1913. 
THE RUHAb NEW-YORKER 
76 
The Rural Patterns. 
When ordering patterns always give 
number of patterns and measurements 
desired. 
The first group shows: 7240, bath robe 
for misses and small women, 14, 16 and 
18 years. 5Y yds. 36, with Y yd. of silk 
for bands, for 16-year size. 7231, bath 
robe, small 34 or 36, medium 38 or 40, 
large 42 or 44 bust. 6% yds. 36, Y yd. 
27 in. wide for trimming, for medium 
size. 7650, men’s bath robe, small 36 or 
38, medium 40 or 42, large 44 or 46 
breast. ( 'd /2 yds. 36, with Y yd. 27 for 
bands, for medium size. 7226, girl's bath 
robe, 8 to 12 years. 3-)4 yds. 36, yd. 
27 in. wide for bands, Y yd. 27 to trim 
as shown in back view, for 10-year size. 
6903, child’s wrapper, 6 mos., 1, 2 and 4 
years. 2->6 yds. 36 for 2-year size. 
The second group shows: 7651, fancy 
waist, 34 to 40 bust. Z l / 2 yds. 36, with 
H yd. 27 in. wide for vest and collar, 
Y yd. 18 for chemisette, for medium 
size. 7659, single-breasted coat, 36 to 
46 bust. With cutaway or straight 
fronts. 2% yds. 44, Ys yd. 21 in. wide 
for collar, A l /z yds. of braid for binding, 
for medium size. 7272, semi-princesse 
dress for misses and small women, 14, 
16 and 18 years. 3j4 yds. 36 with 1$4 
yds. 27 in. wide for the trimming and 
H yd. 18 in. wide for chemisette, width 
of skirt at lower edge 2 yds., for 16- 
year size. 7675, two-piece skirt for 
misses and small women, 16 and 18 
years. Zy 2 yds. 36, with 1 % yds. 27 in. 
wide for trimming band, width of skirt 
lMs yd., for 16-year size. 7236, three- 
piece skirt, 22 to 32 waist. 3£* yds. 36, 
width of skirt at lower edge yds., 
for medium size. Price of each pattern, 
10 cents. 
Two Virginia Recipes. 
If the Massachusetts reader will take 
2 y 2 cups of finely chopped cracklings ant 
put into three-fourths quart of well- 
salted cornmeal, make into small cakes 
and bake in a hot oven until a golden 
brown, and then eat it hot, with sweet 
milk, she will ever remember the recipe. 
It is delicious. 
Take fresh pork, cut into small pieces, 
fry brown, pack in jars and pour over 
it hot lard, seal, and set away unti 
wanted, when it will be found fresh anc 
sweet. Do your sausage in the same 
v/ay. I have just used some which was 
two years old. It was fine. helper. 
Oregon Walnut Bread. 
On page 1242 D. N. Pomeroy asks 
for walnut bread recipes. I send you 
two that we think are very good out 
here in Oregon. I use the “started” 
yeast, but yeast cake and either water 
or milk may be used. 
English Walnut Bread.—Two cups 
liquid yeast, one tablespoon butter, two 
tablespoons sugar, salt, add flour as long 
as you can stir it with a spoon, beat it 
long and hard. Let stand in a warm 
place over night. In the morning adc 
one cup of English walnut meats, either 
chopped fine or run through the fooc 
grinder; add flour to make a soft 
dough. Let stand in rather warm place 
till light. Bake in a moderate oven 
one hour. 
Oatmeal Walnut Bread.—Two cups 
liquid yeast, two cups rolled oats, two 
‘ tablespoons sugar, one teaspoon salt, one 
tablespoon butter, add white flour as 
long as you can stir it, beat well. Let 
rise over night. Stir up well in the 
morning, add one cup of chopped or 
ground English walnuts; pour into but¬ 
tered baking pan and let rise in a warm 
place. Bake about one hour in a mod¬ 
erate oven. You will think this fine. 
MRS. GEO. SHEPPARD. 
Bacon ; Keeping Fresh Pork. 
On page 1231 N. B. wishes to know 
how to cure bacon such as commands 
the highest market price. I presume 
N. B. wishes to prepare bacon for mar¬ 
ket, so I give the following, which is a 
packing house receipt: Use a 40-gallon 
cask, pack meat with coarse salt until 
nearly full. Do not put in over 275 to 
300 pounds meat. Then put in one quart 
good rich molasses and 3E> ounces ot 
pure saltpeter. Head up the cask. Bore 
a one-inch hold in head. Pour cask full 
of brine strong enough to float a medi¬ 
um size potato one-half inch out. Leave 
head covered with the brine to be sure 
cask is full. As soon as sure brine has 
settled drive plug in hole bored in head, 
leaving head covered while driving. Six 
weeks will cure, but it may stand for 
months before smoking without injury. 
After properly smoking wrap well in 
paper, pasting edges and cover with can¬ 
vas to secure against insects. This re¬ 
cipe is equally good for hams. The pic¬ 
kle will keep pork a year. 
