1912. 
THE) RURATj NEW-YORKER 
1273 
The Rural Patterns. 
When ordering patterns always give 
number of pattern and measurements 
desired. 
The first group shows 7625, fancy 
evening waist, 34 to 42 bust. With low 
or high neck, short or long sleeves. 
7642, girl’s Norfolk coat, 8 to 14 years. 
With laid-in plaits, with sailor or round 
collar. 7614, kimono with set-in sleeves, 
small 34 or 36, medium 38 or 40, large 
42 or 44 bust. 7627, straight skirt, 22 
to 30 waist. With or without four- 
piece yoke. 7609, utility caps, one size. 
With brims that can be turned back or 
drawn over the face, available for 
steamer and motor use, for bathing, 
garden and dust caps. 
The second group includes 7606, girl’s 
under waist and drawers, 6 to 12 years. 
7612, corset cover with straight upper 
edge, 34 to 42 bust. 7637, semi-princess 
dress for misses and small women, 16 
and 18 years. 7610, four-piece skirt for 
misses and small women, 14, 16 and 
18 years. 7607, kimono with set-in 
sleeves for misses and small women, 14, 
16 and 18 years. Price of each pattern, 
10 cents. 
Chocolate Caramels and Creams. 
Caramels.—Into two cups of granu¬ 
lated sugar stir just enough milk to 
dissolve it; enough grated chocolate 
(cocoa may be used) to give color and 
as strong flavor as liked (using un¬ 
sweetened or bitter kind), and a quar¬ 
ter of a teaspoonful of cream of tartar. 
Cook over a rather slow fire and stir 
constantly while boiling. Cook until a 
little dropped in water is like putty, but 
not hard enough to crack. Pour into 
shallow pan and set aside until cool 
enough that it can be dented with the 
finger and leave the mark of the dent. 
As soon as this stage is reached beat 
to a thick mass, then turn onto a 
sugared board and knead until smooth, 
working in a little vanilla flavor if de¬ 
sired, though to most people the bitter 
chocolate flavor is sufficient. Roll into 
a thin sheet and cut in squares. Fol¬ 
lowing this recipe exactly, but without 
the chocolate, gives the famous opera 
caramels in which any desired flavor 
may be used at the stage where vanilla 
is suggested above. 
Chocolate Creams.—Delicious choco¬ 
late creams are made by the following 
recipe, using a cooked fondant for the 
inside. Stir together two cupfuls granu¬ 
lated sugar and half a cupful of water 
(very scant measure of water), melt 
over slow fire and add a quarter of a 
teaspoonful of cream of tartar. Try in 
water when it has boiled five minutes 
and keep trying. At first the syrup will 
mix with the water, but as soon as the 
drop of syrup seems inclined to hold 
its shape in the water pour the contents 
of pan onto a platter which has been 
wet with cold water. In about five 
minutes begin stirring it with a wooden 
spoon or tiny paddle and stir until it 
seems ready to crumble. Gather the 
mass into the hands and work it until it 
soems velvety and pliable. Pack this, 
now called fondant, into a bowl, cover 
with a wet cloth and let .stand several 
hours; if the cloth is kept just damp the 
fondant can be kept on hand indefinitely, 
ready for use as wanted. 
Shape the creams and let stand to dry 
slightly on surface before dipping in 
chocolate coating. For this melt com¬ 
mon unsweetened chocolate in a bowl 
set in hot water and kept just warm 
enough to stick to the creams as dipped 
(never have it very hot) ; set creams on 
waxed paper to harden. Another dip is 
made by melting an ounce of unsweet¬ 
ened chocolate in the same way as above, 
then adding to it two tablespoonfuls of 
milk, the same amount of sugar and 
about a quarter of a teaspoonful of but¬ 
ter. Stir until smooth and dip candies. 
If the “dip” gets thick add a few drops 
of sugar syrup and reheat. Do not try 
to double the above recipe, as the mass 
is too heavy to work in hands. Make 
on a clear day if possible. 
EVA RYMAN-GAILLARD. 
Clarifying Cider; Homemade Sausage; 
Eggs With Settled Yolk. 
1. Will you tell me how to rectify cider? 
I believe fish sounds are used. I paid a 
man $5 to rectify three barrels, but the 
process was kept secret. 
2. I would like a good recipe for home¬ 
made sausage; that I buy in the city is 
unsatisfactory. I am told it is adulterated 
with cornmeal, tripe, etc., and weighted 
with water. I thought of buying a fresh 
.pork shoulder and making this into sau¬ 
sage ; is this a good piece to use ? 
3. Is it not a sign that an egg is not 
newly laid—-that is, has been kept for a 
long time in one position—if when boiled 
fairly hard and the shell peeled off, it 
shows, however slightly, the yolk through 
the white? Ought not the yolk be so 
evenly placed in the white that there Is 
the same amount of white outside it on all 
sides except, perhaps, more at the ends 
though? Is it not a sign that an egg has 
been kept a long time if its contents move 
about when shaken? It is then called a 
loose egg, is it not? What causes very 
light colored yolks? Is it the feed or 
breed, or both ? Would not turning the 
eggs every two or three days keep the yolk 
in the center of the egg for a long time? 
