1912. 
THE RTJRAE NEW-YORKER 
1200 
The Rural Patterns. 
When ordering patterns alzvays give 
number of patterns and measurements 
desired. 
The first group shows 7608 house 
jacket with fitted back, 34 to 44 bust. 
7619 blouse with surplice front, 34 to 
42 bust. 7441 Russian coat dress for 
misses and small women, 16 and 81 
years. 7640 Norfolk coat for misses 
and small women, 14, 16 and 18 years. 
7618 boy’s overcoat, 2 to 8 years. 
The second group includes 7271 girl’s 
dress, 6 to 10 years. With straight 
plaited skirt, with or without separate 
guimpe, 7365 girl’s dress, 10 to 14 years, 
with three-quarter or long sleeves. 7602 
French combination corset cover and 
open drawers, 34 to 44 bust. 6847 muff 
and callarette, one size. 6499 corset 
cover with peplum, 34 to 42 bust 467 
embroidery design. 1J4 yds. of material 
36 in. wide, 1 yd. 44, for medium size. 
Price of each pattern, 10 cents. 
Here is an excellent recipe for Bruns¬ 
wick stew made from left-over roast 
mutton: Have ready the bone from a 
leg of mutton, two pounds of meat cut 
in dice, a pint of lima beans or any kind 
of shell beans, a quart of peeled and 
sliced potatoes, half a pint e.ach of tur¬ 
nips and carrots cut into dice, one pint 
of chopped tomatoes, one parsnip, also 
chopped; two tablesponfuls of flour, 
two of butter and a seasoning of pepper 
and salt. The vegetables should be un¬ 
cooked. Put the bone into a stewpan, 
and cover well with water. Let the 
wa ter boil very slowly for two hours. 
Mix the flour to a thin paste with half 
a cupful of water, and then stir it into 
the water containing the bone, which, 
by this time will have formed a "nice 
stock Season with salt and pepper, and 
cook about twenty minutes longer. 
Meanwhile arrange the meat and vegeta¬ 
bles in layers in another stewpan, and 
strain the broth over them. Put the but¬ 
ter on top and cover the pan closely. 
Place it on the stove and let the contents 
cook gently for two hours. Then serve 
immediately while very hot. A. little 
shredded cabbage is sometimes added to 
this dish. It is cooked with the other 
vegetables. 
The Christmas Dinner. 
A pretty decoration for the Christ¬ 
mas dinner table that will suit the fancy 
of the season, and delight the juvenile 
members of the household, is in the 
form of a Jack Horner pie. First cover 
the table with the accustomed white 
cloth, in the centre arrange a thick 
wreath of holly, mountain laurel, or 
pine needles if either of the others are 
not obtainable in your locality. In the 
centre of the wreath place a large bowl, 
a good size mixing bowl will do, and 
inside this stand a flat-bottom vase, then 
fill in the space between bowl and vase 
with small gifts, each having a long 
narrow red ribbon attached. Put over 
and around the whole mass tufts of 
pure white cotton batting until it re¬ 
sembles a huge snow ball; in placing on 
the cotton leave small openings here 
and there for the gifts to pass through 
easily, draw the ribbons out; tie a bit 
of green to each end, then stretch out 
to each plate and fasten to the table 
cloth. A generous sprinkle of diamond- 
dust, and a pretty spray of green on 
top, completes this novel centrepiece. 
At the close of the meal each one pulls 
a ribbon and receives a gift. 
As for the menu, at this season of 
the year with such a wealth of good 
things to choose from, the hospitable 
housewife is prone to provide more for 
her Christmas dinner than is really 
practicable. This is a happy medium: 
Cream of chestnut soup. 
Stuffed olives; gherkins. 
Roast turkey, or goose; 
Mashed potatoes; apple sauce or 
Currant jelly; creamed carrots. 
Orange and nut salad. 
Mince pie. 
Frozen cherry pudding with sauce. 
Toasted crackers; cheese. 
Coffee. 
The soup is a bit unusual. Get a 
quart of large plump chestnuts; remove 
the shells, scald with boiling water, and 
rub off the skins, then cook in fresh 
boiling water until soft; drain and mash. 
Cook slowly two onions, chopped fine, 
and one tablespoonful of minced parsley 
in one pint of chicken or veal stock for 
10 minutes, then add the mashed chest¬ 
nuts and press all through a sieve. Re¬ 
turn to the fire, and add one quart of 
milk, and heat just to die boiling point, 
and bind with two tablespoonfuls of 
flour, rubbed smooth in two tablespoon¬ 
fuls of softened butter. Season with salt 
and pepper or paprika. Serve this hot 
with fingers of toasted bread, or heated 
crackers. 
