testing 
bands or hems and elastic. 7542, semi- Th ? time for boilin g depends upon the with a knife blade. If it comes out 
princess gown, 34 to 42 bust. With or variety of pear, from 10 to 30 minutes, clean they are done. Serve ice cold. 
without chemisette and peplum, with If y° u bave a wooden rack in the bot- - 
elbow or long sleeves. 7558, girl’s dress tom of ^ he . boder g°°d jars will not 
break. Fruit canned this way is supe¬ 
rior to that cooked and then canned; 
besides, you do not have to work but 
a few minutes over the hot stove, as 
7548 
7556 ' ' 
7542 
A Satisfactory Vinegar. 
We have been subscribers to The 
R. N.-Y. for some time, and I am speci- 
___ __ _ _ ally interested in the “Hope Farm 
most of the work can be done on the _ and Woman and the Home.’ 
back porch. Some time ago a recipe for vinegar was 
Preserved Pears.—Pare and quarter P.r’ nt S^ Jy bb : b A kav , e tldcd a P d ^ would 
pears and put to cook in hot syrup 1 , e r ‘ " 10 § ave lt: > to know 
made with one pound of sugar to two w aat a sucess " as to ]} ie - Apples 
pounds of fruit and half a pint of vvcie >el y scarce on the farm, which 
water. For each pound of fruit allow ™ eat * no clder vinegar, and I did not 
one-fourth of a lemon. Add the lemon \ lk * t0 us , e stor , e ,Y n ^§ ar > ?° tried her 
sliced thin and a teaspoonful of green rccl P e > aild am delighted with it. It is 
ginger'root ground. Cook slowly till well worth a year s subscription to The 
clear and amber hued. More ginger 
root may be used if the flavor is liked. 
Seal while hot. 
Pear Butter.—Pare, core and slice 
well-ripened pears and cook in just 
enough water to keep from scorching. 
When soft and mushy pass through a 
Keeps Out 
ALL THE RAIN 
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can take out of a rainy clay until you hava 
worn a 
TOWER’S FISH BRAND 
REFLEX SLICKER 
The on/y slicker with the famous Reflex Edge 
(pat’d) that prevents water from running in 
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$3.00 Everywhere. 
SATISFACTION GUARANTEED. 
A. J. TOWER CO. 
BOSTON 
TowerCanadian Limited, 
Toronto iota 
PATENTtO 
^CWER's 
R. N.-Y. 
R. N.-Y.—The satisfaction expressed 
by V. L. prompts us to print this recipe 
again, as others have asked for it. 
Here it is: 
One quart baker’s yeast; one quart 
sugar; one quart New Orleans molasses. 
"THESE © 
Replex Eoces’ 
Protect You o \ 
Water 
Cannot 
Run In At 
The Front. 
sieve or press, add sugar to taste, but Stir thoroughly and add nine quarts soft 
not more than one-half as much sugar c °ld water. Stir well, and put into a 
as pulp. Season with ground green gin- stoneware or glass vessel; tie a thin 
ger root. Cook very slowly, stirring cloth over the mouth; do not cork; 
often, till smooth and thick, but not stand in a warm (not hot) place. In 
stiff. Seal while hot. three weeks fermentation will be com- 
Pear Pickles.—Select small pears (the ' dete > ab impurities settling to the bot- 
Seckel is a good one), pare them, but t c oai ’ . en ll; s ‘ ,oldd be poured off care- 
leave whole. They should be ripe, but tu lv into a clean vessel. By bakers 
not soft. Make a syrup of one pound 3 ca st is meant the mild pleasant-tasting 
in rniddv rIvIp a 19 wh, °f sugar, two pints good vinegar, one- termentive used by all bakers in the 
n middy style, 6 to 12 years. With , . ater and „ o- 00 div sunnlv makln g of bread before the existence of 
high or low shield, sleeves that may be , * P tnt no l water ana a goomy supply sed veast and vet used bv the 
tucked nr onthf.rr.ri at „ 4 of mixed spices; when boiling hot drop , cu ana vet usea Dy tne 
tucked or gathered at their lower edges • , ncar c n nd coo k 10 minutes then f ru gal housewite living tar from com- 
SfPvS, Sk 22 rt - J 54 ^ E2 “NexImoS-dS i f compressed yeast 
waist With inverted plait, gathers or off the liquor, bod and pour over the lsct ■ break a cake into small pieces, i 
habit back, with or without yoke and p ^ ars - Do thi - s for seven mornings 
f rd j_ J adding more vinegar to the liquid if it 
The second group includes 7537, 
sacque night gown, 34 to 46 bust. 5)4 
yds. of material 36 in. wide, 1)4 yds. 
of banding, 2)4 yds. of lace edging, for 
medium size. 7562, fancy blouse, 34 to 
40 bust. With edges over-lapped in 
envelope style. 7563, three-piece skirt, 22 
pieces, put 
it into a vessel and pour over it a small 
..v,v..va „ * CU P°f lukewarm water and let stand 
seems 6 to'need “iT^ Pm in" a" Tt one "jar u . ntil entirely dissolved, stirring occa¬ 
sionally. At the same tune put into a 
vessel that will contain about two gal¬ 
lons, a pint of flour and pour upon it 
about a quart (not more) of scalding 
water. Pour slowly and stir vigorously 
all the time until all lumps have disap¬ 
peared, then beat well and let stand 
and weight down with a plate, cover 
and keep in a cool place. 