If so, for how long a time? mrs. w. 
Cider is clarified with isinglass, 1% 
ounces to the barrel. This is dissolved 
in one pint of cider over a moderate 
fire, and the solution, when cold, poured 
with constant agitation into the barrel. 
Drawing off can commence after eight 
days. A French method of clarifying 
is to dissolve two ounces of catechu in 
one quart of cider, and adding this to 
100 quarts of cider, with constant stir¬ 
ring. The tannin thus added precipitates 
albuminous matter, leaving a clear cider 
that will not blacken in the air. Either 
isinglass or catechu can be bought from 
any druggist. 
2. The shoulder will make excellent 
sausage, but ordinarily any nice trim¬ 
mings from shoulders, hams and ribs 
are used. Some manufacturers use 
bread crumbs, it is said, up to 15 per 
cent., claiming that the sausages keep 
better, also cracker crumbs and beef, 
but these mixtures do not have the 
flavor of real pork sausage. We doubt 
whether tripe is much used in sausages, 
as this is a product in regular demand. 
The following is ,an excellent recipe for 
homemade sausage in small quantities. 
Grind in a meat chopper six pounds 
of lean fresh pork and three pounds of 
fat. Mix with this 12 teaspoonfuls of 
powdered sage, six teaspoonfuls of 
black pepper and the same of salt, two 
teaspoonfuls each of ground cloves and 
mace, and one grated nutmeg. When 
the seasoning is well worked through 
the meat, pack it in stone jars and pour 
melted lard over the top, to exclude the 
air. It will keep for some time in a 
cold place. Fry as needed in flat cakes. 
Some of the city butchers sell sausage 
cases, but there is no need to use them; 
T 
DIABETIC 
P 
A.TIENTS 
I 
J 
in selecting nourishment devoid 
of starches and sugar, 
should know that the food- 
value of cod liver oil as 
emulsified in Scott’s Emul¬ 
sion is a wonderful help. 
Its concentrated fats are 
highly nutritious, and its 
glycerine is a medical substi¬ 
tute for sugar in diabetes. 
Scott’s Emulsion contains no 
sugar, alcohol or narcotic. It is 
wholesome body-nourishment. 
Scott & Bowne, Bloomfield, N. J. 12-120 
personally we dislike the cases. The 
sausage meat may be filled into muslin 
bags which are then dipped in paraffin, 
and hung up in a cool place; this is an 
excellent plan. Of course the bag is 
removed before cooking. 
3. When the yolk sinks to one side 
as described it is evident that the egg 
has been for some time in one position. 
This may happen even with a reasonably 
fresh egg if it is not moved. To avoid 
this, eggs should be turned or moved 
from time to time. A better index of 
the egg’s age is the air space at the 
end; this increases in size with age, 
as the contents of the shell dry out. If 
the egg shakes about easily it certainly 
is not fresh, although one could handle 
a fresh egg so violently that it would 
shake in its shell. It would shake more 
if yolk and white were altered by long 
keeping. We have never heard the 
term “loose eggs” applied thus. 
WELL 
DRILLING 
MACHINES 
Over 70 sizes and styles, for drilline either deep or 
shallow wells in any kind or soil or rock. Mounted on 
wheels or on sills. With engines or horse powers, strong, 
simple and durable. Any mechanic can operate them 
easily. Send for catalog. 
WILLIAMS BROS.. Ithaca. N. Y. 
We Want More Men 
Choice territory now open for live men selling: our I 
I ku?,Household Remedies, Extracts, Spices, | 
% 
J SI60 Per Month Clear Easily Made. 
I Many of our men make more. Steady 
I job and exclusive territory. Write 
I for full information today. 
HEBERLING MEDICINE & EXTRACT CO. 
LBoa 627E Bloomington, Illinois 
$11 
Anty Drudge Lectures Mrs. Wontchange 
Mrs. Wontchange—“Well, the old ways are good enough 
for me. My mother and grandmother were farmers’ 
. wives, and they got along all right.” 
Anty Drudge—“Well, everybody for themselves; but I 
know I go in for some of the new things, and glad 
am I to know about them. I wouldn’t be living on 
a farm today if it wasn’t for Fels-Naptha Soap and 
all it does to make my work easy.” 
Some old-fashioned things, like grand¬ 
mother’s cookies and pies, can’t be beat. But, 
• in cleaning, Fels-Naptha Soap is a newr 
fashioned way that is lots better. It makes 
easy washing, housecleaning, scrubbing and 
scouring greasy pots and pans. 
The old way you needed a hot fire when 
you were washing and it took twice as long 
as the Fels-Naptha way, and was a great 
deal harder. When you use Fels-Naptha 
Soap you don’t use hot water, nor a wash 
boiler for your clothes. You don’t have to 
scrub so hard nor so long; and in house¬ 
cleaning you get done in half the time. 
Covered by the Red and Green Wrapper. Made in Philadelphia 