The main course may be either the 
national turkey or the traditional goose, 
just as one prefers. If the ’ latter is 
selected be sure that it is young and 
tender. For the filling, mix one cup¬ 
ful of softened bread crumbs,-one and 
one-half cupfuls of hot mashed pota¬ 
toes, one finely chopped onion, one-half 
cupful of melted butter, two well beaten 
eggs, salt, pepper, and a dash of sage. 
After singeing and carefully cleansing 
the bird, wipe out the inside and fill 
with the mixture. Cut several thin 
strips of fat salt pork and lay on the 
breast and legs, and roast in a dripping- 
pan, in a hot oven for three hours, bast¬ 
ing every 10 minutes with the fat in 
the pan. Peel some nice red apples, 
either Baldwins or Spitzenburgs, core 
and cut into quarters, then into eighths. 
Make a thin syrup with two cups of 
sugar and one of water, then drop in 
the apples and cook until soft; press 
through a sieve, spice, and serve with 
the goose. 
The carrots are scraped, and cut into 
strips, or cubes, covered with boiling 
water and allowed to stand five minutes, 
then drained, and cooked in boiling 
salted water until tender, and again 
drained. Soften two tablespoonfuls of 
butter, then add two tablespoon fuls of 
flour, and gradually one cupful of milk 
and one-half cupful of cream, season 
with salt and pepper, and stir and cook 
until smooth, then add the carrots, the 
yolk of one egg, and one tablespoonful 
of lemon juice; reheat and serve. 
For the salad get some seedless 
oranges; peel and slice rather thick. 
Place these in a circle, overlapping each 
other, around a pretty plate, and lay 
one-half of an English walnut meat on 
each slice. In the centre of the plate 
pile crisp lettuce, watercress, or the tiny 
stalks from the hearts of two or three 
heads of celery, leaving the blanched 
leaves on. Mix one-half teaspoonful of 
salt, one-fourth teaspoonful of pepper, 
two tablespoon fuls of vinegar, and four 
tablespoon fuls of good olive oil, and 
poud this over this salad. 
Now for the mince pie. As a rule 
the housewife likes to make up a quan¬ 
tity of mincemeat at one time. This 
is an excellent rule: Chop fine four 
pounds of well boiled lean beef, and 
two pounds of suet; add four quarts of 
chopped sour apples; two pounds of 
seedless raisins, one pound of dried cur¬ 
rants, a fourth of a pound of citron, cut 
thin, one and one-half cupfuls of mo¬ 
lasses, the juice of three oranges and 
two lemons, and the grated rind of one 
of each, two nutmegs, a tablespoonful 
of salt, three cupfuls of sugar, three 
cupfuls of cider, and one cupful of 
sherry or brandy if you use these in¬ 
toxicants. Mix all the dry ingredients 
first, then add the liquids, and heat 
until boiling hot; cook slowly for 30 
minutes, then pack in an earthen jar, 
and let stand a few days before using. 
For the frozen pudding, make a good 
custard ice-cream, using plenty of eggs 
and good rich milk, cool and flavor with 
almond extract, and freeze; when partly 
frozen beat in one pint of whipped 
cream, and one can of preserved red 
cherries, drained dry, and continue 
freezing. Heat the syrup from the 
cherries until boiling hot, and thicken 
with a little cornstarch, and cook five 
minutes over hot water, then cool, chill, 
and serve poured over the ice-cream. 
The cake for this dinner should not 
be too rich. This is a very nice recipe: 
Cream one-half cupful of butter, add 
one cupful of fine granulated sugar, and 
the beaten yolks of two eggs. Sift one 
and three-fourths cupfuls of flour with 
four teaspoonfuls of baking powder, and 
add gradually with one-half cupful of 
milk, then fold in lightly the white of 
eggs beaten stiff and dry, and one tea¬ 
spoonful of any flavoring you like. This 
may be baked in individual tins, and 
iced with a plain white icing, and each 
little cake decorated with leaves cut 
from candied citron and tiny red 
candies. Or it can be baked in layers 
and joined with any good layer cake 
filling, then iced and decorated to suit 
the fancy and season. 
ROSAMOND LAMPMAN. 
When you write advertisers meution»TnE 
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A Treat 
Anytime 
Crisp, delicately 
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Post 
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Ready to serve with¬ 
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adding cream or milk. 
Often used with fresh 
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Battle Creek, Mich. 
When you write advertisers mention Tua 
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