MRS. GEO. SHEPPARD. 
ceed to make your vinegar, using the 
measurements already given. This vine¬ 
gar is recommended as excellent in 
The Golden Pumpkin. 
Pumpkin Jell}-.—Cook a small pump --- -- lvrv . w „, IU ai£ , 1IU 
to oO waist, with high or natural waist kin until tender in a pint or so of water; until cool. Now add the dissolved yeast 
line. 7555, house jacket with pep- put into a jelly bag and drain over night, cake, and a teaspoonful of salt, beat 
ium, 04 to 42 bust. 7494, five-gored In the morning to each pint of juice add well, cover with a cloth and stand in a 
the juice of one lemon, one cup of sugar warm place. Let it rise 24 hours, 
and a small piece of green ginger. Heat stirring down in the meantime a half 
these ingredients, then add one-half box dozen or more times. By this time it 
gelatin that has been dissolved in one- will have don: rising, and you can pro¬ 
half pint of cold water (in very cold 
weather less gelatin will be needed); 
let get very hot, then strain into individ¬ 
ual molds or a large fancy one. Serve flavor, 
with whipped cream, to which bits of 
preserved ginger has been added. 
Spiced Pumpkin.—Cook the pumpkin 
until tender, then sift it. To each quart 
of the pulp add the juice of one and a 
half lemons, two cups of sugar, and 
cook until it is thick as fruit butter 
should he. Just before taking it from 
the fire add a saltspoonful each of 
grated nutmeg and cloves and a half 
teaspoonful each of ginger and cinna¬ 
mon. 
Pumpkin Pie.—This recipe differs de¬ 
cidedly from those ordinarily used and 
is very good. Cut the pumpkin without 
paring, bake it, skin side down, until 
tender, and then scoop out the pulp and 
sift it. For one pie allow 1)4 cupful 
of pumpkin, one cupful of boiling milk, 
one teaspoonful of butter, half a cupful 
of sugar, half a teaspoonful of salt, 
one-quarter teaspoonful of cinnamon, 
_i • f oo~7~ 7^ 4 1.' . ’- same amount of ginger; add one egg, 
natural a 1 r .°*, beaten separately. Half bake the crust, 
27 hi ”, t, lme ' 6 % yds. of material fiI1 with the pumpkin and bake. ’ 
a in. wide when material has figure or n t • tv . 1 - T . 
nap, 4)4 yds. 27 when materid has Pui " pkl " Ple f \ V , lthout E fS. s ‘- Let the 
neither figure nor nap, for medium size. pumpkl ". be . of , the P»* vanety small, 
7571, girl’s guimpe. 4 to 12 years. With close-grained and sweet. Steam it until 
round or square, Dutch or low neck. ^ ’ •**!?“ u Ugl \ * co ander " 
- To a pint of sifted pumpkin add one 
quart of rich milk, two level tablespoon¬ 
fuls flour, one cupful sugar, two tea- 
spoonfuls ginger and a pinch of salt. 
This is sufficient for two pies. Fill the 
crusts, sift on a little sugar and a dust 
of nutmeg, and bake. If the pumpkin 
is not up to the standard one egg may 
be added, but not as a substitute for the 
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. ... Suiij jllOl KdiaonBk.. Chicago 
T YOUR IDEAS 
,..000 offered for certain inven- 
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Patent Obtained or Fee Returned 
CHANDLEE & CHANDLEE, Patent Att’ys 
Established IS Years 
P. Street, Washington. D. C. 
7553, two-piece skirt, 22 to 30 waist. 
With high or natural waist line. Price 
of each pattern, 10 cents. 
Pears in Several Styles. 
Now is the season of the luscious 
pear and we are busy canning, preserv¬ 
ing and curing them for our Winter’s 
store of fiuit. 1 he peai is used chiefly fl ouri which gives body and smoothness 
tresh, but is served baked more often t0 t i ie 
than any other way. A few baked n , -S’ , . „ - . 
pears add much to anybody's luncheon. , IfIT? • rem °'e seeds, 
especially when served with whipped T r;n ! ten ? er ’ 'Y" put th rougli a sieie. 
cream hill into glass jars, put lids on, stand 
tv , ’ , D ^ . . , in boiler of warm water as in other can- 
Baked Pears. I are, halve and core, ning, setting on slats in bottom, bring 
lay. in baking pan with flat sides up, water to boil, let boil 15 minutes, then 
sprinkle well with sugar; add only take out the jars, screw the lids tight 
enough water to keep from burning and and set away in a cool, dark place 
aI? 1! m0dcrat . e f oven ’ basting often. Plmipkin Custard.-One quart of hot 
Bllof R 'l neCC Q Ssary an , d , bake milk, a large cup of strained squash or 
till of a rich red color. Serve cold. pumpkin, a teaspoonful of butter and 
Lanned Pears.—Pare, quarter and core one of salt, a cupful of sugar in which 