On page 1252 is a query about keeping 
pork in Massachusetts. It is almost im¬ 
possible to keep it strictly fresh where 
the thermometer rises above 35 degrees 
F. Pork or beef may be kept compara¬ 
tively fresh all Winter and well into the 
Summer by the following process: As 
soon as the animal heat is out after 
killing, cut in slices as for cooking, with¬ 
out bones. Let stand all night and drain 
away any blood that may ooze out. Mix 
thoroughly fine salt and pulverized salt¬ 
peter; proportion a heaping teaspoonful 
of saltpeter to each pint of salt. Scald 
a large jar with strong brine (salt and 
water). Sprinkle bottom of jar with 
salt and saltpeter mixture, put in meat 
in layers, using small pieces to complete 
layers and keep level. Sprinkle each 
layer with salt and saltpeter mixture 
and pepper, using same amount as if 
preparing it for cooking. Do not use 
too much. Wet a cloth with strong salt 
and water in which a little saltpeter 
has been dissolved, fold and press close¬ 
ly over meat. Be sure it fits snugly the 
sides of jar. As each layer of meat is 
removed, press down the cloth. Occa¬ 
sionally wash and prepare cloth with 
salt as at first. Meat will keep for 
weeks in hottest part of Summer if jar 
is set in cool, dry place. To use, par¬ 
boil and then cook as desired. It will 
be nearly the same as fresh meat. 
L. p. c. 
Cracklings in Corn Bread.—To an¬ 
swer your Massachusetts reader, will 
say, there is nothing to compare to the 
“Negro mammy’s” cornmeal crackling 
bread. Use the lard cracklings, instead 
of lard or butter, in any recipe for corn¬ 
meal bread. Delicious, a southerner. 
Anty Drudge Hears Good News 
Anty Drudge —“Good morning, Mrs. Progress. What is 
the news today?” 
Mrs. Progress—“Oh, Anty Drudge, I am so glad to see 
you. I just have a letter from Mary, and she is de¬ 
lighted with the Agricultural College. She says she 
has learned about so many new things, and the best 
of all is Fels-Naptha Soap. I’ll have to write and tell 
her I use it, too; I’m so glad you told me about it.” 
Incubators for hatching chickens, 
brooders for raising them, patent churns, 
fireless cookers—what a long way we have 
come since our parents’ and grandparents’ 
time!. But these days there are lots of ways 
in which w r ork can be made easier for women. 
Fels-Naptha Soap saves more time and 
strength for more women than any other one 
way. If women would use Fels-Naptha Soap 
to do their washing, they would get rid of the 
most disagreeable and tiresome part of it; they 
wouldn’t have to boil their clothes, thus do¬ 
ing away with a hot fire. Fels-Naptha Soap 
works best in cool or lukewarm water. 
Grocers and general stores sell Fels-Naptha. Made in Philadelphia 
The Breneman Power Washing Machine 
Makes blue Monday a sunny holiday. Run by any kind of 
gasoline or electric 
power. Wo guarantee 
it to wanh positively 
clean from the coarsest 
to the finest goods, with¬ 
out damaging them in 
the least. 
WRITE FOR FREE 
BOOKLET that tells 
why this washer is the 
one for you to buy. 
Don’t let your wife 
break her back turning 
Jp* the old-fashioned wrinaer or hand 
washing machine—get the Breneman 
Power Washing Machine. 
THE BREXEMAX MACHINE WORKS, Landlsville, Pennsylvania 
Guaranteed Stoves—Direct from factory 
Wholesale Prices—freight Paid 
Buy a Gold Coin Stove direct from factory and 
save $5 to S20. We pay freight and insure safo 
delivery of stove—polished, all ready to set up. 
After One Year’s Trial 
we will refund your money if you are not satis¬ 
fied. Send for Big Cata¬ 
log of 
Gold Coin 
Stoves and Ranges 
and details of our 
PROFIT-SHARING PLAN 
for our customers. Learn 
how you can get stoves, 
standard for 51 years, at 
a bargain. Write today. 
GOLD COI. STOVE CQ.. 3 SLe.t. TROT. M. Y. 
NEWYORK STATE FARMS. ■£«£ 
ing in farms throughout New York State. Reference 
on request. Catalog sent to prospective purchasers. 
C.L.IAUEK & CO., 7Press Bldg., Ifinglmxutou, X. Y. 
ft: The Heel that Stands the Grinds 
They fit your shoe at heel and toe. They are not clumsy or heavy yet stand long, 
hard wear—more than other rubbers. They are no ordinary rubber. The weak place 
in every rubber is the heel. Examine closely the protected toe, the Extra strong and 
fortified heels —points where the hard “rub” strikes. Heels have a 3-ply 
duck heel-plug and extra layers of rubber on outside to prevent it breaking out— 
making a balanced rubber. That's why they’re rightly named 
‘‘Top-Notch Brand”, made and guaranteed-under their famous 
Cross ” trade mark the » 
When you find that “Cross” moulded in the 
instep—rest easy—behind it is quality— 
and the extreme of wear for your 
money. Inside—outside—right 
side—wrong side—the “Cross’ 1 
guarantees a rubber of reliance.' 
NIOBE— A Storm Rubber, Pure Gum, Brown Lining. A dainty 
piece of Women’s wet weather apparel. CUPID —Same as 
Niobe but low cut. Get them at your dealer’s. If he hasn’t 
them, send his name and we’ll see that you are 
supplied. Send for free booklet SI. 
Beacon Falls Rubber Sboe Co. 
BEACON FALLS. CONN. 
New York: 106 Duane Street 
Chicago Boston 
241 Congress St. 
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